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NACHOS

This document provides a basic recipe card for making nachos. It lists the ingredients, quantities, unit costs, and total cost to produce one portion of nachos. The procedure instructs to place 35g of nachos in a tray and fill salsa cups with 20ml of salsa sauce per portion. The nachos are then kept warm until served from the nacho warmer.

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116 views

NACHOS

This document provides a basic recipe card for making nachos. It lists the ingredients, quantities, unit costs, and total cost to produce one portion of nachos. The procedure instructs to place 35g of nachos in a tray and fill salsa cups with 20ml of salsa sauce per portion. The nachos are then kept warm until served from the nacho warmer.

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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Basic Recipe Card : FM : KT : 01 NACHOS


Basic Recipe Card FM : KT : 01

Date :

Portion Cost Price :8.16/-


Quantity Produced : 1
Portion Size : 1
No. Of Portions : 1
Sensitivity :2 DAYS IN THE WARMER

Preparation Ingredient Qty Unit U. Cost Total


NACHOS 35 GM 6.16/-
SALSA 20 ML 2/- 8.16
 
  2.60/-  
NACHOS TRAY
SALSA CUP WITH LID
.50 3.10

Procedure: 11.26
 BEFORE OPERATING THE MACHINE, MAKE ENSURE THAT ALL THE POWER POINTS ARE SWITCHED OFF.
 SWITCH ON THE NACHO WARMER.
OPEN THE NACHO PKT & PLACE IT IN THE WARMER.

ACCORDING TO THE ORDER FILL UP THE NACHO TRAY WITH 35GM OF NACHOS & SALSA SAUCE IN THE SALSA CUPS.

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