Sushi: Product and Procedures Test

Updated October 2009 RK

Full Name: / Contact No:
ID No: / ID Data Code:
Date: / Store:
Marker: / Score:

1. List all points to be checked to ensure fridges are suitable food storage units:

  • Fridges should be on
  • Fridges should be in working order
  • Fridge temperatures should range between 1 and 4 degrees Celsius.
  • Fridges should be clean
  • Fridges should be organized
  • Fridges should be free of an ice build up

(6)

2. On arrival what should be checked with regards to the oil fryer?

  • Fryer is off
  • Fryer is clean
  • Oil is filtered

(3)

3. On inspection of the section one should make sure that all the food products are covered, what else should be inspected with regards to the products?

Products have to be checked for:

  • Freshness
  • Quality
  • Quantity

(3)

4. When issuing fresh stock to the sections, should the stock be placed in front of the older stock or at the back of the older stock? Please give a reason.

The back. Older stock (which is still fresh) has to be used first to ensure it doesn’t spoil.

(2)

5. How do we determine how much stock is needed for the day?

By checking:

  • Actual stock in the section and fridges
  • By checking the daily targets and budgets

(2)

6. What could a manager do should there be excess stock of a particular product?

Incentivise the product.

(1)

7. Where and how is the sushi rice stored?

At room temperature. In a sealed container

(2)

8. Where should the ginger be stored?

In the fridge

(1)

9. List everything that should be checked on the guest side of the bar to ensure you are ready for the day’s trade:

  • Chopsticks (wrapped)
  • Plates for ginger and wasabi
  • Bowl for soy sauce
  • Serviettes
  • Green and red soy bottles
  • Wine glasses
  • Mineral water
  • Ice buckets

(8)

10. What should be checked during the 16H00 check?

  • Quantity of all products
  • Quality of all products
  • Hygiene of the section

(3)

11. How often should fish products be transferred into clean and sanitized trays?

Twice a day

(1)

12. Why should all products be covered properly when stored?

  • To prevent cross-contamination
  • To prevent cross flavouring
  • To prevent the product from drying out

(3)

13. How often should a sushi chef wash and sanitize their hands?

Every half an hour

(1)

14. How often are the cutting boards scrubbed with hot soapy water and then sanitized?

Twice a day

(1)

P1______+ P2______+ P3______

= ______/40.

Percentage: ______/ 40 x 100 = ______% Total Score