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	A	B	C	D	E	F	G	H	I
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2	Recipe:	Breakfast Strata
3	Restaurant:
4	Author:						Date:
5	Number of Portions:	15	Cost				Menu Price:		$5٫00
6	Serving Size:		Cost per Portion:		$0٫17		Food Cost % Budget:		30٫0%
7	Unit of Measure Per Person:		Cost per Recipe:		$2٫62		Food Cost % Actual:		3٫5%
8			Margin per Portion:		$4٫83		Ideal Selling Price:		$0٫58
9	EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
10	For common Yields use these tools:	Produce Yields		Fruit Yields		Fish Yields		Spice Yields
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12		Recipe Quantity (EP)			Yield Costing				Recipe
13	Ingredients	Quantity	Weight	Volume	AP$ / Unit	Unit	Yield %	EP$ / Unit	Cost
14	French Rolls	2٫00	2.91oz		$0٫29	2.91oz	100%	$0٫29	$0٫58
15	Eggs	12٫00	2oz		$0٫05	2oz	98%	$0٫05	$0٫61
16	Half and Half	1٫00		16oz		16oz	100%	$0٫00	$0٫00
17	Sausage	5٫30	1.5oz		$0٫24	1.5oz	100%	$0٫24	$1٫27
18	three blend cheese	1٫00		24oz		24oz	100%	$0٫00	$0٫00
19	provolone	1٫00		8oz	$0٫16	8oz	100%	$0٫16	$0٫16
20	Spinach	1٫00		3oz		3oz	100%	$0٫00	$0٫00
21	red bell peppers	1٫00	8oz			8oz	85%	$0٫00	$0٫00
22	green onions	0٫50	2oz			2oz	90%	$0٫00	$0٫00
23	butter	1٫00	2oz			2oz
24	bread crumbs	1٫00	4oz			4oz
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41	Procedure:
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