RECIPE CARD

BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-4/1 ROAST BEEF WITH CREAMY MADAGASCAR SAUCE
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Beef fillet Kg. 6.2 26.00 161.20 Kg. 11.5 26.00 299.00 Kg. 16.6 26.00 431.60
Salt Gram 35 0.0012 0.04 Gram 66 0.0012 0.08 Gram 90 0.0012 0.11
Pepper corn Gram 20 0.018 0.36 Gram 38 0.018 0.68 Gram 55 0.018 0.99
Pepper sauce L 1.5 10.73 16.10 L 2.8 10.73 30.04 L 4 10.73 42.92
Corn oil ML 250 0.0042 1.05 ML 475 0.0042 1.99 ML 680 0.0042 2.86
Garnish 0.00 0.00 0.00
Tomato Gram 380 0.003 1.14 Gram 720 0.003 2.16 Kg. 1 3.00 3.00
Lemon Gram 260 0.0032 0.83 Gram 490 0.0032 1.57 Gram 700 0.0032 2.24
Green pepper Gram 50 0.003 0.15 Gram 90 0.003 0.27 Gram 130 0.003 0.39
English parsley Gram 35 0.027 0.95 Gram 66 0.027 1.78 Gram 90 0.027 2.43

Total Cost 181.81 337.58 486.53

Add 5% 5 9.09 5 16.88 5 24.33
Net Cost 190.90 354.46 510.86
Cost per Portion 3.82 3.54 3.41
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-4/2 BEEF STEAK TERIYAKI
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Beef tenderloin Kg. 3.5 26.00 91.00 Kg. 6.5 26.00 169.00 Kg. 9.4 26.00 244.40
Chopped onion Gram 250 0.0015 0.38 Gram 475 0.0015 0.71 Gram 688 0.0015 1.03
Chopped ginger Gram 150 0.0045 0.67 Gram 290 0.0045 1.31 Gram 420 0.0045 1.89
Garlic paste Gram 150 0.0035 0.53 Gram 290 0.0035 1.02 Gram 420 0.0035 1.47
Soya sauce ML 300 0.0053 1.59 ML 570 0.0053 3.02 ML 820 0.0053 4.35
Pineapple juice ML 400 0.0038 1.52 ML 760 0.0038 2.89 L 1.1 3.80 4.18
Sliced pineapple Gram 550 0.006 3.30 Kg. 1 6.00 6.00 Kg. 1.4 6.00 8.40
Corn flour Gram 50 0.006 0.30 Gram 90 0.006 0.54 Gram 13 0.006 0.08
Spring onion Bunch 1 2.00 2.00 Bunch 1.75 2.00 3.50 Bunch 2.5 2.00 5.00
Salt Gram 25 0.0012 0.03 Gram 47 0.0012 0.06 Gram 68 0.0012 0.08
White pepper Gram 20 0.0475 0.95 Gram 35 0.0475 1.66 Gram 50 0.0475 2.38

Total Cost 102.27 189.70 273.25

Add 5% 5 5.11 5 9.49 5 13.66
Net Cost 107.38 199.19 286.92
Cost per Portion 2.15 1.99 1.91
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-4/4 KIBBEH BIL LABAN
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Kibbeh Nos. 55 0.70 38.50 Nos. 105 0.70 73.50 Nos. 153 0.70 107.10
Yogurt Kg. 1.9 4.70 8.93 Kg. 3.6 4.70 16.92 Kg. 5.2 4.70 24.44
Garlic Gram 30 0.0035 0.11 Gram 55 0.0035 0.19 Gram 80 0.0035 0.28
Mint Bunch 0.5 1.00 0.50 Bunch 1 1.00 1.00 Bunch 1.4 1.00 1.40
Corn flour Gram 30 0.006 0.18 Gram 55 0.006 0.33 Gram 80 0.006 0.48
Butter Gram 150 0.0068 1.02 Gram 280 0.0068 1.90 Gram 400 0.0068 2.72
Corinader leaves Bunch 0.25 1.00 0.25 Bunch 0.5 1.00 0.50 Bunch 0.75 1.00 0.75
Salt Gram 15 0.0012 0.02 Gram 28 0.0012 0.03 Gram 40 0.0012 0.05
White pepper Gram 5 0.0475 0.24 Gram 9 0.0475 0.43 Gram 13 0.0475 0.62
Garnishing 0.00 0.00 0.00
English parsley Gram 10 0.027 0.27 Gram 19 0.027 0.51 Gram 27 0.027 0.73
Tomato Gram 300 0.003 0.90 Gram 550 0.003 1.65 Gram 806 0.003 2.42
Chicken stock L 5 3.62 18.10 L 3.8 3.62 13.76 L 5.5 3.62 19.91
Labneh Gram 800 0.01279 10.23 Kg. 1.5 12.79 19.19 Kg. 2.2 12.79 28.14

