Grade 9

It 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

• purchasing

• receiving

• marketing

These are food items with short useful lives after they have been received.

• contract foods

• perishable foods

• staple foods

• non-perishable foods

These are food items usually consumed everyday.

• perishable foods

• non-perishable foods

• contract foods

• staple foods

These are food items with longer shelf life and are often stored in shelves at room temperature.

• perishable foods

• contract foods

• staple foods

• bind foods

It is the point at which food service operation inspects and takes legal ownership and physical possession of the items ordered.

• purchasing

• storing

• receiving

• none of the above

Food and supplies received must be stored appropriately and immediately to maintain quality, prevent and control losses and wastes, and provide for proper uses.

• purchasing

• receiving

• marketing

• storing

Which of the following are the examples of staple food?

• canned goods

• meat

• chips

• fish

Safe, secure place in which items are placed until they are needed.

• purchasing

• receiving

• storage

• inventory

Process of making sure the items delivered are the items that were ordered.

• purchasing

• receiving

• storage

• inventory

Food safety begins at what stage in the restaurant process?

• Receiving

• Purchasing

• Cooking

• Storage