Recipe Costing Form - Ms. Hale's Website - Home

Notes: Recipe Costing

Name__________________________________

Recipe Costing Form

Menu Item: Nutella Hot Chocolate

Total Yield: 1 quart

Portion Size: 1 c.

Ingredient

Milk Nutella Cinnamon Whipped Cream Mini Marshmallows

Quantity

4 c. ? c. ? t. 1 c. 1 c.

Cost & Product Info.

As

Serving # of

Purchased Size Servings

($)

per

Container

$2.89

(1 gallon)

$7.69

2 T. 20

(26.5 oz bottle)

$1

? t.

128

(2.25 oz bottle)

$2.99

2 T. 37

(13 oz can)

$1.49

2/3 c. 15

(1 lb. pkg.)

Extended Cost "How much does the exact amount in the recipe cost?"

Notes:

TOTAL RECIPE COST: $_______________________

Number of Portions:

_______________________

Cost per Portion:

$_______________________

30% of Menu Cost.

Menu Cost:

$_______________________

Profit Margin:

$_______________________

70% of Menu Cost

Your Assignment

Name_________________________________P___

Recipe Costing Form

Menu Item: Lemon Basil Sherbet

Total Yield: 1 quart

Portion Size: ? c.

Ingredient

Cream, light Granulated Sugar Honey Lemons*

Quantity 1 c.

Cost & Product Info.

As

Serving # of

Purchased Size Servings

($)

per

Container

$2.29

(1 pint bottle)

2/3 c.

$2.39

1 t.

452

(4 lb bag)

2 T.

$5.29

1 t.

32

(24 oz bottle)

3

$0.49 ea.

Extended Cost

Fresh Basil Leaves*

8 leaves $1.99/pkg.

Whole Milk Fine sea salt*

2 c.

$2.89

(1 gal.)

Pinch

$3.69

? t.

333

(500 g bottle)

*Notes:

TOTAL RECIPE COST: $_______________________

You will need the juice from all 3 lemons, as well as 1 ? T. of zest.

1 package of basil holds about 8 leaves.

Number of Portions:

Cost per Portion: 30% of Menu Cost

_______________________ $_______________________

A pinch of salt = approx. 1/16 t.

Menu Cost:

$_______________________

Profit Margin:

$_______________________

70% of Menu Cost

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