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Portion Control
Customers expect food to be uniform
and
specifications
Follow standardized recipes
Use portioning tools
50 lb bag of flour
individual item
As purchased price is the cost you paid
for the item
Example: a 50-lb bag of sugar costs $22.00. A
marinated mushroom recipe call for several
ounces of sugar. Therefore, the unit for the recipe
is ounces. You must convert AP unit (lb) to
ounces.
(AS)
Expressed by weight
The amount of
consumable food
product that remains
after preparation is
called the edible
portion
(EP)
Expressed in a %
AP Weight = 11 oz.
Trim Loss = 3 oz.
Yield Wt = 8 oz.
Yield % = 8 oz. / 11 oz.
Yield % = .73 or 73%
Costing Recipes
Determining the cost of a standardized
The Q Factor
Questionable Ingredient
Factor
Covers the cost of
ingredients that are
difficult to measure.
Foodservice operations
have a preset Q factor
usually 1% - 5%
individual customer
Recipe Cost / # of Portions = Cost Per Portion
Ingredients Cost $7.20
Serves 10 portions
Cost per Portion = $0.72
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