Deck 5: Procurement

Question 1

Irradiation is used to

A) improve the quality of food items.
B) control foodborne pathogens on food.
C) alter the genetic makeup of food.
D) improve the flavor of meat and poultry products.

Answer 1

B

Question 2

The agency responsible for the grading, inspection, and certification of meats is the

A) U.S. Food and Drug Administration.
B) U.S. Department of Agriculture.
C) U.S. Public Health Service.
D) U.S. Department of Commerce.

Answer 2

B

Question 3

Using the term "lean" to describe the fat content of meat means that the meat has

A) less than 10 grams of fat and 95 milligrams of cholesterol per serving.
B) less than 3 grams of fat and 40 or less calories per serving.
C) only a trivial amount of fat and cholesterol per serving.
D) less than 2 grams of saturated fat and 5 grams of fat per serving.

Answer 3

A

Question 4

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) sell products to the ultimate buyer
B) package raw food products for sale
C) receive a commission for negotiating between
the buyer and the supplier
D) represent small manufacturing company
products to buyers
E) purchase from processing plants, store product,
and resell
F) receive a commission for negotiating between
the growers/producers and manufacturers
Retailers

Question 5

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) sell products to the ultimate buyer
B) package raw food products for sale
C) receive a commission for negotiating between
the buyer and the supplier
D) represent small manufacturing company
products to buyers
E) purchase from processing plants, store product,
and resell
F) receive a commission for negotiating between
the growers/producers and manufacturers
Wholesalers

Question 6

The document given to the supplier listing the items to be ordered is termed a(n) _____________.

A) purchase requisition
B) purchase order
C) invoice
D) purchasing specification

Question 7

Pilferage

A) is a technique used to electronically scan products on delivery.
B) occurs when employees take food products home without permission.
C) involves the storage of hazardous materials.
D) is an agreement signed between purchasing agents and sellers to reduce costs.

Question 8

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) sell products to the ultimate buyer
B) package raw food products for sale
C) receive a commission for negotiating between
the buyer and the supplier
D) represent small manufacturing company
products to buyers
E) purchase from processing plants, store product,
and resell
F) receive a commission for negotiating between
the growers/producers and manufacturers
Manufacturer's representatives

Question 9

"Value added" has been defined as

A) increasing the price of a product in relation to its cost to add value to the product.
B) increasing value of food through manufacturing and processing.
C) increasing the quality of a product compared to its price.
D) decreasing the price of a food item to increase its perceived value.

Question 10

All of the following are recommended purchasing practices EXCEPT

A) assigning responsibility for receiving to a specific person.
B) having the same person responsible for purchasing and receiving.
C) weighing items in at time of delivery.
D) comparing quality of delivered product to specifications.

Question 11

Information required on a label under the nutrition labeling law includes

A) amount of calories, fat, vitamins B and D.
B) amount of fat, sodium, phosphorus, zinc.
C) amount of cholesterol, sodium, vitamins A and C.
D) amount of carbohydrate, calcium, copper, lactose.

Question 12

The lowest shelf in the dry storage area should be

A) on the floor to allow for maximum storage in the room.
B) 6-8˝ off the floor to allow for ventilation and cleaning.
C) 12-15˝ off the floor to allow for heavy cases to be placed on the floor under the shelf.
D) any height depending on the size cases needing to be stored.

Question 13

Organizing purchasing as a profit center means that the department would

A) manage expenses but not generate profits.
B) help other departments generate profits.
C) generate profits but not worry about expenses.
D) manage expenses and generate profit.

Question 14

The Law of _____________ defines the buyer's authority to act for the organization.

A) Agency
B) Warranty
C) Contract
D) Procurement

Question 15

MATCHING. Choose the item in column 2 that best matches each item in column 1.

A) sell products to the ultimate buyer
B) package raw food products for sale
C) receive a commission for negotiating between
the buyer and the supplier
D) represent small manufacturing company
products to buyers
E) purchase from processing plants, store product,
and resell
F) receive a commission for negotiating between
the growers/producers and manufacturers
Brokers

Question 16

Value is the perceived relationship between

A) quantity and quality.
B) quantity and food cost.
C) quality and specification.
D) quality and price.

Question 17

Specifying that an insulated beverage carafe must maintain temperature for at least 20 minutes is an example of _____________ specification.

A) performance
B) technical
C) approved brand
D) service

Question 18

Requiring that a product labeled "mayonnaise" contains egg is an example of

A) standard of identity.
B) standard of quality.
C) U.S. Department of Agriculture required ingredient labeling.
D) U.S. Public Health Service Food Code requirements.

