CHIX QOTAK PIE

Assignment 2 (Group) – Job Order Costing

No Fuss Food and Events is seeking your help in pricing one of its food
products – Chix Qotak Pie (Homemade Chicken Pot Pie with Creamy
Filling) – that it will be soon introducing in its menu. The recipe of the
product (shown in the succeeding pages) was given to you for cost
accumulation. Usually, the pricing strategy of the organization is to earn
50% gross margin from its sales.

For you to have a reasonable costing, visit a store (supermarket, grocery

mart or public market) and get the cost of the ingredients as well as
other materials to be used in production. You are to document this visit
by taking a group picture in the store. Further, take pictures of the
ingredients, materials and equipment with the corresponding prices.
The pictures will form part of the cost computation and pricing –
presented in Power Point (PPT) file - that you will submit to out LMS
Assignment Bin or via email: benmarp.upvcm@gmail.com.

Required:

1. Identify the direct materials used in the production of the Chix Qotak Pie and the corresponding
prices to make one unit of the product. List them down and place in a PPT slide under the
heading “Direct Materials.”
2. List down the probable personnel directly involved in its production and the corresponding pay
that they will be receiving in producing one unit of the food product. Classify them under the a
PPT slide entitled “Direct Labor.”
3. Ascertain other materials and/or equipment used in the production and its corresponding
estimated cost. Present them in a PPT slide “Manufacturing Overhead – Materials.”
4. Enumerate other personnel who might be involved in the production and estimate how much is
their pay allocation for a unit of the product. List them down in a PPT slide with the heading
“Manufacturing Overhead - Labor.”
5. Determine the cost of the product by adding the total cost figures of direct materials, direct
labor, MOH – materials and MOH – labor. To get the estimated selling price, multiply the total
by two (2).
6. Present all other pictures and supporting documents in the succeeding PPT slide and save as a
PPT file for class presentation.
 Chix Qotak Pie with Creamy Filling
Ingredients:

 2 cups chicken broth  1/3 cup all-purpose flour

 1 kilo boneless, skinless chicken breasts
 1 1/2 cups half and half (a mixture of
milk and cream)
 3 tablespoons unsalted butter
 1 tablespoon chopped parsley
 1/2 teaspoon dried thyme
 1 medium onion, chopped
 1 cup chopped celery
 1 1/2 cups frozen mixed vegetables,
thawed
 2 medium potatoes, cooked and cubed
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 2 pie crusts (for double crust pie)
 1 egg, lightly beaten

Directions:

In a large saucepan, combine the chicken broth, chicken breasts, salt, and pepper. Bring to a boil, then
reduce the heat and simmer for about 30 minutes or until the chicken is no longer pink and the juices
run clear.

Remove the chicken from the broth and let it cool. Cut into 1/2 inch pieces.

Skim off the fat from the broth and measure 1 cup. Add canned broth, if needed, to make 1 cup. Stir in 1
1/2 cups half and half.

In a large skillet, melt butter over medium heat. Add onions and celery and sauté for about 3 minutes.

Add flour, thyme, and parsley, stirring to combine. Gradually add the broth mixture and stir until
smooth. Cook until thickened and bubbly.

Add vegetables and chicken to the skillet, stirring to combine. Remove from heat.

Preheat oven to 400°F. Roll out one pie crust and place it in a 9-inch pie dish.

Pour the chicken mixture into the crust. Cover with the second pie crust, pinching the edges to seal. Cut
slits in the top to vent steam.

Brush the top with beaten egg. Use the leftover pie crust scraps to make a decorative design on top.

Bake for 30 minutes or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes
before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes

Kcal: 490 kcal | Servings: 8 servings

 Butter and Shortening Crust
Ingredients:

 2 1/2 cups all-purpose flour

 1 teaspoon salt
 2 tablespoons sugar
 3/4 cup (12 tablespoons) unsalted
butter, chilled, cut into 1/4 inch cubes
 1/2 cup vegetable shortening
 8 tablespoons ice water

Egg Wash

 1 tablespoon heavy cream, half and

half, or milk
 1 large egg yolk

Special Equipment: Food processor

Method

a. Mix the flour, sugar, and salt:

b. Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.
c. Add the butter, half at a time, pulsing several times after each addition:
d. Add about half of the butter to the food processor and pulse several times. Then add the rest of
the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large
peas.
e. Slowly add the ice water:
f. Sprinkle the mixture with 4 tablespoons of the ice water (make sure there are no ice cubes in
the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or
twice after each addition until the dough just barely begins to hold together. You may not need
all the water.
g. The mixture is ready when a small handful of the crumbly dough holds together when you pinch
it with your fingers.

Make two dough discs:

a. Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat
surface. Gather the mixture in a mound.
b. Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound
just enough to form each one into a disc. Do not over-knead! Kneading develops gluten which
will toughen the dough, not something you want in a pastry crust. You should just knead enough
so that the dough holds together without cracks.
c. Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for one hour
or up to 2 days.
d. Remove dough from refrigerator and let sit for a few minutes:
 e. Remove one crust disc from the refrigerator. Let sit at room temperature for 5-10 minutes in
order to soften just enough to make rolling out a bit easier.

Roll out dough, place in pie dish:

a. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch
thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary,
add a few sprinkles of flour under the dough to keep the dough from sticking.
b. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the
bottom and sides of the pie plate.
c. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
d. Using a rolling pin to place an easy pie crust in a glass pie plate.
e. Add filling to the pie
f. Roll out second disc, place on top of filling:
g. Roll out second disc of dough, as before. Gently place onto the top of the filling in the pie.
h. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top
piece of dough over and under the edge of the bottom piece of dough, pressing together.
i. Flute edges using thumb and forefinger or press with a fork.
j. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can
escape.