Raw Ingredient Yield Test Percentages

Ingredient Yield % Ingredient Yield % Ingredient

Fruit Vegetables Vegetables
Apples 76 Artichokes 48 Parsnip
Apricots 94 Asparagus 56 Potato
Avocado 75 Beans, green round 88 Shallots
Bananas 68 Beetroot, no tops 76 Squash
Berries 92 Broccoli 61 Zucchini
Cantaloupe, whole 50 Brussels sprouts 74 Meat
Beef, steak, boneless,
Citrus fruits 72 Cabbage, savoy 79 1cm fat (grill, fry, stir
fry)
Beef, whole rib in
Coconut, whole 53 Carrots, no tops 65
(roast)
Beef, whole, boneless
Grapefruit 68 Capsicum 82
(roast)
Beef, sliced, boneless
Grapes, seedless 94 Cauliflower 45
(braise)
Pears 78 Celery 75 Chicken, whole
Chicken portions,
Pineapple 52 Cucumber 95
bone in
Chicken breast,
Rhubarb, no leaves 86 Eggplant 81
boneless
Chicken thigh,
Stone fruit 80 Garlic, bulbs 87
boneless
Strawberries 87 Leek 58 Other
Lettuce, endive, kale,
74 Bacon, sliced
spinach, etc.
Mushrooms 97 Bacon, short cut
Salami and cured
Onion 89
sausages
Peas, in shell 38
Yield %

85
81
89
81
95

76

62

82

76
62
67

96
89

67
82
94
Product Price / KG Final Price/ Kg
Yield % (After Yield)
Fruit
Apples $5.90 76 $7.76
Apricots $17.00 94 $18.09
Avocado $15.00 75 $20.00
Bananas $3.50 68 $5.15
Berries $7.60 92 $8.26
Cantaloupe, whole 50
Citrus fruits 72
Coconut, whole 53
Grapefruit 68
Grapes, seedless 94
Pears 78
Pineapple 52
Rhubarb, no leaves 86
Stone fruit 80
Strawberries 87
Vegetables
Artichokes 48
Asparagus 56
Beans, green round 88
Beetroot, no tops 76
Broccoli 61
Brussels sprouts 74
Cabbage, savoy 79
Carrots, no tops 65
Capsicum 82
Cauliflower 45
Celery 75
Cucumber 95
Eggplant 81
Garlic, bulbs 87
Leek 58
Lettuce, endive, kale, spinach, etc. 74
Mushrooms 97
Onion 89
Peas, in shell 38
Artichokes 48
Asparagus 56
Beans, green round 88
Beetroot, no tops 76
Broccoli 61
Brussels sprouts 74
Cabbage, savoy 79
Carrots, no tops 65
Capsicum 82
Cauliflower 45
Celery 75
Cucumber 95
Eggplant 81
Garlic, bulbs 87
Leek 58
Lettuce, endive, kale, spinach, etc. 74
Mushrooms 97
Onion 89
Peas, in shell 38
Meat
Beef, steak, boneless, 1cm fat (grill, fry, stir fry) 76
Beef, whole rib in (roast) 62
Beef, whole, boneless (roast) 82
Beef, sliced, boneless (braise) 76
Chicken, whole 62
Chicken portions, bone in 67
Chicken breast, boneless 96
Chicken thigh, boneless 89
Other
Bacon, sliced 67
Bacon, short cut 82
Salami and cured sausages 94
Menu type 1 – A la carte

Recipe 1 – miso eggplant

Portion Size: 180g
Number of Portions: 1

Food Cost Percentage % 25-30%

Preparation time:15-20mins
Cooking Time: 10mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
eggplant kg $12.00 0.180 $2.16
miso paste kg $24.00 0.030 $0.72
butter kg $25.00 0.015 $0.38
honey kg $16.00 0.010 $0.16
salt kg $2.00 0.005 $0.01
sesame seed kg $18.00 0.005 $0.09
olive oil kg $23.00 0.015 $0.35
escallion kg $3.00 0.005 $0.02
$0.00
$0.00
$0.00
TOTAL COST = 3.87
COST PER PORTION = 3.88
SALE PRICE @25% FC = 15.52
Equipment needed: fryer,oven
METHOD:
 1 fry eggplant until golden brown
2put on try and top with miso paste
3 roast in the oven for 3 minutes
4 plate and garnish with sesame seed and escallions

