Math Exercises Chapter 6, 3rd ed
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Feb 20, 2024
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Math Exercises
Chapter 6
1.
What is the AP unit cost per pound of onions if a 50-pound bag of onions costs $28.00?
2.
What is the AP unit cost per ounce of corn if a 5-pound box of frozen corn costs $5.92?
3.
What is the AP unit cost per fluid ounce of chicken broth that costs $4.68 per gallon?
4.
A case of eggs contains 15 dozen eggs. What is the AP unit cost per egg if a case of eggs costs $18.00?
5.
A pastry chef supports neighborhood farms and reduces fuel consumption by locally purchasing strawberries to use in strawberry shortcakes. What is the cost of the strawberries in each strawberry shortcake if the strawberries have an as-purchased cost of $2.89 per pound and 3 ounces of them are used in each strawberry shortcake?
6.
An omelet station uses 3 eggs to make each omelet. What is the cost of the total number of
eggs in a single omelet if a case of 30 dozen eggs has an AP cost of $32.40?
7.
What is the AP unit cost per fluid ounce of seltzer water that costs $3.99 for a 12-can case? (Each can contains 12 fluid ounces)
8.
What is the AP unit cost per fluid ounce of tomato juice that costs $12.93 for a 12-can case? (Each can contains 46 fluid ounces)
9.
A chef purchases goat cheese from a local dairy to support the area’s economy, reduce carbon emissions, and ensure freshness. If the goat cheese costs $24.00 per pound, what is the as-purchased unit cost for the 4 ounces of goat cheese used in the restaurant’s signature
salad?
10.
A restaurant paid $17.90 for 1 gallon of olive oil. What is the cost of the olive oil in a vinaigrette recipe that requires 1 pint of olive oil?
11.
What is the EP unit cost per pound of cantaloupe if the AP unit cost is $0.59 per pound and the yield percentage is 56%?
12.
What is the EP unit cost per pound of garlic if the AP unit cost is $2.89 per pound and the yield percentage is 85%?
13.
What is the edible-portion unit cost per pound of a whole turkey if the as-purchased unit cost is $1.49 per pound and the yield percentage is 56%?
14.
What is the EP unit cost per ounce of romaine lettuce if the AP unit cost is $0.85 per pound and the yield percentage is 78%?
15.
A spa offers new lunch bowls with a base of cauliflower rice prepared from the center stalk of the cauliflower. Through the use of the stalk, the amount discarded from each cauliflower
has gone from 40% to 8%. If cauliflower costs $3.25 a head, what is the edible-portion unit cost for the cauliflower when the stalk is used?
16.
To increase utilization and reduce waste, a chef cuts the rind of watermelons into julienne cuts to use in stir fries, causing the yield percentage for watermelons to change from 55% to
92%. If a 9-pound watermelon costs $5.50, what is the difference in the edible-portion unit cost per pound between a watermelon with a 55% yield percentage and one with a 92% yield percentage?
17.
A soup recipe calls for 8 pounds of peeled and diced carrots. What is the total cost of carrots
in the recipe if the AP unit cost of whole carrots is $0.40 per pound and the yield percentage
is 85%?
18.
A pasta sauce recipe calls for 14 ounces of peeled, seeded, and diced tomatoes. What is the total cost of the tomatoes if the AP unit cost of whole tomatoes is $1.15 per pound and the yield percentage is 80%?
19.
A salsa recipe is prepared with 8 ounces of peeled and pitted mango. What is the total cost for mango used in the salsa if the AP unit cost of mango is $1.82 per pound and the yield percentage is 65%?
20.
What is the AS cost of spinach salad if 1 spinach salad contains $1.30 of spinach, $0.45 of tomatoes, $0.70 of bacon, and $0.64 of salad dressing?
21.
A restaurant offers a soup and salad special. If the soup has an AS cost of $0.80 per serving and the salad has an AS cost of $1.18 per serving, what is the AS cost of the soup and salad special?
22.
The as-purchased unit cost of ground beef is $2.99 per pound and the yield percentage is 85%. If 6 ounces of cooked ground beef are used for a three-taco meal deal, what is the as-
served cost for the beef?
23.
A deli runs daily specials to repurpose leftovers. Monday’s special is a French dip sandwich made with leftover roast beef. What is the as-served cost of a French dip sandwich if a single
sandwich comes with $2.40 of meat, $0.27 of au jus, and a bun with an as-served cost of $0.19?
24.
A restaurant serves shrimp po-boys with a side of chips. What is the total as-served cost of the meal if the chips have an as-served cost of $0.36 and the sandwich consists of 6 ounces of shrimp at $0.13 per ounce as well as $0.11 of breading, $0.07 of frying oil, $0.17 of condiments, and a bun of $0.21.
25.
The total cost of the ingredients in a sweet and sour chicken recipe is $80.55 and the recipe makes 60 portions. If the sweet and sour chicken is served with a side of fried rice that has an AS cost of $0.75 per serving, what is the total AS cost of the sweet and sour chicken meal?
26.
