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# I need some help getting my numbers down

Hey everybody! Hopefully this is the right section ,if not im terribly sorry and feel free to remove it. I'll keep this short and sweet as best as i can.

So anyways somebody in the kitchen I work for got some product for a family event and asked me to calculate how much it would cost him for each piece of product.

So anyways this is basically what he took and I just want to know what the right formula is because i've tried different ways and got different numbers.

Employee took:

7oz spicy pecans

14 oz of  a vinaigrette

10.5 oz cabbage

Now the order form I'm following says:

one kg of spicy pecans is \$23.92

\$4.01/litre

\$0.43/lb

So could anybody help me out? Sorry again if this is the wrong section. I know the first thing is to convert the two numbers into the same measurements so all into oz's or all into kgs, etc...

Thanks in advance!

I'll bite

I'm assuming the 4.01/l is for the vinaigrette and the 0.41/lb is for the cabbage

2.204 lbs per kg
\$10.85 per pound
\$0.62 per oz
\$4.34 worth the pecans

1L is 0.264 gal
128oz is 1 gal
33.79oz is 0.264 gal
\$0.12 per oz
\$1.68 of vinaigrette

16oz per lb
\$0.28 of cabbage

Thank you and no your assumption was correct.

Mind giving me the math forumla so i can study and get it down? thanks

Edited by josh1110 - 7/21/13 at 7:09pm

This sounds suspiciously like a homework assignment but we'll assume it isn't

You're approach is fundamentally correct, get everything into the same unit system.

1. Select the system, US or Metric
2. Convert amounts and prices to a single system.

A. 7 oz pecans X ??g/oz =  nn grams of pecans; \$23.92/1Kg X nn grams of pecans = \$aa/serving of pecans

B. 14 floz X ??mL/floz = bb mL vinaigrette; \$4.01/L X bb mL = \$cc/serving of vinaigrette

and so forth.

Don't forget to convert Kg to grams, L to mL, etc.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Quote:
Originally Posted by PeteMcCracken

This sounds suspiciously like a homework assignment but we'll assume it isn't

You're approach is fundamentally correct, get everything into the same unit system.

1. Select the system, US or Metric
2. Convert amounts and prices to a single system.

A. 7 oz pecans X ??g/oz =  nn grams of pecans; \$23.92/1Kg X nn grams of pecans = \$aa/serving of pecans

B. 14 floz X ??mL/floz = bb mL vinaigrette; \$4.01/L X bb mL = \$cc/serving of vinaigrette

and so forth.

Don't forget to convert Kg to grams, L to mL, etc.

Thanks that explains it a little better and no its not a homework assignment...just trying to figure out this, food cost and labour.

Am I getting something wrong cause i'm getting a diferent price for the pecans?

My math I did was:

7 oz X 28.3495(how many g fit into an oz)  = 198.4465grams

23.92/1000 x 198.4465grams = 4.74684028

Edited by josh1110 - 7/22/13 at 8:09pm

Possibly:

• \$23.92/1Kg = \$0.02392/g
• 7 ounces X 28.3495231 g/oz = 198.45 g
• 198.45 g X \$0.02392/g = \$4.75

Looking at it another way:

• \$23.92/1Kg X 1Kg/2.2 lbs = \$10.873/lb
• \$10.873/lb X 1 lb/16 oz = \$0.6795/oz
• \$0.6795/oz X 7 oz = \$4.76
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 did all of mine on my phone, so chances are I mistyped a number or didn't round the right decimal place or something in my rush

Do your own homework, that's how you learn.

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...

Quote:
Originally Posted by chefedb

Do your own homework, that's how you learn.

This is not homework. This is for my job.

Why am I asking here instead of a person in managment? because I was off and needed it done by the morning.

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