buffalo wings
Portion Size: 220g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time:10mins
Cooking Time: 10mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
wings kg $12.00 0.220 $2.64
cucumber kg $3.00 0.010 $0.03
sesame seeds kg $18.00 0.005 $0.09
escallions kg $6.00 0.005 $0.03
butter kg $25.00 0.030 $0.75
tabasco kg $12.00 0.030 $0.36
vinegar white kg $8.00 0.010 $0.08
salt kg $1.50 0.005 $0.01
sugar kg $6.00 0.005 $0.03
ketchup kg $8.00 0.005 $0.04
$0.00
$0.00
$0.00
TOTAL COST = 4.06
COST PER PORTION = 4.06
SALE PRICE @25% FC = 16.24
Equipment needed: fryer,mixing bowl,kitchen tongs
METHOD:
1 season the wings with salt and pepper
2 fry for 8-10 minutes until cook
3 toss into wing sauce
4 plate and garnish
 1 season the wings with salt and pepper
2 fry for 8-10 minutes until cook
3 toss into wing sauce
4 plate and garnish

salmon pave
Portion Size: 200g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 10mins
Cooking Time: 12mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
salmon kg $45.00 0.160 $7.20
asparagus kg $12.00 0.020 $0.24
zuchini kg $6.00 0.020 $0.12
carrots kg $6.00 0.020 $0.12
red onion kg $4.00 0.010 $0.04
thyme kg $12.00 0.005 $0.06
salt kg $1.50 0.010 $0.02
tomato kg $4.00 0.020 $0.08
tomato sauce kg $12.00 0.015 $0.18
lemon kg $4.00 0.010 $0.04
$0.00
TOTAL COST = 8.09
COST PER PORTION = 8.10
SALE PRICE @25% FC = 32.40
Equipment needed: pan,stove,oven
METHOD:
 1 pan sear salmon for 2 minutes skin side
2 cook to oven for another 4 minutes
3 grill apasragus
4 saute cherry tomato and mix vegetables then add tomato sauce
5 season and plate
6 garnish

seafoods spaghetti
Portion Size: 350g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 15-20mins
Cooking Time: 8-10mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
spaghetti kg $3.57 0.110 $0.39
mussels kg $17.50 0.060 $1.05
prawns kg $17.50 0.060 $1.05
calamari kg $17.50 0.060 $1.05
cherry tomato kg $7.50 0.015 $0.11
tomato sauce kg $5.25 0.060 $0.32
salt kg $3.69 0.005 $0.02
pepper kg $3.95 0.005 $0.02
oil lt $3.25 0.005 $0.02
$0.00
$0.00
TOTAL COST = 4.02
COST PER PORTION = 4.02
SALE PRICE @25% FC = 16.08
Equipment needed: pan,stove,bain marie
METHOD:
 1 saute cherry tomato and mix seafoods
2 cook pasta in baine marie for 5 minutes
3 add tomato sauce and add pasta
4 season then serve
5 garnish

Recipe 3. cheese board

Portion Size: 280g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 5mins
Cooking Time: 5mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
parmesan kg $20.00 0.030 $0.60
brie kg $18.00 0.030 $0.54
gruyere kg $15.00 0.030 $0.45
gouda kg $17.00 0.030 $0.51
grapes kg $10.00 0.030 $0.30
swiss cheese kg $12.00 0.030 $0.36
walnut kg $16.00 0.030 $0.48
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 3.24
COST PER PORTION = 3.24
SALE PRICE @25% FC = 12.96
Equipment needed: knife,white chopping board
METHOD:
1 cut cheese and apple into desire size
2 plate on board
3 garnish and serve
1 cut cheese and apple into desire size
2 plate on board
3 garnish and serve
 Reworked Costing

Recipe 1 –
Portion Size:
Number of Portions:
Food Cost
25-30%
Percentage %
Preparation time:
Cooking Time:

