Costing A Recipe Question Preview (ID: 28961)


Costing A Recipe And Figuring Menu Prices. TEACHERS: click here for quick copy question ID numbers.

You bought chicken breasts that cost $2.59 per pound. You bought 5 pounds. How much did you spend?
a) 10.29
b) 13.95
c) 14.50
d) 12.95

Your recipe calls for 2 eggs. What is the cost of 2 eggs if it costs $1.75 per dozen?
a) .30
b) .28
c) .35
d) .19

If your spices are 2% of your recipe cost and other ingredients cost 16.50, what is the additional cost for the spices?
a) 3.15
b) 3.30
c) 3.45
d) 3.50

the Conversion Factor equation for changing the recipe yield amount is ? if the recipe makes 12 muffins and you want 36.
a) 36 ÷ 12 =
b) 12 ÷ 36=
c)
d)

The conversion factor for this recipe is: Yield - 48 and Desired Yield - 24
a) 2
b) 1.5
c) .5
d)

The conversion factor for this recipe is: Yield - 36 and Desired Yield - 12
a) .5
b) .33
c) .25
d)

The conversion factor for this recipe is: Yield - 8 and Desired Yield - 64
a) 8
b) 4
c) 10
d)

The conversion factor for this recipe is: Yield - 25 and Desired Yield - 250
a) 5
b) 12
c) 10
d)

Restaurants need to mark up their meals to help cover the other costs besides food and make a profit. You need to divide the recipe total cost by ? .
a) .33
b) .25
c) .5
d)

The recipe cost for a steak dinner costs the restaurant 7.50 to make. What is the menu price with the mark up?
a) 22.73
b) 20.15
c) 21.50
d)

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