3. Next, you must show that you can efficiently sequence the stages of food preparation and production by completing the mise en place requirements. You will need to complete this task for each of the four cakes and log your actions in your journal. Ask a teacher, assessor or senior staff member to sign the relevant journal pages to confirm that you completed this task. You must: Gather the ingredients and equipment Locate and read date codes and rotation labels on food products Evaluate the quality of the ingredients Weigh and measure the ingredients Safely assemble the equipment, using manufacturer instructions where necessary Ensure the equipment is clean Complete all other mise en place requirements