Task 1: Complete Mise En Place Activities ASSESSMENT INSTRUCTIONS While being observed by your assessor, complete all mise en place activities for at least six dishes you must prepare and present in your workplace. STEPS TO TAKE 1. Access and review the following: Menu Standard recipes of at least six dishes you must prepare and present Mise en place lists for at least six dishes Temperature checking Ensure the following are met: o Food quality o Food freshness o Food stock rotation requirements Follow guidelines for handling food and the food safety practices for spoilt and contaminated food items Consult the equipment manufacturer instructions for equipment used in recipes 2. Confirm food preparation requirements of at least six dishes. The six dishes must allow you to use all the following at least once: The following cookery methods: o Baking o Blanching o Boiling o Braising o Deep-frying o Grilling o Poaching o Roasting o Shallow frying o Sous vide o Steaming o Stewing The following food types: o Dairy products o Dry goods o Frozen goods o Fruit o Meat o Poultry o Seafood o Vegetables 3. Prepare the ingredients 4. Prepare equipment safely 5. Process the ingredients prepared This must include: Weighing the ingredients Measuring the ingredients Creating required portions YOU WILL BE ASSESSED ON YOUR Practical knowledge of different cookery methods and major food types Practical skills relevant to preparing ingredients as per food preparation