actuall these question come from commercial cookery. could you please help me for it?

atisfactory Unsatisfactory LI Course 04. When checking the Irish lamb stew, you realise that the vegetables listed on the recipe and menu Course Hero description Write the are carrots, peas and beans. The cooked item has carrots and peas but there are no beans. instructions you give to your kitchen staff to rectify the situation, so the menu item meets required standards. Response should indicate an understanding of appropriate kitchen processes that will adjust the food item to meet quality standards. install. Satisfactory | UnsatisfactoryX 05: How would the kitchen staff safely and hygienically store the lamb stew? Check the dish temperature which must be in room temperature or below 21 degree Celsius to store in refrigerator. e device Check the cleanliness of using equipment or container. Properly cover by plastic wrap or lid on and store in allocated area. your USB st Satisfactory Unsatisfactory contents of 06: What techniques do you use to monitor the storage of ingredients and prepared menu items to ensure hazards are controlled and food safety requirements met? Please refer your answer to the ElFo methad ation