Ease of use reducing wastage question 5 provide 5

Ease of use –
Reducing wastage –
Question 5: Provide 5 common Work, Health, Safety and Hygiene requirements which must be followed
when
using equipment?
The following are the common Work, Health, Safety, and Hygiene standards that must be followed
when using equipment:
a) Any machinery that has to be put together must be done correctly.
b) Ensure that the right equipment for the job is used.
c) Providing staff with personal protective gear.
d) Plan any work that has been found to reduce risks.
e) Use necessary warning signs
Question 6: Explain the general key steps for preparing ingredients for mise en place and the production of
vegetable, egg, fruit and farinaceous dishes. Which provisions for use-able trimmings and offcuts would this
require?
Checkpoint 2
Question 7: Which factors affect the retention of vitamins and minerals in fruits and vegetables?
The factors that can affect the vitamin and mineral retention in fruits and vegetables are as follows:

Question 8: List the classifications for root vegetables and provide 3 examples for each group?
Question 9: How does the age of root vegetables impact on the methods of cookery used?
Question 10: List the classification categories for green vegetables and provide 2 examples for each
group?
Fruits
a) Cauliflower
b) Broccoli
a) Cabbage
b) Spanish

Question 11: What is the purpose of “par cooking” some vegetables?