CHEF SALAD

PREP: 45 MIN

READY IN: 45 MIN

SERVINGS: 4

Ingredients:

 1 1/2 pounds green lettuce

 salt and black pepper
 4 ounces Swiss cheese, cut into 2-inch long matchstick pieces
 4 ounces smoked chicken, cut into 2-inch long matchstick pieces
 2 hard-cooked eggs, shelled, cut into wedges
 1 ripe Hass avocado, diced
 16 tomatoes, halved
 2 kirby (pickling) cucumbers, sliced

Directions:

1. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each
salad.
2. Scatter the tomatoes and cucumbers on top.
3. Season with salt and pepper to taste.
4. Serve and pass the remaining dressing at the table.

NAME OF THE DISH   CHEF'S SALAD  

STANDARD YIELD   4 SERVING  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
green leaf lettuce Php 80.00/1000 g 680 g 54.4
salt Php 25.00/1000 g 2g 0.05
swiss cheese Php 50.00/250 g 112 g 22.4
smoked chicken Php 160.00/1000 g 112 g 17.92
eggs Php 5.00/pc 2 pcs 10
avocado Php 15.00/pc 1 pc 15
tomatoes Php 40.00/1000 g 50 g 2
cucumbers Php 35.00/1000 g 15 g 0.53
 black pepper Php 80.00/250 g 2.46 g 0.78
baked ham php 179.00/1000 g 112 g 20
ranch php 90,00/1000 g 128 g 12
    total price cost 155.08
    buffer margin cost (20%) 31.02
    adjusted cost 186.10
    cost per serving 46.52
    mark-up 35%
    selling price per serving 63
    selling price per 4 serving 251

FRUIT SALAD

PREP: 10 MIN

READY IN: 10 MIN

SERVING:

INGREDIENTS:

 1 pint fresh strawberries, sliced

 1 pound seedless green grapes, halved
 3 bananas, peeled and sliced
 1 (8 ounce) container strawberry yogurt

DIRECTIONS:

1. In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt.
2. Serve immediately.

NAME OF THE DISH   FRUIT SALAD  

STANDARD YIELD   10 SERVING  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
STRAWBERRIES Php 150.00/1000 g 473 g 71
GREEN GRAPES Php 180.00/500 g 454 g 163
BANANAS Php 10.00/pc 3 pcs 30
STRAWBERRY YOGURT php 50.00/1000 g 224 g 11
    total price cost 275
    buffer margin cost 55
     adjusted cost 330
    cost per serving 33
    mark-up 35%
    selling price per serving 45
selling price per 10
    serving 178

STRAWBERRY SALAD

PREP: 15 MIN

READY IN: 25 MIN

SERVING: 6

INGREDIENTS

1 package ramen noodles, crushed, flavor packet discarded

1/4 cup sunflower seeds

1/4 cup (1/2 stick) butter, melted

1 head romaine lettuce, washed and dried

One 5-ounce bag baby spinach

100 g strawberries, hulled and thinly sliced

Dressing:

1/2 cup red wine vinegar

3/4 cup vegetable oil

1/2 teaspoon paprika

1/2 teaspoons salt

2 cloves garlic, minced

DIRECTIONS:

For the salad:

1. Preheat the oven to 400 degrees F.

2. In a small bowl, mix the ramen noodles, sunflower seeds and melted butter.
3. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about
10 minutes.
 4. Remove from the oven and set aside to cool.
5. Tear the lettuce and combine with the spinach and strawberries in a large salad bowl.

For the dressing:

1. Combine the oil, paprika, salt and garlic and then add to the vinegar.
2. Mix well and store in the refrigerator until ready to serve.
3. Just before serving, sprinkle the crunchy topping over the salad green and toss the salad
with enough dressing to coat the greens.

