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Профессиональный Документы
Культура Документы
Cooking test:
1. Cooking loss/shrinkage
Cooking loss/shrinkage = gross weight yield after cooking
2. Cooking loss percentage
cooking loss =
cookingloss
100
gross weight
cooked cost
no . of kg
Yield = AP EP
EP = AP (waste, trims, etc.)
EP
Y=
100
AP
BUTCHER LOSS:
1. Butchering loss (thawing)
100% - percentage yield
2. Butchering loss (fats)
wt . of fats
100
thawed wt .
3. Trimmings
wt . of trimmings
thawed wt .
4. Drippings
drippings
thawed wt .
5. Percentage yield
thawed wt .
100
APW
100
APW
7. Cost factor
APW
saleable wt .
8. Saleable weight
= wt. of losses thawed weight
Formulas:
Quantity AP = ingredients weight as received
Quantity EP = ingredients weight as received - trimmings
unit cost=
purchase price
ingredients purchased quantity
selling price=
recipe cost
food cost
unit cost=
price AP
AP
selling price=
FORMULAS: CANNED/BOTTLED
cost per piece=
purchase price
yield pieces
purchase price
drained weight
INGREDIENTS
APW
EPW
PROCEDURE
Potatoes
Water
600 grams
500 grams
2 cups/ 480g
Celery, chopped
Onions, chopped
Fruit cocktail, drained
Chicken breast, boiled,
shredded
Carrots, strips
20 g
50 g
825g/can
150 g
15 g/ 2 tbsp
11 g/ 1 tbsp
107 g/ c
72 g/ c
80 g
34 g/ c
Mayonnaise
Sour cream
Mustard, ground
Ground white pepper
Coriander, ground
Salt, fine, iodized
Sugar, white
120 g/ c
80g/ 1/3 c
0.5 g/ tsp
0.38g/ 1/8 tsp
0.25 g/ tsp
3.5 g/ tsp
5 g/ 1 tsp
Lettuce leaves
1 head
4 leaves
Bacon, chopped
150 g
125 g/ c
2 pieces
Eggs, hard-boiled,
quartered
Parsley
1 sprig
For garnish
COMPUTATION: costing
UNIT: grams
PRICE: php
INGREDIENTS
Potatoes
Celery
Onions
fruit cocktail
chicken breast
Mayonnaise
sour cream
white pepper
Coriander
Salt
Sugar
Lettuce
Bacon
Eggs
Parsley
Carrots
mustard
PURCHA
QUANTI QUANTIT
SE
UNIT
EXTENSION
TY (AP) Y (EP)
PRICE
COST
COST
600 g
500 g
P 45
0.075
37.5
20 g
15 g
P 12
0.6
9
50 g
11 g
P 27
0.54
5.94
0.116363 12.4509090
825 g
107 g
P 96
636
9
0.666666
150 g
72 g
P 100
667
48
0.309090 37.0909090
220 g
120 g
P 68
909
9
240 g
80 g
P 120
0.5
40
30 g
0.38 g
P 42
1.4
0.532
30 g
0.25 g
P 42
1.4
0.35
25 g
3.5 g
P 10
0.4
1.4
25 g
5g
P 20
0.8
4
1 head
4 leaves
P 29
29
116
150 g
125 g
P 96
0.64
80
2 pcs
2 pcs
P 12
6
12
1 sprig
5g
P 20
20
20
80 g
34 g
P 15
0.1875
6.375
0.575221 0.28761061
226 g
0.5 g
P 130
239
9
HAWAIIAN COLESLAW
SERVING SIZE: 100 GRAMS
NUMBER OF SERVINGS: 8
INGREDIENTS
Turnips, julienne
Pineapple tidbits,
drained
Spring onions,
chopped
Cabbage, shredded
Dressing:
Mayonnaise
Orange juice
Honey/ syrup
Sweet pickle relish
Egg, hard boiled
Lemon
Banana catsup
Red cabbage
AP WEIGHT
200 grams
567g/ can
EP WEIGHT
140g/ 1 c
1 can
40 grams
30 g
500 grams
300 g/ 3 c
1 pc
320 g/ bottle
100 grams
240 g/ 1 c
30 g/ 1 tbsp
20 g/ 1 tbsp.
