Ingredient File (2)

Vendor
Walmart
Walmart
Costco
Costco
Costco
Walmart
Food Lion
Walmart
Walmart
Walmart
Walmart
Walmart
Food Lion
Food Lion
Food Lion
Walmart
Walmart
Sysco
Costco
Walmart
Martins
Martins
Walmart
Food Lion
Walmart
Walmart
Sysco
Walmart
Costco
Walmart
Walmart
Walmart
Walmart
Walmart
Walmart
Walmart
Food Lion
Costco
Walmart
Walmart
Sysco
Walmart
Sysco
Walmart
Walmart
Walmart
Walmart
Sysco
Food Lion
Costco

Item
Number

6805014

3629433
1679984

1060771

Pack Size
1/4oz
1/16oz
1/2.25lb
1/lb
1/lb
each
1/17oz
1/6oz
1/8oz
1/15oz
1/32oz
1/32oz
1/1lb
each
1/48oz
1/2lb
1/15.5oz
4/5lb
1/1.5lb
1/15oz
1/16oz
1/64oz
1/e
1/.75oz
each
1/5doz
1/2.5lb
1/5lb
1/3lb
1/5.25oz
1/2L
1/15.5oz
1/5lb
1/32oz
1/16oz
each
1/4lb
1/5lb
1/32oz
1/2L
1/3lb
1/1gal
1/4oz
1/1lb
1/101OZ
1/3lb
1/2.62oz
1/1lb
1/1L
1/6peppers

(AP) Cost
Description
Per Unit
Almonds
2.58
Arugula
2.48
Asparagus
6.79
Belgioiso
Asiago Cheese
5.59
Costco
Baby Spinach
3.99
Marketside
Baguette
1.25
Food Lion
Balsamic Vinegar
3.19
Shndoah
Basil Fresh
2.88
Great Value Black Pepper
0.61
Great Value Breadcrumbs
1.08
Great Value Brown Sugar
1.54
Great Value Bowtie Pasta
1.00
My Essentials Butter
2.97
Duncan Hines Cake Mix
0.99
Food Lion
Canola Oil
2.99
Bolt House
Carrot
1.52
Great Value Chick Peas
0.68
Sys Cls
Chicken Breast
79.70
Cocktail Cuccumbers
4.99
Great Value Corn Kernels
0.98
Argo
Corn Starch
1.89
GV
Creamer
3.29
Packer
Cucumber Fresh
0.68
Food Lion
Dried Oregano
1.78
Eggplant
1.48
Sunny MeadowEggs
8.48
Stella
Feta crumbles
10.46
Great Value Flour
1.78
Garlic Minced
4.49
Mcormick
Garlic Salt
2.12
Great Value Ginger Ale
0.69
Great Value Great Northern Beans
0.68
Ground Beef
14.95
Great Value Heavy Cream
3.25
Great Value Honey
4.42
Walmart
Kale
0.98
My Essentials Ketchup
2.43
Costco
Lemons
7.49
Great Value Lemon Juice
2.28
Great Value Lemon-lime Soda
0.69
Sys Cls
Lettuce Spring Mix Conv Pllw 13.60
Great Value Milk
3.48
Packer
Mint Fresh
4.45
Great Value Mozzarella
3.22
My Essentials Olive Oil
9.98
Great Value Onion
2.18
Great Value Onion Powder
3.00
Arezzio
Parmesan Grated Shaker
6.25
Jumex
Peach Nectar
1.49
Costco
Pepper Bell Red Frsh
6.49
Brand
Diamond
Packer

Page 1

Unit
each
case
each
each
each
each
each
each
each
each
each
each
each
each
each
each
each
case
each
each
each
each
each
each
each
each
case
each
each
each
each
each
Lb
each
each
each
each
each
each
L
case
each
case
each
each
each
each
case
L
each

Yield
%
100.00%
97.09%
90.60%
100.00%
98.96%
100.00%
100.00%
56.00%
100.00%
100.00%
100.00%
250.00%
100.00%
100.00%
100.00%
81.30%
100.00%
100.00%
100.00%
100.00%
100.00%
100.00%
95.00%
100.00%
84.20%
100.00%
100.00%
100.00%
100.00%
100.00%
100.00%
100.00%
70.00%
100.00%
100.00%
60.00%
100.00%
100.00%
100.00%
100.00%
100.00%
100.00%
41.79%
100.00%
100.00%
90.60%
100.00%
100.00%
100.00%
84.40%

Ingredient File (2)

Walmart
Costco
Walmart
Walmart
Walmart
Walmart
Sysco
Walmart
Walmart
Walmart
Walmart
Food Lion
Martins
Food Lion
Walmart
Walmart
Walmart
Walmart
Costco
Walmart

1/2oz
1/7lbs
1/12oz
1/16oz
1/2lb
1/lb
6238281 1/1lb
1/26oz
1/1.62oz
1/12oz
1/1e
1/4lb
1/15oz
1/1lb
1/24oz
1/2oz
1/32oz
1/4oz
1/25oz
1/1e

Fischers

Pine Nuts
Powdered Sugar
Ancient harvestQuinoa
Raspberries
Red Onion
Great Value Ricotta Cheese
Packer
Rosemary
Great Value Salt
Mckormick
Sesame Seeds
Crystal
Soy Sauce
Squash Yellow Fncy Frsh
My Essentials Sugar
Joyva
Tahini
Tomatoes
Bertolli
Tomato Sauce
Greatvalue
Vanilla Extract
Great Value Vegetable Stock
Auntie
White Chocolate Baking Bar
White Wine
Zucchini Fncy Frsh

Page 2

2.28
4.49
4.39
3.42
2.44
1.94
13.30
0.44
3.98
1.32
1.99
1.97
6.49
1.39
2.48
2.48
1.98
2.24
7.89
1.99

each
each
each
each
each
each
each
each
each
each
case
each
each
each
each
each
each
each
each
case

