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Stephanie Dorfman, Carrie Bishop, Dominique Markowitz

POST MEAL RECIPE COST SHEET


Product: Cornbread
Yield: 55
Portion Size: 1 piece (3x3 inch)

Date: 11/21/13
COST
TOTAL
PER UNIT $
COST $

INGREDIENT

Amount

UNIT

# OF UNITS

Butter, softened

0.572 lbs

1 lb

0.572

2.00

1.14

Sugar

0.382 lbs

N/A

N/A

N/A

Eggs

1.145 lbs

1.5 dozen
(18 eggs)

ALREADY IN
STOCK
ROOM
0.51

3.19

1.62

16 oz (1 lb)

1.15

1.89

2.17

0.14

3.79

0.54

1.145 lbs

1 gallon (~8
lb)
22 oz

0.83

4.39

3.66

1.02 lbs

2 lb

0.51

1.39

0.71

1.31 oz

12 oz

0.11

2.39

0.26

0.25 oz

N/A

ALREADY IN
STOCK
ROOM

N/A

N/A

Sour cream, fat


free
Skim milk,
fluid
Gluten free
flour
Yellow
cornmeal
Gluten free
baking powder
Salt, kosher

TOTAL

9.16 Eggs
1.145 lbs
1.145 lbs

$10.10

Cost per portion for recipe: $0.18


Total number of portions sold to customers: 39
Cost per portion sold to customers: $0.26
Total number of portions served (students & customers): 42
Cost per portion served: $0.24
COMMENTS: We had to cut the pieces of cornbread smaller towards the end because we were
running out.

Stephanie Dorfman, Carrie Bishop, Dominique Markowitz


POST MEAL RECIPE COST SHEET
Product: Guacamole
Yield: 55
Portion Size: cup
Date: 11/21/13
COST
INGREDIENT
Amount
UNIT
# OF UNITS
PER UNIT $
Hass avocado

10.32 lbs

TOTAL
COST $

1 avocado

20.625

2.00

41.25

20.625
avocados
Lime

1.375 lbs

2 lb

0.69

2.99

2.06

Red onion

0.916 lbs

1 onion

1.832

0.89

1.63

1.79

0.41

N/A

N/A

3.49

23.99

1.832
onions
Garlic

2.29 oz

Salt and pepper


to taste
Bell peppers

13.75 lbs

5 ct
0.23
(1 head is
~2oz so
there is a
total of 10oz
in the 5 ct)
N/A
ALREADY IN
STOCK
ROOM
2 lb
6.88

TOTAL
Cost per portion for recipe: $1.26
Total number of portions sold to customers: 39
Cost per portion sold to customers: $1.78
Total number of portions served (students & customers): 45
Cost per portion served: $1.54
COMMENTS:

$69.34

Stephanie Dorfman, Carrie Bishop, Dominique Markowitz


POST MEAL RECIPE COST SHEET
Product: Fish Tacos
Yield: 55
Portion Size: 2 Taco

Date: 11/21/13
COST
TOTAL
PER UNIT $
COST $

INGREDIENT

Amount

UNIT

# OF UNITS

Yellow onion

2.29 lbs

3 lb

0.76

3.00

2.29

Red bell
peppers

110 oz

2 lb

3.44

3.49

12.00

N/A

N/A

7.99

137.33

6.875 lbs

(Ended up
using green
peppers)
Salt, kosher

1.15 oz

N/A

Tilapia fillets

275 oz

1 lb

ALREADY IN
STOCK
ROOM
17.19

Gluten free
corn tortillas

6.875 lbs

16 oz

6.88

1.79

12.31

Jalapeno

0.573 lbs

0.58 lb

0.99

0.99/lb

0.57

13.752
jalapenos
TOTAL
Cost per portion for recipe: $2.99
Total number of portions sold to customers: 39
Cost per portion sold to customers: $4.22
Total number of portions served (students & customers): 52
Cost per portion served: $3.16
COMMENTS:

$164.50

Stephanie Dorfman, Carrie Bishop, Dominique Markowitz


POST MEAL RECIPE COST SHEET
Product: Salsa Salad
Yield: 55
Portion Size: Cup
Date: 11/21/13
COST
INGREDIENT
Amount
UNIT
# OF UNITS
PER UNIT $
Tomatoes

