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Understanding Food Cost Calculation and Recipe Conversion for Efficient Meal Planning

Learn the essential methods for calculating food costs and converting recipes in a kitchen setting. This guide covers crucial concepts such as Beginning Inventory (BI), Purchases (P), Ending Inventory (EI), and effective calculations for food cost per sale. Understand how to determine recipe yields and conversion factors to scale recipes for different serving sizes. Includes practical examples for recipes like Chicken Noodle Soup and Red Pepper Coulis, along with detailed steps to ensure accurate ingredient measurement and efficient meal preparation.

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Understanding Food Cost Calculation and Recipe Conversion for Efficient Meal Planning

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  1. Figuring Food Cost

  2. What you need to know • BI – Beginning Inventory • P – Purchases • EI – Ending Inventory • Sales BI + P – EI / SALES = Food Cost

  3. Beginning Inventory- Last week $ • Sales – ($1560) • Ending Inventory – This week $ • Purchases – (Invoices) BI + P – EI / SALES = Food Cost

  4. Converting Recipes

  5. 3 teaspoons = 1 Tablespoon • 2 Tablespoons = 1 ounce • 8 ounces = 1 Cup • 2 Cup = 1 pint • 2 pints = 1 quart • 4 quarts = 1 gallon • 128 ounces = 1 gallon Items to Memorize

  6. Determine Yield of recipe (How Much Does it make) • EX. Chicken Noodle Soup • Servings 8 (8 oz) • 8 X 8 = 64 ounces Step 1- Find the Yield

  7. Determine Yield Needed for New Recipe • Ex- Party for 128 people with 5 oz portions • 128 oz * 5 = 640 oz Step 2- Determine New Yield

  8. Find conversion factor • Conversion factor = New/Old • 640/64 or 10 Step 3- Conversion Factor

  9. Multiply ALL ingredients by conversion factor Step 4- Multiply

  10. Yield 64 oz • 4 qt Chicken Stock • 1 lb Onion • 8 oz Carrot • 8 oz Celery • 1 lb Noodles Chicken Soup

  11. Yield 640 oz • 40 qt Chicken Stock • 10 lb Onion • 80 oz Carrot • 80 oz Celery • 10 lb Noodles Converted Recipe

  12. Red Pepper Coulis • Yield = 1 qt • 3 lb red onion • 4 oz onion chopped • 2 ea garlic cloves • ¼ eajalepeno • 2 T Olive Oil • 1.5 pt chicken stock • 2 T Balsamic Vinegar • ½ t Salt • Pinch black pepper I need 2 ounces per plate for 96 plates

  13. Cider Sauce • Yield = 1 qt • 1 qt apple cider • 3 oz cider vinegar • 1 pt chicken stock • ¼ t salt • ¼ t pepper • 1.5 lb apples I want to make this at home, I only need 1 cup

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