100.00%
100.00%
314.00%
100.00%
90.60%
100.00%
80.00%
100.00%
100.00%
100.00%
95.00%
100.00%
100.00%
93.80%
100.00%
100.00%
100.00%
100.00%
100.00%
100.00%

Ingredient File (2)

(EP) Cost
OZ, Each
(EP) Cost
Per Unit Per Case/Unit Per OZ, Each
OZ, Each
2.58
4.00
0.65
oz
2.55
16.00
0.16
oz
7.49
50.00
0.15
each
5.59
16.00
0.35
oz
4.03
16.00
0.25
oz
1.25
20.00
0.06
each(slice)
3.19
17.00
0.19
oz
5.14
6.00
0.86
oz
0.61
8.00
0.08
oz
1.08
15.00
0.07
oz
1.54
32.00
0.05
oz
0.40
32.00
0.01
oz
2.97
16.00
0.19
oz
0.99
1.00
0.99
each
2.99
48.00
0.06
oz
1.87
32.00
0.06
oz
0.68
15.50
0.04
oz
79.70
53.00
1.50
each(breast)
4.99
15.00
0.33
each
0.98
15.00
0.07
oz
1.89
16.00
0.12
oz
3.29
64.00
0.05
oz
0.72
1.00
0.72
each
1.78
0.75
2.37
oz
1.76
1.00
1.76
each
8.48
60.00
0.14
each
10.46
40.00
0.26
oz
1.78
80.00
0.02
oz
4.49
48.00
0.09
oz
2.12
5.25
0.40
oz
0.69
67.62
0.01
oz
0.68
15.50
0.04
oz
21.36
80.00
0.27
oz
3.25
32.00
0.10
oz
4.42
16.00
0.28
oz
1.63
1.00
1.63
each
2.43
64.00
0.04
oz
7.49
15.00
0.50
each
2.28
32.00
0.07
oz
0.69
67.62
0.01
oz
13.60
48.00
0.28
oz
3.48
128.00
0.03
oz
10.65
4.00
2.66
oz
3.22
16.00
0.20
oz
9.98
101.00
0.10
oz
2.41
48.00
0.05
oz
3.00
2.62
1.15
oz
6.25
16.00
0.39
oz
1.49
33.81
0.04
oz
7.69
6.00
1.28
oz

Page 3

Ingredient File (2)

2.28
4.49
1.40
3.42
2.69
1.94
16.63
0.44
3.98
1.32
2.09
1.97
6.49
1.48
2.48
2.48
1.98
2.24
7.89
1.99

2.00
112.00
12.00
16.00
32.00
16.00
16.00
26.00
1.62
12.00
1.00
64.00
15.00
16.00
24.00
2.00
32.00
4.00
25.00
1.00

1.14
0.04
0.12
0.21
0.08
0.12
1.04
0.02
2.46
0.11
2.09
0.03
0.43
0.09
0.10
1.24
0.06
0.56
0.32
1.99

oz
oz
oz
oz
oz
oz
oz
oz
oz
oz
each
oz
oz
oz
oz
oz
oz
oz
oz
each

Page 4

Cost Card- Lemons

Original Yield
Desired Yield

Ingredients
Lemons
Total Recipe Cost
Portion Cost

8
160

Original Desired
Amount Amount
1.00
20.00

Adjustment Factor
Serving Size

20
1

Lemons for Water

Conv. Conv. OZ, LB,
Unit
Factor Amount
Each
each
1.00
1.00
each

Directions:
Wedge lemons Thinly to get 8 wedges from each lemon.

Page 5

Desired
Conv. Amt.
20.00

Cost
0.50

% Cost of
Total Cost Total Meal
9.99
1.00
9.99
1.00
0.06

Cost Card-Creamer

Original Yield
Desired Yield

Ingredients
Creamer
Total Recipe Cost
Portion Cost

16
16

Original Desired
Amount Amount
64.00
64.00

Adjustment Factor
Serving Size

Unit
oz

1
1

Creamer
Conv. Conv. OZ, LB,
Factor Amount
Each
1.00
64.00
OZ

Directions:
Pour 4oz of creamer into each serving dish.

Page 6

Desired
Conv. Amt.
64.00

Cost
0.05

% Cost of
Total Cost Total Meal
3.29
1.00
3.29
1.00
0.21

Cost Card- Bellini

Original Yield
Desired Yield

1
128

Original Desired
Amount Amount
2
256
4
512

Ingredients
Peach Nectar
Lemon-Lime Soda
Total Recipe Cost
Portion Cost
Preparation Directions:
1. Pour peach nectar into champagne flute
2. Top with lemon-lime soda
3. Stir gently and serve

Adjustment Factor
Serving Size

128
1

Vesper's Bellini
Conv. Conv. OZ, LB,
Unit
Factor Amount
Each
OZ
1.00
2
OZ
OZ
1.00
4
OZ

Page 7

Desired
Conv. Amt.
256
512

Cost
0.04
0.01

% Cost of
Total Cost Total Meal
11.28
68.35%
5.22
31.65%
$16.51
100.00%
$0.13

Cost Card- Simple Syrup

Original Yield
Desired Yield

Ingredients
Mint Leaves
Lemon Juice
Sugar
Water
Total Recipe Cost
Portion Cost

8
128

Original Desired
Amount Amount
0.25
4.00
1.00
16.00
0.50
8.00
0.50
8.00

Adjustment Factor
Serving Size

Unit
OZ
Cup
Cup
Cup

16
1

Simple Syrup
Conv. Conv. OZ, LB,
Factor Amount
Each
1.00
0.25
OZ
8.00
8.00
OZ
6.95
3.48
OZ
8.00
4.00
OZ

Preparation Directions:
1. Rinse mint leaves and remove any thick stems, set aside.
3. Mix lemon juice and water in a small saucepan.
4. Heat until the sugar is dissolved, then chill.
5.Pour the chilled lemon juice mixture over the mint leaves.
6. Refrigerate for 30-60 minutes.

