STANDARD RECIPE CARD

Unit: File No :
Recipe For: Odeng Sauce Code :
Date :
Explanation: Size :
Quantity Produced:

Ingredients Preparation Quantity Weight Unit cost Total Cost

Kecap Asin 20 ml -
Dark Soy 5 ltr -
Oyster Sauce 1 gr -
Garlic Fresh Chop 2 gr -
Lobak Fresh 1 gr -
Perasa Ayam 1 gr -
-
-
Total -
Adjs 10% -
Total Cost -

Cost per Portion -

Sales Price
Sales Percentage #DIV/0!
Cost Percentage ( % ) #DIV/0!

METHODE:

SERVED:

PICTURE:

Prepared by: Approved by:

( CHEF DEVELOPMENT ) ( CLIENT )

Acknowledge by:

( CONSULTAN )