Culinary Math Formulas
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Name________________________________Period__________________________Date____________ Culinary Kitchen Math Calculations Copyright © Texas Education Agency, 2015. All rights reserved. Culinary Math Formulas As Purchased (AP) – Trim Loss = Yield As Purchased (AP) Cost ÷ Number of Units = Cost Per Unit As Purchased (AP) ÷ Number of Units = Cost Per Unit Cost of Goods Sold ÷ Sales = Food Cost % Cost per Portion ÷ Desired Food Cost % = Selling Price New Yield ÷ Old Yield = Conversion Factor Total Recipe Cost ÷ Number of Portions = Cost Per Portion Value of Food Inventory at Beginning of Period + Value of Food Purchased During Period – Value at End of Period = Cost of Goods Sold Yield ÷ As Purchased (AP) = Yield %
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culinary math formulas
Transcript of Culinary Math Formulas
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Name________________________________Period__________________________Date____________
Culinary Kitchen Math Calculations Copyright Texas Education Agency, 2015. All rights reserved.
Culinary Math Formulas
As Purchased (AP) Trim Loss = Yield
As Purchased (AP) Cost Number of Units = Cost Per Unit
As Purchased (AP) Number of Units = Cost Per Unit
Cost of Goods Sold Sales = Food Cost %
Cost per Portion Desired Food Cost % = Selling Price
New Yield Old Yield = Conversion Factor
Total Recipe Cost Number of Portions = Cost Per Portion
Value of Food Inventory at Beginning of Period + Value of
Food Purchased During Period Value at End of Period =
Cost of Goods Sold
Yield As Purchased (AP) = Yield %
