ACF Kitchen Management and Costing 4

Question 1

The 'as purchased' (AP) price differs from the 'edible portion' (EP) price because:

Accepted Answer

EP accounts for trim and cooking loss while AP does not

Answer

EP cost is higher than AP cost because it accounts for the weight lost through trimming, fabrication, and cooking.

Question 2

Which financial statement shows a kitchen operation's revenues, costs, and profit or loss over a specific period?

Accepted Answer

Income statement (P&L)

Answer

The income statement (profit and loss statement) summarizes revenue and expenses to show net profit or loss for a defined period.

Question 3

A restaurant's prime cost consists of:

Accepted Answer

Total labor cost plus total food and beverage cost

Answer

Prime cost = cost of goods sold (food + beverage) + total labor cost, typically the two largest controllable expense categories.

Question 4

When setting a selling price using the food cost percentage method, a chef divides the food cost per portion by the desired food cost percentage. If the cost is $4.50 and the target is 30%, the menu price is:

Accepted Answer

$15.00

Answer

$4.50 ÷ 0.30 = $15.00 selling price.

Question 5

An ACF-certified chef is conducting a monthly physical inventory. The purpose is to:

Accepted Answer

Verify actual stock on hand versus recorded inventory to calculate food cost

Answer

Physical inventory reconciles actual stock against perpetual records, enabling accurate calculation of the cost of goods used during the period.

(ACF) American Culinary Federation Certification Practice Test

(ACF) American Culinary Federation Certification Practice Test

ACF Kitchen Management and Costing 4