MODULE CONTENT

COURSE CODE / TITLE: Quantity Cookery

MODULE TITLE: Quantity Cookery

COURSE DESCRIPTION: This course is designed to enhance the knowledge, desirable

attitudes and skills in determining yield, recipe standardization, recipe quantification, recipe
costing, computation of mark up, selling price and food portion control in accordance with the
industry standards.

TIME ALLOTMENT: 2 hours Lecture, 3 hours Laboratory(5 hours per week)

COURSE LEARNING OUTCOMES:

At the end of this module, you MUST be able to:
LO1. Apply skills and knowledge in yield testing;
LO2. Prepare standardized recipe, quantified recipe, recipe costing, computation
of mark up and selling price; and
LO3. Apply the skills in selling food according to industry standards.

VALUES INFUSED:
1. Awareness and understanding the skills in standardizing and quantifying a recipe.
2. Apply the skills in selling food based on industry standards

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page No.1
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO
 COURSE OUTLINE
Time Frame Topics

1.) Orientation; discussion of course goals and expected outcomes;

discussion of course policies; and grading systems.
WEEK 1-2 2) Introduction to quantity and institutional Food Production
2.1) Types of Food Service System
2.3) Manpower and Production Planning for quantity and
institutional food production

3. Review of weights and measures

3.1. Metric and English Systems
3.2. Working with unit conversion
WEEK 3-4 4. The Market List and Purchase Order
4.1. Economizing through the Market List Purchase order
and Market Survey
4.2. The Buying Guide Purchasing 5 R’s

5) Yield Analysis
5.1. Understanding Yield Analysis
5.2. Yield Testing
5.3. Rational for Yield Testing
WEEK 5 – 6
5.4. Types of Yield Test
5.5. As Purchased and Edible Portion Weights
6.) As Purchased and Edible Portion Weights

7) Raw Food Test, Canned Test, and Purchase Specification

Week 7 7.1. Raw Food Test
7.2. Canned or Bottled Test
7.3. Developing Purchase Specifications

Week 8 8.) Butcher’s and Cooking Test

WEEK 9 Midterm Examination

9. Recipe Development and Recipe standardization
WEEK 10

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page No.2
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO
 11. Recipe Quantification
WEEK 11 11.1. Quantifying to Lower and Higher Recipe Yield
11.2. Definition of Recipe Quantification
11.3. Methods and Process of Recipe Quantification

12.Recipe Costing
12.1. Recipe Costing in Quantity Food Production
12.2. Recipe Costing Process Products

13. Selling Price Determination

WEEK 12-14
13.1. Concept of Price
13.2. Determining Selling Price of Food
14. Portion Control
14.1. Portion Control in Food Production Kitchen

Overall assessment of student performance.

WEEK 15
WEEK 16 Final Examination and Completion of requirements

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page No.3
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO
 ALIGNMENT OF COURSE OUTCOMES WITH
SUMMATIVE ASSESSMENT TASKS

COURSE PERFORMANCE EVIDENCES OF • PERFORMA

OUTCOMES INDICATORS PERFORMANCE NCE STANDARDS
 The students  TESDA Training
LO1. Apply skills and must submit the Regulations
knowledge in yield following:  TESDA
testing. • - portfolio of Competency-
• Submit portfolio of
new recipe ideas, new recipe ideas, Based
revise existing revise existing Curriculum
recipes and recipes and
standardize recipes standardize
LO2. Prepare by group recipes by group
standardized recipe, • Portfolio of • - Portfolio of
quantified recipe, quantified quantified
recipe costing, standardized
standardized recipe
computation of mark
with recipe costing recipe with recipe
up and selling price.
for 50 pax of a costing for 50 pax
complete package of a complete
meal package meal
 Passed  Following a set of
all rubrics students
examinations are expected to
LO3. Apply the skills
(formative and showcase their
in selling food
summative tests) portfolio through
according to industry
virtual
standards.
presentation.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page No.4
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO
 PRE TEST

Name:________________________ Date:______________
Yr. & Sec.:_____________________ Score:_____________

Multiple Choice.

Directions: Choose the letter of the correct answer and write it on space provided for.
_____1. What are the three aspects of quantity food production?
a. association, method, volume
b. method, organization, volume
c. method, system, volume
d. organization, capacity, volume

_____2. We must be acquainted with the steps and procedures involved in production and
always keep in mind that these have to be followed to achieve the standards set, these are
called:
a. Organizations
b. Principles
c. Standards
d. Techniques

_____3. What term refers to food product with higher processed level as its raw or natural state?
a. Convenience food
b. Instant food
c. Processed food
d. Treated food

_____4. Which of the following food product that have been pre-prepared and made ready such
that they require only a short additional cooking time?
a. Half-prepared
b. Ready to eat
c. Ready to cook
d. Ready to serve

_____5. In the food service system, such groups like customers, suppliers, government,
community and owners are also called?
a. Claimants
b. Control system

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page No.5
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO
 c. Manpower
d. Work system
_____6. What food service system is composed of material and immaterial goods that act as
prerequisite to production?
a. Communication, feedback and control system
b. External environment
c. Food service input
d. Work system

_____7. What process that is composed of different activities to change the raw inputs into end
results of the food service system?
a. External environment process
b. Food service system process
c. Transformation process
d. Work system process

_____8. Pre-peeled, pre-cut vegetables and fruits are examples of:

a. Half-prepared products
b. Ready to cook
c. Ready to eat
d. Ready to serve

_____9. Jollibee is a fast food where its products are coming from a central production area or
kitchen. What kind of food service system is this?
a. Assemble and serve system
b. Centralized system
c. Conventional system
d. Cook and chill and freeze system

_____10. What food service system that requires good food storage facilities since the service
time and preparation time are far from each other?
a. Assemble and serve system
b. Centralized system
c. Conventional system
d. Cook and chill and freeze system

_____11. Zerry is a receptionist in La Vida restaurant. She is friendly, courteous, warmly greets all
guests who enter the restaurants. What personality traits of an employee is referred to?
a. Customer/Service oriented
b. Efficient and organized
c. Honesty and Punctuality

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page No.6
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO
 d. Quality Oriented

_____12. Excellent Physical health and good grooming are qualities of food production staff.
These qualifications are under what qualities?
a. High-level competence and skills
b. Personality traits
c. Personal assets
d. Physical qualities

_____13. What requirement in manpower planning may refer to the qualifications, skills,
knowledge characteristics and traits needed by the staff to fulfill the organization's goal?
a. Job Description
b. Manpower planning
c. Qualitative manpower planning
d. Quantitative manpower planning

_____14. What is an important source of information in production area that represents the
amount of potential covers that have to be served?
a. Daily schedule worksheet
b. Number of covers
c. Sales forecast
d. Sales Volume

_____15. What tool is used to design and help the purchaser in determining which ingredients
would be purchased?
a. Dealer's quote
b. Market list
c. Tools and equipment
d. Purchasing guide

_____16. Purchase order is usually done in triplicate, which copy should be given to the receiving
department?
a. Original Copy
b. Second Copy
c. Third Copy
d. All copies

_____17. What is included in the market list that describes how one unit (i.e. piece, can, bottle)
of the ingredients cost?
a. Dealer's quote

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page No.7
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO
 b. Specifications
c. Total Cost
d. Unit Cost

_____18. Where should the original copy of purchased order be given?

a. Accounting Department
b. Manager
c. Receiving department
d. Vendor or Supplier

_____19. Which of the following is an item description?

a. Jasmine rice, 25kg sack
b. 1 jasmine rice
c. 1 Sack rice
d. P55/kg of rice

_____20. In making market survey, why do the staff must refer to the different supplier's quote?
a. To get the best bargains and quality product
b. To get the lowest price and give special service
c. To know that are suppliers that may be a bit more expensive but provides
better quality product and special service
d. All of the above.

_____21. What term refers to the weight, piece or volume of food or food ingredients after it has
been processed or made ready for sale to customers?
a. As purchased
b. Standard yield
c. Yield
d. Yield Test

_____22. Why is yield testing needed?

a. It is a guide on how much and with what specifications of materials are to be
purchased.
b. It facilitates accurate costing and monitoring of cost.
c. It facilitates pricing.
d. All of the above

_____23. What term that refers to the weight of a product after it has been thawed, cleaned,
peeled, trimmed and cut?
a. As Purchased (AP)
b. Edible Portion (EP)

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page No.8
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO
 c. Standard Yield
d. Yield Test

_____24. How many teaspoons are in 1 cup?

a. 28 tsp.
b. 38 tsp.
c. 48 tsp.
d. 58 tsp.

_____25. How many grams are in 1 kilo?

a. 500 grams
b. 1000 grams
c. 1500 grams
d. 2000 grams

_____26. What is a cost plus?

a. mark-up method
b. percentage method
c. recipe cost
d. selling price

_____27. What is yield conversion factor?

a. desired yield
b. factor method
c. percentage method
d. recipe yield
_____28. What is the process or activity of determining the amount of resources, in the form of
money, needed to produce a specific amount of product (Yield) or specific amount of serving
portions?
a. Mark-up process
b. Percentage method
c. Quantification process
d. Recipe costing

_____29. What do you call to the recipes that have been tested and revised to repeatedly
produce good results?
a. Cost recipe
b. Quantified recipe
c. Standardized recipe

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page No.9
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO
 d. Tested recipe
_____30. Which of the following test is usually done after butcher’s test in order to determine
the end or final cost of a product?
a. Butcher’s test
b. Canned/Bottles test
c. Cooking test
d. Raw food test

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.10
JOCELYN INOCENCIO
 INFORMATION SHEET NO. 1

Introduction to Quantity and Institutional Food

Production

Learning Outcomes:

After reading this Information Sheet, you must be able to:

a. define quantity and institutional food production;
b. identify the aim of quantity and institutional food production; and
c. present different trends in food production.

Introduction
The food service industry is a big business in the Philippines. Businesses which are
engaged in quantity and institutional food production constitute a large portion of this market.
This includes catering services, airline catering, industrial and institutional cafeterias, commissar
and production kitchens, as well as diverse kinds of restaurants, drive-ins, hotels, nurseries, and
clubs.
Technology is becoming more complex, competition is becoming more sophisticated, and
businesses are becoming bigger and bigger. Today, new staffs working with quantity food
production are expected to handle specialized equipment. They must work with convenience
food specifically designed for their operations. They must have knowledge of using recipes,
establishing production and purchase requirements, controlling quantities and qualities, as well
as having a firm grasp of sanitation and environmental concerns.

What is quantity/institutional food production?

The term quantity food production is a bit difficult to completely define. Some authors
narrow down the definition to the preparation of twenty five or more orders. However, this
definition neglects that a single order can be an instance of it too.
Author/s: Published On: Document No.:
GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.11
JOCELYN INOCENCIO
If the definition could be broadened and the second one narrowed down, we can say that
whenever we speak of quantity or institutional food production, we are referring to an
organized group of workers using special equipment and facilities to produce food for the
consumption of others.
What makes quantity food production different?
Basically, quantity food production is differentiated through 3 aspects. These are volume,
organization, and
method of In quantity food production, we are concerned with larger output
quantities. Regular product volume may vary from 25, 50, 100, 200, or
operation.
more.

Volume

The quantity food production organization is quite complex. It requires

Organization workers that are skilled and knowledgeable in the different aspects of food
production.

Mode of Operation
Quantity food preparation requires specialized knowledge such as recipe
quantification, proper production planning, and use of specialized
equipment that could handle large volumes of production.

To fully understand quantity food production, we must always look at 3 aspects as we go

along. First, we must know what is to be produced. We must have a clear picture of what the
expected output should or must be. This is known as the “standard”. Second, we must know
what knowledge must be applied to get desired results. One must not only know what to do but
also why it is done. These are called “principles”. Lastly, we must know how to go about doing
it. We must be acquainted with the steps and procedures involved in production and always
keep in mind that these have to be followed to achieve the standards set. These are called
“Techniques”.
Trends in Quantity Food Production
Perhaps the biggest trendsetter in quantity food production is the advances in technology
itself. Advances in the field of nutrition, information technology, and other sciences are shaping
Author/s: Published On: Document No.:
GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.12
JOCELYN INOCENCIO
the face of quantity food production today. Besides these, the fact that consumers are
becoming smarter and well informed poses new challenges to the industry.

Nutrition as a Trendsetter
People have never been as aware and conscious of what they eat as today. So much
information about food and nutrition has been made available throughout the years that
consumers are not only calorie conscious but also concerned about such elements of their diet
as cholesterol, vitamins and minerals, RDA value, and food safety.
Information Technology as a Trendsetter
Computers are perhaps the most visible when we talk of information technology or I.T. It has
changed many aspects of the way we do things. Equipment today are “smarter” and
multifunctional. This is they utilize computer chips that can be programmed to partly or
completely eliminate human intervention in its use.
Freezing, Storage, and Packaging Technology as a Trendsetter
Storage and packaging of food products have also dramatically improved. Shelf life of perishable
products has increased through improved handling, freezing, preserving and packaging. Both
fresh and cooked items are available in convenient forms blast frozen.
Environmental Renewal as a Trendsetter
There is a move towards a “greener-industry”. This means both the market, government, and
business establishments are realizing the impact of their activities to environment. This leads to
the use of equipment and raw ingredients that are not only more energy efficient but also
produces the least amount of pollution and lesser environmental impact.
Convenience Food as a Trendsetter
Convenience food is changing and shaping the face of quantity food production today. It is close
to impossible to exclude convenience products in today’s kitchen, whether it be institutional
cafeterias, first class restaurants, or even at home.

What is convenience food?

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.13
JOCELYN INOCENCIO
Convenience food is food products with a higher processed level as its raw or natural state. In
comparison to raw food products, convenience foods have undergone a certain level of
industrial pre-processing. This makes the further preparation in the kitchen much easier.
Convenience foods are closer to its servable state, allowing the labor that would normally be
required to bring it to this form to be elsewhere.

Convenience products can be differentiated into four as shown below:

These are partly processed products made ready for the kitchen. The products
Ready to cook
must however undergo the complete cooking process before it is ready to be
served.
Examples: pre-peeled potatoes, pre-cut vegetables, pre-cut and portion fillets of
meat, fish, fish, and poultry.

These include products that have been pre-prepared and made ready
Half-prepared products such that they require only a short additional cooking time.
Examples: Pre-baked breads, powdered bouillon, frozen French fries,
pizza and empanadas

Ready to serve These are convenience products that has already been completely
cooked. They can be served directly in this form or reheated shortly
Products
before serving.
Examples: All kinds of cooked canned goods such as stews, frozen
maki, frozen cooked pasta, microwavable products.

These are consumer ready products. These are convenience foods

that are pre-prepared, cooked, and portioned for individual
Ready-to-eat Products
consumption.
Examples: candies, yogurt and ice cream in individual portion,
packaging, single serving packed butter, marmalade, condiments,

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.14
JOCELYN INOCENCIO
 SELF -CHECK NO. 1
Introduction to Quantity and Institutional Food
Production
Name: _______________________ Score: _________________
Yr. & Sec.: ___________________ Date: __________________

Direction: Try forming words from the jumbled letters to complete the definitions given below.
Write them on the blanks provided.

I. MIX LETTERS:
• __________________________
V e i c e n c o e n n o o f d are pre processed food products used to reduce preparation
time.
• __________________________
A n d a r t s d provides a picture of what is to be produced.
• __________________________
D a y r e o t r e s e v are convenience food that can be served either direct or reheated.
• __________________________
R e c i p i l n p n tells one the underlying reasons behind what was done wrong.
• __________________________
N q i t t y u a o o d f c u d t i o n r o p is an organization of professional workers, using
specialized knowledge and equipment to produce food for the consumption of others.
• __________________________
D a y r e o t k o c o are partially processed convenience products that require complete
cooking.
• __________________________
Q u e c h n i t e shows how something is to be done.
• __________________________
D a y r e o o t a t e are table already products that need neither further cooking nor
portioning.
• __________________________
A l f h r e d r e p p a requires only short additional cooking.
• __________________________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.15
JOCELYN INOCENCIO
 M e v o l u differentiates quantity food production through the large amounts that need
to be produced.

II. ESSAY:
Direction: Write the answer of the following questions in the space provided at the back of this
paper.
1. How is quantity food production different from “normal” food preparation?
2. What other new trends do you know in food production?

