Worksheet study 004 B

Question 1

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

Answer 1

18 - 21
Ambient

Question 2

What is the range of ambient temperatures in the UK?

Answer 2

14 - 18’C

Question 3

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

Answer 3

0 - 5’C

Question 4

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

Answer 4

-18’C - 25’C

Question 5

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

Answer 5

Avoid pest contamination

Question 6

Where and how should gas be stored?

Answer 6

External gas cage3, locked and secured

Question 7

Where and how should cleaning materials be stored?

Answer 7

Chemical store

Secured cupboard with shelves or floor seperate from food areas

Question 8

Where should packaging be stored?

Answer 8

Dry store or storeroom

Question 9

Complete this sentence :

When ordering commodities….

Answer 9

The cheapest item is not always the best item

Question 10

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

Answer 10

1. Quality
2. Quantity
3. Seasonally
4. Service
5. Price

Question 11

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

Answer 11

1. Check quantity received matches quantity ordered
2. Check quantity matches quantity on delivery note

Question 12

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

Answer 12

1. Check weight matches weight ordered
2. Check weight received matches weight on delivery note

Question 13

When receiving deliveries, why would one check the temperature?

Answer 13

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

Question 14

When receiving deliveries, why would one check the packaging?

Answer 14

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

Question 15

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

Answer 15

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

Question 16

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

Answer 16

1. Return items

Question 17

What does the term “Use by Date” mean?

Answer 17

Safety with a limited shelf life

Question 18

What does the term “Best before Date” mean?

Answer 18

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

Question 19

List 8 reasons why one would reject commodities being delivered?

Answer 19

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

Question 20

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

Answer 20

Should be rejected and not received

Question 21

What procedures should one follow when rejecting commodities being delivered?

Answer 21

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

Question 22

What is the process of stocktaking?

Answer 22

Process of checking actual stock levels

Question 23

Why is the process of stocktaking done?

Answer 23

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

Question 24

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

Answer 24

For accurate placing of orders

Question 25

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

Answer 25

For verification of sales and recording of losses

Question 26

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

Answer 26

Clean and organize stock

Question 27

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

Answer 27

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

Question 28

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

Answer 28

Fifo - First in, first out Stock rotation principle

Question 29

How is FIFO practically applied to rotate stock?

Answer 29

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

Question 30

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

Answer 30

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

Question 31

Types of orders

Answer 31

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

Question 32

Types of documentation

Answer 32

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

Question 33

When is a COD invoice due for payment?

Answer 33

On or before delivery date

Question 34

Types of documentation

Answer 34

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

Question 35

Optimum temperature ranges

Answer 35

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

Question 36

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

Answer 36

0 - 5'C

Question 37

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

Answer 37

- 18'C

Question 38

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

Answer 38

Fish has a strong smell

Question 39

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

Answer 39

It will spoil more quickly

Question 40

What happens to cream cheese when it is frozen?

Answer 40

Absorbs odours

Question 41

How should biscuits be stored to prevent sagginess?

Answer 41

In airtight containers