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MARIE ROSE SAUCE

Objectives:

1.  To familiarize the tools and equipment use in making fruit pasta salad.2.  To actually perform the procedure in making the fruit pasta salad.

Bill of Materials:

Quanti

t

Unit !escri"tion Unit

cost

#otal

cost

2 Tbsp. Mayonnaise P 41.00 P .002 Tbsp. !etchup 1.00 ".00

  #emon $uice to taste 14.00 %.00

  &orcestershire sauce totaste "2.00 10.00

#otal 2'.00

#ools $ E%ui"&ent: Cost of t'e (ob:

(hopping )oard (ost of Materials* P

2'.00

!nife +perating ,-penses* P 2.'0&ire &hisk irect #abor* P 2.'0

Plate Mark /p* P .40

 Total (ost of Production* ) *2.+,

o. of yield* 1

Price Per /nit* P

%2.40

)ROCE!URES:

1. Mi- mayonnaise and ketchup in a bol.2. 3dd lemon uice and &orcestershire sauce to taste.%. 5er6e o6er salad or as shrimp did.

)re"aration:

1. Prepare cocktail sauce. Place cocktail in a Martini glass or any decorating

bol.

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2. Place se6eral fresh shrimp on the round of the glass ith the tails on the

outside.%. Make one cut in each lemon slice starting at the center and cutting

through to the outside.4. Place a cut lemon slice on each glass here you made the cut so that it

stands up.. 3dd a spring of parsley and ser6e.