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  • (20 Points X 2 Items) Price List: Food Costing Drill

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    Erica May Fajardo Delacruz
    608 views3 pages
    This document contains a food costing drill calculating the costs of two recipes: roasted cabbage and glazed pork chops. It provides the standard recipes, including ingredients and quantities, as well as a price list for purchasing the ingredients. The cost per portion is calculated for each recipe by determining the ingredient costs based on the unit price and multiplying by the quantity used. The total recipe cost and cost per portion are reported.

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    01_Laboratory_Worksheet_25 copy

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    This document contains a food costing drill calculating the costs of two recipes: roasted cabbage and glazed pork chops. It provides the standard recipes, including ingredients and quantities, as well as a price list for purchasing the ingredients. The cost per portion is calculated for each recipe by determining the ingredient costs based on the unit price and multiplying by the quantity used. The total recipe cost and cost per portion are reported.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    608 views3 pages

    (20 Points X 2 Items) Price List: Food Costing Drill

    Uploaded by

    Erica May Fajardo Delacruz
    This document contains a food costing drill calculating the costs of two recipes: roasted cabbage and glazed pork chops. It provides the standard recipes, including ingredients and quantities, as well as a price list for purchasing the ingredients. The cost per portion is calculated for each recipe by determining the ingredient costs based on the unit price and multiplying by the quantity used. The total recipe cost and cost per portion are reported.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    TH1901

    Name: Dela Cruz Erica May F. Date: 099”

    Food Costing Drill


    Calculate for the food costs using the Recipe Cost sheet. Refer to the price list and standard recipes below.
    (20 points x 2 items)

    PRICE LIST
    Olive Oil Php 150.00/250 mL Pork Chops Php 240.00/4 pcs.
    Cabbage Php 105.00/kg Sugar Php 25.00/500 g
    Pepper Flakes Php 71.00/200 g Mustard Php 76.50/200 mL
    Garlic powder Php 15.75/50 g Lemon Php 100.00/5 pcs.
    Prices retrieved from www.waltermartdeliver.com.ph/shop on
    September 3, 2019
    Roasted Cabbage Portions: 4
    Ingredients:
    Olive Oil 30 mL
    Cabbage 600 g
    Pepper Flakes 40 g
    Garlic powder 40 g

    Glazed Pork Chops Portions: 2


    Ingredients:
    Pork Chops 2 pcs.
    Sugar 30 g
    Mustard 45 mL
    Lemon ¼ pc.

    Recipe Title: No. of Portions:


    (1 pt.) (1 pt.)
    Ingredients Quantity Unit of measure Unit price Ingredient cost
    (4 pts.) (4 pts.) Weight Volume Count (4 pts.) (4 pts.)
    Olive Oil 30 ml Php150/250ml Php18.00
    Cabbage 600 g Php105/1kg Php63
    Pepper Flakes 40 g Php71/200g Php14
    Garlic Powder 40 g Php15.75/50g Php13

    Total Recipe Cost (1 pt.) Php108.00

    01 Laboratory Worksheet 2 *Property of STI


    Page 1 of 2
    TH1901

    Cost per Portion (1 pt.) Php27.00

    01 Laboratory Worksheet 2 *Property of STI


    Page 2 of 2
    TH1901

    Recipe Title: No. of Portions:


    (1 pt.) (1 pt.)
    Ingredients Quantity Unit of measure Unit price Ingredient cost
    (4 pts.) (4 pts.) Weight Volume Count (4 pts.) (4 pts.)
    Pork Chops 2 pc Php240.00/4pcs Php120.00
    Sugar 30 g Php25.00/500g Php2.00
    Mustard 45 ml Php75.50/200ml Php17.00
    Lemon 1/4 pc Php100.00/5pc Php5.00

    Total Recipe Cost (1 pt.) Php144.00


    Cost per Portion(1 pt.) Php72.00

    01 Laboratory Worksheet 2 *Property of STI


    Page 3 of 2

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