TH2104

Group Members: Date:

Section:

Food Cost
List down all the ingredients and their quantity used in the recipes. Attach the receipts on a separate sheet of
paper.

Recipe name: Deviled egg No. of Portions:12

Unit of measure
Ingredients Quantity Unit price Ingredient cost
Weight Volume Count
Cheddar 118 G P152/200g P13.68
Egg 12 Pcs P120/10pcs P 1.20
Mayo 42.2 G P110/500g P 9.28
Salt 1 Tsp P10/50g P 0.2
Cream cheese 250 G P250/500 P 125
Jalapeno 2 Tsp P40/3pcs P 26.67
onion 2 Pcs P23/2pcs P 23
bacon 5 pcs P100/300g P 1.67
Chili powder 1 Tsp P18.50/100g P 0.9

P 200.89
Total Recipe Cost
P 16.74
Cost per Portion

You will be graded based on the following rubric:

CRITERIA PERFORMANCE INDICATORS POINTS EARNED POINTS
The name of the recipe and the ingredients are correct, the ingredient
Correctness list is complete, and proper units of measure are used to indicate 10
quantity.
The receipts are properly organized, and the ingredients are grouped
Organization 5
according to their type.
Computation The total recipe cost and cost per portion are correct. 5
TOTAL POINTS 20

03 Laboratory Worksheet 1 *Property of STI

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 TH2104

Date of
Dish
Laboratory
name/s:
Session:

Journal Entry

1. How did your group apply this week’s topic to your laboratory output?

2. What new cooking technique/s or skill/s did your group learn from this laboratory session?

3. In what area/s of the laboratory exercise did your group feel most challenged? Did you overcome this? If
yes, how? If not, what will your group do differently to overcome this next time?

4. How was your overall experience during the exercise and how do you intend to share what you’ve learned
this week?

Submit this along with your Food Journal.

03 Laboratory Worksheet 1 *Property of STI

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