7

Technology and Livelihood

Education

COOKERY Module 6

Department of Education ● Republic of the Philippines

Technology and Livelihood Education – Grade 7
Alternative Delivery Mode
Module 6: Calculating Cost of Production
First Edition, 2020
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Published by the Department of Education – Region 10

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Assistant Regional Director: Dr. Victor G. De Gracia Jr., CESO V

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Regional Director
Co-Chairpersons: Dr. Victor G. De Gracia Jr. CESO V
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Myra P. Mebato,PhD, CESE
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Edwin V. Palma,PSDS
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 7
Technology and
Livelihood Education
Cookery – Module 6
Calculating Cost of
Production
This instructional material is collaboratively developed and reviewed
by educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments, and
recommendations to the Department of Education-Region 10 at
region10@deped.gov.ph
.
Your feedback and recommendations are highly valued.

Department of Education ● Republic of the Philippine

FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning Module) is
for educational purpose only. Borrowed materials (i.e.,songs, stories, poems,
pictures, photos, brand names, trademarks, etc.) included in these modules
are owned by their respective copyright holders. The publisher and authors do
not represent nor claim ownership over them. Sincerest appreciation to those
who have made significant contributions to these modules
 Introductory Message

For the learner:

Welcome to the Technology and Livelihood Education 7 Alternative Delivery Mode
(ADM) Module in Cookery!

This module is provided as your alternative instruction for learning in which content and
activities are based on your needs. It is a self-paced approach wherein you will work on
different activities that are interesting and challenging for you to develop your reading
and comprehension skills. To accomplish what is expected from you, you are
encouraged to stay focus and develop a sense of responsibility and independence in
doing the different tasks provided in the module. Be an empowered learner. Always
believe that nothing is impossible and nobody can stop you from reaching your dreams.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to check

what you already know about the lesson to take.
If you get all the answers correct (100%), you
may decide to skip this module.

What’s In This is a brief drill or review to help you link the

current lesson with the previous one.

What’s New In this portion, the new lesson will be introduced

to you in various ways such as a story, a song,
a poem, a problem opener, an activity or a
situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and skills
of the topic. You may check the answers to the
exercises using the Answer Key at the end of
the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
 what you learned from the lesson.

What I Can Do This section provides an activity which will help

you transfer your new knowledge or skill into
real life situations or concerns.

Assessment This is a task which aims to evaluate your level

of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given to

you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone.

We hope that through this material, you will experience meaningful learning and gain
deep understanding of the relevant competencies. You can do it!
 Table of Contents

What I Need to Know ---------------- 1

What I Know ---------------- 2

Lesson 1
What’s In ---------------- 5
What’s New ---------------- 6
What is It ---------------- 6
What’s More ---------------- 9
What I Have Learned ---------------- 10
What I Can Do ---------------- 11
Assessment ---------------- 12
Additional Activities ---------------- 15
Answer Key ---------------- 16
References ---------------- 17
 What I Need to Know

This unit of competency Calculating Cost of Production covers the

knowledge, skills and attitude in identifying and applying cost of production
which refers to the total cost earned by a business to gather a specific
number of product or offer a service.

Production costs may comprise things such as the expenses acquired to gain the
production. Upon learning this module it includes different task and activity

sheets.
After reading this Module, you are expected to:

1. discuss the principles of costing

2. calculate cost of production

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 What I Know

To begin your journey in this module, please answer the test below. Let us
determine how much you already know.

MULTIPLE CHOICE
Directions: Read and understand the statements below.Choose the letter of the
answer. Write your answer in your TLE notebook.
1. What tool is used to compute food costs?
A. standard recipe
B. costing sheet
C. costing principle
D. ingredient costing
2. What do you call the amount added in the price cost?
A. Markup
B. Percentage markup
C. Item cost
D. Selling price
3. The total price paid for a resources used is called _____.
A. Mark up
B. Food cost
C. Selling price
D. Buying price
4. The amount you pay for the product you bought is called _____.
A. Peso markup
B. Percentage markup
C. Purchase cost
D. Net Cost

