Buffet I - Fichas Tecnicas

8/13/2019 Buffet I - Fichas Tecnicas

1/73

Lista de Compras

Produce price w/VAT PRICE/KG wout/VAT

- - -

cheese chevre 15.95 12.97

alecrim 64.50 52.44

apple 2.05 1.67 asparagus 12.47 10.14

avocado 3.49 2.84

bacon 13.81 11.23

bananas 1.59 1.29

basil 64.50 52.44

bay leaves 64.50 52.44

beef chest/ground 7.49 6.09

beef picanha 16.99 13.81

beef roast 6.98 5.67

beetroot 3.78 3.07

black pepper12.40

10.08

brandy 10.70 8.70

bread 2.23 1.81

bread corn 1.97 1.60

bread crumbs 1.97 1.60

bread wheat 2.13 1.73

brocoli 1.80 1.46

butter 5.96 4.85

cabage corao 1.29 1.05

cabage tronchuda 0.99 0.80

carrots 1.29 1.05

celery 1.60 1.30

cheese atabafado DOP 14.80 12.03

cheese azeito DOP 26.04 21.17

cheese brie 9.45 7.68

cheese camembert 8.29 6.74

cheese cheddar 11.45 9.31

cheese feta 12.95 10.53

cheese flamengo 6.00 4.88

cheese goat cured DOP 13.63 11.08

cheese gran bav 10.98 8.93

cheese Manchego 11.01 8.95

cheese mozzarela 11.92 9.69

cheese nisa DOP22.55

18.33

cheese parmigiano 23.60 19.19

cheese provolone 13.83 11.24

cheese serpa DOP 29.95 24.35

chicken 1.98 1.61

chives 27.80 22.60

chourio de carne 10.80 8.78

cinnamon 12.00 9.76

clam 7.49 6.09


2/73

cockle 3.49 2.84

cod 8.99 7.31

coliflower 1.99 1.62

coriander 24.80 20.16

corn 1.85 1.50

corn flour 1.38 1.12

courgette 1.28 1.04

crab 6.99 5.68 cravinho 51.33 41.73

cream 3.00 2.44

cucumber 1.30 1.06

dried plums (prunes) 9.16 7.45

dried tomato 7.82 6.36

duck 3.98 3.24

eggplant 2.50 2.03

eggs 0.15 0.12

entrecosto 3.70 3.01

erva cidreira 64.50 52.44

erva principe64.50

52.44

espresso coffee 10.87 8.84

estrago 64.50 52.44

farinheira 5.56 4.52

fava bean 1.89 1.54

feijao verde (soupa) 1.59 1.29

feijao verde (vagem) 2.68 2.18

flour 0.96 0.78

garlic 6.98 5.67

ginger 4.51 3.67

grapes 2.50 2.03

green chilli 19.93 16.20

grelos 1.59 1.29

ham 10.00 8.13

honey 4.22 3.43

lamb 5.99 4.87

leeks 1.49 1.21

lemon 1.50 1.22

lettuce 1.49 1.21

linguini 2.38 1.93

margerine 2.06 1.67

mexilho 2.00 1.63

milk 0.74 0.60

morcela5.67

4.61

mushroom paris 6.30 5.12

mushroom pleuratius -

mushroom shitake 22.00 17.89

nutmeg 44.00 35.77

Octopuss 9.48 7.71

olive oil 3.08 2.50

olives 7.48 6.08

onion 1.61 1.31


3/73

oregano 64.50 52.44

parma ham 9.16 7.45

parsley 15.60 12.68

pees 1.49 1.21

pepper green 1.57 1.28

pepper red 2.29 1.86

pepper yellow 3.00 2.44

peppermint 64.50 52.44 pescada -

pickles 1.91 1.55

piri-piri 32.71 26.59

poejo 64.50 52.44

pork chispe 1.59 1.29

pork sirloin 5.00 4.07

potato 1.29 1.05

pumpkin 1.67 1.36

red wine 1.40 1.14

repolho 1.50 1.22

rice (agulha)1.09

0.89

rice arborio 2.38 1.93

rice carolino 0.99 0.80

rocket 13.90 11.30

rosemary 64.50 52.44

sage 64.50 52.44

salmon 7.99 6.50

salt coarse 0.15 0.12

salt table 0.60 0.49

sardines -

shrimp 10/20 24.96 20.29

shrimp 30/40 18.00 14.63

shrimp 60/80 8.00 6.50

shrimp tiger 50.00 40.65

skewers 0.02 0.02

sea bass 7.99 6.50

spaghetti 1.38 1.12

spinach 1.99 1.62

spring onion 3.88 3.15

strong decaff coffee 14.44 11.74

sugar 1.19 0.97

