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Corpuz, Marian Joy (Student)

[Email address]
 EVENT: BAPTISMAL

EVENT DETAILS

Occasion:
This elegant boy’s baptism party by make-a-wish catering is an affair to remember of Mr.
and Mrs. Melendez' handsome and attractive one-year-old and eighth months Son. Today
is a special day for Prince Kayleb and his parents. Proclaiming the Word of God in the
midst of the community sheds divine light on the celebration and is meant to build the faith
of all the participants. One of the traditional names for Baptism is “Illumination.” The
Holy Spirit fills the heart and mind with the light of revealed truth and enables the
response of faith.
TIME:
10:00AM TO 3:00PM
DATE:
May 22, 2022 (Sunday)
LOCATION:
#26 f.roxas 3rd ave Caloocan, 1400 Metro Manila
Target number of guests:
There were 40 guests from both sides of the family, relatives, and acquaintances.
Theme: (ROYAL BLUE AND GOLD)
It’s impossible not to smile when you see royal blue and gold, whether you are a child or an
adult! In this theme christening of Prince Kayleb you will adore the bright, happy
This christening was designed to be simple, elegant, but also fun and captured the inspiration
perfectly with patterned balloons on invitation cards, cupcakes, napkins.
Vision
To ensure client satisfaction and loyalty as we deliver personal and unique experiences that are
beyond expectation and create long term loyal relationships by consistently providing
outstanding service that creates an overall extraordinary event experience.
Mission
To be the best leading Event Management Company that delivers high quality, value-driven
services while focusing on the uniqueness and peculiarities of our clients’ project.

Prepared by: Corpuz, Marian Joy F.

EVENT DETAILS MAKE-A-WISH CATERING

MENU PROPOSAL MAKE-A-WISH CATERING

EVENT: BAPTISMAL

MENU PROPOSAL AND RECIPES

Prepared by: Corpuz, Marian Joy F..

 MENU RECIPE
(Appetizer)
Fully Loaded Deviled Eggs

Preparation Time: 20mins

Cooking Time: 40mins

INGREDIETS:

• Large Eggs: 12 eggs

• vegetable oil: 1 teaspoon
• medium onion: 1 onion
• sour cream: ¼ cup
• mayonnaise: 2 tablespoons
• ranch dressing, or to taste: 1 tablespoon
• Dijon mustard: 1 ½ teaspoons
• garlic powder: ½ teaspoon
• onion powder: ½ teaspoon
• lemon pepper seasoning: ⅛ teaspoon
• bacon bits: 1 tablespoon
• finely shredded sharp Cheddar cheese: 1 cup
• paprika: ¼ teaspoon

PROCEDURE:
Step 1
Place eggs into a large pot and cover with lightly salted water. Bring to a boil and reduce heat to
medium; boil eggs for 10 to 12 minutes. Drain the boiling water and fill pot with cold water. After 2 to 3
minutes, pour off water and replace with more cold water. Repeat until eggs are fully chilled, 10 to 15
minutes. Peel eggs.
Step 2
Heat vegetable oil in a small skillet over medium heat and cook and stir onion until translucent, about 5
minutes. Remove from heat and let cool.
Step 3
Slice eggs in half lengthwise and scoop yolks into a bowl; transfer egg white halves to a plate. Mash egg
yolks with a fork; stir in sour cream, mayonnaise, ranch dressing, Dijon mustard, garlic powder, onion
powder, and lemon pepper seasoning until yolk mixture is smooth. Stir in sauteed onions, bacon bits
and Cheddar cheese.
Step 4
Generously fill egg halves with filling and sprinkle each deviled egg with paprika. Refrigerate until
chilled before serving.

“Salad”
Creamy Broccoli Salad

Preparation Time: 15mins

Cooking Time: 25mins

Ingredients:

 Bacon: 8 slices
 emborg broccoli florets: 1 pound
 medium onion: ½ onion
 shredded mozzarella cheese: 1 cup
 mayonnaise: ½ cup
 white sugar: ¼ cup
 white wine vinegar: 1 tablespoon

PROCEDURE:

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly
browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.

