南開(kāi)大學(xué)22年春學(xué)期《餐飲采購(gòu)管理（一）（二）（EI雙語(yǔ)）》在線作業(yè)-00003

1、-本頁(yè)為預(yù)覽頁(yè)P(yáng)AGE13-本頁(yè)為預(yù)覽頁(yè)-本頁(yè)為預(yù)覽頁(yè)22春學(xué)期（1509、1603、1609、1703）餐飲采購(gòu)管理（一）（二）（EI雙語(yǔ)）在線作業(yè)-00003第1題. 下列哪項(xiàng)不是接收控制程序?選項(xiàng)A：將接收的產(chǎn)品登記到企業(yè)的資產(chǎn)負(fù)債表中選項(xiàng)B：根據(jù)訂貨單或采購(gòu)記錄檢查進(jìn)貨選項(xiàng)C：檢查進(jìn)貨產(chǎn)品是否符合標(biāo)準(zhǔn)采購(gòu)規(guī)格選項(xiàng)D：立即將接收的產(chǎn)品移動(dòng)到倉(cāng)庫(kù)中保管參考答案：A第2題. 牛霖適用于哪種烹飪方式?選項(xiàng)A：清蒸選項(xiàng)B：爆炒選項(xiàng)C：清燉選項(xiàng)D：醬燒參考答案：B第3題. 下列不屬于廚房大型設(shè)備(固定資產(chǎn)設(shè)備)的是:選項(xiàng)A：烤箱選項(xiàng)B：扒爐選項(xiàng)C：冰箱選項(xiàng)D：多功能餐車參考答案：D第4題. A i

2、dentifies the food service operations resources, the buyers negotiation methods, and the distributors resources.選項(xiàng)A：production plan選項(xiàng)B：menu plan選項(xiàng)C：working plan選項(xiàng)D：negotiation plan參考答案：D第5題. 通常下列那種魚類產(chǎn)品適合做魚生壽司:選項(xiàng)A：魷魚選項(xiàng)B：新鮮鮭魚選項(xiàng)C：金槍魚罐頭選項(xiàng)D：烤鰻魚參考答案：B第6題. Which of the following is the correct description

3、of the advantages of group purchasing?選項(xiàng)A：One advantage of group purchasing organizations is lower prices.選項(xiàng)B：One advantage of group purchasing organizations is more distributor sales representatives to choose from.選項(xiàng)C：One advantage of group purchasing organizations is increased product choices.選項(xiàng)D：

4、One advantage of group purchasing organizations is more autonomy for individual operators.參考答案：A第7題. All of following items are kitchene quipments except:選項(xiàng)A：strainer選項(xiàng)B：fridge選項(xiàng)C：dough mixer選項(xiàng)D：oven參考答案：A第8題. Which of the following statement is TURE for a good source of market research?選項(xiàng)A：an opera

5、tions back-of-house staff選項(xiàng)B：local and national trade associations選項(xiàng)C：a big market with quelity food products選項(xiàng)D：an operations purchasing contracts參考答案：B第9題. Which of the following is a function of the purchasing control point?選項(xiàng)A：establishing an maintaining an adequate supply of products選項(xiàng)B：maintai

6、ning all storage goods in order to use選項(xiàng)C：keep all fridges at the right temporature to avoid waste選項(xiàng)D：testing new menu items參考答案：A第10題. 在食品經(jīng)銷渠道的成員構(gòu)成中,其成員可能是一個(gè)農(nóng)場(chǎng),牧場(chǎng)主,或:選項(xiàng)A：特殊加工廠選項(xiàng)B：食品經(jīng)紀(jì)人選項(xiàng)C：食品生產(chǎn)商選項(xiàng)D：食品源產(chǎn)地參考答案：D第11題. In food service operations the purchasing process begins with:選項(xiàng)A：guest requirements選