thyme 64.50 52.44

tomate in vine 2.49 2.02

tomato1.50

1.22

tomato cherry 12.00 9.76

tomato paste 3.87 3.15

tomato puree 1.04 0.85

tomilho limo 64.50 52.44

toucinho 13.00 10.57

turnip 1.59 1.29

Unsweetened Cocoa Powder 17.96 14.60

vanilla extract 19.80 16.10


4/73

vegetal oil 1.49 1.21

vinagre balsamico 5.98 4.86

vinagre red wine 2.88 2.34

vinagre white wine 2.88 2.34

walnuts 5.49 4.46

water - -

white wine 2.00 1.63

pine nuts 79.56 64.68 caju 17.96 14.60

raisins 6.76 5.50

pistachio 22.98 18.68

sole 4.99 4.06

grouper 11.99 9.75

beef sirloin 25.90 21.06

madeira wine 17.75 14.43

duck leg 3.98 3.24

lard 3.22 2.62

cloves 46.88 38.11

red onion4.98

4.05

parsnip 2.00 1.63

strawberries 16.60 13.50

blueberries 27.92 22.70

blackberries 27.92 22.70

rasberries 21.52 17.50

chocolat dark 5.48 4.46

almond 17.96 14.60

powdered sugar 5.84 4.75

vanilla bean 3.19 2.59

gelatine 72.22 58.72

cheese mascarpone 9.56 7.77

rum 17.13 13.93

coffee 11.56 9.40

powdered cocoa 6.00 4.88

-

-

-

-

-

-

-

-

-


5/73


6/73


7/73


8/73


9/73


10/73

type supplier

- -

herbs continente.pt

fruit continente.ptvegetable continente.pt

fruit continente.pt

deli continente.pt

fruit continente.pt

herbs continente.pt

herbs continente.pt

meat continente.pt

meat continente.pt

meat continente.pt

vegetable continente.pt

spices continente.ptbeverage

bakery continente.pt





dairy continente.pt





dairy continente.pt

dairy continente.pt

dairy continente.pt

meat continente.pt


deli continente.pt

spices continente.pt

shellfish continente.pt


11/73


fish continente.pt




shellfish continente.ptherbs continente.pt

dairy continente.pt


fruit

meat continente.pt


grocery continente.pt

meat continente.pt

herbs continente.pt

herbs continente.pt

herbs continente.pt

deli continente.pt









deli continente.pt

grocery

meat continente.pt


fruit continente.pt


dairy continente.pt


dairy continente.pt

deli continente.ptvegetable continente.pt




fish continente.pt





12/73

herbs continente.pt

deli continente.pt






herbs continente.ptfish continente.pt


herbs continente.pt

herbs continente.pt

meat continente.pt

meat continente.pt



beverage continente.pt


grocery continente.ptgrocery continente.pt


herbs continente.pt

herbs continente.pt



fish continente.pt










herbs continente.pt


vegetable continente.ptvegetable continente.pt



herbs continente.pt

deli continente.pt


bakery


13/73








14/73


15/73


16/73


17/73


18/73


19/73

Outlet Type of dish NDish Portion Prep time

Name

responsible Date

# Item qty unit price/unit COST

1 - - #VALUE!2 - - #VALUE!

3 - - #VALUE!

4 - - #VALUE!

5 - - #VALUE!

6 - - #VALUE!

7 - - #VALUE!

8 - - #VALUE!

9 - - #VALUE!

10 - - #VALUE!

11 - - #VALUE!

12 - - #VALUE!

13 - - #VALUE!

14 - - #VALUE!

15 - - #VALUE!

16 - - #VALUE!17 - - #VALUE!

18 - - #VALUE!

19 - - #VALUE!

20 - - #VALUE!

21 - - #VALUE!

22 - - #VALUE!

23 - - #VALUE!

24 - - #VALUE!

25 - - #VALUE!

notes

VAT 1.23

total cost #VALUE!

portion cost #VALUE!

Price without VAT

Ratio #VALUE!

