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Applied Math for Food Service
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Avg score: 63% • Most missed: “Standard Recipe”
Applied Math for Food Service
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25 Questions

1. Parstock (PAR)

2. Converting Total Yield

3. U.S. System

4. Metric System

5. Inventory

6. Weight

7. Food Cost

8. As Served (A.S.)

9. EP Cost Calculation

10. Portion Control

11. As Purchased (A.P)

12. Merchandising

13. Portion Size

14. Shrinkage

15. Yield Percentage

16. Spoilage

17. Volume

18. Standard Recipe

19. Invoice

20. Food Cost Percentage

21. Gross Profit; Gross Margin

22. Edible Portion (E.P.)

23. Portion Cost

24. Count

25. Usable portion

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