4.1. Identify any three (3) factors to consider when planning meal quantity required. 4.2. Identify any three (3) factors to consider when planning menu items. 4.3. What are cleaning, sanitising and maintenance requirements in accordance with organisational standards and food safety practices? Write your answer using 50-70 words. 4.4. What is portion control in food preparation? Write your answer using 30-50 words. 4.5. Outline any three (3) common special dietary requirements using 30-50 words. 4.6. Identify any three (3) categories of special customer requests. 4.7. What is the importance of standard recipes in food production? Write your answer using 30-50 words. 4.8. What is the 2-hour / 4-hour rule? Write your answer using 50-70 words