MENU

APPETIZER
Lumpiang Shanghai
Fragrant mixture of Ground pork & vegetables with spices rolled in spring roll wrap,
deep-fried served with atchara & home-style sweet & sour

Calamares
Tender rings of calamari coated in our special batter & fried until crispy.
Served with sweet & sour sauce

SOUP
Bulalo Soup
In a traditional Pilipino classic dish, tender leg of beef in a vegetables broth

Sinigang
In a traditional Pilipino dish, sour soup, green beans, white radish, tamarind- praws,
fish and pork

SALAD
Ubod Salad
Fragrant mixture of young coconut shoot and veggies with
crushed peanut and garlic sauce
MAIN COURSE ENTREE
Lechon Kawali
Roasted to a turn tender pork belly dish that is very popular in the Philippines.
The golden skin is crunchy and the meat is juicy and tasty. Served with
pickled papaya and dip in soy-vinegar or liver gravy sauce
Kare-Kare
In a traditional Filipino version of beef stew flavored and thickened in peanut
based sauceand mix a variety of local vegetables and served with
bagoong alamang (shrimp paste)
Garlic butter Shrimp
Fresh shrimp in garlic butter sauce either spicy or regular with a natural flavor
Sweet & Sour Fish
Deep fried catch of the day in sweet & sour sauce with a matural flavor
Mixed seafood Curry
Mix of fresh seafood in our own curry sauce

VEGETABLE/STARCH
Chopsuey
Fragrant Mixed of veggies sautéed with pork and shrimp

Pinakbet con Bagnet

In a traditional Pilipino Version Veggies cooked in shrimp paste
and topped with crispy pork

DESSERT
Leche Flan
A rich & creamy dessert made from egg & milk topped with caramelized sugar syrup

Buko Pandan
A refreshing dessert made of fresh buko (young coconut) strips, gelatin &
Tapioca balls flavored with pandan & cream topped with a scoop of macapuno
ice cream. Sprinkled with rice crispies.
 OBJECTIVE COST OUT AND PRICE RECIPE
RECIPE COST WORKSHEET
RECIPE NAME Lumpiang Shanghai
RECIPE CODE
Recipe Yield: 5 Preparation time: 35mins.
Size Per Portion: Cooking Time: 30mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Spring roll 56.7g ₱ 105/250g ₱ 24.15
wrappers
Egg 1pc ₱ 7.00/1pc ₱ 7.00
Cooking Oil 250ml ₱ 75.00/500ml ₱ 37.50
Ground Pork 500 g ₱ 150.00/500g ₱ 150.00
Garlic 45g ₱ 50.00/500g ₱ 4.50
Carrrot 60 ₱ 70.00/250g ₱ 16.80
Red Onion 30 ₱ 60.00/500g ₱ 3.60
Soy sauce 35 ml ₱ 20.00/385 ml ₱ 1.82
Ground Pepper 1.5g ₱ 12.00/25g ₱ 0.72
Salt 15g ₱15.00/250g ₱ 0.90
Brown Sugar 20 g ₱ 30.00/500g ₱ 1.20
Tomato Ketchup 35 g ₱ 40.00/320g ₱ 4.38
White Vinegar 80 ml ₱ 18.00/385ml ₱ 3.74
Cornstarch 30g ₱ 40.00/400g ₱ 3.00
Total Food Cost ₱ 259.31
Number of Servings 5
Cost Per Portion ₱ 51.86
Price Per Portion ₱10.16
Procedures:

Combine all filling ingredients in a bowl. Mix well.

Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread
the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture
on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all
mixture are consumed.
Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
Remove from the pot. Let excess oil drip.
Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.
Mix the combined ingredients using a balloon whisk or fork.
Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while
and bring to a boil.
Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.
Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

Food Cost/ Food Cost Percentage= Selling Price

Php51.86/0.40 = Php130 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Calamares
RECIPE CODE
Recipe Yield: 3 Preparation time: 10mins.
Size Per Portion: Cooking Time: 5mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Ring Squid 500g ₱ 150.00/500g ₱ 150.00
All-purpose Flour 100g ₱ 45.00/400g ₱11.25
Egg 56 ₱ 7.00/56 ₱ 7.00
Breadcrumbs 100g ₱ 55.00/230g ₱ 23.91
Salt 3g ₱ 15.00/250g ₱ 0.18
Ground Black 3g ₱ 12.00/25g ₱ 1.44
Pepper
Cooking Oil 500ml ₱ 75.00/500ml ₱ 75.00
Brown Sugar 16g ₱30.00/500g ₱ 0.96
Tomato Ketchup 35g ₱ 40.00/320g ₱ 4.38
White Vinegar 8ml ₱18.00/385ml ₱ 0.37
Soy sauce 3 ml ₱20.00/385ml ₱ 0.16
Total Food Cost ₱ 274.65
Number of Servings 3
Cost Per Portion ₱ 91.55
Price Per Portion ₱30.52
Procedures:

Combine squid, salt, and ground black pepper then mix well. Let stand for 10 minutes.
Heat a cooking pot the pour-in cooking oil.
Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Note:
This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.
Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.
Mix the combined ingredients using a balloon whisk or fork.
Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while
and bring to a boil.
Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.
Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

Food Cost/ Food Cost Percentage= Selling Price

Php91.55/0.40 = Php229 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Bulalo Soup
RECIPE CODE
Recipe Yield: 4 Preparation time: 10 mins.
Size Per Portion: Cooking Time: 1 hrs 50mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Beef Shank 1000g ₱ 275/1000g ₱ 275.00
Cabbage 75 g ₱ 45.00/500g ₱ 6.75
Bok Choy 250g ₱ 100.00/500g ₱ 50.00
Sweet Corn 150g ₱ 60.00/500g ₱ 18.00
Whole 20g ₱ 45.00/100g ₱ 9.00
peppercorn
Green Onions 65g ₱ 30.00/100g ₱ 19.50
Onion 80g ₱ 60.00/500g ₱ 9.60
Fish Sauce 0.6 ml ₱ 12.00/150ml ₱0.05

Total Food Cost ₱387..9

Number of Servings 4
Cost Per Portion ₱ 96.98
Price Per Portion ₱24.25
Procedures:

In a big cooking pot, pour in water and bring to a boil

Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours
(30 mins if using a pressure cooker) or until meat is tender.
Add the corn and simmer for another 10 minutes
Add the fish sauce,cabbage, bok choy, and green onion (onion leeks)
Serve hot. Share and Enjoy!

Food Cost/ Food Cost Percentage= Selling Price

Php96.98/0.40 = Php242 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Sinigang
RECIPE CODE
Recipe Yield: 5 Preparation time: 15mins.
Size Per Portion: Cooking Time: 35mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Pork Belly 1000g ₱ 500.00/1000g ₱ 500.00
Knorr Sinigang sa 40g ₱ 45.00/44g ₱ 40.91
sampaloc mix
Tomato 85g ₱ 50.00/500g ₱ 8.50
Radish 130g ₱80.00/500g ₱ 20.80
Onion 80g ₱60.00/500g ₱ 9.60
Okra 60g ₱ 50.00/250g ₱ 12.00
Eggplant 150g ₱ 60.00/500g ₱ 18.00
Kangkong 100g ₱ 30.00/300g ₱ 10.00
Long Green Chili 2 pcs ₱ 40.00/20pcs ₱ 4.00
Pepper
Cooking oil 500ml ₱ 75.00/500ml ₱ 75.00
Salt 6g ₱ 15.00/250g ₱0.36
Fish sauce 0.6 ml ₱ 12.00/150ml ₱ 0.05
Ground Black 1g ₱ 12.00/25g ₱ 0.48
Pepper
Total Food Cost ₱ 699.70
Number of Servings 5
Cost Per Portion ₱ 139.94
Price Per Portion ₱27.99
Procedures:

Heat the pot and put-in the cooking oil

Sauté the onion until its layers separate from each other
Add the pork belly and cook until outer part turns light brown
Put-in the fish sauce and mix with the ingredients
Pour the water and bring to a boil
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
Put-in the sinigang mix and chili
Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining
heat in the pot.
Serve hot. Share and enjoy!

