TH2103

Name: Corpuz, Marian Joy F. Date:

Section: BSHM702 Score:

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: CHILI CRAB & CHAR KUAY TEOW No. of Portions: 8
Unit of measure
Ingredients Quan Unit price Ingredient cost
Weight Volume Count
tity
FOR THE CHILI
CRABS

CRABS 620 g Php900.00/1000 Php558.00

OIL 44.36 ml Php150.00/1000 Php6.65

GARLIC 45 g Php20.00/45g Php20.00

ONION 2.17 g Php180.00/1000 Php0.39

GARLIC 15 g Php100.00/500 Php3.00

LEMONGRASS 64 g Php100.00/200g Php32.00

TOMATO PASTE 28.3 g Php 45.00/200g Php6.37

TOMATO KETCHUP 169 g Php60.00/320g Php31.69

RICE VINEGAR 59.14 ml Php180.00/500g Php21.30

WATER 350 ml Php25.00/20000 Php0.43

RED CHILI 5 g Php75.00/11g Php9.69

SUGAR 15 g Php 60.00/ 100g Php9.00

EGGS 2 PCS Php180.00/24PC Php15.00

S

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CORNSTARCH 11.8 g Php30.00/100g Php3.54

FOR THE CHAR

KWAY TEOW
RICE NOODLE 300 g Php200.00/500g Php120.00
(fettuccine) SUBTITUTE

DRIED PRAWNS 35 g Php20.00/35g Php20.00

FISHBALL (SUBTITUTE 64 g Php60.00/1000 Php3.84

FOR FISH CAKE

MINCED GARLIC 33.7 g Php250.00/1000 Php8.42

BEAN SPROUTS 100 g Php30.00/250g Php12.00

EGGS 2 Pcs Php180.00/24pcs Php15.00

SOY SAUCE 75 ml Php80.00/350ml Php17.14

FISH SAUCE 2.5 ml Php30.00/350ml Php0.21

SUGAR 5.17 g Php95.00/1000 Php0.50

SALT 3.15 g Php80.00/1000 Php0.25

OIL 60 g Php150.00/1000 Php9.00

Total Recipe Cost Php923.42

Cost per Portion Php115.42

You will be graded based on the following rubric:

CRITERIA PERFORMANCE INDICATORS POINTS EARNED POINTS
The name of the recipe and ingredients are correct, the ingredient list is
Correctness 10
complete, and proper units of measure are used to indicate quantity.

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The receipts are properly organized, and the ingredients are grouped
Organization 5
according to their type.
Computation All computations are correct. 5
TOTAL POINTS 20

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Journal Entry

1. How did you apply this week’s topic to your laboratory output?
 Actually, my auntie helps me of what dish I can cook because at that time I was sick but, when my
auntie tells me the dish, I search it on social media so that it can be wrong and it was a nice dish.

2. What new cooking technique/s or skill/s did you learn from this laboratory session?
For this week laboratory I think I should learn expand the plate, for I learn to how make a plating
properly. I bring my Family into the kitchen to help cook or they can see what I do, and can help open
them up to new foods and flavors. The dish I make is my first time and the taste was not bad as is.

3. 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?
 The sauce of char kway teow because, it was hard to make this sauce if my ingredients are
incomplete but, I search it what substitute I can make/add. Also, the other sauce that may need I
removed it because not all the times.

4. How was your overall experience during the laboratory exercise, and how do you intend to share what you
learned this week?
 My mother in Singapore said that I actually do the same dish even I removed the other
ingredients.
I talk to my mother and auntie what if I removed and add some ingredients? And they answer is its
ok to remove if its needed.

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