Name ________________________________ Hr ___

Culinary Arts 1, ____/18 points possible

Recipe Cost Practice
Step 1:
Determine the total cost for each necessary ingredient
Remember, dried spices/herbs need only be marked as Part of 1% MU MU=Mark Up

Step 2:
Determine the total price for the entre (vegetable, starch, & protein combined)

Step 3:
Determine the menu price using each of the menu pricing techniques

Menu Item Asparagus and Sun-dried Tomato Salad

Number of Portions 8
Ingredients Ingredient Cost
Item Amount Unit Cost Total Cost
Asparagus 2 lb $3.15/ 16 oz
Garlic 2 T (1 oz) $1.99/ lb
Vegetable oil c $10.79/ 1 gal
Salt 3t N/A
Ground black pepper 2t N/A
Rosemary leaves 2T N/A
Thyme leaves 2T N/A
Sun dried tomatoes in oil 8 oz $4.99/ 7 oz
Shiitake mushrooms 4 oz $3.49/ 8 oz

Total Recipe Cost BEFORE

DRIED SPICES/HERBS
TOTAL WITH HERBS/SPICES
(1% MU)
Portion Cost

Menu Item Rosemary Red Potatoes

Number of Portions 4
Ingredients Ingredient Cost
Item Amount Unit Cost Total Cost
Small red potatoes 1 lb. $.89/lb
Olive oil c $6.99/17oz.
Baby Onions 4 oz $5.16/lb
Dried rosemary 1t N/A
Garlic cloves 2 T (1 oz) $1.99/ lb
Garlic salt t N/A
Bacon 2 oz $6.99/lb

Total Recipe Cost BEFORE

DRIED SPICES/HERBS
TOTAL WITH HERBS/SPICES
(1% MU)
Portion Cost
Menu Item Filet Mignon with Chive Butter
Number of Portions 2
Ingredients Ingredient Cost
Item Amount Unit Cost Total Cost
Butter 4 oz $1.97/16 oz.
Salt To taste N/A
Pepper To taste N/A
Chives 2 oz $2.99/ 4 oz
Filet Mignon Steak Medallion 2- (5 oz) filets $6.76/lb
Olive oil 1T $6.99/ 17 oz.
Bacon 4 slices (1 oz each) $6.99/ 16 oz.

Total Recipe Cost BEFORE

DRIED SPICES/HERBS
TOTAL WITH HERBS/SPICES
(1% MU)
Portion Cost

Entre Price

Entre Filet Mignon with Chive Butter

Number of Portions 1

Item Portion Cost

Filet Mignon with Chive Butter

Rosemary Red Potatoes

Asparagus and Sun Dried Tomato Salad

Total Item Portion Cost

Item Menu Price at 33% FCP Method
Item Menu Price at Straight Mark-Up 2/3 Method
Item Menu Price $8 Contribution Margin Method