recipe assignment

valentina villanpando and ainhoa navas

1. RECIPE CREATION 2

2. TECHNICAL SHEET 3

3. FOOD COST SHEET 5

4. DESCRIPTION OF THE IMPLICATED PHYSICO-CHEMICAL PARAMETERS 6

5. LACTO-VEGETARIAN ADAPTATION 7

6. NON RISK OF CROSS CONTAMINATION 8

7. FOOD WASTE LIST 9

For this project we have been developing all the ambits that englobe doing a new
recipe. To start with we presented our recipe creation, that includes all the aspects
that we have been asked to include. Then, there is a technical sheet where the
recipe is clearly explained step by step and then we’ve attached the food cost sheet
of our dish. As we all know, cooking is science! And lots of parameters are englobed
when cooking, for that reason there is an explanation of some of the parameters that
affect our dish. To continue with there is there is a lacto-vegetarian suggestion and a
summary of how to ensure that this lacto-vegetarian person could be 100% sure of
eating the dish without worrying about cross contamination. To finish with and make
ourselves conscious there is a food waste list where we can find the quantities of
product that are definitely not used.

1. RECIPE CREATION

Create a recipe for a dish of your choosing (entrée, main course or dessert) plated as a
serving for one person (no tapas or small dishes) with a food cost of 4,2 € maximum,
according the following criteria:

The recipe can include other ingredients and elements but MUST include:
a) potato, as one of the core ingredients;
b) at least one cooking technique showcasing the Maillard Reaction;
c) one ingredient of the recipe should be poultry or fish;
d) the confection of a sauce;
e) one breaded element;
f) one ingredient that has previously been submitted to a process of conservation must
be included in the recipe;
g) the use of a culinary technique that requires a modification of pressure.

For this recipe we decided to make a Cordon Bleau with a Potato Gratin and a Dijon Cream
Sauce.
The Cordon Bleu is breaded and pression fried and it contains conserved Serrano Ham.

4. DESCRIPTION OF THE IMPLICATED PHYSICO-CHEMICAL PARAMETERS

In our dish we can find at least 3 physico-chemical reactions that we are going to describe

- Maillard reaction

The maillard reaction appears when we use the oven for the potato gratin. The cheese has
reduction sugars and proteins. So when the potato gratin is heated it develops the
non-enzymatic reaction of the proteins. Thanks to that the gratin appears and we can find
another new flavour.
Apart from the use of the oven, this maillard reaction can be done with some potential
source of heat such as blowtorch.

2
 - Vacuum sealer

The vacuum sealer prevents the proliferation of microorganisms that can appear in food as
salmonelosis or E.Coli, so using this machine has been the perfect solution for conserving
elaborations or products without changing its composition. However there are some
microorganisms that live without oxygen (anoxygenics) as the ones they produce listeria or
botulism.
Freezing the aliments has always been the best solution but the thing is that this freezing
does not kill microorganisms, instead it makes the microorganisms stop developing so when
this product defroze the bacterias are able to continue reproducing.
In our case we have used to vacuum sealer to preserve it before frying it. This allows to not
lose time, doing the cordon bleu the same day it has to be served.

This grid tells us how the vacuum sealer enlarges the life of products

- Frying

When we fry the cordon bleu, as the oil is in very high temperatures when we introduce the
product, this aliment loses the water molecules and so this makes the crocanti texture. We
also need to take into account that the product we are going to fry does not have big
quantities of water because the water evaporates at 100ºC and the oil at 150-180º so if a

3
product has big quantities of water, when it arrives to the oil it will evaporate suddenly and
this will make the oil splash.

Here we have some temperature ranges of different oils, for frying, it depends on its
molecular composition

- Emulsions

Emulsions are colloids dispersions of two liquids

that can not be naturally mixed between them, this is
because of the polarity and density.
One liquid stays in very little drops and circled by
the other liquid. But, with a mechanical constant help
and with the presence of an stabilizer the emulsion
is done.

In our Dijon Cream the stabilizer is the mustard. The stabilizers are molecules that have an
polar head and an apolar tail. These molecules place doing an interphase and decreasing
the superficial tension. Thanks to that we can enjoy of an homogenous and non splitting
sauce.

