menu-iconExamlexExamLexServices

Discover

Ask a Question
  1. All Topics
  2. Topic
    Culinary, Hospitality, Travel & Tourism
  3. Study Set
    Professional Cooking
  4. Exam
    Exam 4: Basic Principles of Cooking and Food Science
  5. Question
    Portion Cost = __________\(\div\) Number of Portions D) Total Cooked Weight × Serving
Solved

Portion Cost = __________ ÷\div÷ Number of Portions
D) Total Cooked Weight × Serving

Question 11

Question 11

Multiple Choice

Portion cost = __________.


A) AP ÷ EP
B) hidden costs - yield cost
C) cost of ingredients ÷\div÷ number of portions
D) total cooked weight × serving portion weight

Correct Answer:

verifed

Verified

Unlock this answer now
Get Access to more Verified Answers free of charge

Related Questions

Q6: Math (Metric)<br>For each of the math questions,

Q7: Math (U.S.)<br>-You have 10 lb AP weight

Q8: Math (U.S.)<br>-Calculate the RCF (recipe conversion factor)

Q9: Math (Metric)<br>For each of the math questions,

Q10: Math Review<br>For each of the math questions,

Q12: To maximize the utilization of food, a

Q13: Math (U.S.)<br>-The chocolate chip cookies recipe requires

Q14: Math (Metric)<br>For each of the math questions,

Q15: Math (Metric)<br>For each of the math questions,

Q16: Math (Metric)<br>For each of the math questions,

Examlex

ExamLex

About UsContact UsPerks CenterHomeschoolingTest Prep

Work With Us

Campus RepresentativeInfluencers

Links

FaqPricingChrome Extension

Download The App

Get App StoreGet Google Play

Policies

Privacy PolicyTerms of ServiceHonor CodeCommunity Guidelines

Scan To Download

qr-code

Copyright © (2025) ExamLex LLC.

Privacy PolicyTerms Of ServiceHonor CodeCommunity Guidelines