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Basic Recipe Card : FM : KT : COLE’S LAW SANDWICH
Basic Recipe Card FM : KT : 01

Date :

Portion Cost Price :5.53
Quantity Produced :1
Portion Size : 122.5gm
No. Of Portions :
Sensitivity :ONE DAY

Preparation Ingredient Qty Unit U. Cost Total
JULLIENE CARROT JULLIENE CARROT 7.5 GM .18
SHREDDED CABBAGE SHREDDED CABBAGE37.5 GM .35
MAYONNAISE MAYONNAISE 25 GM 2
WHITE VINEGAR WHITE VINEGAR 2.5 ML .10
SALT
SALT .10 GM .10

1 NO 2.8
JUMBO BREAD SLICE JUMBO BREAD SLICE
2.66
PACKING COST INCLUDE(WRAPPER/KETCHUP/NAPKIN/PAPER PLATE)

5.53+2.66(PAC
Procedure: KING COST)
SHREDD CABBAGE & CARROT AND MARINATE IN WHITE VINEGAR & SALT.
KEEP THE MARINATED VEGETABLES FOR ATLEAST 30MINUTES.
SQUEEZE THE MARINATED VEGETABLES IN A DRY CLOTH AND MIX IT MAYONNAISE AND KEEP IT IN GN PANS IN REFRIGERATOR.
SPREAD THE COLE’S LAW MIX ON TOP OF SLICE BREADS AND CUT EDGES AND WRAP IT NICELY IN THE SANDWICH WRAPPER
AND REFRIGERATE.