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: TU-FHLM-R1 Ingredients needed by:

OPERATING PROCEDURE Effective Date : 1st August 2017
17/01/2022
Ordering Form Revision : 2.0
Page : Page 1 of 1
Programme: ADVANCED DIPLOMA IN PATISSERIE & GASTRONOMY
KITCHEN REQUISITION FORM Topic/Theme: ADC DINNER CLASS
(R1) Batch: 20 Sem/Term: 2 Week: 1
Number of student: 30 Lecturer:Fredric Cerchi
Qty Required RETURN COST
Menu Description Qty Total Unit Total
Retru Bala Price Cost

DESCRIPTION UNIT RM RM
BUTCHERY
Whole Duck Breast kg 3 3 43.5 130.5
Duck bone kg 4 4 5 20
Seabass kg 1.5 1.5 21 31.5
Smoked beef Bacon g 200 200 0.0533 10.66
Jumbo tiger prawn kg 1.5 1.5 48 72
VEGETABLES
Powerpops Cherry
tomato medium size g 500 500 0.0079 3.95
Garlic g 350 350 0.009 3.15
Old ginger g 250 250 0.009 2.25
Young ginger g 450 450 0.011 4.95
Shallot g 400 400 0.005 2
Onion g 500 500 0.0042 2.1
Red Capsicum g 450 450 0.0124 5.58
Yellow Capsicum g 450 450 0.0126 5.67
Fennel g 450 450 0.0084 3.78
Eggplant g 300 300 0.0065 1.95
Red Raddish g 150 150 0.0295 4.425
Fresh pea g 400 400 0.0155 6.2
Frozen petit pois kg 1 1 0
Potato kg 3 3 2.8 8.4
Tomato kg 3 3 5 15
Daikon g 20 20 0.004 0.08
Green Zucchini g 300 300 0.0053 1.59
FRUITS
Watermelon kg 3 3 4 12
Lime juice L 1.5 1.5 14 21
Lime kg 1 1 7 7
Orange nos 15 15 1.1 16.5
HERBS
Basil leaf pkt 10 10 1.8 18
Edible flower pkt 2 2 12 24
Mint leaf pkt 2 2 1.8 3.6
Rosemary pkt 3 3 1.8 5.4
DAIRY PRODUCTS
Parmigiano Reggiano g 200 200 0.098 19.6
Milk L 1 1 5.4 5.4
Callebaut 811 Dark Calets
kg54% 0.5 0.5 46 23
Fondant g 800 800 0.0177 14.16
Isomalt g 400 400 0.022 8.8
R1 Form - HTCA - version 1 - May 2017
 Chocolate nibs callebautg 100 100 0.16 16
Glucose g 700 700 0.01 7
Cream Cheese kg 1 1 33.5 33.5
Sour cream g 150 150 0.0192 2.88
Dashi g 20 20 0.04 0.8
Butter kg 2 2 35.2 70.4
Egg tray 2 2 12.3 24.6
Cream L 2 2 16.7 33.4
Rasberry Puree kg 3 3 45 135
Stawberry Puree kg 3 3 34 102
Honey kg 1.2 1.2 20 24
DRY STORE
All Purpose Flour kg 1 1 12 12
Corriander seed g 20 20 0.015 0.3
Corriander powder g 30 30 7.5 0.9
Garam Masala 50 g 10 10 10 1.2
Chilli Powder Baba's 250 g 40 40 5.5 0.88
Maldon salt box 1 1 35 35
Sugar kg 3 3 2.95 8.85
Olive oil L 1 1 27 27
Sunflower oil L 1 1 14 14
Blackpepper corn g 30 30 0.055 1.65
Ground dry nori seaweed pkt 1 1 12 12
Bay leaf g 20 20 0.035 0.7
Star anise g 15 15 0.05 0.75
Clove g 15 15 0.064 0.96
Cinammon g 20 20 0.03 0.6
Hering Caviar nos 2 2 65 130
Sesame oil 630 g 250 250 12.5 4.96
Sodium Alginate 100g 2 2 0.2 0.4
Calcic chloric 100g 3 3 0.7 2.1
Soy lecithin powder 100g 1 1 0.12 0.018
Charcoal kg 1 1 0
Icing sugar kg 2 2 5.5 11
Soda powder g 75 75 0.0075 0.563
Stabilizer 100g 1 1 0.2 0.2
Trimoline g 60 60 0.015 0.9
Potato starch g 160 160 0.009 1.44
Truffle g 80 80 0.275 22
Corn Flour kg 0.2 0.2 2.64 0.528
Agar-agar g 60 60 0.145 8.7
Sherry Vinegar btl 2 2 17 34
Five spice powder 30g 12 1 13 13
Apple smoking wood
chip kg 0.5 0.5
Gelatine sheet 2g g 30 30
Almond Ground kg 0.4 0.4
Cooking oil Nos 1 1 6.8 6.8
TOTAL EVENT 1317
Verified by: Approved by: Return checked by:
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Name: Name/Position: Cost verified by:
R1 Form - HTCA - version 1 - May 2017
 Date: Date:

R1 Form - HTCA - version 1 - May 2017