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Knowledge of the food and beverage quality standards for the professional kitchen is critical for receiving and storage of products. Managers must have adequate space for storing dry, refrigerated, and frozen product until it is needed. Paying close attention to time, temperature, and quality of the food when it is received, and getting it properly stored immediately, helps to minimize food waste.
Topic: Food and Beverage Standards
Make sure to title each part of your response as Part A and B.
Part A: Receipt and Storage
Describe receipt and storage of ready-made dessert items.
Part B: Bar Standards
Do some research at the Tobacco, Tax and Trade Bureau which provides resources for the industry: Describe the standard steps in establishing a quality bar.
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