Step 2

Mix bacon, broccoli, onion, and mozzarella cheese in a bowl.

Step 3

Whisk mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves and dressing are smooth;
pour over broccoli mixture. Toss to coat.

“Pasta”
Pasta Carcione

Preparation Time: 20mins

Cooking Time: 30mins

Ingredients:

 spinach, rinsed: 10 ounces spinach

 bow tie pasta: 1 (16 ounce) package
 olive oil: ¼ cup
 salt: ½ tsp
 Pepper: ½ tsp
 cherry tomatoes, quartered: 2 ½ cups
 crumbled goat cheese: 8 ounces

PROCEDURE:

Step 1

Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops
and set aside.

Step 2
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al
dente; drain and place in a large bowl.

Step 3

Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.

Step 4

Add goat cheese and serve warm or room temperature.

MAIN COURSE: FISH

Alaska Salmon Bake with Pecan Crunch Coating

Preparation Time: 20mins

Cooking Time: 35mins

Ingredients:

• Dijon mustard: 3 tablespoons

• butter, melted: 3 tablespoons

• honey: 5 teaspoons

• bread crumbs: ½ cup

• finely chopped pecans: ½ cup

• chopped fresh parsley: 3 teaspoons

• fillets salmon: 6 (4 ounce)

• salt: ½ tsp

• pepper: ½ tsp

PROCEDURE:

Step 1

Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter,
and honey. In another bowl, mix together the bread crumbs, pecans, and parsley.
Step 2

Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with
mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

Step 3

Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when
tested with a fork. Serve garnished with lemon wedges.

“MAIN COURSE: POULTRY”

Buttermilk Fried Chicken

Preparation Time: 1hour

Cooking Time: 20mins

Ingredients:

• frying chicken, cut up: 1 (3 pound)

• buttermilk: 2 cups

• garlic powder: 1 teaspoon

• onion powder: 1 teaspoon

• poultry seasoning: 1 teaspoon

• celery seeds: 1 teaspoon

• Vegetable oil for deep-frying: 250ml

• Kikkoman Tempura Batter Mix: 2 cups

PROCEDURE:

Step 1

Wash chicken and pat dry. In a large bowl, stir together buttermilk, garlic powder, onion powder,
poultry seasoning and celery seeds. Place chicken in buttermilk mixture and refrigerate at least 8 hours
or overnight.
Step 2

In a large frying pan or wok, heat oil to 325 degrees F. Drain chicken in a colander to remove excess
buttermilk. Place tempura batter mix in a large paper bag; add chicken. Close top and gently shake bag
to coat chicken with tempura batter mix. Remove chicken and fry, turning pieces over after 3 minutes.
Continue to fry, turning occasionally, until browned on all sides.

“MAIN COURSE: BEEF”

Ground Beef Casserole with Brown Rice

Preparation Time: 20mins

Cooking Time: 40mins

Ingredients:

• lean ground beef: 1 pound

• cooked brown rice: 3 cups

• frozen peas: 2 cups

• can condensed cream of celery soup: 1 can

• milk: ¼ cup

• soy sauce: 2 tablespoons

• clove garlic, minced: 1 clove garlic.

• shredded Cheddar-Monterey Jack cheese blend: 1 cup

PROCEDURE:

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned
and crumbly, 5 to 7 minutes. Drain and discard grease.
Step 3

Mix ground beef, brown rice, peas, soup, milk, soy sauce, and garlic together in a large bowl. Spoon
into a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese. Cover the baking dish with a lid
or foil.

Step 4

Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

“Pasta”
Chocolate Eclair Dessert

Preparation Time: 15mins

Cooking Time: 2hours

Ingredients:

 graham crackers: 2 packed

 instant vanilla pudding mix: 2 packages
 Milk: 3 cups
 frozen whipped topping: 1 container
 prepared chocolate frosting: 1 package

PROCEDURE:

Step 1
Line the bottom of a 9x13-inch pan with graham crackers.

Step 2

In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture.
Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the
remaining pudding.

Step 3

Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two
hours before serving to allow the graham crackers to soften.