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 5. _________ refers to the total cost of food net in an existing inventory.
A. Cost of production
B. Product
C. Costing
D. Calculation
6. In the absence of 1 cup miniature marshmallow this can be substituted
with __________.
A. 10 large marshmallows
B. 1small marshmallows
C. 30 large marshmallows
D. 30 small marshmallows
7.What do you call the number of pieces produced in a recipe?
A. Product
B. Yield
C. Total
D. Amount
8. If you don’t have a measuring cup, what is needed to get 1 cup of sugar?
A. 4T
B. 8T
C. 12T
D. 16T
9. It is a tool needed to measure small amount of liquid.
A. tablespoon
B. teaspoon
C. measuring spoon
D. glass
10. The following are the procedures in measuring dry ingredients Which
comes first?
A. Level off with spatula
B. Sift the flour

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 C. Do not shake
D. Scoop to fill the measuring cup to overflow
11. What is the purchase price of an item if the selling price is 10.00 and the
markup is 20%?
A. 5.00
B. 2.00
C. 12
D. 4.00
12. If the purchase price is 15.00 and the selling price is 20.00, what is the
markup percentage?
A. 25%
B. 10%
C. 5%
D. 2%
13. What is the formula for peso markup?
A. Purchase price – Selling Price
B. Purchase price + Selling Price
C. Purchase price/Selling Price
D. Selling price x Purchase Price
14. To measure dry ingredients in a measuring cup it must be____________.
A. overflowing
B. stirring
C. sifting
D. lifting
15. To measure _________ is to packed with a spoon.
A. brown sugar
B. oil
C. juice
D. vinegar

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Lesson CALCULATING COST OF PRODUCTION
1 (TLE_HECK7/8PM-0e-5)

Cost of production is the total price paid for resources used to make a
product or create a service to sell including raw materials, labor, and overhead.

It is calculated by dividing the outputs produced by a company by the

inputs used in its production process. Common inputs are labor hours, capital
and natural resources, while outputs are generally measured in sales or the
number of goods and services produced.

What’s In

In Module 5 you have learned about substitution of ingredients. To check your

understanding in this lesson, do the given activity.
Directions: Give the substitute ingredients of the following given ingredients.
Choose your answer inside the box. Write the answer in your TLE notebook.

A. 1 cup rolled oats, browned

B. 1/3 cup instant nonfat dry milk plus
7/8 cup water
C. 10 large marshmallows.
D. 7/8 cup all-purpose flour
E. 1 1/2 tsp lemon juice or vinegar
F. 1 cup milk.
1. 1/4-1/3 cup Dry bread crumbs ______________________
2. 1C Coconut milk ______________________

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3. ½ tsp cream of tartar ______________________
4. 1C Cake flour ______________________
5. 1 cup Miniature marshmallow ______________________

What’s New

Answer this question in your TLE notebook.

Interview your mother about the food expenses in a day. List the name of items
bought and the amount paid for each item. At least 2 items.

Example:
ITEM No. of items Purchase Price Total Cost
bought
1. Puto Maya 6 pcs. @ 5.oo/pc. P 30.00

ITEM No. of food Purchase Price Total Cost

items
bought
1.
2.
TOTAL P ________________

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 What is It

To calculate the cost of food production, you need to know the total cost of
your ingredients along with how much each ingredient is used in a recipe. This is
important to know how much a product costs.

To do this, you multiply per-unit price by the item you buy. Add up all
these individual prices to find the total food cost for your dish. Calculating the
cost of food production is important tool in order to determine the cost of the food
produced.

Principles of Costing
In a food business you need to know the total cost of the product before you will
sell it.

The following are the things to consider in calculating the cost of the product.
1. Markup - is the amount added to the price cost.
It can alsobe stated as a permanent amount or as
percentage of the total cost.
2. Selling price - is the price at which a product or service is sold.
3. Purchase Cost - is the price a buyer pays for the food bought.
4. Yield - is the amount of usable product after it has been
processed.
5. Total Cost - is the total cost of food production.

