CC Culinarian Purchasing & Cost Control 2 — Questions and Answers
Question 1: When evaluating bids from multiple suppliers, which factor should a culinarian prioritize alongside price?
- The supplier's logo design
- Product quality and consistency (Correct answer)
- Distance from the restaurant
- Number of employees the supplier has
Correct answer: Product quality and consistency
While price is important, product quality and consistency ensure that menu standards are maintained and customer satisfaction is preserved.
Question 2: What does EP weight stand for in food cost calculations?
- Excess Product
- Edible Portion (Correct answer)
- Estimated Price
- Extended Purchase
Correct answer: Edible Portion
EP weight (Edible Portion) is the weight of a product after trimming, fabrication, and any preparation that removes inedible parts.
Question 3: A standing purchase order (blanket order) is best used for items that are:
- Ordered once per year during a sale
- Purchased infrequently and in small quantities
- Ordered regularly with predictable usage (Correct answer)
- Only available from a single vendor
Correct answer: Ordered regularly with predictable usage
Blanket orders work best for regularly used items because they streamline reordering and can lock in pricing over a set period.
Question 4: Which cost control tool lists each menu item along with its standard ingredients and exact quantities?
- Production schedule
- Standardized recipe (Correct answer)
- Ingredient ledger
- Par level sheet
Correct answer: Standardized recipe
A standardized recipe specifies exact ingredients, quantities, preparation methods, and yield to ensure consistent quality and predictable costs.
Question 5: When a product is received at a foodservice establishment, the receiving clerk should primarily verify:
- The driver's identification
- That the delivery matches the purchase order in quantity, quality, and price (Correct answer)
- The freshness date only
- Whether the packaging is attractive
Correct answer: That the delivery matches the purchase order in quantity, quality, and price
Proper receiving requires checking that the delivered product matches the purchase order in quantity, quality, and price to prevent overpaying or accepting substandard goods.
Question 6: Par level in inventory management refers to:
- The maximum amount of an item ever ordered
- The minimum stock level that triggers a reorder (Correct answer)
- The ideal storage temperature for perishables
- The number of suppliers for a single product
Correct answer: The minimum stock level that triggers a reorder
Par level is the minimum inventory quantity at which a reorder must be placed to avoid running out of a product during normal operations.
CC Culinarian Purchasing & Cost Control 2
When evaluating bids from multiple suppliers, which factor should a culinarian prioritize alongside price?