Menu Item Total Yield RECIPE COSTING FORM Beef Stew Date 200 fl. oz. Portion Size 8 fl. oz. INGREDIENT Beef, cubee Corn oil Flour Beef stock Carroto, dicod Potatoes, diced Onions Salt COST QUANTITY Yield A.P. (S) $3.60/lb. 3 Tbsp 6.781al 13 oz. 13.50/50 lb. 2 t. 2.50lgal 1 lb. 50/b. 32% 2 lb .41/lb. B0% 2 15gch. TE RECIPE COST EP (S) $3.00 $21.60 0.4216 0.08 0.27/1b 0.09 0.621. 1.24 0.68/b. 0.68 0.65/b. 1.30 0.15ach 0.30 2. Using the results calculated in question 1, calculate the new recipe cost. 3. Using the information included in the original recipe, calculate the required ingredient quantities to produce a) 70 portions - 8 oz. each b) 120 portions - 4 oz. each c) 25 portions - 5 oz. each 4. Using the information included in the original recipe and the one obtained in question 2, determine the selling price for both if: a) A 28% food cost is desired b) A 32% food cost is desired 5. Taking into consideration the information included below, calculate both, cost of food sold ($) and cost of food percentage. a) Establishment A Beginning (Opening) Inventory - $2,408.90 Purchases - $6,578.85 Ending (Closing) Inventory - $1,304.56 Sales - $14,576.90 TOTAL RECIPE COST S Number of Portions Cost per Portion $ 25.22 25 1.009 The yield percentage is used to calculate the amount of waste that naturally occurs when cleaning. peeling and processing certain foods, Calculating and applying yield factors is beyond the scope of this text Questions . 1. Using the new quantities and prices included, calculate ingredient cost for the items listed below. Beef, cubes - 3.5 lb. $2.85 per lb. Vegetable oil - 3 oz. $4.60 per gal. Flour - 1 oz. $6.90 per 25 lb. bag Beef stock - 30 oz. $0.70 per qt. Carrots - 14 oz. $0.46 per lb. Yield 78% Potatoes - 26 oz. $0.51 per lb. - Yield 83% Onions - 1 ea. $0.25 each . b) Establishment B Beginning (Opening) Inventory - $5,376.92 Purchases - $22,139.57 Ending (Closing) Inventory - $4.134.78 Sales - $84,355.86 . . Menu Item Total Yield RECIPE COSTING FORM Beef Stew Date 200 fl. oz. Portion Size 8 fl. oz. INGREDIENT Beef, cubee Corn oil Flour Beef stock Carroto, dicod Potatoes, diced Onions Salt COST QUANTITY Yield A.P. (S) $3.60/lb. 3 Tbsp 6.781al 13 oz. 13.50/50 lb. 2 t. 2.50lgal 1 lb. 50/b. 32% 2 lb .41/lb. B0% 2 15gch. TE RECIPE COST EP (S) $3.00 $21.60 0.4216 0.08 0.27/1b 0.09 0.621. 1.24 0.68/b. 0.68 0.65/b. 1.30 0.15ach 0.30 2. Using the results calculated in question 1, calculate the new recipe cost. 3. Using the information included in the original recipe, calculate the required ingredient quantities to produce a) 70 portions - 8 oz. each b) 120 portions - 4 oz. each c) 25 portions - 5 oz. each 4. Using the information included in the original recipe and the one obtained in question 2, determine the selling price for both if: a) A 28% food cost is desired b) A 32% food cost is desired 5. Taking into consideration the information included below, calculate both, cost of food sold ($) and cost of food percentage. a) Establishment A Beginning (Opening) Inventory - $2,408.90 Purchases - $6,578.85 Ending (Closing) Inventory - $1,304.56 Sales - $14,576.90 TOTAL RECIPE COST S Number of Portions Cost per Portion $ 25.22 25 1.009 The yield percentage is used to calculate the amount of waste that naturally occurs when cleaning. peeling and processing certain foods, Calculating and applying yield factors is beyond the scope of this text Questions . 1. Using the new quantities and prices included, calculate ingredient cost for the items listed below. Beef, cubes - 3.5 lb. $2.85 per lb. Vegetable oil - 3 oz. $4.60 per gal. Flour - 1 oz. $6.90 per 25 lb. bag Beef stock - 30 oz. $0.70 per qt. Carrots - 14 oz. $0.46 per lb. Yield 78% Potatoes - 26 oz. $0.51 per lb. - Yield 83% Onions - 1 ea. $0.25 each . b) Establishment B Beginning (Opening) Inventory - $5,376.92 Purchases - $22,139.57 Ending (Closing) Inventory - $4.134.78 Sales - $84,355.86