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!
- 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: