15.How must halal, kosher and foods prepared for allergy suffers be stored?
16.How can you minimise waste and maximise the profitability of a dish?(a)Follow recipes exactly so you don’t end up with leftovers or larger portions. (b)Follow the waste management hierarchy. (c)Use cheaper ingredients and use as much of the ingredient as possible. (d)Re-use any leftovers when preparing the dish again for the next service period by addingthem to the freshly prepared dish.
17.How should you store surplus food at the end of a service period?
18.How can you reduce the number and type of cleaning tasks you have to complete at the end of aservice period?