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Catering Craft Practice

Food Preparation & Kitchen Management

Key Points

  • 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
  • Table d'hôte: set menu fixed price; À la carte: individual dishes
  • Cross-contamination: raw and cooked food must not share equipment

Practice Questions

2 questions
1

The temperature danger zone for food safety is:

2

The French term "mise en place" in catering means: