Commercial Cookery Assignment

Running head: COMMERCIAL COOKERY
Commercial Cookery
Name of the Student
Name of the University
Author note

1COMMERCIAL COOKERY
Answer 1
The statement that accurately describes the profile of the customers is that (C) it
identifies who exactly your most frequent customers are and gives you information about
them which helps you analyze their food preferences.
Answer 2
It is important to investigate the preference of foods of the customer base as this will
help the hotels in retaining the customers and make them the target customers as well. The
preferences of the customers are required to be properly identified in order to retain such
dishes in the menu of the restaurant. The preferences of the customers are to be properly
known by the hotel officials as this will help them in introducing new dishes that will meet
the expectations of the customers and satisfy the demands of the customers as well
(Becerra, Santaló & Silva, 2013).
Answer 3
Steps in generating new ideas while planning a new dishes and menu are as follows:
 The menu has to be prepared logically by understanding the preferences of the
customers and the menu has to be organized systematically wherein the list of
appetizers will be at first, main course and at last the dessert menu has to be designed
 The design of menu has to be resourceful as there should be list of toppings or new
sauce can be introduced with different beverages (Hoque, 2013).
 The language has to be kept simple as this will help in keeping the focus on food and
not words
 Proper update is required in the menu with the changes in prices along with the
change in availability of the food items (Molina-Azorín et al., 2015).

2COMMERCIAL COOKERY
Answer 4
Four menu classifications are as follows:
 A la Carte Menu offers the customers different items separately with different
pricings
 Beverage Menu offers wine as well as beverage menu for the customers (Jani, D., &
Han, 2014).
 Static Menu offers the dishes that are offered all year long with different options and
Du Jour Menu offers the special menu for the particular day.
 Dessert Menu offers the different kind of desserts that are different in different
restaurants
Answer 5
Most effective ways to understand the preferences of the customers:
 This is essential to take proper feedbacks from the customers when they visit the
particular restaurant by providing them to fill up the form of feedback.
 It is essential to anticipate the preferences of the customers from the dishes that has
been ordered by them as this will help in predicting for the future for making proper
improvisations in the dishes that will be offered
Answer 6
Factors that are considered while planning a menu are as follows:
 Taste appearance is essential factor for different customers who are visiting the
restaurant

3COMMERCIAL COOKERY
 There should be list of dishes that has to be within a certain price range as this will
help in gaining more customer base
 The seasonal foods and desserts should be included in the menu card with a special
mark on the side as this will help the customers in identifying the presence of such
dish (Tseng et al., 2015)
 The food habits of the customers is essential to be known along with the kind of
customers who will be visiting the restaurant
 Lastly, the food items must be changed during the time of occasions as this will help
in attracting more customers towards new dishes (Leung, Bai & Stahura, 2015)
Answer 7
Two things that have to be checked while accessing the variety are:
1. The items or the dishes that are included in the menu are consumed by all the
individuals or customers in that city (Nieves, Quintana & Osorio, 2014)
2. Secondly, the cuisine that has been introduced in the restaurant will able to gain
proper customer base (Nieves & Segarra-Ciprés, 2015)
Answer 8
While determining the food cost as well as the drinks the cost of food has to be
included that includes other expenses as well that includes:
 Proper inclusion of VAT in the calculations
 Calculate the amount of profit for each item in the menu per portion
 Take special care while pricing the menu in the best selling items (Nieves & Segarra-
Ciprés, 2015)
Answer 9

4COMMERCIAL COOKERY
(a) Purchase weight ÷ purchase unit × 100 = actual food cost
Answer 10
In order to make the items of the menu cost effective, it is essential to identify the
following:
 The profitability margin of the business
 Proper performance of the different items in the menu with help of BCG matrix
 Proper accounting has to be done regarding the popularity of the menu as this will
help in evaluation
Answer 11
Most important goal while pricing the item is as follows:
 It is affordable for the customers who are visiting the restaurant
 Proper evaluation of the current profitability of the restaurant whether they are
gaining profit or incurring loss
 The demand and supply has to be judged properly while pricing the item as this will
help in analyzing the goal of the competitors
Answer 12
(a) Fish and chips with salad
Answer 13
(d) Modern Australian
Answer 14

5COMMERCIAL COOKERY
It is essential to use the descriptive style of writing the menus as this will help the
individuals in understanding about the specifications of the dish and the ingredients that are
used in preparation of the dish as well. The descriptive style will enable in generating proper
understandability among the customers about the dish as well (N. Torres & Kline, 2013).
Answer 15
The feedback of customers is essential as:
 This will help in improving the food items to generate strong customer base
 It helps in retaining the customers in the restaurant
 It helps in delivering data that is tangible in nature to make better decisions in
business
Answer 16
 Proper menu engineering
 Understanding the profitability that will be gained while planning the items to be
included in the menu
 Using BCG matrix, ascertain the popularity of the menu that attracts customers
(Patrick & Grumer, 2016)
Answer 17
Information that is required to base the adjustments on menu are as follows:
 Proper preparation of the trends of menu wherein the breakfast will be available all
day long (Kryukova & Sokolova, 2014)

6COMMERCIAL COOKERY
 Understanding the effectiveness of menu by calculating the number of orders per day
along with the retention rate (Fraj, Matute & Melero, 2015)
 Lastly, proper interactions with customers is essential as this will focus on the
weaknesses and solve this with proper implementation of strategies

7COMMERCIAL COOKERY
A la Carte
Rockpool Hotel
Entrees:
Caramelized Soy Chicken Wings
Grilled Chicken Skewers in a Spiced Yoghurt Marinade
Smoked Salmon Spoons
Salmon Tarragon Terrine
Mussels in White Wine
Smoked Salmon
Mains:
Australian Meat Pies with Tomato Sauce
Healthy BBQ & Grilled Chicken
Cream of Chicken and Rice Florentine
Escarole & Rice Soup with Chicken
Chicken Marsala
Veal, Spinach and Mushroom Crespelli with Sautéed Tomatoes
Roast Chicken in Asian Style Plum Sauce
Parsley Crusted Salmon with Celery Root Potato Pancake

8COMMERCIAL COOKERY
Desserts:
Caramel Slice
Chocolate Crackle
Fairy bread
Cheese Desserts:
Apple and goat cheese cake
Cheese cake
Cheese Pudding

9COMMERCIAL COOKERY
Caramelized Soy Chicken Wings
Item: Caramelized Soy Chicken Wings
Servings: 1 portion
Section: entrée
Cost of food: %: 30
Food cost: $3.25
Selling price: $10
Standard Recipe Card DATE:5/09/16
Name of Dish: Caramelized Soy Chicken Wings Portion
No's.: 3
Reference
Source:
Portion Cost: $
3.25 Sale Price at $
10.83
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UOM Cost per
kg/l/unit Actual Cost
tomato fresh 0.750 kg $2.90 $2.18
fresh basil 0.025 kg $12.00 $0.30
Chicken Wings 0.10 Pounds $11.95 $1.195
sugar caster 0.050 kg $2.03 $0.10
olive oil extra virgin 0.125 litre $34.50 $4.31
Ketchup sourdough 1.000 Tablespoon $2.50 $2.50
garlic and
ginger 0.015 kg $15.68 $0.24
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
10.8

10COMMERCIAL COOKERY
Portion Cost $
3.25
Sales Price $10.00 Food Cost
% 29.25
Food Cost
% 30.00% Sale Price $10.81
GST
Payable $0.90
Method
Combine the chicken along with oil, ketchup, soya sauce as well as honey. Marinate it
for 4 hours and then preheat the oven at 190 degree Celsius. Then place marinated chicken in
the oven and add salt and pepper as per taste. Bake in the oven for 1 hour and serve it hot.

11COMMERCIAL COOKERY
Grilled Chicken Skewers in a Spiced Yoghurt Marinade
Item: Grilled Chicken Skewers in a Spiced Yoghurt Marinade
Servings: 1 portion
Menu section: entrée
Food cost %: 30
Food cost: $0.49
Selling price: $10
Standard Recipe Card DATE:
Name of Dish: Portion No's.: 1
Reference
Source:
Grilled
Chicken
Skewers in
a Spiced
Yoghurt
Marinade
Portion Cost: $
0.49 Sale Price at $
1.63
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UO
M
Cost per
kg/l/unit Actual Cost
Yoghurt Fresh 0.050 g $2.95 $0.15
Mint salted 0.070 g $4.00 $0.28
garlic peeled 0.030 g $1.99 $0.06
salt and pepper 0.010 g $0.00
Lemon Juice Fresh 1 tbsp $1.20 $1.20
Chicken 0.30 g $11.95 $3.585
$0.00
$0.00
$0.00
$0.00

12COMMERCIAL COOKERY
$0.00
$0.00
Total Cost $
5.275
Portion Cost $
0.49
Sales Price $10.00 Food Cost % 4.86
Food Cost
% 30.00% Sale Price $1.51
GST Payable $0.90
Method
Proper combination of yoghurt, mint, lemon juice as well as garlic is required in large
bowl and mix one pinch of pepper as well. Cut the chicken into four chunks on the wood
skewers. The chicken has to be tossed and after marinating the chicken place the chicken
into oven at 250 degree Fahrenheit.

13COMMERCIAL COOKERY
Smoked Salmon Spoons
Menu item: Smoked Salmon Spoons
Servings: 1 portion
Menu section: entrée
Food cost %: 30
Food cost: $2.30
Selling price: $10
Standard Recipe Card DATE:
Name of Dish: Smoked Salmon Spoons Portion No's.: 4
Reference
Source:
Portion Cost: $ 2.32 Sale Price at $
7.74
(30% Food
Cost)
Commodities:
Item Specification Quantity UOM Cost per
kg/l/unit Actual Cost
salmon smoked 0.100 g $46.50 $4.65
Lumpfish egg 0.060 g $20.00 $1.40
tomatoes cherry 0.240 g $2.00 $0.48
olive oil 0.020 l $34.50 $0.69
lemons 0.030 g $5.00 $0.15
Garlic 0.021 g $4.00 $0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
7.37
Portion Cost $
2.32
Sales Price $10.00 Food Cost % 23.21
Food Cost % 30.00% Sale Price $7.74

14COMMERCIAL COOKERY
GST Payable $0.90
Method
The whipped cream has to be prepared by adding pinch of salt and then place the smoked
salmon on each spoon of appetizer using the bag of pastry and topping has to be done
with lumpfish egg.

15COMMERCIAL COOKERY
Salmon Tarragon Terrine
Menu item: Salmon Tarragon Terrine
Servings: 1 portion
Menu section: entrée
Food cost %: 30
Food cost: $0.49
Selling price: $10
Standard Recipe Card DATE:
Name of Dish: Salmon Tarragon Terrine Portion No's.: 6
Reference
Source:
Portion Cost: $
1.02 Sale Price at $
3.40
(30% Food
Cost)
Commodities:
Item Specification Quantity UOM Cost per
kg/l/unit Actual Cost
Salmon 1.000 l $3.00 $3.00
Green parsley 0.120 g $14.00 $1.68
Lemon juice 0.120 l $12.00 $1.44
Pepper 0.25 tbsp $1.25 $0.32
Butter 0.31 g $ 2.5 $0.78
Mustard 0.52 g $ 2.3 $1.20
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
16.84

