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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 baker scales a bread formula using baker's percentages. If flour is 100% at 5 kg and water is 65%, how much water is needed?

    Answer: 3.25 kg

    Water equals 65% of the flour weight: 5 kg × 0.65 = 3.25 kg.

  2. A recipe costs $42.00 and yields 3 quarts of sauce. Each serving uses 2 fl oz. What is the sauce cost per serving?

    Answer: $0.88

    Three quarts is 96 fl oz, giving 48 servings, and $42 ÷ 48 = $0.875, about $0.88.

  3. Which action best protects target food cost when an ingredient's price spikes temporarily?

    Answer: Re-cost the recipe and consider a substitution or portion adjustment

    Re-costing reveals the impact so the operator can substitute, resize portions, or adjust price rationally.

  4. A recipe is scaled down from 50 portions to 15. What is the conversion factor?

    Answer: 0.3

    Divide desired yield by original yield: 15 ÷ 50 = 0.3.

  5. Portion control tools like scoops and ladles primarily help costing by doing what?

    Answer: Keeping serving sizes consistent so actual cost matches the costed portion

    Uniform portions ensure the real amount served equals the amount used in the cost calculation.

  6. An item has an AP cost of $2.00 per lb and a yield of 50%. What is its edible portion cost per pound?

    Answer: $4.00

    EP cost equals AP cost divided by yield percent: $2.00 ÷ 0.50 = $4.00 per lb.

  7. Why can direct linear scaling fail when multiplying a baked custard recipe by 10?

    Answer: Baking chemistry, pan depth, and heat penetration change with batch size

    Large batches alter cooking dynamics, so leavening, set times, and temperatures often need adjustment beyond simple multiplication.