Chapter 3 Key Terms
Quiz
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Specialty
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University
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Easy
Duane Miyasato
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20 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
As purchased (AP) method
A method used to cost an ingredient at the purchase price prior to any trim or waste being taken into account.
A method used to cost an ingredient after it has been trimmed and waste has been removed so that only the usable portion of the item is reflected.
2.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Butcher’s yield test
A tool used to calculate the standard portion cost for a menu item, or the exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe.
A method used to measure the amount of shrinkage that occurs during the trimming of a meat product.
3.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Closing inventory
The value of how much food product exists at the end of a given period.
The value of how much food product exists at the start of a given period.
4.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Cooking loss test
A way to measure the amount of product shrinkage during the cooking or roasting process.
A method used to measure the amount of shrinkage that occurs during the trimming of a meat product.
5.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Credits to cost of sales
The value of how much an operation spent on food products in a given period.
A category of credits including such items as employee meals, complimentary meals served to guests, or grease sales sold to rendering companies.
6.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Edible portion (EP) cost
A method used to cost an ingredient after it has been trimmed and waste has been removed so that only the usable portion of the item is reflected.
The total sum of product costs included in a single meal, or plate, served to a guest.
7.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Ideal food cost
The exact amount that one serving or portion of a food item should cost when prepared according to the item’s standardized recipe.
The target cost an operation is aiming for.
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