Final Exam - Culinary Math

Calculate the ingredient cost for All-Purpose Flour if you need 3 lb and the purchase unit is 25 lb for $18.75.

• $2.25

• $1.50

• $3.00

• $5.00

Calculate the ingredient cost for Eggs if you need 18 eggs and the purchase unit is 1 dozen for $2.40.

• $3.60

• $2.40

• $4.80

• $1.80

Calculate the ingredient cost for Heavy Cream if you need 1.5 cups and the purchase unit is 1 quart for $4.20. (1 quart = 4 cups)

(a)  

Calculate the ingredient cost for Butter if you need 8 oz and the purchase unit is 1 lb (4 sticks) for $3.20. (1 lb = 16 oz)

(a)  

Calculate the ingredient cost for Sugar if you need 1.5 lb and the purchase unit is 10 lb for $7.90.

• $1.19

• $0.95

• $2.50

• $1.50

You purchase 10 lb of fresh broccoli at $2.30 per pound AP. The yield is 70%. 1. EP Quantity: ______ lb

• 7 lb

• 5 lb

• 8 lb

• 6 lb

Part B: AP/EP Yield & Cost Analysis Problem 1 - Broccoli Yield & Cost You purchase 10 lb of fresh broccoli at $2.30 per pound AP. The yield is 70%. 2. Total AP Cost: (a)  

You purchase 10 lb of fresh broccoli at $2.30 per pound AP. The yield is 70%. 3. EP Cost per Pound: ______

• $3.29

• $2.30

• $1.61

• $4.00

What is the yield percentage?

• 70%

• 50%

• 85%

• 40%

What is the total AP cost?

(a)