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Recipe Cost Calculation Guide

This document provides instructions and a template for students to calculate the costs of ingredients and determine menu prices for three recipes: an asparagus and sun-dried tomato salad, rosemary red potatoes, and a filet mignon with chive butter entree. Students are asked to list ingredients and costs, calculate total recipe costs before and after adding dried herbs and spices, determine portion costs, and use different pricing methods to establish menu prices for each item.

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Shane Brown
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1K views2 pages

Recipe Cost Calculation Guide

This document provides instructions and a template for students to calculate the costs of ingredients and determine menu prices for three recipes: an asparagus and sun-dried tomato salad, rosemary red potatoes, and a filet mignon with chive butter entree. Students are asked to list ingredients and costs, calculate total recipe costs before and after adding dried herbs and spices, determine portion costs, and use different pricing methods to establish menu prices for each item.

Uploaded by

Shane Brown
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Name ________________________________ Hr ___

Culinary Arts 1, ____/18 points possible


Recipe Cost Practice
Step 1:
Determine the total cost for each necessary ingredient
Remember, dried spices/herbs need only be marked as Part of 1% MU MU=Mark Up

Step 2:
Determine the total price for the entre (vegetable, starch, & protein combined)

Step 3:
Determine the menu price using each of the menu pricing techniques

Menu Item Asparagus and Sun-dried Tomato Salad


Number of Portions 8
Ingredients Ingredient Cost
Item Amount Unit Cost Total Cost
Asparagus 2 lb $3.15/ 16 oz
Garlic 2 T (1 oz) $1.99/ lb
Vegetable oil c $10.79/ 1 gal
Salt 3t N/A
Ground black pepper 2t N/A
Rosemary leaves 2T N/A
Thyme leaves 2T N/A
Sun dried tomatoes in oil 8 oz $4.99/ 7 oz
Shiitake mushrooms 4 oz $3.49/ 8 oz

Total Recipe Cost BEFORE


DRIED SPICES/HERBS
TOTAL WITH HERBS/SPICES
(1% MU)
Portion Cost

Menu Item Rosemary Red Potatoes


Number of Portions 4
Ingredients Ingredient Cost
Item Amount Unit Cost Total Cost
Small red potatoes 1 lb. $.89/lb
Olive oil c $6.99/17oz.
Baby Onions 4 oz $5.16/lb
Dried rosemary 1t N/A
Garlic cloves 2 T (1 oz) $1.99/ lb
Garlic salt t N/A
Bacon 2 oz $6.99/lb

Total Recipe Cost BEFORE


DRIED SPICES/HERBS
TOTAL WITH HERBS/SPICES
(1% MU)
Portion Cost
Menu Item Filet Mignon with Chive Butter
Number of Portions 2
Ingredients Ingredient Cost
Item Amount Unit Cost Total Cost
Butter 4 oz $1.97/16 oz.
Salt To taste N/A
Pepper To taste N/A
Chives 2 oz $2.99/ 4 oz
Filet Mignon Steak Medallion 2- (5 oz) filets $6.76/lb
Olive oil 1T $6.99/ 17 oz.
Bacon 4 slices (1 oz each) $6.99/ 16 oz.

Total Recipe Cost BEFORE


DRIED SPICES/HERBS
TOTAL WITH HERBS/SPICES
(1% MU)
Portion Cost

Entre Price

Entre Filet Mignon with Chive Butter

Number of Portions 1

Item Portion Cost


Filet Mignon with Chive Butter

Rosemary Red Potatoes

Asparagus and Sun Dried Tomato Salad

Total Item Portion Cost


Item Menu Price at 33% FCP Method
Item Menu Price at Straight Mark-Up 2/3 Method
Item Menu Price $8 Contribution Margin Method

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