Eva and Friends

TH2019
02 Laboratory Exercise 1 *Property of STI

Page 1 of 9
TH2019
Menu Development Template

OBJECTIVE PLAN AND DEVELOP MENUS
MENU DEVELOPMENT TEMPLATE
Recipe Costing and Pricing Template

OBJECTIVE COST OUT AND PRICE RECIPES
RECIPE COST WORKSHEET
RECIPE NAME Baked Vegetable Casserole
RECIPE CODE
Recipe Yield: 10 _ Preparation Time:
Size Per Portion: Cooking Time:
Equipment: Utensils:
Quantity Unit Unit

Ingredients Procedure
Price Cost
Cooking Oil 0.044 KG Php 105/kilo Php 4.62
Onion 1 PC Php 4/pc Php 4
Tomato Paste 44.36 G Php 27/150g Php 7.9
Marmite 9.8 G Php 369/250g Php 14.5
Can Tomatoes 425 G Php 53.75/450g Php 50.7
Cannellini Beans 415 G Php 275/kg Php 114.12
Parsley 14.79 G Php 15.60/130g Php 1.7
Mixed Vegetables 500 G Php 175/1kg Php 87.5
Reduced-fat Cheese 177.4 G Php 165/250g Php 117
Potatoes 500 KG Php 80/1kg Php 40
Total Food Cost Php 442. 04
Number of Servings 10
Food Cost Per Portion Php 44.20
Price Per Portion Php 110.5
Sketch plate/Chafing dish layout, garnish, and special instructions:
Group Members Date:

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TH2019

RECIPE NAME CHICKEN GALATINE
RECIPE CODE
Recipe Yield: 10_ Size Per Portion: Preparation Time: Cooking Time:
Ingredients Quantity Unit Price Unit Cost Procedure
CHICKEN 0.15 kg Php 180/1kg Php 27

PORK 0.23 kg Php 330/1kg Php 76
GREEN PEPPERCORN 7.69 g Php 110/50g Php 17
CALVADOS/APPLE BRANDY 250 ml Php Php 353
990/700ml
POURING CREAM 45 ml Php 65/250ml Php 11.7
PUMPKIN PIE(SPICE) 4 g Php 145/50g Php 11.6
EGG 2 pc Php 6/1pc Php 12
LEAN HAM 100 g Php 65/250g Php 26
PISTACHIO KERNELS 70 g Php 200/100g Php 140
BUTTER 160 g Php 36/200g Php 28.8
Total Food Cost 703.1
Food Cost Per Portion 70.3
Price Per Portion 175.75
Group Members Date:

RECIPE NAME HOI-SIN PORK BELLY
RECIPE CODE
Recipe Yield: _ Preparation Time:
Quantity Unit Unit

Price Cost
PORK BELLY 2.5 KG PHP 360/1KG PHP 900
COARSE SALT 200 G PHP 17/1000G PHP 3.4
SUGAR 170 G PHP 45/1000G PHP 7.65
HOI-SIN SAUCE 150 ML PHP 119.6/150ML PHP 119.6
HONEY 59.5 ML PHP 60.65/350ML PHP 10.31
GINGER 2 PCS PHP 7/1PC PHP 14
STAR ANISE 8 G PHP 39/50G PHP 6.24
Total Food Cost PHP 1,061.2


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TH2019
Group Members Date:

RECIPE NAME ROAST BEEF WITH GRAVY
RECIPE CODE
Quantity Unit Unit

Price Cost
BONELESS BEEF CHUCK ROAST 2.5 KG PHP 380/1KG PHP 950
SALT 200 G PHP 17/1000G PHP 3.4
BLACK PEPPER 100 G PHP 33/1000G PHP 3.3
RED ONION 1 PC PHP 3/PC PHP 3
CIDER VINEGAR 59 ML PHP297/473ML PHP 37
ALL-PURPOSE FLOUR 56.7 G PHP 22/ 250G PHP 4.9
Total Food Cost PHP 1,001.6

Food Cost Per Portion PHP 100.16
Price Per Portion PHP 250.4
Group Members Date:

RECIPE NAME RELYENONG BONELESS BANGUS
RECIPE CODE
Quantity Unit Unit

Price Cost
WHOLE BONELESS BANGUS 3 KG PHP 190/1KG PHP 570
LEMON 3 PCS PHP 15/1PC PHP 45
SOY SAUCE 59 ML PHP 12/100ML PHP 7
WATER 236.58 ML PHP 9/500ML PHP 4.25
OIL 1 KG PHP 105/1KG PHP 105
ONION 2 PC PHP 6/1PC PHP 12
GARLIC CLOVES 3 PC PHP 1/ 1PC PHP 3
CARROT .25 KG PHP 50/1KG PHP 12.5
GREEN PEAS 128 G PHP 48/200G PHP 30.72
RAISINS 64 G PHP 30/250G PHP 7.68

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OYSTER SAUCE 54 G PHP 37/150G PHP 13.32
SALT 200 G PHP 17/1000G PHP 3.4
PEPPER 100 G PHP 33/1000G PHP 3.3
FLOUR 96 G PHP 22/250G PHP 8.44
Total Food Cost PHP 825.61
Group Members Date:

