Math in Foodservice

Adding the cost of the ingredients in a menu item is necessary to calculate the total _______ of the menu item.

• size
• weight
• cost
• all of the above

Foodservice employees evaluate the prices charged for similar products from different suppliers in order to ____.

• increase expenses
• keep expenses to a minimum
• identify the best brand
• maintain inventory

Before orders for additional food and supplies are placed, the amount of items already in storage should be ____?

• doubled
• eliminated
• ignored
• counted

If a recipe calls for 10 pounds of boneless-skinless diced chicken, ___ 10 pounds of whole chickens will be needed to make the recipe.

• less than
• almost
• more than
• exactly

For a foodservice operation to be successful, the amount of money coming into the operation must _____ the amount of money going out of the operation.

• be less than
• equal
• exceed
• decrease

The number ___ is a whole number.

• .06
• 1 1/2
• 1.5
• 2

A sum is the number that is produced as the result of ___.

• addition
• subtraction
• multiplication
• division

___ is the process of taking one number from another number to find the difference.

• Addition
• Subtraction
• Multiplication
• Division

A ____ is the number that is the result of multiplication.

• factor
• product
• quotient
• multiplicand

In division, the ____ is the number being divided.

• divisor
• multiplier
• remainder
• dividend