7、項(xiàng)B：inventory analysis選項(xiàng)C：distributor selection選項(xiàng)D：purchase specifications參考答案：D第12題. 在強(qiáng)調(diào)健康和養(yǎng)生的現(xiàn)代生活中,下列何種取油技術(shù)更具前瞻性和重要性?選項(xiàng)A：物理壓榨選項(xiàng)B：精煉調(diào)和選項(xiàng)C：浸泡萃取選項(xiàng)D：低溫萃取參考答案：D第13題. 比目魚包含以下哪種主要身體特征?選項(xiàng)A：眼睛長(zhǎng)在身體同側(cè)的魚類，也叫“Flat Fish”選項(xiàng)B：眼睛長(zhǎng)在身體兩側(cè)的魚類，也叫“Round Fish”選項(xiàng)C：體型寬大，背鰭明顯選項(xiàng)D：以上都不是參考答案：A第14題. 下列哪種倉(cāng)庫(kù)管理方式是將后期采購(gòu)的產(chǎn)品首先發(fā)放使用選項(xiàng)A：

8、FIFO庫(kù)存系統(tǒng)選項(xiàng)B：LIFO存系統(tǒng)選項(xiàng)C：永續(xù)盤存制選項(xiàng)D：實(shí)地盤存制參考答案：B第15題. Which type of lettuce has large, round shape and tasted sweet and juicy?選項(xiàng)A：leaf選項(xiàng)B：Bibb選項(xiàng)C：iceberg選項(xiàng)D：Romaine參考答案：C第16題. Which type of the following oil is used for cooking common hot dishes:選項(xiàng)A：olive oil選項(xiàng)B：walnut oil選項(xiàng)C：sesame oil選項(xiàng)D：soya oil參考答案：D

9、第17題. 當(dāng)供應(yīng)商參與采購(gòu)聯(lián)盟時(shí),他們是如何對(duì)產(chǎn)品進(jìn)行增值服務(wù)的?選項(xiàng)A：通過(guò)提供詳細(xì)的帳單服務(wù)選項(xiàng)B：通過(guò)加強(qiáng)對(duì)配送的管理控制選項(xiàng)C：通過(guò)多次分期交貨選項(xiàng)D：通過(guò)降低個(gè)別產(chǎn)品和服務(wù)的成本參考答案：D第18題. Ducklings are usually for which kind of cooking?選項(xiàng)A：frying or baking選項(xiàng)B：roasting or grilling選項(xiàng)C：boiling or blanching選項(xiàng)D：steaming or stewing參考答案：B第19題. 餐飲企業(yè)中使用率較高的生菜(lettuce)是:選項(xiàng)A：大葉生菜（leaf lett

10、uce)選項(xiàng)B：球生菜（iceberg lettuce)選項(xiàng)C：苦菊（chicary lettuce)選項(xiàng)D：以上均是參考答案：D第20題. How long is the meat purchasing cycle in most restaurants?選項(xiàng)A：3 days選項(xiàng)B：weekly選項(xiàng)C：half a month選項(xiàng)D：monthly參考答案：B第21題. 牛里脊(牛柳)適用于哪種烹飪方式?選項(xiàng)A：水煮選項(xiàng)B：爆炒選項(xiàng)C：牛排選項(xiàng)D：醬燒參考答案：A,B,C第22題. 下列屬于廚房用具(kitchen utensils)的是?選項(xiàng)A：湯勺選項(xiàng)B：食品加工機(jī)選項(xiàng)C：削皮刀選項(xiàng)D：

11、不銹鋼煎肉鍋參考答案：A,C,D第23題. 人們對(duì)主要經(jīng)銷商都有哪些錯(cuò)誤概念?選項(xiàng)A：提供最低價(jià)格的經(jīng)銷商選項(xiàng)B：提供最佳服務(wù)的經(jīng)銷商選項(xiàng)C：提供企業(yè)所需的絕大部分產(chǎn)品的經(jīng)銷商選項(xiàng)D：提供產(chǎn)品增值服務(wù)的經(jīng)銷商參考答案：A,B,D第24題. 以下對(duì)經(jīng)銷商合作伙伴的特征描述正確的是:選項(xiàng)A：產(chǎn)品良好的表現(xiàn)能力和承諾選項(xiàng)B：愿意以低價(jià)提供低質(zhì)量產(chǎn)品選項(xiàng)C：促進(jìn)利潤(rùn)增長(zhǎng)的能力選項(xiàng)D：對(duì)改善產(chǎn)品和服務(wù)的持續(xù)關(guān)注參考答案：A,C,D第25題. 如果不考慮品牌因素的影響,餐飲服務(wù)業(yè)中對(duì)于清潔用品和化學(xué)品的規(guī)格要求通常會(huì)考慮:選項(xiàng)A：包裝式樣選項(xiàng)B：效力選項(xiàng)C：硫含量（危害性）選項(xiàng)D：價(jià)格參考答案：B,C,D

