1 Briefly describe the following contents of food production plans: Mise en place lists. Equipment lists. Purchase order. Staff allocations. Question 2 Describe the following comprehensive details of food production processes: Receiving, mise en place, preparing, cooking. food storage. reconstitution. re-thermalisation. Serving. Question 3 Identify at least three critical control points in food production where food hazards must be controlled. Question 4 Briefly describe the characteristics of following food service styles: la carte. buffet. set menu or table d'hte. bulk cooking operations. functions or events. Question 5 Briefly describe the following factors to be considered regarding food preparation requirements: Meal quantities required. Menu items. Organisational standards. Portion control. Special dietary requirements. Special customer requests. Standard recipes. Timeframe