We think you have liked this presentation. If you wish to download it, please recommend it to your friends in any social system. Share buttons are a little bit lower. Thank you!
Presentation is loading. Please wait.
Published byEverett Dossett
Modified over 2 years ago
Figuring Food Cost
BI + P – EI / SALES = Food Cost What you need to know BI – Beginning Inventory P – Purchases EI – Ending Inventory Sales
BI + P – EI / SALES = Food Cost Beginning Inventory- Last week $ Sales – ($1560) Ending Inventory – This week $ Purchases – (Invoices)
Items to Memorize 3 teaspoons = 1 Tablespoon 2 Tablespoons = 1 ounce 8 ounces = 1 Cup 2 Cup = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon 128 ounces = 1 gallon
Step 1- Find the Yield Determine Yield of recipe (How Much Does it make) EX. Chicken Noodle Soup Servings 8 (8 oz) 8 X 8 = 64 ounces
Step 2- Determine New Yield Determine Yield Needed for New Recipe Ex- Party for 128 people with 5 oz portions 128 oz * 5 = 640 oz
Step 3- Conversion Factor Find conversion factor Conversion factor = New/Old 640/64 or 10
Step 4- Multiply Multiply ALL ingredients by conversion factor
Chicken Soup Yield 64 oz 4 qtChicken Stock 1 lbOnion 8 ozCarrot 8 oz Celery 1 lbNoodles
Converted Recipe Yield 640 oz 40 qtChicken Stock 10 lbOnion 80 ozCarrot 80 oz Celery 10 lbNoodles
I need 2 ounces per plate for 96 plates Red Pepper Coulis Yield = 1 qt 3 lbred onion 4 oz onion chopped 2 eagarlic cloves ¼ eajalepeno 2 TOlive Oil 1.5 ptchicken stock 2 TBalsamic Vinegar ½ tSalt Pinchblack pepper
I want to make this at home, I only need 1 cup Cider Sauce Yield = 1 qt 1 qtapple cider 3 ozcider vinegar 1 ptchicken stock ¼ tsalt ¼ tpepper 1.5 lbapples
RECIPE STANDARDIZATION. Goals To focus on: l Developing Standardized Recipes l Standardized Recipe Formats l Weights and Measures l Recipe Standardization.
Introduction to Food & Beverage Management Culinary Math: Measurement.
Culinary Math 101 Lets Play Put the following in order n Cup n Teaspoon n Tablespoon n Quart n Pint n Gallon n Ounce n Pinch.
Introduction to Food & Beverage Management Culinary Math: Fractions & Decimals.
Foods I Unit 4: Measuring/Abbreviations/Equivalents Most ingredients are measured by volume, which means the amount of space an ingredient takes up.
Relationship of Liquid Measurements By Anne Reed.
Part of the Whole Conversions The cost is in the sauce Reva –“new” Wield the.
FOODS MEASUREMENTS. ABBREVIATIONS tsp- teaspoon Tbsp.- Tablespoon C.- cup oz.- ounce pt.- pint qt.- quart gal- gallon F- degrees Fahrenheit.
Measurements. Abbreviations T or tbsp = Tablespoon t or tsp = teaspoon c = cup pt = pint qt = quart gal = gallon oz = ounce lb = pound.
Culinary Math 101. Lets Play Put the following in order from least to most Cup Teaspoon Tablespoon Quart Pint Gallon Ounce Pinch.
© 2006, Pearson Education, Upper Saddle River, NJ All Rights Reserved. American Culinary Federation: Culinary Fundamentals. Unit 6: Recipes and.
Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking.
Abbreviations tsp- teaspoon Tbsp.- Tablespoon C.- cup oz.- ounce pt.- pint qt.- quart gal- gallon F- degrees Fahrenheit.
1 Gallon. 1 Quart There are 4 quarts in a gallon. Each quart is ¼ of a gallon.
Unit Conversions use fractions/ratios to change the units of measurement We “cross-cancel” units Units are common factors on top and bottom Use Formula.
