PURCHASING ch.15
T/F: : over 74% of vegetables imported into the United States come from Canada
False
T/F: A 4 x 5 tomato is smaller than a 5 x 6 tomatoes
False
T/F: The higher the count, the larger the product
False
T/F: 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
T/F: The popularity of organic products has been showing a downward trend over the last couple of years
False
T/F: The standard US grading system for fresh produce has two grade levels
False
T/F: all produce will maintain its best quality by being stored in refrigerator temperatures
False
T/F: fresh produce may shrink and lose weight while in transit but once it is stored, the dehydration process stops
False
T/F: to be called 'local produce' on the menu, produce items must be grown within the same state that the operation is using it
False
T/F: 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
False
T/F:Purchasing fresh produce is one of the easiest task a buyer can
False
T/F: The coldfood chain refers to produce items that must be refrigerated as they travel through the channels of distribution
True
T/F: The federal government does not require you to store fresh produce in refrigerated storage areas because it is not a potentially hazardous food
True
T/F: The low end of US No. 1 fresh produce is usually intended to be sold in supermarkets
True
T/F: The purchasing of fresh produce calls for a great deal of skill in knowledge
True
T/F: although fresh produce packers must submit to government inspection, they do not have to purchase the US government grading service
True
T/F: appearance of produce items is the most important grading factor used by the US government
True
T/F: consistency is one of the advantages of Packers Brands when dealing with the selection and procurement of fresh produce items
True
T/F: controlling the purchasing, receiving, storage, and issuing of product tends to be easier than controlling it during production and service
True
T/F: for many restaurants, produce accounts for about 12% of all purchases
True
T/F: fresh produce often bypasses the central storage facility and goes right into production
True
T/F: product specifications and that you're very useful for purchasing fresh produce
True
T/F: restaurant operations usually do not like to purchase fresh product that has been stored and preserved in a controlled atmosphere
True
T/F: you should avoid washing fresh produce before storing it in the refrigerator
True
T/F:Buying at farmers market is one method of buying produce
True
A 4 x 5 tomato means: a. There are 20 tomatoes in a layer b. There are 20 pounds of tomatoes in the case c. There are 45 tomatoes in a pound d. The tomatoes are ungraded
a. There are 20 tomatoes in a layer
Which US grade of Apple should you purchase if it intended uses for displaying on the buffet table? a. U.S Fancy b. U.S No.1 c. U.S No.2 d. U.S No.3
a. U.S Fancy
Ethylene gas is used to: a. ripen produce b. slow down the ripening process c. maintain pulp temperatures d. replace oxygen in controlled atmosphere packaging
a. ripen produce
When purchasing pre-cut, convenience pressure fresh produce items, the supplier must make sure that he or she preserves the appropriate pulp: a. Count b. Temperature c. Yield d. Color
b. Temperature
The grade if fresh produce most often pirchased by food retailers is: a. U.S Fancy b. U.S No.1 c. U.S No.2 d. U.S No.3
b. U.S No.1
What is the difference between 'U.S No.1' and 'No.1'? a. there is no difference b. 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 c. No.1 merchandise usually is more expensive than U.S No.1 products d. very little No.1 merchandise is available; almost all merchandise availablenis marked U.S No.1
b. 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
What does the notation '65 count' mean? a. the required pulp temp b. the edible yield percentage is at least 65% c. there are approximately 65 pieces in the container d. the item ordered comes packed un a 65 pound case
c. there are approximately 65 pieces in the container
Plants that are grown from open pollinated, unadulterated seeds are known as: a. Heirloom b. GMO's c. Hydroponic d. Field run
a. Heirloom
Potatoes, lettuce, onions, and tomatoes make up ____% of fresh produce purchases a. 1% b. 12% c. 40% d.None of the above
c. 40%
What is a disadvantage of slab packed fresh produce? a. It's AP price usually is very high b. The US grade is very low c. By the time you receive the merchandise, some of it may be damaged d. All of the above
c. By the time you receive the merchandise, some of it may be damaged
Plants that are grown in nutrient rich water instead of soil are called: a. Heirloom b. GMO's c. Hydroponic d. Field run
c. Hydroponic
Which of the following countries does the United States import the higher percentage of police from? a. Costa Rica b. Guatemala c. Mexico d. The percentages of imports from these countries are all equal
c. Mexico
A flat is: a. twice as big as a lug b. produce that has been slab packed c. one layer product d. a busted case
c. one layer product
Fresh produce can have a shelf life extended by the use of such preservation methods as: a. Refrigeration b. Waxing c. Controlled atmosphere storage d. All of the above
d. All of the above
Some fresh produce items are subject to a certain amount of: a. Trim b. Weight loss c. Shrinkage d. All of the above
d. All of the above
an appropriate intended use for the lower grades of fresh produce is a. Producing jams and jellies b. Preparing juices c. Making generic canned produce d. All of the above
d. All of the above
Which one of the following packaging procedures is most expensive? a. Slab packing b. Combination pack c. Flat and lug packing d. Cell pack
d. Cell pack
P.L.O.T refers to: a. under graded produce items b. The packaging used for high end produce c. The type of land used by CHEF's to grow produce on their property d. The four produce items that make up a large percent of produce ordered: potatoes, lettuce, onion, tomatoes
d. The four produce items that make up a large percent of produce ordered: potatoes, lettuce, onion, tomatoes
