MUSSELS INGREDIENTS 1Kg Fresh Large Tahong (Mussels) 75G Butter Or Margarine 1Pc Garlic, Minced 150G Grated Cheese (Quick Melt Type)
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HYAZINTH PANGANIBAN BSHRM MORNING A-32 PROF.DIONES APPETIZER BAKED MUSSELS INGREDIENTS 1kg fresh large tahong (mussels) 75g butter or margarine 1pc garlic, minced 150g grated cheese (Quick Melt type) PROCEDURES • Place tahong(mussels) on a pan (no water), cover and cook over moderate heat. • When shells open up, drain. • Remove top shell. • Melt butter, add minced garlic. • Stir for 3 minutes. • Brush each tahong meat with butter-garlic mixture, top with grated cheese • Arrange tahong (mussels) on a baking sheet. • Bake in pre-heated oven with a low heat (250F). • Bake for 10 – 15 minutes RECIPE COST CARD BAKED MUSSELS RECIPE RECIP INGREDIEN RECIPE RECIPE RECIP RECIPE EXTENDE AMOUNT E TS INVOIC INVOIC E UNIT D COST UNIT E COST E UNIT COST 1 kg mussels 50.00 1 kg 50 kg 50 75 g butter 19.50 100 g 0.20 g 15 1 pc garlic 5.00 1pc 5 pc 5 150 g Cheese 42.00 250 g 0.17 g 25.5 melt NO. OF PORTION: 4 TOTAL RECIPE COST: P95.50 PORTION COST: P23.88 SOUP EGG DROP SOUP INGREDIENTS 2pcs chicken broth 10g cornstarch 1pc egg 1pc onion spring PROCEDURES • In a medium stock pot, slowly heat chicken broth and cornstarch. • Stir constantly until thickened. • Pour beaten egg into soup and stir once around stock pot very gently in order to break up egg. • Remove soup from heat and garnish with spring onions. RECIPE COST CARD EGG DROP SOUP RECIPE RECIP INGREDIEN RECIPE RECIPE RECIP RECIPE EXTENDE AMOUNT E TS INVOIC INVOIC E UNIT D COST UNIT E COST E UNIT COST 2 pcs Chicken 6.00 1 pc 6 pc 12 broth 10 g cornstarch 16.00 100 g 0.16 g 1.6 1 pc egg 6.00 1 pc 6 pc 6 1 pc Onion 10.00 5 pc 2 pc 2 spring NO. OF PORTION: 1 TOTAL RECIPE COST: P21.60 PORTION COST: P21.60 MAIN DISH MEATY CARBONARA INGREDIENTS ½ kg pasta 1/4kg chicken 1can mushroom 2cups all purpose cream 1cup evaporated milk 6pcs ham 8pcs / strips bacon 1pc garlic 1p onion salt and freshly ground black pepper, to taste PROCEDURES • Fill a large soup pot with cold water and add a handful salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils. • Drop the pasta into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or tender but still firm to the bite. • For the sauce, add all the ingredients to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes • Drain pasta,then add the sauce and chopped parsley for garnishing. Serve right away, with additional grated cheese if desired. RECIPE COST CARD MEATY CARBONARA RECIPE RECIP INGREDIEN RECIPE RECIPE RECIP RECIPE EXTENDE AMOUNT E TS INVOIC INVOIC E UNIT D COST UNIT E COST E UNIT COST 1/2 kg pasta 70.00 ½ kg 140 pcs. 70 1/4 kg chicken 80.00 ¼ kg 160 g 40 1 can mushroom 23.00 1 can 23 cup 23 2 cups All purpose 42.00 250ml 42 g 84 cream 1 cup Evaporated 25.00 250 ml 25 g 25 milk 6 pcs. ham 48.00 10 pcs 4.8 pcs. 28.8 8 pcs bacon 37.00 12 pcs 3.08 pcs. 24.64 1 pc garlic 5.00 1 pc 5 g 5 1 pc onion 5.00 1 pc 5 cup 5 NO. OF PORTION: 4 TOTAL RECIPE COST: P305.44 PORTION COST: P76.36 DESSERT MANGO FLOAT INGREDIENTS 1 220 g M.Y. San Grahams Honey 4 piece M.Y. San Grahams Honey, s crushed 2 cups all purpose cream 16 ml condensed milk 8 can 1/ kg mangoes sliced 2 PROCEDURES • DO FILLING- In a bowl, combine chilled cream and condensed milk. • LAYER- Lay 8 pieces of crackers in an 8 x 13 rectangular pan. Pour cream on top and top with sliced mangoes. Repeat process to make 2 or 3 layers, ending with the cream and sliced mangoes on top. • FINISH- Sprinkle crushed grahams on top of cream. • CHILL and SERVE. RECIPE COST CARD MANGO FLOAT RECIPE RECIPE INGREDIEN RECIPE RECIPE RECIPE RECIPE EXTENDE AMOUN UNIT TS INVOICE INVOICE COST UNIT D COST T COST UNIT 220 g Grahams 25.00 220 g 0.11 g 24.2 honey 4 pcs. Grahams 25.00 220 g 1.25 pcs. 5 honey crushed 2 cups All purpose 42.00 250 ml 42 cups 84 cream 168 ml Condensed 23.00 216 g 0.14 ml 23.52 milk 1/2 kg Mangoes 40.00 ½ kg 80 kg 40 NO. OF PORTION: 4 TOTAL RECIPE COST: P176.72 PORTION COST: P44.05 BEVERAGE CHOCOLATE MUG MILKSHAKES INGREDIENTS 4 cups chocolate ice cream 2 cups milk 1/4 cup brown sugar 1/4 cup white sugar PROCEDURES • In a blender, combine ice cream, milk, brown sugar, white sugar and cinnamon. • Blend until smooth. • Pour into glasses • Serve. RECIPE COST CARD MANGO FLOAT RECIPE RECIPE INGREDIEN RECIPE RECIPE RECIPE RECIPE EXTENDE AMOUN UNIT TS INVOICE INVOICE COST UNIT D COST T COST UNIT 1 cup Chocolate 15.00 1 cup 15 cup 15 ice cream 2 cans Fresh milk 18.00 1 can 18 cans 36 1/4 cup Brown 16.00 ¼ cup 64 cup 16 sugar 1/4 cup White sugar 18.00 ¼ cup 72 cup 18 NO. OF PORTION: 2 TOTAL RECIPE COST: P85.00 PORTION COST: P42.50 .