NFS 375 EXAM 2 FINAL

The ambient temperature of dry storage room area should be

50-70 F

What does "EOQ" stand for

Economic order quantity

The credit terms 2/10 net 30 means that the institution will receive a. 2% discount if they pay in 10 days b. 2% discount if they pay in 30 days c. 10% discount if they pay in 2 days d. no discount if they pay in 10 days

a. 2% discount if they pay in 10 days

"Blind Receiving Method" means that a food delivery is a. made with an invoice listing items but no quantities b. made without an invoice c. received without being checked by the receiving clerk d. not seen by anyone prior to storage

a. made with an invoice listing the items but no quantities

To insure that the FIFO system is followed, which of the following should be required of food products in dry storage? a. store all new deliveries in back of old b. store all food items in alphabetical order by type c. store all items 6 inches off the floor d. store items in proper temperature and humidity

a. store all new deliveries in back of old

Which of the following is the lowest grade of fresh produce? a. US extra #1 b. US #1 c. US extra fancy d. US fancy

b. US #1

Determine how much food to order is a balance between two costs. When the size of the order is low the storage cost is _____ and the order cost is ____ a. low, low b. low, high c. high, high d. high, low

b. low, high

A ____ vendor carries large inventories of foods and supplies to meet every single need that foodservice system may have

broadline

the plan for operating a business expressed in financial terms is called a

budget

The approximate volume of a #10 can in cups is a. 2 cups b. 3 1/2 cups c. 5 3/5 cups d. 12 cups

d. 12 cups

Which of the following are sources of food income? a. money from client pays b. money from insurance companies c.money from medicare/medicaid d. all of the above

d. all of the above

Which of the following is NOT a reason for increased food cost? a. overproduction that leads to waste b. providing a serving size that is too large c. price increases on the food d. following a standardized recipe

d. following standardized recipe

Food items designated as "C" items in ABC analysis are a. low in number, high in value b. low in number, low in value c. high in number high in value d. high in number, low in value

d. high in number, low in value

Which market form of fish is ready to cook, cross sectional slices of fish with about an 86% yield? a. dressed fish b. round fish c. drawn fish d. steaks

d. steaks

T/F: the optimal humidity for a dry storage room area is 70-80%

false, 50-60%

T/F: The volume of a number 5 (#5) can is approximately 2 cups

false, 7 cups

T/F: The highest grade of fresh produce is US extra #1

false, US fancy is the highest grade

T/F: the daily occupancy of a hospital is called the patient days

false, is called the census

T/F: In the marketing channel, the broker does own the food

false, the broker does NOT own the food

10 early head start programs get together to purchase infant formula to get a price advantage. This is an example of _____ purchasing

group

a record of material assets owned by the organization is called

inventory

A list of goods hipped or delivered that includes price and quantities is called a

invoice

A ____ is an internal invoice that allows management to track the physical movement of inventory through a business

requisition

A detailed description of the product, state in terms that are completely understood by both the buyer and the seller is referred to as a

specification

A good example of a broaden vendor (name a company)

sysco

T/F: inventory items should be organized to match the inventory sheet

true

T/F: par stock is the required amount of inventory items on hand

true

T/F: the highest grade of fresh poultry is grade A.

true

T/F: the symbol that designates the grade of food is a shield

true

T/F: when purchasing fresh fruits, the lower the count the larger the size of the piece of fruit

true