Culinary Math

Final Project
For this project, you will need to:
1.

Do the written work neatly and professionally, as if you were presenting it to your boss.

2.

You may work in groups of 2 - 4 people on this project.

Or, you can do the project by yourself.

This project involves a substantial amount of work, so I recommend doing it in a group to share the load. Plus, it's more fun.

If you work in a group, it is up to you to delegate and divide responsibility. All in the group
will receive the same grade.
3.

You can use the attached price sheet to cost the menu. If you need ingredients that arent on
the price sheet, add them and research or estimate a reasonable price for them.

4.

Feel free to be creative with condiments, garnishes, etc., and the desert. But for the
other menu items, please use the prices and recipes that I have provided you for each dish.

Also, you will need to use your best judgment at various times to complete this project.
You have your text as a resource as well as the wealth of information on the internet, and most
likely the help of your group members. Please use them!

SCENARIO:
You work for a catering business. The owner called you into her office and discussed a
potential job. The client wants a sit-down wedding banquet for 80 guests. It will be a mixed
crowd, mostly adults but some children.
Your boss wants you to be in charge of the food and beverages for this banquet. All dishes,
utensils and linen will be handled by others. You sit down with her to talk over the details of the
proposed plan, including the menus, the recipes, etc. "Your" notes from this conference are on
the next page. See also the attached menu, recipes, price sheet, etc.

Your boss wants a proposal from you, in this format:

For each food menu item: (Use a separate page for each menu item):
o Cost the menu item on a food cost form that:
Shows the number of portions (needed for the banquet) and portion size (use
your judgment on portion size) at the top of the form.
For each ingredient, shows the EP quantity (recipe amount) needed for the
banquet, the yield percent, the AP amount that will be needed, the AP Cost
(unit cost), and the total ingredient Food Cost. (The EP unit cost is optional...
depends on what method you use to cost the ingredient. The units of your AP cost (and
EP cost, if used) must match the units of the EP quantity)

Include the condiments or other ingredients you decide to use,

that are in addition to the original recipe.
Show the total food cost for all ingredients, and the food cost per portion
You can use the attached form (available as Excel spreadsheet on
WAMAP site) or create your own.
o Attach your supporting calculations, rewritten so I can easily see how you arrived
at your numbers.
(Figuring out how many portions of the dish you will need; converting the original recipe
to serve the necessary banquet portions; anything else you find you need to calculate)
o Include any notes and comments at the bottom of the page, too.
For each beverage item:
o Show the quantity to order for each beverage, the total cost for each beverage and
the cost per person. (You can use a form similar to a food cost form)
o Show your supporting calculations and notes at the bottom of the page, as
necessary. (Figuring out how many portions of the dish you will need, etc.)
o You can do all of the beverages on one page, if you want.
Proposal Summary: (One page)
o The client's name, date of the wedding, and total number of guests
o For each food and beverage item: Number of portions to be served, portion size,
total food or beverage cost and cost/portion of the item.
o The total food and beverage cost for the entire banquet.
o A recommendation on what your boss should charge the client, per person, for this
banquet, and explain your method (food cost percent or other) and reasoning.

All of the above should be written up neatly and in an organized fashion, so you
can sit down with your boss in a second meeting and back up your calculations.
Turn it in with the Proposal Summary on top, and the menu item pages in order.

About 35% will

want roast beef,
40% will want
salmon, and
25% will want
tortellini.

Everyone gets the same

salad, sides, and desert.

MENU:
Tossed Salad

8 oz. portion.
Figure 12% lost from
A.P.Q.

Entrees: Roast Prime Rib of Beef

7 oz. portion. Buy
drawn fish and
fillet. Yield 85%.

Sides:
They should run
about 3 potatoes
to the pound.

Dessert:

Grilled Salmon Fillet

Buy tortellini from
Angelas Pasta.
Theyre about 20 to
the pound. Portion : 8
tortellini per serving

Roasted Squash Tortellini

in Sour Cream Sauce

Baked potatoes with condiments

Green beans in vinaigrette

Portion with a
#10 scoop.

