Hot and Cold Apps Danielle Duran

GTCC Standard Recipe Cost Card
Recipe Name: Standard Yield: Portion: Recipe Ingredient Qnty

Update Qnty
Name: Portion Control Tool: Adjusted Calculation Recipe Quantifer:
oz
oz As Purchased Invoice Cost Unit Conversion Factor Recipe Unit Individual Ingredient Cost
Unit
EY%
Quantity
Unit
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Garnish: Method of Preparation:
Cost $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 $0.00 Total Ingredient Cost: Q Factor %: Recipe Cost: Portion Cost: Additional Cost: Total Plate Cost: Desired Cost %: Preliminary Selling Price: Actual Selling Price: Actual Cost %:
$0.00 $0.00 $0.00 $0.00 $0.00 $0.00 0.0%
Equipment Required:

Recipe Name: Standard Yield: Portion: oz Adjusted Calculation #N/A #N/A
Name: Portion Control Tool:
Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
EY% Purchased As Unit Quantity Unit #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A
Invoice Cost Unit
Conve rsion Factor
Recipe Unit #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A
#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A Garnish: Method of Preparation:
Equipment Required:
Individ ual Ingredi ent Cost
#N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A #N/A $0.00 $0.00 %: $0.00 0.0%
ost:
ice:

Recipe Name: Standard Yield: Portion: Recipe Ingredient Qnty
Update Qnty
Name: Portion Control Tool: Adjusted Calculation Recipe Quantifer:
oz
oz As Purchased Invoice Cost Unit Conversion Factor Recipe Cost Unit Individual Ingredient Cost
Unit
EY%
Quantity Unit
Garnish: Method of Preparation:
Total Ingredient Cost: Q Factor %: Recipe Cost: Portion Cost: Additional Cost: Total Plate Cost: Desired Cost %: Preliminary Selling Price: Actual Selling Price: Actual Cost %:
Equipment Required:

Recipe Name: Yield: Portion: 11 Ingredient Beans, fresh yellow Beans, fresh green Beans, red kidney Peppers, red Lettuce, green leaf Olive Oil Vinegar, red wine Sugar, granulated Basil Oregano Marjoram Garlic Salt Pepper 12 Qnty 3 3 2 1 4 2 1 4 1 1 0.5 3 1 1 Standard 30 5 13 Recipe
Update Qnty
EXAMPLE SHEET
2 Adjusted
Name:
1 3 Recipe Quantifer: 10
Portion Control Tool: Calculation 6 oz 7 16 17 As Purchased 8 9 18 19 Invoice Cost Unit $0.80 lb $18.00 25 lb $2.05 10 lb $2.25 lb $18.80 24 hd $14.75 gal $10.60 4 gal $20.20 50 lb $14.40 12 bun $1.00 bun $2.20 12 oz $1.75 lb $0.42 26 oz $3.59 lb 20 Conversion Factor 25 10 24 4 16 800 12 Q Q Q Q
4 oz 5 14 Unit lb lb lb lb hd qt qt oz bun bun tsp clv tsp tsp
15
21 22 Recipe Cost $0.80 $0.72 $0.21 $2.25 $0.78 $3.69 $0.66 $0.03 $1.20 $1.00 Unit lb lb lb lb hd qt qt oz bun bun tsp clv tsp tsp
23 Individual Ingredient Cost 2.73 2.45 0.41 2.81 3.13 7.38 0.66 0.10 1.20 1.00
3 3 2 1 4 2 1 4 1 1 0.5 3 1 1 0 0
EY% Quantity Unit 88.0% 3.41 lb 88.0% 3.41 lb 100.0% 2.00 lb 80.0% 1.25 lb 100.0% 4.00 hd 100.0% 2.00 qt 100.0% 1.00 qt 100.0% 4.00 oz 100.0% 1.00 bun 100.0% 1.00 bun 100.0% 0.50 tsp 100.0% 3.00 clv 100.0% 1.00 tsp 100.0% 1.00 tsp
Garnish: 28 Method of Preparation: 29

