CC Culinarian Purchasing & Cost Control

Question 1

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

Accepted Answer

As Purchased

Answer

After Processing

Answer

Actual Product

Answer

Assigned Price

Question 2

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

Accepted Answer

Volume purchasing

Answer

Just-in-time purchasing

Answer

Bid purchasing

Answer

Blanket ordering

Question 3

What is the formula for calculating food cost percentage?

Accepted Answer

Food cost ÷ selling price × 100

Answer

Selling price ÷ food cost × 100

Answer

Food cost × selling price × 100

Answer

Selling price − food cost × 100

Question 4

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

Accepted Answer

Product specification

Answer

Purchase order

Answer

Receiving log

Answer

Invoice

Question 5

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

Accepted Answer

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

Answer

To schedule staff shifts

Answer

To plan the next week's menu

Answer

To evaluate supplier performance

Question 6

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

Accepted Answer

Yield percentage

Answer

Waste factor

Answer

Conversion rate

Answer

Shrinkage index