Class 12 Food Processing Chapter 5 Documentation and Record Keeping Solutions English Medium to each chapter is provided in the list so that you can easily browse through different chapters Class 12 Food Processing Chapter 5 Documentation and Record Keeping Question Answer and select need one. Class 12 Food Processing Chapter 5 Documentation and Record Keeping Question Answer in English Download PDF. AHSEC Class 12 Elective Food Processing English Medium.
Class 12 Food Processing Chapter 5 Documentation and Record Keeping
Also, you can read the NCERT book online in these sections Solutions by Expert Teachers as per Central Board of Secondary Education (CBSE) Book guidelines. AHSEC Class 12 Food Processing Chapter 5 Documentation and Record Keeping Textbook Solutions are part of All Subject Solutions. Here we have given AHSEC Class 12 Food Processing Chapter 5 Documentation and Record Keeping Textual Question Answer in English for All Chapters, You can practice these here.
Documentation and Record Keeping
Chapter: 5
| SESSION 1: RECORD KEEPING |
| Check Your Progress |
A. Multiple Choice Questions:
1. Record keeping is __________.
(a) One time process.
(b) Dynamic.
(c) Continuous.
(d) B and c both.
Ans: (d) B and c both.
2. SPS stands for _______.
(a) Standard purchase specification.
(b) Standard products specification.
(c) Small patisserie system.
(d) None of the above.
Ans: (a) Standard purchase specification.
3. Procedure of purchases starts with issuing of a ___________.
(a) Indent form.
(b) Purchase orders.
(c) Equipment.
(d) All of the above.
Ans: (b) Purchase orders.
4. Daily Receiving Report (DRR) is generated by the _____________.
(a) Receiving department.
(b) Issuing department.
(c) Store.
(d) Finance department.
Ans: (a) Receiving department.
5. KOT stands for ___________________.
(a) Kitchen order ticket.
(b) Kitchen open ticket.
(c) Kitchen order token.
(d) None of the above.
Ans: (a) Kitchen order ticket.
B. Fill in the blanks:
1. _________ is the list of raw ingredients and supplies required by the bakery for their day-to-day operation.
Ans: Indent or requisition.
2. _________ is a process of registering various activities performed in a bakery.
Ans: Record keeping.
3. _________ is the confirmation that goods have been received in proper condition.
Ans: Delivery receipt or challan.
4. The perpetual inventory is a running record of the balance on hand for each raw material in the bakery. This is also called __________.
Ans: Stock register.
5. The refrigerators must be maintained between 3 to 5 degree C and freezer must be maintained between ________
Ans: –18 to –22 degree C.
C. Mark the statement True or False:
1. Food cost percentage is calculated as the cost of production versus sales.
Ans: False.
2. The physical inventory also serves as a check against perpetual inventory records.
Ans: True.
3. Sales record covers the total sale of the product/products on daily, monthly or annual basis.
Ans: True.
4. A physical inventory sheet is an actual count of items in all storage areas that are received periodically.
Ans: False.
5. Scheduling production is an extension of the sale forecast.
Ans: False.
Additional:
A. Short Answer Questions:
1. What is record keeping?
Ans: Record keeping is the systematic arrangement of documents on the basis of their nature and time.
2. What does record keeping help in minimizing?
Ans: Record keeping helps in minimizing the misuse of the raw material, misplacing of the product, wastages and losses.
3. What is SPS in record keeping?
Ans: A document known as SPS or standard Purchase Specification is prepared.
4. What is the purpose of a purchase order?
Ans: The procedure of purchases starts with issuing of purchase orders (PO) to the vendor which indicates the quantity and quality of raw material required.
5. What temperature should refrigerators and freezers be maintained at?
Ans: The refrigerators must be maintained between 3 to 5 degree C and the freezer must be maintained between -18 to -22 degree C.
B. Long Answer Questions:
1. Explain the importance of record keeping in a patisserie.
Ans: Record keeping helps in minimizing the misuse of the raw material, misplacing of the product, wastages and losses. All the documents and records are maintained in a legible manner, retained in good condition for quick and easy references. They are maintained in both physical and digital format.
2. Describe the process of documentation of raw materials.
Ans: The process of purchasing, receiving and storing of raw material is one of the most important steps to a good quality end product. It is important to document the process at each step. There are three aspects to a good quality end product: Standard and consistent quality of raw materials, Maintaining the quality of a purchased product, and Right processes involved during the production process.
3. What is the purpose of a perpetual inventory sheet?
Ans: The perpetual inventory sheet is a running record of the balance on hand for each raw material in pastry. This is also called a stock register. It provides a continuing record of food, raw material in hand, supplies received and raw material used.
4. How is a food sample report used in a patisserie?
Ans: The microbiologist also collects samples at random and checks them in the food laboratory. Any failed samples are recorded in the food sample report and given to the chef for records and corrective action taken. The chef is supposed to analyse what went wrong and how this flaw could be rectified in the future.
5. What is a kitchen order ticket (KOT) and its importance?
Ans: A kitchen Order ticket is a document that is made in duplicate and handed over to the kitchen. It is a guest food order that is written down and formally communicated to the kitchen. It has necessary information such as number of guests, table number, order time and the list of food ordered by the guest. Food products must not be issued in absence of KOT as it is one of the control procedures and plays an important part in the final billing.
| SESSION 2: ENTERPRISE RESOURCE PLANNING FOR PATISSERIES |
| Check Your Progress |
A. Fill in the blanks:
1. Patisseries rations need control over the ___________and recipes used in production.
Ans: Formulas.
2. ERP stands for ___________.
Ans: Enterprise Resource Planning.
3. Patisseries can use an array of tools to rectify key regulatory compliance issues including process, procedures, __________.
Ans: Training.
4. __________ helps you optimize the procurement of raw materials and inventory levels to reduce costs and waste for the patisserie operation.
Ans: Material requirements planning (MRP).
B. Mark the statement True or False:
1. Enterprise resource planning (ERP) software integrates multiple business functions into one program, from accounting to traceability.
Ans: True.
2. Patisseries operations do not need control over the formulas and recipes used in production.
Ans: False.
3. ERP does not help in reducing wastage.
Ans: False.
4. ERP helps in marketing of the products.
Ans: False.
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