
FBM (LO 4 & 5)
Authored by CARYN LIM
Professional Development
Professional Development

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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
_____ purchasing is a commonly used method of buying, especially in smaller foodservice operations.
Informal
formal
Legal
ILegal
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Below are the types of nonperishable food, EXECPT:
sugar
nuts
eggs
rice
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
_____ 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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Temperature Cold Foods should be received?
5 °C or less
25 °C or less
45 °C or less
-5 °C or less
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
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