A restaurant uses a reverse osmosis water system to reduce plastic bottle waste and decrease costs by 45%. The restaurant uses the reverse osmosis water system and the extra produce in inventory to make infused lemon-basil water. If 3 gallons of the infused water consist of $3.25 in lemons, $2.00 in basil, $1.10 in water, and ice of $0.10, what is the as-
served cost for a 12-fluid ounce glass of the infused water?
27.
At a carving station, 420 people were each served 6.5 ounces of beef instead of 3.3 ounces. What is the cost of the extra beef served if the AS cost is $0.35 per ounce?
28.
A mocha ice cream pie uses ½ cup plus 1 tablespoon of fudge sauce. What is the AS cost of the fudge sauce for a single pie if fudge sauce costs $40.96 per gallon?
29.
What is the menu-item food cost percentage of an appetizer that has an AS cost of $5.78 and the menu price is $15.95?
30.
A chef reduces costs by using the wing tips, neck, and carcass of a fabricated chicken to make the stock used for the restaurant’s chicken and dumplings. What is the menu-item cost percentage for a bowl of chicken and dumplings if it has an as-served cost of $1.27 and a menu price of $4.50?
31.
What is the menu-item cost percentage of a turkey panini that has an as-served cost of $1.86 and a menu price of $6.99?
32.
What is the menu-item cost percentage of a glass of lemonade that has an AS cost of $0.36 and a menu price of $2.95?
33.
The bones and trimmings from the hams served at the carving station of a buffet are saved and used to make ham and bean soup. What is the menu-item cost percentage for a cup of ham and bean soup if it has an as-served cost of $0.93 and a menu price of $3.99?
34.
A bottle of wine has an AP cost of $14.00. If the bottle of wine will fill 5 glasses, what is the beverage item cost percentage of the wine if the menu price for each glass of wine is $8.00?
35.
A spa serves iced green tea with lemon for $2.50 per glass. That is the menu-item cost percentage for green tea with lemon if the as-served cost for the tea is $0.72 and a bag of 15 lemons costs $7.49 with each lemon yielding 6 slices?
36.
A clam chowder recipe has a total ingredient cost of $38.00 and yields 30 servings. What is the menu-item food cost percentage of the clam chowder if it has a menu price of $5.00 per serving?
37.
The manager of a seafood restaurant replaces less sustainable seafood options with sustainably caught seafood options. One of the replaced items had a menu price of $19.00 and a cost percentage of 31%, while a new item has the same menu price but a cost percentage of 33%. What is the difference in the as-served cost of these menu items?
38.
A café uses beets in the plant-based hot dogs. Instead of discarding the beet leaves, the café
uses them for a beet greens salad. The as-served cost of the hot dog is $1.20, and the as-
served cost of the salad is $2.10. If the menu price of the hotdog is $3.25 and the menu price of the salad is $8.00, what is the menu-item cost percentage if the hot dog and the salad are offered as a meal?
39.
During the month of December, a banquet facility spent $36,578 on food and had total food sales of $109,745. What was the total food cost percentage for the banquet hall?
40.
The cost of food and beverages for one day at a local café was $224.80. The total food sales for the day were $851.90. What was the total food cost percentage for the café?
41.
The cost of food and beverages for one week at a pizza restaurant was $4129 and the total sales for the week were $17,046. What was the pizza restaurant’s overall cost percentage for the week?
42.
The AS cost of a seafood special is $7.40. If the restaurant uses a target food cost percentage of 32%, what is the target price of the seafood special?
43.
If an ice cream parlor had food and beverage costs of $27,416 for May, what was needed that month in total sales to meet their target cost percentage of 28%.
44.
The AP cost of a 24-bottle case of root beer is $22.00. If the root beer is sold by the bottle and has a target beverage cost percentage of 30%, what is the target price for one bottle of root beer?
45.
What is the target price per person for a catered event with an as-served cost of $14.00 per person and a target cost percentage of 32%?
46.
A fine dining restaurant offers a lobster bisque with an AS cost of $5.50 per serving, beef tenderloin with an AS cost of $17.00 per serving, and chocolate mousse with an AS cost of $3.76 per serving. If the restaurant has a target food cost of 29%, what is the target price of this total menu?
47.
The pricing form for vegetable lasagna shows a total ingredient cost of $29.30 with a portion
total of 12 portions, and a target food cost percentage of 25%. What would be the target price for one serving of lasagna?
48.
The pricing form for a meal of fish and chips shows a total ingredient cost for fish of $4.90 per serving, chips of $0.80 per serving, and tartar sauce of $0.38 per serving. If the target food cost percentage is 28%, what is the target price for the fish and chips meal? 49.
The total contribution margin of a catered event for 250 people is calculated to be $2,500. If the as-served cost for the event is $48.00 per person and labor expenses and rental fees total $4,000, how much should each person be charged for the event?
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50.
The menu for a banquet of 175 people has an as-served cost of $22.00 per person. If additional expenses total $3,500 and the goal is to generate earnings of $10.00 per person, how much should each person be charged for the banquet? Not included on quiz