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    Costing HMPE 3108

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    chyronjude21

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    © All Rights Reserved
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    Costing HMPE 3108

    Uploaded by

    chyronjude21
    1 views9 pages

    Original Title

    Costing-HMPE-3108

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
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    Download as docx, pdf, or txt
    1 views9 pages

    Costing HMPE 3108

    Uploaded by

    chyronjude21

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 9

    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

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