Food Cost/ Food Cost Percentage= Selling Price

Php139.94/0.40 = Php346 (Selling Price)
 OBJECTIVE COST OUT AND PRICE RECIPE
RECIPE COST WORKSHEET
RECIPE NAME Ubod Salad
RECIPE CODE
Recipe Yield: 8 Preparation time: 30mins.
Size Per Portion: Cooking Time:45 mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Cooking oil 5 ml ₱ 75.00/500g ₱ 0.75
Onion 80g ₱ 60.00/500g ₱ 9.60
Garlic 10g ₱50.00/500g ₱ 1.00
Pork belly 125 g ₱ 250.00/500g ₱ 62.50
Shrimp 50g ₱300.00/500g ₱ 30.00
fish sauce 10ml ₱ 12.00/150ml ₱ 0.80
Ubod 1000g ₱ 100.00/1000g ₱ 100.00
salt 1g ₱ 15.00/250g ₱0.06
pepper 0.50g ₱12.00/25g ₱ 0.24
soy sauce 55ml ₱ 20.00/385ml ₱2.86
Brown Sugar 95g ₱ 30.00/500g ₱5.70
Unasalted 130g ₱ 50.00/500g ₱13.00
Peanuts
Garlic 15g ₱50.00/500g ₱ 1.50
Cornstarch 45g ₱40.00/400g ₱ 4.50
peanut butter 30g ₱ 150.00/600g ₱ 7.50
Total Food Cost ₱ 240.01
Number of Servings 8
Cost Per Portion ₱ 30.00
Price Per Portion ₱3.75
Procedure:

In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
Add pork and cook until lightly browned.
Add shrimp and cook, stirring occasionally, until color changes.
Add fish sauce and cook for another 1 to 2 minutes.
Add water and continue to cook until pork is tender.
Add ubod. Lower heat, cover, and cook for about 10 to 15 minutes or until ubod is tender and
pork is cooked through.
Season with salt and pepper to taste. Remove from pan and drain well.
In a saucepot over medium heat, combine 2 1/2 cups of water, soy sauce, brown sugar, and salt.
Bring to a boil, stirring regularly, until sugar is dissolved.
Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.
In a bowl, combine corn starch and the remaining 1/4 cup water. Stir until mixture is smooth.
Whisking vigorously, add corn starch mixture into soy sauce mixture. Continue to cook,
whisking regularly, until thickened.
Add peanut butter and stir until dissolved and well combined.
Pour sauce on top of prepared lumpia and garnish with additional minced garlic and ground
peanuts, if desired.

Food Cost/ Food Cost Percentage= Selling Price

Php30.00/0.40 = Php75 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Lechon Kawali
RECIPE CODE
Recipe Yield: 5 Preparation time: 15mins.
Size Per Portion: Cooking Time:1 hour
Ingredients Quantity Unit Price Unit Cost
weight volume Count
pork belly 1000g ₱ 500.00/1000g ₱ 500.00
dried bay leaves 5g ₱ 10.00/10g ₱ 5.00
whole peppercorn 10g ₱ 45.00/100g ₱ 4.50
Cooking oil 1L ₱ 150.00/L ₱ 150.00
Salt 15 g ₱ 15.00/250g ₱ 0.90
Total Food Cost ₱ 660.4
Number of Servings 5
Cost Per Portion ₱ 132.08
Price Per Portion ₱26.42
Procedures:

Boil water in a cooking pot.

