# Culinary Math Formulas

### 23 terms by edwardew Plus

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### desired yield / original yield

scaling factor based on yield

### original amount * scaling factor

new ingredient amounts in scaled recipes

yield percentage

### ep quantity / yield percentage

as-purchased quantity

### ap quantity * yield percentage

edible-portion quantity

### desired yield / total baker's percentage

weight of main ingredient based on desired yield

### weight of main ingredient * baker's percentage

weight of an ingredient in a formula

### weight of ingredient / weight of main ingredient

baker's percentage

### ap cost / number of units

as-purchased unit cost

### ap unit cost / yield percentage

edible-portion unit cost

### total food costs / total food sales

overall food cost percentage

### as cost / target food cost percentage

target price (food or beverage)

inventory value

### beginning inventory value + food and beverage purchases - ending inventory value

cost of goods sold

profit/loss

new revenue

percent increase

gross profit

net profit

break-even point

### fixed expenses + (total revenue * variable expense percentage)

total expenses (estimate)

Example: