Recipe Procedures Template

LEONA-ART RESTAURANT
MENU PRODUCTION RECIPIE 2013
UPDATED: NOVEMBER 2013
NAME PIZZA DOUGH YIELD (gm) 1600
IMAGE INGREDIENTS
NO ITEMS QUANTITY UNIT Cost per Pack
1 FLOUR 1000 gm 1020 25000
2 SALT 15 gm 15.00 1000
3 PEPPER 7.5 gm 300.00 1000
4 SUGAR 15 gm 41.00 1000
5 BAKING POWDER 15 gm 45.00 500
6 YEAST 30 gm 135.00 500
7
8 10" CRUST 150 gm 10.67 1600
9 5" CRUST 75 gm 21.33 1600
10 14" CRUST 350 gm 4.571429 1600
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DISHES 16
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21
PROVIDED EQUIPMENT 22
DOUGH MIXER 23
ROLLING PIN 24
PIZZA TRAY MOLD 25
FORK 26
WOODEN SPATSULA [LARGE] 27
28
COOKING PROCEDURE
NAME BASIC PIZZA BASE 10" YIELD [PC] 1
IMAGE INGREDIENTS
1 DOUGH 1 pc 5.00 1
2 QUEZO 30.83 gm 53.75 185
3 MOZZARELLA 30 gm 3100.00 10000
4 ITALIAN SEASONING 2 gm 268.50 200
5 GARLIC FLAKES 2 gm 52.43 150
6 BASIL 2 gm 226.00 1000
7 TOMATO SAUCE 60 ml 139.12 6570
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14
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DISHES 16
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20
21
SPOON 23
CHEESE GRATER 24
WOODEN SPATULA [LARGE] 25
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27
28
COOKING PROCEDURE
IMAGE INGREDIENTS
1 DOUGH 1 pc 2.50 1
2 QUEZO 15.42 gm 53.75 185
3 MOZZARELLA 15 gm 3100.00 10000
6 BASIL 1 gm 226.00 1000
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15
DISHES 16
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SPOON 23
CHEESE GRATER 24
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27
28
COOKING PROCEDURE
IMAGE INGREDIENTS
1 DOUGH 1 pc 11.67 1
2 QUEZO 46.25 gm 53.75 185
3 MOZZARELLA 90 gm 3100.00 10000
6 BASIL 3 gm 226.00 1000
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DISHES 16
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SPOON 23
CHEESE GRATER 24
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27
28
COOKING PROCEDURE
NAME THREE CHEESE 10" YIELD [PC] 1
IMAGE INGREDIENTS
1 DOUGH 1 pc 5.00 1
2 CHEDDAR 30.83 gm 53.75 185
3 MOZZARELLA 30 gm 3100.00 10000
6 BASIL 2 gm 226.00 1000
7 TOMATO SAUCE 4 T 139.12 6570
8 BLUE CHEESE 1.66 gm 89.95 1000
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14
15
DISHES 16
17
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20
21
SPOON 23
CHEESE GRATER 24
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27
28
COOKING PROCEDURE
NAME RATATOUILLE & GREEN OLIVES 10" YIELD [PC] 1
IMAGE INGREDIENTS
1 DOUGH 1 pc 5.00 1
2 CHEDDAR 30.83 gm 53.75 185
3 MOZZARELLA 30 gm 3100.00 10000
6 BASIL 2 gm 226.00 1000
8 EGGPLANT 40 gm 40 1000
9 TOMATO 80 gm 75 1000
10 BELL PEPPER 12.5 gm 110 1000
11 ONIONS 30 gm 64 1000
12 GREEN OLIVES 18 gm 89.95 310
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14
15
DISHES 16
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20
21
SPOON 23
CHEESE GRATER 24
KNIFE 26
GRIDDLE 27
28
COOKING PROCEDURE
NAME ONION & PESTO 10" YIELD [PC] 1
IMAGE INGREDIENTS
1 DOUGH 1 pc 5.00 1
2 CHEDDAR 30.83 gm 53.75 185
3 MOZZARELLA 30 gm 3100.00 10000
6 BASIL 2 gm 226.00 1000
8 ONION 30 gm 64 1000
9 PESTO SAUCE 30 ml 57.01 300
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14
15
DISHES 16
17
18
19
20
21
SPOON 23
CHEESE GRATER 24
KNIFE 26
27
28
COOKING PROCEDURE
NAME HAM & MUSHROOM 10" YIELD [PC] 1
IMAGE INGREDIENTS
1 DOUGH 1 pc 5.00 1
2 CHEDDAR 30.83 gm 53.75 185
3 MOZZARELLA 30 gm 3100.00 10000
6 BASIL 2 gm 226.00 1000
8 HAM 1 pc 51 8
9 SHITAKE MUSHROOM 30 gm 45 650
10 BUTTON MUSHROOM 30 gm 255 3785
11 OYSTER MUSHROOM 30 gm 250 1000
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15
DISHES 16
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20
21
SPOON 23
CHEESE GRATER 24
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27
28
COOKING PROCEDURE
IMAGE INGREDIENTS
1 DOUGH DOUGH DOUGH DOUGH DOUGH DOUGH 1 pc 5.00 1
2 CHEDDAR CHEDDAR CHEDDAR CHEDDAR CHEDDAR CHEDDAR 30.83 gm 53.75 185
3 MOZZARELL MOZZARELMOZZARELMOZZARELMOZZARELMOZZAREL 30 gm 3100.00 10000
4 ITALIAN S ITALIAN ITALIAN ITALIAN ITALIAN ITALIAN 2 gm 268.50 200
6 BASIL BASIL BASIL BASIL BASIL BASIL 2 gm 226.00 1000
8 BLUE CHEE BLUE CHEBLUE CHEBLUE CHEBLUE CHEBLUE CHE 1.66 gm 89.95 1000
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DISHES 16
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20
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SPOON 23
CHEESE GRATER 24
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27
28
COOKING PROCEDURE
IMAGE INGREDIENTS
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DISHES 16
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SPOON 23
CHEESE GRATER 24
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28
COOKING PROCEDURE
IMAGE INGREDIENTS
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DISHES 16
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SPOON 23
CHEESE GRATER 24
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28
COOKING PROCEDURE
IMAGE INGREDIENTS
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DISHES 16
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SPOON 23
CHEESE GRATER 24
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28
COOKING PROCEDURE
IMAGE INGREDIENTS
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DISHES 16
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SPOON 23
CHEESE GRATER 24
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COOKING PROCEDURE
IMAGE INGREDIENTS
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DISHES 16
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SPOON 23
CHEESE GRATER 24
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COOKING PROCEDURE
IMAGE INGREDIENTS
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DISHES 16
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SPOON 23
CHEESE GRATER 24
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28
COOKING PROCEDURE
IMAGE INGREDIENTS
9
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11
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15
DISHES 16
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20
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SPOON 23
CHEESE GRATER 24
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28
COOKING PROCEDURE
IMAGE INGREDIENTS
9
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11
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14
15
DISHES 16
17
18
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20
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SPOON 23
CHEESE GRATER 24
26
27
28
COOKING PROCEDURE
IMAGE INGREDIENTS
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
SPOON 23
CHEESE GRATER 24
26
27
28
COOKING PROCEDURE
IMAGE INGREDIENTS
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10
11
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15
DISHES 16
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SPOON 23
CHEESE GRATER 24
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28
COOKING PROCEDURE
NAME NOCHE BUENA PIZZA 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 HAM
9 PINEAPPLE
10 QUESO DE BOLA
11 BELL PEPPER
12 BLACK OLIVES
13 CHRISTMAS GLAZE
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15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
PEALER 26
GRIDDLE 27
SQUEEZE BOTTLE 28
COOKING PROCEDURE
1 Prepare Basic Pizza procedure: Crust, Tomato Sauce, Queso, Mozzarella, Seasoning, Garl
2 Grill Pineapple Bits
3 Drizzle Syrup on Ham slices and Grill
4 Slice Bellpepper
5 Arange Ham, Pineapple bits, and Black olives evenly on pizza
6 Arange in a circle the Bellpeppers, red iner circle and green on the outer part of the
7 Bake in oven
8 Use pealer to shave the Queso de bola on the pizza after cooking
9 Cut pizza and Finish with shredded Basil
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 HAM
9 PINEAPPLE
10 QUESO DE BOLA
11 BELL PEPPER
12 BLACK OLIVES
13 CHRISTMAS GLAZE
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15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
PEALER 26
GRIDDLE 27
SQUEEZE BOTTLE 28
COOKING PROCEDURE
2 Grill Pineapple Bits
3 Drizzle Syrup on Ham slices and Grill
4 Slice Bellpepper
5 Arange Ham, Pineapple bits, and Black olives evenly on pizza
6 Arange in a circle the Bellpeppers, red iner circle and green on the outer part of the
7 Bake in oven
8 Use pealer to shave the Queso de bola on the pizza after cooking
9 Cut pizza and Finish with shredded Basil
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 BLUE CHEESE
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10
11
12
13
14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
26
27
28
COOKING PROCEDURE
2 Crumble blue cheese ontop
3 Bake in oven
4 Cut pizza
5 Finish with shredded Basil
NAME THREE CHEESE 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 BLUE CHEESE
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10
11
12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
26
27
28
COOKING PROCEDURE
2 Crumble blue cheese ontop
3 Bake in oven
4 Cut pizza
NAME RATATOUILLE & GREEN OLIVES 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 EGGPLANT
9 TOMATO
10 BELL PEPPER
11 ONIONS
12 GREEN OLIVES
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14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
TONGS 26
GRIDDLE 27
KNIFE & CHOPPING BOARD 28
COOKING PROCEDURE
2 Cut up vegetables into 1/4 inch thick circles
3 Grill vegetables
4 Arange on pizza
5 Bake in oven
6 Cut pizza
NAME RATATOUILLE & GREEN OLIVES 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 EGGPLANT
9 TOMATO
10 BELL PEPPER
11 ONIONS
12 GREEN OLIVES
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
TONGS 26
GRIDDLE 27
COOKING PROCEDURE
2 Cut up vegetables into 1/4 inch thick circles
3 Grill vegetables
4 Arange on pizza
5 Bake in oven
6 Cut pizza

