CC Culinarian Purchasing & Cost Control 1 — Questions and Answers
Question 1: What does the term 'AP weight' stand for in food purchasing?
- As Purchased (Correct answer)
- After Processing
- Actual Product
- Assigned Price
Correct answer: As Purchased
AP weight (As Purchased) refers to the weight of a product before any trimming, fabrication, or cooking takes place.
Question 2: Which purchasing method involves buying large quantities at a lower per-unit cost to reduce expenses?
- Just-in-time purchasing
- Bid purchasing
- Volume purchasing (Correct answer)
- Blanket ordering
Correct answer: Volume purchasing
Volume purchasing involves buying in large quantities to take advantage of lower per-unit prices and reduce overall food costs.
Question 3: What is the formula for calculating food cost percentage?
- Food cost ÷ selling price × 100 (Correct answer)
- Selling price ÷ food cost × 100
- Food cost × selling price × 100
- Selling price − food cost × 100
Correct 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.
Question 4: A specification sheet used in purchasing that describes the exact quality, grade, and size required is called a:
- Purchase order
- Receiving log
- Product specification (Correct answer)
- Invoice
Correct answer: Product specification
A product specification outlines the exact standards—quality, grade, size, and other attributes—a purchased item must meet.
Question 5: What is the primary purpose of taking a physical inventory in a foodservice operation?
- To schedule staff shifts
- To determine the value of goods on hand and calculate cost of goods sold (Correct answer)
- To plan the next week's menu
- To evaluate supplier performance
Correct 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.
Question 6: Which term describes the percentage of a product that remains usable after trimming and preparation?
- Yield percentage (Correct answer)
- Waste factor
- Conversion rate
- Shrinkage index
Correct 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.
CC Culinarian Purchasing & Cost Control 1
What does the term 'AP weight' stand for in food purchasing?