Which of the following are examples of inclusions on a 'mise en place list' included as part of a food production plan? Select all that apply List of dishes/menu items to be prepared and name of any applicable standard recipe List of ingredients by type, quality descriptor and quantity that need to be obtained and prepared for each of the listed dishes/menu items to be prepared List of food production items (equipment and utensils) required by name/description Time by which listed items need to be produced