NAME ONION & PESTO 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 ONION
9 PESTO SAUCE
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11
12
13
14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Shred onions, Slice thin
3 Arange on pizza
4 Drizzle drops of pesto on pizza
5 Bake in oven
6 Cut pizza
NAME ONION & PESTO 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 ONION
9 PESTO SAUCE
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11
12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Shred onions, Slice thin
3 Arange on pizza
4 Drizzle drops of pesto on pizza
5 Bake in oven
6 Cut pizza
NAME HAM &MUSHROOM 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 HAM
9 SHITAKE MUSHROOM
10 BUTTON MUSHROOM
11 OYSTER MUSHROOM
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14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Cut ham into 4 strips, and then cut again in 4 to make squares
3 Slice Mushrooms thin
4 Arange on pizza
5 Bake in oven
6 Cut pizza
NAME HAM &MUSHROOM 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 HAM
9 SHITAKE MUSHROOM
10 BUTTON MUSHROOM
11 OYSTER MUSHROOM
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13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Cut ham into 4 strips, and then cut again in 4 to make squares
3 Slice Mushrooms thin
4 Arange on pizza
5 Bake in oven
6 Cut pizza
NAME SALAMI & BLACK OLIVES 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SALAMI
9 BLACK OLIVES
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12
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14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Cut salami into 4 strips, and then cut again in 4 to make squares
3 Slice olives thin
4 Arange on pizza
5 Bake in oven
6 Cut pizza

NAME SALAMI & BLACK OLIVES 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SALAMI
9 BLACK OLIVES
10
11
12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Cut salami into 4 strips, and then cut again in 4 to make squares
3 Slice olives thin
4 Arange on pizza
5 Bake in oven
6 Cut pizza
NAME PEPPERONI 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 PEPPERONI
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14
15
DISHES 16
10" Dinner Plate 17
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20
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SPOON 23
CHEESE GRATER 24
26
27
28
COOKING PROCEDURE
2 Arange 12 pc of pepperoni on pizza
3 Bake in oven
4 Cut pizza
NAME PEPPERONI 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 PEPPERONI
9 BELL PEPPER
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12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
26
27
28
COOKING PROCEDURE
2 Arange 12 pc of pepperoni on pizza
3 Bake in oven
4 Cut pizza
NAME SAUSAGE & MUSHROOM 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SPICY SAUSAGE
9 SHITAKE MUSHROOM
10 BUTTON MUSHROOM
11 OYSTER MUSHROOM
12
13
14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
GRIDDLE 27
28
COOKING PROCEDURE
2 Slice sausages into circles around 1/8 inch thick
3 Fry in griddle untill burned marks apear
4 Slice mushrooms thin
5 Arange on pizza
6 Bake in oven
7 Cut pizza
NAME SAUSAGE & MUSHROOM 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SPICY SAUSAGE
9 SHITAKE MUSHROOM
10 BUTTON MUSHROOM
11 OYSTER MUSHROOM
12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
GRIDDLE 27
28
COOKING PROCEDURE
5 Arange on pizza
6 Bake in oven
7 Cut pizza
NAME SAEFOOD 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SPICY SAUSAGE
9 SHITAKE MUSHROOM
10 BUTTON MUSHROOM
11 OYSTER MUSHROOM
12
13
14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Slice crab sticks into circles, around 1/4 inches thick.
3 Cut shrimps cross wise into two
5 Arange on pizza, and drizzle pesto
6 Bake in oven
7 Cut pizza
NAME SAEFOOD 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 KANI CRAB STICK
9 SHRIMP
10 SHITAKE MUSHROOM
11 BUTTON MUSHROOM
12 OYSTER MUSHROOM
13 PESTO
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15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
GRIDDLE 27
28
COOKING PROCEDURE
2 Slice crab sticks into circles, around 1/4 inches thick.
3 Cut shrimps cross wise into two
5 Arange on pizza, and drizzle pesto
6 Bake in oven
7 Cut pizza

NAME GOOD MORNING 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SPICY SAUSAGE
9 EGG
10 BELL PEPPER
11
12
13
14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
GRIDDLE 27
28
COOKING PROCEDURE
4 Slice bellpepper thin and fry egg
5 Arange on pizza
6 Bake in oven
7 Cut pizza
NAME GOOD MORNING 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SPICY SAUSAGE
9 EGG
10 BELL PEPPER
11
12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
GRIDDLE 27
28
COOKING PROCEDURE
4 Slice bellpepper thin and fry egg
5 Arange on pizza
6 Bake in oven
7 Cut pizza
NAME GARLIC & MUSHROOM 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SHITAKE MUSHROOM
9 BUTTON MUSHROOM
10 OYSTER MUSHROOM
11 GARLIC FLAKES
12 GARLIC SAUCE
13
14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Slice mushroom, thin
3 Arange on pizza
4 Bake in oven
5 Drizzle garlic mayo according to design
6 Cut pizza
NAME GARLIC & MUSHROOM 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SHITAKE MUSHROOM
9 BUTTON MUSHROOM
10 OYSTER MUSHROOM
11 GARLIC FLAKES
12 GARLIC SAUCE
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Slice mushroom, thin
3 Arange on pizza
4 Bake in oven
5 Drizzle garlic mayo according to design
6 Cut pizza
NAME PEPPERONI PEPPERONI 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 PEPPERONI
9 BELL PEPPER
10
11
12
13
14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
26
27
28
COOKING PROCEDURE
2 Slice bell pepper and prepare pepperoni slices
3 Arange on pizza
4 Bake in oven
5 Cut pizza

NAME PEPPERONI PEPPERONI 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 PEPPERONI
9 BELL PEPPER
10
11
12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
26
27
28
COOKING PROCEDURE
2 Slice bell pepper and prepare pepperoni slices
3 Arange on pizza
4 Bake in oven
5 Cut pizza
NAME MEXICAN 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SALSA
9 BEANS
10 TACO FILLING
11 LETTUCE
12 BURRITO SAUCE
13
14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Defrost and prepare, salsa, beans, and taco filling
3 Arange on pizza
4 Bake in oven
5 Cut pizza
6 Finish with shredded lettuce and drizzle with burrito sauce, lined in the middle of th
NAME MEXICAN 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 SALSA
9 BEANS
10 TACO FILLING
11 LETTUCE
12 BURRITO SAUCE
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Defrost and prepare, salsa, beans, and taco filling
3 Arange on pizza
4 Bake in oven
5 Cut pizza
6 Finish with shredded lettuce and drizzle with burrito sauce, lined in the middle of th
NAME HAWAII 10"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 HAM
9 PINEAPPLE
10
11
12
13
14
15
DISHES 16
10" Dinner Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Prepare pineapple and cut ham
3 Arange on pizza
4 Bake in oven
5 Cut pizza
6 Finish with shreded basil
NAME HAWAII 14"
IMAGE INGREDIENTS
NO ITEMS
1 DOUGH
2 CHEDDAR
3 MOZZARELLA
4 ITALIAN SEASONING
5 GARLIC FLAKES
6 BASIL
7 TOMATO SAUCE
8 HAM
9 PINEAPPLE
10
11
12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
SPOON 23
CHEESE GRATER 24
27
28
COOKING PROCEDURE
2 Prepare pineapple and cut ham
3 Arange on pizza
4 Bake in oven
5 Cut pizza
6 Finish with shreded basil
YIELD [PC] 1 NAME BASIC PIZZ
EDIENTS IMAGE
QUANTITY UNIT Cost per Pack NO
1 pc 5.00 1 1
30.83 gm 53.75 185 2
30 gm 3100.00 10000 3
2 gm 268.50 200 4
2 gm 52.43 150 5
2 gm 226.00 1000 6
4 ml 139.12 6570 7
50 gm 500 1000 8
30 gm 60.5 836 9
30 gm 400 350 10
25 gm 110 1000 11
7.5 gm 65 330 12
30 ml 22.14 480 13
14
15
DISHES 16
17
18
19
20
21
MEASURING SPOON 23
FORK 24
METAL BOWL 25
MEASURING CUP 26
MIXER 27
28
soning, Garlic Flakes 1 Put flour in the mixer with the kneeding hook
2 In a separate bowl, mix the rest of the ingred
3 Add warm water mixture to the flour and kneed
4 Cover with a round flat sheet for 30mins - 1ho
5 Weigh and portion according to weight needed
part of the pizza 6 Form into balls
7 Roll out with rolling pin
8 Pre-cook (oven for pizza, griddle for tortilla
9 Pack, seal, and store in chiller
YIELD [PC] 1
EDIENTS
QUANTITY UNIT Cost per Pack
1 pc 5.00 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
80 pc 500 1000
60 gm 60.5 836
50 gm 400 350
37.5 gm 110 1000
15 gm 65 330
60 ml 22.14 480
soning, Garlic Flakes

part of the pizza
YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
1.66 gm 89.95 1000

YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
2.5 gm 89.95 1000
YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
40 gm 40 1000
80 gm 75 1000
12.5 gm 110 1000
30 gm 64 1000
18 gm 89.95 310

YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
1 gm 40 1000
120 gm 75 1000
12.5 gm 110 1000
60 gm 64 1000
27 gm 89.95 310
YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
30 gm 64 1000
30 ml 57.01 300

YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
60 gm 64 1000
50 ml 57.01 300
YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
1 pc 51 8
30 gm 45 650
30 gm 255 3785
30 gm 250 1000
YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
2 pc 51 8
45 gm 45 650
45 gm 255 3785
45 gm 250 1000

YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
1 pc 51 8
15 gm 65 330
YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
2 pc 51 8
27 gm 65 330

YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
30 gm 609 2000
YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
60 gm 609 2000
25 gm 110 1000

YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
45 gm 300 1000
30 gm 45 650
30 gm 255 3785
30 gm 250 1000

YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
90 gm 300 1000
45 gm 45 650
45 gm 255 3785
45 gm 250 1000
YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
30 gm 170 500
20 gm 350 1000
30 gm 45 650
30 gm 255 3785
30 gm 250 1000
30 ml 57.01 300

YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
45 gm 170 500
40 gm 350 1000
45 gm 45 650
45 gm 255 3785
45 gm 250 1000
50 ml 57.01 300
YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
45 gm 300 1000
1 pc 130 30
12.5 gm 110 1000

YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
90 gm 300 1000
2 pc 130 30
12.5 gm 110 1000
YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
30 gm 45 650
30 gm 255 3785
30 gm 250 1000
2 gm 76.13 180
30 ml 52.37 480
YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
45 gm 45 650
45 gm 255 3785
45 gm 250 1000
3 gm 76.13 180
50 ml 52.37 480

YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
60 gm 609 2000
12.5 gm 110 1000
YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
90 gm 609 2000
25 gm 110 1000

YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 T 139.12 6570
30 ml 18.8 250
20 gm 38 350
120 gm 215.32 3360
25 gm 100 1000
30 ml 91.11 480
middle of the pizza slices

YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
45 ml 18.8 250
40 gm 38 350
280 gm 215.32 3360
50 gm 100 1000
45 ml 91.11 480

middle of the pizza slices
YIELD [PC] 1
EDIENTS
1 pc 5.00 1
30.83 gm 53.75 185
30 gm 3100.00 10000
2 gm 268.50 200
2 gm 52.43 150
2 gm 226.00 1000
4 ml 139.12 6570
1 pc 51 8
30 gm 60.5 836

YIELD [PC] 1
EDIENTS
1 pc 11.67 1
46.25 gm 53.75 185
90 gm 3100.00 10000
3 gm 268.50 200
3 gm 52.43 150
3 gm 226.00 1000
6 T 139.12 6570
2 pc 51 8
60 gm 60.5 836
AURANT
CIPIE 2013
ER 2013
SIC PIZZA DOUGH YIELD [gm] 1600
INGREDIENTS
ITEMS QUANTITYUNIT Cost per Pack
FLOUR 1000 gm 1020.00 25000
SALT 15 gm 15.00 1000
PEPPER 7.5 gm 300.00 1000
SUGAR 15 gm 41.00 1000
BAKING POWDER 15 gm 45.00 500
YEAST 30 gm 135.00 500
WARM WATER 550 gm 0 0
5" PIZZA 75 gm / pc 21.33 pcs 2.50 1

10" PIZZA 150 gm / pc 10.67 pcs 5.00 1
14" PIZZA 350 gm / pc 4.57 pcs 11.67 1
10" TORTILLA 80 gm / pc 20 pcs 2.67 1
COOKING PROCEDURE
ng hook attached
e ingredients together
d kneed on the hook speed for 14mins
ns - 1hour
needed
tortilla)
NAME TOMATO SAUCE
IMAGE INGREDIENTS
NO ITEMS
1 TOMATO
2 ONION
3 GARLIC
4 TOMATO PASTE
5 FLOUR
6 BEEF CUBES
7 SOY SAUCE
8 PEPPER
9 SUGAR
10 OIL
11
12
13
14
15
DISHES 16
17
18
19
20
STOCK POT 22
SPOON 23
FOOD PROCCESOR 26
STRAINER 27
METAL BOWL 28
COOKING PROCEDURE
1 Cut tomatos in half to remove seeds
2 Strain seeds get juice out
3 Put tomatos with the juice in a food proccesor along with peeled onions and garli
4 Sweat with oil in stock pot
5 Add beef cubes flour and tomato paste
6 Season with salt, pepper, sugar
7 Add soy sauce for color
8 Cool down, Put in containers and store in chiller or frezzer
NAME PESTO SAUCE
IMAGE INGREDIENTS
NO ITEMS
1 GARLIC
2 PEANUTS
3 BASIL
4 OIL OLIVE
5 SALT
6 PEPPER
7 SUGAR
8 OIL
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
SPOON 23
GRINDER 25
METAL BOWL 26
27
28
COOKING PROCEDURE
1 Peal gerlic and peanuts
2 Separate basil leaves from stems
3 Put basil leaves, arlic and peanuts in grinder
4 Season with salt, pepper, and sugar
5 Add oil and grind until fine
6 Put in a container and store in a cool dry place
NAME GARLIC SAUCE

IMAGE INGREDIENTS
NO ITEMS
1 GARLIC
2 MAYONNAISE
3 PESTO
4 WATER
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
SPOON 23
GRINDER 25
METAL BOWL 26
27
28
COOKING PROCEDURE
1 Peal gerlic
2 Mix with the rest of the ingredients
5 Add water and grind until fine
6 Put in a container and store in a cool dry place
NAME SALSA
IMAGE INGREDIENTS
NO ITEMS
1 TOMATO
2 ONION
3 BELL PEPPER
4 CILANTRO
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
SPOON 22
FOOD PROCCESOR 23
STRAINER 24
METAL BOWL 25
26
27
28
COOKING PROCEDURE
1 Cut tomatos in half to remove seeds
2 Strain seeds get juice out
3 Put tomatos with the juice in a food proccesor along with peeled onions, bell pep
4 Blast until finely chopped consistency
5 Put in containers and store in chiller
NAME BURITO SAUCE
IMAGE INGREDIENTS
NO ITEMS
1 MAYONNAISE
2 VINEGAR
3 TURMERIC
4 CUMIN
5 PAPRIKA
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
SPOON 22
METAL BOWL 23
24
25
26
27
28
COOKING PROCEDURE
1 Mix all the ingradients together
NAME ROUX
IMAGE INGREDIENTS
NO ITEMS
1 FLOUR
2 OIL
3 GARLIC
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
SPOON 22
SAUTE PAN 23
WOODEN SPATULA 24
25
26
27
28
COOKING PROCEDURE
1 Sweat garlic in oil
2 Mix in flour until paste consistency
3 Add water to extend

NAME WHITE SAUCE
IMAGE INGREDIENTS
NO ITEMS
1 ROUX
2 GARLIC
3 ONION
4 BEEF CUBES
5 MILK
6 BUTTER
7 PESTO
8 SALT
9 PEPPER
10 SUGAR
11
12
13
14
15
DISHES 16
17
18
19
20
SPOON 22
METAL BOWL 23
SAUTE PAN 24
25
26
27
28
COOKING PROCEDURE
1 Mix roux, beef cubes and milk together
2 Heat in saute pan until smooth and thick consistency is achieved
3 Turn the heat off
4 Add butter and pesto
7 Or Serve imediately
NAME ITALIAN VINAIGRETTE
IMAGE INGREDIENTS
NO ITEMS
1 ITALIAN SEASONING
2 SALT
3 PEPPER
4 SUGAR
5 VINEGAR
6 OIL
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
SPOON 22
JAR WITH LID 23
WOODEN SPATULA 24
25
26
27
28
COOKING PROCEDURE
1 Mix all the ingradients together in a jar
2 Cover and shake fast and hard
3 Store in room temperature
4 Shake again before using
NAME WHITE SAUCE
IMAGE INGREDIENTS
NO ITEMS
1 ROUX
2 GARLIC
3 ONION
4 BEEF CUBES
5 MILK
6 BUTTER
7 PESTO
8 SALT
9 PEPPER
10 SUGAR
11
12
13
14
15
DISHES 16
17
18
19
20
SPOON 22
METAL BOWL 23
SAUTE PAN 24
25
26
27
28
COOKING PROCEDURE
1 Mix roux, beef cubes and milk together
2 Heat in saute pan until smooth and thick consistency is achieved
3 Turn the heat off
4 Add butter and pesto
7 Or Serve imediately
YIELD [2GL] 2GL=6570ml
INGREDIENTS
EMS QUANTIT UNIT Cost per Pack
240 gm 70.00 1000
50 gm 65.00 1000
50 gm 79.00 1000
500 gm 118.00 1000
500 gm ### 25000
3 pc 5.00 1
375 ml 101.5 3285
10.66 gm 300 1000
16 gm 41 1000
125 ml 730 17300
RE
led onions and garlic

