b'EQUIPMENT NEEDED PRACTICAL SKILLS White ingredients trayWeighing and measuring Sharp knifeBread making Assorted chopping boardsKneading, rolling out and Wok or large frying pan shaping dough Pan standKnife skills preparing meat Saucepan for rice and vegetables ColanderUsing the oven safely Measuring jugPrevention of cross contaminationTemperature probe between raw and cooked foods Serving dish Presentation and food styling skills MARKS UPSERVE WITH SMALL BOWLS OF SLICED BANANAS, SPRING ONIONS, FRESH PINEAPPLE AND HOMEMADE SWEET CHILLI SAUCE.'