CC Culinarian Purchasing & Cost Control 1

Question 1

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

Accepted Answer

As Purchased

Answer

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?

Accepted Answer

Volume purchasing

Answer

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?

Accepted Answer

Food cost ÷ selling price × 100

Answer

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:

Accepted Answer

Product specification

Answer

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?

Accepted Answer

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

Answer

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

(CC) Certified Culinarian Practice Test