INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Midterm Examination

Food and Beverage Cost Control Analysis

Name: Section:

GENERAL DIRECTION: Follow the direction for each test. Once the given
instructions are not followed, the answer/s will be considered wrong.

Test I.
Multiple Choice: 10 Points
Direction: Choose the answer that corresponds to each question from the box. Write
the letter of the correct answer on the space provided before each number. Each
question is worth one point.

a. FIFO System d. Shelving g. 30 – 34 ° F (-1 to 1°C)

b. Intra-Unit e. Temperature h. 10 – 0 ° F (-23 to -18°C)

c. Requisition f. 34 – 36 ° F (1-2 °C)

_____1. Key factors in storing food especially for perishable item.

_____2. Proper temperature in storing fresh meats.

_____3. Proper temperature in storing fresh produce.

_____4. Proper temperature in storing fresh fish

_____5. Proper temperature in storing fresh dairy product

_____6. Proper temperature in storing frozen food.

_____7. Another term for rotation of stocks.

_____8. A form filled in by a member of the kitchen staff. It lists the items and quantities

of stores that the kitchen staff needs for the current day’s production.

_____9. Food and beverage transfers between departments of a food and beverage

operation.

_____10. Should be slatted to permit maximum air circulation for perishable material.
 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

Test II.
Identification: 40 Points
Direction: Identify the equivalent conversion for every given measurement. Write the
answer on the space provided. Each item is worth one point.

Metric to US Conversion

1. 1 milliliter = _____teaspoon

2. 5 ml = _____teaspoon

3. 15 ml = _____tablespoon

4. 30 ml = _____fluid oz.

5. 100 ml = _____fluid oz.

6. 240 ml = _____cup

7. 1 liter = _____fluid oz.

8. 1 liter = _____cups

9. 1 liter = _____pints

10. 1 liter = _____quarts

11. 1 liter = _____gallon

US to Metric Conversion

12. 1/5 teaspoon = _____ml (ml stands for 13. ________,14. ___________of a Liter)

15. 1 teaspoon = _____ml

16. 1 tablespoon = _____ml

17. 1 fluid oz. = _____ml

18. 1/5 cup = _____ml

19. 1 cup = _____ml

20. 2 cups = _____ml

21. 4 cups = _____liter

22. 4 quarts = _____liters

23. 1 oz. = _____grams

24. 1 pound = _____grams

 INSTITUTE OF INTERNATIONAL CULINARY AND HOSPITALITY ENTREPRENEURSHIP

 
US Liquid Volume Measurement

25. 8 fluid ounces = _____cup

26. 1 pint = _____cups

27. 1 quart = _____pints

28. 1 gallon = _____quarts

US Dry Volume Measurement

29. 3 teaspoons = _____tablespoon

30. 1/8 cup = _____tablespoons or 31. _____standard coffee scoop

32. ¼ cup = _____tablespoons

33. 1/3 cup = _____tablespoons plus 34. _____teaspoon

35. ½ cup = _____tablespoons

36. ¾ cup = _____tablespoons

37. 1 cup = _____tablespoons

38. 1 pound = _____ounces

39. 1/16 teaspoon = _____

40. 1/8 teaspoon = _____

Test III.
Essay: 10 Points
Direction: Briefly answer the given question. (Maximum of 50 words)

Rubrics:
Content: 5 Accuracy: 3 Grammar: 2

1. As a culinary student, how are you going to apply control process in purchasing?

Test IV.
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Enumeration: 15 Points

Give the following:

1-5 Principal concerns that should be address in establishing for storing food
6-8 Factors involved in maintaining appropriate internal arrangement of food
9-10 Effects of a proper storage facility
11-15 Benefits of Standard Purchasing Specification