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.16
JOCELYN INOCENCIO
 TASK SHEET NO. 1
Introduction to Quantity and Institutional Food
Production

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Direction: Look for convenience products available in your kitchen. Write down the information
about these convenience products in the table provided below. Evaluate the advantages and
savings that the products would bring if it were to be used in quantity food production.

Available Advantages/
Manufacturer Product Name Use Price
Weight Volume Savings

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.17
JOCELYN INOCENCIO
 INFORMATION SHEET NO. 2

The Food Service System and Quantity/Institutional Food

Production

Learning Outcomes:

After reading this Information Sheet, you must be able to:

a. understand the role of quantity food production in the food service system;
b. identify and discuss the different elements of a food service system; and
c. differentiate the different types of food service system.

Introduction
To complete our understanding of quantity and institutional food production, it is important to
see the bigger picture. This means seeing food production as an integral part of a food service
system.

A FOOD SERVICE SYSTEM means that is it made up of interrelated activities and resources
grouped together to accomplish the aim of providing high quality “meals”. By the word meal,
we do not simply refer to the actual food and beverage that the guest would consume but also
other aspects of the dining experience to including timing, hospitality, value, ambiance and
courtesy.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.18
JOCELYN INOCENCIO
Elements of the Food Service System
External Environment
The food service establishment is not an isolated island. It interacts with an external
environment that has certain demands on it. Such groups which was call “claimants” like
customers, suppliers, government, community, and owners have needs and expectations that
have to be answered by the food service establishment.

Food Service Input

The Food Service Input is composed of material and immaterial goods that act prerequisite to
production. This means that in the absence of these components the production activity cannot
be done. Among these food service inputs are the raw food ingredients, set standards,
techniques, procedures, labor, and the necessary tools and equipment needed for the different
activities involved from purchasing and receiving down to cooking and serving.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.19
JOCELYN INOCENCIO
 External Environment Customers, Suppliers, Government, Community, Owners

Food Service Input Transformation Process Food Service Output

Goals of the MENU AND PRODUCTION Quality
external environment PLANNING Products
Materials RAW MATERIAL ACQUISITION Smooth flow of
Money Purchasing guests
Methods/Proc Receiving Efficient and
edures Storage Friendly Service
Manpower Issuing Proper quantity
Tools and FOOD PRODUCTION Proper
Equipment Mise-en-place nutrition
Cooking Safe products
Preparation/ Profit
Portioning/
Presentation
Packaging
HOLDING
TRANSPORT
SERVICE
MANAGEMENT

COMMUNICATION/FEEDBACK/CONTROL SYSTEM

WORK SYSTEM

Illustration 2.1. THE FOOD SERVICE SYSTEM

Transformation Process
The transformation process is composed of the different activities to change the raw inputs into
end-results of the food service system. This involves menu and production planning mise-
enplace preparation, and are distributed or served.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.20
JOCELYN INOCENCIO
FOOD SERVICE OUTPUT
The output of the food service system is the end result of the inputs change through the
transformation process. The food service system’s output consists of goods and services that
are provided to customers and other claimants in the external environment. The output must
fulfill three important requisites to be effective.

• The output must satisfy the needs and expectations of the claimants in the
external environment.

• The food service output must provide value.

• The food service output must balance all the needs and goals of the claimants
even if it is difficult to do so.

COMMUNICATION, FEEDBACK, AND CONTROL SYSTEM

The entire process of gathering inputs in changing them to become output must be connected
through a communication system. This ensures that the needs of the external environment as
well as the requirements of the internal environment are correctly matched and executed.

WORK SYSTEM
The work system is the internal environment where the task is to be done. This, however, also
includes not only the physical plant but also the less tangible aspects of the work environment
such as temperature, humidity, illumination, work processes and procedures, as well as the
social interactions among workers.

TYPES OF FOOD SERVICE SYSTEM

There are basically four types of food service system. The use and advantages of each system
depends on many factors. These are factors include the availability of suppliers and the market
forms of the products they offer, the amount of capital required in the business, availability of
space, kind and availability of equipment and labor, time span between service and preparation
and location of customers in relation to the production area.
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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.21
JOCELYN INOCENCIO
 FOOD SERVICE SYSTEM

Conventional Centralized Cook and Chill or Freeze Assemble and Serve

Decision to adopt dependent on

Availability of Market Forms Available Capital Available Space

Suppliers Availability

Available Equipment Skills level Time difference Location of

and Cost of between service customer relative
Labor and production to production

Illustration 2.2. Types of Food Service System

Conventional (Traditional) System

The conventional system, otherwise called ‘traditional,’ is characterized by a complete kitchen
and dining set-up. All of the pre-preparation, preparation, and service is done under one roof.
At the point in time when a customer places an order, the food may be prepared according to
the systems explained below.
• Make-to-stock. The production kitchen makes a sufficient amount of products as
buffer stock which as held on a heated display unit.

• Assemble-to-Order. Here the production area makes sufficient amount of mise-

enplace or partially finished dishes.

• Make-to-order. Very few restaurants still use this in its pure form. Today however
there are still a lot of restaurants that use a subtler form.

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Centralized (Commissary or Satellite) System
The centralized or commissary system is characterized by the use of a central production
area or kitchen. The “satellite units” which may be found in several different locations that
act as distribution centers which receive the product either in fully or partially finished form.

Cook and Chill or Freeze System

This system involves the production of large batches of food products which are then either
quickly chilled or frozen until service time.

Assemble and Serve System

Assemble and serve food systems require very minimal production facilities. It buys its products
pre-prepared and only needs re-heating and assembly before it is served.

SELF -CHECK NO. 2

The Food Service System and Quantity/Institutional Food Production
Name: _______________________________ Score: _________________
Yr. & Sec.: ___________________________ Date: __________________

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MATCHING TYPE (10):

Direction: Match Column A with Column B. Write the letter of the correct answer in the
space provided before each number. (1 pt. @)

Column A Column B
______ 1. Transformation Process a. Has very high “degree of convenience” and use of
ready to eat convenience food.
______ 2. Make–to–Stock b. Composed of material and immaterial goods that act
as prerequisite to production
______ 3. Satellite Units c. An internal environment where the task is to be done
______ 4. Assemble and Serve System d. Very short holding time up to 20 minutes at about
67°C

______ 5. Food Service System e. Production area makes sufficient amount of mise-
enplace or partially finished dishes
______ 6. Food Service Input f. The end result of the use of inputs change through
the transformation process
______ 7. Conventional System g. Composed of the different activities to change the
raw inputs into end-results of the food service system
______ 8. Assemble-to-Order h. Made up of interrelated activities and resources
grouped together to accomplish the aim of providing
high quality meals
______ 9. Work System i. Short holding time up to 1 hour, hot storage (67°C)

______ 10. Food Service Output j. Acts as distribution centers which receive the product
either in fully or partially finished form
k. Groups which were call “claimants” like customers,
suppliers, government, community, and owners

II. ENUMERATION (10):

Direction: Write the word or group of words in the space provided after each number.
(1pt. @)

1-6. Elements of the Food Service System

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 1. 2.
3. 4.
5.
6.

7-10. Types of Food Service System and Explain

7. 8.
9.
10.

INFORMATION SHEET NO. 3

Manpower and Production Planning for

Quantity and Institutional Food Production

Learning Outcomes:

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KATRINA MARCELO MARY ROSE MANIPOR No.25
JOCELYN INOCENCIO
 After reading this Information Sheet, you must be able to:
a. identify the qualities of an effective food production staff;
b. explain the different factors that affect the quantitative manpower in a food
production establishment;
c. develop a food production staff schedule;
d. differentiate the types of menu;
e. determine the production quantity;
f. use and fill-up a production sheet.

Introduction
When it comes to handling the demands of the food service industry, there is no single approach.
Food cost and labor makes up to biggest bulk of food production cost. Thus, anyone who
undertakes food production from supervisors to managers and owners must understand how to
plan and manage manpower and production.

MANPOWER PLANNING
There are two requirements must a planner need to consider to effectively plan the manpower
or labor needs of a food production team:

A. Qualitative Manpower Requirement

This refers to the qualifications, skills, knowledge, characteristics and traits needed by a staff to
fulfill the organization’s goals. This pertains to determining the characteristics that define the
effective quantity food production staff and matching this with potentials candidates to the
position.
What are the qualities of an effective quantity food production staff?
1. High Level Competence and Skills
1.1 Culinary and technical skills
1.2 Communication and social skills
1.3 Learning and adapting skills

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 1.4 management skills
2. Physical Qualities
2.1 Excellent physical health
2.2 Good grooming
2.3 Endurance
3. Personality Traits
3.1 Customer/service oriented (courteous, hospitable, friendly, warm)
3.2 Team oriented (works well in a group)
3.3 Efficient and organized
3.4 Self-motivated
3.5 Self-disciplined
3.6 Quality oriented
3.7 Loyalty, honesty, dependability, and punctuality
B. Quantitative Manpower Requirement
This refers to determining the number of staff needed to handle the workload with the highest
degree of efficiency but at the same time minimizing stress and strain in the work area.
How is the quantitative manpower requirement for food production determined?

A. JOB DESCRIPTION AND WORKLOAD

Workload is the amount of work an individual has to do. It can be classified as
quantitative (the amount of work to be done) or qualitative (the difficulty of the
work). The duties and responsibilities of each position must be reviewed and
defined properly. The procedures involved have to be properly designed and the
workload of each worker taken into account, only then proper planning can be
done.
B. SALES VOLUME
The number of units sold in a certain period, is used for budgeting, performance
evaluation and profit planning. It is an important source of information about the
manpower requirement of the production area, also represents the amount of
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 potential covers that have to be served. The sale volume also provides
information about the peak and slack periods of operation.
To do this, one can monitor and analyze daily and hourly covers and sales history.
This would equip the planner with information to find periods when production
personnel are needed. This can be done through several ways:
1. Dining Room Customer Tally (manual). Here, the dining room manager counts
and records the number of customers seated in the dining room per hour. Then he
records this in a covers tally sheet and then later summarizes the information and
determines the average requirements for the different meal periods.
2. Guest Order Tally (manual). Guest checks are time stamped in the kitchen as the
order is given; this information is collected and summarized at the end of the day
into a tally sheet. This provides a more accurate and timely information since
customers may stay longer in the dining area without actually ordering.
3. Cashier Tally (manual). The cashier simply keeps a tally of the guest check as it is
settled. Then it is summarized by the cashier at the end of the day as part of their
reports. Care must be taken in the use of this information since the order time and
settling of guest bills may be far from each other because of the production delay
form the guest themselves.
4. MIS (Management Information System) (automated). Many ordering, production, cashiering
systems are now interconnected through a computer. This provides the planner with more
accurate and timely information.

C. TYPE AND RATE OF SERVICE

Different service and production system require different amounts of
Manpower, like A’ la carte menus require a large number of highly skilled staff
compared to table d’hote. Plated service also requires more personnel compared
to a buffet. The type of service also affects the service rate.

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 Type of Approximate Production
Establishment No. of Meals Types of Menu
Staff Requirement

2 supervisors
Small – scale 100-200 lunch and A’ la carte and table
4cooks
Restaurant dinner d’hote
4 helpers

6 dieticians
Hospital Food 450/day Breakfast,
Cyclic menu 9 cooks
Service lunch and dinner
18-20 food service staff

1 dietician
1 supervisor
1350/day (breakfast,
School Food Service Fixed menu
lunch, dinner &snacks) 3 cooks
2 cooks helper

4 supervisors
Coffee Shop (with 300-400 lunch and Table d’hote and
7 cooks
Buffet) dinner Buffet menu
7 helpers

400/day (breakfast, 1 dietician

lunch, dinner &
Industrial Cafeteria Selective menu 4 cooks
snacks)
4 cooks helper

Possible manning for the different types of service and menus

D. EQUIPMENT
The set of physical resources to equip a work area such as, the implements used
in an operation. If a production area uses equipment that increases the
automation in the work area, then lesser staff is required. It should be noted that

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 providing enough equipment eliminates delay and ensures that the food
production team remains productive.

E. LAYOUT
Proper layout improves the performance of task and thus reduces the manpower
requirement. This can be done by simplifying and eliminating too much walking.
The flow of work as well as proper arrangement of equipment can increase the
workers’ productivity enormously thus cutting down on personnel need.

F. PRODUCTION METHOD AND MENU

Food production methods require special knowledge and proper planning. It has
many sections and it starts with the basic things like cleaning, packing,
segregating, sorting, preparing, adding ingredients in correct proportions and
presenting food products. The degree to which the food production area uses
convenience food also affects the amount of staff needed. The amount of
manpower needed is directly related to the “degree of convenience” of
production area. This means that the more fully prepared, pre – portioned, and
partly processed the food ingredients used in the kitchen, the lower its
manpower.

G. HOURS OF OPERATIONS
The more meal periods served; therefore the more manpower is required. Many
food production establishments use split shifts in order to cut down on
manpower. This means instead of going on duty for a straight number of hour the
shift is divided into two, corresponding to the hours when the most staff are
needed.

H. STAFF NEEDS

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 Lastly, the planner must consider the personal situation of the individual in
coming with the weekly or monthly schedule. Vacation time due, preferred days-
off and personal emergencies must be considered in advance. Rotation of staff
must also be observed. Employees should not be constantly kept in one shift,
even if they are good in this shift.

TWO ASPECTS OF PRODUCTION PLANNING

Menu Planning
Important Factors to Consider in Menu Planning:
1. Customer Profile. Menu must satisfy the individual needs of customers. It must
meet the local taste, attract customers and promote business.
2. Cost and Price. The cost and price of the menu should be within the customer’s
expectations and paying ability.

3. Service Time. Menu should consider the nature of the food being served during
specific meal periods. This should be appropriate not only in amount and taste but also
in the speed of preparation and service.
4. Supply. Menu should take into account seasonable and availability of ingredients.
This is especially true for seafood, since they may contain toxins during certain months of
the year.
5. Kitchen Staff, Plant, and Equipment. It is one thing to make a menu the looks
good but it is another thing to prepare it. The menu is only useful if the staff, kitchen and
equipment are sufficient to handle it.
6. Balance. The balance of the menu refers to the harmony and variety of a number
of food properties such as texture, color, flavor, variety, and economics.

Types of Menu:
a. A ’la Carte Menu

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 • Offers a large selection of dishes, which are individually priced
• Customers can choose and combine their own meal from the selection on the
“menu card”

• Traditional a ’la carte has both dishes separately priced

• Preparation time requires time to prepare and customers have to wait for their
orders

• Has well equipped kitchen and large staff needed

b. Table D’hote Menu (host’s or hotelier’s table)

• Composed of set of menu or group of several set menus that have fixed prices
• Less choices because guests are limited offered or no choice at all
• Priced based on the main protein dish
c. Selective Menu

• A cross between table d’hote and a’la carte

• Limited number of choices within the priced menu, within a fixed number of
courses

• Customer can combine any of the limited choices Planning:

 Four to six appetizers
 Five to eight entries
 Three to six vegetables or salads

 Four to eight desserts

d. Static Menu

• Menu remains relatively unchanged for a long period of time

• Used by a large restaurant chains that require consistent and very popular
• Advertising is universal
• Purchasing and production are centralized
• Shakeys, Mc. Donald
e. Cyclic Menu

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 • Menu is rotated or repeated in a predetermined pattern
• Run three to four times to measure its popularity
• Planner must consider combination and balance of the individual dishes
• Popularity of dishes and sales history should be monitored
• Menu Planning should be practiced to avoid “menu fatigue”
• Nutritional balance must be considered

f. Market Menu

• Menus respond to season and availability

• Specialty gourmet restaurant and high- priced restaurants

Determining Production Value

3 Important Element or Steps in Production Value:
1. Maintaining the Sales History

• Recording the sales of items per day

• Sales Breakdown Tally Sheet
• Record of Sales History
• Determining the relative popularity of the different dishes in the menu
• Popularity Index

Popularity Index = No. of Portions Sold for an Item____

Total # of Portions Sold for All Menu Items

2. Forecasting Portion Sales – using past experiences, present data, and intuition to “predict
what is likely to occur in the future”

Steps:
1. Predict total anticipated sales volume.

