Made by Aritrya das

1. GURUNANAK INSTITUTE OF HOTEL MANAGEMENT
NAME- ARITRYA DAS
UNIVERSITY ROLL.NO -191112019119
COURSE AND SEMESTER-B.SC H&HA AND 4RD SEM
BATCH- 6TH SEM PRE IT
SUBJECT- FOOD PRODUCTION PRACTICAL
PAPER CODE- BHM- 691
EMAIL.ID-BADDSHA244@GMAIL.COM
MOBILE. NO- 9832913381

2. STARTER
FISH RACHEDO
MAIN COURSE
PORK SORPOTEL
Chef
Aritrya
For Inquiries -
9832913381

3. 4
INGREDIENTS QTY UNIT PRICE / KG TOTAL
(Rs.) COST
1 0.500 KG 200 100.00
2 0.100 KG 25 2.50
3 0.005 KG 100 0.50
4 0.025 KG 70 1.75
5 0.005 KG 800 4.00
6 0.005 KG 220 1.10
7 0.005 KG 150 0.75
8 0.002 KG 40 0.08
9 0.005 Liter 100 0.50
10 0.300 Liter 177 53.10
11 0.005 KG 21 0.11
12 1 Number 5 5.00
169.39
42.35
67.75
135.51
22.58
Cost of Production : 395.23
98.81
169.40
564.63
Turmeric
Dish Category:
Sugar
Vinegar
Last Updated
Mackerel fish
Kashmiri red chilis
Cumin seeds
Oil
Food Cost : 30%
Profit : 30%
Overhead Cost : 24%
Actual Portion Cost :
Labour Cost : 12%
Actual Portion Cost :
Method
• Cut the head and tail of the fish, remove the scales. You may
retain the head if
you wish to. Clean the portion near the head, wash it properly,
drain and add
salt. Set aside for 15 minutes.
• Make slits on both sides of the fish to create a pouch. You
may remove the
central bone or leave it as such. If the fish is small, you may
slit only one side.
Alternatively, get this done from the fishmonger.
• Stuff the pouch on both sides with recheado masala paste,
as
required. I used about 1 tablespoon for each fish.
• You can coat the fish with semolina or rice flour for a crispy
exterior. I haven’t
used anything for coating. Heat oil in a skillet. Once the oil is
Total Selling Price
Fuel Cost: 4%
Lime
Portion Cost only :
Salt
1
FOOD COSTING SHEET Standard Recipe No.
Ginger
No. of Portions:
FISH RACHEDO(MACKERELS) Region: INDIA
Name of the Dish:
STATER
Onion
Garlic
07-06-2021
FISH RACHEDO
FISH RACHEDO

4. FISH RACHEDO
• Method
• Cut the head and tail of the fish, remove the scales. You may retain
the head if you wish to. Clean the portion near the head, wash it
properly, drain and add salt. Set aside for 15 minutes.
• Make slits on both sides of the fish to create a pouch. You may
remove the central bone or leave it as such. If the fish is small, you
may slit only one side. Alternatively, get this done from the
fishmonger.
• Stuff the pouch on both sides with recheado masala
paste, as required. I used about 1 tablespoon for each fish.
• You can coat the fish with semolina or rice flour for a crispy exterior.
I haven’t used anything for coating. Heat oil in a skillet. Once the oil
is hot enough, place the stuffed mackerel in the skillet and reduce
the heat to medium.
• Cook for about 2-3 minutes or until golden brown and
crisp, then flip and cook the other side for another 2 minutes.
• Serve hot.
• Prep Time10 minutes
• Cook Time10 minutes
• Total Time20 minutes

5. PORK SORPOTEL 4
INGREDIENTS QTY UNIT PRICE / KG TOTAL
(Rs.) COST
1 1.500 KG 300 450.00
2 0.500 KG 250 125.00
3 0.150 KG 70 10.50
4 0.150 KG 100 15.00
5 0.100 KG 50 5.00
6 0.400 KG 25 10.00
7 1.000 Liter 20 20.00
8 0.010 KG 40 0.40
9 0.080 KG 200 16.00
10 0.100 Liter 100 10.00
11 0.010 KG 240 2.40
12 0.003 KG 1000 3.00
13 0.004 KG 2500 10.00
14 0.003 KG 650 1.95
15 0.005 KG 220 1.10
16 0.250 Liter 177 44.25
17 0.003 KG 500 1.50
18 0.010 KG 21 0.21
Actual Portion Cost :
Food Cost : 30% 726.31
Portion Cost only : 181.58
Labour Cost : 12% 290.52
Overhead Cost : 24% 581.04
Fuel Cost: 4% 96.84
Cost of Production : 1694.71
Actual Portion Cost : 423.68
Profit : 30% 726.32
Total Selling Price 2421.03
Selling Price/Portion 605.26
Name of the Dish:
Main course
07-06-2021
Dish Category:
Last Updated
2
FOOD COSTING SHEET Standard Recipe No.
No. of Portions:
Pork Sorpotel Region: Indian Cuisine(GOA)
Cinnamon
Cloves
Boneless pork meat
Green chillies
Onions
Green cardamoms
Water
Black peppercorns
Sugar
Tamarind pulp
Dried red chillies
Vinegar
Garlic
Ginger
Method (1)To make the masala, dry roast all the spices tillfragrant. Soak
in warm water for 30-40 minutes. (2)Strain the soaked spices in a blender
jar and blend to asmooth paste. Use the liquid if required. (3) Heat 4
tablespoons oil in a non-stick pan. Add porkand pork liver pieces and sauté
till they turn goldenbrown. Remove from heat and set aside. (4) Heat
remaining oil in the same pan. Add ginger, garlic,green chillies, mix and
sauté till fragrant. (5) Add onions and salt, mix and sauté till it
turnstranslucent. Add the masala and 1/2 cup stock and mixwell. Cover
and simmer for 3-4 minutes. (6) Add fried pork and pork liver and mix well.
Add remaining stock and stir. (7) Add sugar and tamarind pulp, stir and
bring to a boil. Add vinegar, salt, stir and cook for 15-20 minutes. (8) Serve
hot.
Salt
Pork liver
Oil
Cumin seeds (jeera)

6. PORK SORPOTEL
• Method
1. To make the masala, dry roast all the spices tillfragrant. Soak in warm water for 30-40
minutes.
2. Strain the soaked spices in a blender jar and blend to asmooth paste. Use the liquid if
required.
3. Heat 4 tablespoons oil in a non-stick pan. Add porkand pork liver pieces and sauté till they
turn goldenbrown. Remove from heat and set aside.
4. Heat remaining oil in the same pan. Add ginger, garlic,green chillies, mix and sauté till
fragrant.
5. Add onions and salt, mix and sauté till it turnstranslucent. Add the masala and 1/2 cup
stock and mixwell. Cover and simmer for 3-4 minutes.
6. Add fried pork and pork liver and mix well. Add remaining stock and stir.
7. Add sugar and tamarind pulp, stir and bring to a boil. Add vinegar, salt, stir and cook for
15-20 minutes.
8. Serve hot.
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes

7. BIBLIOGRAPHY
• I take from Google and YouTube
• Link for Fish Recheado –https://mareenasrecipecollections.com/goan-recheado-fish-fry/
• Link for Pork Sorpotel - https://www.masalaherb.com/goan-pork-sorpotel/

8. THANK YOU