MATHEMATICS PRACTICE QUIZ #3 ABOUT THIS QUIZ

NAME __________________________________ DATE ____________

This quiz will help you prepare for the Module Three quiz you will take in class. Your instructor may give you a quiz that has a different format than this practice quiz, but the concepts you will be tested on are the same. Complete each of the recipe costing forms, using the given information. (For the third and fourth recipes, use additional information from The Book of Yields as necessary.) Then, answer the questions below each recipe. If you need assistance after you complete this practice quiz, ask your instructor. Or, see a tutor in the Learning Strategies Center.

DIRECTIONS

RECIPE COSTING FORM

Menu item Halibut Steaks Provenal 4 Selling price Date Size ________________ _______________ 39%

Number of portions

Cost per portion ___________________

Food cost %

RECIPE QUANTITY
Ingredient Quantity

REVISED RECIPE QUANTITY

(IN PURCHASING UNIT)

QUANTITY TO PURCHASE
Yield % AP Quantity

TOTAL COST
AP Cost Ingredient Cost

Revised Quantity

Halibut steaks Onion, minced (1 C = 4 oz) Garlic cloves, minced

(1 bulb = 2.1 oz = 12 cloves)

24 oz C 4 ea 1 # 2T

100% 90% 88.1% 78.4% 100%

$10.85 / # $0.05 / oz $1.28 / # $1.09 / # $6.50 / L

Plum tomatoes, peeled and seeded Olive oil

TOTAL RECIPE COST

Use the above recipe (total recipe cost: $18.43) to answer questions 1 3. 1. 2. 3. If the food cost percent of this dish were lowered to 36%, what would the estimated selling price be? If the selling price were set at $14.95, what would the food cost percent be? Calculate the cost of the tomatoes used in this recipe if you used canned peeled tomatoes ($3.26 per 100ounce can).

MATHEMATICS PRACTICE QUIZ #3

NAME __________________________________ DATE ____________

RECIPE COSTING FORM

Menu item Tropical Salsa 20 Selling price Date Size ________________ _______________ 33%

Number of portions

Cost per portion ___________________

Food cost %

RECIPE QUANTITY
Ingredient Quantity

REVISED RECIPE QUANTITY

(IN PURCHASING UNIT)

QUANTITY TO PURCHASE
Yield % AP Quantity

TOTAL COST
AP Cost Ingredient Cost

Revised Quantity

Mangoes, diced (1 ea = 14 oz) Red peppers, diced (1 ea = 10 oz) Lime juice, fresh
(1 C = 8.3 oz, 1 ea = 3.4 oz)

2# 2 ea C oz 1 bu

68.8% 84% 42% 100% 65%

$0.79 / ea $2.00 / # $0.20 / ea $5.13 / # $0.99 / bu

Chili powder Cilantro, chopped (1 bu = 2.8 oz)

TOTAL RECIPE COST

Use the above recipe (total recipe cost: $6.89) to answer questions 4 6. 4. 5. 6. If the food cost percent of this dish were lowered to 29%, what would the estimated selling price be? If the selling price were set at $1.59, what would the food cost percent be? Calculate the cost of the lime juice used in this recipe if you used bottled lime juice ($3.48 per 32-fluid ounce bottle).

MATHEMATICS PRACTICE QUIZ #3

NAME __________________________________ DATE ____________

RECIPE COSTING FORM

Menu item Berry Coulis 24 Selling price Date Size ________________ _______________ 22%

Number of portions

Cost per portion ___________________

Food cost %

RECIPE QUANTITY
Ingredient Quantity

REVISED RECIPE QUANTITY

(IN PURCHASING UNIT)

QUANTITY TO PURCHASE
Yield % AP Quantity

TOTAL COST
AP Cost Ingredient Cost

Revised Quantity

Raspberries, cleaned Strawberries, hulled and sliced Sugar, granulated Lemons, juiced Vanilla extract

1 qt # 12 oz 2 ea 1t

$1.95 / pt $3.00 / qt $2.04 / 5 # $0.25 / ea $6.00 / 300 ml

TOTAL RECIPE COST

Use the above recipe (total recipe cost: $6.10) to answer questions 7 9. 7. 8. 9. If the food cost percent of this dish were lowered to 20%, what would the estimated selling price be? If the selling price were set at $1.79, what would the food cost percent be? Calculate the cost of the strawberries used in this recipe if you used frozen strawberries ($7.40 per 5-pound bag).

MATHEMATICS PRACTICE QUIZ #3

NAME __________________________________ DATE ____________

RECIPE COSTING FORM

Menu item Butternut Squash Soup 6 Selling price Date Size ________________ _______________ 12%

Number of portions

Cost per portion ___________________

Food cost %

RECIPE QUANTITY
Ingredient Quantity

REVISED RECIPE QUANTITY

(IN PURCHASING UNIT)

QUANTITY TO PURCHASE
Yield % AP Quantity

TOTAL COST
AP Cost Ingredient Cost

Revised Quantity

Onions, large, diced Butternut squash, peeled and cubed Chicken stock Salt, kosher Heavy (whipping) cream

