1. HAMBURGERS MANUAL

2. Hamburger The story The hamburger most likely first appeared in the 19th or early 20th century The modern hamburger was a product of the culinary needs of a society that was rapidly changing due to industrialization, and therefore, people had less time to prepare as well as to consume meals. Americans contend they were the first to combine two slices of bread and a steak of ground beef into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination. Shortly after its creation, the hamburger was prepared with all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles. During the 20th century, there were various controversies, including a nutritional controversy in the late 1990s. The burger is now readily identified with the United States, and a particular style of cuisine, namely fast food. the hamburger has become a culinary icon in the United States.

3. Hamburger The equipment Requirement for burger -Electric grill,or -Chargrill -Salamander for cheese burger gratin -Fryer -Burger spatula -Burger form,or -Burger ring -Burger buns basket -Salad bar for burger condiment -Working table -Bread knife -Cutting board

4. Hamburger The Kiosk design To be pictured asap build

5. Hamburger Food court kitchen design and equipment list To be pictured asap build

6. Hamburger kiosk name/logo and Corporate Identity Paper napkin with holder Sign of the kiosk

7. Hamburger Social Media and Third Party websites

8. Chicken burger Recipe Ingredients for 50 portions/50 kg at 100% (Net quantity) 100 gr Butter, Whole 500 Gr Onions, white 100 grGarlic, Chinese 6 Kg chicken w/o bone and skin 800 grBread, white soaked in milk 1.5 dl full cream 50 grParsley, fresh 25GrThyme, fresh 25 gr fresh oregano 5 pc Eggs, large (class A) 10Pc egg white 100 gr mustard 5 x Seasoning (salt ground white pepper) PREPARATION - SAUTE CHOPPED GARLIC AND SLICED ONIONS IN BUTTER - MINCE CHICKEN, PRESOAKED BREAD, GARLIC, ONIONS, PARSLEY AND THYME - MIX IN EGG AND SEASON WITH SALT AND PEPPER - SHAPE INTO EQUAL SIZE HAMBURGERS - Grill or PAN FRY IN PEANUT OIL - ARANGE IN SERVING DISH - GARNISH HAMBURGERS AS IN PHOTOES

9. chicken burger cost calculation For food court kiosk Total Ingredient WeightPortion weight =portion no Total ingredient costCost per piece 10.286100=102 pieces310.30 LE3.04 LE 10.286120= 85 pieces310.30 LE3.65 LE

10. Beef burger Recipe Ingredients for 50 portions/50 kg at 100% (Net quantity) 100 g Butter, Whole 500 g Onions, white 100 g Garlic, Chinese 6 kg Beef, shoulder w/o bone I 500 g Bread, white 2.5 dl Milk, full cream 50 g Parsley, fresh 25 g Thyme, fresh 10 pc Eggs, large (class A) 5 x Seasoning (salt ground white pepper) PREPARATION - SAUTE CHOPPED GARLIC AND SLICED ONIONS IN BUTTER - MINCE MEAT, PRESOAKED BREAD, GARLIC, ONIONS, PARSLEY AND THYME - MIX IN EGG AND SEASON WITH SALT AND PEPPER - SHAPE INTO EQUAL SIZE HAMBURGERS - Grill or PAN FRY IN PEANUT OIL - ARANGE IN SERVING DISH - GARNISH HAMBURGERS AS IN PHOTOES

11. Beef burger cost calculation For food court kiosk Total Ingredient WeightPortion weight =portion no Total ingredient costCost per piece 11.886 kg100 gr =118 pieces250.38 LE2.1 LE 11.886kg120gr = 99 pieces250.38 LE2.52 LE

12. Beef burger For Jaz Mirabel and Aquamrine Egy Swiss special mix 100 gr Cost per Portion EGP 3.60

13. Vegetarian burger sandwich For beach or pool snack restaurant or food court kiosk 1KgCarrot clean, fine julienne 1KgZucchini cut in fine julienne 1KgPotato peeled, cut in fine julienne 400GrPeeled onions, in fine julienne sauté in oil for 3 minutes 500GrPumpkin in fine julienne 100GrFine chopped parsley 100GrLeek in fine julienne 10 grFresh oregano 5GrGround white pepper 15GrSalt 500GrCheck pea 5GrNutmeg powder 5GrEggs Methods -mix all ingredients in big bowl -Add seasoning and eggs and mix well -Form as burger shape -On smooth late electric grill with little oil up to your request -Or pan fry -Arrange as below picture

