Question 1

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

Accepted Answer

The packing slip or delivery note is the best document to verify that the items delivered match what was ordered, as it lists the contents of the shipment.

Question 2

It is not uncommon for vendors to &#34;mis-pick&#34; 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:&#10;A) Specification&#10;B) Purchase order&#10;C) Invoice&#10;D) Requisition

Accepted Answer

The invoice is the document that lists the items shipped and their quantities. It is used during receiving to verify that the items and quantities received match what was ordered, helping to catch any mis-picks.

Question 3

Inventory records are recommended for all items on hand except&#10;A) china, glassware, and silverware&#10;B) perishables stored in the production area&#10;C) spices and other small containers&#10;D) cleaning and paper supplies

Accepted Answer

Perishables stored in the production area are typically not recommended for inventory records due to their short shelf life and rapid turnover, making it impractical to track them as closely as non-perishable items.

Question 4

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

Accepted Answer

FIFO, or First-In, First-Out, is a method used in inventory management where the oldest inventory items are sold or used first.

Question 5

The &#34;blind receiving&#34; method means that the delivery is&#10;A) made without an invoice&#10;B) received without being checked by the receiving clerk&#10;C) not seen by anyone prior to storage&#10;D) made with an invoice listing the items but no quantities

Accepted Answer

In the "blind receiving" method, the delivery is made with an invoice listing the items but no quantities, requiring the receiving clerk to count and record the quantities received independently.

Question 6

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

Accepted Answer

A physical inventory involves counting all the items or stock held in storage by a business to ensure the accuracy of inventory records.

Question 7

To insure that the FIFO system is followed, which of the following should be required of food products in dry storage?&#10;A) store new deliveries in back of old&#10;B) store all food items in alphabetical order by type&#10;C) date all canned foods&#10;D) store all food items 6&#34; off the floor

Accepted Answer

Storing new deliveries in the back of old ensures that older products are used first, following the FIFO (First In, First Out) system.

Question 8

Potential consequences of a poorly designed receiving program include all of the following except:&#10;A) short weights&#10;B) double billing&#10;C) low risk of pilferage&#10;D) substandard quality

Accepted Answer

A poorly designed receiving program increases the risk of pilferage by creating opportunities for theft due to lack of proper checks and controls, rather than reducing it.

Question 9

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?&#10;A) gallons of milk in plastic jugs&#10;B) frozen chicken that needs to thaw&#10;C) RTE (ready-to-eat) cream pies&#10;D) fresh shell eggs

Accepted Answer

Frozen chicken that needs to thaw should be stored on the bottom shelf to prevent its juices from contaminating other foods. This is a basic food safety practice to avoid cross-contamination.

Question 10

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

Accepted Answer

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

Question 11

Refrigerated storage should be maintained at&#10;A) 0&#34; F to -10' F&#10;B) 32' C to 40' C&#10;C) 32' F to 40' F&#10;D) 40' F to 45' F

Accepted Answer

The answer of Refrigerated storage should be maintained at&#10;A) 0&#34;...

Question 12

Which inventory record is best to ensure that appropriate authorization of storeroom issues has been granted?&#10;A) Receiving record&#10;B) Purchase order&#10;C) Invoice&#10;D) Requisition

Accepted Answer

The answer of Which inventory record is best to ensure...

Question 13

The recommended ambient temperature range for a dry storage area is:&#10;A) 50 to 70&#176;F&#10;B) 50 to 70&#176;C&#10;C) 60 to 75&#176;F&#10;D) 45 to 65&#176;F

Accepted Answer

The answer of The recommended ambient temperature range for a...

Question 14

The temperature of the dry storage areas should be maintained between 50 to 70&#176;F.

Accepted Answer

The answer of The temperature of the dry storage areas...

Question 15

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:&#10;A) check the internal temperature of the fish&#10;B) immediately place the products in the freezer&#10;C) report the unacceptable product to the vendor&#10;D) complete a discrepancy report

Accepted Answer

The answer of A foodservice employee is receiving an order...

Question 16

Match between columns&#10;                        Premises: Written requests to a vendor to sell goods or services to a facility.&#10;Written requests to a vendor to sell goods or services to a facility.&#10;Written requests to a vendor to sell goods or services to a facility.&#10;Written requests to a vendor to sell goods or services to a facility.&#10;Written requests to a vendor to sell goods or services to a facility.&#10;A list of goods shipped or delivered.&#10;A list of goods shipped or delivered.&#10;A list of goods shipped or delivered.&#10;A list of goods shipped or delivered.&#10;A list of goods shipped or delivered.&#10;A list of desired goods. Generally originates in a foodservice department and is submitted to the purchasing department.&#10;A list of desired goods. Generally originates in a foodservice department and is submitted to the purchasing department.&#10;A list of desired goods. Generally originates in a foodservice department and is submitted to the purchasing department.&#10;A list of desired goods. Generally originates in a foodservice department and is submitted to the purchasing department.&#10;A list of desired goods. Generally originates in a foodservice department and is submitted to the purchasing department.&#10;A detailed and complete list of goods in stock.&#10;A detailed and complete list of goods in stock.&#10;A detailed and complete list of goods in stock.&#10;A detailed and complete list of goods in stock.&#10;A detailed and complete list of goods in stock.&#10;The point at which a foodservice takes legal possession of goods.&#10;The point at which a foodservice takes legal possession of goods.&#10;The point at which a foodservice takes legal possession of goods.&#10;The point at which a foodservice takes legal possession of goods.&#10;The point at which a foodservice takes legal possession of goods.

Accepted Answer

The Answer of Invoice and Purchase Order and Requisition and is...

Deck 7: Receiving, Storage, and Inventory