YIELD [400ml] 300gm
INGREDIENTS
1 PC 79.00 1000
2 PC 2.00 1
80 gm 250.00 1000
80 ml 250.29 1000
15 gm 15.00 1000
7.5 gm 300.00 1000
7.5 gm 41 1000
240 ml 730 17300
RE
YIELD [ml] 480
INGREDIENTS
50 gm 79.00 1000
360 ml 600.00 3200
15 gm 57.01 1000
RE
YIELD [gm] 250
INGREDIENTS
200 gm 70.00 1000
25 gm 64.00 1000
20 gm 160.00 1000
gm 400.00 1000
RE
led onions, bell pepper and cilantro

YIELD [ml] 480
INGREDIENTS
360 gm 600.00 3200
80 ml 27.50 1000
15 gm 603.00 1000
15 gm 695.00 1000
2.5 gm 775.00 1000
RE
YIELD [ml] 360
INGREDIENTS
200 gm 70.00 1000
25 gm 64.00 1000
20 gm 160.00 1000
RE
YIELD [ml] 480
INGREDIENTS
120 ml 16.83 360
gm 79.00 1000
gm 64.00 1000
10 gm 57.00 120
60 gm 92.60 330
10 gm 29.00 225
10 gm 57.01 300
5 gm 15 1000
5 gm 300 1000
5 gm 41 1000
RE
YIELD [gm] 250
INGREDIENTS
2.5 gm 268.50 200
5 gm 15.00 1000
2.5 gm 300.00 1000
15 gm 41.00 1000
15 ml 27.50 1000
15 ml 730.00 17300
RE
YIELD [ml] 480
INGREDIENTS
120 ml 16.83 360
gm 79.00 1000
gm 64.00 1000
10 gm 57.00 120
60 gm 92.60 330
10 gm 29.00 225
10 gm 57.01 300
5 gm 15 1000
5 gm 300 1000
5 gm 41 1000
RE
NAME GARLIC FLEAKS
IMAGE INGREDIENTS
NO ITEMS
1 GARLIC
2 OIL
3
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
STRAINER 24
DEEP FRYER 25
METAL BOWL 26
FOOD PROCESSOR 27
28
COOKING PROCEDURE
1 Peal the garlic
2 Put in the food processor or chop finely with knife
3 Put in oil before putting on fire
4 Cook in low heat until light gold
5 Strain and set aside to cool down and let all the oil drip
6 Pack and store
NAME CHILI FLAKS

IMAGE INGREDIENTS
NO ITEMS
1 CHILI RED
2
3
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
BAKING SHEET 23
FOOD PROCESSOR 24
25
26
27
28
COOKING PROCEDURE
1 Scater chilies on baking sheet
2 Put in oven during closing time when heat is off or left dieing overnight
3 Check the next morning
4 When chilies are dried and roasted enough remove stems
5 put in food processor or chop with knife into flakes
6 Pack and store
NAME BEANS
IMAGE INGREDIENTS
NO ITEMS
1 BEANS
2 WATER
3
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
STOCK POT 23
STRAINER 24
LADLE 25
METAL BOWL 26
27
28
COOKING PROCEDURE
1 Put beans in the stock pot
2 Add enough water to cover 1 inch over beans
3 Boil until beans are soft, stir occationaly
4 Drain and set aside to cool
5 Pack and store
NAME SHITAKE
IMAGE INGREDIENTS
NO ITEMS
1 SHITAKE M. DRIED
2 WATER
3
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
14" White Plate 17
18
19
20
21
CONTAINERS 24
25
26
27
28
COOKING PROCEDURE
1 Put dried shitake in containers
2 Fill containers with shitake mushrooms with water
3 Pack and store
4 Cut off stems and hard parts before using
NAME TACO FILLING
IMAGE INGREDIENTS
NO ITEMS
1 BEEF GROUND
2 GARLIC
3 ONION
4 BEEF CUBE
5 FLOUR
6 SOY SAUCE
7 OIL
8 PEPPER
9 SUGAR
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
STOCK POT 24
LADLE/ SPATULA 25
METAL BOWL 26
27
28
COOKING PROCEDURE
1 Chop garlic and onions
2 Sweat garlic and onion with oil in the stock pot
3 Add ground beef
4 Turn heat to high, then add beef cubesand seasonings
5 Add flour to make an instant roux
6 Continue until brown
7 Add one liter of water and soysauce
8 Stir until you reach a thick paste
9 Leave to cool down
10 Pack and store

NAME TACO FILLING
IMAGE INGREDIENTS
NO ITEMS
1 BEEF GROUND
2 PORK GROUND
3 GARLIC
4 ONION
5 EGG
6 BREAD CRUMBS
7 SOY SAUCE
8 CHILI FLEAKS
9 OIL
10 PEPPER
11 SUGAR
12
13
14
15
DISHES 16
17
18
19
20
21
METAL BOWL 24
LADLE/ SPATULA 25
DEEP FRYER 26
STRAINER 27
28
COOKING PROCEDURE
1 Chop garlic and onions
2 Put in metal bowl with the ground meat
3 Mix in bread crumbs, eggs, soysauce, chiliflakes, pepper and sugar
4 Roll into 2 inch thick balls [90gm each]
5 Pack and freeze
6 Deep fry 350 o F for 15 mins.
7 Set aside and cool down
8 Pack and store
9 Heat and serve
NAME MEXICAN RICE
IMAGE INGREDIENTS
NO ITEMS
1 RICE
2 WATER
3 BEEF CUBE
4 CUMIN
5 TURMERIC
6 OIL
7 SALT
8 PEPPER
9 SUGAR
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
STOCK POT 23
LADLE/ SPATULA 24
25
26
27
28
COOKING PROCEDURE
1 Combine all the ingredients in a stock pot over low heat
2 Mix well until well combined and most of the water has been absorbed by the rice
3 Set aside and let it cool down
4 Pack and store
NAME MASHED POTATO
IMAGE INGREDIENTS
NO ITEMS
1 POTATO POWDER
2 WATER
3 BUTTER
4 PEPPER
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
SAUCE POT 23
LADLE/ SPATULA 24
25
26
27
28
COOKING PROCEDURE
1 Combine all the ingredients in a sauce pot over low heat
2 Mix well until well combined and most of the water has been absorbed
3 Plate as required and serve
NAME FRIED EGG
IMAGE INGREDIENTS
NO ITEMS
1 EGG
2 OIL
3 SALT
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
SAUTE PAN/ GRIDDLE 23
LADLE/ SPATULA 24
25
26
27
28
COOKING PROCEDURE
1 Oil and heat up pan
2 Break the egg and carefuly drop it in, close on the pan
3 Brake and spread egg whites
4 Season with salt
5 Carefuly Scrape the egg out of the pan and plate as required

NAME RICE
IMAGE INGREDIENTS
NO ITEMS
1 RICE
2 WATER
3
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
RICE CUP 23
RICE COOKER 24
RICE SCOOPER 25
26
27
28
COOKING PROCEDURE
1 Wash rice in rice cooker pan at least 3 times or untill water is clear
2 Drain and add 4 [rice cups] of water
3 Whipe edges of the rice cooker pan and dry well
4 Put in rice cooker and set to cook
5 When cooked, scoop out into mold and press
6 Plate and servw
NAME CHICKEN BREAST FILLET
IMAGE INGREDIENTS
NO ITEMS
1 CHICKEN BREAST
2 SALT
3 PEPPER
4 SUGAR
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
TONGS 24
25
26
27
28
COOKING PROCEDURE
1 Cut the chicken breasts into approximately 45gm fillets
2 Rub in the all the seasonings into the fillets
3 Portion onto about 90gms
4 Pack and store
NAME CHICKEN THIGH FILLET
IMAGE INGREDIENTS
NO ITEMS
1 CHICKEN DARK MEAT
2 SALT
3 PEPPER
4 SUGAR
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
17
18
19
20
21
TONGS 24
25
26
27
28
COOKING PROCEDURE
1 Cut the chicken thigh into approximately 25gm fillets
2 Rub in the all the seasonings into the fillets
3 Portion onto about 50gms
4 Pack and store
YIELD gm] 150
INGREDIENTS
450 gm 79.00 1000
400 ml 730.00 17300
RE
YIELD [gm] 50
INGREDIENTS
450 gm 79.00 1000
RE
ng overnight
YIELD [gm] 150
INGREDIENTS
450 gm 79.00 1000
400 ml 730.00 17300
RE
YIELD [gm] 650
INGREDIENTS
100 gm 450.00 1000
300 gm 1.00 0
RE
YIELD [gm] 3360
INGREDIENTS
1000 gm 177.50 1000
50 gm 79.00 1000
50 gm 64.00 1000
20 gm 57.00 120
250 gm ### 25000
120 ml 101.50 3285
60 ml 730 17300
7.5 gm 300 1000
7.5 gm 41 1000
RE
YIELD [gm] 2070
INGREDIENTS
1000 gm 177.50 1000
1000 gm 145.00 1000
100 gm 177.50 180
100 gm 64.00 1000
1 pc 130.00 30
600 gm 27.50 230
120 ml 101.5 3285
2.5 gm 27.36 50
500 ml 730 17300
10 gm 300 1000
15 gm 41 1000
RE
YIELD [gm] 1260
INGREDIENTS
1080 gm 24.00 1080
1 C 0.00 0
1 PC 57.00 120
1 T 695.00 1000
1 T 603.00 1000
15 ml 730.00 17300
3.75 gm 15 1000
3.75 gm 300 1000
3.75 gm 41 1000
RE
bsorbed by the rice

