CB Baker Business & Production Management Flashcards

What does FIFO stand for in bakery inventory management?

Answer: First In, First Out

FIFO (First In, First Out) means older stock is used before newer stock to minimize waste and spoilage.

Which document outlines the exact amounts of ingredients needed to produce a specific quantity of baked goods?

Answer: Formula/recipe card

A formula or recipe card specifies exact ingredient quantities and procedures to ensure consistent production.

Baker's percentage is calculated by expressing each ingredient as a percentage of what?

Answer: Flour weight

In baker's percentage, all ingredients are expressed as a ratio relative to the total flour weight, which always equals 100%.

Which cost is considered a variable cost in a bakery operation?

Answer: Raw ingredients

Raw ingredient costs vary directly with production volume, making them variable costs unlike fixed expenses.

What is the primary purpose of a production schedule in a commercial bakery?

Answer: Coordinate baking tasks to meet demand efficiently

A production schedule organizes what, when, and how much to bake so the bakery meets customer demand without waste or shortfalls.

A yield percentage is used in bakery production to account for what?

Answer: Weight loss during processing and baking

Yield percentage measures the usable output compared to the raw input, accounting for trimming, evaporation, and other losses during baking.