SLO Culinary Arts 2 Assessment

What is the process of communicating a business’s messages to its market called?

• Marketing

• Presenting

• Servicing

• Positioning

Use the _______ method to minimize the value of the closing inventory.

• Last in, last out (LIFO)

• actual purchase price

• latest purchase price

• weighted average purchase price

_________is inspecting, accepting, and, in some cases, rejecting deliveries of goods and services.

• Storing

• Pilfering

• Receiving

• Ordering

According to the kitchen brigade system, which position is responsible for writing schedules and assisting the station chefs?

• Sous Chef

• Kitchen Manager

• Pantry Chef

• Line Cook

Which element of the contemporary marketing mix is a way in which an operation tells its customers about its products and services?

• Presentation mix

• Communication mix

• Product service mix

• Contemporary marketing mix

Meeting current resource needs without compromising the ability to accommodate future needs is called what?

• Preservations

• Conservation

• Sustainability

• Compromising

When is the cost of a food item incurred?

• When it is ordered

• When it is consumed

• When it is budgeted

• When it is purchased

Which type of cost covers a lease and utilities

• Non-fixed

• Variable

• Controllable

• Uncontrollable

A buyer must place an order for crushed tomatoes. Par stock is 15 cases , 8 case are in stock, and 3 case will be used before delivery. How many cases should the buyer order?

• 8

• 9

• 10

• 11

The fabrication technique in which a piece of meat is cut lengthwise nearly in half,, so that it opens out and lies flat is called

• trimming

• filleting

• trussing

• butterflying