基礎(chǔ)醬汁配方

1、FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：西西梅梅醬醬PlumPlum DippingDippingSUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Uni

2、t Price 單價Total Cost共計(jì)1000gDry prune halves 西梅干切碎16gSalt 鹽12gWhite pepper 白胡椒1200gOnion 洋蔥200mlOlive oil 橄欖油30mlLemon 檸檬汁15gCinnamon 肉桂粉 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.鍋中熱油加入洋蔥.西梅干.檸檬汁.肉桂粉.調(diào)好味道即可.裝盤，配以西梅醬即可.Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERA

3、GE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：芒芒果果沙沙沙沙MangoMango SalasSalasSUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Tot

4、al Cost共計(jì)1kgMango 芒果100gCoriander 香菜100gOnion 洋蔥200gCelery west 西芹菜30gsalt 鹽15gWhite Pepper 白胡椒30gSugar 糖100mlolive oil 橄欖油 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.去皮去籽芒果切粒.香菜.洋蔥.西芹菜.橄欖油.調(diào)好味即可Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)

5、標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱： 原原味味酸酸奶奶YoughurtYoughurt PlainPlain SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：10PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)600ml

6、Youghurt Plain 原味酸奶 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱： 蒜蒜蓉蓉蛋蛋黃黃醬醬AioliAioli SUBRECIPE配方SALES PRICE售

7、價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)170gPasteurized Egg Yolks 巴氏消毒蛋黃10gGarlic Paste 大蒜泥720mlVegetable Oil 菜油240mlOlive Oil 橄欖油7.5mlRed Wine Vinegar 紅酒醋10mlLemon Juice 檸檬汁20gSalt, as needed 鹽 T

8、OTAL COST 總計(jì)成本：Method步驟：Photo 照片：1. 先將蛋黃醬,檸檬汁和菜油按蛋黃醬做法做成蛋黃醬,然后加入蒜蓉,紅酒醋和鹽調(diào)味即可.Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：羅羅勒勒香香蒜蒜醬醬PestoPesto S

9、UBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)142gToasted Pine Nuts 烤過的松仁28gMinced Garlic 大蒜蓉340gBasil Leave 羅勒葉198gGrated Parmesan 巴美臣奶酪360MLOlive Oil 橄欖油6gSalt 鹽4gGround Black Pe

10、pper 黑椒碎100mlBasic Mayonnaise 蛋黃醬 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.將松籽,大蒜,羅勒和巴美臣奶酪放入打碎機(jī)中,多少為適合放入刀片.2.加入蛋黃醬橄欖油打至滑潤,加入鹽和胡椒調(diào)味.Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors Rest

11、aurantRECIPES NAME菜菜品品名名稱稱：酸酸椰椰菜菜Braised Sauerkraut SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)170gMinced Onion 洋蔥蓉30mlBacon Fat 煙肉油680gPrepared Sauerkraut 酸椰菜28gSugar 糖240mlCh

12、icken Stock 雞湯13gsalt, as need 鹽5gGround White Pepper 胡椒 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1. 用小火炒洋蔥至軟,加入酸椰菜,糖,雞湯,酒,鹽和胡椒.2.小煮至所有汁水被酸菜吸干,約30-40 分,后打撕成細(xì)絲放冷即可Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to

13、 indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：羅羅勒勒香香蒜蒜醬醬Pesto SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)142gToasted Pine Nuts 烤過的松仁28gMinced Garlic 大蒜蓉340gBasil Leav

14、e 羅勒葉198gGrated Parmesan 巴美臣奶酪360MLOlive Oil 橄欖油6gSalt 鹽4gGround Black Pepper 黑椒碎 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.將松籽,大蒜,羅勒和巴美臣奶酪放入打碎機(jī)中,多少為適合放入刀片.2.加入橄欖油打至滑潤,加入鹽和胡椒調(diào)味.Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click h

15、ere to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：面面包包丁丁Croutons SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)454gWhite Bread 白面包113gButter,Melted or Olive

16、Oil融化的黃油或橄欖油3gSalt 鹽1gPepper 胡椒 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.如果需要取掉皮.將面包切片和丁.如果面包太新鮮可將面包放在.烤箱中烤干5分鐘混合面包,黃油或油及調(diào)料放到盤上.2.烤8-10分鐘至金黃.備用Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳:

17、Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：檸檸檬檬法法香香油油醋醋汁汁Lemon Parsley Vinaigrette SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)180mlLemon Juice 檸檬汁60mlChampagne Vinegar 香檳醋28gDijon

