6 the Chf's uniform. 2.2 Describe the consequences of not wearing appropriate uniform. (5) 2.3. Post a picture of yourself in a complete Chef's uniform. (5) 2.4 Measuring utensils are the kitchen utensils that are used primarily to measure the volume of liquid or bulk solid of cooking ingredients during food preparation. List and put a picture of five measuring equipments that are used in the kitchen. (10) 2.4 List and describe five basic Knives that a Chef must have all the time also insert a picture of each knife (10) Question 3 [20] Please note that you must be in full Chef's uniform when shooting the below videos. Your Video should not be more than 20 minutes. Your face must be visible throughout the video shooting, minimize external noises during shooting. Make sure your video is clear and visible to get good marks. Post your video on youtube and insert the accessible link in your answer sheet. 3.1 Watch the video link posted on myUnisa under additional study resources and (10) make a similar video of yourself practicing the knife skills similar skills. Use the following cuts to prepare a salad: 3.2 1. Brunoise (red onion) 2. Cube (cucumber) Julienne/French cut (carrot) 3. 4. Macedoine (bell pepper) 5. Mince/shred (lettuce) Watch the video link posted on myUnisa under additional study resources and (10) make a similar video of yourself practicing the measuring skills. Practice your measuring skills by preparing the following dressing for your salad: VINAIGRETTE SALAD DRESSING 15ml wine Vinegar 0.5ml salt Pinch of white pepper 30 ml Olive oil 1ml honey Pinch of ginger Pinch of mustard powder 2.5ml poppy seed Method 1. 2. Combine all ingredients in a bowl and mix well Put it in the refrigerator for 1 hour before dressing your salad, after 1 hour remove from refrigerator and dress your salad as desired and then enjoy the salad with your loved ones. Question 4 4.1 Food is any substance consumed by the body of an organism to sustain growth and vital processes and to furnish energy. List and describe the seven (7) categories of food that constitute a balanced diet, provide one example of each. 4.2 Sensory evaluation refers to the ability to detect, recognise, characterise and respond to stimuli of food. This is perceived by the human senses to detect characteristics of food. List and discuss the five (5) basic human senses: [31] (21) (10) 5