Please fill out this sheet. This is a Food production and planning course-Food Cost AssignmentStep One: Choose one of our Recipes from our Soup Production Day.Step Two: Write down the list of Ingredients, include amount used in therecipe.Step Three: Research the cost of the AP (As Purchased) Cost of theingredient.Step Four: Apply the EP (Edible Portion) Cost calculation to thoseingredients where 100% of the ingredient is not used. (example: potatoesor onions that are peeled and 100% of the purchased amount is not used inthe recipe)Step Five: Calculate the Ingredient Cost for the amount of each ingredientis used in the recipe. Add up each Ingredient Cost to get a Total RecipeCost. Divide the Total Recipe Cost by the number of portions provided inthe recipe in the book.Step Six: Apply a Food Cost percentage of 33% to arrive at the Menu Pricefor each portion.Step Seven: Submit to your Chef Instructor a typewritten copy of your FoodCost/Menu Price analysis with a final menu price. Please show all workfrom each step of the exercise.

AutoSave Off )~ Cost Form Template - Auto Calc - a Search (Alt+Q) File Home Insert Page Layout Formulas Data Review View Help i PRODUCT NOTICE Excel hasn't been activated. To keep using Excel without interruption, activate before Monday, April 18, 2022. Activate C16 X V Pa D LU F H M 2 O Recipe: Consomme Q Factor: Student Name: Gianah Bynaum m No. of portions: Food Cost %: Cost per portion: #DIV/O! Selling Price: Ingredient Recipe (EP) Revised Yield AP Quantity AP Cost Converted AP Extended Cost Quantity Quantity Percentage Cost e.x. Flour, AP U 1.6875 # 100% 1.6875 Ibs $20.00 50 lbs $0.40 1b 0.68 Ground Chicken 5.00 OZ #DIV/O! O #DIV/O! 8 Medium Onion (halved) L.00 ea #DIV/O! 0 #DIV/O! Carrot peeled & chopped 1.00 ec #DIV/O!O #DIV/O! 10 celery stalk chopped 1.00 ea #DIV/O!|0 #DIV/O! 11 1clove garlic chopped 1.00 #DIV/O! #DIV/O! 12 2 sprigs tarragon 2.00 #DIV/O! O er #DIV/O! 13 5 sprigs flat leaf parsely 5.00 #DIV/O! O #DIV/O! 14 1 bay leaf 1.00 #DIV/O! O #DIV/O! O 15 cold water 8.00 U #DIV/O! #DIV/O! 16 egg whites 3.00 ea 10 Sheet1 EnterCHEF-1301 Fall 2020 Basic Food Preparation- Food Cost Assignment SIEILQIJEI Choose one of our Recipes from our Soup Production Day. $130M: Write down the list of Ingredients, include amount used in the recipe. Step Three: Research the cost of the AP (As Purchased) Cost of the ingredient. Stem-z Apply the EP (Edible Portion) Cost calculation to those ingredients where 100% of the ingredient is not used. (example: potatoes or onions that are peeled and 100% of the purchased amount is not used in the recipe) Step Five: Calculate the Ingredient Cost for the amount of each ingredient is used in the recipe. Add up each Ingredient Cost to get a Total Recipe Cost. Divide the Total Recipe Cost by the number of portions provided in the recipe in the book. 313;;ij Apply a Food Cost percentage of 33% to arrive at the Menu Price for each portion. Step Seven: Submit to your Chef Instructor a typewritten copy of your Food Cost/Menu Price analysis with a nal menu price. Please show all work from each step of the exercise. Due Date