Page 8

Desired
Conv. Amt.
4.00
128.00
55.60
64.00

Cost
2.66
0.07
0.03
0.00

% Cost of
Total Cost Total Meal
10.65
0.50
9.12
0.42
1.71
0.08
0.00
0.00
21.48
1.00
0.17

Cost Card- Mint Julep

Original Yield
Desired Yield

Ingredients
Ginger Ale
Simple Syrup
Crushed Ice
Total Recipe Cost
Portion Cost

8
128

Original Desired
Amount Amount
1
16
1
16
1
16

Adjustment Factor
Serving Size

16
1

Le Chiffre's Mint Julep

Conv. Conv. OZ, LB,
Unit
Factor Amount
Each
Liter
33.81
33.81
OZ
Pint
16.00
16.00
OZ
Glass Full
0.00
0.00

Preparation Directions:
2. Put ginger ale in the refrigerator to chill.
7. In a large pitcher, mix lemon juice-mint mixture, ginger ale, and ice.
8. Stir vigorously, until pitcher is frosted.
9. Serve.

Page 9

Desired
Conv. Amt.
540.96
256.00
0.00

Cost
0.01
0.17
0.00

% Cost of
Total Cost Total Meal
5.52
11.39%
42.96
88.61%
0.00
0.00%
$48.48
100.00%
$0.38

Cost Card- Hummus

Original Yield
Desired Yield

28
135

Adjustment Factor
Serving Size

4.8214
1

Hummus
Original Desired
Conv. Conv. OZ, LB,
Ingredients
Amount Amount
Unit
Factor Amount
Each
15 oz can of Chickpeas 1.00
4.82
Each
1.00
1.00
Each
Garlic
4.00
19.29
Cloves
0.18
0.72
OZ
Tahini
0.33
1.59
Cup
8.00
2.64
OZ
Lemon Juice
0.25
1.21
Cup
8.00
2.00
OZ
Water
3.00
14.46
Tbsp
0.50
1.50
OZ
Onion Powder
1.00
4.82
Tsp
0.16
0.16
OZ
Garlic Salt
0.75
3.62
Tsp
0.16
0.12
OZ
Total Recipe Cost
Portion Cost
Directions:
1. Preheat the oven to 350 degrees
2. Cut the eggplant, zucchini, and summer squash into 2" pieces
3. In a large bowl, combine eggplant, zucchini, summer squash, and garlic slices
4. Drizzle with oil
5. Add the oregano and toss
6. Place vegetables on a sheet pan in a single layer
7. Bake until tender
8. Remove from the oven
9. Drizzle with balsamic vinegar
10. Return to the oven for 2-3 minutes
11. Remove from the oven
12. Add the tomato and basil
13. Toss and serve

Page 10

Desired
Conv. Amt.
4.82
3.47
12.73
9.64
7.23
0.77
0.58

Cost
0.04
0.09
0.43
0.07
0.00
1.15
0.40

% Cost of
Total Cost Total Meal
0.21
2.70%
0.32
4.14%
5.51
70.18%
0.69
8.76%
0.00
0.00%
0.88
11.26%
0.23
2.98%
$7.85
100.00%
$0.06

Cost Card- Cucumber Cups

Original Yield
Desired Yield

Ingredients
Cocktail Cuccumber
Hummus
Sesame Seeds
Total Recipe Cost
Portion Cost

9
135

Original Desired
Amount Amount
3
45
9
135
1
15

Adjustment Factor
Serving Size

15
1

Cucumber Cups
Conv. Conv.
Unit
Factor Amount
Each
1.00
3.00
tbsp
0.50
4.50
tsp
0.16
0.16

OZ, LB,
Each
each
OZ
oz

Desired
Conv. Amt.
45.00
135.00
2.40

Cost
0.33
0.06
2.46

% Cost of
Total Cost Total Meal
14.97
52.14%
7.85
27.33%
5.90
20.53%
$28.71
100.00%
$0.21

Preparation Directions:
1. Peel cucumbers, either leaving strips of green
2. Slice cucumber into thick slices about 3/4 - 1 inch thick
3. If the cucumbers seem watery, use a paper towel to press down on both sides to absorb some of the water and dry the surface of the cucumber.
4. Put hummus into a small bag made of thick plastic
5. squeeze a mound of hummus on to the top of each cucumber slice
6. Sprinkle slices with sesame seeds

Page 11

Cost Card- Finger Sandwich

Original Yield
Desired Yield

40
135

Adjustment Factor
Serving Size

3.375
1

Goldfinger Sandwiches
Original Desired
Conv. Conv. OZ, LB,
Desired
% Cost of
Ingredients
Amount Amount
Unit
Factor Amount
Each
Conv. Amt.
Cost
Total Cost Total Meal
Roasted Red Bell Pepper 2
6.75
Whole
1.00
2
each
6.75
1.28
8.65
37.68%
Extra Virgin Olive Oil
1
3.375
Tbsp
0.50
0.5
OZ
1.6875
0.10
0.17
0.73%
Kosher Salt
0
0
To Taste
0.00
0
OZ
0
0.02
0.00
0.00%
Ground Pepper
0
0
To Taste
0.00
0
OZ
0
0.00
0.00
0.00%
Mozzarella
0.5
1.6875
Pound
16.00
8
OZ
27
0.20
5.43
23.67%
Baguette
40
135
slices
1.00
40
Each
135
0.06
8.44
36.75%
Arugula
2
6.75
Cup
0.25
0.5
OZ
1.6875
0.16
0.27
1.17%
Pesto
40
135
tsp
1.00
40
each
135
0.06
7.92
34.49%
Total Recipe Cost
$22.96
100.00%
Portion Cost
$0.17
Preparation Directions:
For the Peppers
1. Quarter legth-wise and seed
2. Spread peppers skin side up in a shallow 9x13 baking dish
3. Drizzle evenly with olive oil
4. Sprinkle lightly with salt and a grind of pepper
5. Roast, turning often, until the peppers are blackened and are tender when pierced with a knife (about 50 minutes)
6. Remove from the oven
7. Tightly cover the baking dish with a sheet of aluminum foil
8. Let stand until cool
9. Using a paring knife, remove any of the loosened skin and discard
To assemble sandwiches
1. Toast slices of bread
2. Spread 1 tbsp on 8 of the toasted bread slices
3. Divide the mozzarella evenly among the pesto-topped bread slices
4. Put the remaining toasted bread slices on top
5. Cut each sandwich in half.
6. Serve

