calculating recipes cost

Question 1

how to control portions?

Answer 1

purchase items according to standard specs, follow standard recipes, use portioning tools

Question 2

1 gallon is __ quarts, or ___ oz

Answer 2

4; 128

Question 3

1 quart is __ pints or ___ oz

Answer 3

2; 32

Question 4

1 pint is __ cups and __ ounces

Answer 4

2; 16

Question 5

1 cup is ___ tbsp or ___ oz

Answer 5

16; 8

Question 6

1 tbsp is __ tsp or __ fluid oz

Answer 6

3; 1/2

Question 7

1 pound is ___ oz

Answer 7

16

Question 8

1 oz is __ fl oz

Answer 8

1/2

Question 9

desired yield / original yield =

Answer 9

RCF

Question 10

multiply all ingredients by RCF to get:

Answer 10

new amounts for ingredients

Question 11

what are ways to convert?

Answer 11

between vol and wt, between count and wt/vol, between US and metric

Question 12

how to convert vol to wt?

Answer 12

set vol-measuring device on scale, set tare wt, fill measuring device, check and record

Question 13

how convert count to wt?

Answer 13

place vol-measuring device onto scale, set tare wt, place ingredient into measuring device, record count and wt

Question 14

how to convert oz to pound?

Answer 14

x 28.35

Question 15

convert fluid oz to mL:

Answer 15

multiply by 29.58

Question 16

what info you need to cost a dish?

Answer 16

purchases, current cost from invoices/statements, how prepared, cost each ingredient, amount each ingredient, total recipe cost (add up all ingredients)

Question 17

price of ingredient =

Answer 17

unit cost/unit wt x amount needed

Question 18

cost of each individual item is:

Answer 18

unit cost

Question 19

cost you paid for the item is:

Answer 19

as purchased price

Question 20

recipe cost determines:

Answer 20

portion costs, menu prices