RECIPE NAME THAI FRIED PANDAN CHICKEN WINGS
RECIPE CODE
Quantity Unit Unit

Price Cost
PANDAN LEAF/SCREW PINE LEAF 100 G PHP 26/100G PHP 26
CHICKEN WINGS BITE SIZE 1.5 KG PHP 180/1KG PHP 270
WHITE PEPPER POWDER 5 G PHP 17/30G PHP 2.8
COCONUT MILK 100 ML PHP 56/400ML PHP 14
TURMERIC POWDER 5 G PHP 22/50G PHP 2.2
PALM SUGAR/BROWN SUGAR 5 G PHP 17/250G PHP .34
PANDAN LEAF/ SCREW PINE PASTE EXTRACT 0.028 ML PHP 37/20ML PHP 0.05
GARLIC PASTE 28 G PHP 100/43G PHP 65.12
GINGER PASTE 28 G PHP 125/125G PHP 28
FRESH CORIANDER LEAF 10 G PHP 145.17/10G PHP145.17
STEM PASTE 28 G PHP 58/170G PHP 9.55
FISH SAUCE/LIGHT SOY SAUCE 0.028 ML PHP 19/ 350ML PHP 0.001
OYSTER SAUCE 21 G PHP 5/30G PHP 3.5
Group Members Date:

RECIPE NAME BEEF STAKE TAGALOG
RECIPE CODE
Page 5 of 9
TH2019

Quantity Unit Unit

Price Cost
BEEF SIRLOIN 1.3 KG PHP 380/1KG PHP 494
SOY SAUCE 147 ML PHP 12/200ML PHP 8.8
CALAMANSI 45 G PHP 29/250G PHP 5.2
GROUND BLACK PEPPER 3.6 G PHP 30/50G PHP 2.16
GARLIC 1 PC PHP 5/1PC PHP 5
YELLOW ONION 5 PC PHP 6/1PC PHP 30
OIL 0.118 KL PHP 105/1KL PHP 12.4
WATER 236 ML PHP 9/500ML PHP 4.2
SALT 0.00035 KL PHP 17/1KL PHP 0.00035

Group Members Date:

RECIPE NAME ROAST PORK CHINESE ASADO
RECIPE CODE
Quantity Unit Unit

Price Cost
PORK TENDERLOIN 1.5 KL PHP 330/1KG PHP 495
SPICE POWDER 28.3 G PHP 22/100G PHP 6.2
STAR ANISE 8 G PHP 39/50G PHP 6.2
HOI-SIN SAUCE 44.36 ML PHP 119.6/150ML PHP 35.3
CHINESE WINE 44.36 ML PHP 72/500ML PHP 6.3
SOY SAUCE 44.36 ML PHP 12/200ML PHP 2.6
BROWN SUGAR 56.7 G PHP 17/250G PHP 6.4
GINGER 2 PC PHP 7/1PC PHP 14

Group Members Date:

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TH2019

RECIPE NAME STIR FRIED SINGAPOREAN SHRIMP IN CHILI GARLIC SAUCE
RECIPE CODE
Quantity Unit Unit

Price Cost
SHRIMP 1.5 KG PHP 520/1KG PHP 780
CORNSTARCH 29.5 G PHP 20/200G PHP 2.95
VEGETABLE OIL 59.14 ML PHP 42/200ML PHP 12.4
DRY SHERRY 29.57 ML PHP 799/750ML PHP 31.5
LEM KUM KEE SOY SAUCE 88.7 ML PHP 98/500ML PHP 17.3
OYSTER SAUCE 59.57 G PHP 14/90G PHP 9.26
SCALLIONS WHITE AND LIGHT GREEN PARTS 59.57 G PHP 35/100G PHP 20.8
JALAPENO CHILI 16.7 G PHP 187/440G PHP 7.1
GARLIC CLOVES 1 PC PHP 5/1PC PHP 5
TOMATO JUICE 118.2 ML PHP 95/340ML PHP 33
SRIRACHIA CHILI SAUCE 88.7 ML PHP 108/ 240ML PHP 39.9
GRANULATED SUGAR 5.69 G PHP 29/500G PHP 0.33
Group Members Date:

RECIPE NAME CREAMY BUTTER GARLIC CHICKEN WITH SPINACH
RECIPE CODE
Quantity Unit Unit

Price Cost
OLIVE OIL 29.57 ML PHP 155/250ML PHP 18.3
CHICKEN THIGHS 1.5 KL PHP 180/1KG PHP 270
YELLOW ONION 2 PC PHP 6/1PC PHP 12
BUTTER 28.3 G PHP 37/200G PHP 5.2
GARLIC 56.7 G PHP 42/250G PHP 9.5
CHICKEN BROTH 1 PC PHP 6/1PC PHP 6
PARMESAN CHEESES 350 G PHP 350/500G PHP 245
RED PEPPER FLAKES 0.75 G PHP 22/250G PHP 0.066
ITALIAN SEASONINGS 6.16 G PHP 39/20G PHP 12
SPINACH 50 G PHP 95/250G PHP 19
CREAM 400 G PHP130/500ML PHP 104

