Final answer:
The SOP for Large Roasted PMT is not specified among the options, as they do not align with standard roasting procedures. A proper SOP for roasting would include detailed preparation, cooking, and safe handling instructions, with times and temperatures tailored to the specific product type and size.
Step-by-step explanation:
The Standard Operating Procedure (SOP) for Large Roasted PMT, which likely refers to a large batch of roasted poultry meat, is not clearly defined among the options provided because they seem to pertain to procedures for brewing or cooking other types of food products. However, if PMT stands for a product that needs to be roasted, such as poultry, the typical SOP would involve roasting the meat for a set time and temperature, ensuring that it's fully cooked and safe for consumption. This might include preheating the oven, preparing the meat with appropriate seasoning or marinade, and then roasting it at a specified temperature, often around 200°C, until it reaches the proper internal temperature as per food safety guidelines. While option d) "Roast for 10 minutes at 200°C" seems the closest to a roasting process, the appropriate time and temperature would depend heavily on the type and size of the PMT. SOPs are essential in maintaining consistency and quality of the final product, and a precise SOP would include details on pre-roasting preparation, actual roasting instructions, and post-roasting handling.