Purchasing and Inventory Management Flashcards
6 cards from real CEC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Purchasing and Inventory Management flashcards as text
A chef suspects a vendor is short-weighting deliveries. What is the correct immediate action?
Answer: Document the discrepancy, weigh the product again, and issue a credit memo request
The correct response is to re-weigh, document the variance on a credit memo or discrepancy report, and contact the vendor's sales representative before signing the invoice.
What does 'AP weight' mean in food purchasing?
Answer: As Purchased weight—the weight of the product before any trimming or preparation
AP (As Purchased) weight is the weight of the raw product as delivered, before any trimming, peeling, or fabrication that reduces usable yield.
When calculating order quantity, which formula correctly accounts for expected usage and current stock?
Answer: Order Quantity = Par Level − Current Inventory + Safety Stock
Order quantity equals the par level minus current on-hand stock plus any safety stock buffer, ensuring inventory is replenished to the target level without over-ordering.
Which of the following best describes a 'yield test' in a professional kitchen?
Answer: A systematic process to determine the percentage of a purchased ingredient that is usable after preparation
A yield test measures how much usable product remains after trimming, butchering, or cooking, expressed as a yield percentage used to calculate true cost per usable unit.
An executive chef is choosing between two fish suppliers. Supplier A charges $6/lb with 80% yield; Supplier B charges $5/lb with 65% yield. Which offers the lower cost per usable pound?
Answer: Supplier A at $7.50/usable lb
Supplier A: $6 ÷ 0.80 = $7.50/usable lb; Supplier B: $5 ÷ 0.65 = $7.69/usable lb — Supplier A is less expensive per usable pound despite the higher purchase price.
What is the main purpose of maintaining a perpetual inventory system in a high-volume kitchen?
Answer: To provide a continuous, real-time record of stock levels that aids purchasing and theft detection
A perpetual inventory system tracks every receipt and issue in real time, giving management an ongoing view of stock levels and flagging variances that may indicate waste or theft.