PURCHASING, RECEIVING & STORING

It is the process of getting the right product for a facility at the right time and in a form meeting pre-established standards of quality, quantity, and price.

• storing

• purchasing

• receiving

• marketing

These are food items with short useful lives after they have been received.

• contract foods

• perishable foods

• staple foods

• non-perishable foods

These are food items usually consumed everyday.

• perishable foods

• non-perishable foods

• contract foods

• staple foods

These are food items with longer shelf life and are often stored in shelves at room temperature.

• perishable foods

• contract foods

• staple foods

• bind foods

The receiver checks the delivered items against the original purchase order and notes any deviation.

• invoice method

• blind method

The receiver is provided with an invoice or purchase order, one in which the quantities have been erased or blacked out.

• invoice method

• blind method

It is the point at which food service operation inspects and takes legal ownership and physical possession of the items ordered.

• purchasing

• storing

• receiving

• none of the above

Food and supplies received must be stored appropriately and immediately to maintain quality, prevent and control losses and wastes, and provide for proper uses.

• purchasing

• receiving

• marketing

• storing

Which of the following are the examples of staple food?

• canned goods

• meat

• chips

• fish

The following are the examples of perishable food except ___________.

• egg

• pork

• fruits

• noodles