Hrm/531 Week 3 Quiz

Purchasing Units
Recipe Units
Physical Inventory Count
Meat & Poultry
Unit
Unit Price
Unit
Conversion
Unit Cost
Inv Count Unit
Conversion
Unit Cost
On Hand
$ Total
Beef

Beef, Stew Meat, Frzn lb $ 2.18 oz 16
$ 0.14 lb 1
$ 2.18
20
$ 43.60
Black Angus lb $ 7.83 oz 16
$ 0.49 lb 1
$ 7.83
13
$ 93.96
Filet, Steak lb $ 9.56 oz 16
$ 0.60 lb 1
$ 9.56
12
$ 114.72

Pork

Bacon
10#
$ 25.83 oz 160
$ 0.16 lb 10
$ 2.58
8
$ 20.64
Chop
lb
$ 4.80 oz 16
$ 0.30 lb 1
$ 4.80
15
$ 72.00
Pork Rib Back lb $ 2.45 oz 16
$ 0.15 lb 1
$ 2.45
45
$ 110.25

Chicken

Tenders
2/5 lb
$ 25.50 oz 160
$ 0.16 lb 10
$ 2.55
0
$ -
Brst
lb
$ 2.49 oz 16
$ 0.16 lb 1
$ 2.49
12
$ 29.88

Other

Duck lb $ 1.98 oz 16
$ 0.12 …show more content…
Method:
Step1. Place the consommé and chicken in a deep pan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is gently cooked with garlic and ginger. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
Step 2
Add the soy sauce and ginger to the consommé mixture. Blend the corn flour in a little stock and gradually stir in the water until smooth and combined. Gradually stir the corn flour mixture into the consommé mixture. Cook, stirring occasionally, for 2 minutes or until consommé thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
Step 3
Whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly.
Step 4
Cook for 2 minutes. Remove from heat.
Step 5
Add the sesame oil and half the green shallot on the top. Add some salt and pepper. Appendix 3 Warning