FOOD COST FORM 2 Menu Item Ranch Dressing Number of Portions 2 Cost per portion Selling Price Food Cost 15 Ingredients Recipe Quantity (EP) Cost Total Weight Volume Count APC unit Yield EPG unit Cost 19. SOBV/pt 100 cups L Sour cream 2. Mayonnaise 1 cups $7.88/gal 100 3. Buttermilk Blo $0.63/pt 100 1 fl oz 50.18/ea 45 4. Lemon juice Tea = 3.5 oz 2 fl oz 100 5. Red wine vinegar $182/ 32 for 2 tsp $173/16 87 6. Garlic minced 1 cup = 4.6 OZ 3 tbsp $1.10/5 fl oz 100 7. Worcester shire sauce 1 tbsp 76 50.49/ bunch 8. Parsley minced 1 cup = 1 oz 1 bunch 0.33 lb 1 tbsp $2.25/1b 98 9. Chives, snipped 1 cup = 2.5 oz 1 tbsp $1.01/Ib 90 10. Shallots 1 tbsp 0.4 oz 1 tbsp $8.75/9 lb 100 11. Dijon mustard 1 cup 8.5 OZ 100 1 tsp $5.29/1b 12. Celery seed 1 cup = 4 oz TOTAL RECIPE COST CHAPTER PRACTICE Answers to odd-numbered questions may be found on page 251. Complete the following food cost forms to determine the total recipe cost, the cost per portion, and the selling price. FOOD COST FORM 2 Menu Item Ranch Dressing Number of Portions 2 Cost per portion Selling Price Food Cost 15 Ingredients Recipe Quantity (EP) Cost Total Weight Volume Count APC unit Yield EPG unit Cost 19. SOBV/pt 100 cups L Sour cream 2. Mayonnaise 1 cups $7.88/gal 100 3. Buttermilk Blo $0.63/pt 100 1 fl oz 50.18/ea 45 4. Lemon juice Tea = 3.5 oz 2 fl oz 100 5. Red wine vinegar $182/ 32 for 2 tsp $173/16 87 6. Garlic minced 1 cup = 4.6 OZ 3 tbsp $1.10/5 fl oz 100 7. Worcester shire sauce 1 tbsp 76 50.49/ bunch 8. Parsley minced 1 cup = 1 oz 1 bunch 0.33 lb 1 tbsp $2.25/1b 98 9. Chives, snipped 1 cup = 2.5 oz 1 tbsp $1.01/Ib 90 10. Shallots 1 tbsp 0.4 oz 1 tbsp $8.75/9 lb 100 11. Dijon mustard 1 cup 8.5 OZ 100 1 tsp $5.29/1b 12. Celery seed 1 cup = 4 oz TOTAL RECIPE COST CHAPTER PRACTICE Answers to odd-numbered questions may be found on page 251. Complete the following food cost forms to determine the total recipe cost, the cost per portion, and the selling price