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A. Find the unit cost for each item Item A.P. Package Cost Unit Cost Ripe Mango Crate (10kg) PhP 800.00 /k Oil Gallon 120.00 /c

A. Find the unit cost for each item

Item A.P. Package Cost Unit Cost
Ripe Mango Crate (10kg) PhP 800.00 /k
Oil Gallon 120.00 /c
Rice Cavan 1,200.00 /k
Soy Sauce Gallon 48.00 /oz
Tea box/25 56.00 /pc
Egg Tray 68.00 /pc
Flour Bag ( 100kg) 760.00 /k
Honey box/24 bottles 1,800.00 /bottle
Juice box/6 pc gal 588.00 /pc gal
Tomato sauce box/48 # 303 576.00 /c

B. Recipe Costing

Determine the cost per ingredient used in the recipes, the total recipe cost and the cost per portion per serving.

Recipe Costing Form

Menu Item: Potato Salad

Total Yield: 12 quarts

Date:

Serving Size: 1/2 c per serving

Ingredients Edible Portion Price Yield % Recipe Cost
Measure Weight AP Cost E. P cost
Potatoes 10 k Php 30/k 85%
Vinegar, cider 1 c 1 c 85/L
Sugar, refined 1c 1c 25/k
Salt 1/2c 1/2c 16/k
Celery, diced 1/4c 1/4c 60/k 80%
Onion, diced 1/4c 1/4c 45/k 92%
Bacon, crisp, chopped coarsely 1/2K 135/k
Mayonnaise 1/2gal 1/2gal 320/gal

Total Recipe Cost _____________________________

Number of Portions per serving_______________

Cost per Portion/serving_______________________

Note:

1. All measures or weight of solid ingredients should be converted first into grams then into kilograms if necessary, to facilitate the computation.

2. All measures of liquid ingredients should be converted first into milliliters then into liters if necessary, to facilitate the computation

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