The formula for calculating recipe yield is:
a. weight of portion / total weight of preparation = recipe yield
b. total weight of preparation / weight of portion = recipe yield
c. weight of portion x total weight of preparation = recipe yield
d. total weight of preparation x weight of portion = recipe yield
Which of the following is not used to compute an all-inclusive price?
a. The percentage amount of taxes that they must charge by law
b. The percentage of gratuity that they are charging the guest
c. The yield of the recipe
d. The raw cost of the meal and beverages
The result of multiplying the multiplicand by the multiplier is called the _____.
a. difference
b. sum
c. product
d. quotient
Which of the following is not a basic method used in the food service industry to
control portion size?
a. count
b. volume
c. weight
d. color
A cook in the kitchen needs certain supplies from the storage area to carry out the day€s
production. To obtain these supplies, the cook fills out a(n) _____.
a. invoice
b. weekly recapitulation form
c. storage area requisition
d. profit and loss statement
The number found by subtracting the amount on hand from the amount ordered is
referred to on the form as _____.
a. Prepare
b. Sold
c. Left
d. On Hand
The value of one hundredth part of a dollar
Match the following chapter terms with their definition.
a. whole numbers e. period
b. unit f. cent
c. numerals g. mill
d. digits
Amount produced
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
A(n) _____ is a list of items ordered and the cost of those items tallied when dining in a
food service establishment.
a. invoice
b. deposit slip
c. receipt
d. guest check
Some food service establishments produce food from what is referred to as _____. This
is a recipe that will produce the same quality and quantity each and every time.
a. a yield percentage
b. an edible portion
c. a baker’s percentage
d. a standardized recipe
Lessening or lowering in value
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
Julie’s Restaurant purchased some new equipment for $5,750. It was given a special
discount of 5% plus a sales tax of 6%. What was the total cost?
a. $5,462.50
b. $327.75
c. $5,790.25
d. $287.50
A method used to obtain a menu price
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
Divided by
Match the following mathematical symbols to their meaning.
a. + f. .
b. – g. =
c. x h. $
d. / i. @
e. %
Which of the following is not detailed on a Counter Production Report?
a. Number of Portions Sold
b. Number of Portions for Sale
c. Number of Portions Ordered
d. Number of Portions Not Sold
Clears the calculator of all functions, including the memory function
Match these calculator keys/abbreviations with their definition.
a. C e. CM
b. CE f. MRC
c. AC g. +/-
d. M+ h. RM
A whole number mixed with a fractional part
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
If a side of beef weighs 44 pounds and costs $8.45 per pound, what is the total cost?
Food in Production: $2,194
Sales: $29,724
Inventory at Beginning of Month: $7,208
Purchases for the Month: $14,267
Final Inventory: $5,163 Cost of Food Sold: $_______________
Write each of the following numbers as decimals.
Four hundred four and four hundred four hundred thousandths
____________________ ____________________ refers to money the food service
operation owes for purchases made.
Amount of sales / Percent of commission = Amount of commission.
The raw food cost is $47, and a 27% food cost is desired. $_______________