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Basic Recipe Card : FM : KT : COLE’S LAW VEG SUB

Basic Recipe Card FM : KT : 01

Date :

Portion Cost Price :4.75

Quantity Produced :1
Portion Size : 100GM APX
No. Of Portions : 1
Sensitivity :ONE DAY

Preparation Ingredient Qty Unit U. Cost Total

Total 45gm
JULLIENE CARROT JULLIENE CARROT
stuffing for GM Total Cost 1.45  
all
ingredients
SHREDDED CABBAGE SHREDDED CABBAGE GM  
MAYONNAISE MAYONNAISE GM
WHITE VINEGAR WHITE VINEGAR ML
 SALT
 SALT  GM  

1 NO 3.30
HOT DOG BUNS HOT DOG BUNS
1 NO .55
PACKING COST (Butter Paper)

Procedure: 4.75+.55=5.30
SHREDD CABBAGE & CARROT AND MARINATE IN WHITE VINEGAR & SALT.
KEEP THE MARINATED VEGETABLES FOR ATLEAST 30MINUTES.
SQUEEZE THE MARINATED VEGETABLES IN A DRY CLOTH AND MIX IT MAYONNAISE AND KEEP IT IN GN PANS IN REFRIGERATOR.
SPREAD THE COLE’S LAW MIX INSIDE THE SLICED HOT DOG BUNS AND WRAP IT NICELY IN THE BUTTER PAPER AND
REFRIGERATE.