Seasonal Menu Assignment

This assignment involves creating a seasonal menu for a multi-cuisine restaurant, including detailed recipe cards for various dishes, outlining ingredients, methods, and nutritional values.

COMMERCIAL
COOKERY

SEASONAL MENU
1
Types of customers
Travellers:
Cuisine Styles used in establishment
Multi cuisine restaurant
Menu types used in the establishment
Seasonal Menu
Best selling menu items Example Cost
Entree  Scallops with sweet corn
Puree, Prosciutto & Lemon
butter
 Crispy Bocconcini with
tomato chilli sauce
 Ricotta Lasagne Pots with
Pesto
$156.25
$50.10
$54.55
Soup  Winter vegetable soup with
chive pesto
 Stracciatella Soup
 Pea & Ham Soup
$43.10
$41.74
$45.95
Main  One Pot beef & beer stew
with horseradish dumplings
 Roast Lamb with date
stuffing & mint couscous
 Gnocchi with chilli & baby
broccoli
$122.25
$58.45
$32.65
Dessert  Date & Apple cakes with
caramel sauce
 Lemon & Almond Delicious
$15.56
$47.55
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 Caramel dipping sauce with
fresh fruit
$74.20
Special  Cheesy meatball skillet with
garlic croutons
 Amazing slow-cooker mulled
wine
 Martha's raspberry-chocolate
pie
$67.82
$51.50
$23.75
Entree
1. Standard Recipe Card
Total cost: $156.25
Standard Recipe Card
Name of dish Scallops with sweet
corn Puree,
Prosciutto & Lemon
butter
Portion nos.:
Reference
Source
Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Olive oil Extra Virgin Olive
Classic
750 mL $2.00 per 100mL 15
Butter Western Star
Original Salted
250g $1.48 per 100g 3.7
2

butter
Garlic cloves Garlic Paste 140g $0.29 per 10g 4
4 French Shallots Peeled and finely
chopped
200g $13.00 per 1Kg 2.5
Sweet Corncobs Kernels removed 2 packets $2.75 per 1Ea 5
White wine Wine Bundle Buy
Marlborough
Sauvignon Six
1 each $1.22 per 100mL 55
Prosciutto Bertocchi Prosciutto
Slices, finely
chopped
100g $65.00 per Kg 6.5
Cream Pure cream 300ml $0.77 per 100mL 2.3
30 Scallops Half shell 300ml $22.90 per dozen 57.25
Lemon 1 tablespoon lemon 1 each $2.00 per 1Ea 2
Fresh continental
parsley leaves
Australian
Continental Parsley
15g $2.00 per 10g 3
Methods:
Step1: Heat 1 tbs of oil and 50g of butter over medium heat in a frying pan. Add shallot and
garlic, heat it till get soften. Now, stir in corn kernels again for a minute. Add wine, heat it for
some minutes then add water. Now covered the pan and heat for 5 to 7 minutes again until corn
gets tender then cool it for approx.15 minutes.
Step2: Now, heat 1 teaspoon of olive oil in a non-stick pan on medium heat and cook prosciutto
for 1 to 2 minutes, till it gets brown and crispy. Now, transfer it to a plate which is lined with
paper towel.
Step3: Now process the corn mixture, 1 tablespoon of oil and cream in food processor. Now,
heat half of the remaining oil and butter (15g) over high-medium heat in a frying pan. Cook half
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of scallops till get golden and transfer it to a plate. Repeat the same procedure for remaining
scallops and keep warm.
Step4: Now put remaining butter to pan and cook swirling pan for 2 to 3 minutes. Now stir
lemon juice.
Step5: Bring three reserved shells on each plate and divide mixture of corns among these shells.
Now top it with scallops, drizzle over mixture of butter and sprinkle some prosciutto over it.
Season it with pepper and top with parsley.
Nutritional values:
Energy 1194 KJ
Fat total 22g
Saturated fat 10g
Protein 13g
Fibre 3g
Cholesterol 65mg
Sodium 500.3mg
Carbs (sugar) 3g
Carbs (total) 7g
2. Standard Recipe Card
Total cost: $50.10
Name of dish Crispy Bocconcini
with tomato chilli
sauce
Portion nos.:
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4

