BPA 102: Culinary Math Continued

Converting recipes, Food Cost, Baker's Percentage

Converting Recipes

Terms used in costing recipes
-cost per unit
As-purchased cost/ number of units= $/ unit

-total cost= number of units x cost per unit
-round only at last step or you will have significantly larger rounding error

pg 128, #’s 13, 15
75 lb carrots, cost $150
150/75= $2/lb TC=70lb x $2= $140

12 lb box steaks cost $6.99/lb, each steak is 6 oz. cost/steak=? How many steaks in box?
TQ= 12 lbs steak= 6oz
APC/unit= $6.99/ lb
12 lb x 16 oz/1lb= 192 oz= 32 steaks
#steaks=TQ/(weight/steak) = 32
APC= 6.99 x 12= 83.88/32= $2.62/ steak

Case= $71.82, 18 jars, 8 oz jar, 1T= 18g
How much one jar cost?
71.82/18= $3.99/ jar
3.99/8 oz= .498= 4.50/oz =APC/unit
1T=18 g 18g x 1 oz/28.35 g= .635 oz
1 T- .635 oz/ 3= .21 oz/t
¾ cp= .75 cp x 16 t/1cp= 12T x 3t/1T= 36 t
8 oz jar= $3.99 = $.49875/oz

Edible Portion Cost-
As purchased cost/ yield percent

Total EPC=EPQ x EPC
Flour
$.50/ lb APC
EPC= .50/100%= $.50
Total cost of ½ lb flour= .60 x .5= $.25
Totcal cost ½ lb strawberries- EPQ
$2/lb APC
EPC= $2/.87= $2.298/lb
.5lb x 2.298= $1.149

4.5 lbs cleaned lettuce= EPQ= 4.5 lbs
# portions= 20

weight/ head= 2.25 lbs yield = 74%
APC= $.59/ head cost/lb?
2.25lb= $.59 .59/2.25= .2622= APC/lb
EPC= APC/yield % EPC=.2622/.74= $.35/lb
Total cost=EPQ x EPC= 4.5 x .35= 1.575= $1.60

4 lb raspberries, $3.29/ lb y=97%
how much 1 lb clean berries cost?
4lbs x 3.29= $13.16= 4lbs
EPC=APC/ yield EPC= 3.29/lb / .97= $3.39/ lb

Food costing chart
Salmon filet
EPQ= 2.25 lb
APC/unit= $5.54/lb
Yield= 100
EPC/unit= 5.54/100%= 5.54/lb

Lime juice
$.14 each
lime weighs 2.2 oz 1T juice= ½ fl oz
2T z .5 fl oz/ 1T= 1 oz juice
2.2oz APQ=EPQ/Y 2.2oz/.35= APQ= 6.28
APC/unit= .14/2.2 EPC/unit= .0636/.35
1 lime= 2.2 oz
.14=2.2 oz= $.0636/ oz= /.1817/oz
Total cost= EPQ x EPC tcost= 1 oz x $.1817
Total cost= $.18

Parsley chopped 2 T
$.49/ bunch 1 cp= 1oz 1bunch=.33 lbs
$.49/.33 lb= $1.48/lb/ 16= $.0925/ oz
EPC/unit= APC/Y EPC/unit=.0925/.76 EPC=.121/oz= $.12/oz
1 cp= 1oz
16T= 1 cp
2T x 1cp/16 T x 1oz/1cp= .125 oz

TC parsley= $.02
Juice- $.19
Salmon- $12.47
= 12.68
10 portions $1.28/ portion

Food Cost
Total cost of food production
-does not include heat, untilities, rent, cooking gas, etc
-can be expressed as cost/month
Food cost % FC%=FC/sales 3000/10000= 30%
-Cost/portion
TFC/#portions= 12.68/10= $1/26/ portion
Selling price= $1.27/.30= $4.23

Baker’s Percentage

Flour is 100%, if no flour than sugar is 100%

Egg whites 480 ml 70.6% 480/680
Sugar 680 g 100% 680/680
Corn syrup 340 g 50% 340/680
Water 240 ml 35% 240/680
Unsalted butter 1020 g 150% 1020/680
Yield 405%

Each cupcake has 1 oz frosting
3000 cupcakes= 3000 oz

whites= 70% x 3000= 2118

conversion factor= 3000 x 405%= 7.4

Bread recipe
5000 g flour 100% 23.148 oz
6 L water 120% 27 oz
4000 g rye flour 80% 18.51 oz
200 g salt 4% .92 oz
350 g shortening 7% 1.6 oz
300 g yeast 6% 1.38 oz
4000 g raisins 80% 18.5 oz
1500 g sugar 60% 6.94 oz
200 g dough conditioner 4% .925 oz
30 ml vanilla .06% .138 oz
25 ml lemon extract .05% .115oz
.015 kg cardamom powder .3% .069 oz
yield 432%

10 baguettes- 10 oz each
15 baguettes- 10 oz each

100 oz/432%= .23148= conversion factor

34 oz bread flour
have 30 oz
30/100%= conversion factor
multiply bakers % by conversion factor to find new recipe oz