5. LACTO-VEGETARIAN ADAPTATION

For the Lacto-Vegetarian option for our recipe we decided to exchange the chicken breast
for Tofu, and a vegan option for the Serrano Ham, we also exchanged all dairy products for
substitutes such as oat milk, soy milk, and a combination. Cashew butter, for parmesan
cheese, and a combination of olive oil and soy/oat milk for the cream.
The recipe will not taste the exact same, because chicken is not tofu and the fact that we
aren't using dairy products either will change the taste of the potato gratin.

4
But it is a perfectly healthy and lacto-vegetarian option for our main recipe.

6. NON RISK OF CROSS CONTAMINATION

In order to ensure that there will not be any risk of cross contamination we have to follow
some steps. Starting with the receivement of the products and finishing with the dish on the
table.

1. Control if the temperature of the aliments that have arrived is correct and continue
with the chain.
2. Conserve the products in a place that accomplish all the hygenic factors such as the
distances between the shelves and the floor, the cleanings, the week revisions and
etc.
3. Having different zones for the different products. For example, we would not
conserve the meat where we have the vegetables.
4. To clean our hands frequently and not bring jewelry.
5. When cooking, keeping the area clean and organized.
6. To not use the same cutting surfaces for every product.
7. To clean the knifes when changing of product
8. To not taste directly from the pot when using a used spoon
9. To be focused on the work
10. To have a great illumination in the kitchen.

5
STANDARIZED RECIPE / GCCiG 2020-21

RECIPE NAME: Portions (P) 10

Cordon Bleu with Gratin Potatoes and Dijon Sauce
Classification: Pression Fried Last revision date: 03/05/2021
A la carte position: Main Course Main ingredient: Chicken
Comments: Secondary ingredient: Potato
Allergens: Lactose, egg, mustard

MISE-EN-PLACE ELABORATION
ITEM NAME SPECIFIC EQUIPMENT AND UTENSILS
1. Cordon Bleu Parchment paper and rolling pin.
2. Potato Gratin Gratin Plate
3. Dijon Cream Sauce Bowl, pot and whisk

N
1 Cordon Bleu
º
Ingredient /Quality/Presentation Quantity Pre-elaboration process
(Kg or units)

Skinless Chicken Breast 10 unit ▪

Slices of Ham Serrano 400 gr ▪ Thinly sliced
Slices of Gruyère Cheese 400 gr ▪ Thinly sliced
Dry Breadcrumbs 275 gr ▪
Chopped Parsley 160 gr ▪ Chopped finely
Egg 3 units ▪ Whisked Briefly
All-Purpose Flour 375 gr ▪
Salt 8 gr ▪
Ground Pepper 8 gr ▪

PREPARATION CCP* (Critical Control Point)

1. Place chicken breast between two parchment paper and roll until
it is ¼ thick from original size. Salt and pepper.
2. Cover one half of the breast with a slice of ham and cheese
leaving space around the edges.
3. Fold breast in half and press edges to firmly seal together.
4. Combine breadcrumbs, parsley, salt and pepper in a bowl. Whisk
egg in another bowl and spread flour on a plate.
5. Press both sides of the chicken in flour, and dip in egg swiftly coat
the breast with the breadcrumb mixture. Transfer to plate.
EXPIRY or EXPIRATION DATE 24 hours
* describe what the elaboration stage is and what control is carried out.
STANDARIZED RECIPE / GCCiG 2020-21

N
2 Potato Gratin
º
Ingredient /Quality/Presentation Quantity Pre-elaboration process
(Kg or units)

Monalisa Potato 1,6 kg ▪ Peeled and sliced

Full Milk 750 ml ▪
Double Cream 623 ml ▪
Garlic Clove 3 units ▪ Peeled and halved
Parmesan Cheese 60 gr ▪ Freshly grated
Grated Nutmeg 6 gr ▪
Fresh Thyme 7 gr ▪
Salt 5 gr ▪
Pepper 5 gr

PREPARATION CCP* (Critical Control Point)

1. Pour milk and cream in a saucepan add garlic and thyme, heat Control boiling of liquids.
until boiling and strain. Sprinkle nutmeg and keep warm.
2. Layer potato slices on gratin dish, overlapping and sprinkling salt
and pepper on every layer.
3. Pour hot liquid on top of potatoes and finish last layer. Pour last of
liquids and scatter cheese on top.
EXPIRY or EXPIRATION DATE 5 hours out of fridge, 24 h inside.
* describe if the elaboration stage is and what control is carried out.