Portion cost Sale Price at
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Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Flour White plain flour 1Kg $0.75 per 1Kg 0.75
Eggs, lightly
beaten
Cage eggs 12 pack 700g $0.43 per 100g 3
Breadcrumbs
dried
Kooka A Krumb
Panko breadcrumbs
190g $1.58 per 100g 3
Cheese Vegetarian/
Parmesan hard
450g $1.73 per 100g 7.75
Baby bocconcini
cheese
Drained 220g $5.50 per 100g 12.1
Vegetable oil Coles Vegetable Oil 4 L $0.22 per 100mL 8.8
Tomatoes Annalisa Diced
Tomatoes
400g $3.50 per 1Kg 1.4
Garlic cloves Garlic Paste 140g $0.29 per 10g 4
Long red chilli,
finely chopped
Red Cayenne
Chillies Loose
approx. 50g $22.00 per 1Kg 1.1
Sugar Brown sugar 500g $0.44 per 100g 2.2
Red wine vinegar Italian Red Wine
Vinegar
500 mL $0.60 per 100mL 3
Basil leaves Basil Punnet Fresh
finely chopped
15g $2.00 per 10g 3
5

Methods:
Step1: Tomato Chilli-sauce- Take tomato, chilli, vinegar, sugar and garlic in a pan and heat it
on medium flame. After boiling reduce heat to low. Now simmer it for 20 minutes till get
thickened. Add basil and set aside for at least 10 minutes for cool. Take a stick blender for
blending tomatoes.
Step2: Pour egg into a bowl. Place breadcrumbs and parmesan on a plate then combine it and
season with flour to coat. Put flour into a plate. Now, for coating - dip 1 bocconcini into flour,
then into egg and lastly into mixture of breadcrumb. Again re-dip the same in egg and
breadcrumb. Furthermore, freeze it for approx.20minutes.
Step3: Heat oil in a pan or can wok over heat also. Now preheat the oven to 100°C/120°C fan-
forced. Add bocconcini to hot oil, one at a time and deep-fry to turn into golden. By using a
slotted spoon transfer the sane to a wire rack on a baking tray which is lined with paper towel.
Now keep it warm in oven then serve with tomato chilli sauce.
Nutritional values:
Energy 828 KJ
Fat total 9.1g
Saturated fat 3.3g
Protein 9.2g
Fibre 1.9g
Sodium 396mg
Cholesterol 56mg
Carbs (total) 19.3g
3. Standard Recipe Card
Total cost: $54.55
Name of dish Ricotta Lasagne Portion nos.:
6

