Page 79 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 79
Interdisciplinarity of Project – Technology of Cooking
Kamut Sandwich
Figure 19: Sandwich Kamut. 79
Source: Own source 2014.
Calculation cost of the sandwich is 2,04 euros (Figure 12). The deci-
sion of the calculation cost, e.i. production price is 85 % of calculation cost
(Figure 11). This is 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 3,30 euros (Figure 11). The revenue for this sandwich is 42.60 %.
Preparation process. We cut kamut baguette in half horizontally. Wash
the salad, cucumber and tomato under cold water. Slice the latter two into
equal parts. In the meantime, boil the egg until it’s hard inside. Peel the
shell and slice into equal parts. Spread the lower part of baguette with but-
ter and cover it with fresh slices of salted cucumber. On top of this, add the
slices of salami followed by the cheese (Figure 19). Put the slices of egg and
leaf of lettuce on top of the cheese. Close the sandwich with upper part of
baguette.
For this sandwich we calculated energy and nutritional values of the
dish. W = 4396 kJ per portion or 941 kcal per 100g, F = 47g, CH = 114g
and P = 43g. The GDA in % per portion is F = 61 %, CH = 45 %, and P =
86 %.
Kamut Sandwich
Figure 19: Sandwich Kamut. 79
Source: Own source 2014.
Calculation cost of the sandwich is 2,04 euros (Figure 12). The deci-
sion of the calculation cost, e.i. production price is 85 % of calculation cost
(Figure 11). This is 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 3,30 euros (Figure 11). The revenue for this sandwich is 42.60 %.
Preparation process. We cut kamut baguette in half horizontally. Wash
the salad, cucumber and tomato under cold water. Slice the latter two into
equal parts. In the meantime, boil the egg until it’s hard inside. Peel the
shell and slice into equal parts. Spread the lower part of baguette with but-
ter and cover it with fresh slices of salted cucumber. On top of this, add the
slices of salami followed by the cheese (Figure 19). Put the slices of egg and
leaf of lettuce on top of the cheese. Close the sandwich with upper part of
baguette.
For this sandwich we calculated energy and nutritional values of the
dish. W = 4396 kJ per portion or 941 kcal per 100g, F = 47g, CH = 114g
and P = 43g. The GDA in % per portion is F = 61 %, CH = 45 %, and P =
86 %.
