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