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 3 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
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.
Culinary Math 101. Lets Play Put the following in order from least to most Cup Teaspoon Tablespoon Quart Pint Gallon Ounce Pinch.
Unit 6: Recipes and Food Cost
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.
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
© 2017 SlidePlayer.com Inc. All rights reserved.