question :- Identify 5 safe operational practices when using commercial cookery equipment when preparing the dishes for the 8 major food types, identified in this unit of competencies

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question 1.Identify the characteristics of the following food types:

1.Dairy Products

2. Dry Goods

3. Frozen Goods

4. Fruit

5. Batters

6. Coatings

7. Condiments

8. Flavourings

9. Garnishes

10. Oils

11. Sauces

12. Meat

13. Poultry

14. Seafood

15. Vegetables