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Calculating Markup& Selling Price
Formula:

1. Peso Markup = Purchase Price – Selling Price

2. Percent Markup = Peso Markup ÷ Selling Price

3. Selling price = Total Cost + Peso Markup

No. of Yield

Example No. 1
Compute the SELLING PRICE of ICE CANDY product if given the following
estimated cost of ingredients which produced 35 pcs. with 50% peso mark up.
PRODUCT INGREDIENTS PURCHASE COST
Ice Candy 2 cups Shredded young 30.00
coconut
½ Kilo sugar 30.00
1 can condensed milk 35.00
Ice candy wrapper 30.00
TOTAL P _________________

SOLUTION:
Selling Price =Total Cost + Peso mark-up
No. of Yield
To get the 50% peso markup, the formula is = (TOTAL COST x 50% MARKUP)

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 105.00 x .50 = 52.5
SELLING PRICE = 105 + 52.50 = 197.50 ÷ 35 pcs. Ice candy = 4.5 or
or 5.00 each ice candy
Example No. 2
Compute the PESO MARKUP and the SELLING PRICE of PULVORON Product
if given this estimated cost of ingredients which produced 50 pcs. Pulvoron with
50% markup.

PRODUCT INGREDIENTS PURCHASE COST

PULVORON ½ kilo cake flour 25.00
¼ kilo sugar 35.00
1 small pack powdered
Milk (330g) 45.00
Wrapper 5.00
TOTAL P110.00

FORMULA:
PESO MARKUP = (TOTAL COST X 50% MARKUP)
110.00 X .50 = P55.00

SELLING PRICE = TOTAL COST + PESO MARKUP

No. of Yield
= 110.00 + 55.00 = 165.00 ÷50 pcs. = 3.3

What’s More

Let us determine how much you understand about the topic. Take this exercise.

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 Directions: Compute the estimated purchase cost of this Chicken Adobo recipe
and impose 50% markup to determine the selling price with total servings of 24.
Show your solution in your TLE notebook.
Item Unit cost Total Cost
2 K chicken 115.00/kilo 230.00
1 head of garlic 50.00/kilo 20pcs/kilo 2.50
4 Tbsp soy sauce 15.00/bottle Approx. 32T 1.90
1 tsp ground black 1.00/ small pack ½ t/pack
pepper
2.00
1/2 cup vinegar 12.00/bottle Approx. 2 C/bottle

3.00
2Tbsp cooking oil 40.00/bottle Approx. 32T 2.50
TOTAL P _______________

FORMULA:
SELLING PRICE = Total Cost + Peso markup
No. of yield

What I Have Learned

Directions:Choose the answer from the words inside the box to complete the
statements below Write the answer in your TLE notebook.

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 Selling Price Markup

Total Cost Purchase Cost

Yield Costing Ingredients

1. ___________ is the amount added to the price cost of goods.

2. The price a buyer pays for the food bought is called . ___________
3. ___________is the amount of usable product after it has been processed.
4. ___________ is the price at which a product sold.
5. The totalcost of production is called. ___________.

What I Can Do

Activity 5:
Directions: Complete the table below by answering the peso markup and the
percentage markup. Write your answer in your TLE cookery notebook.

FORMULA:

Peso Mark-up = Selling Price - Buying Price

Percentage Markup = Peso markup ÷ Selling price = Percentage markup

ITEM Purchase Selling Price Peso markup Percent

cost markup

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Yema 2.00 3.00 Ans. 1.00 33%

Chicharon 25.00 35.00 ---------------- ----------------

Banana Q 4.00 5.00 ---------------- ----------------

Assessment

Let us check what you have learned about this topic.

MULTIPLE CHOICE
A. Directions: Choose the correct answer of the following items. Write only
the letter of the correct answer in your cookery notebook.

