CCA CCA Cost Control & Purchasing 1

Question 1

What is food cost percentage?

Accepted Answer

The ratio of the cost of food sold to the revenue generated from food sales, expressed as a percentage

Answer

The total dollar amount spent on food in a month

Answer

The percentage of waste in a kitchen operation

Answer

The markup applied to a menu item's cost

Question 2

Which of the following best defines 'yield percentage' in food production?

Accepted Answer

The usable portion of a food item after trimming and preparation expressed as a percentage of its original weight

Answer

The percentage of customers who order a specific dish

Answer

The profit margin on a menu item

Answer

The percentage of ingredients used in a recipe

Question 3

What is the formula for calculating the as-purchased (AP) cost of a recipe ingredient?

Accepted Answer

EP cost ÷ yield percentage

Answer

EP weight × unit cost

Answer

Total recipe cost ÷ number of portions

Answer

Yield percentage × EP cost

Question 4

What does 'FIFO' stand for in food purchasing and storage?

Accepted Answer

First In, First Out

Answer

Food Inventory for Operations

Answer

Frozen Items First Out

Answer

Fresh Ingredients for Orders

Question 5

What is the purpose of a purchase specification in a professional kitchen?

Accepted Answer

To document the exact quality, grade, size, and other characteristics required when purchasing an ingredient

Answer

To specify the exact quantity to order each week

Answer

To list the names of approved vendors

Answer

To set a maximum purchase price for ingredients

Question 6

Which inventory method values ending inventory at the most recent purchase prices?

Accepted Answer

LIFO

Answer

FIFO

Answer

Weighted average

Answer

Specific identification