Unit Three Exam - Purchasing & Receiving

The process of adding vitamins A and D and other nutrients to milk is known as:

fortification

When a buyer purchases a large amount of product such as a three month supply and then takes deliver of the entire shipment it is called:

forward buying

Which one of the following processed item's taste is closest to its fresh counterpart?

frozen asparagus

Plants that are grown from open-pollinated, unadulterated seeds are known as:

heirloom

The process of dividing butterfat globules so that they stay suspended in milk and don't' rise to the top is known as:

homogenization

Plants that are grown in nutrient rich water instead of soil are called:

hydroponic

P.L.O.T. refers to:

the four produce items that make up a large percent of produce ordered: potatoes, lettuce, onions, tomatoes

Which one of the following is the institutional can size?

No. 10

Potatoes, lettuce, onions, and tomatoes make up_____% of fresh produce purchases.

40 percent

To carry the designation "organic food," the product must contain at least _____ percent organic ingredients.

90

The federal grades for dry whole and skim milk are:

AA, A, B

The manufacturing grade of milk is also known as grade ____ milk.

B

A school foodservice buyer prefers purchasing canned goods that have:

Child Nutrition (CN) labels

Which of the following countries does the United States import the higher percentage of produce from?

Mexico

The U.S. grades for canned fruit are:

fancy, choice, standard

Which U.S. grade of apple should you purchase if its intended use is for display on a buffet table?

U.S Fancy

The grade of fresh produce most often purchased by food retailers is:

U.S No. 1

An appropriate intended use for the lower grades of fresh produce is:

all of the above

Fresh produce can have its shelf life extended by the use of such preservation methods as:

all of the above

Some fresh produce items are subject to a certain amount of:

all of the above

Which one of the following is a type of opportunity buy?

all of the above

Standards of Identify for dairy items are based primarily on:

butterfat

The most noted component of dairy products that impact quality, flavor and mouth feel is known as:

butterfat

What is a disadvantage of slab-packed fresh produce?

by the time you receive the merchandise, some of it may be damaged

Which one of the following packaging procedures is most expensive?

cell pack

A swollen can should be rejected by the receiving agent because the swelling usually indicates that the contents in the can have been:

contaminated

Whipping air into a frozen dairy product is known as homogenization.

false

Which of the following food's grading factors includes "moisture content"?

dried

A commercial foodservice operation must serve homogenized milk.

false

A major drawback of buying lower quality canned items is that they are nutritionally inferior than brand name items.

false

Although there has been an increased demand from consumers for dairy products that are not derived from milk produced with the use of synthetic hormones, there has been a decrease in the demand for organic milk.

false

Another name for dry whole milk is recombined milk.

false

Canned vegetables cannot be purchased easily with the bid buying procedure.

false

Controlled brands are products produced by a company that offers a large variety of quality grades.

false

Fresh produce may shrink and lose weight while in transit but once it is stored, the dehydration process stops.

false

Frozen foods should be stored at 32°F, or below.

false

Generic brands are usually cheaper than premium brands; however, their quality is very poor.

false

Government inspection is not mandatory for canned food items.

false

Grading factors for canned fruits and vegetables include color, uniformity of size and shape, EP costs, and nutritive composition.

false

Ice cream is not graded by the federal government, but most states grade it.

false

One downside of using processed items that come in pouch packaging is that they are not easy to store because they take up large amounts of space.

false

One of the downsides of buying processed items in aseptic packaging is that they do not have as long a shelf life as canned goods.

false

Packaging materials for frozen foods are more standardized than packaging for canned and bottled items.

false

Product specifications are not very useful for purchasing fresh produce.

false

Purchasing fresh produce is one of the easiest tasks a buyer can have.

false

The minimum weight per case is the lowest possible amount of a produce item that a buyer can purchase at one time, similar to a minimum order size.

false

The popularity of organic products has been showing a downward trend over the last couple of years.

false

The term "heavy pack" indicates that there has not been any liquid added.

