1. If a 46-pound beef round is roasted and 9 pounds are lost through shrinkage, what percent of the round is lost through shrinkage?

2. If a restaurant wants to run a 25% food cost and the raw cost of an item is $6.60, what should the menu price be?

3. A chicken dinner has a menu price of $14.95. The raw food cost is $4.80. What is the food cost percentage?

4. If a restaurants gross receipts for the month is $123,320 and 4,000 customers were served, what is the PPA for the month?

5. If a 3 pound bag of Italian vegetable mix costs $0.98 per pound, how much does a 4 oz. serving cost?

6. How many orders of Swedish meatballs can be obtained from 35 pounds of E.P. of ground pork and veal if each meatball weighs 1 ounces and four meatballs are served with each order?

7. Forty-five pounds (A.P.) of turkey breast are purchased. Four pounds 6 ounces are lost through boning and skinning. How many turkey cutlets can be obtained if each cutlet is to weigh 5 ounces?

8. How many 6 ounce glasses of orange juice can be obtained from 2 gallons of orange juice?

9. How many pounds of bacon should be ordered when serving a breakfast party of 100 people if each person is to receive 3 slices of bacon and there are 15 slices of bacon to each pound?

10. How many E.P. pounds of short ribs should be ordered when preparing for 85 people if each person is to receive a 12-ounce portion?

11. How many E.P. pounds of pork loin must be ordered when serving 4-ounce breaded pork chops to a party of 410 people?

12. A restaurant forecasts sales next month of $61,484 and would like to run a food cost percentage of 33.3%. What should the total expenditure of food dollars be for the month to achieve the desired food cost percentage?

13. A batch of beef stew that will make 50 portions costs $121.00 to make. If the restaurant wants to run a 30% food cost percentage, what should be the menu price of one portion?

14. Sour cream was purchased for $1.14 per pint. How much does one ounce cost?

15. One loaf of bread was purchased for $3.15. There are 20 slices of bread in the package, but the 2 end slices cannot be used. What is the cost of two slices of bread for an order of toast?

16. Determine the cost of the following standardized recipe. Carry the price three places to the right of the decimal (tenth of a cent) when calculating the extension cost, the total cost and the cost per serving.

Brown Sugar Cookie Yield: 14 dozen cookies

Ingredients Amount Price Extension Cost

Brown sugar 2 lb. 12 oz. $0.38 per lb. _____________

Shortening 2 lb. 2 oz. 0.48 per lb. _____________

Salt 1 oz. 0.42 per lb. _____________

Baking soda oz. 0.44 per lb. _____________

Pastry Flour 4 lb. 8 oz. 0.20 per lb. _____________

Whole eggs 9 0.89 per dozen _______________

Vanilla qt oz. _______________ 4.29 per

Total Cost _______________ Total

dozen _______________ cost per

cookie _______________ cost per

17. Jodie works as a cook on a 40 hour-a-week basis, with time and a half for all overtime. Her regular rate of pay is $10.50 per hour. Last week she worked 48 hours. What was her gross wage for the week?

18. Chef James receives a salary of $80,000 annually. What is his weekly gross pay?

19. The Bistro-on-Main employs 14 waitstaff who each earn $6.50 per hour. During the week, they each work five 5-hour shifts. What is the weeks labor cost for the waitstaff?

20. A restaurant has a payroll for the week of $2,300. Sales for the week were $6,500. What was the labor cost percentage for the week?