Hospitality
Home > Hospitality > Hospitality (120 hours) > Commercial cookery strand > THHBKA03B Receive and store kitchen supplies > Receive and store stock - Obsolete
Case Studies
A large order of both
fresh and dried herbs has just arrived from Herbies 
, a quality supplier of
organically grown herbs. There’s purple sage, dried
tarragon, fresh bay leaves and numerous bags of ground
coriander, turmeric and cumin. However, a large bottle of
fresh green peppercorns in brine has unfortunately toppled
and cracked. Simultaneously, Cons Chemicals have arrived
with the overdue 25 litre drum of dishwashing powder. You
will need to proceed with the usual routine for incoming
stock and store all of these deliveries in their
appropriate storage areas.
Describe the process you will use to ensure the correct receiving and storage procedures are carried out, in relation to all the items that have arrived.
As per usual on Fridays, Chef was at the fish market and has returned with the day’s supply of fresh fish and shellfish. The large snappers are to be used for the ‘Fish of the Day’ tonight and the oysters, which have not been shucked, are for a special lunchtime menu. These will need to be stored accordingly. To your surprise, Chef has also purchased some frozen crabmeat which you are informed will not be used until Sunday for crab and corn fritters. You will need to place all fish and shellfish in appropriate storage areas.
Describe the appropriate storage methods for the different fish that have been purchased by the Chef.
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