DETERMINE PRELIMINARY COST PER PORTION: STEP 4. Using a separate CIA Recipe Costing ? orm for each recipe, transcribe your standardized recipe ingredients, quantities, and units into the columns under the title Recipe Quantity. STEP 5: Using either of the two yield resources from the Moodle site, determine the yield percentage of each menu item and put the yield percentage into the single column identified as Yield%. (You may also use the Book of Yields, if you have one.) STEP 6: Using the three price sheets from the Moodle site, determine the AP Cost of each menu item. Put the cost, number, and unit for each recipe item into the correct column. (If an ingredient cannot be found on the price sheets, simply google search for a source and price.) STEP 7: As soon as you enter the unit into the cell under AP Cost, the unit cell under the Revised Recipe Quantity will populate with the same unit as the unit cell under AP Cost. Now, you need to convert your recipe quantity to the same units as the AP Cost unit. (For example, if you have to purchase in pounds, but your recipe calls for ounces, you need to convert the ounces to pounds.) Revise all of your recipe quantities to the same units as the AP Cost quantities. If you have any trouble completing the costing sheet, , lease see someone in the tutoring center. This is the same form you will use in upcoming classes and you will - need to know how to use it