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Food-service training worksheet on recipe costing with questions on AP weight, edible portions, yields, and portion control.
Worksheet

Costing Recipes: Food Service Math

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About:

This printable worksheet covers food-service math and recipe costing for high school and culinary-training audiences. Ten fill-in-the-blank and multiple-choice questions cover AP (As Purchased) weight, edible portions, yield weight, and cost per portion. Three open-response items ask students to explain the significance of yield calculations and how AP weight affects restaurant ordering. Useful for culinary programs, food-service training, hospitality classes, or restaurant management courses.

Subject:
Professional Training
Topic:
Other Professions
Grade Level:
8th Grade – Adult Education
Updated September 2025

Word Bank

  • total
  • edible
  • Purchased
  • cost
  • yield

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