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Ingredients Quantity Unit Cost/Unit Ext

The document provides recipes and cost breakdowns for beef stew, beef tenderloin, and lamb loin. It includes ingredients, procedures, yield, and cost factors to determine the cost per portion for each item. Various exercises are presented to calculate costs under different supplier prices and portion sizes using the information from the butcher test cards and cost breakdowns.

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448 views

Ingredients Quantity Unit Cost/Unit Ext

The document provides recipes and cost breakdowns for beef stew, beef tenderloin, and lamb loin. It includes ingredients, procedures, yield, and cost factors to determine the cost per portion for each item. Various exercises are presented to calculate costs under different supplier prices and portion sizes using the information from the butcher test cards and cost breakdowns.

Uploaded by

debate dd
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLS, PDF, TXT or read online on Scribd
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Exercise 6.

Recipe Detail and Cost Card S.P. $7.50


Cost
Item Beef Stew Menu Lunch F.C.%

Yield 25 Portions Portion Size 8 oz. Date 8-Oct

Ingredients Quantity Unit Cost/Unit Ext.


Beef chuck, boneless 2.75kg kg $ 11.35
Olive Oil 120ml L $ 4.15
Onion, diced 500g kg $ 3.20
Garlic, chopped 50g 50g $ 1.50
Flour 120g kg $ 12.50
Tomato puree 235ml 235ml $ 2.30
Brown Stock 1.9L L $ 1.60
bay leaf 1 $ 0.05
Celery, EP 450g kg $ 2.90
Carrots, EP 700g kg $ 5.35
Pearl Onions 450g kg $ 6.25
Tomatoes, chopped 225g kg $ 3.10
Peas, Frozen 225g 225g Pack $ 1.30
Total

Procedure:
Cut meat into cubes and brown meat in oil. Add onion and garlic and cook until onion is brown.
Add flower to meat and make a roux. Add brown stock and simmer for 1 hour or until meat is tender.
Dice celery and carrots, add onions and cook in salted water until tender. Add celery, carrots, onions,
and tomatoes to stew. Just before serving garnish with peas.
Exercise 6.2 Barnaby's Hideaway
Butcher Test Card

Item Beef Tenderloin Grade U.S. Choice Date 8-Oct


Pieces One Weiging 4kg Average Weight
Total Cost $58.52 At $14.63/kg Supplier XYZ Meat Co.

Weight Ratio to Value Per Total Cost of Each Usable Portion Portion Cost Factor Per
Breakdown No. kg Total Weight kg Value kg g Size (g) Cost kg Portion

Fat 1.89 $0.00


Loss in Cutting 0.11 $0.00
Tip Meat 0.11 $9.92
Usable Meat 1.89 225

Total 4

At a New Price of $15.43/kg

Cost per usable kg Cost per Portion

Cost Factor Per kg Cost Factor Per Portion


X New Price per kg X New Price per kg
Exercise 6.3
Butcher Test Card

Item Lamb Loin Grade U.S. Choice Date 3/21/20XX


Pieces One Weighing 5.5 kg Average Weight
Total Cost $80.85 At $14.70 per kg. Supplier XYZ Purveyors

Weight Ratio to Value Per Total Cost of Each Usable Portion Portion Cost Factor Per
Breakdown No. kg Total Weight kg Value kg g Size (g) Cost kg Portion

Fat 1.38 $0.00


Kidneys 0.45 $13.45
Flanks 0.69 $10.15
Loss in Cutting 0.23 $0.00
Usable Meat 2.75

Total 5.5

Cooking Loss Test


One Minutes Ten At 195 Degrees Celsius
Cooked Hours
Weight Ratio to Value Per Total Cost of Each Usable Portion Portion Cost Factor Per
Breakdown No. kg Total Weight kg Value kg g Size (g) Cost kg Portion

Original Weight 5.5


Trimmed Weight 2.75
Loss in Trimming 2.75
Cooked Weight 2.52
Loss in Cooking 0.23
Bones and Trim 0.46
Salable Weight 2.29

Remarks
Item Lamb Loin Chop Portion Size 140g Portion Cost Factor
Exercise 6.4
Use the information gained from completing exercise 6.3 and find the following:
a. The cost of the standard 140 gram portion at each of the following dealer prices.
1. $14.45 per kg
2. $14.90 per kg.
3. $15.10 per kg.
4. $16.00 per kg.
b. Find the cost of each of the following.
1. A 170g portion, if the dealer price is $14.45 per kg.
2. A 115g portion, if the dealer price is $15.30 per kg.
3. A 115g portion, if the dealer price is $15.55 per kg.
c. Develop a chart showing 115g, 140g, and 170g portions at dealer prices per kg of $13.20,
$6.10, and so on in $0.20 increments up to $15.40 per kg.

a.
Dealer Price x Cost Factor per Portion = Standard Portion Cost
$14.45 x =
$14.90 x =
$15.10 x =
$16.00 x =

b.
Dealer Price x Cost Factor per kilogram x Portion Size (Decimal) = Cost
$14.45 x x =
$15.30 x x =
$15.55 x x =

c.
Cost of Portion Sizes
Dealer Price 115g 140g 170g
$13.20
$13.40
$13.60
$13.80
$14.00
$14.20
$14.40
$14.60
$14.80
$15.00
$15.20
$15.40

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