Q8: How should you stare dishes and food products taking the foliowing Satisfactary response conditions into consideration? Answer in 100-150 words. a) Temperature b) Containers c) Environmental conditions Q9t a) Give examples of any five (5) adjustments that can be made in the Satistactory response presentation of a seafood dish. Yes Q10: Explain the importance and requrements of a mise en place to produce Satistactory respocnse for seafood bishes. Wrike your answer in 50100 words