COSTING OF STANDARD RECIPES by laurenb

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									                           COSTING OF STANDARD RECIPES
                                    NUTR 3502

Instructions: Use the example provided to cost out the following standard recipe.

Example:
Item: Ragout of Lamb                                             Standard Recipe No. 25
Yield: 13 portions                                               Cost per Portion: $1.47
Size of Portion: 4 oz. meat; 9 oz. total
Ingredients                                  Quantity     Market Price     Extension(Cost)

Lamb(3/4 in. pieces)                          6 lbs.       $2.85 per lb.    $17.10_______
Roux: butter                                  8 oz.         2.25 per lb.       1.125______
       Flour                                  8oz.            .19 per lb.        .095______
Lamb stock (bones)                            1 lb. 12 oz.   no charge            -________
Carrots (1/2 in. slices)                      12 oz.           .25 per lb        .188______
Celery (1/2 in. slices)                        12 oz.          .32 per lb        .24_______
Onions ( ½ in. slices)                         12 oz.          .50 per lb       .375______
                                                                 Total Cost $19.123
                                                           Cost per Portion $ 1.471 or $1.47



Problem:

Item: Roast Carre of Lamb                                         Standard Recipe No. 26
Yield: 50 portions                                                Cost per Portion:
Size of Portion: 1 rib chop

Ingredients                                Quantity      Market Price      Extension(Cost)

Lamb racks                                 50 lbs.        $4.69 per lb._______________ _
Salt                                       2 oz.             .015 per oz._____________ _
White pepper                               ½ oz.            .18 per oz.______________ _
Carrots                                    1½lbs.           .28 per oz.______________ _
Celery                                     10 oz.            .016 per oz.____________ __
Onions                                     2 lbs.            .20 per lb. _______________
Brown stock                                1 gal.              n/c______       _________
Red wine                                   1 pt.           6.50 per gal. ______ ____ ____
Cornstarch                                 2 oz.             .03 per oz.________ ___ ___
Rosemary                                   ½ oz.             .44 per oz.__________ ____

								
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