MANGO GRAHAM FLOAT 2.

We also need a least (8) pieces of medium size clear

view pastry container or any similar plastic container
with cover.
INGREDIENTS
  
To Assemble our Graham Float:
 3 large Sweet Mangoes, sliced 1. First, we need to arrange a single layer of graham
 1 200g box Frosty Whip Cream Powder crackers at the bottom of each pastry container.
 3/4 cup Water, cold 2. Top with 1½ scoops or 3 tablespoons of whipped cream
 1 250ml pack Nestle All-Purpose Cream, chilled and spread evenly.
overnight 3. Arrange a few mango slices on top and cover with
 1/2 80ml Condensed Milk, adjust according to you taste graham crackers.
 1 pack + 4pcs Honey Graham Crackers 4. Top with the same amount of whipped cream and
 8 medium Clear view pastry container spread evenly.
5. Lastly, decorate with mango slices and some crushed
INSTRUCTIONS graham.
  6. Repeat the process until you are done with eight pastry
To Prepare the Mangoes: containers.
1. Wash mangoes, cut both sides of the pit, peel and diced 7. Refrigerate Graham Float for at least 2 hours or more
or you can slice thinly. before serving.
2. Scrape off extra mango meat from the seed and use this
between layers (we don’t want to waste any mangoes)

To Prepare the Whipped Cream:

1. In a bowl, combine Frosty Whip Cream Powder and
cold water.
2. You have moistened whip cream powder for a second
and whip it over high speed until double in volume.
3. Add chilled All-Purpose Cream and whipped it again
COSTING A RECIPE
No. of yields: 8 containers
on high until fully aerated.
Mark up percentage: 60%
4. Add condensed milk and mix until well blended.

Prepare Crackers and Containers:

1. We need one pack of Honey Graham Crackers and 4 INGREDIENTS QTY AMOUNT
extra crackers. Sweet Mangoes   3 60.00
 Frosty Whip Cream Powder 200g 148.00
Cold water ¾ cup 2.00 Selling Price = Portion Cost + Markup Equivalent
Nestle All-Purpose Cream 250 ml. 58.00 = Php 46.80 + Php 32.76
Condensed Milk small 80 ml. 17.50 Selling Price = 79.56
Graham Crackers 1pack 45.50
Clear pastry container 8 med 38.50
Misc. electricity 5.00

TOTAL PURCHASED COST: 374.50

PORTION COST: 46.80
MARK UP EQUIVALENT: 32.76
SELLING PRICE: 79.56

Portion Cost = Total Purchased Cost/yield

= Php 374.50 / 8
Portion Cost = Php 46.80 CHOCO BUTTERNUT PALITAW
BALLS
Markup Equivalent= Markup % x Portion Cost
= 70% x 46.80
Markup Equivalent=Php 32.76 INGREDIENTS
  
NAME: CARLO ANGELO G. DIZON JR COMMERCIAL COOKING DATE: July 16, 2021
YS: 8 “Costing a Recipe” ALTERNATIVE ACTIVITY 3
Choco Rice Dough: 4. Add how water, mix until it forms a dough and knead
 2 cups Glutinous Rice Flour until soft.
 ¼ cup Unsweetened Cocoa Powder 5. Scoop one tablespoon of palitaw dough and make a ball
 1 cup Hot Water and flatten, put small chopped milk chocolate in the
 center and pinch the dough to seal.
Butternut Coating: 6. Roll to form a ball and repeat the process until your
 1 cup Desiccated Coconut palitaw dough is used.
 ¼ cup Powdered Sugar 7. In a deep casserole, bring 1.5 liters of water into a boil
over medium heat.
 2 tbsp. Powdered Milk
8. When the water starts to boil, drop palitaw balls in
 ¼ tsp. Nutmeg
boiling water and cook for about 5-7 minutes.
 ¼ tsp. Cinnamon 9. Don’t overcrowd your casserole, palitaw floats and
 4 tbsp. Butter melted expands when it’s cooked.
 5 drops Food Color Gel 10. Drain excess water and roll palitaw in prepared
 butternut coating and arrange on a plate or paper liners.
Filling:
 1/3 cup Milk Chocolate chunks
You also Need:

 24 1oz. Paper Liners

 8 medium Clear View Pastry Container
COSTING A RECIPE
No. of yields: 24 balls
Mark up percentage: 70%
INSTRUCTIONS

1. In a bowl, combine all butternut coating ingredients

except for the food coloring and mix until well
combined.
2. Add drops of orange food coloring gradually and mix
until well blended. Set aside until needed.
3. In a separate bowl, combine sifted glutinous rice flour
and unsweetened cocoa powder and mix.
 INGREDIENTS QTY AMOUNT *Each container has 3 Palitaw Balls which will give Php 33.81
Unsweetened Cocoa Powder   ¼ cup 15.00 per container then multiply it to 8 containers is equal to Php
Glutinous Rice Flour 2 cups 20.00 270.48. This recipe has Php 111.48 profit.
Desiccated Coconut 1 cup 24.00
Powdered sugar ¼ cup 5.00
Powdered Milk 2 tbsp. 5.00
Nutmeg ¼ tsp. 5.00
Cinnamon ¼ tsp. 5.00
Butter 4 tbsp. 15.00
Food Color Gel 5 drops 10.00
Milk Chocolate 1/3 cup 20.00
Paper Liners 24 5.00
Pastry Container 8 20.00
Misc. Fees 10.00
TOTAL PURCHASED COST: 159.00
PORTION COST: 6.63
MARK UP EQUIVALENT: 4.64
SELLING PRICE: 11.27 each
Portion Cost = Total Purchased Cost/yield
= Php 159.00 / 24
CREAMY CARBONARA
Portion Cost = Php 6.63
INGREDIENTS

Markup Equivalent= Markup % x Portion Cost  1 kilo pasta

= 70% x 6.63  2 mushroom (150grams)
Markup Equivalent=Php 4.64  1 ham (500 grams or 2 220 grams)
 1 cream of mushroom (300 grams)
Selling Price = Portion Cost + Markup Equivalent
 4 nestle cream
= Php 6.63 + Php 4.64
 1 small can condensed milk
Selling Price = 11.27 each
 1/2 cheese
 3-5 onions
 1 cup water
NAME: CARLO ANGELO G. DIZON JR COMMERCIAL COOKING DATE: July 16, 2021
YS: 8 “Costing a Recipe” ALTERNATIVE ACTIVITY 3
 INSTRUCTIONS:

1. Cook the pasta according to instruction.

2. Dice the ham and slice the onion into small pieces
3. Put some oil on the pan and cook the ham, add the
onions then the mushroom.
4. After 5 minutes (with occasional stirring) add the cream
of mushroom and the nestle cream and the condensed
milk.
5. Let it simmer for about a minute then add the water and
cheese.
6. Let it simmer for 5 more minutes then turn off fire.
7. Put the drained pasta and mix.

COSTING A RECIPE
No. of yields: 15 people
Mark up percentage: 70%
INGREDIENTS QTY AMOUNT
Portion Cost = Total Purchased Cost/yield Pasta 1 klo. 85.00
= Php 562.00 / 15 Mushroom 150 grams 2 cans 76.00
Portion Cost = Php 37.47 Ham 500g 80.00
Cream of Mushroom 300g 60.00
Markup Equivalent= Markup % x Portion Cost Nestle Cream 4 cans 180.00
= 70% x 37.47 Condensed milk 1 can 23.00
Markup Equivalent=Php 26.23 Cheese ¼ tsp. 5.00
Butter ½ bar 22.00
Selling Price = Portion Cost + Markup Equivalent
Onions 2 10.00
= Php 37.47 + Php 26.23
water 1 cup 1.00
Selling Price = 63.47 each
Misc. Fees 20.00
TOTAL PURCHASED COST: 562.00
PORTION COST: 37.37
NAME: CARLO ANGELO G. DIZON JR COMMERCIALMARK COOKING DATE:
UP EQUIVALENT: July 16, 2021 26.23
YS: 8 SELLING
“Costing a Recipe” PRICE: ALTERNATIVE ACTIVITY 3 63.47