FOOD INSTITUTE OF MALAYSIA

DFSM 2423

F&B COST CONTROL

PREPARED BY:
NAME NO. MATRIX
Nur Syasabila Binti Hisam 130011121
Nurfaradavina binti jeffri 250061121
Nur Hanisyah Binti Murad 250041121
Wan NurAqilah Binti Wan Mohd Sanusi 220041121
Nur Alya Aqilah Binti Yusof 220011121

PREPARED FOR:

MADAM HAMIZAH BINTI UMAR

SUBMISSION DATE:

5 AUGUST 2022
Student Profile

Name Nur Syasabila Binti Hisam

Matric No. 130011121
Group -

Name Nurfaradavina binti jeffri

Matric No. 250061121
Group A

Name Nur Hanisyah Binti Murad

Matric No. 250041121
Group A
Name Wan NurAqilah Binti Wan
Mohd Sanusi
Matric No. 220041121
Group A

Name Nur Alya Aqilah Binti Yusof

Matric No. 220011121
Group A
Acknowledgement
Firstly, we would like to thank all of the people who helped us with this project, without their
support and guidance it wouldn’t have been possible. We would also like to thank and appreciate
our Miss Hamizah Binti Umar for his guidance and supervision which has provided a lot of
resources needed, she encouraged us to work on in completing our project until completing.
Our parents as well as friends were constantly encouraging us throughout the process when we
felt discouraged or became frustrated because they knew how much work went into this venture
so that is why we want to extend them thanks too!
We appreciate the willingness and help of our colleagues in developing the project. They assisted
us in this project, which we greatly appreciate.
Table of content

No. Content Page

1 Introduction 1
2 Menu card 2
3 Standard recipe 3-7
4 Summary of purchase requisition 8-9
5 Purchase order template 10-11
6 Calculation on course per portion and cost per set menu 12-16
7 Calculation on selling per price 17
8 Conclusion 18
9 References
Introduction

The purpose of a standardized recipe is to produce uniform taste and quantity each time the
recipe is made. Regardless of who’s making it. Food service standardization is important for four
reasons. Simplicity, consistency, creativity, and inventory control. The ingredient list is one of
the most important parts of a recipe. It lays out all the ingredients that a reader will need to
recreate the recipe at home. It should contain the amount of the ingredient needed, as well as the
name of the ingredient. so, cat fish with durian paste, pumpkin soup, kuih cara, lompat tikam and
ice lemon tea as the menu chosen by us to examine the way of using ingredients and portion to
be served to consumers. Being able to accurately control the amount of food quantity based on
each ingredient used, based on the scales that have been set. Second, the result of the meal and
the number of portions for each meal before serving can be clearly stated. Having cooked in
many professional environments, it to the benefit of the restaurant to standardize recipes because
some cooks do not know what an item should taste like. Measuring ingredients is a way to
control costs and make uniform meals, salads, soups and sauces. Recipes can then be adjusted for
other team members to adhere to.

1
MENU CARD

2
 STANDARD RECIPE FORM
APPETIZER

3
 SOUP RECIPE
STANDARDIZED RECIPE FORM

FOOD INSTITUTE of MALAYSIA

FOOD & BEVERAGE COST CONTROL

FRM 134

Recipe Name: Pumpkin soup

Yield: 4
Portion size: 4

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1 Sugar pumpkin 1 kg
2 Reduced-salt vegetable 2tsp
stock powder
3 Boiling water 300ml
4 Olive oil 1tbsp
5 Brown onion 500g
6 garlic 300g
7 Ground cumin 1/2 tsp
8 Ground nutmeg 1/2tsp
9 Skim milk 100ml
10 Reduced-fat sour cream 25ml
11 Chopped nuts and seeds 4 tbsp

METHOD:
1.In a large heavy-based pan, place pumpkin, stock powder and boiling water. Cover and bring to the boil.
Reduce heat and simmer for 15–20 minutes, or until softened.

