南开大学22秋学期（高起本：1603、1609、1703）《餐饮采购管理（一）（二）（EI双语）》在线作业二

奥鹏南开在线作业满分答案参考

22秋学期（高起本：1603、1609、1703）《餐饮采购管理（一）（二）（EI双语）》在线作业-00002

1.下列对谈判的分类描述,正确的是:
选项A：谈判可以分为双赢或输赢两种
选项B：谈判可以分为以经销商为中心或以买方为中心
选项C：谈判可分为基于时间的谈判或以基于成本的谈判
选项D：谈判可以分为面对面和电话两种
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2._____ indicate what products are required when to order them.
选项A：Purchase specifications
选项B：Delivery invoices
选项C：receiving reports.
选项奥鹏南开在线作业满分答案参考D：purchase records.
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3.How long is the meat purchasing cycle in most restaurants?
选项A：3 days
选项B：weekly
选项C：half a month
选项D：monthly
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4.Which type of lettuce has large, round shape and tasted sweet and juicy?
选项A：leaf
选项B：Bibb
选项C：iceberg
选项D：Romaine
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5.下列哪一项不是采购人员的工艺专长?
选项A：对采购物流的理解
选项B：了解HACCP专业知识
选项C：创建菜谱的能力
选项D：对经销商关系的理解
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6.采购的首要任务是:
选项A：维护企业的正常运作
选项B：创造更高的利润
选项C：增加产品的产量
选项D：平衡库存量
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7.下列哪项不属于仓管存储关键控制点问题?
选项A：安全防盗
选项B：保持货存产品质量
选项C：提供财务所需的系统信息
选项D：维持餐厅货存区域的整洁
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8.which type of lettuce usuelly used to make a traditional ceasar salad?
选项A：leaf
选项B：Bibb
选项C：iceberg
选项D：Romaine
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9.Understanding of how individuals perceive, utilize, and manage their emotions is called:
选项A：self discipline.
选项B：self control.
选项C：emotional intelligence.
选项D：intelligence quotient.
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10.A _____ meaning that the most recived items are recorded as issued first.
选项A：FIFO inventory system
选项B：LIFO inventory system
选项C：perpetual inventory system
选项D：physical inventory system
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11.All of following items are supplies except:
选项A：paper napkin
选项B：plastic film
选项C：sanitizers
选项D：roast fork
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12.通常多久进行一次肉类产品的采购?
选项A：按天采购
选项B：按周采购
选项C：按月采购
选项D：按季采购
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13.包裹了面包糠的鱼柳该如何烹饪?
选项A：油炸
选项B：清蒸
选项C：炙烤
选项D：以上都不适合
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14.找出下列选项中不属于香料或调味品的物品:
选项A：鸡精
选项B：腐竹
选项C：泡椒
选项D：臭豆腐
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15.Which of the following description is TURE?
选项A：In most contracts, consideration consists of all express and implied warranties.
选项B：In most contracts, consideration consists of specifications for the products to be purchase
选项C：In most contracts, consideration consists of payment by a purchaser for products and services provided by a seller.
选项D：In most contracts, consideration consists of an oral agreement between the parties involve
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16.HACCP食品卫生安全检查工作应该从下列哪项开始?
选项A：从购买食品原材料开始时
选项B：在接收了第一批餐饮产品后
选项C：在食品加工的过程中
选项D：在食品加工开始操作时
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17.Which of the following is a type of commercial food service operation?
选项A：Fast food or traditional
选项B：Staff mass in hospital
选项C：Healthcare
选项D：Educational institutions
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18.Use of modern "combination code" locking systems is a good key control procedures for:
选项A：manufacturer.
选项B：distributors.
选项C：housekeepers.
选项D：storekeepers.
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19.Quality and service in the purchasing process is usually described in terms of:
选项A：value
选项B：quelity assurance
选项C：product warranty
选项D：cost savings
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20.Which of the following statement about seafood products is ture?
选项A：Grade A seafood products indicates that products are of the best quality, uniform in appearance, and free of defects.
选项B：Grade B seafood products indicates that products are of the best quality, uniform in appearance, and free of defects.
选项C：Prime seafood products indicates that products are of the best quality, uniform in appearance, and free of defects.
