FnB Group 8

When you are receiving a food order from one of your suppliers, it is important to

• A. Check the internal temperature of potentially hazardous foods.

• B. Talk to the driver about the weather.

• C. Make sure all items on the invoice have arrived.

• D.Have all personnel in the restaurant help you unload the goods.

Food safety begins at what stage in the restaurant process?

• A. Ordering

• B. Receiving

• C. Storage

• D. Prep

....... is defined as a process that determines whether the goods received match the quality, quantity, and price of the related order.

Which belongs to perishable food?

• A. Coffee

• B. Milk

• C. Butter

• D. Noodle

Staple foods are food items that have a longer shelf life such as poultry,

canned goods.

• True

• False

Receiving controls (purchase orders, market quotation list) verify that quantities, qualities, and prices of foods delivered conform to

• A. The invoices

• B. Purveyor's confirmations of orders

• C. Orders placed

• D. All of the answers are correct

If foods have passed their expiration date in the dry storage are of the kitchen, then the food should be

• A. Used immediately

• B. Donated to charity

• C. Thrown away

• D. Used for staff meal

........ is the first stage where cost-cutting measures may be implemented because every cent saved affects the bottom line.

Refrigerated food storage includes canned goods, dried fruits, pasta and rice.

• True

• False

Answer explanation

Dry food storage includes canned goods, dried fruits, pasta and rice.

There are three types of food storage. They are dry, refrigerated, and freezing food storage.

• True

• False

Answer explanation

They are dry, refrigerated, and frozen food storage.