Cooking Lessons Recipe Costing and Scaling 2

Question 1

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

Accepted Answer

$1.50

Answer

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

Question 2

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

Accepted Answer

4

Answer

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

Question 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?

Accepted Answer

$4.38

Answer

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

Question 4

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

Accepted Answer

$12.80

Answer

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

Question 5

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

Accepted Answer

Weight

Answer

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

Cooking Lessons Practice Test