NAME OF THE DISH   STRAWBERRY SALAD  

STANDARD YIELD   6 SERVINGS  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
ramen noodles Php 45.00/pc 1 pc 45
sunflower seed Php 100.00/1000 g 42.5 g 4.25
butter Php 122.00/250 g 42.5 g 20.74
lettuce php 80.00/1000 g 150 g 12
spinach Php 25.00/1000 g 140 g 3.5
strawberries Php 150.00/1000 g 100 g 15
DRESSING:      
wine vinegar Php 100.00/500 ml 125 ml 25
Php
vegatable oil 140.00/1000ml 3.7 ml 0.52
paprika Php 21.50/250 g 2.46 g 0.21
salt Php 25.00/1000 g 2g 0.05
garlic Php 5.00/pc 2 pcs 10
    total price cost 136.27
    buffer margin cost 6.81
    adjusted cost 143.08
    cost per serving 23.85
    mark-up 35%
    selling price per serving 68
    selling price per 6 serving 409

BUKO SALAD

PREP: 20 MIN
READY IN: 30 MIN

SERVINGS: 6

INGREDIENTS:

4 cups young coconut buko, shredded

6 ounces sugar palm fruit kaong, drained

12 ounces coconut gel nata de coco, drained

2 cans 15 ounces each fruit cocktail, drained

8 ounces pineapple chunks drained

1 14 ounce can sweetened condensed milk

7 ounces table cream

DIRECTIONS:

1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit
cocktail. Gently stir to distribute the ingredients.
2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly
distributed.
3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
4. Transfer to a serving bowl.
5. Serve for dessert.

NAME OF THE DISH   BUKO SALAD  

STANDARD YIELD   8 SERVINGS  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
young coconut Php 15.00/250 ml 1360 ml 39
palm fruit php 45.00/250 ml 168 g 45
coconut gel Php 55.00/340 g 336 g 32.36
pineapple chunks Php 27.00/227 g 224 g 23.79
condensed milk Php 20.00/250 ml 392 ml 12
fruit cocktail Php 30.00/can 2 cans 60
    total price cost 212.15
    buffer margin cost (20%) 42.43
    adjusted cost 254.58
    cost per serving 31.82
    mark-up 35%
    selling price per serving 43
selling price per 8 257.762
    serving 3
STRAWBERRY CAKE

PREP: 1 HOUR AND 30 MIN

READY IN: 6 HRS

SERVING: 10-12

INGREDIENTS:

250g cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature

1 and 3/4 cups (350g) granulated sugar

5 large egg whites, at room temperature

1/3 cup (75g) sour cream or plain yogurt, at room temperature

2 teaspoons pure vanilla extract

1/2 cup (120ml) whole milk, at room temperature

1/2 cup reduced strawberry puree (see note)*

Strawberry Cream Cheese Frosting

1 cup (10-12g) freeze-dried strawberries*

one 8-ounce block full-fat cream cheese, softened to room temperature

1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature

3 cups (360g) confectioners’ sugar

1-2 Tablespoons milk

1 teaspoon pure vanilla extract

salt, to taste
DIRECTIONS:

Make the cake:

1. Make the reduced strawberry puree and allow it to cool completely.

2. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar
together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides
and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on
high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract.
Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low
speed, add the dry ingredients until just incorporated. With the mixer still running on low,
slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced
strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will
be slightly thick.
5. Pour butter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are
baked through. To test for doneness, insert a toothpick into the center of the cake. If it
comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.
The cakes must be completely cool before frosting and assembling.

Make the frosting:

1. Using a blender or food processor, process the freeze-dried strawberries into a powdery
crumb. You should have around 1/2 cup. Set aside. In a large bowl using a hand-held or
stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute
on high speed until completely smooth and creamy. Beat in the butter until combined. Add
the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on
medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly
thin out, if desired. Taste, then add a pinch of salt if needed.

Assemble and frost:

1. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat
surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or
serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the
remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before
slicing. This helps the cake keep its shape when cutting– it could slightly fall apart without
time in the fridge.
2. Cover leftover cake tightly and store in the refrigerator for 5 days.

NAME OF THE DISH   STRAWBERRY CAKE  

STANDARD YIELD   10-12 SERVING  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
cake flour Php 60.00/1000 g 250 g 15
baking powder Php 11.00/125 g 8g 0.7
baking soda Php 11.50/125 g 2g 0.18
salt Php 25.00/1000 g 4g 0.1
 unsalted butter php 95.00/227 g 100 g 41.85
sugar Php 50.00/1000 g 350 gg 17.5
egg whites Php 5.00/pc 5 pcs 25
sour cream Php 46.00/250 ml 75 ml 13.8
vanilla Php 40.00/20 ml 8 ml 16
Php 200.00/1000
milk ml 120 ml 24
Php
strawberry puree 850.00/1000ml 70 ml 59.5
frosting:      
dried strawberries Php 125.00/1000 g 12 g 1.5
unsalted butter php 95.00/227 g 85 g 35.57
sugar Php 50.00/1000 g 360 g 18
Php 200.00/1000
milk ml 56 ml 11.2
vanilla Php 40.00/20 ml 4 ml 8
*salt   to taste  
    total price cost 287.9
    buffer margin cost 57.58
    adjusted cost 345.48
    cost per serving 28.79
    mark-up 35%
    selling price per serving 39
selling price per 10-12
    serving 466

STRAWBERRY CUPCAKE

PREP: 20 MIN

READY IN: 42 MIN

SERVING: 18

INGREDIENTS:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

110 g unsalted butter

1 cup sugar
1 egg

2 eggs white

2 teaspoon vanilla extract

¼ cup milk

1 cup chopped strawberries

For Strawberry Cupcake Frosting:

5 tablespoons unsalted butter

2 1/4 cups sugar

½ cup dried strawberries

3 tablespoons strawberry puree

1/4 teaspoon vanilla

DIRECTIONS:

For the cupcake:

1. Preheat oven to 350°F. Butter a 12 cup muffin tin or line with paper liners and set aside.
2. In a medium bowl, whisk flour, baking powder and salt, set aside.
3. In a stand mixer with the paddle attachment, beat butter on medium-high speed for 2-3
minutes, until light and fluffy. Scraping the bowl as needed. Gradually add the sugar and
beat until well combined. Reduce the mixer to low and add the egg, egg whites, and vanilla
extract.
4. With the mixer on low, add half the flour mixture, mixing until just combined. Add the milk,
mixing until just combined. Add the remaining flour and mix until just combined, scraping
the sides of the bowl as necessary. Using a rubber spatula, carefully fold in the chopped
strawberries.
5. Divide the butter evenly among the prepared muffin cups. Bake for 18-20 minutes, until a
toothpick inserted into the center of the cupcakes comes out clean. Transfer the muffin tin
to a wire rack to cool completely before icing.

FROSTING:

1. If using freeze dried strawberries: In a small food processor, blend about 1/2 cup freeze
dried strawberries until they turn into powder. Pour the powder into a fine mesh sieve,
discarding the solids and seeds, keeping the fine powder that came through the sieve.
Measure out two tablespoons of the powder to use in the frosting. Proceed below.
2. With a hand mixer, or stand mixer fitted with the paddle attachment, beat butter for 2
minutes, until smooth and creamy, scraping down the sides of the bowl and the beater as
necessary. Add the sugar, 1/2 a cup at a time, beating until combined.
3. Add strawberry puree, freeze dried strawberry powder (if using), vanilla extract, and beat on
medium speed until fully combined, being sure to scrape down the sides of the bowl and
beater as needed. If necessary, adjust the consistency by adding more powdered sugar or
more strawberry puree, to thicken or thin it out. Place in a piping bag, or use an offset
 spatula to frost cupcakes (this makes enough frosting to generously frost the cupcakes).
Garnish with sliced strawberries, if desired.