Page 12

Cost Card- Pesto

Original Yield
Desired Yield

40
135

Original Desired
Amount Amount
0.25
0.84375
1
3.375
1
3.375
1
3.375
3
10.125
2
6.75

Adjustment Factor
Serving Size

3.375
1

Pesto
Conv. Conv.
Factor Amount
5.00
1.25
0.50
0.5
1.40
1.4
0.18
0.18
0.50
1.5
0.50
1

OZ, LB,
Ingredients
Unit
Each
Almonds
Cup
OZ
Asiago
Tbsp
OZ
Basil
Cup
oz
Garlic
Clove
OZ
Extra Virgin Olive Oil
Tbsp
OZ
Water
Tbsp
OZ
Total Recipe Cost
Portion Cost
Preparation Directions:
1. In a food processor, combine the basil leaves, nuts, cheese, and garlic
2. Process until smooth
3. With the motor running, drizzle in the olive oil and then the water through the feed tube
4. Process until creamy
5. Scrape into a small bowl

Page 13

Desired
Conv. Amt.
4.21875
1.6875
4.725
0.6075
5.0625
3.375

Cost
0.65
0.35
0.86
0.09
0.10
0.00

% Cost of
Total Cost Total Meal
2.72
34.37%
0.59
7.45%
4.05
51.15%
0.06
0.72%
0.50
6.32%
0.00
0.00%
$7.92
100.00%
$0.06

Cost Card- Meatball

Original Yield
Desired Yield

80.00
160.00

Original Desired
Ingredients
Amount Amount
Lean Ground Beef
2.00
4.00
Breadcurmbs
1.00
2.00
Milk
0.75
1.50
Onion (finely chopped)
0.50
1.00
Egg
2.00
4.00
Salt
2.00
4.00
Butter
1.00
2.00
Garlic (Sliced Thin)
10.00
20.00
Ketchup
0.75
1.50
Honey
0.50
1.00
Soy Sauce
0.25
0.50
Total Recipe Cost
Portion Cost

Adjustment Factor
Serving Size

2.00
2.00

Honey Ryder Meatballs

Conv.
Conv.
Unit
Factor
Amount
Pound
16.00
32.00
Cup
3.50
3.50
Cup
8.00
6.00
Cup
4.45
2.23
Whole
1.00
2.00
Teaspoon
0.17
0.34
Tablespoon
0.50
0.50
Clove
0.18
1.75
Cup
9.60
7.20
Cup
12.00
6.00
Cup
9.40
2.35

Preparation Directions:
1. Preheat oven to 500 degrees
2. Mix meat, breadcrumbs, milk, onion, eggs, and salt
3. Shape into 1" balls
4. (The smaller the better)
5. Place the balls in a single layer on glass baking dish
6. Bake for 12-15 minutes
7. Drain well and set aside
8. Melt butter in a suacepan
9. Saut garlic until tender
10. Add meatballs to sauce
11. Return to boil and simmer for 10 minutes until sauce glazes meatballs

Page 14

OZ, LB,
Each
OZ
OZ
OZ
OZ
Each
OZ
OZ
OZ
OZ
OZ
OZ

Desired
Conv. Amt.
64.00
7.00
12.00
4.45
4.00
0.68
1.00
3.50
14.40
12.00
4.70

Cost
0.27
0.07
0.03
0.05
0.14
0.02
0.19
0.09
0.04
0.28
0.11

% Cost of
Total Cost Total Meal
17.09
0.72
0.50
0.02
0.33
0.01
0.22
0.01
0.57
0.02
0.01
0.00
0.19
0.01
0.33
0.01
0.55
0.02
3.32
0.14
0.52
0.02
23.61
1.00
0.15

Cost Card- Minstrone

Original Yield
Desired Yield

24
145

Adjustment Factor
Serving Size

6.0417
1

Minstrone
Original Desired
Conv. Conv. OZ, LB,
Desired
% Cost of
Ingredients
Amount Amount
Unit
Factor Amount
Each
Conv. Amt.
Cost
Total Cost Total Meal
Olive Oil
2
12.0833
Tsp
0.16
0.32
OZ
1.93333333
0.10
0.19
0.24%
Chopped Onion
1
6.04167
Cup
4.45
4.45
OZ
26.8854167
0.05
1.35
1.68%
Chopped Fresh Oregano 2
12.0833
Tsp
0.16
0.32
OZ
1.93333333
2.37
4.59
5.73%
Garlic
4
24.1667
Cloves
0.18
0.72
OZ
4.35
0.09
0.41
0.51%
Yellow Squash
3
18.125
Cup
0.26
0.78
OZ
4.7125
2.09
9.87
12.33%
Zucchini
3
18.125
Cup
0.26
0.79
OZ
4.77291667
1.99
9.50
11.86%
Carrot
1
6.04167
Cup
4.90
4.9
OZ
29.6041667
0.06
1.73
2.16%
Corn Kernals
1
6.04167
Cup
5.75
5.75
OZ
34.7395833
0.07
2.27
2.83%
Chopped Tomatoes
4
24.1667
Cup
5.70
22.8
oz
137.75
0.09
12.76
15.93%
Great Northern Beans
1
6.04167
can
15.50
15.5
OZ
93.6458333
0.04
4.11
5.13%
Fresh Baby Spinach
6
36.25
oz
1.00
6
OZ
36.25
0.25
9.13
11.41%
Salt
1
6.04167
tsp
0.16
0.16
OZ
0.96666667
0.02
0.02
0.02%
Black Pepper
0.5
3.02083
tsp
0.08
0.04
Each 0.24166667
0.08
0.02
0.02%
Asiago
0.25
1.51042
Pound
16.00
4
OZ
24.1666667
0.35
8.44
10.54%
Chicken Broth
42
253.75
oz
1.00
42
OZ
253.75
0.06
15.70
19.61%
Total Recipe Cost
$80.08
100.00%
Portion Cost
$0.55
Preparation Directions:
1.Heat oil in a Dutch oven over medium-high heat.
2.Add onion to pan; saut 3 minutes or until softened.
3. Add oregano and garlic; saut 1 minute. Stir in squash, zucchini, carrot, and corn; saut 5 minutes or until vegetables are tender. Remove from heat.
4. Place 3 cups tomato and 1 can broth in a blender; process until smooth.
5. Add tomato mixture to pan; return pan to heat.
6. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil.
7. Reduce heat, and simmer 20 minutes.
8. Add beans and let cook for 10 minutes.
9. Remove from heat. Stir in spinach, salt, and 1/2 teaspoon pepper.
10. Top with grated cheese.

