LABORATORY DOCUMENTATION

PROJECT 1: HOT MEALS

 STARCH
 VEGETABLES
 MAIN DISH
 SOUP

Group 2: SHANKS
HIERRO, PAUL A.
NESUS, RITA MAE D.
FLORES, ANGELICA
OLAGUER, JERIMIAH
PROJECT IN HPC 123 BARREDO, JESUSTO JOSEPH C.
BSHM 1-D
Kitchen Essentials and Basic Food Preparation
Project: Project 1 -
Category: Starch
Name of Dish: Pasta with Shrimp
Yield: Portion Size: 80-100 g
Ingredients
Quantity Unit Item Description
2½ Cups Pasta
1/3 Cup Reserved pasta water
1 Tbsp. Garlic
2 Tbsp. Cilantro
2 Squeeze Lemon juice
1/2 Tsp Chili flakes
¼ Tsp Pepper

Procedure
1. Cook the as per package instruction. Do not forget to season the pasta water with
salt. Drain (reserve 1/3 cup of water) and keep aside.
2. While the pasta cooks, heat oil in a pan and fry garlic in it till fragrant. Add the
shrimps and cook till they turn pink on both the sides.
3. It is very easy to overcook shrimps, so do not keep the pan unattended or cook the
shrimps for too long. Once the shrimps turn pink season with salt and pepper.
4. Add the reserved pasta water and the cilantro immediately. Let it stay on heat for
half a minute more and then pour in over the cooked pasta.
5. Sprinkle the chili flakes and give it a good toss.
Project: Project 1 -
Category: Starch
Name of Dish: Pasta with shrimps
Costing
Quantity Unit Item Description Unit Price Cost
2½ Cups Pasta 76.50 25.5
1 Tbsp. Garlic 10 5
2 Tbsp. cilantro 15 15
1 Pcs Lemon juice 20 20
½ Tsp Chili flakes 10 10
¼ Tsp Pepper 42.50 1.42
¼ Tsp Salt 8.50 1.50

Raw Food Cost 78.42

Add: Variable Cost (15%) 11.76
Add: Fixed Cost (15%) 11.76
Total Recipe Cost 101.94
 List of Tools and Equipment

Tools
Quantity Unit Item Description
1 piece strainer
1 piece Ladle
1 piece Tongs
3 pieces Serving plate
1 piece Container
1 piece Chopping board

Equipment
Quantity Unit Item Description
1 burner Gas stove
Project: Project 1 -
Category: Vegetables
Name of Dish: Broccoli with oyster sauce
Yield: Portion Size: 60-80g
Ingredients
Quantity Unit Item Description
1 Pack Broccoli
1 Tbsp. OYSTER SAUCE
¼ Cup Chicken broth
1 Tbsp. Dark soy sauce
¼ Tsp Sesame oil
1 Tsp Cornstarch
1 pack Sesame seeds
2 Tbsp. Pepper

Procedure:

1. Bring a large pot of salted water to a boil.

2. Add the broccoli and blanch for 2 to 3 minutes, until it is tender but still crispy. Remove
from the saucepan, plunge briefly into ice cold water and drain.
3. In a small saucepan, bring the chicken broth, oyster sauce, dark soy sauce, and granulated
sugar,
4. Add salt to taste.
5. Add the cornstarch and water.
6. Pour the sauce over the blanched broccoli.
7. Serve hot, garnished with the sesame seeds.
Project: Project 1 -
Category: Vegetables
Name of Dish: Broccoli with oyster sauce
Costing
Quantity Unit Item Description Unit Price Cost
1 Pack Broccoli 54.29 54.29
1 Tbsp. Oyster sauce 20 3.33
1 Tbsp. soy sauce 8.35 1.40
¼ Tsp Sesame oil 82 5.13
1 Tsp Corn starch 10 1.67
2 Tbsp. Sesame seeds 10 5
2 Tbsp. Pepper 10 5

