Question 1

Perishable products are seasonal, are more frequently purchased, and their prices are less stable.

Accepted Answer

A) True 
 B)False

Question 2

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat)  come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the cost per servable pound?

Accepted Answer

A)   $5.96
B)   $4.96
C)   $5.15
D)   $3.85E) None of the above
F) All of the above

Question 3

Once you create your purchase specifications, you won't need to review or revise them until your chef writes a new menu.

Accepted Answer

A) True 
 B)False

Question 4

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat)  come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the usable weight of the primary cut?

Accepted Answer

A)   13.7 pounds
B)   15.5 pounds
C)   14.2 pounds
D)   9.9 poundsE) A) and D)
F) B) and C)

Question 5

Describe a butcher test.

Accepted Answer

A butcher test is when you mea...

Question 6

You should test products using the same conditions under which they would normally be used.

Accepted Answer

A) True 
 B)False

Question 7

You have purchased one 50-pound case of 80 potatoes for $16.00. After cleaning and peeling the potatoes, the case yields an edible weight of 42 pounds. What is the end-product price per pound?

Accepted Answer

A)   $.48
B)   $.42
C)   $.32
D)   $.38E) A) and D)
F) A) and C)

Question 8

What is a cost factor?

Accepted Answer

The ratio of the cos...

Question 9

You have purchased one 50-pound case of 80 potatoes for $16.00. What is the cost of one pound of potatoes?

Accepted Answer

A)   $.32
B)   $.48
C)   $.16
D)   $.24E) A) and D)
F) None of the above

Question 10

What is a "make or buy" decision?

Accepted Answer

The make-or-buy decision weigh...

Exam 4: Purchase Specifications

You should test products using the same conditions under which they would normally be used.

Correct Answer
verified

What is a "make or buy" decision?

Correct Answer
verified
The make-or-buy decision weigh...
View Answer

Perishable products are seasonal, are more frequently purchased, and their prices are less stable.

Correct Answer
verified

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the cost per servable pound?

Correct Answer
verified

What is a cost factor?

Correct Answer
verified
The ratio of the cos...
View Answer

You have purchased one 50-pound case of 80 potatoes for $16.00. What is the cost of one pound of potatoes?

Correct Answer
verified

Once you create your purchase specifications, you won't need to review or revise them until your chef writes a new menu.

Correct Answer
verified

Describe a butcher test.

Correct Answer
verified
A butcher test is when you mea...
View Answer

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the usable weight of the primary cut?

Correct Answer
verified

You have purchased one 50-pound case of 80 potatoes for $16.00. After cleaning and peeling the potatoes, the case yields an edible weight of 42 pounds. What is the end-product price per pound?

Correct Answer
verified

Exam 4: Purchase Specifications

You should test products using the same conditions under which they would normally be used.

Correct AnswerverifiedShow Answer

What is a "make or buy" decision?

Correct AnswerverifiedThe make-or-buy decision weigh...View AnswerShow Answer

Perishable products are seasonal, are more frequently purchased, and their prices are less stable.

Correct AnswerverifiedShow Answer

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the cost per servable pound?

Correct AnswerverifiedShow Answer

What is a cost factor?

Correct AnswerverifiedThe ratio of the cos...View AnswerShow Answer

You have purchased one 50-pound case of 80 potatoes for $16.00. What is the cost of one pound of potatoes?

Correct AnswerverifiedShow Answer

Once you create your purchase specifications, you won't need to review or revise them until your chef writes a new menu.

Correct AnswerverifiedShow Answer

Describe a butcher test.

Correct AnswerverifiedA butcher test is when you mea...View AnswerShow Answer

You are preparing 12-ounce rib-eye steaks from a prime beef rib. The purchase weight is 22 pounds. Price per pound is $3.85. Waste products (blood and fat) come out to 3 pounds. Secondary cuts are 4.8 pounds at $.85 per pound. What is the usable weight of the primary cut?

Correct AnswerverifiedShow Answer

You have purchased one 50-pound case of 80 potatoes for $16.00. After cleaning and peeling the potatoes, the case yields an edible weight of 42 pounds. What is the end-product price per pound?

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified
The make-or-buy decision weigh...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
The ratio of the cos...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
A butcher test is when you mea...
View Answer

Correct Answer
verified

Correct Answer
verified