Cooking Lessons Cooking Lessons Recipe Costing and Scaling Questions and Answers 2

Question 1

A recipe yields 24 portions at a food cost of $72. What is the cost per portion?

Accepted Answer

$3.00

Answer

$72 divided by 24 portions equals $3.00 per portion.

Question 2

If a recipe calls for 3 cups of cream and you need to scale it up by a factor of 2.5, how many cups do you need?

Accepted Answer

7.5 cups

Answer

3 cups multiplied by 2.5 equals 7.5 cups.

Question 3

Your menu price for a dish is $18 and your target food cost percentage is 28%. What is your maximum allowable food cost?

Accepted Answer

$5.04

Answer

$18 multiplied by 0.28 equals $5.04, which is the maximum allowable food cost.

Question 4

Which method is used to convert a recipe from volume to weight measurements for greater accuracy?

Accepted Answer

Scaling by weight

Answer

Scaling by weight ensures consistent and precise measurements, especially for baking where accuracy is critical.

Question 5

A baker needs to produce 180 dinner rolls but the recipe only makes 60. What is the conversion factor?

Accepted Answer

3

Answer

180 divided by 60 equals a conversion factor of 3.

Cooking Lessons Practice Test