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 It can be done by basing the future value from past sales, records,
then correcting this using present information or new bookings and
events orders.
2. Forecast the anticipated number of sales of each menu item.
(Total anticipated sales volume (volume forecast)) X (Individual
popularity index)

3. Refer forecast to management for adjustment, correction and dissemination.

3. Determining Production Quantity

The forecasted amount determined above must be corrected by looking at the amount
of the products still on hand.
To use a production sheet – list the name and quantities of all menu items that are to be
prepared for a given date.

1. Menu Items. It gives a listing of the name of the items in the menu.

2. Forecast. This is amount required for the period as determined in the forecasting
process.

3. Portion Size. This indicates the standard amount of one serving of the product set by
the management.

4. Recipe Reference. This indicates which recipe is being used for the item. This is
especially useful when there is more than one recipe variation for the same item.

5. Portion on Hand. The record of what was not consumed by past functions and is
therefore still available to use.

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 6. Needed by Production. The difference between the forecast quantity and the portion
on hand. This represents what still needs to be produced.

7. Total Available. The total amount of the item that can be served. This is the sum of
the production need and portion on hand, which should also be equal to the
forecasted amount.

8. Left Over. A record of what was not consumed after the operating period or function.
The leftover column will be carried over as on hand if the product can still be stored and reused.
When the column is too high, it is good indication that the forecasting process is faulty.

SELF -CHECK NO. 3

Manpower and Production Planning for
Quantity and Institutional Food Production

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________
Author/s: Published On: Document No.:
GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.35
JOCELYN INOCENCIO
 Directions: Complete the production schedule by analyzing the information given below. You
will need a calculator to compute for the sales forecast, popularity index and production need.
Sales History

Date: Sept. 1-15, 2020 Meal Period: Dinner

Menu Item Average Number of Portions Sold Per Day

Caesar Salad 200

French Salad 312

Waldorf Salad 210

Fresh Market Salad 154

Potato Salad 78

Total: 954

Total Sale Forecast for Sept. 16, 2020:

Total Sales Volume based on Sales History (Nov. 1-15) ___________________
Add: Booked functions for Sept. 16 60 pax
Add: Event Orders for Sept. 16 135 pax

Total Sales Forecast for Sept. 16 ___________________

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.36
JOCELYN INOCENCIO
Date: Sept. 16, 2020 Meal Period: _________________
Production Schedule
Volume Forecast: ____________ covers

Menu Item Forecast Popularity Recipe Position Needed by Total Left Over
Ref. on Hand Production Available
Index

006 17 5

007 6 8

008 8 12

009 9 13

010 14 17

Prepared by: _______________________________

INFORMATION SHEET NO. 4

Review of Weights and Measure

Learning Outcomes:
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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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 After reading this Information Sheet, you must be able to:
a. accurate weigh and measure ingredients;
b. know the commonly used Metric and English measurement conversion factors;
c. discuss and realize the importance of accurate measurement of ingredients to food
production; and

d. perform conversion of temperature from Celsius to Fahrenheit and vice versa.

Introduction
Metric and English System

• The careful use of weight and measure is very important in quantity and institutional food
production.

• Such careful use assures not only uniform products but also saves on material cost.

Gallon Conversion
1 Gallon = 4 Quarts = 8 Pints = 16 Cups
(128 oz.) (1qt,=32oz) (1 Pt.=16oz) (1 cup =8oz)
0.946 quart = 1 liter
Solid Measurement 1 pint = 2 cups
1 pinch = 1/8 t (approx.) 1 pint = 480 ml
1 cup = 16 t 1 cup = 240 ml
1T =3t
1T = 15 ml = 15 g
1t = 5 ml = 5 g
Weight Measurement
1 pound = 16 oz
Working with Unit
1 ounce = 28.35 grams Conversion Metric
Conversion
1 pound = 454 grams
1 liter = 1000
2.2 pounds = 1 kilogram
ml
Liquid Measurement
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1 centiliter = 100 1 centigram = 100
ml grams
1 deciliter = 10 1 decigram = 10
ml grams
1 kilogram = 1000 1 gram = 1 ml
grams
Answer. In order to convert one unit of measure to another, it is best to use the principles of ratio
and proportion. This entails basically four basic and simple steps.

Step 1. Choose appropriate conversion factor from the conversion table.

1. This will be used as the first ratio to solve the problem. The unit of measure found in this first
ratio must contain both the unit of the unknown measurement and the unit of the given
measurement.
Example: How many ml of shortening is needed for a recipe requiring 2 cups?
Conversion Factor: 1 cup = 240 ml
Note: Milliliter is the unit of the unknown measurement and cup that of the given measurement.

Step 2: Represent unknown as “X” and form second ratio.

 In forming the second ratio, equate the unknown measurement to the given measurement. Do
not forget the second equation must have the same order as the equation.
Example: How many ml of shortening is needed for a recipe requiring 2 cups?
Second Ratio: 2 cups = X ml
Note: both first and second ratios have cups first before ml.

Example: How many ml of shortening is needed for a recipe requiring 2 cups?

Second Ratio: 2 cups = X ml
Note: both first and second ratios have cups first before ml.

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 Step 3: Cross-Multiply the 2 ratios.
 Multiply the top-left measurement with the bottom-right measurement and equate this with
the product of the bottom-left measurement and the top-right measurement.
Example: How many ml of shortening is needed for recipe requiring 2 cups?
Conversion Factor: 1 cup = 240 ml
Second Ratio: 2 cups = X ml
Result of cross-multiplication:
(2cups)(240ml) = (1 cup)(X ml)

Step 4: Solve for the unknown measurement “X”.

Simply use algebraic transposition to solve for the unknown.

Example: How many ml of shortening is needed for a recipe requiring 2 cups?

Conversion Factor: 1 cup = 240 ml
Second Ratio: 2 cups = Xml
Result of cross-multiplication:
(2 cups)(240ml) = (1 cup)(Xml)
Solve for Unknown: (2 cups) (240ml) = X
(1 cup)

Solution: X = 480 ml
Note: the units would be cancelled out just like any algebraic equation.

Working with Temperature Unit of Measurement

In converting measure of temperature for cooking and cooling. One is simply guided by the
following formula.

°C = (°F – 32)/1.8 °F = (1.8 x °C) + 32

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Problem: How many degrees Celsius should an oven be set if the recipe requires a temperature of
310°F?

°C = (°F – 32)/1.8
X °C = (310 °F – 32)/1.8
X = (278 °F)/1.8

X = 154.44°C

SELF -CHECK NO. 4

Review of Weights and Measure

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

I. Conversion. Direction: Get a calculator and convert the following:

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1. 30 lbs. = _____________ kg = __________________ g.

2. 16 Tbsp. = ___________ tsp. = __________________g.

3. 60 qt. = ____________ l = __________________ml.

4. 15 gal. = ____________ pt. = __________________ cups

5. 200 kg. = ____________ lbs. = __________________ g.

6. 275 °F = ____________ °C

7. 350 °F = ____________ °C

8. - 6 °C = ____________ °F

9. - 23 °F = ____________ °C

10. 100 °C = ___________ °F

II. PROBLEM SOLVING

Directions: Read, analyze and solve the given problem, show your solution on the blank space or
provide another paper for the solution.

1. If a recipe requires 5 tsps of fish sauce and it cost P 32.50 per 120 ml bottle, how much does
the ingredients cost for the recipe.

2. If the cake recipe requires 3 ½ cups of flour. How many grams of flour would you use? How
much does the flour cost if the purchase cost of 1 kilo of flour is P 46.00?

INFORMATION SHEET NO. 5

MARKET/PURCHASE ORDER AND

MARKET SURVEY
Learning Outcomes:

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GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.42
JOCELYN INOCENCIO
 After reading this Information Sheet, you must be able to:
a. discuss the role of the market and purchase orders in quantity and institutional food
production.
b. identify the common contents of a market list and purchase order,
c. accomplish a market list and purchase order, and
d. conduct a market survey.

Introduction
The Market List and Purchase Order

Market Order, Grocery List, Purchase

Order

Communication Tool Rationalization

Effect

Control Tool Managerial Tool

Illustrations 6.1. Roles of the Market List, Grocery List, and Purchase Order in Quantity
food production and Institutional food establishment

The Market Order or List, Grocery List and Purchase Order (PO for short)
Are tools designed to help the purchaser in determining which ingredients would be purchased at
what quantity, with what quality, and at what price.
This is very important to the establishment because as production and management tools, they
serve several purposes.
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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.43
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 The market list and the PO serve as communication tools between purchasing and production.
They serve as a periodic record of the needs of the production area thus rationalizing the
ordering and purchasing activity.
This “rationalization effect” comes from the fact that the market list, grocery list and purchase
order simplifies and increases the ease of repetitive ordering which is common and even a
daily activity in many establishments.
Besides this, the market order, grocery list, and PO are also powerful control tools providing
specifications that guide purchasing and receiving in accomplishing their functions.
How often these tool are prepared depends not only on the size of the establishment but also its
managerial style and storage capabilities.
Normally, the market list is for highly perishable “wet goods” and is done on a daily basis.
Therefore, it is also called the “Daily Market List”

To accomplish its work, the different purchasing forms must contain several items. Below are
the information that are usually included in a market list along with a sample.
1. Item name
2. Specifications or Description: Provides an exact description of the ingredients.
3. Unit: Gives a description of the unit of measurement for each item to be purchased.
4. Quantity: Shows the amount required for each ingredient.
5. Dealer’s Quote: Describes how much one unit (i.e. piece, can, bottle) of the ingredient cost.
6. Total cost: Summarizes how much the purchase cost.
7. Order date and approval

The Purchase Order is Usually done in Triplicate (Three Copies)

The Original Copy
✔ Is set to the vendor or supplier
The Second Copy

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✔ Is given to the receiving department. The receiving clerk will use this copy of the purchase
order or market list to check and compare the delivery goods by the vendor.
The Third Copy
✔ Is usually an accounting copy which is used for recording purposes and payment of invoices
to suppliers.
✔ These three copies are only the minimum.
✔ There can be more than just three copies depending on the accounting system used by the
establishment.
Records in this form are important especially because it is so easy to forget considering the volume
of transactions in a business.

Economizing through the Market List, PO and Market Survey

• “Economizing” is a term often equated by many to getting the “Best Prices” or “Best
Bargain”.
• This is however a very limited view of economizing.
• To economize actually refers not only to get the best price for a good but also to consider
such elements of the purchase decision as quality, time, and conditions.
• More often than not we purchase from a supplier that provides as with the lowest prices.
• Sometimes on the other hand, there are suppliers that may be a bit more expensive but
provides better quality or provides special services like delivery offers “payments terms”
(i.e. 15, 30, 90 day term), or even simply because they can be relied on.
• A powerful help here is to survey the field by conducting regular market surveys.
• Keeping a number of suppliers on hand is always good business smart.
• It is important to conduct a market survey to ensure that we get the best and freshest
ingredients at the most reasonable price.
• We should not be limited by the close relationships (suki) we eventually develop with
suppliers.
Gathering different price quotations from different suppliers is thus an essential pre - requisite to
efficient purchasing.

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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The Buying Guide – Purchasing’s 5 RS
1. BUY IN THE RIGHT QUANTITY
• Although buying in large volumes may look attractive because of the discounts, this may not
be advisable.
• Buy quantities based on operation’s needs and par stocks to avoid storage cost, wastage,
pilferage, and too much money tied up in the storeroom.
1. BUY THE RIGHT QUALITY.
• The right quantity is not always the best qualities.
• The biggest prawns, does not mean the right prawns for the recipe.
• The right quality is that determined by the needs of operations and communicated through
the food specifications.
• This is what must be strictly followed and monitored.
1. BUY THE RIGHT PRICE.
• Canvas, do or be satisfied with just one or two suppliers.
• Go out of your way to find establishment with good prices.
1. BUY FROM THE RIGHT SOURCE.
Be sure that your supplier is reputable.
Their product must be safe and comes from sure sources.
They must also be able to deliver what they promise 100% of the time
1. BUY AT THE RIGHT TIME.
• Observe the needs of the production area carefully.
• Schedule regular purchases based on this needs.
• Avoid emergency purchases as this cost money.
• Consider seasonableness of ingredients and delivery lead time of suppliers.
• Practice “just-in-time” whenever practical.
Sample Purchase Order Form

Sunshine Hotel
14344 Cagayan St. San Pablo City, Laguna
Tel no. 522-5342 Fax no. (632) 522 - 7568

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 Purchase Order

No.
0102
To: _________________________________ Date: _______________________

Quantity Unit Description Unit Cost Amount

Prepared by Noted by Verified by Authorized by

Purchasing Clerk Purchasing Manager Hotel Accountant Resident Manager

Approved for purchase

Payment Terms
_______________________________
Shipping Terms _________________________________
President & General Manager
_______________________________
Shipping Instructions Conforme

_______________________________
___________________________
_______________________________
Supplier’s Representative

Date Wanted Delivered __________________________

Date
______________________________
Remarks/ Conditions
______________________________
______________________________

SELF -CHECK NO. 5

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 MARKET/PURCHASE ORDER AND MARKET
SURVEY

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Directions: Read and briefly answer the following questions.

1. What is the importance of Market/Purchase Order and Market Survey?

______________________________________________________________________________
___________________________________________________________________________
____________________________________________________________

2. Which information is normally to be found in a market list?

______________________________________________________________________________
___________________________________________________________________________
____________________________________________________________

3. Why is a market survey using different suppliers necessary?

______________________________________________________________________________
___________________________________________________________________________
____________________________________________________________

4. How did you use it in a real situation?

______________________________________________________________________________
___________________________________________________________________________
____________________________________________________________

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.48
JOCELYN INOCENCIO
 INFORMATION SHEET NO. 6

Yield Analysis
Learning Outcomes:

After reading this Information Sheet, you must be able to:

a. define the concept of standard yield;
b. differentiate AP weight from EP weight;
c. identify the roles of yield in quantity and institutional food production; and
d. compute for the standard yield and standard yield percentage.

Introduction
Yield in culinary terms refers to how much you will have of a finished or processed product.
Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L,
and a muffin recipe may yield 24 muffins. Yield can also refer to the amount of usable product
after it has been processed (peeled, cooked, butchered, etc.)
Yield percentage is important because it tells you several things: how much usable product you
will have after processing; how much raw product to actually order, and the actual cost of the
product per peso spent.

Understanding the Concept of Yield

To better understand Yield Analysis we first have to understand the concept of Yield or
Standard Yield
What is Yield or Standard Yield?
A standard yield means the weight, piece or volume of food or food ingredient after it has
been processed or made ready for sale to costumers. This means that something has been
subtracted from its original weight to get the net usable product.
What has been Subtracted?

• In the process of preparing ingredients, there are natural losses.

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 • Purchased ingredients must first be cleaned, trimmed, peeled, boned, and cooked before
they are actually ready for sale.

• Because this, “waste and by products” of processing have to be considered in following a

recipe and in eventually purchasing and costing ingredients in the recipe.
From the original weight a certain amount or percentage weight is lost leading to a higher actual
food cost for a recipe.

ILLUSTRATION 7.1. Standard Yield as a Result of the Preparation Process

Original Weight

Standard Yield

Food
Cost
Processing:
Loss due to:
Counting Trimmings
Peeling Leading to
Cleaning Resulting to
Shrinkage
Cutting
Peeling

Why is Yield Testing done or needed?

• Yield Testing may serve a number of essential functions in the food production
establishment.

• It is critical to maintain yield standards.

• If the yield below standards, this may indicate ingredients with lower quality, lowering
profits because there is less product to sell.