UNIT OF PRICE / ACTUAL

DESCRIPTION INGREDIENTS WEIGHT
MEASURE KG ($) COST
vegetables $0.00
condiments $0.00
dairy $0.00
condiments $0.00
condiments $0.00
garnish $0.00
condiments $0.00
vegetables $0.00
$0.00
$0.00
$0.00
TOTAL COST = 0.00
COST PER PORTION = 0.00
SALE PRICE @25% FC = 0.00
Equipment needed:
METHOD:
DESCRIPTION

poulty
vegetables
dry
vegetables
dairy
condiments
condiments
dry
dry
condiments
DESCRIPTION

seafoods
vegetables
vegetables
vegetables
vegetables
vegetables
dry
vegetables
condiments
vegetables
DESCRIPTION

dry
seafoods
seafoods
seafoods
vegetables
condiments
dry
dry
condiments
DESCRIPTION

dairy
dairy
dairy
dairy
vegetables
dairy
nuts
DESCRIPTION
Menu type -Buffet

Corn Fritters
Portion Size: 90g
Number of Portions: 1

Food Cost Percentage % 25-30%

Preparation time:15mins
Cooking Time: 10mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
flour kg $7.60 0.09 $0.68
egg pcs $0.58 1 $0.58
corn kernel kg $2.25 0.02 $0.05
onion kg $3.95 0.01 $0.04
coriander kg $3.60 0.003 $0.01
cucumber kg $4.55 0.005 $0.02
mesculin kg $4.50 0.03 $0.14
olive oil lt $13.65 0.01 $0.14
salt kg $1.50 0.002 $0.00
pepper kg $1.50 0.002 $0.00
$0.00
TOTAL COST = 1.66
COST PER PORTION = 1.66
SALE PRICE @25% FC = 6.64
Equipment needed: fryer
METHOD:
 1 mixed everything then blendusing robo coupe
2 scoope using kitchen spoon then cook in fryer
3 when cooked plate and garnish with cucumber
ribbon and coriender
4 side salad season with salt pepper and olive oil

caprese
Portion Size: 70g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time:10mins
Cooking Time: 10mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
mozzarella kg $25.99 0.06 $1.56
tomato kg $9.50 0.06 $0.57
basil kg $5.50 0.002 $0.01
olive oil lt $13.65 0.01 $0.14
balsamic lt $7.50 0.01 $0.08
salt kg $1.50 0.002 $0.00
pepper kg $1.50 0.002 $0.00
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 2.36
COST PER PORTION = 2.36
SALE PRICE @25% FC = 9.44
Equipment needed: knife,chopping board
METHOD:
 1 sliced whole mozzarella and tomato into same size and quantity
2 assemble in oval plate over lapping to each other
3 drizzle olive oil and balsamic on top
4 season with salt and pepper
5 garnish with basil leaves

lamb osso buco

Portion Size: 120g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 20mins
Cooking Time: 20mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
lamb osso buco kg $20.49 0.12 $2.46
carrots kg $3.95 0.01 $0.04
celery kg $15.00 0.01 $0.15
onion kg $3.95 0.01 $0.04
tomato kg $9.50 0.01 $0.10
tomato paste kg $14.00 0.008 $0.11
potato kg $2.95 0.15 $0.44
cream lt $12.00 0.05 $0.60
butter kg $31.80 0.03 $0.95
salt kg $1.50 0.003 $0.00
pepper kg $0.15 0.003 $0.00
water lt $0.00 1 $0.00
$0.00
$0.00
TOTAL COST = 4.90
COST PER PORTION = 4.90
 SALE PRICE @25% FC = 19.60
Equipment needed: pan ,baine marie,oven
METHOD:

1 sear the ossobuco in hot pan.once get the desire color put all the ingredients and water
2 cover then cook in over for 1hr sloc cook
3 in serving reheat in pan
4 serve with mashed potato

spaghetti vongole
Portion Size: 100g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 10mins
Cooking Time: 12mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
spaghetti kg $7.00 0.08 $0.56
vongole kg $35.00 0.03 $1.05
garlic kg $33.00 0.015 $0.50
parsley kg $2.70 0.003 $0.01
salt kg $1.50 0.003 $0.00
pepper kg $1.50 0.004 $0.01
olive oil lt $13.65 0.02 $0.27
white wine lt $3.40 0.02 $0.07
$0.00
$0.00
$0.00
TOTAL COST = 2.46
COST PER PORTION = 2.46
SALE PRICE @25% FC = 9.84
Equipment needed: pan,stove,oven
METHOD:
 1 cook pasta in baine marie for 8 mins al dente
2 in pan saute garlic and vongole
3 deglazed with white wine
4 mix in the pasta then season with salt and pepper
5 finish with parlet then sevre