Conversion Factor Table Conversion LBS to OZ GAL to QT GAL to PT GAL to CUP GAL to OZ QT to PT QT to CUP QT to OZ Factor 16 4 8 16 128 2 4 32 2 16 8
$0.00 $0.00 Total Ingredient Cost: 24 Q Factor %: Recipe Cost: Portion Cost: 25 Additional Cost: Total Plate Cost: 26 Desired Cost %: Preliminary Selling Price: 27 Actual Selling Price: Actual Cost %:
5.0%
$21.88 $1.09 $22.97 $0.77 $0.00 $0.77 30.0% $2.55 $2.75 27.8%
Equipment Required: 30
PT to CUP PT to OZ CUP to OZ
INSTRUCTIONS: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19
20
21 22 23 24 25 26 27 28 29 30
Fill in the gray blanks. Your Name. Recipe Name. Tool you will use to portion the recipe. Number of Standard Portions the recipe will make. Standard portion size for your recipe. Adjusted Yield. Used to change quanties of recipe. Input the yield you want out of the recipe. Do not change the Standard Yield. Adjusted Portion. Used to change the portion size of the recipe. Input portion size you want. Do not change the Standard Portion Size. Calculated Yield Multiplier. Calculated Portion Multiplier. Recipe Quantifer. Determined by Standard Yield/Portion and Adjusted Yield/Portion. Ingredient Name. Recipe Quanity. Number of Recipe Units needed for recipe. Updated Quanity. Quantity of Ingredient determined by Ingredient Quantifer. Unit of ingredient to be used in the recipe. Edible Yield Percentage of ingredient. As Purchased Quanity determined by Recipe Quanity and the Edible Yield Percentage. As Purchased Unit determined by Recipe Unit. See Number 8. Invoice Price. Invoice Unit. Converstion Factor Table on Recipe Card above shows common recipe conversions and accompanying conversion factors. If the conversion on the charts fits your needs, just insert the conversion factor from the chart into the Conversion Factor column on the recipe card. If you have a 25 lb case and you need to convert it to one pound (as in Beans, fresh green above), use 25 for the conversion factor. Another possibility would be to have 50 lbs that needs to be converted to oz. You would multiply 50 (lbs) by 16 (number of oz in a lb) to get your conversion factor (as in Sugar, granulated above.) 50*16=800, so your conversion factor would be 800. If the ingredient will be part of the Q factor, insert Q for the conversion factor. Recipe Cost determined by As Purchased Quanity, Invoice Price, and Conversion Factor. Recipe Cost Unit determined by Recipe Unit. See Number 8. Individual Ingredient Cost is determined by multiplying the As Purchased quantity by the Recipe Cost. Questional amount of ingredients that are too small to measure. Additional Cost associated with total plate. Precentage you intend to make on the recipe. Actual selling price of the recipe. Garnish for the recipe. Directions for preparing the recipe. Equipment required to prepare the recipe.

Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
Invoice Cost Unit
Conve rsion Factor
Equipment Required:
ost:
ice:

Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
Invoice Cost Unit
Conve rsion Factor
Equipment Required:
ost:
ice:

Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
Invoice Cost Unit
Conve rsion Factor
Equipment Required:
ost:
ice:

Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
Invoice Cost Unit
Conve rsion Factor
Equipment Required:
ost:
ice:

Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
Invoice Cost Unit
Conve rsion Factor
Equipment Required:
ost:
ice:

Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
Invoice Cost Unit
Conve rsion Factor
Equipment Required:
ost:
ice:

Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
Invoice Cost Unit
Conve rsion Factor
Equipment Required:
ost:
ice:

Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
Invoice Cost Unit
Conve rsion Factor
Equipment Required:
ost:
ice:

Recipe Quantifer:
oz
Ingredient
Recipe Qnty
Update Qnty
Invoice Cost Unit
Conve rsion Factor
Equipment Required:
ost:
ice:

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GTCC Standard Recipe Cost Card

Recipe Name: Standard Yield: Portion: Recipe Ingredient Qnty

Name: Portion Control Tool: Adjusted Calculation Recipe Quantifer:

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Garnish: Method of Preparation:

$0.00 $0.00 $0.00 $0.00 $0.00 $0.00 0.0%

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

GTCC Standard Recipe Cost Card

Name: Portion Control Tool: Adjusted Calculation Recipe Quantifer:

Garnish: Method of Preparation:

GTCC Standard Recipe Cost Card

4 oz 5 14 Unit lb lb lb lb hd qt qt oz bun bun tsp clv tsp tsp

Garnish: 28 Method of Preparation: 29

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

GTCC Standard Recipe Cost Card

Name: Portion Control Tool:

Invoice Cost Unit

Conve rsion Factor

Individ ual Ingredi ent Cost

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