Menu Costing Worksheet

Original Recipe Recipe Name : Vegetable Tempura No. of Servings 20

Classification : Appetizer Serving Size : 340.56
Recipe Yield : 6811.2 Cost per Portion : 117.12

E.P. Quantity E.P. Quantity Trimming A.P. Quantity AP Cost Unit Total
Ingredients Ingredients Specification
Qty Unit Qty Unit Loss % Qty Unit Price Qty Unit Price Cost

Sweet Potato 1/2 cup Sweet Potato peeled & julienne 208 g 20% 260.00 g 70 1000 g 0.07 18.20
Carrot 1/2 cup Carrot peeled & julienne 284 g 25% 378.67 g 100 1000 g 0.10 37.87
Onion 1/2 cup Onion 280 g 10% 311.11 g 240 1000 g 0.24 74.67
Long Beans 1/3 cup Long Beans 167.2 g 167.20 g 195 1000 g 0.20 32.60
All Purpose Flour 2 tbsp All Purpose Flour 120 g 120.00 g 50 1000 g 0.05 6.00
Salt 1 tsp Salt 20 g 20.00 g 35 1000 g 0.04 0.70
Vegetable Oil 1 L Vegetable Oil 4000 ml 4000.00 ml 80 1000 ml 0.08 320.00
Cornstrach 3 tbsp Cornstarch 180 g 180.00 g 80 1000 g 0.08 14.40
Cold Water 1 cup Cold Water 960 g 960.00 g 15 250 g 0.06 57.60
Japanese Soy Sauce 1/2 cup Japanese Soy Sauce 132 g 132.00 g 256 1000 g 0.26 33.79
Sugar 1 tbsp Sugar 60 g 60.00 g 60 1000 g 0.06 3.60
Radish 1 small Radish 400 g 10% 444.44 g 389 113 g 3.44 1529.99
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Total Raw Food Cost 2129.42
Recipe Cost Adjustment 10% 212.94
Combine sweet potatoes, carrots, onions, and green beans in a large bowl. Add flour and salt; toss toRecipe
Adusted coat well.
CostSet aside. 2342.36
Food Cost per Portion 117.12
Make the tempura batter: Combine all ingredients in a medium bowl; do not over-mix. Pour batter onto vegetable mixture and toss to coat.
Procedures:

Pour oil into a heavy-bottomed pan until 1 inch deep. Heat over medium heat. Drop coated vegetables, 2 to 3 tablespoons at a time, into hot oil.
Do not overcrowd pan. Fry for 5 to 6 minutes, turning once or twice. Drain on a wire rack.

Make the dipping sauce: Combine all ingredients in a saucepot. Bring to a boil. Remove from heat and let cool completely. Serve sauce on the
side.
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Original Recipe Recipe Name : Garam Masala Carrot Soup

Classification : Soup
Recipe Yield : 5844

E.P. Quantity
Ingredients Ingredients Specification
Qty Unit

Carrots 1 1/2 lbs Carrots peeled & sliced lengthwise

Yellow Onion 2 medium Yellow Onion chopped

Extra Virgin Olive Oil 2 tbsp Extra Virgin Olive Oil

Ground Garam Masala 2 tsp Ground Garam Masala

Cayenne Pepper 1/2 tsp Cayene Pepper

Kosher Salt 3/4 tsp Kosher Salt
Coconut Milk 1 can Coconut Milk
Lime Juice 1/2 cup Lime Juice

Preheat the oven to 425°F (220°C) with a rack in the center p

sheet pan, drizzle with coconut oil (or extra virgin olive oil, if u
your hands to evenly coat the vegetables. Spread into an eve
Procedures:
Roast the carrots and onions until lightly caramelized and ve
Place the coconut milk (if desired, reserve about 1 to 2 tables
water in a high-powered, high-capacity blender, such as a Vi
foil, transfer the roasted carrots and onions to the blender. A
few tablespoons of hot water at a time until desired consisten
(if desired).
Serve the soup hot from the blender, garnishing with a drizzl
 Menu Costing Worksheet

