Q12 Youare nakirganginade for poker beef ribs Youareming brownsugar, tonato sauce soy sauce Worcestershire sauce chill sauce, galic mustard and pepper toopiher. What equipment will you need feature the dry and vet codnets and flavourings' C13 Wet are theeh ger ic practices you should followwhen operating equipment and preparororg I Lookat the variou s food related situations andtacks happering inthe kitchen List are foosafelacticeachtuation Foodrelatedtask Foodsafetypractice Wehaveremovedtheareaned filled spongemmenhavetofeft overeantingtiddneed me tauseagarntsmeumplanp Whatulapetdreser havepecaredalarcept d chickenstock, t's in nubesoreospWhatubt badgel rangerated? need eookechotheagourse Rut aboard lef dreadserve tWhat oudwittacerthe bench It'sbusun service prep athreg dessertsverye sevenbusy george treespeedandsaved The reepmorechickencoopred Wetobl need toddefdscatbitask Althehopmagrasknivesve peered there nettinghe bentmathinkassepreviously cabinetredden Wats audi cobadge USIng Q15 Bidydespike howto nair tainthedearliness of shall itens of hardhead equipment andtengoexamgratemeasureshisks Q1Briedescribemainthicleanlinessmnplans

Q12. To measure dry ingredients, wet condiments and flavorings use measuring cups and spoons or weighing scale.

Q13. 3 hygiene practices 

• Always wash food, hands and counters. Wash and sanitize equipment and utensils before and after used.
• Use clean spoon for tasting food.
• Cover prepared food when storing. 

Q14. Food safety practices:

1. Check first the quality of the bread before serving to know if it is still safe to be consume. Check its texture, appearance and smell before serving.

2. Make sure to cool down first  the stock for 30 minutes before refrigerating. This will prevent spoilage of stock

3. Uncooked rice should be stored in a suitable, dry, lidded, and pest proof containers. Spillages should be clean immediately in order to prevent attracting pest. Follow first in first out policy and thoroughly wash then rinse the rise before cooking to remove husks, starch and other contaminates present. 

4. Always wash your hands, your countertops, and your kitchen instruments. To avoid cross-contamination, keep raw and ready-to-eat foods separate.

5. All tools, cutting boards, and surfaces used to cook raw chicken should be well washed and cleaned. After handling raw chicken, thoroughly wash your hands with soap and warm water. This aids in the control of campylobacter.

Q15.Most hand tools may be cleaned with a simple cloth wipe down. If they're filthy, don't be afraid to wash them with soap and water. You may also use a clean towel and a spritz of WD-40 to clean your metal tools. These suggestions will help your toolbox endure as long as possible.

Q16. 

• Metal cooking equipment should be avoided since they can scratch cookware. Use wood or silicone instead.
• Acidic foods (such as tomatoes) should not be cooked in cast-iron pans.
• To avoid chipping the porcelain, use coated cookware with care.
• Coated pots and pans should not be stacked on top of each other.

Step-by-step explanation

Q12. To measure dry ingredients, wet condiments and flavorings use measuring cups and spoons or weighing scale.

-In both dry and et ingredients this tools are commonly use, the difference would only be that in wet ingredients the unit of measurements is in mL.

Q13. 3 hygiene practices 

• Always wash food, hands and counters. Wash and sanitize equipment and utensils before and after used.
• Use clean spoon for tasting food.
• Cover prepared food when storing.

- Above mentioned practices are only some of the numerous steps but this are mainly the basic way that shows proper handling of food without contaminating before and after preparation. Proper hygiene is very essential so that food will be safe to be consume by anyone.

Q14. Food safety practices:

1. Check first the quality of the bread before serving to know if it is still safe to be consume. Check its texture, appearance and smell before serving.

-Proper food storage preserves the quality and nutritional content of the items you buy, as well as allowing you to get the most bang for your buck by preventing spoiling. Furthermore, proper food storage can help prevent hazardous microorganisms from causing foodborne diseases.

2. Make sure to cool down first  the stock for 30 minutes before refrigerating. This will prevent spoilage of stock

-If you cool the stock correctly, it will last approximately four days in the refrigerator. Allow it to cool before proceeding. Putting a large bottle of hot liquid straight into your refrigerator is not a smart idea. The container will take too long to cool completely.

3. Uncooked rice should be stored in a suitable, dry, lidded, and pest proof containers. Spillages should be clean immediately in order to prevent attracting pest. Follow first in first out policy and thoroughly wash then rinse the rise before cooking to remove husks, starch and other contaminates present. 

-If rice is left lying at room temperature, the spores can develop into bacteria. These bacteria will proliferate and generate toxins (poisons) that will induce vomiting and diarrhea. The longer cooked rice sits at room temperature, the more germs or toxins may develop, making the rice dangerous to ingest.

4.Always wash your hands, your countertops, and your kitchen instruments. To avoid cross-contamination, keep raw and ready-to-eat foods separate.

-Food preparation areas, facilities, equipment, and other food contact surfaces should always be sterilized and maintained clean to avoid cross contamination. To avoid spreading food poisoning microorganisms to food, food handlers should maintain a high degree of personal cleanliness.

5. All tools, cutting boards, and surfaces used to cook raw chicken should be w

ell washed and cleaned. After handling raw chicken, thoroughly wash your hands with soap and warm water. This aids in the control of campylobacter.

-In order to avoid cross-contamination,
Separate clean utensils and cutting boards for raw and cooked meals, or wash and sanitize utensils and cutting boards between usage.

Q15.Most hand tools may be cleaned with a simple cloth wipe down. If they're filthy, don't be afraid to wash them with soap and water. You may also use a clean towel and a spritz of WD-40 to clean your metal tools. These suggestions will help your toolbox endure as long as possible.

-use tools that could help you achieve the best of safe and quality in maintaining the area of work most especially when handling food.

Q16. 

• Metal cooking equipment should be avoided since they can scratch cookware. Use wood or silicone instead.
• Acidic foods (such as tomatoes) should not be cooked in cast-iron pans.
• To avoid chipping the porcelain, use coated cookware with care.
• Coated pots and pans should not be stacked on top of each other.

-The goal of cleaning and sanitizing food contact surfaces is to eliminate food (nutrients) that bacteria require in order to develop, as well as to destroy any bacteria that are there. To avoid bacteria development, it is critical that clean, sterilized equipment and surfaces drain completely and be stored dry.