NAME OF THE DISH   STRAWBERRY CUPCAKE  

STANDARD YIELD   18 SERVING  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
flour Php 55.00/1000 g 510 g 28.05
baking powder Php 11.00/125 g 4g 0.35
salt Php 25.00/1000 g 1g 0.03
unsalted butter Php 122.00/250 g 110 g 53.68
sugar Php 50.00/1000 g 340 g 3
egg Php 5.00/pc 1 pc 5
egg whites Php 5.00/pc 2 pcs 10
vanilla Php 40.00/20 ml 8 ml 22
milk Php 200.00/1000 ml 70 ml 11.8
strawberriess Php 150.00/1000 g 340 g 39.38
FROSTING      
unsalted butter Php 122.00/250 g 75 g 36.6
sugar Php 50.00/1000 g 750 g 37.5
dried strawberries Php 125.00/1000 g 170 g 21.25
vanilla Php 40.00/20 ml 1 ml 2
strawberry puree Php 650.00/1000 g 44 ml 28.6
    total price cost 299.24
    buffer margin cost 59.848
    adjusted cost 359.088
19.9493
    cost per serving 3
    mark-up 35%
    selling price per serving 27
selling price per 18
    serving 485

STRAWBERRY GRAHAM

PREP;15 MIN

READY IN: 25 MIN

SERVINGS: 9
INGREDIENTS

1 cup graham cracker crumbs

250 ml condensed milk

84 g strawberry gelatin

250 g frozen sweetened sliced strawberries, thawed

1 cup heavy whipping cream, whipped

DIRECTIONS:

1. In a small bowl, put cracker crumbs into a greased 8-in. square baking dish. Bake at 325° for
10-14 minutes or until golden brown. Cool on a wire rack.
2. In a large bowl, dissolve gelatin in boiling water; stir in strawberries. Refrigerate until
partially set, about 1-1/2 hours.
3. In a small bowl, beat the cream cheese and vanilla until smooth. Fold in whipped cream.
Spread half over cooled crust. Cover and refrigerate remaining cream mixture.
4. Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture.
Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh berries and
mint if desired.

NAME OF THE DISH   STRAWBERRY GRAHAM  

STANDARD YIELD   9 SERVING  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
Graham cracker Php 50/700 g 340 g 23.8
condensed milk Php 20.00/250 ml 250 ml 20
strawberry gelatin Php 50/100 g 84 g 42
frozen strawberries Php 160.00/ 1000 g 250 g 40
Php 150.00/1000
cream ml 340 ml 51
    total price cost 176.8
    buffer margin cost 35.36
    adjusted cost 212.16
    cost per serving 23.57
    mark-up 35%
    selling price per serving 32
    selling price per 9 serving 286.416
ICE CREAM CAKE

PREP:13 HRS

READY IN: 13 HRS

SERVINGS: 12

INGREDIENTS:

500 ml container vanilla ice cream

500 ml container chocolate ice cream

8 OREO thins crushed

1/4 cups heavy whipping cream

25 g sugar

1/4 teaspoon vanilla

rainbow sprinkles or other decorations as desired.

DIRECTIONS:

1. Remove ice cream from the freezer and defrost about 15 minutes.
2. While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several
inches of overhang.
3. Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you
go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours
or until hardened.
4. 1 hour before assembling cake, place serving platter into freezer. (Make sure your platter
can freeze!)
5. Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form.
Refrigerate.
6. To assemble cake: remove ice cream layers and serving platter from freezer. Unwrap the
tops of the ice cream layers and using the excess plastic wrap, remove layers from pans.
Place chocolate layer on the bottom. Sprinkle crushed OREO thins over hot fudge and press
down gently. Add vanilla layer over top. Spread whipped cream overtop of the entire cake,
add sprinkles as desired and freeze until ready to serve.

NAME OF THE DISH   ICE CREAM CAKE  

STANDARD YIELD   16 servings  
       
INGREDIENTS UNIT PRICE STANDARD SERVING  
    PORTION COST
 vanilla ice cream Php 218.00/1500 ml 946 ml 137.49
chocolate ice
cream Php 218.00/1500 ml 946 ml 137.49
oreo Php 5.00/6 pcs 8 pcs 6.67
cream php 197.00/1000 ml 510 g 100.47
sugar Php 50.00/1000 g 85 g 4.25
vanilla Php 40.00/20 ml 2 ml 4
rainbow sprinkles Php 850.00/3000 g 85 g 24
    total price cost 414.37
    buffer margin cost 82.874
    adjusted cost 497.244
31.0777
    cost per serving 5
    mark-up 35%
    selling price per serving 42
selling price per 16
    serving 503

