Japanese Value Meal #01

Introduction

This will showcase our Japanese value meal

which offers a delicious taste of Japan at an affordable
price. It includes three dishes: Stir-Fry Bean Sprouts
and Tofu (Yasai Itame), Japanese Egg Roll
(Tamagoyaki), and Spicy Tuna Onigiri. Each dish is
made with fresh ingredients and inspired by traditional
Japanese flavors. This meal is perfect for anyone who
wants a satisfying and budget-friendly Japanese dining
experience.
Recipe Development

1. Stir - Fry Bean Sprouts and Tofu (Yasai Itame)

A light and savory Japanese stir-fry made with bean

sprouts, tofu, and vegetables, seasoned with soy sauce and
oyster sauce.

Special Dietary Needs: Low-sugar, dairy-free, and low

cholesterol.

2. Japanese Egg Roll (Tamagoyaki)

A slightly sweet and fluffy rolled omelette made by

layering and folding seasoned eggs in a rectangular pan.
Special Dietary Needs: Low sugar.
3. Spicy Tuna Onigiri
Spicy Tuna Onigiri is a Japanese rice ball filled with a
creamy, spicy tuna mixture and wrapped in seaweed. It’s easy
to make, perfect for snacks or lunch,
Special Dietary Needs: Dairy-free.
 Dish 1
Standardized Recipe Card
Recipe File No.: 01
Recipe: Crispy Tofu
Date Revised: May 19, 2025
Recipe Yield: 2 servings
Cooking Time: 20 minutes
Cooking Temperature: Medium to High Heat
Ingredients Quantity Method
Tofu 250 g  Prepare the Tofu:
Flour
Cornstarch  Drain the tofu and pat
Egg dry using paper towels
Salt to remove excess
Pepper moisture.
Cooking Oil  Cut into cubes or
rectangles as desired.

 Season:

 In a bowl, gently toss

the tofu pieces with
salt and pepper. Set
aside.

 Coating Station:

 In one bowl, beat the

egg.
 In another bowl, mix
flour and cornstarch
evenly.

 Dredge and Coat:

 Dip each tofu piece

into the beaten egg.
 Then coat with the
flour-cornstarch
mixture, ensuring an
even layer.

 Fry:

 Heat cooking oil in a

deep pan or wok over
 medium-high heat
(about 180°C or
350°F).
 Carefully drop in the
tofu pieces in batches
to avoid
overcrowding.
 Fry until golden
brown and crispy,
about 3–5 minutes per
batch.
 Remove and drain on
paper towels.

 Serve:

 Serve hot

Recipe Quantification
Factor Method
Production Requirement: 30
Yield: 4
F= 30/4 = 7.5
Ingredients Quantity Factor Quantified/Portion
Tofu 15
Flour 15
Cornstarch 15
Egg 15
Salt 15
Pepper 15
Cooking Oil 15

Food Costing
Price List
Date Prepared: May 19, 2025
Ingredients Unit Price
Tofu 1 kg ₱ 70
Flour 1 kg 100
Cornstarch 1 kg 70
Egg 1 kg 70
Salt 1 kg 80
Pepper 1 kg 140
Cooking Oil 1 kg 51

Recipe Cost Worksheet

File No. : 01
Recipe Name: Crispy Tofu
Yield: 30 servings
Cost Date: May 19, 2025
Ingredients AP AP Price Yield EP EP Unit Extension
Quantity per unit Percentage Quantity Cost Cost
Tofu 1.875 kg 70/kg 100% 1.875 kg 60/kg ₱ 112.25
Flour 0.75 kg 100/kg 100% 0.75 kg 100/kg 75
Cornstarch 0.6 kg 70/kg 95% 0.57 kg 74/kg 44.4
Egg 0.6 kg 70/kg 95% 0.57 kg 74/kg 44.4
Salt 0.113 kg 80/kg 95% 0.11 kg 84/kg 9.49
Pepper 0.45 kg 140/kg 95% 0.43 kg 147/kg 66.15
Cooking Oil 0.225 L 51/kg 100% 0.225 L 51/kg 11.48
Total Recipe Cost ₱ 472.30

Cost Per Portion or Unit Cost ₱ 15.74

Dish 2
Standardized Recipe Card
Recipe File No.: 002
Recipe: Japanese Rolled Omelette (Tamagoyaki)
Product Classification: Side Diish
Date Revised: May 18, 2025
Recipe Yield: 2 servings
Cooking Time: 10 minutes
Cooking Temperature: Low to Medium Heat
Ingredients Quantity Method
Eggs 2 1. In a bowl, whisk the
All-purpose Flour 2 tsp (5.2g) eggs, all-purpose flour,
Milk 2 tsp (10 ml) milk, and salt until well
Salt 2g combined.
Vegetable Oil 2 tsp (10 ml)
Sesame Seeds 1g 2. Heat a non-stick pan
over medium heat and
 lightly grease with
vegetable oil.

