TH2103
02 Laboratory Worksheet 1 *Property of STI
Page 1 of 2
Name: ____________________________________________ Date: __________________
Section: d Score: __________
Food Cost
List down all the ingredients and their quantity used in the recipes. Attach the receipts on a separate sheet of
paper.
Recipe Title:
No. of Portions:
Ingredients Quantity
Unit of measure
Unit price Ingredient cost
Weight
Volume
Count
Total Recipe Cost
Cost per Portion
You will be graded based on the following rubric:
CRITERIA
PERFORMANCE INDICATORS
POINTS
EARNED POINTS
Correctness
The name of the recipe and ingredients is correct; the ingredient list is
complete; and the proper measuring unit is used in the quantity.
10
Organization
The receipts are properly organized; the ingredients are grouped
according to their type.
5
Computation
All computations are correct.
5
TOTAL POINTS
20
