Cooking Lessons Recipe Costing and Scaling Questions and Answers

Question 1

A recipe for risotto serves 6 people and requires 500g of Arborio rice. You need to scale this recipe to serve 15 people. What is the correct amount of Arborio rice required for the new serving size?

Accepted Answer

1250g

Answer

1000g

Answer

750g

Answer

1500g

Question 2

A chef purchases a 10 lb case of whole carrots for $8.00. After peeling and trimming, there are 8 lbs of usable carrots. What is the Edible Portion (EP) cost per pound?

Accepted Answer

$1.00

Answer

$0.80

Answer

$1.25

Answer

$1.50

Question 3

When scaling a recipe up significantly, which of the following elements often requires adjustment based on culinary judgment rather than simple mathematical multiplication?

Accepted Answer

Amount of potent spices and leavening agents

Answer

Volume of water for pasta

Answer

Weight of the main protein

Answer

Quantity of diced vegetables

Question 4

A recipe calls for 2 lbs of trimmed broccoli florets (Edible Portion). If broccoli has a yield of 75%, what is the As-Purchased (AP) quantity of whole broccoli that should be ordered?

Accepted Answer

2.67 lbs

Answer

1.50 lbs

Answer

2.00 lbs

Answer

3.00 lbs

Question 5

What is the primary purpose of calculating a recipe's total cost?

Accepted Answer

To establish an appropriate menu selling price and calculate food cost percentage

Answer

To determine the nutritional information for the dish

Answer

To create a standardized procedure for the kitchen staff

Answer

To accurately scale the recipe for different serving sizes

Question 6

Which of the following defines the 'Recipe Conversion Factor' (RCF)?

Accepted Answer

The number used to multiply ingredient quantities when changing a recipe's yield.

Answer

The total cost of a recipe divided by the number of portions.

Answer

The ratio of an ingredient's Edible Portion weight to its As-Purchased weight.

Answer

The percentage of food sales that is spent on ingredients.

A recipe for risotto serves 6 people and requires 500g of Arborio rice.You need to scale this recipe to serve 15 people.What is the correct amount of Arborio rice required for the new serving size?

A recipe for risotto serves 6 people and requires 500g of Arborio rice.
You need to scale this recipe to serve 15 people.
What is the correct amount of Arborio rice required for the new serving size?