Food Cost Form calculation

8/12/2019 Food Cost Form calculation

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DCA 402 Culinary Math

Faculty of Hospitality & Tourism Management

FOODNasi Minyak

Ingredients :200 gm rice20 gm ghee30 gm oil

40 gm red onions20 gm cloves garlic30 gm ginger20 gm cinnamon20 gm cardamom seeds20 gm cloves sprig25 gm pandan leaves10 gm lemongrass3 cup water250 gm milkSalt and sugar

Method :

1.Heat the ghee and cooking oil2.Sauteonion, garlic, ginger, cinnamon,cardamom, cloves and lemon grass untilfragrant3.Addin water to boil4Addinn milk sugar and salt5.Finally, add rice has been cleaned up tocooking.

Kerabu Betik MudaIngredients :1 young papaya15 bean chili

50 gm long beans30 gm of cashews30 peanuts10 gm dried shrimpTwo tomato seeds2 cloves garlic10 lime10 ml sugarMethod :1.Punced crushed the garlic before mixed withpounded chilli and dried shrimp2.pour melaka sugar, lemon juice dan salt wellenough.mix well

3. Addin the sliced papaya, long beans,tomatoes, peanuts and cashews. Mix until wellblendedand add seasoning.4.finally, sprinkle remaining nuts before serving

Sup Tulang LembuIngredients :1 kg beef bones50 gm cooking oil40 gm cardamom seeds30 gm cinnamon stick20 gm star anise flowers

50 gm onion20 gm cloves garlic

20 gm ginger20 gm chilli padi

15 black pepper15 gm cumin15 gmaniseed50 gm spice soup

30 gm potato15 gm corianderSalt and sugar

Method :1.Heat the pan and stir fry until fragrantmaterial2.Addin blend of oil breach3.Addin water to boil and add meat to thebones and put the potatoes4.Finally, add soup leafs, salt and sugar

Ayam Goreng Bercili

Ingredients :500 gm of chicken200 gm Dried chillies80 gm onion20 gm garlic20 gm ginger20 grams of tomato sauce20 gm chilli sauce50 gm oil500 gm milkSalt and sugar

Method:

1.Heat the panand fry the chicken first, set aside2. Stir all ingredients are blended until fragrant3.Mix with chilli and tomato sauce4.Slow heat and add the fried chicken just. Mix5.Finally , pour the milk, salt and sugarsufficient taste.cookk until gravy thickens.Ready to serve.

Semur DagingIngredients :500 gm of beef

30 gm cooking oil30 gm cloves garlic40 gm shallots30 gm cloves chili20 gm coriander20 gm pepper30 gm ginger20 gm cumin2 cups water50 gm potato30 gm pandan leaf100 gm sweet soy sauce20 gm cinnamon stick

70 gm dark soy sauce


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20 gm vinegarSalt and sugar

Method:1.Heat the oil Stir ingredients until fragrant2.Addin meat and cook until tender

3.Addin water, leaves and potato4.Addinn soy sauce and cinnamon, salt, sugarand vinegar and cook until thick

Udang Rica RicaIngredients :1 kg Prawn20 gm lime100 gm red chilli25 gm chilli padi50 gm red onions40 gm cloves garlic30 gm ginger

30 gm shrimp paste

Method:1.Cleaned the prawn and mixed with a littlesalt and lime for 15 minutes2.Heat the pan Stir ingredients until fragrantground3.Addin prawn and stir until cooked and served

Brokoli Goreng AsliIngredients :200 gm broccoli30 gm garlic

40 gm onion10 gm red chilli50 grams of oyster sauce30 gm cooking oil.Method:1.Sauteonions and add garlic oyster sauce2.Addin broccoli and mix to cook on mediumheat3.Addin ciili and salt to taste and ready to beserved

Kuih Wajik Nyonya

Ingredients:100 gm glutinous rice500 grams of sugar melaka30 gm sugar

1500 ml water

50 gm coconut milk40 pandan leaves

Method:1.Marinated glutinous rice overnight and cookuntil cooked glutinous rice

2.Addin coconut milk, palm sugar and pandanleaves in a pot3.Addin glutinous rice and salt to taste. Mixuntil thick and smooth4.cut and ready to serve

Bubur JagungIngredients:1 can corn400 gm coconut milk 2 cups sugar30 gm custard powder1 teaspoon salt

Adequate water

Method:1. Boiled the corn till soft2.Addin sugar, milk, salt and flour custard3. boiling, lift and serve

BEVERAGETeh Tarik1 kg of tea4 kg sugar4 cans condensed milk

Method:1.Pour tea in different containers of hot water2. in another container filled with hot water.add sugar3 Finally, addin tea strainer above water in thecontainer and mix well until blended

Bandung Syrup1 gallon of syrup3 kg sugar4 cans condensed milk

Method:

1 in place of water, mix and pour the materialon2.Addin ice and stir until well blended


