Recipe costings X3, 1 dessert
Formulas (add formulas used in space provided here)
Yield %= (EP weight ÷ AP weight) × 100
Total Cost= (Purchase unit price ÷ Purchase unit) × EP weight
Recipe Cost= Portion Cost × 100 ÷ 28
Recipe costings
Recipe / menu item: Lemon Cheese cake
Ingredients Qty Unit Purchase Purchase Cost
unit unit price Yield % Total cost
Crust
ingredients
all-purpose 12.5 kg $23.33
4 1/2 cups 576gm 100% $1.07
flour
sugar 1/2 cup 64gm 25 kg $34.55 100% $0.08
salt 1/2 teaspoons 3g 750 gm $3.40 100% $0.01
butter 3/4cup 96gm 1.5 kg $19.00 100% $1.21
Filling
ingredients
ricotta 2 pound 907.18gm 1kg $13.3 100% $12.06
eggs 13 box 15 dozen $48.00 100% $3.47
sugar 3/4cup 96gm 25 kg $34.55 100% $0.08
Lemon zest To taste 20gm kg $11.00 100% $0.22
2 1L $4.11 100% $0.12
Lemon juice tablespoon 29.57 ml
s
Total cost of recipe $ 18.32
Numbers of portions 12
Portion cost $ 1.52
Sales price $ 5.42
Method
DOUGH
Mix the dough ingredients and roll the dough into a mold. Place it in a baking dish, fitting it so that
it covers the bottom and sides of the pan. Trim the edges so that are the same size as your baking
dish.
FILLING
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Mix all the ingredients for the filling beating in one egg at a time.
BAKE
Pour the mixture into the shell and place it in a 350º F oven for 1 hour or until done. Stick a
toothpick into the middle; it should come out clean. Let it cool and place it in the refrigerator.
TOPPING
Cut the torta into squares. Serve fresh strawberries, or other toppings of your choice can be
served on the side. You can also make a berry syrup pureeing berries in your blender. Strain the
berries to remove all the seeds. Add a few teaspoons of liquor and sugar to taste depending on
how sweet the berries are. The syrup can be poured on the bottom of the plate; place the slice of
cake on top. You can also sprinkle the syrup over the top.
Resources copyright © 2020 Salford College
