Question: Mis en place requirements Question 6: Below are some examples of commonly found stock ingredients in a commercial kitchen. Please evaluate them on freshness and

Mis en place requirements Question 6: Below are some examples of commonly found stock ingredients in a commercial kitchen. Please evaluate them on freshness and quality points as a cook and decide if they can be used for food preparation. Add a line of explanation to support your answer. Ingredients Use or Discard? Explain why? a. Blueberries 0 Use 0 Discard b. Strawberries a Use Discard c. Kale Use SITHCCCO28 Prepare appetisers and salads. Discard d. Tomato a Use Discard e. Fresh eggs Use Discard f. Blue cheese 0 Use Discard g. Chicken a Use USE BY 11-07-17 BEST BEFORE Discard 11-01-17 Date of cooking 12-07-2017

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