Breakfast'

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50 servings

Php
30 %
STANDARD RECIPE CARD
Cheese Omelet

Name of Dish: Portion Nos.: Portion Size: Sales Price: Portion Cost:

Food Cost (%): Commodities
Item| Specification| Kg/lt/unit| UOM| Cost per kg/lt/unit| Actual Cost| Egg| Whole| 17| pc| PhP3.30| |
Cheese| Parmesan| .200 | g| PhP366.00/454 g| PhP248.08| | Cheddar| .200 | Kg| PhP 145.00 /kg| PhP29.00|
Butter| unsalted| .115 | Kg| PhP35.30/115g| PhP35.30| Salt| Iodized| 0.10 | kg| PhP 18.00/kg| PhP 0.0018|
Pepper| Black, ground| 0.10 | g| PhP719.00/kg| PhP0.07| Total Cost| |
GST payable (12%)| |

METHODS:
Heat a 10-inch nonstick skillet over medium heat; add butter. When your palm placed over the skillet feels very warm, the skillet is ready. While the pan is heating, in a medium bowl whisk together eggs, and season with salt and pepper; incorporate a lot of air into eggs, so that the omelet will be light and fluffy. Pour eggs into the hot skillet. Simultaneously, briefly whisk eggs and shake the skillet vigorously back and forth over the heat, until eggs begin to set. Stop whisking, and let cook until almost completely set, 1 to 1 1/2 minutes. With the handle of the skillet facing you, sprinkle the left half of the omelet with grated cheese. Using a rubber spatula, carefully loosen eggs from the edges of the skillet, and then fold the right half of the omelet over filling, forming a half-moon shape. Lightly press down on the omelet with the spatula to seal it together. Lift up the skillet with one hand and a serving plate with the other. Tilt the skillet, and let the curved edge of the omelet slip onto the plate. Quickly invert the skillet, folding the portion of the omelet that is left in the skillet over the curved edge already on the plate. Serve immediately.

50 servings

PhP18.40
30%

30 %
STANDARD RECIPE CARD
Corned Beef Hash
PhP61.33

Name of Dish: Portion Nos.: Portion Size: Sales Price: Portion Cost:

Food Cost (%): Commodities
Item| Specification| Kg/lt/unit| UOM| Cost per kg/lt/unit| Actual Cost| Beef| Corned| 18| Cans| Php 27.00/ 125g| PhP 486.00|
Potato| whole| 5 | kg| Php62.00/kg| PhP310.00|
Onion| white| 1.5| kg| Php45.00/ kg| PhP45.00|
Broth| beef| 1| 120g| Php 56.50/120g| PhP56.50|
Total Cost| PhP920.00 |
GST payable (12%)| PhP7.36|

METHODS:
In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

50 servings

30 %
STANDARD RECIPE CARD
French Toast

Name of Dish: Portion Nos.:...
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