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AAFCS Culinary Arts Test Domain 6 AAFCS Culinary Arts Test Domain 6
Typology: Exams
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a menu item for a customer
by dividing the COST of food sold during a given period by food SALES during the same period.
maintaining a food service staff such as wages, benefits and payroll taxes.
cost, liquor cost, labor cost, and operational cost.
on hand at all times to keep a good supply from one delivery to the next. the reason it is important for the chef and purchasing agent to
least 2 different vendors, the restaurant can be assured of receiving the best price. in the receiving process, the purchase order is checked against
Proper storage reduces food waste resulting from ___ and ___. -
and to account for food used by each department or area of a restaurant document kitchen staff uses to find out how many of each item to
production sheet
food cost per portion / standard food cost percentage = menu
cost percentage equation ( a division problem)
a restaurant menu. customers know their favorite items will be available everyday
availability of food products.
daily for a set period of time; at the end of that period of time, the menu repeats itself.
each item is listed and priced separately.
food around the table
platter; waiter completes preparation at table; cooks in front of you
style. all food preparation is done in the kitchen. Bowls and platters of food are then brought on a cart to guests at the table.
