2-9 Food Costing

Which of the following is the first stage in controlling food costs?

• Storing

• Purchasing

• Cooking

• Service

How is inventory typically expressed?

• In units, dollar values, or both

• In weight, volume, or both

• In time, distance, or both

• In temperature, pressure, or both

What does opening inventory refer to?

• Physical inventory at the end of a period

• Physical inventory at the beginning of a given period

• Inventory in transit

• Inventory in preparation

What is the formula to determine the total food cost?

• Opening inventory + Purchases - Closing inventory

• Opening inventory - Purchases + Closing inventory

• Purchases - Opening inventory + Closing inventory

• Closing inventory - Purchases + Opening inventory

What is the purpose of determining the food cost?

• To calculate the expenses related to food inventory

• To determine the profit margin

• To assess employee performance

• To evaluate customer satisfaction

If the purchases amount to $45,000, what is the opening inventory if the total food available is $95,000?

• $50,000

• $45,000

• $35,000

• $60,000

How is a standard portion cost prepared?

• Using a random recipe

• Using a standardized recipe

• Without a recipe

• Using a family recipe

How is the total recipe yield calculated?

• Total weight or volume of finished product × Portion size

• Total weight or volume of finished product ÷ Portion size

• Portion size ÷ Total weight or volume of finished product

• Portion size × Total weight or volume of finished product

Which of the following is NOT a method to control portion sizes?

• Weight

• Volume

• Count

• Temperature

Which of the following is used for accurate portioning?

• Forks

• Scoops

• Knives

• Plates