2.Meanwhile, heat olive oil in a saucepan over medium-high. Sauté onion and garlic for 3–4 minutes, or until
onion is softened. Add cumin and nutmeg and cook for 30 seconds. Add milk and season with cracked black
pepper.

3.Remove pumpkin from heat. Pour milk mixture into pumpkin mixture. Using a stick blender, carefully blend
until smooth. Return to stove and reheat, if needed.

4.Divide soup among four bowls. Swirl over sour cream and scatter with chopped nuts and seeds

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MAIN COURSE

STANDARDIZED RECIPE FORM

FOOD INSTITUTE of MALAYSIA

FOOD & BEVERAGE COST CONTROL

FRM 134

Recipe Name: River catfish with durian paste

Yield: 4
Portion size: 4

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1 Ikan patin 1kg
2 tamarind paste 2tbsp
3 water 1liter
4 lemongrass 100g
5 turmeric leaves 60g
6 daun kesum 70g
7 bunga kantan 50g
8 Salt 1tbsp
9 bird eye chillies 50g
10 red chillies 30g
11 fresh turmeric 10g
12 ginger 20g
13 sugar 1tbsp

METHOD :

1. Blend wet spices with 1/2 cup water.

2. In a stock pot and boil 1 litre water.
3. Add durian paste and wet spice blend, lemongrass and turmeric leaves.
4. Simmer for 15 minutes.
5. Wash and clean the fish. Then marinate with tamarind juice for 5 minutes. Set aside.
6. Drain the fish from marinade and add to pot.
7. Add cucumber and daun kesum.
8. Cover and simmer over slow heat for another 10 minutes.
9. Remove fish and reduce liquid into a light gravy.
10. Return fish to heat and add bunga kantan.
11. Season with salt and sugar, and serve immediately.

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 DESSERT

STANDARDIZED RECIPE FORM jj

FOOD INSTITUTE of MALAYSIA

FOOD & BEVERAGE COST CONTROL

FRM 134
Recipe Name: Lompat Tikam
Yield: 10
Portion size: 10
NO INGREDIENTS FORMULATION NO INGREDIENTS FORMULATION
QUANTITY UNIT QUANTITY UNIT
1 Coconut milk mixture 3 Rice pudding
Coconut milk 100ml Water 100ml
Water 100ml Rice flour 150g
Rice flour 2tsp Green food coloring 1tsp
Sugar 2tsp Fine salt ½ tsp
Fine salt 1tsp

2 Gula Melaka syrup 4 Pulut merah

Water 100ml Pulut (glutinous rice) 100g
Sugar 100g Water 50ml
Gula Melaka 50g Coconut milk 50ml
Pandan leaf knotted 1 Sugar 2tbsp
Red food coloring 1tsp
Fie salt ½ tsp

METHOD:

1. Coconut milk mixture

-Place all the ingredients into a pot over medium heat and cook until mixture is thick, about 5 minutes

2. Gula Melaka syrup

-Place all the ingredients into a pot over medium heat and stir till combined. Remove the pandan leaf.

3. Rice pudding
-Place all ingredients into a pot over medium heat and stir until mixture is thick, about 5 minutes. Divide the mixture
among 10 cupcake moulds and chill for at least 30 minutes, until set.

4. Pulut merah
-Place all the ingredients into a pot over medium heat and boil until rice is cooked. Pack the rice tightly into 10
cupcake moulds.

To serve
-Pour the coconut milk mixture and syrup into a flat bowl. Unmould the pudding and place it in the centre of the
bowl, then unmould a pulut merah disc and place on top of the pudding. Serve immediately.