3. Pour a thin layer of the

egg mixture into the pan,
tilting to spread evenly.

4. When the egg is almost

set but still slightly wet on
top, sprinkle sesame
seeds over it.

5. Carefully roll the

omelette from one side to
the other using a spatula
or chopsticks.

6. Push the rolled omelette

to one side of the pan.

7. Grease the pan again,

pour another thin layer of
egg mixture, lifting the
rolled omelette so the
uncooked egg flows
underneath.

8. Repeat the rolling

process until all the egg
mixture is used.

9. Remove from heat and

slice the rolled omelette
into pieces. Serve warm.

Source: Tamagoyaki
(Japanese Rolled
Omelette) 玉子焼き • Just One
Cookbook
Recipe Quantification
Factor Method
Production Requirement: 30
Yield: 2
F= 30/2 = 10
Quantity Factor Quantified/Portion
2 10 20 pcs
5.2g 10 0.052 kg or 52 g
2 tsp (10 ml) 10 0.1 L or 100 ml
2g 10 0.02 kg or 20 g
2 tsp (10 ml) 10 0.1 L or 100 ml
1g 10 0.01 kg or 10 g

Food Costing
Price List
Date Prepared: May 19, 2025
Ingredients Unit Price
Eggs 1 tray ₱ 240
All-purpose Flour 1 kg 60
Milk 1L 106
Salt 1 kg 25
Vegetable Oil 1L 100
Sesame Seeds 1 kg 277

Ingredients AP AP Price Yield EP EP Unit Extension

Quantity per unit Percentage Quantity Cost Cost
Eggs 20 pcs 240/tray 95% 20 pcs 270/tray 160
All-purpose 0.052 kg 60/kg 100% 0.052 kg 60/kg 3.12
Flour
Milk 0.1 L 106/L 100% 0.1 L 106/L 10.6
Salt 0.02 kg 25/kg 100% 0.02 kg 25/kg 0.5
Vegetable 0.1 L 100/L 100% 0.1 L 100/L 10
Oil
Sesame 0.01 kg 277/kg 100% 0.01 kg 277/kg 2.77
Seeds
Total Recipe Cost ₱ 187.00
Cost Per Portion or Unit Cost ₱ 6.23

Dish 3
Standardized Recipe Card
Recipe File No.: 003
Recipe: Spicy Tuna Onigiri
Product Classification: Main Dish
Date Revised: May 18, 2025
Recipe Yield: 4 servings
Portion Size: 2 pieces
 Cooking Time: 20 minutes (excluding rice cooking time)
Cooking Temperature: Room temperature (for shaping). Rice should be warm but not
hot
Ingredients Quantity Method
White rice 3 cups (600 g) 1. Prepare Tuna Filling
In a bowl, mix
Canned tuna 360 g (2 cans) canned tuna,
mayonnaise 2 tablespoons (30 g) mayonnaise, salt,
Nori sheets (seaweed) 8 sheets and pepper. Blend
salt 2g well until creamy.
pepper 2g 2. Form the Onigiri
Vegetable oil 1 tsp (5 ml) Wet your hands with
water and a little
vegetable oil to
prevent sticking.
Take about 100 g of
cooked rice, flatten
it slightly in your
palm.
3. Add Filling
Spoon 1–2
teaspoons of tuna
mixture into the
center, then cover it
with more rice and
shape into a triangle
or ball.
4. Wrap with Nori
Cut nori sheets in
half. Wrap one
piece of nori around
each onigiri.
5. Serve
Serve immediately
or wrap for later.
Best consumed
fresh.