“BEVERAGES: Non-Alcoholic drinks”

Orange Dream Punch

Preparation Time: 15mins

Cooking Time: 20mins

Ingredients:

• orange sherbet: ½ gallon

• 1 can froze orange juice concentrate: 1 (6 ounce) can

• 1 (2 liter) bottle ginger ale: 1 (2 liter)

PROCEDURE:

Step 1

Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes.
Stir in ginger ale.
 Non-Alcoholic Vegan Pina Colada

Preparation Time: 10mins

Cooking Time: 5mins

Ingredients:

• sliced fresh pineapple: 1 cup

• vanilla soy yogurt: 6 tablespoons

• vanilla soy milk: ¼ cup

• cream of coconut: 3 tablespoons

• cubes ice: 3 cubes ice

PROCEDURE:

Step 1

Combine pineapple, yogurt, soy milk, cream of coconut, and ice in a blender. Blend on high for about 2
minutes. Pour mixture into a cup.
MENU PROPOSAL MAKE-A-WISH CATERING

EVENT: BAPTISMAL

MENU CARD
 Prepared by: Corpuz, Marian Joy F.

EVENT PROGRAM
Décor description:

This iconic boyish color will not let down theirs party planning needs, What a perfect hue for Prince
Kayleb baptism celebration. A Christening is such a joyous and important occasion to commemorate,
and we're thrilled to share this stunning Christening styled by the Make-A-Wish team in royal blues and
gold. The royal blue and gold décor was chosen by Prince Kayleb's parents since their little Prince
deserves nothing but the best Christening and theme linen setting. They want the big day to feel
respectable and be enjoyable all at the same time, that’s why they select this concept for their son.
From the invitation, souvenir, and the other materials is all about royal blue and gold theme for their
lovable son.
INVITATION CARD:

SOUVENIR MAGNETIC ATM CARD:

PROGRAM:

FRONT
BACK
Promotional Materials
Business Card:
Market List
EVENT: BAPTISMAL

MARKET LIST
INGREDIENTS SPECIFICATION ESTIMATED PRICE
Meat/Poultry
salmon fillet Php223.84
Chicken whole Php 300.00
Beef Lean ground Php350.00
Egg Large Php 200.00
Bacon bits Php198.00
Bacon Slice Php250.00

Fruits & Vegetables

Emborg broccoli Florets Php150.00
Onion Medium, Medium Php100.00
Tomatoes Cherry, quartered Php120.00
Spinach Fresh rinsed Php50.00
fresh parsley chopped Php50.00
celery Seeds Php180.00
garlic Minced Php30.00
fresh pineapple Sliced Php280.00

Groceries
Mayonnaise Mayonnaise Php90.00
Vegetable oil Oil Php200.00
sour cream cream Php170.00
ranch dressing Dressing Php230.00
Dijon mustard mustard Php180.00
garlic powder Powder, Php100.00
onion powder powder Php100.00
lemon pepper pepper Php120.00
 sharp Cheddar cheese Finely shredded Php300.00
paprika Paprika Php200.00
mozzarella cheese: shredded Php350.00
mayonnaise mayonnaise Php90.00
sugar white Php50.00
wine vinegar white Php120.00
pasta Bow tie Php210.00
olive oil oil Php220.00
salt McCormick Php60.00
Pepper McCormick Php60.00
goat cheese crumbled Php300.00
butter melted Php70.00
honey Honey Php250.00
bread crumbs pure Php100.00
Pecans nuts finely chopped Php300.00
fresh parsley Chopped Php50.00
buttermilk Buttermilk Php200.00
poultry seasoning powder Php120.00
celery Seeds Php280.00
Kikkoman Tempura Batter Mix Php200.00
brown rice Cooked Php400.00
peas Frozen Php220.00
Milk EMBORG Milk Php180.00
Soy sauce Datu puti Php40.00
-Monterey Jack cheese blend Emborg finely Cheddar Php250.00
graham crackers Packed Php190.00
instant vanilla pudding mix Packages Php150.00
whipped topping container frozen Php290.00
chocolate frosting package Php300.00
orange Sherbet Php250.00
orange juice concentrate can froze Php90.00
ginger ale Bottle Php250.00
yogurt vanilla soy Php200.00
milk vanilla soy Php200.00
coconut Cream Php120.00

ice CUBES Php100.00

Prepared by: Corpuz, Marian Joy F.