• Yield testing is usually done by the production area in coordination with the cost
department in order to achieve the following goals:
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1. Guide how much and with what specifications materials are to be purchased.
Consider this example. If a recipe requires 1 kg. of chopped onion, how many kilo/s of onions
should be requested and purchased? The obvious answer is more than one kilo. This is because
processing which in this case is peeling and chopping leads to losses and thus a higher purchase
requirement.
Yield testing can also be used to establish the description of how the materials are to be
ordered from the supplier (specifications). For example, by counting the number of prawns in one
kilo, a specification for the purchase of prawns can be established (i.e. Prawns: 6-10 pcs. Per kilo).
2. Facilitate accurate costing and monitoring of cost.
By knowing the amount of ingredients lost to cutting, cleaning, and cooking, an accurate
account of material usage can be done. This makes costing more accurate by taking into account
that the food made ready for service actually has a higher food cost because although all the
losses have been physically removed, their cost is still carried by the finished product.
3. Facilitate Principle

Because yield testing leads to accurate determination of cost, pricing of products is also
facilitated. This is because we are usually using cost- based pricing as the primary basis for
determining selling price.
4. Improves Profitability

Eventually, through yield testing, production and purchasing departments can better plan
their activities, resulting to better profits for the establishment.
What are the different Yield Tests?
1. Raw Food Test: This is done to determine the standard yield of highly perishable ingredients
such as fish and shellfish, vegetables, and fruits.
Yield Per Kilo = Total No. of Pieces
Total No. of Kilos
Cost Per Kilo = Total Cost
Total No. of Kilos
Cost Per Piece = Cost Per Kilo
Yield Per Kilo

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2. Canned/Bottled Test: This is a test for determining the standard yield of canned and
bottled products such as cherries, pineapples, and olives.
Cost Per Piece = Purchase Price
Yield in Pieces
Cost Per Gram = Purchase Price
Drained Weight

3. Butcher’s Test: This is a test for determining the standard yield of meat, poultry, and fish
products after thawing, trimming, and cutting.
4. Cooking Test: This is a test for determining the standard yield of meat, poultry, and fish
after applying a cooking method.

As Purchase (AP) and Edible Portion (EP) weights

• When using ingredients used direct from their packaging, for example flour or sugar, you can
usually proceed without much difficulty.

• All you need is an accurate measuring device.

When however dealing with ingredients that must be cleaned, peeled, or trimmed, one must
be aware of the difference between what is known as AP (as purchased) weight and EP
(edible portion) weight.

AP is a term used to refer to the weight of the ingredient as it was purchased. This is the
weight before any processing has been done or simply weight direct from the supplier. Both
edible and non-edible parts are still on the product.
EP weight, on the other hand, is a term that refers to the weight of a product after it has
been thawed, cleaned, peeled, trimmed, boned, and cut. Thus, it is simply the weight after all
processing has been done. At this point, all non-edible parts such as skin or bone of the product
has been removed.

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 As Purchased (AP) and Edible Portion (EP)
Loss/Shrinkage/Waste = AP Weight – EP Weight

AP – weight of the ingredient as it was purchased.

AP W = EP W + L/S/W

EP – weight of a product after it has been thawed, cleaned, peeled, trimmed, boned, and cut.
EP W = AP W – L/S/W

What is the relationship between AP and EP weights?

The EP weight and AP weight are mathematically related. The edible portion is the net result after
subtracting all processing losses. This is best described by the relationship below.

Loss/Shrinkage/Waste* 100
Loss/shrinkage/Waste % =
AP Weight

EP weight * 100
Standard Yield % =
AP weight

After considering the standard yield, edible portion cost can be computed. The edible portion cost
represents the actual recipe cost of the ingredient being used.

Total As purchased cost

EP Cost =
Standard Yield %
Or
Total As purchased cost
EP Cost per kilo =
Standard Yield in Kg

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 Example Problem 1:
A rack of lamb is purchased at P 250 per kg. After it has been cut and trimmed it losses 5%.
After grilling it shrinks by 7%. If we bought 4 kg. : (a) How many kilos can be served and (b) at
what cost? Given:
AP Weight – 4kg Shrinkage = 7% Cost
Per Kg. = P 250 EP Weight =?
Loss Trimming = 5% EP Cost Per Kg. = ?

Solution:

Find EP Weight or Kilos can be served.

Weight of Trimming = AP Weight – Trimming Loss (5% AP Weight)
Weight of Trimming = (95% of AP Weight)
= 4 kg. – (5 x 4 kg.)
100
Weight of Trimming = 3.8 kg.

Weight after Grilling = Weight after Trimming – Cooking Loss

= 3.8 kg. – (7 x 3.8 kg.)
100
Weight after Grilling = 3.534 kg.

Find EP Cost Per Kilogram. EP

Cost Per kg. = Total Purchase Cost
Standard Yield in kg.

= P 250 x 4 kg.
3.534 kg.
EP Cost Per kg.= P 282.96 per
kg.

Example Problem 2:
Iceberg lettuce costs P 120 per kg. The operations of a salad bar require 12 kg. of cleaned,
trimmed and cut lettuce per day. The standard yield of lettuce is 94.5% after cleaning and cutting
to bite size portions. (a) How many kilos of lettuce has to be purchased per day to meet the
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 restaurant requirement? (b) How much does 1 kilo actually cost for operations? (c) What is the
total purchase cost?

Given:

EP = 12 kg. AP = ?
Standard Yield = 94.5% EP Cost Per kg.?
Cost Per kg. = P 120

Solution:
AP Weight = EP Weight____
Standard Yield

AP Weight = __12 kg__

0.945
= 12.698 kg

EP Cost/kg. = Total Purchased Cost

Standard Yield in kg.

= P 120×12.698 kg
12 kg
= P126.98 per kg

Total Purchased Cost = (AP Weight) (Price Per Kilo)

= 12.698 kg * P120 per kg
= P 1,523.76

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.55
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 SELF -CHECK NO. 6
Yield Analysis

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Identification
Direction: Read the questions and write your answer on the space provided for.

1. What is Standard Yield? __________________________________________________

2. What does AP mean? ____________________________________________________

3. What does EP mean? ____________________________________________________

4. What is the formula for EP weight? _________________________________________

5. What are the different Yield tests? ___________________________________________

Matching Type:
Directions: Match Column A with Column B by writing the correct letter on the space provide.

COLUMN A COLUMN B

_______1. Kitchen test a. Net usable production

_______2. Standard Yield b. Normal losses due to processing
_______3. Butchers Test c. Standard description for ingredients
_______4. AP weight d. Yield test for canned or bottled items
_______5. Canned food test e. Yield test for highly perishable goods
_______6. Cooking test f. Actual recipe cost of used ingredients
_______7. EP weight g. Weight as purchased direct from supplier
_______8. Waste/ Shrinkage h. Yield test to determine cooking shrinkage
_______9. Specification i. Weight after subtraction of processing losses
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_______10. EP cost j. Test to determine meat processing yield.

Task Sheet No. 6

Yield Analysis

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

A. Choose a recipe to be prepared. Determine if the required amounts are EP or AP weights.

Using the ingredients from the recipe, determine the Standard Yield% and Standard Loss%. Write
your answer on the table below.

Ingredient Description % Loss Standard Yield %

B. Read, analyze and answer the word problems. Show your solution and use another sheet of
paper for your answer.

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KATRINA MARCELO MARY ROSE MANIPOR No.57
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1. Sachi will prepare fresh lumpiang Ubod that requires 5 kls of ubod cut into julienne. Ubod
is processed by cleaning and cut into julienne. After the process, it losses 12% during cleaning and
trimming and another 5% during cutting. How much ubod has to be purchased to meet the
requirements of the recipe? If a kilo costs P 80.00, how much is the EP cost of the ingredient for
the recipe?

2. Ysabelle purchased a Wagyu beef at P 1,250.00 per kilo. After it was trimmed and made
ready for serving it losses a total of 95 grams per kilo and after cooking it losses another 10%.
a. What is the cost factor?
b. How much is the butchered cost per kilo?
c. How much is the butchered yield per kilo?
d. What is the cost factor and final cooked cost of the Wagyu beef?

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 INFORMATION SHEET NO. 7

RAW FOOD TEST, CANNED TEST, AND PURCHASED SPECIFICATION

Learning Objectives:

At the end of the lesson, the students should be able to:

a. identify the purpose and use of the raw food and canned or bottled test;
b. enumerate the importance of the raw food and canned or bottled test;
c. explain food specification;
d. determine purchased specification based on the results of the raw food and canned or
bottled test; and
e. accomplish raw food and canned or bottled test cards.
Introduction
Raw food and canned/bottled test card are very useful tools in determining purchase
specifications for ingredients that are needed by production. They basically provide the
production planner a means of estimating the Yield of a kilo, bottle or can of product.
Food specification on the other hand assure the use of the correct ingredients required in a
recipe. These provide effective buying and receiving of the food product.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
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KATRINA MARCELO MARY ROSE MANIPOR No.59
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Learning Outcome:
To manifest knowledge and skills in preparing raw food, canned/bottled test card and
purchase specification for an effective buying and receiving of the food product.

Definition:
Raw food test involves calculating the amount of usable food derived from raw purchased
products.
I. Raw Food Test:
Test that involves calculating the amount of usable food derived from raw
purchased products.

• This involves determining the weight or count per purchase unit of a perishable
food item.

• Test that involves counting the number of pieces per kilo and determining the cost
of per piece.

• It also helps establish and maintain specifications and standards for buying and
supply the quality standards and price.

How it is done?

• Weigh the ingredient and record either in index cards or in a computer data base.
Count the number of pieces to a kilo and record it. (Yield per Kilo)

• Record other quality requirements as purchase specifications. (Fresh, Fillet)

Compute for the cost per kilo. (Total purchase cost/Number of Kilos)
Compute for the cost per piece. (Cost per kilo/Number of pieces per kilo)
Sample Raw Food Test
The group purchased 3 kilos of whole prawns which cost P960 to be used for grilled whole
prawns. The group wants to know how many pieces 1 kilo yields and how much is a piece. They
found out through a raw food test that 3 kilos contain 48 pieces.

Author/s: Published On: Document No.:

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.60
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 Yield Per Kilo = Total No. of Pieces 48 pieces
3 kg. 16 pcs. per kilo
Total No. of Kilos

Cost Per Kilo = Total Cost P960

P320 per kilos
Total No. of Kilos 3 kg.

Cost Per Piece = Cost Per Kilo P320_ P20 per piece

Yield Per Kilo 16 pcs.

Raw Food Test

Item Description: King Prawns (Small)

Unit: Kilograms

Yield: 16-18 pieces/kilo

Cost/Kilo: P320

Cost per Piece: P20

Prepared by:

Date:

II. Canned/Bottled Test:

1. These are conducted to determine the standard content of a bottle or can in terms
of weight or number of pieces.
2. This form yield analysis may be used to check net weight and drained weight claims
by canneries.
Meaning:
Below are the meanings of the terminologies used when conducting canned/bottled test:

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1. Net Weight – is the total weight of the product and packaging medium contained in the can.
2. Packing Medium – is the fluid or other materials in which the product is packed.
3. Packing Liquid – is the liquid in which the products are packed in. This is usually water or a
type of syrup.
4. Drained Weight – represents only the weight of the product contained in the can regardless
of the packaging fluid or medium.

How is it done?
Note and record the bottle/can size, stated net weight, and drained weight.
Measure and count the content of the bottle and record either in index cards or in a
computer and data base. (Yield). Open the can and measure both actual net weight and drained
weight. Conduct a product count, which gives the number of items or number range of items in
the container.
Compute for the cost per gram and cost per piece.

Cost Per Piece = Purchase Price

Yield in Pieces

Cost Per Gram = Purchase Price

Drained Weight

Note: In determining the cost per gram, drained weight should be used instead of the net weight
because the drained weight represents the usable yield in grams.
If the product is packaged, a cost should be assigned to the usable food. This calculated
yield is very useful especially for keeping track of items in the salad bar or on dessert items such as
olives, cherries, peaches, pineapples, etc.

• Compare the net weight and drained weigh listed on the can. If a discrepancy
occurs, the chef or purchases should talk to the supplier about this.

• Record all results.

Sample Canned/Bottled Test

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Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.62
JOCELYN INOCENCIO
 A group of students purchased a 350g. gross weight bottle of maraschino cherries which cost P280
to be used as garnish. The group wants to know how many pieces 1 bottle yields and how much is
the garnish per piece and per gram. The label states 280g. drained weight and they found out
that there are 87 pieces in one bottle.
Net Weight: 350g.

Drained Weight: 280g.

Yield per bottle: 87 pieces

Cost per piece _Purchase Price_ _P280_ P3.22 per piece

Yield in pieces 87 pcs.

Cost per gram _Purchase Price_ _P280_ P1 per gram

Drained Weight 280g.

Canned/Bottled Test
Item Description: Atlanta Maraschino Cherries
#10 can
Net. Wt.: 350g.
Drained Wt.: 280g.
Product Count: 87 pieces
Cost/can: P280
Cost/piece: P3.22
Cost/gram: P1
Prepared by:
Date:

COMMON CAN SIZE

Approximate nt
Conte
Common Industry
Net Wt. (oz) Net Wt. Metric Cups Common Contents
Term

8 oz. 8 240 ml. 1 Fruits, Vegetables

Picnic 10 ½ 300 ml. 1¼ Vegetables, Fish, Meat

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.63
JOCELYN INOCENCIO
 Fruits, Vegetables, Fish, Meat
No. 300 16-17 480 ml. 2
Products

No. 2 20 600 ml. 2½ Juices, Soup

No. 2 ½ 29 840 ml. 3½ Fruits, Some Vegetables

Fruits and Vegetables for

No. 10 104-117 2.8 L – 3.1 L 12-13
Institutional Use

DEVELOPING PURCHASE SPECIFICATIONS:

1. Is invaluable to assure the use of the correct ingredients required in a recipe.
2. It is a complete description or an accurate word picture of the definition of a
product to be purchased.

What is found in a Food Specs?

Product Name. The name of the item should include all information that identifies
the item to be purchased including the type of variety.

Quality Characteristics. Can be described according to the desired appearance, such

as grade, brand, form, yield quantity, crispiness, color or age. We can include government
standard and institutional standards. (ISO)
Packaging Information. This describes how the ingredients are to be delivered.
Food items are packed in a variety of ways.
Template of Test Card

Canned/Bottled Test
Item Description:
Net. Wt.:
Drained Wt.:
Product Count:
Cost/can:

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.64
JOCELYN INOCENCIO
 Raw Food Test Card Cost/piece:
Cost/gram
Prepared by:
Raw Food Test
Date:
Item Description:
Canned/Bottled Test Card
Unit:
Yield:

Cost/Kilo:
Cost per Piece:

Prepared by:
Date:

SELF -CHECK NO. 7

RAW FOOD TEST, CAN TEST, AND
PURCHASED SPECIFICATION

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

IDENTIFICATION

Directions: Fill in the blanks by choosing the correct word from the given group of words from the
box below. Write your answer on the space provided.
Canned/Bottled Test Net Weight Packing Medium Raw Food Test Card

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.65
JOCELYN INOCENCIO
Drained Weight No. 10 can Picnic Product Count

Food Specification Packing Fluid Raw Food Test Weight

1. This is an institutional can size called ________ which contains approximately 12-13
cups.
2. ________ is the content weight of a can without the packing medium.
3. The _______ is a test to determine the yield of canned products in pieces, volume
or weight.
4. _______ is the fluid or other materials in which a product is packed with.
5. The _______ refers to weight of the contents of a canned product inclusive of the
packing medium.
6. The _______ is usually water or syrup in which the product is packed in.
7. _______ is an index card or computer data base where the result of the raw food
test is recorded.
8. The _______ is a can size that is approximately 10 ½ ounces.
9. _______ is a yield test to determine the net usable product for perishable goods.
10. Through the _______, the number or number range of products in a container can
be determined.

Task Sheet No. 7

RAW FOOD TEST, CAN TEST, AND PURCHASED SPECIFICATION
Name: _______________________________ Score: _________________
Yr. & Sec.: ___________________________ Date: __________________

Student’s Name:
Year and Section:

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.66
JOCELYN INOCENCIO
Type of task: Food Specification
The student will note and record food specifications to assure the use of the correct
ingredients required in a recipe. These provide effective buying and receiving of the food
product.
Time to complete task: 1 hour
Note and record the food specification of the following products using the template below:
Can of cherry Corn cereal Pineapple Jam
Vegetable oil Banana ketchup Dairy Cream

Product Name:
Quality Characteristics:
1. Appearance
2. Grade
3. Form
4. Brand
5. Yield
6. Color
7. ISO
Packaging Information:
1. Delivery Instruction
2. Quality and Storage
3. Size and type of unit/container

JOB SHEET No. 7

RAW FOOD TEST, CAN TEST, AND PURCHASED SPECIFICATION

Name: _______________________________ Score: _________________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.67
JOCELYN INOCENCIO
Yr. & Sec.: ___________________________ Date: __________________

JOB SHEET

A. Title: Raw Food Test

Performance Objective:
Given the tools and equipment, you should be able to demonstrate how to
accomplish the raw food test card.

