Laboratory Exercise No.

QUANTITY FOOD PRODUCTION

Name: Marielle Crystal Joyce D. Tomes

RECIPE NAME: PEANUT NOODLES

RECIPE CLASSIFICATION ( )

Ingredients QUANTITY OF INGREDIENTS/ NUMBER OF SERVINGS

ORIGINAL ESTIMATED COST TOTAL COST

(Indicates the PER UNIT (BASED
No. Of 15 SERVINGS 25 SERVINGS 50 SERVINGS ON ORIGINAL
Serving(s)) RECIPE)

Spaghetti (pasta)

Green onions

Sesame oil

Ginger

Peanut butter

Soy sauce

Cider vinegar

White sugar

Pepper
Recipe: PEANUT NOODLES Serving Specifications Cost factor (multiplier) =50/19=

Standard Yield: Adjusted Yield Serving size:

Raw materials Unit Unit/Price Portion Size Conversion Ration of Cost of Ratio of Cost of
Given by the Portion Size of Standard Yield Adjusted yield Adjusted yield
chef Standard Yield (col 3 × 6) (col × 5) cost (col 3 × col 8)
to the given factor
unit (col 2) (In
decimals)

Spaghetti Ounce ₱135.00/1 kilo 8 ounce 8 ounce= 240

(pasta) grams

Green onion Bunch ₱20.00/ 1 1 bunch 1 bunch=

bundle

Sesame oil Tbsp ₱112.00/ 100 2 tsp 2 tsp

ml

Ginger Tsp ₱10.00/ 1 pc 1 tsp 1 tsp= 15

grams

Peanut butter Cup ₱53.00/ 1 ⅓ cup ⅓ cup= 113

bottle grams

Soy sauce Cup ₱22/ 1 bottle ¼ cup ¼ cup= 60

grams

Cider Vinegar Tbsp ₱190.00/ 1 ¼ cup ¼ cup= 60

bottle grams

White sugar Tsp ₱38.00/ ¼ kilo 1 tbsp 1 tbsp= 14

grams

Pepper Tsp ₱10.00/1 pack ¼ tsp 1 tbsp= 7

grams