Documente Academic
Documente Profesional
Documente Cultură
Date :
Quantity Produced :1
Portion Size : 100GM APX
No. Of Portions : 1
Sensitivity :ONE DAY
1 NO 3.30
HOT DOG BUNS HOT DOG BUNS
1 NO .55
PACKING COST (Butter Paper)
Procedure: 4.75+.55=5.30
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 INSIDE THE SLICED HOT DOG BUNS AND WRAP IT NICELY IN THE BUTTER PAPER AND
REFRIGERATE.