• Is quality determining the price?
  • Is the price determining the quality?
  • Is the price determining the customer?
  • The customer determines the quality?

Which of the above Statements do you think is true?

One thing we can be certain of is the quality of the raw material stipulates to a large extent the quality of the final product – meal.

As a matter of fact everything begins with how our raw food materials are handles during distribution and on arrival in the stores area of the kitchen.

Your training period mentor/ Head Chef or Stores Keeper will receive raw food and beverage materials at fixed times by fixed suppliers.

Ask your training period mentor if you can get involved in the receipt of goods which arrive in the kitchen or stores area.

Your training period mentor or stores keeper will be very methodical when receiving goods from a supplier. He/She will make sure that the goods ordered is what has arrived. The quality and the weight of goods must also be checked and the temperatures must be recorded.

One of the documents your mentor may use is a control form.

  1. Ask your training period mentor for an blank control form to add to your training period do-book. You can compare this when you are back in school with a control form of a fellow pupil or the form used in school..
  2. Try to go through the form with the supplier delivering the goods without disturbing your training period mentor.
  3. Make a note of the discussion you have with supplier and how he/she delivers the goods. Take notice of the procedures within your work place.. Use for this table below.

What does he do? / What does he say?
  1. Discuss with your training period mentor if your list is correct and complete. Improve or complete if necessary with suggestions and comments of the training period mentor.
  2. If there is something that is not clear on the control form, ask your training mentor to explain what you do not understand.
  3. We want you to go a step further.
    Ask your training period mentor can you complete a quality control form on raw materials that have been delivered.
    If there is no control form present, you can use the attached forms.
    Ask your training period mentor to use your control form.
  4. After competing your control form ask your training mentor to review the documentation with you

My document was fully completed.

My document was filled in incompletely.

I did not find shortcomings on the provided raw materials

I have found shortcomings on the provided raw materials.

I have judged severe

I was smooth in my judgement.

I have disapproved products.

All products have been approved.

I find this an easy task.

I find this a difficult task.

  1. All raw materials must be recorded as well.
    Briefly describe how the recording happens.
  1. Can you help the training period mentor with recording?

No

Yes. What are you allowed do you? Describe briefly.

  1. Ask your training period mentor why control and recording is so important.

Write his answer below.

  1. Have you filled in a control form?

Yes, go to question 13, 15 and 16

No, go to question 14, 15 and 16

  1. Have you refused to accept products from the supplier and sent them back?

No

Yes. If you have ticked yes please outline what was sent back and the amount.

  1. Why did you return the goods to the supplier?
  1. Briefly describe how the training period mentor carries out the control of the provided products.
  1. What does the training period mentor do if there are too many products at regulated times that are notaccepted and must returned to the supplier?
  1. Do you know why these products are not processed? Briefly describe. Ask your training period mentor for advice if necessary.

CONTROL FORM

SUPPLY GOODS / RECEIVING GOODS
Date: / Receiving by:
hour: / Date:
supplier: / hour:
supply:
Number supply order: / Establishment order:
Yes = mark the appropriate
No. product = number of the marked product as on delivery form
Action = notes what was done with the product
Acton = is ALWAYS product refuse, give back with supplier!
Packing / yes / No. Product
(look delivery form) / Action
1 / Direct packing is dirty, wet, or torn
2 / Direct packing has been broken
3 / Use-by date manipulated
4 / Use-by date is present and sufficiently long period
5 / Can is bulging
6 / Can is rust, has been dented, leaks or is open
7 / Fridge products which normally are separately frozen, get entangled
8 / freeze packing is surrounded with ice crystals’
9 / Others: ……..
Fresh meat, poultry, fish, clams
and shellfish
10 / Smell, abnormal
11 / Colour, abnormal
12 / Texture, abnormal, sticky
13 / Others: ……..
Fresh vegetables and fruit
14 / Smell, abnormal
15 / Colour abnormal
16 / Texture, abnormal, sticky
17 / Insects, vermin, mould, etc. massive much present
18 / Others: ……..
Groceries
19 / Smell abnormal
20 / colour, abnormal
21 / Texture, abnormal, sticky
22 / Insects, vermin, mould, etc., much present
23 / Others: ……..
Temperature / norm °C / measuring°C / No. Product
(see delivery note) / action
24 / Fresh fish / 0 à 2 / max 4
25 / Fresh meat / 1 à 4 / max 7
26 / Minced or grinded meat / 1 à 2 / ma 2
27 / Fresh poultry / 1 à 2 / max 4
28 / Preserved and pasteurised foods / 1 à 4 / max 7
29 / Shell and shellfish / 4 à 6 / max 7
30 / Vacuum packed products / 1 à 4 / max 5
31 / Dairy products
(not sterilised) / 2 à 4 / max 7
32 / Products with indication store in a cool place / 2 à 4 / max 7
33 / Deep-frozen products / -18 / max 15
34 / Ice cream / -20 / max 17
35 / fresh pastry with basis of eggs or milk / 1 à 4 / max 7
Delivery
36 / surrounding temperature / 20
37 / time between supply and end destination / 15 minutes
38 / temperature loading space cooled products / max 4
39 / temperature loading space deep-products / max -15
40 / loading space dirty, unhygienic / Yes / No
41 / supplier, personal hygiene inadequate / Yes / No
42 / supplier: smokes / Yes / No
43 / supplier: unhygienic clothes / Yes / No

TEMPERATURECONTROL SUPPLY

Name manager: / Result:
OKAY
Badly : Retour + fax WM
Executor:
Date / Name product / supplier / Cooled
Product / Result / Deep-frozen
Product / Result
Max
+ 7°C
(*1) / Max
- 18°C
(*2)

(*1) core temperature (*2) brief deviation from 3°C:

1 / Student WBL logbook - KITCHEN