N
3 Dijon Cream Sauce
º
Ingredient /Quality/Presentation Quantity Pre-elaboration process
(Kg or units)

Unsalted Butter 95 gr ▪ Melted butter on pan

Shallots 100 gr ▪ Finely chopped
White Wine 177 ml ▪
Heavy Cream 850 ml ▪
Dijon Mustard 20 gr ▪
Sea Salt 10 gr ▪
Ground White Pepper 10 gr ▪

PREPARATION CCP* (Critical Control Point)

1. Sweat shallots on pan with butter.
2. Add wine and let reduce.
3. Add cream and whisk until simmering. Let reduce cream by half.
4. Add Dijon Mustard and season with salt and pepper.
EXPIRY or EXPIRATION DATE 96 hours
* describe what the elaboration stage is and what control is carried out.
STANDARIZED RECIPE / GCCiG 2020-21

RECIPE FINALIZATION AND PLATING Portions 10

Ingredient /Quality/Presentation Quantity Pre-elaboration process

(Kg or units)
Cordon Bleu 10 servings ▪ Prepare for frying
Potato Gratin 10 servings ▪ Prepare for oven
Dijon Cream Sauce

PREPARATION CCP* (Critical Control Point)

1. Preheat the oven to 180℃ or 160℃ Fan and place potato gratin for Check potato gratin to prevent
1 hour. burning.
2. Start and prepare pressure fryer, set temperature at 175℃ and add If needed more time, keep in the
2 servings at a time for even cooking, cook it for approximately 9 pressure fryer for 2 more
min. minutes.
3. Take out potato gratin and cut round shapes with different size One big one and two smaller
molds. ones.
* describe what the elaboration stage is and what control is carried out.

SPECIFIC EQUIPMENT AND UTENSILS DISHWARE SET

PLATING PICTURE /PHOTO

STANDARIZED RECIPE / GCCiG 2020-21

RECIPE NAME: Portions (P) 10

Lacto-vegetarian Cordon Bleu with Gratin Potatoes and Dijon Sauce
Classification: Main Dish Last revision date: 04/05/2021
A la carte position: Main Course Main ingredient: Tofu
Comments: Secondary ingredient: Soy/Oat Milk
Allergens: No allergens

MISE-EN-PLACE ELABORATION
ITEM NAME SPECIFIC EQUIPMENT AND UTENSILS
1. Tofu Cordon Bleu
2. Lacto-vegan Potato Gratin
3. Vegan Dijon Cream Sauce

N
1 Tofu Cordon Bleu
º
Ingredient /Quality/Presentation Quantity Pre-elaboration process
(Kg or units)

Gluten Free Tofu 1,22 Kg ▪

Vegan Serrano Ham 400 gr ▪ Thinly sliced
Almond Butter 425 gr ▪
Gluten-free Breadcrumbs 275 gr ▪
Chopped Parsley 160 gr ▪ Finely chopped
Smashed Banana 320 gr ▪
White Rice Flour 375 gr ▪
Salt 8 gr ▪
Ground Pepper 8 gr ▪

PREPARATION CCP* (Critical Control Point)

1. Place tofu on parchment paper and roll until it it ¼ thick from
original size. Salt and pepper.
2. Cover one half with vegan ham and almond butter, leaving space
around the edges.
3. Fold in half and press to seal edges firmly.
4. Combine breadcrumbs, parsley, salt and pepper in a bowl.
5. Smash banana in a bowl and spread flour on a plate.
6. Press both sides of tofu in flour and dip in banana then with the
breadcrumb mixture. Transfer to plate.
EXPIRY or EXPIRATION DATE
* describe what the elaboration stage is and what control is carried out.
STANDARIZED RECIPE / GCCiG 2020-21
N
2 4. Lacto-vegan Potato Gratin
º
Ingredient /Quality/Presentation Quantity Pre-elaboration process
(Kg or units)

Monalisa Potatoes 1,6 kg ▪ Peeled and sliced

Soy Milk 750 ml ▪
Olive Oil 20 ml ▪
Oat Milk 623 ml ▪
Garlic Clove 3 units ▪ Peeled and halved
Cashew Butter 65 gr ▪
Grated Nutmeg 6 gr ▪
Fresh Thyme 7 gr ▪
Salt 5 gr ▪
Pepper 5 gr ▪

PREPARATION CCP* (Critical Control Point)

1. Pour soy milk, oat milk and olive oil add garlic and thyme, heat
until boiling and strain. Sprinkle nutmeg and keep warm.
2. Layer potato slices on gratin dish, overlapping and sprinkle salt
and pepper on every layer.
3. Pour hot liquid on top of potatoes amd finish last layer. Pour last
of liquids and scatter cashew butter on top.
EXPIRY or EXPIRATION DATE
* describe if the elaboration stage is and what control is carried out.

