The _____ key is used to convert a positive number to a negative number, and vice
versa.
a. square root
b. exponent
c. change sign
d. percentage
As purchased (A.P.) divided by (/) edible portion (E.P.) = yield percentage.
Which of the following is not a method to price a menu?
a. matching a competitor’s price
b. amount of markup using a percent
c. food cost percent
d. multiplier effect
Displays content in memory; does not clear memory
Match these calculator keys/abbreviations with their definition.
a. C e. CM
b. CE f. MRC
c. AC g. +/-
d. M+ h. RM
Some forms, such as the one used in the _____, show unit price, total price, and total
sales.
a. cook’s production report
b. salad production report
c. counter production report
d. butcher’s production report
The same value
Match the following mathematical symbols to their meaning.
a. + f. .
b. – g. =
c. x h. $
d. / i. @
e. %
Money paid to an employee for services before deductions
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
A(n) _____ is operated by the use of a spring and can easily be unbalanced.
a. dipper
b. portion scale
c. baker’s balance scale
d. scoop
_____ are those foods that are usually purchased each day or every other day. They
include produce, dairy products, fresh seafood, bread, rolls, and any other items that are
considered perishable.
a. Bulk purchases
b. Customer counts
c. Direct purchases
d. Storeroom requisitions
hm
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
_____ is money withheld from each employee’s paycheck during the year to pay for the
income tax that he or she owes the federal government at the end of the year.
a. Employee’s Withholding Tax
b. Personal Property Tax
c. Income Tax
d. Social Security
Those costs (price paid) that stay firm and will not change
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 statement made to show the true financial condition for a person or business
by exhibiting assets, liabilities or debts, profit and loss, and net worth
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
_____ are used to serve and portion such foods as dressings, rice, meat patties,
croquette mixtures, ice cream, and muffin batters.
a. Portion scales
b. Scoops
c. Cups
d. Bowls
In banquet service, a(n) _____ is almost always added automatically onto the bill.
a. expenditure
b. gratuity
c. minimum charge
d. cover charge
In situations where the divisor is not contained in the dividend an equal or exact number
of times, the figure left over or remaining is called the _____.
a. multiplicand
b. remainder
c. subproduct
d. quotient
_____ is the cost of the food as it relates to the amount of dollars received in sales.
_____ is the cost of labor as it relates to the amount of dollars received in sales.
a. Food cost percentage, Total revenue
b. Labor cost percentage, Food cost percentage
c. Total revenue, Labor cost percentage
d. Food cost percentage, Labor cost percentage
List of persons to be paid and the amounts that each one is to receive
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 physical inventory is a continuous or endless inventory. It is a record that is taken in
the storeroom to show the balance on hand for each storeroom item.
The ____________________ ____________________ represents what one serving of
this particular item costs to prepare.
The parts of a fraction are the numerator (bottom number) and the denominator (top
number).
E.P. is a term used to refer to the weight of a product after it has been cleaned, trimmed,
boned, and so forth. At this point, all the nonedible parts have been removed.
One of the tools that is used to control the cost and use of food is the
____________________ ____________________ ____________________ report.
Food in Production: $8,440
Sales: $100,555
Inventory at Beginning of Month: $8,638
Purchases for the Month: $47,651
Final Inventory: $7,807 Monthly Food Cost Percent: _______________%