One or more of the equal parts of a whole
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
An instrument to weigh ingredients used in baking
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
One who supplies provisions or food
Match the following chapter terms with their definition.
a. requisition d. purchase order
b. invoice e. purveyor
c. purchase specifications
Displays memory figures and clears the memory
Match these calculator keys/abbreviations with their definition.
a. C e. CM
b. CE f. MRC
c. AC g. +/-
d. M+ h. RM
Things of value; all the property of a person, company, or estate that may be used to pay
debts
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
A written order directing a financial institution to make a payment for the depositor
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
Which of the following is not an example of an expenditure?
a. rent
b. fringe benefits
c. workmen’s compensation
d. labor cost
Solve the following problems. Round percent answers to the nearest tenth. Round
money answers to the nearest cent.
A 350-pound side of beef is ordered. The chuck cut weighs 66 pounds and the round cut
weighs 51 pounds. What percent of the side is the chuck?
_____________%
A list of the various dishes served at a meal
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
One of the tools that is used to control the cost and use of food is the _____, the
purpose of which is to show management the exact cost and amount of food used on
any given day.
a. daily food cost report
b. daily labor cost report
c. profit and loss statement
d. invoice
All the following departments produce production reports except:
a. baking
b. salad
c. butchering
d. supply
A plan of systematic spending; to plan one’s expenditures of money, time, and so forth
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
Amount produced
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
The act of giving some to each
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
An example of using a ratio as a comparison is:
a. The cook dropped one of three containers of olives in the storeroom. How many
containers does the restaurant own now?
b. Last week, a restaurant sold three times as many steaks as pork chops. How many
steaks were sold last week?
c. Last year, the bar sold $4,300 in alcoholic beverages. If they expect to double their
revenue, how much will they make this year?
d. Today, two additional cases of cooking grease were bought. How many total cases
are in the inventory?
Round to the nearest cent.
$0.271
Indicates price or weight of each unit when there is a quantity of a unit
Match the following mathematical symbols to their meaning.
a. + f. .
b. – g. =
c. x h. $
d. / i. @
e. %
To calculate gross pay:
a. Salary x hours worked = Gross pay
b. Hourly rate / hours worked = Gross pay
c. Hourly rate x hours worked = Gross pay
d. Salary / hours worked = Gross pay
The _____ is given to the depositor by the banking institution, so the depositor can
record deposits and checks and know the balance of money on hand.
a. guest check
b. check register
c. deposit slip
d. gross receipt
A product that is ready to be served to guests is called _____.
a. shrinkage
b. as purchased (A.P.)
c. ideal portion
d. an edible portion (E.P.)
Under the terms of the Social Security Act, the employer is required by law to deduct a
certain percentage of the employee’s wages each payday and remit the amount deducted
to the state government.
Accounts payable refers to money that is owed to the company by various people or
companies for various reasons.
A ____________________ is one-thousandth of a gram.
On the daily guest report there should be a place to enter all credit card receipts.
A numeral is a standard quantity or amount.
The ____________________ ____________________ is the number that will be used
to multiply the amount of the original ingredients in a recipe to either increase or
decrease a recipe.
The metric unit of measurement for length is called a ____________________.