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Hey Chefs!

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

1 cup flour = 5 ounces (approx) = 5/16 (0.3125) pounds: 1 pound flour costs \$0.50, so \$0.50*0.3125 = \$0.15625

1 cup cornmeal = 0.3039 pounds: \$0.99/pound, so 0.3039*\$0.99 = \$0.30

2 Tablespoons sugar = 1 ounce = 1/8 cup=0.44 pounds: \$0.47/pound, so \$0.47*0.44 = \$0.207

2 Teaspoons salt=0.024 pounds: \$0.99/pound, so \$0.99*0.024 = \$0.2376

1 large egg = 1/12 dozen: \$1.96/dozen, so \$1.96/12 = \$0.1633

1 cup sour cream = 0.5 pounds; \$0.99/pound, so 0.5*\$0.99 = \$0.495

1/3 cup buttermilk: \$2.99/half gallon=\$1.995/quart=\$0.99975/pint=\$0.499875/cup, so \$0.499875*0.33 = \$0.16496

2 Tablespoons of oil = 1 ounce: \$2.99/32 ounces = \$0.0934/ounce = \$0.09344

So,

\$0.15625 +

\$0.30000 +

\$0.20700 +

\$0.23760 +

\$0.16333 +

\$0.49500 +

\$0.16496 +

\$0.09344 =

\$1.87588, use \$1.88

Of course, substitute your own actual costs

Oh. BTW, this forum is only for postings by Professional Chefs, you can use one of the other forums

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer

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.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...

I have:

2lb bag of flour that cost 3.29

3lbs cornmeal 3.50

4lbs sugar 2.98

4oz container of baking soda 1.56

1 dozen eggs 2.69

1 cup sour cream 1.49

1 pint. buttermilk 3.79

Thank you all for the examples, i am going to work on breaking this down! Thanks again

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.

Volume:

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.

Weight

## 1 pound  16 ounces =  453.59237 grams

1 ounce = 28.3495231 grams

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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