Use the recipe costing card below to answer the 11 questions below. (2 points each) You do not need to complete the entire costing card to complete the quiz. *NOTE: Round

the As purchased quantity needed to the next highest quarter pound or purchase unit; (.25, .5, .75 or 1) and follow traditional rounding procedures for all dollar figures. Standard Recipe Cost Card Recipe Name: Standard Yield: Ω Recipe Recipe Quantity Measure 7.5 20 1.5 4 2.35 2 Recipe Unit of 0.75 13 2 0.25 lb. ounces # 10 can lb. lb. quart gallon stalks Beef Stew 50 EY% 92.0% 80.0% 100.0% 77.0% 94.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% ounces ounces To Taste To Taste *assume there are 10 stalks per bunch As Purchased Quantity needed 1. Beef Stew Meat As Purchased Quantity Needed 2. Beef Stew Meat Individual Ingredient Cost 3. Onion Cost per Recipe Unit of Measure 4. Potato Individual Ingredient Cost 5. Red Wine Individual Ingredient Cost 6. Celery Individual Ingredient Cost Recipe Unit of Measure *see note above in directions at top of page 7. Parsley Cost per Recipe Unit of Measure 8. Pepper Individual Ingredient Cost Ingredient Ib. Beef Stew Meat ounces Onion, large dice # 10 can Canned Diced Tomatoes Ib. Potatoes diced Ib. carrots large dice quart Red Wine gallon Water stalks Celery, large dice ounces Fresh Parsley ounces Garlic Powder To Taste Salt To Taste Pepper Cost Standard Portion: Invoice Unit $3.49 $28.00 $2.70 $40.50 $10.40 2-10 lb. bags $12.00 gallon lb. 25 lb. # 10 can 50 lb. $16.80 12 bunches* $1.60 4 ounces lb. $1.92 $0.78 26 oz. $3.59 lb. Cost per recipe unit Recipe/Invoice of measure Total Ingredient Cost: Q Factor %: Recipe Cost: Portion Cost: Desired Cost %: Preliminary Selling Price: Actual Selling Price: Actual Cost %: 9. Q Factor at 2% 10. Portion Cost Additional Cost: 2 Breadsticks Total Plate Cost: Recipe Unit of Measure 11. Total Plate Cost lb. ounces # 10 can lb. lb quart gallon stalks ounces ounces To Taste To Tastel 2.0% 10 ounces Individual Ingredient Cost $48.78 $0.26 28.0% $4.95