Measuring Recipe And Product Costing

1. MEASURING INGREDIENTS
CORRECTLY
LESSON 3: Measuring Recipe And Product Costing
PREPARED BY: MS. CATRINA EBOL

2. ACCURATE TECHNIQUES IN MEASURING
ARE AS IMPORTANT AS THE TOOLS FOR
MEASURING. THEREFORE, ALWAYS
OBSERVE THE FOLLOWING
PROCEDURES:
LESSON 3: Measuring Recipe And Product Costing

3.  RICE AND FLOUR. FILL THE CUP TO OVERFLOWING,
LEVEL-OFF WITH A SPATULA OR WITH A STRAIGHT
EDGE KNIFE
 SIFTED FLOUR. MOST CAKE RECIPES CALL FOR SIFTED
FLOUR. IN THIS CASE, SIFT FLOUR 2 OR 3 TIMES. SPOON
INTO THE CUP OVERFLOWING, LEVEL OFF WITH A
SPATULA.
 REFINED SUGAR. SIFT SUGAR ONCE TO TAKE OUT
LUMPS, IF ANY. SPOON INTO CUP AND LEVEL OFF WITH
A SPATULA. DO NOT PACK OR TAP THE SUGAR DOWN.
LESSON 3: Measuring Recipe And Product Costing

4. BROWN SUGAR. PACK INTO CUP JUST ENOUGH TO HOLD ITS SHAPE
WHEN TURNED OUT OFF CUP. LEVEL OFF WITH A SPATULA BEFORE
EMPTYING.
LEVEL A MEASURING SPOON WITH STRAIGHT EDGE OF A KNIFE TO
MEASURE SMALL AMOUNTS OF SALT, PEPPER, LEAVENING AGENTS OR
SOLID FATS.
LIQUID INGREDIENTS. PLACE THE CUP ON A FLAT, LEVEL SURFACE.
HOLD THE CUP FIRMLY AND POUR THE DESIRED AMOUNT OR LIQUID
INTO THE CUP. LEAN OVER AND VIEW THE LIQUID AT EYE LEVEL TO MAKE
SURE IT IS THE PROPER AMOUNT.
LESSON 3: Measuring Recipe And Product Costing

5. .
CHECK AND CALIBRATE TIMERS/THERMOMETERS, SCALES AND OTHER
MEASURING DEVICES ACCORDING TO MANUFACTURER’S MANUAL BEFORE
USING.
INGREDIENTS WHICH MEASURE BY VOLUME AND BY WEIGHT DEMAND
STANDARDIZED MEASURING TOOLS AND EQUIPMENT.
DO NOT SHAKE THE DRY MEASURING CUP TO LEVEL OFF DRY
INGREDIENTS.
IT IS EASIER TO WEIGH FAT, BUTTER, MARGARINE IF BOUGHT IN PRE-
MEASURED STICKS. IF FAT DOES NOT COME IN PRE-MEASURED STICKS, USE
A SCALE TO WEIGH THE NEEDED AMOUNT.
LESSON 3: Measuring Recipe And Product Costing

6. .
LIQUIDS SHOULD BE POURED INTO CUP IN DESIRED LEVEL. CUP
SHOULD STAND ON A FLAT SURFACE.
SPRING SCALES SHOULD BE ADJUSTED SO THAT POINTER IS AT ZERO
(0). PLACE PAN, BOWL, OR PIECE OF WAXED PAPER ON SCALE TO HOLD
INGREDIENT TO BE MEASURED.
WHEN USING BALANCE SCALES, PLACE THE PAN ON THE LEFT-HAND
SIDE OF THE BALANCE AND THE PAN WEIGHT ON THE RIGHT-HAND
SIDE. ADD THE REQUIRED WEIGHTS TO THE RIGHTH AND SIDE AND
ADJUST THE BEAM ON THE BAR SO THAT THE TOTAL IS THE WEIGHT
NEEDED
LESSON 3: Measuring Recipe And Product Costing

7. .
RANGES, SOMETIMES CALLED STOVES, PROVIDE HEAT FOR COOKING
ON TOP AND IN THE OVEN. THE CONTROLS FOR RANGE HEAT MUST BE
ACCURATE AND EASY TO OPERATE. TOOLS AND UTENSILS NEEDED FOR
COOKING ON THE RANGE AND WORK SPACE SHOULD BE WITHIN
EASY REACH.
LEARN TO MATCH THE SIZE OF PAN TO THE SIZE OF THE UNIT AND
TO SELECT THE RIGHT AMOUNT OF HEAT FOR THE COOKING JOB TO BE
DONE.
IN MICROWAVE COOKING, TIME SCHEDULES MUST BE FOLLOWED
EXACTLY BECAUSE EVERY SECOND IS IMPORTANT. THE MICROWAVES
SHUT OFF AUTOMATICALLY WHEN THE DOOR IS OPENED.
LESSON 3: Measuring Recipe And Product Costing

