Doc. Ref.

: TU-FHLM-R1
OPERATING PROCEDURE
Effective Date : 1st August 2017
Ordering Form Revision : 2.0
Page : Page 1 of 1
Programme: ADVANCED DIPLOMA IN GASTRONOMIC
KITCHEN REQUISITION FORM Module - Topic/Theme: FINAL EXAM DECEMBER 2022
(R1) Sem/Term: 1 ALL GROUP Week: 06 December - 9am
9 Lecturer: FAROUK OTHMAN
QANTITY REQUIRED RETURNED COST
Menu Description FTK 10 9 Qty Total Unit Cost/ Total
1 STD STDS STDS Retrun Balance Price Std Cost
NO DESCRIPTION UNIT ½ TRAY 5 TRAYS 5 TRAYS RM/U RM RM
BUTCHERY
Beef bones Kg 0.2 2 1.8 0 0
Lamb Rack no 0.5 5 4.5 0 0
Chicken Breast Kg 0.15 1.35
Crab Meat Jumbo (phillip No 0.075 0.75 0.675 0 0
Salmon Kg 0.5 5 4.5 0 0
VEGETABLES
Baby carrot with stem Kg 0.2 2 1.8 0 0
Button mushroom Kg 0.15 1.5 1.35 0 0
Carrot Kg 0.3 3 2.7 0 0
Cauliflower Kg 0.25 2.5 2.25 0 0
Fennel Kg 0.07 0.7 0.63 0
Garlic Kg 0.08 0.8 0.72 0 0
Girolles mushroom Kg 0.015 0.15 0.135 0
Idaho Potato Kg 0.3 3 2.7 0
Leeks Kg 0.25 2.5 2.25 0
Mix garden lettuce Pkt 0.2 2 1.8 0
Onion Kg 0.2 2 1.8 0
Oyster mushroom Kg 0.05 0.5 0.45 0
Shallot Kg 0.1 1 0.9 0
Spinach Kg 0.1 1 0.9 0
Young Corn pkts 0.5 5 4.5 0
Celery Kg 0.07 0.7 0.63 0
Capsicum Red Kg 0.1 1 0.9 0 0
Lemon nos 0.5 5 4.5
HERBS
Bay leaf nos 1.5 15 13.5 0 0
Chives pkt 0.075 0.75 0.675 0 0
Parsley pkt 0.1 1 0.9 0 0
Sage pkt 0.075 0.75 0.675 0 0
Thyme pkt 0.075 0.75 0.675 0 0
DAIRY PRODUCTS
Butter Kg 0.3 3 2.7 0 0
Cream L 0.5 5 4.5 0 0
Egg nos 7 70 63 0 0
Milk L 0.5 5 4.5 0 0
Feta Cheese Kg 0.05 0.5 0.45 0
Parmesan Cheese Kg 0.05 0.5 0.45 0 0
DRY STORE
Maldon Sea Salt Kg 0.01 0.1 0.09 0 0
Bread Crumb Kg 0.07 0.7 0.63 0
Balsamic Vinegar L 0.015 0.15 0.135 0
Butter bean (can) kg 0.1 1 0.9 0
Corn oil L 0.1 1 0.9 0
Crush Black peppercorn Kg 0.005 0.05 0.045 0
Dry yeast Kg 0.0035 0.035 0.0315 0
EV olive oil L 0.03 0.3 0.27 0
Mustard Kg 0.005 0.05 0.045 0 0
Nori Seaweed Pkt 0.075 0.75 0.675 0 0
Paprika Kg 0.005 0.05 0.045 0
Risotto Rice Kg 0.075 0.75 0.675 0
Salt Kg 0.01 0.1 0.09 0
High ProteiN/BREAD flour kg 0.3 3 2.7 0
Sugar Kg 0.025 0.25 0.225 0 0
Tomato paste kg 0.025 0.25 0.225 0 0
White wine vinegar L 0.025 0.25 0.225 0 0
TOTAL 0 0
Verified by: Approved by: Return checked by: ORDERING COST 0

Signature: Signature:

R1 Form - FHLM - version 1 - May 2017

 Name/Position: FAROUK B OTHMAN Name/Position: Cost verified by:

Date:08.11.2022 Date:

R1 Form - FHLM - version 1 - May 2017