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The document provides a recipe with ingredient quantities for a dish yielding 10 servings, including chicken cutlet, various vegetables, and seasonings. It details preparation and cooking times, along with refuse percentages for each ingredient. The refuse calculations indicate the edible portion of each ingredient after accounting for waste.

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Gloelsamae Mabras
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9 views2 pages

Image 2

The document provides a recipe with ingredient quantities for a dish yielding 10 servings, including chicken cutlet, various vegetables, and seasonings. It details preparation and cooking times, along with refuse percentages for each ingredient. The refuse calculations indicate the edible portion of each ingredient after accounting for waste.

Uploaded by

Gloelsamae Mabras
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Ingredients Quantity Unit

Chicken Cutlet 1 Kilograms


Red Bell Pepper 119 Grams
Green Bell Pepper 119 Grams
Onion 150 Grams
Garlic 63 Grams
Potatoes 346 Grams
Carrots 122 Grams
Soy Sauce 2 Tablespoon
Pineapple Juice 1/2 Cup
Tomato Paste 1/4 Cup
Water 1 Cup
Salt 1 Teaspoon
Ground Black Pepper 1 Teaspoon

100 grams per serving Preparation Time:15 minutes 10


servings yield Cooking Time: 50 minutes

Formula:_as purchased - edible portion x 100


As purchased

Chicken:
No refuse

Onion: Green Bell Pepper:


150-135 x 100 119 - 107.1 x 100
150 119
= 10% refuse = 10% refuse

Garlic: Potatoes:
63 - 56.7 x 100 346 - 276.8 x 100
63 346

= 10% refuse = 20% refuse

Red Bell Pepper: Carrots:


119 - 107.1 x 100 122 - 97.6 x 100
199 122
= 10% refuse = 20% refuse

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