RECIPE

Category:
Yield:
Portion size:
# of Portions:
Preparation Amount Measure
64 oz
128 oz
Cut into thin strips 51.2 oz
Cut thinly 112 oz
Soaked, then cut thinly 16 oz
(8 8oz packages) 64 oz
7 cm pieces 16.5 oz
Minced 4.08 oz
oz
Spinach
White mushrooms
Carrot, raw
Black pepper
Japchae
32
16 lbs
Shiitake mushrooms
Starch noodle
Main dish
Onion, raw
Garlic, cloves
8 oz
Ingredient
Scallion
Comments:
Source: Adapted from "Maangchi". Maangchi. 7-1-07
Oven temperature: N/A
Cooking time:
Preparation time:
Procedure
Main Preparation
1. Boil 16 bunches of noodles in boiling water in a big pot for about 3 minutes. When
the noodles are soft, drain them and put in a large bowl.
2. Cut the noodles several times by using scissors and add 8 tbs of soy sauce and 8 tbs
of sesame oil. Mix and set aside. *Tip: Take one sample and taste it to see whether or
not its cooked properly. If it feels soft, its finished.
3. In boiling water, add spinach and stir it gently for 1 minute. Then take it out and rinse
in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze
gently to get the water out, then cut it into 5 cm pieces.
4. Add 4 tbs soy sauce and 4 tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, dont discard the hot water. Put it
back into the pot so you can cook your spinach quickly."
5. On a heated pan, put 1 tsp of olive oil and your carrot strips and stir it with a spatula
for 30 seconds. Put it into the large bowl (dont burn it!).
6. Place 1 tsp of olive oil on the pan and add your sliced onion. Stir it until the onion
looks translucent. Put it into the large bowl with your carrots.
7. Place 1 tsp of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit
and then put it in the large bowl.
8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute
and put it into the large bowl.
9. Place a few drops of olive oil on the pan and add your sliced shitake mushrooms. Stir
it until its cooked well, then add 3 cloves of minced garlic, tbs soy sauce and tbs
sugar. Stir for another 30 seconds and then put it into the large bowl.
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper
1 tbsp = .5 oz
Carrots: 3.2 lbs = ~ 8 medium
4.08 oz = 24 tsp
Scallions: 16.5 oz = 56-64 stalks
Source: Adapted from "Maangchi". Maangchi. 7-1-07
10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper
to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on
the top.
Item Name: Japchae Yield: 16 lbs
Category: Main dish Portion Size: 8 oz Batch Cost: 68.62 $
Recipe Date: 11/1/2013 # Portions: 32 Portion Cost: 2.14 $
Recipe Recipe Purchase Purchase Cost
Ingredient Quantity Unit Price Unit Extension
White Mushroom 64 oz 0.31 $ oz 19.90 $
Shiitake Mushroom 16 oz 0.56 $ oz 8.96 $
Scallion 17 oz 0.27 $ oz 4.46 $
Onion 112 oz 0.06 $ oz 6.27 $
Carrots 51.2 oz 0.12 $ oz 6.14 $
Starch noodle 64 oz 0.14 $ oz 8.96 $
Garlic, clove 4 oz 0.59 $ oz 2.41 $
Spinach 128 oz 0.09 $ oz 11.52 $
Soy sauce oz 0.25 $ oz - $
Salt, kosher oz 0.06 $ oz - $
Sesame seed oil oz 0.67 $ oz - $
Black pepper oz 0.67 $ oz - $
Total 68.62 $
Costing Sheet
RECIPE Red Bean Porridge (Patjuk)
Category: Soup
Yield: 256 oz Oven temperature: N/A
Portion size: 8 oz Cooking time: N/A
# of Portions: 32 Preparation time: 30 minutes
Preparation Amount Measure Procedure
Soaked 64 oz
Soaked 32 oz
512 oz
2.24 oz
Comments: 1.33 oz = 8 tsp
12 oz = 72 tsp = 24 tbsp
Source: Adapted from "Umma". Asian Supper. 4-28-10
Ingredient
Red beans
Short grain white rice
Water
Salt, kosher
1. The night before, wash red beans and soak it overnight (or at minimum, for a few
hours).