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Nasi Minyak

Recipe Yield : 685 Total Recipe cost : 1060.0312

Portion Size Cup:342.5 Cost per Portion : 530.156Number of Portion : 2 Date : 4.9.201

Item Item Quanttity AP Unit CPU(RM) New item

quantity

Convert

factor

Recipe

item

Cost(RM)

Rice 200 Gm Kg 1.45 50 kg 250 362.50

Ghee 20 Gm Kg 0.10 5 kg 250 25.00

Oil 30 Gm kg 0.05 7.5 kg 250 12.50

Onions 40 Gm Kg 0.30 10 kg 250 75.00

Garlic 20 Gm Kg 0.20 5 kg 250 50.00

Ginger 30 Gm Kg 0.05 7.5 kg 250 12.50

Cinnamon 20 Gm Kg 0.15 5 kg 250 37.50

Cardamon 20 Gm Kg 0.15 5 kg 250 37.50

Sprig 20 Gm Kg 0.05 5 kg 250 12.50

Pandan Leaves 25 Gm kg 0.05 6.25 kg 250 12.50

Lemongrass 10 Gm Kg 0.05 2.5 kg 250 12.50

Milk 250 Gm kg 0.65 62.50 kg 250 162.50

Total

Total cost by increase 2.5 % misc charges & added on 28 % for the overheads charges

Total Recipe cost = 812.50+247.8125=1060.0312Cost per portion = 1060.03122=530.156Recipe Yield = 200+20+30+40+20+30+20+20=20+25+10+250=685Portion size cup=685x250500=342.5

812.50

30.5 x812.50 100 =247.8125


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Kerabu Betik Muda Total Recip cost :171.715Portion Size Cup : Cost per Portion :85.8575Number of Portion :2 pax Date ;4.9.2011


quantity

Convert

factor

Recipe

item

Cost(RM)

young papaya 200 Gm Kg 1.45 50 kg 250 362.50

bean chili 20 Gm Kg 0.10 5 kg 250 25.00

long beans 50 Gm kg 0.05 12.5 kg 250 12.50

cashews 30 Gm Kg 0.30 7.5 kg 250 75.00

peanuts 30 Gm Kg 0.20 7.5 kg 250 50.00

dried shrimp 10 Gm Kg 0.05 2.5 kg 250 12.50

tomato 20 Gm Kg 0.15 5 kg 250 37.50

lime 10 Gm Kg 0.10 2.5 kg 250 25.00

Total


563.00

30.5 x563.00 100 =171.715


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Sup Tulang Lembu

Recipe Yield : 400 Total cost recipe :1014.6375Portion Size Cup: 40 Cost per Portion : 101.463

Number of Portion :10 Date ;4.9.2011


quantity

Convert

factor

Recipe

item

Cost(RM)

beef bones 1 kg Kg 14.00 50 kg 50 700.00

cooking oil 50 Gm Kg 0.1 2.5 kg 50 5.00

cardamom seeds 40 Gm kg 0.05 2 kg 50 2.50

cinnamon stick 30 Gm Kg 0.10 1.5 kg 50 5.00

star anise flowers 20 Gm Kg 0.10 1 kg 50 5.00

onion 50 Gm Kg 0.05 2.5 kg 50 2.50

garlic 20 Gm Kg 0.05 1 kg 50 2.50

ginger 20 Gm Kg 0.15 5 kg 50 7.50

chilli padi 20 Gm Kg 0.05 1 kg 50 12.50

black pepper 15 Gm kg 0.05 0.75 kg 50 2.50

cumin 15 Gm Kg 0.05 0.75 kg 50 2.50

aniseed 15 Gm Kg 0.05 0.75 kg 50 2.50

spice soup 50 Gm kg 0.25 2.5kg 50 10.00

potato 30 Gm Kg 0.30 1.5 kg 50 15.00

coriander 15 Gm kg 0.05 0.75 kg 50 2.50

Total


777.50

30.5 x777.50 100 =237.1375


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Ayam Goreng BerciliRecipe Yield : 991 Total cost recipe :528.525Portion Size Cu p :99.1 Cost per Portion: 52.8525Number of Portion :10 Date ;4.9.2011


quantity

Convert

factor

Recipe

item

Cost(RM)chicken 1 kg Kg 5.60 50 kg 50 280.00

Dried chillies 200 Gm Kg 0.05 10 kg 50 5.00

onion 80 Gm Kg 0.15 4 kg 50 7.50

garlic 20 Gm Kg 0.10 1 kg 50 5.00ginger 20 Gm Kg 0.15 1 kg 50 7.50

tomato sauce 40 Gm Kg 0.20 2 kg 50 10.00

chilli sauce 40 Gm Kg 0.20 2 kg 50 10.00oil 50 Gm Kg 0.25 2.5 kg 50 12.50

milk 500 Gm Kg 1.35 25 kg 50 67.50

Total


405.00

30.5 x405.00 100 =

123.525


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Semur Daging

Recipe Yield : 965 Total cost recipe :1239.75Portion Size Cup : 193 Cost per Portion 247.95


