b'EQUIPMENT NEEDED PRACTICAL SKILLS White ingredients trayWeighing and measuring ingredients Sharp vegetable knifeKnife skills (bridge and claw) Chopping boardChopping and slicing vegetables Waste plate and meat Foil lined and greased Practical steps to prevent of cross baking tray contamination between raw andTemperature probe cooked foods Presentation boardUsing the grill or oven or serving plateChecking high risk food is cooked thoroughlyPresentation and food styling skills MARKS UPTRY MAKING YOUR OWN HOME MADE MARINADE WITH FLAVOURS OF YOUR CHOICE E.G. TIKKA, PIRI PIRI, TANDOORI, BARBEQUE OR SWEET CHILLI. MARINATE OVERNIGHT FOR EXTRA FLAVOUR AND TENDERNESS.'