TH2104

Name: Date:
Section:
Food Cost
List down all the ingredients and their quantity used in the recipes. Attach the receipts on a separate sheet of
paper.

Recipe Title: Ukoy No. of Portions:2

Unit of measure
Ingredients Quantity Unit price Ingredient cost
Weight Volume Count
Chili 3 pcs P5.00/3pcs P5.00
Garlic 7 g P10.00/20g P3.50
Red onion 20 g P20.00/50g P8.00
Cane Vinegar 60 ml P13.00/200ml P3.90
Sweet potato 120 g P240.00/1000g P28.80
Carrots 120 g P160.00/1000g P19.20
Club Soda 290 ml P18.00/290ml P18.00
Fish sauce 4 ml P13.00/200ml P0.26
Cornstarch 120 g P20.00/120g P20.00
Shrimp 100 g P180.00/500g P36.00
Salt 0.50 P5.00/15g P0.17
Cooking Oil 200 ml P26.00/200ml P26.00

P168.83
Total Recipe Cost
P84.42
Cost per Portion

Recipe Title: Pork Schnitzel with Warm Potato Salad No. of Portions: 4

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Ingredients Quantity Unit of measure Unit price Ingredient cost
Weight Volume Count
Cane Vinegar 120 ml P13.00/120ml P13.00
White sugar 30 g P18.00/250g P2.16
Thyme 5 g P70.00/14g P1.00
Canola Oil 60 ml P26.00/200ml P7.80
Marble potatoes 65 g P65.00/500g P8.45
Garlic 5 g P10.00/15g P3.34
All-Purpose flour 100 g P31.00/500g P6.20
Eggs 2 pcs P14.00/2pcs P14.00
Breadcrumbs 200 g P40.00/500g P16.00
Chicken 300 g P100.00/300g P100.00
Salt 8 g P5.00/15g P2.67
Pepper 2 pcs P2.00/2pcs P2.00

Total Recipe Cost P176.62

Cost per Portion P44.16

Recipe Title: Cookie Shots No. of Portions: 12yields

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Ingredients Quantity Unit of measure Unit price Ingredient cost
Weight Volume Count
Butter 75 g P58/100g P43.50
White sugar 102 g P50/450g P11.33
Brown Sugar 75 g P40/500g P6.00
Eggs 2 pcs P14/pcs P14.00
Salt 4 g P5/15g P1.33
Baking soda 4 g P20/50g P1.60
All-purpose flour 232 g P31/1000g P7.20
Milk chocolate chips 50 g P82/50g P82.00
Dark Chocolate 50 g P42/50g P42.00
Cocoa powder 32 g P25/50g P16.00
Vanilla 5 ml P5/15ml P1.67
Whole milk 370 ml P30.50/370ml P30.50

Total Recipe Cost P257.13

Cost per Portion P21.43

You will be graded based on the following rubric:

CRITERIA PERFORMANCE INDICATORS POINTS EARNED POINTS
The name of the recipe and the ingredients are correct; the ingredient
Correctness list is complete, and proper units of measure are used to indicate 10
quantity.
The receipts are properly organized; the ingredients are grouped
Organization 5
according to their type.
Computation The total recipe cost and cost per portion are correct. 5
TOTAL POINTS 20

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Journal Entry
Respond to the following questions in no more than five (5) complete sentences. Use additional paper for
your answers, if necessary.
1. What was the dish you prepared for the laboratory exercise? How would you describe its taste/flavor,
texture, and aroma?

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

3. What new cooking technique/s or skill/s did you learn from this laboratory session?

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

5. How was your overall experience during the exercise, and how do you intend to share what you’ve
learned this week?

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