main course recipe costing
DESCRIPTION
Sample Recipe costing format for main dish. Figures are in PhpTRANSCRIPT
Name: Braised escalope of beef with fried onions Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Beef rump Imported, US Kg 1.500 220 330
Onion White Kg 0.500 55 27.50
Olive oil Regular Lt 0.040 298 11.92
Garlic Taiwan, peeled Kg 0.015 65 0.98
Flour All purpose X X 5 5
Seasoning X X 5 5
Paprika Hungarian, sweet X X 2 2
Red wine Don Garcia Lt 0.200 77.8 15.56
Brown veal stock Fresh Lt 0.500 36 18
Parsley Local, curly Kg 0.003 75 0.23
Total cost Recipe 416.19
Inflation Ratio 10% 41.62
Total cost Recipe 10 person 187.81
Total cost Recipe 1 person 18.78
Costs of sales 35%
Net selling price 1 Portion 53.66
Value Added Tax 10% 7.15
Service charge 10% 7.15 Others 5% 3.56 Gross Selling prize 71.52
Name: Mashed potato Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Potato Local, large, fresh Kg 1.500 30 45
Salt Local, iodized Kg X 2 2
Milk Fresh, full-cream Lt 0.300 49 14.70
Nutmeg Imported, McCormick X 1 2 2
Seasoning X 1 5 5
Butter, melted Unsalted, imported, block Kg 0.075 165 12.38
Chive fresh Kg 0.030 44 1.32
Total cost Recipe 80.44
Inflation Ratio 10% 8.04
Total cost Recipe 10 person 88.48
Total cost Recipe 1 person 8.85
Costs of sales 35%
Net selling price 1 Portion 25.29
Value Added Tax 10% 3.37
Service charge 10% 3.37
Others 5% 1.69
Gross Selling prize 33.72
Name: Balsamic glazed zucchini Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Zucchini Fresh Kg 0.600 60 36
Olive oil Extra virgin Lt 0.050 298 14.90
Garlic Fresh Kg 0.050 65 3.25
Balsamic vinegar Lt 0.030 127 3.81
Seasoning X X 5 5
Thyme Fresh Kg 0.002 750 1.50
Total cost Recipe 64.46
Inflation Ratio 10% 6.45
Total cost Recipe 10 person 70.91
Total cost Recipe 1 person 7.09
Costs of sales 35%
Net selling price 1 Portion 20.26
Value Added Tax 10% 2.70
Service charge 10% 2.70
Others 5% 1.35
Gross Selling prize 27.01
Name: Roasted smoked pork loin Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Smoked pork loin Imported or local Kg 1.600 250 400
Mirepoix Fresh Kg 0.250 64 16
Red wine For cooking Lt 0.150 77.8 11.67
Brown meat stock Pork or beef bones Lt 0.300 19.30 5.79
Caraway seeds Imported Kg X 8 8
Butter nuggets Unsalted Kg 0.045 165 7.43
Seasoning X X 5 5
Total cost Recipe 453.89
Inflation Ratio 10% 45.39
Total cost Recipe 10 person 499.28
Total cost Recipe 1 person 49.93
Costs of sales 35%
Net selling price 1 Portion 142.66
Value Added Tax 10% 19.02
Service charge 10% 19.02
Others 5% 9.51
Gross Selling prize 190.21
Name: Boiled buttered parsley potatoes Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Potatoes Local, large, fresh Kg 1.500 30 45
Seasoning X X 5 5
Butter Unsalted 5
Parsley Italian Kg 0.005 75 0.38
Total cost Recipe 50.38
Inflation Ratio 10% 5.03
Total cost Recipe 10 person 55.41
Total cost Recipe 1 person 5.541
Costs of sales 35%
Net selling price 1 Portion 15.83
Value Added Tax 10% 2.11
Service charge 10% 2.11
Others 5% 1.06
Gross Selling prize 21.11
Name: Baked tomato Provencal Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Tomatoes Medium size, red Pc 5 50 12.50
Butter Unsalted Kg 0.080 165 13.20
Bread crumbs Local Kg 0.160 33 5.28
Basil Fresh Kg 0.020 350 7
Thyme Fresh Kg 0.010 750 7.50
Garlic Peeled, Taiwan variety Kg 0.030 65 1.95
Parsley Fresh, curly Kg 0.005 75 0.38
Seasoning X X 5 5
Total cost Recipe 52.81
