Formulas
When scaling a recipe to yield more or less food, what formula is used to calculate the conversion factor?
New amount needed / amount on recipe
Which of the following elements should be on a standardized recipe?
A. Ingredients
B. Portion size
C. Recipe conversions
D. Sanitation procedures
E. Yield
A, B, D, E
The amount of usable product, or edible portion, of a food item is known as the...
Yield
Brittany has a recipe which yields 25 hamburgers, but she only needs to make 10. If the original recipe calls for 9 pounds of ground beef, how much ground beef will she need to use?
10 / 25 = 0.4 (Conversion Factor)
0.4 * 9 = 3.6
3.6 pounds
What customary units are used in a commercial kitchen?
Pounds and Ounces
How should the edible portion amount of an ingredient be calculated?
As purchased amount * yield percentage
What is the most important step in controlling food costs?
Costing recipes
What term describes the costs which change from day to day, week to week, and month to month based on business activities?
When purchasing one pound of black pepper but the recipe calls for one ounce of black pepper, what unit of measure should be used on the recipe costing card?
Ounce
Cycle menus are common in schools. True or False
True
How should each ingredient's cost per unit be calculated?
Price / edible portion
How much of the total costs should account for food costs?
30-35%
Kelly and her family went to a restaurant where a multi-course meal was served with pre-determined, specific items. What type of menu was this?
Prix fixe
The recipe calls for nine pounds of chicken to make 25 portions of chicken stir fry. The case of chicken weighs 20 pounds and costs $60.00. What is the recipe cost of the chicken?
$60.00 / 20 = 3
3 * 9 = 27
$27.00
The menu type which allows customers to choose any number and combination of individual items is known as what?
A la carte
The formula "cost per portion / selling price" calculates what?
Food cost percentage
Air conditioning is considered what type of cost?
What type of menu offers traditional breakfast foods at all hours of the day and night?
California
Calculate the menu price using the food costing method for an item with a cost of $2.00 and a desired food cost percentage of 25.
$2.00 / 25% = 8
$8.00
How are items listed on a menu?
In the order in which customers order food
What is the correct formula for calculating each ingredient's recipe cost?
Cost per unit * amount needed in the recipe
When creating a recipe costing card, which column should be filled out first?
Ingredients
Raphael, the kitchen manager, uses a ____________ to determine daily production needs, including amounts and the person responsible for each duty?
Production sheet
The whole salmon Bethany purchased for her restaurant weighed eight pounds. After cleaning the fish, she has five pounds of edible portion. What is her yield percentage for the salmon?
5 / 8 = 0.625
62.5%
Tom manages a restaurant and has noticed the eggs are not being used before expiring. He has had to thrown some of them away. What should he do?
Adjust the food product order