CCA Cheat Sheet 2026

The 30 highest-yield CCA facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. What is the primary purpose of conducting a physical inventory count in foodservice? → To calculate the actual cost of food used during an accounting period
2. A restaurant purchases a 10-lb beef tenderloin for $15/lb. After trimming, the edible yield is 7.5 lbs. What is the cost per edible pound? → $20.00
3. An approved vendor list (AVL) in culinary procurement helps to: → Ensure only pre-qualified suppliers are used
4. The Age Discrimination in Employment Act (ADEA) protects workers who are: → 40 years of age or older
5. An accounts payable aging report helps a culinary administrator: → Track overdue payments owed to vendors
6. Which of the following is included in 'prime cost' for a foodservice operation? → Food cost + total labor cost including benefits
7. HVAC systems in a commercial kitchen must be designed to handle: → High heat, humidity, and grease-laden air produced during cooking operations
8. When an employee reports a workplace safety violation to OSHA, they are protected from retaliation under: → OSHA Section 11(c) whistleblower protections
9. In menu engineering, what category describes menu items with HIGH popularity and HIGH contribution margin? → Stars
10. Labor cost percentage is typically expressed as a percentage of: → Total revenue
11. Which US federal agency is responsible for regulating meat, poultry, and egg products in foodservice? → USDA Food Safety and Inspection Service (FSIS)
12. Which purchasing method involves buying large quantities to receive volume discounts? → Volume purchasing
13. Ergonomic kitchen design focuses on: → Designing workspaces to reduce physical strain and improve worker efficiency and safety
14. Table turnover rate in a restaurant context measures: → The number of times a table is used by different guests during a service period
15. A CCA receives an invoice that doesn't match the purchase order. The correct action is to: → Issue a credit memo and contact the vendor to resolve the discrepancy
16. A preventive maintenance (PM) program for kitchen equipment is designed to: → Perform scheduled inspections and servicing to prevent breakdowns before they occur
17. What is the most likely cause when actual food cost significantly exceeds theoretical food cost? → Issues such as over-portioning, waste, spoilage, or theft
18. Calorie labeling requirements under the ACA mandate that chain restaurants with 20 or more US locations must: → Post calorie information for standard menu items on menus and menu boards
19. What is one benefit of cross-training kitchen staff? → Promotes schedule flexibility
20. A three-compartment sink in a commercial kitchen is used for: → Washing, rinsing, and sanitizing equipment and utensils manually
21. A rolling 13-week average is commonly used in foodservice budgeting to: → Smooth out seasonal fluctuations in revenue forecasting
22. Food cost percentage is calculated by dividing cost of food sold by: → Total food revenue
23. Which tool is most effective for controlling individual portion sizes in a high-volume kitchen? → Calibrated portion scales, scoops, and ladles
24. Which formula correctly calculates food cost percentage? → (Food Cost ÷ Total Food Revenue) × 100
25. A Material Safety Data Sheet (SDS/MSDS) for cleaning chemicals used in a kitchen must be: → Readily accessible to all employees who may be exposed to hazardous chemicals
26. What is a standing order in foodservice purchasing? → A recurring order placed automatically at set intervals for consistent supply
27. The purpose of a vendor scorecard is to: → Systematically evaluate and document vendor performance over time
28. A CCA wants to improve customer retention. Which strategy is most directly focused on this goal? → Implementing a loyalty rewards program
29. A food cost percentage of 32% means: → 32 cents of every revenue dollar is spent on food ingredients
30. A CCA must retain employee payroll records for a minimum period required by the FLSA. That period is: → 3 years