The weight of an item before processing
Match the following chapter terms with their definition.
a. portion control e. shrinkage
b. portion size f. yield
c. edible portion g. yield percentage
d. as purchased
Amount produced
Match the following chapter terms with their definition.
a. standardized recipe d. ratio
b. working factor e. proportion
c. yield
The number or quantity to be multiplied by another number called the multiplier
Match the following chapter terms to their definition.
a. multiplication f. division
b. multiplicand g. dividend
c. multiplier h. divisor
d. product i. quotient
e. remainder
The usable portion after processing
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
Before fractions can be added or subtracted, they must have the same _____.
a. whole number
b. product
c. numerator
d. denominator
Monetary value of goods on hand at beginning of the month, plus the purchases for the
month, minus the monetary value of food in the final inventory
Match the following chapter terms with their definition.
a. break-even analysis e. certificate
b. sales revenue f. budget
c. variable cost g. expenditures
d. cost of goods sold h. state taxes
Money collected on purchases of goods from consumers or businesses by state
governments
Match the following chapter terms with their definition.
a. break-even analysis e. certificate
b. sales revenue f. budget
c. variable cost g. expenditures
d. cost of goods sold h. state taxes
When a raw food product is purchased in its natural state, this is called _____.
a. shrinkage
b. as purchased (A.P.)
c. pre-portioned servings
d. edible portion (E.P.)
The _____ may be taken at the end of each month or as frequently as needed, in order
to determine the accurate cost of food consumed during that period.
a. perpetual inventory
b. daily food cost report
c. storeroom requisition
d. physical inventory
_____ measure lengths; _____ measure volume; _____ measure weight.
a. Liters, grams, meters
b. Grams, liters, meters
c. Meters, liters, grams
d. Meters, grams, liters
Which of the following is not a basic guideline when manually calculating addition
problems?
a. Check your work
b. Increase speed and accuracy
c. Be neat
d. Use a pencil
22 yards = _______________ meters
The manager of a local fast-food restaurant receives a monthly salary of $1,695, plus a
commission of $0.13 for every sandwich sold during the month. Last month,
1,450 sandwiches were sold. What was his gross wage for the month?
$_______________
The contribution rate percentage is calculated by dividing the contribution rate by the
____________________.
950 kilometers = _______________ miles
The result of multiplying the multiplicand by the multiplier is called the
____________________.
3 pounds 48 ounces of water would fill _______________ cups.
A(n) ____________________ ____________________ is a form of admission fee
charged to each person to help pay for the cost of the entertainment.
Each department produces its own special kind of food to meet the needs required for
serving breakfast, luncheon, and dinner menus. The production departments will
include supplies, wait staff, and purchasing.