Add dried bay leaves and whole peppercorn. Cook for 2 minutes.
Add pork belly. Cover and cook in medium heat for 30 minutes or until tender. Turn the meat
over (if necessary) to equally cook the opposite side.
Remove the pork belly from the cooking pot. Place it in a clean plate. Let it cool down until you
can safely handle it with your hands.
Rub salt all over the pork. Let it stay for 15 minutes.
Heat oil in a deep cooking pot. Once the oil gets hot (320F to 350F), put the boiled pork belly in
skin side facing down. Deep fry until the skin turns brown. Note: there is no definite time for
this step. Use the sound of the oil as your queue. When the oil starts to calm down a bit, check
the pork belly to see if the skin is brown.
Turn the pork belly over and deep fry the opposite side for 5 minutes.
Remove the entire pork belly slab from the cooking pot. Place it in a plate with grates or lined
with paper towel. Let it rest for 10 to 15 minutes. Note: turn off the stove during this time.
Turn on the stove to heat the oil. Once the oil is hot enough, put the pork belly back into the pot
skin side facing down. Deep fry for 3 to 6 minutes or until golden brown.
Remove from the cooking pot. Put on a plate and let the excess oil drip.
Test for crispiness by hitting the crackling (crispy skin) lightly with a fork or knife. It should
create a sound. Chop the super crispy lechon kawali into bite-sized pieces.
Transfer to a serving plate. Serve with your favorite dipping sauce and a cup of warm rice.
Share and enjoy!

Food Cost/ Food Cost Percentage= Selling Price

Php132.08/0.50 = Php264(Selling Price)
OBJECTIVE COST OUT AND PRICE RECIPE
RECIPE COST WORKSHEET
RECIPE NAME Kare-Kare
RECIPE CODE
Recipe Yield: 5 Preparation time: 15mins.
Size Per Portion: Cooking Time:1 hour and 30 mins.
Ingredients Quantity Unit Price Unit Cost
weight volum Count
e
Beef chuck 1000g ₱ 600.00/1000g ₱ 600.00
String beans 150g ₱ 80.00/500g ₱ 24.00
Bok choy 250g ₱ 100.00/500g ₱ 50.00
Eggplant 150g ₱ 60.00/500g ₱18.00
Ground roasted 190g ₱50.00/500g ₱ 19.00
peanut
Annatto powder 10 g ₱80.00/500g ₱ 1.60
Glutinous rice 30g ₱ 50.00/500g ₱ 3.00
powder
Red Onion 80g ₱60.00/500g ₱ 9.60
garlic 25g ₱50.00/500g ₱ 2.50
Cooking Oil 60 ml ₱ 75.00/500g ₱ 9.00
Ground black 0.50g ₱12.00/25g ₱ 0.24
pepper
Fish sauce 30ml ₱12.00/150ml ₱ 2.40
Total Food Cost ₱ 739.34
Number of Servings 5
Cost Per Portion ₱ 147.87
Price Per Portion ₱29.57
Procedures:

Heat the oil. Sauté the onion and add the garlic. Continue to sauté until the onion gets soft.
Sprinkle some ground black pepper. Stir. Add the beef and cook until the color turns light
brown.
Put the ground peanuts in with the beef. Stir and cook for 2 minutes.
Pour the beef broth in the pan. Let boil. Cover and simmer until the beef gets tender (around 60
to 90 minutes.). You can add water or beef broth if needed.
Meanwhile, prepare to blanch the string beans, eggplant, and bok choy. Boil 4 cups of water in
a pot. Put the vegetables in boiling water by batches. Boil the string beans for 2 minutes.
Remove from boiling water and immediately put in a bowl with cold water and ice. Remove
from the bowl with cold water and put in a clean plate. Do the same steps for the remaining
vegetables.
Once the beef gets tender. Add the fish sauce and the mixture of annatto powder, ½ cup water,
and glutinous rice flour. Stir. Continue to cook until the texture of the sauce thickens (3 to 5
minutes in medium heat).
Transfer to a serving bowl. Arrange the blanched vegetables on the side and top with shrimp
paste (bagoong alamang).
Serve with warm rice. Share and enjoy!

