can u please help me qith this question thankyou number 1

South Regional TAF Assessment 1 Questioning-Long answer You are required to complete all questions and tasks for this assessment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. The information you provide in this assessment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper. 1. You arrive at work for your shift. List & methods you could use to establish the mise en place requirements for service. What would you need to consider to prevent wastage? Method used to identify mise en place requirements Consideration to prevent wastage 2 . Explain the general key steps for preparing ingredients for mise en place and the production of meat Key steps dishes. Which provisions for correct storage of usable trimmings and offcuts would this require? 12 viewed: 25/02/2017 Page 2 of 9