You are receiving 25 frozen ducks which you will require for a cook fresh function in 2 days where they feature in the main course of Roasted Duck à l’Orange. Identify the Critical Control Points for each of the following processes and outline the key aspects which must be considered for each:

You are receiving 25 frozen ducks which you will require for a cook fresh function in 2 days where they feature in the main course of Roasted Duck à l’Orange. Identify the Critical Control Points for each of the following processes and outline the key aspects which must be considered for each:

Receiving

Thawing

Storage

Mise en place

Preparing or cooking

Post-cooking storage

Reconstitution

Re-thermalisation

Serving