Sandwich Coles Law

1. Basic Recipe Card : FM : KT : COLE’S LAW SANDWICH Basic Recipe Card

FM : KT : 01

Date : Portion Cost Price :5.53 Quantity Produced :1 Portion Size : 122.5gm No. Of Portions : Sensitivity :ONE DAY

Preparation

Ingredient

JULLIENE CARROT

JULLIENE CARROT

SHREDDED CABBAGE MAYONNAISE WHITE VINEGAR SALT JUMBO BREAD SLICE

Qty

Unit

U. Cost

GM

.18

SHREDDED CABBAGE37.5

GM

.35

MAYONNAISE

25

GM

2

WHITE VINEGAR

2.5

ML

.10

SALT

.10

GM

.10

1

NO

2.8

JUMBO BREAD SLICE

PACKING COST INCLUDE(WRAPPER/KETCHUP/NAPKIN/PAPER PLATE)

7.5

Total

2.66

Procedure:

5.53+2.66(PAC KING COST)

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 ON TOP OF SLICE BREADS AND CUT EDGES AND WRAP IT NICELY IN THE SANDWICH WRAPPER AND REFRIGERATE.