CEC Kitchen Operations Management 2

Question 1

Which formula correctly calculates food cost percentage?

Accepted Answer

Cost of food sold divided by food sales, multiplied by 100

Answer

Food cost percentage expresses the cost of food sold as a share of food sales revenue.

Question 2

A kitchen's beginning inventory is $12,000, purchases are $30,000, and ending inventory is $10,000. What is the cost of food sold?

Accepted Answer

$32,000

Answer

Beginning inventory plus purchases minus ending inventory equals $12,000 + $30,000 - $10,000 = $32,000.

Question 3

What does a par level represent in kitchen purchasing?

Accepted Answer

The standard quantity of an item that should be on hand between deliveries

Answer

Par is the set stock level needed to cover usage until the next delivery, plus a safety margin.

Question 4

A 10 lb beef tenderloin yields 7.5 lb of usable trimmed meat. What is the yield percentage?

Accepted Answer

75%

Answer

Yield percentage equals edible portion weight divided by as-purchased weight: 7.5 / 10 = 75%.

Question 5

If an item costs $6.00 per pound as purchased and has a 75% yield, what is its edible portion cost per pound?

Accepted Answer

$8.00

Answer

EP cost equals AP cost divided by yield percentage: $6.00 / 0.75 = $8.00.

CEC - Certified Executive Chef Practice Test