Question 1

Value analysis is conducted to quantify the components of a product that add value to it.

Accepted Answer

A) True 
 B)False  False

Question 2

The process of supplying food to production units after it has been received is termed ________.

Accepted Answer

A) receiving 
B) inventory control 
C) pilferage 
D) issuing 
A) receiving 
B) inventory control 
C) pilferage 
D) issuing D

Question 3

Which of the following is an example of an organic growing practice?

Accepted Answer

A) use of home grown feed for livestock 
B) use of sewage sludge-based fertilizers to help assure proper plant growth 
C) use of antibiotics to reduce incidence of disease in animals 
D) use of ground that has not been exposed to petroleum-based pesticides 
A) use of home grown feed for livestock 
B) use of sewage sludge-based fertilizers to help assure proper plant growth 
C) use of antibiotics to reduce incidence of disease in animals 
D) use of ground that has not been exposed to petroleum-based pesticides D

Question 4

MATCHING. 
Choose the item that best Match the following:
-Retailers

Accepted Answer

A) receive a commission for negotiating between the buyer and the supplier 
B) purchase from processing plants,store product,and resell 
C) represent small manufacturing company products to buyers 
D) sell products to the ultimate buyer 
A) receive a commission for negotiating between the buyer and the supplier 
B) purchase from processing plants,store product,and resell 
C) represent small manufacturing company products to buyers 
D) sell products to the ultimate buyer

Question 5

Irradiation is used to:

Accepted Answer

A) improve the flavor of meat and poultry products. 
B) control foodborne pathogens on food. 
C) alter the genetic makeup of food. 
D) improve the quality of food items. 
A) improve the flavor of meat and poultry products. 
B) control foodborne pathogens on food. 
C) alter the genetic makeup of food. 
D) improve the quality of food items.

Question 6

The recommended temperature for storage of food in the dry storage area is ________.

Accepted Answer

The answer of The recommended temperature for storage of food...

Question 7

MATCHING. 
Choose the item that best Match the following:
-Manufacturer's representatives

Accepted Answer

A) receive a commission for negotiating between the buyer and the supplier 
B) purchase from processing plants,store product,and resell 
C) represent small manufacturing company products to buyers 
D) sell products to the ultimate buyer 
A) receive a commission for negotiating between the buyer and the supplier 
B) purchase from processing plants,store product,and resell 
C) represent small manufacturing company products to buyers 
D) sell products to the ultimate buyer

Question 8

The agency responsible for the grading,inspection,and certification of meats is the:

Accepted Answer

A) U)S.Department of Agriculture. 
B) U)S.Public Health Service. 
C) U)S.Food and Drug Administration. 
D) U)S.Department of Commerce. 
A) U)S.Department of Agriculture. 
B) U)S.Public Health Service. 
C) U)S.Food and Drug Administration. 
D) U)S.Department of Commerce.

Question 9

Storing cabbage and milk next to each other in the same cooler should be avoided since milk may absorb the cabbage odors.

Accepted Answer

A) True 
 B)False

Question 10

MATCHING. 
Choose the item that best Match the following:
-Wholesalers

Accepted Answer

A) receive a commission for negotiating between the buyer and the supplier 
B) purchase from processing plants,store product,and resell 
C) represent small manufacturing company products to buyers 
D) sell products to the ultimate buyer 
A) receive a commission for negotiating between the buyer and the supplier 
B) purchase from processing plants,store product,and resell 
C) represent small manufacturing company products to buyers 
D) sell products to the ultimate buyer

Question 11

If a product is shipped FOB Destination,which of the following is true?

Accepted Answer

A) The supplier owns the product and pays the freight charges for shipping. 
B) The buyer owns the product but the supplier pays the freight charges for shipping. 
C) The supplier owns the product,but the buyer pays the freight charges for shipping. 
D) The buyer owns the product and pays the freight charges for shipping. 
A) The supplier owns the product and pays the freight charges for shipping. 
B) The buyer owns the product but the supplier pays the freight charges for shipping. 
C) The supplier owns the product,but the buyer pays the freight charges for shipping. 
D) The buyer owns the product and pays the freight charges for shipping.

Question 12

The ________ is the document prepared by the supplier listing the items delivered and their price.

Accepted Answer

A) invoice 
B) purchase requisition 
C) purchase specifications 
D) purchase order 
A) invoice 
B) purchase requisition 
C) purchase specifications 
D) purchase order

Question 13

All of the following are recommended purchasing practices EXCEPT:

Accepted Answer

A) having the same person responsible for purchasing and receiving. 
B) assigning responsibility for receiving to a specific person. 
C) weighing items in at time of delivery. 
D) comparing quality of delivered product to specifications. 
A) having the same person responsible for purchasing and receiving. 
B) assigning responsibility for receiving to a specific person. 
C) weighing items in at time of delivery. 
D) comparing quality of delivered product to specifications.

Question 14

Safety stock is the amount of food on inventory when reorder is submitted.

Accepted Answer

A) True 
 B)False

Question 15

Using FIFO as an inventory control technique means that food items that were placed in the storeroom on January 5 would be used before those that were placed in the storeroom on January 12.

