I am no professional chef at all but i do love to cook and have worked at many restaurants. I am getting involved with catering and right now i am practicing on how to cost out a recipe. If someone can help me out it would be highly appreciated!
1 cup flour
1 cup cornmeal
2 Tablespoons sugar
2 Teaspoons salt
1 large egg
1 cup sour cream
1/3 cup buttermilk
2 Tablespoons of oil
So far i figured out:
Flour will cost .82 cents
Cornmeal .58 cents
Sugar .012 ?
Not sure if i'm on the right track but the next items really got me stuck on how to break ounces down! I am trying to practice with small recipes to learn and get a hang of it. Thanks
I think flour at 82 cents a cup is wrong as is cornmeal. Lets assume a 2 pound bag of flour is $1.00 16 ounces in pound x 2 =32 ounces 1.00 divided by 32 or 3.126 cents per ounce. you are using a cup lets say is 8 ounces therefor 8 ounces in cup x 3.126 cents per ounce .cup of flour would cost 25.008 cents. Break everything down to ounces, as you sell by a weighted amounts and buy by weighted amounts. Even eggs by the ounce. This sounds hard but after a while you will be able to do in your head.
I know this is a professional forum, but that is why i went to it..since professionals would know the answer. I pretty much have it narrowed down..
i did leave out some info i needed 1/2 teaspoon of salt and 2 teaspoons of baking powder..i just do not know how to break down those small amounts. Thanks again for the help.
1 cup = 8 ounces (volume) only exactly equal to 8 ounces (weight) if measuring water, other liquids, fairly close, powders, granules, etc., wide variation
1 ounce = 2 tablespoons = 6 teaspoons
1 tablespoon = 3 teaspoons
When converting volume to weight, or visa versa, more info is needed, for example
1 cup of flour weights anywhere from something less than 4 1/2 ounces to something more than 5 1/2 ounces, depending on variety, type, mill grade, sifted, unsifted, scooped, dipped, etc.
Almost every container has enough information to determine the conversion, look at the nutritional label, serving size is often given as a weight and volume.
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