What should be paid attention to in the procurement of raw materials for Western food?

Summary. Hello dear<>

Menu management and food safety prevention in Western restaurants are very important. Here are some common practices:1

Procurement of ingredients: Purchase ingredients from reliable quality merchants to ensure the safety and quality of ingredients. 2.

Storing ingredients: Proper storage can prevent contamination and spoilage. Western restaurants should follow the correct storage temperature and time to ensure the safety of ingredients.

3.Dish Processing: Follow the right practices when processing dishes, such as the correct cooking time and temperature, to ensure the quality and safety of the dishes.

4.Cleanliness and hygiene: The interior of the restaurant should be kept clean and hygienic.

Utensils, kitchenware, and equipment should be cleaned and disinfected regularly to avoid cross-contamination. 5.Training Staff:

Restaurant staff should receive food safety training on food safety precautions and countermeasures to ensure the quality of dishes and food safety. 6.Regular check-ups:

Restaurants should conduct regular internal and external inspections to ensure that they comply with relevant regulations and standards, and to ensure the safety and quality of their dishes.

How to purchase ingredients in Western restaurants.

Hello dear<>

There are mainly the following ways to purchase ingredients in Western restaurants:1Direct Procurement:

Sourcing ingredients directly from manufacturers or wholesalers. 2.Third-Party Procurement:

Through a third-party company for food procurement, the third-party company is responsible for communicating with the first business, the first tour negotiation and procurement, and the western restaurant only needs to pay the procurement fee.

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3.Online procurement: Through the online platform for the vertical procurement of ingredients, you can choose major e-commerce platforms at home and abroad.

5.Self-produced and self-sold: Grow or breed your own ingredients, use or sell them yourself.

Menu management and food safety prevention in Western restaurants.

Hello dear<>

The menu management and food safety prevention of Western restaurants are very restarting. Here are some common practices:1

Procurement of ingredients: It is necessary to purchase ingredients from reliable quality merchants to ensure the safety and quality of ingredients. 2.

Storing ingredients: Proper storage can prevent contamination and spoilage. Western restaurants should follow the correct storage temperature and time to ensure the safety of ingredients.

3.Dish processing: Follow the right practices when processing the dishes, such as the correct cooking time and temperature, to ensure the quality and safety of the dishes.

4.Cleanliness and hygiene: The interior of the restaurant should be kept clean and hygienic.

Utensils, kitchenware, and equipment should be cleaned and disinfected regularly to avoid cross-contamination. 5.Training Staff:

Restaurant staff should receive food safety training on food safety precautions and countermeasures to ensure the quality of dishes and food safety. 6.Regular check-ups:

Restaurants should conduct regular internal and external inspections to ensure that they comply with relevant regulations and standards, and to ensure the safety and quality of their dishes.

Answers]: a, c, d

The methods of purchasing and ordering catering raw materials mainly include: The regular ordering method refers to the quantity of a certain raw material that must be ordered in a certain period, that is, the ordering time is fixed in advance, and the order quantity is determined by the inventory; The order point method is a method in which the order time is not fixed, but the quantity of each order is fixed. The key is to determine the inventory at the order point, that is, when the inventory reaches this point, let it be hidden to order; The economic order volume method refers to the lowest total cost per order that the hotel can pay on inventory.

The total cost of storage, including subscription, purchase, and storage.

Plates (soup bowls) class.

Plates are mainly divided into display plates, main dinner plates, snack plates, bread plates, and soup plates (bowls).

The last 3 are easy to understand, so I won't go into details. The main plate is used for main dishes, such as large pieces of beef.

Display trays are not necessary, family meals can be unequipped, and generally more elaborate restaurants will prepare. Display plates are used to highlight the style and atmosphere of the table, and you can choose more ornate plates that reflect the owner's personal style, and the size will be much larger than other plates.

Knives are divided into breakfast knives, main dinner knives, steak knives, cream spatulas, cheese knives, and fish knives.

The main dinner knife, usually the longest on the table, is used to cut relatively soft meats such as pork chops and chicken chops;

The steak knife is the same length as the main dinner knife, and the tip is sharper than the main kitchen knife, and it is used to pick the ribs on the ribs and meats that are not easy to cut.

Cream knives have no blade, and a small notched corner is designed on the back of the knife, and sometimes it can also be used as a cheese knife.

A cheese knife with 2 tips is used to fork sliced cheese.

The fish knife also has no blade and has a wide knife surface, which is mainly convenient for the user to use a fork to put the fish meat in the mouth.

Fork forks are divided into harpoons, dim sum forks (pastry forks), meat forks for cold cuts, and main meal forks.

The harpoon has sharp teeth that make it easy to remove fish bones.

Dim sum forks, similar in appearance to salad forks, shorter than salad forks, usually three-toothed, but also four-toothed.

The 2-tooth meat fork for cold cuts is similar to our fruit fork, which is convenient for fork eating small portions of aspic.

The main fork, the longest, is used to eat a variety of different types of meat.

Tablespoons are classified as tablespoons, tablespoons, coffee, or teaspoons.

The spoon, usually the largest, oval-shaped, is used for stews, pasta, or soup-heavy dishes.

The spoon, which is round in shape compared to the tablespoon, is used to eat soups.

Coffee spoons, which are generally matched according to the size of the coffee cup, are relatively small. It is usually used to stir coffee or eat fruit pieces.

In the past, if you needed to use Chinese food from any Western restaurant, you would prepare more Western food from them.

Hello, I hope the following answers help you!

Principle of legality.

The principle of legality includes two meanings: one is that the content of the enterprise restructuring plan must be legal, and the other is that the procedure for designing the enterprise restructuring plan must be legal. Legitimacy in the first sense can be called substantive legitimacy, and legitimacy in the second sense can be called procedural legitimacy.

Stability principle.

The design of the restructuring plan should maintain the continuity and relative stability of the production and operation of the enterprise before and after the restructuring, and avoid the interruption or cessation of production and operation due to changes in the enterprise system. In order to achieve a stable transition before and after the restructuring of the enterprise, it is necessary to properly resettle the employees of the restructured enterprise, and if the problem of employee placement is not solved well, it will bring unstable factors, and it is difficult for the enterprise to successfully restructure.

Scientific principles.

One of the purposes of enterprise restructuring is to establish an advanced property rights system, a scientific corporate management structure, and a rational allocation of social resources. In designing the enterprise restructuring plan, it is necessary to follow the principle of appreciation and adhere to the scientific transformation of the enterprise organizational system.

Beijing DOCVIT Law Firm.