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Standard Recipe Card: Recipe Name: Coconut Rice

This document provides a recipe card for Coconut Rice. It lists the name of the recipe, the quantity produced, portion size, number of portions, file number, outlet, and cost per portion. The ingredients and their quantities are listed, along with the unit of measurement and cost per unit. The method of preparation instructs to heat oil and prepare a tempering by adding the listed ingredients and then adding the boiled rice and grated coconut last, gently mixing and serving hot.

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Gnan Raj
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© Attribution Non-Commercial (BY-NC)
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99 views2 pages

Standard Recipe Card: Recipe Name: Coconut Rice

This document provides a recipe card for Coconut Rice. It lists the name of the recipe, the quantity produced, portion size, number of portions, file number, outlet, and cost per portion. The ingredients and their quantities are listed, along with the unit of measurement and cost per unit. The method of preparation instructs to heat oil and prepare a tempering by adding the listed ingredients and then adding the boiled rice and grated coconut last, gently mixing and serving hot.

Uploaded by

Gnan Raj
Copyright
© Attribution Non-Commercial (BY-NC)
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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STANDARD RECIPE CARD

RECIPE NAME: OTHER NAME:


QUANTITY PRODUCED: 2500GMS PORTION SIZE: 220 Gm NUMBER OF PORTIONS: 10 FILE NO: F 202 / F 303 KM 2 / ALLSPICE OUTLET: O.C.L.D COST PER PORTION: DATE:

COCONUT RICE

M.S.P SPECS.
GRATED

INGREDIENTS
BOILED RICE COCONUT CHANA DAL URAD DAL MUSTARD SEEDS JEERA BROKEN CASHEW CURRY LEAVES CHOPPED GR. CHILLIES WHOLE RED CHILLIES COCONUT OIL GINGELLY OIL ASA!OETIDA

QTY
2500 600 100 50 15 20 100 10 50 0 100 100 02

UNIT
GMS GMS GMS GMS GMS GMS GMS GMS GMS GMS ML ML GMS

COST PER UNIT

TOTAL COST

SOAKED AND ADDED

METHOD OF PREPARATION
HEAT OIL AND PREPARE A TEMPERING WITH ALL THE INGREDIENTS ADDING GRATED COCONUT LAST. ADD BOILED RICE GENTLY MI" AND SERVE HOT

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