18、Mustard 第戎芥茉14gMinced Garlic 大蒜蓉Salt,Coarse-ground black pepper,as needed 鹽/胡椒6gFennel Seeds,crushed 大茴籽,碎3gRed Pepper Flakes 干紅椒片240mlOlive Oil 橄欖油14gChopped Oregano 龍蒿葉碎120mlExtra-virgin Olive Oil 初榨橄欖油28gChopped Flat-leaf Parsley Leaves 扁葉法香碎 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.混合檸檬汁,醋,芥茉,大蒜,干蔥,鹽

19、,胡椒,大茴籽碎和干紅椒片.打入橄欖油.2.打入法香和龍蒿,在服務(wù)前,鹽和胡椒調(diào)味.Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：香香脂脂醋醋油油醋醋汁汁Balsamic Vinaigrette SUBRECIPE配方SALES PRICE售價

20、:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)120mlRed wine vinegar 紅酒醋120mlBalsamic vinegar 香脂醋10gMustand 芥茉醬480mlMild olive oil or canola oil 中性橄欖油或蓖麻油240mlExtra virgin olive oil or canola oil初榨橄欖油或蓖麻油

21、6gSalt 鹽1gGround black pepper 黑胡椒碎9gMinced herbs TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.混合醋和芥茉.逐漸的打進(jìn)油.鹽胡調(diào)味.如果加.可加入香草2.出品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配（100g)Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUT

22、LET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：泰泰式式海海鮮鮮粉粉絲絲汁汁Thai Style Glass Noodle Salad with SeafoodSUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)55gThai chilli 泰國辣椒260gred chi

23、lli 紅尖辣椒10ggarlic 大蒜200gcoriander 香菜245mlThai fish sauce 泰國魚露375glime 泰國青檸3gmonosodium glutanate 味精50gpalm sugar 泰國椰糖 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.混合所有的原料打好放入冰箱備用2.出品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配（100g)Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDAR

24、D RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：它它它它汁汁Tar tarsauce SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)6kgMayonnai

25、se 蛋黃醬15EAEgg 雞蛋300gOnions 洋蔥300gCapers 水瓜榴500gGherkins 酸青瓜100gCream 奶油15gpepper 胡椒粉20gsalt 鹽60mlWhite wine vinegar 白酒醋 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.混合所有的原料打好放入冰箱備用2.出品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配（100g)Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STAND

26、ARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：法法汁汁French Dressing SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)2kgMayon

27、naise 蛋黃醬300gDijon mustard 法國芥末200gShallot 干蔥100gOnions 洋蔥50gGarlic Cloves 大蒜1kgWhite wine vinegar 白酒醋20gpepper 胡椒粉10gsalt 鹽100gMilk 牛奶 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.混合所有的原料打好放入冰箱備用2.出品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配（100g)Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD

28、& BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：千千島島汁汁Thousadb island dressing SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit P

29、rice 單價Total Cost共計(jì)5kgMayonnaise 蛋黃醬500mlTomato tabletop ketchup 瓶裝番茄沙司300gOnions 洋蔥3EARed pepper 紅椒3EAGreen Pepper 青椒300gCapers 水瓜榴4EAGherkins 酸青瓜4EAEgg 雞蛋200gCream 奶油100g Parsley 法香20mlToabasco 辣椒仔20mlWorces tershire sauce 李派林急汁5gpepper 胡椒粉30gsalt 鹽200gMilk 牛奶Method步驟：Photo 照片：1.混合所有的原料打好放入冰箱備用2.出

30、品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配（100g)Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜品名稱：杏醬apricot chutneySUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORT

31、ION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)454gmedium-dice dried apricots 杏干2gminced garlic 大蒜切碎30gtabasco sauce 辣椒仔240glemon 檸檬，榨汁170ghoney 蜂蜜30mlsoy sauce 醬油480mlginger ale 姜味汽水 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.杏干大蒜，切碎.姜味汽水.醬油.

