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    Measuring Ingredients Correctly: LESSON 3: Measuring Recipe and Product Costing

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    RENATO NATOR
    This document provides instructions for accurately measuring ingredients and calculating costs for recipes and products. It discusses proper techniques for measuring dry and wet ingredients by volume and weight. It also explains how to calculate the selling price of a finished product by determining the total expenses, markup amount based on a percentage, and dividing the total price by the number of units. An example is provided to demonstrate calculating a 20% markup on polvoron that cost PHP 150 to make 60 pieces, resulting in a selling price of PHP 3 per piece.

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    Measuring Ingredients Correctly: LESSON 3: Measuring Recipe and Product Costing

    Uploaded by

    RENATO NATOR
    29 views25 pages
    This document provides instructions for accurately measuring ingredients and calculating costs for recipes and products. It discusses proper techniques for measuring dry and wet ingredients by volume and weight. It also explains how to calculate the selling price of a finished product by determining the total expenses, markup amount based on a percentage, and dividing the total price by the number of units. An example is provided to demonstrate calculating a 20% markup on polvoron that cost PHP 150 to make 60 pieces, resulting in a selling price of PHP 3 per piece.

    Original Description:

    Bread and Pastry Production

    Original Title

    lesson3-181128105516

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    This document provides instructions for accurately measuring ingredients and calculating costs for recipes and products. It discusses proper techniques for measuring dry and wet ingredients by volume and weight. It also explains how to calculate the selling price of a finished product by determining the total expenses, markup amount based on a percentage, and dividing the total price by the number of units. An example is provided to demonstrate calculating a 20% markup on polvoron that cost PHP 150 to make 60 pieces, resulting in a selling price of PHP 3 per piece.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    29 views25 pages

    Measuring Ingredients Correctly: LESSON 3: Measuring Recipe and Product Costing

    Uploaded by

    RENATO NATOR
    This document provides instructions for accurately measuring ingredients and calculating costs for recipes and products. It discusses proper techniques for measuring dry and wet ingredients by volume and weight. It also explains how to calculate the selling price of a finished product by determining the total expenses, markup amount based on a percentage, and dividing the total price by the number of units. An example is provided to demonstrate calculating a 20% markup on polvoron that cost PHP 150 to make 60 pieces, resulting in a selling price of PHP 3 per piece.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 25

    LESSON 3: Measuring Recipe And Product Costing

    MEASURING INGREDIENTS
    CORRECTLY
    PREPARED BY: MS. CATRINA EBOL
    LESSON 3: Measuring Recipe And Product Costing

    ACCURATE TECHNIQUES IN MEASURING


    ARE AS IMPORTANT AS THE TOOLS FOR
    MEASURING. THEREFORE, ALWAYS
    OBSERVE THE FOLLOWING
    PROCEDURES:
    LESSON 3: Measuring Recipe And Product Costing