Carrot Soup No. of Servings

Serving Size :
Cost per Portion :

E.P. Quantity Trimming A.P. Quantity AP Cost Unit Total

Qty Unit Loss % Qty Unit Price Qty Unit Price Cost

2720 g 25% 3626.67 g 100 1000 g 0.10 362.67

880 g 10% 977.78 g 220 1000 g 0.22 215.11
120 g 120.00 g 629 1500 g 0.42 50.32

40 g 40.00 g 650 495 g 1.31 52.53

10 g 10.00 g 740 1000 g 0.74 7.40
30 g 30.00 g 35 1000 g 0.04 1.05
1584 g 1584.00 g 78 400 g 0.20 308.88
460 g 460.00 g 59 350 g 0.17 77.54
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Total Raw Food Cost 1075.50
Recipe Cost Adjustment 10% 107.55
with a rack in the center position. Line a sheet pan with aluminum foil. Place the carrots and onions on the
Adusted Recipe Cost 1183.05
r extra virgin olive oil, if using), ground garam masala, cayenne pepper, and salt. Toss the vegetables with
Food Cost per Portion 59.15
ables. Spread into an even, thin layer.
htly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.
serve about 1 to 2 tablespoons for drizzling and garnishing the soup) and 1¼ cups (300 mL) boiling hot
ity blender, such as a Vitamix. If using a smaller blender, you may need to do this step in batches. Using the
onions to the blender. Add the lime juice. Purée until very smooth and creamy. If the soup is too thick, add a
me until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice

, garnishing with a drizzle of coconut milk, olive oil, and fresh microgreens as desired.
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Original Recipe Recipe Name : Vietnamese Chicken Salad

Classification : Salad
Recipe Yield :

E.P. Quantity
Ingredients Ingredients Specification
Qty Unit

Shredded Chicken 2 cups Shredded Chicken

Shredded Nappa Shredded Nappa
4 cups
Cabbage Cabbage
Scallions 4 pcs Scallions
Carrots 1 cups Carrots thinly sliced
Bell Pepper 1 pcs Bell pepper
Fresh Mint 1/2 cups Fresh Mint
Fresh Cilantro 1/2 cups Fresh Cilantro
Chopped peanuts 1/2 cups Chopped Peanuts

Procedures:

In a large salad bowl, combine all of the salad ingredients ex

dressing; whisk until the sugar is dissolved. Right before serv
the peanuts. Serve cold.
 Menu Costing Worksheet

icken Salad No. of Servings

Serving Size :
Cost per Portion :

E.P. Quantity Trimming A.P. Quantity AP Cost Unit Total

Qty Unit Loss % Qty Unit Price Qty Unit Price Cost

2800 g 2800.00 g 60 150 g 0.40 1120.00

3960 g 20% 4950.00 g 80 1000 g 0.08 396.00

600 g 40% 1000.00 g 90 100 g 0.90 900.00
1280 g 25% 1706.67 g 100 1000 g 0.10 170.67
750 g 35% 1153.85 g 170 1000 g 0.17 196.15
125 g 125.00 g 550 1000 g 0.55 68.75
170 g 170.00 g 120 100 g 1.20 204.00
627 g 627.00 g 160 1000 g 0.16 100.32
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Total Raw Food Cost 3155.89
Recipe Cost Adjustment 10% 315.59
Adusted Recipe Cost 3471.48
Food Cost per Portion 173.57

the salad ingredients except for the peanuts. In a separate bowl, combine all of the ingredients for the
solved. Right before serving, toss the dressing with the salad. Transfer to a serving bowl and garnish with
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Original Recipe Recipe Name : Pad Thai

Classification : Pasta
Recipe Yield : 4845.5

E.P. Quantity
Ingredients Ingredients Specification
Qty Unit

wide rice noodles 8 oz Wide rice noodles

lime juice 2 tbsp lime juice
brown sugar 2 tbsp brown sugar
fish sauce 1 tbsp fish sauce
soy sauce 1 tbsp soy sauce
cayenne pepper 1/4 tsp cayenne pepper
vegetable oil 2 tbsp vegetable oil
bellpepper 1 pc bellpepper thinly sliced
Garlic 2 cloves garlic minced
eggs 2 pcs eggs
shrimp 1 lb shrimp peeled * de vein
black pepper 1 tsp blackpepper
green onions 2 pc green onions thinly sliced
roasted peanuts 1/4 cup roasted peanuts chopped

