mm
Match the following metric units with their abbreviation.
a. meter h. cubic centimeter
b. decimeter i. cubic meter
c. centimeter j. milliliter
d. millimeter k. liter
e. kilometer l. gram
f. hectometer m. kilogram
g. dekameter n. degrees Celsius
To find the number of servings of a particular amount of food or liquid when portioning
with a scoop or ladle, _____.
a. divide the amount being served into the amount contained in the scoop or ladle
b. multiply the amount contained in the scoop or ladle by the amount being served
c. divide the amount contained in the scoop or ladle into the amount being served
d. multiply the amount being served by the amount contained in the scoop or ladle
The metric system is a decimal system based on _____.
a. the number 10
b. meters in a mile
c. degrees Celsius
d. decimal fractions
That which is spent
Match the following chapter terms with their definition.
a. guest check g. expenditure
b. cover charge h. receipt
c. minimum charge i. deposit slip
d. sales tax j. interest
e. gratuity k. check
f. cashier’s daily report l. check register
How many servings of tomato soup can be obtained from a 5-gallon kettle, using a
3/4-cup ladle?
a. 80 servings
b. 106 servings
c. 53 servings
d. 60 servings
A detailed description of requirements for items being purchased
Match the following chapter terms with their definition.
a. requisition d. purchase order
b. invoice e. purveyor
c. purchase specifications
The _____ is the amount of money that is left after the variable costs are subtracted
from the sales.
a. total variable profit
b. contribution rate
c. gross profit
d. total sale
Production reports help to control such essentials as:
a. cleaning
b. supplies
c. specifications
d. leftovers
To find what percent one number is of another number:
a. multiply the number that represents the whole by the number that represents the part
b. divide the number that represents the part by the number that represents the whole
c. multiply the number that represents the part by the number that represents the whole
d. divide the number that represents the whole by the number that represents the part
A fraction whose numerator is smaller than its denominator
Match the following chapter terms with their definition.a. fraction
g. mixed number
b. numerator h. simplification
c. denominator i. like fraction
d. proper fraction j. unlike fractions
e. factor k. least common denominator
f. improper fraction
Numerals that combine to form numbers
Match the following chapter terms with their definition.
a. whole numbers e. period
b. unit f. cent
c. numerals g. mill
d. digits
Used to convert a positive number to a negative number, and vice versa.
Match these calculator keys/abbreviations with their definition.
a. C e. CM
b. CE f. MRC
c. AC g. +/-
d. M+ h. RM
The number of times one contains the other
Match the following chapter terms with their definition.
a. standardized recipe d. ratio
b. working factor e. proportion
c. yield
A fraction that is expressed with denominators of 10 or powers of 10
Match the following chapter terms with their definition.
a. decimal e. cipher
b. decimal fraction f. ratio
c. decimal point g. proportion
d. mixed decimal fraction h. percent
A _____ means that a guest is required to spend a certain amount of money, once
seated, even if the total check amounts to less.
a. gratuity
b. minimum charge
c. cover charge
d. POS
Kathy Roozee made purchases of $4.97, $43.00, and $19.65. If the sales tax was
5.25% of the total amount, what was the total cost?
The bill or bill of sale used in a restaurant
Match the following chapter terms with their definition.
a. guest check g. expenditure
b. cover charge h. receipt
c. minimum charge i. deposit slip
d. sales tax j. interest
e. gratuity k. check
f. cashier’s daily report l. check register
A deduction from a person’s paycheck for the purpose of paying yearly income taxes
Match the following chapter terms with their definition.
a. withholding tax e. net pay
b. FICA f. commission
c. wages g. financial statements
d. deduction h. gross margin
In food establishments the more exact recipes or formulas are stated in weights,
necessitating the use of a _____.
a. sharpened knife
b. portion scale
c. calibrated thermometer
d. balance baker’s scale
At a banquet, a chef has to prepare three entrees: one for 87 prime ribs, one for 55
salmon fillets, and the other for 105 chicken breasts. How many clean plates must the
cook have to serve the meals?
a. 37 plates
b. 247 plates
c. 137 plates
d. 105 plates
Find the product in each problem. Round the answers to the nearest ten-thousandth
when necessary.
365 x 3.65 = _______________
The chef at the Bristol earns $9,000 per year. If this chef works 45 weeks per year, how
much does she earn in one week?
The butter for toast is ordered at $1.85 per half-pound. If your restaurant requires 8
pounds, what is the cost of the butter?
$_______________
The common method of checking division is to multiply the quotient by the divisor.
____________________ is the removal of one number of things from another number
of things.
A ____________________ is used to serve stews, soups, sauces, gravies, dressings,
cream dishes, and other liquids or semi liquids, when portioning and uniform servings
are desired or required.
Find the difference in each problem.
5,527.6469 – 657.3894 = _______________
Using 30% as the desired food cost percentage, find the menu price based upon the raw
food cost of the following questions. Round answers to the nearest cent.
$5.00