assemble the ingredients and prepare and cook the Focaccia in details following the questions below How you sequenced the production of the breads, including the use of yeast Any adjustments you made to the dough to ensure the taste or consistency is correct If relevant, how you adjusted the recipe to suit a special customer request How you followed food safety practices when handling food How you used the equipment safely and hygienically The preparation and cooking techniques you used How you cooled the breads in appropriate conditions to retain optimum freshness and product characteristics The steps you took to minimise waste How you worked within commercial time constraints