7. For the following recipe, determine the cost of each ingredient, the total recipe cost, the cost per portion, and the food cost percent. Use the information from The Book of Yields in Appendix V as necessary. Use the cost per portion from the recipe in practice problem 6 as the AP cost for the pie dough in this recipe. REC PE COSTING FORM Menu item Apple Crumb Pie Number of portions 8 Cost per portion RECIPE QUANTITY Ingredient Apples, Macintosh (1 ca-6 oz) Apples, Granny Smith (1 ea-6 oz) Sugar, granulated (1 bag - 5 #) Lemon juice Flour, all-purpose (1 bag = 25 #) Cinnamon, ground (1 jar = 16 oz) Crumb topping Pie dough Quantity 2 ea 2 ea 6 oz IT 1 oz 21 2C 10 oz Selling price REVISED RECIPE QUANTITY ON PURCHASING UNIT) Revised Quantity $3.25 QUANTITY TO PURCHASE Yieli AP Quantity Date Size Food cost % TO TAL COST AP Cost $1.10/# $1.08/# $3.06/bag $0.40/ea $7.75/bag $5.28/jar $0.75 /cup TOTAL RECIPE COST Ingredient Cost

For the following recipe, determine the cost of each ingredient, the total recipe cost, the cost per portion, and the food cost percent. Use the information from The Book of Yields in Appendix V as necessary. Use the cost per portion from the recipe in practice problem 6 as the AP cost for the pie dough in this recipe. RECPE COSTNG FORM Menu item Apple Crumb Pic Date Number of portions Size Cost per portion Selling price $3.25 Food cos%