Table of Contents
How do you determine a portion cost?
Portion cost: The cost of the serving size for that ingredient, calculated using the following formula: Portion size x unit serving cost.
How do you calculate edible portion costs?
The Procedure for Determining EP Cost Alternatively, the purchased cost per unit (APC/unit) can be divided by the corresponding yield percentage to calculate the edible portion cost per unit. $. 99 divided by . 36 equals $2.75 per pound.
How do I figure out how much to charge for catering?
- Get a Guest Count. Nothing will affect the final price more than how many guests are attending the event (other than the food choices, of course), advises Draper’s Catering.
- Consider the Type of Food and Service.
- Add Food Costs.
- Add Supplies Costs.
- Add Bar Costs.
- Add a Service Charge.
- Find Your Total.
What is the most useful figure for food cost control?
The total recipe cost can be broken down into the cost per portion, which is the most useful figure for food cost controls. The total recipe cost – the cost of ingredients for a particular recipe, does not reflect overhead, labor, fixed expense or profit.
How do you calculate catering per person?
It’s pretty simple too: We just determine an appropriate size portion of any dish in ounces per person, the we multiply that times the number of guests and divide by 16 (# of oz in a pound) and just like that you get the number of pounds you’ll need.
How much meat do I need for catering?
Generally, an adult will eat about 1lb of food per seating. So if you are serving 4 portions of food, you need about 1/4 lb per person. If you are offering 3 portions of food, you need about 1/3 lb per person of each item.
How do you calculate edible doses?
To calculate your edibles dosage using distillate:
- How many mg of THC is in your distillate? Take the volume of distillate you used in mg (make sure this is in mg – not grams!) and multiply it by the THC percentage.
- Divide this by the number of pieces you cut your batch into – now you know the dosage of your treat!
What is the difference between as purchased and edible portion?
* Edible portion (EP) is the portion of food that will be served to a customer after the food has been cut and cooked. * As purchased (AP) is the portion of food that is in the raw state before any cutting, processing, or cooking has occurred.
Do you weigh meat before or after cooking?
You’re supposed to weigh meat after you cook it. That’s because all the “calories per ounce” numbers are usually meant for “ready to serve portions,” which means cooked. I’m one of the strange people who weight before AND after and then I log it based on whatever state it is in from the database or from the total weight of the recipe I get from it.
What’s the proper way to weigh raw meat?
1) Look at the meats nutrition facts label, and unless otherwise specified, assume the info provided is for the products raw weight. Therefore, the first method is simply to weigh the meat raw, before cooking it, and then record the appropriate values (based on the nutrition facts label) for that amount you are about to cook. Simple enough.
How can I tell if my meat is cooked or uncooked?
Just look up the type of meat you are cooking, and the cooking method you are using to prepare it, then go by those nutrition facts (not the uncooked facts indicated on the package you bought), and cook it consistently the same way every time.
Why does raw steak weigh less when cooked?
Reason is that you can’t determine how much water weight will be cooked off because everyone cooks meats their own way. If you take 4 oz of raw steak and cook it until it’s like leather it will weigh a lot less than if you cook it until it’s just stopped mooing.