Under direction of your assessor, develop a minimum of a 12 step work flow plan to prepare a dish, as directed by your assessor. After you have completed a draft work flow plan, seek feedback from your assessor and then produce a final version. Your work flow plan will need to include the following: Finding the recipe to be used. Confirmation of mise en place arrangements. Food preparation requirements. Identification of suitable knives. Assembly and/or check of suitable equipment. Identification and use of correct cuts. Environmental procedures. Post preparation cleaning procedures