Question 1

A physical inventory is an actual count of items held in storage.

Accepted Answer

A) True 
 B)False  True

Question 2

The recommended ambient temperature range for a dry storage area is:

Accepted Answer

A)  50 to 70°F 
B)  50 to 70°C 
C)  60 to 75°F 
D)  45 to 65°F 
A)  50 to 70°F 
B)  50 to 70°C 
C)  60 to 75°F 
D)  45 to 65°F A

Question 3

To insure that the FIFO system is followed, which of the following should be required of food products in dry storage?

Accepted Answer

A)  store new deliveries in back of old 
B)  store all food items in alphabetical order by type 
C)  date all canned foods 
D)  store all food items 6" off the floor 
A)  store new deliveries in back of old 
B)  store all food items in alphabetical order by type 
C)  date all canned foods 
D)  store all food items 6" off the floor A

Question 4

Refrigerated storage should be maintained at

Accepted Answer

A)  0" F to -10' F 
B)  32' C to 40' C 
C)  32' F to 40' F 
D)  40' F to 45' F 
A)  0" F to -10' F 
B)  32' C to 40' C 
C)  32' F to 40' F 
D)  40' F to 45' F

Question 5

A foodservice employee is receiving an order of frozen fish. The products are coated with large ice crystals and the box has what appears to be water stains on it. At this point the clerk should:

Accepted Answer

A)  check the internal temperature of the fish 
B)  immediately place the products in the freezer 
C)  report the unacceptable product to the vendor 
D)  complete a discrepancy report 
A)  check the internal temperature of the fish 
B)  immediately place the products in the freezer 
C)  report the unacceptable product to the vendor 
D)  complete a discrepancy report

Question 6

The invoice is the best document to use to verify that the items delivered are what was ordered.

Accepted Answer

A) True 
 B)False

Question 7

A congregate meal site for a senior citizen center has only one refrigerator. Which of the following items should be stored on the bottom shelf?

Accepted Answer

A)  gallons of milk in plastic jugs 
B)  frozen chicken that needs to thaw 
C)  RTE (ready-to-eat) cream pies 
D)  fresh shell eggs 
A)  gallons of milk in plastic jugs 
B)  frozen chicken that needs to thaw 
C)  RTE (ready-to-eat) cream pies 
D)  fresh shell eggs

Question 8

The "blind receiving" method means that the delivery is

Accepted Answer

A)  made without an invoice 
B)  received without being checked by the receiving clerk 
C)  not seen by anyone prior to storage 
D)  made with an invoice listing the items but no quantities 
A)  made without an invoice 
B)  received without being checked by the receiving clerk 
C)  not seen by anyone prior to storage 
D)  made with an invoice listing the items but no quantities

Question 9

Potential consequences of a poorly designed receiving program include all of the following except:

Accepted Answer

A)  short weights 
B)  double billing 
C)  low risk of pilferage 
D)  substandard quality 
A)  short weights 
B)  double billing 
C)  low risk of pilferage 
D)  substandard quality

Question 10

Match between columns
                        Premises: Written requests to a vendor to sell goods or services to a facility.
A list of goods shipped or delivered.
A list of desired goods. Generally originates in a foodservice department and is submitted to the purchasing department.
A detailed and complete list of goods in stock.
The point at which a foodservice takes legal possession of goods.

Accepted Answer

The Answer of Inventory and Receiving and Purchase Order and is...

Question 11

The recommended maximum storage time for canned goods is 12 months.

Accepted Answer

A) True 
 B)False

Question 12

Inventory records are recommended for all items on hand except

Accepted Answer

A)  china, glassware, and silverware 
B)  perishables stored in the production area 
C)  spices and other small containers 
D)  cleaning and paper supplies 
A)  china, glassware, and silverware 
B)  perishables stored in the production area 
C)  spices and other small containers 
D)  cleaning and paper supplies

Question 13

It is not uncommon for vendors to "mis-pick" an item when filling a food order for a foodservice operation. The best document to use during receiving to catch this type of error is:

Accepted Answer

A)  Specification 
B)  Purchase order 
C)  Invoice 
D)  Requisition 
A)  Specification 
B)  Purchase order 
C)  Invoice 
D)  Requisition

Question 14

The temperature of the dry storage areas should be maintained between 50 to 70°F.

Accepted Answer

A) True 
 B)False

Question 15

Which inventory record is best to ensure that appropriate authorization of storeroom issues has been granted?

Accepted Answer

A)  Receiving record 
B)  Purchase order 
C)  Invoice 
D)  Requisition 
A)  Receiving record 
B)  Purchase order 
C)  Invoice 
D)  Requisition

Question 16

FIFO is an inventory rotation method and stands for First-In, First- Out.

Accepted Answer

A) True 
 B)False

A physical inventory is an actual count of items held in storage.

The recommended ambient temperature range for a dry storage area is:

To insure that the FIFO system is followed, which of the following should be required of food products in dry storage?

Refrigerated storage should be maintained at

A foodservice employee is receiving an order of frozen fish. The products are coated with large ice crystals and the box has what appears to be water stains on it. At this point the clerk should:

The invoice is the best document to use to verify that the items delivered are what was ordered.

A congregate meal site for a senior citizen center has only one refrigerator. Which of the following items should be stored on the bottom shelf?

The "blind receiving" method means that the delivery is

Potential consequences of a poorly designed receiving program include all of the following except:

The recommended maximum storage time for canned goods is 12 months.

Inventory records are recommended for all items on hand except

It is not uncommon for vendors to "mis-pick" an item when filling a food order for a foodservice operation. The best document to use during receiving to catch this type of error is:

The temperature of the dry storage areas should be maintained between 50 to 70°F.

Which inventory record is best to ensure that appropriate authorization of storeroom issues has been granted?

FIFO is an inventory rotation method and stands for First-In, First- Out.

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

The Menu

Purchasing

Production

Service

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters

Exam 7: Receiving, Storage, and Inventory

A physical inventory is an actual count of items held in storage.

The recommended ambient temperature range for a dry storage area is:

To insure that the FIFO system is followed, which of the following should be required of food products in dry storage?

Refrigerated storage should be maintained at

A foodservice employee is receiving an order of frozen fish. The products are coated with large ice crystals and the box has what appears to be water stains on it. At this point the clerk should:

The invoice is the best document to use to verify that the items delivered are what was ordered.

A congregate meal site for a senior citizen center has only one refrigerator. Which of the following items should be stored on the bottom shelf?

The "blind receiving" method means that the delivery is

Potential consequences of a poorly designed receiving program include all of the following except:

The recommended maximum storage time for canned goods is 12 months.

Inventory records are recommended for all items on hand except

It is not uncommon for vendors to "mis-pick" an item when filling a food order for a foodservice operation. The best document to use during receiving to catch this type of error is:

The temperature of the dry storage areas should be maintained between 50 to 70°F.

Which inventory record is best to ensure that appropriate authorization of storeroom issues has been granted?

FIFO is an inventory rotation method and stands for First-In, First- Out.

The Foodservice Industry

The Systems Approach

Food Safety

Facility Sanitation and Safety

The Menu

Purchasing

Production

Service

Facilities Planning and Design

Equipment and Furnishings

Resource Conservation

Organizational Design

Leadership

Human Resource Management

Performance Improvement

Financial Management

Marketing

Filters