FORMULAS: Cooking test:1. Cooking loss/shrinkage Cooking loss/shrinkage = gross weight yield after cooking 2. Cooking loss percentage 3. Yield after cooking/ cooked yield %

4. Allowance for service loss %

5. Net yield percentage

6. Cost factor (cooking test)

7. Cooked test

8. Cost per kilo

Yield = AP EP EP = AP (waste, trims, etc.)

BUTCHER LOSS:1. Butchering loss (thawing)100% - percentage yield

2. Butchering loss (fats)

3. Trimmings

4. Drippings

5. Percentage yield

6. Butchered yield (saleable %)

7. Cost factor

8. Saleable weight = wt. of losses thawed weight Formulas:Quantity AP = ingredients weight as receivedQuantity EP = ingredients weight as received - trimmings

Total recipe cost = summation of extension costs

FORMULAS: CANNED/BOTTLED

Drained weight = net weight drained liquid

CHICKEN POTATO FRUIT SALADNO. OF SERVING: 6SIZE PER SERVING: 145G

INGREDIENTS APW EPWPROCEDURE

Potatoes Water600 grams500 grams2 cups/ 480gWash potatoes well, scrub well. Put in a saucepot with water. Let boil and cook until tender, aldente, but not too soft. When fork can pierce through slightly, peel and cut in cubes. Put in a bowl. Set aside.

Celery, choppedOnions, choppedFruit cocktail, drainedChicken breast, boiled, shreddedCarrots, strips

20 g50 g825g/can150 g

80 g15 g/ 2 tbsp11 g/ 1 tbsp107 g/ c72 g/ c

34 g/ cCombine celery, onions, fruit cocktail, chicken breast abd carrot strips in a bowl. Mix cubed potatoes into mixture.

MayonnaiseSour creamMustard, groundGround white pepperCoriander, groundSalt, fine, iodizedSugar, white 120 g/ c80g/ 1/3 c0.5 g/ tsp0.38g/ 1/8 tsp0.25 g/ tsp3.5 g/ tsp5 g/ 1 tspIn another bowl, mix mayonnaise, sour cream, spices and seasonings, toss mayonnaise mixture into potato mixture.

Lettuce leaves1 head4 leavesLine bowl with leaves of lettuce or pechay baguio. Arrange potato mixture in the salad bowl.Chill.

Bacon, chopped150 g 125 g/ cFry bacon in its own fat. When crisp, drain from fat, set aside

Eggs, hard-boiled, quarteredParsley

1 sprig2 pieces

For garnishJust before serving, sprinkle bacon bits on top. Arrange egg quarters in a circular shape. Put a sprig of parsley on the center.

COMPUTATION: costingUNIT: gramsPRICE: phpINGREDIENTSQUANTITY (AP)QUANTITY (EP)PURCHASE PRICEUNIT COSTEXTENSION COST

Potatoes600 g 500 gP 450.07537.5

Celery20 g15 gP 120.69

Onions50 g11 gP 270.545.94

fruit cocktail825 g 107 gP 960.11636363612.45090909

chicken breast150 g72 gP 1000.66666666748

Mayonnaise220 g120 gP 680.30909090937.09090909

sour cream240 g80 gP 1200.540

white pepper30 g0.38 g P 421.40.532

Coriander30 g0.25 gP 421.40.35

Salt25 g3.5 gP 100.41.4

Sugar25 g5 gP 200.84

Lettuce1 head4 leavesP 2929116

Bacon150 g125 gP 960.6480

Eggs2 pcs2 pcsP 12612

Parsley1 sprig5 gP 202020

Carrots80 g34 gP 150.18756.375

mustard 226 g0.5 gP 1300.5752212390.287610619

TOTAL RECIPE COST: P 430.9310% BUFFER: 1.10TOTAL RECIPE COST + BUFFER: P 474.023WEIGHT PER SERVING: 145 GRAMSNUMBER OF SERVING: 6COST PER POTION/SERVING: P 79.00

