Worksheetsbasic cost control
Total questions: 52
Worksheet time: 17mins
What is the primary purpose of portion control in food service?
Increase sales
Reduce waste and control food costs
Improve customer satisfaction
Increase portion sizes
What percentage range is typical for food cost in a financially healthy restaurant?
10-15%
20-25%
25-35%
40-50%
To calculate food cost percentage, which of the following formulas is used?
(Ending Inventory + Purchases) / Food Sales
(Beginning Inventory + Purchases - Ending Inventory) / Food Sales
Purchases / Beginning Inventory
Sales / Inventory
In which meal is speed a primary factor in food service?
Breakfast
Lunch
Dinner
Brunch
Which system is best for tracking food inventory?
Manual tracking
Automated software
Verbal communication
Only paper receipts
What is the term for the weight of an item after all inedible parts are removed?
AP weight
EP weight
Total weight
Processed weight
What tool is commonly used to ensure consistent portion sizes?
Measuring cup
Kitchen scale
Spoons
Ladles
In what units are liquid volumes usually measured?
Pounds
Liters or milliliters
Kilograms
Inches
Which meal typically offers the widest selection of items in a restaurant?
Breakfast
Lunch
Dinner
Brunch
The cost factor per kilogram is determined by dividing:
Cost per usable kg by the original cost per kg
Total revenue by total expenses
Food cost by portion size
Sales by cost of goods
For what purpose is a yield percentage calculation used?
Determine profit margin
Analyze trimming loss
Measure total expenses
Set menu prices
Which menu type offers the same items daily?
A la carte
Static menu
Du jour
Cycle menu
What does AP stand for in food measurement?
After Preparation
As Purchased
Average Price
Actual Portion
Which of the following best defines 'par stock'?
The amount of inventory to reorder
The minimum inventory for smooth operations
The maximum storage capacity
Emergency stock levels
What is the basic unit of volume in the metric system?
Liter
Gallon
Ounce
Cup
If the yield percentage for apples is 72.25%, what does this mean?
72.25% of the apple is edible
27.75% of the apple is waste
Both A and B
None of the above
What is the recommended portion size for an appetizer?
Five mozzarella sticks
Three ounces of meat
Half a cup of soup
One slice of bread
What should the manager check at the beginning of each service?
Quantity and quality of food items
Portion size accuracy
Food temperatures
All of the above
A good inventory control system should include:
Just manual tracking
Manual and automated tracking
Only automated tracking
Only cost calculations
A profitable restaurant typically keeps its food cost percentage at:
10-15%
15-25%
25-35%
35-50%
Which of the following is NOT a method for controlling portion size?
Using serving utensils
Using standardized recipes
Estimating by eye
Pre-portioning food items
Which type of menu varies each day?
Static
Du jour
A la carte
Cycle
To calculate portion cost, you need to know:
Total sales
Portion size and cost per unit
AP weight only
Total customer count
Which of these is a commonly used tool for portion control in food service?
Spoon
Scale
Cup
Plate
An ideal food cost percentage is:
Under 10%
15-20%
25-35%
40-50%
Which of the following best describes ‘par stock’?
Minimum number of orders
Required inventory for smooth operation
Maximum number of sales allowed
Emergency stock only
What is the primary purpose of food cost control?
Increase food portions
Reduce waste and improve profitability
Improve employee satisfaction
Simplify menu items
The yield percentage formula is:
AP weight / EP weight
EP weight / AP weight × 100
AP weight × EP weight
AP weight - EP weight
What does the term “cycle menu” refer to?
A menu that repeats over a set period
A menu with limited items
A daily special menu
A high-end menu
Which measurement system uses grams as the basic unit of weight?
Imperial
Metric
Customary
Standard
The main purpose of portion control in a restaurant is to:
Increase food orders
Reduce costs and maintain consistency
Improve customer interactions
Provide larger portions
When calculating food cost, which inventory is included?
Beginning inventory only
Ending inventory only
Beginning, purchases, and ending inventory
Ending and purchases inventory only
What is a characteristic of a static menu?
It changes frequently
It remains the same daily
It includes seasonal items
It has no fixed items
What does EP weight refer to?
Extra Portion weight
Estimated Portion weight
Edible Portion weight
Excess Portion weight
For accurate portion control, which tool is most reliable?
Ruler
Scale
Spoon
Plate
A par stock system helps a restaurant:
Track sales
Manage food orders and stock levels
Reduce the number of menu items
Increase revenue directly
In cost control, ‘inventory turnover’ is measured by:
Sales per item
Cost of goods sold / average inventory
Sales volume / average cost
Portion cost per unit
To ensure consistency, food should be measured by:
Visual estimation
Count, weight, or volume
Price only
Calorie content
Which of these is a guideline for portion control during preparation?
Estimating size by visual inspection
Using portion control dishware and utensils
Adjusting portion size randomly
Ignoring portion control for high-cost items
If the AP cost of an item is $5 and the yield percentage is 80%, the EP cost is:
$5.00
$4.00
$6.25
$6.00
What is the recommended portion size for a single serving of protein?
5 ounces
3 ounces
7 ounces
8 ounces
For accurate inventory control, which document is essential?
Purchase order
Menu card
Profit and loss statement
Service order
Which unit is used for measuring liquid volume in a professional kitchen?
Pounds
Liters
Inches
Ounces
The purpose of calculating a yield test is to:
Set employee schedules
Determine portion sizes and control waste
Increase sales volume
Reduce staff training costs
The metric system uses which basic unit of length?
Inch
Meter
Foot
Yard
The formula for determining portion cost is:
Portion size × cost per kg
Cost per kg / portion size
Total sales / portion size
Portion size - cost per kg
Which step in portion control includes maintaining accurate plating instructions?
Receiving
Service
Prep work
Plating and service
A standardized recipe helps in maintaining:
Different portion sizes
Consistent quality and portion size
Only a specific cooking method
Random ingredient measures
The beginning inventory for food cost percentage calculation includes:
Only purchased inventory
Only consumed inventory
Total inventory at the start of the period
Total inventory at the end of the period
What is the main benefit of using a standardized recipe in a restaurant?
To allow chefs to experiment with ingredients
To ensure consistent quality and portion sizes
To reduce the number of staff needed
To increase the variety of dishes offered
Which of the following is a common method for tracking food inventory?
Using a spreadsheet
Estimating based on memory
Only checking once a month
Relying on verbal reports
What does the term ‘food cost percentage’ indicate?
The ratio of food costs to total sales
The total cost of food items purchased
The average cost of each menu item
The percentage of food waste in a restaurant