Price with VAT -

Contribution margin

description

foto/image

Obs


20/73


21/73

total cost portion cost Ratio/portion

30 pax (80% reference) unit 26.60%

#REF! #REF! #REF!

price without VAT

9.05 0.30 1.13

24.07 0.80 3.02

10.93 0.36 1.37

9.57 0.32 1.20

23.21 0.77 2.91

17.60 0.59

22.42 0.75 2.81

9.02 0.30

17.97

0.60

2.25

-

4.64 0.15 0.58

9.73 0.32 1.22

19.65 0.66

10.36 0.35 1.30

11.75 0.39 1.47

14.91 0.50 1.87

7.47 0.25 0.94

21.91 0.73 2.75

#REF! #REF! #REF!

#REF! #REF! #REF!

#REF! #REF! #REF!

m

e

me w/ parma ham

zzarella, basil

utons, honey & nuts

ini, dried tomatoes

ix

ee

fle

and tomato quiche

n puff pastry canap

heese, dried nuts & fruits

pistachio crust


22/73

RRP(inc. VAT)

#REF!

#REF!

1.39

3.71

1.68

1.47

3.58

3.46

2.77

0.72

1.50

1.60

1.81

2.30

1.15

3.38

#REF!

#REF!

#REF!


23/73


24/73


Buffet I salad 2 I 30

Name: Garden leaves wwith oregano

Date


1 lettuce 2.500 kg 1.21 3.03

4 rocket 2.000 kg 11.30 22.60

5 olive oil 0.060 L 2.50 0.15

6 salt table 0.015 kg 0.49 0.01

7 black pepper 0.010 kg 10.08 0.10

8 oregano 0.080 kg 52.44 4.20

9

10

11

12

13

14

15

16

notes

VAT 1.23

total cost 30.08

portion cost 1.00

Price without VAT

Ratio #DIV/0!

Price with VAT -

Contribution margin .-

description

foto/image

Obs


25/73


Buffet II salad 3 II 30

Sweet corn with chivesDate


1 Corn 3.000 kg 1.50 4.51

2 black pepper 0.010 kg 10.08 0.10

3 salt table 0.020 kg 0.49 0.01

4 chives 0.400 kg 22.60 9.04

5

6

7

8

9

10

11

12

13

notes

VAT 1.23

total cost 13.66

portion cost 0.46

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


26/73


Buffet II salad 4 I 30

Name: beetroot, red onion and apple salad

Date


1 red onion 0.500 kg 4.05 2.02

2 Beetroot 2.500 kg 3.07 7.68

3 apple 1.200 kg 1.67 2.00

4 olive oil 0.100 L 2.50 0.25

6

7

8

9

10

11

12

13

14

15

notes

VAT 1.23

total cost 11.96

portion cost 0.40

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


27/73


Buffet II salad 5 I 30

Name: Marinated mushrooms and Nuts

Date

# Item qty unit price/unit COST1 cheese parmigiano 0.500 kg 19.19 9.59

2 mushroom paris 3.000 kg 5.12 15.37

4 olive oil 0.500 kg 2.50 1.25

5 lemon 1.000 kg 1.22 1.22

7 salt table 0.050 kg 0.49 0.02

9 walnuts 0.350 4.46 1.56

10 - -

11 - -

12 -

13 -

14 -

15 -

16 -

17 -

18 -

19 -

20 -

21 -

22 -

23 -

24 -

25 -

notes

VAT 1.23

total cost 29.02

portion cost 0.97

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


28/73


Buffet II Salads 6 I 30

Name: Roasted chicken coucous with dried fruits

Date

# Item qty unit price/unit COST1 chicken 1.500 kg 1.61 2.41

2 butter 0.375 kg 4.85 1.82

4 almond 0.200 kg 14.60 2.92

5 caju 0.200 L 14.60 2.92

7 raisins 0.150 kg 5.50 0.82

8 brandy 0.020 L 8.70 0.17

9 salt coarse 0.030 kg 0.12 0.00

10 black pepper 0.020 kg 10.08 0.20

11 pine nuts 0.100 kg 64.68 6.47

12 couscous 2.000 kg 1.50 3.00

13 parsley 0.100 kg 12.68 1.26

14 -

16 -

17 -

18 -

19 -

20 -

21 -

22 -

23 -

24 -

25 -

notes

VAT 1.23

total cost 22.00

portion cost 0.73

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


29/73


Buffet I Salads 7 I 30

Name: baby potatoes with bacon and sage

Date

# Item qty unit price/unit COST1 potato 3.000 kg 1.05 3.15

2 salt coarse 0.030 kg 0.12 0.00

3 parsley 0.150 kg 12.68 1.90

4 bacon 1.000 kg 11.23 11.23

5 butter 0.150 kg 4.85 0.73

6 onion 0.100 kg 1.31 0.13

7 olive oil 0.010 L 2.50 0.03

8 sage 0.200 kg 52.44 10.49

9 cream 0.150 L 2.44 0.37

12 salt table 0.010 kg 0.49 0.00

13 - -

14 - -

15 - -

16 -

17 -18 -

19 -

20 -

21 -

22 -

23 -

24 -

25 -

notes

VAT 1.23

total cost 28.02

portion cost 0.93

Price without VATRatio #DIV/0!

