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Kitchen math, it can be a challenge but is so important to help figure out the right menu cost for your food items.
These worksheets go over the As Purchased cost of a product like a case of tomatoes, then breaks down the unit cost (the can) and then the cost of the amount needed in a recipe.
Once students have worked through the chart on the worksheet for unit cost they move onto recipe costing. In recipe costing they are shown how all of the individual items costs are added together to show you the total cost of the recipe to make and they individual cost of each portion.
This package includes:
National Standards for Family and Consumer Sciences Education
8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs
8.4.7 Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning
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