Cooking Lessons Recipe Costing and Scaling 3

Question 1

A case of tomatoes costs $24.00 and contains 20 lb. A recipe uses 3 lb. What is the tomato cost for the recipe?

Accepted Answer

$3.60

Answer

Unit cost is $24 ÷ 20 = $1.20 per lb, so 3 lb costs $3.60.

Question 2

When scaling a soup recipe up by a factor of 4, which ingredient usually should NOT be multiplied by the full factor?

Accepted Answer

Spices and seasonings

Answer

Seasonings and spices do not scale linearly and should be adjusted to taste when recipes are enlarged.

Question 3

A carrot has a yield percentage of 80%. How many pounds AP must be purchased to end up with 12 lb of peeled carrots?

Accepted Answer

15 lb

Answer

AP quantity equals EP quantity divided by yield percent: 12 ÷ 0.80 = 15 lb.

Question 4

What is a standardized recipe's primary role in cost control?

Accepted Answer

It ensures consistent quantities, yield, and cost every time the dish is made

Answer

A standardized recipe fixes ingredients, amounts, and methods so cost and yield stay predictable.

Question 5

A menu item sells for $14.00 and its food cost is $4.90. What is its food cost percentage?

Accepted Answer

35%

Answer

Food cost percentage equals cost divided by selling price: $4.90 ÷ $14.00 = 0.35, or 35%.

Cooking Lessons Practice Test