Culinary II Costing Quiz

True or False. Every food service establishment has the responsibility to ensure their business is losing money.

• True

• False

True or False. Chefs, restaurant owners, club owners, and hotel owners must set financial goals to ensure their business is successful.

• True

• False

The process of predicting how much of each item to prepare for mise en place is called ________________.

• fortune telling

• sensing

• forecasting

• weather report

All the expenses involved in maintaining a foodservice staff such as wages, health benefits, and payroll taxes are part of _______ ___________.

• food costs

• labor costs

• utility costs

• rent costs

The cost of food used to make a menu item for a customer is _________________.

• food costs

• labor costs

• electricity costs

• maintenance costs

The final food product left after you have cleaned, cooked, or prepared.

• As Purchased (AP)

• Edible Portion (EP)

• Yield Test

• Food Costs

The cost of an item in the form of how it was originally delivered. For example, a whole cow purchased to make hamburgers.

• As Purchased (AP)

• Edible Portion (EP)

• Labor Costs

• Food Costs

Usually done on very EXPENSIVE ingredients, a ___________ ____________ is the process of determining and recording the usable amount or edible portion.

• yield test

• field test

• chemical test

• profit test

Fresh Caught Salmon.

As Purchased (AP) cost or Edible Portion (EP)?

• As Purchased (AP)

• Edible Portion (EP)

Slice of Cake.

As Purchased (AP) cost or Edible Portion (EP)?

• As Purchased (AP)

• Edible Portion (EP)