Recipe Quantification
Factor Method
Production Requirement: 30
Yield: 4
F= 30/4 = 7.5
Quantity Factor Quantified/Portion
3 cups (600 g) 7.5 4.5 kg

180 g (1 cans) 7.5 15 cans

2 tablespoons (30 g) 7.5 0.225 kg
8 pcs 7.5 60 pcs
2g 7.5 0.015 kg
2g 7.5 0.015 kg
1 tsp (5 ml) 7.5 0.038 L

Food Costing
Price List
Date Prepared: May 19, 2025
Ingredients Unit Price
White rice 1 kg ₱ 45

Canned tuna 180g (1 can) 43.95

Mayonnaise 1 kg 104
Nori sheets (seaweed) 1 pack (30 sheets) 109
Salt 1 kg 25
pepper 1 kg 280
Vegetable oil 1L 100

Ingredient AP AP Price Yield EP EP Unit Extensio

s Quantit per unit Percentag Quantit Cost n Cost
y e y
White rice 3 kg 45/kg 100% 2.85 kg 45/kg ₱ 135

Canned 8 cans 43.95/180g 100% 8 cans 43.95/180 351.6

tuna g
Mayonnais 0.225 kg 104/kg 100% 0.225 kg 104/kg 23.4
e
Nori sheets 30 106.50/ 100% 60 109/pack 106.50
(seaweed) sheets pack (30 sheets (30
sheets) sheets)
Salt 0.015 kg 25/kg 100% 0.015 kg 25/kg 0.375
pepper 0.015 kg 280/kg 100% 0.015 kg 280/kg 4.2
Vegetable 0.038 L 100/L 100% 0.038 L 100/L 3.8
oil
Total Recipe Cost ₱ 624.28
Cost Per Portion or Unit Cost ₱ 20.81
Selling Price
Selling Price = Total Dish Cost per Portion + (Total Dish Cost per Portion x Mark-up
(35%))
Selling Price = 42.78 + 14.97
Selling Price = ₱ 57.753 or ₱ 60
Food Production Plan
Timeline
Time Activity Description Responsible
Person
7:00 AM – Purchasing Procure all necessary Miguel Allan O.
8:00 AM ingredients and supplies Mabini
8:00 AM – Preparation Wash, cut, and prep Mark Andrie G.
9:00 AM ingredients for all dishes Mijares
9:00 AM – Cooking Cook Yasai Itame, Mark Alquin G.
10:30 AM Tamagoyaki, and prepare Mijares
rice
10:30 AM – Onigiri Assembly Form Spicy Tuna Onigiri and Mark Andrie G.
11:30 AM wrap with nori Mijares
11:30 AM – Plating & Plate dishes and pack meal Mark Alquin &
12:00 AM Packaging sets Mark Andrie
12:30 AM – Quality Control Check taste, portion sizes, Mark Alquin G.
1:00 PM and presentation Mijares
1:00 PM – Delivery/Service Deliver meals to location or Reign Joseph D.
1:30 PM serve onsite Faeldonia

Staff Role Assignment

Staff Role Name Responsibilities
Head Mark Alquin G. Mijares Supervise cooking, final quality checks
Chef
Prep Cook Mark Andrie G. Mijares Prepare ingredients, assist in cooking and
plating
Purchaser Miguel Allan O. Mabini Procure all ingredients and supplies
Cashier Reign Joseph D. Handle payments, client interactions, and
Faeldonia delivery

Equipment Checklist
Item Purpose/Use
Wok or frying pan For stir-frying Yasai Itame
Non-stick pan For cooking Tamagoyaki
Rice cooker Cook and keep rice warm
Mixing bowls Mixing eggs, tuna filling
Measuring cups & spoons Accurate measurement of ingredients
Knives and chopping boards Preparing vegetables, tofu, and other items
Spatulas and tongs Handling and rolling Tamagoyaki, stirring
Gloves and aprons Maintain hygiene
Containers and wraps For plating and storing prepared dishes
Insulated bags or boxes Transporting meals to maintain temperature
Cutting mats and towels Food prep hygiene

Food Safety Guidelines

Guidelines Description
Wash hands thoroughly before and during prep Prevent cross-contamination
Sanitize utensils and surfaces regularly Maintain a hygienic environment
Use separate cutting boards for tofu and Avoid cross-contamination
vegetables
Cook dishes thoroughly Ensure safe consumption
Wear gloves when handling ready-to-eat foods Reduce direct contact
contamination
Store ingredients properly (refrigerate Maintain freshness and safety
perishables)

Storage Plan
 Guidelines Description
Wash hands thoroughly before and during prep Prevent cross-contamination
Sanitize utensils and surfaces regularly Maintain a hygienic environment
Use separate cutting boards for tofu and Avoid cross-contamination
vegetables
Cook eggs and tofu thoroughly Ensure safe consumption
Wear gloves when handling ready-to-eat foods Reduce direct contact
contamination
Store ingredients properly (refrigerate Maintain freshness and safety
perishables)

Japanese Value Meal #02

Introduction

This value meal highlights two classic Japanese

dishes that combine flavor, nutrition, and affordability.
The Japanese Cucumber Salad offers a crisp and
refreshing start, featuring thinly sliced cucumbers with
rice vinegar, red onion, and sesame seeds, a light and
vegetarian-friendly option. The meal is completed with
Japanese Chicken Katsu, a crispy, golden-fried cutlet
served with rich homemade sauce and steamed rice.
Together, they provide a well-rounded and satisfying
taste of Japan that is both wholesome and budget-
conscious.

