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Chapter 1-9 review Flashcards | StudBud
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Chapter 1-9 review
Chapter 1-9 review
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Flashcards
24 cards
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Practice quiz
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Questions
24
Answers
1
In the Edible portion cost triangle EP$ is on the top.
False
True
2
Things you should expect to see on a Product Specification
Quality
Level of Processing
Brand name
Place of Origin
3
Revenue -Expenses = ?
a good time
Profit or loss
Loss
Food cost
4
CM from the butchers yield test is used how?
New price = CM x yield percent
new price / CM = New EP cost
Old price = CM x Cost per lb
new price x CM = New EP cost
5
If my inventory turnover rate is 2.1 in January how many days does it take my inventory to turnover?
6.77
7.67
14.76
15.25
6
Why use standardized recipes?
Easily repeatable by different staff
Who cares
Consistent Quality
Consistant costs
7
IQF stands for
Individually Quartered Force
Isolated Quick Freeze
Island Quest Fish
Individually Quick Frozen
8
Perpetual inventory systems allow you to know how much you have in inventory at any time.
True
False
9
Make buy analysis includes which cost amounts?
Labor cost, the cost of the last order, this months electric bill
Labor cost, food cost, gas bill
Food cost, Direct labor cost, Energy cost
Food cost, Energy cost
10
How many Ounces are in a quart?
32
4
8
64
11
Extending ingredient cost in a recipe you would do the following.
Recipe quantity ÷ EP$
Recipie quantity x AP$ converted
Recipe quantiy x AP$
Recipe quantity x EP$
12
How many ounces are in a liter?
33.8
83.3
28.3
38.3
13
How many grams are in an ounce?
22.3
33.8
28.3
23.8
14
Spice factor can be calculated based on the total recipe cost or the portion cost.
True
False
15
What is the formula to calculate a new yield for a recipe?
CF=Old * New
CF=New / Old
CF=New * Old
CF=Old / New
16
When converting temperature from Celsius to Fahrenheit which of the following do you do?
Multiply by 1.8 then add 32
Add 32 then multiply by 1.8
Subtract 32 then divide by 1.8
Divide by 1.8 then subtract 32
17
When converting temperature from Fahrenheit to Celsius which of the following do you do?
Add 32 then multiply by 1.8
Multiply by 1.8 then add 32
Subtract 32 then divide by 1.8
Divide by 1.8 then subtract 32
18
Q-factor is multiplied by the portion cost.
False
True
19
The proper formula to calculate Food cost % is
FC% = SP ÷ FC
FC% = FC ÷ SP
FC = SP x FC%
SP = FC ÷ FC%
20
In a perpetual inventory ordering system reorder point is
minimum amount needed in the store room
maximum needed in the store room
very important
imaterial
21
Which of the following are Inventory valuation methods
FIFO
LIFO
Weighted Average
Most Recent
22
A purchase specification or spec adds what to a product spec?
Attractive Sales rep
Credit terms
Cash Kick backs
Delivery Schedule
23
Par stock is
the minimum stored in inventory
half of what you need stored in inventory
only a part of what you need stored in inventory
the maximum stored in inventory
24
How many tsp are in a tbsp?
9
3
12
6