32、蜂蜜.檸檬汁.辣椒仔.拌均勻備用2.出品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配每份（100g）Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：紅紅酒酒醋醋汁汁Dressing:SUBRECIPE配方SALES PRICE售價:RECIPE

33、 NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)125gextra olive oil 初榨橄欖油2individual lemon juice 檸檬，榨汁25mlred wine vinegar 紅酒醋25gdijon mustard 第戎芥末5gsalt 鹽5gground black pepper 黑胡椒碎 TOTAL COST 總計(jì)成本：Method步驟：Photo

34、 照片：1.初榨橄欖油.檸檬.榨汁.紅酒醋.第戎芥末.黑胡椒碎.鹽.混合打拌均勻即可2.出品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配每份（100g）Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜品名稱：凱凱撒撒汁汁caesar dressingSUBRE

35、CIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)9gminced garlic 大蒜，切碎30ganchovy fillets 銀魚柳2.25gsalt 鹽1gground balck pepper 黑胡椒碎145gegg 雞蛋60mllemon juice 檸檬汁300mlextra-virgin olive oil 初

36、榨橄欖油170ggrated parmesan 磨碎的帕瑪奶酪 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.大蒜切碎銀魚柳碎.初榨橄欖油.磨碎的帕瑪奶酪.檸檬汁.雞蛋黃.黑胡椒碎拌均勻.2.出品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配每份（100g）Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET

37、餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：奶奶油油汁汁Creamy Parmesan DressingSUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)250gparmesan cheese 帕瑪奶酪50gdijon mustard 第戎芥末1lemon juice 檸檬

38、榨汁250gsour cream 酸奶油250golive oil 橄欖油57gcapers 水瓜柳2gsalt 鹽1gblack pepper 黑胡椒碎 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.第戎芥末. 酸奶油.橄欖油.檸檬榨汁.水瓜柳.黑胡椒碎.鹽.拌打均勻放入冰箱備用.2.出品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配每份（100g）Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：FOOD & BEVERAGE STANDARD RECIPE 餐餐飲

39、飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜菜品品名名稱稱：雞雞尾尾汁汁Cocktail SauceSUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)250mlsparkling wine 氣泡

40、酒400gmayonnaise 蛋黃醬175gketchup 番茄沙司10gkosher salt 海鹽64gPrepareed horseradish 辣根醬 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.混合所有的原料.2.出品或儲存?zhèn)溆?使用前味已經(jīng)調(diào)好如果需要根據(jù)菜品配（100g)Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：Page 20 of 47FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click h

41、ere to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜品名稱：P Pizzaizza saucesauce 披披薩薩汁汁SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：1PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)30gOlive oil 橄欖油125gChopped onions

42、洋蔥碎15gMinced garlic 大蒜碎500gCanned tomato 罐裝去皮番茄37gItalian seasoning 意大利香草5gSalt 鹽5gBlack Pepper 黑胡椒50gUnsalted Butter, sliced 黃油 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：Page 21 of 47FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Cl

43、ick here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜品名稱：T Tomatoomato saucesauce 番番茄茄汁汁SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：1PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)500gCanned tomato 罐裝去皮番茄30gO

44、live oil 橄欖油125gChopped onions 洋蔥碎200gMinced garlic 大蒜碎50gTomato paste 茄膏15gdried oregano 阿里根奴5gSalt 鹽10gBlack Pepper 黑胡椒 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：Page 22 of 47FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click her

45、e to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜品名稱：BeefBeef logneselognese肉肉醬醬SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：1PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)75gOlive oil 橄欖油1000gBeef rump 牛霖15gFre

46、shly ground black pepper 黑胡椒150gWhite onion 洋蔥100gMedium carrots 胡蘿卜150gMedium celery 西芹80gGarlic cloves 蒜子30gTomato paste 番茄糕375g Dry red wine 紅酒500gCanned tomato 罐裝去皮番茄750gChicken stock 雞湯10gFresh oregano leaves 阿里根奴8gFresh thyme leaves 百里香8gFresh basil leaves 羅勒15gSalt 鹽 TOTAL COST 總計(jì)成本：Method步驟：

47、Photo 照片：1.牛霖去筋絞碎，豬肉絞碎入熱鍋吵干水分。2.熱鍋橄欖油炒洋蔥碎、西芹、胡蘿卜、加入炒好的肉再炒10分鐘，加入番茄糕，香料、去皮番茄、紅酒、雞湯熬制30分鐘至理想濃稠調(diào)味。Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：Page 23 of 47FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME

48、菜品名稱：C Chickenhicken stockstock 雞雞湯湯SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：1PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)3.63kgChicken Bones ,cut into 3-8cm lengths雞骨5.76lCold Water 冷水454gMirepoix 什雜菜 TOTAL COST 總計(jì)成本：

