Quick Measures
Ratios
Costing
Restaurant Expenses
100

How many gallons is equivalent to 12 quarts?

What is 3

100

What is the basic ratio for a vinaigrette?

What is 3:1 vinegar to oil (plus seasonings if desired)
100
Define "as purchased" cost and "edible portion" cost.

As purchased cost: The amount paid for a product in the condition it was ordered and received

Edible portion cost: The unit cost of a food or beverage item after taking into account the cost of the unused parts generated by trimming.

100

Give two examples of fixed costs:

What is:

-rent

-salaries

-loan payments

-insurance payments

200

How many tablespoons are in 6 fluid ounces?

What is 12.


200

What is a basic pie dough ratio?

3:2:1  Flour:Butter:Liquid

200

What is the formula for calculating Yield Percentage?

Yield Percentage =  Edible Portion (EP)/As Purchased portion (AP)

200

Give two examples of variable costs:

what is:

-food cost

-utilities

-payroll

300

How many grams are in 1.5 pounds?

What is 681.9 grams.

300
Define ratios and why we use it in cooking

Ratios are the relationship of one ingredient to another in a given preparation. We use them as a tool to quickly prepare basic dishes without the need of a specific recipe. 

300

If a recipe calls for 800 g of tomato sauce and one can contains 250g at $1.25 a can, how much does one recipe cost in terms of the tomato sauce alone?

What is $4.00
300

How much should a pizza be sold for on a menu if the chef said the pizza has a 25% food cost and costs $3 to make?

$9

400
How many fluid ounces are in a gallon?

What is 128.

400

Using a 1:3 ratio for a basic mayonnaise preparation, assuming 1 egg yolk to 3 cups of oil, how many times would you need to multiply this ratio if you wanted to prepare enough mayonnaise for a recipe that prepares enough for 50 people. (The base ratio serves 18 people.) What would the final measurements be? It's ok to round up)

What is 2.77 times

3 yolks:9 cups oil

400

Chef purchases a piece of beef that weighs 22 pounds whole for $15 per pound. After he butchers it she is left with 18 pounds.

1. What is the yield percentage of the beef?

2. What is the edible portion cost of the butchered beef?

1.  81%

YP=EP/AP

2. $407

EP Cost= AP Cost /YP

400
A local deli makes $12,000 per month in retail sales. Their payroll costs $2,280 per month. What is their labor in terms of a percentage of the total sales?
19%



500

You’re preparing a recipe that calls for 24 ounces of diced chicken for 8 people. You are only cooking for four people. How many pounds of chicken do you need for four people?

What is .75# or 3/4 pound.

500

The most accurate form of measuring ratios is:

A.) Volume

B.) Weight

C.) Individual Units

B.) Weight


Volume and individual units can vary greatly depending on the size of the unit being measured and who's measuring the volume.

500

How much does a bushel of apples (125 apples) cost if each apple costs $.47 cents?

What is $58.75

500

How much will an employee make assuming they work exactly 40 hours per week, every week for a year and they make $13.5 an hour?

$28,080
M
e
n
u