Costing a dish

Costing a dish

The cost of a recipe can be worked out for a portion and the recipe. You can work out costs by hand, on a spreadsheet or using a computer program.

Cost of ingredients depends on

  • Where you shop – supermarket, local market ..
  • How you shop – special offers, buy in bulk
  • The quality of your ingredients – organic food costs more
  • If you buy seasonally, or grow your own

Here are some terms from AQA Food and Nutrition GCSE requirements

  • To calculate the cost of the dish and compare with a commercial product.
  • Differentiated worksheets and home learning resources to calculate costs of spaghetti bolognaise or chilli.
  • Costings worksheet.
  • Work out the cost of ingredients to make chosen dish and compare to ready-meal tested.
  • Consider suitable recipe ideas, sourcing of ingredients to promote environmental and ethical awareness, nutritional profiles of recipes, costs, cooking and serving times.
  • Produce a recipe card of each of the dishes made listing the ingredients, method of making, nutritional profile, allergy advice, costing and special dietary, health or environmental claims.
  • Costing analysis worksheet.
  • Costings for each dish, analysed and explained
  • NEA 2 Section E Final dishes are costed with the results of this costing analysed and explained


OCR has a statement in NEA 2

  • Excellent consideration and understanding of the task including sensory and nutritional choice, cost, food provenance and seasonality

See how the Nutrition Program can do it for you!

  1. The recipe Feta stuffed peppers – serves 2
  • 2 peppers, any colour, cut in half (seeds removed)
  • 20g couscous
  • 10 black olives, chopped
  • 125g feta, cubed
  • 125g cherry tomatoes, halved
  • 1 small red onion, finely chopped
  • 1 tsp chilli flakes
  • 1 tsp oregano
  • 1 tsp celery seeds
  • 1 tbsp olive oil

2. Type it in and go to Costs:

Costing a recipe3. Look at the bottom of the chart – the recipe costs £2.82 and the porton costs £1.41.




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