Culinarian Purchasing & Cost Control Flashcards

What does the term 'AP weight' stand for in food purchasing?

Answer: As Purchased

AP weight (As Purchased) refers to the weight of a product before any trimming, fabrication, or cooking takes place.

Which purchasing method involves buying large quantities at a lower per-unit cost to reduce expenses?

Answer: Volume purchasing

Volume purchasing involves buying in large quantities to take advantage of lower per-unit prices and reduce overall food costs.

What is the formula for calculating food cost percentage?

Answer: Food cost ÷ selling price × 100

Food cost percentage is calculated by dividing the cost of food by the selling price and multiplying by 100.

A specification sheet used in purchasing that describes the exact quality, grade, and size required is called a:

Answer: Product specification

A product specification outlines the exact standards—quality, grade, size, and other attributes—a purchased item must meet.

What is the primary purpose of taking a physical inventory in a foodservice operation?

Answer: To determine the value of goods on hand and calculate cost of goods sold

Physical inventory determines the actual value of food stock on hand, which is essential for accurately calculating cost of goods sold.

Which term describes the percentage of a product that remains usable after trimming and preparation?

Answer: Yield percentage

Yield percentage represents the proportion of an AP (as purchased) product that is EP (edible portion) and available for use after preparation.