CAN YOU HELP ME UNDERSTAND THIS STANDARD RECIPE COST ? CULIANARIANS/OWNERS EXPERTS PLEASE?!
16 OZ Heavy cream
1!.5 fluid ounces Light corn syrup
2 ounces Granulated sugar
8 OZ Bittersweet chocolate
YIELD 1 QUART
WHAT AMOUNT MUCH DO I PUT IN PORTIONS COLUMN IN NRAF STANDARDIZED RECIPE EXCEL DOC!?Www@FoodAQ@Com
1!.5 fluid ounces Light corn syrup
2 ounces Granulated sugar
8 OZ Bittersweet chocolate
YIELD 1 QUART
WHAT AMOUNT MUCH DO I PUT IN PORTIONS COLUMN IN NRAF STANDARDIZED RECIPE EXCEL DOC!?Www@FoodAQ@Com
Answers:
Determining the cost of a portion involves determining the cost of the whole item, i!.e!. The whole portion of cream, could be a 1/2 gallon container!. If you paid $8 for the half gallon, then that translates to about $1 per cup, so 16 oz would cost $2!. Do this for the remaining ingredients to figure final cost!. What you have at least is a simple recipe with only a few ingredients, so figuring cost shouldn't be difficult!.Www@FoodAQ@Com
Looks like that makes a chocolate syrup!? And 32 oz of it!? I would think a healthy portion size for choc syrup is anywhere from 1-2 oz!. So this recipe would yield anywhere from 16-32 portions!. The final number of portions per batch is up to you!.Www@FoodAQ@Com