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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