1. In your own work environment or a simulated workplace environment, read one example food preparation List and one standard recipe provided by your assessor and identify the food preparation requirements in each. Write these down and submit to the assessor. 2. In your own work environment or a simulated workplace environment, read example stock rotation labels provided by your assessor, and identify and write down the date codes for five different products. 3. Over the course of one day in a simulated workplace environment, write notes on the recipe requirements for any cakes or sponges you have created, as well as any calculations regarding ingredient amounts or portion sizes. 4. Using an example recipe provided by your assessor, determine the cooking time and temperatures suitable to the type of cake being prepared. Make a note ofthese and submit to the assessor