Quantity Ingredients Unit Cost Total Cost

62.g Unsalted Butter, Cold Php 0.53/gram Php 32.50

125g Sugar Php 0.06/gram Php 7.50
3 pcs. Egg Php 7.42/pc Php 22.26
100 g All – Purpose Flour Php 0.10/gram Php 10.00
1 pc Lemon (Zest and Juice) Php 25.00/pc Php 25.00
62.5 ml Heavy Cream Php 0.35/ml Php 21.88
Total Cost Php 119.14
Cost Per Serving Php 39.71

Tart Au Citron

Procedure: make the dough by mixing the chilled butter, flour and sugar. Spread the dough in the molder.
Chill then blind bake for 7 minutes. Mix the heavy cream, lemon juice and zest, and egg. Fill the crust
with the cream. Let it chill for a while then bake it in the oven.
French Onion Soup

Quantity Ingredients Unit Cost Total Cost

30 g Unsalted Butter Php 0.52/g Php 15.60
8 pcs White Onion Php13.19/pc Php 105.52
 500 g Chicken Bones Php 0.05/g Php 25.00
1 pc Carrots Php 12.19/pc Php 12.91
3 stalks Celery Php 13.42/pc Php 40.26
3 slices French Bread Php 4.40/slice Php 13.20
4 slices Gruyere Cheese Php 49.17/slice Php 196.68
5g Parsley Php 1.26/g Php 6.20
5g Salt Php 0.23/g Php 1.15
3g Pepper Php 0.12/g Php 0.36
Total Cost Php 416.68
Cost Per Serving Php 138.96

Procedure: cut the onions into half. Slice the onions into same shape caramelize the onions. Put the
caramelized onions in the bowl then add chicken stock. Put at least 2 slice of French bread on top of the
bowl then grate the gruyere cheese on top of it all then torch it.
Sole Vin Blanc

Quantity Ingredients Unit Cost Total Cost

4 pcs Dory Fillet Php 60.00/pc Php 240.00
15 g Unsalted Butter Php 0.52/g Php 7.80
3 pcs Shallots Php 6.92/pc Php 20.76
100 ml White Wine Php 0.185/ml Php 18.50
2 stalks Celery Php 13.42/stalk Php 26.84
1 pc Onion Php 13.19/ml Php 13.19
50 ml Heavy Cream Php 0.35/ml Php 17.50
1 pc Lemon Php 25.00/ml Php 25.00
4 pcs Potato Php 9.22/pc Php 36.88
4 pcs Carrots Php 12.91/pc Php 51.64
1 pc Zucchini Php 52.65/pc Php 52.65
 5g Parsley Php 1.26/g Php 6.30
5g Salt Php 0.23/g Php 1.15
3g Pepper Php 0.12g Php 0.60
Total Cost Php 518.81
Cost Per Serving Php 172.94

Procedure: Turnei the potatoes, zucchini and carrots. Slice the fish then turn into rose like shape. Soak the
fish in white wine. Make the sauce by mixing the heavy cream. Use and make roux. On a plate cover the
fish with the sauce and put around the turneid vegetables aroung. Garnish with parsley
Salad Nicose
Quantity Ingredients Unit Cost Total Cost
1 pc potato Php 9.22/pc Php 9.22
50g Green Beans Php 0.19/g Php 9.50
1 head Romaine Lettuce Php 27/head Php 27.00
1 can Tuna (In Brine) Php 40.75/can Php 40.75
3g Anchovy Fillet Php 1.80/g Php 5.40
6 pcs Olives Php 4.13/g Php 10.13
1 pc Egg Php 7.42/pc Php 7.42
1 pc Tomato Php 3.41/pc Php 3.41
150 ml Olive Oil Php 0.61/ml Php 91.50
50 ml Apple Cider Vinegar Php 0.14/g Php 7.00
5g Garlic Php 0.12/g Php 0.60
3g Salt Php 0.23/g Php 0.69
2g Pepper Php 0.12/g Php 0.24
Total Cost Php 212.86
Cost per serving Php 70.95
Procedure: Just mix all the vegetables and make sure that its bulky and mountain-like. Then garnish it
with the anchovies, olives and tuna.