_____ Is Seldom Reduced and Therefore Is Not as Strong-Flavored

question 9

Multiple Choice

_____ is seldom reduced and therefore is not as strong-flavored as a stock.

• A) Broth
• B) Bouillon
• C) Court bouillon
• D) Consomme

---

Definitions:

Conversion Costs

Combined costs of direct labor and manufacturing overhead, representing the costs to convert raw materials into finished goods.

Weighted-Average Method

An inventory costing method that takes the average cost of all goods available for sale during the period, weighted by the quantities purchased at different times.

Cost Reconciliation Report

A document that compares and explains the differences between expected costs and actual costs.

Conversion Costs

Expenses incurred in the process of converting raw materials into finished goods, typically including labor and overhead.