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| 1 | |
Which of these is a guideline for purchasing? |
| | A) | Purchase using standard specifications |
| | B) | Use standardized recipes |
| | C) | Use standardized tools and equipment |
| | D) | All of the above |
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| 2 | |
What is the amount of food left after preparation called? |
| | A) | Edible portion |
| | B) | Product yield |
| | C) | As-served portion |
| | D) | Trim |
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| 3 | |
Portion size on a recipe costing form refers to what? |
| | A) | The amount of food that has been purchased |
| | B) | The weight of all the ingredients in a recipe |
| | C) | The total amount of food a recipe makes |
| | D) | The standard amount of a food item served to a customer |
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| 4 | |
What does the Q factor measure? |
| | A) | Additions and substitutions to a recipe |
| | B) | Expensive foods |
| | C) | Ingredients that are difficult to measure |
| | D) | Foods beginning with the letter Q |
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| 5 | |
To determine the cost for each ingredient in a recipe, multiply the cost per unit by what? |
| | A) | AP amount |
| | B) | Q factor |
| | C) | Total recipe cost |
| | D) | Unit purchase price |
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| 6 | |
How many steps are involved in foodservice purchasing? |
| | A) | Five |
| | B) | Six |
| | C) | Seven |
| | D) | Eight |
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| 7 | |
Semiperishable foods contain what? |
| | A) | A preservative |
| | B) | An expensive spice |
| | C) | An inhibitor |
| | D) | An alkaline |
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| 8 | |
Which is a trait of a good vendor relationship? |
| | A) | Mutual trust |
| | B) | Good business ethics |
| | C) | Honesty |
| | D) | All of the above |
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| 9 | |
When should products be accepted at the receiving dock? |
| | A) | As soon as they are delivered |
| | B) | When they have been thoroughly inspected |
| | C) | After the delivery person has left |
| | D) | Once they have been placed in cold storage |
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| 10 | |
What does FIFO stand for? |
| | A) | First In, Final Out |
| | B) | First In, First Out |
| | C) | Food In, Food Out |
| | D) | Final In, First Out |
