Q12:

List any four (4) elements that must be included in stock date codes. Give any three reasons (3) for why do we use stock rotation methods and labels.

Q13:

Q14:

Explain the purpose of setting up mise-en-place to produce meat dishes and how it benefits the kitchen operations. Write your answer in 80-100 words

Write briefly about the appropriate conditions for storing meat and meat products to ensure food safety compliance is met and the reason for why this is important. Answer in 50-100 words.

Q15:	a) When classifying meat, what method is used? Write your answer in 50- 100 words. b) List five (5) different cuts of meat