FOOD COST FORM Menu Item: Number of Portions: Chinese Beef Stir Fry 35 Date: Size: 10...

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FOOD COST FORM Menu Item: Number of Portions: Chinese Beef Stir Fry 35 Date: Size: 10 oz Cost per Portion: Selling Pric FC %: Ingredients Recipe Quantity (EP) Volume Cost Total Count APC / Unit Yield % EPC / Unit Cost Weight Beef top round 15 lbs Broccoli Florets 10 lbs Carrots sliced 1/4 in 3 lbs Onions sliced 2 lbs Chives fresh chopped 6 oz Chinese five spice po 1.2 oz Vegetable oil 6 fl oz Hoisin Sauce 12 fl oz Chicken base Change 2 qt chicken stock to base 1 tsp for every 8 fl oz = tsp OZ = 72 tsp = 16 oz base 1 tsp base = # of tsp x OZ = weight of base needed TOTAL RECIPE COST FOOD COST FORM Menu Item: Number of Portions: Chinese Beef Stir Fry 35 Date: Size: 10 oz Cost per Portion: Selling Pric FC %: Ingredients Recipe Quantity (EP) Volume Cost Total Count APC / Unit Yield % EPC / Unit Cost Weight Beef top round 15 lbs Broccoli Florets 10 lbs Carrots sliced 1/4 in 3 lbs Onions sliced 2 lbs Chives fresh chopped 6 oz Chinese five spice po 1.2 oz Vegetable oil 6 fl oz Hoisin Sauce 12 fl oz Chicken base Change 2 qt chicken stock to base 1 tsp for every 8 fl oz = tsp OZ = 72 tsp = 16 oz base 1 tsp base = # of tsp x OZ = weight of base needed TOTAL RECIPE COST