N
3 Dijon Cream Sauce
º
Ingredient /Quality/Presentation Quantity Pre-elaboration process
(Kg or units)

Vegan Butter 95 gr ▪ Melted butter on pan

Shallots 100 gr ▪ Finely Chopped
White Wine 177 ml ▪
Silken Tofu 400 gr ▪
Soy Milk 420 ml ▪
Dijon Mustard 20 gr ▪
Sea Salt 10 gr ▪
Ground White Pepper 10 gr

PREPARATION CCP* (Critical Control Point)

1. Sweat shallots on a pan with vegan butter.
2. Add wine and let reduce.
3. Add silken tofu with soy milk and whisk until simmering. Let
reduce by half.
STANDARIZED RECIPE / GCCiG 2020-21
4. Add dijon mustard and season with salt and pepper.
EXPIRY or EXPIRATION DATE
* describe what the elaboration stage is and what control is carried out.

RECIPE FINALIZATION AND PLATING Portions 1

Ingredient /Quality/Presentation Quantity Pre-elaboration process

(Kg or units)
Tofu Cordon Bleu ▪
Vegan Potato Gratin ▪
Dijon Cream Sauce ▪

PREPARATION CCP* (Critical Control Point)

1. Preheat the oven to 180℃ or 160℃ Fan and place potato gratin Check potato gratin to prevent
for 1 hour. burning.
2. Start and prepare pressure fryer, set temperature at 175℃ and If needed more time, keep in the
add 2 servings at a time for even cooking, cook it for pressure fryer for 2 more
approximately 9 min. minutes.
3. Take out potato gratin and cut round shapes with different size One big one and two smaller
molds. ones.
* describe what the elaboration stage is and what control is carried out.

SPECIFIC EQUIPMENT AND UTENSILS DISHWARE SET

PLATING PICTURE /PHOTO

RECIPE COST (FOOD COST SHEET)

NAME OF THE RECIPE Portions (P ) 10

Cordon Bleu with Gratin Potatoes and Dijon Sauce
Classification: Pression Fried Last revision date: 07.05.2021
A la carte position: Main Course Main ingredient: Chicken
Comments: Secondary ingredient: Potato
FOOD COST COST ON TOTAL
GROSS HANDLING INGREDIENT COST RECIPE
INGREDIENTS GW UNIT NET WEIGHT NW UNIT ING. PRICE PRICE UNIT
weight LOSS % COST (€) %TCi =
(TCi/TC)*100
Name/Quality/Presentation GW Gwu HL% NW Nwu PR Pru CTi=GW*PR
Exemple: Frozen Prawns size 3 3.000 kg 50% 1.500 kg 20.000 €/Kg 60.000 €
For the Cordon Bleu 0%
Skinless Chicken Breast 1.080 Kg 0.37% 1.076 Kg 4.340 €/Kg 4.687 € 11%
Slices of Ham Serrano 0.400 Kg 0.00% 0.400 Kg 40.95 €/Kg 16.380 € 47%
Slices of Gruyère Cheese 0.400 Kg 0.00% 0.400 Kg 14.68 €/Kg 5.872 € 14%
Dry Breadcrumbs 0.275 Kg 0.00% 0.275 Kg 1.110 €/Kg 0.305 € 1%
Chopped Parsley 0.160 Kg 0.00% 0.160 Kg 0.010 €/Kg 0.002 € 0%
All-Purpose Flour 0.375 Kg 0.00% 0.375 Kg 0.790 €/Kg 0.296 € 1%
Egg 0.147 Kg 0.00% 0.147 Kg 0.190 €/Kg 0.028 € 0%
Salt 0.008 Kg 0.00% 0.008 Kg 0.740 €/Kg 0.006 € 0%
Ground Pepper 0.008 Kg 0.00% 0.008 Kg 10.48 €/Kg 0.084 € 0%
0%
For the Potato Gratin 0%
Monalisa Potato 1.6 Kg 4.44% 1.529 Kg 0.700 €/Kg 1.120 € 3%
Full Milk 0.75 L 0.00% 0.75 L 0.620 €/L 0.465 € 1%
Double Cream 0.623 L 0.00% 0.623 L 4.480 €/L 2.791 € 6%
Garlic Clove 0.018 Kg 0.00% 0.018 Kg 3.780 €/Kg 0.068 € 0%
Parmesan Cheese 0.06 Kg 0.00% 0.06 Kg 7.590 €/Kg 0.455 € 1%
Grated Nutmeg 0.006 Kg 0.00% 0.006 Kg 46.050 €/Kg 0.276 € 1%
Fresh Thyme 0.007 Kg 0.00% 0.007 Kg 0.010 €/Kg 0.000 € 0%
Salt 0.005 Kg 0.00% 0.005 Kg 0.780 €/Kg 0.004 € 0%
Pepper 0.005 Kg 0.00% 0.005 Kg 10.48 €/Kg 0.052 € 0%
0.000 € 0%
For the Dijon Cream Sauce 0.000 € 0%
Unsalted Butter 0.095 Kg 0.00% 0.095 Kg 8.950 €/Kg 0.850 € 2%
Shallots 0.1 Kg 0.00% 0.1 Kg 3.800 €/Kg 0.380 € 1%
White Wine 0.177 L 0.00% 0.177 L 5.000 €/L 0.885 € 2%
Heavy Cream 0.82 L 0.00% 0.82 L 4.480 €/L 3.674 € 9%
Dijon Mustard 0.02 Kg 0.00% 0.02 Kg 6.080 €/Kg 0.122 € 0%
Sea Salt 0.02 Kg 0.00% 0.02 Kg 0.740 €/Kg 0.015 € 0%
Ground White Pepper 0.01 Kg 0.00% 0.01 Kg 16.160 €/Kg 0.162 € 0%

