Assessment

Let us check what you have learned about the cost of production.

MULTIPLE CHOICE
A. Directions: Choose the correct answer of the following items. Write onlythe letter of the correct answer
in your cookery notebook.
1. It is an important tool in deriving your food cost.
A. Standard recipe
B. Costing sheet
C. Costing principle
D. Ingredient costing
2. In the principles of costing, the term used to add in the price cost is called _____________.
A. Percentage markup
B. Item cost
C. Selling price
D. Mark up
3. The total price paid for a resources used is called ________
.A. Mark up
B. Food cost
C. Selling price
D. Buying price
4. ________is the total amount you pay for the product you bought.
A. Peso markup
B. Percentage markup
C. Buying price
D. Selling price
5. The total cost of food net in an existing inventory is called ________.
A. Food cost
B. Costing
C. Product
D. Calculation
6. It is used to substitute 1 cup miniature marshmallow.
A. 10 large marshmallows
B. 1small marshmallows
C. 30 large marshmallows
D. 30 small marshmallows
7. This is the number of pieces produced in a recipe.
A. Product
B. Yield
C. Total
D. Amount
8. This is needed to get 1 cup of sugar?
A. 4T
B. 8T
C. 12T
D. 16T
9. It is needed to measure small amount of liquid.
A. tablespoon
B. teaspoon
C. measuring cup
D. glass
10. Which is the first procedure in measuring dry ingredients like
A. Level off with spatula
B. Sift the flour
C. Do not shake
D. Scoop to fill the measuring cup to overflow

11. Compute the purchase price of an item if the selling price is 10.00 and the markup is 20%?
A. 5.00
B. 2.00
C. 12
D. 4.00
12. What is the markup percentage if the purchase price is 15.00 and the selling price is 20.00?
A. 25%
B. 10%
C. 5%
D. 2%
 13. What is the formula for peso markup?
A. Purchase price – Selling Price
B. Purchase price + Selling Price
C. Purchase price/Selling Price
D. Selling price x Purchase Price
14. To measure dry ingredients in measuring cup it must be. _________.
A. overflowing
B. stirring
C. sifting
D. lifting
15. To measure a _________is to pack with a spoon.
A. brown sugar
B. oil
C. juice
D. vinegar

Calculation of Cost of Production:

Learning Task No. 1
Compute the SELLING PRICE of ICE CANDY product if given the following estimated cost of
ingredients which produced 35 pcs. with 50% peso mark up.
PRODUCT INGREDIENTS PURCHASE COST
Ice Candy 2 cups Shredded young 30.00
coconut
½ Kilo sugar 30.00
1 can condensed milk 35.00
Ice candy wrapper 30.00
TOTAL P _________________

Learning Task No. 2

Compute the PESO MARKUPand the SELLING PRICEof PULVORON Product if given this estimated cost of
ingredients which produced 50 pcs. Pulvoron with 50% markup.
PRODUCT INGREDIENTS PURCHASE COST
PULVORON ½ kilo cake flour 25.00

¼ kilo sugar 35.00

1 small pack powdered
Milk (330g) 45.00
Wrapper 5.00
Total __________________

Learning Task #3. Directions: Complete the table below. Given the recipe and its estimated cost,
compute for the purchase cost and impose 50% mark-up to determine the selling prize of your
product.
YIELD = 30 SERVINGS
ITEM UNIT COST TOTAL COST PESO MARK UP SELLING PRICE
PER SERVING

1 ½ K Flour 50.00/kilo ____________________

1 ½ K White sugar 55.00/kilo ____________________
½ bar butter 50.00/bar ____________________
5 pcs. eggs 7.00/each ____________________
2 pack vanilla 8.00/pack ____________________
2 big can milk 40.00/can ____________________
Total ____________________ _____________________ _____________________
ANSWER KEY:

Assessment
1. D 11. B
2. A 12. A
3. B 13. A
4. C 14. A
5. A 15. A
6. A
7. B
8. A
9. A
10. A

Example No. 1
Compute the SELLING PRICE of ICE CANDY product if given the following estimated cost of
ingredients which produced 35 pcs. with 50% peso mark up.
PRODUCT INGREDIENTS PURCHASE COST
Ice Candy 2 cups Shredded young 30.00
coconut
½ Kilo sugar 30.00
1 can condensed milk 35.00
Ice candy wrapper 30.00
TOTAL P _________________

SOLUTION:
Selling Price =Total Cost + Peso mark-up
No. of Yield
To get the 50% peso markup, the formula is = (TOTAL COST x 50% MARKUP)
105.00 x .50 = 52.5
SELLING PRICE = 105 + 52.50 = 197.50 ÷ 35 pcs. Ice candy = 4.5 or
or 5.00 each ice candy

Example No. 2
Compute the PESO MARKUPand the SELLING PRICEof PULVORON Product if given this estimated cost of ingredients which
produced 50 pcs. Pulvoron with 50% markup.

PRODUCT INGREDIENTS PURCHASE COST

PULVORON ½ kilo cake flour 25.00

¼ kilo sugar 35.00

1 small pack powdered
Milk (330g) 45.00
Wrapper 5.00
TOTAL P110.00

FORMULA:
PESO MARKUP = (TOTAL COST X 50% MARKUP)
110.00 X .50 = P55.00

SELLING PRICE = TOTAL COST + PESO MARKUP

 No. of Yield
= 110.00 + 55.00 = 165.00 ÷50 pcs. = 3.3

ITEM UNIT TOTAL COST PESO MARK UP SELLING PRICE PER

COST SERVING

1½K
50.00/kilo ______75______________
Flour
1½K
______82.50_____________
White 55.00/kilo
_
sugar
½ bar
50.00/bar ________25____________
butter
5 pcs.
7.00/each ________35____________
eggs
2 pack
8.00/pack ________16____________
vanilla
2 big
can 40.00/can _______80_____________
milk
__313.5_________________ ____156.75_____=470.25___________
Total __15.68___________________
_ _