In this assignment we will complete the third and final recipe from W1 Assignment 2. This assignment will also have you expand the recipe for 100 portions. Next to the assignment instructions you will see a handout link to an expanded Standardized Recipe Template/Costing Sheet to utilize for the assignment which will have three worksheets to complete. There is the link to a Food Purchasing Order Guide which has typical food items with purchase units and prices to assist you in costing out your recipes. The last handout link outlines the typical conversions utilized in a recipe. There is a sample completed recipe/cost sheet/expanded recipe template to assist you in completing your template.
Select the third recipe from W1 Assignment 2. Complete the standardized recipe starting with changing the Business Concept Name. Be sure to review the sample completed recipe and cost sheet next to the assignment instructions to guide you. Make sure you include all of the information, especially the measurements and detailed instructions on how to prepare the recipe. If the original recipe lacks a measurement such as “to taste,” try to estimate it. Remember you should use the largest measurement for the ingredients. For example, 8 cups of flour should be 4 pounds; 8 cups of milk should be 2 quarts or ½ gallon; 8 Tablespoons should be ½ cup (see the Common Recipe Conversions).
Take the standardized recipe you just completed and expand the ingredient quantities for 100 portions on the 3rd worksheet provided in the template. Remember you should use the largest measurement for the ingredients as you expand the amounts for the larger number of portions.
The last step is to cost out the regular standardized recipe on the Costing Sheet Worksheet next to the standardized recipe. Use the Food Purchasing Order Guide to calculate the cost of the recipe. If you have an ingredient that is not in the Food Purchasing Order Guide, you will need to find the information or estimate the purchase unit and price. The goal is to gain practice in costing a recipe so focus on costing the recipe item versus price accuracy. Include sources for all of the ingredients’ pricing information.
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