50 g/ 2 tbsp
1 pc
10 g/ tbsp juice
15 g/ 1 tbsp
80 g/ c
PROCEDURE
In a large serving bowl, mix all
the ingredients. Set aside
COMPUTATION: costing
UNIT: grams
PRICE: php
INGREDIENT
S
Turnips
pineapple
tidbits
spring
onions
Cabbage
Mayonnaise
orange juice
honey/
syrup
sweet pickle
reliesh
Egg
Lemon
banana
catsup
UNIT
gra
ms
gra
ms
gra
ms
gra
ms
gra
ms
gra
ms
gra
ms
gra
ms
pcs.
pcs.
gra
ms
QUANTI
TY (AP)
QUANTI
TY (EP)
PURCHA
SE
PRICE
(p)
200
140
P 20
567
567
40
UNIT
COST
EXTENSION
COST
14
P 80
0.1
0.141093
474
30
P7
0.175
5.25
500
300
P 50
0.1
30
250
240
P 68
397
30
P 150
100
20
P 70
240
1
1
50
1
10
P 50
P6
P 10
320
15
P 24
80
0.272
65.28
0.377833
753 11.33501259
0.7
14
0.208333
333 10.41666667
6
6
10
100
0.075
1.125
red
cabbage
gra
ms
100
80
P 60
0.6
48
INGREDIENTS
AP WEIGHT
EP WEIGHT
PROCEDURE
Crepe:
Flour, all purpose, sifted
175 g/ 1 c
Milk, evaporated
Water, cold
Butter, melted
Egg yolks
Sugar, white
Cointreau
cup
1 cups
75 g/ 1/3 c
75 g
15 g/ 1 tbsp
3 tbsp
3 pieces
Cooking oil
60 ml.
1 can
1 can
Filling:
Fruit cocktail, drained
Peaches, canned, slices
850 g/ can
825g/ can
COMPUTATION: Costing
UNIT: grams
PRICE: php
INGREDIENT
S
QUANTITY
(AP)
QUANTITY
(EP)
PURCHASE
PRICE (P)
UNIT COST
EXTENSION
COST
Flour
1000 g
175 g
P 50
Milk
410 g
75 g
P 27
fruit cocktail
850 g
850 g
P 90
Butter
Egg yolk
Sugar
225 g
3 pcs
250 g
75 g
75 g
15 g
P 49
P 18
P 20
825 g
250 ml
825 g
60 ml
P 90
P 35
Peaches
Cooking oil
0.05
0.06585365
9
0.10588235
3
0.21777777
8
6
0.08
0.10909090
9
0.14
8.75
4.93902439
90
16.3333333
3
450
1.2
90
8.4
NUMBER OF SERVINGS: 3
INGREDIENTS
Vegetable oil
Top round steak, thinly
sliced
AP WEIGHT
800 grams
EP WEIGHT
10 ml
680 grams
PROCEDURE
In a large nonstick skillet, over medium
high heat, heat oil and add beef. Cook
until browned, then remove beef from
skillet, place in a covered bowl to keep
warm.
Onion, chopped
Garlic, chopped
150 grams
50 grams
100 g
20 grams
Cornstarch
Water
16 grams
360 ml
Beef cube
Tomatoes, red
Green bell peppers,
Seeded, diced
1 pc
30 grams
300 grams
Soy sauce
Black pepper, ground
30 ml
2 grams
Onion leek
10 grams
COMPUTATION: Costing
UNIT: grams
PRICE: php
50 grams
350 grams
INGREDIEN
TS
vegetable
oil
QUANTITY
(AP)
onion
garlic
cornstarch
beef cube
tomatoes
green bell
pepper
steak
soy sauce
black
pepper
onion leek
QUANTITY
(EP)
PURCHASE
PRICE
250 ml
10 ml
P 35
150 g
50 g
450 g
1 pc
50 g
100 g
20 g
16 g
1 pc
30 g
P 20
P 15
P 18
P6
P 10
350 g
800 g
200 ml
300 g
680 g
30 ml
5g
20 g
2g
10 g
UNIT COST
EXTENSION
COST
P 60
P 200
P8
0.14
0.13333333
3
0.3
0.04
6
0.2
0.17142857
1
0.25
0.04
1.4
13.333333
33
6
0.64
6
6
51.428571
43
170
1.2
P5
P 15
1
0.75
2
7.5
BEEF PUCHERO
INGREDIENT
Beef shanks (kenchi),
boneless and cubed
APW
1 kilo
EPW
PROCEDURE
Put the beef kenchi in a big stockpot. Add
enough water to cover. Bring to a boil and
allow to simmer until tender. This will take
at least 2 hours. Set aside the meat and 2
cups of beef broth for later use.