DINUGUAN

PREP: 10 MIN

READY IN: 1 HR

SERVING: 6

INGREDIENTS:

350 g pork shoulder cubed

275 ml pork blood

20 g long peppers

1 piece onion chopped

1 cloves garlic minced

1/2 cup white vinegar

0.5 g dried bay leaves

25 ml cooking oil

1 tablespoon sugar

Salt and ground black pepper to taste

DIRECTIONS:

1. Heat oil in a cooking pot

2. Saute onion for 30 seconds. Add garlic. Continue to cook until onion softens.
3. Add pork. Saute for 3 to 5 minutes.
4. Pour water. Let boil. Add bay leaves and vinegar. Let the liquid re-boil.
5. Add long green peppers and pour pork blood into the pot. Stir. Continue to cook between
low to medium heat for 15 minutes while stirring every 3 minutes.
6. Add sugar and season with salt and ground black pepper.
7. Transfer to a serving bowl. Enjoy.

NAME OF THE DISH   DINUGUAN  

STANDARD YIELD   12 SERVINGS  
       
INGREDIENTS UNIT PRICE STANDARD SERVING  
    PORTION COST
pork shoulder Php 180.00/1000 g 350 g 63
pork blood Php 150.00/1000 g 275 ml 41.25
water Php 25/35000 ml 680 ml 4.85
peppers php 80.00/1000 g 20 g 1.6
onion Php 5.00/pc 1 pcs 5
garlic Php 5.00/pc 1 pc 5
vinegar Php 8.00/150 ml 170 ml 9.07
bay leaves Php 8.00/10 g 0.5 g 0.4
cooking oil php 140.00/1000 ml 25 ml 3.5
sugar Php 50.00/1000 g 15 g 0.75
*salt and black
pepper   to taste  
    total price cost 134.42
    buffer margin cost 26.884
    adjusted cost 161.304
    cost per serving 13.442
    mark-up 35%
    selling price per serving 38
selling price per 12
    serving 384
PANCIT BIHON

PREP: 20 MIN

READY IN: 40 MIN

SERVING: 8

INGREDIENTS

1 1/2 cups chicken

50 ml soy sauce

227 g rice noodles

2 tablespoons vegetable oil

227 g large shrimp, peeled and deveined

448 g pork hamonado, cut thinly on a bias

2 onion, peeled and sliced thinly

2 cloves garlic, peeled and minced

227 g boneless, skinless chicken breast or thigh meat, diced

15 g large carrots, peeled and sliced thinly on a bias

40 g celery, sliced thinly on a bias

35 g cabbage, chopped

salt and pepper to taste

green onions, chopped

25 g calamansi

DIRECTIONS:

1. In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil.
2. Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2
minutes or just until softened. Drain noodles and reserve about 1 1/2 to 2 cups of the liquid.
3. In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add shrimps and
cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on
paper towels.
4. Add pork hamonado and cook, stirring regularly, until they start to brown.
 5. Wipe down wok or skillet as needed and heat another tablespoon of oil. Add onions and
garlic and cook until softened.
6. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
7. Add carrots and celery and cook for about 30 to 40 seconds.
8. Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are
tender yet crisp.
9. Return shrimps and hamonado to the wok.
10. Add noodles and reserved liquid in 1/2 cup increments. Gently toss and stir, adding more
liquid as needed, until noodles are cooked yet firm to bite, vegetables are tender-crisp, and
liquid is absorbed.
11. Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped
green onions. Serve with calamansi wedges.

NAME OF THE DISH   PANCIT BIHON  

STANDARD YIELD   14 SERVINGS  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
chicken Php 150.00/1000 g 1000 g 150
soy Php 120.00/3785 ml 85 ml 2.69
rice noodles Php 54.00/1000 g 224 g 12.1
vegetable oil Php 140.00/1000 ml 30 ml 4.2
shrimp Php 200.00/500 g 227 g 90.8
pork hamonado Php 220.00/1000 g 348 g 76.56
onion Php 5.00/pc 2 pcs 10
garlic Php 5.00/pc 2 pcs 10
boness meat/chicken breast Php 110.00/1000 g 227 g 24.97
carrot php 60.00/1000 g 15 g 0.9
celery Php 50.00/1000 g 40 g 2
cabbage Php 70.00/1000 g 35 g 2.45
calamasi Php 20.00/250 g 25 g 2
*salt and pepper   to taste  
  total price cost   388.67
  buffer margin cost   77.734
  adjusted cost   466.404
33.3145
  cost per serving   7
  mark-up   35%
  selling price per serving   45
  selling price per 14 serving   630
BENGUET SALAD

PREP: 10 MIN

READY IN: 10 MIN

SERVING: 2

INGREDIENTS

ready-cooked puy lentils 250g pouch

red wine vinegar 2 tbsp

olive oil 2 tbsp

red onion ½, finely chopped

celery 2 sticks, diced

cucumber ¼, diced

avocado ½, diced

feta 100g, crumbled

basil a handful, shredded

sunflower seeds 1 tbsp

DIRECTION

1. Heat the lentils following pack instructions then tip into a bowl and cool a little.
2. Whisk the vinegar and oil together, then season. Add to the lentils and toss. Add the onion,
celery, cucumber, avocado, feta and basil, and gently toss.
3. Sprinkle with the sunflower seeds and serve.

NAME OF THE DISH   BENGUET SALAD  

STANDARD YIELD   2 SERVINGS  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
lentils Php 25.00/1000 g 250 g 6.25
wine vinegar php 100.00/500 ml 30 ml 6.3
olive oil Php 500.00/500 ml 30 ml 6
red onion Php 5.00/pc 0.5 pc 2.5
celery Php 50.00/1000 g 50 g 2.5
 cucumber Php 35.00/1000 g 50 g 1.75
avocado Php 15.00/pc 0.5 pc 7.5
feta php 152.00/500 g 100 g 30.4
basil Php 8.00/10 g 25 g 20
sunflower seeds Php 100.00/1000 g 14 g 1.4
    total price cost 84.6
    buffer margin cost 4.23
    adjusted cost 88.83
    cost per serving 44.415
    mark-up 35%
    selling price per serving 127
    selling price per 4 serving 254

MADJAWS RICE

PREP: 15 MIN

READY IN: 35 MIN

SERVING: 8

INGREDIENTS

3 cups cooked rice *

2 Tbsp sesame oil

1 small red onion chopped

1 cup green beans

1 cup carrots thawed

2-3 Tablespoons soy sauce more or less to taste

2 eggs lightly beaten

2 Tbsp chopped green onions optional

Direction:

1. Preheat a large skillet or work to medium heat. Pour vegetable oil. Add red onion and green
beans and carrots and fry until tender.
2. Slide the onion, beans and carrots to the side, and pour the beaten eggs onto the other side.
Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
 3. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice
and veggie mixture until heated through and combined. Add chopped green onions if
desired.

NAME OF THE DISH   MADJAWS RICE  

STANDARD YIELD   8 SERVINGS  
       
INGREDIENTS UNIT PRICE STANDARD SERVING
    PORTION COST
COOKED RICE Php 55.00/1000 g 1020 g 56.1
Php 490.00/3000
SESAME OIL ml 30 ml 4.9
red onion php 5.00/pc 1 pc 5
beans Php 27.00/1000g 340 g 9.18
carrot Php 60.00/1000 g 28 g 1.68
Php 120.00/3785
soy ml 30 ml 0.95
eggs php 5.00/pc 2 pcs 10
green oinions php 5.00/pc 1 pc 5
    total price cost 92.81
    buffer margin cost 4.6405
    adjusted cost 97.4505
    cost per serving 12.1813125
    mark-up 35%
    selling price per serving 35
    selling price per 8 serving 278