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8/15/2019 Marie Rose Sauce-OK..No Pic
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MARIE ROSE SAUCE
Objectives:
1. To familiarize the tools and equipment use in making fruit pasta salad.2. To actually perform the procedure in making the fruit pasta salad.
Bill of Materials:
Quanti
t
Unit !escri"tion Unit
cost
#otal
cost
2 Tbsp. Mayonnaise P 41.00 P .002 Tbsp. !etchup 1.00 ".00
#emon $uice to taste 14.00 %.00
&orcestershire sauce totaste "2.00 10.00
#otal 2'.00
#ools $ E%ui"&ent: Cost of t'e (ob:
(hopping )oard (ost of Materials* P
2'.00
!nife +perating ,-penses* P 2.'0&ire &hisk irect #abor* P 2.'0
Plate Mark /p* P .40
Total (ost of Production* ) *2.+,
o. of yield* 1
Price Per /nit* P
%2.40
)ROCE!URES:
1. Mi- mayonnaise and ketchup in a bol.2. 3dd lemon uice and &orcestershire sauce to taste.%. 5er6e o6er salad or as shrimp did.
)re"aration:
1. Prepare cocktail sauce. Place cocktail in a Martini glass or any decorating
bol.
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2. Place se6eral fresh shrimp on the round of the glass ith the tails on the
outside.%. Make one cut in each lemon slice starting at the center and cutting
through to the outside.4. Place a cut lemon slice on each glass here you made the cut so that it
stands up.. 3dd a spring of parsley and ser6e.
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