Utensils Requisition
EVENT: BAPTISMAL

UTENSILS REQUISITION
TOOLS/MATERIALS SPECIFICATION QUANTITY
cooking pot Cookware(large)
frying pan Cookware(non-stick)
cutting board
REQUESTED BY:
DATE:
ISSUED BY:
RETURNED:

Venue Layout

EVENT: BAPRISMAL
SKETCH AND LAYOUT OF VENUE AND DINING
Prepared by: Corpuz, Marian

Recipe Cost Worksheet

(APPETIZER)

EVENT: BAPTISMAL
RECIPE COST WORKSHEET – QUANTIFIED RECIPE
RECIPE NAME Fully Loaded Deviled Eggs

RECIPE CODE FLDE1

Recipe Yield: 40 Preparation Time: 20mins

Size Per Portion: Cooking Time: 40mins
11.91g
Equipment: cooking pot, frying pan, Utensils: measuring spoon and cup, solid turner, knife,
cutting board, bowl, fork, mixing bowl small, spatula, piping bag,
rectangular flat plate.
Weight Unit Unit
Ingredients Vol. Count Procedure
Price Cost
Large Eggs 20.04g pcs Php220.00/ Php183.7 Step 1
24pcs Place eggs into a large pot and
cover with lightly salted water.
Bring to a boil and reduce heat
to medium; boil eggs for 10 to
12 minutes. Drain the boiling
water and fill pot with cold
water. After 2 to 3 minutes, pour
off water and replace with more
cold water. Repeat until eggs are
fully chilled, 10 to 15 minutes.
Peel eggs.
Vegetable oil 8.23g ml Php189.00/ Php1.56 Step 2
1000ml Heat vegetable oil in a small
skillet over medium heat and
cook and stir onion until
translucent, about 5 minutes.
Remove from heat and let
cool.
Medium onion 55.11 g Php100.00/ Php5.51 Step 3
Kg Slice eggs in half lengthwise and
scoop yolks into a bowl; transfer
egg white halves to a plate.
Mash egg yolks with a fork; stir
in sour cream, mayonnaise,
ranch dressing, Dijon mustard,
garlic powder, onion powder,
and lemon pepper seasoning
until yolk mixture is smooth. Stir
in sauteed onions, bacon bits
and Cheddar cheese.
Sour cream 102.37 g Php118.00/ Php50.33 Step 4
240g Generously fill egg halves with
filling and sprinkle each deviled
egg with paprika. Refrigerate
until chilled before serving.
Mayonnaise 47.92 g Php105.00/ Php22.87
220ml

Ranch dressing 25.05 g Php249.00/ Php20.80

300ml
Dijon mustard 12.52 g Php199.00/ Php6.73
370g
Garlic powder 1.31 g Php199.00/ Php3.06
85.04g
Onion powder 2.00 g Php76.00/ Php4.10
37g
Lemon pepper 0.501 g Php129.00/ Php1.00
seasoning 64g
Bacon bits 11.69 g Php198.00/ Php20.41
113.4g
Finely shredded 188.71 g Php339.00/ Php255.90
sharp Cheddar 250g
cheese
Paprika 0.95 g Php104.00/ Php0.98
100g

Total Food Cost Php576.95

Number of Servings 40
Food Cost Per Portion Php14.42
Sketch Plate/Chafing Dish Layout, Garnish, and
Special Instructions:

Garnish with bacon bits and chives.

