CCA CCA Cost Control & Food Costing 1

Question 1

Which formula correctly calculates food cost percentage?

Accepted Answer

(Food Cost ÷ Total Food Revenue) × 100

Answer

Food cost percentage is calculated by dividing the cost of food sold by total food revenue and multiplying by 100.

Question 2

What is 'yield percentage' in food costing?

Accepted Answer

The ratio of edible portion weight to as-purchased weight expressed as a percentage

Answer

Yield percentage is calculated by dividing the edible portion (EP) weight by the as-purchased (AP) weight and multiplying by 100.

Question 3

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?

Accepted Answer

$20.00

Answer

Divide total purchase cost ($150) by the edible yield (7.5 lbs) to get the true cost per edible pound: $150 ÷ 7.5 = $20.00.

Question 4

What is the primary purpose of a standardized recipe in a foodservice operation?

Accepted Answer

To ensure consistent quality, quantity, and cost for every production run

Answer

Standardized recipes ensure that every time a dish is prepared it produces the same quality, quantity, and cost, making food cost control predictable.

Question 5

Which of the following is included in 'prime cost' for a foodservice operation?

Accepted Answer

Food cost + total labor cost including benefits

Answer

Prime cost is the sum of total food and beverage costs plus total labor costs including wages, salaries, and benefits—typically the two largest controllable expenses.

(CCA) Certified Culinary Administrator Practice Test

(CCA) Certified Culinary Administrator Practice Test

CCA CCA Cost Control & Food Costing 1