Ingredient Yield % Ingredient Yield %

Fruit Vegetables
Apples 76 Artichokes 48
Apricots 94 Asparagus 56
Avocado 75 Beans, green round 88

Berries 97 Beetroot, no tops 76

Banana 70 Broccoli 61
Cantaloupe, whole 50 Brussels sprouts 74

Coconut, whole 53 Cabbage, savoy 79

Grapefruit 68 Carrots, no tops 65

Grapes, seedless 94 Capsicum 82

Pears 78 Cauliflower 45

Pineapple 52 Celery 75

Rhubarb, no leaves 86 Cucumber 95

Stone fruit 80 Eggplant 81

Strawberries 87 Garlic, bulbs 87

Leek 58
Lettuce, endive, kale, spinach,
74
etc.

Mushrooms 97

Onion 89
Peas, in shell 38
Ingredient Yield %
Yield assumptions for all recipes:
Vegetables
Parsnip 85
Potato 81 Canned goods (all) - 55%
Shallots 89 Vegetables - 90%
Squash 81 Stone fruit - 75%
Zucchini 95 Citrus fruit (juicing) - 30%
Meat Citrus fruit (slicing or segmenting) - 60%
Beef, steak, boneless, 1 cm fat
76
(grill, fry, stir fry)
Melons - 50%

Beef, whole, rib in (roast) 62

Berries - 97%

Beef, whole, boneless (roast) 82

Banana - 70%

Beef, sliced, boneless (braise) 76

All other goods - 100%
Chicken, whole 62

Chicken portions, bone in 67

Chicken breast, boneless 96

Chicken thigh, boneless 89

Fish cuts 65%

Other

Bacon, sliced 67

Bacon, short cut 82

Salami and cured sausages 94
 Green Tree Restaurant

Standard Recipe Card

Name of Dish:
Food cost of Recipe $1.42
Portion Nos.: 4 ¬ Insert Number of Portions

Food Cost per portion $0.35

Food Cost % 30% ¬ Input desired food cost per

Labour/wastage/ overhead 30%

Mark margin % 40% ¬ Input the mark up margin

Sales Price Excl GST $1.18

GST% 10%

Sales Price Inc GST $1.30

Commodities

Pack size
Ingredients Specifications
(gm/ ml)

Eggplant 1000
Zucchini 1000
 Green Tree Restaurant

Method:

Preparation Steps:
1. Wash and slice the eggplant and zucchini
2. Wash the lettuce and tear into bite-size pieces
3. De-seed the rock melon and scoop out balls with a melon baller
4. Cut the prosciutto into strips. Roll up the strips and attach to the melon balls using
toothpicks

Cooking Steps:
1. Marinate the eggplant and zucchini in olive oil, season and grill
2. Roast the capsicum, then peel and slice

Plating:
1. Arrange the lettuce on a platter and place the capsicum strips on top
2. Arrange the remaining ingredients on the platter, alternating to optimise colour
 Green Tree Restaurant

ndard Recipe Card

¬ Insert Number of Portions Here

¬ Input desired food cost percentage as per scenario

¬ Input the mark up margin%

Edible Amount used

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe
ml
per gm/ ml (gm/ ml)

$3.00 $0.0030 80 1.25 $0.0038 200

$2.00 $0.0020 90 1.11 $0.0022 300
Green Tree Restaurant

Total Recipe cost

 Green Tree Restaurant

Cost of
ingredient
per recipe

$0.75
$0.67
 Green Tree Restaurant

$1.42
 Standard Recipe Card
Name of Dish: Chicken Satay
Preparation Time: 1 hrs
Cooking Time: 11:30 PM
Food cost of Recipe $7.31
Portion Nos.: 4
Food Cost per portion $1.83
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $6.09
GST% 10%
Sales Price Inc GST $6.70

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Chicken breast Boneless, skinless 500 6.99

Lemongrass Fresh 50 1.5
Garlic Fresh cloves 100 1.5
Ginger Fresh 100 1
Soy sauce Light 500 2.99
Fish sauce 250 3.49
Brown sugar 500 1.99
Lime juice Fresh 250 1.99
Peanut butter Creamy 500 3.99
Coconut milk 400 2.49
Skewers Bamboo 50 2.99
Vegetable oil 1 liter 2.99

Method:
Preparation Steps:Cut boneless, skinless chicken breasts into thin strips.
Prepare marinade with ingredients like soy sauce, coconut milk, ginger, garlic, and lime juice.
Skewer chicken strips onto bamboo or metal skewers.

