Deck 5: Food Storing and Issuing Control

Question 1

Unplanned costs are those arising from spoilage, pilferage, or waste.

Answer 1

True

Question 2

Proper temperature for the storage of fresh fish is higher than that for fresh meat.

Answer 2

False

Question 3

Staple commodities can be stored safely at normal room temperatures -- 65 to 75 degrees.

Answer 3

True

Question 4

Commercial restaurants typically rotate food stores by the LIFO method -- last-in, first-out.

Question 5

To extend a requisition, one multiplies the quantity of each item issued by the unit cost for that item.

Question 6

The FIFO method of rotating stock allows the older items to be used before the most recent purchases

Question 7

Spoilage is a major cause of the excessive food costs that develops when food is in storage.

Question 8

Budgeting is a primary means for monitoring the performance of employees who store and issue food.

Question 9

The following is an example of an interunit transfer: the transfer of 6 ounces of a liqueur from a hotel's bar to its bake shop.

Question 10

The following is an example of an interunit transfer: the transfer of 6 apple pies from one unit of a restaurant chain to another unit in the same chain.

Question 11

Frozen foods should normally be stored at:

A) - 10 to 0 degrees F.
B) 0 to 10 degrees F.
C) any temperature below 32 degrees F.

Question 12

Refrigerated foods should be stored:

A) on solid shelves
B) on slatted shelves
C) both (a) and (b) are correct

Question 13

The normal method for stock rotation in food service operations is:

A) LIFO
B) FIFO
C) NINO

Question 14

The cost of Directs for a given day may be obtained from:

A) requisitions for that day
B) the Receiving Clerk's Daily Report for that day
C) the Steward's Market Quotation List for that day

Question 15

Directs become part of food cost:

A) when the food is received
B) when the food is actually used
C) when daily inventory calculations are completed

Question 16

Food and Beverage Transfer Memos are used to record:

A) transfers between kitchen and bar
B) intraunit transfers
C) both (a) and (b) are correct

Question 17

Food transfers from one unit in a chain of restaurants to another unit in that chain are known as:

A) intraunit transfers
B) interunit transfers
C) extraunit transfers

Question 18

The storeroom items most frequently ordered by the kitchen should normally be stored:

A) in the kitchen
B) on waist-high shelves anywhere in the storeroom
C) near the storeroom entrance

Question 19

The cost of Stores for a given day is obtained from:

A) requisitions for that day
B) the Receiving Clerk's Daily Report for that day
C) the Steward's Market Quotation List for that day

Question 20

The primary technique used to monitor the performance of those who store and issue food is:

A) budgeting
B) requiring records and reports
C) observing the results of their work