ProStart Level 2 2ed Ch. 9 Food Costing

The food product in storage expressed in terms of units or dollar value is called

• depreciation.

• inventory.

• commodity.

• pilfering.

What is the formula for calculating food cost?

• (Closing inventory+ Total sales)  $\div$  Revenue = Total food cost

• (Closing inventory+ Sales) = Total food available-Opening inventory = Total food cost

• (Opening inventory + Sales=Total food available)-Closing inventory=Total food cost

• (Opening inventory+Purchases=Total Food available)- Closing inventory=Total food cost

What is the total food cost is opening inventory is $1000,000, purchases were $90,000, and closing inventory is $50,000?

• $240,000

• $140,000

• $40,000

• $10,000

What is the food cost percentage if you sell a meal for $40 and your food costs for that meal are $12?

• 10%

• 20%

• 30%

• 40%

A tool used to calculate the standard portion cost for a menu item is the

• recipe yield.

• recipe cost card.

• serving size.

• portion size.

The number of portions that a recipe produces is called the

• recipe yield.

• recipe cost card.

• serving size.

• portion size.

How many servings are there if you have 180 fluid ounces of a product and each portion is 6 fluid ounces?

• 10

• 24

• 30

• 60

The physical inventory at the beginning of a given period is called the

• opening inventory.

• closing inventory.

• perpeutual inventory.

• operational inventory.

What is the formula for calculating food cost percentage?

• Total revenue $\div$ Sales

• Total food cost $\div$ Food sales

• Total food sales $\div$ Closing inventory

• Total food cost $\div$ Revenue

A form that shows how much product should be produced by the kitchen during a given meal period is called a

• purchase order.

• receiving sheet.

• menu forecast.

• food production chart.