Pots with Pesto
Reference
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Portion cost Sale Price at
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Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Bunches trusses
cherry tomatoes
Cherry burst 200g $17.50 per kg 3.5
Table spoon olive
oil
Extra virgin 750ml $2.00 per 100ml 15
Teaspoon ground
nutmeg
Hoyts 25g 0.80 per 10g 2
Teaspoon finely
grated lemon rind
Medium lemons 1Ea $1.20 per 1Ea 1.2
Bunch fresh basil,
leaves picked
Bassil punnet 15g $2.00 per 10g 3
Garlic cloves,
peeled
Garlic paste 140g 0.29 per 10g 4
Finely grated
parmeasan
Grated parmeasan
cheese
40g $16.00 per 1kg 1.6
Toasted pine nuts Ducks brand 55g $85.00 per 1kg 4.25
Olive oil Extra virgin 80ml $2.00 per 100ml 15
Fresh basil leaves Basil punnet 15g $2.00 per 10g 3
Bunch rocket,
ends trimmed,
Australian baby 60g $33.34 per 1kg 2
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washed, dried,
leaves torn
rocket
Methods:
Step1: Preheat oven for near about 200°C then place tomatoes on baking tray. After this,
drizzle tomatoes with oil, pepper and salt then roast it for 30 minutes.
Step2: Till tomatoes get soften, meanwhile, take nutmeg, ricotta and lemon rind in a small bowl
and stir it to combine. Put a gow gee wrapper in the basis of dariole moulds having eight cup
(250ml) capacity. Furthermore, spoon a heaped tablespoon of mixture of ricotta into each mould
then press firmly. Now top each with a gow gee wrapper. Repeat this procedure in two more
layers with remaining wrappers and ricotta mixture.
Step3: Now, place garlic, basil, pine nuts, parmesan and oil in a jug of a blender. Blend all
these until get smooth and season with some pepper and salt. Store this paste into fridge.
Step4: Place above moulds into a bamboo steamer and add water in sufficient amount to a wok.
Bring this to boil over medium and high heat. Now place steamer over wok and must ensure
that base of steamer will not touch water. Cover and steam it for 10-12 minutes then turn
lasagnes into serving plates. Sprinkle some basil leaves and pesto then serve with some rocket
and roasted cherry tomatoes.
Nutritional values:
Energy 1472KJ
Fat total 26g
Saturated fat 8g
Protein 14g
Sodium 234.mg
Carbs (sugar) 5g
Carbs (total) 16g
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Soup
1. Standard Recipe Card
Total cost: $43.10
Name of dish Winter vegetable
soup with chive
pesto
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Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Fennel bulb,
sliced crossways
Whole Fennel Seeds 32g
$0.91 per 10g 2.90
Carrots Peeled, halved
lengthways, sliced
crossways
170g
$2.20 per 1Kg 0.37
Swede, peeled,
halved
lengthways,
sliced crossways
Fresh Swedes 230g $6.00 per 1Kg 1.38
Parsnip, peeled,
halved
lengthways,
sliced crossways
Carrots Prepacked 1Kg $1.20 per 1Kg 1.2
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Vegetable Liquid
Stock
Massel Vegetable
Stock
1L $0.30 per 100mL 3
Chives, coarsely
chopped
Master Foods
Chives Chopped
7g $6.86 per 10g 4.8
Olive oil Extra virgin Classic 750ml $2.00 per 100ml 15
Parmesan/
Vegetarian hard
cheese
Pre-grated 255g $23.53 per Kg 6
Almond meal Kez's Kitchen
Gluten Free Almond
Florentine Biscuits
180g $3.86 per 100g 6.95
1 Loaf pastadura
bread
Sliced crossways 1 packet $1.50 per Ea 1.5
Methods:
Step1: Mix fennel, swede, parsnip, carrot and stock in a pan over high heat then bring for boil.
Now reduce heat for medium-mow and bring it to cook for 20 min again.
Step2: Place olive oil, chives, almond meal and parmesan in a bowl of food processor. Now
process it till coarsely chopped.
Step3: Pour soup into serving bowls then top with dollop of chive pesto and serve it with some
crispy bread.
Nutritional values:
Energy 1472 KJ
Fat total 26g
Saturated fat 8g
11

Protein 14g
Sodium 234.38g
Carbs (sugar) 5g
Carbs (total) 16g
2. Standard Recipe Card
Total cost: $41.74
Name of dish Stracciatella Soup Portion nos.:
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Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Small zucchini
thinly sliced
Green zucchini 150g each $5.90 per 1Kg 0.89
Massel Salt
reduced chicken
style
Liquid stock 105g $3.00 per 140g 2.25
Frozen Peas Coles Frozen Peas 1Kg $2.00 per 1Kg 2
Kale leaf spinach
mix
150g $28.57 per 1Kg 4
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Shredded cooked
chicken
RSPCA Approved
Free Range Chicken
Breast Large Pack
1 Kg $14.00 per 1Kg 14
Onion Green onion, thinly
sliced
2 $4.50 per 1Ea 9
Fresh basil leaves Basil punnet 15g $2.00 per 10g 3
2 Eggs Cage eggs 12 pack 700g $0.43 per 100g 3
Finely grated
parmesan
Grated Parmesan
cheese
100g $16.00 per 1Kg 1.6
Olive oil Chilli-infused extra-
virgin
2 tablespoon
Lemon wedges Medium 1 each $2.00 per 1Ea 2
Methods:
Step1: Take stock in a large saucepan and bring it to boil on high heat. Add zucchini and again
heat it for five minutes till get tender. Now, add peas and spinach mixture and cook for a
minute. Further, add chicken, basil and onion and heat until chicken is heated.
Step2: Whisk eggs and parmesan in a bowl. Slowly mix and heat it for a minute until egg gets
heated. Season the dish with salt and pepper then drizzle with chilli oil and serve with lemon
wedges.
Nutritional values:
Energy 1109 KJ
Fat total 11g
Saturated fat 4g
Protein 29.2g
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Fibre 5.5g
Cholesterol 158mg
Sodium 1217mg
Carbs (total) 9.6g
3. Standard Recipe Card
Total cost: $45.95
Name of dish Pea & Ham Soup Portion nos.:
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Source
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Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost($)
14

