2. What is the meaning and role of mise en place in the process of preparing, cooking and presenting food? 3. What is the main difference between sauting and shallow frying? 4. What safety precautions do you need to take when using a deep fryer? 5. When frying with oil what is the best way to put out a fat fire? 6. What types of equipment are used for grilling? 7. List the three (3) types of moist cooking methods, and provide an example of a food you might cook using these methods. 8. What does the term 'FIFO' mean? 9. What does the term 'LILO'? 10. What is the optimum temperature for a fridge? 11. What is the optimum temperature for a freezer? 12. Name the five (5) cleaning agents that can be used for cleaning in a food processing business? 13. Why are correct cleaning procedures always required a food processing business