1. Chapters 9-10  Finding Cost  Edible Portion Cost  These chapters are key for finding the cost of your recipes, which you need to accurately figure in order to run a profitable operation.

2. Determining Cost per Unit As-Purchased Cost Cost per Unit = Number of Units Total Cost = Number of Units x Cost per Unit (Number of units and cost per unit must be represented in the same unit of measure) Rounding- In Food costing it is always better to round the cost up. Do not round the units and the cost per unit, instead ONLY ROUND after all calculations are completed.

3. Finding Total Cost  Total Cost = Edible Portion quantity x Edible portion cost per unit  For example: You purchase 50# of Yukon Gold Potatoes for $1.86 per #. If the Yield is 75%, then the EPC cost is $2.48. Your edible portion quantity is 37.5#. 37.5# EPQ x $2.48 per # EPC = $93.00 50# APQ x $1.86 per # APC - $93.00

4. Edible Portion Cost As-Purchased Cost EPC = Yield % (decimal form) * Pay attention to the EPC number, if it is LESS THAN the APC, something is wrong! An item never costs less in the cleaned/trimmed form.

5. Ingredients with 100% Yield  Flour  Sugar  Spices  Processed Foods  Whole Butter, Milk, etc… * The APC and EPC of these items are the same.

6. Assignment For Next Week  Read Chapters 11-12-13  Complete Chapter 9 Review Questions 2-44 (Even Only)  Complete Chapter 10 Review Questions 2-30 (Even Only)