12、第26題. 下列適合做魚生壽司的海產(chǎn)品是?選項(xiàng)A：鮮章魚選項(xiàng)B：煙熏三文魚選項(xiàng)C：金槍魚罐頭選項(xiàng)D：烤鰻魚參考答案：A,C,D第27題. 下列哪些屬于倉(cāng)管存儲(chǔ)關(guān)鍵控制點(diǎn)問(wèn)題?選項(xiàng)A：安全防盜選項(xiàng)B：保持貨存產(chǎn)品質(zhì)量選項(xiàng)C：提供財(cái)務(wù)所需的系統(tǒng)信息選項(xiàng)D：維持餐廳貨存區(qū)域的整潔參考答案：A,B,C第28題. 關(guān)于餐飲產(chǎn)品貨源的信息調(diào)查,下列哪些陳述是不正確的?選項(xiàng)A：來(lái)自企業(yè)員工選項(xiàng)B：來(lái)自地方和國(guó)家行業(yè)協(xié)會(huì)選項(xiàng)C：來(lái)自食品貿(mào)易市場(chǎng)選項(xiàng)D：來(lái)自以往合同上提供的信息參考答案：A,C,D第29題. 下列哪些環(huán)節(jié)屬于HACCP食品衛(wèi)生安全檢查工作的重點(diǎn)?選項(xiàng)A：在對(duì)客的飲食服務(wù)過(guò)程中選項(xiàng)B：在清洗餐具的

13、過(guò)程中選項(xiàng)C：在食品加工的過(guò)程中選項(xiàng)D：在對(duì)食品的保存過(guò)程中參考答案：A,B,C,D第30題. 豬肋排(spare rib)適用于哪種烹飪方式?選項(xiàng)A：燒燜選項(xiàng)B：醬烤選項(xiàng)C：熬煮選項(xiàng)D：清燉參考答案：A,B,C,D第31題. One advantage of group purchasing organizations is lower prices.選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：A第32題. 采購(gòu)的首要任務(wù)是維護(hù)企業(yè)的正常運(yùn)作。選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：A第33題. Managers dont need to think about purchasing because the dec

14、isions are made for them.選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第34題. 在大多數(shù)小型餐飲企業(yè)中,肉類產(chǎn)品都是每周集中采購(gòu)一次的。選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第35題. labor cost is usually the deciding factor in an operators make-or-buy decision.選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：A第36題. Food service buyers generally will purchase seafood from a distributor or directly from a manufacturer

15、.選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第37題. Bright color, a fragrant aroma, and a very slight separation of the eyes, or pips, are desirable characteristics for choosing strawberries.選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第38題. 采購(gòu)聯(lián)盟通過(guò)減少產(chǎn)品的采購(gòu)種類來(lái)為成員提供更低的產(chǎn)品價(jià)格。選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第39題. Check incoming products against purchase orders or purchase recor

16、ds is a receiving control procedure.選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：A第40題. The type of oil an operation purchases is based on saturated fat content.選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第41題. 在餐飲菜單中,肉類菜肴的成本都明顯高于其它菜肴。選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第42題. “商業(yè)談判”是利用說(shuō)服和產(chǎn)品信息來(lái)決定供應(yīng)商的選擇。選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第43題. Refrigeration can kill parasites in raw fish.選項(xiàng)A：對(duì)選項(xiàng)B

17、：錯(cuò)參考答案：B第44題. A physical inventory system keeps a running balance of the quantity of food and beverage products in inventory.選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第45題. A critical control point is a place in a food service operation where risk of injury is high.選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第46題. 大多數(shù)養(yǎng)殖的水產(chǎn)品都是淡水物種。選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：A第47題. 確保產(chǎn)品低價(jià)是維護(hù)買賣雙方關(guān)系的重要基礎(chǔ)。選項(xiàng)A：對(duì)選項(xiàng)B：錯(cuò)參考答案：B第48題. 提供最低產(chǎn)品價(jià)格的供應(yīng)商是餐飲企業(yè)最需要的主要供應(yīng)商