Complete the recipe costing sheet below. Use the food cost percent method to calculate the selling price. Recipe: T-Bone Steak with Shallot-Herb Butter (entre) No. of portions: 10 Cost per portion: $ Number Ingredient T-bone steak, preportioned, 12 oz size Butter Parsley Salt Shallot, minced 1 oz Black pepper, ground Total Recipe (EP) Quantity Cost 10 each (120 oz) per Portion 8 oz 1 Tbsp 1 tsp 1/2 tsp % Yield Percent AP Cost Number 100% 73.43 % 75 % 100% Total with Spice Factor Adjustment 100% % True Cost per Portion (Q factor adjusted) FC%: 31.86 $ 4.97 /lb $69.36 36 lb $ 1.18 /lb Spice Factor: 3.76% Q Factor: $ 1.64 Selling Price: $ Number Converted AP Cost $ Number /OZ $ Number /OZ /OZ Spice Factor X Spice Factor X Number Spice Factor X EP Cost Extended Cost Number /OZ $ Number /OZ /OZ $ Number Number $ Number X $ Number $ Number Number $ Number $ Number $ Number $ Number $ Number

Complete the recipe costing sheet below. Use the food cost percent method to calculate the selling price