MARIE ROSE SAUCE

Objectives:
1. To familiarize the tools and equipment use in making fruit pasta salad.
2. To actually perform the procedure in making the fruit pasta salad.
Bill of Materials:

Quanti
ty
2
2

Unit
Tbsp.
Tbsp.

Description
Mayonnaise
Ketchup
Lemon Juice to taste
Worcestershire sauce to

Unit
cost
P 41.00
18.00
14.00
62.00

P 8.00
6.00
3.00
10.00

Total

27.00

Total
cost

taste

Tools & Equipment:

Cost of the Job:

Chopping Board
27.00
Knife
Wire Whisk
Plate

Cost of Materials:
Operating Expenses:
Direct Labor:
Mark Up:
Total Cost of Production:
No. of yield:
Price Per Unit:

P
P 2.70
P 2.70
P 5.40
P 32.40
1
P

32.40
PROCEDURES:
1. Mix mayonnaise and ketchup in a bowl.
2. Add lemon juice and Worcestershire sauce to taste.
3. Serve over salad or as shrimp did.
Preparation:
1. Prepare cocktail sauce. Place cocktail in a Martini glass or any decorating
bowl.

2. Place several fresh shrimp on the round of the glass with the tails on the
outside.
3. Make one cut in each lemon slice starting at the center and cutting
through to the outside.
4. Place a cut lemon slice on each glass where you made the cut so that it
stands up.
5. Add a spring of parsley and serve.