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）》在线作业一

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-00001

1.Meat items usually are items on a menu.
选项A：cheap product
选项B：the highest cost
选项C：amount purchase
选项D：special reserved
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2.当食品的市场供应量增加时,其商品价格很可能会:
选项A：起伏波动
选项B：保持不变
选项C：上涨
选项D：下降
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3.Sweet wines are traditionally served:
选项A：with steaks.
选项B：before a meal as an appetizer.
选项C：in very expensive restaurants.
选项D：after a meal like grand marnier.
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4.以下哪项文档与采购源文档无关?
选项A：材料安全数据表
选项B：采购记录
选项C：验收报告
选项D：送货发票
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5.Check incoming products against purchase orders or purchase records is procedure?
选项A：reciving control
选项B：food cost control
选项C：safety control
选项D：storing control
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6.Which of the following fishes can be eated raw as Japanese sushi?
选项A：Catfish
选项B：Salmon
选项C：Mahi Mahi
选项D：Trout
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7.Spices and canned goods should be stored :
选项A：in a refrigerator.
选项B：in a frozen unit.
选项C：in a dry place.
选项D：in a box.
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8.Which of the following is a type of uncommercial food service operation?
选项A：quick-service or traditional
选项B：KFC or McDonald
选项C：Chain restaurants or franchise
选项D：Educational institutions or Healthcare
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9.下列哪项属于热带水果?
选项A：苹果
选项B：鸭梨
选项C：荔枝
选项D：葡萄
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10.以下关于食品安全关键控制点的描述哪一个是正确的?
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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11.拉格啤酒(Lager)属于下列何种发酵方式:
选项A：顶层发酵
选项B：中层发酵
选项C：底层发酵
选项D：混合发酵
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12.下列何种葡萄酒适合与牛排搭配饮用?
选项A：强化葡萄酒
选项B：干白葡萄酒
选项C：干红葡萄酒
选项D：蒸馏葡萄酒
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13.下列哪项是采购关键控制点的功能体现?
选项A：建立足够的供货渠道
选项B：保存好所有货存物资
选项C：检查所有储物冰箱的正确温度
选项D：测试新菜单
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14.下列哪一项不是控制成本的方法?
选项A：增加成本附加值
选项B：顺应市场行情
选项C：长期供应合同
选项D：举办拍卖会
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15.下列何种生菜的特点是味甜多汁并且色泽翠绿?
选项A：罗马生菜（Rromaine lettuce ）
选项B：球生菜（Iceberg lettuce）
选项C：大叶生菜（Leaf lettuce）
选项D：波士顿生菜（Butter-head lettuce)
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16.The primary task of purchasing is:
选项A：to maintain operation.
选项B：to create profits.
选项C：to increase production.
选项D：to balance inventory
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17.下列最适合煮汤的鸡是:
选项A：生长了6个月的春鸡
选项B：成年被阉割了的公鸡
选项C：成年母鸡
选项D：以上都可以
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18.Which of the following is a function of the purchasing control point?
选项A：establishing an maintaining an adequate supply of products
选项B：maintaining all storage goods in order to use
选项C：keep all fridges at the right temporature to avoid waste
选项D：testing new menu items
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19.All of following items are kitchen u奥鹏南开在线作业满分答案参考tencils except:
选项A：strainer
选项B：peeler
选项C：sharpening stick
选项D：oven
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20.What is an in-stock ratio?
选项A：the number of times a particular product is delivered as specified divided by the total number of times the product has been ordered
选项B：the number of times an operation falls below its par level for a particular product in one month
选项C：the number of items an distributor has in stock as compared to the number of items it does not have in stock
选项D：the number of times a product is delivered on time divided by the total number of deliveries
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21.以下对经销商合作伙伴的特征描述正确的是:
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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22.下列不属于Ale beer(艾尔啤酒)的是:
选项A：stout
选项B：pilsner
选项C：bock
选项D：weiss
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23.下列哪些属于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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24.在食品经销渠道的成员构成中,其主要成员可能是:
选项A：零售商
选项B：农场
选项C：畜牧场
选项D：酒庄
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25.在家禽类的采购说明书中,"Portion Size"指的是:
选项A：包装尺寸
选项B：品牌名称
选项C：产品尺寸
选项D：使用途径
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26.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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27.牛霖(后腿上部/股部)适用于哪种烹饪方式?
选项A：水煮
选项B：爆炒
选项C：牛排
选项D：肉馅
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28.下列哪些部位的牛切件可以用来制作牛排?
选项A：chunk
选项B：rib
选项C：sirloin
选项D：plate
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29.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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30.请确认下列产品中含脂量高于低脂牛奶的是:
选项A：脱脂牛奶
选项B：低脂牛奶
选项C：全脂牛奶
选项D：发酵牛奶
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31.Brand name is usually the deciding factor in an operator's make-or-buy decision.
选项A：对
选项B：错
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32.采购设备产品的首要选择因素是物品的价格,因为低成本更容易获取利润。
选项A：对
选项B：错
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33.Food service buyers generally will purchase seafood from a distributor or directly from a manufacturer.
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.据统计10% – 20%的食源性疾病是由家禽或家禽类产品造成的。
选项A：对
选项B：错
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36.In the IMPS numbering system, portion-cut meat products have a four-digit designation.
选项A：对
选项B：错
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37.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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38.The distributor provides the best service to the operation.
选项A：对
选项B：错
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39.The Occupational Heath and Safety Act regulates poultry sold through interstate commerce.(此题内容涉及美国禽类相关管理法规)
选项A：对
选项B：错
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40.确保产品低价是维护买卖双方关系的重要基础。
选项A：对
选项B：错
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41.Products or services are proprietary items to a specific distributor.
选项A：对
选项B：错
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42.The distributor provides the majority of products purchased by an operation.
选项A：对
选项B：错
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43.“Duckling”通常指的是8-16个月的小鸭。
选项A：对
选项B：错
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44.食品的生产计划是制定采购任务的重要依据。
选项A：对
选项B：错
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45.有机家禽及其产品来自没有抗生素或生长激素的饲养方式。
选项A：对
选项B：错
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46.Grade Prime designation for seafood products indicates that products are of the best quality
选项A：对
选项B：错
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47.家禽类产品(尤其熟制品)的市场价格与其产品的加工质量密切相关。
选项A：对
选项B：错
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48.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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49.根据采购订单进行验货不是接收控制程序中的环节。
选项A：对
选项B：错
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50.Herbs are an example of an easy-to-grow produce item that an operator may choose to grow on the property.
选项A：对
选项B：错
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