YIELD [srv] 1
INGREDIENTS
50 gm 671.44 2500
180 gm 0.00 1
5 gm 29.00 225
0.63 gm 300.00 1000
RE
YIELD [srv] 1
INGREDIENTS
1 pc 130.00 30
1 t 730.00 17300
1.88 gm 15.00 1000
RE
YIELD [1080gm] 6 srv
INGREDIENTS
3 C 40.00 1000
4 C 0.00 0
RE
is clear
YIELD [gm] 1000
INGREDIENTS
1000 gm 195.00 1000
1.88 gm 15.00 1000
1.88 gm 300.00 1000
1.88 gm 41.00 1000
RE
YIELD [gm] 1000
INGREDIENTS
1000 gm 195.00 1000
1.88 gm 15.00 1000
1.88 gm 300.00 1000
1.88 gm 41.00 1000
RE
NAME CHICKEN & PESTO
IMAGE INGREDIENTS
NO ITEMS
1 CHICKEN DARK MEAT
2 SPAGHETTI
3 BAGUETTE
4 PARMESAN
5 GARLIC FLAKES
6 BASIL
7 CAYENNE
8 PESTO
9
10
11
12
13
14
15
DISHES 16
10" Dinner Plate 17
Saucer 18
19
20
21
SPOON & FORK 23
TONGS 24
SPATULA [LARGE] 25
METAL BOWL 27
SAUCE POT 28
COOKING PROCEDURE
1 Cook pasta in hot water for 8 mins or untill aldente
2 Sear chicken fillets on high heat untill cooked [toast bread on the oven]
3 Set aside on a saucer to rest
4 Use a pair of tongs to take pasta out of the water and transfer into a metal bowl
5 While it hot spoon in your pesto and mix
6 Arange on a plate pasta first, then bread, then chicken
7 Remember hight is important
8 Drizzle streaks of pesto on the side
9 Finish with parmesan on top, followed by garlic flakes and shreded basil with a d
NAME SPAGHETI & MEATBALLS
IMAGE INGREDIENTS
NO ITEMS
1 MEATBALLS
2 SPAGHETTI
3 BAGUETTE
4 PARMESAN
5 GARLIC FLAKES
6 BASIL
7 CAYENNE
8 TOMATO SAUCE
9
10
11
12
13
14
15
DISHES 16
10" Dinner Plate 17
Saucer 18
19
20
21
SPOON & FORK 23
TONGS 24
SPATULA [LARGE] 25
METAL BOWL 27
SAUCE POT 28
COOKING PROCEDURE
2 Toast bread in the oven
3 Microwave meatballs for 1min. 30 sec.
4 Heat up tomato sauce in a saute pan
5 Use a pair of tongs to take pasta out of the water and transfer into the heated
6 Arange on a plate pasta first, then bread, then meat balls
8 Drizzle streaks of tomato sauce on the side
NAME MARIA SHRIMP
IMAGE INGREDIENTS
NO ITEMS
1 SHRIMP
2 KANI CRAB STICK
3 SHITAKE MUSHROOM
4 BUTTON MUSHROOM
5 OYSTER MUSHROOM
6 SPAGHETTI
7 BAGUETTE
8 PARMESAN
9 GARLIC FLAKES
10 BASIL
11 CAYENNE
12 WHITE SAUCE
13 PESTO
14
15
DISHES 16
10" Dinner Plate 17
Saucer 18
19
20
21
SPOON & FORK 23
TONGS 24
SPATULA [LARGE] 25
METAL BOWL 27
SAUCE POT 28
COOKING PROCEDURE
2 Sear shrimp and sliced mushrooms on high heat untill cooked [toast bread on the o
3 Set aside to rest
4 Heat up some white sauuce in a saute pan and add pesto
5 Use a pair of tongs to take pasta out of the water and transfer into the heated
6 Arange on a plate pasta first, then bread, then mushrooms and then the shrimp
8 Drizzle streaks of the sauce sauce on the side
YIELD [srv] 1
INGREDIENTS
50 gm 195.67 1000
90 gm 221.00 2500
2 SLICE 36.00 20
5 gm ### 2000
5 gm 52.43 150
5 gm 250.00 1000
2.5 gm 775 1000
52 ml 57.01 300
RE
on the oven]
er into a metal bowl

reded basil with a dash of papricka on the side
YIELD [srv] 1
INGREDIENTS
90 gm 533.37 2070
90 gm 221.00 2500
2 SLICE 36.00 20
5 gm ### 2000
5 gm 52.43 150
5 gm 250.00 1000
2.5 gm 775 1000
105 ml 139.12 6570
RE
fer into the heated tomato sauce

YIELD [srv] 1
INGREDIENTS
30 gm 300.00 1000
0 gm 170.00 500
30 gm 45.00 650
2 gm 255.00 3785
2 gm 250.00 1000
90 gm 221.00 2500
2 SLICE 36 20
5 gm 1180 2000
5 gm 52.43 150
5 gm 250 1000
2.5 gm 775 1000
90 ml 32.17 480
15 gm 59.19 300
RE
toast bread on the oven]

fer into the heated white sauce and mix
then the shrimp

NAME BURRITO
IMAGE INGREDIENTS
NO ITEMS
1 TORTILLA
2 TACO FILLING
3 LETTUCE
4 BEANS
5 BURRITO SAUCE
6 MEXICAN RICE
7 QUESO
8 CAYENNE
9
10
11
12
13
14
15
DISHES 16
RECTANGLE PLATE 17
SAUCER 18
19
20
SPOONS 23
SPATULA [LARGE] 24
GRIDDLE 25
SQUEEZE BOTTLE 26
27
28
COOKING PROCEDURE
1 Heat up rice,taco filling and beans in microwave
2 Lay out tortilla on chopping board and layer in the queso, taco filling, beans, a
3 Fold sides and rool tight
4 Be careful not to roll too tight begause the tortilla might rip
5 Heat up the griddle and toast the burrito on all sides, toast the seam side first
6 Tear out a leaf or two of lettuce, and roll it to make it easier to shread with a
7 Place toasted burrito on the middle of the rectangle plate and put the clump of s
8 Drizzle burrito sauce ontop of the burrito and a dash of cayenne
NAME SOFT TACO

IMAGE INGREDIENTS
NO ITEMS
1 TORTILLA
2 TACO FILLING
3 LETTUCE
4 SALSA
5 TOMATO SAUCE
6 QUESO
7 CAYENNE
8
9
10
11
12
13
14
15
DISHES 16
RECTANGLE PLATE 17
SAUCER 18
19
20
21
SPOON 23
GRIDDLE 25
26
27
28
COOKING PROCEDURE
1 Heat up taco filling in the microwave
2 Combine with salsa
3 Tear out a leaf or two of lettuce, and roll it to make it easier to shread with a
4 Lay out half of a tortilla on the chopping board and later on one side, taco fill
5 Heat up gridde and toast tortilla side down and fold
6 Pace on a rectangle plate and drizzle with tomato sauce and a dash of cayenne
NAME CHEESE ENCHILADA
IMAGE INGREDIENTS
NO ITEMS
1 TORTILLA
2 QUESO
3 MOZZARELLA
4 GARLIC FLAKES
5 GARLIC SAUCE
6 LETTUCE
7 SALSA
8 TOMATO SAUCE
9 CAYENNE
10
11
12
13
14
15
DISHES 16
RECTANGLE PLATE 17
SAUCER 18
19
20
21
SPOON 23
GRIDDLE 25
26
27
28
COOKING PROCEDURE
1 Slice cheese
2 Lay out tortilla and arange cheese in the middle
3 Fold the sides first and then fold the back and front tou will have a flat rectan
4 Heat up griddle and toast enchilada, folded seam side firsst
5 Then when both sides are toasted flip it back to the floded seam side down and th
6 Flip again and then transfer to a rectangle plate with a lettuce leaf bed
7 Top with the rest of the tomatosauce from the griddle
8 Drizzle garlic sauce and finich with garlic flakes and a dash of cayenne
NAME CHICKEN ENCHILADA
IMAGE INGREDIENTS
NO ITEMS
1 CHICKEN DARK MEAT
2 TORTILLA
3 QUESO
4 MOZZARELLA
5 GARLIC FLAKES
6 GARLIC SAUCE
7 LETTUCE
8 SALSA
9 TOMATO SAUCE
10 CAYENNE
11
12
13
14
15
DISHES 16
RECTANGLE PLATE 17
SAUCER 18
19
20
21
SPOON 23
GRIDDLE 25
26
27
28
COOKING PROCEDURE
1 Heat griddle and sear chicken fillets until cooked
1 Slice cheese
2 Lay out tortilla and arange cheese in the middle, then the fillets ontop
3 Fold the sides first and then fold the back and front tou will have a flat rectan
4 Heat up griddle again and toast enchilada, folded seam side firsst
5 Then when both sides are toasted flip it back to the floded seam side down and th
6 Flip again and then transfer to a rectangle plate with a lettuce leaf bed
7 Top with the rest of the tomatosauce from the griddle
8 Drizzle garlic sauce and finich with garlic flakes and a dash of cayenne
NAME QUESADILLA
IMAGE INGREDIENTS
NO ITEMS
1 TORTILLA
2 SALSA
3 TOMATO SAUCE
4 QUESO
5 CILANTRO
6 GARLIC FLAKES
7 CAYENNE
8
9
10
11
12
13
14
15
DISHES 16
TENGA PLATE 17
18
19
20
21
SPOON 23
GRIDDLE 25
26
27
28
COOKING PROCEDURE
1 Combine tomato sauce and salsa
2 Lay out tortilla and spread sauce on one side
3 Grate cheese ontop of sauce and fold
4 Heat up griddle and toast folded quesadilla on both sides
5 Transfer on chopping board and cut into 4 triangles
6 Arange on "tenga" plate and forn a triangle
7 Drizzle tomatosauce and finish with garlic flakes, cilantro and a dash of cayenne

