RECIPE AND FOOD COST

DATE : Monday, 13 September 2021

MENU : Asian Cuisine

INDIAN CHICKEN CURRY

Yield 20 portion
Description Indian subcontinent consists of chicken stewed in an onion- and tomato

Ingredients Quantity Unit Unit price Total

Chicken 500 gr Rp36,000 Rp18,000
Onion 200 gr Rp11,000 Rp2,200
Ginger 10 gr Rp12,000 Rp500
Cardamom 5 gr Rp100,000 Rp500
Cumin 5 gr Rp48,000 Rp500
Masala Salt 5 gr Rp148,000 Rp500
Tumeric 5 gr Rp15,000 Rp500
Garlic 5 gr Rp25,500 Rp500
Shallot 5 gr Rp20,000 Rp500
Curry leave 50 gr Rp65,000 Rp3,300
Tomato 100 gr Rp11,000 Rp1,100
Butter 50 gr Rp137,500 Rp6,900
Youghut 80 gr Rp21,900 Rp21,900
Water 500 ml Rp8,000 Rp4,000
Corriender 5 gr Rp35,000 Rp500
Salt 30 gr Rp17,000 Rp500
TOTAL COST Rp61,900
PROCEDURE
1. Boneless chicken, and pan sir with butter
2. make onion carmellized
3. and then add ginger, tomato, cardamom, cumin, masala salt, and yellow paste
4. add water and butter.
5. add youghurt, and cook until cooked.
 JOB DISIPLINE

NO PROCEDURE TIME
Preparing
1 Prepare all stuff 20'
2 Measuring all ingredients 10'
Processing
3 boneless chicken 25'
4 make curry paste 20'
5 simmer 30'
Serve
6 Platting 15'
Cleaning
7 Clean the section 10'
8 Return the equipment to the place 10'
Total 140'

UTENSILS & EQIUPMENT

NO UTESILS SPESIFICATION TOTAL

1 Preparing
a. Bowl Stainlessteel 14
b. Measuring jug Plastic 1
c. Vegetable knife Stainlessteel 4
d. Cutting board Plastic 2
e. Scale Digital 1
f. Insert Stainlessteel 1
2 Cooking
a. Sauce pan Stainlessteel 2
b. Wooden spatula Wooden 1
c. Strainer Stainlessteel 1
d. Stove Stainlessteel 1
e. stock pot Stainlessteel 2
f. Ladle Stainlessteel 1
3 Serve
a. soup cup Chinawere 10
 RECIPE AND FOOD COST

DATE Monday, 13 September 2021

MENU : Asian Cuisine

MARYAM BREAD

Yield 10 portion
Description bread cooked on pan
Ingredients Quantity Unit Unit price Total
Soft flour 250 gr Rp12,000 Rp3,000
Egg yolk 1 pcs Rp1,500 Rp1,500
Fresh Milk 200 ml Rp17,400 Rp3,500
Butter 150 gr Rp137,500 Rp20,700
Salt 10 gr Rp17,000 Rp500
Cooking oil 600 ml Rp17,500 Rp1,000
TOTAL COST Rp30,200
PROCEDURE
1. mix flour, egg yolk, fresh milk step by step until well
2. add butter and mix untul dull dough.
3. scale dough and moulding.
4. add oil to dough, and rest 60 minute
5. after 60 minutes, roll dough until thin. And cook in a pan.

JOB DISIPLINE

NO PROCEDURE TIME
Preparing
1 Prepare all stuff 20'
2 Measuring all ingredients 10'
Processing
3 make the dough 30'
4 resting 60'
5 pan dough 30'
Serve
6 Platting 15'
Cleaning
7 Clean the section 10'
8 Return the equipment to the place 10'
Total 155'
 UTENSILS & EQIUPMENT

NO UTESILS SPESIFICATION TOTAL

1 Preparing
a. Bowl Stainlessteel 4
b. Insert Stainlessteel 1
2 Cooking
a. Frying pan Stainlessteel 1
b. Spatula Stainlessteel 1
c. Tray Stainlessteel 1
3 Serve
a. Square plate Chinawere 5

RECIPE AND FOOD COST

DATE : Monday, 9 March 2020
MENU : Western Cuisine

BIBIMBAP

Yield 22 portion
a Korean dish consisting of rice topped with sautéed vegetables, chili paste,
Description
and beef or other meat, with the addition of a raw or fried egg.
Ingredients Quantity Unit Unit price Total
Rice 1 kg 14,000 Rp14,000
Chicken 500 gr Rp36,000 Rp18,000
Spinach 300 gr Rp30,000 Rp9,000
Bean Sprouts 200 gr Rp11,800 Rp2,400
Carrot 250 gr Rp10,000 Rp2,500
Cucumber 200 gr Rp6,000 Rp1,200
Shitake Mushroom 150 gr Rp115,500 Rp17,400
Sesame oil 80 ml Rp167,000 Rp13,400
Dark soy 50 ml Rp35,000 Rp1,800
Salt 50 gr Rp17,000 Rp1,000
Pepper 50 gr Rp59,900 Rp3,000
Sesame seeds 30 gr Rp37,000 Rp1,200
Egg 21 pcs Rp1,500 Rp31,500
Nori 20 gr Rp345,000 Rp6,900
TOTAL COST Rp122,300
PROCEDURE
1. Cook rice
2. bonleless chicken and minced.
3. marinated with slat, pepper, dark soy, sesme oil, and chopped garlic.
4. blanch spinach and bean sprouts, and add sesame oil, salt, and pepper.
5. saute carrot, cucumber, and shitake and add salt, pepper and sesame oil
6. cook chicken until done.
7. platting rice, vegetables and chicken in a bowl. Add sauce.
 JOB DISIPLINE

