Food Cost Form Calculation

DCA 402 Culinary Math
Faculty of Hospitality & Tourism Management

FOOD
Nasi Minyak
Ingredients :
200 gm rice
20 gm ghee
30 gm oil
40 gm red onions
20 gm cloves garlic
30 gm ginger
20 gm cinnamon
20 gm cardamom seeds
20 gm cloves sprig
25 gm pandan leaves
10 gm lemongrass
3 cup water
250 gm milk
Salt and sugar

Method :
1.Heat the ghee and cooking oil
2.Saute onion, garlic, ginger, cinnamon,
cardamom, cloves and lemon grass until
fragrant
3.Addin water to boil
4Addinn milk sugar and salt
5.Finally, add rice has been cleaned up to
cooking.

Kerabu Betik Muda
Ingredients :
1 young papaya
15 bean chili
50 gm long beans
30 gm of cashews
30 peanuts
10 gm dried shrimp
Two tomato seeds
2 cloves garlic
10 lime
10 ml sugar
Method :
1.Punced crushed the garlic before mixed with
pounded chilli and dried shrimp
2.pour melaka sugar, lemon juice dan salt well
enough.mix well
3. Addin the sliced papaya, long beans,
tomatoes, peanuts and cashews. Mix until well
blended
and add seasoning.
4.finally, sprinkle remaining nuts before serving

Sup Tulang Lembu
Ingredients :
1 kg beef bones
50 gm cooking oil
40 gm cardamom seeds
30 gm cinnamon stick
20 gm star anise flowers
50 gm onion
20 gm cloves garlic
20 gm ginger
20 gm chilli padi
15 black pepper
15 gm cumin
15 gmaniseed
50 gm spice soup
30 gm potato
15 gm coriander
Salt and sugar

Method :
1.Heat the pan and stir fry until fragrant
material
2.Addin blend of oil breach
3.Addin water to boil and add meat to the
bones and put the potatoes
4.Finally, add soup leafs, salt and sugar

Ayam Goreng Bercili
Ingredients :
500 gm of chicken
200 gm Dried chillies
80 gm onion
20 gm garlic
20 gm ginger
20 grams of tomato sauce
20 gm chilli sauce
50 gm oil
500 gm milk
Salt and sugar

Method:
1.Heat the pan
and fry the chicken first, set aside
2. Stir all ingredients are blended until fragrant
3.Mix with chilli and tomato sauce
4.Slow heat and add the fried chicken just
. Mix
5.Finally , pour the milk, salt and sugar
sufficient taste.cookk until gravy thickens.
Ready to serve.

Semur Daging
Ingredients :
500 gm of beef
30 gm cooking oil
30 gm cloves garlic
40 gm shallots
30 gm cloves chili
20 gm coriander
20 gm pepper
30 gm ginger
20 gm cumin
2 cups water
50 gm potato
30 gm pandan leaf
100 gm sweet soy sauce
20 gm cinnamon stick
70 gm dark soy sauce

20 gm vinegar
Salt and sugar

Method:
1.Heat the oil Stir ingredients until fragrant
2.Addin meat and cook until tender
3.Addin water, leaves and potato
4.Addinn soy sauce and cinnamon, salt, sugar
and vinegar and cook until thick

Udang Rica Rica
Ingredients :
1 kg Prawn
20 gm lime
100 gm red chilli
25 gm chilli padi
50 gm red onions
40 gm cloves garlic
30 gm ginger
30 gm shrimp paste

Method:
1.Cleaned the prawn and mixed with a little
salt and lime for 15 minutes
2.Heat the pan Stir ingredients until fragrant
ground
3.Addin prawn and stir until cooked and served

Brokoli Goreng Asli
Ingredients :
200 gm broccoli
30 gm garlic
40 gm onion
10 gm red chilli
50 grams of oyster sauce
30 gm cooking oil
.
Method:
1.Saute onions and add garlic oyster sauce
2.Addin broccoli and mix to cook on medium
heat
3.Addin ciili and salt to taste and ready to be
served

Kuih Wajik Nyonya
Ingredients:
100 gm glutinous rice
500 grams of sugar melaka
30 gm sugar
1500 ml water
50 gm coconut milk
40 pandan leaves

Method:
1.Marinated glutinous rice overnight and cook
until cooked glutinous rice
2.Addin coconut milk, palm sugar and pandan
leaves in a pot
3.Addin glutinous rice and salt to taste. Mix
until thick and smooth
4.cut and ready to serve

Bubur Jagung
Ingredients:
1 can corn
400 gm coconut milk 2 cups sugar
30 gm custard powder
1 teaspoon salt
Adequate water

Method:
1. Boiled the corn till soft
2.Addin sugar, milk, salt and flour custard
3. boiling, lift and serve

BEVERAGE
Teh Tarik
1 kg of tea
4 kg sugar
4 cans condensed milk

Method:
1.Pour tea in different containers of hot water
2. in another container filled with hot water.
add sugar
3 Finally, addin tea strainer above water in the
container and mix well until blended

