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Calculate the food cost for the dish

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Reference no: EM132914948

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1. Using the link below, scroll down the webpage and click through the beef chart to research a simple purchase specification for the following ingredient:

https://www.trueaussiebeefandlamb.com/proteins/grassfed-beef/

A 250 gram Top Sirloin Center Steak delivered @ 2-4OC

The specification should include:

· The cut name you wish to purchase

· The product or cut's corresponding Handbook of Australian Meat (HAM) number

· Weight

· Delivery Temperature

Yield = Purchase Quantity - Wastage.

Yield% = Purchase Quantity (100%) - Wastage %

2. Ready peeled green prawns cost $410 per 10 kg box. Similar quality whole green prawns cost $19.50 per kg and on an average has a yield of 52%. The portion size of garlic prawns is suggested to be 200 grams.

a) Calculate the food cost for the dish using firstly ready peeled green prawns and secondly whole green prawns.

b) Which product should be purchased based on your calculations?

c) What other factors should be considered in the determination of which product to purchase?

3. A function organizer has requested for roast leg of lamb to be featured on the banquet menu for 275 guests. Average weight of leg of lamb is 3 kg and costs $12.15 per kg, and bone, trimmings and cooking loss is approximately 47%. The portion size is 200 grams of cooked meat. You are required to calculate-

a. The cost of 200 grams ready portion of cooked roast leg of lamb.

b. The number of legs of lamb should be purchased.

4. On an a la carte menu, Tasmanian Salmon is to be featured. The average weight of whole Tasmanian Salmon is 3.5 kg and costs $28 per kg. The trimmed weight of salmon fillets is 2.5 kgs and the portion size of uncooked salmon piece is 190 grams. You are required to calculate-

a. The cost of 190-gram portion of salmon piece.

b. How many portions can be obtained from a 3.5 kg unprepared salmon?

Question 1. Specification

Image of Cut: Use snipping tool to copy an image of the cut

Cut:

Ham Number:

Weight:

Delivery

Question 2. Calculation

Question3. Calculation

Question 4. Calculation

Reference no: EM132914948

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