16COMMERCIAL COOKERY
Portion Cost $
1.02
Sales Price $10.00 Food Cost % 10.20
Food Cost
% 30.00% Sale Price $3.40
GST Payable $0.90
Method
Properly flake salmon in a bowl and toss smoked salmon with green parsley as well as
tarragon. The butter, mustard, lemon juice, pepper and mayonnaise have to be mixed in a
bowl smoothly. The mixture of mayonnaise sauce has to be mixed with salmon mixture and
freeze it for around 2 hours.
Mussels in White Wine
Menu item: Mussels in White Wine
Servings: 1 portion
Menu section: mains
Food cost %: 30

17COMMERCIAL COOKERY
Food cost: $6.84
Selling price: $22.79
Standard Recipe Card DATE:
Name of Dish: Mussels in White Wine Portion No's.: 2
Reference
Source:
Portion Cost: $
6.84 Sale Price at $
22.79
(30% Food
Cost)
Commodities:
Item Specification Quantity UOM Cost per
kg/l/unit Actual Cost
Mussels 0.200 g $11.25 $2.25
Lemon wedges 0.300 g $20.00 $6
Peeled garlic 0.200 g $1.99 $0.4
onion 0.010 g $2.00 $0.02
soy sauce 0.020 g $15.00 $0.3
salt 0.050 tbsp $1.00 $0.05
olive oil Extra virgin 0.070 l $30.50 $2.14
coriander 0.050 g $24.00 $1.2
sesame oil 0.014 l $20.00 $0.28
$0.00
Total Cost $
12.64
Portion Cost $
6.84
Sales Price $23.00 Food Cost % 29.73
Food Cost
% 30.00% Sale Price $22.79
GST Payable $2.09

18COMMERCIAL COOKERY
Method
Melt the butter in large pot in medium heat and add one tablespoon of garlic and
sizzle for 30 seconds. The wine has to be quickly poured into pan and season the mixture
with pepper. Mussels have to be properly stirred and replace the cover and boil for 3 minutes.
It should be served with lemon wedge and garlic bread.
Smoked Salmon
Menu item: Smoked Salmon
Servings: 1 portion
Menu section: mains
Food cost %: 30
Food cost: $4.51
Selling price: $15.03
Standard Recipe Card DATE:
Name of Dish: Smoked Salmon Portion No's.: 4
Reference
Source:
Portion Cost: $
4.51 Sale Price at $
15.03

19COMMERCIAL COOKERY
(30% Food
Cost)
Commodities:
Item Specification Quantity UOM Cost per
kg/l/unit Actual Cost
soy sauce 0.050 l $16.00 $0.8
Salmon 0.060 g $8.90 $0.54
garlic 0.040 g $2.00 $0.08
ginger 0.010 g $24.00 $0.24
honey 0.030 l $14.00 $0.42
Cream 0.400 g $30.50 $12.2
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
14.28
Portion Cost $
4.51
Sales Price $20.00 Food Cost % 22.54
Food Cost
% 30.00% Sale Price $15.03
GST Payable $1.82
Method
Smoked salmon has to be cut into rectangular pieces that will be perfectly fit in the spoon.
The cream has to be whisked properly and properly add salt, pepper and lemon juice. Then
add the mixture of cream and salmon again on top of it with horseradish sauce.

20COMMERCIAL COOKERY
Australian Meat Pies with Tomato Sauce
Menu item: Australian Meat Pies with Tomato Sauce
Servings: 4 portion
Menu section: mains
Food cost %: 30
Food cost: $9.9
Selling price: $15
Standard Recipe Card DATE:
Name of
Dish: Australian Meat Pies with Tomato
Sauce
Portion No's.: 4
Reference
Source:
Portion Cost: $
2.48 Sale Price at $
15.00
(30% Food Cost)
Commodities:
Item Specification Quantity UOM Cost per kg/l/unit Actual Cost
meat leg 1.000 kg $3.20 $3.20
oil vegetable 0.100 ml $5.00 $0.50
onions 0.200 kg $2.00 $0.40
tomatoes 0.200 kg $2.00 $0.40
ginger and
garlic paste 0.150 kg $12.00 $1.80
spices ground 0.150 kg $5.00 $0.75
salt to taste $0.00
$0.00
$0.00
$0.00

