
Understanding Food Costing Basics
Flashcard
•
Other
•
11th Grade
•
Practice Problem
•
Hard
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10 questions
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1.
FLASHCARD QUESTION
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
2.
FLASHCARD QUESTION
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
3.
FLASHCARD QUESTION
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
4.
FLASHCARD QUESTION
Front
Calculate the cost per serving if the total recipe cost is $50 and it serves 10 people?
Back
$5
5.
FLASHCARD QUESTION
Front
What is the primary purpose of calculating food costs in a restaurant?
Back
To ensure profitability and control expenses
6.
FLASHCARD QUESTION
Front
Which of the following is NOT typically included in food cost calculations? Ingredient costs, spices and seasonings, garnishes, Equipment depreciation
Back
Equipment depreciation
7.
FLASHCARD QUESTION
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
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