question archive SITHCCC005 - PREPARE DISHES USING BASIC METHODS OF COOKERY Q18: What equipment would you use to weigh or measure 300 mls of chicken stock? Q19: Name one cut or portion of meat from a butt (short leg) of beef and name one method of cooking used to prepare it
SITHCCC005 - PREPARE DISHES USING BASIC METHODS OF COOKERY Q18: What equipment would you use to weigh or measure 300 mls of chicken stock? Q19: Name one cut or portion of meat from a butt (short leg) of beef and name one method of cooking used to prepare it
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SITHCCC005 - PREPARE DISHES USING BASIC METHODS OF COOKERY
Q18: What equipment would you use to weigh or measure 300 mls of chicken stock?
Q19: Name one cut or portion of meat from a butt (short leg) of beef and name one method of cooking used to prepare it.
Q22: You have used half a tin of tomatoes in a dish you're making. What should you do with the remaining contents of the tin?
Q23: List two ways you can reduce food waste in a commercial kitchen. Two ways to reduce food waste are:
