Question: please help NSW TAFE 12. Name five (5) mis en place requirements needed to produce stocks, sauces & soups. 2. 4. 5. 13. What is

please help

NSW TAFE 12. Name five (5) mis en place requirements needed to produce stocks, sauces & soups. 2. 4. 5. 13. What is the correct storage and labelling procedures that must be followed as part of a food safety program? 14. a. Provide two (2) examples of how to optimise the shelf life of stocks sauces and soups. 1. 2. b. Name two (2) storage areas for stocks soups and sauces. 1 2

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