Receiving & Storage Equipment Section 9-2 Receiving & Storage Equipment

Receiving Equipment Scales. Thermometers. Dollies. Work table. Box cutter. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Receiving Checking that the ordered foods were received in the correct quantities, at the right price. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

The Receiving Area When receiving shipments of food: Check the purchase order against the actual shipment. Note any missing items. Verify the invoice for accuracy. Note anything that is incorrect. Inspect the food items for quality and reject any that do not meet quality standards. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

The Receiving Area (continued) Complete a receiving record that includes the quantity of items received, the item price, the date delivered, and the supplier's names. Move the food items to the appropriate storage area. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Storing Food Store food properly: to prevent spoilage. Follow FIFO: First-In, First-Out. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Refrigerators & Freezers (See Fig. 9-10 on page 209.) Walk-in units. Reach-in units. Roll-in units. Low-boy refrigerators. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Shelving Units (See Fig. 9-11 on page 210.) Six ft. tall wire units. Corner units. Overhead units. Top-loaded units. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.

Storage Bins & Containers (See Fig. 9-12 and 9-13 on pages 210-211.) Well-fitting, air-tight lids. Can be moved among work areas. Variety of sizes. Culinary Essentials Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.