FREE CEC Menu Planning and Costing Questions and Answers

Question 1

An Executive Chef is costing a new menu item.
A 10 lb case of asparagus costs $45.00.
After trimming, the asparagus has a yield percentage of 55%.
What is the Edible Portion (EP) cost per pound for the asparagus?

Accepted Answer

$8.18

Answer

$4.50

Answer

$2.48

Answer

$9.00

Question 2

In a menu engineering analysis, an item is identified as having low sales volume but a high contribution margin. How should this menu item be categorized?

Accepted Answer

Puzzle

Answer

Star

Answer

Plowhorse

Answer

Dog

Question 3

A restaurant's menu describes an entrée as "Fresh, line-caught Alaskan Halibut." However, due to supply issues, the chef has been substituting frozen Pacific cod without updating the menu. This practice is a direct violation of which of the following?

Accepted Answer

Truth-in-Menu Laws

Answer

Standardized Recipe Procedures

Answer

The Uniform Commercial Code

Answer

HACCP Critical Control Points

Question 4

An Executive Chef is developing a Valentine's Day special that offers a four-course meal with a few choices for each course at a single, fixed price. What type of menu is this?

Accepted Answer

Table d'hôte

Answer

À la carte

Answer

Static

Answer

Cycle

Question 5

When pricing a menu, which method focuses on covering the variable food cost of an item and achieving a specific dollar amount of profit per sale, rather than targeting a specific cost percentage?

Accepted Answer

Contribution Margin Pricing Method

Answer

Factor Pricing Method

Answer

Competitive Pricing Method

Answer

Prime Cost Method

Question 6

A chef purchases a 14 lb prime rib roast (AP weight) for $196.00. After trimming and cooking, the final ready-to-serve weight is 9 lbs. The 2 lbs of fat and trim rendered from the roast are valued at $5.00 for use in other preparations. What is the net cost per pound of the servable prime rib?

Accepted Answer

$20.67

Answer

$14.00

Answer

$21.78

Answer

$13.28

An Executive Chef is costing a new menu item.A 10 lb case of asparagus costs $45.00.After trimming, the asparagus has a yield percentage of 55%.What is the Edible Portion (EP) cost per pound for the asparagus?

An Executive Chef is costing a new menu item.
A 10 lb case of asparagus costs $45.00.
After trimming, the asparagus has a yield percentage of 55%.
What is the Edible Portion (EP) cost per pound for the asparagus?