Question 1

Staple commodities can be stored safely at normal room temperatures -- 65 to 75 degrees.

Accepted Answer

A) True 
 B)False  True

Question 2

Food transfers from one unit in a chain of restaurants to another unit in that chain are known as:

Accepted Answer

A)  intraunit transfers 
B)  interunit transfers 
C)  extraunit transfers 
A)  intraunit transfers 
B)  interunit transfers 
C)  extraunit transfers B

Question 3

The normal method for stock rotation in food service operations is:

Accepted Answer

A)  LIFO 
B)  FIFO 
C)  NINO 
A)  LIFO 
B)  FIFO 
C)  NINO B

Question 4

Budgeting is a primary means for monitoring the performance of employees who store and issue food.

Accepted Answer

A) True 
 B)False

Question 5

Spoilage is a major cause of the excessive food costs that develops when food is in storage.

Accepted Answer

A) True 
 B)False

Question 6

To extend a requisition, one multiplies the quantity of each item issued by the unit cost for that item.

Accepted Answer

A) True 
 B)False

Question 7

The primary technique used to monitor the performance of those who store and issue food is:

Accepted Answer

A)  budgeting 
B)  requiring records and reports 
C)  observing the results of their work 
A)  budgeting 
B)  requiring records and reports 
C)  observing the results of their work

Question 8

Proper temperature for the storage of fresh fish is higher than that for fresh meat.

Accepted Answer

A) True 
 B)False

Question 9

Commercial restaurants typically rotate food stores by the LIFO method -- last-in, first-out.

Accepted Answer

A) True 
 B)False

Question 10

The following is an example of an interunit transfer: the transfer of 6 ounces of a liqueur from a hotel's bar to its bake shop.

Accepted Answer

A) True 
 B)False

Question 11

Unplanned costs are those arising from spoilage, pilferage, or waste.

Accepted Answer

A) True 
 B)False

Question 12

The following is an example of an interunit transfer: the transfer of 6 apple pies from one unit of a restaurant chain to another unit in the same chain.

Accepted Answer

A) True 
 B)False

Question 13

The FIFO method of rotating stock allows the older items to be used before the most recent purchases

Accepted Answer

A) True 
 B)False

Question 14

Food and Beverage Transfer Memos are used to record:

Accepted Answer

A)  transfers between kitchen and bar 
B)  intraunit transfers 
C)  both (a) and (b) are correct 
A)  transfers between kitchen and bar 
B)  intraunit transfers 
C)  both (a) and (b) are correct

Question 15

Frozen foods should normally be stored at:

Accepted Answer

A)  - 10 to 0 degrees F. 
B)  0 to 10 degrees F. 
C)  any temperature below 32 degrees F. 
A)  - 10 to 0 degrees F. 
B)  0 to 10 degrees F. 
C)  any temperature below 32 degrees F.

Question 16

Refrigerated foods should be stored:

Accepted Answer

A)  on solid shelves 
B)  on slatted shelves 
C)  both (a) and (b) are correct 
A)  on solid shelves 
B)  on slatted shelves 
C)  both (a) and (b) are correct

Question 17

The cost of Directs for a given day may be obtained from:

Accepted Answer

A)  requisitions for that day 
B)  the Receiving Clerk's Daily Report for that day 
C)  the Steward's Market Quotation List for that day 
A)  requisitions for that day 
B)  the Receiving Clerk's Daily Report for that day 
C)  the Steward's Market Quotation List for that day

Question 18

The storeroom items most frequently ordered by the kitchen should normally be stored:

Accepted Answer

A)  in the kitchen 
B)  on waist-high shelves anywhere in the storeroom 
C)  near the storeroom entrance 
A)  in the kitchen 
B)  on waist-high shelves anywhere in the storeroom 
C)  near the storeroom entrance

Question 19

Directs become part of food cost:

Accepted Answer

A)  when the food is received 
B)  when the food is actually used 
C)  when daily inventory calculations are completed 
A)  when the food is received 
B)  when the food is actually used 
C)  when daily inventory calculations are completed

Question 20

The cost of Stores for a given day is obtained from:

Accepted Answer

A)  requisitions for that day 
B)  the Receiving Clerk's Daily Report for that day 
C)  the Steward's Market Quotation List for that day 
A)  requisitions for that day 
B)  the Receiving Clerk's Daily Report for that day 
C)  the Steward's Market Quotation List for that day

Exam 5: Food Storing and Issuing Control

Staple commodities can be stored safely at normal room temperatures -- 65 to 75 degrees.

Food transfers from one unit in a chain of restaurants to another unit in that chain are known as:

The normal method for stock rotation in food service operations is:

Budgeting is a primary means for monitoring the performance of employees who store and issue food.

Spoilage is a major cause of the excessive food costs that develops when food is in storage.

To extend a requisition, one multiplies the quantity of each item issued by the unit cost for that item.

The primary technique used to monitor the performance of those who store and issue food is:

Proper temperature for the storage of fresh fish is higher than that for fresh meat.

Commercial restaurants typically rotate food stores by the LIFO method -- last-in, first-out.

The following is an example of an interunit transfer: the transfer of 6 ounces of a liqueur from a hotel's bar to its bake shop.

Unplanned costs are those arising from spoilage, pilferage, or waste.

The following is an example of an interunit transfer: the transfer of 6 apple pies from one unit of a restaurant chain to another unit in the same chain.

The FIFO method of rotating stock allows the older items to be used before the most recent purchases

Food and Beverage Transfer Memos are used to record:

Frozen foods should normally be stored at:

Refrigerated foods should be stored:

The cost of Directs for a given day may be obtained from:

The storeroom items most frequently ordered by the kitchen should normally be stored:

Directs become part of food cost:

The cost of Stores for a given day is obtained from:

Cost and Sales Concepts

The Control Process

Costvolumeprofit Relationships

Food Purchasing and Receiving Control

Food Production Control I: Portions

Food Production Control II: Quantities

Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost

Monitoring Foodservice Operations II: Daily Food Cost

Monitoring Foodservice Operations III: Actual Versus Standard Food Costs

Menu Engineering and Analysis

Controlling Food Sales

Beverage Purchasing Control

Beverage Receiving, Storing, and Issuing Control

Beverage Production Control

Monitoring Beverage Operations

Beverage Sales Control

Labor Cost Considerations

Establishing Performance Standards

Training Staff

Monitoring Performance and Taking Corrective Action

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