cheesecake
Portion Size: 160g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 20mins
Cooking Time: 35mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
cream cheese kg $28.00 0.050 $1.40
sour cream kg $16.00 0.010 $0.16
salt kg $1.50 0.005 $0.01
lemon kg $4.00 0.005 $0.02
egg kg $12.00 0.030 $0.36
sugar kg $4.00 0.010 $0.04
biscuits kg $16.00 0.015 $0.24
butter kg $20.00 0.050 $1.00
$0.00
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 3.23
COST PER PORTION = 3.23
SALE PRICE @25% FC = 12.92
Equipment needed: knife,white chopping board
METHOD:
1 add egg and sugar to mixer until fluffy
2 make the base crush the biscuit then add melted butter
3 put in molder the put in freezer
4 add cream cheese sour cream lemon juice salt into mixer
5 mix well then pour into molder
6 cook 180 c for 30 minutes
7 serve and garnish
 Reworked Costing

Recipe 1 –
Portion Size:
Number of Portions:
Food Cost
25-30%
Percentage %
Preparation time:
Cooking Time:

UNIT OF PRICE / ACTUAL

DESCRIPTION INGREDIENTS WEIGHT
MEASURE KG ($) COST
DRY $0.00
POULTRY $0.00
CANNED $0.00
VEG $0.00
VEG $0.00
VEG $0.00
VEG $0.00
CONDIMENTS $0.00
CONDIMENTS $0.00
CONDIMENTS $0.00
$0.00
TOTAL COST = 0.00
COST PER PORTION = #DIV/0!
SALE PRICE @25% FC = #DIV/0!
Equipment needed:
METHOD:
DESCRIPTION

DAIRY
VEG
VEG
CONDIMENTS
CONDIMENTS
CONDIMENTS
ty

DESCRIPTION

MEAT
VEG
VEG
VEG
VEG
CONDIMENT
VEG
DAIRY
DAIRY
CONDIMENTS
CONDIMENTS
ingredients and water

DESCRIPTION

DRY
SEAFOODS
VEG
VEG
CONDIMENTS
CONDIMENTS
CONDIMENTS
COOKING WINE
DESCRIPTION

DAIRY
DAIRY
CONDIMENT
VEG
POULTRY
CONDIMENT
BREAD
DAIRY
DESCRIPTION
Menu type -degustation

Bruschetta
Portion Size: 150g
Number of Portions: 1

Food Cost Percentage % 25-30%

Preparation time:7mins
Cooking Time: 10mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
sourdough kg $10.70 0.12 $1.28
shallot onion kg $10.80 0.02 $0.22
basil kg $5.50 0.001 $0.01
tomato kg $9.50 0.02 $0.19
olive oil lt $13.65 0.003 $0.04
salt kg $1.50 0.001 $0.00
pepper kg $1.50 0.001 $0.00
baslsamic lt $7.50 0.003 $0.02
$0.00
$0.00
$0.00
TOTAL COST = 1.76
COST PER PORTION = 1.76
SALE PRICE @25% FC = 7.04
Equipment needed: oven,knife chopping board
METHOD:
 1 toast bread in oven
2 while waiting for bread prepare the tomato onion and basil
3 cut into medium cube,mix and season with salt pepper
4 assemble into plate the drizzle olive oil and balsamic
5 garnish with basil

panzanella salad
Portion Size: 120g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time:8mins
Cooking Time: 10mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
mesculine kg $18.00 0.09 $1.62
croutons kg $3.95 0.01 $0.04
shallot onion kg $10.80 0.008 $0.09
pecorino kg $18.70 0.005 $0.09
olives kg $9.50 0.01 $0.10
olive oil lt $13.65 0.002 $0.03
salt kg $1.50 0.001 $0.00
pepper kg $1.50 0.001 $0.00
red wine vinegar lt $4.75 0.005 $0.02
cucumber kg $4.55 0.01 $0.05
$0.00
TOTAL COST = 2.03
COST PER PORTION = 2.03
SALE PRICE @25% FC = 8.12
Equipment needed: mixing bowl
METHOD:
 1 mix all the ingredients
2 plate and garnish with pecorino

