#3 Discussion: The teacher introduces concept of food cost
And ask the following questions.
What is food cost?
What is the importance of food cost?
#4 Guided Practice: Computation activity
Demonstration
The teacher presents a sample recipe:
Fruit Salad
Ingredient
Quantity
Price
Fruit cocktail
1 can
₱50
Cream
1 pack
₱30
Condensed milk
1 can
₱40
Show how to compute:
Fruit cocktail = ₱50
Cream = ₱30
Condensed milk = ₱40
Total Food Cost = ₱50 + ₱30 + ₱40 = ₱120
The teacher explain:
Total cost
Cost per
#5 Cost per serving (if 4 servings: ₱120 ÷ 4 = ₱30 per serving)
Ask learners:
“What did we do first?”
“Why is it important to compute per serving?”
#6 Activity: Complete Recipe Costing
Instruction: The teacher asks student to choose a recipe and calculate a cost per serving.
#7 The teacher asks the following questions:
What is food cost?
How do we get the total food cost?
Why do we need to know the cost of food?
#8 Fill in the blanks
Directions: Complete the table and compute the total food cost.
Ingredient
Quantity
Unit Price
Total Cost
Flour
1 cup
₱15
___
Egg
1 pc
₱8
___
Milk
1 cup
₱20
___
Sugar
2 tbsp
₱2
___
#9 Fill in the blanks
Directions: Complete the table and compute the total food cost.
Ingredient
Quantity
Unit Price
Total Cost
Flour
1 cup
₱15
___
Egg
1 pc
₱8
___
Milk
1 cup
₱20
___
Sugar
2 tbsp
₱2
___