2. Wash and soak the rice for about 1/2 hr.
3. Drain the red beans, put into a pot and bring to a boil. Simmer until the beans are
very tender -- if you need more water, you can add, stirring occasionally. Let it cool
down.
4. Drain the beans (save 1 cup of the water) and add to a blender, grinding until it gets
very smooth. Add up to 1 cup of the bean-boiling water to make the consistency
smooth. Set aside.
5. Add soaked rice and water into a pot. Put on high heat ... once it starts boiling, turn
the heat down and cook until the rice is tender (about 5-7 min).
6. Add ground red bean mixture to the rice and bring it to a boil. Stir frequently, so the
bottom doesn't stick. Add salt, and let it sit for a while.
Item Name: Red Bean Porridge
Yield: 32 cups
Category: Soup Portion Size: 1 cup Batch Cost: 7.81 $
Recipe Date: 11/1/2013 # Portions: 32 Portion Cost: 0.24 $
Recipe Recipe Purchase Purchase Cost
Ingredient Quantity Unit Price Unit Extension
Red beans 64 oz 0.14 $ oz 4.48 $
Short grain white rice 32 oz 0.10 $ oz 3.20 $
Salt, Kosher 2.2 oz 0.06 $ oz 0.13 $
Total 7.81 $
Costing Sheet
RECIPE Vegetarian Steamed Dumplings
Category: Side
Yield: 70-80 Oven temperature: 200 F
Portion size: 2 pieces Cooking time: 12 minutes
# of Portions: 35-40 Preparation time: 50 minutes
Preparation Amount Measure Procedure
Soaked 16.0 oz
Coarsely grated 6.4 oz
Shredded 8 oz
Chopped finely 2.0 oz
Chopped finely 2 oz
Minced finely, fresh 0.7 oz
Chopped 1 oz
1 oz
1 oz
0.7 oz
Lightly beaten 2 each
0.3 oz
0.08 oz
70-80 wrappers
.7 oz = 4 tsp
Comments: See sub-recipe for Wonton wrappers 1 oz = 6 tsp
.3 oz = ~2 tsp
Source: Adapted from Alton Brown. Food Network. 2004.
Sesame seed oil
Egg
Salt, kosher
Black pepper
Red pepper
Wonton wrappers
Non-stick vegetable spray
Hoisin sauce
Soy sauce
Napa cabbage
Scallions
Ingredient
Firm tofu
Carrots
Ginger
Cilantro leaves
1. Pre-heat oven to 200 F.

2. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a
plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables
works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes
and place in a large mixing bowl.

3. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin,
sesame oil, egg, salt, and pepper. Lightly stir to combine.

4. To form the dumplings, remove 1 wonton wrapper, covering the others with a damp
cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon
of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan
and cover with a damp cloth. Repeat procedure until all of the filling is gone.

5. Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a
simmer over medium heat. Spray the steamer's surface lightly with the non-stick
vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer,
without touching each other. Cover and steam for 10 to 12 minutes over medium heat.
Remove the dumplings from the steamer to a heatproof platter and place in oven to
keep warm. Repeat until all dumplings are cooked.
Item Name: Dumplings Yield: 70-80
Category: Side dish Portion Size: 2.00 Batch Cost: 8.22 $
Recipe Date: 11/1/2013 # Portions: 35 Portion Cost: 0.23 $
Recipe Recipe Purchase Purchase Cost
Ingredient Quantity Unit Price Unit Extension
Firm tofu 16 oz 0.21 $ oz 3.36 $
Carrots 6.4 oz 0.12 $ oz 0.77 $
Napa Cabbage 8 oz 0.16 $ oz 1.28 $
Red pepper 2 oz 0.19 $ oz 0.38 $
Scallion 2 oz 0.27 $ oz 0.54 $
Ginger 0.7 oz 0.50 $ oz 0.35 $
Cilantro 1 oz 0.33 $ oz 0.33 $
Soy sauce 1 oz 0.25 $ oz 0.25 $
Sesame seed oil 0.7 oz 0.67 $ oz 0.47 $
Egg 2 each 0.21 $ each 0.42 $
Salt, kosher 0.3 oz 0.06 $ oz 0.02 $
Black pepper 0.08 oz 0.67 $ oz 0.05 $
Non-stick vegetable spray - $
Total 8.22 $
Costing Sheet
RECIPE Wonton Wrappers
Category: Sub-recipe
Yield: 70-80 Oven temperature: N/A
Portion size: 2 pieces Cooking time: N/A
# of Portions: 35-40 Preparation time: 30 minutes
Preparation Amount Measure Procedure
1.0 each
2 cups
0.08 oz
Comments: 1 oz = 6 tsp
.3 oz = ~2 tsp
.08 oz = .5 tsp
Source: Adapted from "BIGDADDY1IL". AllRecipes.
