Food Storage Control in Hospitality Industry

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10 Questions

Food items are kept in various types of storage- dry stores, vegetables stores, dairy stores, and meat boxes and ______.

freezers

On receipt, the food direct items are usually transferred direct to the ______.

kitchen

The utilization of these items is under the direct supervision of the ______ chef.

executive

The dry store items are received and transferred to the ______.

storeroom

All perishable items must be sent straight to the ______, where they could be stored in either refrigerators or cold rooms depending on the item.

kitchen

The food store room clerk is responsible to store the groceries and canned goods in the main ______

storeroom

Perishables should be stored in ______ units

refrigerated

To prevent spoilage, it is important to pay attention to slow moving ______

stock

The storeroom helper is allowed to sign in or out for ______

keys

The food store room clerk is responsible to maintain records in the goods receiving ______

book

Test your knowledge on food storage control in the hospitality industry, ensuring adequate supplies of food for immediate needs. Learn about storing food items in different types of storage facilities and the role of the executive chef in supervising their utilization.

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