2. Define: Give the meaning of… Mise en place
This means basic preparation and assembly of products prior to cooking
Describe: Give an account of…
How would you deal with a burn?
Run the burn under cold water for a minimum of 10mins. Do not cover with a plaster and do not pop the blister. Burn gel can be applied if blister is still intact.
List: Three food safety points
Keep cooked and raw food separate.
Ensure food is in date
Store high risk food at the correct temperature
State: The job role of a head chef
The role of Head chef is to take responsibility of menu planning, purchasing and food production.
Discuss: Give important aspects, advantages and disadvantages…
Of a buffet service. The advantages are; its quick and you can choose what you want to eat, therefore reducing waste. Staff can prepare dishes in advance and do not need to be as skilled.
The disadvantages are that the menu can be limited as not all types of food are suitable for a buffet and the costs need to be kept low.
Explain: Make clear and give reasons
Explain the importance of good service
Good service will ensure customer loyalty, recommendations and positive reviews on-line. Competition between catering establishments is fierce, it is essential to ensure your customers return by giving them consistently good service.

3. Chef’s Knives
Carving Knife
Vegetable Knife
Bread Knife