Match the kitchen areas with their uses.

1. The main kitchen is where hot food is prepared. 2. The cold preparation section is where ingredients are prepared. 3. The service area is where orders are placed and waiting staff collect food. 4. The storeroom is where equipment and non-perishable goods are stored. 5. The cold storage room is where perishable goods are stored. 6. The dishwashing area is where dishes, pots, and pans are washed and stored.