Tourism and Hospitality
Home > Tourism and Hospitality > Hospitality kitchen operations (120 hours) > Kitchen operations units > Receive and store stock > Receive and store stock
Review questions
- Explain the correct method for storing dairy products.
- Link to the Australian Dairy Corporation
website for further information.
- Explain the main storage areas in a kitchen and the required temperatures of each
area.
- What is the temperature danger zone?
- Explain the importance of storing perishable foods immediately after receipt.
- Who should you notify of any discrepancy between an order form and a delivery
docket?
- What would you do if a much-awaited box of lettuce is limp and brown?
- How would you transport 4x25 litre drums of frying oil from the dock to the store?
Back to Receive and store stock