HAWAIIAN COLESLAWSERVING SIZE: 100 GRAMSNUMBER OF SERVINGS: 8

INGREDIENTSAP WEIGHTEP WEIGHTPROCEDURE

Turnips, juliennePineapple tidbits, drainedSpring onions, choppedCabbage, shredded200 grams567g/ can

40 grams

500 grams140g/ 1 c1 can

30 g

300 g/ 3 cIn a large serving bowl, mix all the ingredients. Set aside

Dressing:MayonnaiseOrange juiceHoney/ syrup Sweet pickle relishEgg, hard boiledLemonBanana catsupRed cabbage

1 pc320 g/ bottle100 grams240 g/ 1 c30 g/ 1 tbsp20 g/ 1 tbsp.50 g/ 2 tbsp1 pc10 g/ tbsp juice15 g/ 1 tbsp80 g/ c

In another bowl, combine all the ingredients for the dressing. Mix well then pour over the vegetables. Toss gently then add the red cabbage.

Chill until ready to serve.

COMPUTATION: costingUNIT: gramsPRICE: phpINGREDIENTSUNITQUANTITY (AP)QUANTITY (EP)PURCHASE PRICE (p)UNIT COSTEXTENSION COST

Turnipsgrams200140P 200.114

pineapple tidbitsgrams567567P 800.14109347480

spring onionsgrams4030P 70.1755.25

Cabbagegrams500300P 500.130

Mayonnaisegrams250240P 680.27265.28

orange juicegrams39730P 1500.37783375311.33501259

honey/ syrupgrams10020P 700.714

sweet pickle relieshgrams24050P 500.20833333310.41666667

Eggpcs.11P 666

Lemonpcs.110P 1010100

banana catsupgrams32015P 240.0751.125

red cabbagegrams10080P 600.648

TOTAL RECIPE COST: P 385.4110% BUFFER: 1.1OTOTAL RECIPE COST WITH BUFFER: P 423.951WEIGHT PER SERVINGS: 100 GRAMSNO. OF SERVINGS: 8COST PER PORTION/SERVINGS: P 52.99

FRUIT MEDLEY CREPESSERVING SIZE: 2 TRIANGLESNUMBER OF SERVINGS: 13

INGREDIENTSAP WEIGHTEP WEIGHTPROCEDURE

Crepe:Flour, all purpose, sifted

Milk, evaporated Water, coldButter, meltedEgg yolksSugar, whiteCointreau

Cooking oil

3 pieces175 g/ 1 c

cup1 cups75 g/ 1/3 c75 g15 g/ 1 tbsp3 tbsp

60 ml.Place flour in a bowl. Make a well in the center.

Put all the ingredients in the well. Beat until smooth.

Using a Teflon pan, get a tissue and dab a little oil and rub surface of pan. Heat pan over low fire. Using measuring cup, get some batter, pour into pan, swirl pan to even out batter. Cook crepe until edges separate from pan. Turn pan into a plate with wax paper. Shake to drop crepe. Spread out crepe carefully. Repeat process.

Filling:

Fruit cocktail, drained Peaches, canned, slices

850 g/ can825g/ can

1 can1 can

Drain fruit cocktail and peaches separately.

COMPUTATION: CostingUNIT: gramsPRICE: php

INGREDIENTSQUANTITY (AP)QUANTITY (EP)PURCHASE PRICE (P)UNIT COSTEXTENSION COST

Flour1000 g175 gP 500.058.75

Milk410 g75 gP 270.0658536594.93902439

fruit cocktail850 g850 gP 900.10588235390

Butter225 g75 gP 490.21777777816.33333333

Egg yolk3 pcs75 gP 186450

Sugar250 g15 gP 200.081.2

Peaches825 g825 gP 900.10909090990

Cooking oil250 ml60 mlP 350.148.4

TOTAL RECIPE COST: P 669.6210 % BUFFER: 1.10TOTAL RECIPECOST WITH BUFFER: P 736.582WEIGHT PER SERVING: 2 TRIANGLES NO. OF SERVINGS: 13COST PER PORTION/SERVING: P 56.66

CHINESE PEPPER STEAKSERVING SIZE: 120 GRAMSNUMBER OF SERVINGS: 3

INGREDIENTS AP WEIGHTEP WEIGHTPROCEDURE

Vegetable oilTop round steak, thinly sliced800 grams10 ml680 gramsIn a large nonstick skillet, over medium high heat, heat oil and add beef. Cook until browned, then remove beef from skillet, place in a covered bowl to keep warm.

