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Life Skills
7th
grade
Perform Estimation and Basic Calculation/Spoilage and Reject
10 questions
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- 1. Multiple Choice
Classifying, recording, and appropriate allocation of expenditure.
Costing
Mark-up
Selling Price
Equivalent amount
- 2. Multiple Choice
The process in which food or other substances stop being good enough to eat or use, or the waste produced in this process.
Costing
Spoilage
Selling Price
Equivalent amount
- 3. Multiple Choice
What is step 1 of basic estimation and calculation?
Determine the prices of each ingredient.
Sum up the overall cost of the ingredients to identify the recipe cost.
List all the ingredients and quantities needed
Divide the total cost of ingredients by the total yield.
- 4. Multiple Choice
What is step 2 of basic estimation and calculation?
Determine the prices of each ingredient.
Sum up the overall cost of the ingredients to identify the recipe cost.
List all the ingredients and quantities needed
Divide the total cost of ingredients by the total yield.
- 5. Multiple Choice
What is step 3 of basic estimation and calculation?
Determine the prices of each ingredient.
Sum up the overall cost of the ingredients to identify the recipe cost.
List all the ingredients and quantities needed
Divide the total cost of ingredients by the total yield.
- 6. Multiple Choice
What is step 4 of basic estimation and calculation?
Determine the prices of each ingredient.
Sum up the overall cost of the ingredients to identify the recipe cost.
List all the ingredients and quantities needed
Divide the total cost of ingredients by the total yield.
- 7. Multiple Choice
What is step 5 of basic estimation and calculation?
Determine the prices of each ingredient.
Sum up the overall cost of the ingredients to identify the recipe cost.
Determine the mark-up percentage to get the selling price.
Divide the total cost of ingredients by the total yield.
- 8. Multiple Choice
Spoilage due to loss of moisture
Can occur when there are slight changes in relative humidity
Can occur when actual objects contaminated with hair, pests, and dirt.
It is mainly caused by poor hygiene during the processing involving sick people and animals.
Exposure and damage in handling during loading and off-loading
- 9. Multiple Choice
Physical transfer of food.
Can occur when there are slight changes in relative humidity
Can occur when actual objects contaminated with hair, pests, and dirt.
It is mainly caused by poor hygiene during the processing involving sick people and animals.
Exposure and damage in handling during loading and off-loading
- 10. Multiple Choice
Microbial changes
Can occur when there are slight changes in relative humidity
Can occur when actual objects contaminated with hair, pests, and dirt.
It is mainly caused by poor hygiene during the processing involving sick people and animals.
Exposure and damage in handling during loading and off-loading
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