14. Vegetarian burger cost calculation For food court kiosk or beach and pool resturant Total Ingredient WeightPortion weight =portion no Total ingredient costCost per piece 5.86kg150 gr = 3936.30LE.93 pc 5.86kg120 gr = 4836.30 LE.75.6 pc

15. Hamburger Bread Recipe Ingredients: 60 gr.Sugar 60 gr. Milk powder 20 gr. Instant yeast 10 gr baking powder 120 ml oil 550 gr ​​ water 15 gr salt 1Kg flour 20 Gr sesame seeds Method: Confuse milk, yeast and baking powder, oil, water, sugar and salt with some well Add the flour to the mixture Mix all with flour mixture gradually to the dough to hold together Leave the dough for half an hour to rest Divided the dough into balls 70 gr each Roll the dough in hand roller or in pastry machine Sprinkle the sesame on top - Put it on the sheet or tray (saj) or in noon stick pan Bake the dough 10 minutes on 240 C remove and arrange in basket to serve

16. Hamburger Bread Recipe Ingredients: 25 gr.Sugar 50 gr. Milk powder 15 gr. Instant yeast 10 gr baking powder 50ml oil 600 gr ​​ water 5 gr salt 1 kg flour Method: Confuse milk, yeast and baking powder, oil, water, sugar and salt with some well Add the flour to the mixture Mix all with flour mixture gradually to the dough to hold together Leave the dough for half an hour to rest Divided the dough into balls Open the dough in hand roller or in pastry machine Put it on the sheet or tray (saj) or in noon stick pan Bake the dough 6n minutes 250c when ready remove and keep it cover to avoid dry.

17. Hamburger condiments Ingredients for 100 pax : 2 kg tomatoes cut in slices 1.3 kg onion cut in slices 1 kg Cole slaw salad 400 gr. Cheddar cheese slices 500 gr shredded lettuce in mayonnaise 500 gr. Olives 500 gr. cucumber pickles This condiment for hamburger keep refrigerated

18. Cole slaw salad recipe Ingredients: 2kg shredded white cabbage in fine julienne 300gr.Carrot in fine julienne 20gr.Salt as needed 300 grmayonnaise 30Grsugar 2Spoon honey 20Grvinegar 50Grorange juice Method: mix all together and test for salt

19. shredded lettuce in mayonnaise Recipe Ingredients: 2kg shredded ice berg 50gr.Mustard gr.Salt as needed 300 grmayonnaise Method: mix all together and test for salt

20. Daily schedule

21. Pool or Beach Snacks Restaurant Sandwich presentation Full sandwich in hamburger sesame buns Served with Coleslaw salad, cucumber and olive pickles French fries aside Mustard and ketchup Depend on the china available can be served show plate round or square

22. Beach sandwich Or food court kiosk burger in buns filled with shredded lettuce and mayonnaise Served with French fries pickled cucumber

23. Beach sandwich Or food court kiosk Beef burger in sesame buns with shredded lettuce In mayonnaise, tomato and onions sliced Pickled cucumber aside

24. Pita bread sandwich Beef burger in pita bread with shredded lettuce In mayonnaise, tomato and onions sliced Pickled cucumber aside

25. Chicken burger sandwich, Beach snack or food court kiosk chicken burger in sesame buns with shredded lettuce In mayonnaise, tomato and onions sliced Pickled cucumber aside

26. Beef burger sandwich For food court kiosk Beef burger in sesame buns with shredded lettuce In mayonnaise, tomato and onions sliced Pickled cucumber aside In Styrofoam plate

27. Vegetarian burger sandwich For beach or pool snack restaurant Vegetarian burger Vegetable burger on shredded ice berg leaves with mayonnaise Topped fine onions slices with herbs mustard sauce In fresh burger buns Mixed pickles, French fries

28. Vegetarian burger sandwich For food court kiosk Vegetarian burger Vegetable burger on shredded ice berg leaves with mayonnaise Topped fine onions slices, fresh tomato with herbs mustard sauce In fresh burger buns