Inflation Ratio 10% 5.28
Total cost Recipe 10 person 58.09
Total cost Recipe 1 person 5.81
Costs of sales 35%
Net selling price 1 Portion 16.60
Value Added Tax 10% 2.21
Service charge 10% 2.21
Others 5% 1.11
Gross Selling prize 22.13
Name: Lamb kofta Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Lamb leg Australian Kg 0.800 269 215.20
Onion White Kg 0.100 55 5.50
Butter unsalted Kg 0.030 165 4.95
Italian parsley Flat parsley fresh Kg 0.030 75 2.25
Paprika Spanish Kg 0.015 1188 17.82
Seasoning X X 5 5
Cumin Ground Kg 0.015 395 5.93
Coriander Fresh Kg 0.015 140 2.10
Pine nuts Roasted Kg 0.030 1399 41.97
Total cost Recipe 300.75
Inflation Ratio 10% 30.08
Total cost Recipe 10 person 303.76
Total cost Recipe 1 person 30.38
Costs of sales 35%
Net selling price 1 Portion 86.79
Value Added Tax 10% 11.57
Service charge 10% 11.57
Others 5% 5.79
Gross Selling prize 115.72
Name: Ballotine of chicken leg w/ herb stuffing Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Chicken leg Pc 10 19 190
Seasoning X X 5 5
Paprika powder X 1 5 5
Herbed chicken farce Kg 0.500 177.44 88.72
Total cost Recipe 288.72
Inflation Ratio 10% 28.87
Total cost Recipe 10 person 317.59
Total cost Recipe 1 person 31.76
Costs of sales 35%
Net selling price 1 Portion 90.74
Value Added Tax 10% 12.10
Service charge 10% 12.10
Others 5% 6.05
Gross Selling prize 120.99
Name: Chicken farce with herbs Date:
Code: Tested by:
Recipe#: Revised:
Yield: 1 Kg Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Chicken meat Boneless Kg 0.700 118 82.60
Bread White loaf-bread, local Kg 0.100 22 2.2
Egg white fresh Pc 2 4 8
Seasoning X X 5 5
Brandy Local Lt 0.030 67 2.01
Cream 36% fat Lt 0.300 245 73.50
Herbs Parsley, thyme, marjoram Kg 0.005 825 4.13
Total cost Recipe 177.44
Inflation Ratio 10% 17.74
Total cost Recipe 10 person 195.18
Total cost Recipe 1 person 19.52
Costs of sales 35%
Net selling price 1 Portion 55.77
Value Added Tax 10% 7.44
Service charge 10% 7.44
Others 5% 3.72
Gross Selling prize 74.37
Name: Potato gratin Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Potatoes local Kg 1.800 30 54
Gruyere cheese Kg 0.100 819 819
Parmesan cheese Kg 0.100 692 69.20
Butter Unsalted, local Kg 0.020 165 3.30
Garlic Kg 0.010 65 0.65
Heavy cream 36% fat Lt 0.100 245 24.50
Milk fresh Lt 0.500 49 24.50
Seasoning X X 5 5
Butter Melted Kg 0.050 165 8.25
Total cost Recipe 271.30
Inflation Ratio 10% 27.13
Total cost Recipe 10 person 298.43
Total cost Recipe 1 person 29.843
Costs of sales 35%
Net selling price 1 Portion 85.27
Value Added Tax 10% 11.37
Service charge 10% 11.37
Others 5% 5.69
Gross Selling prize 113.70
Name: Cauliflower Mimossa Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Cauliflower Local Kg 0.800 80 64
Seasoning X X 5 5
Boiled eggs Pc 4 4 16
Butter Unsalted Kg 0.100 165 16.50
Chopped herbs Parsley and chive Kg 0.006 119 0.71
Total cost Recipe 102.21
Inflation Ratio 10% 10.22
Total cost Recipe 10 person 112.43
Total cost Recipe 1 person 11.24
Costs of sales 35%
Net selling price 1 Portion 32.11
Value Added Tax 10% 4.28
Service charge 10% 4.28
Others 5% 2.14
Gross Selling prize 42.81
Name: Coq Au Vin Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Chicken Local, fresh, whole Kg 2.5 118 295
Red wine Imported, for cooking Lt 0.200 77.8 15.56
Mirepoix Fresh Kg 0.250 64 16
Sachet bag Bay leaf, peppercorns, thyme Pc 1 5 5
Mushrooms Button Kg 0.150 120 18
