Purchasing and Cost Control
You buy milk at $3.48 per gallon. One portion of oatmeal requires 1 ounces of milk. How much does the milk for one portion cost? Round to the nearest cent.
.03
You buy butter for $3 a pound. One portion of onion compote requires 1.9 oz of butter. How much does the butter for one portion cost? Round to the nearest cent.
.36
You buy tomato sauce for $0.37 per ounce. One portion of potato gnocchi requires 5 ounces of tomato sauce. How much does the sauce for one portion cost? Round to the nearest cent.
1.85
You buy halibut at $27 per pound. One portion of seared halibut requires 6 ounces of halibut. How much does the halibut for one portion cost? Round to the nearest cent.
10.15
Chef Amy does beginning inventory on Thursday night and finds that she has $4726 in food products in the restaurant. Throughout the week she purchases: $2268 produce $2366 meat $559 dry goods $3707 dairy The following Thursday she does ending inventory and finds that she has $3618 in food. She looks at her sales and finds that she made $38309 over the same 7 day period. What is her total food cost?
10008
Chef Amy does beginning inventory on Thursday night and finds that she has $4933 in food products in the restaurant. Throughout the week she purchases: $1910 produce $1801 meat $1385 dry goods $3105 dairy The following Thursday she does ending inventory and finds that she has $3094 in food. She looks at her sales and finds that she made $38962 over the same 7 day period. How much more did Chef Amy spend on dairy than she spent on produce?
1195
You have 80 oz of egg noodles. You need 5 oz to make one serving of chicken noodle soup. How many servings can you make?
16
You have a pickle recipe that requires 6 ounces of sugar. You want to make a triple batch of pickles. How much sugar do you need for the triple batch?
18
You have 1 lb of egg whites. You need 8 oz to make one serving of consomme. How many servings can you make?
2
You buy rice at $0.71 a pound. One batch of fried rice requires 3 pounds of rice. How much does the rice for one batch cost? Round to the nearest cent.
2.13
Chef Amy does beginning inventory on Thursday night and finds that she has $4069 in food products in the restaurant. Throughout the week she purchases: $1534 produce $770 meat $1138 dry goods $3171 dairy The following Thursday she does ending inventory and finds that she has $3073 in food. She looks at her sales and finds that she made $30137 over the same 7 day period. What is her food cost as a percentage of sales (her food cost percentage)? Please input your answer as a percentage (30%), instead of a decimal (0.3).
25%
You buy tomatoes in 25-pound cases. One batch of cobb salad requires 1.5 ounces of tomatoes. How many portions can be made with one case? Round down (don't include partial portions).
266
You have 70 tsp of peppercorns. You need 0.25 tsp to make one serving of beef brisket. How many servings can you make?
280
Chef Amy does beginning inventory on Thursday night and finds that she has $4157 in food products in the restaurant. Throughout the week she purchases: $2124 produce $2280 meat $1076 dry goods $3884 dairy The following Thursday she does ending inventory and finds that she has $3149 in food. She looks at her sales and finds that she made $37442 over the same 7 day period. What is her beginning inventory for the following week?
3149
You have 40 cups of milk. You need 1.25 cups to make one serving deep-fried chicken. How many servings can you make? (Whole servings only- round down rather than using partial servings) (Available amount / Required amount = Number of servings)
32
You need to make 9 servings of fried fish. Each serving takes 7.5 ounces of flour. How many ounces of flour do you need?
67.5
You buy ricotta cheese in 5 lb containers. One batch of cheese ravioli requires 11.1 ounces of ricotta cheese. How many batches can be made with one container? Round down (don't include partial batches).
7
You need to make 35 servings of Caesar dressing. Each serving takes 2 tsp of crushed garlic. How many tsp of crushed garlic do you need?
70
You buy milk in 1 gallon containers. One portion of waffles requires 1.8 ounces of milk. How many portions can be made with one container? Round down (don't include partial portions).
71
You have 6 quarts of brown stock. You need 3 cups to make one serving of braised short ribs. How many servings can you make? (don't include partial portions)
8
You buy Cheese in 1 lb bags. Your recipe for burritos requires 0.2 ounces of cheese per serving. How many servings can you make? Round down (don't include partial portions).
80
Chef Amy does Beginning Inventory on Thursday night and finds that she has $4170 in food products in the restaurant. Throughout the week she purchases: $2038 produce $2454 meat $570 dry goods $3302 dairy The following Thursday she does Ending Inventory and finds that she has $3938 in food. She looks at her sales and finds that she made $37983 over the same 7 day period. How much did Chef Amy spend on food over the course of the week (Thursday to Thursday)?
8364
You have 18 Tbsp of onion powder. You need 2 Tbsp to make one serving of spice rub. How many servings can you make?
9
You need to make 9 servings of roast beef gravy. Each serving takes 1 quart of brown stock. How many quarts of brown stock do you have to make?
