WorksheetsPURCHASING, RECEIVING & STORING
Total questions: 10
Worksheet time: 5mins
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
The receiver checks the delivered items against the original purchase order and notes any deviation.
invoice method
blind method
The receiver is provided with an invoice or purchase order, one in which the quantities have been erased or blacked out.
invoice method
blind method
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
The following are the examples of perishable food except ___________.
egg
pork
fruits
noodles
