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Culinary Costing for Students

This document provides instructions to convert a Denver omelet recipe that yields 2 omelets to a new yield of 5 omelets. It lists the old and new ingredient quantities and provides market prices to calculate the cost per portion. The summary is: 1) The recipe for Denver omelet is converted from a yield of 2 omelets to a new yield of 5 omelets. 2) The old and new ingredient quantities are provided to make the converted recipe. 3) Market prices are given to calculate the cost per portion of the converted recipe, which is ₱16.56.

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Bernadette Bartolome
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734 views2 pages

Culinary Costing for Students

This document provides instructions to convert a Denver omelet recipe that yields 2 omelets to a new yield of 5 omelets. It lists the old and new ingredient quantities and provides market prices to calculate the cost per portion. The summary is: 1) The recipe for Denver omelet is converted from a yield of 2 omelets to a new yield of 5 omelets. 2) The old and new ingredient quantities are provided to make the converted recipe. 3) Market prices are given to calculate the cost per portion of the converted recipe, which is ₱16.56.

Uploaded by

Bernadette Bartolome
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name: Mica R.

Repe Date: February 26, 2023


Score:

Recipe Conversion and Food


Costing
Instructions: Convert the recipe to the new yield, then calculate the food costs using the costing
form. Refer to the market prices given. Write your answers in the appropriate columns. (50 points)

DENVER OMELET
Yield: 2 omelets
Ingredients: Quantity
Eggs, beaten 4 pcs
Image source: https://images.app.goo.gl/bJT3qHMuV7C3opb2A
Vegetable oil 10 mL
White onion, diced 10 g
Green bell pepper, diced 10 g
Mushroom, sliced 8g
Bacon, diced 15 g
Cheese, grated 8g
Procedure:
1. Pan-fry bacon and set aside. In a similar pan, saute onion,
bell pepper, and mushroom. Set aside
2. Pour half of the egg into a hot skillet. Once the eggs are
almost cooked, put half the bacon, vegetables, and cheese
over the egg. Carefully fold over the eggs to cover the
filling.
3. Place the omelet on a plate. Repeat step 2 for the
remaining ingredients.
Recipe lifted and modified from https://www.thespruceeats.com/denver-omelet-4160677

Total of 10 points
New Yield: 5 Conversion Factor (3 pts) 2
Ingredients Old Quantity New Quantity (1 pt each)
Eggs 4 pcs 8pcs
Vegetable Oil 10 mL 20ml
White Onion 10 g 20g
Green bell pepper 10 g 20g
Mushroom 8g 16g
Bacon 15 g 30g
Cheese 8g 16g

Market list
Item Price Yield Percentage
Eggs P 99.75/dozen 95%
Vegetable Oil P 42.90/300 mL 100 %
White Onion P 21.25/250 g 95%
Green bell pepper P 45/250 g 90%
Mushroom P 42/198 g 100 %
Bacon P 148/200 g 100 %
Cheese P 69/165 g 100 %

Total of 40 points
*Use the new quantity for this costing. Round off prices and costs to the nearest hundredths.
Menu Item Denver Omelet
Number of Portions 5 Cost per Portion (3 pts) ₱16.56
Recipe Purchase Quantity and Cost
EP Quantity AP Cost Converted AP Cost EP Cost Item Cost
Ingredient Y%
(1 pt each) (1 pt each) (1 pt each) (1 pt each) (1 pt each)
Eggs 8pcs 95% ₱99.55/dozen ₱8.32/pc ₱7.89 ₱63.12
Vegetable Oil 20ml 100 % ₱42.90/300ml ₱0.14/ml ₱0.14 ₱2.80
White Onion 20g 95% ₱21.25/250g ₱0.09/g ₱0.09 ₱1.80
Green bell 20g ₱45/250g ₱0.18/g ₱0.16 ₱3.20
90%
pepper
Mushroom 16g 100 % ₱42/198g ₱0.21/g ₱0.21 ₱3.36
Bacon 30g 100 % ₱148/200g ₱0.06/g ₱0.06 ₱1.80
Cheese 16g 100 % ₱69/165g ₱0.42/g ₱0.42 ₱6.72

Recipe Cost: ₱82.80

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