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Philver John S. Perea Jessica C. Bautista John Rupert Dimailig Ron James David Jan Rheister Collado 2018 201810042 2018 2018 2018

This document contains a standard recipe costing for tomato sauce for pasta. It lists the ingredients, amounts, unit costs, and total cost. It then provides the method of production which involves sautéing vegetables in olive oil and adding tomato sauce, salt, and sugar before simmering for 45 minutes. The recipe serves an unspecified number of portions. It was created by Philver John S. Perea and other students for a BSHM 1 course.

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Pjong Perea
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102 views3 pages

Philver John S. Perea Jessica C. Bautista John Rupert Dimailig Ron James David Jan Rheister Collado 2018 201810042 2018 2018 2018

This document contains a standard recipe costing for tomato sauce for pasta. It lists the ingredients, amounts, unit costs, and total cost. It then provides the method of production which involves sautéing vegetables in olive oil and adding tomato sauce, salt, and sugar before simmering for 45 minutes. The recipe serves an unspecified number of portions. It was created by Philver John S. Perea and other students for a BSHM 1 course.

Uploaded by

Pjong Perea
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name: PHILVER JOHN S. PEREA Student No.

: 2018
JESSICA C. BAUTISTA 201810042
JOHN RUPERT DIMAILIG 2018
RON JAMES DAVID 2018
JAN RHEISTER COLLADO 2018
Course & Year: BSHM 1 – A Date:

Standard Recipe Costing


Recipe: Tomato Sauce for Pasta
Number of portions: Portion Size:
Cost of
Purchase Cost per purchase
Ingredient Amount Unit Waste % Usable
amount Unit
Amount
Olive oil 500 ml
Onion, 225 g
chopped
fine
Carrot, 225 g
chopped
fine
Celery, 225 g
chopped
fine
Whole 10 can
tomato
sauce
Salt 30 g
Sugar 15 ml
Total Cost
Cost per individual portion
Selling price @ 28% f.c.
Note: f.c. is food cost

Tools and utensils


Qty. Unit Description Remarks

Method of production, cooking temperatures and plating procedures


1. Heat the olive oil in a large pot.
2. Add the onions, carrots, and celery and saute lightly for a few minutes. Do not let them brown
3. Add the remaining (See Appendix 2 for can size and substitutions.
4. Simmer uncovered about 45 minutes, until reduced and thickened.
5. Pass through a food mill.
6. Taste and adjust seasonings.
7.
8.

To serve
1.
2.
3.

Tested and approved by: Date:

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