Chapter 5-7 True False Questions

Question 1

Products should be sorted into categories after determining ordering procedures for the operation.

Answer 1

False

Question 2

From the three categories that products are sorted into for purchasing, center of the plate items should be ordered infrequently.

Answer 2

False

Question 3

The best approach to ordering perishable and center-plate products is use-based ordering.

Answer 3

True

Question 4

After checking the number of product units in stock and drawing up the purchase order, chefs must then check the product units on hand to ensure to see if their quality has deteriorated.

Answer 4

False

Question 5

Items like sugar packets should be ordered on a week to week basis because of the tendency for employees to waste them when too many are kept in stock.

Answer 5

False

Question 6

The lowest AP price always results in the lowest EP cost.

Answer 6

False

Question 7

F & B buyers should focus on quality that is appropriate for the menu, operation, and customer - not the highest quality available.

Answer 7

True

Question 8

If you are costing out a recipe for a Seared Duck Breast entrée, and you have five potential vendors for duck breast, you should cost out one version of the recipe based on the average AP price from all five vendors.

Answer 8

False

Question 9

F & B buyers must try to get the best deals on products first, before determining the intended use of each product they buy.

Answer 9

False

Question 10

If an F & B buyer knows exactly, positively, beyond a shadow of a doubt, what the operation needs, this is all that is needed to increase overall value.

Answer 10

False

Question 11

The formula used to calculate a product’s EP cost per unit is:
AP price per unit ÷ the unit’s edible yield percentage

Answer 11

True