The delivery has arrived — Chef & Nutrition · Pretender
The morning delivery arrives at a fictional restaurant kitchen. Everything must be stored in the right place before service, or food could spoil or become unsafe. Put each item in the fridge, freezer or dry store.
🍳 Cooking here is pretend. In a real kitchen, use knives and heat only with an adult, and never guess about someone's allergy: ask.
Sort into groups · ~3 min
Your role
You're the sous-chef (in this game).
Your goal
Put each item in the fridge, freezer or dry store.
What you know
- Fridges stay at 0–5 °C; freezers at −18 °C or colder.
Limits
- Frozen food must not thaw on the way.
Success looks like
- Chilled — Fresh, risky foods went in the fridge.
- Frozen — Frozen goods stayed frozen.
- Dry store — Shelf-stable items didn't take fridge space.
Skills you used
- Vigilance — Noticing warning signs early.
- Responsibility — Knowing when to act and when to ask for help.
In real life
Professional kitchens follow food safety systems (such as HACCP) with set storage temperatures, labels with dates and “first in, first out” rotation.
Chef & Nutrition
Cook tasty, balanced food safely for many people.
Explore next
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- Project Manager — Lead a team from idea to finished project.
Keep exploring
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