Ingredient
Egg
All-purpose flour
Salt
1. In a medium bowl, beat the egg. Mix in the water.
2. In a large bowl, combine the flour and salt. Create a well in the center of the mixture
and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the
amount of water one teaspoon at a time until a pliable dough has formed.
3. On a lightly floured surface, knead the dough until elastic. Cut dough into two
separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
4. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch
squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for
wonton wrappers.
Item Name: Wonton Wrappers
Yield: 70-80
Category: Sub-recipe Portion Size: 2 pieces Batch Cost: 0.97 $
Recipe Date: 11/1/2013 # Portions: 35 Portion Cost: 0.03 $
Recipe Recipe Purchase Purchase Cost
Ingredient Quantity Unit Price Unit Extension
Egg 1.0 each 0.21 $ each 0.21 $
All-purpose flour 2 cup 0.34 $ cup 0.68 $
Salt, Kosher 1.3 oz 0.06 $ oz 0.08 $
Total 0.97 $
Costing Sheet
RECIPE Hoisin Sauce
Category: Sub-recipe
Yield: .75 cup Oven temperature: N/A
Portion size: N/A Cooking time: N/A
# of Portions: N/A Preparation time: 10 minutes
Preparation Amount Measure Procedure
2.0 oz
1.0 oz
0.5 oz
0.3 oz
Minced finely 0.2 oz
0.3 oz
0.02 oz
0.17 oz
.33 oz = 2 tsp
.02 oz = 1/8 tsp
Comments: 1 tbsp = .5 oz
.3 oz = ~2 tsp
.17 oz = 1 tsp
Source: Adapted from "Alskann". Food.com. 7/9/08
Sesame oil
Ingredient
Soy sauce
Black pepper
Chinese hot sauce
Peanut butter
Molasses
Seasoned rice vinegar
Garlic, clove
1. Combine all ingredients in a small mixing bowl. 2. Mix with a whisk until well blended.
2. Mix with a whisk until well blended.
Requisition Request
Feast & Famine
February 7, 2014
Recipe Recipe Purchase Purchase Cost
Ingredient Vender Quantity Unit Price Unit Extension Type
All-purpose flour FreshDirect 2.00 $ cup 0.34 $ cup 0.68 $
Black pepper FreshDirect 0.10 $ oz 0.67 $ oz 0.07 $
Carrots FreshDirect 57.60 $ oz 0.12 $ oz 6.91 $
Chinese hot sauce FreshDirect 0.17 oz 0.23 $ oz 0.04 $
Cilantro FreshDirect 1.00 $ oz 0.33 $ oz 0.33 $
Edible flowers - $ 0 0 0 0.00 - $
Egg FreshDirect 3.00 $ each 0.21 $ each 0.63 $
Firm tofu FreshDirect 16.00 $ oz 0.21 $ oz 3.36 $
Garlic, clove FreshDirect 4.28 $ oz 0.59 $ oz 2.53 $
Ginger FreshDirect 16.70 $ oz 0.50 $ oz 8.35 $
Honey FreshDirect 16 oz 0.31 oz 4.96 $
Molasses FreshDirect 0.5 oz 0.30 $ oz 0.15 $
Napa Cabbage FreshDirect 8.00 $ oz 0.16 $ oz 1.28 $
Non-stick vegetable spray #N/A - $ - $ - $ - $ - $
Onion FreshDirect 112 oz 0.06 $ oz 6.27 $
Peanut butter Trader Joe's 1 oz 0.12 $ oz 0.12 $
