Ingredient control
Connect receiving, storage and preparation
Attach freshness and safe-storage rules to a real kitchen route.
Explain acceptance criteria
Use appearance, odour, temperature, packaging and labelling to justify acceptance or rejection.
Prevent both contamination and spoilage
Combine temperature, shelf position, seals, labels, FIFO and safe thawing.
60 items · 60 minCooking task60 in each stage
Reduce preparation loss
Relate washing, peeling, cutting and soaking to yield, nutrients and cooking time.
Separate leftovers and waste
Distinguish usable ingredients from contaminated or general waste during work.