1
FDSV B 50 PRETEST
NAME _____________________________
DATE _________
1. If a bill for a party is $500.00 and it is to be split evenly between 4
customers, each customer must pay ____________.
A. $100.00
B. $125.00
C. $150.00
D. $200.00
2. If a cook worked 38 hours one week and 36 hours the next week, the cook
worked a total of __________ in a two-week period.
A. 72
B. 74
C. 80
D. 84
3. If 50 pounds of pork shoulder is smoked to make pulled pork and during the
smoking the pork shoulder loses a total of 4 pounds of moisture and fat,
then the remaining weight of the pork shoulder is ____ pounds.
A. 36
B. 46
C. 48
D. 54
4. For a wine tasting event, each person needs 2 white wine glasses and 3 red
wine glasses. If 153 people are attending the event, the total number of
wine glasses needed is _____.
A. 306
B. 459
C. 765
D. 918
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FDSV B 50 PRETEST
5. If all of the apples in six 10 pound bags are counted and the total number of
apples is 150, then the average number of apples per bag is ________.
A. 10
B. 15
C. 20
D. 25
6. A ______ is a part of a whole
A. Denominator
B. Fraction
C. Mixed number
D. Sum
7. A recipe that requires 3/8 ounce of salt and 1/8 ounce of black pepper
requires a total of _______ ounces of salt and pepper
A. 4/16
B. 8/24
C. 24/8
D. ½
8. The fraction that is equal to 0.375 is ______.
A. 3/75
B. 3/8
C. 5/9
D. 75/3
9. A recipe calls for 12 ½ cups of oats. If two times the recipe needs to be
made, __________ cups of oats will be required.
A. 23
B. 24
C. 25
D. 26
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FDSV B 50 PRETEST
10. Reduced to its lowest possible terms, 9/12 is ____.
A. ¾
B. ⅓
C. 1 ⅓
D. None of the above
11. A measurement of 40 ounces is equal to ____ grams (Tip: 28.4 g = 1 oz.)
A. 1026.8
B. 1136
C. 1188.8
D. 1200
12. A crab cake recipe calls for 2 ounces of diced celery and yields 20 crab
cakes. If the recipe is scaled to make 320 crab cakes, then ____ pounds of
diced celery are required.
A. 1
B. 2
C. 2.5
D. 2.7
13. If there are 18 golden delicious apples and 12 granny smith apples in a
basket, then ______ percent are granny smith apples.
A. 1.5
B. 15
C. 40
D. 66
14. During the month of December, a banquet facility spent $36,578.00 on
food and had total food sales of $109, 745.00. The total food cost
percentage for the banquet hall was _____%.
A. 30.8
B. 33.3
C. 35.1
D. 36.4
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FDSV B 50 PRETEST
15. A restaurant paid $17.90 for one gallon of olive oil. The cost of olive oil in
a vinaigrette recipe that requires 1 pint of olive oil is ____ per pint.
A. $1.00
B. $1.24
C. $2.00
D. $2.24
16. If a catering company had revenue of $22,000.00 in January and
$21,000.00 in February, then the percent decrease in revenue from January
to February was ___ %.
A. 2.25
B. 4.60
C. 6.55
D. 9.30
17.
If a person’s guest check includes an omelet @ $6.99, French toast
@$5.99 and coffee @ $1.25, how much is the total check?
A. $15.97
B. $14.23
C. $14.75
D. $15.26
18. When preparing a fruit salad bowl, the following items were uses:
oranges $1.98, apples $0.79, grapes $0.92, bananas @1.69, strawberries
$2.68, peaches $1.47, and pineapple $0.98. What was the total cost of the
fruit salad bowl?
A. $9.76
B. $8.75
C. $10.51
D. $10.97
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FDSV B 50 PRETEST
19.
Jim’s catering truck gets 13 miles to every gallon of gas. How many miles
can it travel on 128 gallons of gas?
A. 1700
B. 1501
C. 1626
D. 1664
20. When preparing meatloaf, it is required that four pounds of ground beef
go into each loaf. How many pounds of ground beef must be ordered when
preparing 65 loaves?
A. 235
B. 255
C. 245
D. 260
21. A 480 pound side of beef is purchased for $950.40. What is the cost per
pound?
A. $1.98 per lb.
B. $2.45 per lb.
C. $2.02 per lb.
D. $1.75 per lb.
22. The Chef at the Starlight Restaurant earns $43,200.00 per year. If this
chef works 48 weeks per year, how much does she earn in one week?
A. $850.00 per week
B. $900.00 per week
C. $1,000.00 per week
D. $1,100.00 per week
23. One hundred and twenty eight ounces of orange juice are contained in
one gallon. How many 8-ounce glasses of juice can be served?
A. 14
B. 12
C. 16
D. 8
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FDSV B 50 PRETEST
24. How much water is needed to make ¾ of a gallon of rice using the ratio of
2 to 1 liquid to rice?
A. 1 ½ quarts
B. 1 ½ gallons
C. 2 gallons
D. 4 gallons
25. How much water is needed to prepare lemonade using 1 ¾ pints of
frozen lemonade and a ratio of 4 to 1 water to lemonade?