Food Cost/ Food Cost Percentage= Selling Price

Php147.87/0.40 = Php370 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Garlic butter Shrimp
RECIPE CODE
Recipe Yield: 6 Preparation time: 10 mins.
Size Per Portion: Cooking Time: 12 mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Shrimp 1000g ₱600.00/1000g ₱ 600.00
Parsley 35g ₱ 70.00/100g ₱ 24.50
Butter 30g ₱ 35.00/100g ₱ 10.50
Garlic 15g ₱ 50.00/500g ₱ 1.50
Lemon lime soda 250ml ₱ 25.00/300ml ₱20.83
Lemon 1pc ₱25.00/pc ₱25.00
salt 0.50g ₱ 15.00/250g ₱ 0.03
pepper 0.50g ₱12.00/25g ₱ 0.24

Total Food Cost ₱ 681.10

Number of Servings 6
Cost Per Portion ₱ 113.52
Price Per Portion ₱18.92
Procedures:

Marinate the shrimp in lemon soda for about 10 minutes

Melt the butter in a pan.
Add the garlic. Cook in low heat until the color turns light brown
Put-in the shrimp. Adjust heat to high. Stir-fry until shrimp turns orange.
Season with ground black pepper, salt, and lemon juice. Stir.
Add parsley. Cook for 30 seconds.
Serve hot. Share and Enjoy!

Food Cost/ Food Cost Percentage= Selling Price

Php113.52/0.40 = Php284 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Sweet & Sour Fish
RECIPE CODE
Recipe Yield: 4 Preparation time: 10 mins.
Size Per Portion: Cooking Time: 20mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Maya-Maya 500g ₱ 300.00/500g ₱ 300.00
Bread Crumbs 195g ₱55.00/230g ₱ 46.63
Cornstrach 95g ₱40.00/400g ₱ 9.50
Calamansi 20g ₱ 35.00/250g ₱ 2.80
Egg 3pcs ₱ 21.00/3pcs ₱ 21.00
Salt 0.50g ₱ 15.00/250g ₱ 0.03
Pepper 0.50g ₱ 12.00/25g ₱ 0.24

Total Food Cost ₱ 403.96

Number of Servings 4
Cost Per Portion ₱100.99
Price Per Portion ₱25.25
Procedures:

Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.

Mix the combined ingredients using a balloon whisk or fork.
Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while
and bring to a boil.
Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.
Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

Food Cost/ Food Cost Percentage= Selling Price

Php100.99/0.40 = Php252 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Mixed seafood Curry
RECIPE CODE
Recipe Yield: 4 Preparation time: 5 mins.
Size Per Portion: Cooking Time: 20 mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Mussel 150 g ₱ 90.00/500g ₱27.00
Knorr Shrimp 8g ₱ 7.00/8g ₱ 7.00
Cube
Shrimp 100g ₱ 300.00/500g ₱ 60.00
Coconut Milk 500ml ₱ 60.00/400ml ₱ 75.00
Red bell pepper 25g ₱ 70.00/200g ₱ 8.75
Green bell pepper 25g ₱ 70.00/200g ₱ 8.75
Curry Powder 20g ₱ 50.00/50g ₱ 20.00
Cayenne pepper 0.50g ₱ 35.00/20g ₱0.88
powder
Ginger 10g ₱ 50.00/250g ₱ 2.00
Onion 80g ₱ 60.00/500g ₱9.60
Garlic 25g ₱ 50.00/500g ₱ 2.50
Cooking Oil 45 ml ₱ 75.00/500ml ₱6.75
Fish sauce 0.6 ml ₱ 12.00/150ml ₱0.05
Ground Black 0.50g ₱ 12.00/25g ₱ 0.24
Pepper
Total Food Cost ₱228.52
Number of Servings 4
Cost Per Portion ₱57.13
Price Per Portion ₱14.28
Procedures:

Heat oil in a cooking pot. Add onion. Cook for 20 seconds. Put the garlic and ginger. Continue
cooking until onion softens.
Pour coconut milk into the pot. Stir. Cover the pot and let boil.
Add curry powder. Stir until it completely dilutes in coconut milk.
Add Knorr Shrimp Cube. Stir. Put some cayenne pepper powder, if desired.
Add bell peppers, mussels, and shrimp. Cook for 2 minutes. Stir until all ingredients are coated
with coconut milk. Cook for 3 minutes.
Add squid. Cook for 1 minute.
Season with fish sauce (patis) and ground black pepper. Cook for 1 minute more.
Transfer to a serving plate. Serve with rice. Enjoy!
Food Cost/ Food Cost Percentage= Selling Price
Php57.13/0.40 = Php143 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Chopsuey
RECIPE CODE
Recipe Yield: 4 Preparation time: 10 mins.
Size Per Portion: Cooking Time: 30 mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Shrimp 70 g ₱ 300.00/500g ₱ 42.00
pork 85g ₱ 200.00/500g ₱ 34.00
Chicken Fillet 85g ₱ 150.00/500g ₱ 25.50
Cauliflower 195g ₱ 200.00/500g ₱78.00
Carrot 35g ₱70.00/250g ₱ 9.80
Snow peas 25g ₱ 150.00/250g ₱ 15.00
Baby corn 40g ₱40.00/100g ₱ 16.00
red bell pepper 25g ₱ 70.00/200g ₱ 8.75
green bell pepper 25g ₱70.00/200g ₱ 8.75
cabbage 150g ₱300.00/500g ₱ 90.00
quail eggs 12 pcs ₱ 36.00/12pcs ₱ 36.00
red onion 80g ₱60.00/500g ₱9.60
garlic 20g ₱50.00/500g ₱ 20.00
soy sauce 2ml ₱20.00/385ml ₱ 0.11
oyster sauce 10g ₱ 7.00/30g ₱ 2.33
Cornstarch 15g ₱40.00/400g ₱1.50
Ground Black 1.5g ₱ 12.00/25g ₱ 0.72
pepper
cooking oil 45g ₱ 75.00/500ml ₱6.75
Total Food Cost ₱404.81
Number of Servings 4
Cost Per Portion ₱ 101.20
Price Per Portion ₱25.3
Procedures:

Heat oil in a wok or pan.

Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.
Saute onion. Add garlic and continue to saute until the onion becomes soft.
Add pork and chicken. Stir fry until light brown.
Add soy sauce and oyster sauce. Stir.
Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
Put the pan-fried shrimp into the pot and add ground black pepper.
Add the boiled quail eggs and cornstarch diluted in water. Toss.
Transfer to a serving plate. Serve.
Share and enjoy!
Food Cost/ Food Cost Percentage= Selling Price
Php101.20/0.40 = Php253 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Pinakbet con Bagnet
RECIPE CODE
Recipe Yield: 5 Preparation time: 10 mins.
Size Per Portion: Cooking Time: 40 mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Bagnet 200g ₱150.00/200g ₱ 150.00
Butternut squash 300g ₱ 30.00/500g ₱ 18.00
Shrimp Paste 20g ₱ 75.00/200g ₱7.50
Ampalaya 200g ₱ 80.00/500g ₱ 32.00
Eggplant 150g ₱ 60.00/500g ₱18.00
Okra 60g ₱50.00/250g ₱ 12.00
Sitaw 200g ₱ 80.00/600g ₱ 26.67
garlic 20g ₱50.00/500g ₱ 2.00
onion 80g ₱60.00/500g ₱ 9.60
tomato 25g ₱ 50.00/500g ₱2.50
cooking oil 45g ₱ 75.00/500ml ₱ 6.75
salt 0.50g ₱ 15.00/250g ₱0.03
pepper 0.50g ₱ 12.00/25g ₱0.24
Total Food Cost ₱285.29
Number of Servings 5
Cost Per Portion ₱ 57.06
Price Per Portion ₱11.41
Procedures:
Heat oil in a pot.
Sauté the garlic until it turns medium brown.
Add the onion and tomato. Continue to cook for 1 minute.
Add ¼ lb. of chopped bagnet and stir-in the squash. Cook for 2 minutes.
Pour the beef broth in the pot. Let boil.
Add the shrimp paste. Stir. Cover and cook in medium heat for 5 to 7 minutes.
Add the ampalaya, eggplant, okra, and sitaw. Stir and cook for 8 to 12 minutes.
Sprinkle salt and pepper. Stir
Arrange the remaining Bagnet on top.
Transfer to a serving plate. Serve.
Share and enjoy!