     RICE AND FLOUR. FILL THE CUP TO OVERFLOWING,


    LEVEL-OFF WITH A SPATULA OR WITH A STRAIGHT
    EDGE KNIFE
     SIFTED FLOUR. MOST CAKE RECIPES CALL FOR SIFTED
    FLOUR. IN THIS CASE, SIFT FLOUR 2 OR 3 TIMES. SPOON
    INTO THE CUP OVERFLOWING, LEVEL OFF WITH A
    SPATULA.
     REFINED SUGAR. SIFT SUGAR ONCE TO TAKE OUT
    LUMPS, IF ANY. SPOON INTO CUP AND LEVEL OFF WITH
    A SPATULA. DO NOT PACK OR TAP THE SUGAR DOWN.
    LESSON 3: Measuring Recipe And Product Costing
    BROWN SUGAR. PACK INTO CUP JUST ENOUGH TO HOLD ITS SHAPE
    WHEN TURNED OUT OFF CUP. LEVEL OFF WITH A SPATULA BEFORE
    EMPTYING.
    LEVEL A MEASURING SPOON WITH STRAIGHT EDGE OF A KNIFE TO
    MEASURE SMALL AMOUNTS OF SALT, PEPPER, LEAVENING AGENTS OR
    SOLID FATS.
    LIQUID INGREDIENTS. PLACE THE CUP ON A FLAT, LEVEL SURFACE.
    HOLD THE CUP FIRMLY AND POUR THE DESIRED AMOUNT OR LIQUID
    INTO THE CUP. LEAN OVER AND VIEW THE LIQUID AT EYE LEVEL TO MAKE
    SURE IT IS THE PROPER AMOUNT.
    LESSON 3: Measuring Recipe And Product Costing
    .
    CHECK AND CALIBRATE TIMERS/THERMOMETERS, SCALES AND OTHER
    MEASURING DEVICES ACCORDING TO MANUFACTURER’S MANUAL BEFORE
    USING.
    INGREDIENTS WHICH MEASURE BY VOLUME AND BY WEIGHT DEMAND
    STANDARDIZED MEASURING TOOLS AND EQUIPMENT.
    DO NOT SHAKE THE DRY MEASURING CUP TO LEVEL OFF DRY
    INGREDIENTS.
    IT IS EASIER TO WEIGH FAT, BUTTER, MARGARINE IF BOUGHT IN PRE-
    MEASURED STICKS. IF FAT DOES NOT COME IN PRE-MEASURED STICKS, USE
    A SCALE TO WEIGH THE NEEDED AMOUNT.
    LESSON 3: Measuring Recipe And Product Costing
    .
    LIQUIDS SHOULD BE POURED INTO CUP IN DESIRED LEVEL. CUP
    SHOULD STAND ON A FLAT SURFACE.
    SPRING SCALES SHOULD BE ADJUSTED SO THAT POINTER IS AT ZERO
    (0). PLACE PAN, BOWL, OR PIECE OF WAXED PAPER ON SCALE TO HOLD
    INGREDIENT TO BE MEASURED.
    WHEN USING BALANCE SCALES, PLACE THE PAN ON THE LEFT-HAND
    SIDE OF THE BALANCE AND THE PAN WEIGHT ON THE RIGHT-HAND
    SIDE. ADD THE REQUIRED WEIGHTS TO THE RIGHTH AND SIDE AND
    ADJUST THE BEAM ON THE BAR SO THAT THE TOTAL IS THE WEIGHT
    NEEDED
    LESSON 3: Measuring Recipe And Product Costing
    .
    RANGES, SOMETIMES CALLED STOVES, PROVIDE HEAT FOR COOKING
    ON TOP AND IN THE OVEN. THE CONTROLS FOR RANGE HEAT MUST BE
    ACCURATE AND EASY TO OPERATE. TOOLS AND UTENSILS NEEDED FOR
    COOKING ON THE RANGE AND WORK SPACE SHOULD BE WITHIN
    EASY REACH.
    LEARN TO MATCH THE SIZE OF PAN TO THE SIZE OF THE UNIT AND
    TO SELECT THE RIGHT AMOUNT OF HEAT FOR THE COOKING JOB TO BE
    DONE.
    IN MICROWAVE COOKING, TIME SCHEDULES MUST BE FOLLOWED
    EXACTLY BECAUSE EVERY SECOND IS IMPORTANT. THE MICROWAVES
    SHUT OFF AUTOMATICALLY WHEN THE DOOR IS OPENED.
    LESSON 3: Measuring Recipe And Product Costing
    .
    REFRIGERATORS ARE OPERATED BY ELECTRICITY. THE UNIT THAT DOES
    THE COOLING
    IS UNDERNEATH THE BOX BEHIND THE GRILL.
    DISHWASHERS ARE A GREAT HELP IF FOOD IS RINSED FROM DISHES
    BEFORE STACKING THEM. FOLLOW THE PLAN FOR STACKING AS
    SUGGESTED IN THE DIRECTION BY MANUFACTURER’S
    MANUAL.
    LESSON 3: Measuring Recipe And Product Costing
    .
    MIXERS ARE THE MOST USEFUL MACHINES IN COMMERCIAL
    KITCHENS AND EVEN AT HOME. IT IS GOOD FOR MAKING SALAD
    DRESSINGS, SANDWICH FILLINGS, FOR SAUCES, MASHING POTATOES,
    BEAT BATTER AND EGGS. ATTACHMENTS ARE ALSO AVAILABLE TO
    CHOP, WHIP,
    SQUEEZE OUT JUICE, AND MAKE PUREES.
    COFFEE MAKERS MOSTLY ARE AUTOMATIC, REQUIRING ONLY THE
    MEASUREMENT OF COFFEE
    AND WATER.
    LESSON 3: Measuring Recipe And Product Costing

