food costing_edited.docx

8/20/2019 food costing_edited.docx

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Chinese Pork Siomai

( Siu Mai dumplings with pork and shrimp )

Yield:55

Ingredients :

Procedure :

1. Soften the mushrooms by soaking in hot

water for 2 minutes. S!uee"e out any e#$ess

water. %ut off the stems.2. Soak the shrimp in warm& lightly salted water

for 5 minutes. 'at dry. Min$e the

mushrooms& shrimp& and green onion.

%ombine with the ginger and pork. Stir in the

seasonings. Mi# the filling ingredients

thoroughly.. 'ut a wanton wrapper in your hand. et the

edges. 'ut 2 to teaspoons of filling in the

middle& taking $are not to get too $lose to the

edges. *ather up the edges of the wrapper

and gently pleat so that it forms a basket

shape& with the top of the filling e#posed.+. Steam o,er boiling water until the filling is $ooked through ( 1 -15 minutes ).

Food Costing of Chinese Pork Siomai

ngredients /uantity 0nit %ost ( peso ) otal %ost(peso)

ground pork shrimpegg

onionginger green onionsshiitake mushrooms

onton wrappers

kg135 g.1 pie$e

4 pie$e4 pie$e

pie$es g.

55 pie$es

1 per kg.2 per kg.5 per pie$e

+ per 1 pie$e per 1 pie$e

6 per 7 pie$es per 1 g.

1 per 55 pie$es

+55

5

21.5271

kg ground pork

135 g .shrimp

1 egg

4 onion

4 ginger

green onions

g. shiitake mushrooms

55 onton wrappers

Seasonings :

15 m8 %hinese ri$e wine

15 m8 sesame oil

1 m8 oyster sau$e

1 g. salt

1 g. 9reshly ground bla$k -pepper


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Seasonings :%hinese ri$e winesesame oiloyster sau$esalt9reshly ground bla$k -pepper

15 m815 m81 m81 g.1 g.

6 per 1 m81 per + m8+ per 1 m8

per 1 g.5 per g.

7.35

+..6

otal e$ipe $ost%ost per yield1 ; 'rofit Margin

123.12. 1

S0**


3/11

green onions

g.shiitake mushrooms

55 onton wrappers

Seasonings :

15 m8 Sake

15 m8 sesame oil

1 m8 soy sau$e

1 g salt

1 g 9reshly ground bla$k @pepper

Procedure :

1. n a mi#ing bowl& $ombine the ground $hi$ken& mushroom& $arrots& onion& ground

bla$k pepper& salt& sesame oil& and egg. Mi# well using a spatula2. 8ay a pie$e of wonton wrapper in a plate. S$oop about a tablespoon of mi#ture

and pla$e it in the $enter of the wrapper. rap the mi#ture by folding the sides

until the meat mi#ture is en$losed. =o this step until the mi#ture is $onsumed.. 'our the water in a steamer. Aring it to a boil.

+. Meanwhile& arrange the $hi$ken siomai in the steamer. Make sure that you grease

the steamer using a $ooking spray or by rubbing with $ooking oil. his will

pre,ent the wrapper from sti$king.

5. Steam the $hi$ken siomai for 15 to 25 minutes. he time will depend on the si"e

of the siomai.

Food Costing of Chicken Siomai ( 9ilipino Style )

ngredients /uantity 0nit %ost ( peso ) otal%ost(peso)

%hi$ken (ground)%arrotseggonionginger green onionsshiitake mushrooms

onton wrappers

1?2 kg25 g.1 pie$e1 pie$e4 pie$e

pie$es g.

55 pie$es

1+5 per kg.+ per kg.5 per pie$e+ per 1 pie$e

per 1 pie$e6 per 7 pie$es

per 1 g.1 per 55pie$es

32.515+1.5271


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Seasonings :Sakesesame oilsoy sau$esalt9reshly ground bla$k -pepper

15 m815 m81 m81 g.1 g.

6 per 1 m81 per + m81 per 1 m8

per 1 g.5 per g.

7.35

1..6


12 .62. +

. +S0**


5/11


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onton wrappers

Seasonings :,inegar sesame oiloyster sau$esalt9reshly ground bla$k-pepper

55 pie$es

25 m815 m81 m81 g.1 g.

1 per 55 pie$es

+ per 1 m81 per + m8+ per 1 m8

per 1 g.5 per g.

