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Vocational & Technical

Catering Craft Practice

Covers food preparation, kitchen management, hospitality, and catering services.

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Practice Questions

Topics to Revise

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Food Preparation & Kitchen Management

5 key points

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Key Points: Food Preparation & Kitchen Management

  • Temperature danger zone: 5°C–63°C (bacteria multiply rapidly)
  • Refrigerator: 0–5°C; Freezer: −18°C or below
  • FIFO: First In, First Out for food storage
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