Question 19

A yield grade of "1" stamped on a beef carcass would mean

A) increased muscle and decreased fat.
B) decreased muscle and increased fat.
C) absence of defects and brightly colored flesh.
D) occasional defects and somewhat dull colored flesh.

Question 20

The _____________ is the document prepared by the supplier listing the items delivered and their price.

A) invoice
B) purchase requisition
C) purchase order
D) purchase specifications

Question 21

Perpetual inventory differs from physical inventory in that

A) food cost per day cannot be calculated with perpetual inventory.
B) no visual inspection of the inventory is done to calculate perpetual inventory.
C) purchases and inventory issues are recorded with physical inventory.
D) a record of the quantity in stock is always available with physical inventory.

Question 22

To display the USDA Certified Organic label a product must be at least _____ percent organic.

A) 50
B) 80
C) 95
D) 100

Question 23

Value analysis is conducted to quantify the components of a product that add value to it.

Question 24

Taking an actual count of products in storage is termed a _____________ inventory.

A) perpetual
B) rotating
C) physical
D) beginning

Question 25

The process of supplying food to production units after it has been received is termed _____________.

A) inventory control
B) issuing
C) receiving
D) pilferage

Question 26

A fixed bid is guaranteed for the day it is given to a purchasing agent.

Question 27

Certified organic foods can be tracked from the farm through processing to the consumer.

Question 28

A thermometer is usually placed just inside the door of a refrigerator because

A) it minimizes how long the refrigerator door will be left open while checking the temperature.
B) it is less likely to be broken because of supplies being set on it.
C) the lighting is better by the door and the temperature can be read more easily.
D) this is the warmest spot in the refrigerator thus the most appropriate place to take the temperature.

Question 29

Organizing purchasing as a cost center means that the department would generate sufficient profits to cover expenses.

Question 30

Safety stock is the amount of food on inventory when reorder is submitted.

Question 31

Storing cabbage and milk next to each other in the same cooler should be avoided since milk may absorb the cabbage odors.

Question 32

"A" products in the ABC inventory method are those products

A) whose dollar value accounts for 5%-10% of the inventory value.
B) kept on hand as backup supply to ensure against sudden increase in usage.
C) that the managers should monitor and control very closely.
D) whose order cost and holding cost are equal.

Question 33

The fair trade label on coffee indicates that sustainable growing practices were used.

Question 34

Which of the following would not be considered a sustainable purchasing practice?

A) Purchasing less toxic cleaning chemicals
B) Purchasing individually wrapped and packaged juices
C) Purchasing products that contain recycled content
D) Purchasing equipment that is Energy Star rated

Question 35

If a product is shipped FOB Destination, which of the following is true?

A) The supplier owns the product and pays the freight charges for shipping.
B) The supplier owns the product, but the buyer pays the freight charges for shipping.
C) The buyer owns the product but the supplier pays the freight charges for shipping.
D) The buyer owns the product and pays the freight charges for shipping.

Question 36

Which of the following is an example of a Good Agricultural Practice (GAP)?

A) Use of animal manure as a fertilizer
B) Use of rainwater runoff for irrigation
C) Allowing pets access to growing areas
D) Providing hand washing facilities for workers

Question 37

Using FIFO as an inventory control technique means that food items that were placed in the storeroom on January 5 would be used before those that were placed in the storeroom on January 12.

Question 38

Direct issues are products that

A) go from receiving to production without going through storage.
B) go from production to service without going through holding.
C) go from delivery truck to storage without going through receiving.
D) go from storage to service without going through production.

Question 39

Procurement is located within the transformation component of the foodservice systems model.

Question 40

Which of the following is an example of an organic growing practice?

A) Use of sewage sludge-based fertilizers to help assure proper plant growth
B) Use of antibiotics to reduce incidence of disease in animals
C) Use of ground that has not been exposed to petroleum-based pesticides
D) Use of home grown feed for livestock

Question 41

Farmers may used petroleum-based fertilizers when growing products to be packaged with the USDA certified organic label

Question 42

Carbon footprint is a measure of one's impact on the environment based on the amount of greenhouse gases (carbon dioxide) generated

Question 43

The recommended temperature for storage of food in the dry storage area is _____________.

Question 44

Enhancing the quality of life for farmers is part of the definition of sustainable agriculture.

Question 45

____________________ is the organization who provides certification of chemicals meeting sustainability guidelines.

Question 46

The abbreviation, LIFO, stands for _____________

Question 47

Halal foods are important to those of which religion? ___________.

Question 48

A GPO is a form of centralized purchasing that consolidates ordering from all departments within the organization into a single purchasing department .