ACF Kitchen Management and Costing 3

Question 1

When comparing bids from two food suppliers, a kitchen manager should primarily evaluate:

Accepted Answer

Price, quality, delivery reliability, and service

Answer

A comprehensive bid evaluation weighs price alongside quality, delivery consistency, and vendor service to ensure total value.

Question 2

The contribution margin of a menu item is calculated as:

Accepted Answer

Selling price minus food cost

Answer

Contribution margin = selling price − food cost, representing the amount each item contributes to covering non-food costs and profit.

Question 3

A restaurant uses the FIFO method for inventory rotation. This means:

Accepted Answer

Oldest stock is used first to minimize spoilage

Answer

FIFO (First In, First Out) ensures the oldest inventory is used first, reducing spoilage and maintaining food safety.

Question 4

Which type of cost remains constant regardless of sales volume, such as monthly rent?

Accepted Answer

Fixed cost

Answer

Fixed costs like rent do not change with production or sales volume within a given period.

Question 5

A cook prepares 20 lbs of carrots that yield 16 lbs after peeling and trimming. What is the yield percentage?

Accepted Answer

80%

Answer

(16 ÷ 20) × 100 = 80% yield percentage.

(ACF) American Culinary Federation Certification Practice Test