Calculate recipe ingredient costs, standardized recipe costs, and menu (plate) costs. What will ...

Recipe costing considers the cost to produce all or a single serving of a recipe by calculating ingredient costs and the number of servings the recipe yields. Tables of edible food yields are needed to determine the usable amount of a food ingredient when trimming is involved or weight or volume conversion is needed.

After ingredient costs are determined, they can be added together to calculate the recipe cost. This cost, in turn, can be divided by the recipe's yield to determine the cost per serving. When establishments include accompaniments with the entre for a single selling price, serving costs for each item must be added to determine the total food cost for the meal.