Heat 1 tablespoon oil in a skillet over medium-high heat. Add

run clear, 5 to 7 minutes. Remove from the heat.
Procedures:

Heat remaining 1 tablespoon oil in a large skillet or wok over

scramble until eggs are nearly cooked through, about 2 minu

Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; c

through, 1 to 2 minutes. Garnish with bean sprouts, chives, a
 Menu Costing Worksheet

No. of Servings
Serving Size :
Cost per Portion :

E.P. Quantity Trimming A.P. Quantity AP Cost Unit Total

Qty Unit Loss % Qty Unit Price Qty Unit Price Cost

1135 g 1135.00 160 400 g 0.40 454.00

150 g 150.00 59 350 g 0.17 25.29
150 g 150.00 55 1000 g 0.06 8.25
75 g 75.00 22 350 g 0.06 4.71
75 g 75.00 90 1000 g 0.09 6.75
12.5 g 12.50 740 1000 g 0.74 9.25
150 g 150.00 80 1000 g 0.08 12.00
375 g 35% 576.92 170 1000 g 0.17 98.08
75 g 12% 85.23 260 1000 g 0.26 22.16
140 g 140.00 18 28 g 0.64 90.00
2270 g 2270.00 720 1000 g 0.72 1634.40
25 g 25.00 1100 1000 g 1.10 27.50
56.5 g 40% 94.17 90 100 g 0.90 84.75
156.5 g 156.50 99 25 g 3.96 619.74
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Total Raw Food Cost 3096.88
Recipe Cost Adjustment 10% 309.69
Adusted Recipe Cost 3406.56
r medium-high heat. Add chicken; cook and stir until chicken
FoodisCost
no longer pink in the center and the juices
per Portion 170.33
om the heat.

large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs;
ed through, about 2 minutes. Add chicken and rice noodles and stir until well combined.

poons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated
h bean sprouts, chives, and paprika; serve with lime wedges.
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Original Recipe Recipe Name : Chicken Biryani

Classification : Main Course
Recipe Yield : 17404.85g

E.P. Quantity
Ingredients Ingredients Specification
Qty Unit

vegetable oil 20 tbsp vegetable oil

potatoes 50 pcs potatoes peeled and halves
onions 10 pcs onions chopped
garlic 10 cloves garlic minced
ginger 10 tbsp ginger minced
tomatoes 10 pcs tomatoes peeled and chop
salt 5 tsp salt
ground cumin 5 tsp ground cumin
chili powder 5 tsp chili powder
black pepper 5 tsp black pepper
turmeric 5 tsp turmeric
yogurt 50 tbsp yogurt
mint leaves 10 tbsp mint leaves chopped
cinammon stick 10 pcs cinammon stick
chicken 10 kilo chicken
basmati rice 5 kilo basmati rice
saffron 10 pinch saffron
chicken stock 10 cups chicken stock

Procedures:
Heat 2 tablespoons of oil in a large skillet. Fry potatoes in ho
drain; set aside.
and golden. Add tomatoes, salt, cumin, chili powder, pepper,
cardamom, and cinnamon stick. Cover and cook over low he
a little hot water if mixture becomes too dry and starts to stick
ginger, and saffron; stir in rice until coated with spices.
 Menu Costing Worksheet

i No. of Servings
Serving Size :
Cost per Portion :