Cooking Steps:Grill or broil chicken skewers until cooked through, turning occasionally.
Baste with additional marinade while cooking for extra flavor.
Ensure chicken reaches an internal temperature of 165°F (75°C).

Plating Techniques:Serve chicken satay with peanut sauce for dipping.

Garnish with chopped peanuts and fresh cilantro.
Accompany with steamed rice or cucumber salad for a complete meal.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.014 100 1 0.014 300 4.2

0.03 100 1 0.03 2 0.06
0.015 100 1 0.015 2 0.03
0.01 100 1 0.01 5 0.05
0.006 100 1 0.006 30 0.18
0.014 100 1 0.014 15 0.21
0.004 100 1 0.004 15 0.06
0.008 100 1 0.008 30 0.24
0.008 100 1 0.008 60 0.48
0.006 100 1 0.006 200 1.2
0.06 100 1 0.06 10 0.6
Varied 100 0.1 Varied 50 Varied

Total Recipe cost $7.31

 Standard Recipe Card
Name of Dish: Caesar Salad
Food cost of Recipe $6.90
Portion Nos.: 4
Food Cost per portion $1.73
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $5.75
GST% 10%
Sales Price Inc GST $6.33

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Romaine lettuce Fresh, chopped 500 3.99

Croutons Store-bought, seasoned 200 2.49
Parmesan cheese Grated 250 4.79
Anchovies Canned, in oil 50 2.99
Garlic Fresh cloves 100 1.5
Dijon mustard Prepared 200 1.99
Olive oil Extra virgin 500 7.99
Lemon juice Fresh 250 2.49
Eggs Large Per dozen 2.99
Salt Table salt 500 0.99

Method:
Preparation Steps:Wash and dry romaine lettuce leaves thoroughly.
Cut lettuce into bite-sized pieces.
Slice cherry tomatoes in half.
Grate Parmesan cheese.
Prepare Caesar dressing by combining ingredients like garlic, anchovies, egg yolk, lemon juice, Dijon mustard, and olive oil.

Cooking Steps:Grill chicken breast until fully cooked.

Toast croutons until golden and crispy.

Plating Techniques:Arrange lettuce on a plate.

Add grilled chicken slices and cherry tomatoes.
Sprinkle with Parmesan cheese and croutons.
Drizzle Caesar dressing over the salad.
Garnish with freshly cracked black pepper.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.008 100 1 0.008 300 2.4

0.012 100 1 0.012 100 1.2
0.019 100 1 0.019 50 0.95
0.06 100 1 0.06 15 0.9
0.015 100 1 0.015 2 0.03
0.01 100 1 0.01 15 0.15
0.016 100 1 0.016 60 0.96
0.01 100 1 0.01 30 0.3
Varied 100 1 Varied 0.5 (1 egg) Varied
0.002 100 1 0.002 3 0.01

Total Recipe cost $6.90

stard, and olive oil.
 Standard Recipe Card
Name of Dish: Spring Rolls
Food cost of Recipe $3.40
Portion Nos.: 4
Food Cost per portion $0.85
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $2.83
GST% 10%
Sales Price Inc GST $3.12

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Rice paper wrappers Round, dried 200 2.99

Rice noodles Vermicelli 250 1.49
Cooked, peeled,
Shrimp 300 5.99
deveined
Carrots Julienne 500 1.99
Cucumber Julienne 300 1.49
Lettuce leaves Fresh 300 1.99
Hoisin sauce Prepared 250 2.49
Soy sauce Light 500 2.99
Rice vinegar Seasoned 300 1.99
Garlic Fresh cloves 100 1.5
Sugar White granulated 500 0.99
Peanut oil For frying 1 liter 4.99

Method:
Method:
Preparation Steps:Soak rice paper wrappers in warm water until pliable.
Julienne or thinly slice vegetables like carrots, cucumber, bell peppers, and lettuce.
Cook vermicelli noodles according to package instructions.
Prepare protein like cooked shrimp, chicken, or tofu.

Cooking Steps: Place softened rice paper on a clean surface.

Layer vegetables, noodles, and protein on the bottom third of the rice paper.
Fold the sides of the wrapper over the filling, then roll tightly.
Repeat with remaining ingredients.

