When you work with vegetables you must remember to use good hygiene practices to minimise waste. 4.1 Classify the following vegetables: (a) Carrots, radish (b) Tomatoes (c) Okra, okra (d) Celery (e)Spinach 4.2 Recommend the correct storage for each of the following vegetables to retain (3) their quality: (a) Carrots (b) Potatoes (c) Frozen peas 4.3 Describe the following cooking methods that can be used to prepare (8) vegetables and give two examples of vegetables that could be prepared by each methods: 1. Boiling 2. Sauting Roasting 3. Pickling Steaming 4.4 The successful cooking of vegetables is based on the principles of limited (8) exposure to water and air (oxygen). Give FOUR rules based on these principles. Question 5 [27] Food contamination results in health complications for the consumers" 5.1 Describe in detail how you will limit food contamination in your kitchen 5.2 Tabulate a weekly cleaning schedule that you would use to ensure that (15) proper cleaning is done in your restaurant. 5.3 In order to prevent the spread of the Covid-19 virus, you need to limit the number of customers in your restaurant, this will lead to a decline in profit for your business, design an la carte menu with a three-course meal that you will use to serve your customers for online purchase