221slide12 - Milk 2qt $3.20/gal = $1.60 Eggs 1/2 c $1.40/dz...

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Recipe Costing Calculating the cost of producing a recipe First step in determining selling price (if in a commercial setting)
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Knowing your food costs is the KEY to planning the menu & standardizing recipes Example: Your budget is $1.50/meal Entrée = $ .80 Starch = $ .10 Veggie = $ .12 Fruit = $ .12 Bread/Butter = $ .08 Dessert = $ .15 Beverage = $ .13
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Recipe Costing If you do not know the costs of your recipes, menu planning is meaningless in relation to the budget To obtain accurate recipe costs :
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Costing Calculations 1. Convert the quantity used in recipe into units as purchased. Example: recipe states 2 quarts of milk; Purchase cost = $3.20/gal; 2qt = 1/2 gal 2. Calculate the recipe quantity x the purchase price to give the recipe ingredient cost Example: 1/2 gal x $3.20/gal =$1.60
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Costing Continued 3. Add all individual costs for recipe ingredients to = total recipe cost 4. Divide the total recipe cost by the number of portions yielded by that recipe to = raw food cost/portion
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Tapioca Pudding Yields 25 #12 scoops
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Unformatted text preview: Milk 2qt @ $3.20/gal = $1.60 Eggs 1/2 c @ $1.40/dz = $ .35 Tapioca 1/2 c 4 5lb bxs @ $12.50 =$ .125 Sugar 1 1/4 c @ $16/100lb = $ .10 Salt 1/2 tsp @ $1.65/25lb = $ .001 Vanilla 1 tsp @ $1.30/pt = $ .014 Total Recipe Cost ________ $2.19 Cost per portion = $2.19 ÷ 25 = $.088 Selling Price 1. Factor Method : Example : 3.3 x $ .088 = $ .29/portion 2. Prime Cost Method : 3. Cost of Profit Pricing Method : Recipe Costing Menu Item: Baked Acorn Squash Total Yield: 100 servings Portion size: 1/2 squash Acorn Squash 50 lb Butter 1 lb Salt 2 tbsp Brown Sugar 1 1/2 lb Ingredient Quantity Purchase unit cost ($) Ingredient cost ($) Acorn Squash 50 lb $24.50 case 1case = 12 lb Need 5 cases $122.50 Butter 1 lb $48.00/30 lb $1.60/lb $1.60 Salt 1.25 oz $4.25/25 lb $.17/lb $.01/oz $.01 Brown Sugar 1.5 lb $23.75/25 lb $.95/lb $1.43 Baked Acorn Squash Total Recipe Cost: $125.54 Number of Portions: 100 Cost per Portion: $1.26...
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