Sweet potatoes
(kamote) peeled and cut
into large cubes cooking
bananas (saba) peeled
and sliced diagonally
into 1-inch thickness.
kilo
2 cups
4 pcs.
2 cups
200 grams
120 ml / c
1c
4 pcs
Olive oil
Onions, sliced
Chorizo de bilbao sliced
diagonaly
Sweet or Chinese ham,
cut into strips
Tomato sauce (2377 g
each)
Beef broth
Salt, fine
Black pepper, ground
Spanish paprika
Chinese cabbage
(Chinese pechay)
Each piece cut into 8
equal portions
Baguio beans, strings
Removed, cut into 2
COMPUTATION: costing
UNIT: grams
PRICE: php
4 pc./ 120 g
2 cans
2c
15 g. / 1 tsp
5 g/ 1 tsp
10 g./ 1-2 tsp
250
300grams/
head
8 leaves
200 grams
2 cups
INGREDIEN
TS
beef
shanks
sweet
potatoes
saba
olive oil
onions
chorizo de
bilbao
sweet ham
tomato
sauce
beef broth
salt
black
pepper
spanish
paprika
chinese
cabbage
baguio
beans
QUANTITY
(AP)
QUANTITY
(EP)
PURCHASE
PRICE
EXTENSION
COST
UNIT COST
1000 g
1000 g
P 204
0.204
204
500 g
600 g
250 ml
200 g
500 g
500 g
120 ml
1
P
P
P
P
40
18
96
30
0.08
0.03
0.384
0.15
40
15
46.08
0.15
4 pcs
250 g
4 pcs
120 g
P 232
P 82
58
0.328
232
39.36
400 g
1 pc.
250 g
400 g
1 pc.
15 g
P 54
P6
P 15
0.135
6
0.06
54
6
0.9
10 g
5g
P 10
10 g
10 g
P 20
300 g
8g
P 28
2
0.09333333
3
20
0.74666666
7
200 g
2g
P 32
0.16
0.32
CHICKEN STEW
SERVING SIZE: 120 GRAMS
NUMBER OF SERVINGS: 4
INGREDIENTS
Chicken, deboned, cut
Into serving pieces
Onion, sliced
Salt, fine, iodized
Pepper, white
Butter
Garlic, minced
Onions, chopped
Chorizo bilbao, sliced
Diagonally
Sausage Vienna, cubed
Mushroom button, sliced
Bell pepper, cubed
Potatoes, cubed
Carrots
Chicken stock
APW
1.2 kilos
EPW
250 g.
198 g. / 2c
3.5 g. / t
.75 g / tsp
50 g.
120 g.
125 g.
100 g.
100 g.
56g / c
15 g / 1 T
85 g / c
84 g / 2 pcs.
90 g / c
78 g / c
74 g / c
80 g / c
72 g / c
1c
Butter
63 g / c
Flour
55 g / 7 tbsp
Chicken stock
1c
Cheese, grated
56 g / c
Aromatic seasoning
Salt, fine, iodized
Ground white pepper
5g/t
pinch
75 g / tsp
PROCEDURE
Put chicken pieces in a saucepan with
the onions and water. Let boil, simmer
for 30 to 45 minutes. Check for
tenderness
When tender, remove from stock, set
aside. Reserve stock.