TOTAL GROSS WEIGHT (TGW) TOTAL NET TOTAL COST (TC)

WEIGHT
7.169 Kg (TNW) 7.094 Kg 38.979 € 100%
TOTAL NET WEIGHT x PORTION TOTAL COST x PORTION
TNWp = (TNW/Nºportions) 0.709 Kg/portion TCp= (TC/nºportions) 3.898 €
ELABORATION LOSS (%LE) 1%
TOTAL ELABORATION NET WEIGHT GROSS COST x Kg ELABORATION
(TENW) GCEKg= TC/TNW
7.002 Kg 6.058498731
TOTAL ELABORATION NET WEIGHT NET COST x Kg ELABORATION
(TENW) X PORTION NCEKg=TC/TENW
TENWp= (TENW/ nºportions)
0.700 Kg/portion 6.138101971

REMARKS
RECIPE COST (FOOD COST SHEET)

NAME OF THE RECIPE Portions (P ) 10

Cordon Bleu with Gratin Potatoes and Dijon Sauce
Classification: Pression Fried Last revision date: 07.05.2021
A la carte position: Main Course Main ingredient: Chicken
Comments: Secondary ingredient: Potato
FOOD COST COST ON TOTAL
GROSS HANDLING INGREDIENT COST RECIPE
INGREDIENTS GW UNIT NET WEIGHT NW UNIT ING. PRICE PRICE UNIT
weight LOSS % COST (€) %TCi =
(TCi/TC)*100
Name/Quality/Presentation GW Gwu HL% NW Nwu PR Pru CTi=GW*PR
Exemple: Frozen Prawns size 3 3.000 kg 50% 1.500 kg 20.000 €/Kg 60.000 €
For the Cordon Bleu 0%
Gluten Free Tofu 1.220 Kg 0.37% 1.076 Kg 11.520 €/Kg 4.687 € 11%
Slices of Vegan Ham Serrano 0.400 Kg 0.00% 0.400 Kg 4.56 €/Kg 1.824 € 47%
Almond Butter 0.425 Kg 0.00% 0.400 Kg 7.98 €/Kg 5.872 € 14%
Gluten Breadcrumbs 0.275 Kg 0.00% 0.275 Kg 1.110 €/Kg 0.305 € 1%
Chopped Parsley 0.160 Kg 0.00% 0.160 Kg 0.010 €/Kg 0.002 € 0%
White Rice Flour 0.375 Kg 0.00% 0.375 Kg 0.790 €/Kg 0.296 € 1%
Smashed Banana 0.147 Kg 0.00% 0.147 Kg 0.170 €/Kg 0.028 € 0%
Salt 0.008 Kg 0.00% 0.008 Kg 0.740 €/Kg 0.006 € 0%
Ground Pepper 0.008 Kg 0.00% 0.008 Kg 10.48 €/Kg 0.084 € 0%
0%
For the Potato Gratin 0%
Monalisa Potato 1.6 Kg 4.44% 1.529 Kg 0.700 €/Kg 1.120 € 3%
Soy Milk 0.75 L 0.00% 0.75 L 1.540 €/L 0.465 € 1%
Oat Milk 0.623 L 0.00% 0.623 L 4.480 €/L 2.791 € 6%
Olive Oil 0.02 Kg 0.00% 0.006 Kg 5.780 €/Kg 0.276 € 1%
Garlic Clove 0.018 Kg 0.00% 0.018 Kg 3.780 €/Kg 0.068 € 0%
Cashew Butter 0.06 Kg 0.00% 0.06 Kg 7.590 €/Kg 0.455 € 1%
Grated Nutmeg 0.006 Kg 0.00% 0.006 Kg 42.440 €/Kg 0.255 € 1%