NAME SAUSAGE & MUSHROOM
IMAGE INGREDIENTS
NO ITEMS
1 SHITAKE MUSHROOM
2 BUTTON MUSHROOM
3 OYSTER MUSHROOM
4 SPICY SAUSAGE
5 OIL
6 BUTTER
7 LETTUCE
8 CAYENNE
9 GARLIC FLAKES
10
11
12
13
14
15
DISHES 16
RECTANGLE PLATE 17
SAUCER 18
19
20
21
SPOON 23
GRIDDLE 25
26
27
28
COOKING PROCEDURE
1 Chop mushrooms into 1/8 inch thick strips
2 Slice sausage into 1/8 inch thich round slices
3 Heat up griddle and oil
4 Sear mushrooms and sausage
5 When grill marcks apear add butter and turn heat off
6 Transfer into rectangle plate with a lettuce leaf bed
7 Remember to make one pile because height is important
8 Finish with shredded basil, garlic flakes and a dash of cayenne
YIELD [srv] 1
INGREDIENTS
1 pc 2.60 1
128 gm 213.15 3360
50 gm 100.00 1000
20 gm 38.00 350
30 ml 91.11 480
180 gm 27.74 1260
15.42 gm 53.75 185
2.5 gm 775 1000
RE
co filling, beans, and mexican rice

the seam side first
ier to shread with a knife
d put the clump of shredded lettuce on one end
YIELD [srv] 1
INGREDIENTS
0.5 PC 2.60 1
128 gm 213.15 3360
50 gm 100.00 1000
1 ml 18.80 250
3 ml 139.12 6570
15.42 gm 53.75 185
2.5 gm 775 1000
RE
ier to shread with a knife

one side, taco filling mixture, lettuce, ans grated cheese
dash of cayenne
YIELD [srv] 1
INGREDIENTS
1 PC 2.60 1
15.42 PC 53.75 185
30 gm ### 10000
5 gm 52.43 150
30 ml 72.31 480
25 gm 100.00 1000
15 ml 18.8 250
45 ml 139.12 6570
2.5 gm 775 1000
RE
l have a flat rectangle
eam side down and then pour tomatosauce ontop

uce leaf bed
of cayenne
YIELD [srv] 1
INGREDIENTS
50 gm 195.67 1000
1 PC 2.60 1
15.42 gm 53.75 185
30 gm ### 10000
5 gm 52.43 150
30 ml 72.31 480
25 gm 100 1000
15 ml 18.8 250
45 ml 139.12 6570
2.5 gm 775 1000
RE
llets ontop
l have a flat rectangle
eam side down and then pour tomatosauce ontop

uce leaf bed
of cayenne
YIELD [srv] 1
INGREDIENTS
0.5 PC 2.60 1
15 ml 18.80 250
30 ml 139.12 6570
15.42 gm 53.75 185
5 gm 400.00 1000
5 gm 52.43 150
2.5 gm 775 1000
RE
nd a dash of cayenne
YIELD [srv] 1
INGREDIENTS
30 gm 45.00 650
30 gm 255.00 3785
30 gm 250.00 1000
100 gm 300.00 1000
5 ml 730.00 17300
5 gm 29.00 225
25 gm 100 1000
2.5 gm 775 1000
5 gm 52.43 150
RE
NAME TOMATO ESPRESSO
IMAGE INGREDIENTS
NO ITEMS
1 TOMATO SAUCE
2 BUTTER
3 PESTO
4 BAGUETTE
5 PARMESAN
6 CAYENNE
7 GARLIC FLAKES
8
9
10
11
12
13
14
15
DISHES 16
ESPRESSO CUP 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
26
27
28
COOKING PROCEDURE
1 Toast bread in oven
2 Heat up tomato sauce in sauce pot
3 Turn heat off and swirl in pesto and butter
4 Transfer soup into an espresso cup
5 Cover half of the top of the cup with toasted bread
6 Top with parmesan cheese, shredded basil, garlic flakes and a dash of cayenne
7 Don’t forget the underliner
NAME CILANTRO SOUP

IMAGE INGREDIENTS
NO ITEMS
1 WHITE SAUCE
2 CILANTRO
3 PESTO
4 BUTTER
5 BAGUETTE
6 PARMESAN
7 CAYENNE
8 GARLIC FLAKES
9
10
11
12
13
14
15
DISHES 16
SOUP BOWL 17
TENGA PLATE 18
19
20
21
SPOONS 24
LADLE 25
SAUTE PAN 26
27
28
COOKING PROCEDURE
2 Heat up white sauce and cilantro in sauce pan
3 Turn heat off and transfer soup into bowl
4 Drizzle pesto and butter
5 Place bread of the top of the bowl
NAME SOPA DE AJO
IMAGE INGREDIENTS
NO ITEMS
1 WHITE SAUCE
2 PESTO
3 BUTTER
4 BAGUETTE
5 PARMESAN
6 CAYENNE
7 GARLIC FLAKES
8
9
10
11
12
13
14
15
DISHES 16
SOUP BOWL 17
TENGA PLATE 18
19
20
21
SPOONS 24
LADLE 25
SAUTE PAN 26
27
28
COOKING PROCEDURE
2 Heat up white sauce in sauce pan
3 Turn heat off and transfer soup into bowl
4 Drizzle pesto and butter
5 Place bread of the top of the bowl
NAME CUCUMBER & CRAB SALAD
IMAGE INGREDIENTS
NO ITEMS
1 LETTUCE
2 CUCUMBER
3 KANI CRAB STICK
4 ONION
5 TOMATO
6 CAYENNE
7 ITALIAN VINEGRETTE
8
9
10
11
12
13
14
15
DISHES 16
RECTANGLE PLATE 17
SAUCER 18
19
20
21
SPOON 23
25
26
27
28
COOKING PROCEDURE
1 Rip lettuce leaves into bite size pieces [3"x3"]
1 Remove seeds from cucumber and slice thinly
2 Thinly slice onion and tomato
3 Pull kani crabsticks apart to form shredded strings
4 Arange on plate lettuce firstthen tomato and onions
5 Then criss cross cucumber and kani alternate
6 Drizzle vinaigrette and fonish with a dash of cayenne
NAME CALIENTE NACHO SALAD
IMAGE INGREDIENTS
NO ITEMS
1 NACHOS
2 LETTUCE
3 TACO FILLING
4 QUESSO
5 SALSA
6 TOMATO SAUCE
7 GARLIC FLAKES
8
9
10
11
12
13
14
15
DISHES 16
14" WHITE PLATE 17
SAUCER 18
19
20
21
SPOON 23
GRIDDLE 25
26
27
28
COOKING PROCEDURE
1 Heat taco filling and tomatosauce in microwave
2 Combine salsa with heated taco filling
3 Roll lettuce and sinely shread
4 Arange taco filling in the center of the plate and use a spoon to create a hole i
5 Put shredded letuce in the center and arange nacho chips on the side
6 Grate cheese over
7 Finish with sprinkling garlicflakes and a dash of cayenne

NAME SAUSAGE & MUSHROOM
IMAGE INGREDIENTS
NO ITEMS
1 SHITAKE MUSHROOM
2 BUTTON MUSHROOM
3 OYSTER MUSHROOM
4 SPICY SAUSAGE
5 OIL
6 BUTTER
7 LETTUCE
8 CAYENNE
9 GARLIC FLAKES
10
11
12
13
14
15
DISHES 16
RECTANGLE PLATE 17
SAUCER 18
19
20
21
SPOON 23
GRIDDLE 25
26
27
28
COOKING PROCEDURE
1 Chop mushrooms into 1/8 inch thick strips
2 Slice sausage into 1/8 inch thich round slices
3 Heat up griddle and oil
4 Sear mushrooms and sausage
5 When grill marcks apear add butter and turn heat off
6 Transfer into rectangle plate with a lettuce leaf bed
7 Remember to make one pile because height is important
8 Finish with shredded basil, garlic flakes and a dash of cayenne
YIELD [srv] 1
INGREDIENTS
120 gm 139.12 6570
5 gm 29.00 225
5 ml 59.19 300
1 pc 36.00 20
2.5 gm ### 2000
1.88 gm 775.00 1000
5 gm 52.43 150
RE
dash of cayenne
YIELD [srv] 1
INGREDIENTS
240 gm 32.17 480
15 gm 400.00 1000
5 ml 59.19 300
5 gm 29.00 225
1 pc 36.00 20
2.5 gm ### 2000
1.88 gm 775 1000
5 gm 52.43 150
RE
dash of cayenne
YIELD [srv] 1
INGREDIENTS
240 gm 32.17 480
5 ml 59.19 300
5 gm 29.00 225
1 pc 36.00 20
2.5 gm ### 2000
1.88 gm 775.00 1000
5 gm 52.43 150
RE
dash of cayenne
YIELD [srv] 1
INGREDIENTS
75 gm 100.00 1000
75 gm 50.00 1000
30.83 gm 170.00 500
30 gm 64.00 1000
80 gm 70.00 1000
2.5 gm 775.00 1000
45 ml 5.84 45
RE
YIELD [srv] 1
INGREDIENTS
0.5 PACK 42.50 1
50 gm 100.00 1000
256 gm 213.15 3360
30.83 gm 53.75 185
30 gm 18.80 250
30 gm 139.12 6570
5 gm 52.43 150
RE
n to create a hole in the center
YIELD [srv] 1
INGREDIENTS
30 gm 45.00 650
30 gm 255.00 3785
30 gm 250.00 1000
100 gm 300.00 1000
5 ml 730.00 17300
5 gm 29.00 225
25 gm 100 1000
2.5 gm 775 1000
5 gm 52.43 150
RE
NAME HUEVOS RANCHEROS
IMAGE INGREDIENTS
NO ITEMS
1 BACON
2 CORNED BEEF
3 EGG
4 OIL
5 RICE
6 TOMATO SAUCE
7 SALSA
8 GARLIC FLAKES
9 CAYENNE
10 CILANTRO
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
1 Heat up griddle, oil and sear bacon and corned beef
2 Break egg in between bacon and corned beef
3 Scoop rice and press in mold
4 Place mold side down in the center of the plate
5 Combine tomatosauce and salsa, then streek around the rice
6 Scrapeout the egg with meat from Griddle in one piece and put ontop of the rice
7 Garnich with garlic flakes, cilantro and a dash of cayenne
NAME MOZZARELLA CHICKEN

