CAFETERIA AND CATERING MANAGEMENT

Module 4 – Quantity Food Production: Activity # 4

Name of Student: BLANZA, CRISTHINE JOY D.

Course/Year: BTVTED FSM-3

1. Given the following recipe for Chicken Ukoy, compute for the total recipe cost and cost per portion
using the suggested form for recipe cost and worksheet.

Ingredients Quantity Unit Price

Ground malagkit rice ½ kg 150 / kg
Water 2 cups
Boiled chicken meat, cut 1 kg 180 / kg
up into strips
Sprouted mongo ½ kg 200 / kg
Pepper, fine ¼ tsp 50 / (1 bottle) 13 g
Salt, coarse ½ tsp 35/ 500 g
Eggs 5 pcs 6 / pc
Cooking oil 2 cups 25 / bottle (1000 ml)

Total yield = 16 pieces

No. of portions = 8 portions
Size of portion = 2 patties per portion

Date Tested: 01/11/2021 By: BLANZA, CRISTHINE JOY D.

Date Costed: 01/11/2021 By: BLANZA, CRISTHINE JOY D.

Name of Recipe: Chicken ukoy Classification: Snacks

Total Yield: 16 pieces Cooking/Baking: Deep fry
Size per Portion: 2 patties per portion
Ingredients Amount Unit price Computed Procedure
Cost
Ground malagkit rice ½ kg 150 / kg php75.00 In a bowl,
combine ground
malagkit rice,
salt and pepper.
Water 2 cups Add water and
whisk together
until well
blended and
smooth.
Boiled chicken meat, cut 1 kg 180 / kg php180.00 Add the boiled
up into strips chicken and
sprouted mungo
in the mixture
and lightly stir to
distribute.
Sprouted mongo ½ kg 200 / kg php100.00 Add egg for its
bindder.
Pepper, fine ¼ tsp 50 / (1 bottle) php12.50 Heat cooking oil
13 g in a frying pan
over medium-
high heat.
Salt, coarse ½ tsp 35/ 500 g php17.50 Cook for about 3
to 4 minutes or
until they turn
golden brown.
Eggs 5 pcs 6 / pc php30 Serve and
enjoy.
Cooking oil 2 cups 25/bottle (1000 php12.50
ml)

Total Recipe Cost : 427.5

Cost per Portion : 53. 43 or 53 per portion
 2. Quantify the recipe in number 1 to make 200 portions using the factor method. Assume the following
weights:
1 tsp pepper = 5g
1 tsp coarse salt = 5g
1 pc. Egg = 40g
1 c cooking oil = 240 g

Name of recipe: Chicken ukoy

Original Number of Portions: 8
Desired Number of Portions: 200

Desired yield
Factor = ------------------------------ = 25
Original yield

Column 1 Column 2 Column 3 Column 4 Column 5

Ingredients Original Equivalent Weight New Weights Final Weights
Quantity
Ground malagkit rice ½c 120g 3,000 3kg

Water 1c 240g 6,720 7000ml

Boiled chicken meat, cut 1c 240g 6,720 7kg

up into strips

Sprouted mongo ½c 120g 3,000 3kg

Pepper, fine 1 tsp 5g 125 125g

Salt, coarse 1 tsp 5g 125 125g

Egg 1 pc 40g 1,000 1000g

Cooking oil 1c 240g 3,000 3kg

Quantified by: BLANZA,CRISTHINE JOY D.

Date: 01/11/2021
Remarks: ___________________________
3. A class activity to be held in school to be participated by 30 faculty and 30 non-teaching staff calls for
the following menu: Grilled Pork, Pancit Palabok, Chicken Sandwich, Pine apple Juice.
A group of eight (8) students was tasked to prepare all the food. To make sure the food is
served on time and that each member of the group does his/her share of work, prepare a work
schedule using the form below. Name each student using letters A to H. Take note of the service time
below.

Time Task or Activity Person/s Assigned Critical Points or

Special
Instructions

7:00- 9:00 am Purchasing and Student A and H Deternine and

Listing all necessary buying what items or
ingredient and non- products should be
food items. purchased, specify
the quality and
quantity.

10:00- 11:00 am Mise-en-place Student B and G Prepare all needed

tools, equipment
and ingredients.

1:00- 2:00 pm Cooking Student C and F Wear proper PPE

Serving, washing
2:30- 3:00 pm and cleaning of Student D and E Entertain guest.
kitchen

3: 00 p.m. Service Time