Heat butter. Add garlic and cook until
slightly brown. Add onions and cook
until transparent.
Saute chorizo, bell pepper, potatoes,
carrots, Vienna sausage and
mushrooms.
COMPUTATION: costing
UNIT: grams
PRICE: php
INGREDIENT
S
Chicken
Onion
Salt
white
pepper
Butter
Garlic
Onion
chorizo
bilbao
sausage
vienna
mushroom
bell pepper
potatoes
carrots
butter
Flour
QUANTITY
QUANTITY
PURCHASE
EXTENSION
(AP)
(EP)
PRICE
UNIT COST
COST
1500 g
1500 g
P 270
0.18
270
250 g
198 g
P 30
0.12
23.76
250 g
3.5 g
P 20
0.08
0.28
10 g
225 g
50 g
120 g
90 g
100
220
125
100
100
225
1000
g
g
g
g
g
g
g
0.75
56
15
85
g
g
g
g
84 g
90
78
74
80
72
63
55
g
g
g
g
g
g
g
P
P
P
P
10
49
20
15
1
0.217777778
0.4
0.125
0.75
12.19555556
6
10.625
P 116
1.288888889
108.2666667
0.5
0.195454545
0.4
0.18
0.25
0.217777778
0.05
45
15.24545455
29.6
14.4
18
13.72
2.75
P
P
P
P
P
P
P
50
43
50
18
25
49
50
WEIGHT
755 g
201 g
554 g
554 g
LOSS %
YIELD %
TOTAL COST
P 105
26.62 %
73.37 %
73.37 %
P 142.8
Butchers test
Cost factor: 1.41
Initial weight
Thawed wt.
Skin, fats, bones
Trimmings
Drippings
Saleable weight
WEIGHT
1066 g
1000 g
179 g
0
66 g
755 g
COST
P 105
93.80 %
0.066 %
70.82 %
P 148.05
INGREDIENTS
Pork kasim, whole skin
removed
MARINADE:
Worcestershire sauce
Soy sauce
Garlic, minced
Black pepper, coarsely
ground
APW
1 kilo
100 g
Flour
Butter
Vegetable oil
Onions, chopped
Celery
carrots
Red wine
Water to cover
Butter
Mushroom button, sliced
Flour
Worcestershire sauce
Liquid seasoning
Parsley, coarsely
chopped
EPW
900 g
1 tbsp
1 tbsp
2 tbsp
tbsp.
cup
cup
30 ml
150 g
100 g
100 g
can
cup
cup
cup
cup
2 tbsp
1 cup
2 tbsp
1 tsp
1 tsp
10 grams
PROCEDURE
Wash meat and pat dry.
Mix ingredients for marinade, marinate
meat for at least an hour at room
temperature.
COMPUTATION: costing
UNIT: grams
PRICE: php
INGREDIENTS
pork kasim
worcestershir
e sauce
soy sauce
garlic,
minced
Flour
QUANTITY
QUANTITY
PURCHASE
EXTENSION
(AP)
(EP)
PRICE
UNIT COST
COST
1000 g
900 g
P 220
0.22
198
100 g
200 ml
15 g
15 ml
P 50
P8
0.5
0.04
7.5
0.6
100 g
1000 g
30 g
62.5 g
P 30
P 50
0.3
0.05
225 g
250 ml
150 g
100 g
100 g
62.5 g
30 ml
125 g
62.5 g
62.5 g
P
P
P
P
P
butter
225 g
30 g
P 43 0.191111111
mushroom
Flour
parsley
220 g
500 g
20 g
43 g
30 g
10 g
P 50 0.227272727
P 25
0.05
P 15
0.75
9
3.125
11.9444444
4
4.2
12.5
12.5
9.375
5.73333333
3
9.77272727
3
1.5
7.5
butter
vegetable oil
onions
Celery
carrots
43 0.191111111
35
0.14
15
0.1
20
0.2
15
0.15
BUTCHERS TEST
COST FACTOR: 1.33
WEIGHT
BUTCHERING
