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m6 Summative Test

This document appears to be a test for a cookery class covering costing principles and calculations. It contains 20 multiple choice and short answer questions testing understanding of key costing terms like purchase cost, selling price, markup, and calculations for determining costs and prices of recipes. Students are asked to calculate purchase costs, markups, and selling prices for sample recipes and food items.

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Aubz Almelia Navarro
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94 views

m6 Summative Test

This document appears to be a test for a cookery class covering costing principles and calculations. It contains 20 multiple choice and short answer questions testing understanding of key costing terms like purchase cost, selling price, markup, and calculations for determining costs and prices of recipes. Students are asked to calculate purchase costs, markups, and selling prices for sample recipes and food items.

Uploaded by

Aubz Almelia Navarro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

Region XII
Schools Division of Koronadal
SARAVIA NATIONAL HIGH SCHOOL
Bgy. Saravia, City of Koronadal
S.Y. 2020-2021
__________________________________________________________________________________
___

TLE - COOKERY 7 – SUMMATIVE TEST


MODULE 6

NAME: _______________________________ SECTION: __________________

MULTIPLE CHOICE

Directions: Read and understand the statements below. Write the letter of the correct answer
before the number.

_________ 1. What tool is used to compute food costs?


A. Costing principle B. Costing sheet C. Ingredient costing D. Standard recipe

_________ 2. What do you call the amount added in the price cost?
A. Item cost B. Mark up C. Percentage markup D. Selling
price

_________ 3. What do you call the amount you pay for the product you bought?
A. Net cost B. Peso markup C. Percentage markup D. Purchase cost

_________ 4. Which of the following refers to the total cost food net in an existing inventory?
A. Calculation B. Costing C. Cost of production D. Product

_________ 5. What do you call the number of pieces produced in a recipe?


A. Amount B. Product C. Total D. Yield

_________ 6. What is the purchase price of an item if the selling price is 10.00 and the mark up is 2o
%?
A. 2.00 B. 4.00 C. 5.00 D. 12

_________ 7. If the purchase price is 15.00 and the selling price is 20.00. What is the mark up
percentage?
A. 2% B. 5% C. 10% D. 25%

Directions: Compute the estimated purchase cost of this Chicken Adobo recipe and impose 50%
markup to determine the selling price with total servings of 24. Write down the solution of the
problem in the box.

Item Unit Cost Total Cost


2K chicken 115.00/kilo 230.00
1 head garlic 50.00/kilo or 20 pcs./kilo 2.50
4 Tbsp. soy sauce 15.00/bottle or Approx. 32T 1.90
1 tsp ground black pepper 1.00/small pack or ½ t/pack 2.00
½ cup vinegar 12.00 bottle or Approx. 2 3.00
Republic of the Philippines
Region XII
Schools Division of Koronadal
SARAVIA NATIONAL HIGH SCHOOL
Bgy. Saravia, City of Koronadal
S.Y. 2020-2021
__________________________________________________________________________________
___

C/bottle
2 Tbsp. 40.00/bottle or Approx. 32 T 2.50
TOTAL P _____________________ (8)

Formula: Selling price = Total Cost + Peso markup


No. of Yield
Write your solution in the box

Directions: Complete the table below by answering the peso markup and the percentage markup.

FORMULA:
Peso Markup = Selling Price – Buying Price

Percentage Markup = Peso markup ÷ Selling price = Percentage


markup

Items Purchase Selling Peso Markup Percentage Markup


cost/Buying Price Price
Bibingka 5.00 7.00 ______________ (9) ______________ (10)
Cup cake 7.00 10.00 ______________ (11) ______________ (12)
Pulvoron 3.00 4.00 ______________ (13) ______________ (14)
Chicharon 25.00 35.00 ______________ (15) ______________ (16)
Yellow corn 10.00 15.00 ______________ (17) ______________ (18)
Banana Q 4.00 5.00 ______________ (19) ______________ (20)

Show your solutions in every number. Thank you.

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