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Study Guide 001 > Worksheet study 004 B > Flashcards

Worksheet study 004 B Flashcards

1
Q

Within which range of ambient temperatures should be correctly stored in a Dry- Store?

A

18 - 21
Ambient

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2
Q

What is the range of ambient temperatures in the UK?

A

14 - 18’C

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3
Q

Within which range of chilled temperatures should foodstuffs be correctly stored in a Fridge?

A

0 - 5’C

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4
Q

Within which range of frozen temperatures should foodstuffs be correctly stored in a Freezer?

A

-18’C - 25’C

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5
Q

Why should foodstuffs be stored away from the walls, loff floors, on shelves or in bins?

A

Avoid pest contamination

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6
Q

Where and how should gas be stored?

A

External gas cage3, locked and secured

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7
Q

Where and how should cleaning materials be stored?

A

Chemical store

Secured cupboard with shelves or floor seperate from food areas

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8
Q

Where should packaging be stored?

A

Dry store or storeroom

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9
Q

Complete this sentence :

When ordering commodities….

A

The cheapest item is not always the best item

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10
Q

When ordering commodities, which 5 (five) criteria need to be considered?

A
  1. Quality
  2. Quantity
  3. Seasonally
  4. Service
  5. Price
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11
Q

When receiving deliveries, why would one check the quantity delivered?

A
  1. Check quantity received matches quantity ordered
  2. Check quantity matches quantity on delivery note
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12
Q

When receiving deliveries, why would one check the weight delivered?

A
  1. Check weight matches weight ordered
  2. Check weight received matches weight on delivery note
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13
Q

When receiving deliveries, why would one check the temperature?

A
  1. Check that goods temperature is safe within specification
  2. Return chilled goods that are warm. Frozen goods that are defrosted
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14
Q

When receiving deliveries, why would one check the packaging?

A
  1. Packaging should not be damaged
  2. No sign of pest infestation
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15
Q

When receiving deliveries, what should one do if an item on the oreder is not delivered

A
  1. Make not of any out of stock items and update kitchen
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16
Q

When receiving deliveries, what should one do if an item delivered was not ordered

A
  1. Return items
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17
Q

What does the term “Use by Date” mean?

A

Safety with a limited shelf life

18
Q

What does the term “Best before Date” mean?

A
  1. Date indicating loss of quality in flavour or texture
  2. Not safety
19
Q

List 8 reasons why one would reject commodities being delivered?

A
  1. Damaged
  2. Expired
  3. Temperature abused
  4. Incorrect quantities or weight
  5. Not meet quality specifications
  6. Wrong item
    7.
  7. Extra item
20
Q

What procedure should one follow if commodities appear on the delivery documentation but are not actually delivered?

A

Should be rejected and not received

21
Q

What procedures should one follow when rejecting commodities being delivered?

A
  1. Item should be circled or underlined on invoice
  2. Must be counter signed by delivery driver as well as yourself
  3. Should be counter signed as not delivered
22
Q

What is the process of stocktaking?

A

Process of checking actual stock levels

23
Q

Why is the process of stocktaking done?

A
  1. Check quality/quantity of stock on hand
  2. To know actual stock movement
24
Q

Why is it important to know the amount of stock-on-hand?

A

For accurate placing of orders

25
Q

Why is it important to know the actual stock movement from the previous stock-take?

A

For verification of sales and recording of losses

26
Q

Besides the counting of stock during a stock-take, what other tasks should staff undertake?

A

Clean and organize stock

27
Q

During a stock-take how is the stock actually managed and organised?

A
  1. Rotating stock
  2. Checking on product quality
  3. State of packaging
  4. Check production expiration dates
28
Q

What is the name of the process used during a stock-take to rotate stock, and what does it mean?

A

Fifo - First in, first out
Stock rotation principle

29
Q

How is FIFO practically applied to rotate stock?

A
  1. Items to be used first, must be infront
  2. Items to be used last, must be at back
  3. As items are removed from the front, the back should be moved to the front
  4. Expired, damaged or expired stock is removed
30
Q

For stock to be managed and organised, correct labelling is required. List the types of details that should appear on a label

A
  1. Name of foodstuff and dish
  2. Production date
  3. Best before (optimal consumption date range)
31
Q

Types of orders

A
  1. Requisition order - Internal orders placed with the central stores
  2. Purchase Order (P.O.) - External orders placed directly with a Supplier
32
Q

Types of documentation

A
  1. Delivery note - Records proof of delivery, with no financial information
  2. Goods return note - Record of upliftment of stock returned back to the supplier
  3. Invoice - Record of sale with financial information
  4. Statement - A summary of all transactions during the current period
33
Q

When is a COD invoice due for payment?

A

On or before delivery date

34
Q

Types of documentation

A
  1. Stock sheets - Records the current theoretical stock levels
  2. Stock Take Sheets - Records the actual stock count at a certain date
35
Q

Optimum temperature ranges

A

Raw fish and shellfish - 0 - 2’C

Raw meat, offal and poultry 1 - 3’C

Dairy products (cream, milk, cheese) - 3 - 4’C

Eggs and (cooked) leftovers - 3 - 5’C

Raw Fruit and vegetables - 5 - 10’C

36
Q

What is the legally compliant temperature range of a coldroom or fridge?

A

0 - 5’C

37
Q

What is the minimum temperature frozen food should be stored at?

A
  • 18’C
38
Q

Why should fish and shellfish be stored frozen separately from ice cream?

A

Fish has a strong smell

39
Q

Why is it essential to ensure that fish has been gutted before storage?

A

It will spoil more quickly

40
Q

What happens to cream cheese when it is frozen?

A

Absorbs odours

41
Q

How should biscuits be stored to prevent sagginess?

A

In airtight containers

Study Guide 001 (20 decks)

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