CCA CCA Cost Control & Purchasing

Question 1

What is food cost percentage?

Accepted Answer

The ratio of the cost of food sold to the revenue generated from food sales, expressed as a percentage

Answer

Food cost percentage is calculated by dividing the cost of food sold by food revenue and multiplying by 100, and is a key metric for kitchen profitability.

Question 2

Which of the following best defines 'yield percentage' in food production?

Accepted Answer

The usable portion of a food item after trimming and preparation expressed as a percentage of its original weight

Answer

Yield percentage is calculated by dividing the edible portion weight by the as-purchased (AP) weight and multiplying by 100, accounting for trimming, waste, and cooking loss.

Question 3

What is the formula for calculating the as-purchased (AP) cost of a recipe ingredient?

Accepted Answer

EP cost ÷ yield percentage

Answer

The AP cost is calculated by dividing the edible portion (EP) cost by the yield percentage to account for the waste and trim that is paid for but not used.

Question 4

What does 'FIFO' stand for in food purchasing and storage?

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) is an inventory rotation system where older stock is used before newer stock to minimize waste and ensure freshness.

Question 5

What is the purpose of a purchase specification in a professional kitchen?

Accepted Answer

To document the exact quality, grade, size, and other characteristics required when purchasing an ingredient

Answer

A purchase specification is a written document detailing the exact quality standards, grade, size, packaging, and other characteristics required for a purchased item, ensuring consistency.

(CCA) Certified Chef Associate Practice Test

(CCA) Certified Chef Associate Practice Test

CCA CCA Cost Control & Purchasing