Quiz Module 5
Food Purchasing Essentials Quiz
Test your knowledge on the essential practices of food purchasing, stock management, and supplier quality. This quiz covers a wide range of topics to ensure you are well-prepared for the purchasing department's challenges.
Key topics include:
- Supplier identification
- Delivery temperatures
- Stock rotation practices
- Organizational buying decisions
Which of the following is NOT a departmental personnel of purchasing department:
Purchaser
Cost Controller
Receiver
Server
Where do you identify potential supplier?
Restaurant
Kitchen
Trade Press
Home
Below are the meat checks process, except:
Check for excess blood seepage
Pork products should be wrapped in dry paper
Frozen meat should have no strong smell
Chicken meat should be white, not pink
Which of the following is the delivery temperatures?
Most refrigerated items should be received at 41°F/ 5°C or above
Dry food are received at 41°F/ 5°C or below
Frozen products should of course be received frozen
Dry food are received frozen.
Which of the following is a good stock rotation practice?
FIFI
FIFO
FIFA
FOFO
Which of the following is NOT the equipment used at receiving area?
Scales
Trolley
Butter Knife
Calculator
What does PO stands for in purchasing?
Per os
Post office
Proclaim offender
Purchase order
Which of the following is NOT factors that influence organizational buying decision?
X factor
Situational factors
External environment factor
Internal organizational factor
Below are interpersonal and individual factors that influence organizational buying decisions, except:
Participation and authority
Risk taking ability
Interpersonal conflict
Technological levels
Which of the following is NOT function of purchasing department?
Selection of sources of supply
Selection of sources of demand
Receiving indents
Developing coordination among departments
Which of the following documents is not related to purchase department?
Quotation
Invoice
Delivery Order
Packing List
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