b'EQUIPMENT NEEDED PRACTICAL SKILLS White ingredients trayWeighing and measuring Vegetable peelerKnife skills Sharp knifeChopping and slicing vegetablesChopping boards (bridge and claw) Three small bowlsFood hygiene and prevention ofFoil cross contamination between rawBaking tray lined with and cooked foodsgreaseproof paperUsing the oven safely Temperature probePresentation and food styling skillsPresentation plate or boardMARKS UPSERVE WITH SPICED SWEET POTATO WEDGES AND A HOMEMADE SALSA OR SOUR CREAM DIP.'