07 basic food costing
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The document discusses food costing techniques including calculating yield percentage by dividing the edible portion weight by the as purchased weight. It also explains how to conduct a yield test by weighing ingredients as purchased, trimming, and weighing the edible portion. Finally, it discusses using yield percentage to determine how much to purchase based on the amount needed for a recipe and calculating cost per portion.
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The document discusses key concepts in food costing and cost control for chefs. It explains how to perform basic food costing calculations to determine costs at various stages from purchase to finished dish. This includes determining the usable yield percentage, edible portion cost, and total recipe cost. The total recipe cost is used to estimate the minimum selling price required to meet the target food cost percentage. Standardizing recipes, tracking costs, and understanding yields and markups is important for financial management in the food business.
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Food cost control involves setting standards for costs according to business objectives and policies. It means adhering to predetermined standards for buying, preparing, and selling food. Food cost includes the cost of food cooked plus wastage, spoilage, and shrinkage/pilferage. It should not be reduced at the expense of quality or customer satisfaction. Controlling food cost is important because every 1 rupee saved equals 10 rupees in sales and improves the bottom line. Methods of control include reducing shrinkage/pilferage through better security and workplace culture, minimizing spoilage through storage and kitchen facilities, and decreasing wastage through planning quantities and bringing a culture of high performance rather than policing.
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Controlling food costs involves managing resources efficiently throughout the food cost control cycle. This includes ordering the right quantities from suppliers with the best quality and price; receiving and storing goods properly; issuing the correct amounts at the right time; preparing food with minimal waste by following recipes and procedures; cooking at the proper temperature and time; and serving appropriate portion sizes to minimize waste. Careful management at each step can help reduce costs without compromising quality.
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A standardized recipe is a set of instructions for preparing a particular dish in a consistent and reproducible manner. These recipes are designed to ensure that a dish is prepared the same way each time it is made, regardless of who is preparing it or where it is being made. Standardized recipes are commonly used in professional kitchens, restaurants, catering businesses, and other food service establishments.
Power point baker's math
The document discusses baker's percentages, which is a method used by bakers to proportion ingredients in a recipe based on the weight of flour. It defines baker's percentages and explains why they are important for precision and scaling recipes up or down. The document also provides examples of converting recipes to baker's percentages and scaling up a recipe to make a larger batch.
Similar to 07 basic food costing (13)
Shaheen 7b conversion of food intakes to nutrients
Shaheen 7b conversion of food intakes to nutrients
Foods_II_Prequel_E5_Standardizing_and_Scaling_RecipesE.ppt
Foods_II_Prequel_E5_Standardizing_and_Scaling_RecipesE.ppt
More from Michael Scott
01 flash cards sample
This document discusses prevention measures for Hepatitis A virus transmission, including controlling time and temperature when handling foods, preventing cross-contamination, practicing good hygiene, and purchasing from reputable suppliers. Hepatitis A virus is found in feces and can contaminate ready-to-eat foods and shellfish harvested from contaminated water. Symptoms include fever, weakness, nausea, pain and jaundice. Prevention focuses on hygiene practices, excluding sick employees, and vetting shellfish suppliers.
Cooking with farm grown product
This document discusses methods for cooking with and preserving farm grown produce. It provides guidance on cleaning techniques to control bacteria, including soaking vegetables in a baking soda and salt solution. It also addresses proper storage methods for different types of vegetables to prevent mold and rotting, such as removing tops from root vegetables and storing according to their needs. Additionally, it covers food preservation methods like canning, fermenting, drying and harvesting seeds to make use of the seasonal harvest.
Basic agricultural practices
The document discusses conventional modern agricultural systems, organic and sustainable farming practices, and the challenges of agriculture. It covers topics like GMOs, commodity crops, large-scale animal production, eating local, sustainability, biodynamics, permaculture, composting, and extending the growing season. The overall focus is on comparing conventional and organic farming approaches.
Checklist sheet1
This document outlines the components and requirements for a business plan project for a culinary arts entrepreneurship class. It includes percentages allocated to different sections of the business plan, such as an executive summary, market analysis, organizational chart, marketing and sales plan, startup costs, and break-even analysis. It also lists additional required materials like menus, kitchen and floor plans, promotional materials, recipes with costing, and research on liquor licenses and permits. The business plan project is due on a specified date.