LOSS
YIELD %
Intial factor
Thawed weight
Fats & gristles
2.023 g
1969 g
4.19 g
----------2.7
22.8 %
----------97.3 %
----------
Trimmings
----------
----------
Drippings
Saleable weight
---------1520 g
------------------
COST
P 170
----------------------------------- ---------------------------------75.13 %
P 452. 2
Gross weight
Cooking loss
(shrinkage)
Yield after cooking
WEIGHT
LOSS %
YIELD %
1520 g
1273 g
83.75 %
16.25 %
247 g
TOTAL COST
ALLOWANCE
Trimming
Net yield/ cooked cost
247 g
16.25 %
P 2,758.92
P 5,576.84
BEEF PUCHERO
SIZE PER SERVING: 120 G
NUMBER OF SERVINGS: 4
ENLARGED TO 8 SERVINGS
INGREDIENT
APW
1 kilo
ENLARGED
AP
2 kilo
EPW
ENLARGED
EP
1 kilo
2 cups
4 cups
8 pcs
2 cups
4 cups
Olive oil
Onions, sliced
Chorizo de bilbao sliced
diagonaly
Sweet or Chinese ham,
cut into strips
Tomato sauce (2377 g
each)
Beef broth
Salt, fine
Black pepper, ground
Spanish paprika
Chinese cabbage
(Chinese pechay)
Each piece cut into 8
equal portions
Baguio beans, strings
Removed, cut into 2
200 grams
250
300grams/
head
400 g
500 600
200 grams
120 ml / c
1c
4 pcs
240 ml
2 cup
8 pcs
4 pc./ 120 g
8 pcs/ 240 g
2 cans
4 cans
2c
15 g. / 1 tsp
5 g/ 1 tsp
10 g./ 1-2
tsp
5 cups
30 g
10 g
20 g
8 leaves
16 leaves
2 cups
4 cups
COMPUTATION: costing
TOTAL COST: P 746.75
WITH 10 % BUFFER: P 821.425
WEIGHT PER SERVING: 120 G
NUMBER OF SERVINGS: 8
COST PER SERVING: P 102.67
INGREDIENTS
beef shanks
sweet potatoes
bananas
olive oil
onions
chorizo
sweet ham
tomato sauce
QUANTITY
(AP)
2000 g
1000 g
8g
250 ml
400 g
5 pcs
500 g
800 g
QUANTITY
(EP)
2000 g
1000 g
4g
240 ml
340 g
4 pcs
240 g
750 g
PURCHAS
E PRICE
P 292.32
P 45
P 24
P 120
P 15
P 156
P 76
P 42
UNIT
COST
0.14616
0.045
3
0.48
0.0375
31.2
0.152
0.0525
EXTENSION
COST
292.32
45
12
115.2
12.75
124.8
36.48
39.375
beef broth
salt, fine
spanish paprika
chinese cabbage
baguio beans
1 pc
50 g
50 g
300 g
400 g
1 pc
30 g
20 g
250 g
300 g
P 11.25
P 9.5
P 25
P 19.2
P 34.5
11.25
0.19
0.5
0.064
0.08625
11.25
5.7
10
16
25.875
CHICKEN STEW
SERVING SIZE: 120 GRAMS
NUMBER OF SERVINGS: 4
ENLARGED TO 16 SERVINGS
INGREDIENTS
APW
APW (NEW)
1.2 kilos
4.8 kilo
250 g.
1000 g
Butter
Garlic, minced
Onions, chopped
50 g.
120 g.
200 g
480 g
EPW
EPW (NEW)
198 g. / 2c
3.5 g. / t
.75 g / tsp
792 g
14 g
3g
56g / c
15 g / 1 T
85 g / c
224 g
60 g
340 g
125 g.
100 g.
100 g.
Chicken stock
Butter
Flour
Chicken stock
Cheese, grated
Aromatic seasoning
Salt, fine, iodized
Ground white pepper
500 g
400 g
400 g
84 g / 2 pcs.