Page 15

Cost Card- Vegetarian

Original Yield
Desired Yield

5
10

Original Desired
Amount Amount
1
2
1.5
3
1
2
2
4
1
2
1
2
1
2
1.5
3
1
2

Adjustment Factor
Serving Size

2
1

Veggie Stack
Conv. Conv. OZ, LB,
Unit
Factor Amount
Each
Cup
6.00
6
OZ
Tbsp
0.50
0.75
OZ
Each
2.00
2
each
Clove
0.18
0.36
OZ
Cup
8.68
8.68
OZ
Each
1.00
1
each
Head
1.00
1
each
Cup
8.00
12
OZ
cup
1.40
1.4
OZ

Desired
% Cost of
Ingredients
Conv. Amt.
Cost
Total Cost Total Meal
Quinoa
12
0.12
1.40
5.72%
Pine Nuts
1.5
1.14
1.71
7.00%
Eggplant
4
1.76
7.03
28.77%
Garlic
0.72
0.09
0.07
0.28%
Ricotta
17.36
0.12
2.10
8.61%
Zucchini
2
1.99
3.98
16.29%
Kale
2
1.63
3.27
13.37%
Tomato Sauce
24
0.10
2.48
10.15%
Fresh Basil leaves
2.8
0.86
2.40
9.82%
Total Portion Cost
$24.44
100.00%
Portion Cost
$2.44
Preparation Directions:
1. Grill Eggplant and zucchini
2. Make quinoa according to box directions but add a tbsp of tomato sauce and two cloves of chopped galric to help the flavor
3. When the quinoa is done cooking, stir in a handful of pine nuts
To Begin Plating:
1. Put a spoonful of quinoa in the middle of the plate
2. Place a disc of eggplant on the quinoa
3. Follow this with a dollop of ricotta cheese
4. Then fold each slice of zucchini in half and place them on top of the ricotta
5. Lay another disc of eggplant on top
6. Sprinkle kale over the stack, and top with a basil leaf

Page 16

Cost Card- Salad

Original Yield
Desired Yield

16
145

Original Desired
Amount Amount
48
435
2
18.125
1.25
11.3281
1
9.0625
8
72.5
8
72.5

Adjustment Factor
Serving Size

9.0625
1

Mediteranean Salad
Conv. Conv. OZ, LB,
Factor Amount
Each
1.00
48
OZ
2.90
5.8
OZ
1.00
1.25
Each
3.20
3.2
OZ
1.00
8
OZ
1.00
8
OZ

Ingredients
Unit
Salad Greens
oz
Tomato
Each
Cucumber
Each
Purple Onion
Each
Feta Cheese
OZ
Dressing
OZ
Total Recipe Cost
Portion Cost
Preparation Directions:
1. Layer salad greens, tomatoes, cucumber, onion, and feta cheese on plate
2. Top with Balsamic Vinaigrette

Page 17

Desired
Conv. Amt.
435
52.5625
11.328125
29
72.5
72.5

Cost
0.28
0.09
0.72
0.08
0.26

% Cost of
Total Cost Total Meal
123.25
78.19%
4.87
3.09%
8.11
5.14%
2.44
1.55%
18.96
12.03%
$157.63
$1.09

100.00%

Cost Card- Salad dressing

Original Yield
Desired Yield

16
145

Original Desired
Amount Amount
48
435
2
18.125
1.25
11.3281
1
9.0625
8
72.5

Adjustment Factor
Serving Size

9.0625
1

Mediteranean Salad
Conv. Conv. OZ, LB,
Factor Amount
Each
1.00
48
OZ
2.90
5.8
OZ
1.00
1.25
Each
3.20
3.2
OZ
1.00
8
OZ

Ingredients
Unit
Salad Greens
oz
Tomato
Each
Cucumber
Each
Purple Onion
Each
Feta Cheese
OZ
Total Recipe Cost
Portion Cost
Preparation Directions:
1. Layer salad greens, tomatoes, cucumber, onion, and feta cheese on plate
2. Top with Balsamic Vinaigrette

Page 18

Desired
Conv. Amt.
435
52.5625
11.328125
29
72.5

Cost
0.28
0.09
0.72
0.08
0.26

% Cost of
Total Cost Total Meal
123.25
78.19%
4.87
3.09%
8.11
5.14%
2.44
1.55%
18.96
12.03%
$157.63
100.00%
$1.09

Cost Card- Pasta

Original Yield
Desired Yield

Ingredients
Bowtie Pasta
Total Recipe Cost
Portion Cost

16
145

Original Desired
Amount Amount
32.00
290.00

Adjustment Factor
Serving Size

9.0625
1

Bowtie Pasta
Conv. Conv. OZ, LB,
Unit
Factor Amount
Each
oz
1.00
32.00
OZ

Directions:

