Name: Jonamay T.

Marande BSHM4A Date: October 27,2021

04 Laboratory Worksheet 1

Food Cost

Recipe Title: Zuppa Cremosa Number of Portion: 4

Ingredients Quantity Unit of Measure Unit price Ingredient

Weight Volume Count Cost
olive oil 30 ml Php 165.00/ 500ml Php 9.9
shallots 20 g Php 29.00/ 20g Php 29.00
turmeric powder 5 g Php 45.00/ 50g Php 4.5
curry powder 5 g Php 45.00/50g Php 4.5
chopped prawns 145 g Php 100.00/250g Php 46.00
fish sauce 29.57 ml Php 23.00/350ml Php 3.5
lemon grass 8.25 g Php 10.00/ 8.25g Php 10.00
NESTLÉ® ALL 250 ml Php 65.00/250ml Php 65.00
PURPOSE CREAM
Cooked glass 30 g Php 30.00/250g Php 3.6
noodles
cilantro 6 g Php 15.00/6g Php 15.00
bean sprout 200 g Php 30.00/250g Php 24.00
chili 2 pcs Php 1.50/pcs Php 3.0

Total Food Cost: Php 218.00

Portion Cost: Php 54.5

 Journal Entry

1. How did you apply this week’s topic to your laboratory output?

2. What new cooking technique or skills did you learn from this laboratory session?

3. In what area of the laboratory exercise did you feel most challenged? Did you overcome this? If
yes,how? If not, what will your group do differently to overcome this next time?

4. How was your overall experience during the laboratory exercise and how you intend to share what
you have learned during this week?