选项D：Choice seafood products indicates that products are of the best quality, uniform in appearance, and free of defects.
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21.下列适合做鱼生寿司的海产品是?
选项A：鲜章鱼
选项B：烟熏三文鱼
选项C：金枪鱼罐头
选项D：烤鳗鱼
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22.下列哪些属于仓管存储关键控制点问题?
选项A：安全防盗
选项B：保持货存产品质量
选项C：提供财务所需的系统信息
选项D：维持餐厅货存区域的整洁
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23.如果不考虑品牌因素的影响,餐饮服务业中对于清洁用品和化学品的规格要求通常会考虑:
选项A：包装式样
选项B：效力
选项C：硫含量（危害性）
选项D：价格
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24.家禽类产品适合烤制的是:
选项A：鹅
选项B：鸭
选项C：鸽子
选项D：鹌鹑
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25.下列对牛腩的不正确解释是:
选项A：精瘦适合炒菜
选项B：太肥适合熬汤
选项C：肥瘦相间适合清炖
选项D：有筋适合酱烧
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26.对比目鱼的身体特征描述正确的是?
选项A：眼睛长在身体同侧，也叫“Flat Fish”
选项B：深海鱼类
选项C：只生活在水底
选项D：具有背鳍和鳞片
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27.下列哪些属于主要家禽?
选项A：鸡
选项B：鸭
选项C：鹅
选项D：火鸡
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28.以下哪些选项属于经销商合作伙伴的正确特征:
选项A：产品良好的表现能力和承诺
选项B：愿意以低价提供低质量产品
选项C：促进利润增长的能力
选项D：对改善产品和服务的持续关注
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29.以下关于食品安全关键控制点的描述哪些是不正确的?
选项A：食品采购过程中导致成本有可能大幅度增加的关键因素
选项B：食品安全培训中至关重要的一个步骤
选项C：失去控制可能导致不可接受的健康风险的活动或程序
选项D：那些在食品服务工作中导致受伤的高风险地方
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30.以下哪些是对团购优势的不正确描述?
选项A：团体采购的优点是价格较低
选项B：集团采购的优势是可以选择经销商的销售代表
选项C：集团采购的优势是产品有了更多的选择
选项D：团体采购的优点是对个体经营者有更多的自主权
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31.“Leaf Lettuce”的主要特征是具有深绿色的宽大叶子,被广泛用于食品装饰。
选项A：对
选项B：错
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32.Add incoming products to the operation's balance sheet is not a receiving control procedure.
选项A：对
选项B：错
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33.冷冻海鲜产品的等级通常以用冰量来衡量。
选项A：对
选项B：错
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34.Alliances deliver better prices to their members by making fewer product choices available.
选项A：对
选项B：错
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35.Check incoming products against purchase orders or purchase records is a receiving control procedure.
选项A：对
选项B：错
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36.Sales and marketing agents is a secondary member of the food service distribution channel.
选项A：对
选项B：错
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37.“Iceberg Lettuce”的主要特征是具有深绿色的大叶子。
选项A：对
选项B：错
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38.“热带水果”的生长需要依靠充足的日晒,并不太需要雨水。
选项A：对
选项B：错
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39.Alliances deliver better prices to their members by taking advantage of economies of scale.
选项A：对
选项B：错
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40.“Tomato salsa”是当下非常流行的一种调味酱,但因其制作成本较高,故大多数餐厅都会选择购买成品使用。
选项A：对
选项B：错
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41.Iceberg lettuce has large, round, solid heads with medium green outer leaves.
选项A：对
选项B：错
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42.Poultry pricing is closely tied to demand.
选项A：对
选项B：错
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43.The ABCD inventory classification system classifies items by perishability and cost per serving.
选项A：对
选项B：错
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44.The HACCP inspection for distributors should start with storeroom temperatures.
选项A：对
选项B：错
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45.裹有面包糠的海产品(如鱼柳),其面包糠的用量应该以百分比的形式出现在产品规格表中。
选项A：对
选项B：错
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46.大多数养殖的水产品都来自海水养殖。
选项A：对
选项B：错
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47.大多数养殖的水产品都是淡水物种。
选项A：对
选项B：错
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48.Free-range poultry products come from animals that are given no antibiotics or growth hormones.
选项A：对
选项B：错
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49.茶叶的等级主要按叶茶和碎茶来划分。
选项A：对
选项B：错
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50.Stability is a concern related to packaging of produce products.
选项A：对
选项B：错
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