4.7In own words, describe at least one environmental condition appropriate for storing each ingredient and buffet food item listed below to ensure:

• Food safety
• Better shelf-life
• Each response must be in words or more.

1. Ingredient:Herbs and Spices Environmental Condition for Food Safety: Environmental Condition for Better Shelf-Life:
2. Ingredient:Raw Meats Environmental Condition for Food Safety: Environmental Condition for Better Shelf-Life:
3. Ingredient:Fruits Environmental Condition for Food Safety: Environmental Condition for Better Shelf-Life:
4. Ingredient:Cooked dishes with poultry Environmental Condition for Food Safety: Environmental Condition for Better Shelf-Life:
5. Ingredient:Omelette Environmental Condition for Food Safety: Environmental Condition for Better Shelf-Life:
6. Ingredient:French Onion Soup Environmental Condition for Food Safety: Environmental Condition for Better Shelf-Life:

4.8Access your workplace documents relating to your organisational standards in relation to the following tasks:

• Serving buffet foods
• Portion sizing

Outline at least two specific organisational standards to follow for each task.

• Serving buffet foods
• Portion sizing

4.9Listed below are the mise en place requirements for producing and presenting foods for buffet.In own words, explain why each requirement must be followed when producing and presenting buffet food.Each response must be in words or more.

(a) Ingredients

• Why they must be followed:

(b) Equipment

• Why they must be followed:

(c) Procedures

• Why they must be followed:

(d) Timeframes

• Why they must be followed:

(e) Temperatures

• Why they must be followed:

(f) Service-ware

• Why they must be followed:

(f) Special customer request

• Why they must be followed: