COSTING

Coq Au Vin or Chicken in Wine(6 Servings)

Coq Au Vin, translated as Chicken In Wine, is traditionally

made with chicken on the bone and red wine (traditionally
Burgundy. But any wine could be used, with Riesling being a
popular choice).
Similar to a well-known Beef Bourguignon, both recipes
include bacon (lardons) sautéed onions and garlic. Browned
meat needs enough wine to cover and simmer, while
mushrooms sautéed in butter are added at the end. Slowly
braised until the meat is tender on the inside, our version
includes crispy skin on chicken pieces for the best flavour
and incredible texture!
HOW TO COOK COQ AU VIN

Preheat the oven to 350°F | 175°C.

Heat the olive oil over medium heat in a large pot or Dutch
oven. Add the bacon and cook until crispy (about 8 to 10
minutes). Transfer bacon to a plate with a slotted spoon.
Pat chicken pieces dry with paper towel and season with salt
and pepper.
Add the chicken pieces in batches of two to the leftover
bacon grease (skin side down for chicken thighs). Sear for
about 5 minutes each side, until skin is rendered, crispy and
browned. Transfer chicken to the plate with the bacon. Set
aside.
Add the onions, carrots, salt, and pepper to the pan and cook
over medium heat for 5 minutes, while stirring occasionally,
until the onions are transparent and lightly browned. Add
the garlic and cook until fragrant (about 1 minute).

Pour in the Cognac/brandy, wine and chicken stock; stir to

combine. Add the thyme, bacon, chicken, and any juices
leftover from the plate into the pot. Bring to a simmer, then
cover with a lid or foil and transfer to the oven for 20-30, or
until the chicken is cooked through and no longer pink in the
middle.
While chicken is in the oven, melt 2 tablespoons of butter in
a pan over medium heat. Cook the mushrooms for 8 to 10
minutes, until soft and browned. Set aside.

Remove casserole from oven and place on stove. Mash the

remaining butter with the flour and stir into the casserole
(the heat will cook any lumps out). Add the pearl onions;
bring the casserole to a simmer and cook for a further 10
minutes, until sauce has thickened.
Season to taste, if desired. Garnish with parsley and any
extra thyme leaves, and serve immediately over mashed
potatoes.
 INGREDIENTS
As Purchase As Purchase As Needed
Chicken ( drumsticks and Thighs) Weight Cost Weight
Ounces Diced Bacon 1000 g. php 260.00 2 lbs
Salt 250 g. php 75.00 4oz
Freshly ground black pepper 500 g. php 25.00 2 tsp
Onion, diced 50 g. php 37.25 1 tsp
Carrots cut into 1-inch pieces 250 g. php 40.00 6 oz
Garlic, Minced 500 g. php 35.00 8 oz
good quality red wine (Burgundy, Pinot Noir, Shiraz) 250 g. php 37.50 4 cloves
low sodium chicken stock or broth 750 ml php 1,395.00 1 1/3 cups
Sprigs Thyme 375 g. php 148.00 1 1/4 cups
Unsalted Butter 14 g. php 80.00 0.5 tsp
All-Purpose Flour 227 g. php 140.00 3 tbsp
frozen small whole onions (pearl onions) 800 g. php 76.00 1 1/2 tbsp
crimini (brown) mushrooms thickly sliced 408 g. php 150.33 8 oz
Olive Oil 283 g. php 160.06 8 oz
250 ml php 164.00 2 tbsp

COSTING
Fondue Savoyarde (6 Servings)
Fondue savoyarde sticks to the traditional definition and
uses French cheeses, such as Comté, Beaufort, Reblochon, or
Abondance. Before you dip in, know of a local tradition: If
your piece of bread slips off your fork into the cheese, you're
on the hook for the next round of drinks.
Fondue savoyarde is one of the most famous dishes to come
from the Savoie region, which lies at the heart of the French
Alps and is home to many of France's most fashionable ski
resorts. The food here is rich and hearty—perfect for capping
off a day on the slopes. Savoie tradition says that if your
bread cube slips off the fork into this rich, cheesy fondue,
you must buy the next drink.

STEPS TO MAKE IT

Rub the inside of a saucepan with the cut side of the

garlic, doing so thoroughly to transfer the flavor of the
garlic on to the pan. Discard the garlic.

In a small bowl, whisk together the wine and

cornstarch. Add it to the saucepan and bring it to a
gentle, rolling boil. Reduce the heat, so that the wine is
just simmering.

Add the cheeses, followed by the nutmeg, black

pepper, and paprika. Using a wooden spoon, stir
constantly until the fondue is melted and smooth. If
you find the cheese is sticking, lower the heat.
Keeping the heat low to medium, continue cooking—never
boiling—the fondue for 15 minutes until it has thickened.

Once thickened, add the Kirsch, stir, and cook for 1 minute
longer.
Transfer the fondue by pouring into a fondue pot set over a
flame. Provide each guest with a long fork and serve your
hot, thick fondue with the cubed bread.

INGREDIENTS
As Purchase As Purchase As Needed
Garlic Minced Weight Cost Weight
Dry White Wine 250 g. php 37.50 1 clove
Cornstarch 750 ml php 349.00 2 1/2 cups
Comté Cheese 1000 g. php 145.00 1 tbsp
Beufort Cheese 226.79 g. php 380.87 7 oz
Reblochon Cheese 250 g. php 726.04 7 oz
Ground Nutmeg 1587.57 g. php 2,176.41 7 oz
Ground Black Pepper 37 g. php 149.00 1/16 tsp
Ground Paprika 50 g. php 37.25 1/16 tsp
Sour Cherry Brandy 34 g. php 77.00 1/16 tsp
Loaf Bread 700 ml php 2,089 3 tbsp
500 g. php 58.70 1 lb

AIRA MIKAELA E. RUAZOL

BSHM 201H (Group 1)
MAIN DISH
Conversion As Needed Actual Actual
Cost Weight Cost
907.18 g. php 235.86 151.19 g. php 39.31
113.39 g. php 34.17 18.89 g. php 5.69
11.38 g. php 0.56 1.89 g. php 0.09
2.33 g. php 1.73 0.38 g. php 0.28
170.97 g. php 27.35 28.49 g. php 4.55
226.79 g. php 15.87 37.79 g. php 2.64
40 g. php 6.00 6.66 g. php 1.00
350 ml php 651.00 58.33 ml php 108.50
192 g. php 75.77 32 g. php 12.62
2.5 g. php 14.28 0.41 g. php 2.38
42.9 g. php 26.45 7.15 g. php 4.40
21.45 g. php 2.03 3.57 g. php 0.33
226.79 g. php 83.56 37.79 g. php 13.92
226.79 g. php 128.26 37.79 g. php 21.37
30 ml php 19.68 5 ml php 3.28

FOOD COST (1 serving): 220.36

OVERHEAD & PROFIT (35%): 77.12
TOTAL FOOD COST: 297.48
Service charge (5%): 14.87
12% tax: 35.69
TOTAL: 348.04
Conversion As Needed Actual Actual
Cost Weight Cost
 10 g. php 1.50 1.6 g. php 0.25
625 ml php 290.83 104.16 ml php 48.47
14.3 g. php 2.07 2.38 g. php 0.34
198.44 g. php 333.25 33.07 g. php 55.54
198.44 g. php 576.30 33.07 g. php 96.05
198.44 g. php 272.04 33.07 g. php 45.34
0.35 g. php 1.40 0.05 g. php 0.23
0.35 g. php 0.26 0.05 g. php 0.04
0.35 g. php 0.79 0.05 g. php 0.13
42.9 ml php 128.02 7.15 ml php 21.33
453.59 g. php 53.25 75.59 g. php 8.87

FOOD COST (1 serving): 276.59

OVERHEAD & PROFIT (35%): 96.80
TOTAL FOOD COST: 373.39
Service charge (5%): 18.66
12% tax: 44.80
TOTAL: 436.85