Total Cost 79.24 129.91 189.03

Add 5% 5 3.96 5 6.50 5 9.45
Net Cost 83.20 136.41 198.48
Cost per Portion 1.66 1.36 1.32
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-4/6 LASAGNE
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Lasagne Pkt. 3 8.26 24.78 Pkt. 5.7 8.26 47.08 Pkt. 8.3 8.26 68.56
Bolognaise sauce L 2.5 8.50 21.25 L 4.78 8.50 40.63 L 6.88 8.50 58.48
Mozarellah cheese Gram 400 0.0142 5.68 Gram 760 0.0142 10.79 k 1.1 14.20 15.62
Seasoning salt Gram 10 0.0077 0.08 Gram 19 0.0077 0.15 Gram 27 0.0077 0.21
Garnishing 0.00 0.00 0.00
Cucumber Gram 100 0.003 0.30 Gram 190 0.003 0.57 Gram 275 0.003 0.83
Red pepper Gram 120 0.008 0.96 Gram 228 0.008 1.82 Gram 330 0.008 2.64
Green pepper Gram 120 0.003 0.36 Gram 228 0.003 0.68 Gram 330 0.003 0.99
English parsley Gram 20 0.027 0.54 Gram 38 0.027 1.03 Gram 55 0.027 1.48

Total Cost 53.95 102.75 148.81

Add 5% 5 2.70 5 5.14 5 7.44
Net Cost 56.64 107.89 156.25
Cost per Portion 1.13 1.08 1.04
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-4/6 BEEF GOULASH
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Beef tenderloin Kg. 4 26.00 104.00 Kg. 7.6 26.00 197.60 Kg. 11.02 26.00 286.52
Tomato paste Gram 400 0.0039 1.56 Gram 760 0.0039 2.96 Kg. 1.1 3.90 4.29
Onion Gram 900 0.0015 1.35 Kg. 1.71 1.50 2.57 Kg. 2.48 1.50 3.72
Garlic Gram 120 0.0035 0.42 Gram 228 0.0035 0.80 Gram 330 0.0035 1.16
Paprika Gram 30 0.11 3.30 Gram 57 0.11 6.27 Gram 83 0.11 9.13
Salt Gram 15 0.0012 0.02 Gram 28 0.0012 0.03 Gram 40 0.0012 0.05
Red pepper Gram 120 0.008 0.96 Gram 228 0.008 1.82 Gram 330 0.008 2.64
Green pepper Gram 120 0.003 0.36 Gram 228 0.003 0.68 Gram 330 0.003 0.99
Flour Gram 200 0.0006 0.12 Gram 380 0.0006 0.23 Gram 550 0.0006 0.33
Beef stock L 2 3.11 6.22 L 3.8 3.11 11.82 L 5.51 3.11 17.14
Butter Gram 250 0.0068 1.70 Gram 475 0.0068 3.23 Gram 689 0.0068 4.69
Tomato Gram 500 0.003 1.50 Gram 950 0.003 2.85 Kg. 1.38 3.00 4.14
Bell pepper Gram 10 0.0375 0.38 Gram 19 0.0375 0.71 Gram 27 0.0375 1.01
Garnish 2.96 5.57 8.13

Total Cost 124.84 237.15 343.93

Add 5% 5 6.24 5 11.86 5 17.20
Net Cost 131.09 249.00 361.12
Cost per Portion 2.62 2.49 2.41
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-4/12 LASAGNE VALENTINO
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Lasagne green 56.65 107.63 156.26

Total Cost 56.65 107.63 156.26

Add 5% 0.00 0.00 0.00
Net Cost 56.65 107.63 156.26
Cost per Portion 1.13 1.08 1.04
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-4/14 SHREDDED BEEF WITH ONION
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Beef tenderloin Kg. 3 26.00 78.00 Kg. 5.7 26.00 148.20 Kg. 8.25 26.00 214.50
Onion Gram 650 0.0015 0.98 Kg. 1.2 1.50 1.80 Kg. 1.75 1.50 2.63
Carrots Gram 650 0.0015 0.98 Kg. 1.2 1.50 1.80 Kg. 1.75 1.50 2.63
Green pepper shredded Gram 650 0.003 1.95 Kg. 1.2 3.00 3.60 Kg. 1.75 3.00 5.25
Mushroom Gram 600 0.0083 4.98 Kg. 1.1 8.30 9.13 Kg. 1.6 8.30 13.28
Baby corn Gram 550 0.0055 3.03 Kg. 1 5.50 5.50 Kg. 1.4 5.50 7.70
Garlic Gram 95 0.0035 0.33 Gram 180 0.0035 0.63 Gram 260 0.0035 0.91
Dil ML 170 0.0021 0.36 ML 320 0.0021 0.67 ML 460 0.0021 0.97
Soya sauce ML 220 0.0053 1.17 ML 400 0.0053 2.12 ML 570 0.0053 3.02
Oyster sauce ML 200 0.0116 2.32 ML 380 0.0116 4.41 ML 550 0.0116 6.38
White pepper Gram 5 0.0475 0.24 Gram 8 0.0475 0.38 Gram 11.5 0.0475 0.55
Corn flour Gram 180 0.006 1.08 Gram 340 0.006 2.04 Gram 490 0.006 2.94
Spring onions Gram 250 0.0037 0.93 Gram 475 0.0037 1.76 Gram 675 0.0037 2.50
Chicken stock L 1.8 3.60 6.48 L 3.2 3.60 11.52 L 4.6 3.60 16.56

