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WorksheetsBusiness and Culinary Math
Total questions: 17
Worksheet time: 9mins
Name
Class
Date
1.
food prices are NOT stable and change regularly
a)
true
b)
false
2.
An inventory is created by estimating the amounts of various food products in house.
a)
True
b)
False
3.
There are two parts to the procedure for receiving food products in the commercial kitchen: inspection and payment.
a)
True
b)
False
4.
Temperature is key to ensuring maximum product shelf life.
a)
True
b)
False
5.
Overproducing menu items has a negative effect on food costs, while underproducing has a positive effect.
a)
True
b)
False
6.
A yield test cannot be performed until the yield percentage has been calculated.
a)
True
b)
False
7.
Actual labor cost is kept in check by enforcing rules regarding the time clock or time sheet.
a)
True
b)
False
8.
Violation of labor laws can result in sizable fines for the foodservice establishment.
a)
True
b)
False
9.
Food cost percentage is calculated no more than once a year because of the complexity of the process.
a)
True
b)
False
10.
The purpose of the issuing process is to control food used and to account for food used by each department or area of a foodservice establishment.
a)
True
b)
False
11.
Software for tracking food and labor costs is often integrated with the facility’s point-of-sale (POS) system and guarantees accurate results.
a)
True
b)
False
12.
Knowing the cost of each ingredient in a recipe can be helpful in controlling costs.
a)
True
b)
False
13.
When a staff member informs the chef that a food product has fallen below its order point, the chef knows it is time to ____.
a)
discard all remaining product in storage
b)
purchase more to bring inventory back to par stock level
c)
change the price of the item on the menu
d)
change the menu to feature that food product
14.
Product specifications are important when comparing prices because they help ensure that the ____.
a)
chef is getting the lowest price in the market
b)
yield percentage is met
c)
chef is comparing products of the same type and quality
d)
yield test is passed
15.
An invoice should be checked against the ____.
a)
inventory
b)
PO
c)
menu
d)
yield test
16.
Which of the following are helpful when forecasting?
a)
Records, databases, and sales reports.
b)
Production sheets.
c)
All options
d)
none of the options
17.
The process of costing recipes involves ____ ingredient in a menu item.
a)
calculating the cost of every
b)
estimating the cost of every
c)
calculating the cost of every major
d)
calculating the cost of every major ingredient and estimating the cost of every minor
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