1. Using the prices below, calculate the food cost for this recipe, and for each portion. Your answers should be in Column F for cells 6-16. I recommend you use formulae, or provide the arithmetic so that I can evaluate your answers.
| Poached Breast of Chicken with Tarragon Sauce |
| Yield: 8 servings, 4 oz each |
| Ingredients |
|
Quantity |
Unit |
Price Extention |
| Whole chicken breasts, bonless, skinless, (AP) aprox. 10 oz each |
4 |
each |
|
| whole butter, unsalted |
|
1.5 |
oz |
|
| salt |
|
1 |
tsp |
|
| sauvignon blanc |
|
4 |
fl. oz |
|
| chicken stock |
|
1 |
pt |
|
| bay leaf |
|
1 |
each |
|
| dried thyme |
|
1/4 |
tsp |
|
| dried tarragon |
|
1 |
tsp |
|
| flour, all-purpose |
|
1 |
oz |
|
| heavy cream |
|
4 |
fl oz |
|
| fresh tarragon sprigs |
|
2 |
each |
|
| |
|
|
Total |
|
|
|
|
Cost per Portion |
|
| whole chicken breast, AP |
lb |
$3.87 |
| whole butter |
lb |
$2.50 |
| salt |
lb |
$1.23 |
| Sauvignon Blanc |
750 ml = 25.4 floz |
$16.00 |
| chicken stock |
2 gal |
$5.00 |
| bay leaf |
1 box of 125 |
$3.55 |
| dried thyme |
6 oz |
$3.69 |
| dried tarragon |
4 oz |
$5.18 |
| flour, all-purpose |
5 lb |
$1.65 |
| heavy cream |
1 qt |
$1.84 |
| fresh tarragon sprigs |
1 bunch of 20 sprigs |
$1.25 |
2. This worksheet contains the first part of your assignment. Modify this recipe from 8 servings to 100. Fill in the highlighted cells below in rows D & E. If you do not use formulae to calculate the answers, it is a good idea to include your (arithmetic) so that I can evlauate your answers if they are wrong.
| Poached Breast of Chicken with Tarragon Sauce |
| Yield: 8 servings, 4 oz each |
| Ingredients |
|
Quantity |
Unit |
| Whole chicken breasts, bonless, skinless, (AP) aprox. 10 oz each |
4 |
each |
| whole butter, unsalted |
|
1.5 |
oz |
| salt |
|
1 |
tsp |
| sauvignon blanc |
|
4 |
fl. oz |
| chicken stock |
|
1 |
pt |
| bay leaf |
|
1 |
each |
| dried thyme |
|
1/4 |
tsp |
| dried tarragon |
|
1 |
tsp |
| flour, all-purpose |
|
1 |
oz |
| heavy cream |
|
4 |
fl oz |
| fresh tarragon sprigs |
|
2 |
each |
| |
|
|
|
| Poached Breast of Chicken with Tarragon Sauce |
| Yield: 100 servings, 4 oz each |
| Ingredients |
|
Quantity |
Unit |
| Whole chicken breasts, bonless, skinless, (AP) aprox. 10 oz each |
|
|
| whole butter, unsalted |
|
|
|
| salt |
|
|
|
| sauvignon blanc |
|
|
|
| chicken stock |
|
|
|
| bay leaf |
|
|
|
| dried thyme |
|
|
|
| dried tarragon |
|
|
|
| flour, all-purpose |
|
|
|
| heavy cream |
|
|
|
| fresh tarragon sprigs |
|
|
|
| |
|
|
|
Attachment:- Price Guide.docx