Price with VAT -


description

foto/image

Obs


30/73


Buffet I Salad 8 I 30

Name: Marinated zucchinis with Herbs de Provence

Date


1 courgette 3.500 kg 1.04 3.64

2 leeks 0.150 kg 1.21 0.18

3 olives 0.200 kg 6.08 1.22

4 onion 0.100 L 1.31 0.13

5 celery 0.100 kg 1.30 0.13

6 olive oil 0.550 kg 2.50 1.38

7 water 0.100 kg - -

8 white wine 0.050 kg 1.63 0.08

9 salt table 0.080 kg 0.01 0.12

10 herbs provence 0.080 kg 55.00 4.40

11 -

12 -

13 -14 -

15 -

16 - -

17 - -

18 - -

25 -

notes

VAT 1.23

total cost 11.28

portion cost 0.38

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


31/73


Buffet I Main Course 9 I 30

name: Creamy codfish with carrots

Date


1 cod 2.500 kg 7.31 18.27

2 onion 0.500 kg 1.31 0.65

3 celery 0.100 kg 1.30 0.13

4 carrots 1.500 kg 1.05 1.57

5 leeks 0.400 kg 1.21 0.48

6 butter 0.400 kg 4.85 1.94

7 thyme 0.020 kg 52.44 1.05

8 parsley 0.020 kg 12.68 0.25

9 rosemary 0.005 kg 52.44 0.26

10 potato 4.000 kg 1.05 4.20

12 black pepper 0.020 kg 10.08 0.20

13 cream 1.000 L 2.44 2.44

16 milk 0.500 L 0.60 0.30

18 - -19 - -

20 - -

21 - -

22 -

23 -

24 -

25 -

notes

VAT 1.23

total cost 22.47

portion cost 0.75

Price without VAT

Ratio #DIV/0!Price with VAT -


description

foto/image

Obs


32/73

Outlet Type of dish NDish Portion

Buffet I Main course 10 I 30

Date

# Item qty unit price/unit

1 pork sirloin 3.500 kg 4.07

2 black pepper 0.020 kg 10.08

3 piri piri 0.020 kg 0.53

4 dried plums (prunes) 1.500 kg 7.45

5 olive oil 0.100 kg 2.50

6 Salt coarse 0.100 kg 0.12

7 corn flour 0.050 kg 1.12

8 black pepper 0.050 kg 10.08

9 rice ( agulha ) 3.500 kg 0.89

10 coriander 0.100 kg 20.16

11

12

13 - -

14 - -

15 - -

notes

VAT 1.23

total cost 58.14

portion cost 1.94

Price without VAT

Ratio #DIV/0!