Page 19

Desired
Conv. Amt.
290.00

Cost
0.01

% Cost of
Total Cost Total Meal
3.63
1.00
3.63
1.00
0.03

Cost Card- Asparagus

Original Yield
Desired Yield

Ingredients
Asparagus
Garlic
Lemon Juice
Olive Oil
Salt
Pepper
Parmesan
Total Recipe Cost
Portion Cost

12
145

Adjustment Factor
Serving Size

Original Desired
Amount Amount
50.00
604.17
1.00
12.08
1.00
12.08
3.00
36.25
1.00
12.08
0.50
6.04
1.50
18.13

12.083
1

Asparagus
Conv. Conv. OZ, LB,
Unit
Factor Amount
Each
each
1.00
50.00
OZ
clove
0.18
0.18
OZ
tbsp
0.50
0.50
OZ
tbsp
0.50
1.50
OZ
tsp
0.16
0.16
ozoz
tsp
0.16
0.08
ozoz
tbsp
0.50
0.75
oz

Directions:
Mix oil,lemon juice,minced garlic,salt and pepper.
Toss asparagus in mixture.
Lay on baking sheet and sprinkle cheese on top.
Bake at 425 for 12 min.

Page 20

Desired
Conv. Amt.
604.17
2.11
6.04
18.13
1.93
0.97
9.06

Cost
0.15
0.09
0.07
0.10
0.02
0.08
0.39

% Cost of
Total Cost Total Meal
90.56
0.97
0.20
0.00
0.43
0.00
1.79
0.02
0.03
0.00
0.07
0.00
3.54
0.04
92.98
1.00
0.64

Cost Card- Lemon Sauce

Original Yield
Desired Yield

15
145

Adjustment Factor
Serving Size

9.6667
1

Lemon Sauce
Ingredients
Butter
Yellow Onion
White Wine
All Purpose Flour
Heavy Cream
Milk
Lemon Juice

Original
Amount
0.5
0.5
0.25
2
1
1
1.65

Desired
Amount
4.83333
4.83333
2.41667
19.3333
9.66667
9.66667
15.95

Unit
Cup
Each
Cup
Tbsp
Cup
Cup
Oz

Conv. Conv.
Factor Amount
8.54
4.27
4.45
2.225
8.00
2
0.50
1
8.00
8
8.00
8
1.00
1.65

Total Recipe Cost

Portion Cost
Preparation Directions:
1. Melt butter in large saucepan over medium-high heat.
2. Add onions and white wine
3. cook and stir until the onions are soft.
4. Lower the heat to medium; whisk in the flour
5. Gradually whisk heavy cream into the flour mixture.
6. Stir in the milk and remaining lemon juice.

Page 21

OZ, LB,
Each
OZ
OZ
OZ
OZ
OZ
Each
OZ

Desired
Conv. Amt.
41.2766667
21.5083333
19.3333333
9.66666667
77.3333333
77.3333333
15.95

Cost
0.19
0.05
0.32
0.02
0.10
0.03
0.07

% Cost of
Total Cost Total Meal
7.66
29.30%
1.08
4.12%
6.10
23.33%
0.22
0.82%
7.85
30.04%
2.10
8.04%
1.14
4.35%
$26.15
100.00%
$0.18

Cost Card- Lemon Chicken

Original Yield
Desired Yield

6
145

Original
Amount
1
2
2
2.25
6
2
1
0.5

Adjustment Factor
Serving Size

Desired
Amount
24.1667
48.3333
48.3333
54.375
145
48.3333
24.1667
12.0833

24.167
1

Lemon Chicken
Conv. Conv. OZ, LB,
Unit
Factor Amount
Each
Each
1.00
1
OZ
Sprigs
0.50
1
OZ
Cloves
0.18
0.36
OZ
Cup
8.00
18
OZ
each
1.00
6
OZ
Tbsp
0.50
1
OZ
Tsp
0.17
0.17
OZ
Tsp
0.17
0.085
OZ

Ingredients
Lemons
Rosemary
Garlic
Water
Chicken Breasts
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Total Recipe Cost
Portion Cost
Preparation Directions:
1. Preheat oven to 425F
2. Layer lemon slices and 1 sprig of rosemary on the bottom of a baking dish.
3. Scatter of garlic around the pan.
4. Season both sides of chicken with salt and pepper
5. Lay chicken on top of lemon rosemary bed.
6. Place remaining lemon slices on top of chicken breasts
7. Place rosemary sprig between the chicken breasts
8. Sprinkle with remaining garlic
9. Drizzle chicken breasts with olive oil
10. Bake for 40-60 minutes until chicken is cooked through
11. Cover with aluminum foil for 5 minutes and let the chicken rest.

Page 22

Desired
Conv. Amt.
24.1666667
24.1666667
8.7
435
145
24.1666667
4.10833333
2.05416667

Cost
0.50
1.04
0.09
0.00
1.50
0.10
0.02
0.08

% Cost of
Total Cost Total Meal
12.07
4.67%
25.11
9.71%
0.81
0.31%
0.00
0.00%
218.05
84.30%
2.39
0.92%
0.07
0.03%
0.16
0.06%
$258.65
100.00%
$1.78

Cost Card- Cupcake

Original Yield
Desired Yield

20
140

Original Desired
Ingredients
Amount Amount
Duncan Hines cake Mix 1.00
7.00
Milk
1.25
8.75
Eggs
4.00
28.00
Butter
1.00
7.00
Total Recipe Cost
Portion Cost

Adjustment Factor
Serving Size

Unit
Box
Cup
each
Cup

7
1

Cupcake
Conv. Conv. OZ, LB,
Factor Amount
Each
1.00
1.00
OZ
8.60
10.75
OZ
1.00
4.00
OZ
8.00
8.00
OZ

Desired
Conv. Amt.
7.00
75.25
28.00
56.00

Preparation Directions:
1. Preheat oven to 350 degrees
3. Place baking cups/parchment paper in cupcake tin
4. Blend dry mix, milk, eggs, and melted butter at low speed until all is moistened (about 30 seconds)
4. Beat at medium speedfor about 2 minutes
5. Pour batter into pans and bake immediately for 19-22 minutes