Plating Techniques:Serve spring rolls with dipping sauces like sweet chili, peanut, or soy sauce.
Garnish with fresh herbs like cilantro, mint, or Thai basil.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.015 100 1 0.015 8 0.12

0.006 100 1 0.006 50 0.3

0.02 100 1 0.02 100 1.2

0.004 100 1 0.004 50 0.2

0.005 100 1 0.005 50 0.25
0.007 100 1 0.007 100 0.7
0.01 100 1 0.01 30 0.3
0.006 100 1 0.006 30 0.18
0.007 100 1 0.007 15 0.11
0.015 100 1 0.015 2 0.03
0.002 100 1 0.002 5 0.01
Varied 100 0.1 Varied 500 Varied

Total Recipe cost $3.40

 Standard Recipe Card
Name of Dish: Margherita Pizza
Food cost of Recipe $6.47
Portion Nos.: 4
Food Cost per portion $1.62
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $5.39
GST% 10%
Sales Price Inc GST $5.93

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Pizza dough Prepared or homemade 500 2.99

Tomato sauce Canned or homemade 400 1.49

Fresh mozzarella Sliced or shredded 250 3.99

Fresh basil leaves 50 1
Olive oil Extra virgin 500 7.99
Salt Table salt 500 0.99
Black pepper Ground 100 1
Method:
Preparation Steps:
Preheat oven to the highest temperature (usually around 500°F or 260°C).
Roll out pizza dough into a round shape.
Spread a thin layer of tomato sauce over the dough.
Tear fresh mozzarella cheese into small pieces.
Pick fresh basil leaves.

Cooking Steps:Place pizza dough on a pizza stone or baking sheet.

Arrange torn mozzarella pieces evenly over the sauce.
Scatter fresh basil leaves on top.
Drizzle with olive oil and sprinkle with salt.

Plating Techniques:Bake in the preheated oven until crust is golden and cheese is melted and bubbly.
Remove from oven and let cool slightly before slicing.
Serve hot, garnished with additional fresh basil leaves if desired.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.006 100 1 0.006 300 1.8

0.004 100 1 0.004 200 0.8

0.016 100 1 0.016 200 3.2

0.02 100 1 0.02 20 0.4
0.016 100 1 0.016 15 0.24
0.002 100 1 0.002 5 0.01
0.01 100 1 0.01 2 0.02

Total Recipe cost $6.47

 Standard Recipe Card
Name of Dish:
Food cost of Recipe $12.81
Portion Nos.: 4
Food Cost per portion $3.20
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $10.67
GST% 10%
Sales Price Inc GST $11.74

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Beef sirloin steak Sliced or cubed 500 9.99

Onion Yellow or white, diced 500 1.49
Mushrooms Sliced 250 2.99
Garlic Fresh cloves 100 1.5
Beef broth Canned or homemade 500 2.49
Sour cream 250 1.99
Dijon mustard Prepared 200 1.99
Worcestershire sauce 250 2.99
Paprika Ground 100 1
Salt Table salt 500 0.99
Black pepper Ground 100 1
Egg noodles 500 1.99
Parsley Fresh Bunch 1

Method:
Preparation Steps:Slice beef into thin strips against the grain.
Chop onions and mushrooms.
Mince garlic.
Cook egg noodles according to package instructions.
Prepare beef broth and sour cream.

Cooking Steps:In a skillet, heat oil over medium-high heat.

Brown beef strips in batches until seared on all sides, then set aside.
In the same skillet, sauté onions until translucent, then add mushrooms and garlic.
Return beef to the skillet and pour in beef broth, simmer until beef is cooked through.
Stir in sour cream and simmer until heated through.

Plating Techniques:Serve beef stroganoff over cooked egg noodles.

Garnish with chopped parsley or dill for freshness.
Accompany with a side of steamed vegetables or a simple green salad.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.02 100 1 0.02 300 6

0.003 100 1 0.003 100 0.3
0.012 100 1 0.012 200 2.4
0.015 100 1 0.015 3 0.05
0.005 100 1 0.005 250 1.25
0.008 100 1 0.008 150 1.2
0.01 100 1 0.01 15 0.15
0.012 100 1 0.012 15 0.18
0.01 100 1 0.01 5 0.05
0.002 100 1 0.002 5 0.01
0.01 100 1 0.01 2 0.02
0.004 100 1 0.004 300 1.2
Varied 100 0.1 Varied 5 Varied

Total Recipe cost $12.81

 Standard Recipe Card
Name of Dish: Butter Chicken
Food cost of Recipe $10.90
Portion Nos.: 4
Food Cost per portion $2.73
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $9.08
GST% 10%
Sales Price Inc GST $9.99

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Chicken thighs Boneless, skinless 500 7.99

