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 Textbook Solutions are part of All Subject Solutions. Here we have given AHSEC Class 12 Food Processing 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.
| 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).
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