CMC Menu Planning and Costing 2

Question 1

A restaurant's food cost percentage is 32% and total food sales are $18,500. What is the actual food cost?

Accepted Answer

$5,920

Answer

Food cost = 32% × $18,500 = $5,920.

Question 2

Which menu engineering quadrant describes items with high profitability but low popularity?

Accepted Answer

Puzzles

Answer

Puzzles have high contribution margins but are ordered infrequently, making them candidates for repositioning or promotion.

Question 3

When calculating a standardized recipe cost, which factor accounts for unavoidable ingredient loss during prep?

Accepted Answer

Yield percentage

Answer

Yield percentage reflects the usable amount after trimming and cooking loss, adjusting the true cost per serving.

Question 4

A chef purchases 10 lbs of beef tenderloin at $22/lb. After trimming, 7.5 lbs are usable. What is the edible portion cost per pound?

Accepted Answer

$29.33

Answer

EP cost = (10 × $22) / 7.5 = $220 / 7.5 = $29.33 per pound.

Question 5

A cycle menu is most beneficial in which foodservice setting?

Accepted Answer

Hospital or institutional foodservice

Answer

Cycle menus rotate on a set schedule and are ideal for institutional settings where consistent, predictable production is needed.

(CMC) Certified Master Chef Practice Test