1

15.35

+..6


1+6.12.66

.+6S0**


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135g Shrimp

1? kg Aay s$allops

kg ground pork

1 egg

4 onion

55 onton wrappers

Seasonings :

15 m8 Sake

15 m8 sesame oil

1 m8 soy sau$e

1 g. salt

1 g. 9reshly ground bla$k @pepper

Procedure:

1. o make the filling: %hop the shrimp and s$allops finely then add the pork& egg

and onion. ransfer the mi#ture to a bowl and rapidly mi# in the seasonings.2. o make the siomai: hold on a wonton wrapper in your hand. Spoon 1 tablespoon

of the filling into the $enter of the wrapper ( rinse the spoon in $old water so the

filling doesnCt sti$k ). *ather the edges of the wrapper up around the filling and

s!uee"e the sides together with your fingers forming a little pleated $up. 'la$e all the wrapped meat in the steamer.

+. Steam for 2 -25 minutes.

Food costing of Shrimp, Scallop, Pork siomai ( Bapanese style )

ngredients /uantity 0nit %ost ( peso ) otal %ost (peso)Shrimp

Aay s$allopsground pork eggonion

onton wrappers

135g

1? kg kg

1 pie$e4 pie$e55 pie$es

2 per kg.

2 per kg.1 per kg.5 per pie$e+ per 1 pie$e.1 per 55 pie$es

5

25+5521


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Seasonings :Sakesesame oilsoy sau$esalt9reshly ground bla$k-pepper

15 m815 m81 m81 g.1 g.

6 per 1 m81 per + m81 per 1 m8

per 1 g.5 per g.

7.35

1..6


1 6.62.+6

.2S0**


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Procedure:

1. o $ook sago: n a sau$epan& boil water and put in un$ooked sago. Stir $onstantly

to pre,ent them from sti$king. =rain and rinse. Set aside.

2. o $ook gulaman: Aoil water in a sau$epan and put in un$ooked gulaman. henit has dissol,ed in the water& strain thoroughly. Set aside to $ool& then $ut into

$ubes.. o make arnibal (sugar syrup): D,er medium heat& $arameli"e sugar. hen

melted& pour in water and $ontinue $ooking to make sure that the sugar is

dissol,ed $ompletely. Set aside to $ool. 'ut some arnibal on the sago to sweeten

the latter.+. 'ut some sago and gulaman in glasses. Sweeten by adding enough arnibal. Edd

i$e-$old water or $rushed i$e.

Food costing

ngredients /uantity 0nit %ost otal %ostsago $ups per $up 6gulaman 2p$s. 15 per p$s.

sugar $ups 25 per p$s. 35water

otal re$ipe $ost%ost per yield

1 ; profit marginSuggested selling

price

1656.6.5

15.1

%ipping Sauces :

&ecipie '

ser,es 13ngredients /uantity 0nit %ost ( peso ) otal %ost (peso)

%hili (siling labuyo)%ooking oil*arli$

12 g.+5 m82 $lo,es

1 per 1 g.2 per 1 m83.5 per bulb

1271.5


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Shrimp paste 5 bsp. 5 per $up 15.6

otal %ost%ost per yield1 ; 'rofit Margin

.12.2+2.7

Suggested Selling 'ri$e 5.1+

&ecipe '#

ser,es 21ngredients /uantity 0nit %ost ( peso ) otal %ost (peso)ed $hilli

*arli$%ooking oil

1 g.1 g.12 m8

12 per 1 g.15 per 1 g.2 per 1 m8

12152+

otal $ost%ost per yield1 ; 'rofit Margin

512.+

.12Suggested Selling 'ri$e 5.52

&ecipe '



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Soy sau$e,inegar Sesame oil

12 m86 m81 m8

1 per 1 m8+ per 1 m81 per + m8

122 .752.5


.+52.+

.12Suggested Selling 'ri$e 5.52

&ecipe '*


Sili habaDil*arli$DnionSugar $atsup

1 g.12 m82 $lo,es4 pie$e1 bsp.1 g.

15 per 1 g.2 per 1 m83.5 per bulb+ per 1 pie$e1 per 25 g.25 per 55 g.

152+1.521.+.55


+ .12.272.7

Suggested Selling 'ri$e 5.23

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food costing_edited.docx