Worksheets2-9 Food Costing
Total questions: 12
Worksheet time: 3hrs 0mins
Which of the following is the first stage in controlling food costs?
Storing
Purchasing
Cooking
Service
How is inventory typically expressed?
In units, dollar values, or both
In weight, volume, or both
In time, distance, or both
In temperature, pressure, or both
What does opening inventory refer to?
Physical inventory at the end of a period
Physical inventory at the beginning of a given period
Inventory in transit
Inventory in preparation
What is the formula to determine the total food cost?
Opening inventory + Purchases - Closing inventory
Opening inventory - Purchases + Closing inventory
Purchases - Opening inventory + Closing inventory
Closing inventory - Purchases + Opening inventory
What is the purpose of determining the food cost?
To calculate the expenses related to food inventory
To determine the profit margin
To assess employee performance
To evaluate customer satisfaction
If the purchases amount to $45,000, what is the opening inventory if the total food available is $95,000?
$50,000
$45,000
$35,000
$60,000
How is a standard portion cost prepared?
Using a random recipe
Using a standardized recipe
Without a recipe
Using a family recipe
How is the total recipe yield calculated?
Total weight or volume of finished product × Portion size
Total weight or volume of finished product ÷ Portion size
Portion size ÷ Total weight or volume of finished product
Portion size × Total weight or volume of finished product
Which of the following is NOT a method to control portion sizes?
Weight
Volume
Count
Temperature
Which of the following is used for accurate portioning?
Forks
Scoops
Knives
Plates
What is the effect of preportioned items on food costs?
They increase food costs
They have no effect
They help control food costs
They complicate cost management
What is the final step in controlling food costs?
Storing
Service
Cooling
Preparation
