recipe costing

The documents explain everything. You need to calculate the recipe, which has 13 questions. Most of the questions have answers provided, and you only need to calculate the answers for 4 questions. Then you need to calculate the total ingredients. Finally, you need to read an article and answer one question. So, there are 4 main things you need to do in this assignment, and I will upload everything you need. More details will be provided in the documents.

Total Cost of Recipe Ingredients
1)
Add up all your ingredients = __________________________
2)
Divide cost of ingredients by servings or yield the recipe makes (100) = $_________/slice
3)
Selling Price (30% Food Cost)
100 divided by 30% = 3.33 Pricing Factor
Raw Food Cost per slice = $________________ x 3.33 = $________________/slice
Round up to a selling price/marketable price: $_________________/slice
Pizza Dough Ingredients
For assignment: Need to complete calculations with a * by it (5 questions, 2 pts each = 10 points)
1)
7 lbs ALL PURPOSE FLOUR, 100% yield, cost: $17.80 for 25 lbs of flour
Calculation: $17.80 divided by 25 =.71 cost/lb or unit
.71 cost per lb or unit x 7 lbs needed = $4.98
2)
2 ounces GRANULATED SUGAR, 100% yield, cost: $22.20 for 50 lbs of granulated sugar
Calculation: (16 ounces/lb): $22.20 divided by 50 = .444 lbs
.444 lbs divided by 16 ounces/lb = .02775 oz x 2 ounces = $.06
3)
2 ounces INSTANT DRY YEAST, 100% yield, cost: $83.50 for 20/1 lb of instant dry yeast
Calculation: $83.50 divided by 20 = 4.175
4.175 divided by 16 ounces/lb = .26 x 2 ounces = $0.52
4)
WARM WATER = FREE; NO COST
5)
1 Tbsp SALT (I Tbsp = ½ fluid ounce), 100% yield, cost: $6.95 for 1/25 lb of salt
Calculation: $6.95 divided by 25 = .278
.278 divided by 16 = .017
.017 divided by ½ ounce or 2 = .0085 = round up to $.01
6)
2/3 cup OLIVE OIL, 100% yield, cost: $16.00 per gallon of Olive Oil
Calculation: (16 cups in a gallon) $16.00 divided by 16 cups = $1.00 per cup
$1.00 divided by 66.67% (2/3 cup) = $0.67
Pizza Sauce
*7)
2.25 #10 Cans (102 oz each), 100% yield, $21.70 per 6/#10 Cans
Calculation: $21.70 divided by 6 = $3.616/Can
$3.616 x 2.25 = $______________
*8)
¼ cup Olive Oil, 100% yield, cost: $16.00/gallon
Calculation: (16 cups in a gallon) $16.00 divided by 16 = _______________
______________ divided by .25% (1/4 cup) = $____________________
9)
16 cloves or 2 small heads garlic cloves (4oz), 95% Yield, cost: $17.85 per 1/ 5 lb
Edible Portion Calculation:
EP = AP Price per unit
% Yield
EP Price = $17.85 (price/lb AP) =
$18.79/lb
95% or .95
16 oz (1 lb)
*10)
$18.79 divided by 4 oz = $ 4.69
1 Tbsp Fresh Basil, 56% yield, cost: $10.60 1/6 ct (6 bunches; each bunch = ½ cup)
Edible Portion Calculation:
EP = AP Price per unit
% Yield
EP Price = $10.60 =
$18.93 for 1/6 ct (1 bunch)
56% or .56
$18.93 divided by 6 = $___________________
(16 Tbsp in 1 Cup; ½ cup = 8 Tbsp)
$_______________ for 8 Tbsp divided by 8 = $________________
*11)
1 bunch Italian parsley, fresh, 75% yield, cost: $22.75 1/60 ct
Edible Portion Calculation:
EP Price= ____________ = ______________ 1/60 count
$___________ divided by 60 = $_____________ per bunch
12)
1 Tbsp Salt = .01 (previous calculation)
13)
1 Tbsp black pepper, 100% yield; cost: $58.03 3/5 lb
16 oz/lb; 3×5=15 lb
(1 Tbsp = ½ fluid ounce)
15 lb x 16 oz = 240 oz
Calculation: %58.03 divided by 240 oz = 0.24 per ounce
0.24 divided by .5 (1/2 ounce) = $0.12
Toppings:
14)
6 lb 4 oz Mozzarella cheese, block, 100% yield; cost: $2.13/lb, 8/6# blocks
(Paying per pound so don’t worry about the caseload-that is only for food order)
$2.13/lb x 6 lbs = $12.78
(16 oz/lb; 2.13 divided by .25 = $ 0.53
$12.78 + 0.53 = $13.31
*15)
8 lb 8 oz pepperoni, stick whole, 100% yield; cost: $4.65/lb
= $______________
16)
2 lb, 12 oz Button mushrooms, 100% yield; cost: $12.20 for 1/10 lb
$12.20 divided by 10 = $1.22/lb x 2 = $2.44
Need 2 lb, 12 oz (3/4 lb); $1.22 x .75 = $0.92
$2.44 + $0.92 = $3.36