Supplies/Materials: Realia, Pen, Index card/bond paper, pencil

Equipment: Table, Chairs, Calculator, Weighing scale

Steps/Procedure:
• Prepare the 4 kilos of pork meat and each kilo contain 16 pieces.
• Pork meat cost 325 pesos per kilo will be used for grilled pork.
• Compute for the raw food test.
• Compute for the yield per kilo using the formula given to you.
• Apply the formula for yield per kilo
• Next, Compute for the cost per kilo.
• Apply the formula cost per kilo.
• Compute for the cost per piece.
• Apply the formula cost per piece.
• Get the test card. Note and record the information you gather from
the test you made.

JOB SHEET No. 7

RAW FOOD TEST, CAN TEST, AND PURCHASED SPECIFICATION
Name: _______________________________ Score: _________________
Yr. & Sec.: ___________________________ Date: __________________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.68
JOCELYN INOCENCIO
 B. Title: Canned Test

Performance Objective:
Given the tools and equipment you should be able to demonstrate how to
accomplish the canned test card.

Supplies/Materials: Realia, Pen, Index card/bond paper, pencil

Equipment: Table, Chairs, Calculator, Weighing scale

Steps/Procedure:
1. Prepare button mushroom can.
2. A can of mushroom cost 37 pesos.
3. Note and record the can size, stated net weight, and drained
weight.
4. Open the can. Measure the actual net weight and drained weight.
5. Measure and count the content of the canned.
6. Record either in index card or test card.
7. Compute for the cost per piece and cost per gram using the formula
given to you.
8. Compare the net weight and drained weight.
9. Get the test card. Note and record the information you gather from
the test you made.

JOB SHEET No. 7

RAW FOOD TEST, CAN TEST, AND PURCHASED SPECIFICATION
Name: _______________________________ Score: _________________
Yr. & Sec.: ___________________________ Date: __________________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.69
JOCELYN INOCENCIO
C. Title: Bottled Test

Performance Objective:
Given the tools and equipment you should be able to demonstrate how to
accomplish the bottled test card.

Supplies/Materials: Realia, Pen, Index card/bond paper, pencil

Equipment: Table, Chairs, Calculator, Weighing scale

Steps/Procedure:
• Prepare teriyaki sauce.
• A bottle of teriyaki sauce cost 74 pesos.
• Note and record the bottle size, stated net weight and the recipe
needs.
• Open the bottle. Measure the actual net weight and recipe needs.
• Measure and count the content of the bottle.
• Record either in index card or test card.
• Compute for the cost per milliliter and cost per teaspoon using the
formula given to you.
• Compare the cost per milliliter and cost per teaspoon.
• Get the test card. Note and record the information you gather from
the test you made.

INFORMATION SHEET NO. 8

BUTCHER’S AND COOKING TEST

Learning Objectives:

After reading this lesson, you must be able to:

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.70
JOCELYN INOCENCIO
 a. understand butcher’s and cooking test;
b. explain the importance of butcher’s and cooking test;
c. perform an activity in doing the butchers and cooking test; and
d. value the importance of computing the yield of a recipe.

Learning Outcome:

What is a BUTCHER’S AND COOKING TEST?

A butcher's and cooking test is a kitchen test that help determine the actual portion cost of meat,
fish, and poultry. Just like canned and bottled test, the butcher's and cooking test serve as control
and planning instrument.
Through the use of the butcher's and cooking test, quality and standards can be maintained.
Therefore, if the suppliers know that the food service establishment constantly measures and
checks yield on meat product, they will try to always maintain product quality and specification in
their deliveries.
BUTCHER'S TEST
It is a yield tests for meat, fish, and poultry which used to determine the actual portion cost after
waste, trimmings and by- products have been removed from the wholesale cut also known as AP.
We are concerned with several weights such as:
 Frozen Weight
It represents the initial weight direct from the storage.
Thawed Weight
The net weight after proper thawing has been done.

 Weight of drippings
The removed water and blood during processing.
 Weight of fat, gristles, and bones
The excess trimmed fat and hard gristles improve the palatability.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.71
JOCELYN INOCENCIO
 Weight of trimmings
The parts of the meat that are lost due to standardization of the cut of the
meat to make it presentable rather than because they are less palatable.
 Saleable Weight
It represents the net usable or saleable weigh of meat.

How is the butcher`s test done?

Step 1: prepare ingredients and record frozen weight/ initial weight percentage and record.
Step 2: determine thawed weight, compute for weight percentage and record.
Step 3: remove meat fats and gristles then weigh. Compute weight percentage and record.
Step 4: determine weight of water, blood and weight of trimmings.Compute weight loss
percentage and record.

Step 5: Frozen weight

(Thawed): Thawed weight
Minus: Fat and Gristles
Minus: Trimmings
Minus: Water and Blood
Result = Saleable Weight or Butchered Weight
Step 6: Record the purchase cost per kilogram in a butcher`s test card or a computer base.

Butcher’s Test Card

Item Description : Whole Loin (Lomo); (for 85 gram loin medallions)

Seller: : Nene’s Meat Products

Butchered Yield : 11 pieces per kilo

Cost Per Kilo : P 370

Cost Per Piece : P 35.99

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.72
JOCELYN INOCENCIO
Cost Factor : 1:1

Weight Butchering Yield Cost

Loss Percentage

Initial Weight 1 kg P 370

Thawed Weight 1 kg 0% 100%

Fat And Gristles 25 g 2.5% 98%

Trimmings 55 g 5.5%

Drippings 15 g 1.5%

Saleable Weight 905 g 90.5% P 407

Prepared by :_________________________________________

Date :_________________________________________

Step 7: compute the cost factor Cost Factor= Initial Weight ( AP weight )
Saleable Weight
Step 8: compute for yield percentage Percentage Yield= Saleable weight x 100

Initial weight

Step 9: compute the butchered cost Butchered cost= AP Cost x Cost Factor
Author/s: Published On: Document No.:
GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.73
JOCELYN INOCENCIO
 Sample Problem: A group of students bought 2 kilos of frozen U.S tenderloin. It costs P 280.00 per
kilo. After thawing, it weighted 1.96 kg. The trimmings weighted 100 g. while the fats and gristles
that were taken out weighted 50 g. Further drippings of blood and water weight 30 g.

Step 1-4 Record the weights

Step 5 : Saleable Weight :1.96 – 0.05- 0.10- 0.03= 1.78 kg Saleable Weight
Step 6: Record the Purchase Cost
Step 7 : get the cost factor : 2kg/ 1.78 kg = 1.124 Cost Factor
Step 8 : Percentage Yield: 1.78 kg x 100=
89 %
2kg
Step 9 Butchered Cost = P 280 X 1.123
= P 314.72

BUTCHER’S TEST CARD

Item description: U.S Tenderloin Date: _____________

Cost Factor: 1.124 Seller: Nene`s Meat Product

Weight Butcher`s loss Yield Percentage Cost

Initial weight 2 kg P 280
Thawed 1.96 kg 2% 98 %
weight
Fat and 0.050 kg 2.5 %
Gristles
Trimmings 0.1 kg 5%
Drippings 0.030 kg 1.5 %
Saleable 1.78 kg 89 % P314.72
weight

Prepared by : ________________________
Date : ________________________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.74
JOCELYN INOCENCIO
 COOKING TEST

Cooking test is usually done after the butcher’s test in order to determine the end or final cost of a
product. Through cooking test, we take into consideration not only losses due to mechanical
processing such as cutting, trimming but also further losses due to the application of heat (cooking
method) manifested in shrinkage and loss of weight of the end product as well as slicing before
serving. The cooking yield chart should be continually used for products that have the potential to
vary in quality and yield. This also determines the amount of cooking loss, shrinkage and serving
loss.

How is the cooking test done?

STEPS IN COOKING TEST
STEP 1 : Prepare the ingredient and weigh before cooking. Record this as the gross weight.
STEP 2: Cook and weigh item after cooking. Record weight after cooking in Yield after cooking
column and find the cooking loss (shrinkage) and its percentage.
STEP 3: Weigh left over from trimming, slicing and serving and record. Compute percentage loss
from trimming and record.

STEP 4: Find the Net Yield and Yield percentage (Yield after cooking minus allowance for service
loss)
STEP 5: Compute for cost factor (Gross weight divided by Net yield)
STEP 6: Compute for the Total cost, Cooked cost and Cooked cost per Kilo.
Author/s: Published On: Document No.:
GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.75
JOCELYN INOCENCIO
 STEP 7: Complete the Cooking Yield Chart.

COOKING TEST CARD

Item description : Roast Pork Leg Ready Oven prepared

Unit : kg

Unit Cost : P 130

Cooking Time : 3 ½ hours
Temperature : 350 oF( 176 C)

Cost Factor : 2.105

Weight Loss Yield Total Cost

Percentage
Gross Weight 4 kg P 520
Cooking Loss 600 g 15 %
Yield after Cooking 3.4 kg 85 %
Allowance for
service loss
Net Yield 1.5 kg 37.5 %
Cooked Cost 1.9 kg 47.5 % P 1094.60
Cooked Cost/ Kilo P 273.65

Step4. Find the Net Yield

Step1.
= 3.4 – 1.5
Record Gross Weight
= 1.9 kg

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.76
JOCELYN INOCENCIO
 =1.9 kg x 100 =4 kg = 520 x 2.105
4Kg 1.9 kg = P 1094.60
Step2. Record Cooked
= 2.105 kg
Information Step3.Record Service Loss
= 600 kg * 100 = 1.5 kg * 100
Cooked Cost per kilo
4kg 4kg
= P 1094.60
= 15 % = 37.5 %
Step5. Cost Factor Step 6. Cooked Cost
4kg
= P 273.65

SELF -CHECK NO. 8

BUTCHER’S AND COOKING TEST

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

I. TRUE OR FALSE. Directions. Write the word TRUE if the statement is correct and FALSE if the
statement is incorrect. Write your answer on the space provided before each number. (1 point
each number)
____________ 1. The butcher`s and cooking test is a kitchen test that help determine the actual
portion cost of meat, fish, and poultry.

____________ 2. The Weight of fat, gristles, and bones are lost due to standardization. A cutting of
the meat to make it presentable rather than because they are less palatable.

____________ 3. The cooking test is usually done after the butcher’s test in order to determine
the end or final cost of a product.

____________ 4. The cooking test also determines the amount of cooking loss, shrinkage and
serving loss.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.77
JOCELYN INOCENCIO
 ____________ 5. The butcher`s and cooking test also serve as control and planning instrument.
____________ 6. A cooking test can be done without a butcher test.
____________ 7. A butcher’s Test is also known as yield tests for meat, fish, and poultry which is
used to determine the actual portion cost after waste, trimmings and by-
products have been removed from the wholesale cut.

____________ 8. Through cooking test, we take into consideration that only losses due to
mechanical processing such as cutting and trimming, are maintained rather
than further losses due to the application of heat.
____________ 9. The total weight portion of meat represents the net usable or saleable weight of
meat.
____________ 10. Through the use of the butcher`s and cooking tests, quality and standards can be
maintained.

TASK SHEET NO. 8

BUTCHER’S AND COOKING TEST

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Title:
Computation in Getting The Butcher’s Test And The Cooking Test

Performance Objective:
Given the necessary materials, you should able to compute the butcher’s test and the cooking
test based on the given data within 1 hour.

Materials:

• Paper
• Ball pen
• Calculator

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.78
JOCELYN INOCENCIO
Direction: Complete the Butcher’s test and Cooking test card by filling it out correctly, based on
CO
the given information. OKI
NG
Given: TES
T
3. Beef Brisket USDA; kg; P 212 per kg; Monterey Farms; Initial CA
RD
weight 21 kg; thawed weight 20.8 kg; fat, bone and gristles 975 g; trimmings 439 g;
dripping 101 g. Direction

BUTCHER’S TEST CARD Side

Item description : Belly
Cost per kilo : Roas
Cost Factor :
t; kg.
Seller :
Weight Butcher`s loss Yield Percentage Cost cost
per
Initial weight
kg. P
Thawed weight
300;
Fat and Gristles gros
Trimmings s
Drippings weig
Saleable weight ht
18kg;
2½
Prepared by : ________________________
hrs.;
Date : ________________________
350
˚F;
4. Side belly Roast; kg; cost per kg; P 135; gross weight 17 kg; 17 kg; 2 ½ hrs; 350 °F; cook
ing
cooking loss 1.02 kg; trimming, slicing and tasting loss 575 g; oven temperature 350 °F for 2 loss
1.05
½ hrs until done.
kg;
BUTCHER’S TEST CARD Trim
Item description : ming,
Cost per kilo :
Cost Factor :

Slici
Seller :
ng,
and
Weight Butcher`s loss Yield Percentage Cost
tasti
Initial weight ng
Thawed weight loss
Fat and Gristles 585
Trimmings g.;
Drippings
Author/s: Published On: Document No.:
SaleableGRACE
weight
JOY A. CIPRIANO
PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
Prepared by DAISY L. BORBE TOMMY ESTERON
: ________________________ No.79
KATRINA MARCELO MARY ROSE MANIPOR
Date : ________________________
JOCELYN INOCENCIO
 Procedure: oven temperature 350 ˚F for 2 ½ hrs or until done.

Item description :
Unit :
Unit Cost :
Cooking Time :
Temperature :
Cost Factor :

Weight Loss Yield Percentage Total Cost

Gross Weight

Cooking Loss
Yield after Cooking
Allowance for service loss
Net Yield
Cooked Cost
Cooked Cost/ Kilo

Prepared by : _________________________
Date : _________________________

POST TEST

Name:________________________ Date:______________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.80
JOCELYN INOCENCIO
Yr. & Sec.:_____________________ Score:_____________

I. Identification
Directions. Fill in the blanks with the correct answer. Write your answer on the space provided.

___________1. This refers to an organized group of workers using special equipment and facilities
to produce food for the consumption of others.
____________2. A kind of convenience food that is made ready for the kitchen and needs to
undergo complete cooking process before serving.
____________3. This refers to the internal environment where the task needs to be done.
____________4. It can also be called a “traditional” system that is characterized by a complete
kitchen and dining set-up.
____________5. This is characterized by the use of a central production area or kitchen.
____________6. A kind of tally wherein the dining room manager counts and records the number
of customers seated in the dining room per hour.
____________7. The person in charge to do the staff schedule.
____________8. It involves cleanliness of the body, wearing proper and complete uniform.
____________9. We can ensure this in the buying guide by doing the canvass.
____________10. To get the best price or best bargains when purchasing an item.

II. True or False.

Directions: Identify whether the sentence is true or correct. Write true if the answer is correct,
write false if the statement is not true.

1. Organization in the production area requires workers that are skilled and knowledgeable in the
different aspects of food production.
2. A food service system is made up of interrelated activities and resources grouped together to
accomplish the aim of providing high quality meals.
3. Quantitative manpower requirement refers to determining the qualities that a staff must
possess.
4. A food production area is inherently dangerous.
5. The lack of training in the use of equipment and utensils decrease the risk of accidents.
6. Specification or Description is one of the content of the market list that summarizes how much
the purchase cost.
7. AP weight refers to the weight of a product after it has undergone process.
8. The EP weight and AP weight are mathematically related.
9. Frozen weight represents the initial weight direct from the storage.
10. Cooking test is done for canned or bottled goods for us to make sure about the quality.

III. Computation.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.81
JOCELYN INOCENCIO
 Directions: Solve the problem. Show all your solutions.

A. (1-5) Convert the following unit:

1. 1080ml cups
2. 695lbs. kg
3. 98 qt gal
4. 235 pt cups
5. 950T t

A. Directions. Complete the table by filling out the missing information.

Item Specificati AP EP % % AP EP
on Weight Weight Loss Yield cost cost
per per
kg kg
Ginger Peeled and 27 kg ? ? 94% P98 ?
chopped
Onions Peeled and ? 15.8 kg 90% ? P86
minced
Tomatoes Pitted and ? 24kg 14% ? ? P76
Peeled
Broccoli Cleaned 34.6kg ? 12% ? P56
Carrots Julienne 27.42 kg ? ? 88% P72

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.82
JOCELYN INOCENCIO
 PRE - TEST

Name:________________________ Date:______________
Yr. & Sec.:_____________________ Score:_____________

I. MULTIPLE CHOICE
Directions: Read and answer the following statement/questions then write your answer on the
space provided for.

