One menu costing sheet entering INGREDIENT QUANTITIES, YIELD PEECENTAGES, and AP COSTS

iled Trout with Caper Butter ons: 16 rtion: FC%: Recipe (EP) Yield % (from AP Cost (from Quantity kitchen tests) invoice) (from recipe) ut, 80 oz 61% $2.85/# 1 # 100% $80 for 36/1 # 1 100% $62 for 4C 24/14 oz h 3 oz 48% $0.59/bun 1 oz 100% $0.49 per lemon Tbsp 100% $12.20 for 36/3 # $6.48/# er, tsp 100% EP Quantities, Yield Percentages, and AP Costs plest of cases, cost per weight (or per volume) the total weight of the ingredient "pack." Mather