Coles Law Veg Sub
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1. 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 Total 45gm stuffing for GM all ingredients
JULLIENE CARROT
JULLIENE CARROT
SHREDDED CABBAGE
SHREDDED CABBAGE
GM
MAYONNAISE
MAYONNAISE
GM
WHITE VINEGAR
WHITE VINEGAR
ML
SALT
GM
SALT HOT DOG BUNS
HOT DOG BUNS
PACKING COST (Butter Paper)
U. Cost
Total
Total Cost 1.45
1
NO
3.30
1
NO
.55
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.
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 Total 45gm stuffing for GM all ingredients
JULLIENE CARROT
JULLIENE CARROT
SHREDDED CABBAGE
SHREDDED CABBAGE
GM
MAYONNAISE
MAYONNAISE
GM
WHITE VINEGAR
WHITE VINEGAR
ML
SALT
GM
SALT HOT DOG BUNS
HOT DOG BUNS
PACKING COST (Butter Paper)
U. Cost
Total
Total Cost 1.45
1
NO
3.30
1
NO
.55
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.
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