This document provides information on standardizing recipes including standard recipes, specifications, yields, and portion sizes. It also discusses how to compute the selling price of foods using mark-up factor and cost percentage methods. Key terms and common abbreviations used in recipes are defined. The document includes a sample recipe for French macaroons with buttercream filling that lists ingredients, specifications, costs, and yields 136 pieces.
This document provides information on standardizing recipes including standard recipes, specifications, yields, and portion sizes. It also discusses how to compute the selling price of foods using mark-up factor and cost percentage methods. Key terms and common abbreviations used in recipes are defined. The document includes a sample recipe for French macaroons with buttercream filling that lists ingredients, specifications, costs, and yields 136 pieces.
Original Description:
ESSENTIAL ELEMENTS IN DOVETAILING THE ACTIVITIES IN THIS LABORATORIES MANUAL
This document provides information on standardizing recipes including standard recipes, specifications, yields, and portion sizes. It also discusses how to compute the selling price of foods using mark-up factor and cost percentage methods. Key terms and common abbreviations used in recipes are defined. The document includes a sample recipe for French macaroons with buttercream filling that lists ingredients, specifications, costs, and yields 136 pieces.
This document provides information on standardizing recipes including standard recipes, specifications, yields, and portion sizes. It also discusses how to compute the selling price of foods using mark-up factor and cost percentage methods. Key terms and common abbreviations used in recipes are defined. The document includes a sample recipe for French macaroons with buttercream filling that lists ingredients, specifications, costs, and yields 136 pieces.
Download as PPTX, PDF, TXT or read online from Scribd
Download as pptx, pdf, or txt
You are on page 1of 11
ESSENTIAL ELEMENTS IN DOVETAILING THE
ACTIVITIES IN THIS LABORATORIES MANUAL
Standard Recipe • – is a tested recipe and is the first step to determine the right quality and quantity of the recipes of food according to appearance, texture and taste with the exact yield and size per portion. Another advantage is for ease in costing STANDARD SPECIFICATION • In purchasing ingredients guarantees consistent appearance, taste and texture. Specification gives information about the commodities to be bought. STANDARD YIELD • Is achieving the right amount or number of serving the product that has been tasted and cooked. The standard yield is based on the portion size per serving. STANDARD POTION SIZE • Is the weight or measure per portion during preparation. This is very useful in attaining the exact amount or number of serving per recipe. FRENCH MACAROON WITH BUTTER CREAM FILLING
YIELD 136 pieces or 68 pcs, sandwich
Food Cost per piece: 1.86 or P3.73 per sandwich Selling Price Per sandwich P 8.58/SANDWICH QUANTIT INGREDIENTS SPECIFICATION UNIT TOTAL Y COST COST 170 Almond Killion Amond nuts P112.50/ meal/flour powder 250 g 150 Granulated sugar Victoria refined Sugar P25.00/5 00 g 4 PCS OR Egg whites Market Fresh whole P5.00/pc 280 g medium chicken egg s 100 g Butter Magnolia butterlicious P52.00/2 00G 375 g Confectioners Peotraco confectioner P40.00/4 Sugar sugar 50 g 7.5 ml Vanilla McCornic Vanilla P28.00/ 20 ml HOW TO COMPUTE THE SELLING PRICE USING TWO METHODS • A. Mark-up Factor Methods . To determine a product`s selling price using the mark up method, the total cost of producing a product on a per unit basis must be known.
• Selling Price = Total Cost per item x 1 + Mark-
up Percent) B- Cost Percentage • Mark – up method using a formula: Identify the food cost (FC) desired. Whether 40%FC? 50% FC 60% FC or 70% FC. There should be a multiplier factor: Having 100% divided by 60% food cost as an example 100%/60% Food Cost (FC) gives multiplier factor 1.666 or 1.67. • Selling Price = Cost Percentage X Multiplier Factor QUANTIFICATION • Is the portion of food served to a guest or known as size preserving is often hidden within a recipe and not readily available COMMONLY USED ABBREVIATION cm = centimeter gr = gram gl = gallon (US) cu = cubic L. = liter oz. ounce yd. yard ft. = foot in. = inch lb. = pound Qt. = quart kg. = kilogram m. = meter std. = standard US = United State
The Garlic Miracle - Discover The Amazing Health, Beauty, & Detox Benefits of This Powerful Herb (Garlic - Herbal Remedies - Herbs - Natural Cures - Home Remedies)