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
Match the following chapter terms with their definition.
a. requisition d. purchase order
b. invoice e. purveyor
c. purchase specifications
The working factor is the number that will be used to _____ the amount of the original
ingredients in a recipe to either increase or decrease a recipe.
a. multiply
b. subtract
c. add
d. divide
ml
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 gratuity of 18% is automatically added onto all guest checks. The amount of the tip
was $5.50. How much was the check?
a. $0.99
b. $6.49
c. $5.68
d. $30.56
A tool used for measuring food servings
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
Money spent to prepare all products used in a recipe or an entire meal
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
_____ can be considered one of the most popular math functions in business because it
means an increase is taking place.
a. Subtraction
b. Percent
c. Rounding
d. Addition
A tool to show management the exact cost and amount of food used on any given 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
The _____ is one of the most important tools in food service occupations.
a. calculator
b. pencil
c. toothpick
d. napkin
km
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 state of being under obligation; responsible for a loss, debt, penalty, or the like
Match the following chapter terms with their definition.
a. final inventory e. proprietorship
b. straight line method f. fiscal year
c. assets g. fixed cost
d. liability h. income
Money collected on purchases of goods from consumers or businesses by governments
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
At the end of each month, when the physical inventory of each item is taken, the
physical inventory should match the _____.
a. profit and loss statement
b. perpetual inventory
c. monthly food cost report
d. inventory recapitulation form
8.5 cups equals _______________ pints
A ____________________ ____________________ is a fraction whose numerator is
smaller than its denominator.
A(n) ____________________ ____________________ is the instrument used in a
business operation to let management know its exact financial position.
Express the following common fractions as percents. Do not round answers.
9/16 = _______________%
The standardized recipe is for 20 portions. The party is for 475 guests.
____________________ fractions have different denominators.
10 meters are called a decameter, 100 meters a hectometer, and 1000 meters a
kilometer.
The Fireside Inn kept its labor cost for March at 28_______________.
A ____________________ indicates one or more equal parts of a unit.