Bandung Syrup
1 gallon of syrup
3 kg sugar
4 cans condensed milk

Method:
1 in place of water, mix and pour the material
on
2.Addin ice and stir until well blended



Nasi Minyak
Recipe Yield : 685 Total Recipe cost : 1060.0312
Portion Size Cup:342.5 Cost per Portion : 530.156
Number of Portion : 2 Date : 4.9.201

Item Item Quanttity AP Unit CPU(RM) New item
quantity
Convert
factor
Recipe
item
Cost(RM)
Rice 200 Gm Kg 1.45 50 kg 250 362.50
Ghee 20 Gm Kg 0.10 5 kg 250 25.00
Oil 30 Gm kg 0.05 7.5 kg 250 12.50
Onions 40 Gm Kg 0.30 10 kg 250 75.00
Garlic 20 Gm Kg 0.20 5 kg 250 50.00
Ginger 30 Gm Kg 0.05 7.5 kg 250 12.50
Cinnamon 20 Gm Kg 0.15 5 kg 250 37.50
Cardamon 20 Gm Kg 0.15 5 kg 250 37.50
Sprig 20 Gm Kg 0.05 5 kg 250 12.50
Pandan Leaves 25 Gm kg 0.05 6.25 kg 250 12.50
Lemongrass 10 Gm Kg 0.05 2.5 kg 250 12.50
Milk 250 Gm kg 0.65 62.50 kg 250 162.50

Total

Total cost by increase 2.5 % misc charges & added on 28 % for the overheads charges

Total Recipe cost = 812.50+247.8125=1060.0312
Cost per portion = 1060.03122=530.156
Recipe Yield = 200+20+30+40+20+30+20+20=20+25+10+250=685
Portion size cup=685x250500=342.5

812.50
30.5 x
812.50
100 =
247.8125



Kerabu Betik Muda Total Recip cost :171.715
Portion Size Cup : Cost per Portion :85.8575
Number of Portion :2 pax Date ;4.9.2011

quantity
Convert
factor
Recipe
item
Cost(RM)
young papaya

200 Gm Kg 1.45 50 kg 250 362.50
bean chili 20 Gm Kg 0.10 5 kg 250 25.00
long beans 50 Gm kg 0.05 12.5 kg 250 12.50
cashews 30 Gm Kg 0.30 7.5 kg 250 75.00
peanuts 30 Gm Kg 0.20 7.5 kg 250 50.00
dried shrimp 10 Gm Kg 0.05 2.5 kg 250 12.50
tomato 20 Gm Kg 0.15 5 kg 250 37.50
lime 10 Gm Kg 0.10 2.5 kg 250 25.00

Total


563.00
30.5 x
563.00
100 =
171.715



Sup Tulang Lembu
Recipe Yield : 400 Total cost recipe :1014.6375
Portion Size Cup: 40 Cost per Portion : 101.463
Number of Portion :10 Date ;4.9.2011

quantity
Convert
factor
Recipe
item
Cost(RM)
beef bones 1 kg Kg 14.00 50 kg 50 700.00
cooking oil 50 Gm Kg 0.1 2.5 kg 50 5.00
cardamom seeds 40 Gm kg 0.05 2 kg 50 2.50
cinnamon stick 30 Gm Kg 0.10 1.5 kg 50 5.00
star anise flowers 20 Gm Kg 0.10 1 kg 50 5.00
onion 50 Gm Kg 0.05 2.5 kg 50 2.50
garlic 20 Gm Kg 0.05 1 kg 50 2.50
ginger 20 Gm Kg 0.15 5 kg 50 7.50
chilli padi 20 Gm Kg 0.05 1 kg 50 12.50
black pepper 15 Gm kg 0.05 0.75 kg 50 2.50
cumin 15 Gm Kg 0.05 0.75 kg 50 2.50
aniseed 15 Gm Kg 0.05 0.75 kg 50 2.50
spice soup 50 Gm kg 0.25 2.5kg 50 10.00
potato 30 Gm Kg 0.30 1.5 kg 50 15.00
coriander 15 Gm kg 0.05 0.75 kg 50 2.50

Total


777.50
30.5 x
777.50
100 =
237.1375


Ayam Goreng Bercili
Portion Size Cu p :99.1 Cost per Portion: 52.8525

quantity
Convert
factor
Recipe
item
Cost(RM)
chicken 1 kg Kg 5.60 50 kg 50 280.00
Dried chillies 200 Gm Kg 0.05 10 kg 50 5.00
onion 80 Gm Kg 0.15 4 kg 50 7.50
garlic 20 Gm Kg 0.10 1 kg 50 5.00
ginger 20 Gm Kg 0.15 1 kg 50 7.50
tomato sauce 40 Gm Kg 0.20 2 kg 50 10.00
chilli sauce 40 Gm Kg 0.20 2 kg 50 10.00
oil 50 Gm Kg 0.25 2.5 kg 50 12.50
milk 500 Gm Kg 1.35 25 kg 50 67.50
Total