_____1. The following are the advantages of Standardizing recipes, EXCEPT:

a. Eases costing c. Facilitates control
b. Saves time d. Develops a marketable name

_____2. To determine the selling price one must carefully consider:

a. Aim c. Competition
b. Money d. Satisfaction

_____3. Why do we need to cost recipes?

a. For costing c. For portioning
b. For evaluating d. For maintaining profitability

_____4. It is used to determine the proper size or quantity of food to be served for each customer
in a food establishment
a. Pricing c. Quantification
b. Costing d. Portion control

_____5. It is the amount of money added to the recipe cost to obtain a selling price
a. Cost c. Price
b. Sales d. Mark - up

_____6. Which of the following is a pricing method that uses a standard food cost as percentage
of sales that ensures profitable operation?
a. Food cost percentage method c. Percentage method
b. Mark – up method d. Factor method

_____7. How is recipe standardized?

a. It starts with the development of a recipe idea or an old existing recipe and
considering the ingredients, procedure and techniques that are needed.
b. It requires evaluating the flavor, color, texture and appearance of the finished production.
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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.83
JOCELYN INOCENCIO
c. The yield of the recipe must be considered.
d. Response to market trends and charges

_____8. Dingdong wants to use a method that works with the recipe’s weights and
measurement rather than use a conversion factor. Which of the following method should she use?
a. Factor method c. Standard method
b. Yield method d. Percentage method

_____9. In using factor method, which of the following steps is the first thing that you should do?
a. Find the desired yield c. Compute for the Conversion factories
b. Multiply the ingredients d. Quantify into the desired portion

_____10. How do you develop a marketable name?

a. It should be planned for many times.
b. It should match the owner’s name and selling recipe.
c. It should complement on the selling recipe and selling price.
d. It should stress that matching name is both descriptive and catching, it should also be developed
to complement the recipe.

_____11. Which of the following format wherein ingredients, quantity and procedures are
combined and written as one complete set of instructions in paragraph form?
a. Action form c. Narrative form
b. Standard form d. Declarative form

_____12. These are recipes that had been tested and revised repeatedly to produce good result.
a. Recipe Development c. Standardized Recipe
b. Recipe Standardization d. Recipe Quantification

_____13. How is Recipe Development done?

a. Develop the recipe ingredients, procedure, packaging and marketable name
b. Prevent dependence on one staff and facilitate control
c. Tries and tests the recipe and writes it in standard formation
d. All of the above

_____14. To develop the recipe ingredients means:

a. All procedures and sequence must be correct.
b. The chef or manager’s likes and dislikes should be considered.
c. Well defined nations must be maintained among ingredients.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.84
JOCELYN INOCENCIO
d. Out powering taste should be considered according to the chef’s taste.

_____15. These are the reasons behind the need for constant recipe development, EXCEPT:
a. Operational efficiency
b. Response to market trends and changes
c. Develop packaging and serving presentation
d. Response to changes in food ingredients and equipment

INFORMATION SHEET NO. 9

RECIPE DEVELOPMENT AND STANDARDIZATION

Learning Objectives:

After reading this lesson, you must be able to:

a. understand recipe development and standardization
b. explain recipe development and standardization;
c. perform recipe development and standardization; and
d. value the importance of recipe development and standardization in adjusting the recipe.

Learning Outcomes
Food writers that quickly and efficiently create, develop and test recipes that reflect the
client’s needs. The development of new recipes and the improvement of existing ones is not an
easy task. A program of developing new recipes and revising old recipes ensure progress and
efficiency for the food service establishment.
Changes in technology allows the recipes to be constantly reviewed to see if there are
ways to integrate this new development that brings about simplification and improvements in
both the procedure in making the product and the quality of food and service.

Reasons behind constant change of recipe development:

• Response to market trends and changes

• Response to changes in food ingredients and equipment
Author/s: Published On: Document No.:
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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.85
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 • Operational efficiency
• Cost efficiency

Process:

• Develop the recipe ingredients.

• Ratios must be maintained among ingredients to ensure a successful product.
• Consider the likes and dislikes of customers rather than just that of the chef,
manager or someone in authority.

• Develop methods and procedure

• All procedures and sequence must be correct.
• They must be simple to follow and require minimal effort from those who will use it.

• Develop packaging and serving presentation

• The best tasting dishes are incomplete without mouth-watering presentation.
• Visualize how the product is eventually to be plated or packaged for presentation to
guest.

• Develop a marketable name

1. Matching name that is both descriptive and catching should be developed to complement the
recipe.

Standardize the recipe

2. The recipe has to be tested, adjusted, and then written in a standard recipe format.

Standardized recipe – are recipes that have been tested and revised to repeatedly produce good
results.

Qualities of Standardized Recipe:

1. Tried and Tested

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.86
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 • Standardized recipes undergo standardization processes which consist of development,
testing, adjusting and retesting before they can be used and produce a product of the
desired quality and quantity.
2. Uniform Product Results
• The end product of a standardized recipe is consistent in quality, flavor and appearance.
3. Standard Yield/Portion Size Product

The standardized recipe has been adjusted to produce a yield based on the production
needs operations that are consistent.
4. Written in a Standard Format

This can be done through the use of recipe cards organized in a recipe file or we can use
present day technology by using a computer recipe data base.
Advantages of a Standardized Recipe:
1. Guesswork is replaced by accuracy

Cooks would prepare recipes based on personal taste and preferences by the costumer.

2. Customers are assured of consistently high quality products

Customers are sure that the quality, quantity, and taste of a product they buy today
would also taste the same and provide them with the same satisfaction the next time they
visit.
Avoid “Doctoring”.
3. Easier cost

Recipe is pre-requisite to recipe costing because it contains an exact list and

measurement of ingredients that can be easily cost, the cost per portion determined, and
the serving portion priced.
4. Easier to train workers

Staff can quickly be trained in the proper procedures and techniques to produce products
that are up to a standard.
5. Minimizes left-over and waste

Author/s: Published On: Document No.:

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
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KATRINA MARCELO MARY ROSE MANIPOR No.87
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 • Through the standardized recipe, actual production need can be accurately determined.

• Guides the amount of purchases and requisitions, amount of ingredients used,

minimizing losses due to spoilage or over production.
6. Avoid dependence on any one personnel
7. The use of recipe card or data base, the information can be accessed by other food
production staff that may need it.
8. Requires less time for mise-en-place and preparation
9. The testing of the recipe leads to simplified and organized work procedures.
10. Facilitate control
11. The cost controller’s job is facilitated when production uses and follows the
standardized recipe.

After standards have been reached, the yield of the recipe should be adjusted to the
common production yield by the operations by computing for the conversion factor.

Recipe Conversion Factor = Desired Yield

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.88
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 Current Yield

Which information should be found in a standardized recipe?

1. Recipe Name. Descriptive or creative name
2. Product Classification. Describe under which category the recipe belongs to. (Soup,
Stock, Poultry or Beef)
3. Recipe File Number. A filing number assigned to each recipe card for easier organization,
storage, and retrieval
4. Yield. The total amount of the end product or number of portions produced by the
recipe.
5. Portion Size. Description of the amount of product found in one serving.
6. Cooking Time and Temperature. Describes how long and at what temperature the
product is to be prepared.

7. Ingredients. A list of the required raw materials for the recipe.

8. Measure. An accurate description of how much ingredient is to be used and its
measuring unit.
9. Procedures and Methods. Describes the steps to be undertaken to produce a
satisfactory product.

10. Date Revised. Indicates the date that the recipe was last reviewed and changed.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.89
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 SELF -CHECK NO. 9
RECIPE DEVELOPMENT AND STANDARDIZATION

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

TRUE OR FALSE. Directions. Write the word TRUE if the statement is correct and write FALSE if
the statement is incorrect. Write your answer on the space provided before each number. (1 pt.
each) _______________1. In developing methods and procedure, they must be simple to follow
and require minimal effort from those who will use it.
_______________2. The best tasting dishes are incomplete without mouth-watering
presentation.
_______________3. The end product of a standardized recipe is consistent in quantity.
_______________4. Recipe development are recipes that have been tested and revised to
repeatedly produce good results.
_______________5. The testing of the recipe leads to simplified and organized work
procedures.
_______________6. Cooks would not prepare recipes based on personal taste and preferences by
the customer.
_______________7. Through the standardized recipe actual production needs can be
accurately determined.
_______________8. Ratios must be maintained among ingredients to ensure a successful
product.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.90
JOCELYN INOCENCIO
 _______________9. Measure indicates the date that the recipe was last reviewed and
changed.
_______________10. The standardized recipe has been adjusted to produce a yield based on
the production needs operations that are consistent.

TASK SHEET NO. 9

RECIPE DEVELOPMENT AND STANDARDIZATION

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

TASK SHEET

Title:
Making standardized recipe based on the old recipe

Performance Objective:
Given the necessary materials, you should be able to make standardized recipe based on the
given recipe within 30 minutes.

Materials:
4. Old recipe
5. Index card
6. Paper
7. Ball pen

Author/s: Published On: Document No.:

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.91
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Air Fryer Chicken
Yield: 2 servings
Prep. Time: 10 minutes
Total time: 30 minutes

Ingredients:
1 large egg, beaten
¼ c. all-purpose flour
¾ c. panko bread crumbs
1/3 c. freshly grated parmesan
2 tsp. lemon zest
1 tsp. dried oregano
½ tsp. cayenne pepper

Kosher salt
Freshly ground black pepper
2 boneless skinless chicken breast

Direction:
1. Place eggs and flour in two separate shallow bowls. In a third shallow bowl,
combine panko, parmesan, lemon zest, oregano, and cayenne. Season with salt and
pepper.

2. Working one at a time, dip chicken into flour, then eggs, and then pako mixture,
pressing to coat.
3. Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for
another 5 minutes, until coating is golden and chicken is cook through.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.92
JOCELYN INOCENCIO
 INFORMATION SHEET NO. 10

RECIPE QUANTIFICATION

Learning Objectives:

After reading this lesson, you must be able to:

a. define recipe quantification and its role;

b. compute for the recipe conversion factor; and
c. enlarge or reduce recipes using the factor and percentage method.

LEARNING OUTCOMES

Quantifying to higher and lower recipe yields

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.93
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 Introduction
Although the standardized recipe will produce the same product quality and quantity, there are a
lot of situations wherein the amounts indicated in the recipe may be more or less than the yield
required by a function.
What is Recipe Quantification?

• Recipe Quantification is the process of enlarging recipes with lower yields to adjust it to meet
the production requirements of bigger functions.
How is recipe quantification done?
1. The Factor Method. This quantification method uses what is known as a “yield conversion
factor”.

• This factor is then used as a multiplier for the rest of the ingredients in the recipe. There are
only two (2) steps involved.
Step 1. Compute for the Conversion Factor. This is done by getting the quotient of the desired yield
and the original recipe yield.

This is given by the formula:

Desired Yield
Conversion Factor = _____________
Recipe Yield

Step 2: Multiply Original Quantity with Conversion Factor. The conversion factor obtained in step
one would now be multiplied with each ingredient quantity in the original recipe.
2. Percentage Method. The percentage method works with the recipe’s weights and measurement
rather than use a conversion factor.
• The percentage of each ingredient relative to the combine total weight of all the ingredients is
used as one of the basis for quantifying.

• The required weight of the quantified recipe is then simply multiplied by the individual
ingredient percentage.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.94
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The percentage method can be done using the following steps:
Step 1. Convert all measurements to the required measurement of the desired yield.
Step 2. Get the total combined weight of all the ingredients.
Step 3. Compute for the percentage of each ingredient in relation to the total weight.
This is given by the formula:
Ingredient Weight x 100
%= ___________________
Total Combined Weight
Step 4. Multiply the required yield of the new recipe with the individual ingredient percentages.
The resulting product is a new ingredient quantity of the quantified recipe.

SELF -CHECK NO. 10

RECIPE QUANTIFICATION

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Direction: Quantify the following recipes to the required yield asked for.
1. A function requires 20 8-inch lemon pies (each pie is 1.1 lb.) Quantify the recipe using the
percentage method.

Recipe Name: __________

Author/s: Published On: Document No.:

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.95
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 Ingredients Original Converted % of Total Total yield Quantified

Weight Weight Required Amount

Water 5 lb.

Sugar 3lb. 6 oz.

Salt 1/2oz.

Lemon Gratings 3oz.

Corn Starch 8oz.

Egg Yolks 12oz.

Lemon Juice 1lb. 6 oz.

Butter 4oz.

Yellow Color As needed

Total

2. The following is a recipe for Minestrone Soup with a yield of 22 liters. Reduce the recipe to 5
liters.
Recipe Name:_______________
Original Yield: ______________
Desired Yield: ______________

Ingredients Original Weight Factor Quantified to 5

portions

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.96
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Corn oil 255g

Onions, paysanne 550g

Leeks, paysanne 755g

Carrot, paysanne 550g

Celery, paysanne 550g

Cabbage, Paysanne 1.1kg

Tomato paste 220g

Vegetables stock 16 liters

Potatoes 1.1kg

Spaghetti 160g

Tomatoes, diced 550g

Beans barlotti 260g

TASK SHEET NO. 10

RECIPE QUANTIFICATION

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GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.97
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Name: _______________________________ Score: _________________
Yr. & Sec.: ___________________________ Date: __________________

Direction: Perform the instructions listed below. Read carefully and plan well before
undertaking the activity.

1. Get a standardized-recipe of your choice.

2. Quantify the recipe to 5, 50 and 200.
3. Write your quantified recipe on the quantification table provided.
4. Purchase the ingredients according to the amount indicated by the quantified recipe.
5. Prepare the product as instructed in the recipe.
6. Document the process to be included in your portfolio.

Note: to be cost efficient, the recipe may be quantified to a manageable amount between 5 – 10
servings depending on the possibility of selling the product and the production capability of the
kitchen.

Recipe Name: _____________________________________

Original Yield:_____________________________________
Desired Yield: _____________________________________

Ingredients Original Weight Factor Quantified to 5 portions

Recipe Name: _____________________________________

Original Yield:_____________________________________
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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.98
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Desired Yield: _____________________________________

Ingredients Original Weight Factor Quantified to 50 portions

Recipe Name: _____________________________________

Original Yield:_____________________________________
Desired Yield: _____________________________________

Ingredients Original Weight Factor Quantified to 200 portions

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.99
JOCELYN INOCENCIO
 INFORMATION SHEET NO. 11

RECIPE COSTING

Learning Objectives:

After reading this lesson, you must be able to:

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GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.100
JOCELYN INOCENCIO
 a. enumerate and realize the importance of the recipe costing to food production;
b. identify and explain the requisites to recipe costing;
c. explain the different elements involved in costing a recipe;
d. cost a standardized recipe; and
e. develop cost consciousness in their food production activities.

Learning Outcome:
Recipe costing in food production
Introduction
Whether the quantity food production is in the kitchen or smaller restaurant in any food
establishment, the two kinds of cost that share the bulk of the operating expenditures are
the labor cost and food cost.
CHAPPELOW (2019) explains that the cost of labor or labor cost is the sum of all wages paid
to employees, as well as the cost of employee benefits and payroll taxes paid by an
employer. The cost of labor is broken into direct and indirect (overhead) costs. Direct
costs include wages for the employees that produce a product, including workers on an
assembly line, while indirect costs are associated with support labor, such as employees
who maintain factory equipment.
Food cost is simply the total cost of your food net of existing inventory. These two together
account for 50% of the total cost incurred by operations.
It is important to the kitchen to find means of determining, monitoring, and controlling its-
cost. This is especially true since these are expenditures that are constantly increasing
Therefore, any tool that would help monitor and control these expenses would be
invaluable. One good starting point is recipe costing (Heap,2014).
Recipe Costing
This is a process or activity of determining the amount of resources, in the form of
money, needed to produce a specific amount of product (yield) or a specific amount of
serving portions. The recipe cost represents the amount of money spend on ingredients to
produce the product using a set standard.
Author/s: Published On: Document No.:
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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.101
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 In costing, the concern is on three (3) related costs:

Why do we need to cost recipes?