NO PROCEDURE TIME
Preparing
1 Prepare all stuff 20'
2 Measuring all ingredients 10'
Processing
3 boneless chicken 30'
4 make rice 45'
5 blanch and saute 30'
Serve
6 Platting 10'
Cleaning
7 Clean the section 10'
8 Return the equipment to the place 10'
Total 165'

UTENSILS & EQIUPMENT

NO UTESILS SPESIFICATION TOTAL

1 Preparing
a. Bowl Stainlessteel 14
b. Insert Stainlessteel 2
c. Cutting Board Stainlessteel 2
2 Cooking
a. Stockpot Stainlessteel 1
b. rice cooker Stainlessteel 1
c. Pan Stainlessteel 1
d. Spatula Wooden 2
3 Serve
a. Dinner plate Chinawere 21
 RECIPE AND FOOD COST

DATE : Monday, 13 September 2021

MENU : Asian Cuisine

Screwpine Leave Lady Finger

Yield 10 portion
Description Indonesian Create Sweet Cake
Ingredients Quantity Unit Unit price Total
Egg Yolk 4 pcs Rp1,500 Rp6,000
Egg white 6 pcs Rp1,500 Rp9,000
Sugar 240 gr Rp17,000 Rp4,000
Soft Flour 280 gr Rp12,000 Rp34,000
Iching Sugar 30 gr Rp59,900 Rp1,800
Baking Powder 10 gr Rp62,500 Rp700
Maizena 30 gr Rp45,700 Rp1,400
TOTAL COST Rp50,900
PROCEDURE
1. Make zabaione, mix egg yolk and sugar
2. Make merengue, mix egg white and sugar
3. mix zabaione and merengue,and add flour, maizena, and baking powder step by step
4. Bake 180C 15 minutes

JOB DISIPLINE

NO PROCEDURE TIME
Preparing
1 Prepare all stuff 20'
2 Measuring all ingredients 10'
Processing
3 make zabaione 30'
4 make merengue 15'
5 bake 10'
Serve
6 Platting 15'
Cleaning
7 Clean the section 10'
8 Return the equipment to the place 10'
Total 135'
 UTENSILS & EQIUPMENT

NO UTESILS SPESIFICATION TOTAL

1 Preparing
a. Bowl Stainlessteel 7
b. Mixing Bowl Stainlessteel 2
c. Scale Stainlessteel 1
2 Cooking
a. Baking Tray Stainlessteel 1
b. Cooling rack Stainlessteel 1
c. Oven Stainlessteel 1
3 Serve
a.Dessert Plate Chinawere 10
 RECIPE AND FOOD COST

DATE : Monday, 13 September 2021

MENU : Asian Cuisine

CREAM TAPE

Yield 10 portion
Description Classic Cream With Tape Flavour
Ingredients Quantity Unit Unit price Total
Topping Cream 200 gr Rp40,000 Rp8,000
Tape 70 gr Rp40,000 Rp2,800
TOTAL COST Rp10,800
PROCEDURE
1. Mix topping cream with tape until thick and foam.
2. Cream tape ready to use

JOB DISIPLINE

NO PROCEDURE TIME
Preparing
1 Prepare all stuff 20'
2 Measuring all ingredients 10'
Processing
3 Mix cream with tape 15'
Serve
5 Platting 15'
Cleaning
6 Clean the section 10'
7 Return the equipment to the place 10'
Total 80'

UTENSILS & EQIUPMENT

NO UTESILS SPESIFICATION TOTAL

1 Preparing
a. Bowl Stainlessteel 2
b. Mixing Bowl Stainlessteel 1
c. Scale Stainlessteel 1
2 Serve
a. Dinner Plate Chinawere 10

RECIPE AND FOOD COST

DATE : Monday, 13 September 2021
MENU : Asian Cuisine

CENDOL

Yield 10 portion
Description Classic Indonesian Sweet
Ingredients Quantity Unit Unit price Total
Rice Flour 200 kg Rp10,800 Rp2,200
Hunkwe Flour 95 gr Rp2,500 Rp2,500
Salt 10 gr Rp17,000 Rp500
Water 1400 ml Rp8,000 Rp3,000
Pandan Essence 10 ml Rp8,000 Rp1,000
TOTAL COST Rp9,200
PROCEDURE
1. Mix all ingredient
2. Cook in sauce pan untill thick
3. Mould, and then soak in cold water.

JOB DISIPLINE

NO PROCEDURE TIME
Preparing
1 Prepare all stuff 20'
2 Measuring all ingredients 10'
Processing
3 Mix all ingredient 30'
4 Cook in sauce pan untill thick 15'
5 Mould, and then soak in cold water 10'
Serve
6 Platting 15'
Cleaning
7 Clean the section 10'
8 Return the equipment to the place 10'
Total 130'

UTENSILS & EQIUPMENT

NO UTESILS SPESIFICATION TOTAL

1 Preparing
a. Sauce pan Stainlessteel 1
b. Bowl Plastic 6
c. Scale Stainlessteel 1
2 Cooking
a. Wooden Spatula Wooden 1
3 Serve
a. Dessert plate Chinawere 42