1. It is an important tool in deriving your food cost.

A. Standard recipe
B. Costing sheet
C. Costing principle
D. Ingredient costing
2. In the principles of costing, the term used to add in the price cost is called
_____________.
A. Percentage markup
B. Item cost
C. Selling price
3. The total price paid for a resources used is called ________.
A. Mark up

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 B. Food cost
C. Selling price
D. Buying price
4. ________is the total amount you pay for the product you bought.
A. Peso markup
B. Percentage markup
C. Buying price
D. Selling price

5. The total cost of food net in an existing inventory is called ________.

A. Food cost
B. Costing
C. Product
D. Calculation
6. It is used to substitute 1 cup miniature marshmallow.
A. 10 large marshmallows
B. 1small marshmallows
C. 30 large marshmallows
D. 30 small marshmallows
7. This is the number of pieces produced in a recipe.
A. Product
B. Yield
C. Total
D. Amount
8. This is needed to get 1 cup of sugar?
A. 4T
B. 8T
C. 12T
D. 16
9. It is needed to measure small amount of liquid.
A. tablespoon

13
 B. teaspoon
C. measuring spoon
D. glass
10. Which is the first procedure in measuring dry ingredients like
A. Level off with spatula
B. Sift the flour
C. Do not shake
D. Scoop to fill the measuring cup to overflow
11. Compute the purchase price of an item if the selling price is 10.00 and the
markup is 20%?
A. 5.00
B. 2.00
C. 12
D. 4.00
12. What is the markup percentage if the purchase price is 15.00 and the
selling price is 20.00?
A. 25%
B. 10%
C. 5%
D. 2%
13. What is the formula for peso markup?
A. Purchase price – Selling Price
B. Purchase price + Selling Price
C. Purchase price/Selling Price
D. Selling price x Purchase Price
14. To measure dry ingredients in measuring cup it must be. _________.
A. overflowing
B. stirring
C. sifting
D. lifting
15. To measure a _________is to pack with a spoon.

14
 A. brown sugar
B. oil
C. juice
D. vinegar

Additional Activities

Directions: Enumerate the following:

1. Principles of Costing
2. Give the formula on how to get the Selling Price?
3. Give the formula on how to get the Markup?

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 Answer Key

What’s more

Item Unit cost Total Cost

2 K chicken 115.00/kilo 230.00
1 head of 50.00/kilo 20pcs/kilo 2.50
garlic
4 Tbsp soy 15.00/bottle Approx. 32T
sauce 1.90
1 tsp ground 1.00/ small pack ½ t/pack
black pepper 2.00
1/2 cup 12.00/bottle Approx. 2
vinegar C/bottle 3.00
2Tbsp 40.00/bottle Approx. 32T
cooking oil 2.50
241.9
TOTAL

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Selling price = Total cost + Peso mark-up
No. of yield

SP = 241.90 + 120.95 = 362.85

24 24

SP = P 15.118 orP 15.00

References

Zyraquilalaregino. “kto12tle-Homeeconomicslm-Commercialcooking-
140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of
Contents Introduction: Course Hero.” kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02.pdf - Page Cover Page Title
Page Table of Contents Introduction | Course Hero, February 5, 2018.
https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02pdf/.
Zyraquilalaregino.“kto12tle-Homeeconomicslm-Commercialcooking-
140702063521-phpapp02.Pdf - Page Cover Page Title Page Table of
Contents Introduction: Course Hero.” kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02.pdf - Page Cover Page Title
Page Table of Contents Introduction | Course Hero, February 5, 2018.
https://www.coursehero.com/file/28140414/kto12tle-homeeconomicslm-
commercialcooking-140702063521-phpapp02pdf/.

https://www.osha.gov/sites/default/files/2018-12/fy10_sh-20864-Abon,
Orlando P., Bacani, Olivia A. and Cornito, Evelyn B. (2010).Entrepreneur
Kids, St. Agustine Publication: Sampaloc, Manila
Amy Brown, Understanding Food, 2nd Edition, Thomson Woodworth
Mary Frey Ray.Evelyn Jones Lewis.Exploring Professional Cooking,
Revised, Chas A. Bennet Co., Inc., Peoria, Illinois 61614

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For inquiries or feedback, please write or call:

Department of Education – Region 10

18
Zone 1, DepEd Building Masterson Avenue, Upper Balulang
Cagayan de Oro City, 9000