A. 5 gallons
B. 7 pints
C. 5 pints
D. 3 gallons
26. A 526 pound side of beef is ordered. The chuck cut weighs 76 pounds
and the round cut weighs 58 pounds. What percent of the side is the
chuck? What percent is round?
A. 14.45% chuck 11.03 % round
B. 15.76% chuck 12.47 % round
C. 11.03% chuck 14.45% round
D. 14.87% chuck 11.87% round
27. A party for 325 people is booked. The cost of the parry is $8,125.00. If
they are given an 8% discount on the total bill, what is the cost of the
party?
A. $7,687.00
B. $7,254.00
C. $6,836.00
D. $7,475.00
28. A restaurant takes in $25,680.00 in one week and 26% of that amount is
profit, how much is profit?
A. $5,876.25
B. $7,076.25
C. $6,676.80
D. $6,054.00
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FDSV B 50 PRETEST
29. Chef Bhutta orders and receives 156.25 ounces of chicken. If each guest
received a 10 ounce portion of chicken, how many guests can be served?
A. 14
B. 15
C. 16
D. 17
30. The Merlot Restaurant received 10 ribs of beef weighing 22.72 pounds
each. How many ounces of beef does this represent?
A. 3635.20 oz.
B. 3843.47 oz.
C. 4821.00 oz.
D. 3497.76 oz.
31. How many servings can be obtained from 15 gallons of soup if a ½ cup
ladle is used?
A. 467
B. 490
C. 480
D. 505
32. How many servings can be obtained from a quart of Cabernet Sauvignon
reduction if a ¼ cup ladle is used?
A. 8
B. 4
C. 12
D. 16
33. The restaurant had 203 orders of chicken in the freezer, 126 in the walkin refrigerator and 109 in the reach-in refrigerator. How many orders of
chicken did they have on hand?
A. 511
B. 425
C. 438
D. 475
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FDSV B 50 PRETEST
34. The bill for a wedding party came to $1,585.21. They were given a
discount of $121.00 because the guaranteed number of people attended.
What was the total of the bill?
A. $1,450.00
B. $1,273.47
C. $1,376.87
D. $1,464.21
35. The restaurant thought they had 76 live lobsters on hand. Taking a quick
inventory, it was discovered that 29 were dead. How many live lobsters did
the restaurant have left?
A. 47
B. 52
C. 50
D. 29
36. A restaurant had 240 chickens in the freezer. They used 31 for a special
party. How many did they have left?
A. 205
B. 209
C. 236
D. 215
37. A side of beef weighs 323 pounds and costs $2.73 per pound. How much
does the side cost?
A. $801.79
B. $912.53
C. $881.79
D. $875.26
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FDSV B 50 PRETEST
38. If one portable cooler can hold 48 cans of soda, then ___ portable coolers
will be needed to hold 672 cans of soda.
a. 15
b. 4
c. 13
d. 14
39. A pastry chef keeps track of how many desserts are sold each day for 10
days. The number of desserts sold per day were 30, 32, 40, 31, 29, 18, 33,
40, 42 and 18. The average number of desserts sold over those 10 days was
____. (Round to the nearest whole number.)
a. 10
b. 20
c. 31
d. 32
40. If a fruit salad recipe calls for 3 pounds of canned apples, then ____ cups
of canned apples are required (Tip: 1 cup of canned apples = 9 ounces)
a. 1 cup 4 oz.
b. 3 cup 3 oz.
c. 5 cups 6 oz.
d. 5 cups 3 oz.
41. The fraction 5/8 converted to a decimal is ______.
a. 1.6
b. 0.16
c. 0.625
d. 6.025
42. If three honeydew melons weigh 6.35 pounds, 5.7 pounds and 5.24
pounds, then the total weight of all three melons is ____ pounds.
a. 17.29 pounds
b. 172 pounds
c. 1.729 pounds
d. 18 pounds
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FDSV B 50 PRETEST
43. The decimal 0.75 converted to a fraction is ____.
a. 1/3
b. ½
c. ¾
d. 5/8
44. A spice mixture requires 1/8 cup of cracked black pepper, 3/8 cup of
onion powder, 3/8 cup of paprika and 5/8 cup of salt. The total amount of
spice mixture created is ____ cups.
a. 1 cup
b. 1 ¼ cups
c. 1 ½ cups
d. 1 ¾ cups
45. A restaurant has $32,000.00 in total sales. If $28,000.00 of those sales are
food sales, then ____ percent of the total sales are food sales.
a. 12.5 %
b. 125%
c. 78.5 %
d. 87.5%
Change the Following fractions to percentages
46. 9/10
= ______________________
a. 90%
b. 9%
c. 1.111%
d. 111%
47. 3/10
= ______________________
a. 33%
b. 30%
c. 3%
d. 3.3%
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FDSV B 50 PRETEST
48. 47/100 = ______________________
a. 147%
b. 14%
c. 47%
d. 4.7%
49. 7/10
= ______________________
a. 7%
b. 70%
c. 700%
d. 777%
50. 81/100 = ____________________
a. 81%
b. 8.1%
c. 8%
d. 811%