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 BEVERAGE RECIPE

STANDARDIZED RECIPE FORM

FOOD INSTITUTE of MALAYSIA

FOOD & BEVERAGE COST CONTROL

FRM 134

Recipe Name: ICED LEMON TEA

Yield: 1

Portion size: 1

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT

1 SUGAR 2 Tbs

2 HOT WATER 1/2 Cup

3 TEA BAG 1 Nos

4 LIME 5 Nos

5 ICE 1 Cup

METHOD:

1. ADD HOT WATER AND PUT THE TEA BAG INTO THE MUG

2. ADD SUGAR AND MIX WELL

3. POUR TEA WATER INTO A CUP FILLED WITH ICE

4. CUT THE LIME INTO TWO

5. ADD LIME AND MIX WELL

6. READY TO SERVE

7
No Ingredient metric Appertizer soup Main Dessert Beverage Total unit
course pi
1 Yellow onion 500 500 Gram
Ginger 500 500 Gram
Garlic clove 1 1 Nos
Curry powder 1 1 tbsp
Sugar ¼ 1 4 2 7¼ tbsp
Minced beef 100 100 Gram
egg 1 1 Nos
Coconut milk 160 150 Ml
Turmeric ½ ½ tsp
powder
Salt ¼ 1 2½ 3¾ Tbsp
All purposed 85 85 Gram
flour
Red pepper 500 500 Gram
Parsley 8 8 Gram
Fried shallot 1 1 Tbsp
Rice flour 2 2 Tbsp
Gula melaka 50 50 Gram
Pandan leaf 1 1
knotted
Green food 1 1 tsp
colouring
Glutinous rice 100 100 gram
(pulut)
Red food 1 1 tbsp
colouring
Cat fish 1 1 Kg

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Tamarind 2 2 Tbsp
paste
water 300 1000 350 1650 ml
Lemongrass 100 100 Gram
Turmeric paste 60 60 Gram
Daun kesum 70 70 Gram
Bunga kantan 50 50 Gram
Bird eye chilies 50 50 Gram
Red chilies 30 30 Gram
Fresh turmeric 10 10 Gram
Ginger 20 20 Gram
Hot water ½ ½ Cup
Tea bag 1 1 Nos
Lime 5 5 Nos
Ice 1 1 Cup
Sugar 1 1 Kg
pumpkin
Reduced-salt 2 2 tsp
vegetables
Brown onion 500 500 gram
Olive oil 1 1 tbsp
Garlic 300 300 gram
Ground cumin ½ ½ Tsp
Ground ½ ½ Tsp
nutmeg
Skim milk 100 100 Ml
Reduced-fat 25 25 Ml
sour cream
Chopped nuts 4 4 Tbsp
and seeds
Sugar 100 100 Gram

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10
 Purchase Order Template

PURCHASE ORDER FOR RAW/DRY INGREDIENT

FROM : - MENU: -

FRM 134 – FOOD AND REQUESTED

SUBJECT : ASSIGNMENT GIVEN
BEVERAGE COST CONTROL DATE :

LOCATION: BOUQUET GARNI KITCHEN NEEDED : ASSIGNMENT SUBMISSION

TOTAL PAX: - TIME: CLASS HOUR

KUANTITI
BIL. PERKARA KOD HARGA JUMLAH
KEPERLUAN KELUARAN SEUNIT HARGA
Bil Unit Bil Unit RM RM
1 Sugar 7¼ tbsp RM2.85/kg RM0.21
2 Salt 3¾ tbsp RM1.90/kg RM0.10
3 Tea Bag 1 unit RM4.60/kg RM0.46
4 Lime 5 unit RM2.30/kg RM0.11
5 Ice 250 ml RM3.00/kg RM0.75
6 Ginger 520 gm RM7.00/500gm RM7.28
7 Garlic 310 gm RM6.99/kg RM2.17
8 Curry Powder 1 tbs RM5.20/kg RM0.52
9 Minced Beef 100 gm RM11.31/kg RM1.13
10 Egg 1 unit RM12.00/26unit RM0.46
11 Coconut Milk 310 ml RM3.36/kg RM1.04
12 Turmeric Powder ½ tsp RM2.90/kg RM0.14
13 Water 1900 gm RM3.00/kg RM5.70
14 All Purpose Flour 85 gm RM4.50/kg RM0.38
15 Red Pepper ½ gm RM4.50/kg RM0.23
16 Parsley 8 gm RM3.90/kg RM0.08
17 Fried Shallot 1 tbsp RM9.00/kg RM0.09
18 Sugar Pumpkin 1 kg RM4.90/kg RM0.49
Reduced-salt Vegetable Stock
19 Powder 2 tsp RM15.15/kg RM0.03
20 Olive Oil 1 tbsp RM14.40/250ml RM0.06
21 Onion 1 kg RM5.99/kg RM5.99
22 Ground Cumin ½ tsp RM13.90/30gm RM0.23
23 Ground Nutmeg ½ tsp RM11.90/30gm RM0.20
24 Skim Milk 100 ml RM11.80/1l RM1.18
25 Reduced-fat Sour Cream 25 ml RM9.90/250gm RM0.10
26 Chopped Nuts and Seeds 4 tbsp RM6.00/50gm RM0.48
27 Rice Flour 2 tbsp RM2.99/500gm RM0.11
28 Gula Melaka 50 gm RM5.50/400gm RM0.69
29 Pandan Leaf Knotted 1 unit RM0.50/unit RM0.50
30 Green Food Colouring 1 tsp RM2.80/25gm RM0.11

