Standard Recipe card

Oberoi Center of Learning

And Development

STANDARD RECIPE CARD DATE:

Dish Name Scrambled Egg
Recipe Category Egg dishes
Recipe Code
For Outlet
Meal Period Breakfast/ Brunch
Prep. Time
Cooking Time
Finishing Time
: _________
__________________________
__________________________
__________________________
Ingredients for _10 portions Price Waste Raw Cost of
Qty Unit Description Per Unit % Qty Raw Mat
1.5 KG Egg 0 0.00 1.5 0.00
0.2 LITRE Cream 0 0.00 0.2 0.00
0.7 KG Hash brown potatoes 0 0.00 0.7 0.00
0.3 KG Bacon - thin slices, grilled 0 0.00 0.3 0.00
0.1 KG Butter - clarified 0 0.00 0.1 0.00
0.25 KG Grilled tomato 0 0.00 0.25 0.00
0.3 KG Grilled asparagus 0 0.00 0.3 0.00

Method
Whisk the eggs with cream and butter, scramble them on a moderately hot pan making sure
not to let them get overcooked
Cook the eggs till they become pasty
Serve with accompaniments

Plus Extra Costs : ______________

Executive Chef : ______________ Cost of Raw Materials
Cost Per Portion : ______________
Actual Sales Price
Cost Controller : ______________ Actual Food Cost : ______________