Total Cost 102.80 193.56 279.80

Add 5% 5 5.14 5 9.68 5 13.99
Net Cost 107.94 203.24 293.79
Cost per Portion 2.16 2.03 1.96
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-5/1 VEAL PICCATA MILANESE
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Chilled veal Kg. 6 40.00 240.00 Kg. 11 40.00 440.00 Kg. 15.9 40.00 636.00
Eggs Nos. 15 0.26 3.90 Nos. 28 0.26 7.28 Nos. 39 0.26 10.14
Parmesan cheese Gram 500 0.024 12.00 Gram 900 0.024 21.60 Kg. 1.3 24.00 31.20
Corn oil ML 320 0.0042 1.34 ML 600 0.0042 2.52 ML 870 0.0042 3.65
Butter Gram 500 0.0068 3.40 Gram 950 0.0068 6.46 Kg. 1.3 6.80 8.84
Flour Gram 450 0.0006 0.27 Gram 850 0.0006 0.51 Kg. 1.2 0.60 0.72
Salt Gram 20 0.0012 0.02 Gram 38 0.012 0.46 Gram 50 0.0012 0.06
White pepper Gram 10 0.0475 0.48 Gram 18 0.0475 0.86 Gram 25 0.0475 1.19
Spaghetti Pkt 1 3.28 3.28 Pkt 1.9 3.28 6.23 Pkt 2.7 3.28 8.86
Tomato sauce ML 500 0.005 2.50 ML 950 0.005 4.75 L 1.3 5.00 6.50
Mushroom Gram 250 0.0083 2.08 Gram 475 0.0083 3.94 Gram 680 0.0083 5.64
Beef ham Gram 200 0.027 5.40 Gram 380 0.027 10.26 Gram 550 0.027 14.85
Tomato Gram 380 0.003 1.14 Gram 720 0.003 2.16 Kg. 1 3.00 3.00
Green pepper Gram 50 0.003 0.15 Gram 90 0.003 0.27 Gram 130 0.003 0.39
Lemon Gram 260 0.0032 0.83 Gram 490 0.0032 1.57 Gram 700 0.0032 2.24
English parsley Gram 35 0.027 0.95 Gram 66 0.027 1.78 Gram 90 0.027 2.43

Total Cost 277.74 510.65 735.71

Add 5% 5 13.89 5 25.53 5 36.79
Net Cost 291.62 536.18 772.50
Cost per Portion 5.83 5.36 5.15
Selling Price
Cash Gross Profit
Food Cost Percentage
 RECIPE CARD
BANQUET
Recipe No. Item: Qty. Produced: Portion Size:
R-5/5/ VEAL ZURICHOISE
Number of Portions: No. of Pax: 50 Date: No. of Pax: 100 Date: No. of Pax: 150 Date:
Unit Total Unit Total Unit Total
Ingredients Unit Qty. Cost Cost Unit Qty. Cost Cost Unit Qty. Cost Cost
Veal Kg. 4.1 40.00 164.00 Kg. 7.79 40.00 311.60 Kg. 11.3 40.00 452.00
Mushroom Kg. 1 8.00 8.00 Kg. 1.9 8.00 15.20 Kg. 2.755 8.00 22.04
Mozarellah cheese Gram 300 0.006 1.80 Gram 570 0.006 3.42 Gram 822 0.006 4.93
Fresh cream L 2.2 9.17 20.17 L 4.18 9.17 38.33 L 6.06 9.17 55.57
Onion Gram 420 0.0015 0.63 Gram 800 0.0015 1.20 Kg. 1.157 1.50 1.74
Garlic Gram 120 0.0035 0.42 Gram 228 0.0035 0.80 Gram 330 0.0035 1.16
Seasoning salt Gram 15 0.0077 0.12 Gram 28 0.0077 0.22 Gram 41 0.0077 0.32
Garnishing 0.00 0.00 0.00
English parsley Gram 20 0.027 0.54 Gram 38 0.027 1.03 Gram 55 0.027 1.48
Red pepper Gram 120 0.008 0.96 Gram 230 0.008 1.84 Gram 230 0.008 1.84
Parmesan cheese Gram 180 0.024 4.32 Gram 342 0.024 8.21 Gram 495 0.024 11.88

Total Cost 200.96 381.84 552.95

Add 5% 5 10.05 5 19.09 5 27.65
Net Cost 211.01 400.93 580.60
Cost per Portion 4.22 4.01 3.87
Selling Price
Cash Gross Profit
Food Cost Percentage