11
31 Pulut (glutinous rice) 100 gm RM5.00/kg RM0.50
32 Red Food Colouring 1 tsp RM2.80/25gm RM0.11
33 Ikan Patin 1 kg RM15.00/kg RM15.00
34 Tamarind Paste 2 tbsp RM1.99/200gm RM0.02
35 Lemongrass 100 gm RM1.95/100gm RM1.95
36 Turmeric Leaves 60 gm RM8.96/300gm RM1.79
37 Daun Kesum 70 gm RM2.00/50gm RM2.80
38 Bunga Kantan 50 gm RM2.70/50gm RM2.70
39 Bird Eye Chillies 50 gm RM2.49/100gm RM1.25
40 Red Chillies 30 gm RM4.50/200gm RM0.68
41 Fresh Turmeric 10 gm RM2.00/200gm RM0.10
JUMLAH RM57.92
Requested by: Checked by:

Group Members: NUR HANISYAH ______________________

Group Members: NUR ALYA ‘AQILAH Miss Hamizah bt Umar
Group Members: NURFARADAVINA Date:
Group Members: WAN NURAQILAH
Group Members: NUR SYASABILA

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Calculation On Cost Per Potion and Cost Per Set Menu

MENU COSTING SHEET

Soup
Menu: Pumpkin Soup Date: 5/8/2022
Costing For: 4 Portions

QUANTITY INGREDIENTS UNIT PRICE (RM) COST (RM)

1 kg Sugar pumpkin RM4.90/kg RM4.90
2tsp Reduced-salt vegetable RM15.15/kg RM0.03
stock powder
300ml Boiling water RM3.00/liter RM0.90
500g Brown onion RM14.40/250ml RM0.06
300g Garlic RM5.99/kg RM3.00
½ tsp Ground cumin RM6.99/kg RM2.10
½ tsp Ground nutmeg RM13.90/30g RM0.20
100ml Skim milk RM11.80/liter RM1.18
25ml Reduced-fat sour cream RM9.90/250g RM0.99
4tbsp Chopped nuts and seeds RM6.00g RM0.48
Total cost RM14.70
Cost per portion : RM 14.70 = RM3.52
4

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 Menu Costing Sheet

Main course

Menu item : Catfish with durian paste Date : 5/8/2022

Costing for: 3 portions

Quantity Ingredients Unit Price (RM) Cost (RM)

1 kg Catfish RM15.00/kg RM15.00
2 tbsp Tamarind paste RM1.99/200gm RM0.02
1 liter Water RM3.00/1L RM3.00
100 g Lemongrass RM1.95/100gm RM1.95
60 g Turmeric leaves RM8.96/300gm RM1.80
70 g Kesum leaves RM2.00/50g RM2.80
50 g Bunga kantan RM2.70 RM2.70
1 tbsp Salt RM1.90/kg RM0.01
1 tbsp Sugar RM3.40/kg RM0.01
50 g Bird eye chillies RM2.49/100gm RM1.25
30 g Red chillies RM4.50/200gm RM0.68
10 g Fresh turmeric RM2.00/200g RM0.10
20 g Ginger RM7.00/500g RM0.28
RM29.60
Total cost
Cost per portion : RM 29.60= RM9.90
3