Medium ham
hock
600g approx. $35 per 1Kg 21
Dried green split
peas
McKenzie's Split
Green Peas
500g $0.34 per 100g 1.7
Small leeks Pale section only,
washed, finely
chopped
Leeks 1 each $2.50 per 1Ea 2.5
1Carrot Coarsely Chopped 170g each $2.20 per 1Kg 0.37
2 sticks celery Coarsely chopped 1 bunch $3.90 per 1Ea 3.9
Garlic cloves Garlic Paste 140g $0.29 per 10g 4
Massel chicken
style liquid stock
Chicken style stock 1L $0.30 per 100ml 3
Frozen Peas Coles Frozen Peas 1Kg $2.00 per 1Kg 2
Cream Thickened cream 600ml $0.75 per 1L 4.5
Parsley leaf Continental Parsley
Sleeved
1bunch $2.98 per 1Ea 2.98
Methods:
Step1: Take ham hock, leek, carrot, split peas, celery and garlic in a slow cooker and pour 2
cups of cold water into them. Further, cook it on high-heat for near about 6 to 8 hours until peas
get tender. Transfer the ham hock then by using tongs to a large heatproof bowl.
Step2: Add frozen peas to slow cooker then cook it for 15 min until get tender.
Step3: Remove meat from bone of ham then discard bone and rind very well. After this,
coarsely chop the ham.
Step4: Transfer half the mixture of pea to a blender then blend it till get smoothed.
Furthermore, return it to slow cooker with half cream and ham then stir it well.
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Step5: Ladle soup into serving bowls, drizzle it with remaining cream and top with ham.
Sprinkle the same with parsley leaves and serve it immediately.
Nutritional values:
Energy 1500 KJ
Fat total 13g
Saturated fat 6g
Protein 27g
Fibre 9g
Carbs (total) 30g
16

Main
1. Standard Recipe Card
Total cost: $122.25
Name of dish One Pot beef & beer
stew with
horseradish
dumplings
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Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Olive oil Extra Virgin Olive
Classic
750 mL $2.00 per 100mL 15
Gravy beef,
trimmed
Master Foods
Traditional Gravy
160g $1.66 per 100g 2.65
Eschalots, peeled,
halved
4 $6.00 per 1Kg 1.38
Carrot Coarsely Chopped 170g each $2.20 per 1Kg 0.37
2Parsnips Thickly sliced 2 $13.00 per Kg 13
Mushrooms Swiss brown, halved 200g $27.50 per Kg 5.5
Black Pepper Cracked Black
Peppercorns
48g $0.52 per 10g 2.5
Thyme leaves
plus extra-small
Chopped 3tablespoon $4.94 per 100g 2
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sprigs
Flour White plain flour 1Kg $0.75 per 1Kg 0.75
Pale Ale Kosciuszko Pale Ale 24 carton $0.92 per 100mL 73
Tomato Paste Tomato Ketchup 500g $0.25 per 100g 1.25
Worcestershire
sauce
Lea & Perrins 290mL $1.16 per 100mL 3.35
Massel Beef style Liquid stock 1cup (250ml) $0.30 per 100ml 0.75
Flour White Self-raising 1Kg $0.75 per 1Kg 0.75
Methods:
Step1: Preheat oven for 180C/160C fan-forced.
Step2: Heat oil in a casserole dish over medium heat, cook beef into 2 batches for 5 minutes
each until it gets brown. Transfer it to a plate.
Step3: Add carrot, eschalot, mushroom and parsnip to pan and cook it for 5 min. Add pepper
and thyme in it and cook again till get fragrant. Stir to coat then add bear and cook again till it
get reduced to half. Add sauce, tomato paste, 1 ½ cups water and stock. Bring this to a simmer
and season with salt.
Step 5: Make Horseradish Dumplings: Pour flour and parsley in a bowl then add butter and
using fingertips rub butter into the same to make coarse crumbs. Add beer and horseradish
cream then use a butter knife, stir it to get combined. Divide this mixture into near about 12
portions and roll into balls.
Step 6: Top these balls or stew with dumplings and bake for 20 minutes, till get brown. Serve
this by topping with extra parsley and thyme.
Nutritional values:
Energy 3416 KJ
18

