PCC Food Cost Management & Pricing 5

Question 1

Which of the following is a direct cost associated with serving a menu item?

Accepted Answer

Ingredient cost for that specific dish

Answer

Direct costs are those directly tied to producing a specific item, primarily ingredients.

Question 2

A catering event requires 80 portions of a dish. Each portion needs 6 oz of protein. What total weight of protein should be purchased if the fabrication yield is 75%?

Accepted Answer

40 lbs

Answer

Required cooked oz = 80 × 6 = 480 oz; as-purchased oz = 480 ÷ 0.75 = 640 oz = 40 lbs.

Question 3

What is 'invoice verification' and why is it critical in food cost management?

Accepted Answer

Checking received goods match the invoice to prevent overcharging and ensure correct quantity and quality

Answer

Invoice verification confirms deliveries match what was ordered and billed, preventing vendor errors and overcharges that inflate food costs.

Question 4

A personal chef offers a weekly meal-prep package priced at $350. If she targets a 28% food cost, what is her maximum ingredient budget?

Accepted Answer

$98

Answer

$350 × 0.28 = $98 maximum food cost allowance.

Question 5

Which document records daily food purchases and is used to track actual spending against the food cost budget?

Accepted Answer

Daily receiving log or purchase journal

Answer

A daily receiving log records all incoming purchases with cost details, enabling comparison against the budgeted food cost.

(PCC) Personal Certified Chef Practice Test

(PCC) Personal Certified Chef Practice Test

PCC Food Cost Management & Pricing 5