Item Item

Quanttity

AP

Unit

CPU(RM) New item

quantity

Convert

factor

Recipe

item

Cost(RM)beef 500 kg Kg 7.50 50 kg 100 750.00

cooking oil 30 Gm Kg 0.10 3 kg 100 10.00

cinnamon stick 20 Gm Kg 0.10 2 kg 100 10.00

shallots 40 Gm Kg 0.25 4 kg 100 25.00

garlic 30 Gm Kg 0.05 3 kg 100 5.00

ginger 30 Gm Kg 0.15 5 kg 100 5.00

chili 30 Gm Kg 0.05 3 kg 100 5.00

sweet soy sauce 100 Gm kg 0.50 10 kg 100 50.00dark soy sauce 70 gm kg 0.45 7 kg 100 45.00

cumin 15 Gm Kg 0.05 1.5 kg 100 5.00

potato 50 Gm Kg 0.30 5 kg 100 30.00

Coriander 20 Gm kg 0.05 2 kg 100 5.00

pandan leaf 30 gm kg 0.05 3 kg 100 5.00

Total


950.00

30.5 x950.00

100 =289.75


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Udang Rica Rica

Recipe Yield : 246 Total Recipe cost :848.25Portion Size Cup :24.6 Cost per Portion :84.825



quantity

Convert

factor

Recipe

item

Cost(RM)Prawn 1 kg Kg 12.00 50 kg 50 600.00

Red chili 50 Gm Kg 0.25 5 kg 50 12.50

Chili padi 25 Gm kg 0.10 12.5 kg 50 5.00

Red onion 50 Gm Kg 0.15 7.5 kg 50 7.50

garlic 40 Gm Kg 0.20 7.5 kg 50 10.00

ginger 30 Gm Kg 0.15 2.5 kg 50 7.50

Shrimp paste 30 Gm Kg 0.10 5 kg 50 5.00

lime 20 Gm Kg 0.05 2.5 kg 50 2.50

Total


650.00

30.5 x

650.00 100 =198.25


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Brokoli Goreng AsliRecipe Yield : 360 Total Recipe cost :929.8125

Portion Size Cup:180 Cost per Portion :464.906Number of Portion : 2 Date ;4.9.2011


quantity

Convert

factor

Recipe

item

Cost(RM)broccoli 200 gm Kg 2.00 50 kg 250 500.00

Red chili 10 Gm Kg 0.25 2.5 kg 250 12.50

Cooking oil 30 Gm kg 0.10 7.5 kg 250 25.00

Red onion 40 Gm Kg 0.15 10 kg 250 37.50

garlic 30 Gm Kg 0.20 7.5 kg 250 50.00

Oyster Sauce 50 Gm Kg 0.35 12.5 kg 250 87.50

Total


712.50

30.5 x712.50 100 =217.3125


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Kuih Wajik NyonyaRecipe Yield : 1050 Total Recipe cost :880.875Portion Size Cup: 525 Cost per Portion :440.4375

Number of Portion : 2 Date ;4.9.2011

Bubur JagungRecipe Yield : 431 Total Recipe cost :317.441

Portion Size Cup:107.75 Cost per Portion :79.360Number of Portion : 4 Date ;4.9.2011


quantity

Convert

factor

Recipe

item

Cost(RM)glutinous rice 100 gm Kg 1.50 25 kg 250 375.00

Sugar Melaka 500 Gm Kg 0.75 125 kg 250 187.50

Coconut milk 400 Gm Kg 0.35 10 kg 250 87.50

Pandan leaves 50 Gm Kg 0.10 12.5 kg 250 25.00

Total


675.00

30.5 x675.00

100 =205.875


quantity

Convert

factor

Recipe

item

Cost(RM)corn 1 cans cans 1.50 125 cans 125 187.00

Custard powder 30 Gm kg 0.10 3.75 kg 125 12.50

Coconut milk 400 Gm Kg 0.35 50 kg 125 43.75

Total


243.25

30.5 x243.25 100 =74.191


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Teh TarikRecipe Yield ; 5 Total Recipe cost :45.022


Sirap BandungRecipe Yield : 5 Total Recipe cost :208.147


Item Item Quanttity AP Unit CPU(RM) New itemquantity

Convertfactor

Recipeitem

Cost(RM)1 kg of tea 1 gm Kg 5.00 5 kg 5 25.00

Condensed milk 4 cans cans 1.90 20 cans 5 9.50

Total


34.50

30.5 x34.50 100 =10.522


quantity

Convert

factor

Recipe

item

Cost(RM)syrup 1 gallon gallon 15.00 10 gallon 10 150.00

Condensed milk 4 cans cans 1.90 20 cans 10 9.50

Total


159.50

30.5 x159.50 100 =

48.647

Food Cost Form calculation

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