CUSTOMARY UNITS January 15, VOCABULARY Customary units- the units of length most often used in the united states. Ex: inch, foot Capacity- is.
Changing Units in the Customary System. Strategy When converting from a large unit to a small unit, multiply by the conversion factor. When converting.
Uses and Limitations of Recipes Food Products are not uniform Kitchens do not have same equipment Impossible to give instructions for many processes.
Using Standardized Recipes Chapter 5 Pages Ms. Pietraszewski.
Kitchen Math & Measurements. ©2002 Learning Zone Express2 Quesadillas (Serves per person) 8 flour tortillas 1 cup grated cheese 1.Heat a frying.
Recipe Measurement and Conversion Adjusting a Recipe to fit your needs.
OH 7-1 Controlling Food Cost in Production Controlling Foodservice Costs 7 OH 7-1.
Standards of Measurement Students. Standards of Measurement A.Abbreviations 1.T or Tbsp 2.t or tsp 3.C or c 4.pt 5.qt 6.Gal 7.oz 8.lb 9.f.g. 10. Doz 11.
Figure this… 1.You have 3 large boxes 2.Inside each is one medium box 3.Inside each medium box are 2 smaller boxes 4.Inside each of the smaller boxes are.
Culinary Foundations I. Section Objectives Upon completing this section, you should be able to: Define and apply the concept of mise en place Demonstrate.
FOOD LAB MANAGEMENT UNIT Equivalents and Doubling and Halving.
Planning a Menu What are demographics Why do people go out to eat? How does this influence your demographic circle? Types of menus 4 Categories of Items.
Abbreviations and Equivalents Foods and Nutrition Mrs. Halverson 2013.
Calculating Food Costs CA-ICA-5c: Identify procedures used to calculate the cost of a standardized recipe and cost per portion and perform calculations.
Recipe Math Flash. Blank next Conversion factor (CF)= 1.
Professional Kitchen Management CHAPTER 6 Kitchen Managers Require Standard Recipes.
M EASURING, S CALING, & R EADING A R ECIPE. Measuring accurately is probably the most important cooking skill in the kitchen. Home Economists in test.
Reading Recipes Recipe- a list of ingredients and directions for preparing a specific food.
Conversions Part of the whole The cost is in the sauce Reva –“new” Wield the.
1 Customary Units of Capacity and Weight. 2 Customary Units of Capacity The most commonly used customary units of capacity are the ounce, cup, pint, quart,
Measuring & Changing Yields Foods I. Grandma’s Oatmeal Cookies 4 handfuls brown sugar 1 coffee cup lard about ½ coffee cup buttermilk 1 dash vanilla 8.
North Carolina Department of Public Instruction Safe and Healthy Schools Support Division Child Nutrition Services Section September 2013 USDA is an equal.
16 ounces = 1 pound 2000 lbs = 1 ton 5 x 16 = oz + 6 oz = 86 oz.
BASIC KITCHEN MATH RECIPE CONVERSION TRAINING FOR FOOD SERVICES STAFF.
5-4 Measurement and Conversions Units used for measuring length A.) English System 1.) Inch- give an example of something that is about an inch long 2.)
Apothecary Measurement and Conversion. 1. Perform the conversion.
Kitchen Economics 101 Prepared by the ProStart Team National Restaurant Association Solutions.
Volume T = Tablespoon or tablespoon t = teaspoon c = cup fl oz = fluid ounce pt = pint qt = quart gal = gallon Weight oz = ounce lb = pound Count doz =
Costs of a Food service Operation. Expenses Labor Total cost of labor employed in the establishment.
Food Cost Food Cost Percentages. Determines if menu price and costs for each item are in line Can be figured two ways Percentage = food cost menu price.
Chapter 13 Getting Started in the Kitchen Part 2 The Management of Food.
112 inches (in) = 1 foot (ft) 336 inches = 1 yard (yd) 55,280 feet = 1 mile (mi)
Converting Measurements CA-ICA-8c: Demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or decrease.
© 2017 SlidePlayer.com Inc. All rights reserved.