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Recipe Costing and Scaling Flashcards

7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Recipe Costing and Scaling flashcards as text

  1. A case of tomatoes costs $24.00 and contains 20 lb. A recipe uses 3 lb. What is the tomato cost for the recipe?

    Answer: $3.60

    Unit cost is $24 ÷ 20 = $1.20 per lb, so 3 lb costs $3.60.

  2. When scaling a soup recipe up by a factor of 4, which ingredient usually should NOT be multiplied by the full factor?

    Answer: Spices and seasonings

    Seasonings and spices do not scale linearly and should be adjusted to taste when recipes are enlarged.

  3. A carrot has a yield percentage of 80%. How many pounds AP must be purchased to end up with 12 lb of peeled carrots?

    Answer: 15 lb

    AP quantity equals EP quantity divided by yield percent: 12 ÷ 0.80 = 15 lb.

  4. What is a standardized recipe's primary role in cost control?

    Answer: It ensures consistent quantities, yield, and cost every time the dish is made

    A standardized recipe fixes ingredients, amounts, and methods so cost and yield stay predictable.

  5. A menu item sells for $14.00 and its food cost is $4.90. What is its food cost percentage?

    Answer: 35%

    Food cost percentage equals cost divided by selling price: $4.90 ÷ $14.00 = 0.35, or 35%.

  6. A recipe scaled up from 10 to 60 portions calls for 1.5 tsp of salt originally. Roughly how much salt is a sensible starting point?

    Answer: About 9 tsp, then adjust to taste

    The factor of 6 gives 9 tsp as a starting point, but salt should be verified by tasting in large batches.

  7. Which cost is NOT part of a plate cost calculation?

    Answer: The cook's hourly wage

    Plate cost covers food ingredients only; labor is tracked separately as a labor cost.