BREADED CHICKEN BREAST

Objectives:
1. To follow correct procedures.
2. To apply creativity in garnishing.
Bill of Materials:
Quanti
ty
3
1/8
4
2
1

Unit

Description

Unit Cost

Pcs.
Cup
Pc.
Cup
Pinch
Bottle

Chicken Breast
All Purpose Flour
Egg, beaten
Bread Crumbs
Salt and Sugar seasoned to egg
Oil for deep frying
TOTAL

P 113.25
P 24.50
P 24.00
P 26.96

Tools & Equipment:

196.70
Chopping Board
19.67
Plate

P 22.50

Total
Cost
P 113.25
P 10.00
P 24.00
P 26.95
22.50
P 196.70

Cost of Materials:

Operating Expenses:

Direct Labor:

P 19.67
P 39.34

Knife

Mark Up:

Food Tong
Frying Pan
Mixing Bowl
Gas Stove

Total Cost of Production: P 236.04

Selling Price:
Number of Yield:
30
Price Per Unit:
P 30.00

Procedures:
1.
2.
3.
4.
5.
6.
7.

Fillet chicken thinly in almost equal size and share.

Pound lightly to flatten.
Mix flour, salt, pepper and chicken fillet.
Beat egg then deep chicken fillet and coat with bread crumbs.
Heat pan with oil for deep frying.
Cook until golden brown.
Garnish and serve.