Chapter 3: About The Portion Cost

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  • 1/10 Questions

    If the total ingredient cost of an item is $99.00 for 45 portions, what is the standard portion cost for the menu item?

    • $2.10
    • $2.20
    • $3.75
    • $4.55
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About This Quiz

This quiz in Chapter 3 focuses on portion cost management in culinary settings, assessing knowledge on standard yield, cost calculations, and food cost percentage, vital for effective cost control in food service operations.

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  • 2. 

    If a menu item’s yield percentage is 52.35 percent and its original weight is 250g, it’s servable weight would be:

    • 119.13g

    • 130.88g

    • 152.35g

    • 175.35g

    Correct Answer
    A. 130.88g
    Explanation
    EP / AP * 100% = yield percentage

    EP * yield percentage / 100%

    250g * 52.35% / 100% = 130.88g

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  • 3. 

    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?

    • Standard yield

    • Standard recipe

    • Standard portion size

    • Standard portion cost

    Correct Answer
    A. Standard yield
    Explanation
    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.

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  • 4. 

    If the standard portion cost for a menu item is $4.20 and 60 portions are prepared, what is the total extended ingredient cost?

    • $125

    • $143

    • $225

    • $252

    Correct Answer
    A. $252
    Explanation
    (portion cost) * (conversion factor) = (total cost)

    $4.20 * 60 = $252

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  • 5. 

    If the original yield for a standard recipe is 40 portions and the desired yield is 220 portion, what is the conversion factor?

    • 2.2

    • 4.0

    • 5.5

    • 6.2

    Correct Answer
    A. 5.5
    Explanation
    (desired yield) / (original yield) = conversion factor

    220 / 40 = 5.5

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  • 6. 

    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?

    • $2.13

    • $6.58

    • $9.35

    • $11.45

    Correct Answer
    A. $9.35
    Explanation
    EP / AP = conversion factor

    AP * conversion factor = EP

    $4.45 * 2.1 = $9.35

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  • 7. 

    If total food costs are $10,500 and total food sales are $30,000, the food cost % is ____ %.

    • 28

    • 31

    • 33

    • 35

    Correct Answer
    A. 35
    Explanation
    (cost) / (food sales) * 100% = (food cost percent)

    $10,500 / $30,000 * 100% = 35%

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  • 8. 

    If the servable weight of a menu item is 15kg and its original weight is 22kg, what is the item`s yield?

    • 14.67%

    • 31.82%

    • 46.67%

    • 68.18%

    Correct Answer
    A. 68.18%
    Explanation
    EP / AP * 100%= Yield %

    15kg / 22kg * 100% = 68.18%

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  • 9. 

    If the servable weight of an item is 65g and its yield percentage is 55 percent, the original weight of the item would be:

    • 29.25g

    • 35.75g

    • 89.75g

    • 118.18g

    • None of the above

    Correct Answer
    A. 118.18g
    Explanation
    EP / AP * 100% = yield percentage

    AP * yield percentage = EP

    65g / 55% * 100% = 118.18g

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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?

    • $1.19

    • $11.90

    • $15.18

    • None of the above

    Correct Answer
    A. $15.18
    Explanation
    (sales price) / (cost) * 100% = cost percentage

    (cost) / cost percentage * 100% = (sales price)

    $4.25 / 28% * 100% = $15.18

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  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Oct 20, 2012
    Quiz Created by
    Hmgt

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