ACTIVITY NO.

1
COOKIES
Name:Acebuche, Andrea R. Date: September 29, 2022
Bacang, Antoniette H.
Casaje, Veronica R.
Silva, Wyneth I.
Sumog, Diane N.
Year/ Section: 4A (1801) Grade/Score:

I. MISE EN PLACE
Baking sheet Rubber scraper
1 set measuring spoon 1 set dietetic scale
1 set measuring cup Mixing spoon
Mixing bowl Wire whisk
Mixer Utility plates

II. RECIPE
CHOCOLATE CHIP COOKIES
Weights/ Ingredients
measures
¾ cup Butter
1 ¼ cup dark brown sugar
1 tsp Vanilla
1 pc Egg
2 cups All-purpose flour
1 tsp Salt
¾ tsp Baking soda (dissolved in 1
Tbsp water)
½ cup Chocolate chips
½ cup peanuts chopped

Procedure:
1. Pre-heat oven at 350 degree F.
2. Cream butter, brown sugar and vanilla, using an electric mixer. Add egg until
well blended.
3. Pour in the flour, salt and baking soda solution.
4. Continue mixing until well incorporated.
5. Stir in the chocolate chips and nuts, using a wooden spoon.
6. Form the cookie dough into balls. If too soft, chill or freeze until it is easy
to handle.
7. Arrange in a cookie sheet, 2” apart from spreading.
8. Bake for 10-15 minutes.
 III. COSTING REPORT
Portion size: 5 inch
No. of servings/ yield: 16 pieces
Ingredients Quantity Specification Unit Cost Total Cost
used
Butter 3/4 cup grams 0.26 48.9
Dark brown sugar 1 1/4 cup kilograms 0.08 20
Vanilla 1 tsp ml 0.08 0.47
Egg 1 pc grams 0.16 8
All purpose flour 2 cup kilograms 0.056 13.44
Baking soda 3/4 tsp grams 0.33 1.23
Chocolate chips 1/2 cup kilograms 0.096 8.16
Peanuts 1/2 cup grams 0.028 3.36
Cost per servings: 7.11

Total Raw Food Cost: 103.56

10% buffer: 10.356
Selling Price: 7.1

IV. WORK PERORMANCE

CRITERIA SCORE
Taste (20) 19
Texture (10) 8
Aroma (5) 5
Creativity/ presentation (20) 20
Paper works (conversion and
costing) (20)
Evaluated by: Marvin D. Sibucao

Comments: Over mixed

V. ERRORS AND CAUSES

ERRORS CAUSES