DETERMINE PRELIMINARY COST PER PORTION. STEP 4: Using a separate C.A Recipe Costing Form for each recipe, transcribe your standardized recipe ingredients, quantities and nit into the comun.ns under the title Recipe Quantity. STEP 5: Using either of the to yien re ources from the Moodle site determine the yie a percentage of each menu item and put the yield percentage into the s'nyle col un identified as Yield/ (.o may also use the Book of Y elds, if you have one., STEP 5: Using the three price sheets from the Moodle site determine the AP Cost of each menu item rut 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 /: 's soon as you enter the unit into the ceil under AP Cost, the unit cell under the Revised Recipe Quantity will populate with the same unit as the unit ceil under A.' Cost. . Ow, you need to convert your recipe quantity to the same units as the Ar 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 Ar Lost quantities. I you have any trouble completing the costing sheet, please see someone in the tutoring cente this is thea...e for.nou will use.n upcoming jesses and you will need to ..now how to use it