You must submit a final copy of your recipe to reflect the feedback given by colleagues or assessor. SITHKOP012 - Develop recipes for special dietary requirements Instruction-Recipe Costing Template The white areas The white areas are where you need to enter information. The blue areas The blue areas are protected, and some of them contain excel formulas. DO NOT EDIT. The Green areas The green areas are protected, and some of them contain excel formulas. DO NOT EDIT. Terms used in this tool: Unit The measurement used in the recipe for production. Kg or litre AP$/Unit As purchased cost per ingredient unit listed to the right under the unit column. Yield % During production certain items incur a lose (waste) this reflects the usable portion that remains. Please refer to the table of common yields. EP$/Unit Edible purchase cost per ingredient unit as reflected after calculations of yields. Food Cost % Food Cost % Budget is your budgeted food cost % Food Cost % Actual Food Cost % Actual is the food cost % for this recipe. Change the Selling Price or ingredient costings and this % will change. EP Edible Portion after Trim AP$ As Purchased cost (out of