Onion, choppedGarlic, chopped150 grams50 grams100 g20 gramsTo the same skillet, add onion and garlic; cook stirring frequently, for about 3 minutes or until onion starts to brown.

CornstarchWater16 grams360 mlIn a small bowl, combine first addition of water and cornstarch thoroughly. Set aside.

Beef cubeTomatoes, redGreen bell peppers,Seeded, diced50 grams350 grams1 pc30 grams300 gramsReturn meat to skillet. Add beef cubes, water, tomatoes and green peppers. Reduce heat to medium, cover skillet and simmer for 10 minutes, stirring occasionally.

Soy sauceBlack pepper, ground

Onion leek30 ml2 grams

10 gramsTo the cornstarch mixture, add soy sauce and pepper, then add to the skillet. Reduce heat to medium-low and cook, stirring, until mixture has thickened slightly and is hot and bubbly, about 3 minutes. Serve.

COMPUTATION: CostingUNIT: gramsPRICE: php

INGREDIENTSQUANTITY (AP)QUANTITY (EP)PURCHASE PRICEUNIT COSTEXTENSION COST

vegetable oil250 ml10 mlP 350.141.4

onion150 g100 g P 200.13333333313.33333333

garlic50 g20 gP 150.36

cornstarch450 g16 gP 180.040.64

beef cube1 pc1 pcP 666

tomatoes50 g30 gP 100.26

green bell pepper350 g300 gP 600.17142857151.42857143

steak800 g680 gP 2000.25170

soy sauce200 ml30 mlP 80.041.2

black pepper5 g2 gP 512

onion leek20 g10 gP 150.757.5

TOTAL RECIPE COST: P 265.5010% BUFFER: 1.10TOTAL RECIPE COST WITH BUFFER: P 292.05WEIGHT PER SERVING: P 120.00NO. OF SERVING: 3COST PER PORTION/SERVING: P 97.35

BEEF PUCHEROSIZE PER SERVING: 120 GNUMBER OF SERVINGS: 4

INGREDIENTAPWEPW PROCEDURE

Beef shanks (kenchi), boneless and cubed1 kiloPut the beef kenchi in a big stockpot. Add enough water to cover. Bring to a boil and allow to simmer until tender. This will take at least 2 hours. Set aside the meat and 2 cups of beef broth for later use.

Sweet potatoes (kamote) peeled and cut into large cubes cooking bananas (saba) peeled and sliced diagonally into 1-inch thickness. kilo

4 pcs.2 cups

2 cupsTo the remaining broth, still over medium heat, add the sweet potatoes and the bananas and simmer until fork tender. Transfer the potatoes and the bananas to a platter and set aside.

Olive oilOnions, slicedChorizo de bilbao sliced diagonalySweet or Chinese ham, cut into stripsTomato sauce (2377 g each)Beef brothSalt, fineBlack pepper, groundSpanish paprika200 grams120 ml / c1 c4 pcs

4 pc./ 120 g

2 cans

2 c15 g. / 1 tsp5 g/ 1 tsp10 g./ 1-2 tspIn a large stockpot, saute the garlic in oil. Add the onions, sliced chorizos, add the ham strips. Continue to saute until the onion wilts. Add the beef cubes and mix well. Pour in the tomato sauce and the reserved beef broth. Season with salt, pepper, and paprika.

Chinese cabbage(Chinese pechay)Each piece cut into 8 equal portionsBaguio beans, stringsRemoved, cut into 2250 300grams/ head

200 grams8 leaves

2 cupsAdd the rest of the ingredients and let boil for about 5 minutes.Serve immediately.

