Understanding Food Costing Basics

Front

What is the definition of food costing in culinary arts?

Back

The process of calculating the total cost of ingredients used in a dish

Front

Which of the following is a basic component needed to calculate food cost? The number of chefs in the kitchen, The cost of ingredients, The type of cuisine, The cooking method used

Back

The cost of ingredients

Front

If a recipe requires 2 pounds (#) of flour and the cost per pound (#) is $3, what is the total cost of the flour needed for the recipe?

Back

$6

Front

Calculate the cost per serving if the total recipe cost is $50 and it serves 10 people?

Back

$5

Front

What is the primary purpose of calculating food costs in a restaurant?

Back

To ensure profitability and control expenses

Front

Which of the following is NOT typically included in food cost calculations? Ingredient costs, spices and seasonings, garnishes, Equipment depreciation

Back

Equipment depreciation

Front

A recipe requires 16 ounces (oz) of chicken, and the cost per pound is $8. What is the cost of the chicken used in the recipe?

Back

$8

Front

If the total cost of a recipe is $40 and the desired food cost percentage is 25%, what should be the selling price of the dish?

Back

$160

Front

Back

Front

A restaurant wants to maintain a food cost percentage of 30%. If a dish costs $12 to make, what should be its minimum selling price?

Back

$40