Page 23

Cost
0.99
0.03
0.14
0.19

% Cost of
Total Cost Total Meal
6.93
0.30
2.05
0.09
3.96
0.17
10.40
0.45
23.33
1.00
0.17

Cost Card- Buttercream

Original Yield
Desired Yield

40
140

Original Desired
Ingredients
Amount Amount
White Chocolate Baking Block
4
14
Heavy Cream
0.58
2.03
Softened Butter
1
3.5
Powdered Sugar
1.5
5.25
Kosher Salt
0.125
0.4375
Vanilla Extract
2
7
Total Recipe Cost
Portion Cost

Adjustment Factor
Serving Size

3.5
1

White Chocolate Buttercream

Conv. Conv. OZ, LB,
Unit
Factor Amount
Each
OZ
1
4
OZ
Cup
0.17
0.0986
OZ
Cup
8.60
8.60
OZ
Lb
16
24
OZ
Tsp
0.17 0.02125
OZ
Tsp
0.17
0.34
OZ

Preparation Directions:
1. Microwave chocolate and 1/3 cup heavy cream in a microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or unt
2. Let cool to room temperature (about 30 minutes).
3. eat butter at medium speed with an electric mixer until creamy
4. gradually add powdered sugar and 1/4 cup heavy cream, 1 Tbsp. at a time, beating at low speed until blended after each add
5. Beat in salt and chocolate mixture until light and fluffy. Stir in vanilla.

Page 24

Cost Card- Buttercream

m
Desired
Conv. Amt.
14
0.3451
30.10
84
0.074375
1.19

Cost
0.56
0.10
0.19
0.04
0.02
1.24

% Cost of
Total Cost Total Meal
7.84
42.83%
0.04
0.19%
5.59
30.52%
3.37
18.39%
0.00
0.01%
1.48
8.06%
$18.31
100.00%
$0.13

(50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

low speed until blended after each addition.

Page 25

Cost Card- Raspberry Filling

Original Yield
Desired Yield

16
135

Adjustment Factor
Serving Size

8.4375
1

Raspberry filling
Original Desired
Conv. Conv.
Ingredients
Amount Amount
Unit
Factor Amount
Raspberries packed in sugar 16
135
OZ
1.10
17.6
Granulated Sugar
0.33
2.78438
Cup
5.85
1.9305
Cornstarch
3
25.3125
Tbsp
0.50
1.5
Lemon Juice
1
8.4375
Tsp
0.17
0.17
Total Recipe Cost
Portion Cost
Preparation Directions:
1. Drain raspberries reserving liquid
2. Add enough water to liquid to equal 1 1/4 cup
3. In large saucepan, combine liquid, sugar, cornstarch, and lemon juice
4. Mix well
5. Heat and stir until mixture boils and thickens
6. Cool completely
7. Stir thawed raspberries into mixture.

Page 26

OZ, LB,
Desired
Each
Conv. Amt.
OZ
148.5
OZ
16.2885938
OZ
12.65625
OZ
1.434375

Cost
0.21
0.03
0.12
0.07

% Cost of
Total Cost Total Meal
31.74
93.80%
0.50
1.48%
1.50
4.42%
0.10
0.30%
$33.84
100.00%
$0.25

Order Quantity

Vendor
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

Item
Number
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

Pack Size
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

Brand
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

Description
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

Green - Information linked to ingredient file worksheet.

Blue - Order information.
Yellow - Information from recipe cost card worksheet.
Grey - Computed information.

Page 27

Yield
%
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

Amount
Used in Prep.
#REF!
#REF!
30.10
#REF!
#REF!
1.19
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

Order Quantity

OZ, Each
Per Case/Unit
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

Total Unit,
Case Use
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

Unit (AP) Cost

Unit/Case Round Per Unit
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
10.00
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
Total order cost
Meal Cost
Difference

Page 28

Order
Cost
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!
#REF!

BOH Food Purchasing Order by Alphabetical Order

Food Items
Almonds
Arugula
Asparagus
Asiago Cheese
Baby Spinach
Baguette
Balsamic Vinegar
Basil Fresh
Black Pepper
Breadcrumbs
Brown Sugar
Bowtie Pasta
Butter
Cake Mix
Canola Oil
Carrot
Chick Peas
Chicken Breast
Cocktail Cuccumbers
Corn Kernels
Corn Starch
Creamer
Cucumber Fresh
Dried Oregano
Eggplant
Eggs
Feta crumbles
Flour
Garlic Minced
Garlic Salt
Ginger Ale
Great Northern Beans
Ground Beef
Heavy Cream
Honey
Kale
Ketchup
Lemons
Lemon Juice
Lemon-lime Soda
Lettuce Spring Mix Conv Pllw
Milk
Mint Fresh
Mozzarella
Olive Oil
Onion
Onion Powder
Parmesan Grated Shaker
Peach Nectar
Pepper Bell Red Frsh
Pine Nuts

Vendor
Walmart
Walmart
Costco
Costco
Costco
Walmart
Food Lion
Walmart
Walmart
Walmart
Walmart
Walmart
Food Lion
Food Lion
Food Lion
Walmart
Walmart
Sysco
Costco
Walmart
Martins
Martins
Walmart
Food Lion
Walmart
Walmart
Sysco
Walmart
Costco
Walmart
Walmart
Walmart
Walmart
Walmart
Walmart
Walmart
Food Lion
Costco
Walmart
Walmart
Sysco
Walmart
Sysco
Walmart
Walmart
Walmart
Walmart
Sysco
Food Lion
Costco
Walmart

Pack Size
1/4oz
1/16oz
1/2.25lb
1/lb
1/lb
each
1/17oz
1/6oz
1/8oz
1/15oz
1/32oz
1/32oz
1/1lb
each
1/48oz
1/2lb
1/15.5oz
4/5lb
1/1.5lb
1/15oz
1/16oz
1/64oz
1/e
1/.75oz
each
1/5doz
1/2.5lb
1/5lb
1/3lb
1/5.25oz
1/2L
1/15.5oz
1/5lb
1/32oz
1/16oz
each
1/4lb
1/5lb
1/32oz
1/2L
1/3lb
1/1gal
1/4oz
1/1lb
1/101OZ
1/3lb
1/2.62oz
1/1lb
1/1L
1/6peppers
1/2oz