9
You store brown stock in one-gallon batches. One serving of braised ribs requires 1.7 cups of brown stock. How many servings of ribs can be made with one batch? Round down (don't include partial servings).
9
Chemicals used for washing dishes should always be added as part of your food cost.
False
Labor cost and food cost goals should be a combined total of 30%.
False
The formula for calculating food cost percentage is multiplying your AP$ times 3.
False
There is nothing a restaurant can do if they have a high food cost and end up loosing money.
False
Your food and labor cost should be a combined total of 100%.
False
If your labor cost is high, you can still be operating your business successfully and turning a profit, as long as your food cost is low enough to balance your overall cost.
True
Chef Charming and his mother sell cheese steak sandwiches at their food truck. They use fresh onions, and cook them slowly to caramelize them before putting them on their sandwiches. Charming found a pre-cooked onion that was $8.4 per pound AP$, with 100% Yield. He wants to save money but isn't sure if that is a better deal than cooking the fresh onions himself. He currently pays an AP$ of $2.41 per pound for fresh onions, but his yield is 50% after peeling and cooking the onions. What is the EP$ for the fresh onions, after caramelizing? a. 4.82 b. 8.4 c. 2.41 d. 1.21
a. 4.82
Chef Charming and his mother sell cheese steak sandwiches at their food truck. They use fresh onions, and cook them slowly to caramelize them before putting them on their sandwiches. Charming found a pre-cooked onion that was $2 per pound AP$, with 100% Yield. He wants to save money but isn't sure if that is a better deal than cooking the fresh onions himself. He currently pays an AP$ of $0.90 per pound for fresh onions, but his yield is 75% after peeling and cooking the onions. Which onion is the better buy from a cost perspective? a. Fresh Onions b. Pre-Cooked Onions
a. Fresh Onions
Chef Charming and his mother sell cheese steak sandwiches at their food truck. They use fresh onions, and cook them slowly to caramelize them before putting them on their sandwiches. Charming found a pre-cooked onion that was $4.39 per pound AP$, with 100% Yield. He wants to save money but isn't sure if that is a better deal than cooking the fresh onions himself. He currently pays an AP$ of $1.23 per pound for fresh onions, but his yield is 75% after peeling and cooking the onions. What is the EP$ for the pre-cooked onions? a. 0.04 b. 4.39 c. 1.23 d. 0.44
b. 4.39
Chef Charming and his mother sell cheese steak sandwiches at their food truck. They use fresh onions, and cook them slowly to caramelize them before putting them on their sandwiches. Charming found a pre-cooked onion that was $2.30 per pound AP$, with 100% Yield. He wants to save money but isn't sure if that is a better deal than cooking the fresh onions himself. He currently pays an AP$ of $1.20 per pound for fresh onions, but his yield is 75% after peeling and cooking the onions. What would be an advantage of using the fresh onions? a. Less Labor Cost b. Higher Quality c. Less Waste
b. Higher Quality
Chef Charming and his mother sell cheese steak sandwiches at their food truck. They use fresh onions, and cook them slowly to caramelize them before putting them on their sandwiches. Charming found a pre-cooked onion that was $3 per pound AP$, with 100% Yield. He wants to save money but isn't sure if that is a better deal than cooking the fresh onions himself. He currently pays an AP$ of $2 per pound for fresh onions, but his yield is 75% after peeling and cooking the onions. Which onions have less waste? a. Fresh Onions b. Pre-Cooked Onions
b. Pre-Cooked Onions
Carol owns a BBQ company that sells brisket for $11.59 per pound (after it is smoked for 10 hours). She buys the brisket for an AP$ of $3.51 per pound and they weigh 11.4 lbs each. Once they are done smoking, they weigh 6.84 lbs each. What is the yield % of the briskets after Carol is done smoking them? a. 67% b. 35.10% c. 60% d. 11.4%
c. 60%
Which of the following would hep reduce labor cost? a. Reducing food waste b. Getting produce directly from a farm c. Eliminating overtime d. Multiply costs by 0.30 or 30% e. Using energy efficient light bulbs
c. Eliminating overtime
Which of the following is the most common reason a food business fails? a. High prices of produce b. Poor employee sanitation c. Not managing cost properly d. Inflation e. Employee Theft
c. Not managing cost properly
How do you calculate Contribution Margin? a.Subtract your AP$ from your food cost percentage b. Divide you purchase price by 3 c. Subtract your total food cost from your total sales d. Multiply your purchase price by 4
c. Subtract your total food cost from your total sales
If you have a Caesar Salad on your menu and the ingredients cost you $6.50, How would you determine your menu price to keep your food cost at 30%? a. Multiply 6.5 by 0.30 or 30% b. Multiply 6.5 by 0.70 or 70% c. Add 30% to 6.5 d. Divide 6.5 by 0.30 or 30%
d. Divide 6.5 by 0.30 or 30%
