1. What information does a recipe include?

The name and short description of the food and how it’s served
List of ingredients and quantities
A step by step preparation instructions
Photo showing the end result
Preparation time, cooking time, utensil and other equipment needed

2. what are the advantages of using this technique (mise en place)? 

Help you feel more in control / stay organised
Ensure cooking process goes seamlessly
Any missing ingredients can be spotted before it’s too late
Save more time and seamlessly move through the step of your recipe

3. How would you find out the correct way to store and handle food? 

Dairy products – stored dairy product such as milk in a fridge when not used it, resealed
any product once opened and used within a few days before the use by date
Dry goods –stored dry goods in a dry and cool place keep out of direct sunlight and any
potential pests.
Fruit/fresh goods – stored in a fridge to keep fresh so it does not go off quickly
Seafood – stored in a fridge and used quickly before the use-by date

4. What are the different types of knives used for preparing food? 

Butcher and boning – removing meat from bones and cutting fish
Chef – chopping, slicing and dicing
Filleting – removing bones from fish
Palette – spreading, smoothing and lifting
Utility – slicing smaller ingredients
Vegetable – chopping and slicing vegetables
Bread – cutting through bread

5. Explain how you would maintain knives and why.

To maintain knives
Wash before and after use the knives
Sharp knives regularly using sharpening stone
Use the right knives

It is very important to keep maintaining your knives because by using the right knives for
preparing foods it is also for safety reason. Sharp knives will also make you easier when
cutting, copping or slicing and faster in the kitchen.

6. Name different types of food preparation equipment and give a short description of their purpose.
Blenders – its use to mix soft food and liquids (smoothies, milkshakes and soups)
Peelers – peels and slice fruit or vegetables
Graters – slices food to scatter over dishes (cheese, vegetables and fruit)
Mixers – combines ingredients together (cream, eggs and flour)
Whisks – for mixing and whipping food
Scales – weight ingredient’s
Thermometer – to check if meat is cooked properly
Copping board – to cut food on

7. What is the difference between cleaning and sanitising? Explain the definition of each one. 
Cleaning – cleaning process using warm water and cleaning detergent to removes any food
waste, dirt and grease from a surface
Sanitising – using hot water to clean the surfaces and use sanitiser chemical to removes or
eliminate bacteria.

8. Why is it important to clean and sanitise equipment and how often should it be done? 

It is very important to clean and sanitise equipment to make sure it is cleaned before and after
use, to make sure the equipment does not contain any dirt or bacteria that can caused food
cross contamination. It’s also to meets health and safety standards for any business if you
want to open a business in Australia. It should clean before or after use the equipment and
always use the proper chemical if needed and follow the procedures.

9. Explain what the four-step effective cleaning and sanitising process is. 

1. Preparation step - clean and remove any loose dirt from the surface and rinse with warm water 
2. Cleaning - use hot water and cleaning detergent to wash the surface from any stains or dirt that may
cause cross contamination 
3. Sanitising – try to wash again with hot water and use right sanitiser to kill the germ 
4. Drying – the last step is drying process that you can place equipment on a drainer in the kitchen to air
dry before use it again.

10. What does the French term mise en place mean? 

Mise en place which means put everything in place such as ingredients and others equipment for
cooking. Any missing items can be spotted before you start cooking. This technique Help you feel
more organised, cooking process goes seamlessly that you don’t have to find something that missing
while cooking process so its save more time and faster to serve the food to your customers