COMPUTATION: costingUNIT: gramsPRICE: php

INGREDIENTSQUANTITY (AP)QUANTITY (EP)PURCHASE PRICEUNIT COSTEXTENSION COST

beef shanks1000 g1000 gP 204 0.204204

sweet potatoes500 g500 gP 400.0840

saba600 g500 gP 180.0315

olive oil250 ml 120 ml P 960.38446.08

onions200 g1 P 300.150.15

chorizo de bilbao4 pcs4 pcsP 23258232

sweet ham250 g120 gP 820.32839.36

tomato sauce400 g400 gP 540.13554

beef broth1 pc.1 pc.P 666

salt250 g15 gP 150.060.9

black pepper10 g5 gP 1015

spanish paprika10 g10 gP 20220

chinese cabbage300 g8 gP 280.0933333330.746666667

baguio beans200 g2 gP 320.160.32

TOTAL RECIPE COST: P 663.5610% BUFFER: 1.10TOTAL RECIPE COST WITH BUFFER: P 729.916WEIGHT PER SERVINGS: 120 GRAMSNO. OF SERVINGS: 4COST PER PORTION/SERVING: P182.479

CHICKEN STEWSERVING SIZE: 120 GRAMSNUMBER OF SERVINGS: 4 INGREDIENTSAPWEPW PROCEDURE

Chicken, deboned, cutInto serving piecesOnion, slicedSalt, fine, iodizedPepper, white1.2 kilos

250 g.

198 g. / 2c3.5 g. / t.75 g / tspPut chicken pieces in a saucepan with the onions and water. Let boil, simmer for 30 to 45 minutes. Check for tendernessWhen tender, remove from stock, set aside. Reserve stock.

ButterGarlic, mincedOnions, chopped50 g.120 g.56g / c15 g / 1 T85 g / cHeat butter. Add garlic and cook until slightly brown. Add onions and cook until transparent.

Chorizo bilbao, slicedDiagonallySausage Vienna, cubedMushroom button, slicedBell pepper, cubedPotatoes, cubedCarrots

125 g.100 g.100 g.84 g / 2 pcs.

90 g / c78 g / c74 g / c80 g / c72 g / cSaute chorizo, bell pepper, potatoes, carrots, Vienna sausage and mushrooms.

Chicken stock 1 cAdd stock to sauted mixture, simmer for 5 to 10 minutes until vegetables are cooked. Add chicken pieces. Set aside.

Butter 63 g / c In a saucepan, melt butter over low heat.

Flour 55 g / 7 tbspAdd flour and mix well, use a wire whisk to avoid lumps.

Chicken stock1 cAdd stock slowly to the fat flour combination, making sure to mix it well after each addition. Pour sauted mixture into the sauce.

Cheese, grated56 g / cAdd grated cheese. Simmer for 1 minute.

Aromatic seasoningSalt, fine, iodized 5 g / t pinchSeason with salt, aromatic seasoning, white pepper.

Ground white pepper75 g / tspArrange sauted mixture in an ovenproof deep platter. Do not put too much sauce. May put sauce in a serving bowl. May serve the chicken at this point or with crust.

COMPUTATION: costingUNIT: gramsPRICE: php

INGREDIENTSQUANTITY (AP)QUANTITY (EP)PURCHASE PRICEUNIT COSTEXTENSION COST

Chicken1500 g1500 g P 2700.18270

Onion250 g198 gP 300.1223.76

Salt250 g3.5 gP 200.080.28

white pepper10 g0.75 gP 1010.75

Butter225 g56 g P 490.21777777812.19555556

Garlic50 g15 gP 200.46

Onion120 g 85 gP 150.12510.625

chorizo bilbao90 g84 gP 1161.288888889108.2666667

sausage vienna100 g90 gP 500.545

mushroom220 g78 gP 430.19545454515.24545455

bell pepper125 g74 gP 500.429.6

potatoes100 g80 gP 180.1814.4

carrots100 g72 gP 250.2518

butter225 g63 gP 490.21777777813.72

Flour1000 g55 gP 500.052.75

TOTAL RECIPE COST: P 570.5910 % BUFFER: 1.10TOTAL RECIPE COST WITH BUFFER: P 627.649WEIGHT PER SERVING: 120 GramsNO. OF SERVING: 4COST PER PORTION/SERVING: P 156.91

