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    Recipe Costings Dessert

    Uploaded by

    Sundas Ansari
    A_la_carte_menu

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    Recipe Costings Dessert

    Uploaded by

    Sundas Ansari
    223 views2 pages
    A_la_carte_menu

    Original Title

    Recipe_costings_dessert

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    © © All Rights Reserved

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    A_la_carte_menu

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    223 views2 pages

    Recipe Costings Dessert

    Uploaded by

    Sundas Ansari
    A_la_carte_menu

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    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

    Resources copyright © 2020 Salford College


    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

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