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Aprovisionamiento en Cocina: Verdadero o Falso

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Aprovisionamiento en Cocina: Verdadero o Falso

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About this activity

Gestión de compras y stock en cocina

Created by

Lilian Elena Zapeta López
Lilian Elena Zapeta López
Guatemala

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Aprovisionamiento en Cocina: Verdadero o Falso
 

Aprovisionamiento en Cocina: Verdadero o FalsoOnline version

Gestión de compras y stock en cocina

by Lilian Elena Zapeta López
1

¿El aprovisionamiento influye en la calidad del producto final?

2

Se realiza un registro de entradas y salidas para controlar costos y stock.

3

El aprovisionamiento en cocina implica gestionar inventarios de alimentos y suministros.

4

Los proveedores pueden entregar sin contratos ni acuerdos de calidad.

5

¿Es importante planificar antes de comprar materias primas?

6

El aprovisionamiento influye en el costo final de los platos.

7

¿El aprovisionamiento ayuda a evitar desperdicios?

8

Las entregas deben recibirse con verificación de calidad y cantidades correctas.

9

¿Es necesario comparar precios antes de comprar?

10

¿Se pueden usar materias primas en mal estado?

11

¿El control de calidad inicia desde la compra?

12

¿El control de calidad lo realiza únicamente el que compra materia prima?

13

Los alimentos no perecederos son aquellos que, gracias a su bajo contenido de humedad, envasado al vacío o esterilización, tienen una larga vida útil sin necesidad de refrigeración

14

¿Las carnes deben mantener una cadena de frio de 4°C o menos desde la producción hasta el almacenamiento?

15

Los granos se almacenan en el refrigerador para manterlos frescos

 
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