6 List and explain 3 common critical control for each component listed: Component Critical Control Points Purchasing and delivery Stock control and food storage Cooking Cooling Reheating Holding or displaying Serving 7 What are the correct storage temperatures for the following goods? Please explain why these temperatures are important. a) Perishable b) Frozen Foods c) Hot Food 8 List 7 environmental conditions must be considered when storing food? 9 Describe the following food production process in a 5-star Hotel for BUFFET breakfast service. a) Receiving b) Mise En Place c) Cooking Food d) Post Cooking Food e) Serving 10 Describe the following food production process (Table D'hote /function /set menu) in a Reception Centre for Wedding service. a) Receiving b) Mise En Place c) Cooking Food d) Post Cooking Food e) Serving 11 Describe the following food production process in a Caf for (Al Carte) lunch service. a) Receiving b) Mise En Place c) Cooking Food d) Post Cooking Food e) Serving 12 List 9 indicators of quality food products