8. .
REFRIGERATORS ARE OPERATED BY ELECTRICITY. THE UNIT THAT DOES
THE COOLING
IS UNDERNEATH THE BOX BEHIND THE GRILL.
DISHWASHERS ARE A GREAT HELP IF FOOD IS RINSED FROM DISHES
BEFORE STACKING THEM. FOLLOW THE PLAN FOR STACKING AS
SUGGESTED IN THE DIRECTION BY MANUFACTURER’S
MANUAL.
LESSON 3: Measuring Recipe And Product Costing

9. .
MIXERS ARE THE MOST USEFUL MACHINES IN COMMERCIAL
KITCHENS AND EVEN AT HOME. IT IS GOOD FOR MAKING SALAD
DRESSINGS, SANDWICH FILLINGS, FOR SAUCES, MASHING POTATOES,
BEAT BATTER AND EGGS. ATTACHMENTS ARE ALSO AVAILABLE TO
CHOP, WHIP,
SQUEEZE OUT JUICE, AND MAKE PUREES.
COFFEE MAKERS MOSTLY ARE AUTOMATIC, REQUIRING ONLY THE
MEASUREMENT OF COFFEE
AND WATER.
LESSON 3: Measuring Recipe And Product Costing

10. CALCULATING
COST OF PRODUCTION
LESSON 3: Measuring Recipe And Product Costing

11. PRODUCTION
Is The Process Of Manufacturing Raw
Materials For Consumption.
LESSON 3: Measuring Recipe And Product Costing

12. TECHNICAL TERMS
 MARK DOWN
 RETAIL PRICE
 VENDOR
LESSON 3: Measuring Recipe And Product Costing

13. PRINCIPLES OF COSTING THE
FINISHED PRODUCT
LESSON 3: Measuring Recipe And Product Costing
Price is the amount of money that a vendor sets for the
item or product for sale. Pricing of goods is affected by the
law of supply and demands, the quality of the items, the
climate, and the location of the business establishment are
also factors the affect the pricing of goods

14. LESSON 3: Measuring Recipe And Product Costing
Calculating the selling price of
finished products involves the knowledge about
expenses, markup , and markup
percentage .

15. EXPENSES
LESSON 3: Measuring Recipe And Product Costing
is the amount of money that a vendor sets for
the item or product for sale. Pricing of goods is
affected by the law of supply and

16. MARKUP
LESSON 3: Measuring Recipe And Product Costing
is the difference between the expenses of the
items to be sold and the selling price.
MARKUP
is used to Determine the selling price of
finished products.
MARKUP PERCENTAGE

17. SELLING PRICE
LESSON 3: Measuring Recipe And Product Costing
is the amount that a vendor sets in exchange for
his or her products or goods.

18. LESSON 3: Measuring Recipe And Product Costing
COMPUTING AND VALIDATING
COST OF PRODUCTION

19. LESSON 3: Measuring Recipe And Product Costing
Suppose you, a vendor want to compute the selling price of a polvoron. When the total
expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
percentage.
1. TO DETERMINE THE MARKUP
2.TO COMPUTE THE SELLING PRICE.
3. TO CALCULATE THE RETAIL PRICE
4. TO DETERMINE THE MARKUP PERCENTAGE BASED ON THE
COST OF PRODUCTION.

20. Suppose you, a vendor want to compute the selling price of a polvoron. When the total
expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
percentage.
1. TO DETERMINE THE MARKUP
multiply the total expenses or product cost with the
desired markup percentage.
X 0.20
- Total EXPENSES
- MARKUP PERCENTAGE
150
PHP 30.00 -MARK UP OR PROFIT

21. Suppose you, a vendor want to compute the selling price of a polvoron. When the total
expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
percentage.
2. TO COMPUTE THE SELLING PRICE.
Add PHP 30.00 to the total expenses.
+ 30.00
- Total EXPENSES
- MARK UP OR PROFIT
150
PHP 180.00 -SELLING PRICE OF 60 PIECES OF POLVORON

22. Suppose you, a vendor want to compute the selling price of a polvoron. When the total
expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
percentage.
3. TO CALCULATE THE RETAIL PRICE
SELLING PRICE DIVIDE BY PIECES OR YIELD
/ 60
- SELLING PRICE
- PIECES OR YIELD
180
PHP 3.00 -SELLING PRICE OF 1 PIECES OF POLVORON

23. Suppose you, a vendor want to compute the selling price of a polvoron. When the total
expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
percentage.
4. TO DETERMINE THE MARKUP PERCENTAGE BASED ON THE
COST OF PRODUCTION
Markup % =
____Markup___
Production cost
Markup % =
__PHP 30.00__
PHP 150.00
=0.20 OR 20%

24. Suppose you, a vendor want to compute the selling price of a polvoron. When the total
expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
percentage.
Another way of computing the selling price is by using this
formula:
SP= TE + % TE
Y

25. Suppose you, a vendor want to compute the selling price of a polvoron. When the total
expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
percentage.
Another way of computing the selling price is by using this
formula:
150+.20(150)
60
= 150+30
60
= 180
60
=PHP 3.00
SP=