RECIPE COSTING FORM

onion soup

Menu item

48

Number of portions
Cost per portion

$0.3125

Ingredient

n/a

Portion size

Selling price

$2.95

REVISED RECIPE
QUANTITY

RECIPE QUANTITY

10th

Date

10.59%

Food cost percent

QUANTITY TO
PURCHASE

AP COST

INGREDIENT
COST

Quantity

Unit

Quantity

Unit

Yield %

APQ

Unit

APC

No.

Unit

onions,sliced

12.00

12.0000

91.20%

13.1579

$0.25

$3.2894

butter

6.00

oz

0.3750

100.00%

0.3750

$14.95

10

$0.5606

sherry,dry

12.00

fl.oz

354.8800

ml

100.00%

354.8800

ml

$3.99

375

ml

$3.7759

chicken stock

4.50

4.5000

100.00%

4.5000

$8.00

$7.2000

fresh thyme, chopped fine

1.67

0.1670

bu

65.00%

0.2569

bu

$0.67

bu

$0.1721

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

0.00%

0.0000

$0.0000

TOTAL RECIPE COST

$15.00

Developed at The Culinary Institute of America by Bonnie Bogush, Laura Dreesen, Susan Wysocki

Method: