Recipe Math
A recipe states that the yield is 20 portions. You require 100 portions. How many times do you need to increase the recipe in order to have enough portions?
5
100/20 = 5
Convert 2 quarts to cups. (1 qt = 4 cups.)
8 cups
If a pound of carrots costs $1.20 and a recipe uses 3 lb, what is the cost for the carrots?
$3.60
$1.20 × 3 = $3.60.
A customer offers $50.00 to pay for a check of $38.42. How much change should be returned?
$11.58
If a recipe calls for 4 cups of stock to prepare 8 servings, how many cups of stock are needed per serving?
Convert 3.5 lb to ounces
3.5 lb × 16 oz/lb = 56 oz
A pineapple yields 50% edible portion from 3 lb as purchased. How many pounds of pineapple are edible?
1.5 lb
3 x 0.5 = 1.5
The guest check totals $150.00. At an 18 percent grauity, the tip is?
$27.00
A soup requires 2.5 lb of vegetables for 10 portions. For 25 portions, how many pounds of vegetables are needed?
(2.5 ÷ 10) × 25 = 6.25 lb.
A recipe lists 480 mL of milk. Convert to cups (use 1 cup = 240 mL).
2 cups
480 ÷ 240 = 2 cups
A batch yields 80 portions with total food cost $120. What is food cost per portion? Express to nearest cent.
$1.50
$120 ÷ 80 = $1.50 per portion.
If the gratuity is $15.00 and the bill is $60.00, what is the gratuity percentage?
A plated dish requires 4 oz of protein per portion. The order is for 120 portions. Convert required protein to pounds. (Recall: 16 oz = 1 lb.)
30 lb.
4 oz × 120 = 480 oz → 480 ÷ 16 = 30 lbs
Convert 1 gallon to fl oz
128 fl oz
A case of 24 sodas costs $18.00. What is the individual cost per soda?
$0.75
18/24 = 0.75
A customer is owed change of $9.45. List one way you can give out the change (dollars, quarters, etc). The cash register is fully stocked.
Possible answer: One $5 bill, four $1 bills, 1 quarter, and two dimes.
A sauce recipe yields 6 cups and serves 12. You want to serve 30. How many cups should you prepare?
Hint: Find scale factor
Scale factor = 30 ÷ 12 = 2.5 → 6 × 2.5 = 15 cups.
Convert 1 quart, 1 pint, and 1 cup into fl oz
56 oz
32 + 16 + 8 = 56
You want a target food cost percentage of 28% and plan to price a plated entrée with food cost of $6.40. What should the menu price be? Round to the nearest cent. (Menu price = food cost ÷ target %)
$22.86
$6.40 ÷ 0.28 ≈ $22.86 (menu price).
You are calculating a customer's total bill BEFORE tax. What is this number called?
Subtotal