Chapter 5: Food production

_____________ harmful organisms to ensure that the food is microbiologically safe for human consumption.

• Enhance

• Destroy

• Improve

• Meat

The act of buying or to obtain the goods and services from the right supplier with the right quantity, good quality at the right time and reasonable price. What is the definition on this?

• Purchasing

• Buying

• Receiving

• Cost Control

This is the definition of purchasing except:

• To minimize the benefit

• To achieve a maximum integration within other department

• To create alternative supplier

• To obtain the goods and services at minimum price

A process of inspecting the products and takes legal possession of the product ordered. What is the definition on this?

• Purchasing

• Seller

• Cost control

• Receiving

There are two type of storage which is?

• Box storage and cold storage

• Warm storage and cold storage

• Hot storage and dry storage

• Dry storage and cold storage

What is the definition on issuing?

• a process of inspecting the products and takes legal possession of the product ordered.

• The act of buying or to obtain the goods and services from the right supplier with the right quantity, good quality at the right time and reasonable price.

• Involves distributing food and beverages from storerooms to authorized individuals who requisition these products.

• The flow of material through a foodservice operation begins in the receiving and storage areas. Careful consideration should be given to procedures for receiving and storage.

This is the cooking method for moist heat except:

• Baking

• Steaming

• Boiling

• Blanching

This is the cooking method for dry heat except:

• Roasting

• Deep Frying

• Frying

• Simmering