Recipe Development

1. Japanese Cucumber Salad

 A light and refreshing salad made with thinly sliced cucumbers, seasoned with
rice vinegar, a touch of sugar, pepper, red onion, and sesame seeds.
Special Dietary Needs: Low in sugar and Vegetarian
3. Japanese Chicken Katsu with Homemade Sauce
A crispy, golden-fried chicken cutlet served with a rich,
homemade sauce and steamed white rice.
Special Dietary Needs: Dairy-free.

Dish 1
Standardized Recipe Card
Recipe File No.: 004
Recipe: Japanese Cucumber Salad (Sunomono)
Product Classification: Side Dish
Date Revised: May 18, 2025
Recipe Yield: 2 servings
Cooking Time: 15 minutes
Cooking Temperature: none
Ingredients Quantity Method
Cucumber 200 g 1. Prepare the
Salt 3g Cucumber:
Pepper 5g
Red Onion 20 g  Thinly slice the
Vinegar 2 tablespoon (28 ml) cucumber and place
Sugar 1 tablespoon (13 g) in a bowl.
Olive Oil 1 tablespoon (14 ml)  Sprinkle with salt
Sesame Seeds 1g and let sit for 10
minutes to draw out
moisture.
 After 10 minutes,
gently squeeze out
excess liquid.

2. Make the Dressing:

 In a separate small
bowl, combine
vinegar, sugar, olive
oil, and pepper.
 Stir well until the
sugar is dissolved.
 3. Combine and Serve:

 Add the red onion to

the cucumbers.
 Pour the dressing
over the mixture
and toss to
combine.
 Sprinkle with
toasted sesame
seeds just before
serving.

Recipe Quantification
Factor Method
Production Requirement: 30
Yield: 4
F= 30/4 = 7.5
Ingredients Quantity Factor Quantified/Portion
Cucumber 150 g 10 1.5 kg
Salt 3g 10 0.03 kg
Pepper 5g 10 0.05 kg
Red Onion 20 g 10 0.2 kg
Vinegar 28 g 10 0.28 kg
Sugar 13 g 10 0.13 kg
Vegetable Oil 14 ml 10 0.14 L
Sesame Seeds 1g 10 0.01 kg

Food Costing
Price List
Date Prepared: May 19, 2025
Ingredients Unit Price
Cucumber 1 kg ₱ 40
Salt 1 kg 25
Pepper 1 kg 280
Red Onion 1 kg 140
Vinegar 1L 40
Sugar 1 kg 100
Vegetable Oil 1L 100
Sesame Seeds 1 kg 277

Recipe Cost Worksheet

File No. : 004
Recipe Name: Japanese Cucumber Salad
Yield: 30 servings
Cost Date: May 18, 2025
Ingredients AP AP Price Yield EP EP Unit Extension
Quantity per unit Percentage Quantity Cost Cost
Cucumber 1.5 kg 40/kg 100% 1.5 kg 40/kg 60
Salt 0.03 kg 25/kg 100% 0.03 kg 25/kg 0.75
Pepper 0.05 kg 280/kg 100% 0.05 kg 280/kg 14
Red Onion 0.2 kg 140/kg 95% 0.2 kg 147.37/kg 29.47
Vinegar 0.28 kg 40/L 100% 0.28 kg 40/L 11.2
Sugar 0.13 kg 100/kg 100% 0.13 kg 100/kg 13
Vegetable 0.14 L 100/L 100% 0.14 L 100/L 14
Oil
Sesame 0.01 kg 277/kg 100% 277/kg 277/kg 2.77
Seeds
Total Recipe Cost ₱ 142.42

