FOOD COSTINGOne of the most important and difficult parts to running a restaurant is costing your food to ensure a profit. Without accurate calculations, restaurants will not be able to make money and are likely to eventually fail. Although our meal service (restaurant) success does not rely solely on profit, it is essential for us to understand the food cost of all items we produce. This assignment will be completed outside of classtime where you will gather prices of some of the most common food items we will be using. Once collected, the information will be compiled and used for further use. All recipes used in our mea service in Culinary801, MUST be costed.

HOW IT WILL GO DOWN:

1. Each student will be assigned a “Staple Food Costing” worksheet plus a list of all foods to be costed.

2. Each student will be assigned a particular quantity of items to cost. 3. Once at the supermarket, students are expected to locate the

items from their list and complete the worksheet. Special attention should be given to the shelf stickers, which are commonly present and will indicate unit prices.

4. Once your list has been completed, select at least five (5) additional items which of your choice to price. To ensure others are not pricing similar items, please remain within the category you were assigned.

CALCULATING FOOD COSTS

1. Once individual food prices have been determined, an online calculator can be used to: a. Compile a list of commonly used food items b. Calculate costs of varying quantities of each food itemc. Combine food items to create recipesd. Calculate costs of recipese. Determine serving costs

2. To begin calculations…as a class! a. Go to www.cookkeepbook.comb. We will create one account for the entire class to use. c. Once onto the site, watch both videos to familiarize yourself

with the site.

d. Enter ALL the food items you priced and calculate the cost of each item.

COSTING RECIPES

1. Once a recipe has been used, it MUST be costed by you.2. Login to our account and create a recipe which includes ALL the

ingredients and amounts used. This step may require you to convert amounts based upon quantities used in each recipe. *If there are some items which are not in our bank of ingredients, you will be required to determine the necessary information by using the packaging and the receipt from the supermarket (available from your teacher).

3. Once the recipe has been created, the site will automatically calculate the total cost.

4. It is also ESSENTAIAL for you to determine a serving cost. Once again, the site will allow you to calculate this amount.

NAME:_____________STAPLE FOOD PRICING

FOOD SIZE PRICEPRICE

ACCORDING TO SHELF STICKER

STORE

BASICSKosher SaltFine SaltBlack PeppercornsExtra Virgin Olive OilVegetable OilAll-vegetable shorteningApple Cider VinegarRed Wine VinegarRice VinegarWhite VinegarBalsamic Vinegar

BAKINGFlour:

All PurposeWhole WheatPastry

Baking PowderCream of TartarBaking SodaCocoa PowderChocolate ChipsBakers Chocolate Squares

Semi-SweetBittersweetWhite

Evaporated MilkVanillaGraham Cracker CrumbsActive dry yeast (traditional)Quick Rise YeastDried Fruit:

RaisinsApricots

CraisinsDates

SWEETENERS/FLAVOURING AGENTSGranulated SugarIcing SugarBrown SugarMaple SyrupHoneyDark Corn SyrupWhite Corn SyrupMolassesAlmond extractLemon extractCoconut extract

RICE AND GRAINSLong Grain White RiceBrown RiceRolled Oats (not instant packs)CornmealGrains:

BulgarQuinoaCouscous

Pasta:SpaghettiMacaroniLinguineEgg NoodlesLasagnaPenneOrzo

Breadcrumbs:PlainPanko

SNACKS AND CEREALSSaltine CrackersTortillasApplesauce

CANNED GOODSChicken BrothBeef BrothVegetable BrothBeans:

ChickpeasBlack

SalsaTomatoesTomato PasteDiced TomatoesCoconut Milk

DRIED HERBS AND SPICESBasilBay LeavesCayene PepperChili PowderCrushed Red PeppersCurry PowderDillGarlicGround CinnamonGround ClovesGround CuminGround GingerOreganoPaprikaRosemarySesame SeedsThymeNutmeg

DAIRY AND EGGSMilkButtermilkCream:

TableCoffeeWhipping

Plain Yogurt:RegularGreek

Sour Cream ButterCream Cheese

Cheese:CheddarMozzarellaMarbleGoatParmesan

Eggs

FRESH PRODUCEAvocadoCarrotsTomatoes:

CherryRomaBeefeater

BroccoliCauliflowerCeleryPeppers:

RedGreenJalapeno

Leafy Greens:RomaineMixed GreensKale

ParsleyCilantroScallionsGingerroot

Potatoes:SweetWhite (Russet)Red

OnionsGarlicLemonsLimesApplesBananaBerries:

StrawberriesBlueberriesRaspberries

PeachesMangoOranges

CONDIMENTSJam:

StrawberryRaspberryApricot

Peanut butterAlmond butterKetchupMayonnaiseMustard:

YellowDijonWhole Grain

Pickles:DillBread and Butter

Hot Sauce:TabascoSriracha

Worcestershire SauceSoy SauceFish SauceSesame OilBBQ Sauce – Original Lime juiceLemon juice

MEATGround Beef

SausageChicken:

Breast (Bone In/Skin On)Breast (Boneless/Skinless)ThighLegsWingsWhole

Pork ChopsPork LoinBacon