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    Sandwich Coles Law

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    api-3749066
    1. This document provides a basic recipe card for a Cole's Law sandwich. 2. The ingredients include julienned carrot, shredded cabbage, mayonnaise, white vinegar, salt, and a jumbo bread slice. 3. The procedure is to shred and marinate the cabbage and carrot in vinegar and salt for 30 minutes, then squeeze out excess liquid, mix with mayonnaise, and spread on bread slices to assemble sandwiches for refrigeration.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Sandwich Coles Law

    Uploaded by

    api-3749066
    68 views1 page
    1. This document provides a basic recipe card for a Cole's Law sandwich. 2. The ingredients include julienned carrot, shredded cabbage, mayonnaise, white vinegar, salt, and a jumbo bread slice. 3. The procedure is to shred and marinate the cabbage and carrot in vinegar and salt for 30 minutes, then squeeze out excess liquid, mix with mayonnaise, and spread on bread slices to assemble sandwiches for refrigeration.

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    Sandwich coles law

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    1. This document provides a basic recipe card for a Cole's Law sandwich. 2. The ingredients include julienned carrot, shredded cabbage, mayonnaise, white vinegar, salt, and a jumbo bread slice. 3. The procedure is to shred and marinate the cabbage and carrot in vinegar and salt for 30 minutes, then squeeze out excess liquid, mix with mayonnaise, and spread on bread slices to assemble sandwiches for refrigeration.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    68 views1 page

    Sandwich Coles Law

    Uploaded by

    api-3749066
    1. This document provides a basic recipe card for a Cole's Law sandwich. 2. The ingredients include julienned carrot, shredded cabbage, mayonnaise, white vinegar, salt, and a jumbo bread slice. 3. The procedure is to shred and marinate the cabbage and carrot in vinegar and salt for 30 minutes, then squeeze out excess liquid, mix with mayonnaise, and spread on bread slices to assemble sandwiches for refrigeration.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    1.

    Basic Recipe Card : FM : KT : COLE’S LAW SANDWICH


    Basic Recipe Card FM : KT : 01

    Date :

    Portion Cost Price :5.53


    Quantity Produced :1
    Portion Size : 122.5gm
    No. Of Portions :
    Sensitivity :ONE DAY

    Preparation Ingredient Qty Unit U. Cost Total


    JULLIENE CARROT JULLIENE CARROT 7.5 GM .18  
    SHREDDED CABBAGE SHREDDED CABBAGE37.5 GM .35  
    MAYONNAISE MAYONNAISE 25 GM 2
    WHITE VINEGAR WHITE VINEGAR 2.5 ML .10
     SALT
     SALT  .10  GM  .10  

    1 NO 2.8
    JUMBO BREAD SLICE JUMBO BREAD SLICE
    2.66
    PACKING COST INCLUDE(WRAPPER/KETCHUP/NAPKIN/PAPER PLATE)

    5.53+2.66(PAC
    Procedure: KING COST)
    SHREDD CABBAGE & CARROT AND MARINATE IN WHITE VINEGAR & SALT.
    KEEP THE MARINATED VEGETABLES FOR ATLEAST 30MINUTES.
    SQUEEZE THE MARINATED VEGETABLES IN A DRY CLOTH AND MIX IT MAYONNAISE AND KEEP IT IN GN PANS IN REFRIGERATOR.
    SPREAD THE COLE’S LAW MIX ON TOP OF SLICE BREADS AND CUT EDGES AND WRAP IT NICELY IN THE SANDWICH WRAPPER
    AND REFRIGERATE.

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