3: Food Costing Last updated Save as PDF Page ID 17917 BC Cook Articulation Committee BCcampus Learning Objectives Describe food cost controls Perform yield and cost calculations Cost and price menu items Describe overall food costs Describe the principles of menu engineering 3.1: Controlling Food Costs 3.2: Yield Testing 3.3: Cooking Loss Test 3.4: Monthly Food Costs 3.5: The Principles of Menu Engineering