Q1- Based on the 2 hour- 4 hour rule, describe the requirements for cooling soups down for storage. Ensure you also list methods for cooling down large quantities quicker.

Q2- List one reason why it is important to have all ingredients prepared and ready prior to cooking a soup or sauce. ?

Q3- List 2 aspects which must be considered for the each of the stages listed belowin reference to stocks, sauces and soupsto ensure safe temperatures and hygiene procedures.

Production -

Stroage-

Service-

Q4- Briefly describe the production method for making hollandaise sauce and describe how you can fix a hollandaise sauce that has split.