Deck 14: Storage: Purchasing

Question 1

What essential tool do employees need to receive food deliveries?

A)Thermometer
B)Screwdriver
C)Roll of stickers
D)It varies depending on the delivery

Answer 1

Thermometer

Question 2

Why is it a good practice to have the same employees receive each delivery?

A)So they will recognize problems more easily
B)So the drivers will know them
C)So those employees won't be cooking
D)So the employees can smoke a cigarette while receiving

Answer 2

So they will recognize problems more easily

Question 3

If your restaurant purchases packaged shredded lettuce, at what temperature should the lettuce be received?

A)Below 50°F
B)Below 41°F
C)Below 70°F
D)Below 32°F

Answer 3

Below 41°F

Question 4

How long does sushi-grade fish need to be frozen at -4°F?

A)At least 15 hours
B)At least 24 hours
C)At least 4 hours
D)At least 1 hour

Question 5

Nora is buying food storage containers for her restaurant. What criteria should she look for?

A)Durable
B)Leak-proof
C)Designed for food storage
D)All of the above

Question 6

What factors should you consider when scheduling food deliveries?

A)Staffing
B)Peak hours
C)Other deliveries
D)All of the above

Question 7

At what temperature should hot food deliveries be received?

A)135°F or higher
B)120°F or higher
C)70°F or higher
D)41°F or higher

Question 8

If your restaurant makes its own potato salad, how long can you store it at 41°F?

A)6 days
B)7 days
C)5 days
D)2 days

Question 9

Cliff is always looking for ways to work more efficiently. While receiving his restaurant's food shipment, he decides to prop open the freezer door. Is this a good idea?

A)Yes, food will be moved to the freezer faster.
B)No, propping the door open will lower the freezer temperature.
C)No, the propped open door is a trip hazard.
D)Yes, the receiving area will be cooled by the open door.

Question 10

On delivery day, the employees of The Tea Shoppe can barely fit the entire shipment into the cooler. What should they do?

A)Split the shipment into two deliveries.
B)Remove shelving to fit more into the cooler.
C)Continue to cram entire shipments into the cooler.
D)Store some items in an unheated storage room.

Question 11

What types of foods require an inspection stamp on the packaging?

A)Meat
B)Poultry
C)Eggs
D)All of the above

Question 12

If your restaurant prepares ready-to-eat TCS foods on site, what information should you include on the label?

A)Ingredients
B)Sell-by date
C)Potential risks
D)All of the above

Question 13

When receiving raw frozen fish shipped on ice, how should you check the temperature of the fish?

A)By checking the ice temperature
B)By inserting a thermometer into the fish
C)By inserting a thermometer under the fish
D)By wrapping a frozen fish around the thermometer

Question 14

Which of the following is a sign that a poultry shipment should be rejected?

A)A slimy texture
B)Temperature is 40°F
C)No imprint when flesh is touched
D)All of the above

Question 15

While Ed is receiving his restaurant's frozen food shipment this week, he notices ice crystals and water stains on some of the packages. What should he do?

A)Use the food in the damaged packages first.
B)Immediately place the damaged packages in the freezer.
C)Dispose of the damaged packages after the delivery person leaves.
D)Reject the damaged packages and note damage on the invoice.

Question 16

At what air temperature should shell eggs be received?

A)45°F or lower
B)50°F or lower
C)Exactly 55°F
D)No higher than 55°F

Question 17

The container that raw shucked shellfish is shipped in should be labeled with the packer's name, address and what other piece of information?

A)Website address
B)Phone number
C)Certification number
D)All of the above

Question 18

The owner of The Superior Sushi Bar collects records from his fish supplier showing the sushi-grade fish was frozen correctly. From the time the restaurant serves the fish, how long should he keep those records?

A)Forever
B)7 days
C)2 months
D)90 days

Question 19

Where should you insert a thermometer to test the temperature of vacuum-sealed foods?

A)Through the packaging
B)Between two packages
C)On the surface of the package
D)Between the package and a hard surface

Question 20

How can you make sure you are purchasing food from a reputable supplier?

A)Ask to see a recent inspection report.
B)Find out which suppliers other restaurants use.
C)Search "best local food supplier" online.
D)Give new suppliers a 90 day trial period.

Question 21

It is Johnny's day as lead line chef. While doing his morning checks, he receives a phone call from his restaurant's meat supplier. They inform him that his most recent shipment of pork has been recalled due to contamination. What is his next step?

A)Remove pork from the menu for the day and send it all back to the provider
B)Call his boss and ask what she would do.
C)Confirm that he has received the contaminated pork by matching the lot number from the recall notice to his inventory.
D)Separate the meat from his other product, and sell it to all his friends at a discounted rate.

Question 22

After Johnny identifies that his order of pork was indeed on the recall list, how should he label the item for return to the manufacturer?

A)Pull the item from the storage area, write "Recall" on the container and set it aside.
B)Put Biohazard stickers on the container and set it aside.
C)Set the items on a pallet and place them out the back door onto the receiving area until the recall-pickup driver comes to take them.
D)Label the items with recall on them and throw them out in the dumpster.

Question 23

After Johnny has taken the recalled item from his food stores and segregated it from all other food supplies, what would be the next step in the reporting process for a recalled item?

A)Contact the FDA or USDA to learn what caused the initiation of a recall.
B)Call your vendor back and ask them what happened.
C)Send one of his employees to another store that buys from the same vendor to see if they have any information about the recall
D)Contact the FDA to try to find out how long the recall is in effect for.

Question 24

When Ashley, your morning shift leader, clocks in to work she sees that there has been a scheduled key drop delivery last night while the restaurant was closed. What is the first step that Ashley should take?

A)Check product temperatures to make sure nothing has spoiled overnight.
B)Ignore the shipment and leave it for the cooks to deal with.
C)Check the shipment against the manifest and ensure that everything is correct.
D)Check to be sure that the key drop is from an approved source.

Question 25

Meghan, your morning shift leader, arrives to work and opens the restaurant for business for the day. As part of her opening duties she needs to inspect any key drop deliveries from last night. What areas should she check for key drop deliveries?

A)Dry Storage area, Loading dock, and freezer.
B)Kitchen area, walk in refrigeration units, loading dock.
C)Freezer, refrigeration units, dry storage areas
D)Storage lockers, ice chests with dry ice, dry storage area