Loaded Deviled Eggs are a must make for the

holidays!
Prepared by: Corpuz, Marian Joy F. Date: 05/22/2022

“SALAD”
EVENT: BAPTISMAL
RECIPE COST WORKSHEET – QUANTIFIED RECIPE
RECIPE NAME Creamy Broccoli Salad
RECIPE CODE CBS2
Recipe Yield: 40 Preparation Time: 15mins
Size Per Portion: Cooking Time: 25mins
76.85g
Equipment: large skillet Utensils: Large Bowl, whisk, small bowl, cutting board,
knife, measuring cup and spoon, square plate, spoon
Weight Unit Unit
Ingredients Vol. Count Procedure
Price Cost
Bacon 53.36g pcs Php250.00/ Php66.7 Step 1
200g Place bacon in a large skillet
and cook over medium-high
heat, turning occasionally,
until evenly browned, about
10 minutes. Drain bacon slices
on paper towels; crumble
when cooled.
Emborg broccoli 400 g Php200.00/ Php177.78 Step 2
florets 450g Mix bacon, broccoli, onion,
and mozzarella cheese in a
bowl.
medium onion 220.11 g Php100.00/ Php22.01 Step 3
kg Whisk mayonnaise, sugar, and
vinegar in a small bowl until
sugar dissolves and dressing
are smooth; pour over
broccoli mixture. Toss to coat.
shredded 1,500.75 Php1,200.00/ Php900.45
mozzarella cheese 2000kg
mayonnaise 767.05 g Php105.00/ Php366.09
 220ml
white sugar 33.35 g Php176.40/ Php11.77
500g
white wine 99.38 ml Php146.00/ Php29.01
vinegar 500ml

Total Food Cost Php1,500.81

Number of Servings 40

Food Cost Per Portion Php39.34

Sketch Plate/Chafing Dish Layout, Garnish, and Special Instructions:

A dressing so good, you can take your spoon and guzzle it

down.

Prepared by: Corpuz, Marian Joy F. Date:05/22/2022

“PASTA”
EVENT: BAPTISMAL
RECIPE COST WORKSHEET – QUANTIFIED RECIPE
RECIPE NAME Pasta Carcione
RECIPE CODE PC3
Recipe Yield: 40 Preparation Time: 20mins
Size Per Portion: 76.85g Cooking Time: 30mins
Equipment: large pot, Utensils: knife, large bowl, measuring cup ang spoon,
fish plate, tong
Weight Unit Unit
Ingredients Vol. Count Procedure
Price Cost
2,264g g Php107.00/ Php807.50 Step 1
spinach, rinsed: 300g Remove stems from
spinach and stack leaves
together; chop thin longer
strips instead of square
chops and set aside.
bow tie pasta 3,632g g Php175.00/ Php1,271.2 Step 2
500g Bring a large pot of lightly
salted water to a boil. Add
pasta and cook for 8 to 10
minutes or until al dente;
drain and place in a large
bowl.
olive oil 425.6g ml Php199.00/ Php338.78 Step 3
250ml Drizzle olive oil over pasta
and add salt and pepper to
taste, spinach and
tomatoes; gently toss.
salt: 48g g Php50.00/ Php8.00 Step 4
300g Add goat cheese and
serve warm or room
temperature.
Ground Pepper: 18.4g g Php83.00/ Php43.63
35g
cherry 2,980g g Php225.00/ Php1,341
tomatoes, 500g
quartered:
Php2,358.6
crumbled goat 1,814.32g g Php195.00/
cheese: 150g

Total Food Cost Php6,168.71

Number of Servings 40
Food Cost Per Portion Php154.21
Sketch Plate/Chafing Dish Layout, Garnish, and Special Instructions:

tossed in a bit of crushed garlic for additional flavor.