Red beans H-Mart 64 oz 0.14 $ oz 4.48 $
Red pepper FreshDirect 2.00 $ oz 0.19 $ oz 0.38 $
Salt, kosher FreshDirect 3.87 $ oz 0.06 $ oz 0.23 $
Scallion FreshDirect 18.50 $ oz 0.27 $ oz 5.00 $
Seasoned rice vinegar FreshDirect 0.3 oz 0.27 $ oz 0.08 $
Sesame seed oil FreshDirect 1.00 $ oz 0.67 $ oz 0.67 $
Shiitake Mushroom FreshDirect 16 oz 0.56 $ oz 8.96 $
Short grain white rice H-Mart 32 oz 0.10 $ oz 3.20 $
Soy sauce FreshDirect 3.00 $ oz 0.25 $ oz 0.75 $
Spinach FreshDirect 128 oz 0.09 $ oz 11.52 $
Starch noodle H-Mart 64 oz 0.14 $ oz 8.96 $
Sugar, granulated FreshDirect 10.5 oz 0.08 oz 0.84 $
Sweet rice flour H-Mart 28 oz 0.13 oz 3.64 $
Vegetable oil FreshDirect 2.33 oz 0.17 oz 0.40 $
White Mushroom FreshDirect 64 oz 0.31 $ oz 19.90 $
Total Cost 104.68 $
- $
Multiple use items
Black pepper Japchae 0 oz $0.67 oz $0.00 dry
Black pepper Dumplings 0.08 oz $0.67 oz $0.05 dry
Black pepper Hoisin Sauce 0.02 oz $0.67 oz $0.01 dairy
Carrots Japchae 51.2 oz $0.12 oz $6.14 pro
Carrots Dumplings 6.4 oz $0.12 oz $0.77 pro
Egg Dumplings 2 each $0.21 each $0.42 dry
Egg Wonton 1 each $0.21 each $0.21 dry
Garlic, clove Japchae 4.08 oz $0.59 oz $2.41 pro
Garlic, clove Hoisin Sauce 0.2 oz $0.59 oz $0.12 pro
Ginger Dumplings 0.7 oz $0.50 oz $0.35 dry
Ginger Ginger Tea 16 oz $0.50 oz $8.00 pro
Salt, kosher Japchae 0 oz $0.06 oz $0.00 pro
Salt, Kosher Patjuk 2.24 oz $0.06 oz $0.13 pro
Salt, kosher Dumplings 0.3 oz $0.06 oz $0.02 pro
Salt, Kosher Wonton 1.33 oz $0.06 oz $0.08 pro
Scallion Japchae 16.5 oz $0.27 oz $4.46 0
Scallion Dumplings 2 oz $0.27 oz $0.54 0
Sesame seed oil Japchae 0 oz $0.67 oz $0.00 dry
Sesame seed oil Dumplings 0.7 oz $0.67 oz $0.47 pro
Sesame seed oil Hoisin Sauce 0.3 oz $0.67 oz $0.20 dairy
Soy sauce Japchae 0 oz $0.25 oz $0.00 pro
Soy sauce Dumplings 1 oz $0.25 oz $0.25 pro
Soy sauce Hoisin Sauce 2 oz $0.25 oz $0.50 dry
Item Name: Hoisin Sauce
Yield: .75 cup
Category: Sub-recipe Portion Size: 1 oz Batch Cost: 1.22 $
Recipe Date: 11/1/2013 # Portions: 35 Portion Cost: 0.03 $
Recipe Recipe Purchase Purchase Cost
Ingredient Quantity Unit Price Unit Extension
Soy sauce 2 oz 0.25 $ oz 0.50 $
Peanut butter 1 oz 0.12 $ oz 0.12 $
Molasses 0.5 oz 0.30 $ oz 0.15 $
Seasoned rice vinegar 0.3 oz 0.27 $ oz 0.08 $
Garlic, clove 0.2 oz 0.59 $ oz 0.12 $
Sesame seed oil 0.3 oz 0.67 $ oz 0.20 $
Black pepper 0.02 oz 0.67 $ oz 0.01 $
Chinese hot sauce 0.2 oz 0.23 $ oz 0.04 $
Total 1.22 $
Costing Sheet
RECIPE Ginger Tea
Category: Drink
Yield: 16 oz (2 multiplier) Oven temperature: N/A
Portion size: 2 tbsp Cooking time: N/A