Yogurt Plain, unsweetened 500 2.49
Tomato puree Canned 400 1.99

Onion Yellow or white, diced 500 1.49

Garlic Fresh cloves 100 1.5

Butter Unsalted 250 3.99
Heavy cream 500 2.99
Garam masala 100 1
Ground turmeric 100 1
Ground cumin 100 1
Method:
Preparation Steps:Marinate chicken pieces in yogurt, lemon juice, ginger, garlic, and spices like garam masala, cumin, and coriander.
Puree tomatoes and onions to make the base sauce.
Chop cilantro for garnish.
Cook basmati rice or prepare naan bread for serving

Cooking Steps:Sauté marinated chicken in butter until browned and cooked through.
In a separate pan, cook the tomato-onion puree until it thickens and releases oil.
Add spices like turmeric, chili powder, and fenugreek leaves to the sauce.
Stir in heavy cream and simmer until the sauce thickens.
Add cooked chicken to the sauce and simmer for a few more minutes.

Plating Techniques:Serve butter chicken over hot basmati rice or with warm naan bread.
Garnish with chopped cilantro.
Accompany with sides like cucumber raita or mango chutney for extra flavor.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.016 100 1 0.016 400 6.4

0.005 100 1 0.005 150 0.75
0.005 100 1 0.005 250 1.25

0.003 100 1 0.003 100 0.3

0.015 100 1 0.015 3 0.05

0.016 100 1 0.016 50 0.8
0.006 100 1 0.006 200 1.2
0.01 100 1 0.01 5 0.05
0.01 100 1 0.01 5 0.05
0.01 100 1 0.01 5 0.05

Total Recipe cost $10.90

masala, cumin, and coriander.
 Standard Recipe Card
Name of Dish: Grilled Shrimp
Food cost of Recipe $8.78
Portion Nos.: 4
Food Cost per portion $2.20
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $7.32
GST% 10%
Sales Price Inc GST $8.05

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Large, peeled and

Shrimp 500 9.99
deveined
Olive oil Extra virgin 500 7.99
Lemon juice Fresh 250 1.99
Garlic Fresh cloves 100 1.5
Salt Sea salt 500 1.99
Black pepper Ground 100 1
Paprika Ground 100 1
Wooden skewers Pack of 50 2.99

Method:
Method:
Preparation Steps: Clean and devein shrimp, leaving tails intact for presentation.
Prepare a marinade with olive oil, garlic, lemon juice, and herbs like parsley or cilantro.
Preheat the grill to medium-high heat.

Cooking Steps:Thread shrimp onto skewers for easy grilling.

Brush shrimp with marinade on both sides.
Place shrimp skewers on the preheated grill.
Grill shrimp for 2-3 minutes per side until they turn pink and slightly charred.
Avoid overcooking to prevent toughness.

Plating Techniques:Serve grilled shrimp hot off the grill.

Garnish with fresh lemon wedges and chopped herbs.
Accompany with dipping sauces like garlic aioli or cocktail sauce
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.02 100 1 0.02 400 7.99

0.016 100 1 0.016 30 0.48

0.008 100 1 0.008 20 0.16
0.015 100 1 0.015 3 0.05
0.004 100 1 0.004 5 0.02
0.01 100 1 0.01 2 0.02
0.01 100 1 0.01 3 0.03
0.06 100 0.1 0.006 5 0.03

Total Recipe cost $8.78

 Standard Recipe Card
Name of Dish: Vegetable Biryani
Food cost of Recipe $5.43
Portion Nos.: 4
Food Cost per portion $1.36
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $4.52
GST% 10%
Sales Price Inc GST $4.98

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Basmati rice 1 kg 4.99

Mixed vegetables Assorted, diced 500 2.99

Onion Yellow or white, sliced 500 1.49

Tomato Fresh, diced 300 1.99

Plain yogurt Unsweetened 500 2.49
Garlic Fresh cloves 100 1.5
Ginger Fresh 100 1
Garam masala 100 1
Turmeric powder 100 1
Cumin seeds 100 1
Cinnamon stick 10 1
Cloves 25 1
Bay leaf Pack of 10 1
Method:
Preparation Steps: Rinse and soak basmati rice for 30 minutes.
Chop vegetables like carrots, potatoes, bell peppers, and cauliflower.
Slice onions thinly.
Crush ginger and garlic for the masala.
Prepare biryani masala with spices like cumin, coriander, cinnamon, cloves, and cardamom.

