30 March 2008

Dessert Costing : Banana Strawberry Torte 3

This post is referencing a previous post dated Feb. 11 2008 : Food Photography : Strawberry Banana Torte

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 cost per 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.










numly esn 48210-080330-399239-18 Rate content:

© 2008 All Rights Reserved. No Portion of these formulas or document may be reproduced or copied without permission.

27 March 2008

Trace Produce : Come and Meet Your Farmer 2

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.

You'll find my onions' info here.

And there are also recipe links corresponding to your type of produce. In this case it's ONIONS.

Type-A Parent New York City Bootcamp (Focus: Brand-Blogger Relations)
Related Posts Plugin for WordPress, Blogger...

Back to TOP