-Provide 4 examples of how you would identify the required

food quantities to be prepared, so that you can select ingredients and prepare your mise en place for the shift.  Choose 2 methods of cookery and list the suitable equipment that is used for these (no repetitions). Describe the safety precautions you should take when operating each piece of equipment and the Personal Protective Equipment that should be used. (Method of cookery, Equipment used, safety precautions/ Safety Equipments)
-List 4 safety aspects which must be considered for each to prevent injuries when using equipment:
-. What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? &  What should you inspect when assembling equipment?
- What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples and reasons.
-What is the importance of teamwork in a commercial kitchen? Provide examples for typical communication requirements to ensure efficient preparation, cooking and service of food items: (Importance of teamwork and Examples for Communication requirements)
-Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards. (Food safe storage requirements , cleaning and sanitation, and specific area and equipment that need to be cleaned)
-Complete the following table relating to the common methods of cookery, providing details for:  The definition and principles 
A menu example for each method of cookery using protein or using vegetables or farinaceous items as a main ingredient

-Poaching, Stewing,Braising,Roasting, Grilling, Baking, Deep-frying