13.75 lbs

TOTAL
COST $

20 oz

11

2.99

32.89

1 onion

4.58

0.89

4.08

1.79

0.55

N/A

N/A

0.99/lb

0.76

45 medium
Red onion

1.53 lbs
4.58 small
onion

Garlic

3.055 oz
18.3 cloves

Kosher salt

0.76 oz

Jalapeno

0.764 lbs

5 ct
0.31
(1 head is
~2oz so
there is a
total of 10oz
in the 5 ct)
N/A
ALREADY IN
STOCK
ROOM
0.58 lb
1.32

18.33
peppers
Lime juice

9.07 oz

16 oz

0.57

3.19

1.81

Extra virgin
olive oil

9.07 oz

25.3 oz

0.36

6.99

2.51

Cilantro

18.33 oz

6.55

1.00

6.55

Salt and pepper


to taste

N/A

1 bunch
(~2.8oz)
ALREADY
IN STOCK
ROOM

N/A

N/A

N/A

TOTAL
Cost per portion for recipe: $0.89
Total number of portions sold to customers: 39
Cost per portion sold to customers: $1.26

$49.15

Total number of portions served (students & customers): 45


Cost per portion served: $1.09
COMMENTS:

Stephanie Dorfman, Carrie Bishop, Dominique Markowitz


POST MEAL RECIPE COST SHEET
Product: Mexican Rice and Beans
Yield: 55
Portion Size: Cup

Date: 11/21/13
COST
TOTAL
PER UNIT $
COST $

INGREDIENT

Amount

UNIT

# OF UNITS

Medium grain
white rice

2.75 lbs

5 lb

0.55

7.99

4.39

Tomatoes,
diced, canned

99.688 oz

28 oz

3.56

1.00

3.56

Extra virgin
olive oil

6.875 oz

25.3 oz

0.27

6.99

1.90

Garlic

6.875 oz

0.69

1.79

1.23

Jalapeno

0.286 lbs

5 ct
(1 head is
~2oz so
there is a
total of 10oz
in the 5 ct)
0.58 lb

0.49

0.99/lb

0.28

6.875
jalapenos
Black beans,
canned

103.125 oz

29 oz

3.56

1.89

6.72

Fine sea salt

3.056 oz

26.5 oz

0.12

4.39

0.51

Cumin

1.146 oz

2 oz

0.57

2.79

1.60

Chili powder

0.625 oz

N/A

N/A

N/A

Fresh oregano
leaves

2.579 oz

0.75 oz

ALREADY IN
STOCK
ROOM
3.44

1.49

5.13

Fresh cilantro

2.292 oz

1 bunch
(~2.8oz)

0.82

1.00

0.82
$26.14

Cost per portion for recipe: $0.48

Total number of portions sold to customers: 39


Cost per portion sold to customers: $0.67
Total number of portions served (students & customers): 52
Cost per portion served: $0.50
COMMENTS:

Stephanie Dorfman, Carrie Bishop, Dominique Markowitz


POST MEAL RECIPE COST SHEET
Product: Baked Apples with Cajeta
Yield: 55
Portion Size: Apple and 3 TBSP Cajeta

Date: 11/21/13
COST
TOTAL
PER UNIT $
COST $

INGREDIENT

Amount

UNIT

# OF UNITS

Milk, fluid

36.8 oz

0.288

3.79

1.09

Sugar

9.2 oz

1 gal (128
oz)
N/A

N/A

N/A

Vanilla bean

2.87 g

15.99

6.47

Baking soda

0.048 oz

0.25 oz
(28.35g per
oz)
N/A

ALREADY IN
STOCK
ROOM
0.40

N/A

N/A

Apples, granny
smith

9.17 lb

3 lb

3.49

10.67

ALREADY IN
STOCK
ROOM
3.06

27.5 large
apples

TOTAL
Cost per portion for recipe: $0.33
Total number of portions sold to customers: 39
Cost per portion sold to customers: $0.47
Total number of portions served (students & customers): 52
Cost per portion served: $0.35
COMMENTS:

$18.23