43	When preparing egg dishes for breakfast service what are some general mise en place requirements to have in place.
Mise en Place Have your recipe handy and develop a plan. Gather all of your ingredients, utensils, and equipment needed. One by one, wash, cut, dice, chop, and measure all of your ingredients. Place them into appropriately sized dishes, bowls, and containers for easy grabbing. Set your ingredients around your cooking station for better accessibility.
44	What are some suitable sauces that go with vegetable dishes? list 5
45	What are some accompaniments we can serve with fruit? List 5
1. 2. 3. 4. 5.
46	For the 5 common faults with egg dishes listed below explain the probable cause.
Curdled- Rubbery- Watery- Grey ring around hard-boiled egg yolk- Poached eggs not in good shape or not holding together-
47	Describe the following farinaceous products?
Gnocchi
Polenta
Couscous
48	What are the names of following pasta types

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