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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 whole chicken costs $8.40 and yields 3.5 lb of usable meat after fabrication. If a recipe needs 1.75 lb, what is the chicken cost for the recipe?

    Answer: $4.20

    Cost per usable pound is $8.40 ÷ 3.5 = $2.40, so 1.75 lb costs $4.20.

  2. Which factor often needs adjusting besides ingredient quantities when scaling a braise from 4 to 40 portions?

    Answer: Cooking time and equipment size

    Larger batches change heat transfer, so cooking times, pan sizes, and evaporation rates must be re-evaluated.

  3. A vendor raises butter prices from $3.00 to $3.60 per pound. What is the percentage increase in cost?

    Answer: 20%

    The increase of $0.60 divided by the original $3.00 equals 0.20, or 20%.

  4. What does 'Q factor' represent in menu costing?

    Answer: The cost of small accompaniments like bread, butter, and condiments added to a plate

    The Q factor is a small allowance added to plate cost for complimentary items and hard-to-cost extras.

  5. A recipe for 8 uses 2 lb 4 oz of ground beef. Scaled to 20 portions, how much beef is needed?

    Answer: 5 lb 10 oz

    The factor is 20 ÷ 8 = 2.5, and 36 oz × 2.5 = 90 oz, which is 5 lb 10 oz.

  6. Why should yield tests be repeated periodically on the same product?

    Answer: Yields vary with season, supplier, and product quality, changing true costs

    Trim loss and usable yield shift over time, so cost data must be refreshed to stay accurate.

  7. If total monthly food sales are $60,000 and cost of food sold is $19,800, what is the overall food cost percentage?

    Answer: 33%

    $19,800 ÷ $60,000 = 0.33, so the food cost percentage is 33%.