Recipe Factoring I
A factor used to adjust ingredients in a recipe.
Recipe Conversion Factor
AP: As purchased
EP: Edible Portion
The standard size of the package or container in which a product is typically purchased.
Purchase unit
EP= 4 lbs
Yield %= 66.67%
Selling Price - Food Cost
Contribution Margin
Recipe's yield is 100 and your desired yield is 43. What is RCF?
.43
(T/F) EP is equal to or greater than AP.
False
(T/F) Total Food Cost is the same as Gross Food Cost.
False
Gross Food Cost = Total Food Cost + Supplementary Cost
The cost /purchase unit is $1.69/ 28 oz can. If AP is 12 lbs, what is the extended cost of the ingredient?
$11.52
If the Contribution Margin is $6.05 and Food Cost per meal is $3.10, what is the Base Selling Price for the menu?
$9.15
RCF is .43 for 43 servings. A total of 8 lbs of canned tomato is required for 100 servings. What is the amount you need?
3.44 lbs
Zucchini's EP is 6.6lbs. If the yield% of zucchini is 94%, what is AP of it? (Round to the nearest hundred)
7.02 lbs
Gross food cost is $162.00 and Cost of Labor Meal is $44.00. What is Net Food Cost?
$118.00
Net food cost = Gross food cost - cost of labor meal
Total Food cost is $186.60 for 55 servings. What is the Gross Food Cost?
$195.93
Total labor cost is $562.50 and Gross Sales is $450. What is the Labor Cost %?
125%
The recipe is for 25 portions of 2 oz. mashed potatoes. What is the RCF if you desire to serve 45 portions of 3 oz. mashed potatoes?
135 / 50 = 2.7 (RCF)
0.9 oz =(0.2 oz x 4.5 tsp)
The Total Cost of summer squash is $21.10 for 55 servings. What is the Portion Cost?
$0.38
Which one is not the reason for adding the supplementary cost (5%) to the Total Food Cost to identify the Gross Food Cost?
A. To add the expense of to-go boxes
B. To add the expense of gloves
C. To add the expense of labor
D. To add the expense of plastic wrap
C
Labor cost for corn chowder is $2.10 and the food cost of the same menu is $3.11. What is the Prime Cost?
$5.21
The recipe is for 40 portions of 3 oz corn chowder. If RCF is 0.45, what will be the portions size for 30 desired servings?
1.8 oz =(0.45x120)/30
To figure out the portion size, the total weight of the cooked food item should be divided by...
A. RCF
B. the number of servings
C. Both RCF and the number of servings
D. Predictable yield
B
Gross Sales is $450 and Net Food Cost is $150. What is FC%?
33.33 %
When the FC % is 30.8%, if the net food cost is 126.68, what is the gross sales? (Round to the nearest hundred)
$411.30
What is the average CM per customer if there are 78,000 customers, profit is $39,000, and nonfood costs are $390,000?
$5.50
=($390,000+39,000)/78,000