g
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
Used in compiling data about the various individual food service operation departments
Match the following chapter terms with their definition.
a. forecasting d. cook’s production report
b. food production report e. baker’s or salad production report
c. daily production report f. counter production report
A written statement that money, a package, a letter, and so forth, has been received
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
Madge and Al received a dinner check at the Blue Review Restaurant for $40.7 The
sales tax for that particular state is 7%. What was the total bill?
a. $2.85
b. $4.36
c. $28.53
d. $43.60
_____ are numbers such as 6, 3, 1, and 7 that are used to represent whole units rather
than fractional units.
a. Numerals
b. Units
c. Digits
d. Whole numbers
Increase by
Match the following mathematical symbols to their meaning.
a. + f. .
b. – g. =
c. x h. $
d. / i. @
e. %
kilometer
Match the following metric abbreviations with their name.
a. g f. m
b. mg g. mm
c. kg h. cm
d. l i. km
e. ml
Once it has been determined how much of an A.P. product is waste and how much is
E.P., the person ordering food can convert this to a yield percentage.
To make a group of 10 from one of the next highest place value, or one from 10 of the
lowest place value
Match the following chapter terms to their definition.
a. addition e. subtrahend
b. sum f. difference
c. subtraction g. trading
d. minuend
The percentage of weight of a product that is lost through cooking
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 12-pound (E.P.) box of halibut steaks cost $7.75 per pound. If each steak weighs
4 ounces, what is the cost of each steak?
$_______________
How many #5 cans of potato salad are required to serve 229 people if each can has
3 pounds 8 ounces of potato salad and each serving is 4 ounces? (Round your answers
to whole number.)
_______________ cans
The weekly inventory recapitulation tells the food service operator what percentage of
the total sales for that period was used to purchase food for the operation.
gallons = _______________ quarts
Five pounds of lemons were purchased for $1.98. How much do two 7-ounce lemons
cost?
$_______________
Round to the nearest hundredth of a percent.
The sales of January 15 in the ZZZZ Restaurant were $5,705.00 and $9,765.00 in the
bar.
The cost of food was $2,350.00, and the bar costs were $2,896.00.
The amount of food that was sent from the kitchen to the bar was $250.00.
The amount of alcoholic beverages that were sent to the kitchen from the bar was
$105.00.
Without calculating transfers, what is the food cost percentage? ____________%
A(n) ____________________ ____________________ is one that will produce the
same amount, quality, and taste of each menu item each time it is prepared.