1) Name 3 safe operational practices using essential function and features of equipment to used clean kitchen Premises and equipment. 2) Name 2 safe practices for using and stowing different types of cleaning and sanitizing products 3) Identify 4 main hygiene and Cross-contamination issues for kitchen. 4) List the standard of presentation that you must leave the kitchen premises four use four the upcoming kitchen shift 5) what are the contents of stock-date codes and notation labels. 6) what are the mise en place requirements for appetisers and salads. 7) List the Mise-en place requirements four standard recipe- vegetables, fruit, eggs and fairaceous