Amount Needed Per Recipe Unit Price

4.2oz
2 OZ
4 OZ
128 Slices
49.3 OZ
14.7 oz
102 OZ
366 OZ
732 OZ
1 (To Taste)
18.67 OZ
5.8 OZ
91.85 OZ
4 Boxes
15.6 OZ
62.4 OZ
101.3 Oz
62.2 OZ
11.9 OZ
59.4 OZ
12.6 oz
2.35 OZ
5.2 OZ
5.2 OZ
128 Individual Wrapper
14 each
22 Eggs
195.7 OZ
15.25 OZ
1 (To Taste)
49.68 OZ
541 OZ
33 OZ
170.7 OZ
32 OZ
3 OZ
127 OZ
45 each
145.1 OZ
512 OZ
427.1 OZ
68.3 OZ
32 OZ
274 OZ
39.5 OZ
134.5 OZ
40.1 OZ
21.5 OZ
25.3 OZ
256 OZ
22.8 box

2.58
2.48
6.79
5.59
3.99
1.25
3.19
2.88
0.61
1.08
1.54
1.00
2.97
0.99
2.99
1.52
0.68
79.70
4.99
0.98
1.89
3.29
0.68
1.78
1.48
8.48
10.46
1.78
4.49
2.12
0.69
0.68
14.95
3.25
4.42
0.98
2.43
7.49
2.28
0.69
13.60
3.48
4.45
3.22
9.98
2.18
3.00
6.25
1.49
6.49
2.28

BOH Food Purchasing Order by Alphabetical Order

Powdered Sugar
Quinoa
Raspberries
Red Onion
Ricotta Cheese
Rosemary
Salt
Sesame Seeds
Soy Sauce
Squash Yellow Fncy Frsh
Sugar
Tahini
Tomatoes
Tomato Sauce
Vanilla Extract
Vegetable Stock
White Chocolate Baking Bar
White Wine
Zucchini Fncy Frsh

Costco
Walmart
Walmart
Walmart
Walmart
Sysco
Walmart
Walmart
Walmart
Walmart
Food Lion
Martins
Food Lion
Walmart
Walmart
Walmart
Walmart
Costco
Walmart

1/7lbs
1/12oz
1/16oz
1/2lb
1/lb
1/1lb
1/26oz
1/1.62oz
1/12oz
1/1e
1/4lb
1/15oz
1/1lb
1/24oz
1/2oz
1/32oz
1/4oz
1/25oz
1/1e

181.7 OZ
39.1 OZ
148 oz
15.25 OZ
137 OZ
5 OZ
50.7 OZ
4.7 OZ
292.4 OZ
87.5 OZ
150.7 OZ
79 OZ
69.1 OZ
182 OZ
27.4 OZ
47.1 OZ
58.7 OZ
58.7 OZ
58.7 OZ

4.49
4.39
3.42
2.44
1.94
13.30
0.44
3.98
1.32
1.99
1.97
6.49
1.39
2.48
2.48
1.98
2.24
7.89
1.99

BOH Food Purchasing Order by Alphabetical Order

Quantity Ordered
1
1
1
5
3
1
8
12
46
1
2
1
6
4
1
2
7
6
5
4
5
3
1
1
8
14
1
5
1
1
3
8
10
11
2
1
2
1
5
8
4
17
2
2
3
3
1
2
5
8
23

Total Cost of Purchase

2.58
2.48
6.79
27.95
11.97
1.25
25.52
34.56
28.06
1.08
3.08
1.00
17.82
3.96
2.99
3.04
4.76
478.20
24.95
3.92
9.45
9.87
0.68
1.78
11.84
118.72
10.46
8.90
4.49
2.12
2.07
5.44
149.50
35.75
8.84
0.98
4.86
7.49
11.40
5.52
54.40
59.16
8.90
6.44
29.94
6.54
3.00
12.50
7.45
51.92
52.44

BOH Food Purchasing Order by Alphabetical Order

4
2
8
1
3
1
17
1
13
8
5
1
1
12
2
4
1

17.96
8.78
27.36
2.44
5.82
13.30
7.48
3.98
17.16
15.92
9.85
6.49
1.39
29.76
4.96
7.92
2.24
0.00
0.00

Bid Sheets
Mint
Bid 1
Bid 2
Bid 3

Vendor
Sysco
Walmart
Food Lion

Unit $

Cucumber
Bid 1
Bid 2
Bid 3

Vendor
Sysco
Walmart
Food Lion

Unit $

Feta
Bid 1
Bid 2
Bid 3

Vendor
Sysco
Walmart
Food Lion

Unit $

Red Wine
Bid 1
Bid 2
Bid 3

Unit $

Total $
Cost per guest
$196.84
$1.54
$539.46
$4.21
$712.62
$5.57

114
114
114

Total $
Cost per guest
$94.62
$0.74
$190.38
$1.49
$94.62
$0.74

207
207
207

Total $
Cost per guest
$53.82
$0.42
$111.78
$0.87
$103.50
$0.81

870
870
870

Total $
Cost per guest
$304.50
$2.38
$339.30
$2.65
$374.10
$2.92

435
435

Total $
Cost per guest
$60.90
$0.48
$69.60
$0.54

# of unit
$0.26
$0.54
$0.50

Unit $

74
74
74
# of unit

$0.83
$1.67
$0.83

Beef TenderloinVendor
Bid 1
Sysco
Bid 2
Food lion
Bid 3
Walmart
Vendor
Walmart
Food Lion

# of unit
$2.66
$7.29
$9.63

# of unit
$0.35
$0.39
$0.43
# of unit
$0.14
$0.16