Dinner Rolls

???

Chocolate mousse ???

You decide, and find
a recipe. Also, select
the portion size.

Beverages: Red Wine- Ste. Michelle Merlot

Of the wine
drinkers, 2/3 will
want white and 1/3
will want red.

White Wine- Ecole 41 Pinot Gris

About 70%
of the guests will
want wine, and the
rest will want cider.
We will serve in a 5
oz. glass, and figure
one and a half
glasses per person.

Sparkling cider- Martinelli

Champagne-

Everybody gets a 4 oz glass

of champagne ,for the toast.

Coffee
Figure everybody will
want coffee, too... well
just serve decaf. Dont
forget cream and sugar!

RECIPES:
TOSSED SALAD:
3 lbs
1 lb
1/2 lb
1/4 lb
1/4 lb
6 oz.

Romaine
Tomatoes
English cucumber
Radicchio
Romano cheese
Italian dressing
youll have to figure the approximate yield

ROAST PRIME RIB:

Roast at 425 for 1 hour and 300 for 1 hour.
Condiments?

Grilled Salmon:
Fillet. Sprinkle with salt and pepper. Grill.
Condiments?

Tortellini:
Buy Angelas roasted squash tortellini and serve with this sauce:
3 tbsp
15
6
2C
6 tbsp
11/2 tsp

unsalted butter
scallions (green onions), thinly sliced
medium tomatoes, cored, seeded and diced
sour cream
grated Parmesan
salt
pepper to taste

Saut scallions and tomatoes in butter, about 2 minutes.

Mix sour cream, cheese, and salt and pepper.
Drain tortellini, toss with sour cream mixture. Serve, with spoonful of tomato mixture in center.
Serves 12

(8 tortellini per portion)

Baked Potatoes:
What should we serve with these?

Green Beans in Vinaigrette:

Steam 10 lbs beans. When just tender, toss with 6 oz. olive oil, 3 oz. wine vinegar, and 1 tsp
tarragon. Keep warm.

Dinner Rolls:
100%
12.3%
12.3%
13.9%
10.0%
3.9%
6.2%
7.7%
61.8%

Bread flour
Pastry flour
shortening
sugar
eggs
salt
dry milk
compressed yeast
cold water
(Make 11/2 oz rolls.)
_______________________________________________________________________

PRICES:
Romaine
Tomatoes
English cucumber
Radicchio
Romano
Italian dressing

$1.79/lb
$2.39/lb
$3.50/lb
$4.55/lb
$9.25/lb
$6.50/14 fl. oz.

Prime rib
King salmon, drawn
Squash tortellini

$12.90/lb
$18.75/lb
$11.00/lb

Butter
Scallions
Sour cream
Parmesan
Salt

$2.50/lb
$0.85/bunch
$5.50/quart
$14.30/lb
$0.42/lb

Potatoes

$0.73/lb

Green beans

$2.10/lb

Olive oil
vinegar
Tarragon

$23.00/galWine
$7.00/quart
$18.00/lb

Bread flour
Pastry flour
Shortening
Sugar
Eggs
Dry milk
Compressed yeast

$0.18/lb
$0.22/lb
$0.59/lb
$0.36/lb
$2.39/doz
$1.93/lb
$3.27/lb

Ste. Michelle Merlot

$12.50/750ml
Ecole 41 pinot gris
$15.00/750ml
Sparkling cider
$5.25/quart
Champagne
Please price out three
sparkling wines for
your client. One
cheap, one moderate
and one expensive.
Ground coffee
$6.55/lb

Questions to ask yourself before submitting:

For each menu item:
Did I say what my portion size is? Is that number reasonable?
Did I account for yield?
Did I find both my food cost and my menu cost?
Did I include and cost any condiments I will need?
Did I allow for extra, in case people want to eat more than I anticipated?