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Cooking Lessons Recipe Costing and Scaling Questions and Answers Flashcards

6 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Cooking Lessons Recipe Costing and Scaling Questions and Answers flashcards as text

  1. A recipe yields 24 portions at a food cost of $72. What is the cost per portion?

    Answer: $3.00

    $72 divided by 24 portions equals $3.00 per portion.

  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?

    Answer: 7.5 cups

    3 cups multiplied by 2.5 equals 7.5 cups.

  3. Your menu price for a dish is $18 and your target food cost percentage is 28%. What is your maximum allowable food cost?

    Answer: $5.04

    $18 multiplied by 0.28 equals $5.04, which is the maximum allowable food cost.

  4. Which method is used to convert a recipe from volume to weight measurements for greater accuracy?

    Answer: Scaling by weight

    Scaling by weight ensures consistent and precise measurements, especially for baking where accuracy is critical.

  5. A baker needs to produce 180 dinner rolls but the recipe only makes 60. What is the conversion factor?

    Answer: 3

    180 divided by 60 equals a conversion factor of 3.

  6. When scaling up a recipe that includes leavening agents like baking powder, what adjustment is typically recommended?

    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.