E.P. Quantity Trimming A.P. Quantity AP Cost Unit Total

Qty Unit Loss % Qty Unit Price Qty Unit Price Cost

280 ml 280.00 629 6000 g 0.10 29.35

8100 g 8100.00 115 500 g 0.23 1863.00
1000 g 1000.00 120 1000 g 0.12 120.00
60 g 60.00 60 1000 g 0.06 3.60
283 g 283.00 55 500 g 0.11 31.13
140 g 140.00 69 500 g 0.14 19.32
14.38 g 14.38 15 1000 g 0.02 0.22
10 g 10.00 190 1000 g 0.19 1.90
13.33 g 13.33 98 1000 g 0.10 1.31
11.5 g 11.50 70 500 g 0.14 1.61
15.67 g 15.67 320 500 g 0.64 10.03
191.67 g 191.67 270 1000 g 0.27 51.75
50 g 50.00 23 50 g 0.46 23.00
2 g 2.00 140 500 g 0.28 0.56
1022.87 g 1022.87 305.5 1300 g 0.24 240.37
5000 g 5000.00 150 1000 g 0.15 750.00
0.43 g 0.43 150 5 30.00 12.90
1,210 g 1210.00 320 500 0.64 774.40
Total Raw Food Cost 3934.45
Recipe Cost Adjustment 10% 393.44
Adusted Recipe Cost 4327.89
Food Cost per Portion 216.39

killet. Fry potatoes in hot oil until lightly browned, about 3 to 5 minutes. Remove to a paper towel-lined plate to

min, chili powder, pepper, and turmeric; cook, stirring constantly, for 5 minutes. Stir in yogurt, mint, ground
er and cook over low heat, stirring occasionally, until tomatoes are cooked to a pulp. It may be necessary to add
too dry and starts to stick to the pan.
oated with spices.
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Original Recipe Recipe Name : Chinese Custard Tarts

Classification : Dessert
Recipe Yield : 2,230.38

E.P. Quantity
Ingredients Ingredients Specification
Qty Unit

all purpose flor 5 cup all purpose flour

salt 5 tbsp salt
lard 5 cup lard
ice water 5 cup ice water
egg 1 pcs egg
egg yolk 3 pcs egg yolk
sugar 3 cup sugar
milk 3 cup milk
cream 1/3 cup cream
vanilla 1/4 tsp vanilla

in bottom third of 425°F oven until starting to colour and turn

Step 4
CUSTARD: Meanwhile, in separate bowl, whisk together egg
shells until three-quarters full. Bake in bottom third of 400°F o
18 minutes.
Procedures:

Step 5
Let stand on rack for 15 minutes; run small metal spatula aro
to 4 hours.)

Step 6
CUSTARD: Meanwhile, in separate bowl, whisk together egg
shells until three-quarters full. Bake in bottom third of 400°F o
18 minutes.
 Menu Costing Worksheet

rd Tarts No. of Servings

Serving Size :
Cost per Portion :

E.P. Quantity Trimming A.P. Quantity AP Cost Unit Total

Qty Unit Loss % Qty Unit Price Qty Unit Price Cost

1025 g 1025.00 60 500 g 0.12 123.00

25 g 25.00 60 1000 g 0.06 1.50
1025 g 1025.00 150 500 g 0.30 307.50
1025 ml 1025.00 50 1000 ml 0.05 51.25
180 g 180.00 15 300 g 0.05 9.00
150 g 150.00 30 600 g 0.05 7.50
400 g 400.00 110 1000 g 0.11 44.00
240 ml 240.00 50 1000 ml 0.05 12.00
150 g 150.00 150 1000 g 0.15 22.50
72.6 ml 72.60 50 500 ml 0.10 7.26
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Total Raw Food Cost 130.26
Recipe Cost Adjustment 10% 130.36
bowl, whisk together eggs, egg yolks and sugar until smooth.Adusted
Whisk inRecipe
milk, cream
Cost and vanilla. Pour into tart260.62
n bottom third of 400°F oven until pastry is golden and tip of Food
knife Cost
inserted into custard
per Portion comes out clean, 15 to
13.03

n small metal spatula around tarts to loosen. Transfer to rack and let cool. (Make-ahead: Cover and store for up

bowl, whisk together eggs, egg yolks and sugar until smooth. Whisk in milk, cream and vanilla. Pour into tart
n bottom third of 400°F oven until pastry is golden and tip of knife inserted into custard comes out clean, 15 to
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