STANDAR RECIPE & COSTING SHEET
ITEM : BEEF BURGER
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 1 pcs Bun burger bread
2 50 gr Lettuce ice berg
3 1 pcs Craft singles
4 20 gr Tomato
5 100 gr French fries
6 100 gr Meat burger
7 20 gr Margarine
8 10 gr Mayonnaise
TOTAL
METHOD :
• Heat burger bread and then rub with mayonnaise
• Sauté meat burger with margarine till brown colour
• Filling burger bread with vegetable and meat burger
• Serve with French fries
STANDAR RECIPE & COSTING SHEET
ITEM : CLUB SANDWICH
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 3 pcs Sandwich bread
2 50 gr Lettuce ice berg
3 1 pcs Craft singles
4 10 gr Mayonnaise
5 75 gr Chicken braised
6 50 gr Hard boiled egg
7 1 pcs Smoked beef
8 20 gr Butter
9 100 gr French fries
10 50 ml Frying oil
11 20 gr Tomato
12 10 gr Salt
13 10 gr Pepper
14 10 gr Msg
15 10 gr French mustard
TOTAL
METHOD :
• Heat sandwich bread then rub with mayonnaise
• Marinated chicken braised with all seasoning then sauté with butter
• Layering sandwich bread with vegetable and all filling ingredient
• Cut into piece and serve with French fries
STANDAR RECIPE & COSTING SHEET
ITEM : EGG SANDWICH
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 3 pcs Sandwich bread
2 50 gr Lettuce ice berg
3 1 pcs Craft singles
4 10 gr Mayonnaise
5 75 gr Hard boiled egg
6 20 gr Butter
7 100 gr French fries
8 50 ml Frying oil
9 20 gr Tomato
TOTAL
METHOD :
• Heat sandwich bread and then rub with mayonnaise
• Layering bread with vegetable and sliced hard boiled egg
• Cut into piece and serve with French fries
STANDAR RECIPE & COSTING SHEET
ITEM : BEEF SANDWICH
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 3 pcs Sandwich bread
2 50 gr Lettuce ice berg
3 1 pcs Craft singles
4 10 gr Mayonnaise
5 1 pcs Smoked beef
6 20 gr Butter
7 100 gr French fries
8 50 ml Frying oil
9 20 gr Tomato
TOTAL
METHOD :
• Heat sandwich bread one by one then rub with mayonnaise
• Layering the decker of bread with vegetable and smoked beef
• Cut into piece and serve with French fries
STANDAR RECIPE & COSTING SHEET
ITEM : VEGETABLE SANDWICH
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 3 pcs Sandwich bread
2 50 gr Lettuce ice berg
3 10 gr Mayonnaise
4 100 gr French mustad
5 20 gr Tomato
6 20 gr Cucumber
7 20 gr Pickles
8 50 ml Frying oil
TOTAL
METHOD :
• Heat sandwich bread one by one then rub with mayonnaise
• Layering sandwich bread with all vegetable
• Cit into piece and serve with French fries
STANDAR RECIPE & COSTING SHEET
ITEM : CHICKEN SANDWICH
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 3 pcs Sandwich bread
2 50 gr Lettuce ice berg
3 1 pcs Craft singles
4 10 gr Mayonaise
5 75 gr Chicken braised
6 20 gr Tomato
7 100 gr French fries
8 50 ml Frying oil
9 20 gr Butter
10 10 gr Salt
11 10 gr Pepper
12 10 gr Msg
13 10 gr French mustard
TOTAL
METHOD :
• Heat bread and rub with mayonnaise
• Marinated chicken braised with salt, pepper, msg, French mustard and then sautee with butter
• Layering sandwich bread with slice tomato, lettuce, craft singles and chicken braised
• Cut into piece and serve
STANDAR RECIPE & COSTING SHEET
ITEM : CHEESE CROQUETTE
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 10 gr Butter
2 10 gr Chopped onion
3 10 gr Chopped garlic
4 100 gr Carrot cut into cube
5 75 gr Soft flour
6 100 ml Milk
7 100 gr Hard boiled egg
8 100 gr Cheedar cheese
9 2 pcs Egg mix
10 200 gr Bread crumbs
11 10 gr Salt
12 10 gr Sugar
13 10 gr Pepper
14 10 gr Msg
15 50 ml Frying oil
TOTAL
METHOD :
• Heat butter then sauté onion and garlic till smell’s good
• Add carrot, flour mix until brown add milk and boil until thick
• Add hard boiled egg, salt, sugar, msg, pepper mix and remove
• Mix with egg before then breaded
• Frying until nice brown colour
STANDAR RECIPE & COSTING SHEET
ITEM : LORD OF THE RING
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 100 gr Onion
2 150 gr Squid
3 100 gr French fries
4 100 gr Soft flour
5 20 gr Salt
6 20 gr Msg
7 10 gr Pepper
8 10 gr L & p sauce
9 2 pcs Egg
10 50 ml Frying oil
11 10 gr Chicken powder
12 50 gr Maizena
13 50 ml Water
TOTAL
METHOD :
• Cut onion & squid into ring’s, marinated with salt, msg, pepper, l & p sauce
• Mix together soft flour, maizena, egg & water
• Put onion & squid into flour and mix till combined
• Frying one by one till browny, serve hot
STANDAR RECIPE & COSTING SHEET
ITEM : FRIED CHICKEN WING
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 250 gr Chicken wing
2 5 ml Salty soya sauce
3 10 gr Salt
4 10 gr Pepper
5 5 ml L & p sauce
