1) what temperature should the core temperature of meat be a) 84 b) 75 c) 65 d) 73 e) 17 f) 56 2) what knife do you use to skin a fish a) chef knife b) pairing knife c) turning knife d) fillet knife e) pallet knife f) bread knife 3) what meat do you use to make brown stock a) veal bones b) fish c) pigeon d) vegetables e) rabbit f) liver 4) what raw meat contain E-coli a) chicken b) rabbit c) beef d) fish e) lamb f) Pork 5) what temperature should hot holding be a) 78 b) 56 c) 90 d) 63 e) 12 f) 85 6) where do you store meat in the fridge a) top shelf b) bottom shelf c) middle shelf d) cabinate e) side shelf

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