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Card 6
Front
Presented the dishes ready for service using all appropriate finishing skills
Back
Card 7
Front
Types, cuts and joints of meat
Back
Card 8
Front
Types of offal
Back
Card 9
Front
Advantages of preservation methods
Back
Card 10
Front
Disadvantages of preservation methods
Back
Card 11
Front
e tools and equipment used to prepare meat and offal
Back
Card 12
Front
know the skills and techniques when preparing meat and offal including
Back
Card 13
Front
Offal preparation
Back
Card 14
Front
Portion control when it comes to meat and offal
Back
Card 15
Front
how to minimulise waste
Back
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