Fat total 37.7g
Saturated fat 18.3g
Protein 53.7g
Fibre 8.7g
Cholesterol 161mg
Sodium 1567mg
Carbs (total) 54.2g
2. Standard Recipe Card
Total cost: $58.45
Name of dish Roast Lamb with
date stuffing & mint
couscous
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Portion cost Sale Price at
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Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Butter Western Star
Original Salted
butter
250g $1.48 per 100g 3.7
Red onion Finely chopped 200g $3.50 per 1Kg 0.7
Long red chilli, Red Cayenne approx. 50g $22.00 per 1Kg 1.1
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finely chopped Chillies Loose
Ground allspice MasterFoods All
Spice Ground
30g $1.13 per 10g 3.4
Baby Spinach Lettuce Baby
Spinach
60g $3.33 per 100g 2
Lemon juice Medium 1 each $2.00 per 1Ea 2
Fresh dates pitted Finely chopped 150g $22.00 per Kg 3.3
Breadcrumbs
dried
Anchor breadcrumbs 750g $0.50 per 100g 3.75
Pine nuts Coles Pine Nuts 150g $36.67 per 1Kg 5.5
Led of lamb Easy-carve 1.2Kg $18.00 per 1Kg 20
Olive oil Extra Virgin Olive
Oil
500 mL $1.00 per 100mL 5.00
Massel chicken
style liquid stock
Chicken style stock 1L $0.30 per 100ml 3
Couscous San Remo Couscous 500g $0.40 per 100g 2
Pomegranate
seeds
1/3cup
Mint Leaves
(fresh)
Mint Punnet 15g $2.00 per 10g 3
Methods:
Step1: Preheat oven for 200C fan-forced.
Step2: Then melt butter in a frying large ban over medium heat, cook ½ onion for 2 to 3 min.
Add chilli and other spices in it and cook again for a minute. Furthermore, add spinach and
lemon juice in it and cook until spinach wilts. Stir in dates, ½ pine nuts and breadcrumbs then
20

stir well and remove from heat.
Step3: Remove skin of lamb and place on a board. Press stuffing along the lamb and roll up to
enclose. Tie it with kitchen string then place on a roasting pan. Rub some oil on it and roast for
1 hour until cook well. Cover it with foil and stand for 15 minutes.
Step4: Take some stock to the boil in a saucepan, remove from heat and stir in couscous. Cover
it and stand for 5 min until liquid gets absorbed. By using a fork, stir pomegranate, mint, pine
nuts, oil and onion into fluff couscous. Serve it with sliced lamb.
Nutritional values:
Energy 3085 KJ
Fat total 34.3g
Saturated fat 11g
Protein 50.4g
Fibre 8g
Cholesterol 152mg
Sodium 520mg
Carbs (total) 53.3g
3. Standard Recipe Card
Total cost: $32.65
Name of dish Gnocchi with chilli
& baby broccoli
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( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Gnocchi Golden Potato
Gnocchi
500g
$0.75 per 100g 3.75
Olive oil Extra Virgin Olive
Classic
750 mL $2.00 per 100mL 15
Small leeks Pale section only,
washed, finely
chopped
Leeks 1 each $2.50 per 1Ea 2.5
Garlic cloves Garlic Paste 140g $0.29 per 10g 4
2bunches Baby
Broccoli
Chopped 1 bunch $2.00 per 1Ea 4
Long red chilli,
finely chopped
Red Cayenne
Chillies Loose
approx. 50g $22.00 per 1Kg 1.1
Cherry
bocconcini
La Casa Del
Formaggio
100g $22.73 per 1Kg 2.3
Methods:
Step1: Cook gnocchi into a large saucepan of boiling water and drain well.
Step2: Meanwhile, take a large saucepan and heat 2 tbs oil over medium heat. Pour leek and
garlic into pan and cook for 5 min until leek gets softens. Add stems of baby broccoli, cook for
2 min again.
Step3: Add baby broccoli tops, gnocchi and chilli to pan. Cook it for 2 min and add bocconcini
and season. Further, drizzle it with remaining oil.
22

