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Recipe Costing and Scaling Flashcards

7 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 7 Recipe Costing and Scaling flashcards as text

  1. A recipe yields 12 portions and costs $18.00 in ingredients. What is the cost per portion?

    Answer: $1.50

    Divide total recipe cost by yield: $18.00 ÷ 12 = $1.50 per portion.

  2. What is the conversion factor when scaling a recipe from 25 servings to 100 servings?

    Answer: 4

    Conversion factor equals desired yield divided by original yield: 100 ÷ 25 = 4.

  3. A chef buys a 10 lb pork loin for $35.00 and after trimming has 8 lb of usable meat. What is the cost per usable pound?

    Answer: $4.38

    Edible portion cost is purchase price divided by usable weight: $35.00 ÷ 8 lb = $4.375, about $4.38.

  4. If a dish costs $3.20 to make and the target food cost percentage is 25%, what should the menu price be?

    Answer: $12.80

    Menu price equals food cost divided by target percentage: $3.20 ÷ 0.25 = $12.80.

  5. Which ingredient measurement is generally the most accurate for scaling recipes in a professional kitchen?

    Answer: Weight

    Weight is the most consistent and accurate measure because volume varies with packing and density.

  6. A recipe calls for 2 cups of flour and must be scaled by a conversion factor of 3.5. How much flour is needed?

    Answer: 7 cups

    Multiply the original quantity by the conversion factor: 2 × 3.5 = 7 cups.

  7. What does 'as purchased' (AP) weight refer to in recipe costing?

    Answer: The weight of an item before any trimming or processing

    AP weight is the item's weight exactly as it comes from the supplier, before trimming or fabrication.