IMAGE INGREDIENTS
NO ITEMS
1 CHICKEN BREAST
2 RICE
3 SHITAKE MUSHROOM
4 BUTTON MUSHROOM
5 OYSTER MUSHROOM
6 MOZZARELLA
7 TOMATO SAUCE
8 BASIL
9 GARLIC FLAKES
10 CAYENNE
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
1 Heat up griddle, oil and sear fillets
2 Slice mushrooms and add to the fillets after fliping over
6 Scrapeout the fillets, place on a saucer, top with mozzarella slices and microwa
7 Transfer mushrooms and place on rice
8 Next, pile the fillets with melted mozzarella on top of the mushrooms
9 Garnich with garlic flakes, shreded basil and a dash of cayenne
NAME PORK & APPLE TORTILLA CUP
IMAGE INGREDIENTS
NO ITEMS
1 PORK CHOP
2 APPLE
3 ONION
4 ROUX
5 RICE
6 TORTILLA
7 CILANTRO
8 GARLIC FLAKES
9 CAYENNE
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
1 Heat up griddle, oil and sear fillets
2 Slice mushrooms and add to the fillets after fliping over
6 Scrapeout the fillets, place on a saucer, top with mozzarella slices and microwa
7 Transfer mushrooms and place on rice
8 Next, pile the fillets with melted mozzarella on top of the mushrooms
NAME SICILIAN SAUSAGE
IMAGE INGREDIENTS
NO ITEMS
1 SAUSAGE
2 BELL PEPPER
3 ONION
4 RICE
5 TOMATO SAUCE
6 BASIL
7 GARLIC FLAKES
8 CAYENNE
9
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
1 Heat up griddle, oil and sear sausage with cross wise slits on one side
2 Slice onions and pepper and add to the fillets after fliping over
5 Streek tomatosauce around the rice
6 Transfer onions and pepper on rice
7 Put sausage ontop of the caramelized onions and peppers
NAME BACON
IMAGE INGREDIENTS
NO ITEMS
1 BACON
2 RICE
3 TOMATO SAUCE
4 SALSA
5 GARLIC FLAKES
6 BASIL
7 CAYENNE
8
9
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
1 Heat up griddle, oil and sear bacon
5 Transfer bacon and place on rice

NAME HOTDOG EGPLANT
IMAGE INGREDIENTS
NO ITEMS
1 HOTDOG
2 EGGPLANT
3 RICE
4 TOMATO SAUCE
5 SALSA
6 GARLIC FLAKES
7 BASIL
8 CAYENNE
9
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
1 Heat up griddle, oil and sear hotdog and sliced [length wise] eggplant
5 Transfer hotdog and eggplant and place on rice
NAME MASHED POTATO SAUSAGE
IMAGE INGREDIENTS
NO ITEMS
1 SAUSAGE
2 MASHED POTATO
3 TOMATO SAUCE
4 SALSA
5 GARLIC FLAKES
6 BASIL
7 CAYENNE
8
9
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
1 Heat up griddle, oil and sear sausage with cross wise slits on one side
2 Cook mashed potatos according to directions
3 Roll mashed potatos into a ball and place on the center of one side of the plate
4 Streek tomato sauce around the mashed potato
5 Transfer sausage on top of the mashed potao
NAME BEEF PEPPER ONION
IMAGE INGREDIENTS
NO ITEMS
1 CORNED BEEF
2 BELL PEPPER
3 ONION
4 RICE
5 TOMATO SAUCE
6 SALSA
7 GARLIC FLAKES
8 BASIL
9 CAYENNE
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
1 Heat up griddle, oil and sear corned beef
2 Slice onions and pepper and add to the corned beef after fliping over
6 Transfer onions and pepper on rice
7 Put corned beef ontop of the caramelized onions and peppers
NAME CHICKEN CUCUMBER
IMAGE INGREDIENTS
NO ITEMS
1 CHICKEN BREAST
2 CUCUMBER
3 RICE
4 TOMATO SAUCE
5 SALSA
6 GARLIC FLAKES
7 BASIL
8 CAYENNE
9
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
1 Heat up griddle, oil and sear chicken fillets
2 Slice cucumber into strips
6 Transfer cucumber on rice
7 Put fillets ontop of the cucumber strips
YIELD [srv] 1
INGREDIENTS
20 gm 294.00 1000
50 gm 246.75 1000
1 pc 130.00 30
5 ml 730.00 17300
180 gm 24.00 1080
15 ml 139.12 6570
15 ml 18.8 250
5 gm 52.43 150
1.88 gm 775 1000
5 gm 400 1000
RE
t ontop of the rice
YIELD [srv] 1
INGREDIENTS
90 gm 195.67 1000
180 gm 24.00 1080
30 gm 45.00 650
30 gm 255.00 3785
30 gm 250.00 1000
30 gm ### 10000
15 ml 139.12 6570
5 gm 226 1000
5 gm 52.43 150
1.88 gm 775 1000
RE
a slices and microwavr

YIELD [srv] 1
INGREDIENTS
100 gm 154.00 1000
0.5 pc 25.00 1
30 gm 64.00 1000
30 gm 16.83 360
180 gm 24.00 1080
0.5 PC 2.60 1
15 gm 400 1000
5 gm 52.43 150
1.88 gm 775 1000
RE
a slices and microwavr

YIELD [srv] 1
INGREDIENTS
90 gm 300.00 1000
12.5 gm 110.00 1000
30 gm 64.00 1000
180 gm 24.00 1080
15 ml 139.12 6570
5 gm 226.00 1000
5 gm 52.43 150
1.88 gm 775 1000
RE
on one side
YIELD [srv] 1
INGREDIENTS
40 gm 294.00 1000
180 gm 24.00 1080
15 ml 139.12 6570
15 ml 18.80 250
5 gm 52.43 150
5 gm 226.00 1000
1.88 gm 775 1000
RE
YIELD [srv] 1
INGREDIENTS
60 gm 0.00 1
40 gm 40.00 1000
180 gm 24.00 1080
15 ml 139.12 6570
15 ml 18.80 250
5 gm 52.43 150
5 gm 226 1000
1.88 gm 775 1000
RE
] eggplant
YIELD [srv] 1
INGREDIENTS
90 gm 300.00 1000
1 gm 14.26 1
15 ml 139.12 6570
15 ml 18.80 250
5 gm 52.43 150
5 gm 226.00 1000
1.88 gm 775 1000
RE
on one side
e side of the plate

YIELD [srv] 1
INGREDIENTS
50 gm 0.00 1
12.5 gm 110.00 1000
30 gm 64.00 1000
180 gm 24.00 1080
15 ml 142.21 6570
15 ml 18.80 250
5 gm 52.43 150
5 gm 226 1000
1.88 gm 775 1000
RE
YIELD [srv] 1
INGREDIENTS
90 gm 195.67 1000
50 gm 50.00 1000
180 gm 24.00 1080
15 ml 139.12 6570
15 ml 18.80 250
5 gm 52.43 150
5 gm 226 1000
1.88 gm 775 1000
RE
NAME ROAST CHICKEN
IMAGE INGREDIENTS
NO ITEMS
1 CHICKEN WHOLE
2 LEMON GRASS
3 CHICKEN CUBES
4 GARLIC
5 SOY SAUCE
6 TURMERIC
7 CUMIN
8 PEPPER
9 SUGAR
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
LADLE 23
TONGS 24
METAL BOWL 25
PLASTIC [BIG] 26
METAL TRAY 27
28
COOKING PROCEDURE
1 Combine all the ingredients
2 Put chickens in plastic bags and fill in marinade mixture
3 Let the air out and tie up tight
4 Place packages of marinated chicken in chiller at least overnight
5 Drain marinate off of the chickens and pre-cook for 30mins, 500 oC on a metal tra
6 Pack and store in the freezer or chiller
7 Cook in oven again at 500 oC until cooked well
8 Serve as required
NAME PORK CHOP

