[{"en": "Tell me about yourself as Assistant Cook.", "id": "Ceritakan tentang diri Anda sebagai Assistant Cook.", "ans_en": "Cook helper hotel kitchen 3 years basic knife skills vegetable cutting sauce prep kitchen hygiene.", "ans_id": "Cook helper dapur hotel 3 tahun dasar pisau potong sayur persiapan saus kebersihan dapur."}, {"en": "Why Assistant Cook?", "id": "Mengapa Assistant Cook?", "ans_en": "Learn international cuisine 5-star galley standards work with chefs many countries learn techniques grow to Cook.", "ans_id": "Belajar masakan internasional standar galley bintang 5 kerja dengan chef banyak negara belajar teknik naik jadi Cook."}, {"en": "What are main duties?", "id": "Apa tugas utama?", "ans_en": "Assist Cook Chef daily food prep cut vegetables meats prepare sauces soups follow recipes portion control.", "ans_id": "Bantu Cook Chef persiapan harian potong sayur daging siapkan saus sup ikuti resep kontrol porsi."}, {"en": "What is HACCP and FIFO?", "id": "Apa itu HACCP dan FIFO?", "ans_en": "HACCP Hazard Analysis Critical Control Points prevent food hazards FIFO First In First Out use older stock first.", "ans_id": "HACCP Analisis Bahaya Titik Kendali Kritis cegah bahaya makanan FIFO Masuk Pertama Keluar Pertama gunakan stok lama dulu."}, {"en": "How prevent cross-contamination?", "id": "Bagaimana mencegah kontaminasi silang?", "ans_en": "Separate raw meat seafood from ready-to-eat different boards red meat blue seafood green veg yellow chicken.", "ans_id": "Pisahkan daging mentah seafood dari siap saji talenan berbeda merah daging mentah biru seafood hijau sayur kuning ayam."}, {"en": "What are correct food temperatures?", "id": "Berapa suhu benar makanan?", "ans_en": "Chicken 74C ground meat 68C fish 63C pork 63C cold below 5C frozen below -18C hot above 60C.", "ans_id": "Ayam 74C daging giling 68C ikan 63C babi 63C dingin di bawah 5C beku di bawah -18C panas di atas 60C."}, {"en": "How handle knife safety?", "id": "Bagaimana keamanan pisau?", "ans_en": "Sharp knife cut away from body claw grip never leave in sink store in rack clean slicer safely.", "ans_id": "Pisau tajam potong menjauhi tubuh pegangan cakar jangan tinggal di wastafel simpan di rak bersihkan slicer aman."}, {"en": "How work under pressure?", "id": "Bagaimana bekerja di bawah tekanan?", "ans_en": "Stay calm organize mise en place before service follow chef Yes Chef prioritize communicate help teammates.", "ans_id": "Tetap tenang siapkan mise en place sebelum service ikuti chef Yes Chef prioritaskan komunikasi bantu rekan."}, {"en": "How follow recipe?", "id": "Bagaimana ikuti resep?", "ans_en": "Read recipe twice measure scale follow steps exactly portion spoon ladle taste before sending label batch.", "ans_id": "Baca resep dua kali timbang ikuti langkah tepat sendok porsi cicipi sebelum kirim label batch."}, {"en": "Are you ready 7 days 10-12 hours?", "id": "Siap 7 hari 10-12 jam?", "ans_en": "Yes fully ready galley hot heavy lifting 20kg standing long hours early morning late night fit strong.", "ans_id": "Ya sangat siap galley panas angkat berat 20kg berdiri lama pagi sekali malam fit kuat."}]
[["1", "Tell", "tell", "yourself as Cook", "diri sebagai Cook"], ["2", "Why", "want", "as Cook", "sebagai Cook"], ["3", "What", "are", "main duties", "tugas utama"], ["4", "What", "is", "HACCP FIFO", "HACCP FIFO"], ["5", "How", "prevent", "cross-contamination", "kontaminasi silang"], ["6", "What", "are", "food temps", "suhu makanan"], ["7", "How", "handle", "knife safety", "keamanan pisau"], ["8", "How", "work", "under pressure", "di bawah tekanan"], ["9", "How", "follow", "recipe", "resep"], ["10", "Are", "ready", "7 days", "7 hari"]]
[{"name": "Chef Knife & Steel", "desc": "Pisau chef & asahan - tajam, claw grip, simpan di rack, jangan di sink", "icon": "\ud83d\udd2a"}, {"name": "Color-Coded Boards", "desc": "Talenan warna HACCP - merah daging, biru seafood, hijau sayur, kuning ayam", "icon": "\ud83d\udfe6"}, {"name": "Food Thermometer", "desc": "Termometer makanan kalibrasi - Chicken 74C, Fish 63C, Cold <5C, Hot >60C, log tiap 2 jam", "icon": "\ud83c\udf21\ufe0f"}, {"name": "Portion Scale & Spoons", "desc": "Timbangan & sendok porsi - kontrol biaya, konsistensi, FIFO label date time initials", "icon": "\u2696\ufe0f"}, {"name": "Mise en Place Containers", "desc": "Wadah prep label - name, date, time, 2-day rule, FIFO first in first out", "icon": "\ud83e\udd58"}, {"name": "FIFO Labels", "desc": "Label FIFO - First In First Out - gunakan stok lama dulu, cegah expired", "icon": "\ud83c\udff7\ufe0f"}, {"name": "HACCP Chart", "desc": "Chart HACCP di dinding galley - critical control points, danger zone 5C-57C", "icon": "\ud83d\udcca"}, {"name": "Blender / Mixer", "desc": "Blender mixer - matikan listrik saat bersih, safety guard, lapor rusak", "icon": "\ud83c\udf00"}, {"name": "Bain-Marie & Hot Holding", "desc": "Bain-marie penahan panas - hot holding >60C, cek suhu, backup pan", "icon": "\u2668\ufe0f"}, {"name": "Fire Extinguisher & Safety", "desc": "APAR & safety - tahu lokasi, class K untuk dapur, apron hair net no jewelry non-slip", "icon": "\ud83e\uddef"}]