Central Philippines University
Dr. Lucio C. Tan, COLLEGE OF HOSPITALITY MANAGEMENT
Lopez Jaena Street, Jaro, Iloilo City, 500 Iloilo, Philippines
Costing and Procedure
Submitted to:
Mary Grace Bernabe
In Fulfilment
Of the Requirements in HMPE 3108
Submitted by:
Ralph Juaneza
Jay Kenneth Permelona
Chyron Jude Hernia
Jermaine Angelo Noche
Jan Joshua Pano
October 2023
OREO TRUFFLES 25 PAX
Ingredients Quantity Price
Oreo 3 Packs (27pcs) 203 Pesos
Cream Cheese 4 oz. 77.50 Pesos
Dark Chocolate 360 grams 202 Pesos
White Chocolate 360 grams 202 Pesos
Assorted Sprinkles 50 grams 76 Pesos
Total Price: 760.50 Pesos
Procedure: Oreo Truffles
Step 1
Use a food processor to crush cookies into fine crumbs.
Step 2
Add all crushed cookies to a medium bowl. Add cream cheese and stir until evenly
combined.
Step 3
Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into
small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30
minutes.
Step 4
A few minutes before taking the frozen balls out of the freezer, melt the dark chocolate
and give it a stir. It may have melted at this point.
Step 5
Dip the frozen balls in melted dark chocolate until coated, and return to baking sheet.
Drizzle with semisweet chocolate. Freeze until chocolate hardens, about 15 minutes.
POTATO NUGGETS 25 PAX
Ingredients Quantity Price
Potato 20 pcs. 250 Pesos
Cornstarch 600 grams 74 Pesos
Salt 4 tbsp 5 Pesos
Oil 500 ml 56 Pesos
Pepper 4 tbsp 24.50 Pesos
Total Price: 407.50 Pesos
Procedure: Potato Nuggets
1. Boil and Mash the Potatoes:
Peel and chop the potatoes into chunks. Place them in a pot of water and bring it to a
boil. Cook the potatoes until they are fork-tender, which usually takes about 15-20
minutes.
2. Drain and Mash:
Drain the potatoes and then mash them in a mixing bowl. You can use a potato masher
or a fork. Make sure there are no lumps in the mashed potatoes.
3. Add Ingredients:
Add salt, black pepper, and cornstarch to the mashed potatoes. Mix everything together.
4. Form the Nuggets:
Take a small portion of the potato mixture and shape it into a nugget or croquette shape.
You can make them round or oval, depending on your preference. Repeat this process
until all the potato mixture is used.
5. Heat Oil:
In a deep-frying pan or skillet, heat vegetable oil over medium-high heat. You'll want
enough oil to submerge the nuggets partially.
6. Fry the Nuggets:
Carefully place the coated potato nuggets in the hot oil, a few at a time. Fry them until
they turn golden brown, which should take about 2-3 minutes per side. Make sure to turn
them to cook evenly. Use a slotted spoon to remove the nuggets from the oil and place
them on a plate lined with paper towels to drain any excess oil.
Serve
SWEET AND SOUR CHICKEN 25 PAX
Ingredients Quantity Price
Chicken 4 kg 874 Pesos
Carrots (Medium) 4 pcs 120 Pesos
Bell Pepper 6 pcs 65 Pesos
Onion (Medium) 6 pcs 60 Pesos
Pineapple Tidbits 230 grams 38 Pesos
Soy Sauce 750 ml 41.25 Pesos
Banana Ketchup 1 cup 22 pesos
Salt 250 grams 12 Pesos
Pepper 30 grams 19.50 Pesos
Oil 1 liter 130 Pesos
Cornstarch 600 grams 74 Pesos
Flour 1 kg 83 Pesos
Pineapple Juice 1 cup 36 Pesos
Vinegar 200 ml 9 Pesos
Sugar 750 50 Pesos
Total Price: 1,544.75 Pesos
Procedure:
Brine the boneless chicken breast in water, salt, sugar and soy sauce. 1 hour to
overnight
Cut the boneless chicken breast into pieces.
Dredge the chicken pieces in flour, cornstarch, salt, and pepper.
Heat vegetable oil in a large deep skillet or deep fryer.
Fry the chicken pieces in batches until they are golden brown and cooked through,
usually about 5-7 minutes per batch. Drain them on paper towels.
In a separate saucepan, combine sugar, vinegar, pineapple juice, banana ketchup, and
soy sauce. Bring the mixture to a boil.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this slurry to
the saucepan while stirring continuously until the sauce thickens.
If you're using vegetables, sauté them in a separate pan until they're tender-crisp.
Combine the fried chicken, sauce, and sautéed vegetables (if using) in a large serving
dish, tossing to coat everything evenly.
Serve the sweet and sour chicken over steamed rice.
Documentation
Dessert (Good for 25)
We prepared our main ingredients. Crushing the cookies into fine crumbs
Coating the Oreo Truffles Our finished product
Documentation
Appetizer (Good for 25)
Forming the potato into nuggets Frying the 1 st batch
Frying of 2nd batch Our finished product