black cod cartoccio

Portion Size: 100g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 10mins
Cooking Time: 12mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
black cod kg $81.20 0.08 $6.50
cooking oil lt $3.25 0.01 $0.03
salt kg $1.50 0.003 $0.00
pepper kg $1.50 0.003 $0.00
cherry tomato kg $15.00 0.02 $0.30
garlic kg $33.00 0.008 $0.26
thyme kg $3.99 0.002 $0.01
aluminum foil $0.00 0 $0.00
$0.00
$0.00
$0.00
TOTAL COST = 7.11
COST PER PORTION = 7.11
SALE PRICE @25% FC = 28.44
Equipment needed: foil,pan,stove,oven
METHOD:
1 grease the foil with cooking oil
2 place the cod fish on foil
3 put all the ingredients in the fish
4 season with salt and pepper
 1 grease the foil with cooking oil
2 place the cod fish on foil
3 put all the ingredients in the fish
4 season with salt and pepper
5 fold the foil make sure the fish covered properly
6 cook in over for 10min

creamy pesto ravioli

Portion Size: 120g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 10mins
Cooking Time: 12mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
mushroom ravioli kg $11.00 0.12 $1.32
cooking cream lt $4.95 0.04 $0.20
pesto kg $8.00 0.03 $0.24
pecorino kg $18.70 0.01 $0.19
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 1.94
COST PER PORTION = 1.95
SALE PRICE @25% FC = 7.80
Equipment needed: pan,stove,baine marie
METHOD:
 1 cook ravioli in baine marie al dente
2 in pan cook pesto and cream
3 mix in the ravioli
4 plate and serve with pecorino

crème brulee
Portion Size: 120g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 10mins
Cooking Time: 15mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
cooking cream lt $4.95 0.12 $0.59
vanilla paste kg $90.00 0.001 $0.09
eggs pcs $0.58 1 $0.58
sugar kg $1.50 0.01 $0.02
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 1.28
COST PER PORTION = 1.28
SALE PRICE @25% FC = 5.12
Equipment needed: oven,torch
METHOD:
1 into the pan cream and sugar
2 simmer then add vanilla paste and egg
3 remove from flame the pour into
4 cook in oven for 30 minutes 170 c
5 pour sugar on top then torch
6 serve
 Reworked Costing

Recipe 1 –
Portion Size:
Number of Portions:
Food Cost
25-30%
Percentage %
Preparation time:
Cooking Time:

UNIT OF PRICE / ACTUAL

DESCRIPTION INGREDIENTS WEIGHT
MEASURE KG ($) COST
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 0.00
COST PER PORTION = #DIV/0!
SALE PRICE @25% FC = #DIV/0!
Equipment needed:
METHOD:
d basil
er
c

DESCRIPTION
DESCRIPTION
DESCRIPTION

seafoods
vegetables
vegetables
vegetables
vegetables
vegetables
dry
vegetables
condiments
vegetables
DESCRIPTION
DESCRIPTION
Menu type -Table D'Hote

burrata salad
Portion Size: 180g
Number of Portions: 1

Food Cost Percentage % 25-30%

Preparation time:8mins
Cooking Time: 10mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
burrata kg $10.00 0.12 $1.20
figs kg $20.00 0.05 $1.00
crostini kg $3.95 0.03 $0.12
parma ham kg $70.00 0.005 $0.35
basil kg $5.50 0.001 $0.01
olive oil lt $13.65 0.003 $0.04
salt kg $1.50 0.001 $0.00
pepper kg $1.50 0.001 $0.00
balsamic lt $7.50 0.005 $0.04
$0.00
$0.00
TOTAL COST = 2.76
COST PER PORTION = 2.76
SALE PRICE @25% FC = 11.04
Equipment needed: knife,chopping board
METHOD:
 1 cut figs in quarter
2 assemble the salad in bowl
3 drizzle with olive oil and balsamic
4 season with salt and pepper
5 garnish with basil

