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Card 16

Front

proteins set and harden to form a structure

Back

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Card 17

Front

a person that suffers from gluten intolerance so needs to avoid wheat, rye, barley and oats

Back

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Card 18

Front

colours chosen for food preparation areas and equipment

Back

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Card 19

Front

range of food products used in dishes and recipes

Back

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Card 20

Front

something that can be made m any times and will have the same flavour, colour, shape, size and texture

Back

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Card 21

Front

actions needed to eliminate hazards

Back

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Card 22

Front

food that is prepared in some way to save time and money

Back

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Card 23

Front

inner temperature of food

Back

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Card 24

Front

the place setting for a meal

Back

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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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