Cooking yield chart Item Description: Chicken StewUnit: grams Cost factor: 1.36WEIGHT LOSS %YIELD %TOTAL COST

Gross weight 755 gP 105

Cooking loss (shrinkage)201 g26.62 %

Allowance for service loss554 g73.37 %

Trimming, slicing, and tasting

Net yield554 g73.37 %

Cooked costP 142.8

Cooked cost kilo

Butchers test Cost factor: 1.41WEIGHT BUTCHERING LOSSYIELD %COST

Initial weight1066 gP 105

Thawed wt.1000 g6.2 %93.80 %

Skin, fats, bones179 g17.9 %

Trimmings0

Drippings66 g0.066 %

Saleable weight755 g70.82 %P 148.05

PORK POT ROASTSERVING SIZE: 120 GRAMSNUMBER OF SERVINGS: 5

INGREDIENTSAPWEPWPROCEDURE

Pork kasim, whole skin removedMARINADE:Worcestershire sauceSoy sauceGarlic, mincedBlack pepper, coarsely ground

1 kilo

100 g900 g

1 tbsp1 tbsp2 tbsp tbsp.Wash meat and pat dry.

Mix ingredients for marinade, marinate meat for at least an hour at room temperature.

Flour Butter Vegetable oil cup cup30 mlDrain meat from marinadeDredge in flour.Melt butter with vegetable oil. Sear the meat on all sides. Remove meat from pan.

Onions, choppedCelerycarrots150 g100 g100 g cup cup cupIn the same saucepan, saute onions, celery and carrots.

Red wineWater to cover cupPour wine and let simmer until half of it evaporates. Return meat into the pan. Pour water to cover. Let boil and reduce to a simmer until meat becomes tender. Add more water if necessary. Remove meat from pot and set aside.Strain liquid. Puree vegetables and add enough broth to make 2 cups.

Butter Mushroom button, slicedFlourWorcestershire sauceLiquid seasoningParsley, coarsely chopped can2 tbsp1 cup2 tbsp1 tsp1 tsp10 gramsIn another saucepan, melt butter, add mushroom and sauce. Add flour and mix to form a paste. Pour broth and season. Continue to cook sauce until it thickens, slice meat and return to sauce. Simmer for a few minutes more. Arrange in a serving plate and topped with chopped parsley.

COMPUTATION: costingUNIT: gramsPRICE: php

INGREDIENTSQUANTITY (AP)QUANTITY (EP)PURCHASE PRICEUNIT COSTEXTENSION COST

pork kasim1000 g900 gP 2200.22198

worcestershire sauce100 g15 gP 500.57.5

soy sauce200 ml15 mlP 80.040.6

garlic, minced100 g30 gP 300.39

Flour1000 g62.5 gP 500.053.125

butter225 g62.5 gP 430.19111111111.94444444

vegetable oil250 ml30 mlP 350.144.2

onions150 g125 gP 150.112.5

Celery100 g62.5 gP 200.212.5

carrots100 g 62.5 gP 150.159.375

butter225 g30 gP 430.1911111115.733333333

mushroom220 g43 gP 500.2272727279.772727273

Flour500 g30 gP 250.051.5

parsley20 g10 gP 150.757.5

TOTAL RECIPE COST: P 293.2510% BUFFER: 1.10TOTAL RECIPE COST WITH BUFFER: P 322.575WEIGHT PER SERVING: 120 GRAMSNO. OF SERVING: 5COST PER PORTION/SERVING: P 64.515