1 ea 3 C 1 qt 2t 1C

$0.69 / # $0.46 / # $2.00 / G $1.00 / 26 oz $3.00 / qt

TOTAL RECIPE COST

Use the above recipe (total recipe cost: $2.41) to answer questions 10 12. 10. 11. If the selling price were set at $3.95, what would the food cost percent be? Calculate the cost of the squash used in this recipe if you used pre-fabricated diced squash ($9.60 per 7-pound case). 12. Which of the following would help you lower the food cost percent of this dish? (Choose all correct answers.) (A) (C) increase the selling price by $0.50 divide the recipe yield into 4 servings (B) (D) use heavy cream that costs $2.50 / qt all of these would help

MATHEMATICS PRACTICE QUIZ #3 ANSWERS

NAME __________________________________ DATE ____________

RECIPE COSTING FORM

Menu item Halibut Steaks Provenal 4 Selling price $11.81
REVISED RECIPE QUANTITY
(IN PURCHASING UNIT)

Date Size

________________ _______________ 39%

Number of portions

Cost per portion $4.6075

Food cost %

RECIPE QUANTITY
Ingredient Quantity

QUANTITY TO PURCHASE
Yield % AP Quantity

TOTAL COST
AP Cost Ingredient Cost

Revised Quantity

Halibut steaks Onion, minced (1 C = 4 oz) Garlic cloves, minced

(1 bulb = 2.1 oz = 12 cloves)

24 oz C 4 ea 1 # 2T

1.5 # 3 oz 0.0437 # 1.25 # 0.0295 L

100% 90%

1.5 # 3.3113 oz 0.0437 #

$10.85 / # $0.05 / oz $1.28 / # $1.09 / # $6.50 / L

$16.2750 $0.1655 $0.0559 $1.7378 $0.1917 $18.43

Plum tomatoes, peeled and seeded Olive oil

78.4% 100%

1.5944 # 0.0295 L

TOTAL RECIPE COST

1. 2. 3. $12.80 30.82% $0.66

MATHEMATICS PRACTICE QUIZ #3

NAME __________________________________ DATE ____________

RECIPE COSTING FORM

Menu item Tropical Salsa 20 Selling price $1.04
REVISED RECIPE QUANTITY
(IN PURCHASING UNIT)

Date Size

________________ _______________ 33%

Number of portions

Cost per portion $0.3445

Food cost %

RECIPE QUANTITY
Ingredient Quantity

QUANTITY TO PURCHASE
Yield % AP Quantity

TOTAL COST
AP Cost Ingredient Cost

Revised Quantity

Mangoes, diced (1 ea = 14 oz) Red peppers, diced (1 ea = 10 oz) Lime juice, fresh
(1 C = 8.3 oz, 1 ea = 3.4 oz)

2# 2 ea C oz 1 bu

2.2857 ea 1.25 # 1.2205 ea 0.0312 # 1 bu

68.8%

3.3613 ea 1.25 #

$0.79 / ea $2.00 / # $0.20 / ea $5.13 / # $0.99 / bu

$2.6554 $2.50 $0.5811 $0.16 $0.99 $6.89

42% 100%

2.9060 ea 0.0312 # 1 bu

Chili powder Cilantro, chopped (1 bu = 2.8 oz)

TOTAL RECIPE COST

4. 5. 6. $1.19 21.67% $0.44

MATHEMATICS PRACTICE QUIZ #3

NAME __________________________________ DATE ____________

RECIPE COSTING FORM

Menu item Berry Coulis 24 Selling price $1.16
REVISED RECIPE QUANTITY
(IN PURCHASING UNIT)

Date Size

________________ _______________ 22%

Number of portions

Cost per portion $0.2542

Food cost %

RECIPE QUANTITY
Ingredient Quantity

QUANTITY TO PURCHASE
Yield % AP Quantity

TOTAL COST
AP Cost Ingredient Cost

Revised Quantity

Raspberries, cleaned Strawberries, hulled and sliced Sugar, granulated Lemons, juiced Vanilla extract

1 qt # 12 oz 2 ea 1t

2 pt 0.3418 qt 0.75 # 2 ea 4.9309 mL

95.6% 91.9% 100%

2.0921 pt 0.3719 qt 0.75 # 2 ea

$1.95 / pt $3.00 / qt $2.04 / 5 # $0.25 / ea $6.00 / 300 ml

$4.0794 $1.1157 $0.3060 $0.50 $0.0986 $6.10

100%

4.9309 mL

TOTAL RECIPE COST

7. 8. 9. $1.28 14.20% $0.74

MATHEMATICS PRACTICE QUIZ #3

NAME __________________________________ DATE ____________

RECIPE COSTING FORM

Menu item Butternut Squash Soup 6 Selling price $3.35
REVISED RECIPE QUANTITY
(IN PURCHASING UNIT)

Date Size

________________ _______________ 12%

Number of portions

Cost per portion $0.4017

Food cost %

RECIPE QUANTITY
Ingredient Quantity

QUANTITY TO PURCHASE
Yield % AP Quantity

TOTAL COST
AP Cost Ingredient Cost

Revised Quantity

Onions, large, diced Butternut squash, peeled and cubed Chicken stock Salt, kosher Heavy (whipping) cream

1 ea 3 C 1 qt 2t 1C

0.8562 # 1.0060 # 0.25 G 0.3920 oz 0.25 qt 84.4% 100% 100% 100%

0.8562 # 1.1919 # 0.25 G 0.3920 oz 0.25 qt

$0.69 / # $0.46 / # $2.00 / G $1.00 / 26 oz $3.00 / qt

$0.5907 $0.5482 $0.50 $0.015 $0.75 $2.41

TOTAL RECIPE COST

10. 11. 12. 10.17% $1.29 A, B