49、Method步驟：Photo 照片：1.Rinse the bones in cool water,combine the bones and water in a stock pot.冷水中沖洗雞骨,將骨和水加入鍋中.2.Bring the stock to a boil over low heat,skim the surface as necessary,simmer 4 to 5 hours.煮開,打沫,小火煮4-5小時.3.Add the mirepoix and sachet depices in the last hour of simmering,strain the stoc

50、k.cool and referigerate.加入什雜菜和西式香料包在最后一小時,過濾.Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Page 24 of 47Implemented as of (Date)完成日期：Page 25 of 47FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜品名稱：三三巴巴醬醬SUBRECIPE配方SALES PRICE售價:R

51、ECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：1PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)1000gRed shilli紅辣椒 碎250gDried sea shrimp干蝦米 碎500gDried chilli干辣椒茸150gPaste shrimp 馬拉盞 粉500gGlangal fresh 南姜碎（炸）100gCoriander 香菜根 碎500gLemon grass 香茅碎（炸）200gGa

52、rlic 蒜 碎10gSugar糖10gSalt 鹽10gCondiment msg 味精1000gOil 色拉油 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.熱油鍋加入所有原材料慢炒30分鐘熬制褐紅色。Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：Page 26 of 47FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors R

53、estaurantRECIPES NAME菜品名稱：F Fishish stockstock 魚魚湯湯SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：1PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)4.54kgShellfish Shells 海鮮殼60mlVegetable Oil 菜油454gMirepoix 什雜菜85gTomato Paste 番茄醬

54、5lCold Water 冷水240mlWhite Wine 白葡萄酒 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.Saute he shellfish shells in the oil until deep red,add the mirdpoix and continue to saute another 10 to 15 minutes.add the tomato paste and saute briefly.將各種海鮮殼炒成深紅色,加入雜菜再煮10-15分鐘,加入番茄膏,再炒.2.Add the water,sachet,and wine and si

55、mmer 30 minutes strain the stock.cool and refrigerate.加水,西香料包和酒小火煮30分并過濾,放冷儲存.Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：Page 27 of 47FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜品名稱：CourtCourt B

56、ouillonBouillon 宮宮庭庭牛牛肉肉湯湯SUBRECIPE配方SALES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：1PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)2.4LCold Water 冷水2.4LWhite Wine 白葡萄酒6gSalt 鹽340gCarrots, sliced 胡蘿卜,絲454gOnions, sliced 洋蔥,絲3(1)(g)Bay Lea

57、ves 香葉1(20)(g)Bunch Fresh Parsley Stems 法香梗14gBlack Pepper Corns 黑椒粒 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.Combine water,salt,carrots,onions,thyme leaves,bay leaves,and parsley stems.混合水,鹽,胡蘿卜,洋蔥,香葉和香菜梗.2.Simmer for 50 minutes.小火煮50分.3.Add the peppercorns and simmer for an additional 10 minuets.strain

58、 the court bouillon before using.加入胡椒粒小火煮10分鐘,過濾.Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：Page 28 of 47FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Click here to return to indexOUTLET 餐廳: Flavors RestaurantRECIPES NAME菜品名稱：S Satayatay saucesauce沙沙爹爹汁汁SUBRECIPE配方SA

59、LES PRICE售價:RECIPE NO.菜品配料號：COST %成本比率:PORTION/UNIT PRODUCED份數(shù)：1PORTION/UNITCOST成本價:Portion Size份量:Quantity 數(shù)量Unit單位Ingredients 配料Unit Price 單價Total Cost共計(jì)500gOil 色拉油450gSugar糖300gCoriander 香菜根30gSalt 鹽600gOnion洋蔥200gWater水120gGarlic蒜1200gPeanut花生仁50gTurmeric powder 黃姜粉300gCoconut milk 椰漿350gDried c

60、hilli干辣椒茸600gPumpin 南瓜 TOTAL COST 總計(jì)成本：Method步驟：Photo 照片：1.香茅切碎、洋蔥切碎、蒜切碎、花生仁碎南瓜蒸熟壓成茸。2.干椒加水蓋過煮30分鐘打碎機(jī)打碎過濾去掉籽。3.熱油鍋炒洋蔥、香茅、蒜、加花生仁、辣椒茸、南瓜泥、黃姜粉、鹽、糖小火慢熬20分鐘。4.出品時加椰漿稀釋。Costed by制表人: _ Date日期:Verified by核對人:_Date日期:Implemented as of (Date)完成日期：Page 29 of 47FOOD & BEVERAGE STANDARD RECIPE 餐餐飲飲標(biāo)標(biāo)準(zhǔn)準(zhǔn)配配料料表表*Cl