NOCTI Culinary Practice Exam 2025 – Your All-in-One Guide to Mastering the Culinary Exam!

To determine the final selling price based on the cost of ingredients and the food cost percentage, it's important to utilize the formula that relates food cost percentage to selling price.

The food cost percentage is calculated as the cost of ingredients divided by the selling price. Rearranging this formula allows us to find the selling price if we know the cost of ingredients and the desired food cost percentage.

In this case, the cost of ingredients is $1.20, and the food cost percentage is 30%. We can set up the formula as follows:

Food Cost Percentage = Cost of Ingredients / Selling Price

If we let the selling price equal "X", the equation becomes:

30% = $1.20 / X

To solve for X, you can multiply both sides by X and then isolate X by rearranging the equation:

0.30X = $1.20

X = $1.20 / 0.30

X = $4.00

This calculation shows that if the food cost is to be 30% of the selling price, the correct final selling price needs to be $4.00. Since the provided answer choices do not include $4.00, it would be worth checking the original options again.