Cooking Lessons Recipe Costing and Scaling 5

Question 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?

Accepted Answer

3.25 kg

Answer

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

Question 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?

Accepted Answer

$0.88

Answer

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

Question 3

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

Accepted Answer

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

Answer

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

Question 4

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

Accepted Answer

0.3

Answer

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

Question 5

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

Accepted Answer

Keeping serving sizes consistent so actual cost matches the costed portion

Answer

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

Cooking Lessons Practice Test