false

The term "solid pack" indicates that the product has been packed with some additional juice added.

false

There are no standards of identity for ice cream.

false

To be called "local produce" on the menu, produce items must be grown within the same state that the operation that is using it.

false

What is the difference between "U.S. No. 1" and "No. 1?"

the U.S. No. 1 is a grade issued by a U.S. government grader whereas No. 1 is a type of packer's brand

Under the 2002 Organic Labeling standardization, products may carry the USDA Organic Seal if:

the food contains 95 percent or more organic ingredients

Another term for lactose is:

milk sugar

A gallon of ice cream:

must weigh at east 4.5 pounds

Pull dates:

none of the above

What is an appropriate intended use for U.S. Grade C canned peaches?

none of the above

a flat is

one layer of product

The amount of air in a frozen dairy product is referred to as:

overrun

For a convenience item, such as frozen vegetables in seasoned sauce, the best indication of product quality is:

packers brand

Which one of the following ice creams has the most fat?

premium

What is an appropriate intended use for manufacturing grade milk?

producing cheddar cheese

A buyer purchases A-1 steak sauce instead of another brand because the operation's customers request the A-1 brand. This is an example of:

pull strategy

When you inspect the quality of frozen products during a cutting test and find crystallization, it is an indication of:

refrozen products

Ethylene gas is used to:

ripen produce

Another term for drained weight is:

servable weight

The pull date is an indication of a product's:

shelf life

When a product is packed with no added packing medium, it is called:

solid pack

A cultured dressing is similar to a low-fat:

sour cream

The Brix level is an indication of:

syrup density

When purchasing precut, convenience fresh produce items, the supplier must make sure that he or she preserves the appropriate pulp:

temperature

When grading canned and bottled food the term "character" stands for:

texture, tenderness, aroma

A 4*5 tomato means:

there are 20 tomatoes in a layer

What does the notation "65 count" mean?

there are approximately 65 pieces in the container

A can-cutting test is used to examine the characteristics of two or more similar products to determine which one represents the best value.

true

A major difficulty with dried food items is the need to reconstitute them.

true

Although fresh produce packers must submit to government inspection, they do not have to purchase the U.S. government grading service.

true

Appearance of produce items is the most important grading factor used by the U.S. government

true

As the count of olives in a can gets higher, the size of the olive gets smaller.

true

Buying at farmers' markets is one method of buying produce direct.

true

Controlling the purchasing, receiving, storage, and issuing of produce tends to be easier than controlling it during production and service.

true

For many restaurants, produce accounts for about 12 percent of all purchases.

true

Fresh produce often bypasses the central-storage facility and goes right into production.

true

Most types and brands of frozen orange juice concentrate are similar and buyers can typically make do with a standard of identity for specifying this product.

true

New pack times refer to the time of year when products intended for sale the following year are packed.

true

Packaging material used for dairy products is quite standardized throughout the hospitality industry.

true

Personalized packaging may sometimes increase the product's AP price.

true

Some nondairy products substitute vegetable fat for butterfat.

true

The Cold Food Chain refers to produce items that must be refrigerated as they travel though the channels of distribution.

true

The acronym "IQF" stands for "individually quick frozen."

true

The federal government does not require you to store fresh produce in refrigerated storage areas because it is not a potentially hazardous food.

true

The low end of U.S. No. 1 fresh produce is usually intended to be sold in supermarkets.

true

The purchasing of fresh produce calls for a great deal of skill and knowledge.

true

The term "juice" indicates that 100 percent of the product is derived from the fruit or vegetable; no water has been added.

true

There are always some bacteria in pasteurized milk.

true

When receiving fresh produce it is important to open up every case received to check that each case has the proper count of items in it.

true

Whole milk packed in aseptic packages is shelf stable and can be stored at room temperature.

true

You should avoid washing fresh produce before storing it in the refrigerator.

true

Which one of the following items contains the most fat?

whipping cream

Which one of the following items contains the least fat?

whole milk