Cooking Lessons Cooking Lessons Recipe Costing and Scaling Questions and Answers 2 — Questions and Answers
Question 1: A recipe yields 24 portions at a food cost of $72. What is the cost per portion?
- $2.50
- $3.00 (Correct answer)
- $3.50
- $4.00
Correct answer: $3.00
$72 divided by 24 portions equals $3.00 per portion.
Question 2: If a recipe calls for 3 cups of cream and you need to scale it up by a factor of 2.5, how many cups do you need?
- 5.5 cups
- 6 cups
- 7 cups
- 7.5 cups (Correct answer)
Correct answer: 7.5 cups
3 cups multiplied by 2.5 equals 7.5 cups.
Question 3: Your menu price for a dish is $18 and your target food cost percentage is 28%. What is your maximum allowable food cost?
- $4.32
- $5.04 (Correct answer)
- $5.40
- $6.48
Correct answer: $5.04
$18 multiplied by 0.28 equals $5.04, which is the maximum allowable food cost.
Question 4: Which method is used to convert a recipe from volume to weight measurements for greater accuracy?
- Interpolation
- Standardization
- Scaling by weight (Correct answer)
- Unit conversion
Correct answer: Scaling by weight
Scaling by weight ensures consistent and precise measurements, especially for baking where accuracy is critical.
Question 5: A baker needs to produce 180 dinner rolls but the recipe only makes 60. What is the conversion factor?
- 2
- 2.5
- 3 (Correct answer)
- 3.5
Correct answer: 3
180 divided by 60 equals a conversion factor of 3.
Question 6: When scaling up a recipe that includes leavening agents like baking powder, what adjustment is typically recommended?
- Scale leavening exactly like other ingredients
- Double the leavening regardless of scale
- Reduce the leavening proportionally by 20–25% (Correct answer)
- Do not change leavening at all
Correct answer: Reduce the leavening proportionally by 20–25%
Leavening agents do not scale linearly and are typically reduced by 20–25% when scaling up to avoid over-leavening.
Cooking Lessons Cooking Lessons Recipe Costing and Scaling Questions and Answers 2
A recipe yields 24 portions at a food cost of $72.
What is the cost per portion?