IMAGE INGREDIENTS
NO ITEMS
1 PORK CHOP
2 CHICKEN CUBES
3 GARLIC
4 SOY SAUCE
5 TURMERIC
6 CUMIN
7 PEPPER
8 SUGAR
9
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
2 Put chickens in plastic bags and fill in marinade mixture
3 Let the air out and tie up tight
4 Place packages of marinated chicken in chiller at least overnight
5 Heat up griddle, oil and sear pork chopps on both sides
9 Transfer chopps on rice
NAME TANIGUE
IMAGE INGREDIENTS
NO ITEMS
1 TANIGUE STEAK
2 SALT
3 PEPPER
4 SUGAR
5 CAYENNE
6
7
8
9
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
2 Rub on fish steaks
3 Pack and store in chiller or frezzer
4 Heat up griddle, oil and sear fish on both sides
8 Transfer fish on rice
NAME SALMON
IMAGE INGREDIENTS
NO ITEMS
1 SALMON STEAK
2 SALT
3 PEPPER
4 SUGAR
5 CAYENNE
6
7
8
9
10
11
12
13
14
15
DISHES 16
10" ROUND PLATE 17
SAUCER 18
19
20
SPOONS 23
LADLE 24
SAUTE PAN 25
GRIDDLE 26
TONGS 27
SPATULA 28
COOKING PROCEDURE
2 Rub on fish steaks
3 Pack and store in chiller or frezzer
4 Heat up griddle, oil and sear fish on both sides
8 Transfer fish on rice
YIELD [srv] 5 whole chickens
INGREDIENTS
5000 gm 115.00 1000
60 gm 80.00 1000
20 pc 27.40 60
50 gm 79.00 1000
500 ml 101.50 3285
45 gm 603.00 1000
45 gm 695 1000
30 gm 300 1000
240 gm 41 1000
RE
00 oC on a metal tray
YIELD [srv] 1
INGREDIENTS
100 gm 154.00 1000
10 pc 27.40 60
50 gm 79.00 1000
ml 101.50 3285
5 gm 603.00 1000
5 gm 695.00 1000
1.88 gm 300 1000
15 gm 41 1000
RE
YIELD [srv] 1
INGREDIENTS
100 gm 200.00 1000
1.88 gm 15.00 1000
1.88 gm 300.00 1000
1.88 gm 41.00 1000
1.88 gm 775.00 1000
RE
YIELD [srv] 1
INGREDIENTS
100 gm 450.00 1000
1.88 gm 15.00 1000
1.88 gm 300.00 1000
1.88 gm 41.00 1000
1.88 gm 775.00 1000
RE
NAME ICED TEA PITCHER
IMAGE INGREDIENTS
NO ITEMS
1 ICED TEA POWDER
2 ICE
3 LEMON
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
PITCHER 17
18
19
20
21
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
1 Mix powder into half a pitcher of water
2 Add ice
3 finish with a slice of lemon
NAME ICED TEA GLASS

IMAGE INGREDIENTS
NO ITEMS
1 ICED TEA POWDER
2 ICE
3 LEMON
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
PITCHER 17
18
19
20
21
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
1 Mix powder into half a glassr of water
2 Add ice
3 finish with a slice of lemon
NAME SPECIAL BLEND COFFEE
IMAGE INGREDIENTS
NO ITEMS
1 SPECIAL BLEND
2 CREAMER
3 SUGAR
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
COFFEE CUP 17
SAUCER 18
19
20
21
SCOOP 23
TEASPOON 24
25
26
27
28
COOKING PROCEDURE
1 Scoop coffee in coffee machine
2 Add water
3 Fill cup and serve with sugar and creamer on the side
NAME ARABICA
IMAGE INGREDIENTS
NO ITEMS
1 ARABICA
2 CREAMER
3 SUGAR
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
COFFEE CUP 17
SAUCER 18
19
20
21
SCOOP 23
TEASPOON 24
25
26
27
28
COOKING PROCEDURE
1 Scoop coffee in coffee machine
2 Add water
3 Fill cup and serve with sugar and creamer on the side
NAME ROOTBEER FLOAT
IMAGE INGREDIENTS
NO ITEMS
1 ROOTBEER CAN
2 ICE CREAM VANILLA
3 CINAMON
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
ICE CREAM SCOOP 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
1 Fill half of the glass with root beer
2 Add ice
3 Top with a scoop of vanilla ice cream
4 Finish with a dash of cinamon

NAME A&W CREAM SODA FLOAT
IMAGE INGREDIENTS
NO ITEMS
1 A&W CREAM SODA
2 ICE CREAM VANILLA
3 CINAMON
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
ICE CREAM SCOOP 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
1 Fill half of the glass with root beer
2 Add ice
3 Top with a scoop of vanilla ice cream
4 Finish with a dash of cinamon
NAME MILK SHAKE
IMAGE INGREDIENTS
NO ITEMS
1 MILK
2 EVAPORADA
3 SUGAR
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
MEASURING SPOONS 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
1 Mix all ingredients in a blender
2 Add ice
3 Fill glass
4 Serve with a straw
NAME COFFEE SHAKE
IMAGE INGREDIENTS
NO ITEMS
1 3IN1 COFFEE
2 EVAPORADA
3 SUGAR
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
MEASURING SPOONS 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
2 Add ice
3 Fill glass
NAME CHOCO SHAKE
IMAGE INGREDIENTS
NO ITEMS
1 GOYA
2 EVAPORADA
3 SUGAR
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
MEASURING SPOONS 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
2 Add ice
3 Fill glass

NAME MELON SHAKE
IMAGE INGREDIENTS
NO ITEMS
1 MELON
2 EVAPORADA
3 SUGAR
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
MEASURING SPOONS 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
2 Add ice
3 Fill glass
NAME BANANA SHAKE
IMAGE INGREDIENTS
NO ITEMS
1 BANANA
2 EVAPORADA
3 SUGAR
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
MEASURING SPOONS 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
2 Add ice
3 Fill glass
NAME STRAWBERRY SHAKE
IMAGE INGREDIENTS
NO ITEMS
1 STRAWBERRY
2 EVAPORADA
3 SUGAR
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
MEASURING SPOONS 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
2 Add ice
3 Fill glass
NAME WATER MELON
IMAGE INGREDIENTS
NO ITEMS
1 WATERMELON
2 SUGAR
3
4
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
MEASURING SPOONS 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
2 Add ice
3 Fill glass
NAME CHOCO BANANA
IMAGE INGREDIENTS
NO ITEMS
1 BANANA
2 GOYA
3 EVAPORADA
4 SUGAR
5
6
7
8
9
10
11
12
13
14
15
DISHES 16
GLASS 17
18
19
20
21
MEASURING SPOONS 23
SPOON 24
ICE PICK 25
26
27
28
COOKING PROCEDURE
2 Add ice
3 Fill glass
YIELD [srv] 1
INGREDIENTS
270 gm 52.50 400
300 gm 26.00 4000
0.13 pc 15.00 1
RE
YIELD [srv] 1
INGREDIENTS
52.5 gm 52.50 400
100 gm 26.00 4000
0.06 pc 15.00 1
RE
YIELD [srv] 1
INGREDIENTS
30 gm 450.00 1000
2 pc 89.50 100
10 gm 41.00 1000
RE
YIELD [srv] 1
INGREDIENTS
60 gm 580.00 1000
2 pc 89.50 100
10 gm 41.00 1000
RE
YIELD [srv] 1
INGREDIENTS
330 gm 17.95 330
60 ml 210.00 1500
1.25 gm 600.00 1000
RE
YIELD [srv] 1
INGREDIENTS
330 gm 24.16 330
60 ml 210.00 1500
1.25 gm 600.00 1000
RE
YIELD [srv] 1
INGREDIENTS
52.5 gm 44.00 150
52.5 ml 22.95 370
82.5 gm 41.00 1000
RE
YIELD [srv] 1
INGREDIENTS
1 SACHET 44.50 10
52.5 ml 22.95 370
82.5 gm 41.00 1000
RE
YIELD [srv] 1
INGREDIENTS
1 SACHET
52.5 ml 22.95 370
82.5 gm 41.00 1000
RE
YIELD [srv] 1
INGREDIENTS
100 pc
52.5 ml 22.95 370
82.5 gm 41.00 1000
RE
YIELD [srv] 1
INGREDIENTS
150 gm 50.00 1000
52.5 ml 22.95 370
82.5 gm 41.00 1000
RE
YIELD [srv] 1
INGREDIENTS
80 gm 499.00 2500
52.5 ml 22.95 370
82.5 gm 41.00 1000
RE
YIELD [srv] 1
INGREDIENTS
120 gm 70.00 1000
82.5 gm 41.00 1000
RE
YIELD [srv] 1
INGREDIENTS
150 gm 50.00 1000
1 SACHET
52.5 ml 22.95 370
82.5 gm 41.00 1000
RE

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LEONA-ART RESTAURANT

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME PIZZA DOUGH YIELD (gm) 1600

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME BASIC PIZZA BASE 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME BASIC PIZZA BASE 5" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME BASIC PIZZA BASE 14" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME THREE CHEESE 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME RATATOUILLE & GREEN OLIVES 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME HAM & MUSHROOM 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME ONION & PESTO 10" YIELD [PC] 1

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME NOCHE BUENA PIZZA 10"

MENU PRODUCTION RECIPIE 2013

UPDATED: NOVEMBER 2013

NAME NOCHE BUENA PIZZA 14"