Lesson FCS:G2-2
Basic Arithmetic Skills
 
CD FCS.  Introduction to FCS Careers
Unit G.  Basic Skills for FCS
Problem Area 2.  Apply Mathematical Skills
Lesson 2.  Basic Arithmetic Skills
 
 

1. What is the amount of a food item that can be used in a recipe after trimming?

a. disposable portion

b. edible portion

c. smallest portion

d. waste portion

Answer: b

2. What is the total original cost of an item for a recipe?

a. as-purchased cost

b. edible-portion cost

c. unit cost

d. yield percentage

Answer: a

3. What is the ratio of the edible portion of a food to the as-purchased amount?

a. as-purchased cost

b. edible-portion cost

c. unit cost

d. yield percentage

Answer: d

4. What involves multiplying a unit of measure by an equivalent ratio using the given unit and the desired unit?

a. costing

b. dimensional analysis

c. recipe conversion

d. unit cost breakdown

Answer: b