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Assignment question sample of SITHCCC032 - Produce cook - chill and cook-freez foods

The sample SITHCCC032 covers complex topics to safely prepare, chill, freeze, store, and reheat foods using cook-chill and cook-freeze methods. The focus is on food safety, quality retention, and efficient kitchen operations.
Q1. What is the purpose of the cook-chill method in commercial kitchens?
It allows large quantities of food to be prepared in advance, chilled quickly, and safely stored for later reheating.
Q2. List two critical control points when preparing cook-freeze foods.
Rapid freezing after cooking and maintaining correct storage temperatures to prevent bacterial growth.

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