Cost Per Portion or Unit Cost ₱ 4.75

Dish 2
Standardized Recipe Card
Recipe File No.: 005
Recipe: Japanese Katsu
Product Classification: Main Dish
Date Revised: May 18, 2025
Recipe Yield: 4 servings
Portion Size: 1 piece
Cooking Time: 25–30 minutes
Cooking Temperature: 170–180°C (340–355°F) for frying
Ingredients Quantity Method
chicken breast 4 pcs (400 g) Chicken Katsu:
all-purpose flour 120 g
bread crumbs 85 g 1. Season chicken breasts
Egg 1 pc on both sides with salt and
Salt 5g pepper. Place flour, beaten
pepper 10 g egg, and bread crumbs
Vegetable oil 250 ml
Soy Sauce 65 ml into separate shallow
Sugar 30 g dishes. Coat chicken
White Rice 2 cups (400 g) breasts in flour, shaking off
any excess; dip into egg,
and then press into panko
crumbs until well coated on
both sides.

2. Heat oil in a large skillet

over medium-high heat.
Place chicken in the hot
oil, and fry until golden
brown, 3 or 4 minutes per
side. Transfer to a paper
towel-lined plate to drain.

3. Serve with rice and

topped it with sauce.

Sauce:

1. In a small saucepan,
combine soy sauce, and
sugar.

2. Heat over low to

medium heat while stirring
to dissolve the sugar.

3. In a separate small
bowl, mix the flour with a
bit of water to make a
smooth slurry.

4. Add the slurry to the

saucepan and stir
continuously until the
sauce thickens slightly.

5. Add ground black

pepper and simmer for 1–2
minutes more.

6. Taste and adjust

sweetness or saltiness as
 needed.

7. Remove from heat and

let it cool slightly before
serving with Chicken
Katsu.

Recipe Quantification
Factor Method
Production Requirement: 30
Yield: 4
F= 30/4 = 7.5
Quantity Factor Quantified/Portion
4 pcs (400 g) 7.5 3 kg or 3000 g
120 g 7.5 0.90 kg or 900 g
85 g 7.5 0.64 kg or 637.5 g
1 pc 7.5 7.5 pcs or 8 pcs
5g 7.5 0.038 kg or 37.5 g
10 g 7.5 0.075 kg or 75 g
250 ml 7.5 1.875 L or 1,875 ml
65 ml 7.5 0.488 L or 487.5 ml
30 g 7.5 0.225 kg or 225 g
2 cups (400 g) 7.5 3 kg or 3,000 g

Food Costing
Price List
Date Prepared: May 19, 2025
Ingredients Unit Price
chicken breast 1 kg ₱ 192
all-purpose flour 1 kg 60
bread crumbs 1 kg 203
Egg 1 tray 270
Salt 1 kg 25
pepper 1 kg 280
Vegetable oil 1L 100
Soy Sauce 1 kg 51
Sugar 1 kg 70
White Rice 1 kg 45
 Ingredient AP AP Price Yield EP EP Unit Extensio
s Quantit per unit Percentag Quantit Cost n Cost
y e y
chicken 3 kg 192/kg 90% 2.7 kg 213.33/ ₱ 639.99
breast kg
all-purpose 0.90 kg 60/kg 100% 0.90 kg 60/kg 54
flour
bread 0.64 kg 203/kg 100% 0.64 kg 203/kg 129.92
crumbs
Egg 8 pcs 270/ 95% 8 pcs 240/tray 64
dozen
Salt 0.038 kg 25/kg 100% 0.038 kg 25/kg 0.95
pepper 0.075 kg 280/kg 100% 0.075 kg 280/kg 21
Vegetable 1.875 L 100/L 100% 1.875 L 100/L 187.5
oil
Soy Sauce 0.488 L 51/kg 100% 0.488 L 51/kg 24.89
Sugar 0.225 kg 70/kg 100% 0.225 kg 70/kg 15.75
White Rice 3 kg 50/kg 100% 3 kg 45/kg 135
Total Recipe Cost ₱ 1273.00
Cost Per Portion or Unit Cost ₱ 42.43

Selling Price
Selling Price = Total Dish Cost per Portion + (Total Dish Cost per Portion x Mark-up
(35%))
Selling Price = ₱ 47.18 + ₱ 16.513
Selling Price = ₱ 63.693 or ₱ 65.00
Food Production Plan
Timeline
Time Activity Description Responsible
Person
7:00 AM – Purchasing Procure all necessary Miguel Allan O.
8:00 AM ingredients and supplies. Mabini
8:00 AM – Preparation Wash, slice, marinate, and Mark Andrie G.
9:00 AM organize all ingredients. Mijares
9:00 AM – Cooking Cook Chicken Katsu, rice, and Mark Alquin G.
10:30 AM prepare salad. Mijares
10:30 AM – Plating & Plate Chicken Katsu with sauce Mark Alquin &
11:00 AM Packaging and rice; prepare salad Mark Andrie
portions.
11:00 AM – Quality Control Check food presentation, Mark Alquin G.
11:30 AM temperature, and portion Mijares
accuracy.
11:30 AM – Delivery/Service Serve or deliver meals to Reign Joseph D.
12:00 PM location. Handle payments and Faeldonia
orders.