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Sketch plate/Chafing dish layout, garnisGh, and special instructions:
Group Members Date:

RECIPE NAME PORK TERIYAKI SAUCE AND SESAME SEEDS
RECIPE CODE
Quantity Unit Unit

Price Cost
SOY SAUCE 147.86 ML PHP 12/200ML PHP 8.87
HONEY 118.29 ML PHP 50/200ML PHP 29.57
BROWN SUGAR 85.05 G PHP 17/1000G PHP 1.44
SESAME OIL 29.57 ML PHP 95/200ML PHP 14
CANE VINEGAR 19.71 ML PHP 8/200ML PHP 0.78
GARLIC CLOVES 4 PC PHP 1/2PC PHP 2
PORK 1 KG PHP 380/1KG PHP 380
OIL 0.118 KG PHP 105/1KG PHP 122.39
SESAME SEEDS 0.35 G PHP 18/50G PHP 0.126
ONIONS 2 PC PHP 6/1PC PHP 12
Group Members Date:

RECIPE NAME BEEF CALDERETA IN TOMATO SAUCE AND CHEESE
RECIPE CODE
Quantity Unit Unit

Price Cost
CHUCK BEEF 1 KG PHP 380/1KG PHP 380
BUTTER 113.4 G PHP 37/200G PHP 20.97
GARLIC 8 CLOVES PHP 1/2PC PHP 4
BAY LEAF 4 G PHP 28/100G PHP 1.12
TOMATO 384 G PHP 80/1000G PHP 30.72

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LIVER SPREAD 96 G PHP 20/170G PHP 11.29
CELERY 96 G PHP 32/250G PHP 12.28
POTATOES 0.256 KG PHP 108/1KG PHP 27.64
CARROTS 0.256 KG PHP 195/1KG PHP 49.92
GREEN BELL PEPPER 49 G PHP 59/250G PHP 11.56
RED BELL PEPPER 49 G PHP 59/250G PHP 11.56
SALT 0.35 G PHP 17/1000G PHP 0.005
CHEESE 96 G PHP 110/100G PHP 105.6
PEPPER 0.35 G PHP 20/15G PHP 0.46
Group Members Date:
FOOD BUNDLE #2
10 PAX
SET A (MENU)
>BAKED VEGETABLE CASSEROLE
>CHICKEN GALATINE
>HOI-SIN PORK BELLY
>ROAST BEEF WITH GRAVY
SET B(MENU)
>RELYENONG BONELESS BANGUS
>THAI FRIED PANDAN CHICKEN WINGS
>BEEF STEAK TAGALOG
>ROAST PORK CHINESE ASADO
SET C (MENU)
>STIR FRIED SENGAPOREAN SHRIMP IN CHILI GARLIC SAUCE
>CREAMY BUTTER GARLIC CHICKEN WITH SPINACH
>PORK TERIYAKI SAUCE AND SESAME SEEDS
>BEEF CALDERETA IN TOMATO SAUCE AND CHEESE
SET A
>BAKED VEGETABLE CASSEROLE

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TH2019

02 Laboratory Exercise 1 *Property of STI

Menu Development Template

Recipe Costing and Pricing Template

Quantity Unit Unit

Group Members Date:

Recipe Costing and Pricing Template

OBJECTIVE COST OUT AND PRICE RECIPES

RECIPE COST WORKSHEET

CHICKEN 0.15 kg Php 180/1kg Php 27

Group Members Date:

Recipe Costing and Pricing Template

Quantity Unit Unit

Total Food Cost PHP 1,061.2

02 Laboratory Exercise 1 *Property of STI

Sketch plate/Chafing dish layout, garnish, and special instructions:

Group Members Date:

Recipe Costing and Pricing Template

Quantity Unit Unit

Total Food Cost PHP 1,001.6

Group Members Date:

Recipe Costing and Pricing Template

Quantity Unit Unit

02 Laboratory Exercise 1 *Property of STI

Group Members Date:

Recipe Costing and Pricing Template

Quantity Unit Unit

Group Members Date:

Recipe Costing and Pricing Template

Recipe Yield: _ Preparation Time:

Quantity Unit Unit

Total Food Cost 561.76

Group Members Date:

Recipe Costing and Pricing Template

Quantity Unit Unit

Total Food Cost 576.2

Group Members Date:

Recipe Costing and Pricing Template

02 Laboratory Exercise 1 *Property of STI

OBJECTIVE COST OUT AND PRICE RECIPES

Quantity Unit Unit

Group Members Date:

Recipe Costing and Pricing Template

Quantity Unit Unit

02 Laboratory Exercise 1 *Property of STI

Sketch plate/Chafing dish layout, garnisGh, and special instructions:

Group Members Date:

Recipe Costing and Pricing Template

Quantity Unit Unit

Group Members Date:

Recipe Costing and Pricing Template

Quantity Unit Unit

02 Laboratory Exercise 1 *Property of STI

Group Members Date:

02 Laboratory Exercise 1 *Property of STI

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