Discuss the use of mandolin slicer compared to a chef knife

Outline a cleaning procedure for grater

Outline the preparation requirements for a range of vegetable to accompany a roast dinner

Justify the use of condiments and flavourings used for spit roasting poultry and beef

Describe the safe and hygienic practices for chicken Paner á la Milanaise

Outline the use of a Beurre manie

Give examples of the following preparation terms used in braising

Marinading:

Searing:

Deglazing:

Simmering:

Outline the requirements for selecting and preparing garnishes

Outline the process for preparing a concasse of tomato for bruschetta