So David here are those details, as promised. I created this post using Google Docs. Google Docs rocks my blogger socks off! I can just click a button and post a nicely formatted post. I plan to use this tool more in the future.
The purpose of this post is to show you readers how to find a base cost for a plated dessert and what goes into those calculations
Costing Formulas:
☆ Ingredient weight (divided by ingredient unit cost) = ingredient costper lb/oz ☆ Ingredient cost per lb ( divided by number of oz) = cost per oz ☆ Ingredient cost per oz/lb multiplied by formula ingredient weight = final ingredient cost. ☆ Final ingredient costs added together = total dessert cost ☆ Total dessert cost ( divided by dessert serving number / weight) = per serving cost ☆ Per plate cost added to garnish/decoration cost = total per plate cost
# = lb
Ingredient
Cost per unit
Cost per lb
Cost per oz
Ing. weight
final cost
Used in
Milk
4# = $1.59
0.40
.03
1.5 oz
.05
French sponge
G. Sugar
50# = $25.70
0.57
.04
6 oz
.24
sponge
Egg
18# = $16.80
.93
.06
2.5 oz
.15
sponge
Cake Flour
50# = $9.99
.20
.01
4 oz
.04
sponge
AP Flour
50# = $11.94
0.24
.02
2 oz
.04
sponge
Vanilla ext.
8# = $65.40
$8.16
.51
.125 oz
.06
sponge
B. Powder
10# = $12.90
$1.29
.08
.17 oz
.01
sponge
salt
25# = $7.30
.29
.02
.05 oz
.01
sponge
Butter
36# = $52.56
$1.46
.09
1 oz
.09
sponge
Banana Scented Marscapone
Ingredient
Cost per unit
Cost per lbs
Cost per oz
Ing. weight
final cost
Used as
Marscapone
#3 = $7.76
$2.59
.16
8 oz
$1.28
frost
Banana Compound
38.8 oz = $13.50
$5.60
.35
1.5 oz
.53
frost
G. Sugar
50# = $25.70
0.57
.04
.04
4 oz
frost
Vanilla Ext.
8# = $65.40
$8.16
.51
.25 oz
.13
frost
Total
------
-----
$1.58
.10
--------
Dessert
Strawberry Sauce
Ingredient
Cost per unit
Cost per lbs
Cost per oz
Ing. weight
final cost
Used as
Strawberry Puree
2.2# = $10.51
$4.96
.31
8 oz
$2,48
sauce
G. Sugar
50# = $25.70
0.57
.04
8 oz
.32
sauce
Water
--------
------
-----
12 oz
-----
sauce
Total
------
$1.60
.10
-----
-------
garnish
Midori Simple Syrup
Ingredient
Cost per unit
Cost per lbs
Cost per oz
Ing. weight
final cost
Used as
G. Sugar
50# = $25.70
0.57
.04
8 oz
.96
syrup
Midori liqueur
24 oz = $20.95
$13.92
.87
4 oz
$3.48
syrup
Water
--------
--------
-----
4oz
----
syrup
Total
-----
$2.74
.17
------
garnish
Honeydew - Midori Sauce
Ingredient
Cost per unit
Cost per lbs
Cost per oz
Ing. weight
final cost
Used as
Honeydew puree
.62 per melon
------
------
¼ melon
.16
sauce
Midori liqueur
24 oz = $20.95
$13.92
.87
2 oz
$1.74
sauce
G. Sugar
50# = $25.70
0.57
.04
8 oz
.32
sauce
Midori simple syrup
-----
$5.92
.37
6 oz
$2.22
sauce
Cornstarch
25# = $14.98
.60
.04
.75 oz
.03
sauce
Total
-----
$4.48
.28
----
-----
garnish
Dessert Garnishes
Ingredient
Cost per unit
Cost per lbs
Cost per oz
Ing. weight
final cost
Used as
Choc. Plate Design
11# = $36.19
$3.59
.22
¼ oz
.06
garnish
Strawberry Sauce
-----
$1.60
.10
¼ oz
.03
sauce
Honeydew-Midori sauce
-------
$4.48
.28
.5 oz
.14
sauce
Fresh strawberry
1# = $1.99
$1.99
.12
2 oz
.06
garnish
Fresh Kiwi
.33 each
-----
----
1/5 kiwi
.07
garnish
Choco. Decoration
11# = $36.19
$3.59
.22
¼ oz
.06
garnish
Strawberry puree
2.2# = $10.51
$4.96
.31
.5
.16
Dec.fill
Dessert Cost
Total Cost
No. Servings
Per Plate Cost
Garnish cost
Final Plate Cost
$1.24
8
.16
.58
.74
These prices reflect the cost of making the dessert alone by ingredients involved and do not reflect the menu cost delivered to the restaurant customer. There are many ways to calculate the menu cost of an item, which includes using specifc formulations to calculating labor cost and a variety of other factors.
This is the farmer, that worked the land in Oregon, that planted the seed onions, that sprouted the fully grown onions, that I bought at my local grocer, that I fixed in my dinner, and fed to my family.
Grower: Frahm Fresh Produce
Frahm Farms is located in Eastern Oregon, 8 miles Sth West of Parma, Idaho along the Fertile Snake River Valley. It is owned and operated by Treveor and Rod Frahm. Rod is a second generation farmer, and his son Trevor is a third generation farmer. Frahm Farms grows Yellow, Red, and White onions, along with many other crops.
Field: FRYLHME GPS: N 43 56.38 W 116 59.58 Planted: 3/10/2007 to 4/15/2007 Harvested: 8/25/2007 to 8/25/2007
These onions are a Spanish Sweet Yellow Onion. They are a good all purpose onion, great for cooking or eating fresh. After harvest, these onions are kept in air storage facilities, which keep them at a constant cool temperature until packing.
As environmental challenges threaten our daily lives - talk about living sustainably, and devouring foods that come from our backyards becomes an ever important topic. That means less fuel consumption, less packaging made from oil based chemicals, less waste.
One of the biggest advantages of buying organic is no pesticide residue in or on your veg's and fruit. Onions are one of the items listed on the "lowest amount of pesticide residue" list. You can find out more about which standard grocery bought fruits and vegetables rate highest or lowest by going to the Food News website and clicking on http://www.foodnews.org/walletguide.php
Have you ever wanted to know where your ingredients come from? Apart from those times when you can go to an organic farm/co-op in your community , or choose from your own garden.
As our food costs continue to increase, sometimes the price of organic goods surpass some budgets and could be considered a luxury. So what happens when you are just shopping at the standard grocer?
If you look at some tags on your produce, you might notice a tag with bold green text that reads "Trace Produce.com" . On the under side of this tag is a url and a USDA Id number.
Go to the website and enter your ID# , you will magically be whisked off to a page full of info, and YouTube videos of : Your farmer / field produce was grown / packing info. There is even a geo navigational map , via Google Maps, showing you directly where the farm is positioned.
