PCC Food Cost Management & Pricing 2

Question 1

A chef purchases 10 lbs of salmon at $12/lb. After butchering, 7.5 lbs are usable. What is the cost per usable pound?

Accepted Answer

$16.00

Answer

Total cost is $120; dividing by 7.5 usable lbs gives $16.00 per usable pound.

Question 2

Which pricing strategy sets menu prices based on what competitors in the same market charge?

Accepted Answer

Competition-based pricing

Answer

Competition-based pricing uses competitor prices as the primary benchmark rather than internal costs.

Question 3

A restaurant's food cost percentage is 32% and total food sales are $45,000. What is the food cost in dollars?

Accepted Answer

$14,400

Answer

$45,000 × 0.32 = $14,400 in food costs.

Question 4

What does 'par stock' refer to in kitchen inventory management?

Accepted Answer

The minimum stock level needed to meet demand until the next delivery

Answer

Par stock is the predetermined minimum quantity of an item needed to cover demand between deliveries.

Question 5

A dish has a food cost of $4.80 and is priced at $22.00. What is the contribution margin?

Accepted Answer

$17.20

Answer

Contribution margin = selling price minus food cost = $22.00 − $4.80 = $17.20.

(PCC) Personal Certified Chef Practice Test