405.00
30.5 x
405.00
100 =
123.525


Semur Daging
Portion Size Cup : 193 Cost per Portion 247.95

Item Item
Quanttity
AP
Unit
CPU(RM) New item
quantity
Convert
factor
Recipe
item
Cost(RM)
beef 500 kg Kg 7.50 50 kg 100 750.00
cooking oil 30 Gm Kg 0.10 3 kg 100 10.00
cinnamon stick 20 Gm Kg 0.10 2 kg 100 10.00
shallots 40 Gm Kg 0.25 4 kg 100 25.00
garlic 30 Gm Kg 0.05 3 kg 100 5.00
ginger 30 Gm Kg 0.15 5 kg 100 5.00
chili 30 Gm Kg 0.05 3 kg 100 5.00
sweet soy sauce 100 Gm kg 0.50 10 kg 100 50.00
dark soy sauce 70 gm kg 0.45 7 kg 100 45.00
cumin 15 Gm Kg 0.05 1.5 kg 100 5.00
potato 50 Gm Kg 0.30 5 kg 100 30.00
Coriander 20 Gm kg 0.05 2 kg 100 5.00
pandan leaf
30 gm kg 0.05 3 kg 100 5.00
Total


950.00
30.5 x
950.00
100 =
289.75



Udang Rica Rica
Recipe Yield : 246 Total Recipe cost :848.25
Portion Size Cup :24.6 Cost per Portion :84.825

quantity
Convert
factor
Recipe
item
Cost(RM)
Prawn 1 kg Kg 12.00 50 kg 50 600.00
Red chili 50 Gm Kg 0.25 5 kg 50 12.50
Chili padi 25 Gm kg 0.10 12.5 kg 50 5.00
Red onion 50 Gm Kg 0.15 7.5 kg 50 7.50
garlic 40 Gm Kg 0.20 7.5 kg 50 10.00
ginger 30 Gm Kg 0.15 2.5 kg 50 7.50
Shrimp paste 30 Gm Kg 0.10 5 kg 50 5.00
lime 20 Gm Kg 0.05 2.5 kg 50 2.50

Total


650.00
30.5 x
650.00
100 =
198.25



Brokoli Goreng Asli
Portion Size Cup:180 Cost per Portion :464.906
Number of Portion : 2 Date ;4.9.2011

quantity
Convert
factor
Recipe
item
Cost(RM)
broccoli 200 gm Kg 2.00 50 kg 250 500.00
Red chili 10 Gm Kg 0.25 2.5 kg 250 12.50
Cooking oil 30 Gm kg 0.10 7.5 kg 250 25.00
Red onion 40 Gm Kg 0.15 10 kg 250 37.50
garlic 30 Gm Kg 0.20 7.5 kg 250 50.00
Oyster Sauce 50 Gm Kg 0.35 12.5 kg 250 87.50

Total


712.50
30.5 x
712.50
100 =
217.3125

Kuih Wajik Nyonya
Portion Size Cup: 525 Cost per Portion :440.4375

Bubur Jagung
Portion Size Cup:107.75 Cost per Portion :79.360

quantity
Convert
factor
Recipe
item
Cost(RM)
glutinous rice 100 gm Kg 1.50 25 kg 250 375.00
Sugar Melaka 500 Gm Kg 0.75 125 kg 250 187.50
Coconut milk 400 Gm Kg 0.35 10 kg 250 87.50
Pandan leaves 50 Gm Kg 0.10 12.5 kg 250 25.00

Total


675.00
30.5 x
675.00
100 =
205.875
quantity
Convert
factor
Recipe
item
Cost(RM)
corn 1 cans cans 1.50 125 cans 125 187.00
Custard powder 30 Gm kg 0.10 3.75 kg 125 12.50
Coconut milk 400 Gm Kg 0.35 50 kg 125 43.75

Total


243.25
30.5 x
243.25
100 =
74.191


Teh Tarik
Recipe Yield ; 5 Total Recipe cost :45.022

Sirap Bandung

quantity
Convert
factor
Recipe
item
Cost(RM)
1 kg of tea

1 gm Kg 5.00 5 kg 5 25.00
Condensed milk 4 cans cans 1.90 20 cans 5 9.50

Total


34.50
30.5 x
34.50
100 =
10.522
quantity
Convert
factor
Recipe
item
Cost(RM)
syrup

1 gallon gallon 15.00 10 gallon 10 150.00
Condensed milk 4 cans cans 1.90 20 cans 10 9.50

Total


159.50
30.5 x
159.50
100 =
48.647

Food Cost Form Calculation

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Food Cost Form Calculation

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DCA 402 Culinary Math

Faculty of Hospitality & Tourism Management

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