2018 ACS BOK Domain 8 and 9: Storage, Handling, Transportation and Inventory Management Sample Questions with Answers
Again, my apologies for no bibliography and the format – can’t seem to get wordpress and word to work in harmony… again, if you find errors, please email me. My email address is on my About Me page.
Sample Question 1.) Proper traceability at the retail level means that:
The date of receipt and supplier for each cheese is present on every case in inventory
The manufacturer lot code, date of receipt is known for every piece of cheese in inventory
The supplier code and expiration date is recorded for every cheese upon receipt
Cheese is inspected for quality within 24hrs of receipt and issues are immediately reported to supplier.
Sample Question 2.) FOB in receiving means:
Fresh off the boat
Free on board
Family owned business
Freight on board
Sample Question 3.) Name three kinds of import licenses.
Historical, Non-historical, Regulated
Non-historical, regulated, designated
Historical, Non-historical, Designated
Historical, Regulated, Designated
Sample Question 4.) How should you handle cheese that has been left out at room temperature and has begun sweating/releasing oil?
Wrap, label, date
Throw out
Refrigerate
Face clean and rewrap
Sample Question 5.) When receiving a cheese, you store the cheese using what generally accepted system?
ALIFO
FIFO
DEMO
FOB
Sample Question 6.) How would you recommend a customer handle undesired surface mold at home?
Throw it out and buy fresh
Nothing; it’s fine to eat it
Cut off about ¼ to ½ inch from affected side and eat remainder within a week
Trim all sides and eat remainder within a week.
Sample Question 7.) What is the preferred cheese wrapping for soft-ripening cheeses?
Wrapping that allows the cheese to breathe
Packaging that stops the ripening process
Wooden container
Plastic container
Sample Question 8.) What are the three Cs for storing cheese at home?
Cold, clean, consistent temp
Cold, covered, consistent temp
Clean, Covered, consistent temp
Clean, cold, covered
Sample Question 9.) Which is the common critical temperature limit for storing perishable foods?
38F
35F
41F
45F
Sample Question 10.) What are two critical attributes of a truck delivering cheese?
Refrigerated with no drains
Drains and well-maintained
Refrigerated and well-maintained
Drains and is well-maintained
Sample Question 11.) What is the optimal temperature range to maintain the cold chain while cheese is in transit?
32-35F
38-41F
41-44F
44-47F
Sample Question 12.) Which would be the most important consideration when buying cheese for a retail shop?
Size of cheese cases
Location of shop
Customer preferences
Budget
Sample Question 13.) On average, how much cheese should be cut and out for display at any given time?
Average sales of the product for a week
Average sales of the product for a month
Average sales for 3 days
Average sales per day
Sample Question 14.) When doing marketing research for your retail shop, what should you include in addition to customer demographics and current food trends?
Location to parks and sorting arenas
Your competition
Knowing your local weather patterns
Homeowner vs. renters in your neighborhood
Sample Question 15.) What are key factors affecting cheese quality at retail shops?
Secure packaging and lighting
Display and lighting
Temperature and packaging
Packaging, Lighting and temperature
Sample Question 16.) FOB Shipping point indicates?
Buyer pays shipping costs and takes responsibility for the goods
Buyer pays shipping cost and seller takes responsibility for the goods
Seller pays the shipping costs and takes responsibility for the goods
Seller pays the shipping costs and buyer takes responsibility for the goods
Sample Question 17.) What is the recommended method for selecting cheese from existing inventory for restaurant cheese service?
Ripeness
Category
Milk Type
FIFO
Sample Question 18.) What type of cheese can be displayed out of refrigeration?
Low moisture, aged cheeses
High moisture, soft-ripened cheeses
High moisture, washed rind cheeses
High moisture, semi-hard cheeses
Sample Question 19.) Which of the following carriers does not allow dry ice in its shipments?
Fed Ex
Fed Ex Ground
UPS
USPS
Sample Question 20.) BOL stands for:
Bill of Labeling
Bill of Landing
Bill of Lease
Bill of Lading
Sample Question 21.) Which of the following is a common term used for proper rotation for cheese inventory?
Last in; Last out
First in; First out
Buy Less; Buy More Often
First in; Last Out
Sample Question 22.) The more moisture a cheese has:
The shorter the shelf life
The longer the shelf life
The longer it should be left out to dry before wrapping
Moisture has no effect on shelf life
Sample Question 23.) The lingering, strong smell of ammonia indicates:
The cheese is super fresh
The cheese is over-ripe
The cheese is contaminated
The cheese has been compromised by chemicals
Sample Question 24.) Region, style seasonality and price point are important considerations for:
Ordering a balanced selection of cheeses for your shop
Creating marketing materials for your shop
Hiring cheesemongers for your shop
Choosing location for your shop
Sample Question 25.) Which of the following should be done daily in your shop?
Plan promotions
Inventory review
Change displays
Pull and remove outdated product
Sample Question 26.) You have a lot of inventory approaching expiration date, which of the following would not be an acceptable solution to reduce inventory?
Sampling
Run a “manager’s special”
Demo until sold
Have distributor pick up for a credit
Answers. 1 – 2; 2 – 4; 3 – 3; 4 – 4; 5 – 2; 6 – 3; 7 – 1; 8 – 4; 9 – 3; 10 – 3; 11 – 2; 12 – 3; 13 – 1; 14 – 2; 15 – 4; 16 – 1; 17 – 1; 18 – 1; 19 – 4; 20 – 4; 21 – 2; 22 – 1; 23 – 2; 24 – 1; 25 – 5; 26 – 4;
Save the date – but make your reservations today – almost sold out – Bastille Day Wine and Cheese Tasting at Blue Haven Bee Company in Canon. All French cheeses supplied by Swiss American. Our thanks to Tara Sabatini ACS CCP and BeBops Bakery in Royston who is providing the Baguettes, Macarons and French Truffles.
Contact Brianna at Blue Haven Bee Company: 706 245 6586 or brianna @ bluehavenbee. But don’t wait; we’re almost sold out. $45 per person and includes your own French Beret. We’ll be celebrating in the new meadery and tasting the new mead and French wines plus an adult icee.
If you want to increase your cheese IQ or are planning to sit for the ACS CCP exam, join the discussion at our Facebook Cheese Study Group.
Follow me on:
You must be logged in to post a comment.