Price with VAT -


Name: Roasted porkloin w dried plums and rice

description


33/73

Method of confection


34/73


35/73


36/73


37/73


38/73


39/73


40/73


41/73


42/73


43/73


44/73


45/73


46/73


47/73


48/73


49/73

Prep time

COST

14.23

0.20

26.59

11.17

0.25

0.01

0.06

0.50

3.12

2.02

foto/image

Obs


50/73


51/73


52/73


53/73


54/73


55/73


56/73


57/73


58/73


59/73


60/73


61/73


62/73


63/73


64/73


65/73


66/73


Buffet I Sauce 11 I 30

Date

# Item qty unit price/unit COST2 Dijon mustard 0.300 kg 7.00 2.10

3 lemon 0.500 kg 1.22 0.61

4 salt coarse 0.010 kg 0.12 0.00

5 black pepper 0.005 kg 10.08 0.05

6 olive oil 0.750 unit 2.50 1.88

9 - -

10 - -

11 - -

12 - -

13 - -

14 - -

15 - -

16 - -

17 - -

18 - -

19 - -

20 - -

21 - -

22 - -

23 - -

24 - -

25 - -

notes

VAT 1.23

total cost 4.64

portion cost 0.15

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

Name:Lemon Mustard vinagrette

foto/image

Obs

juice and zest


67/73


Buffet I Sauce 12 I 30

Name: Cilantro vinagrette

Date


1 coriander 0.500 kg 20.16 10.08

2 olive oil 0.750 kg 2.50 1.88

3 salt coarse 0.050 kg 0.12 0.01

4 black pepper 0.020 kg 10.08 0.20

10 - -

11 - -

12 - -

13 - -

14 - -

15 - -

16 - -

17 - -

18 - -

19 - -

20 - -

21 - -

22 - -

23 - -

24 - -

25 -

notes

VAT 1.23

total cost 12.17

portion cost 0.41

Price without VAT

Ratio#DIV/0!Price with VAT -


description

foto/image

Obs


68/73


Buffet I Dessert 13 I 30

name: Mango Mousse

Date


1 Mango 2.500 kg 1.96 4.90

2 Water 0.050 kg - -

3 Sugar 0.500 kg 0.97 0.48

4 gelatine 0.010 kg 58.72 0.59

13 rasberries 0.600 kg 17.50 10.50

15 strawberries 0.100 kg 13.50 1.35

17 Yoghurt 0.700 kg 2.20 4.00

18 Condensed milk 0.600 kg 4.58 2.75

19 - -

20 - -

21 -22 -

23 -

24 -

25 -

notes

VAT 1.23

total cost 24.57

portion cost 0.82

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


69/73



Name: Caramelized Apple crumbleDate


1 apple 3.000 kg 1.67 5.00

2 sugar 2.000 kg 0.97 1.93

3 Flour 1.500 kg 0.78 1.17

4 butter 1.000 kg 4.85 4.85

7 - -

15 - -

16 - -

17 - -

18 - -

19 - -

20 - -

21 -

22 -

23 -

24 -

25 -

notes

VAT 1.23

total cost 12.95

portion cost 0.43

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


70/73



Name: Fruit salad

Date


1 watermelon 1.000 kg 1.29 1.29

2 strawberries 0.300 kg 13.50 4.05

3 rasberries 0.250 kg 17.50 4.37

4 Kiwis 1.000 kg 2.80 2.00

5 cantaloupe melon 1.000 kg 2.98 2.98

6 - -

7 - -

8 - -

9 -

10 -

11 -12 -

13 -

14 -

15 -

notes

VAT 1.23

total cost 14.69

portion cost 0.49

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


71/73



Name:Chocolate TarteDate


10 cheese mascarpone 0.500 kg 7.77 3.89

11 sugar 0.400 kg 0.97 0.39

12 milk 0.400 kg 0.60 0.24

13 cream 0.500 kg 2.44 1.22

14 vanilla extract 0.005 kg 16.10 0.08

15 coffee 0.050 L 9.40 0.47

16 rum 0.050 kg 13.93 0.70

17 powdered cocoa 0.060 kg 4.88 0.29

18 eggs 24.000 unit 0.12 2.93

19 almond 0.200 kg 14.60 2.92

20 flour 2.500 kg 0.78 1.95

21 chocolat dark 0.800 kg 4.46 3.56

22 - -

23 -

24 -

25 -

notes

VAT 1.23

total cost 18.64

portion cost 0.62

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


72/73



Name:Date


1 rum 0.050 kg 13.93 0.70

2 sugar 1.000 l 0.97 0.97

3 Orange 1.000 kg 0.99 0.99

4 Milk 3.000 kg 0.60 1.80

5 cream 2.000 kg 2.44 4.88

6

7

8

9 -

10 - -

11 - -

12 - -

13 - -

14 - -

15 - -

16 - -

notes

VAT 1.23

total cost 9.34

portion cost 0.31

Price without VAT

Ratio #DIV/0!

Price with VAT -


description

foto/image

Obs


73/73


Buffet I Desserts 18 I 30

name: Panacotta w honey ginger sauce Mousse

Date

# Item qty unit price/unit COST1 cream 3.750 L 2.44 9.15

2 powdered sugar 1.700 kg 4.75 8.07

3 vanilla bean 1.000 unit 6.00 6.00

4 gelatine 0.010 kg 58.72 0.59

5 milk 0.750 L 0.60 0.45

8 honey 0.700 kg 3.43 2.40

9 ginger 0.200 kg 3.67 0.73

10 water -

11

12 - -

13 - -

14 - -

15 - -

16 - -

17 - -18 - -

19 - -

20 - -

21 - -

22 -

23 -

24 -

25 -

notes

VAT 1.23

total cost 27.39

portion cost 0.91

Price without VATRatio #DIV/0!

Price with VAT -


description

foto/image

Obs

Documents

Buffet I - Fichas Tecnicas