Page 73 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 73
Interdisciplinarity of Project – Technology of Cooking
gredients that we had identified as key ingredients in our sandwiches. We
focused mainly on locally grown vegetables which were important ingre-
dients for our products. Nevertheless, we didn’t neglect the visual appear-
ance of sandwiches and how they are constructed. The sequence we used
was important as we wanted to follow standards set in the beginning of
the project.
Tuna Sandwich
73
Figure 13: Tuna sandwich.
Source: Own source 2014.
Calculation cost of the sandwich is 1,54 euros Figure 12). The deci-
sion of the calculation cost, e.i. production price is 85 % of calculation
cost (Figure 11). This is a basic for the calculation of the final price with
index of mark-up 170, and value added tax of 9.5 %. Therefore, the final
price on our web page is 2,50 euros (Figure 11). The revenue for this sand-
wich is 42.62 %.
Process of preparation. We take a corn baguette (Figure 21) and cut it
in half horizontally. The hard-boiled egg has to be cold and the shell must
be removed. Lettuce and tomatoes have to be carefully cleaned first. Af-
ter we clean the tomatoes, slice them into equal parts. Corn from a can has
to be rinsed under cold water. On the underside of the baguette we spread
the tuna spread and sprinkle it with corn. The next step is to place the leafs
of lettuce and slices of tomato onto the tuna spread. On top of the tomato
we put slices of cheese and sliced egg. The last step is to cover the sandwich
with the other half of the baguette and place it into an environment friend-
ly bag. Now the tuna sandwich is ready to be served (Figure 13).
We also formulated calculations for the energy (W) which is in 3830
kJ per portion or 897 kcal per 100 grams (g). We have calculated also nu-
tritional values of the dish which are fat (F) 40g, carbohydrates (CH) 115g
gredients that we had identified as key ingredients in our sandwiches. We
focused mainly on locally grown vegetables which were important ingre-
dients for our products. Nevertheless, we didn’t neglect the visual appear-
ance of sandwiches and how they are constructed. The sequence we used
was important as we wanted to follow standards set in the beginning of
the project.
Tuna Sandwich
73
Figure 13: Tuna sandwich.
Source: Own source 2014.
Calculation cost of the sandwich is 1,54 euros Figure 12). The deci-
sion of the calculation cost, e.i. production price is 85 % of calculation
cost (Figure 11). This is a basic for the calculation of the final price with
index of mark-up 170, and value added tax of 9.5 %. Therefore, the final
price on our web page is 2,50 euros (Figure 11). The revenue for this sand-
wich is 42.62 %.
Process of preparation. We take a corn baguette (Figure 21) and cut it
in half horizontally. The hard-boiled egg has to be cold and the shell must
be removed. Lettuce and tomatoes have to be carefully cleaned first. Af-
ter we clean the tomatoes, slice them into equal parts. Corn from a can has
to be rinsed under cold water. On the underside of the baguette we spread
the tuna spread and sprinkle it with corn. The next step is to place the leafs
of lettuce and slices of tomato onto the tuna spread. On top of the tomato
we put slices of cheese and sliced egg. The last step is to cover the sandwich
with the other half of the baguette and place it into an environment friend-
ly bag. Now the tuna sandwich is ready to be served (Figure 13).
We also formulated calculations for the energy (W) which is in 3830
kJ per portion or 897 kcal per 100 grams (g). We have calculated also nu-
tritional values of the dish which are fat (F) 40g, carbohydrates (CH) 115g