Nutritional values:
Energy 1743 KJ
Fat total 21g
Saturated fat 6g
Protein 15g
Fibre 8g
Sodium 673mg
Carbs (sugar) 3g
Carbs (total) 39g
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Desserts
1. Standard Recipe Card
Total cost: $15.56
Name of dish Date & Apple cakes
with caramel sauce
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Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Dried dates Dried pitted dates 500g $3.20 per 1Kg 1.6
water 1 cup
Soda bicarbonate McKenzie's
Bicarbonate soda
1Kg $0.34 per 100g 3.36
Solid coconut oil 60ml $1.20 per 100ml 0.72
Coconut sugar CSR coconut sugar 250g $1.60 per 100g 4
White spelt flour Sieved 240g $7.59 per Kg 1.82
2Eggs at room
temperature
Cage eggs 12 pack 700g $0.43 per 100g 3
1Granny Smith
Apple
Coarsely grated Approx 180g
each
$5.90 per 1Kg 1.06
Methods:
Step1: Preheat oven for 180C/160C. Grease six Texas muffin pans (¾ cup). Take a saucepan,
24

put dates and water in it then bring over medium heat. Simmer it for 2min, remove from heat
and set aside for cool till 10 min.
Step2: In between above process, beat coconut oil and 2tbs of sugar by using electric beaters
until pale and creamy. Add 1 egg and 1 tbs of flour in it then beat for combine. Repeat this
process again and stir apple with half of remaining flour. Further, add baking powder, date
mixture, cinnamon and remaining flour. Stir until combined.
Step3: Pour mixture into greased pans, bake for 20-25 min then cool it for 5 min. Transfer to a
wire rack to cool again for 5 min.
Step5: Cool sauce for two minutes and pour over cakes.
Nutritional values:
Energy 1552 KJ
Fat total 11.8g
Saturated fat 8.5g
Protein 8.3g
Fibre 4.1g
Cholesterol 55mg
Sodium 336mg
Carbs (sugar) 29g
Carbs (total) 61.8g
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2. Standard Recipe Card
Total cost: $47.55
Name of dish Lemon & Almond
Delicious
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Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Caster sugar Bundaberg 1Kg $0.25 per 100g 2.5
Butter, softened Western Star
Original Salted
250g $1.48 per 100g 3.7
2Eggs fresh Cage eggs 12 pack 700g $0.43 per 100g 3
Lemon rind Medium Lemons 1 each $2.00 per 1Ea 2
Lemon juice Medium 1 each $2.00 per 1Ea 2
Flour White Self-raising 1Kg $0.75 per 1Kg 0.75
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Almond meal Kez's Kitchen
Gluten Free Almond
Florentine Biscuits
180g $3.86 per 100g 6.95
Milk Fresh full cream
milk
Approx 3mL $1.00 per 1L 3
Almonds Flaked Almonds 230g $47.83 per 1Kg 11
Lemon Thinly sliced 1 each $2.00 per 1Ea 2
Sugar Brown 500g $0.44 per 100g 2.2
Icing sugar
mixture
Soft Sugar Icing
Mixture
1Kg $0.35 per 100g 3.45
Vanilla ice-cream Peters Original
Vanilla Ice-cream
2L $0.25 per 100mL 5
Methods:
Step1: Preheat oven for 170C/150C. Use an electric mixer for beating caster sugar and butter
(50g) till fluffy. Add egg yolks then beat for a minute. Further, add lemon rind, lemon juice,
almond meal, flour and milk but do not over mix.
Step2: Take a clean dry bowl, beat egg whites to obtain soft peaks form. Gentle pour egg
whites into above lemon mixture then pour this into a ceramic pudding dish having 5-cup
capacity. Garnish it with flaked almonds and bake it for 40 to 45 minutes till brown.