Cooking Steps:Parboil soaked rice until it's about 70% cooked, then drain and set aside.
In a large pan, sauté sliced onions until golden brown.
Add crushed ginger-garlic and cook until fragrant.
Stir in chopped vegetables and cook until they're slightly tender.
Layer partially cooked rice over the vegetables.

Plating Techniques:Cover the pan and cook on low heat until the rice and vegetables are fully cooked and aromatic.
Garnish with fried onions, chopped cilantro, and mint leaves.
Serve hot with raita (yogurt sauce) and pickle on the side.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.005 100 0.1 0.005 200 1

0.006 100 1 0.006 300 1.8

0.003 100 1 0.003 100 0.3

0.007 100 1 0.007 150 1.05

0.005 100 1 0.005 150 0.75
0.015 100 1 0.015 3 0.05
0.01 100 1 0.01 5 0.05
0.01 100 1 0.01 5 0.05
0.01 100 1 0.01 3 0.03
0.01 100 1 0.01 3 0.03
0.1 100 1 0.1 1 0.1
0.04 100 1 0.04 3 0.12
0.1 100 1 0.1 1 0.1

Total Recipe cost $5.43

d aromatic.
 Standard Recipe Card
Name of Dish: Caprese Salad
Food cost of Recipe $6.93
Portion Nos.: 4
Food Cost per portion $1.73
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $5.78
GST% 10%
Sales Price Inc GST $6.35

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Tomato Vine-ripened 500 2.99

Fresh mozzarella Buffalo or cow's milk 250 3.99

Fresh basil Typical bunch 30 (estimated) 1.5

Balsamic vinegar 250 3.49

Extra virgin olive oil 500 7.99
Salt Sea salt 500 1.99
Black pepper Ground 100 1

Method:
Preparation Steps: Gather Ingredients: Collect ripe tomatoes, fresh mozzarella cheese, basil leaves, extra virgin olive oil, balsamic vinegar,
Slice Ingredients: Slice the tomatoes and mozzarella into even slices.
Arrange Ingredients: Alternate slices of tomato and mozzarella on a plate, interspersing them with fresh basil leaves.

Cooking Steps:Drizzle Olive Oil: Drizzle extra virgin olive oil over the arranged tomato, mozzarella, and basil.
Season: Sprinkle with salt and freshly ground black pepper according to taste.
Balsamic Reduction: Optionally, drizzle a balsamic vinegar reduction over the salad for added flavor.

Plating Techniques:Neat Presentation: Ensure the slices are neatly arranged on the plate, with basil leaves peeking out between them.
Balanced Distribution: Aim for an even distribution of tomato, mozzarella, and basil throughout the plate.
Finishing Touches: Garnish with additional basil leaves for a fresh and appealing final touch.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.006 100 1 0.006 300 1.8

0.016 100 1 0.016 200 3.2

0.05 100 1 0.05 20 1

0.014 100 1 0.014 30 0.42

0.016 100 1 0.016 30 0.48
0.004 100 1 0.004 2 0.01
0.01 100 1 0.01 2 0.02

$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Recipe cost $6.93
a virgin olive oil, balsamic vinegar, salt, and pepper.

asil leaves.

basil.

es peeking out between them.

 Standard Recipe Card
Name of Dish: Chocolate Mousse
Food cost of Recipe $11.25
Portion Nos.: 4
Food Cost per portion $2.81
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $9.37
GST% 10%
Sales Price Inc GST $10.31

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Dark chocolate High quality 200 3.99

Heavy cream 500 2.99
Sugar Granulated 500 1.99
Vanilla extract 50 3.99
Salt 500 1.99

Method:
Preparation Steps:Melt high-quality chocolate in a heatproof bowl over a pot of simmering water or in the microwave.
Whip heavy cream until stiff peaks form.
Separate egg yolks from whites.
Beat egg yolks with sugar until pale and creamy.

Cooking Steps:Fold melted chocolate into the egg yolk mixture until well combined.
Gently fold whipped cream into the chocolate mixture until smooth and uniform.
Beat egg whites until stiff peaks form, then fold them into the chocolate mixture for added lightness.

Plating Techniques:Spoon the chocolate mousse into serving glasses or bowls.

Chill in the refrigerator for at least 2 hours to set.
Garnish with chocolate shavings, whipped cream, or fresh berries before serving.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

0.02 100 1 0.02 150 3

0.006 100 1 0.006 300 8
0.004 100 1 0.004 50 0.2
0.08 100 0.1 0.008 5 0.04
0.004 100 1 0.004 2 0.01

Total Recipe cost $11.25

he microwave.