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Recipe Conversion and Costing Guide

The document provides a recipe for Denver omelets that yields 2 omelets. It gives the ingredients and quantities for the original recipe. It then asks the student to convert the recipe to yield 5 omelets, calculate the food costs using market prices provided, and fill out a costing form showing the new quantities, purchase costs, and total recipe cost.

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Stella Louise
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346 views2 pages

Recipe Conversion and Costing Guide

The document provides a recipe for Denver omelets that yields 2 omelets. It gives the ingredients and quantities for the original recipe. It then asks the student to convert the recipe to yield 5 omelets, calculate the food costs using market prices provided, and fill out a costing form showing the new quantities, purchase costs, and total recipe cost.

Uploaded by

Stella Louise
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
  • Recipe Conversion and Food Costing
  • Cost Analysis Table

TH2204

Name: Date:
Score:

Recipe Conversion and Food Costing


Instructions: Convert the recipe to the new yield, then calculate the food costs using the costing form. Refer
to the market prices given. Write your answers in the appropriate columns. (50 points)

DENVER OMELET
Yield: 2 omelets
Ingredients: Quantity
Eggs, beaten 4 pcs
Vegetable oil 10 mL
White onion, diced 10 g
Green bell pepper, diced 10 g
Mushroom, sliced 8g
Bacon, diced 15 g
Cheese, grated 8g
Procedure:
1. Pan-fry bacon and set aside. In a similar pan, saute
onion, bell pepper, and mushroom. Set aside
2. Pour half of the egg into a hot skillet. Once the eggs are
almost cooked, put half the bacon, vegetables, and
cheese over the egg. Carefully fold over the eggs to
cover the filling.
3. Place the omelet on a plate. Repeat step 2 for the Image source: [Link]
remaining ingredients.
Recipe lifted and modified from [Link]

Total of 10 points
New Yield: 5 Conversion Factor (3 pts)
Ingredients Old Quantity New Quantity (1 pt each)
Eggs 4 pcs
Vegetable Oil 10 mL
White Onion 10 g
Green bell pepper 10 g
Mushroom 8g
Bacon 15 g
Cheese 8g

Market list
Item Price Yield Percentage
Eggs P 99.75/dozen 95%
Vegetable Oil P 42.90/300 mL 100 %
White Onion P 21.25/250 g 95%
Green bell pepper P 45/250 g 90%
Mushroom P 42/198 g 100 %
Bacon P 148/200 g 100 %
Cheese P 69/165 g 100 %

02 Homework 1 *Property of STI


Page 1 of 2
TH2204

Total of 40 points
*Use the new quantity for this costing. Round off prices and costs to the nearest hundredths.
Menu Item Denver Omelet
Number of Portions 5 Cost per Portion (3 pts)
Recipe Purchase Quantity and Cost
EP Quantity AP Cost Converted AP Cost EP Cost Item Cost
Ingredient Y%
(1 pt each) (1 pt each) (1 pt each) (1 pt each) (1 pt each)
Eggs 95%
Vegetable Oil 100 %
White Onion 95%
Green bell
90%
pepper
Mushroom 100 %
Bacon 100 %
Cheese 100 %
Recipe Cost (2 pts)

02 Homework 1 *Property of STI


Page 2 of 2

TH2204 02 Homework 1 *Property of STI
TH2204 02 Homework 1 *Property of STI

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