Recipe Costing WorksheetA free one-page form for costing a recipe by hand, with a completed example
The same steps a culinary costing assignment asks for: recipe quantity, yield %, how much to buy, AP price, EP cost, line cost, cost per portion and a menu price from a target food cost %. Print it, or download it as a PDF.
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Recipe Costing Worksheet
Blank worksheet kevanto.net/costing-worksheet
Recipe
Portions (yield)
Portion size
Name / class
Date
Price source
Blank ingredient lines
A · Ingredient
B · Recipe qtyEP
C · Unit
D · Yield %
E · AP qty to buyB ÷ D
F · AP priceper unit C
G · EP costF ÷ D
H · Line costB × G
How to fill it in
B: the recipe quantity, ready to use (EP), in one unit (C).
D: yield % from your own test or the kevanto.net/yield-chart. 100% if nothing is lost.
E = B ÷ D: the amount to buy (AP).
F: AP price per unit C. Convert first: $5.20 per 64 fl oz = $0.08125 per fl oz.
G = F ÷ D, the cost of each usable unit. H = B × G (same as E × F).
Keep full precision; round only the final amounts. 81% = 0.81.
Totals and pricing
1 · Total recipe costsum of column H
2 · Portionsfrom the recipe yield
3 · Cost per portionline 1 ÷ line 2
4 · Target food cost %set by your program
5 · Suggested menu priceline 3 ÷ line 4
6 · Menu price (optional)your selling price
7 · Actual food cost %line 3 ÷ line 6 × 100
Notes (yield tests, supplier, date of prices)
Recipe Costing Worksheet
Completed example kevanto.net/costing-worksheet
RecipeChicken and vegetable stir-fry with rice
Portions (yield)10
Portion size1/10 of batch
Name / classExample
DateExample only
Price sourceIllustrative prices
Completed example ingredient costs
A · Ingredient
B · Recipe qtyEP
C · Unit
D · Yield %
E · AP qty to buyB ÷ D
F · AP priceper unit C
G · EP costF ÷ D
H · Line costB × G
Chicken thighs, boneless
3
lb
88%
3.41
$3.52
$4.00
$12.00
Broccoli, fresh, untrimmed
2
lb
81%
2.47
$2.43
$3.00
$6.00
Carrots, fresh, without tops
1
lb
83%
1.20
$1.66
$2.00
$2.00
Onions, mature, whole
1.5
lb
88%
1.70
$1.32
$1.50
$2.25
Bell peppers, green, whole
1
lb
80%
1.25
$2.40
$3.00
$3.00
Long-grain rice, dry
2
lb
100%
2.00
$1.50
$1.50
$3.00
Soy sauce
8
fl oz
100%
8.00
$0.08125
$0.08125
$0.65
Vegetable oil
4
fl oz
100%
4.00
$0.075
$0.075
$0.30
How to fill it in
B: the recipe quantity, ready to use (EP), in one unit (C).
D: yield % from your own test or the kevanto.net/yield-chart. 100% if nothing is lost.
E = B ÷ D: the amount to buy (AP).
F: AP price per unit C. Convert first: $5.20 per 64 fl oz = $0.08125 per fl oz.
G = F ÷ D, the cost of each usable unit. H = B × G (same as E × F).
Keep full precision; round only the final amounts. 81% = 0.81.
Totals and pricing
1 · Total recipe costsum of column H
$29.20
2 · Portionsfrom the recipe yield
10
3 · Cost per portionline 1 ÷ line 2
$2.92
4 · Target food cost %set by your program
30%
5 · Suggested menu priceline 3 ÷ line 4
$9.73
6 · Menu price (optional)your selling price
7 · Actual food cost %line 3 ÷ line 6 × 100
Notes (yield tests, supplier, date of prices)
What goes in each column
B · Recipe qty (EP)
The amount the recipe calls for, ready to use: trimmed broccoli, peeled carrots, boned chicken. Keep B and F in the same unit.
D · Yield %
Usable share of what you buy. Use your own yield test, or a typical value from the yield chart. 100% means no loss.
E · AP qty = B ÷ D
How much to order or pull from storage. Round up to a quantity you can actually buy.
G · EP cost = F ÷ D
What each usable unit really costs. Line cost H = B × G, which equals E × F.
Check the example yourself
Chicken thighs: 3 lb EP at 88% yield. E = 3 ÷ 0.88 = 3.41 lb to buy.
At $3.52 per lb AP, G = 3.52 ÷ 0.88 = $4.00 per usable lb, so H = 3 × $4.00 = $12.00.
All eight lines add up to $29.20. Divided by 10 portions, that is $2.92 per portion.
At a 30% target food cost, the suggested menu price is $2.92 ÷ 0.30 = $9.73.
The example prices are illustrative classroom numbers, not market prices. Yields for chicken and produce come from the USDA Food Buying Guide. Rice, soy sauce and oil are costed as purchased, so they use 100%.
Same recipe in the calculatorKevanto uses the same formulas and gives the same totals
Teaching tip. Food cost % covers ingredients only. A 30% food cost leaves 70% of the price for labor, overhead, fees and profit; it is not a 70% margin. Some programs add a small seasoning allowance as its own line. If yours does, write it in column A.
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Kevanto. (2026, October 19). Recipe costing worksheet [Printable worksheet]. https://kevanto.net/costing-worksheet
Related
Food yield chart: 79 AP-to-EP percentages with USDA sources, printable and as CSV.