Accepted Answer

A) True 
 B)False

Question 16

Using the term "lean" to describe the fat content of meat means that the meat has:

Accepted Answer

A) less than 2 grams of saturated fat and 5 grams of fat per serving. 
B) only a trivial amount of fat and cholesterol per serving. 
C) less than 3 grams of fat and 40 or less calories per serving. 
D) less than 10 grams of fat and 95 milligrams of cholesterol per serving. 
A) less than 2 grams of saturated fat and 5 grams of fat per serving. 
B) only a trivial amount of fat and cholesterol per serving. 
C) less than 3 grams of fat and 40 or less calories per serving. 
D) less than 10 grams of fat and 95 milligrams of cholesterol per serving.

Question 17

Perpetual inventory differs from physical inventory in that:

Accepted Answer

A) a record of the quantity in stock is always available with physical inventory. 
B) food cost per day cannot be calculated with perpetual inventory. 
C) purchases and inventory issues are recorded with physical inventory. 
D) no visual inspection of the inventory is done to calculate perpetual inventory. 
A) a record of the quantity in stock is always available with physical inventory. 
B) food cost per day cannot be calculated with perpetual inventory. 
C) purchases and inventory issues are recorded with physical inventory. 
D) no visual inspection of the inventory is done to calculate perpetual inventory.

Question 18

Taking an actual count of products in storage is termed a ________ inventory.

Accepted Answer

A) beginning 
B) rotating 
C) perpetual 
D) physical 
A) beginning 
B) rotating 
C) perpetual 
D) physical

Question 19

Certified organic foods can be tracked from the farm through processing to the consumer.

Accepted Answer

A) True 
 B)False

Question 20

"Value added" has been defined as:

Accepted Answer

A) decreasing the price of a food item to increase its perceived value. 
B) increasing value of food through manufacturing and processing. 
C) increasing the quality of a product compared to its price. 
D) increasing the price of a product in relation to its cost to add value to the product. 
A) decreasing the price of a food item to increase its perceived value. 
B) increasing value of food through manufacturing and processing. 
C) increasing the quality of a product compared to its price. 
D) increasing the price of a product in relation to its cost to add value to the product.

Value analysis is conducted to quantify the components of a product that add value to it.

The process of supplying food to production units after it has been received is termed ________.

Which of the following is an example of an organic growing practice?

MATCHING. Choose the item that best Match the following: -Retailers

Irradiation is used to:

The recommended temperature for storage of food in the dry storage area is ________.

MATCHING. Choose the item that best Match the following: -Manufacturer's representatives

The agency responsible for the grading,inspection,and certification of meats is the:

Storing cabbage and milk next to each other in the same cooler should be avoided since milk may absorb the cabbage odors.

MATCHING. Choose the item that best Match the following: -Wholesalers

If a product is shipped FOB Destination,which of the following is true?

The ________ is the document prepared by the supplier listing the items delivered and their price.

All of the following are recommended purchasing practices EXCEPT:

Safety stock is the amount of food on inventory when reorder is submitted.

Using FIFO as an inventory control technique means that food items that were placed in the storeroom on January 5 would be used before those that were placed in the storeroom on January 12.

Using the term "lean" to describe the fat content of meat means that the meat has:

Perpetual inventory differs from physical inventory in that:

Taking an actual count of products in storage is termed a ________ inventory.

Certified organic foods can be tracked from the farm through processing to the consumer.

"Value added" has been defined as:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters

Exam 5: Procurement

Value analysis is conducted to quantify the components of a product that add value to it.

The process of supplying food to production units after it has been received is termed ________.

Which of the following is an example of an organic growing practice?

MATCHING. Choose the item that best Match the following: -Retailers

Irradiation is used to:

The recommended temperature for storage of food in the dry storage area is ________.

MATCHING. Choose the item that best Match the following: -Manufacturer's representatives

The agency responsible for the grading,inspection,and certification of meats is the:

Storing cabbage and milk next to each other in the same cooler should be avoided since milk may absorb the cabbage odors.

MATCHING. Choose the item that best Match the following: -Wholesalers

If a product is shipped FOB Destination,which of the following is true?

The ________ is the document prepared by the supplier listing the items delivered and their price.

All of the following are recommended purchasing practices EXCEPT:

Safety stock is the amount of food on inventory when reorder is submitted.

Using FIFO as an inventory control technique means that food items that were placed in the storeroom on January 5 would be used before those that were placed in the storeroom on January 12.

Using the term "lean" to describe the fat content of meat means that the meat has:

Perpetual inventory differs from physical inventory in that:

Taking an actual count of products in storage is termed a ________ inventory.

Certified organic foods can be tracked from the farm through processing to the consumer.

"Value added" has been defined as:

Systems Approach to a Foodservice Organization

Managing Quality

The Menu

Food Product Flow and Kitchen Design

Food Production

Distribution and Service

Safety, Sanitation, and Maintenance

Management Principles

Leadership and Organizational Change

Decision Making, Communication, and Balance

Management of Human Resources

Management of Financial Resources

Marketing Foodservice

Meals, Satisfaction, and Accountability

Filters