FBM (LO 4 & 5)

_____ purchasing is a commonly used method of buying, especially in smaller foodservice operations.

• Informal

• formal

• Legal

• ILegal

Below are the types of nonperishable food, EXECPT:

• sugar

• nuts

• eggs

• rice

When you review your order to make sure you received the correct items, in the right quantity, and at the right price. You are in which stage of the purchasing process?

• Selecting Suppliers

• 
  Evaluating Supplier Performance

• 
  Placing Order

• Developing a Purchase Agreement

_____ 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

• receiving

• purchasing

• issuing

The key concept in usage of stored food is ____.

• last in, first out

• first in, first out

• first in, last out

• no need go out

Temperature Cold Foods should be received?

• 5 °C or less

• 25 °C or less

• 45 °C or less

• -5 °C or less

When you are receiving a food order from a supplier, it is important to

• 
  Check the internal temperature of potentially hazardous foods.

• Make sure all items on the invoice have arrived.

• Talk to the delivery driver about the weather.

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

Food safety begins at what stage in the restaurant process?

• Receiving

• Cooking

• Purchasing

• Storage

Which is the proper way to store Ready to Eat Foods?

• Above red meat, below eggs

• Above seafood and raw meat, with other ready to eat foods

• Above ground meat, below seafood

• Above ground meat, with eggs

Supplies need to be kept _____.

• 6 inches off the ground and away from the walls

• 6 inches off the walls and away from the ground

• In a closed shelf or closet

• In the fridge or cabinets