standardized recipe project section 2
August Yu
Project276004T1Sec2Excel1.xlsxStarter Recipe
| Cucumber Salad | Equipment Required: | Cutting Board | Temperature: | Room Temperature | 1/2 cup per portion |
| Yield: | 8 | Cleaver or Meat Pounder | |||
| Portion Size: | XXX pieces | Prep Time: | 10 minutes | Pre-Prep: | N/A |
| Total Prep Time: | 10 minutes | Cook Time: | 10 minutes | ||
| Ingredients | Amount | U/M | Procedures | ||
| Cucumbers | 4 | each | 1. Wash the cucumber and then dry it with a paper towel. | ||
| Garlic, whole peeled | 12 | cloves | 2. Place cucumber on a cutting board and use a cleaver to crush it. (Alternatively, you can use a meat pounder.) | ||
| Vinegar, rice, natural | 4 | Tbsp | |||
| Sauce, soy, Kikkoman | 4 | Tbsp | 3. Cut cucumber into bite-sized pieces and place into a bowl. | ||
| Sugar, white, granulated | 4 | tsp | 4. Add garlic on top of the cucumber. | ||
| Salt, Kosher | 2 | tsp | 5. Combine vinegar, soy sauce, salt, and sesame oil in a small bowl and mix well. | ||
| Oil, sesame seed, pure, LEE KUM | 2 | tsp | |||
| 6. Right before service, pour the sauce mixture over the cucumber and mix well. | |||||
| Source: Zhu, M. (2020, June 22). Easy Chinese Cucumber Salad (拍黄瓜). Retrieved October 15, 2020, from https://omnivorescookbook.com/recipes/easy-chinese-cucumber-salad | |||||
Starter Cost
| Recipe Costing Worksheet | ||||||
| Recipe Name | CUCUMBER SALAD | |||||
| Yield/No. of Portions: | 8 | Total Cost | $5.37 | Cost per portion | $0.67 | |
| "Q" Cost | $0.02 | Cost per portion + Q | $0.69 | |||
| Ingredients | Amount | Unit | A.P. Cost | Yield | E.P. Cost | Ingredient Cost |
| Cucumbers | 4 | each | $0.57 | 55.00% | $1.03 | $4.11 |
| Garlic, whole peeled | 12 | cloves | $0.06 | 88.10% | $0.07 | $0.87 |
| Vinegar, rice, natural | 4 | Tbsp | $0.03 | 100.00% | $0.03 | $0.13 |
| Soy Sauce, Kikkoman | 4 | Tbsp | $0.04 | 100.00% | $0.04 | $0.16 |
| Sugar, white, granulated | 4 | tsp | $0.00 | 100.00% | $0.00 | $0.01 |
| Salt, Kosher | 2 | tsp | $0.01 | 100.00% | $0.01 | $0.01 |
| Oil, sesame seed, pure, LEE KUM | 2 | tsp | $0.04 | 100.00% | $0.04 | $0.08 |
| Total Cost | $5.37 | |||||
| Yingjie Yuan | ||||||
| Yang Xu |
Starter Computation
| Cucumber Salad | ||||
| Cucumbers | ||||
| Required | 4 | count | ||
| Yield | 55% | |||
| Cost/Unit | $1.13 | per pound | RKR EOM Inventory, December 2019 | |
| Units | 2 | count/pound | RKR EOM Inventory, December 50, 5000 | |
| $1.13 | / | 2 | count = $0.565 | per count |
| Garlic, whole peeled | ||||
| Required | 12 | cloves | ||
| Yield | 88% | |||
| Cost/Unit | $0.45 | per bulb | walmart.com/grocery, 2020/10/15 | |
| Units | 7 | cloves/bulb | RKR EOM Inventory, Aug 2011 | |
| $0.45 | / | 7 | cloves = $0.064 per cloves | |
| Vinegar, rice, natural | ||||
| Required | 4 | Tbsp | ||
| Yield | 100% | |||
| Cost/Unit | $8.45 | per gal | RKR EOM Inventory, December 2019 | |
| Units | 256 | tbsp/gal | RKR EOM Inventory, December 50, 5000 | |
| $8.45 | / | 256 | tbsp = $0.033 per Tbsp | |
| Sauce, soy, Kikkoman | ||||
| Required | 4 | Tbsp | ||
| Yield | 100% | |||
| Cost/Unit | $10.00 | per gal | RKR EOM Inventory, December 2019 | |
| Units | 256 | tbsp/gal | RKR EOM Inventory, December 50, 5000 | |
| $10.00 | / | 256 | tbsp = $0.039 per Tbsp | |
| Sugar, white, granulated | ||||
| Required | 4 | tsp | ||
| Yield | 100% | |||
| Cost/Unit | $0.57 | per lb | RKR EOM Inventory, December 2019 | |
| Units | 167.32 | tsp/lb | RKR EOM Inventory, December 50, 5000 | |
| $0.57 | / | 167.32 | tbsp = $0.003407 per tsp | |
| Salt, Kosher | ||||
| Required | 2 | tsp | ||
| Yield | 100% | |||
| Cost/Unit | $2.24 | per 4 lb | RKR EOM Inventory, December 2019 | |
| Units | 383.84 | 4lb / tsp | RKR EOM Inventory, December 50, 5000 | |
| $2.24 | / | 383.84 | tsb = $0.005836 per tsp | |
| Oil, sesame seed, pure, LEE KUM | ||||
| Required | 2 | tsp | ||
| Yield | 100% | |||
| Cost/Unit | $26.96 | per gal | RKR EOM Inventory, December 2019 | |
| Units | 768 | gal / tsp | RKR EOM Inventory, December 50, 5000 | |
| $26.96 | / | 768 | tsp = $0.03901 per tsp |
Entree Recipe
| Fried Rice | Equipment Required: | Temperature: | ||
| Yield: | 8 | |||
| Portion Size: | Prep Time: | 5 minutes | Pre-Prep: | |
| Total Prep Time: | 15 minutes | Cook Time: | 10 minutes | |
| Ingredients | Amount | U/M | Procedures | |
| Butter, unsalted | 6 | Tbsp | 1. Over medium - high heat, heat ½ tablespoon of butter in a league sauté pan until melted. | |
| Eggs, whole Large AA USDA | 4 | each | ||
| Carrots, table | 4 | each | 2. Add eggs and cook until scrambled. Occasionally stir. | |
| Onion, white | 2 | each | 3. Add an additional 1 tablespoon butter to the pan and heat until melted. | not in rkr |
