CEC Kitchen Management & Operations 2

Question 1

A kitchen records $12,000 in food cost against $40,000 in food sales for the month. What is the food cost percentage?

Accepted Answer

30%

Answer

Food cost percentage equals food cost divided by food sales ($12,000 / $40,000 = 0.30), or 30%.

Question 2

Beef tenderloin costs $10.00 per pound as purchased and has an 80% yield after trimming. What is the edible portion cost per pound?

Accepted Answer

$12.50

Answer

EP cost equals AP price divided by yield percentage ($10.00 / 0.80 = $12.50).

Question 3

What is the main purpose of using the FIFO method in storerooms and walk-ins?

Accepted Answer

To use older stock before newer stock, reducing spoilage

Answer

First In, First Out rotates stock so older product is used first, which cuts waste and spoilage.

Question 4

A par level is best defined as:

Accepted Answer

The amount of an item that must be on hand to cover usage between deliveries

Answer

Par is the standard quantity needed on hand to get from one delivery to the next, plus a safety margin.

Question 5

Cost of goods sold for the month is $36,000 and average inventory is $9,000. What is the inventory turnover rate?

Accepted Answer

4 times

Answer

Inventory turnover equals COGS divided by average inventory ($36,000 / $9,000 = 4).

CEC - Certified Executive Chef Practice Test