Image transcription text FSRV 1213 – Recipe

Image transcription text FSRV 1213 – Recipe Costing Assignment – Greek Salad Scenario: The dietitian wants your department to make the following recipe for lunch service in the Assisted Living Facility in which you work, where … Show more Image transcription text Step 5 — Rather than purchasing everything pre-prepared, you want to see if your cook can do the preparation for cheaper. First you need to find out the amount of raw, whole vegetables you would need to purcha… Show more Image transcription text Cook wage: $22.00 per hour Slicing cucumbers: 1 kg of whole cucumbers takes 5 minutes to slice Dicing green pepper— 1 kg of whole peppers takes 8 minutes to dice Chopping tomatoes: 1 kg of whole tomatoes t… Show more Image transcription text Cheese, feta, crumbled Cheese, feta, block Corn, whole, unshucked Cucumber, fresh, whole Cucumber, fresh, sliced Kernel Corn, Frozen Tomatoes, fresh, chopped Tomatoes, fresh, whole Olives, cann… Show more Image transcription text AP — trim loss = yield Yield [AP = yield % COMMON PRODUCE YIELD FACTORS Apples Apricots Artichokes Avocados Bananas Berries Broccoli Cabbage Carrots Cauliflower Celery Cherries Corn, cob 75% 9… Show more I want to know the answers of step 5 to step 8. Recipe costing assignment Scenario: The dietitian wants your department to make the following recipe for lunch service in the Assisted Living Facility in which you work, where there are 125 residents. For this exercise, we will not consider dressing. You need to determine if it is most cost efficient to use EP or AP products. Adapted from: Ina Garten’s Greek Salad Yield: 8 servings Ingredient Amount: Steps: Cucumber, sliced 2 cups 1.Chop all the vegetables as indicated in ingredient Green peppers, diced 2 cups 2.Place in a large bowl Tomatoes, chopped 2.5 cups 3.Mix thoroughly Sweet onion, sliced 1 cup 4.Add vinaigrette and toss Feta Cheese, crumbled ½ lb Medium-sized olives ½ cup Resources: Percent Yield document Cucumber : 97% Green peppers : 82 % Tomatoes : 90 % Sweet onion: 90 % Feta Cheese : 100 % Medium-sized olives : 70 % (Canadian Nutrient file (CNF) – Search by Food) NOTE: For each answer, round to 1 decimal EXCEPT money ($) which will ALWAYS be 2 decimals (ex. $20.03). Failure to round properly will lose you ½ mark per answer. Tasks: Step 1 – Identify the CNF # for each of the foods listed and record on the table below NOTE: Be sure to use the CNF item that is CLOSEST to the product identified Cucumber, sliced 2363 Green peppers, diced 2413 Tomatoes, chopped 2460 Sweet onion, sliced 5414 Feta Cheese, crumbled – Medium-sized olives 1613 Step 2 – Change the recipe into metric. and the appropriate unit for whether it is a liquid or a solid, above or below 1 kg. Ingredient Amount: Amount in metric weight Cucumber, sliced 2 cups 251.4 g Green peppers, diced 2 cups 314.8 g Tomatoes, chopped 2.5 cups 475.5 g Sweet onion, sliced 1 cup 121.5 g Feta Cheese, crumbled ½ lb 250.0 g Medium-sized olives ½ cup 71.4 g Step 3 -Identify the conversion factor needed to ensure all your residents get a portion. __________ Next, expand the recipe (ie. How much would you need to make to serve all your residents?) Ingredient Amount in metric weight Conversion factor Amount to feed all residents (kg) Cucumber, sliced 251.4 g 15.6 3.9 kg Green peppers, diced 314.8 g 15.6 4.9 kg Tomatoes, chopped 475.5 g 15.6 7.4 kg Sweet onion, sliced 121.5 g 15.6 1.9 kg Feta Cheese, crumbled 250.0 g 15.6 3.9 kg Medium-sized olives 71.4 g 15.6 1.1 kg Step 4 – Calculate the cost of the recipe as if you were to purchase all the ingredients EP or pre-prepared (ex. Chopped, sliced, crumbled or diced) using the vendor price list at the end of this document. Ingredient Amount to feed all residents Price (EP) Total cost of ingredient Cucumber, sliced 3.9 kg $4.85/1kg $18.92 Green peppers, diced 4.9 kg $2.60/1kg $12.74 Tomatoes, chopped 7.4 kg $7.85/1kg $52.17 Sweet onion, sliced 1.9 kg $3.14/1kg $5.97 Feta Cheese, crumbled 3.9 kg $15.99/1kg $62.36 Medium-sized olives 1.1 kg $51.68/1kg $56.85 Step 5 – Rather than purchasing everything pre-prepared, you want to see if your cook can do the preparation for cheaper. First you need to find out the amount of raw, whole vegetables you would need to purchase to make the recipe. Ingredient Amount to feed all residents Yield Total whole ingredient to buy (AP) Cucumber, whole ? ? ? Green peppers,whole ? ? ? Tomatoes, whole ? ? ? Sweet onion, whole ? ? ? Feta Cheese ? ? ? Medium-sized olives ? ? ? Step 6 – Calculate the cost of ingredients of this if you were to purchase all the ingredients AP or as whole food ingredients (ex. Nothing pre-prepared, everything chopped, sliced, crumbled, and diced by hand) Ingredient Total whole ingredient to buy (AP) Price(AP) Total cost of ingredient Cucumber, whole ? ? ? Green peppers,whole ? ? ? Tomatoes, whole ? ? ? Sweet onion, whole ? ? ? Feta Cheese ? ? ? Medium-sized olives ? ? ? Total cost of ingredients in recipe : ? Step 7 – Calculate the labour cost of the cook preparing the AP ingredients using the list below Cook wage: $22.00 per hour Slicing cucumbers: 1 kg of whole cucumbers takes 5 minutes to slice Dicing green pepper – 1 kg of whole peppers takes 8 minutes to dice Chopping tomatoes: 1 kg of whole tomatoes takes 6 minutes to chop Slicing sweet onion: 1 kg of whole onions takes 4 minutes to slice Crumbling feta: 5 minutes per 1 kg block of feta to crumble Pitting & chopping olives: 8 minutes per kg of whole olives to pit and chop Ingredient Amount of time per kg total whole ing. to by(AP) in kg Minutes to process Cucumber ? ? ? Green peppers ? ? ? Tomatoes ? ? ? Sweet onion ? ? ? Feta Cheese ? ? ? Medium-sized olives ? ? ? Total minutes of preparation for the recipe to 1 decimal: Total hours of preparation for the recipe to 1 decimal: What is the cost of the cook to prepare the recipe? ________________ Step 8 – List and compare the prices for the recipes: EP (using pre-prepared ingredients) vs. AP (including the labour to prepare the ingredients). Which is cheaper? EP: _____________ AP: _____________ Which is cheaper? ______________ SCIENCE

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