| Peas, frozen | 1 | cup | 4. Add carrots, onions, peas, garlic, and season with salt and pepper. Statue for | not in rkr |
| Garlic, whole peeled | 6 | cloves | about 3 minutes until the onion and carrots are soft | |
| Rice, Jasmine | 8 | cups | 5. Increase heat to high, add in the remaining amount of butter, and stir until melted. | |
| Onions, green, pencil | 6 | each | 6. Add rice, green onions, and soy sauce, stir until combined | |
| Sauce, soy, Kikkoman | 6 | Tbsp | 7. Continue stirring for about 3 minutes to fry the rice. | |
| Oil, sesame seed, pure, LEE KUM | 1 | tsp | 8. Remove from heat and stir in sesame oil until combined. | |
| Salt, Kosher | ||||
| Pepper, black, mesh | ||||
| Source: Martin, A. (2020, March 22). The BEST Fried Rice! Retrieved October 15, 2020, from http://www.gimmesomeoven.com/fried-rice-recipe/ |
Entree Cost
| Recipe Costing Worksheet | ||||||
| Recipe Name | Fried Rice | |||||
| Yield | 8 | Total Cost | Cost per portion | |||
| "Q" Cost | $0.02 | Cost per portion + Q | $0.02 | |||
| Ingredients | Amount | Unit | A.P. Cost | Yield | E.P. Cost | Ingredient Cost |
| Butter, unsalted | 6 | Tbsp | ERROR:#VALUE! | |||
| Eggs, whole Large AA USDA | 4 | each | ERROR:#VALUE! | |||
| Carrots, table | 4 | each | ERROR:#VALUE! | |||
| Onion, white | 2 | each | ERROR:#VALUE! | |||
| Peas, frozen | 1 | cup | $0.79 | 100.00% | $0.79 | $0.79 |
| Garlic, whole peeled | 6 | cloves | $0.16 | 88.10% | $0.00 | $0.01 |
| Rice, Jasmine | 8 | cups | 0.205 | 305% | ERROR:#VALUE! | |
| Onions, green, pencil | 6 | each | ERROR:#VALUE! | |||
| Sauce, soy, Kikkoman | 6 | Tbsp | $0.04 | 100.00% | $0.04 | $0.23 |
| Oil, sesame seed, pure, LEE KUM | 1 | tsp | $0.04 | ERROR:#DIV/0! | ERROR:#DIV/0! | |
| Salt, Kosher | ||||||
| Pepper, black, mesh | ||||||
| Total: | ERROR:#VALUE! |
Entree Computation
| Fried Rice | |||
| Butter | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Eggs | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Carrots | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| White Onion | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Frozen Peas | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Garlic | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Jasmine Rice | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Green Onion | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Soy Sauce | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Sesame Oil | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Salt | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Black Pepper | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 |
Dessert Recipe
| Mango Pudding | Equipment Required: | Food Processor/Blender | Temperature: |
| Yield: | 8 | Sieve | |
| Portion Size: | Prep Time: | 10 minutes | Pre-Prep: |
| Total Prep Time: | Cook Time: | 2 hours | |
| Ingredients | Amount | U/M | Procedures |
| Water, Boiled | 1. In a medium bowl, whisk together the gelatin and boiled hot water until there are no lumps remaining. | Note: Need to make mango puree fresh with blender and sieve, add procedure for it | |
| Gelatin, unflavored | |||
| Sugar, granulated, xfine cane | 2. Whisk in the sugar and salt until both are completely dissolved. | ||
| Salt, Kosher | 3. Stir in the coconut milk and then the mango puree until mixture is smooth. | ||
| Coconut Milk | 4. Pour mixture into a small bowl or ramekins. | ||
| Mangos, Puree | 5. Cover and chill for a minimum of 2 hours before serving. | ||
| Source: Ernst, L. (2020, September 19). Mango Pudding. Retrieved October 15, 2020, from http://www.littlesweetbaker.com/mango-pudding-video-recipe/ |
Dessert Cost
| Recipe Costing Worksheet | ||||||
| Recipe Name | Mango Pudding | |||||
| Yield | Total Cost | Cost per portion | ||||
| "Q" Cost | Cost per portion + Q | |||||
| Ingredients | Amount | Unit | A.P. Cost | Yield | E.P. Cost | Ingredient Cost |
| Water, Boiled | ||||||
| Gelatin, unflavored | ||||||
| Sugar, granulated, xfine cane | ||||||
| Salt, Kosher | ||||||
| Coconut Milk | ||||||
| Mangos, Puree | ||||||
| Total: |
Dessert Computation
| Mango Pudding | |||
| Hot Water | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Gelatin | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Sugar | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Salt | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 100% | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Coconut Milk | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 | |
| Mango Puree | |||
| Required | x | ea | |
| Yield | 100% | ||
| Cost/Unit | $0.00 | per dozen | RKR EOM Inventory, December 50, 5000 |
| Units | 1 | dozen/case | RKR EOM Inventory, December 50, 5000 |
| $2.14 | / | 12 |
