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More cards in this set
Card 16
Front
proteins set and harden to form a structure
Back
Card 17
Front
a person that suffers from gluten intolerance so needs to avoid wheat, rye, barley and oats
Back
Card 18
Front
colours chosen for food preparation areas and equipment
Back
Card 19
Front
range of food products used in dishes and recipes
Back
Card 20
Front
something that can be made m any times and will have the same flavour, colour, shape, size and texture
Back
Card 21
Front
actions needed to eliminate hazards
Back
Card 22
Front
food that is prepared in some way to save time and money
Back
Card 23
Front
inner temperature of food
Back
Card 24
Front
the place setting for a meal
Back
Card 25
Front
step in the preparation of fod which has to be carried out correctly to make sure that a hazard is removed or reduced to a safe level
Back
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