Recipe costing is a powerful planning and controlling tool in quantity and institutional
food production. It facilitates the different activities explained below.
Budgeting
By knowing the amount of money required to prepare a dish, operations can determining in
advance its needed fund and plan for them. Recipe costing provides the basis for the
determination of potential food cost, necessary elements in determining eventually the
potential profit of operations.
Control
The cost obtained using recipe costing represents potential cost that would be incurred if
production follows set standards. A big difference between the cost as determined by the
recipe costing and the actual cost incurred can be a sign that production may not be
following established standard operating procedures. Thus, recipe costing provides a
means of comparing actual cost and ideal or expected cost.
Determination of selling price
Although there are many ways of determining selling price, cost is still one of the primary
basis for pricing. It is important to determine the unit cost or cost per portion in order to
set the price of an item or a serving portion.
Maintaining profitability
The higher the food cost, the lower the ability to produce profit. The goal of production would
be to try to minimize expenses in order to maximize profit. This can be done by ensuring
that the actual cost of producing a recipe costing.

What are the requisites to recipe costing?

These are several things needed before costing can be done. These requisites are
essential to be sure that the recipe is accurately cost:

Author/s: Published On: Document No.:

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.102
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1. Standard Recipe – Only a recipe that has been tried and tested can be cost. Costing a
recipe that has not been standardize is a waste of resources because the cost determined
through recipe costing may not represent actual cost of preparation, since in reality, there
would be many adjustments in ingredient use because the recipe has not been
standardized.

2. Price list – Shows the actual current market price or price quotations for the ingredients
needed. The current market list, grocery list, and purchase orders are used as the
source for this list. It is important to remember that the price list has to be updated
regularly as price fluctuations are common in the market. Establishments that use
computerized inventory management systems such as FIDELEO or HARMONY can
easily generate a current price list since purchasing, production, and accounting are all
connected with each other.

3. Recipe cost worksheet – A cost worksheet is a tool used to record the cost of a certain
recipe and thus aid in calculating the total cost of a standardized recipe. A tabular
worksheet aims to organize and make costing easier to accomplish. The cost
worksheet may be differing in form and content depending on the food service
establishment. However, they all usually serving (unit cost or cost per portion). The
recipe cost worksheet also usually includes the following information as shown in the
sample worksheet in illustration 9.1
1. Recipe name 7. EP Quantity
2. Recipe Reference number (recipe file no.) 8. Purchase Price
3. Yield/Portion size 9. Cost Unit as Purchased
4. Date of Costing 10. Extension Cost
5. Ingredients 11. Total Recipe Cost
6. AP Quantity 12. Unit cost or Cost per potion

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.103
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 Recipe Cost Worksheet

Recipe Name :

Recipe file no. :

Yield :

Cost date :

ingredients Quantity (AP) Quantity Purchase Cost Unit AP Extension Cost

(EP) Price

Total Recipe Cost

Cost per Portion/ Unit Cost

Illustration 11.1 Sample Recipe Cost Worksheet

The recipe Costing Process

Costing a standardized recipe is actually is actually easy. It entails a combination of the

skills which have actually been mastered in the previous learning units. But because it may seem
confusing to the beginner, it is best to breakdown recipe costing into more manageable steps.

Steps to recipe costing

• Plug in standardized recipe data. From the recipe card, transfer the recipe file number,
recipe name, yield and portion size, ingredients (column 1), and ingredient quantity. Write all
quantities in the EP column (column 3) first, since standardized recipe usually indicates cleaned,

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ALMA A. ELEMENTO JHOANNA T. LLAGAS
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KATRINA MARCELO MARY ROSE MANIPOR No.104
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peeled and cut form and thus mean EP weight. Indicate the data when the recipe was cost.
• Determine AP quantity. If any ingredient does not have any loss due to preparation, (e.g. oil
or butter), then the EP quantity is simply the same as the AP quantity. If not, the AP (as purchased)
quantity must be calculated by adding back the processing loss. If difficulties are encountered
here refer back to learning Unit 7: Yield Analysis. Write the result in the Quantity AP column
(column 2)

Example:

Ingredient : Onion, chopped

Recipe quantity : 100 g

Since peeling and chopping results to losses in weight, the actual quantity needed to be
purchased for the recipe is actually higher. Say for example that the standard yield
for onion is 95%, the amount to be purchased would then be 105.26 g (100g/0.95)
and not 100 g as indicated by the recipe. This results to a higher actual recipe cost.
If this not done, the production losses would not be accounted for in pricing later
on and therefore this lowers the profit.

Plug in Price List Data. From the price list based on the most current market list, grocery list,
purchase order and price quotation, get the market price of the individual ingredients.
Write these in the Purchase Price column (column 4)
Compute unit price of ingredients. This is done by converting the total purchase price to
single unit prices. Be sure the unit price has been converted to the same unit of measure
as the ingredient quantity. Write the results in the Cost Unit AP column (column 5). Round
off answers to the nearest three (3) decimal places.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.105
JOCELYN INOCENCIO
Example:

Ingredient : Oil

Recipe quantity : 4 ml

Purchase Price : 154.75 per liter container

The unit price of oil can be calculated by dividing the purchased price of 154.75 by 1000
ml per liter.

Unit Price = P 154. 75

1000 ml per liter

= P 0.155 per ml
Compute for Extension Cost. To compute for the extension cost, multiply the As Purchased
quantity in column 2 with the Unit Price in column 5. Write the results in the Extension
cost column (column 6).

Compute for Total cost. To get the total cost, add all the extension costs together (sum of
column 6). When the result across the Total recipe cost (row 8)

Compute for Cost per portion. Divide the total cost of preparation (row 8) by the yield or
number of portions to get the Unit Cost or Cost per portion/serving. Round it off to two
(2) decimal places. The formula given is.
Unit Cost =__Total Recipe Cost__
Yield or no. of portions
Note: It is also usual in recipe costing to ass 2 percent to the total ingredient cost to pay for
salt, pepper, other seasoning, pan greasing, add so on whenever they are not indicated
in the recipe.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.106
JOCELYN INOCENCIO
Step 1. Plug in Recipe data.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.107
JOCELYN INOCENCIO
Step 3. Plug in price list data

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.108
JOCELYN INOCENCIO
 Price List
Date prepared February 8,2017
Ingredients Unit Price
Oil 1L P
Butter 250g1kg 154.75
White onions 1kg P 42
Dry white wine 1L P 57
Beef broth 10L P 95
Salt and Pepper 100g P
Croutons 250g 321.50
Parmesan Cheese 225g P 12.5
P 23.55
173.50

Step 4. Compute unit price of ingredients Step 5. Compute Extension Cost

Oil 4/100ml 0.155/ml Extension cost = AP Qty. X Cost unit AP
Butter = 0.168/g
White onions 42/250g = 0.057/g Oil 10 x 0.154 = P 1.55
Dry white wine 57/1000g = 0.095/ml
95/1000ml = 32.15/L
Butter 30 x 0.16 = P 5.04
Beef broth
21.5/10L 0.125/g White onions 421.05 x 0.057 = P
Salt and Pepper
= 0.094/g Dry white wine 24.00
Croutons
12.5/100g = 0.771/g Beef broth 150 x 0.095 = P 14.25
Parmesan Cheese
3.55/250g = Salt and Pepper 1 x 32.15 = P 32.15
173.5/225/g =
Croutons 20 x 0.125 = P 2.50
Parmesan Cheese 125 x 0.094 = P 11.75
100 x 0.771 = P77.10

Recipe Cost Worksheet

File number :0012
Recipe Name : French onion Author/s: soup Published On: Document No.:
Yield : 1.25 L (5 servingsGRACE JOY A. CIPRIANO) PERLEA CASIPIT

Cost date : February 8, ALMA A. ELEMENTO JHOANNA T. LLAGASDAISY L. BORBE TOMMY ESTERON 2017
Issued by: Revision No. Page

KATRINA MARCELO MARY ROSE MANIPOR No.104

Ingredients JOQuantity APCELYN INOCENCIO Quantity EP Purchase Cost Unit AP Extension
Price Cost
Oil 10ml 10ml P 154.75/L 0.155/ml P
1.55
Butter 30g 30g P 42/250g 0.168/g 5.04
White onions 421.05g 400g P 57/kg 0.057/g 24.00

Step 6 Compute Total Recipe Cost Step 7 Compute cost per portion or unit cost

P
Add: 1.55
ButterOil 5.04 Unit Cost = ____Total Recipe Cost_____
White onions 24.00 No. Serving portions
Dry white wine 14.25
Beef broth 32.15
Unit Cost = _____P 168.34_____
Salt and Pepper 2.50 5 portions
Croutons 11.75
Parmesan Cheese 77.10 =P 33.67
Total Recipe Cost P 168.34

Illustration 11.4 Steps 4-7 of the Recipe Costing process

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.110
JOCELYN INOCENCIO
 SELF -CHECK NO. 11
RECIPE COSTING

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Identification
Directions: Read and identify the following sentence. Write your answer on the space provided for.

1. Is a tool to record the cost of a recipe and aid in its costing.

__________________________________
2. Is a recipe that has been tried and tested and thus can be cost.
__________________________________
3. Is the amount of money spent by operations to produce the product using a set standard?
__________________________________
4. Is the source of the current market prices?
__________________________________
5. Is the total cost of each individual ingredient?
___________________________________
6. Is the activity determining expenses to produce a certain amount of a particular product?
___________________________________
7. The amount that contains the prices that have been converted from total purchase price to
single unit prices.

8. Represents the cost of one serving.

___________________________________
9. Is the result of dividing the total recipe cost and the yield?
___________________________________
10.Is the total expenses for all ingredients needed for a recipe?
___________________________________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.111
JOCELYN INOCENCIO
 TASK SHEET NO. 11
RECIPE COSTING

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Directions: Try Costing the standardized recipe given below. Along with the recipe, you are given
the price list; recipe cost worksheet, as well as relevant information to cost the recipe.
Yield
Onion (chopped) 95%
Parsley (chopped) 40%
Standardized Recipe Card
Recipe file no. : 001
Recipe name : Pork Pot Roast
Product Classification : Pork Entre
Date Revised : January 1,2020
Recipe Yield : 1.5 kg
Portion Size :5 serving
Cooking time :1 hour
Cooking temp. : simmering
Ingredients Quantity Methods
Pork, shoulder 1.5kg
Salt and pepper 10g Season pork shoulder
Flour 15g Dust pork shoulder
Oil 20ml Heat and brown pork remove and set aside
Onions, chopped 100g In same oil, sauté
Mushroom, button 150g Add mushroom and cook 5 minutes
White wine 50ml Add. Reduce
Demi-glace 700ml Add. Simmer for 40 minutes or until tender
Parsley, chopped 10g Finish with parsley, lemon juice, and butter
Lemon 1 piece
butter 50g

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.112
JOCELYN INOCENCIO
 Price List
Date prepared:_______________________

ingredients Unit Price ingredients Unit Price

Vegetable oil 1 L container 154.75 Pork shoulder 1kg 125.00

Butter 250g block 42.00 Aromat 1kg 350.00

Parmesan 225g 173.50 Mushroom, button 345g can 43.75

Croutons 250g pack 23.55 Demi-glace 10L 650.00

Salt & pepper 100g 12.50 Parsley 1kg 65.50

Dry white wine 1L pack 95.00 Lemon Piece 10.75

Prepared stock 10L 321.50 Garlic 1kg 250.00

White onions 1kg 57.00 Carrots 1kg 80.00

Beef onions 1kg 235.00 Cabbage 1kg 66.50

flour 1kg 37.00

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.113
JOCELYN INOCENCIO
 Recipe Cost Worksheet

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.114
JOCELYN INOCENCIO
 INFORMATION SHEET NO. 12

SELLING PRICE DETERMINATION

Learning Objectives:

After reading this lesson, you must be able to:

a. define the concept of selling price;

b. identify the different aspects that have to be considered in pricing;
c. recognize the role of pricing in quantity and institutional food production;
d. determine the selling price using the food cost percentage method; and
e. determine the selling price using the mark- up method.

LEARNING OUTCOMES

Introduction

Concept of price
Food service establishment produce products hardly to give them away but rather to make
a profit. Therefore, they sell products at a peso value higher than that which was needed to
produce them. This excess amount over the cost is called "profit". It must be made clear that
profit is not the only goal business nor is it always the ultimate goal. However, no business
whether profit or non- profit can exist and continue to grow for long without profits. This
therefore brings us the question, "for how much should we offer goods to consumers to ensure
continuous profitability?" In order to answer this, we need to understand how the selling price or
optimal selling is determined.
S
e Author/s: Published On: Document No.:
GRACE JOY A. CIPRIANO PERLEA CASIPIT
l ALMA A. ELEMENTO JHOANNA T. LLAGAS
l Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.115
JOCELYN INOCENCIO
ing price
Is the end- result of the decision to sell a product? From the point of view of the food service
operator, it is the profitable peso value of a recipe or a menu. On the other hand, from the point
of view of the consumer, the selling price is the amount of money they will pay for the good or
service.

• The goal of the food service provider is to maximize his profits through the price of his
products.
The goal of the customer is to get maximum value from the price he is paying for with his
hard- earned money. Thus, the food service operator tends to try to push his prices upward to
gain profit while the consumer tends to look for exactly just the opposite or at least look for that
which provides him with the best " value for his money".

• This inherent conflict between the two shows the importance of understanding that the selling
price must be seen from the eyes of both the producer and the market. This is to ensure
continued profit for the establishment and at the same time attract customers to buy.
The selling price be based
The selling price may look simple to do, yet it is one of the most crucial aspects in deciding to sell a
product. Setting the right price for the product makes it easier to compete and attract customer.

• Mistakes in pricing can have serious consequences for the business.

• Underpricing leads to losses because the establishment is not producing enough profit to keep
on producing while overpricing drives away.

• Either way the business will not make any progress. To avoid this, there should be a good
basis for determining the selling price.

• It is not uncommon for many small time food producers to sell their products based on the
prices of their competitors or based on what they want to earn as profit. Although this is not a
bad idea, it may not always be enough to win in a very competitive market such as the food
service industry.

• Many elements must be considered in determining the price of a food product

C
o Author/s: Published On: Document No.:
s GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
t Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.116
JOCELYN INOCENCIO
- is the first and preliminary concern.

• Knowing the exact amount of money needed in order to produce a recipe provides an
excellent first step towards determining the best -selling price.

• Thus, following standardized recipes and accurately costing they provide the primary basis for
determining how much the product is to be sold.
This pricing method is known as the "cost based pricing". Although there are many
different means of determining price based on cost, the most commonly used in the food
service in the food service industry are the FOOD COST METHOD and the MARK -UP METHOD.

Although cost is an intelligent first step, it must be remembered that it should not be the only
basis for pricing.
Competition must also be considered - This means that the prevailing prices of other
establishment offering the same or similar products must be critically analyzed and compared.

• Without something unique to offer to the market, a product cannot usually be sold higher
than the prevailing prices of one's competitors.
Pricing method is called “competitive pricing" - This is true even if the cost to produce
products is higher than those of the competitors. Thus, price determined through cost based
methods should still be corrected by looking at the competitor's prices.

Pricing must also consider the amount of earning that the producer wants to get from
selling a product. This amount of earning's or “profit goal" can be different for each individual
product.
“Volume profit" or “volume profit pricing". - There are products that can be sold for
a lower price and at the same time earn through the number of items that can be sold for
a lower price and at the same time earn through the number of items that can be sold
because of low price.

• There are also products that can be sold for a high price bringing in a higher profit even if a
m
Author/s: Published On: Document No.:
u GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
c Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.117
JOCELYN INOCENCIO
h smaller quantity can be sold.
However, this pricing strategy implies that there is something different or unique
about the product. Examples of these are premium pricing and image pricing being used by
ice cream premium brands or chocolates.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.118
JOCELYN INOCENCIO
 Illustration 12.1 the basis for determining selling price
Ultimately, the pricing decision must be based on the paying ability or the target consumers.
No matter how well determined the price may be, if consumers are unable to afford it, then this
would pose problems for the food producer. Different consumer groups have different budgets
that they have to work with in. Students might have lesser purchasing power compared to young
professional, urban areas may have different paying capabilities as rural or provincial areas. Even
the type of product plays a significant role here. Depending on whether products are essential or
considered as luxury, consumers would only be willing to pay up to a certain amount for the
product depending on their need, preferences, and disposable income.