# of Portions: 32 Preparation time: 30 minutes
Preparation Amount Measure Procedure
Pureed 16.0 oz
16 oz
Comments: 16 tbsp servings per 8 oz = 8 servings per cup 1 oz = 6 tsp = 2 tbsp
.3 oz = ~2 tsp
.08 oz = .5 tsp
Source: Adapted from "Maangchi". Maangchi . 7/7/2012
Ingredient
Ginger
Honey
1. Peel ginger. Wash and drain thoroughly.
2. Puree the ginger with either a grater or food processor.
3. Put pureed ginger into a bowl. Add honey and mix well.
4. Transfer to a glass jar and store it in the fridge as you use it.
Item Name: Ginger Tea
Yield: 16 oz
Category: Drink Portion Size: 2 tbsp Batch Cost: 12.96 $
Recipe Date: 11/1/2013 # Portions: 32 Portion Cost: 0.41 $
Recipe Recipe Purchase Purchase Cost
Ingredient Quantity Unit Price Unit Extension
Ginger 16 oz 0.5 oz 8.00 $
Honey 16 oz 0.31 oz 4.96 $
Total 12.96 $
Costing Sheet
RECIPE Hwajeon
Category: Dessert
Yield: 35 (7 multiplier) Oven temperature: N/A
Portion size: 1 Cooking time: N/A
# of Portions: 35 Preparation time: ~20 minutes
Preparation Amount Measure Procedure
28.0 oz
Pinch
1.75 cups
10.5 oz
Not boiling 10.5 oz
2.33 oz Vegetable oil
Edible flowers
Ingredient
Sweet rice flour
Salt, kosher
Boiling water
Sugar
Water
Making the syrup:
1. Put sugar and water in a small sauce pot. Cook over very low heat and simmer for 5
minutes. Dont stir it with a spoon, just make sure it gets well combined in the pot by
swirling the pot every now and then.
2. Remove from the heat and cool down. Set aside.
Making the rice cakes:
1. Combine sweet rice flour and salt in a bowl.
2. Add cup hot water and mix well with a wooden spoon until the dough has cooled
enough that you can knead it by hand.
3. Knead the dough until its smooth, then divide it into 5 equal-sized pieces. Roll each
piece into a ball. Keep them covered with a piece of plastic wrap so they dont dry out.
4. Press each rice cake ball into a disc about 2 inches (6 to 7 cm) in diameter.
Pan-frying:
1. Heat up a non-stick pan over medium high heat. Add 14 teaspoons vegetable oil,
swirling the pan to coat the surface. Once its heated up, turn the heat down very low.
The key to beautiful hwajeon is to keep them white by pan-frying over low heat.
2. Put the rice cakes on the pan and cook them for a few minutes. When the bottoms
are slightly crispy turn them over and flatten them out with a spatula. Cook a few more
minutes.
3. Place edible flowers on the top of each rice cake, then flip them over and press them
down for 1 or 2 seconds so that the flower gets slightly cooked and sticks to the cake.
