Complete the costing and submit it. Make sure that the costing is clear and descriptive. You are not required to use any particular source for your prices, so feel free to use the Purchase Forms, the internet, your local grocer, whatever.

Recipe Costing Form Date: Menu Item: Gratin Dauphinoise Number of Portions: 16 Portion Size: 4 oz Cost per Portion: Food Cost: Selling Price: TOTAL QTY TO PURCHASE COST ORIGINAL RECIPE AS PURCHASED COST REVISED QTY (REV QTY + Y% = APQ) (APQ X APC APC Purchasing APC Purchasing Ingredient: Qty Total Item Unit Unit Yield % APQ UNIT* (Bulk) (Unit) UNIT* Revised Qty UNIT* Cost Russet Potatoes, peeled, sliced 3# Whole Butter IT Salt & White Pepper To taste Nutmeg 1/4 t Gruyere, grated 8 OZ. Half-and-half 24 fl. Oz. Egg yolks 3 ct Total Recipe Cost