BUTCHERS TESTCOST FACTOR: 1.33

WEIGHTBUTCHERING LOSSYIELD %COST

Intial factor 2.023 g----------------------P 170

Thawed weight1969 g2.797.3 %----------

Fats & gristles4.19 g22.8 %------------------------

Trimmings--------------------------------------------------

Drippings------------------------------------------

Saleable weight1520 g---------75.13 %P 452. 2

COOKING YIELD TESTCOST FACTOR: 6.1

WEIGHTLOSS %YIELD %TOTAL COST

Gross weight1520 g

Cooking loss (shrinkage)1273 g83.75 %16.25 %

Yield after cooking247 g

ALLOWANCE

Trimming

Net yield/ cooked cost247 g16.25 %P 2,758.92

Cooked cost/ kiloP 5,576.84

BEEF PUCHEROSIZE PER SERVING: 120 GNUMBER OF SERVINGS: 4ENLARGED TO 8 SERVINGSINGREDIENTAPWENLARGED APEPW ENLARGED EP

Beef shanks (kenchi), boneless and cubed1 kilo2 kilo

Sweet potatoes (kamote) peeled and cut into large cubes cooking bananas (saba) peeled and sliced diagonally into 1-inch thickness. kilo

4 pcs.1 kilo

8 pcs2 cups

2 cups4 cups

4 cups

Olive oilOnions, slicedChorizo de bilbao sliced diagonalySweet or Chinese ham, cut into stripsTomato sauce (2377 g each)Beef brothSalt, fineBlack pepper, groundSpanish paprika200 grams400 g120 ml / c1 c4 pcs

4 pc./ 120 g

2 cans

2 c15 g. / 1 tsp5 g/ 1 tsp10 g./ 1-2 tsp240 ml2 cup8 pcs

8 pcs/ 240 g

4 cans

5 cups30 g10 g20 g

Chinese cabbage(Chinese pechay)Each piece cut into 8 equal portionsBaguio beans, stringsRemoved, cut into 2250 300grams/ head

200 grams500 6008 leaves

2 cups16 leaves

4 cups

COMPUTATION: costingTOTAL COST: P 746.75WITH 10 % BUFFER: P 821.425WEIGHT PER SERVING: 120 GNUMBER OF SERVINGS: 8COST PER SERVING: P 102.67

INGREDIENTSQUANTITY (AP) QUANTITY (EP)PURCHASE PRICEUNIT COSTEXTENSION COST

beef shanks2000 g2000 gP 292.320.14616292.32

sweet potatoes1000 g1000 gP 450.04545

bananas8 g4 gP 24312

olive oil250 ml240 mlP 1200.48115.2

onions400 g340 gP 150.037512.75

chorizo5 pcs4 pcsP 15631.2124.8

sweet ham500 g240 gP 760.15236.48

tomato sauce800 g750 gP 420.052539.375

beef broth1 pc1 pcP 11.2511.2511.25

salt, fine50 g30 gP 9.50.195.7

spanish paprika50 g20 gP 250.510

chinese cabbage300 g250 gP 19.20.06416

baguio beans400 g300 gP 34.50.0862525.875

CHICKEN STEWSERVING SIZE: 120 GRAMSNUMBER OF SERVINGS: 4 ENLARGED TO 16 SERVINGSINGREDIENTSAPWAPW (NEW)EPW EPW (NEW)

Chicken, deboned, cutInto serving piecesOnion, slicedSalt, fine, iodizedPepper, white1.2 kilos

250 g.4.8 kilo

1000 g

198 g. / 2c3.5 g. / t.75 g / tsp

792 g14 g3 g

ButterGarlic, mincedOnions, chopped50 g.120 g.200 g480 g56g / c15 g / 1 T85 g / c224 g60 g340 g

Chorizo bilbao, slicedDiagonallySausage Vienna, cubedMushroom button, slicedBell pepper, cubedPotatoes, cubedcarrots

125 g.100 g.100 g.

500 g400 g400 g84 g / 2 pcs.