4. Cook each one and put them on a serving plate.
Item Name: Hwajeon
Yield: 35.00
Category: Dessert Portion Size: 1.00 Batch Cost: 4.88 $
Recipe Date: 11/1/2013 # Portions: 35 Portion Cost: 0.14 $
Recipe Recipe Purchase Purchase Cost
Ingredient Quantity Unit Price Unit Extension
Sweet rice flour 28 oz 0.13 oz 3.64 $
Sugar, granulated 10.5 oz 0.08 oz 0.84 $
Vegetable oil 2.33 oz 0.17 oz 0.40 $
Edible flowers - $
Total 4.88 $
Costing Sheet
Ingredient Vender Item Size Item Unit Price/Item Division Factor
All-purpose flour FreshDirect 5 lbs 3.39 $ 10
Black pepper FreshDirect 4 oz 2.69 $ 4
Carrots FreshDirect 16 oz 1.89 $ 16
Chinese hot sauce FreshDirect 17 oz 3.99 $ 17
Cilantro FreshDirect 1 bundle 0.99 $ 3
Edible flowers
Egg FreshDirect 12 each 2.49 $ 12
Firm tofu FreshDirect 14 oz 2.99 $ 14
Garlic, clove FreshDirect 4.25 oz 2.49 $ 4.25
Ginger FreshDirect 17 oz 2.99 $ 6
Honey FreshDirect 12 oz 3.69 $ 12
Molasses FreshDirect 12 oz 3.59 $ 12
Napa cabbage FreshDirect 16 oz 2.49 $ 16
Onion FreshDirect 16 oz 0.89 $ 16
Peanut butter Trader Joe's 16 oz 1.99 $ 16
Red beans H-Mart 16 oz 2.25 $ 16
Red pepper FreshDirect 16 oz 2.99 $ 16
Salt, kosher FreshDirect 48 oz 2.69 $ 48
Scallion FreshDirect 5.5 oz 1.49 $ 5.5
Seasoned rice vinegar FreshDirect 12 oz 3.19 $ 12
Sesame seed oil FreshDirect 6 oz 3.99 $ 6
Shiitake mushroom FreshDirect 16 oz 8.99 $ 16
Short grain white rice H-Mart 80 oz 7.99 $ 80
Soy sauce FreshDirect 10 oz 2.49 $ 10
Spinach FreshDirect 16 oz 1.49 $ 16
Starch noodle H-Mart 16 oz 2.20 $ 16
Sugar, granulated FreshDirect 32 oz 2.49 $ 32
Sweet rice flour H-Mart 16 oz 2.00 $ 16
Vegetable oil FreshDirect 24 oz 3.99 $ 24
White mushroom FreshDirect 8 oz 2.49 $ 8
TOTAL
87.29 $
Cost Summary Sheet
$/Unit Unit
0.34 $ lbs dry
0.67 $ oz dry
0.12 $ oz produce
0.23 $ oz dry
0.33 $ bundle produce
#DIV/0! oz produce
0.21 $ each dairy
0.21 $ oz produce
0.59 $ oz produce
0.50 $ oz produce
0.31 $ oz produce
0.30 $ oz dry
0.16 $ oz produce
0.06 $ oz produce
0.12 $ oz dry
0.14 $ oz produce
0.19 $ oz produce
0.06 $ oz dry
0.27 $ oz produce
0.27 $ oz dry
0.67 $ oz dry
0.56 $ oz produce
0.10 $ oz produce
0.25 $ oz dry
0.09 $ oz produce
0.14 $ oz dry
0.08 $ oz dry
0.13 $ oz dry
0.17 $ oz dry
0.31 $ oz produce
Cost Summary Sheet
Recipe Cost per serving Cost per recipe
Japchae 2.14 $ 68.62 $
Patjuk 0.24 $ 7.81 $
Vegetable dumplings 0.30 $ 10.41 $
Ginger tea 0.41 $ 12.96 $
Hwajeon 0.14 $ 4.88 $
Menu Total: 3.24 $ 104.68 $
Menu Budget: 4.64 $ $150.00
Under Total Budget by: 1.40 $ $45.32
Feast & Famine
February 7, 2014
Financial Summary
Recipe Yield Portion Size # of Portions
Japchae 16 lbs 8 oz 32
Patjuk 16 lbs 8 oz 32
Vegetable dumplings 70 ea 2 ea 35
Wonton wrappers 70 ea 2 ea 35
Hoisin Sauce .75 cup 1 oz 35
Ginger tea 16 oz 2 tbsp 32
Hwajeon 32 1 32
February 7, 2014
Feast and Famine
Production Order
Production Schedule
Feast and Famine
February 7, 2014
Service Plan
Feast and Famine
February 7, 2014