RD Equations Exam Questions with Correct Answers

RD Equations Exam Questions with Correct Answers How to determine mEq: - Answer-(mg/Atomic Weight) x valence NPU - Answer-(N in - N out) / N in Nitrogen Balance - Answer-(protein intake/6.25) - (UUN + 4) or (UN + 2) How to determine mgs when given mEq? - Answer-(mEq / valence) = x/Atomic Weight...Cross multiply and divide RQ - Answer-CO2 expired / O2 consumed How to determine Selling Price with Factor Pricing Method (Traditional or Markup Method)? - Answer-1. Determine Markup Factor = 100/FC % 2. Determine Selling Price = markup factor x raw FC If the food cost % is 30, and the raw food cost of the item is $.18, what is the selling price using the factor method? - Answer-ans= $.59 100/30= 3.3 (markup factor) x .18= .59 if including hidden costs: 3.3 x (.18 + .018) = $.65 Selling Price with Hidden Costs - Answer-markup factor x (raw FC + 10% of raw FC) Markup - Answer-Cost - Selling Price How to determine selling price with prime cost method - Answer-1. determine prime cost = raw FC + Direct LC 2. determine price factor = 100 / (FC% + LC%) 3. determine Selling Price = prime cost x price factor Determine the selling price using the prime cost method. Raw food: 1.80 labor: 5 min at $12/hr raw food cost %: .333 Labor cost %: .467 - Answer-ans= $3.50 raw food cost 1.80 + labor cost 1.00 = prime cost 2.80 Food cost % + labor cost %= 80% 100/80= 1.25 markup price factor selling price = 2.80 x 1.25 = $3.50 Determining BEP in units: - Answer-fixed costs / (Sales - Variable costs) determining BEP in sales volume - Answer-fixed costs / (1-(Variable Costs/Sales)) Determining Cost of Profit Pricing - Answer-1. Add up all costs as % 2. Find desired FC% = subtract total from 100% 3. determine Selling Price = Actual FC ($) / desired FC% Fixed cost 25% labor cost 35% Food cost $.78 Profit Cost 10% Total cost 70% - Answer-To find the targeted food cost %: 100% -70% = 30% To find the selling price: .78 food cost/ .30 desired food cost % = selling price $2.60 Determining popularity Index (menu mix) - Answer-# servings of certain item / total # servings of all items that day = % M T W TH F broccoli green beans carrots A) What is the popularity index for green beans on wednesday? B) If you expect to serve 300 people next Friday how many svngs of carrots can you expect to serve? - Answer-A) 17% 35/205=17% B) 129 carrots 89/204= 43% PI 43% of 300 expected= 129 carrots What percent determines if an item is not popular? - Answer-70% How to forecast needs/sales: - Answer-1. # servings of desired food for that day / total # servings of all items that day = % 2. % x expected servings Average Check is also known as: - Answer-Sales Analysis Ratio Average Check Equation - Answer-sales / # customers served What does it mean if the average check is normal? - Answer-change menu items or promote more What does Average Check, or Sales Analysis Ratio, help the Food Service Dept. do? - Answer-helps detect trends Determining needs for meals - Answer-1. determine EP = portion size x # servings 2. convert to lbs. 3. Raw amount to purchase = EP / % yield How much ground beef should be purchased to produce twenty, four ounce servings if it has a 50% yield? - Answer-Ans= 10 pounds 4 oz x 20 servings= 80 ounces (5 # EP) 5 pounds/ .50= 10 pounds *if given in question as waste, shrinkage, or loss subtract from 100% to get % yield How to determine # servings that will come from an uncooked item...% lost in prep? - Answer-1. AP x % yield = lb. lost 2. lb. lost - AP = EP 3. convert to oz. 4. EP (oz.) / desired portion size How many servings can you get from 9 pounds raw meat with a 30% shrinkage if the serving size is 5 ounces? - Answer-Ans= 20.16 portions (30% shrinkage)(raw 9 pounds)= 2.7 # lost in cooking 9-2.7=6.3 # remaining (100.8 oz)