Page 77 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 77
Interdisciplinarity of Project – Technology of Cooking
Sandwich Vegetable Ham
Figure 17: Sandwich Vegetable ham. 77
Source: Own source 2014.
Calculation cost of the sandwich is 1,71 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 2,70 euros (Figure 11). The revenue for this sandwich is 41.19 %.
Preparation process. Take the baguette (Figure 22) and cut it in half
horizontally. The tomato and lettuce have to be carefully cleaned before
use. When cutting the tomato and cucumbers, make sure that the parts are
equal. On the bottom part of baguette we spread the chickpeas spread and
put the leaf of lettuce on top, which has to be salted. The next step is to put
the slices of tomato and cucumber on top of the lettuce. We add ham and
cheese as a final ingredients for the filling. Cover the sandwich with the up-
per part of the baguette (Figure 17).
For this sandwich we calculated both energy and nutritional values for
the dish. W = 4088 kJ per portion or 856 kcal per 100g, F = 23g, CH =
123g and P = 41g. The GDA in % per portion is F = 29 %, CH = 49 %, and
P = 84 %.
Sandwich Vegetable Ham
Figure 17: Sandwich Vegetable ham. 77
Source: Own source 2014.
Calculation cost of the sandwich is 1,71 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 2,70 euros (Figure 11). The revenue for this sandwich is 41.19 %.
Preparation process. Take the baguette (Figure 22) and cut it in half
horizontally. The tomato and lettuce have to be carefully cleaned before
use. When cutting the tomato and cucumbers, make sure that the parts are
equal. On the bottom part of baguette we spread the chickpeas spread and
put the leaf of lettuce on top, which has to be salted. The next step is to put
the slices of tomato and cucumber on top of the lettuce. We add ham and
cheese as a final ingredients for the filling. Cover the sandwich with the up-
per part of the baguette (Figure 17).
For this sandwich we calculated both energy and nutritional values for
the dish. W = 4088 kJ per portion or 856 kcal per 100g, F = 23g, CH =
123g and P = 41g. The GDA in % per portion is F = 29 %, CH = 49 %, and
P = 84 %.
