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SITHKOP005 Coordinate cooking operation1.Describe the characteristics of each of the following food production processes, list examples where these production processes are commonly used, and provide examples for advantages and disadvantages for each process.Bulk cookingDescriptionThis production process is used in many function centres, hotels andresorts for functions and banquets.Application/useHospitals, aged care, childcareAdvantageCentral kitchen, reduced need for infrastructure and staffDisadvantageDistribution and equipment required to ensure. Temperatures aremaintained during deliveryCook chill for extended lifeDescriptionCook-Chill is a simple, controlled system of advanced food preparationdesigned to provide more flexibility in foodservice.Application/useHospitals, aged care, childcareAdvantageReduced time pressure during service, minimal wasteDisadvantageInitial investment can be issue depending on size of operationCook chill for five day shelf lifeDescriptionIt is used to produce fully cooked food that is then chilled rapidly andstored under controlled conditions until needed.Application/useEvents ,functions, hospitalsAdvantageAttractive presentation on large scale of regeneration is usedDisadvantageStaff training to ensure optimal use of equipment features and processes.Cook freezeDescriptionFood is cooking and then packed in shallow covered trays and frozenquickly to reach -20 degree within 90 minutes of cooking.Application/useIt is used for large scale catering suck as hospitals.AdvantageNutritional value, minimal wasteDisadvantageStaff training to ensure optimal use of equipment features and processes.Fresh cookDescriptionThe food items are prepared fresh from scratch, processed, e.g. par-1