Step3: Take a shallow dish and pour brown sugar in it. Dip lemon slices into this sugar for
coating. Further, melt butter into a frying pan over low heat and cook lemon slices for a minute
until sugar caramelised. Top pudding with these caramelised lemon and dusting it with icing
sugar. Serve this dish immediately with ice-cream.
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Nutritional values:
Energy 1782 KJ
Fat total 24g
Saturated fat 12g
Protein 9g
Cholesterol 159mg
Fibre 1g
Sodium 216.56mg
Carbs (sugar) 39g
Carbs (total) 43g
3. Standard Recipe Card
Total cost: $74.20
Name of dish Caramel dipping
sauce with fresh
fruit
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( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Butter or
margarine
Meadow Lea
Original Margarine
Spread
1Kg $0.45 per 100g 4.5
Sugar Brown 500g $0.44 per 100g 2.2
2Eggs fresh Cage eggs 12 pack 700g $0.43 per 100g 3
Vanilla essence Queen Master Blend
Pure Vanilla Extract
100mL $1.50 per 10mL 15
Cream Bulla Thickened
Cream 600mL
600mL $0.75 per 100mL 4.5
Fresh seasonal
fruit
Oranges, apples,
strawberries, pears
1 Kg 45
Methods:
Step1: Place butter, vanilla essence and brown sugar into a saucepan then stir it on low heat for
5 minutes. Remove from heat and stir in the cream till well mixed.
Step2: Peel the fruit then cut into small pieces and thread onto toothpicks.
Step3: Take a serving bowl, pour warm caramelised sauce and serve with some fruit sticks.
Nutritional values:
Energy 1108 KJ
Fat total 14g
Saturated fat 9g
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Protein 1g
Sodium 65.64mg
Cholestrol 41mg
Carbs (sugar) 33g
Carbs (total) 33g
Special
1. Standard Recipe Card
Total cost: $67.82
Name of dish Cheesy meatball
skillet with garlic
croutons
Portion nos.:
Reference
Source
Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Olive oil Extra Virgin Olive
Oil
500 mL $1.00 per 100mL 5
Onion Brown, halved and
thinly sliced
180g $2.90 per 1Kg 0.52
Beef mince 3 Star Beef Regular 1Kg $8.00 per 1Kg 8
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Mince
Firm feta,
crumbled
Bulgarian Sheep
Fetta
450g $16.67 per 1Kg 7.5
Tomato paste Ketchup 500g $0.25 per 100g 1.25
1egg, lightly
whisked
Farm Fresh 12pack 700g $0.43 per 100G 3
Dried chilli-flakes Hot Chilli-flakes 30g $0.75 per 10G 2.25
3garlic cloves Garlic paste 140g $0.29 per 10g 4
Dried oregano Hoyts Oregano 25g $1.65 per 10g 1.65
Eggplant Purple Eggplant 200g $7.90 per 1Kg 1.95
Tomato Passata Mutti Tomato
Passata
700g $0.50 per 100g 3.5
Balsamic vinegar Balsamic Vinegar 500mL $0.60 per 100mL 3
Sugar Brown 500g $0.44 per 100g 2.2
Mozzarella
cheese grated
Tempo 1Kg $21.00 per 1Kg 21
Baby salad leaves 4 Leaf salad mix 200g $15.00 per 1Kg 3
Methods:
Step1: Chop bread after removing the crust in a bowl and pour milk over it.
Step2: Grate half of onion and chop remaining one. Then add grated onion, feta, tomato paste,
beef, egg, 2 teaspoon oregano to bread mixture. Further, mix it well and roll heaped spoonfuls
into balls.
Step3: Pour 1 tablespoon oil in a frying pan and cook meatballs over medium-high heat for 6
minutes, then transfer it to a plate.
Step4: Heat 1 ½ tablespoon oil in a pan then cook chopped onion for a minute. Further, add
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