Determining Selling Price of Food Products

There are many ways of determining price. For our purpose, the two most commonly used cost
based methods will be discussed.

These are the cost percentage and mark-up methods. In order to determine the price through

these two, the entire process of standardization and recipe costing must first be done as pricing

requisites.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.119
JOCELYN INOCENCIO
 Choosing the Costing
Recipe/menu Standardizing

Customers
Profit goal
competition

Pricing

Illustration 12.2 Price determination for food products

FOOD COST PERCENTAGE METHOD

This is a pricing method that uses a standard food cost as percentage of sales that
ensures profitable operation. This is done by multiplying the raw food cost or recipe cost by the
food cost percentage.

The formula for this is :

Selling Price = ____Recipe Cost______

Food Cost

Document No.:

Revision No. Page

No.120
The food cost percentage the amount of material (food) expenses incurred to produce sales

(food cost/ 100/ sales). This food cost percentage may vary for different establishments. However,
the standard industry percentage ranges between 30-40 . Percentages higher than 50 may point
out the operations probably won't be in business for too long. The goal of food producers is to
maintain the food cost percentage as low as possible without sacrificing quality. How the selling
price is determined through the food cost percentage method is shown in the illustration below.

The recipe for Chicken veloute with sauce has a yield of 4 servings. After costing the recipe,
the total cost amounted to P 647.50 The food cost percentage is 35 . The selling price for each
serving would thus be given by:

Cost per serving = total recipe cost/ yieldAuthor/s: Published On:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENT =O JHOP 647.50 ANNA T. LLAGAS
DAISY L. BORBE TOMMY ESTERON 4 Issued by:
KATRINA MARCELO MARY ROSE MANIPOR =P 161.88
JOCELYN INOCENCIO

Selling Price = Cost serving =P 161.88 =P 462.51 or P 463

Food Cost 0.35

Illustration 12.3 sample computation to determine selling price using food cost percentage
method

As seen in the example, although the computed selling price was P 462.21, it was
rounded off to P 463. This is because it is customary in the food service industry to price menu
items so that they end in amounts of P 0.25, P0.5, P 0.75, or P 1.00 to speed up the totaling of
guest checks.
The customer can relate to the price faster, and less change is handled. This helps the
 establishment provide better service and make operations more efficient. As a guide, the price
should be rounded to the higher number. However, if advantages can be gained by rounding to
the lower number, this can also be done.
The food cost percentage can also be expressed as a factor to make computing simpler.
This is especially done when there are a lot of food items that need to be priced. Many use or
confuse this as the mark- up method, when in fact this is just another form of food cost
percentage method.
The confusion seems to come from the fact the selling price is determined here by
multiplying the recipe cost by a cost factor called mark-up factor. However, the mark- up factor
is different from a mark- up since it is nothing but a multiplier derived by dividing one (1) by the
food cost percentage.

The recipe for Chicken veloute with sauce and Caesar Salad has a total recipe cost, amounting
to P161.88 and P 109.50 per serving respectively. The food cost percentage is 35 . The
selling price for each serving would thus given by:

Mark -up Factor = ____1_____

Food Cost
Author/s: =_____1____ Published On: Document No.:
GRACE JOY A. CIPRIANO
PERLEA CASIPIT0.35 Issued by: Revision No. Page
ALMA A. ELEMENTO JHOANNA T. LLAGAS Cost per serving x Mark-up No.
= 2.86 .86 115
e factor (Chicken veloute with sauce)
=DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR
Selling pric JOCELYN INOCENCIO = P161.88 X 2
=P462.98 or P463
Selling Price (caesar salad) = P109.50 X 2.86
=P313.17 or P313

Document No.:

Revision No. Page

No.122
 Illustration 12.4 Sample computation to determine selling price using food cost factor

Note: the determined price for cordon blue is the same for both computations. This is because
these are not two different pricing methods but rather the same method. The mark-up factor is
simply a simpler expression for the food cost percentage. This can be clearly seen if we consider a
cost percentage of 25%. It is equivalent mark-up factor of 4(1/0.25) is easier to use than the cost
percentage of 25%.

MARK-UP METHOD
The Mark -up Method - or also known as cost- plus, as the name implies, literally means cost plus
mark -up.
1. Mark- up is the money added to the recipe cost to obtain a selling price. Just like
the food cost percentage, the mark - up varies from one establishment to another.
2. The rate of the mark- up is usually based either on the prices of competitors,
industry standard, or the profit that the owners want to earn.
3. This rate can be expressed as a fraction or percentages. However, the requisite
would still be same that is to first determine cost accurately.
4. The determination of the selling price using the mark- up method comes in two
steps. First, the mark- up must be determined by multiplying the recipe cost by the mark-
up rate. Then, this mark- up would be added to the recipe cost to complete step two and
thus determine selling price.
The formula for the selling price using the mark- up method is given by:
Mark- up = Recipe cost x Mark -up rate
Selling Price = Recipe cost + Mark- up
Do not confuse the mark- up rate with the food cost percentage. If you use the food
 cost percentage as mark- up, it will not be enough since food cost is only a small portion of the
total cost needed to produce a product. Therefore, when using the mark- up method one must
consider all the cost incurred in production, to include labor, utilities, rent, etc. as well as the
targeted profit of the establishment.

To illustrate how the mark- up is used, a sample solution is given below.

1. The recipe for smoke salmon has a cost per serving of P68.60. The mark-up factor is 2.5. The
selling price for each serving would thus be given by.
Step.1 Determine Mark -up
Mark-up = cost per serving x mark-up rate
=P68.60 X 2.5
=P 171.50
Step 2. Determine selling price
Selling Price = cost per serving + mark- up
=P68.60 + P 171.50
=P 240.10
=P 240.25

If the mark - up is expressed as a percentage, it is best to convert it first to its decimal

equivalent. This is done by removing the percent sign ( ) and moving the decimal point
two places to the left.
For Example:
75 = 0.75
100 = 1
210 =2.1

2. The cost per portion for pork teriyaki is P 125.50. The mark-up rate is 85 . The selling price is
given by:
Mark- up = cost per serving x mark -up rate
=P 125.50X 0.85
=P 106.68
Selling Price = Cost per serving + mark-up
=P125.50 + P106.68
=P 232.18

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.124
JOCELYN INOCENCIO
 =P 232.25Author/s: Published On: Document No.:
GRACE JOY A. CIPRIANO PERLEA CASIPIT

ALMA A. ELEMENTO JHOANNA T. LLAGAS Issued by: Revision No. Page

DAISY L. BORBE TOMMY ESTERON
No.117
KATRINA MARCELO MARY ROSE MANIPOR
JOCELYN INOCENCIO

Illustration 12.5 sample computation to determine selling price using mark-up method
Note: always remember that price is a very important aspect in the decision of a consumer to
patronize an establishment. It is essential that a price level be established that appeals to the
potential customers. It must be a price that the customers can afford as well as price that
represents the quantity of food and service that customers will receive.

SELF -CHECK NO. 12

SELLING PRICE DETERMINATION

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.126
JOCELYN INOCENCIO
I. Identification
Directions: Read and identify the following sentence and write your answer on the space provided
before each number.

_______________1. This refers to a financial gain, especially the difference between the amount
earned and the amount spent in buying, operating, or producing something.
_______________2. This is an amount that has to be paid or spent to buy or obtain something.
_______________3. This is the amount of earning that the producer wants to get from selling a
product.
_______________4. These are products that can be sold for a lower price and at the same time
earn through the number of items that can be sold for a lower price.
_______________5. It is a market value or agreed exchange value that enables a buyer to purchase
goods or services.
_______________6. A person who purchases goods and services for personal use.
_______________7. This is the money added to the recipe cost to obtain a selling price.
_______________8. A pricing method that uses a standard food cost as a percentage of sales that
ensure profitable operation.
_______________9. This is multiplying recipe cost by a cost factor.
_______________10. This is the price determined through cost-based methods that should still be
corrected by looking at the competitors’ prices.

TASK SHEET NO. 12

SELLING PRICE DETERMINATION

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.127
JOCELYN INOCENCIO
 I. Directions:
A. Find the selling price of the following recipes. The food cost percentage for salad is 38% and for
meat entrees 35%
Recipe name: Waldorf Salad Recipe name: Stir fried pork Recipe name: Chicken Sate
Yield: 3 servings Yield: 4 servings Yield: 5 servings

Ingredients Extension Ingredients Extension Ingredients Extension

cost cost cost

Celery P 10.25 Pork P 55.25 Chicken P 63.20

Mayonnaise 23.30 Spring onion 3.35 White pepper 1.25

Apple 7.80 Garlic 5.50 Corn starch 2.50

Lemon 9.75 Black beans 12.45 Egg white 2.23

Salt & Pepper 1.25 Chili sauce 1.20 Corn oil 47.45

Pineapple 13.50 BBQ sauce 28.75 Sate sauce 32.50

Walnut 9.85

Total Cost Total Cost Total Cost

Unit Cost Unit Cost Unit Cost

Selling Price :P___________ Selling Price :P____________ Selling Price :P_______

Try determining the selling price for the following:

1. The unit cost is P18.50 and the mark-up rate is 2/3. Selling price: _______________
2. The unit cost is P23.45 and the mark-up rate is 150%. Selling price: _______________
3. The unit cost is P13.25 and the food cost % is 34%. Selling price: _______________
4. The unit cost is P42.33 and the mark-up factor is 2. Selling price: _______________
5. The selling price is 123.50 and the mark-up factor is 1.3 Selling price: _______________
B. Fill in the table below by computing for the selling price.
A new restaurant is trying to find the best price for its menu items below is the table of the
menu items and their unit cost. The company wants to see which cost % would be best to use in

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.128
JOCELYN INOCENCIO
 achieving the best price. They want to see the resulting Mark-up factor and Price at 30% food cost,
at 35% and at 40%.

Selling Price

Item Unit Cost 30% FC 35% FC 40% FC

Mark-up Mark-up Mark-up

Factor:_________ Factor:_________ Factor:_________

Caldereta P 20.00

Cordon blue P 35.80

Cesar Salad P 16.00

Fillet Mignon P 42.00

Mixed Vegetable P 08.25

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GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.129
JOCELYN INOCENCIO
 INFORMATION SHEET NO. 13

PORTION CONTROL

Learning Objectives:

After reading this lesson, you must be able to:

a. identify the role of portion control in quantity food production;
b. explain the benefits of portion control; and
c. determine the size of the appropriate serving portion.

LEARNING OUTCOME
Introduction

From school cafeterias to fine dining restaurants, maintaining consistent food portions is
extremely important. Luckily, portion control tools help restaurant owners and staff maintain
control over how much food goes on each plate.
Restaurant portion control tools come in many shapes and sizes. Some of the most common tools
include portion scales, food dishers, and spoodles. But even everyday kitchen supplies, like
measuring cups and ladles, are great tools for controlling portions. Even singleserving packets of
condiments (like ketchup or soy sauce) are an example of restaurant portion control.

Portion control is determining the proper quantity of food to be served for each customer and
ensuring that this designated amount is actually served to the guest.

Portion control is also the method of ensuring that the correct number of servings is acquired from
a standardized recipe.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.130
JOCELYN INOCENCIO
Benefits of a Portion Control Program

Guest Satisfaction

Consistent Products
Efficient Production

Higher Profit Lower Cost

Guest Satisfaction. Assure the guests of the proper quantity for the price they pay.

Efficient Production. Requires intelligent buying that is portioned well.

Consistent Products. Eliminating complaints as well as distrust that the

establishment is pulling a fast one over them to get more profit.

Lower Cost. Higher Profit. Storage cost, investment, labor cost, and food cost are all
reduced, because food that is portioned well require less cutting and trimming.

Higher Profit. More money savings

How do we achieve an effective portion control?

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.131
JOCELYN INOCENCIO
 This can be best achieving through the use of standardized recipes, assignment and use of
proper portioning equipment, smart buying, and commitment. Their individual effectiveness is
reduced or even completely lost in the absence of one or more of these elements.
Standardized Recipe. Gives the yield or number of servings that a preparation will
produce. Guess work may lead to inconsistency, over-portioning and under-portioning
of food.

Assigning and Using of Proper Portioning Equipment. The number of servings

stated in a standard recipe only holds true if the actual servings are indeed served in
uniform sizes.

Five Ways of Portioning Food

Weight – individual portion determined by weighing

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GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.132
JOCELYN INOCENCIO
 Count – setting the number of pieces per serving

Volume – used for liquid, semi-liquid, and soft formable products

Equal Portions – applies to products that yield more than one serving and
prepare in standard container

Portion Fill – applies to product that are portioned in the individual serving
containers

Smart Buying. Determine purchase specifications that best suit the needs of
operations and best market form of the ingredient rather than price.

Commitment. No amount of knowledge, equipment, nor system would be

effective if there is no commitment to use them. One of the main reasons for the failure
of a portion control program that food production staffs either follow portioning
inconsistently or do not do it altogether.

The Proper Portion Size

The portion size for each menu item needs to be carefully defined and controlled if a
balance between cost, wastage and customer satisfaction is to be achieved. The portion size of
an item depends on the restaurant type, customer as well as the type of food being served.

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.124
JOCELYN INOCENCIO
 Appetizer 75 – 100g.

Salad 75 – 100g.

Soup 175 – 200g.

Potato/Cereal 100 – 115g.

Vegetable 50 – 100g.

Entrée 100 – 200g.

Bread and Butter 50 – 75g.

Dessert 115 – 150g.

Beverages 115 – 200g.

SELF -CHECK NO. 13

PORTION CONTROL

Name: _______________________________ Score: _________________

Yr. & Sec.: ___________________________ Date: __________________

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.134
JOCELYN INOCENCIO
Essay

Directions: Answer the following questions, write it on the provided space.

1. Enumerate and explain the advantages of portion control.

________________________________________________________________________________
________________________________________________________________________________
_______________________________________________________________________________
_
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________

2. How would you check if the food portion is either too big or too small?

________________________________________________________________________________
________________________________________________________________________________
_______________________________________________________________________________
_
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________

3. What measures would you undertake to ensure proper portion control?

________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
_______________________________________________________________________________
_
_______________________________________________________________________________
_
________________________________________________________________________________

TASK SHEET NO. 13

PORTION CONTROL

Author/s: Published On: Document No.:

GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.135
JOCELYN INOCENCIO
Name: _______________________________ Score: _________________
Yr. & Sec.: ___________________________ Date: __________________

Direction: Perform the instructions listed below. Read carefully and plan well before
undertaking the activity.

1. Get a standardized and quantified recipe of your choice.

2. Make a recipe cost work sheet of the standardized and quantified recipe.
3. Compute for the Mark – up. (Choose only 1 method)
4. Purchase the ingredients according to the amount indicated by the quantified recipe.
5. Prepare the product as instructed in the recipe.
6. Portion the prepared dish using the proper tool and packaging.
7. Sell the prepared dish in your neighborhood (ask somebody to do it, make sure that they are 21
years old up to 59 years old, we have to follow the guidelines for MGCQ)
8. Document the whole process to be included in your portfolio.

Note: to be cost efficient, the recipe may be quantified to a manageable amount between 5 –
10 servings depending on the possibility of selling the product and the production capability of
the kitchen.

Bibliography
Author/s: Published On: Document No.:
GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
KATRINA MARCELO MARY ROSE MANIPOR No.136
JOCELYN INOCENCIO
 Books

Bermudez, Neil Cathy et.al, 2017. Environmental Management, Manila Unlimited

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3G eLearning 2015, Food Production Start Up, Dubai UAE

3G eLearning 2014, Catering and Kitchen Management, Dubai UAE

Sons, Inc. New Jersey. Borja, Mitchell Antonio rt. al. 2007. Food Production
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Author/s: Published On: Document No.:
Math, John GRACE JOY A. CIPRIANO PERLEA CASIPIT
ALMA A. ELEMENTO JHOANNA T. LLAGAS
Issued by: Revision No. Page
DAISY L. BORBE TOMMY ESTERON
Wiley & KATRINA MARCELO MARY ROSE MANIPOR No.137
JOCELYN INOCENCIO