Cookery Assignment Sample
Q1:
Answer :Standard measure –
Standard measures to calculate the portion yield and costs from the ingredients helps to make sure the portions are of uniform size and they are consistent for cost calculations. Portion yield = (Edible Portion (EP) Weight / Original (As Purchased) Weight) × 100. It also includes a trim loss and waste to find the portion cost.
To find portion cost: Portion cost = Total cost/ portion yield
Standard measures are the standard recipe to determine the quantities to adjust the actual yield. Standard measures help to find the accurate scaling weight and it keeps the servings consistent with accurate pricing across multiple servings.
Food cost percentage –
Food cost percentage is the tool used to find the measurability of the food products as per their sales price and profits. Food cost percentage = cost of food sold/ sales revenues*100
Portion cost = edible portion cost/ total servings.
It can also help to find the portion costs for each serving. This also accounts for trim loss and waste which happens while preparing the food for cooking and serving. All the standard recipes find the quantities and adjust for the actual yields accurately every time. Food cost percentage help to keeps the servings consistent with accurate pricing across multiple servings.
Budgeted sales price –
Budgeted sales price includes many factors like costs, profits, and market trends to make sure that the sales price of the food item is as per the targeted prices and sales profits.
Sales price = portion cost/ desired food cost percentage
Budgeted sales prices is a method which makes sure that the production is as per the limited budget and aligns with the market value to makes sure that the profitability of the dish and competitiveness of the prices are well coordinated and controlled evenly.
For example: if a portion cost is $5 and the targeted food cost percentage is 30% the sales prices will be $%/.30 - $16.67.
Q1:
Answer :A. Ans. For calculating standard yield tests there are many different methods and formulas. Standard yield test is helpful in cost control and potion control so it helps to determine the product preparation and trimming values. Yield tests are performed to adjust the costs as per the requirements and it also accounts for waste and waste reduction. It helps to keep the consistency of the dishes same and compare decisions to minims losses.
To calculate yield, we use methods like:
- Edible portion weight: Here we weight the portion after we have prepared the dish.
- As purchased weights: Here we weight the portion before we have prepared the product.
- Yield percentage formula: Yield percentage = edible portion weight/purchased weight*100
- As Purchased Weight (AP): 7.75 kg
B. Ans. Trimmings Weight: 2.75 kg
Edible Portion Weight (EP): 7.75 – 2.75 = 5.00kg
Yield Percentage = (EP Weight / AP Weight) × 100
Yield Percentage = (5.00 / 7.75) × 100 = 64.52%
The salmon’s yield percentage is 64.52%.
Q1:
Answer :GST is a goods and services tax which is applied to all products which are sold nationally and internationally. It is generally a 10% tax in Australia for all services. Businesses collect GST from their products when a customer buys their products. GST is a mandatory tax and it cannot be ignored while products are being purchased.
ii. Price Calculations:
Croissant:
- Price before GST: $8
- GST (10% of $8): $8 × 0.10 = $0.80
- Price after GST: $8 + $0.80 = $8.80
Doughnut:
- Price after GST: $9
- GST rate: 10%
- Price before GST: $9 ÷ 1.10 = $8.18 (rounded to two decimal places)
The croissant's price after GST is $8.80, and the doughnut's price without GST is approximately $8.18.