Those foods that are usually purchased each day or every other day
Match the following chapter terms with their definition.
a. daily food cost report e. food cost percentage
b. storeroom requisition f. menu
c. direct purchases g. markup
d. customer count h. multiplier effect
Amount of money or property that a person or company uses in carrying on a business
Match the following chapter terms with their definition.
a. gross wages e. depreciation
b. overtime f. balance sheet
c. salary g. net worth
d. cost of food sold h. capital
_____ items are popular on a food service menu. They are also the most expensive.
a. Appetizer
b. Vegetable
c. Dessert
d. Meat and fish
Your new job is in a country that gives the temperature in Celsius degrees. What is the
Fahrenheit temperature when it is reported to be 22°C?
a. -5.6°F
b. 71.6°F
c. 97.2°F
d. 44.2°F
Which of the following is not considered a federal tax?
a. Personal Property Tax
b. Employee’s Withholding Tax
c. Income Tax
d. Social Security
The process of taking away
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
An 8-pound 3-ounce (A.P.) beef tenderloin costs $120.00. One pound 8 ounces are lost
through trimming. How much does an 8-ounce filet mignon cost? $_______________
Which of the following is an example of a primary expense?
a. overtime wages
b. FICA
c. telephone service
d. charge accounts
To find the amount on the purchase order form, _____ the quantity times the unit price.
a. add
b. divide
c. subtract
d. multiply
A.P. (as purchased) amount purchased x Price per pound = Total cost.
When the term _____ is used, it usually refers to payment set for a week, month, or
year.
a. hourly wage
b. daily labor cost
c. salary
d. overtime
Money paid to an employee for services before deductions
Match the following chapter terms with their definition.
a. food costs g. gross wages
b. labor costs h. payroll
c. costed out i. wages
d. shrinkage j. salary
e. unit cost k. overtime
f. yield l. hourly rate
A method used to express a fraction in lower terms without changing the value of the
fraction
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
milligram
Match the following metric abbreviations with their name.
a. g f. m
b. mg g. mm
c. kg h. cm
d. l i. km
e. ml
Salad Production Report
The _____ is recorded by the manager, chef, or head salad maker, and this represents
the amount of each salad to be prepared.
a. Sold
b. Left
c. On Hand
d. Order
Zero
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
cm3
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
A(n) ____________________ ____________________ ____________________
report should be generated each day for the manager to keep track of the daily cost of
labor.
The numeral placed above the division or fraction bar indicates the number of fractional
units taken and is called the ____________________.
24 liters = _______________ cups
Bulk purchases are those foods that are usually purchased each day or every other day.
19 2/3 kilograms = _______________ pounds