ESSENTIAL ELEMENTS IN DOVETAILING THE

ACTIVITIES IN THIS LABORATORIES MANUAL

 Standard Recipe
• – is a tested recipe and is the first step to
determine the right quality and quantity
of the recipes of food according to
appearance, texture and taste with the
exact yield and size per portion. Another
advantage is for ease in costing
 STANDARD SPECIFICATION
• In purchasing ingredients guarantees
consistent appearance, taste and
texture. Specification gives
information about the commodities
to be bought.
 STANDARD YIELD
• Is achieving the right amount or number
of serving the product that has been
tasted and cooked. The standard yield is
based on the portion size per serving.
 STANDARD POTION SIZE
• Is the weight or measure per portion
during preparation. This is very
useful in attaining the exact amount
or number of serving per recipe.
FRENCH MACAROON WITH BUTTER CREAM FILLING

YIELD 136 pieces or 68 pcs, sandwich

Food Cost per piece: 1.86 or P3.73 per sandwich
Selling Price Per sandwich P 8.58/SANDWICH
QUANTIT INGREDIENTS SPECIFICATION UNIT TOTAL
Y COST COST
170 Almond Killion Amond nuts P112.50/
meal/flour powder 250 g
150 Granulated sugar Victoria refined Sugar P25.00/5
00 g
4 PCS OR Egg whites Market Fresh whole P5.00/pc
280 g medium chicken egg s
100 g Butter Magnolia butterlicious P52.00/2
00G
375 g Confectioners Peotraco confectioner P40.00/4
Sugar sugar 50 g
7.5 ml Vanilla McCornic Vanilla P28.00/
20 ml
 HOW TO COMPUTE THE SELLING
PRICE USING TWO METHODS
• A. Mark-up Factor Methods . To determine a
product`s selling price using the mark up
method, the total cost of producing a
product on a per unit basis must be known.

• Selling Price = Total Cost per item x 1 + Mark-

up Percent)
 B- Cost Percentage
• Mark – up method using a formula: Identify the
food cost (FC) desired. Whether 40%FC? 50% FC
60% FC or 70% FC. There should be a multiplier
factor: Having 100% divided by 60% food cost as
an example 100%/60% Food Cost (FC) gives
multiplier factor 1.666 or 1.67.
• Selling Price = Cost Percentage X Multiplier Factor
 QUANTIFICATION
• Is the portion of food served to a guest or
known as size preserving is often hidden
within a recipe and not readily available
 COMMONLY USED ABBREVIATION
cm = centimeter
gr = gram
gl = gallon (US)
cu = cubic
L. = liter
oz. ounce
yd. yard
ft. = foot
in. = inch
lb. = pound
Qt. = quart
kg. = kilogram
m. = meter
std. = standard
US = United State