Question

3) Recipe Costing
Using the information provided below, calculate:
a) total recipe cost
b) cost per serving

As Purchased (A.P.) Ingredient Costs/Prices

butter	454	g	4.99
Olive oil	500	ml	6.38
onion	908	g	2.69
bay leaves	60	g	3.99
basmati rice	4.54	kg	12.99
vegetable bouillon	41	ea	7.99
salt	1	kg	2.49

STANDARDIZED RECIPE:

Recipe Name: Rice Pilaf
Serves	6
Serving Size	1 large ramekin full (250 ml)
Total Cost per recipe
Total Cost per serving
Product	size	unit	amount used in recipe	unit	Ingredient cost (per recipe)
butter	454	g	15.00	g
olive oil	500	ml	15.00	ml
onion	908	g	50.00	g
bay leaves	60	g	0.50	g
basmati rice	4.54	kg	250.00	g
vegetable boullion	41	ea	2.50	ea
salt	1	kg	1.00	g

Answer 1

Product	size	unit	Amount used in recipe	unit	Ingredient cost (per recipe)
butter	454	g	15	g	4.99/454*15=	0.1649
olive oil	500	ml	15	ml	6.38/500*15=	0.1914
onion	908	g	50	g	2.69/908*50=	0.1481
bay leaves	60	g	0.5	g	3.99/60*0.5=	0.0333
basmati rice(4.54 kg.*1000 g=4540 g)	4.54	kg	250	g	12.99/4540*250=	0.7153
vegetable boullion	41	ea	2.5	ea	7.99/41*2.5=	0.4872
salt(1 kg.*1000 g=1000 g)	1	kg	1	g	2.49/1000*1=	0.0025
Total Cost per recipe						1.7426
Serves----no.of persons						6
Total Cost per serving (1.7426/6)						0.29044
					ie. $	0.29