CPCE Catering Operations & Menu Development 2

Question 1

When calculating food cost percentage for a catered event, which formula is correct?

Accepted Answer

Food Cost / Selling Price × 100

Answer

Food cost percentage is calculated by dividing total food cost by the selling price and multiplying by 100.

Question 2

A catering company is preparing a buffet for 150 guests. The recipe yield for pasta salad is 8 oz per person. How many pounds of finished pasta salad are needed?

Accepted Answer

75 lbs

Answer

150 guests × 8 oz = 1,200 oz ÷ 16 oz/lb = 75 pounds of pasta salad.

Question 3

Which production method is most appropriate for a catering operation serving 500+ guests at a remote venue with no kitchen facilities?

Accepted Answer

Cook-chill with on-site rethermalization

Answer

Cook-chill allows food to be fully prepared off-site and safely reheated on-site without requiring full kitchen infrastructure.

Question 4

What is the standard internal temperature for rethermalized catered chicken dishes per FDA Food Code?

Accepted Answer

165°F (74°C)

Answer

The FDA Food Code requires poultry to reach 165°F (74°C) during reheating for hot holding.

Question 5

A caterer is developing a prix fixe menu for a corporate gala. Which factor should MOST influence the menu's protein selections?

Accepted Answer

Dietary restrictions and allergies of the guest list

Answer

Guest dietary restrictions and allergies are the primary driver for protein selection to ensure safety and inclusivity.

(CPCE) Certified Professional in Catering and Events Practice Test

(CPCE) Certified Professional in Catering and Events Practice Test

CPCE Catering Operations & Menu Development 2