Food Cost/ Food Cost Percentage= Selling Price

Php57.06/0.40 = Php143 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Leche Flan
RECIPE CODE
Recipe Yield: 6 Preparation time: 10mins.
Size Per Portion: Cooking Time:45 mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
Egg 10 pcs ₱ 70.00/10pcs ₱ 70.00
Condensed milk 300ml ₱65.00/300ml ₱ 65.00
Fresh milk 250 ml ₱85.00/1000ml ₱ 21.25
Granulated sugar 200ml ₱40.00/500g ₱ 16.00
Vanilla extract 5ml ₱42.00/20ml ₱ 10.50
Total Food Cost ₱ 182.75
Number of Servings 6
Cost Per Portion ₱ 30.46
Price Per Portion ₱5.08
Procedures:

Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
Place the egg yolks in a big bowl then beat them using a fork or an egg beater
Add the condensed milk and mix thoroughly
Pour-in the fresh milk and Vanilla. Mix well
Put the mold (llanera) on top of the stove and heat using low fire
Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into
liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera
(Traditional flan mold) depending on your location. I find it more convenient to use individual
Round Pans in making leche flan.
Spread the caramel (liquid sugar) evenly on the flat side of the mold
Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
Cover the top of the mold using an Aluminum foil
Steam the mold with egg and milk mixture for 30 to 35 minutes.
After steaming, let the temperature cool down then refrigerate
Serve for dessert. Share and Enjoy!
Food Cost/ Food Cost Percentage= Selling Price
Php30.46/0.40 = Php76 (Selling Price)

OBJECTIVE COST OUT AND PRICE RECIPE

RECIPE COST WORKSHEET
RECIPE NAME Buko Pandan
RECIPE CODE
Recipe Yield: 4 Preparation time: 10mins.
Size Per Portion: Cooking Time: 10mins.
Ingredients Quantity Unit Price Unit Cost
weight volume Count
yuoung coconut 200g ₱ 200.00/500g ₱ 80.00
condensed milk 300ml ₱65.00/300ml ₱ 65.00
All-purpose 250 ml ₱65.00/250ml ₱65.00
cream
Powder gelatin 15g ₱16.00/25g ₱ 9.60
Buko pandan 2g ₱50.00/30ml ₱ 3.33
flavoring
Vanilla ice cream 125ml ₱ 250.00/1400ml ₱22.31
Sago pearls 30g ₱15.00/100g ₱ 4.50
Total Food Cost ₱ 249.74
Number of Servings 4
Cost Per Portion ₱ 62.44
Price Per Portion ₱15.61
Procedures:

Combine water and powdered gelatin then stir using a spoon.

Add Buko Pandan flavoring then stir until everything is evenly distributed.
Heat a saucepan and pour-in the mixture. Bring to a boil while continuously stirring.
Turn off the heat and transfer the mixture to a mold. Allow the temperature to cool. The texture
of the mixture should be firm once cooled. You may also place this inside the refrigerator for
faster results (allow the temperature to go down before putting-in the refrigerator).
Combine condensed milk, table cream, sago pearls, and young coconut then mix well. Allow the
texture to thicken by chilling in the refrigerator or freezer for a few hours.
Slice the firm gelatin into 1 inch cubes then combine with the condensed milk-cream-young
coconut-sago mixture.
Transfer to individual serving platters or cups then top with a scoop of vanilla ice-cream.
Serve for dessert. Share and enjoy!

Food Cost/ Food Cost Percentage= Selling Price

Php30.46/0.40 = Php156 (Selling Price)