 Prepared by: Corpuz, Marian Joy F. Date:05/22/2022

MAIN COURSE: FISH

EVENT: BAPTISMAL
RECIPE COST WORKSHEET – QUANTIFIED RECIPE
RECIPE NAME Alaska Salmon Bake with Pecan Crunch Coating
RECIPE CODE ASBPCC4
Recipe Yield: 40 Preparation Time: 20mins
Size Per Portion: Cooking Time: 35mins
73.78g
Equipment: Oven, baking pan, Utensils: measuring spoon and cup, large bowl, spoon,
small bowl, baking sheet, brush, 9’’meat plate
Weight Unit Unit
Ingredients Vol. Count Procedure
Price Cost
Dijon mustard: 300.15g g Php199.00/ Php161.43 Step 1
370g Preheat the oven to 400
degrees F (200 degrees C).
In a small bowl, mix
together the mustard,
butter, and honey. In
another bowl, mix together
the bread crumbs, pecans,
and parsley.
butter, melted 283.60g g Php199.00/ Php282.18 Step 2
200g Season each salmon fillet
with salt and pepper. Place
on a lightly greased baking
sheet. Brush with mustard-
honey mixture. Cover the
top of each fillet with bread
crumb mixture.
honey 700.35g g Php150.00/ Php210.10 Step 3
500ml Bake for 10 minutes per
inch of thickness, measured
 at thickest part, or until
salmon just flakes when
tested with a fork. Serve
garnished with lemon
wedges.
bread crumbs 396.86g g Php100.00/ Php79.37
500g
finely chopped 433.55g g Php588.00/ Php509.86
pecans: 500g
chopped fresh 25.01g g Php152.40/ Php127.05
parsley: 30g
fillets salmon 756.37g g Php1,450.00/ Php1,096.73
1000kg
salt 40.02g g Php50.00/ Php6.67
300g
pepper: 15.34g g Php83.00/ Php36.38
35g

Total Food Cost Php2,509.77

Number of Servings 40
Food Cost Per Portion Php62.74
Sketch Plate/Chafing Dish Layout, Garnish, and Special Instructions:

After mixed the mustard, butter and honey

refrigerated it for about 15 minutes so that it
thickened. It stayed on the salmon better as it was
not so runny. Then pressed the bread crumb
mixture into it. also used a little extra parsley for
more color.

Prepared by: Corpuz, Marian Joy F. Date: 5/22/2022

 MAIN COURSE: POULTRY

EVENT: BAPTISMAL
RECIPE COST WORKSHEET – QUANTIFIED RECIPE
RECIPE NAME Buttermilk Fried Chicken
RECIPE CODE BFC5

Recipe Yield: 40 Preparation Time: 1hour

Size Per Portion: Cooking Time: 20mins
576.37g
Equipment: large frying pan, Utensils: large bowl, colander, large paper bag, tong,
refrigerator square plate, measuring cup and spoon
Weight Unit Unit Cost
Ingredients Vol. Count Procedure
Price
frying chicken, 13,600g g Php200.00/ Php2,720 Step 1
1000kg Wash chicken and pat
dry. In a large bowl, stir
together buttermilk,
garlic powder, onion
powder, poultry
seasoning and celery
seeds. Place chicken in
buttermilk mixture and
refrigerate at least 1
hours.
buttermilk: 4,800g ml Php80.00/ Php384.00 Step 2
1000 In a large frying pan or
wok, heat oil to 325
degrees F. Drain chicken
in a colander to remove
 excess buttermilk. Place
tempura batter mix in a
large paper bag; add
chicken. Close top and
gently shake bag to coat
chicken with tempura
batter mix. Remove
chicken and fry, turning
pieces over after 3
minutes. Continue to
fry, turning occasionally,
until browned on all
sides.
garlic powder: 15.8g g Php199.00/ Php2.34
85.04g
onion powder 24g g Php76.00/ Php49.29
37g
poultry 15g g Php289.00/ Php27.97
seasoning 155g
celery seeds 20g g Php144.00/ Php57.60
50g
Vegetable oil for 2500ml ml Php194.00/ Php485.00
deep-frying: 1000l

Kikkoman 2,080g g Php444.00/ Php923.52

Tempura Batter 1000g
Mix:

Total Food Cost Php4,649.72

Number of Servings 40
Food Cost Per Portion Php116.24
Sketch Plate/Chafing Dish Layout, Garnish, and Special Instructions:

Serve hot. Or cool chicken to room temperature.

