CB CB Baker Business & Production Management 1

Question 1

What does FIFO stand for in bakery inventory management?

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) means older stock is used before newer stock to minimize waste and spoilage.

Question 2

Which document outlines the exact amounts of ingredients needed to produce a specific quantity of baked goods?

Accepted Answer

Formula/recipe card

Answer

A formula or recipe card specifies exact ingredient quantities and procedures to ensure consistent production.

Question 3

Baker's percentage is calculated by expressing each ingredient as a percentage of what?

Accepted Answer

Flour weight

Answer

In baker's percentage, all ingredients are expressed as a ratio relative to the total flour weight, which always equals 100%.

Question 4

Which cost is considered a variable cost in a bakery operation?

Accepted Answer

Raw ingredients

Answer

Raw ingredient costs vary directly with production volume, making them variable costs unlike fixed expenses.

Question 5

What is the primary purpose of a production schedule in a commercial bakery?

Accepted Answer

Coordinate baking tasks to meet demand efficiently

Answer

A production schedule organizes what, when, and how much to bake so the bakery meets customer demand without waste or shortfalls.

(CB) Certified Baker Practice Test