The recipe detail sheet differs from the standard recipe in that room is provided for putting the cost of each ingredient next to the ingredient. The ingredients in a standard recipe are often put on a recipe detail sheet (Figure 1). Simply determine the cost of each ingredient used in the recipe and ingredients used for accompaniment or garnish. The standard portion cost can be quickly computed if portions and recipes are standardized. Details about recipe costs are not usually found on a standard recipe document but on a special recipe detail and cost sheet or database that lists the cost per unit (kilogram, pound, milliliter, ounce, etc.) and the cost per amount of each ingredient used in the recipe or formula. If market conditions are fairly constant, computing standard portion costs need not be done more than every few months. Standard portion costs change when food costs change, which means that standard portion costs should be computed and verified regularly, particularly in times of high inflation. A standard portion cost is simply the cost of the ingredients (and sometimes labor) found in a standard recipe divided by the number of portions produced by the recipe. Complete volume to weight conversions to calculate (APQ) as purchased amounts and (APC) as purchased cost of ingredientsĪ standard recipe served in standard portions has a standard portion cost.Determine portions available to serve from (APQ) as purchased quantity.Determine edible portion cost (EPC) or “true cost” of recipe ingredients and menu items.Calculate yield and waste percentages (for both trimming and cooking losses).Calculate APQ (as purchased quantity) ingredient amounts for both costing and food ordering purposes.This chapter is remixed from Basic Kitchen and Food Service Management by The BC Cook Articulation Committee.
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