calculating recipes cost Flashcards
how to control portions?
purchase items according to standard specs, follow standard recipes, use portioning tools
1 gallon is __ quarts, or ___ oz
4; 128
1 quart is __ pints or ___ oz
2; 32
1 pint is __ cups and __ ounces
2; 16
1 cup is ___ tbsp or ___ oz
16; 8
1 tbsp is __ tsp or __ fluid oz
3; 1/2
1 pound is ___ oz
16
1 oz is __ fl oz
1/2
desired yield / original yield =
RCF
multiply all ingredients by RCF to get:
new amounts for ingredients
what are ways to convert?
between vol and wt, between count and wt/vol, between US and metric
how to convert vol to wt?
set vol-measuring device on scale, set tare wt, fill measuring device, check and record
how convert count to wt?
place vol-measuring device onto scale, set tare wt, place ingredient into measuring device, record count and wt
how to convert oz to pound?
x 28.35
convert fluid oz to mL:
multiply by 29.58
what info you need to cost a dish?
purchases, current cost from invoices/statements, how prepared, cost each ingredient, amount each ingredient, total recipe cost (add up all ingredients)
price of ingredient =
unit cost/unit wt x amount needed
cost of each individual item is:
unit cost
cost you paid for the item is:
as purchased price
recipe cost determines:
portion costs, menu prices
