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NAME: Chicken Piccata with Angel Hair Pasta and

Broccoli
YIELD: 1 serving (sample)

Ingredients Specification Unit Quantity

CHICKEN:      
Chicken breast Boneless, Skinless g 100
Salt Sea salt g 0.3
Black Pepper Freshly ground g 0.3
Flour All purpose g 20
Olive Oil virgin tbsp  
Butter Unsalted tbsp 1
Parsley Freshly g 0.5
SAUCE:      
Shallot Minced g 15
White wine dry tbsp 2
Lemon juice tbsp 1
Lemon slices g 10
Capers drained g 12
PASTA:      
Angel Hair Pasta   g 50
Salt Sea salt g 0.3
Pepper black g 0.3
Olive oil virgin tbsp 1
lemon juice tbsp 1
Parmesan Cheese Grated g 15
BROCCOLI:      
Broccoli Cutlets g 85
Olive oil Extra virgin tbsp 1
Garlic Minced g 0.5
Red pepper Flakes Crushed g 0.3
Salt Sea salt g 0.3
Pepper black g 0.3

MISE EN PLACE:

Prepared by: Robenson B. Dasalla, CGSP Page 1

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 Wash, rinse, sanitize fresh ingredients

 Grab a large cutting board or other clean workspace and lay
out your chicken breasts. Place your left-hand flat on top of
one of the chicken breasts (assuming you’re right-handed)
and, with a large, sharp knife, slice each chicken breast in
half horizontally (creating what will look almost like a
butterfly). Slice all the way through so that you have two
thin slices.
 Place your chicken pieces between two pieces of plastic
wrap or wax paper and pound them with a meat tenderizer ,
rolling pin, or small skillet until they are approximately 1/2-
1/4 inch thick.

METHOD

CHICKEN:

 Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
 In a large skillet over medium high heat, melt 2 tablespoons of butter with 3
tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and
cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2
tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of
chicken and brown both sides in same manner. Remove pan from heat and add
chicken to the plate.
 Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil,
scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all
the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add
remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over
chicken and garnish with parsley.

LEMON PASTA

 Cook the pasta in a large pot of boiling salted water until tender but still firm to the
bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and
lemon juice in a large bowl to blend.

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 Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon
sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to
moisten. Season with salt and pepper. 

BROCCOLI:

 In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice
water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the
broccoli at this point since you will saute it later on. Using a spider strainer, remove
broccoli from pot and shock it in a bowl of ice water. When broccoli is completely
cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring
the water back to a boil.
 In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute
for about 45 seconds. When the garlic starts to brown, remove immediately and
discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red
pepper flakes, broccoli and cook for 5 minutes. Season with salt and pepper. Serve
immediately.

NOTE:

 Used as a base for white cream sauces. (sample)

MENU COSTING

Directions: Use guidelines and given Formulas accordingly.

Name of Dish (SAMPLE) Stuffed Mussels

Standard Yield One(1) Serving

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Ingredients Unit of Unit Cost Unit Cost Portion Sub-Total

Measure (Current) (Projected @ Size Cost (Php)
(PHP) 25%= 1.25
(SAMPLE)Parmesan 227 G 204 255 18 G 20.22
Cheese
0
0
0
0
0
0
0
0
0
0

Total cost 0
Cost ratio 30%
Selling Price Before Vat, Food Percentage Cost 0
Computed 12% Value added Tax 0
Computed Price Per Serving Inclusive Of VAT 0
Recommended Price Per Serving 0

FORMULA: Based on your Quantification from your chosen recipe above.

1. Get the Unit Cost (Current) multiply by given Unit Cost Projected Percentage is
equivalent (e.g. 204 x 1.25= 255)
2. Divide given Portion size by given Unit of measure and the result should be multiplied by
the computed Unit Cost Projected. (e.g. 18 /227 x 255=20.22)
3. Get the total cost by adding all computed subtotal cost from the list of ingredients.
4. Divide the computed total cost by given Cost ratio (e.g. 52.4/ .30=174.67)
5. Add the 12% Value Added Tax from SP with FPC
6. Round off the Computed price Vat Inclusive to the nearest _10__ to get the
Recommended Price per serving.

Prepared by: Robenson B. Dasalla, CGSP Page 4