Basic joints - PowerPoint PPT Presentation

Unit 629 - Cook and finish basic meat dishes.

Unit 629 - Cook and finish basic meat dishes. Quality Points of Lamb. Bones porous, with slight bluish tinge. Fat evenly distributed, hard brittle, flaky and clear white in colour. Lean flesh firm dull red, with fine texture or grain.

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Occupational studies

Occupational studies . Carpentry and Joinery Year 11 Mr O’Neill. Occupational studies. 2 year course Equivalent of 2 GCSE’s . What do you do?. Deadline is Christmas Complete booklet Complete practical project (Table). Split up into three sections

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168 views • 7 slides

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