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WorksheetsFrom Supplier to Customers
Total questions: 10
Worksheet time: 5mins
There are eight-step of the process concerning "from supplier to customer"
Yes
No
2 types of purchasing methods
Thin and thick
Incomplete and complete
Long and short
Formal and informal
Choose 1 CORRECT statement about Receiving
Using FIFO (First In First Out) – the products held in inventory the longest should be the first to be issued to production areas.
Items are kept in a secured area until needed by the kitchen staff
Activity for ensuring products delivered by suppliers are those that were ordered
Most reliable way to clean & sanitize dishes & utensils.
Choose THREE primary concerns for STORING
Keeping products secure from the theft
Information necessary for financial accounting system
To serve food to customers
Retaining product quality: avoid spoilage
There two principles of cooking. What are they?
Pan fry and deep fry
Steam and fry
Moist heat and dry heat
Boil and grill
What is Dry Heat?
Use of dry air, hot metal, radiation, or a minimum amount of hot fat for the cooking process
Use of water or steam for the cooking process
Cooked in fat or oil. Deep frying: food immersed in a tank of oil heated by gas or electricity. What is type of cooking?
Ovenizing
Roasting
Steaming
Frying
60%-70% of solid waste discarded is service-related (food, napkins, straws, etc.)
Yes
No
What is the FIFO?
First Out First In
First In First Out
First Save First Go
First Insert First Out
Disposing of discarded or leftover food fragments in the dishwashing process. This process known as
Broiling
Ironing
Recycling
Scrapping