tuna carpaccio
Portion Size: 90g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time:10mins
Cooking Time: 10mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
tuna kg $58.00 0.07 $4.06
orange segment kg $5.34 0.015 $0.08
lemon juice lt $4.50 0.005 $0.02
olive oil lt $13.65 0.003 $0.04
salt kg $1.50 0.001 $0.00
pepper kg $1.50 0.001 $0.00
orange juice lt $5.34 0.005 $0.03
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 4.23
COST PER PORTION = 4.23
SALE PRICE @25% FC = 16.92
Equipment needed: knife,chopping board
METHOD:
 1 slice tuna into 1/4 inch thick size
2 arrange the tuna and orange segments in the plate
3 sean with salt and pepper
4 drizzle with olive oil, lemon juice and orange juice
5 garnish with micro herbs

mushroom rissoto
Portion Size: 160g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 8mins
Cooking Time: 15mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
arborio rice kg $7.50 0.13 $0.98
button mushroom kg $15.80 0.03 $0.47
cream lt $4.95 0.05 $0.25
pecorino kg $18.70 0.01 $0.19
shallot onion kg $10.80 0.01 $0.11
olive oil lt $13.65 0.005 $0.07
salt kg $1.50 0.002 $0.00
pepper kg $1.50 0.002 $0.00
water lt $0.00 0 $0.00
white wine lt $10.00 0.03 $0.30
$0.00
TOTAL COST = 2.37
COST PER PORTION = 2.37
SALE PRICE @25% FC = 9.48
Equipment needed: stove pan
METHOD:
 1 in pan saute shallot with olive oil until translucent
2 put mushroom until dry then saute rice
3 deglaze with white wine then water until the rice become tender
4 put cream then finish with pecorino

butter and sage gnocchi

Portion Size: 160g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 10mins
Cooking Time: 12mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
gnocchi kg $6.00 0.16 $0.96
butter kg $31.80 0.05 $1.59
sage kg $9.60 0.005 $0.05
pecorino kg $18.70 0.015 $0.28
salt kg $1.50 0.003 $0.00
pepper kg $1.50 0.003 $0.00
$0.00
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 2.89
COST PER PORTION = 2.89
SALE PRICE @25% FC = 11.56
Equipment needed: pan,stove baine marie
METHOD:
 1 cook gnocchi in baine marie until it float
2 in pan saute butter and sage until light brown
3 stir in the gnocchi
4 season with salt and pepper
5 finish with pecorino

pannacotta
Portion Size: 140g
Number of Portions: 1
Food Cost Percentage % 25-30%
Preparation time: 12mins
Cooking Time: 15mins

UNIT OF PRICE /
INGREDIENTS WEIGHT ACTUAL COST
MEASURE KG ($)
cooking cream lt $4.95 0.14 $0.69
gelatine kg $4.20 0.02 $0.08
vanilla essence lt $9.15 0.01 $0.09
strawberry kg $23.68 0.01 $0.24
raspberry kg $66.00 0.01 $0.66
mint kg $3.95 0.001 $0.00
blueberry kg $71.00 0.01 $0.71
sugar kg $1.40 0.015 $0.02
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 2.50
COST PER PORTION = 2.50
SALE PRICE @25% FC = 10.00
Equipment needed: oven,stove,sauce pan
METHOD:
1 mix cream sugar vanilla extract and gelatine the put on fire
2 simmer dont boil
3 put in a molder
4 let it cool then serve with berries
 Reworked Costing

Recipe 1 –
Portion Size:
Number of Portions:
Food Cost
25-30%
Percentage %
Preparation time:
Cooking Time:

UNIT OF PRICE / ACTUAL

DESCRIPTION INGREDIENTS WEIGHT
MEASURE KG ($) COST
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
TOTAL COST = 0.00
COST PER PORTION = #DIV/0!
SALE PRICE @25% FC = #DIV/0!
Equipment needed:
METHOD:
DESCRIPTION
DESCRIPTION
DESCRIPTION

seafoods
vegetables
vegetables
vegetables
vegetables
vegetables
dry
vegetables
condiments
vegetables
DESCRIPTION
DESCRIPTION