Staff Role Assignment

Staff Role Name Responsibilities

Head Mark Alquin G. Mijares Supervise production, cook Chicken Katsu,
Chef final checks
Prep Cook Mark Andrie G. Mijares Slice vegetables, prepare rice, assist with
plating
Purchaser Miguel Allan O. Mabini Buy and deliver all ingredients early morning
Cashier Reign Joseph D. Handle payment, orders, and client interaction
Faeldonia

Equipment Checklist

Item Purpose/Use
Rice cooker For cooking and keeping rice warm
Knives and chopping boards For slicing chicken and vegetables
Mixing bowls For tossing salad and mixing ingredients
Measuring cups and spoons For accurate measurement of ingredients
Non-stick frying pan For cooking Chicken Katsu evenly
Tongs and spatulas For handling hot food safely
Gloves and aprons For hygiene and food safety
Containers and foil/wrap for storage For storing prepped and cooked food
Insulated delivery containers or To keep food at proper temperature during
coolers delivery
Paper towels For draining oil from fried items

Food Safety Guidelines

Guideline Description
Wash hands before and during food Prevents cross-contamination
handling
Sanitize all surfaces and utensils before Ensures hygienic food prep environment
use
Use separate boards for vegetables and Avoids cross contamination between raw
proteins(chicken) and fresh items
Cook chicken thoroughly Follow the proper procedure/method in
cooking the dishes.
Wear gloves when handling ready to eat Minimizes direct contact with finished
foods products

Storage Plan

Stage Item/Condition Storage Method/Temperature

Before Chicken, eggs, vinegar, Store in cooler or refrigerator at ≤4°C
Cooking vegetables
Dry goods (rice, sugar, flour, Keep in clean, dry, ventilated
oil, etc.) storage
After Cooked Chicken Katsu, Rice, Store in clean, covered containers
Cooking Salad
Delivery/Transport Use insulated boxes or thermal bags
Labeling Indicate content and time/date of
preparation

Japanese Value Meal #03

Introduction
 This menu showcases our Japanese Value Meal, which offers a delicious taste of
Japan at an affordable price. It includes Sushi and Nestea Lemon, both crafted with
fresh ingredients and inspired by traditional Japanese flavors. Each component is
thoughtfully prepared to satisfy cravings while accommodating various dietary needs.
This meal is perfect for anyone seeking a satisfying and budget-friendly Japanese
dining experience.
Recipe Development

1. Sushi

A classic Japanese dish made with seasoned rice, fresh

vegetables, and imitation crab meat, all rolled in nori seaweed. It
delivers a balanced taste of sweet, sour, and umami in every
bite.
Special Dietary Needs: Low-sugar, dairy-free, and low
cholesterol.

2. Nestea Lemon

A refreshing lemon-flavored iced tea made from sachet

mix and chilled water, perfect for complementing savory dishes.
It’s quick to prepare and ideal for those who prefer light, flavorful
beverages.

Dish 1
Standardized Recipe Card
Recipe File No.: 006
Recipe: Sushi
Product Classification: Main Dish
Date Revised: May 18, 2025
Recipe Yield: 1 serving
Cooking Time: 30 minutes
Cooking Temperature: Medium to Low heat
Ingredients Quantity Method
Water 2/3 cup Sushi
White Rice 2/3 cup
Vinegar 3 tablespoon ( 42 ml) 1. Cook the Rice:
Nori Seaweed Sheets 1 sheet
Imitation Crab meat 3 pcs  Rinse the rice
Carrot 15 g thoroughly under
Cucumber 15 g cold water until the
Salt 3g water runs clear.
Pepper 3g  Combine rice and
Mayonnaise 20 g water in a pot, bring
to a boil, then cover
 and simmer for 15
minutes.
 Remove from heat
and let it rest
(covered) for 10
minutes.

