Week 3 Costing Assignment 2

Please pick 2 recipes: 1 Dessert AND 1 Beverage from the PDF Advanced Recipe file provided

Cost those recipes in the excel Cost file provided.

The requirements for the assignment are to:

· 1)Choose your recipes from the attached file, and use the costing template from Module #2. module_3_Advanced Recipes Fall Dinner_fall_2022.docx

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· 2) Please ensure there is a detailed citation of where you obtained your pricing and

· 3)be sure to update the recipe ingredients with more detail on the specifications we discussed: Ingredient brands or varieties

Here is some additional comment on how to determine Yields. 

 

Yields can be found in several ways, but here are the main 2:

1) Secondary information/Guides-There are produce and meat guides out there to determine yields, so just google them and you will find several. Yields will be expressed as a percentage of what is bought(AP-As Purchased) vs the percentage that is ultimately used(EP-Edible Portion).

2)Primary Information-Testing-Alternatively, restaurants, hotels, or any type of foodservice can conduct "live" yield tests by buying a large quantity of any ingredient...in an example if you purchased a case bok choy and weighed the "unfabricated As Purchased/AP" contents, then fabricate the bok choy, chop it, trim it, cut it and weigh whatever portion is left that is "usable Edible Portion/EP". The usable weight divided by the original weight would be your actual yield percentage.