The cost of all ingredients that go into a single serving of a dish is called the

Intro to Culinary Final Exam Review Fall 2023

Quiz
•
Specialty
•
9th - 12th Grade
•
Easy
BARBARA BYNUM
Used 14+ times
FREE Resource
31 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Actual cost
Pricing Factor
Base price
Raw food cost
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The term that describes the identical amount of markup for every item on your menu is known as
Pricing factor
Gross profit factor
Base price factor
Prime cost factor
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The best way to determine your menu pricing is to use the copycat method and price your items exactly the same as your competition
True
False
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
a list of the quantity of supplies you need to have on hand to make every item on your menu is called
Inventory
Termination
Profit and Loss
Par Stock List
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
The act of firing an employee is called
Inventory
Termination
Profit and Loss
Expedition
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
A list of all the assets in a restaurant, organized by category is called
Inventory
Termination
Profit and Loss
Logo
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Who is responsible for all things going on at the restaurant?
CEO/Manager
Human Resources
Host/Hostess
Sales person
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