2. Season the Rice:

 In a small bowl, mix

vinegar, sugar, and
salt until dissolved.
 Gently fold the
mixture into the
warm rice with a
wooden spatula. Let
it cool to room
temperature.

3. Prepare the Fillings:

 Julienne the carrot

and cucumber into
thin strips.
 Flake the imitation
crab meat.
Optionally season
with a little pepper.

4. Assemble the Sushi

Roll:

 Place the nori sheet

shiny side down on
a bamboo sushi mat
or clean surface.
 Spread a thin layer
of cooled rice over
the nori, leaving
about 2 cm at the
top edge.
 Arrange crab meat,
carrot, and
cucumber in a
horizontal line
 across the center.

5. Roll the Sushi:

 Carefully roll the

nori over the filling,
using the mat to
press and shape
tightly.
 Seal the edge with a
bit of water. Let it
rest seam-side
down for a few
minutes.

6. Slice and Serve:

 Using a sharp, wet

knife, slice the roll
into 6 pieces.
 Serve immediately
with mayonnaise

Sauce:

1. Mayonnaise

Recipe Quantification
Factor Method
Production Requirement: 30
Yield: 1
F= 30/1 = 30
Ingredients Quantity Factor Quantified/Portion
Water 1/2 cup (115 ml) 30 3.45 L
White Rice 1/2 cup (115 g) 30 3.45 kg
Vinegar 2 tablespoon ( 28 30 0.84 L
ml)
Nori Seaweed 1 sheet 30 30 sheets
Sheets
Imitation Crab 3 pcs 30 90 pcs
meat
Carrot 15 g 30 0.45 kg
 Cucumber 15 g 30 0.45 kg
Salt 3g 30 0.09 kg
Pepper 3g 30 0.09 kg
Mayonnaise 20 g 30 0.6 kg

Food Costing
Price List
Date Prepared: May 19, 2025
Ingredients Unit Price
Water 1 kg ₱0
White Rice 1 kg 45
Vinegar 1 kg 40
Nori Seaweed Sheets 1 pack (10) 137.50
Imitation Crab meat 1 pack (10 pcs) 50
Carrot 1 kg 70
Cucumber 1 kg 40
Salt 1 kg 25
Pepper 1 kg 280
Mayonnaise 1 kg 104

Recipe Cost Worksheet

File No. : 006
Recipe Name: Sushi
Yield: 30 servings
Cost Date: May 18, 2025
Ingredients AP AP Price Yield EP EP Unit Extensio
Quantit per unit Percentag Quantit Cost n Cost
y e y
Water 3.45 L 0/L 100% 3.45 L 0/L ₱0
White Rice 3.45 kg 45/kg 100% 3.45 kg 45/kg 155.25
Vinegar 0.84 L 40/L 100% 0.84 L 40/L 33.6
Nori 30 137.50/ 100% 30 137.50/ 412.5
Seaweed sheets pack sheets pack
Sheets (10 sheets) (10 sheets)
Imitation 90 pcs 50/pack 100% 90 pcs 50/pack 450
Crab meat (10 pcs) (10 pcs)
Carrot 0.45 kg 70/kg 95% 0.43 kg 73.69/kg 33.16
Cucumber 0.45 kg 40/kg 95% 0.43 kg 38 kg 17.1
Salt 0.09 kg 25/kg 100% 0.09 kg 25/kg 2.25
Pepper 0.09 kg 280/kg 100% 0.09 kg 280/kg 25.2
Mayonnais 0.6 kg 104/kg 100% 0.6 kg 104/kg 62.4
 e
Total Recipe Cost ₱
1191.46

Cost Per Portion or Unit Cost ₱ 39.72

____________________________________________________________________
Standardized Recipe Card
Recipe File No.: 007
Recipe: Nestea Lemon Flavor
Product Classification: Beverage
Date Revised: May 18, 2025
Recipe Yield: 2 serving
Portion Size: 250 ml per cup
Preparation Time: 3minutes
Ingredients Quantity Method
Nestea Lemon Sachet 1 sachet (25 g) Step 1: Prepare a clean
Water 500 ml glass or pitcher and fill it
Chilled Ice Water 1 pc with chilled ice water.
Step 2: Open one Nestea
Lemon sachet carefully.
Step 3: Pour the contents
of the sachet into the
chilled water.
Step 4: Stir the mixture
thoroughly with a spoon
until the powder is
completely dissolved.
Step 5: Add extra ice
cubes if desired to
enhance the coldness of
the drink.
Step 6: Serve immediately
and enjoy your refreshing
Nestea Lemon beverage.

