Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
A standard procedure for receiving foodstuffs should always be used to verify quality, quantity, and purchase price. The quality delivered should conform to the restaurant’s standard purchase specifications. The quality delivered and the price should match those listed on the invoice or bill that accompanies the delivery, the steward’s marketing quotation list, and the steward’s ordering form.