b'EQUIPMENT NEEDED PRACTICAL SKILLS White ingredients trayChopping and slicing vegetablesSharp Knife (Bridge and Claw) Assorted chopping boardsUsing the hob safelyForkTemperature control on hob Wok or large frying panPrevention of cross contaminationWooden spoonPresentation and food styling skills Temperature probe Pan standMARKS UPGARNISH WITH FINELY CARVED VEGETABLES IN INTERESTING SHAPES SUCH AS LOTUS FLOWERS AND SERVE UP IN A BOWL WITH HOMEMADE DIPPING SAUCE AND PRAWN CRACKERS ON THE SIDE.'