Raw Food Cost 75.82

Add: Variable Cost (15%) 11.37
Add: Fixed Cost (15%) 11.37
Total Recipe Cost 98.56
Tools
Quantity Unit Item Description
1 piece Pot
1 piece Chopping board
1 piece Measuring cup
1 piece Tongs
4 pieces Mixing bowl
2 pieces Container
1 piece Serving plate

Equipment
Quantity Unit Item Description
1 burner Gas stove
Project: Project 1 -
Category: Main dish
Name of Dish: Crispy beef
Yield: Portion Size: 180-200g
Ingredients
Quantity Unit Item Description
½ Kg Beef ribs
25 Grams Celery leaves
2 Pcs Onion
5 Grams Peppercorns
½ Cup Fish sauce
1 Lt Oil

Procedure:

1. Boil in water beef ribs together with celery, onions, peppercorns, and patis (fish
sauce) until tender.
2. Discard broth
3. Deep fry beef meat until golden brown
4. Serve with garlic rice and pickled vegetables, vinegar, and soy sauce with onion dip
on the side.
Project: Project 1 -
Category: Main dish
Name of Dish: Crispy beef
Costing
Quantity Unit Item Description Unit Price Cost
1 Kg Beef ribs 137.20 137.20
25 Grams Celery leaves 8.50 8.50
2 Pcs Onion 7 7
5 Grams Peppercorns 10 5
¼ Cup Fish sauce 21 7
1 L. Oil 60 60

Raw Food Cost 224.7

Add: Variable Cost (15%) 33.71
Add: Fixed Cost (15%) 33.71
Total Recipe Cost 292.12
Tools
Quantity Unit Item Description
1 piece FRY PAN
1 piece CHOPPING BOARD
3 pieces PLATES
1 piece KNIFE
1 piece TONGS
4 pieces CONTAINER

Equipment
Quantity Unit Item Description
1 burner Gas stove
Project: Project 1 -
Category: Soup
Name of Dish: Creamy tomato chicken soup with tortilla chips
Yield: Portion Size: 200-250 ml
Ingredients
Quantity Unit Item Description
3 Pcs Skinless and boneless chickens
4 Tbsp. Butter
4 Tbsp. Carrots
2 Ribs Celery
4 Cloves Garlic
1 Can Mushrooms
2 Tsp Salt
4 Cups Chicken stock
6 Pcs Tomatoes
½ Cup All-purpose flour
1 Pack Tortillas chips
Procedure:

1. Melt butter in a large pot.

2. Add garlic. Then add the carrots, and celery. Stir add mushrooms and one teaspoon salt to
the pot.
3. Keep on stirring then add stock, chicken, tomatoes, and remaining one teaspoon salt.
4. Bring to a simmer and cook until chicken is cooked through. Pour in cream and season to
taste.
5. Serve with tortilla chips.
Project: Project 1 -
Category: Soup
Name of Dish: Creamy tomato chicken soup with tortilla chips
Costing
Quantity Unit Item Description Unit Price Cost
3 Pcs Skinless chicken 82 82
4 Tbsp. Salted butter 5 5
4 tbsp Carrots 58 38.67
2 Ribs Celery 10 10
4 Cloves Garlic 5 5
1 Can Mushrooms 37.50 37.50
2 Tsp Salt 18 6
6 Pcs Tomatoes 15 15
½ Cup All-purpose flour 10 2.5
1 Pack Tortilla chips 13.50 13.50

Raw Food Cost 209.18

Add: Variable Cost (15%) 31.38
Add: Fixed Cost (15%) 31.38
Total Recipe Cost 271.94
Tools
Quantity Unit Item Description
1 piece Pan
1 piece Plates
1 piece Chopping board
3 pieces Plate and platters
1 piece Kitchen tongs
1 piece Ladle
3 pieces Spoons
3 pieces Container to store prepare fillings
1 pack Plastic gloves

Equipment
Quantity Unit Item Description
1 Burner Gas stove