6 20 gr Msg
7 10 gr Chichen powder
8 50 ml Frying oil
TOTAL
METHOD :
• Marinated chicken wing with salt soya, pepper, salt, l & p sauce, msg, chicken powder mix together
• Fry chiken wings until nice brown colour
STANDAR RECIPE & COSTING SHEET
ITEM : DRUM STICK
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 250 gr Chicken wing
2 100 gr Bread crumbs
3 100 gr Soft flour
4 20 gr Salt
5 20 gr Pepper
6 5 ml L & p sauce
7 2 pcs Egg
8 20 gr Chicken powder
9 10 gr Msg
10 5 ml French mustard
11 50 ml Frying Oil
TOTAL
METHOD :
• Seasoning wings with salt, pepper, l & p sauce, msg and French mustard
• Put wing into soft flour mix and remove
• Mix together egg and chicken wing
• Braded with bread crumbs
• Frying until brown colour, serve hot
STANDAR RECIPE & COSTING SHEET
ITEM : ROLL CASSAVA SMOKED BEEF
PORTION :
NO
QTY
ITEM
PRICE
QTY
COST
1 200 gr Cassava
2 10 gr Garlic
3 20 gr Celery
4 50 gr Margarine
5 50 ml Water
6 10 gr Salt
7 10 gr Pepper
8 10 gr Msg
9 50 ml Frying oil
10 3 pcs Smoked beef
TOTAL
METHOD :
• Dry margarine and mix together grated cassava
• Add water, pepper, salt, fried garlic, msg mix until consist
• Add celery chopped, mix until nice combine colour
• Put cassava on top aluminium foil and then smoked beef together, roll until tidy
• Frying bitter of cassava until brown colour, cut and serve
60 g butter
1 small onion chopped
90 g red lentils
300 ml vegetable stock
60 g blanched almonds
60 g pine nuts
½ tbs ground coriander
½ tsp ground cumin
½ tsp grated fresh root ginger
1 tsp chopped fresh coriander
Salt & pepper
TO SERVE
Fresh vegetable crudités
Bread stick
1. Melt half the butter in sauce pan, add the onion and fry over a medium heat . stirring frequently. Until it is golden brown colour.
2. Add the lentils and vegetable stock. Bring to the boil. Then reduce the heat and simmer gently. Uncovered. For about 25-30 minutes, until the lentils are tender . Drain well.
3. Melt the remaining butter in a small frying pan. Add the almonds and pine nuts and fry them over a low heat. Stirring frequently, until golden brown. Remove the pan from the heat.
4. Put the lentils. The almonds and the pine nuts into a food processor or blender. Together with any butter remaining in the frying pan. Add the ground coriander, cumin, ginger and fresh coriander. Process for about 15-20 seconds. Until the mixture is smooth. Alternatively, press the lentils through a sieve with the back of a wooden spoon to puree them and mix with the finely chopped nuts, spices and herbs.
5. Season the dip with salt & pepper. Serve wth fresh vegetable crudités and bread stick.
225 g / 8 oz chickpeas, covered with water and soaked over night
Juice of 2 large lemons
150 ml pint tahini paste
2 garlic cloves, chrushed
4 tbs extra virgin olive oil
Small pinch of ground cumin
Salt and pepper
TO GARNISH
1 tbs paprika
Chopped flat-leaf parsley
TO SERVE
Pitta bread
1. Drain the chickpeas, put in saucepan and cover with cold water. Bring to the boil then simmer for abou 2 hours until very tender.
2. Drain the chickpeas, reserving a little of liquid and put in a food processor, reserving a few to garnish, blend the chickpeas liquid to from a smooth, thick puree. Add the tahini paste, garlic, 3 tbs of olive oil and the cumin and blend until smooth. Season with salt and pepper
3. Turn the mixture into a shallow serving dish and chil in the fridge for 2-3 hours before serving. To serve mix the reserved olive oil with the paprika and drizzle over the top of the dish.
4. sprinkle with parsley and the reserved chickpeas. Accompany with warm pitta bread.
2 Large ripe avocados
Juice of lime, or to taste
2 tbs olive oil
½ onion, finely chopped
1 fresh green chili, such as poblano,deseeded and finely chopped
1 garlic clove, chushed
½ tbs ground cumin
1 tbs chopped fresh coriander
Salt and pepper
TO GARNISH
Chopped fresh coriander
1. cut the avocados in half lengthways and twist the 2 halve in opposite direction to separate. Strab the stone with the point of a sharp knife and lift out.
2. Peel, then roughly chop the avocado halves and place in a nonmetallic bowl. Sqeeze over the lime juice and add the oil.
3. Mash the avocados with a fork until the desire consistency either chunky or smooth. Blend in onion, chilli, garlic, cumin and chopped coriander then season to taste with salt and pepper.
4. Transfer to a serving dish and serve immediately, to avoid discoloration, sprinkle with extra chopped coriander, if liked.
Recipe © 2008. Template Recipes by Emporium Digital
