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The Ultimate Guide to Recipe Calculation

The Ultimate Guide to Recipe Calculation

The Culinary Institute of America

Calculating Edible Portion Cost

As discussed earlier, recipes often assume ingredients are ready to cook, so when it comes to costing a recipe, the edible portion cost (EPC) per unit can be calculated from the as-purchased cost (APC) per unit, as long as the edible portion is expressed in the same unit of measure as the cost unit.

APC / Yield percent = EPC


Example: $0.106/carrots (APC) / 0.75 (yield % for tournéed carrots) = $0.401/oz tournéed carrots


Example: 4 oz tournéed carrots (EPQ) x $0.141/oz tournéed carrots (EPC) = $0.564 per serving (total cost)


EPQ x EPC = Total cost