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 Menu Costing Sheet
Dessert
Date : 5/8/2022
Menu item : LompatTikam
Costing for:10portions
Quantity Ingredients Unit Price (RM) Cost (RM)
150ml Coconut milk 3.36/kg 5.04
158.4g Rice flour 2.99/kg 4.74
136.7g Sugar 3.40/kg 4.64
11.37g Fine salt 1.20/kg 0.14
0.35kg Water 2.64kg 0.92
50g Gula Melaka 5.50/kg 2.75
1 Pandan leaf knotted 0.50 0.50
5.69g Green food coloring 2.80/kg 0.15
100g Pulut (glutinous rice) 5.00/kg 5
Red food coloring
5.69g 2.80/kg 0.16
___________________
__
24.04
Cost per portion : RM 24.04 = RM2.40
10

15
 Menu Costing Sheet

Appetizer

Menu item: kuih cara Date: 5/8/2022

Costing for: 18 per portion

Quantity Ingredients Unit Price (RM) Cost (RM)

25 g Yellow onion 5.99/kg 1.50
20 g Ginger 4.20/kg 0.84
15 g Garlic clove 6.99/kg 1.05
15 g Curry powder 5.20/kg 0.78
20 g Sugar 3.40/kg 0.68
100 g Minced beef 11.31/kg 11.31
30 g Egg 16.85/kg 5.05
160 g Coconut milk 3.36/kg 5.37
10 g Turmeric powder 2.90/kg 0.29
20 g Salt 1.90/kg 0.38
85 g All-purpose flours 4.50/kg 3.82
25 g Red pepper 4.50/kg 1.12
8g Parsley 3.90/kg 0.31
15 g Fried shallot 9.00/kg 1.35
_______________
33.85
Cost per portion: RM=33.85 = 1.90
18

16
 Menu Costing Sheet

Beverage

Menu item : Iced lemon tea Date : 5/8/2022

Costing for: 1 portions

Quantity Ingredients Unit Price (RM) Cost (RM)

28.3 g Sugar 3.40/kg 0.96
10 g Hot water 3.00/1L 0.3
3.125 g Tea bag 4.60/kg 0.14
44 g Lime 2.30/kg 1.01
30 g Ice 3.00/kg 0.9
Total cost 3.31
Cost per portion : RM 3.31 = RM3.31
1

17
CALCULATION ON SELLING PRICE
Cost per menu: 1.90 + 9.90 + 3.52 + 2.40 + 1.29
:RM19.01
:RM19.00

Selling price (SP) per set: RM19.00

0.32
: RM59.35

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CONCLUSION
In conclusion, we managed to calculate the cost for all the menu’s that we prepared are
reasonable and have made a good profit among the sets that we prepared such as cat fish
durian paste, pumpkin soup, kuih cara, lompat tikam and ice lemon tea. We calculate the cost
from the menu based on the reference that we have refer from price of the item, the food
store, the method of preparation and the period of masing one dish. Next, our group
successfully followed the prepared standard recipe given as a reference when we prepared the
food set. Therefore, we can gain knowledge on how to do and prepare food with the right
process.
In addition, purchase requisitions have been made using foam to make references based on
customer requests. This is intended to evaluate and estimate the quantity to be used to prepare
food, I believe that this form can save the cost of using food.
We learned that making the food also requires proper calculations to avoid waste. Among the
steps that we have practiced is to create an order template, cost per portion and cost per set
menu as well as calculating the selling price.

19
References

⚫ The Calculator Site. (2022, January 7). Grams to Tablespoons Conversion

https://www.thecalculatorsite.com/cooking/grams-tablespoons.php

⚫ The Gourmandise School. (2022, March 22). Measurement Charts. Retrieved from
https://thegourmandiseschool.com/measurement-charts/

20