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Menu Costing
Menu Costing
21 terms
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menu development red river college
Flashcards
21 cards
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Practice quiz
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Questions
21
Answers
1
The drained weight of a canned item excludes the liquid
False
True
2
Yield tests determine the cost of an item
before it is served
when it's purchased
during service
on a dessert menu
3
If peas have a yield % of 55%, what is the EP if the AP is 1200g
600g
660g
6kg
1kg
4
A cost card is used in determining the price per portion from a standardized recipe
True
False
5
A standard recipe is used to control
inventory
all of the above
portion size
food cost
6
Food costs that are too high could be lowered by
Decreasing menu prices and using lower priced products
Decreasing menu prices and using lower priced products
Increasing menu prices and using lower priced products
Increasing menu prices and using higher priced products
7
Product count is the number or range of items in a can or container
True
False
8
Total food sales is the total amount of money collected for food items during a given period
False
True
9
The figures obtained in costing a menu are based on:
recipes being followed precisely
all of the above
portion sizes being followed precisely
everything prepared will be sold
10
Inflated cost is what you pay for an item when you include the waste in the calculation
True
False
11
If we run a food cost of 35% and an appetizer costs $3.93 to make, what is our minimum menu sale price?
$17.92
$11.23
$12.85
$14.37
12
If celery has a yield of 56% and the recipe requires 750g EP, what is the AP?
1339.29
1kg
1340g
5kg
13
Standardized recipes are
not helpful
in controlling
recipe cost
portion size
sales revenue
purchasing
14
What is the food cost percentage of a dessert that costs $0.85 to make and sells for $3.15
28%
27%
26.98%
25%
15
A recipe of pasta sauce yields 20 - 90g portions and costs $4.22 to make. What is the cost per portion?
$0.21
$0.13
$0.20
$0.22
16
Yield tests are performed on those items which
Have a high purchase cost
Are cheap to buy
Have very little waste
Are very popular
17
High food cost can be lowered by:
Running more daily specials
Increasing menu prices and buying less expensive product
Spending more money on labour
Decreasing menu prices and buying more expensive product
18
The X-factor is added to a recipe to cover ketchup, lemon wedges, take out containers
True
False
19
A yield test is conducted to determine the amount of product which is:
Ready to cook
AP
EP
20
The drained weight of a can includes the liquid
True
False
21
AP is determined after a yield test
True
False