Recipe Quantification
Factor Method
Production Requirement: 30
Yield: 1
F= 30/2 = 15
Ingredients Quantity Factor Quantified/Portion
Nestea Lemon 1 sachet (25 g) 15 15 sachet
 Sachet
Water 500 ml 15 7.5 L
Chilled Ice 1 pc 15 15 pcs
Water

Food Costing
Price List
Date Prepared: May 19, 2025
Ingredients Unit Price
Nestea Lemon Sachet 1L ₱ 20.75
Water 1L 0
Chilled Ice Water 1 pc 3

Recipe Cost Worksheet

File No. : 007
Product Name: Nest
Yield: 30 servings
Cost Date: May 18, 2025
Ingredient AP AP Price Yield EP EP Unit Extensio
s Quantit per unit Percentag Quantit Cost n Cost
y e y
Nestea 15 100% 15 ₱ 311.25
Lemon sachet 20.75/sache sachet 20.75/sache
Sachet t t
Water 7.5 L 0/L 100% 7.5 L 0/L 0
Chilled Ice 15 pcs 3/pc 100% 15 pcs 3/pc 45
Water
Total Recipe Cost ₱ 356.25

Cost Per Portion or Unit Cost ₱ 11.88

Selling Price
Selling Price = Total Dish Cost per Portion + (Total Dish Cost per Portion x Mark-up
(35%))
Selling Price = ₱ 51.6 + ₱ 18.06
Selling Price = ₱ 69.66 or ₱ 70.00
Food Production Plan
Timeline
 Time Activity Description Responsible
Person
7:00 AM – Purchasing Procure all necessary ingredients Miguel Allan O.
8:00 AM and supplies. Mabini
8:00 AM – Preparation Rinse rice, julienne vegetables, Mark Andrie G.
9:00 AM flake crab meat. Mijares
9:00 AM – Cooking Cook sushi rice and prepare Mark Alquin G.
10:00 AM Nestea Lemon beverage. Mijares
10:00 AM Plating & Assemble sushi rolls, slice, Mark Alquin &
– 10:30 Packaging portion Nestea into cups, pack Mark Andrie
AM neatly.
10:30 AM Quality Control Inspect sushi rolls for shape, Mark Alquin G.
– 11:00 freshness, temperature, and Mijares
AM completeness.
11:00 AM Delivery/Service Deliver packaged meals and Reign Joseph D.
– 11:30 handle client payments and Faeldonia
AM orders.

Staff Role Assignment

Staff Role Name Responsibilities
Head Mark Alquin G. Supervise meal prep, cook rice, roll sushi,
Chef Mijares perform final checks
Prep Mark Andrie G. Prepare rice, cut vegetables, assist in sushi
Cook Mijares assembly and packing
Purchaser Miguel Allan O. Purchase and deliver fresh ingredients early in
Mabini the morning
Cashier Reign Joseph D. Handle customer service, orders, and payments
Faeldonia

Equipment Checklist
Item Purpose/Use
Rice cooker Cook and keep rice warm
Knives and chopping boards For slicing vegetables and imitation crab
Mixing bowls For seasoning rice and organizing ingredients
Measuring cups and spoons For precise measurement of vinegar, sugar, and
salt
Non-stick frying pan (if needed) Optional for Tamagoyaki variation
Tongs and spatulas Handling food safely during prep
Gloves and aprons Maintain hygiene and safety during preparation
Containers and foil/wrap for Store sushi ingredients and finished rolls
storage
Insulated delivery containers Maintain appropriate temperature during delivery
Paper towels For wiping surfaces and maintaining cleanliness

Food Safety Guidelines

Guideline Description
Wash hands before and during food handling Prevents contamination
Sanitize all surfaces and utensils before use Ensures a clean prep environment
Use separate boards for vegetables and Avoids cross-contamination
proteins
Wear gloves when forming sushi Minimizes contact with ready-to-eat
food
Cool rice before assembling sushi Prevents bacterial growth

Storage Plan
Stage Item/Condition Storage Method
Before Cooking Vinegar, crab meat, Store in cooler or refrigerator
veggies, etc.
Dry goods (rice, nori, Keep in clean, dry, ventilated
seasonings) storage
After Cooking Sushi rolls, Nestea Lemon Store in clean, covered containers
Delivery/ Packaged sushi meals and Use insulated boxes or coolers
Transport drinks
Labeling All food containers Indicate product name and
time/date of preparation