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A part or share
Match the following chapter terms with their definition.
a. as purchased (A.P.) e. volume
b. edible portion (E.P.) f. portion
c. scoop g. portion scale
d. baker's balance scale
A present or money given in return for a service; also called a tip
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
If the markup is figured by using percent, the menu or selling price of an item is
determined by _____.
a. dividing the raw food cost by the percent, then multiplying the markup and the raw
food cost
b. multiplying the raw food cost by the markup and adding the raw food cost
c. dividing the raw food cost by the percent and adding the markup to the raw food cost
d. multiplying the raw food cost by the percent and adding the markup to the raw food
cost
Most restaurants use _____ when purchasing meat, seafood, and produce (fruit and
vegetables).
a. menu
b. a request form
c. purchase specifications
d. a purchase order
A proportion is defined as:
a. the division or separation of a thing into the parts that compose it
b. a relation in size, number, amount, or degree of one thing compared to another
c. the cost of food as it relates to the amount of dollars received in sales
d. an instrument to weigh ingredients used in baking
Number of times to be added to itself
Match the following names and functions of the various numbers involved in the
multiplication operation.
a. multiplicand c. subproduct
b. multiplier d. product
Labor cost is calculated in every pay period and recorded as _____.
a. payroll
b. direct purchases
c. overtime
d. miscellaneous costs
Which of the following is not a type of calculator?
a. scientific
b. inexpensive handheld
c. solar-powered
d. hand-powered
The total weight of the following recipe ingredients: 14 ounces butter, 2 pounds 10
ounces sugar, 10 ounces cake flour, 1 pound 1 ounce baking powder, 5 ounces dry milk,
and 1 1/2 pints of water, is
a. 3 pounds 46 ounces
b. 64 ounces
c. 7 pounds 64 ounces
d. 7 pounds
Round answers to the nearest cent.
An 20-pound (A.P.) rib of beef costs $2.98 per pound. Two pounds are lost through
trimming, and 1/4 of the remaining weight is lost through shrinkage when it is roasted.
How much does a 7-ounce serving cost?
$_______________
A(n) _____ is a written form that indicates to the vendor how many items are to be
delivered to an establishment, and lists the prices for each item.
a. request form
b. invoice
c. purchase specification
d. purchase order
_____ is probably one of the first items a cook will look at when selecting a certain
recipe for preparation.
a. A portion scale
b. As purchased quantity
c. Yield
d. Working factor
At the end of a certain period of time (for example, one month, three months, etc.
each-banking institution has its own regulations), the bank provides the depositor with a
_____ showing the activity of the account during that time period.
a. statement
b. slip
c. register
d. receipt
Food in Production: $5,460
Sales: $91,557
Inventory at Beginning of Month: $9,128
Purchases for the Month: $38,910
Final Inventory: $8,308 Monthly Food Cost Percent: _______________%
Wages refer to payment set for a week, month, or year.
If 2 pounds of liquid milk are required in a recipe, this can be quickly measured by
volume as 1 fluid pint since 2 pounds of liquid equals 1 fluid pint, or if 1 pound of
whole eggs is needed, this can be measured as fluid pint.
Adding together the cost of goods sold and the serving expenses results in the
____________________ cost.
A ____________________ is 1,000 meters.
A ____________________ is a relation in size, number, amount, or degree of one thing
compared to another.
Determine how many eggs will be needed when preparing the following amounts of
egg wash. (Use four whole eggs to every quart of milk.)
A steak house bought rib roasts _______________ $14.50 per pound.
____________________ ____________________ is the amount of money one earns
before any deductions are made.
