summarise which methods you used in preparing the dishes and describe the quality criteria, characteristics, and safe food practices for handling and storing of the dishes prepared.

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Learning Goal: I’m working on a nutrition writing question and need a reference to help me learn.Description: This assessment task is based on the planning and preparation of food items/dishes in the previous tasks. This task can only be undertaken after undertaking Assessment Tasks 2, 4 and 6. In the previous assessment tasks, you had prepared a range of vegetable, fruit, eggs and farinaceous dishes using various cooking methods. In this task, you will be required to summarise which methods you used in preparing the dishes and describe the quality criteria, characteristics, and safe food practices for handling and storing of the dishes prepared. Based on the work completed in Assessment Tasks 2, 4 and 6, describe the equipment and tools, and how they were used in different recipes using the working sheet provided on the next page.
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