Practicing Exercise Recipe Costing The Exercise... You are given a recipe below (see excel template) and an ingredient list (see table 1), which include: the quantities required, the purchasing unit, unit price and any special notes. Considering this recipe yields 4 portions and the standard FC% should be 25%, you must: a. Cost the Total Recipe, b. Cost for One Portion of the Recipe c. Determine the Selling Price. Table 1- Ingredients List List of Ingredients AP$ Cost AP Unit $2.89 Pork shoulder trimmed dice large 450gr package Onion, cooking small dice $21.00 21kg/case Oil vegetable $9.00 3lt gallon Garlic minced $0.06 12 cloves (ea) Tomato paste $5.24 2.62lt/can Paprika Hungarian $6.81 454gr package Caraway seeds $6.81 454gr package Tomato canned plum small dice $1.56 750gr package Demi-Glace sauce, conc. $49.40 5lt gallon Salt Kosher $3.30 $13.62 1kg package 454gr package White pepper ground You can also find the template below in Excel File format. You are more than welcome to use excel if you'd prefer. Otherwise, please fill the information the exercise requires in the blanks, below. DISH NAME Hungarian Pork Paprikash # DATE PORTIONS SALE PRICE (Menu) $ COST PER RECIPE COST % (Actual) COST PER PORTION CM $ (Individual) STANDARD COST % CM % (Individual) SUGGESTED SALE $ EP = Edible Portion After Trim AP$ = As Purchased cost EP$ = Edible Portion Cost Yield Costing Ingredient / Product Name Pork shoulder trimmed dice large Y% 100% 100% 100% Onion, cooking small dice Oil vegetable Garlic minced 100% Tomato paste 100% Paprika Hungarian 100% Caraway seeds 100% Tomato canned plum small dice 100% Demi-Glace sauce, conc. 100% Salt Kosher 100% White pepper ground 100% Add Ingredient Recipe Quantity (EP) Qty. Unit 450 g 90 60 4 25 20 2 750 500 3 0 3 g 0 TOTAL COST FOR THE RECIPE g ml E ea ml 0 00 00 00 00 00 ooo Trim 0 0 0 0 0 ml 0 0 EP$ Recipe $ As Purchased Data (imported from price list) AP Unit AP$/ Unit kg kg It ea It g g g It kg g CO Practicing Exercise Recipe Costing The Exercise... You are given a recipe below (see excel template) and an ingredient list (see table 1), which include: the quantities required, the purchasing unit, unit price and any special notes. Considering this recipe yields 4 portions and the standard FC% should be 25%, you must: a. Cost the Total Recipe, b. Cost for One Portion of the Recipe c. Determine the Selling Price. Table 1- Ingredients List List of Ingredients AP$ Cost AP Unit $2.89 Pork shoulder trimmed dice large 450gr package Onion, cooking small dice $21.00 21kg/case Oil vegetable $9.00 3lt gallon Garlic minced $0.06 12 cloves (ea) Tomato paste $5.24 2.62lt/can Paprika Hungarian $6.81 454gr package Caraway seeds $6.81 454gr package Tomato canned plum small dice $1.56 750gr package Demi-Glace sauce, conc. $49.40 5lt gallon Salt Kosher $3.30 $13.62 1kg package 454gr package White pepper ground You can also find the template below in Excel File format. You are more than welcome to use excel if you'd prefer. Otherwise, please fill the information the exercise requires in the blanks, below. DISH NAME Hungarian Pork Paprikash # DATE PORTIONS SALE PRICE (Menu) $ COST PER RECIPE COST % (Actual) COST PER PORTION CM $ (Individual) STANDARD COST % CM % (Individual) SUGGESTED SALE $ EP = Edible Portion After Trim AP$ = As Purchased cost EP$ = Edible Portion Cost Yield Costing Ingredient / Product Name Pork shoulder trimmed dice large Y% 100% 100% 100% Onion, cooking small dice Oil vegetable Garlic minced 100% Tomato paste 100% Paprika Hungarian 100% Caraway seeds 100% Tomato canned plum small dice 100% Demi-Glace sauce, conc. 100% Salt Kosher 100% White pepper ground 100% Add Ingredient Recipe Quantity (EP) Qty. Unit 450 g 90 60 4 25 20 2 750 500 3 0 3 g 0 TOTAL COST FOR THE RECIPE g ml E ea ml 0 00 00 00 00 00 ooo Trim 0 0 0 0 0 ml 0 0 EP$ Recipe $ As Purchased Data (imported from price list) AP Unit AP$/ Unit kg kg It ea It g g g It kg g CO