Food Costing and Control – MCQs – Culinary Arts

50 Score: 0 Attempted: 0/25 Subscribe

1. What is the main objective of food costing?
(A) To increase waste
(B) To calculate the cost of producing each dish
(C) To reduce menu items
(D) To enhance plate presentation

2. What does food cost percentage measure?
(A) Profit margin
(B) Portion size
(C) Food cost in relation to sales revenue
(D) Kitchen staff efficiency

3. Which formula is used to calculate food cost percentage?
(A) (Food cost ÷ Total inventory) × 100
(B) (Food cost ÷ Sales revenue) × 100
(C) (Profit ÷ Food cost) × 100
(D) (Sales ÷ Waste) × 100

4. Why is portion control important in food costing?
(A) To increase food cost
(B) To ensure consistent serving sizes and reduce waste
(C) To confuse customers
(D) To speed up kitchen cleaning

5. What is the purpose of standard recipes in food costing?
(A) To allow random ingredient use
(B) To maintain consistency in cost and quality
(C) To reduce kitchen staff
(D) To replace menu items

6. Which factor is included in the total food cost?
(A) Rent and utilities
(B) Raw ingredients and condiments used in food production
(C) Staff uniforms
(D) Customer tips

7. What is a prime cost in culinary operations?
(A) Only the cost of raw materials
(B) Food cost plus labor cost
(C) Sales minus tax
(D) Waste cost alone

8. Why is inventory control essential in food costing?
(A) To increase storage space
(B) To track stock usage and reduce losses
(C) To complicate purchasing
(D) To create more paperwork

9. Which document records all food items received in a kitchen?
(A) Invoice
(B) Delivery note
(C) Receiving report
(D) Menu card

10. What is the main benefit of a perpetual inventory system?
(A) It tracks stock levels in real-time
(B) It requires no record-keeping
(C) It avoids staff responsibility
(D) It reduces food freshness

11. What is a par stock level?
(A) The minimum amount of stock to avoid shortages
(B) Maximum stock to overfill storage
(C) Stock used for special events only
(D) Expired stock

12. What is the significance of food waste tracking?
(A) It reduces profits
(B) It identifies avoidable losses and controls costs
(C) It increases labor costs
(D) It slows kitchen workflow

13. What is the primary reason for conducting a physical inventory?
(A) To compare actual stock with recorded levels
(B) To reduce staff hours
(C) To increase menu prices
(D) To limit purchasing

14. Which cost is excluded from food cost calculation?
(A) Beverages served with meals
(B) Salaries of kitchen staff
(C) Raw food ingredients
(D) Condiments used in preparation

15. What is a food cost variance?
(A) Difference between actual and standard food cost
(B) Difference between menu prices
(C) Difference in portion sizes
(D) Waste report only

16. What is the ideal food cost percentage range for most restaurants?
(A) 10–15%
(B) 25–35%
(C) 40–50%
(D) 50–60%

17. Why is menu pricing connected to food costing?
(A) To confuse customers
(B) To ensure each menu item covers its production cost and desired profit margin
(C) To reduce menu items
(D) To increase inventory storage

18. What is a standard portion cost?
(A) Cost of a random portion
(B) Cost of a standardized serving size
(C) Cost of unused ingredients
(D) Cost of daily sales

19. Which method helps reduce over-purchasing in restaurants?
(A) Random buying
(B) Just-in-time inventory
(C) Overstocking
(D) Daily bulk orders

20. Why is yield testing important in food costing?
(A) To determine edible portion cost after trimming and cooking loss
(B) To increase waste
(C) To avoid food costing
(D) To reduce recipe accuracy

21. What does FIFO stand for in inventory control?
(A) First in, first out
(B) Final in, first out
(C) First in, fast out
(D) Free inventory for orders

22. Which factor most directly affects food cost?
(A) Wall color of the restaurant
(B) Portion size and waste control
(C) Table arrangement
(D) Staff uniforms

23. What is the break-even point in food costing?
(A) When total sales equal total costs
(B) When food is free
(C) When only profit is considered
(D) When inventory is zero

24. Why is recipe standardization important for food control?
(A) To allow variation by each chef
(B) To ensure consistent taste, portion, and cost
(C) To reduce customer satisfaction
(D) To limit kitchen creativity only

25. What does the term “shrinkage” refer to in food control?
(A) Growth of inventory
(B) Loss of product during storage, preparation, or theft
(C) Expansion of menu
(D) Increase in food sales

Core Culinary Subjects

Introduction to Culinary Arts – MCQs – Culinary Arts
Food Preparation & Cooking Techniques – MCQs – Culinary Arts
Knife Skills and Safety – MCQs – Culinary Arts
Culinary Terminology – MCQs – Culinary Arts
Garde Manger (Cold Kitchen) – MCQs – Culinary Arts
Soups, Stocks & Sauces – MCQs – Culinary Arts
Meat, Poultry & Seafood Preparation – MCQs – Culinary Arts
Vegetable & Starch Cookery – MCQs – Culinary Arts
Baking & Pastry Arts – MCQs – Culinary Arts
International Cuisine – MCQs – Culinary Arts
Regional/Local Cuisine – MCQs – Culinary Arts
Modernist/Contemporary Cuisine – MCQs – Culinary Arts

Baking and Pastry Specialization

Fundamentals of Baking – MCQs – Culinary Arts
Pastry Techniques – MCQs – Culinary Arts
Bread Making & Artisan Breads – MCQs – Culinary Arts
Cake Decorating – MCQs – Culinary Arts
Chocolate and Confectionery Arts – MCQs – Culinary Arts
Plated Desserts – MCQs – Culinary Arts

🍽️ Food & Beverage Management

Menu Planning and Design – MCQs – Culinary Arts
Food Costing and Control – MCQs – Culinary Arts
Inventory & Purchasing Management – MCQs – Culinary Arts
Food Safety & Sanitation (HACCP/ServSafe) – MCQs – Culinary Arts
Restaurant & Kitchen Operations – MCQs – Culinary Arts
Hospitality and Customer Service – MCQs – Culinary Arts
Beverage Studies (Wine, Coffee, Tea, etc.) – MCQs – Culinary Arts
Bar and Beverage Management – MCQs – Culinary Arts

Business & Management in Culinary

Culinary Entrepreneurship – MCQs – Culinary Arts
Hospitality Management – MCQs – Culinary Arts
Catering and Event Planning – MCQs – Culinary Arts
Marketing for Food & Hospitality – MCQs – Culinary Arts
Human Resources in Hospitality – MCQs – Culinary Arts
Financial Management for Culinary Professionals – MCQs – Culinary Arts

Nutrition and Health

Nutrition and Menu Planning – MCQs – Culinary Arts
Dietary and Special Needs Cooking – MCQs – Culinary Arts
Food Allergies and Intolerances – MCQs – Culinary Arts
Sustainable Cooking Practices – MCQs – Culinary Arts

Other Essential Courses

Culinary Math – MCQs – Culinary Arts
Food Science and Technology – MCQs – Culinary Arts
Culinary History and Culture – MCQs – Culinary Arts
Internship / Industry Placement – MCQs – Culinary Arts
Capstone Project or Culinary Portfolio – MCQs – Culinary Arts