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Hot Dog

This document provides the ingredients, quantities, and procedure for making a basic hot dog. The ingredients include chicken franks, buns, mustard packets, tomato packets, butter paper, and hot dog trays. The total portion cost is 22.62 rupees. The procedure instructs to preheat the hot dog grill and bun warmer, place the franks on the grill and buns in the warmer, then assemble the hot dogs by placing the grilled franks in sliced buns and topping with mustard and ketchup before serving.

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254 views1 page

Hot Dog

This document provides the ingredients, quantities, and procedure for making a basic hot dog. The ingredients include chicken franks, buns, mustard packets, tomato packets, butter paper, and hot dog trays. The total portion cost is 22.62 rupees. The procedure instructs to preheat the hot dog grill and bun warmer, place the franks on the grill and buns in the warmer, then assemble the hot dogs by placing the grilled franks in sliced buns and topping with mustard and ketchup before serving.

Uploaded by

api-3749066
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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1.

Basic Recipe Card : FM : KT : 01 HOT DOG( OLD)


Basic Recipe Card FM : KT : 01

Date :

Portion Cost Price :18.16/-


Quantity Produced : 1
Portion Size : 1
No. Of Portions : 1
Sensitivity :

Preparation Ingredient Qty Unit U. Cost Total


CHICKEN FRANK 66 GM 12.66/-
BUN 1 NO 4/-
MUSTARD SACHET 1 NO .75
TOMATO SACHET 1 NO .75 18.16/-

BUTTER PAPER
.50

1.50/-
HOT DOG TRAY
.16 2.46/-
PAPER NAPKIN

22.62/-

Procedure:
BEFORE OPERATING THE MACHINE, MAKE ENSURE THAT ALL THE POWER POINTS ARE SWITCHED OFF.
SWITCH ON THE HOT DOG GRILLER & SET IT TO THE MAXM TEMP.
ONCE THE ROLLER IS HOT ,PLACE CHICKEN FRANK ON TOP OF THE ROLLER
SIMENTENSOUSLY SWITCH ON THE BUN WARMER ON THE MAXM TEMP AND PLACE THE BUNS IN THE WARMER COVER WITH
WET CLOTH NAPKIN & REDUCE THE TEMP OF THE WARMER ACCORDINGLY.

ACCORDING TO THE ORDER SLICE THE BUNS & PLACE THE CHICKEN FRANK & TOP IT WITH MUSTARD & KETCHUP.

PLACE THE HOT DOG ON THE BUTTER PAPER & SERVE HOT ON THE HOT DOG TRAY.

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