CB CB Baker Business & Production Management 2

Question 1

Which pricing strategy sets a product price by adding a desired profit margin to the total production cost?

Accepted Answer

Cost-plus pricing

Answer

Competitive pricing

Answer

Value-based pricing

Answer

Penetration pricing

Question 2

In a bakery, what is the purpose of a par level?

Accepted Answer

Minimum inventory quantity to keep on hand

Answer

Maximum number of items baked per day

Answer

Target profit per unit

Answer

Standard oven temperature setting

Question 3

Which factor most directly affects the scaling of a bakery recipe for larger production?

Accepted Answer

Conversion factor applied to ingredient quantities

Answer

Oven brand

Answer

Color of packaging

Answer

Number of employees

Question 4

What does the term 'mise en place' mean in a professional bakery context?

Accepted Answer

Everything in its place — ingredients prepped and ready before production begins

Answer

Putting leftovers away

Answer

Measuring flour by weight

Answer

Cooling baked goods on a rack

Question 5

Which labor metric helps a bakery manager assess how efficiently staff time is being used?

Accepted Answer

Units produced per labor hour

Answer

Gross profit margin

Answer

Total overhead cost

Answer

Number of recipes on the menu

Question 6

What is the significance of a standardized recipe in a commercial bakery?

Accepted Answer

It ensures consistent quality, cost, and yield every time

Answer

It allows bakers to improvise freely

Answer

It reduces the need for ingredient weighing

Answer

It applies only to pastry items