Inventory with costs
This document is an inventory list dated 5/31/2013 that includes over 200 items related to dairy, dry goods, and other food items. It provides information on the item name, cost per unit, quantity on hand, and total dollar value of each item's current inventory. The total dollar value of all inventory listed is over $5,000.
54 restaurant seating
This document provides steps to calculate the seating capacity of a restaurant. Step 1 is to consult local codes for requirements regarding exits, aisles, and space per customer. Step 2 is to measure the dining room area and account for any wait stations or other non-seating areas. Step 3 involves allocating space for wait stations. Step 4 accounts for any bar space. Step 5 chooses a square footage to allocate per customer depending on the type of restaurant. Step 6 calculates barstool capacity based on bar length. The total seating is the sum of general seating and barstools.
53 sales & menu
This document discusses how to forecast sales and maximize a restaurant menu. It recommends forecasting total sales based on seating capacity, table sizes, takeout, and bar service. Menus should be engineered using menu mix and item contribution margins. Menu items are classified as stars, cash cows, dogs, or plow horses based on popularity and profitability to determine pricing and placement on the menu. Sales can be calculated by average check, meal period, or type of sale. Forecasting is educated estimates while tracking uses actual sales numbers to monitor menu performance.
52 costing
This document discusses start-up and operational costs for opening a restaurant. It lists various equipment, supplies, furniture, licenses, and fees that make up start-up costs. Operational costs include ongoing expenses like paper supplies, linens, uniforms, and vendors for ingredients. The document also provides tips on equipment options like rentals, leasing, or buying used versus new. It cautions being wary of vendors and notes key details about major suppliers. Finally, it includes an example recipe costing breakdown to determine the per person cost.
50 introduction
This document provides guidance and templates for developing an entrepreneurship or business plan for a new restaurant. It includes instructions on writing standardized recipes, costing recipes, conducting yield tests, creating menus and budgets, performing a SWOT analysis, and drafting a business plan with sections for executive summaries, organizational charts, resumes, mission statements, break-even points, and financial projections. Sample mission statements are given from well-known restaurants as examples. The next steps outlined are to submit recipes for a menu, cost out menu items, draft menu and concept ideas, work on a triple bottom line analysis and SWOT analysis, and assign roles by submitting resumes.
Hors D’oeuvres
The document provides information and guidelines for preparing different types of hors d'oeuvres. It discusses cold hors d'oeuvres such as canapés and their components. It also covers hot hors d'oeuvres and factors to consider like temperature control and ease of eating. Other hors d'oeuvres mentioned include dips, crudité and cheese platters, and raw bars. The document concludes with tips for assembling, serving, and replenishing hors d'oeuvres, whether using a butler or buffet style.
Charcuterie – preserving the hog
This document discusses charcuterie, which is the French art of preserving meats. It focuses on using forcemeats, which are seasoned and emulsified ground meats, to make items like pâtés, terrines, sausages, and galantines. Key ingredients in forcemeats include meat, fat, binders, seasonings, and curing salts. Important considerations when making forcemeats are the fat to meat ratio, proper emulsification through temperature control, and seasoning. Various types of forcemeats - country style, basic, and mousseline - are described. Terminology related to forcemeats and procedures for making terrines and galantines are also outlined.
42 tuiles gelatin & foams
This document discusses various dessert garnishes including tuiles, florentine batter, gelatin, and foams. Tuiles are thin crisp cookies that are pliable when warm and can be molded into shapes. Florentine batter produces lacy, brittle cookies that spread during baking. Gelatin is extracted from cartilage and comes in powder or sheet form, absorbing liquid and setting when chilled. Dessert foams are made from whipped egg whites, cream, or stabilized liquids charged with nitrous oxide.
40 cakes
This document discusses various cake mixing methods and types of cakes. It covers high-fat and egg foam cakes like butter cakes, genoise, sponge cake, angel food cake, and chiffon. Adjustments for high altitude baking are outlined, such as reducing chemical leavening and increasing temperature. Buttercream frosting methods like American, Swiss meringue, Italian, and French are defined. Cheesecake and baked custard techniques are explained, along with troubleshooting tips. The document concludes with assignments and guidelines for plated desserts focusing on techniques, balanced flavors, textures, colors, and temperatures.
