STANDARD RECIPE COST SHEET

Code : Number at portion : 2

Name : SHRIMP AVOCADO SALAD

Category : APPETIZER

No Ingredient Qty Unit Price Total

Fresh Avocado 125 Gram
Shrimp 80 Gram 18000 14400
Roman Lettuce 20 Gram 9000 1000
Tomato Cherry 60 Gram 20.000 3000
Black Olive 10 Gram 20.000 500
Egg Yolk 35 Gram 22.000 1000
Salad oil 70 Ml
Lemon juice 10 Ml 70000 7000
Mustard 2 Gram 500
Salt 5 Gram 6000 250
Pepper 5 Gram 1000 250
Tomato ketchup 50 Gram 11000 1834
Tabasco 5 Ml 34000 2833
LP sauce 5 Ml 53000 1866
Red capsicum 10 Gram 12000 1200
Yellow capsicum 10 Gram 11500 150
Green capsicum 10 Gram 11500 150

The Step :

1. Make Vinaigrette Dressing : Chop the Red Capsicum , Yellow Capsicum , Green
Capsicum and add salad oil
2. Make the salad : Cut brunoise avocado and tomatto cherry, mix with
Vinaigrette Dressing and lemon juice

3. Make Cocktail Dressing : Shake the egg yolks, mustard, salt, papper, lemon
juice, salad oil. Shake until it becomes mayonnaise then mix with tomato
ketchup, tabasco, L&P sauce

4. Make shrimp : Marinade shrimp with lemon, salt, papper than

boil with water and garlic

5. Serving : Make shape of the salad becomes a cylinder and

give a romaine lettuce tear, give the shrimp above, serve with pieces of black
olive and cocktail dressing.
 STANDARD RECIPE COST SHEET

Code : Number at portion : 2

Name : Chicken Consome Juliene

Category : Soup

No Ingredients Qty Unit Price Total

Chicken breast boneless 100 Gram 20000 8000
Button mushroom 20 Gram 15500 1000
Leek 10 Gram 5000 500
Carrot 10 Gram 500
Skin potatoes 10 Gram 1000
Cherry tomato 20 Gram
Brown stock 200 Ml
Salt 10 Gram 500
Pepper 10 Gram 500

The Step :
1. Make a chicken ball : finely chop the chicken, chop the mushroom
button roughly, mix the egg white add salt and paper , then form with
teaspoon and boil.
2. Cut carrots and leek into julienne shape and then soak in cold water.
3. Make soup : burn bones, carrot, onion, leek, then add
boiled brown stock with low heat (simmering).
4. Peel potato skin and wash potato skin. cut into julienne then fry.
5. Arrange carrot chicken balls, leek julienne, skin potato and tomato cherry
then pouring the Soup.
 STANDARD RECIPE COST SHEET

Code : Number at portion : 2

Name : ROLLED BEEF RUMP WITH BLACKPEPPER AND PURPLE SAUCE

Category : Main Course

No Ingredients Qty Unit Price Total

Beef rump 250 Gram
Egg 225 Gram 21000 5500
Onion 100 Gram 6000 3000
Garlic 20 Gram 25000 500
LP sauce 5 Ml 53000 500
Milk 100 Ml 15750 1500
Butter 30 Gram 1000
Maizena 30 Gram 500
Flour 30 Gram 12000 500
Water 50 Ml 6000 250
Potato 100 Gram 2000
Cooking cream 10 Ml 1000
Parsley 2 Gram 250
Green lettuce 10 Gram 1000
Red lettuce 10 Gram 1000
Red capsicum 5 Gram 11500 500
Yellow capsicum 5 Gram 11500 500
Purple sweet potato 100 Gram 5000 2000
Salad oil 10 Ml
Brown stock 200 Ml
Black pepper 10 Gram
Salt 30 Gram 6000 500
Pepper 20 Gram 500

Step :
1.Make Rolled beef rump : grind beef rump with cornstarch,bombay.garlic, lp
sauce,butter,milk,egg,salt and pepper.
2.Mix egg of wheat and cornstarch for omellete.

3.Boiled baby beans and carrots.

4.Flatten the meat mixture on the egg, then add the carrot and baby beans and roll and steam.

5. Make blackpepper sauce : Clean the butter. Garlic and onion until fragrant, reduce the heat,
add the flour, mix well until brown.

6. Make basket of french fries : cut julliene potatoes mix with flour, salt, and pepper. Print
potatoes then fry.

7. Pour the broth, stir quickly so as not to grind add tomato pasta.

8. Stir and cook until boiling, reduce the simmer then filter.
 9. Add demiglace sauce to the sauce pan then add blacpepper.

10.Make mashed Potatoes : boil the potatoes until soft.

11.Mash the potatoes until smooth.Cook mashed potatoes with milk, cooking cream,
salt,pepper,and petersely chopped

STANDARD RECIPE COST SHEET

Code : Number at portion : 2

Name : SUMMER BREAD BUTTER PUDDING

Category : DESSERT

No Ingridients Qty Unit Price Total

1 Egg 125 Gram 22000 2750
2 Sugar 60 Gram 600
3 Butter 35 Gram 2000
4 Milk 150 Ml 15750 2000
5 Cinamon powder 5 Gram 250
6 White toast 100 Gram 12000 4800
7 Strawberry 60 Gram 24000 3000
8 Maizena 10 Gram 500
9 Water 30 Ml 350
10 Dark chocolate 125 Gram
11 Coffe 2 Gram 500
12 Agar agar Powder 2.5 Gram 2000
13 Kiwi 20 Gram 8200 1093
14 Sunkist Orange 20 gram
Step :

Cut the white bread and molded according to the baking sheet.

Melt butter, mix milk, egg, sugar, cinamon powder.

Make strawberry sauce : Puree strawberry with a little of water and cook with sugar and
cornstarch.

Make ganache : heat the milk add dark chocolate and butter.

Make Coffee kaviar : boiled coffwe powdered sugar, water, and agar agar.

Prepare ice water then add the ceramic bowl that has been given oil.

Insert it so that it into the piping bag and then pour it into the oil.

Slice kiwi, sunkist, and strawberry.