Question 1:

To determine a selling price of a recipe or a dish, the first task is to calculate its cost. When making multiple portions of food and using ingredients in many different quantities, it is important to be able to calculate ingredient costs accurately.

The costs for making 8 portions of gnoise sponge are shown above. Now calculate the cost of making 12 portions of gnoise sponge using the table below. Show the working below the table.

[5 Marks]

Ingredient	Quantity required	Unit of Purchase	Unit Cost	Recipe Cost
Eggs	4	30	$6.00
Caster Sugar(g)	100	1000	$2.50
Soft Flour(g)	100	1000	$1.20
Butter(g)	50	1000	$4.00
			Total Cost
			Cost per portion