    CALCULATING
    COST OF PRODUCTION
    LESSON 3: Measuring Recipe And Product Costing

    PRODUCTION
    Is The Process Of Manufacturing Raw
    Materials For Consumption.
    LESSON 3: Measuring Recipe And Product Costing

    TECHNICAL TERMS
     MARK DOWN
     RETAIL PRICE
     VENDOR
    LESSON 3: Measuring Recipe And Product Costing

    PRINCIPLES OF COSTING THE


    FINISHED PRODUCT
    Price is the amount of money that a vendor sets for the
    item or product for sale. Pricing of goods is affected by the
    law of supply and demands, the quality of the items, the
    climate, and the location of the business establishment are
    also factors the affect the pricing of goods
    LESSON 3: Measuring Recipe And Product Costing

    Calculating the selling price of


    finished products involves the knowledge about
    expenses, markup , and markup
    percentage .
    LESSON 3: Measuring Recipe And Product Costing

    EXPENSES
    is the amount of money that a vendor sets for
    the item or product for sale. Pricing of goods is
    affected by the law of supply and
    LESSON 3: Measuring Recipe And Product Costing

    MARKUP
    is the difference between the expenses of the
    items to be sold and the selling price.
    MARKUP PERCENTAGE
    is used to Determine the selling price of
    finished products.
    LESSON 3: Measuring Recipe And Product Costing

    SELLING PRICE
    is the amount that a vendor sets in exchange for
    his or her products or goods.
    LESSON 3: Measuring Recipe And Product Costing

    COMPUTING AND VALIDATING


    COST OF PRODUCTION
    LESSON 3: Measuring Recipe And Product Costing
    Suppose you, a vendor want to compute the selling price of a polvoron. When the total
    expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
    percentage.

    1. TO DETERMINE THE MARKUP


    2.TO COMPUTE THE SELLING PRICE.
    3. TO CALCULATE THE RETAIL PRICE
    4. TO DETERMINE THE MARKUP PERCENTAGE BASED ON THE
    COST OF PRODUCTION.
    Suppose you, a vendor want to compute the selling price of a polvoron. When the total
    expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
    percentage.

    1. TO DETERMINE THE MARKUP


    multiply the total expenses or product cost with the
    desired markup percentage.
    150 - Total EXPENSES
    X 0.20 - MARKUP PERCENTAGE
    PHP 30.00 -MARK UP OR PROFIT
    Suppose you, a vendor want to compute the selling price of a polvoron. When the total
    expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
    percentage.

    2. TO COMPUTE THE SELLING PRICE.

    Add PHP 30.00 to the total expenses.

    150 - Total EXPENSES


    + 30.00 - MARK UP OR PROFIT
    PHP 180.00 -SELLING PRICE OF 60 PIECES OF POLVORON
    Suppose you, a vendor want to compute the selling price of a polvoron. When the total
    expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
    percentage.

    3. TO CALCULATE THE RETAIL PRICE


    SELLING PRICE DIVIDE BY PIECES OR YIELD
    180 - SELLING PRICE
    / 60 - PIECES OR YIELD
    PHP 3.00 -SELLING PRICE OF 1 PIECES OF POLVORON
    Suppose you, a vendor want to compute the selling price of a polvoron. When the total
    expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
    percentage.

    4. TO DETERMINE THE MARKUP PERCENTAGE BASED ON THE


    COST OF PRODUCTION

    ____Markup___
    Markup % = Production cost

    __PHP 30.00__
    Markup % =
    PHP 150.00

    =0.20 OR 20%
    Suppose you, a vendor want to compute the selling price of a polvoron. When the total
    expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
    percentage.

    Another way of computing the selling price is by using this


    formula:

    SP= TE + % TE
    Y
    Suppose you, a vendor want to compute the selling price of a polvoron. When the total
    expenses in preparing 60 pieces of polvoron is PHP 150. You want a 20 % markup
    percentage.

    Another way of computing the selling price is by using this


    formula:
    SP= 150+.20(150)
    60
    = 150+30
    60
    = 180
    60
    =PHP 3.00

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