Day 38 cookies, cakes, pastries
This document discusses different types of cookies including drop cookies, icebox cookies, bar cookies, sheet cookies, cut-out cookies, pressed cookies, rolled or molded cookies, and wafer cookies. It also discusses storing cookies and provides details on pâte à choux (cabbage paste), its two-part cooking method, and applications including cream puffs, éclairs, swans, and gougers.
Day 37 pies & tarts
The document discusses the differences between pies and tarts, including their fillings. Pies have deeper shells and are baked in slanted pans, while tarts have shallow shells and are baked in short-sided pans. Common fillings include creams, curds, custards, various fruits, and combinations thereof. The document also covers pie dough types like basic, flaky, and sweet doughs. Techniques like blind baking and docking are described. Assembly, topping, and storage methods are provided.
Baking techniques
This document discusses various bread techniques including mixing methods for yeasted doughs, quick breads, and laminated doughs. It also covers baking methods such as blind baking and steaming. Production steps for yeast breads are outlined including scaling ingredients, proofing, mixing, shaping and baking. Different types of leavening agents and wheat flours are also described.
Day 36 custards & laminated dough
Custards are any liquid set with eggs. Sugar slows coagulation while acids speed it up. Starch coats proteins to prevent over coagulation and allows custards to be baked instead of just boiled. Egg yolks contain an enzyme that must be neutralized by boiling. Custards can be stirred on the stovetop or baked in a water bath. Enriched dough contains higher amounts of fat, milk, eggs or sugar for tenderness and richness, such as brioche made with butter and eggs using a pre-ferment, or olive oil-enriched focaccia.
32 breakfast cookery
This document provides information on quick breads and breakfast pastries. It discusses different types of leavening including biological, chemical, and mechanical methods. Specifically, it describes how baking soda and baking powder work as chemical leavening agents and how to properly incorporate them. The document also covers baking principles such as how altitude affects baking and different mixing methods for batters and dough. Finally, it provides an overview of breakfast pastries like Danish pastries made from enriched and laminated doughs that are filled before baking.
30 eggs
This document provides instruction on various aspects of breakfast cookery including:
- Different egg cooking methods such as sunny side up, over easy, poached, and scrambled.
- The anatomy of an egg including the shell, white, yolk, and other internal parts.
- Temperature guidelines for cooking eggs and meat.
- Grading and proper storage of eggs.
- Types of breakfast meats including bacon, sausage, and ham.
- Tips for making pancake and waffle batters.
31 breakfasgt
The document discusses different types of dairy products including milk, fermented milk, butter, and cheese. It provides details on whole milk, evaporated milk, sweetened condensed milk, dry milk powder, half and half, light cream, whipping creams, buttermilk, sour cream, creme fraiche, yogurt, pasteurization, homogenization, raw milk, salted and European style butter, whipped and clarified butter, characteristics of cheese including moisture levels and milk fat percentages, rinds, and common cheese types such as fresh, blooming rind, semi-soft, washed rind, firm, hard, and blue.
More from Michael Scott (20)
07 basic food costing
- 1. Basic Food Costing EP Weight / AP Weight = Yield Percentage 4 lb peeled potatoes / 5 lb AP potatoes = 80% Yield Chef Michael Scott Lead Chef Instructor AESCA Boulder • AP = As Purchased • EP = Edible portion
- 2. How to do a Yield Test • Effective use of trim • Cost controls • Calculate the yield percentage EP weight / AP weight = Yield percentage Chef Michael Scott Lead Chef Instructor AESCA Boulder • Weigh the ingredient As Purchased • Peel, trim and clean the ingredient as required for the recipe • Weight the usable trim to obtain EP
- 3. Yield Percentage & Purchasing • Using Y% to calculate product needed Fabrication decreases the usable quantity of an ingredient therefore increasing the overall cost of the ingredient AP cost / Yield % = EP cost .41 per lb (AP) / .80 = .51 per LB (EP cost) *(must be in the same unit of measure) Chef Michael Scott Lead Chef Instructor AESCA Boulder • 12 lb peeled potatoes / .80 (Yield %) = 15 lb AP
- 4. Basic Recipe Costing • Determine the cost of each ingredient taking into consideration any yield issues Cost per portion = total recipe cost / # of portions • Controlling Food Cost • • • • Cross utilization Proper purchasing systems Kitchen procedures Standard portions Chef Michael Scott Lead Chef Instructor AESCA Boulder • Total all ingredient costs = total recipe cost