Place it in a sealed container and refrigerate to
enjoy the next day
 Prepared by: Corpuz, Marian Joy F. Date:5/22/2022

MAIN COURSE: BEEF

EVENT: BAPTISMAL
RECIPE COST WORKSHEET – QUANTIFIED
RECIPE
RECIPE NAME Ground Beef Casserole with Brown Rice

RECIPE CODE GBCBR6

Recipe Yield: 40 Preparation Time: 20mins
Size Per Portion: Cooking Time: 40mins
225.83g
Equipment: Oven, large skillet, Utensils: wooden spoon, colander, large bowl, measuring
spoon and cup, spoon, baking dish,
Weight Unit Unit
Ingredients Vol. Count Procedure
Price Cost
lean ground beef: 2,268g g Php379.00/ Php859.57 Step 1
1000kg Preheat the oven to 350
degrees F (175 degrees C).
cooked brown 2,850g g Php600.00/ Php342.00 Step 2
rice: 5000kg Heat a large skillet over
medium-high heat. Cook
and stir ground beef in the
hot skillet until browned
and crumbly, 5 to 7
minutes. Drain and discard
 grease.
frozen peas 1,400g g Php158.40/ Php492.80 Step 3
450g Mix ground beef, brown
rice, peas, soup, milk, soy
sauce, and garlic together
in a large bowl. Spoon into
a 9x13-inch baking dish.
Top with Cheddar-
Monterey Jack cheese.
Cover the baking dish with
a lid or foil.
can condensed 1,475g g Php269.00/ Php1,331.46 Step 4
cream of celery 298g Bake in the preheated oven
until heated through and
soup:
bubbly, 15 to 20 minutes.
Emborg milk 300g ml Php108.00/ Php32.40
1000l
soy sauce 165.5g ml Php60.00/ Php9.93
1000L
clove garlic, 15g g Php100.00/ Php1.50
minced: 1000KG
shredded 560g g Php194.98/ Php545.94
Cheddar- 200g
Monterey Jack
cheese blend:

Total Food Cost Php3,615.60

Number of Servings 40
Food Cost Per Portion Php90.39
Sketch Plate/Chafing Dish Layout, Garnish, and Special Instructions:

This freezes well so like to make this. put the

mixture (without the cheese) into gallon-sized
zip-top bags and freeze.
Prepared by: Corpuz, Marian Joy F. Date:5/22/2022

DESSERT

EVENT: BAPTISMAL
RECIPE COST WORKSHEET – QUANTIFIED RECIPE

RECIPE NAME Chocolate Eclair Dessert

RECIPE CODE CED7

Recipe Yield: 40 Preparation Time: 15mins
Size Per Portion: Cooking Time: 2hours
162.45g
Equipment: refrigerator, Utensils: medium tray pan, large bowl, whisk, spatula,
square deep plate
Weight Unit Unit
Ingredients Vol. Count Procedure
Price Cost
2 packed graham 1,332g g Php120.00/ Php319.68 Step 1
 crackers: 500g Line the bottom of a 9x13-
inch pan with graham
crackers.
2 packages instant 639.36 g Php139.00/ Php617.16 Step 2
vanilla pudding 144g In a large bowl, combine
pudding mix and milk; stir
mix well. Mix whipped topping
into pudding mixture. Spread
half of mixture over graham
cracker layer. Top with
another layer of graham
crackers and the remaining
pudding.
Emborg Milk 2,247.75g ml Php108.00/ Php242.75 Step 3
1000l Top all with a final layer of
graham crackers and frost
with chocolate frosting.
Refrigerate at least two
hours before serving to allow
the graham crackers to
soften
1 container frozen 752.58g g Php299.00/ Php2,250.21
whipped topping 100kg
1 package 1,508.49g g Php198.00/ Php659.34
prepared 453g
chocolate frosting

Total Food Cost Php4,089.14

Number of Servings 40
Food Cost Per Portion Php102.22
Sketch Plate/Chafing Dish Layout, Garnish, and Special Instructions:

It's best if it sits overnight before serving. Garnish with

mint leaves.
Prepared by: Corpuz, Marian Joy F. Date: 5/22/2022

“BEVERAGES: Non-Alcoholic drinks”