Bacon Cured Kg 0.100 240 24
Croutons Kg 0.050 22 1.1
Brown stock Chicken Lt 0.800 36 28.8
Seasoning X X 5 5
Parsley Local Kg 0.015 75 1.13
Olive oil Imported, regular Lt 0.120 298 35.76
Total cost Recipe 445.35
Inflation Ratio 10% 44.54
Total cost Recipe 10 person 489.89
Total cost Recipe 1 person 48.99
Costs of sales 35%
Net selling price 1 Portion 139.97
Value Added Tax 10% 18.66
Service charge 10% 18.66
Others 5% 9.33
Gross Selling prize 186.62
Name: Grilled vegetables Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Zucchini Local, fresh Kg 0.070 60 4.20
Red bell pepper Local, fresh Kg 0.070 120 8.40
Green bell pepper Local, fresh Kg 0.070 65 4.55
Onion Local, fresh Kg 0.070 55 3.85
Olive oil Imported, Carbonell Lt 0.050 298 14.90
Seasoning X X 5 5
Balsamic vinegar Imported, Carbonell X X 5 5
Carrots Kg 0.100 35 3.50
Total cost Recipe 49.40
Inflation Ratio 10% 4.94
Total cost Recipe 10 person 54.34
Total cost Recipe 1 person 5.43
Costs of sales 35%
Net selling price 1 Portion 15.59
Value Added Tax 10% 2.08
Service charge 10% 2.08
Others 5% 1.04
Gross Selling prize 20.79
Name: Gratinated pork steak Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Pork loin Kg 1.400 185 259
Tomato vegetable sauce Lt 0.400 34 13.6
Gruyere cheese Kg 0.150 819 122.85
Seasoning X X 5 5
Total cost Recipe 400.45
Inflation Ratio 10% 40.05
Total cost Recipe 10 person 440.50
Total cost Recipe 1 person 44.05
Costs of sales 35%
Net selling price 1 Portion 125.86
Value Added Tax 10% 16.78
Service charge 10% 16.78
Others 5% 8.39
Gross Selling prize 167.81
Name: Buttered vegetables Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Carrots Fresh Kg 0.150 35 5.25
Pumpkin Fresh Kg 0.150 25 3.75
Zucchini Fresh Kg 0.150 60 9
Cauliflower Fresh Kg 0.150 80 12
Butter Unsalted Kg 0.050 165 8.25
Shallots Fresh Kg 0.030 50 1.5
Seasoning X X 5 5
Total cost Recipe 41.75
Inflation Ratio 10% 4.175
Total cost Recipe 10 person 45.925
Total cost Recipe 1 person 4.5925
Costs of sales 35%
Net selling price 1 Portion 13.12
Value Added Tax 10% 1.75
Service charge 10% 1.75
Others 5% 0.87
Gross Selling prize 17.49
Name: Risotto with mushrooms Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Bouillon Fresh Lt 1.800 19.30 34.74
Onion Local, medium Kg 0.150 55 8.25
Shitake Mushrooms Local Kg 0.300 120 36
Garlic Taiwan variety Kg 2 65 130
Olive oil Imported, Carbonell Lt 0.050 298 14.9
Arborio rice Short grain Kg 0.600 126 75.6
Bay leaf Local, dried Pc 1 1 1
Sage leaves Local, fresh Pc 2 5 10
Dry white wine Don Garcia Lt 0.150 88 13.2
Butter Imported, fresh, bloc Kg 0.030 16.5 4.95
Parmesan cheese Imported, grated, Kraft Kg 0.100 692 69.2
Seasoning Local X X 5 5
Total cost Recipe 402.84
Inflation Ratio 10% 40.28
Total cost Recipe 10 person 443.12
Total cost Recipe 1 person 44.31
Costs of sales 35%
Net selling price 1 Portion 126.60
Value Added Tax 10% 16.88
Service charge 10% 16.88
Others 5% 8.44
Gross Selling prize 168.80
Name: Poached fillets of white river cobbler with root
vegetable julienne and white wine dill sauce
Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Shallots Red, local Kg 0.060 50 1.80
Butter Unsalted Kg 0.030 165 4.95
Heavy cream 36% fat Lt 0.100 245 21.50
Mushroom Local, button, fresh Kg 0.500 120 60
White river cobbler Local, medium size Kg 1.400 220 308
Seasoning X X 5 5
Lemon juice Local Pc ½ 15 7.50
Butter, melted Unsalted Kg 0.030 165 4.95
Dry white wine Don Garcia Lt 0.300 88 26.40
Fish stock Fresh Lt 0.400 14.50 5.80
Vegetable julienne Local, fresh Kg 0.200 70 14
Dill Kg 0.001 1588 1.59
Total cost Recipe 461.49
Inflation Ratio 10% 46.14
Total cost Recipe 10 person 507.63
Total cost Recipe 1 person 50.76
Costs of sales 35%
Net selling price 1 Portion 145.03
Value Added Tax 10% 19.34
Service charge 10% 19.34
Others 5% 9.67
Gross Selling prize 193.56
Name: Glazed carrots Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Carrots Local, fresh, medium size Kg 1.800 35 63
Butter Unsalted, imported, block Kg 0.040 165 6.6
Sugar Local, crystal X 1 28 28
Water Fresh Lt 0.500
Salt Local x x 2 2
Total cost Recipe 99.6
Inflation Ratio 10% 9.96
Total cost Recipe 10 person 109.56
Total cost Recipe 1 person 10.96
Costs of sales 35%
Net selling price 1 Portion 31.31
Value Added Tax 10% 4.17
Service charge 10% 4.17
Others 5% 2.09
Gross Selling prize 41.74
Name: Blackened spice tuna steak Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Tuna fillet Fresh Kg 1.800 170 306
Lemon Local Pc 2 30 60
Olive oil Lt 0.050 298 14.9
Cajun Ground Kg 0.010 688 6.88
Paprika Hungarian, sweet Kg 0.010 1188 11.88
Brown sugar Local Kg 0.020 28 0.56
Cumin Ground Kg 0.010 395 3.95
Coriander seeds Ground Kg 0.010 140 1.4
Thyme, dried Kg 0.005 750 3.75
Seasoning X X 5
Total cost Recipe 414.32
Inflation Ratio 10% 41.43
Total cost Recipe 10 person 455.75
Total cost Recipe 1 person 45.58
Costs of sales 35%
Net selling price 1 Portion 130.23
Value Added Tax 10% 17.36
Service charge 10% 17.36
Others 5% 8.68
Gross Selling prize 173.63
Name: Oven roasted salmon fillet with potato scale Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Salmon fillet Boneless and skinned Kg 1.500 450 675
Fish farce Local Kg 0.300 312.19 93.66
Potatoes Local, medium Kg 0.300 30 9
Lemon US variety Pc 2 15 30
Seasoning X X 5 5
Total cost Recipe 812.66
Inflation Ratio 10% 81.27
Total cost Recipe 10 person 893.93
Total cost Recipe 1 person 89.39
Costs of sales 35%
Net selling price 1 Portion 255.40
Value Added Tax 10% 34.05
Service charge 10% 34.05
Others 5% 17.02
Gross Selling prize 340.52
Name: Poached fillet of grouper with lumpfish caviar
sauce
Date:
Code: Tested by:
Recipe#: Revised:
Yield: 10 servings Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Grouper fillets Local, medium size Kg 1.400 300 420
Lemon juice Local Pc ½ 15 7.5
Butter Unsalted Kg 0.030 165 4.95
Shallots Red, local Kg 0.006 50 6.3
Lumpfish caviar sauce Lt 1 46.8 46.8
Total cost Recipe 479.5
Inflation Ratio 10% 47.95
Total cost Recipe 10 person 527.45
Total cost Recipe 1 person 52.75
Costs of sales 35%
Net selling price 1 Portion 150.71
Value Added Tax 10% 20.09
Service charge 10% 20.09
Others 5% 10.04
Gross Selling prize 200.93
Name: Lumpfish caviar sauce Date:
Code: Tested by:
Recipe#: Revised:
Yield: 1 liter Revised:
Code: Ingredient: Specification: Unit: Quantity: Unit
costs
Total
cost:
Shallots Kg 0.100 50 5
Butter Kg 0.060 165 9.90
Flour Kg 0.040 30 1.20
White wine Lt 0.150 88 13.20
Fish stock Lt 0.700 14.5 10.15
Lump fish caviar Kg 0.050 277 13.85
Heavy cream 36% fat Lt 0.300 245 7.35
Total cost Recipe 60.65
Inflation Ratio 10% 6.07
Total cost Recipe 10 person 66.72
Total cost Recipe 1 person 6.67
Costs of sales 35%
Net selling price 1 Portion 19.05
Value Added Tax 10% 2.54
Service charge 10% 2.54
Others 5% 1.27
Gross Selling prize 25.40