MODULE 6

Question 1

Cost of the materials used in producing the food to be sold. It is the cost of food consumed less the cost of staff meals

Answer 1

Food Cost

Question 2

Food Cost formula?

Answer 2

Food Cost = Opening Stock + Purchase - Closing Stock of the Day

Question 3

Process of identifying and reducing business expense to increase profit, and it starts with the budgeting process

Answer 3

Cost Control

Question 4

Formula for food costing?

Answer 4

FC = OS + (P-PR) - CS

Question 5

FC = ?
OS = ?
P = ?
PR = ?
CS = ?

Answer 5

• FOOD COST
• OPENING STOCK
• PURCHASES
• PURCHASE RETURN
• COST OF STAFF MEAL

Question 6

Basic Conversions:

3 tsp = ?

Answer 6

3 tsp = 1Tbsp = 15ml (liquid) =15g (dry)

Question 7

1tsp = ?

Answer 7

5 ml

Question 8

Basic Conversions:

2Tbsp = ?

15 or 14.3g

Answer 8

2Tbsp = 1floz. = 30ml (liquid)
=30g (dry)

30g or 28.35

Question 9

Basic Conversions:

16Tbsp = ?

Answer 9

16Tbsp = 1 cup = 240ml (liquid) = 250g(dry)

Question 10

Basic Conversions:

1 cup = ?

Answer 10

1 cup = 8floz. = 240ml = 250g(dry)

Question 11

Basic Conversions:

16 weight ounces = ?

Answer 11

16 weight ounces = 1lbs = 454.54g

Question 11

Basic Conversions:

1kg =?

Answer 11

1kg = 1000g = 2.2lbs

Question 12

Basic Conversions:

1 liter = ?

Answer 12

1 liter = 1000ml

Question 13

Basic Conversions:

1 gal = ?

Answer 13

1 gal = 3.75 liters/3.8 liters = 16 cups = 128 ounces

Question 14

Basic Conversions:

1 qt = ?

Answer 14

1qt = 2 pints = 4 cups = 32 ounces = 950 ml

Question 15

Basic Conversions:

1 ounce = ?

Answer 15

1ounce = 2Tbsp = 30ml

Question 16

Recipe cost sheet includes:

Answer 16

1. Date
2. Name of dish
3. Number of portion
4. Quantity of each ingre.
5. Name of ingre.
6. Cost of each unit
7. Total food/recipe cost
8. Cost per portion

Question 17

APC

Answer 17

As Purhcased Cost

Question 18

APWt.

Answer 18

As Purchased Weight

Question 19

EP

Answer 19

Edible Portion

Question 20

EPC

Answer 20

Edible Portion Cost

Question 21

EPWt

Answer 21

Edible Portion Weight

Question 22

YF

Answer 22

Yield Factor

Question 23

Y%

Answer 23

Yield Percentage

Question 24

The commodity's market price

Answer 24

APC

Question 25

The commodity's weight with its skin or peel

Answer 25

APWt.

Question 26

The commodity's eaten part minus its trimmings

Answer 26

EP

Question 27

The cost of the eaten part of the commodity

Answer 27

EPC

Question 28

The weight of the eaten part of the commodity

Answer 28

EPWt.

Question 29

A provision for the normal loss that occurs in cooking process

Answer 29

YF

Question 30

Percent ratio of the weight of the product obtained to the theoretical yield. The product is multiplied by 100

Answer 30

Y%

Question 31

EP Cost per ( unit) formula | Formula 1

Answer 31

EP Cost per (unit) = AP Cost per x yield factor (unit)

Question 32

EP Cost per (unit) | Formula 2

Answer 32

EP Cost per (unit) = AP Cost/EP wt. x 1000g

Question 33

YF formula

Answer 33

YF = 100/yield%

Question 34

Yield% formula

Answer 34

Y% = EP weight/AP weight x 100

Question 35

Recipe costing formula

Answer 35

Standard Portion Cost = Unit cost/Portions in the Unit ## Footnote ex. 1 block butter @ 64Php/225g = .28Php per gram

Question 36

Recipe yield calculation

Answer 36

AP/EP

Question 37

EP weight formula

Answer 37

EPwt. = AP weight - Trim/waste