EVENT: BAPTISMAL
RECIPE COST WORKSHEET – QUANTIFIED RECIPE
RECIPE NAME Orange Dream Punch
RECIPE CODE ODP8
Recipe Yield: 40 Preparation Time: 15mins
Size Per Portion: Cooking Time: 20mins
141.14g
Equipment: Utensils: Wobble glass, punch bowl, ladle
 Weight Unit Unit
Ingredients Vol. Count Procedure
Price Cost
orange sherbet: 2,513.7g g Php270.00/ Php339.34 Step 1
2000l Place sherbet and frozen
orange juice concentrate in a
punch bowl. Allow to thaw for
10 to 15 minutes. Stir in
ginger ale.
1 can froze orange 472.15g ml Php183.00/ Php243.39
juice concentrate: 355ml
1 (2 liter) bottle 2,660g ml Php368.00/ Php489.44
ginger ale: 2000l

Total Food Cost Php1,072.17

Number of Servings 40
Food Cost Per Portion Php26.80
Sketch Plate/Chafing Dish Layout, Garnish, and Special Instructions:

Garnish with a slide of orange. Serve cold

Prepared by: Corpuz, Marian Joy F. Date:5/22/2022

EVENT: BAPTISMAL
RECIPE COST WORKSHEET – QUANTIFIED RECIPE
RECIPE NAME Non-Alcoholic Vegan Pina Colada

RECIPE CODE NAVPC9

Recipe Yield: 40 Preparation Time: 10mins
Size Per Portion: Cooking Time: 5mins
96.60g
Equipment: blender, Utensils: cup, nosing glass, measuring spoon, spatula

Weight
 Unit Unit
Ingredients Vol. Count Procedure
Price Cost
sliced fresh 820g g Php180.00/ Php184.50 Step 1
pineapple: 800g Combine pineapple, yogurt, soy
milk, cream of coconut, and ice
in a blender. Blend on high for
about 2 minutes. Pour mixture
into a cup.
vanilla soy yogurt: 59.1g g Php250.00/ Php14.77
1000l
vanilla soy milk: 607.5g g Php100.00/ Php60.75
1000l
cream of coconut 457.5g g Php60.00/ Php137.25
200ml
cubes ice 1,920g g Php30.00/ Php28.80
2000kg
Total Food Cost Php426.07
Number of Servings 40
Food Cost Per Portion Php10.66
Sketch Plate/Chafing Dish Layout, Garnish, and Special Instructions:

Garnish with a cherry or soy whipped cream.

You can substitute coconut milk for the soy milk if
desired.

Prepared by: Corpuz, Marian Joy F. Date: 5/22/2022

Summary of Food and Beverage Costs

EVENT: BAPTISMAL
SUMMARY OF FOOD AND BEVERAGE COSTS
ESTIMATED
YIED
RECIPE FOOD COST
NAME PORTION PER
TOTAL TOTAL
 SIZE SERVING
Fully Loaded Deviled Eggs(appetizer) 476.41g 11.91g Php576.95 Php14.42

Creamy Broccoli Salad 3,074g 76.85g Php1,500.81 Php39.34

Pasta Carcione 11,182.32g 279.55g Php6,168.71 Php154.21

Alaska Salmon Bake with Pecan Crunch 2,951.25g 73.78g Php2,509.77 Php62.74
Coating (main course: fish)

Buttermilk Fried Chicken 23,054.8g 576.37g Php4,649.72 Php116.24

(Main course: poultry)

Ground Beef Casserole with Brown Rice 9,033.5g 225.83g Php3,615.60 Php90.39
(Main course: beef)

Chocolate Eclair Dessert 6,480.18g 162.45g Php4,089.14 Php102.22

TOTAL: Php23,110.70

“BEVERAGES: Non-Alcoholic drinks”

Orange Dream Punch 5,645.85g 141.14g Php1,072.17 Php26.80

Non-Alcoholic Vegan Pina Colada 3,864.1g 96.60g Php426.07 Php10.66

TOTAL Php1,498.24
FOOD AND BEVERAGE TOTAL Php24,608.94
Prepared by: Corpuz, Marian Joy F.

Work Schedule and Assignment

EVENT: BAPTISMAL
WORK SCHEDULE AND ASSIGNMENTS
Sales and
TIME Purchasing Production Service Stewarding
Marketing
Work Assignments/Roles:

Prepared by: