CCA CCA Cost Control & Food Costing 3

Question 1

Which tool is most effective for controlling individual portion sizes in a high-volume kitchen?

Accepted Answer

Calibrated portion scales, scoops, and ladles

Answer

Calibrated portion scales, scoops, and ladles provide consistent, measurable portions every time, directly controlling food cost by preventing over- or under-portioning.

Question 2

What is 'shrinkage' in the context of food costing?

Accepted Answer

The weight or volume loss of food during cooking, trimming, or storage

Answer

Shrinkage is the reduction in food weight or volume caused by moisture loss during cooking, trimming of inedible parts, or deterioration during storage.

Question 3

What is the primary purpose of conducting a physical inventory count in foodservice?

Accepted Answer

To calculate the actual cost of food used during an accounting period

Answer

Physical inventory counts are used to calculate actual food cost consumed: opening inventory + purchases − closing inventory = cost of food used during the period.

Question 4

In the context of cost control, what is a 'purchase specification'?

Accepted Answer

A detailed written description of the quality, size, and characteristics required for a purchased item

Answer

A purchase specification is a detailed written standard defining exactly what quality, size, grade, and other characteristics an ingredient must meet, helping control both quality and cost.

Question 5

Which of the following best describes 'theoretical food cost'?

Accepted Answer

The food cost that should result if standardized recipes are followed perfectly with no waste

Answer

Theoretical food cost is the ideal cost calculated by multiplying the standard recipe cost per portion by portions sold, assuming zero waste, theft, or portioning errors.

(CCA) Certified Culinary Administrator Practice Test

(CCA) Certified Culinary Administrator Practice Test

CCA CCA Cost Control & Food Costing 3