MAGGI x Financial Literacy Secondary School Cooking Competition 2026

Vocabulary flashcards covering recipe costing and financial literacy terminology from the MAGGI 2026 cooking competition guidelines.

Recipe Cost Calculation

The process of calculating all expenses involved in a specific recipe, referred to as Pengiraan Kos Resepi.

Ingredients

The raw food items or materials required to prepare a dish, listed as Bahan.

Unit Cost

The price of a single unit of an ingredient or resource, designated as Kos seunit in currency units of $RM$.

Total Cost

The cumulative expense for a specific quantity of an ingredient, calculated as Jumlah Kos.

Material Cost

The specific cost associated with the ingredients used in the dish, known as Kos Bahan.

Labor Cost

The monetary value assigned to the work and time spent by individuals preparing the recipe, referred to as Kos Upah.

Overhead Cost

Incidental or additional expenses incurred during production that are not directly ingredients or labor, known as Kos Sampingan.

Total Capital Cost

The final sum of the Material Cost, Labor Cost, and Overhead Cost, representing the total investment required.

Unit Cost of Rice

The specific cost calculated for a single portion or unit of rice, referred to as Kos seunit Nasi.

Unit Selling Price

The price set for a single unit of the product for sale to a customer, identified as Kos Jualan seunit.

Profit

The financial gain achieved when the selling price exceeds the total production costs, referred to as Untung.

Preparation Method

The step-by-step instructions or procedure followed to prepare and cook the dish, known as Cara Penyediaan.