Module 4 Calculating Cost Production
Quiz by Maricar Paraiso
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- Q1
Which of the following is the third step in calculating recipe cost?
Indicate the latest purchase cost of each ingredient based on a current price list
Divide the total recipe cost by the number of portions to get the cost per portion.
Compute the actual cost of each ingredient.
Add an actual cost of each ingredient to get the total recipe cost.
30s - Q2
2. What is the cost of 2 kilos malagkit rice if you purchased at P65.00 per kilo?
145.55
135.00
130.00
140.00
30s - Q3
3. What is the cost of 1⁄4 kilo oil if you purchased at P60.00/kilo?
20.00
10.00
15.00
5.00
30s - Q4
4. What is the selling price of each puto if the total cost is P100.00 and the total yield is 20 pieces?
12.50
7.50
5.00
10.00
30s - Q5
5. What is the selling price of Biko if the total cost is Php160.00 and the total yield is 24 slices?
20.00
40.00
10.00
30.00
30s - Q6
6. What is the percent mark-up of doughnuts if the purchased price is 5.00 and the selling price is 7.00?
45%
35%
25%
20%
30s - Q7
7. What is the percent mark-up of suman if the purchased price is 7.00 and the selling price is 10.00?
217.75
220.75
219.75
218.75
30s - Q8
8. What is the actual cost of 1/4 kilo oil if the purchased cost is P60.00/kilo?
10.00
145.55
5.00
15.00
30s - Q9
9. How much is the selling price of Yema Cake if the total cost is 385.00 and the percentage mark-up is 33%?
511.00
512.00
510.00
509.00
30s - Q10
10. How much is the selling price of Chocolate Moist Cake if the total cost is 500.00 and the percentage mark-up is 30%?
700.00
800.00
750.00
650.00
30s - Q11
11.It is classifying, recording, and appropriate allocation of expenditure for the determination of the costs of products or services.
purchasing
buying
costing
calculating
30s - Q12
12. Labor, supplies, wages are examples of ________.
period cost
fixed cost
imputed cost
indirect cost
30s - Q13
13. A tool of food costing based on a standard recipe is ____________.
standard recipe
recipe cost sheet
up-to-date ingredient cost
calculated cost
30s - Q14
14. The tool of food costing in which the current price is the basis of cost.
calculated cost
up-to-date ingredient cost
recipe cost sheet
standard recipe
30s - Q15
15. A tool of food costing for recording data and all information about the recipe such as current unit cost, actual ingredient cost, and cost per portion.
up-to-date ingredient cost
calculated cost
standard recipe
recipe cost sheet
30s