Fresh Thyme 0.007 Kg 0.00% 0.007 Kg 0.010 €/Kg 0.000 € 0%
Salt 0.005 Kg 0.00% 0.005 Kg 0.780 €/Kg 0.004 € 0%
Pepper 0.005 Kg 0.00% 0.005 Kg 10.48 €/Kg 0.052 € 0%
0.000 € 0%
For the Dijon Cream Sauce 0.000 € 0%
Vegan Butter 0.095 Kg 0.00% 0.095 Kg 8.950 €/Kg 0.850 € 2%
Shallots 0.100 Kg 0.00% 0.1 Kg 3.800 €/Kg 0.380 € 1%
White Wine 0.177 L 0.00% 0.177 L 5.000 €/L 0.885 € 2%
Soy Milk 0.420 L 0.00% 0.006 Kg 46.050 €/Kg 0.276 € 1%
Silken Tofu 0.400 Kg 0.00% 0.82 L 4.480 €/L 3.674 € 9%
Dijon Mustard 0.020 Kg 0.00% 0.02 Kg 6.080 €/Kg 0.122 € 0%
Sea Salt 0.020 Kg 0.00% 0.02 Kg 0.740 €/Kg 0.015 € 0%
Ground White Pepper 0.010 Kg 0.00% 0.01 Kg 16.160 €/Kg 0.162 € 0%

TOTAL GROSS WEIGHT (TGW) TOTAL NET TOTAL COST (TC)

WEIGHT
7.169 Kg (TNW) 7.094 Kg 24.954 € 100%
TOTAL NET WEIGHT x PORTION TOTAL COST x PORTION
TNWp = (TNW/Nºportions) 0.709 Kg/portion TCp= (TC/nºportions) 2.495 €
ELABORATION LOSS (%LE) 1%
TOTAL ELABORATION NET WEIGHT GROSS COST x Kg ELABORATION
(TENW) GCEKg= TC/TNW
7.002 Kg 6.058498731
TOTAL ELABORATION NET WEIGHT NET COST x Kg ELABORATION
(TENW) X PORTION NCEKg=TC/TENW
TENWp= (TENW/ nºportions)
0.700 Kg/portion 6.138101971

REMARKS
Food waste list

Student Valentina and Ainhoa Course 1st Group

How to use the list
1.- Fill in all the information except weights and the food waste .
2.- Enter the gross weight and the net weight in Kg or L. Enter the type of unit.
3.- Calculate the decrease (see attached formula) and enter it in its box.
LISTADO
ELABORATION TO GROSS UNIT NET UNIT Type of FOOD
INGREDIENTS PRESENTATION
GW NW
DATE
OBTAIN weight WEIGHT food waste WASTE
(ex: filet,
GW or NW or Manipulation
Name / Quality (fresh, frozen,) supreme,breast… UGW UNW FW% Example
tGW tNW or Elaboration
)
Red prawn size II fresh Peeled tails 3,000 Kg or L 1,250 Kg or L Manipulation 58% 12/09/2016
(30 u/Kg)

Gluten Free Fresh Flatten and roll 1,22 Kg 1,064 Kg Manipulati 0,28% 08/05/20
Tofu on 21

Monalisa Fresh Peel and slice 1,6 Kg 1,529 Kg Manipulati 4,44% 08/05/20
Potato on 21

Skinless Chicken Fresh Flatten and roll 1,08 Kg 1,076 Kg Manipulati 0,37% 08/05/20
Breast on 21