336 g
90 g / c
78 g / c
74 g / c
80 g / c
72 g / c
360 g
312 g
286 g
320 g
288
1c
63 g / c
55 g / 7 tbsp
1c
56 g / c
5 g / t pinch
4c
252 g
220 g
4c
224 g
20 g
75 g / tsp
300 g
COMPUTATION: COSTING
INGREDIENTS
chicken
onion
salt
pepper
butter
garlic
onions
chorizo
sausage
QUANTITY
PURCHASE
EXTENSION
QUANTITY (AP) (EP)
PRICE
UNIT COST
COST
5000 g
5000
P 900
0.18
900
1000 g
792 g
P 50
0.05
39.6
25 g
14 g
P 10
0.4
5.6
25 g
3g
P 10
0.4
1.2
225 g
224 g
P 45
0.2
44.8
0.08333333
480 g
340 g
P 40
3 28.33333333
480 g
340g
P 30
0.0625
21.25
0.14285714
350 g
336 g
P 50
3
48
400 g
360 g
P 30
0.075
27
vienna
mushroom
bell pepper
potatoes
carrots
flour
cheese
400 g
500 g
400 g
400 g
500 g
312 g
286g
320 g
288 g
220 g
180 g
20 g
P
P
P
P
P
50
70
40
30
25
P 55
0.125
0.14
0.1
0.075
0.05
0.30555555
6
BUTCHERS TEST
CROSS FACTOR: 1.4
WEIGHT
Initial weight
Thawed weight
Weight of losses
Fats & gristles
Trimming
Drippings
Saleable weight
BUTCHERING
LOSS
5000 g
4845 g
3.1 %
1413 g
29.16 %
79 g
3353 g
1.63 %
YIELD %
COST
P 166
96.9 %
67.06 %
P 1.162
39
40.04
32
21.6
11
6.111111111
WEIGHT
3353 g
2535 g
LOSS %
YIELD %
75.6 5
818 g
24.39 %
818 g
24.39 %
KARE KARE
SERVINGS: 6
INGREDIENTS
Beef
Banana flower bud
Pechay
Eggplants
Ground peanuts
Annatto seeds
Garlic, minced
Onion, chopped
String beans
Salt
TOTAL COST
APW
1500 g
325 g
210 g
451 g
475 g
125 g
135 g
100 g
400 g
25 g
EPW
1500 g
57 g
113 g
370 g
320 g
125 g
15 g
60 g
318 g
5g
4752.58
P 950.51
Instructions
1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or
until tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and
coloring (water from the annatto seed mixture) and simmer for 5 to 7
minutes
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana flower,
eggplant, and string beans and cook for 5 minutes
6. Transfer the cooked vegetables to the large pot (where the rest of the
ingredients are)
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!
COMPUTATION: COSTING
INGREDIENTS
beef
banana flower
bud
pechay
eggplants
ground peanuts
anatto seeds
garlic
QUANTITY
(AP)
1500
325
QUANTITY
(EP)
1500
57
PURCHASE
PRICE
360
25
UNIT COST
0.24
0.076923077
EXTENSION
COST
360
4.384615385
210
451
475
125
135
113
370
320
125
15
25
40
50
20
20
0.119047619
0.088691796
0.105263158
0.16
0.148148148
13.45238095
32.81596452
33.68421053
20
2.222222222
onion
string beans
salt
100
400
25
60
310
5
15
30
10
0.15
0.075
0.4
9
23.25
2
BUTCHERS TEST:
COST FACTOR: 1.13
WEIGHT
Initial weight
Thawed weight
Skin, fats,
gristles
Trimmings
Drippings
Saleable
weight
1500 g
1432 g
113 g
1319
BUTCHERING
LOSS
YIELD %
COST
P 360
4.54 %
95.46 %
7.89 %
87.93 %
P 406. 8
COOKING YIELD
COST FACTOR: 1.95
Gross weight
Cooking loss
Yield after
cooking
Allowance for
serving losses
Trimming,
slicing, tasting
Net yield
WEIGHT
1319 g
646 g
673 g
673 g
LOSS %
YIELD %
48.97 %
51.02 %
51.02 %
TOTAL COST
P 360
Cooked cost
Cooked cost/
kilo
P 702
P 468