Food Production Quiz

In the Food Production Cycle, what step comes immediately after "Preparation"?

• Production

• Serving

• Cleaning

• Issuing

What is the goal of selecting the right supplier as a purchasing officer?

• To obtain a minimum and reasonable price

• To increase the number of suppliers

• To maximize profit margins

• To reduce employee workload

What is the final step in the receiving process?

• Check incoming product against purchase order

• Reject and accept an order if all quantities and quality specifications are met

• Closing the document (Complete the daily receiving report)

• Immediately transfer goods to appropriate storage

What is the purpose of an invoice?

• To confirm payment has been received.

• To request payment for goods or services provided.

• To provide a receipt for goods or services.

• To list the items purchased without payment details.

What is the weight range of the Fuji apple variety mentioned in the product specification?

• 8–10 oz

• 10–13 oz

• 12–15 oz

• 9–11 oz

What is the primary purpose of a purchase order?

• To request payment from a customer.

• To specify the terms and conditions of a contract.

• To formally order goods or services from a supplier.

• To provide a receipt for delivered goods.

What is the difference between a specification and a purchase order?

• A specification outlines the details of the product, while a purchase order is a formal request to buy the product.

• A specification is a payment receipt, while a purchase order is a contract.

• A specification is a delivery note, while a purchase order is a shipping document.

• A specification is a list of suppliers, while a purchase order is a list of customers.

Which of the following is a component that should be included in a good receiving program's policies and procedures?

• Coordination with other departments (production & accounting)

• Marketing strategies

• Inventory disposal methods

• Customer service policies

What is the recommended action for fresh and frozen foods in cold storage?

• Place them in dry storage

• Store them immediately in refrigerated or freezer storage

• Keep them in a ventilated area

• Leave them at room temperature

Which of the following is NOT a moist heat cooking method?

• Stewing

• Grilling

• Poaching

• Blanching