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Calculate the food cost for this recipe

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Reference no: EM13830696

1. Using the prices below, calculate the food cost for this recipe, and for each portion. Your answers should be in Column F for cells 6-16. I recommend you use formulae, or provide the arithmetic so that I can evaluate your answers.

Poached Breast of Chicken with Tarragon Sauce
Yield: 8 servings, 4 oz each
Ingredients   Quantity Unit Price Extention
Whole chicken breasts, bonless, skinless, (AP) aprox. 10 oz each 4 each  
whole butter, unsalted   1.5 oz  
salt   1 tsp  
sauvignon blanc   4 fl. oz  
chicken stock   1 pt  
bay leaf   1 each  
dried thyme    1/4 tsp  
dried tarragon   1 tsp  
flour, all-purpose   1 oz  
heavy cream   4 fl oz  
fresh tarragon sprigs   2 each  
      Total  



Cost per Portion  

whole chicken breast, AP lb $3.87
whole butter lb $2.50
salt lb $1.23
Sauvignon Blanc 750 ml = 25.4 floz $16.00
chicken stock 2 gal $5.00
bay leaf 1 box of 125 $3.55
dried thyme 6 oz $3.69
dried tarragon 4 oz $5.18
flour, all-purpose 5 lb $1.65
heavy cream 1 qt $1.84
fresh tarragon sprigs 1 bunch of 20 sprigs $1.25

2. This worksheet contains the first part of your assignment. Modify this recipe from 8 servings to 100. Fill in the highlighted cells below in rows D & E. If you do not use formulae to calculate the answers, it is a good idea to include your (arithmetic) so that I can evlauate your answers if they are wrong.

Poached Breast of Chicken with Tarragon Sauce
Yield: 8 servings, 4 oz each
Ingredients   Quantity Unit
Whole chicken breasts, bonless, skinless, (AP) aprox. 10 oz each 4 each
whole butter, unsalted   1.5 oz
salt   1 tsp
sauvignon blanc   4 fl. oz
chicken stock   1 pt
bay leaf   1 each
dried thyme    1/4 tsp
dried tarragon   1 tsp
flour, all-purpose   1 oz
heavy cream   4 fl oz
fresh tarragon sprigs   2 each
       

Poached Breast of Chicken with Tarragon Sauce
Yield: 100 servings, 4 oz each
Ingredients   Quantity Unit
Whole chicken breasts, bonless, skinless, (AP) aprox. 10 oz each    
whole butter, unsalted      
salt      
sauvignon blanc      
chicken stock      
bay leaf      
dried thyme      
dried tarragon      
flour, all-purpose      
heavy cream      
fresh tarragon sprigs      
       

Attachment:- Price Guide.docx

Reference no: EM13830696

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