About this document
Seafood Handling and Storage Guide by Ijean Saludar is a document available to read on EtoBox.
This module provides essential knowledge and skills for selecting and handling seafood in commercial kitchens. It covers the freshness indicators for fish and shellfish, proper storage techniques, and handling practices for various seafood types. The module includes assessments such as pre-tests and post-tests to evaluate learners
- Author
- Ijean Saludar
- Language
- EN