Practicing Exercise Recipe Costing

The Exercise You are given a recipe below (see excel template) and an ingredient list (see table 1), which include: the quantities required, the purchasing unit, unit price and any special notes. Considering this recipe yields 4 portions and the standard FC% should be 25%, you must:

a. Cost the Total Recipe, b. Cost for One Portion of the Recipe c. Determine the Selling Price.

Table 1 - Ingredients List List of Ingredients AP$ Cost AP Unit Pork shoulder trimmed dice large $2.89 450gr package Onion, cooking small dice $21.00 21kg/case Oil vegetable $9.00 3lt gallon Garlic minced $0.06 12 cloves (ea) Tomato paste $5.24 2.62lt /can Paprika Hungarian $6.81 454gr package Caraway seeds $6.81 454gr package Tomato canned plum small dice $1.56 750gr package Demi-Glace sauce, conc. $49.40 5lt gallon Salt Kosher $3.30 1kg package White pepper ground $13.62 454gr package

You can also find the template below in Excel File format. You are more than welcome to use excel if youd prefer. Otherwise, please fill the information the exercise requires in the blanks, below.

DISH NAME Hungarian Pork Paprikash DATE

# PORTIONS SALE PRICE (Menu) $ COST PER RECIPE COST % (Actual) COST PER PORTION CM $ (Individual) STANDARD COST % CM % (Individual) SUGGESTED SALE $ EP = Edible Portion After Trim AP$ = As Purchased cost EP$ = Edible Portion Cost Recipe Quantity

(EP) Yield Costing As Purchased Data (imported from price list) Ingredient / Product Name Qty. Unit Trim Y% EP$ Recipe AP Unit AP$/ Unit Pork shoulder trimmed dice large 450 g 0 100% kg Onion, cooking small dice 90 g 0 100% kg Oil vegetable 60 ml 0 100% lt Garlic minced 4 ea 0 100% ea Tomato paste 25 ml 0 100% lt Paprika Hungarian 20 g 0 100% g Caraway seeds 2 g 0 100% g Tomato canned plum small dice 750 g 0 100% g Demi-Glace sauce, conc. 500 ml 0 100% lt Salt Kosher 3 g 0 100% kg White pepper ground 3 g 0 100% g

TOTAL COST FOR THE RECIPE

$ -