Food Purchasing Exam Questions with Verified Solutions (Latest Update 2024)
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Food Purchasing
Institution
Food Purchasing
Food Purchasing Exam Questions with Verified Solutions (Latest Update 2024)
Quality and cost of the local labor pool - Answers An important factor in planning the menu for your establishment includes
Daily fresh catches - Answers An item a seafood restaurant might have highlighted at the top of i...
Food Purchasing Exam Questions with Verified Solutions (Latest Update 2024)
Quality and cost of the local labor pool - Answers An important factor in planning the menu for your
establishment includes
Daily fresh catches - Answers An item a seafood restaurant might have highlighted at the top of its menu
or displayed on a chalkboard would be
Interactive menus - Answers Menus that allow guests to mix and match their orders are referred to as
Customers don't usually read them prior to ordering - Answers Table tent menus are good except that
Products out of season are lower in quality and higher in price - Answers When it comes to purchasing
food items typically
False - Answers Having servers recite the daily specials to customers is usually a good idea because of
the entertainment value afforded the customers.
False - Answers The kitchen size and configuration has little or no importance when planning the menu
Tell the customer what's available - Answers The primary purpose of a menu is to
Chef's bio - Answers Menu accuracy must include all of the following EXCEPT
False - Answers When purchasing items it is a good idea to buy as much as possible since storage is
generally available at little or no cost.
False - Answers When developing purchasing specifications the preservation and/or processing method
used for the item has no importance.
Butter, bulk, 1 pound blocks, fresh, unsalted, 24 pound case - Answers You will be purchasing butter
which will be clarified for use in other products. Your restaurant typically clarifies butter twice a week in
quantities of 12 pounds at a time and the chef wants no added seasonings in the product. Pick the best
purchasing specification.
Religious affiliation of the packer - Answers In developing purchasing specifications for your restaurant
you would probably want to consider which of the following EXCEPT
Tuna steaks, fresh, vacuum pack, 12 ounce each - Answers You are purchasing for a restaurant and need
product for your grilled tuna entrée. The recipe states that the tuna is marinated in the restaurant's own
marinade, grilled and served in 6 ounce portions. Of all the available pick the best purchasing
specification to use when ordering the item
Rooster eggs - Answers A good product specification for eggs includes any of the following EXCEPT
Brand of fertilizer used - Answers An example of a fresh produce specification might include all of the
following EXCEPT
, You should consider them all - Answers When ordering cheese you should consider
Properly cost out and price the menu items - Answers An important reason to use standardized recipes
is to
True - Answers One of the most important operations in purchasing is determining the product's
specifications
Mustard greens - Answers A purchase order that simple says "Beans" means the vendor could rightfully
supply any of the following EXCEPT
an RFQ or request for quote - Answers Most vendors realize you will shop around and will generally
respond to you asking them for price quotations, which is also known as
References - Answers When looking for potential suppliers you should consider each vendor's
False - Answers AP price and EP cost are kitchen terms which refer to the same thing
True - Answers A good source of product information is the vendor or supplier.
Standing order - Answers The system where the vendor's representative inventories what you have and
then provides enough to bring you up to a set par stock level is known as a
False - Answers Although it would be nice almost no vendors offer free samples.
True - Answers The size and location of the vendor's storage facilities is an important consideration
when evaluating suppliers
False - Answers The best time to take deliveries is between 11:30 am to 1:30 pm.
true - Answers If two vendors both offer the same product at the same quality and cost but one offers
additional support services which your establishment can use that fact would help you in making your
selection
True - Answers The cost of a ready-to-consume item is known as the edible portion cost.
Convenience foods - Answers One way to avoid product loss is to purchase only
Number of menu item served divided by number of total meals served - Answers The formula for the
menu mix percentage is
Popularity index - Answers Another name for the menu mix percentage is the
Stockout - Answers Running short or out of an item is referred to as a
Primal cuts - Answers Large, raw, whole food amounts of meat are referred to as
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