Qus1)

a) Suppose you are working as a supervisor at ABC Hotel, where you have been given a task of producing and storing food items in a safe manner that provides maximum longevity. What are the six (6) techniques you will follow to achieve this?

b) List ten (10) indicators of good quality food products

c) Explain the importance of, and steps to, check food items in order to match recipes and menu descriptions

d) What are the key factors that should be kept in mind while monitoring kitchen work processes? Name any eight (8)

e) How you would check the availability and quantity of stocks before placing an order? List any eight (8) considerations

f) Outline five (5) ways in which a standard recipe may have to be altered to meet quality and organisational requirements, as well as three (3) food production personnel you could instruct, to make such change.