90 g / c78 g / c74 g / c80 g / c72 g / c336 g

360 g312 g286 g320 g288

Chicken stock 1 c4 c

Butter 63 g / c 252 g

Flour 55 g / 7 tbsp220 g

Chicken stock1 c4 c

Cheese, grated56 g / c224 g

Aromatic seasoningSalt, fine, iodized 5 g / t pinch20 g

Ground white pepper75 g / tsp300 g

COMPUTATION: COSTING

INGREDIENTSQUANTITY (AP) QUANTITY (EP)PURCHASE PRICEUNIT COSTEXTENSION COST

chicken5000 g5000P 9000.18900

onion1000 g792 gP 500.0539.6

salt25 g14 gP 100.45.6

pepper25 g3 gP 100.41.2

butter225 g224 gP 450.244.8

garlic480 g340 gP 400.08333333328.33333333

onions480 g340g P 300.062521.25

chorizo350 g336 gP 500.14285714348

sausage vienna400 g360 gP 300.07527

mushroom400 g312 g P 500.12539

bell pepper500 g286g P 700.1440.04

potatoes400 g320 g P 400.132

carrots400 g288 gP 300.07521.6

flour500 g 220 gP 250.0511

cheese180 g20 gP 550.3055555566.111111111

TOTAL COST: P 1265.53WITH 10 % BUFFER: P 1392.083COST PER SERVING: P 87.005

BUTCHERS TESTCROSS FACTOR: 1.4WEIGHTBUTCHERING LOSSYIELD %COST

Initial weight5000 gP 166

Thawed weight4845 g3.1 %96.9 %

Weight of losses

Fats & gristles1413 g29.16 %

Trimming

Drippings79 g1.63 %

Saleable weight3353 g67.06 % P 1.162

COOKING YIELD CHARTCROSS FACTOR: 4.09WEIGHTLOSS %YIELD %TOTAL COST

Gross weight3353 g

Yield after cooking2535 g75.6 5

Allowance818 g24.39 %

Trimming

Net yield818 g24.39 %4752.58

Cooked costP 950.51

KARE KARESERVINGS: 6INGREDIENTSAPWEPW

Beef1500 g1500 g

Banana flower bud325 g57 g

Pechay210 g113 g

Eggplants451 g370 g

Ground peanuts475 g320 g

Annatto seeds125 g125 g

Garlic, minced135 g15 g

Onion, chopped100 g60 g

String beans400 g318 g

Salt25 g5 g

Instructions1. In a large pot, bring the water to a boil2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes4. Add the toasted ground rice and simmer for 5 minutes5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)7. Add salt and pepper to taste8. Serve hot with shrimp paste. Enjoy!

COMPUTATION: COSTING

INGREDIENTSQUANTITY (AP) QUANTITY (EP)PURCHASE PRICEUNIT COSTEXTENSION COST

beef 150015003600.24360

banana flower bud32557250.0769230774.384615385

pechay210113250.11904761913.45238095

eggplants451370400.08869179632.81596452

ground peanuts475320500.10526315833.68421053

anatto seeds125125200.1620

garlic13515200.1481481482.222222222

onion10060150.159

string beans400310300.07523.25

salt255100.42

TOTAL EXTENSION COST: P 500.80COST PER PORTION: P 83.46SELLING PRICE: P 238.48

BUTCHERS TEST:COST FACTOR: 1.13WEIGHTBUTCHERING LOSSYIELD %COST

Initial weight1500 gP 360

Thawed weight1432 g4.54 %95.46 %

Skin, fats, gristles

Trimmings

Drippings113 g7.89 %

Saleable weight1319 87.93 %P 406. 8

COOKING YIELDCOST FACTOR: 1.95WEIGHTLOSS %YIELD %TOTAL COST

Gross weight1319 gP 360

Cooking loss646 g48.97 %

Yield after cooking673 g51.02 %

Allowance for serving losses

Trimming, slicing, tasting

Net yield673 g51.02 %

Cooked costP 702

Cooked cost/ kiloP 468