Chapter 3: About The Portion Cost
Questions and Answers
- 1.
Which of the following standard cost control tools defines the net weight or volume of a food item after it has been processed according to established standard procedures outlined in the standard recipe?
- A.
Standard yield
- B.
Standard recipe
- C.
Standard portion size
- D.
Standard portion cost
Correct Answer
A. Standard yieldExplanation
Standard yield is the correct answer because it refers to the net weight or volume of a food item after it has been processed according to established standard procedures outlined in the standard recipe. It helps in controlling costs by determining the expected yield from a given amount of ingredients and comparing it to the actual yield achieved during production. This tool is important in the food industry as it allows for accurate portioning and cost calculations.Rate this question:
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- 2.
If the AP price for a food item increased to $4.45 per kg and the cost factor for the item is 2.1, what is the new cost per servable kg?
- A.
$2.13
- B.
$6.58
- C.
$9.35
- D.
$11.45
Correct Answer
C. $9.35Explanation
EP / AP = conversion factor
AP * conversion factor = EP
$4.45 * 2.1 = $9.35Rate this question:
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- 3.
If the standard portion cost for a menu item is $4.20 and 60 portions are prepared, what is the total extended ingredient cost?
- A.
$125
- B.
$143
- C.
$225
- D.
$252
Correct Answer
D. $252Explanation
(portion cost) * (conversion factor) = (total cost)
$4.20 * 60 = $252Rate this question:
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- 4.
If total food costs are $10,500 and total food sales are $30,000, the food cost % is ____ %.
- A.
28
- B.
31
- C.
33
- D.
35
Correct Answer
D. 35Explanation
(cost) / (food sales) * 100% = (food cost percent)
$10,500 / $30,000 * 100% = 35%Rate this question:
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- 5.
If the servable weight of a menu item is 15kg and its original weight is 22kg, what is the item`s yield?
- A.
14.67%
- B.
31.82%
- C.
46.67%
- D.
68.18%
Correct Answer
D. 68.18%Explanation
EP / AP * 100%= Yield %
15kg / 22kg * 100% = 68.18%Rate this question:
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- 6.
If the servable weight of an item is 65g and its yield percentage is 55 percent, the original weight of the item would be:
- A.
29.25g
- B.
35.75g
- C.
89.75g
- D.
118.18g
- E.
None of the above
Correct Answer
D. 118.18gExplanation
EP / AP * 100% = yield percentage
AP * yield percentage = EP
65g / 55% * 100% = 118.18gRate this question:
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- 7.
If a menu item’s yield percentage is 52.35 percent and its original weight is 250g, it’s servable weight would be:
- A.
119.13g
- B.
130.88g
- C.
152.35g
- D.
175.35g
Correct Answer
B. 130.88gExplanation
EP / AP * 100% = yield percentage
EP * yield percentage / 100%
250g * 52.35% / 100% = 130.88gRate this question:
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- 8.
If the original yield for a standard recipe is 40 portions and the desired yield is 220 portion, what is the conversion factor?
- A.
2.2
- B.
4.0
- C.
5.5
- D.
6.2
Correct Answer
C. 5.5Explanation
(desired yield) / (original yield) = conversion factor
220 / 40 = 5.5Rate this question:
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- 9.
If the total ingredient cost of an item is $99.00 for 45 portions, what is the standard portion cost for the menu item?
- A.
$2.10
- B.
$2.20
- C.
$3.75
- D.
$4.55
Correct Answer
B. $2.20Explanation
(desired yield) / (original yield) = conversion factor
(desired yield) / conversion factor = (original yield)
$99.00 / 45 portions = $2.20Rate this question:
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- 10.
If the standard food cost % for a menu item is 28% and our costs for the item are $4.25 then what is our selling price?
- A.
$1.19
- B.
$11.90
- C.
$15.18
- D.
None of the above
Correct Answer
C. $15.18Explanation
(sales price) / (cost) * 100% = cost percentage
(cost) / cost percentage * 100% = (sales price)
$4.25 / 28% * 100% = $15.18Rate this question:
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Mar 21, 2023Quiz Edited by
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Oct 20, 2012Quiz Created by
Hmgt
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