Question

Answer the following questions using the next chart

Recipe Detail and Cost Card Selling Price: Item Portion Cost: Maritime Clam Chowder Menu Dinner Portion 8 oz Quantity Unit Food Cost 96: 25% Yield Date 2017-01-16 6 portions Cost Calculation $4.21 Ext Ingredients Butter $4.99 $1.70 $2.79 $5.13 $2.99 30g 350g kg Salt Pork, Diced Onion, diced 120 Celery, diced 2.5kg 51g 200ml 500ml Flour Clam Stock $1.68 Milk 2% 300mlL sprig 25 springs $2.50 1 sprig 25 springs$2.50 Parsley Chopped Thyme, chopped Bay leaf Clams, baby 0.005 1 ea 3.75 142g 142g 150g-15kg 5 $5.66 $1.95 Potatoes, diced 100ml L 35% cream 0.002 salt and pepper Total The assignment is worth 15 points, 5% of your final grade Complete the costing for this Chowder recipe Complete the following 1. Show the Calculation used to find the extension cost. 2. Find the Extension cost for each ingredient, to three decimal places. 3. Find the Total cost of the recipe, to two decimal places 4. Find the Cost Per Portion. 5. Find the Selling Price using the food cost percentage WEIGHTS AND MEASURES WEIGHT U.S METRIC 1 pound (lb.) = 16 oz| 1 kilogram (kg) = 1000 gl 1 oz 28.4 g !pound = 454 g 2.2 pounds 1 kg VOLUME U.S Metric 1 Liter 1000 mL 1 Liter 35.2 oz. 1 Tbsp. 3 tsp. cup 16 Tbsp. 1 cup 8 fl oz U.S. METRIC 28.4 mL 5 mL 15 mL 1 fl oz 1 tsp. 1 tbsp. 1 cup 227 mL USA PINTS, QUARTS & GALLONS 1 Pint 16 oz = 454 ml | 2 Pints make 1 Quart 1 Quart 32 oz 909 ml 8 Pints make 1 Gallon 1 Gallon 128 oz4 Quarts make 1 Gallon LINEAR 1 inch-2.54 cm TEMPERATURE CONVERSION Fahrenheit to Celsius Celsius to Fahrenheit (Fo-32) 1.8 # Co Co x 1.8 + 32 = F。 CONVERSION FACTOR Desired Yield Original Yield- CF Desired # of Portions x Desired Portion Size-CF Original # of Portions x Original Portion Size

Answer 1

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