Deck 8: Food and Beverage: From Supplier to Customer

Question 1

The following are involved in receiving: , , receiving,
, and .

Answer 1

examining, moving, unpacking, verifying

Question 2

is the process used to destroy bacteria in milk and other products.

Answer 2

Pasteurization

Question 3

There are three methods that can be set up for receiving goods: _ , blind, and partially blind.

Answer 3

invoice

Question 4

Foods are available in which form?

A) Bulk
B) Preplated
C) Preportioned
D) All of the above
E) None of the above

Question 5

The most common formal method of buying is the method.

Question 6

The amount of space required for baking depends on:

A) how many customers there will be.
B) whether the baked goods are made from scratch.
C) how many baking materials are used.
D) both A and B.

Question 7

Garnishes in salads are used:

A) for eye appeal.
B) to add flavor.
C) to keep the salad moist.
D) all of the above.

Question 8

Which of the following is not a guideline considered when purchasing fruits and vegetables?

A) Whether they are seedless.
B) The specific grade they have at time of delivery.
C) Whether they are of a specific size.
D) If they have bright, attractive colors.

Question 9

Excessive amounts of food and beverage items:

A) can be given to employees.
B) are always good to have on hand.
C) tie up money and space.
D) none of the above.

Question 10

Eggs are graded by:

A) color.
B) size.
C) smell.
D) weight.

Question 11

Which of the following is a good receiving practice?

A) All deliveries should be checked for external damage.
B) The quality of items delivered should be verified.
C) An invoice should be used to verify each delivery.
D) All of the above.

Question 12

A system of management helps ensure cost control.

Question 13

List the steps by which food and beverage items get from producer to consumer.

Question 14

The four major foodservice systems are systems, systems, ready- food systems, and systems.

Question 15

What determines how storage areas are laid out?

A) Price
B) Convenience
C) Accessibility
D) Both B and C

Question 16

In a small operation, the person who made the order should:

A) pay for it.
B) receive it.
C) deliver it.
D) both A and C.

Question 17

According to Khan, "The primary function of any type of foodservice operation is to convert into ."

Question 18

Buying can be done on a at markets or after getting
from various vendors.

Question 19

Which is better, to have more supplies in storage than you currently need or fewer? Why?

Question 20

Dry- heat cooking is used for:

A) vegetables.
B) tough foods.
C) meats.
D) tender foods.

Question 21

Discuss the five steps of identifying what needs to be purchased.

Question 22

What is forecasting?

Question 23

Discuss waste disposal and the various options.

Question 24

One important key to controlling costs is to use family- style service.

Question 25

Describe the five main service styles.

Question 26

Cooking is done by two methods: low- heat and high- heat cooking.

Question 27

Purchasing must be done formally.

Question 28

The size of the serving area for cafeterias should be based on the dining room capacity.

Question 29

The last step in the control process is to ensure effective portion control.

Question 30

Describe the competitive- bid method.

Question 31

The amount and type of space required for dishwashing will depend on the volume to be washed and when it must be washed.

Question 32

Cooking is done by one of two methods: - heat cooking or - heat cooking.

Question 33

Meats are graded on the basis of yield only.

Question 34

For control purposes, it is advisable that as many people as possible have access to storage and issuing areas.

Question 35

The objective in the receiving function is to ensure that the items delivered are exactly the items that were ordered.

Question 36

The yield percentage will vary depending on such things as the cooking temperature,
and percentage of fat in the item.

Question 37

In self- serve operations, only one type of serving- line configuration is possible.

Question 38

What do EP and AP stand for? What is the difference between the two?