Cost control
x0mchi
cost_control_problem_fall_14-2.xlsxRecipe Modification
| This worksheet contains the first part of your assignment. Modify this recipe from 8 servings to 100. Fill in the highlighted cells below in rows D & E. If you do not use formulae to calculate the answers, it is a good idea to include your (arithmetic) so that I can evlauate your answers if they are wrong. | ||||
| Poached Breast of Chicken with Tarragon Sauce | ||||
| Yield: 8 servings, 4 oz each | ||||
| Ingredients | Quantity | Unit | ||
| Whole chicken breasts, bonless, skinless, (AP) aprox. 10 oz each | 4 | each | ||
| whole butter, unsalted | 1.5 | oz | ||
| salt | 1 | tsp | ||
| sauvignon blanc | 4 | fl. oz | ||
| chicken stock | 1 | pt | ||
| bay leaf | 1 | each | ||
| dried thyme | 1/4 | tsp | ||
| dried tarragon | 1 | tsp | ||
| flour, all-purpose | 1 | oz | ||
| heavy cream | 4 | fl oz | ||
| fresh tarragon sprigs | 2 | each | ||
| Poached Breast of Chicken with Tarragon Sauce | ||||
| Yield: 100 servings, 4 oz each | ||||
| Ingredients | Quantity | Unit | ||
| Whole chicken breasts, bonless, skinless, (AP) aprox. 10 oz each | ||||
| whole butter, unsalted | ||||
| salt | ||||
| sauvignon blanc | ||||
| chicken stock | ||||
| bay leaf | ||||
| dried thyme | ||||
| dried tarragon | ||||
| flour, all-purpose | ||||
| heavy cream | ||||
| fresh tarragon sprigs | ||||
Recipe Costing
| Using the prices below, calculate the food cost for this recipe, and for each portion. Your answers should be in Column F for cells 6-16. I recommend you use formulae, or provide the arithmetic so that I can evaluate your answers. | |||||
| Poached Breast of Chicken with Tarragon Sauce | |||||
| Yield: 8 servings, 4 oz each | |||||
| Ingredients | Quantity | Unit | Price Extention | ||
| Whole chicken breasts, bonless, skinless, (AP) aprox. 10 oz each | 4 | each | |||
| whole butter, unsalted | 1.5 | oz | |||
| salt | 1 | tsp | |||
| sauvignon blanc | 4 | fl. oz | |||
| chicken stock | 1 | pt | |||
| bay leaf | 1 | each | |||
| dried thyme | 1/4 | tsp | |||
| dried tarragon | 1 | tsp | |||
| flour, all-purpose | 1 | oz | |||
| heavy cream | 4 | fl oz | |||
| fresh tarragon sprigs | 2 | each | |||
| Total | |||||
| Cost per Portion | |||||
| whole chicken breast, AP | lb | $3.87 | |||
| whole butter | lb | $2.50 | |||
| salt | lb | $1.23 | |||
| Sauvignon Blanc | 750 ml = 25.4 floz | $16.00 | |||
| chicken stock | 2 gal | $5.00 | |||
| bay leaf | 1 box of 125 | $3.55 | |||
| dried thyme | 6 oz | $3.69 | |||
| dried tarragon | 4 oz | $5.18 | |||
| flour, all-purpose | 5 lb | $1.65 | |||
| heavy cream | 1 qt | $1.84 | |||
| fresh tarragon sprigs | 1 bunch of 20 sprigs | $1.25 |
