1. Arrive at L23 in plenty of time for your mis en place start time…. Check your plan

2. Practical exam top tips High standards of personal hygiene e.g. wearing of apron / whites, hair back, no nail varnish, no jewellery, etc. Good personal hygiene habits e.g. no licking fingers, tasting with a clean teaspoon, etc. Safe use of equipment, especially knives, pans and electrical equipment Selection of the correct tools e.g. correct knife for chopping, peeling, etc. Good food hygiene e.g. perishable foods refrigerated and not left on work unit / table, using temperature probes to ensure food is cooked (if available) Neat, organised work areas  Clean as you go Safe use of cooker… pan handles and oven gloves Working to time Independent working Good technical skills Logical sequence of work e.g. food that needs to be cooked for a long time, be set or served cold needs to be made first A wide variety of skills High standard of final presentation e.g. portion control, use of garnish and decoration, good colour, correct temperature, correct texture, good flavour, appropriate serving dishes

3. Refer to mark scheme

4. Planning.. Adding Q&S Cook food to over 72°C to destroy bacteria Handling, eating and tasting: Wash hands before handling food. Use a clean spoon each time to avoid cross contamination. Allergy risks Food storage: Cool before storage/ Store 1-4°C to prevent bacteria multiply Hob and kettles: Carry boiling water carefully, keep pan handles turn in, urns and scalds, Fire risk, never leave unattended Use oven gloves to protect hands from burning Knives: Use bridge and claw hold to prevent cuts, carry knives pointing downwards to prevent stabbing, cut carefully to prevent juice in eyes Purchase and selection of food: Use a clean and reputable shop and ensure foods are within their use by and best before dates Add notes to recipes to remind you

5. Serve 4 dishes together Serve your 4 dishes… 2 portions of each… with garnish/ finishing… menu… tablecloth.. Serving dishes…Table decoration Wear… Apron & Hat Use …plan for making Ask in Mis en place if you need anything!!

6. Be ready for evaluation Prepare for exam