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Card 6

Front

Presented the dishes ready for service using all appropriate finishing skills

Back

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Card 7

Front

Types, cuts and joints of meat

Back

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Card 8

Front

Types of offal

Back

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Card 9

Front

Advantages of preservation methods

Back

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Card 10

Front

Disadvantages of preservation methods

Back

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Card 11

Front

e tools and equipment used to prepare meat and offal

Back

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Card 12

Front

know the skills and techniques when preparing meat and offal including

Back

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Card 13

Front

Offal preparation

Back

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Card 14

Front

Portion control when it comes to meat and offal

Back

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Card 15

Front

how to minimulise waste

Back

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