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: Butter steak and chicken NO. OF

PORTION:

UNIT OF
MEASUREMENT

INGREDIENTS QUANTITY WEIGHT VOLUME COUNT UNIT PRICE INGREDIENT

COST

Butter 2 Tbsp. P 65/100 g P 32.50

Fresh Parsley 1 Tsp. P 25 P 25.00

Minced Garlic ½ Tsp. P 5/ pc P 25.00

Sodium soy sauce ¼ Tsp. P 50 P 50.00

Beef steak 1/2 Kg. P 170/ kilo P 90.00

Salt 1/8 Tsp. P 5/250g P 1.00

Black Pepper 1/8 Tsp. P 10/30g P 1.00

TOTAL RECIPE P 330.00

COST

P 224.5

COST PER
PORTION

OKAY NA INI KULANG NLNG PROCEDURE

RECIPE TITLE: Honey Chicken Garlic and steam egg NO. OF
PORTION:

UNIT OF
MEASUREME
NT

INGREDIENTS QUANTITY WEIGHT VOLUME COUNT UNIT PRICE INGREDIENT

COST

Boneless Chicken 4
breasts

Paprika powder 1.5 Tsp. P 10/pack P 1.00

Vegetable oil 2 Tbsp.

Soy sauce ¼ Tbsp.

All-purpose flour ½ Cup

Salt ½ Tsp. P 5/250g P 1.00

Black Pepper ¼ Tsp. P 10/30g P 1.00

Garlic 4 Cloves P 5/pc P 4.00

Vinegar 1 Tbsp.

White Sugar 1 Tbsp. P 110/500g P 5.00

Honey

TOTAL RECIPE
COST
 COST PER
PORTION

KULANG PA INI

RECIPE NAME: Chicken Garlic and steam egg

INGREDIENTS:

 Chicken  Black Pepper

 Paprika powder  Garlic

 Garlic powder  Dried chili

 Soy sauce  White Sugar

 Oil  Honey

 Salt

PROCEDURES:

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Pour
into a shallow bowl.

3. Combine bread crumbs and Parmesan cheese in a separate shallow bowl.

4. Use tongs to dip chicken breasts in olive oil-garlic mixture, then coat evenly in bread crumb
mixture. Transfer coated chicken to a shallow baking dish.

5. Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An
instant-read thermometer inserted into the center should read at least 165 degrees F (74
degrees C).
 OKAY NA INI

RECIPE TITLE: Garlic butter Shrimp in Tomato sauce NO. OF 5

PORTION:

UNIT OF
MEASUREMEN
T

INGREDIENTS QUANTITY WEIGHT VOLUME COUNT UNIT PRICE INGREDIENT

COST

Shrimp 1/2 Kg. P 250/1/2 kg P 250.00

Butter 50 g P 65/100g P 32.50

Corn 1 Pc. P 100/kg P 25.00

Paprika 1.5 P 10/pack P 1.00

Garlic 5 cloves P 5/pc P 25.00

Salt 1 Tsp. P 5/250g P 1.00

Black Pepper 1.5 Tsp. P 10/30g P 1.00

Sprite 1 ml P 30/250mL P 30.00

Tomato paste 250 ml P 18/250g P 18.00

White Sugar 1 Tbsp. P 110/500g P 5.00

Chili powder 1.5 Tsp. P 10/30g P 1.00

Tomato sauce 250 ml P 42/250g P 42.00

Onion leaks 1 Pc. P 5/pc P 1.00

TOTAL RECIPE P 705.00

COST

COST PER P 432.50

PORTION

RECIPE TITLE: Hot churros With chocolate Drip NO. OF 5

PORTION:

UNIT OF
MEASUREME
NT

INGREDIENTS QUANTITY WEIGHT VOLUME COUNT UNIT PRICE INGREDIENT

COST
Butter 2 Tbsp. P 65/100 g P 32.50

Water 1 Cup

All-purpose flour 1 Cup P 84/1000g P 10.00

Eggs 2 Tsp. P 54/6pcs. P 18.00

Vegetable oil 500 ml P 40/500ml P 90.00

Salt 1 Pints P 5/250g P 1.00

White sugar 2 Tbsp. P 110/500g P 10.00

Ground cinnamon 2/8 Tbsp. P 65/50g P 5.00

Semisweet chocolate 180 ml P 90/180g P 90.00

chips

Milk 250 ml P 38/330ml P 38.00

cornstarch 2 Tbsp. P 15/250g P 5.00

TOTAL RECIPE P 566.00

COST

COST PER P 305.00

PORTION

OKAY NMN INI

RECIPE NAME: HOT CHURROS WITH CHOCOLATE DIP

Ingredients: For the churros:

 1 cup water  1/4 teaspoon salt

 1/2 cup unsalted butter  1 cup all-purpose flour

 3 large eggs

 Vegetable oil (for frying)

 1/2 cup granulated sugar

 1 teaspoon ground cinnamon

 For the chocolate dip:

 1 cup semisweet chocolate chips

 1/2 cup milk

 2 tablespoons granulated sugar

 1 tablespoon cornstarch
  (slurry: mixed with a small amount of water to form a smooth paste)

Instructions:

1. Combine water, butter, and salt in a medium-sized saucepan. Bring the mixture to a boil over
medium heat.

2. Once the mixture is boiling, reduce the heat to low and add the flour to the saucepan. Stir
vigorously with a wooden spoon until the mixture forms a ball of dough. Continue stirring for another 1-
2 minutes to cook the flour.

3. Remove the dough from the heat and let it cool for a couple of minutes. Then, add the eggs one
at a time, beating well after each addition. The dough should become smooth and glossy.

4. Heat vegetable oil in a large, deep saucepan or Dutch oven to about 350°F (175°C). While the oil
is heating, prepare a piping bag with a star-shaped tip.

5. Transfer the churro dough to the piping bag. Pipe 4-6-inch-long churros into the hot oil, using a
knife or kitchen scissors to cut them off. Fry the churros in batches for about 2-3 minutes or until they
are golden brown and crispy.

6. Use a slotted spoon or tongs to remove the churros from the oil and transfer them to a paper
towel-lined plate to drain excess oil.

7. Mix the granulated sugar and ground cinnamon in a shallow bowl. Roll the warm churros in the
cinnamon sugar mixture until they are evenly coated.

8. Place the chocolate chips, milk, and sugar in a small saucepan over medium heat for the
chocolate dip. Stir continuously until the chocolate chips have melted and the mixture is smooth.

9. In a separate small bowl, prepare the slurry by mixing the cornstarch with a small amount of
water to form a smooth paste.

10. Add the slurry to the chocolate mixture in the saucepan and continue stirring. Cook over
medium heat until the mixture thickens to your desired consistency, usually around 2-3 minutes.

11. Once the chocolate dip has thickened, remove it from the heat and transfer it to a serving bowl.

12. Serve the churros warm with the chocolate dip on the side.