1.

What information can you find in recipes and in mise en place lists?

2.

List four things that you will need to know for making food preparations.

3.

What do you need to do to scale ingredients to a specific non-multiple serving amount?

5.

Separate the following types of measures into metric and imperial lists:

Kilograms

Pounds

Ounces

Grams

Pints

Litres

Millilitres

Fluid ounces.

6.

Explain in your own words (in approximately 50-60 words) how stock rotation works.

7.

To ensure you bring the right amounts of ingredients from storage, what should you do?

8.

How can you make sure that ingredients are in-date and fresh?