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

Cost-plus pricing calculates the total cost of production and adds a markup percentage to determine the selling price.

Question 2

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

Accepted Answer

Minimum inventory quantity to keep on hand

Answer

A par level is the minimum stock quantity that triggers reordering or additional production to prevent running out of supplies.

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

Scaling a recipe requires applying a conversion factor (desired yield ÷ original yield) to all ingredient quantities proportionally.

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

Mise en place is the practice of measuring, prepping, and organizing all ingredients and tools before starting production to improve efficiency.

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

Units produced per labor hour measures worker productivity, helping managers identify inefficiencies and optimize staffing levels.

(CB) Certified Baker Practice Test