Title: Demonstrate the procedures for receiving and storing raw and prepared foods.
Course: Culinary Arts II (16052-II) > Section: Examining Kitchen Safety and Sanitation

Demonstration should include

- checking the shipment against the invoice and the purchase order
- evaluating the quality of the foods
- determining the proper storage areas and methods.

Process/Skill Questions:

Thinking

- What are some signs of time and temperature abuse?
- How is the freshness of a product determined?

Communication

- What is the process for refusing or returning a product?

Leadership

- How should an employee handle a discrepancy between an invoice and a purchase order?
- How do purchasing and receiving procedures affect profit?

Management

- What is the importance of proper storage?
- Who is responsible for purchasing and receiving in an establishment?