PCC Food Cost Management & Pricing 3

Question 1

When calculating a standardized recipe cost, which of the following should be included?

Accepted Answer

All ingredient costs including garnishes and condiments

Answer

A complete recipe cost includes every ingredient—proteins, produce, spices, garnishes, and condiments.

Question 2

A chef buys 5 cases of tomatoes at $18/case. After trimming and waste, the yield is 78%. What is the cost per usable pound if each case contains 25 lbs?

Accepted Answer

$0.923/lb

Answer

Total cost = $90; usable lbs = 125 × 0.78 = 97.5; $90 ÷ 97.5 ≈ $0.923/lb.

Question 3

What is 'menu engineering' primarily used to analyze?

Accepted Answer

The profitability and popularity of each menu item

Answer

Menu engineering classifies items by their contribution margin (profitability) and sales volume (popularity).

Question 4

Which of the following best describes 'shrinkage' in food cost management?

Accepted Answer

Reduction in food weight or volume due to cooking, trimming, or evaporation

Answer

Shrinkage is the loss of product weight or volume from raw to ready-to-serve through heat, moisture loss, or trimming.

Question 5

A personal chef wants a 30% food cost and her ingredient cost for a meal is $36. What should she charge?

Accepted Answer

$120

Answer

Selling price = food cost ÷ desired food cost % = $36 ÷ 0.30 = $120.

(PCC) Personal Certified Chef Practice Test

(PCC) Personal Certified Chef Practice Test

PCC Food Cost Management & Pricing 3