Perform Estimation and Basic Calculation/Spoilage and Reject

Classifying, recording, and appropriate allocation of expenditure.

• Costing

• Mark-up

• Selling Price

• Equivalent amount

The process in which food or other substances stop being good enough to eat or use, or the waste produced in this process.

• Costing

• Spoilage

• Selling Price

• Equivalent amount

What is step 1 of basic estimation and calculation?

• Determine the prices of each ingredient.

• Sum up the overall cost of the ingredients to identify the recipe cost.

• List all the ingredients and quantities needed

• Divide the total cost of ingredients by the total yield.

What is step 2 of basic estimation and calculation?

• Determine the prices of each ingredient.

• Sum up the overall cost of the ingredients to identify the recipe cost.

• List all the ingredients and quantities needed

• Divide the total cost of ingredients by the total yield.

What is step 3 of basic estimation and calculation?

• Determine the prices of each ingredient.

• Sum up the overall cost of the ingredients to identify the recipe cost.

• List all the ingredients and quantities needed

• Divide the total cost of ingredients by the total yield.

What is step 4 of basic estimation and calculation?

• Determine the prices of each ingredient.

• Sum up the overall cost of the ingredients to identify the recipe cost.

• List all the ingredients and quantities needed

• Divide the total cost of ingredients by the total yield.

What is step 5 of basic estimation and calculation?

• Determine the prices of each ingredient.

• Sum up the overall cost of the ingredients to identify the recipe cost.

• Determine the mark-up percentage to get the selling price.

• Divide the total cost of ingredients by the total yield.

Spoilage due to loss of moisture

• Can occur when there are slight changes in relative humidity

• Can occur when actual objects contaminated with hair, pests, and dirt.

• It is mainly caused by poor hygiene during the processing involving sick people and animals.

• Exposure and damage in handling during loading and off-loading

Physical transfer of food.

• Can occur when there are slight changes in relative humidity

• Can occur when actual objects contaminated with hair, pests, and dirt.

• It is mainly caused by poor hygiene during the processing involving sick people and animals.

• Exposure and damage in handling during loading and off-loading

Microbial changes

• Can occur when there are slight changes in relative humidity

• Can occur when actual objects contaminated with hair, pests, and dirt.

• It is mainly caused by poor hygiene during the processing involving sick people and animals.

• Exposure and damage in handling during loading and off-loading