21COMMERCIAL COOKERY
$0.00
Total Cost $
7.05
Portion Cost $
2.48
Sales Price $10.00 Food Cost % 24.78
Food Cost % 30.00% Sale Price $8.26
GST Payable $0.90
Method
The onion has to be sautéed in a saucepan and add minced beef and add one cup of water
as well. Let it cook for 2 minutes, then replace the cover and add tomato sauce and two stock
cubes of beef. Add salt as per taste and pepper to taste as well. Cool it for 2 minutes and serve
it with Worcestershire sauce.
Healthy BBQ & Grilled Chicken
Menu item: Healthy BBQ & Grilled Chicken
Servings: 1 portion

22COMMERCIAL COOKERY
Menu section: mains
Food cost %: 30
Food cost: $4.51
Selling price: $15.03
Standard Recipe Card DATE:
Name of Dish: Healthy BBQ & Grilled Chicken Portion No's.: 4
Reference
Source:
Portion Cost: $
4.51 Sale Price at $
15.03
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UO
M
Cost per
kg/l/unit Actual Cost
soy sauce 0.050 l $16.00 $0.8
Salt 0.040 g $8.90 $0.356
garlic 0.030 g $2.00 $0.06
ginger 0.020 g $24.00 $0.48
honey 0.040 l $14.00 $0.56
Chicken 0.400 g $38.50 $15.40
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
17.65
Portion Cost $
4.51
Sales Price $20.00 Food Cost % 22.54
Food Cost
% 30.00% Sale Price $15.03
GST Payable $1.82

23COMMERCIAL COOKERY
Method
The chicken has to be cut into small pieces and marinate with lemon juice and pepper.
The chicken has to be grilled and onions have to be sautéed in sauce pan for 2 minutes. The
Worcestershire sauce has to be pour on top of the grilled chicken and serve it with garlic
bread.
Cream of Chicken and Rice Florentine
Menu item: Cream of Chicken and Rice Florentine
Servings: 1 portion
Menu section: mains
Food cost %: 30
Food cost: $4.51
Selling price: $15.03
Standard Recipe Card DATE:
Name of Dish: Cream of Chicken and Rice
Florentine
Portion No's.: 4

24COMMERCIAL COOKERY
Reference
Source:
Portion Cost: $
4.51 Sale Price at $
15.03
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UO
M
Cost per
kg/l/unit Actual Cost
soy sauce 0.060 l $16.00 $0.96
Peanuts and
Rice Florentine 0.060 g $8.90 $0.53
garlic 0.050 g $2.00 $0.10
ginger 0.020 g $24.00 $0.48
honey 0.040 l $14.00 $0.56
Chicken cutlets 0.400 g $38.50 $15.40
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
18.03
Portion Cost $
4.51
Sales Price $20.00 Food Cost % 22.54
Food Cost
% 30.00% Sale Price $15.03
GST Payable $1.82
Method
Oil has to be heated in a non stick pan and add chicken cook for minimum 4 minutes.
Add water, nutmeg powder and soup to the skillet and stir properly until it turns light brown

25COMMERCIAL COOKERY
in color. Then add rice, cheese and spinach to it and toss it well. Reduce the heat to low and
serve it hot.
Escarole & Rice Soup with Chicken
Standard Recipe Card DATE:
Name of Dish: Escarole & Rice Soup with
Chicken
Portion No's.: 2
Reference
Source:
Portion Cost: $
6.84 Sale Price at $
22.79
(30% Food
Cost)
Commodities:
Item Specification Quantity UOM Cost per
kg/l/unit Actual Cost
Chicken 0.300 g $21.00 $6.30
Rice 0.100 g $1.99 $0.20
onion 0.080 g $3.00 $0.24
Garlic and
ginger paste 0.030 g $16.00 $0.48
salt 0.010 g $2.00 $0.02
Oil 0.050 l $34.50 $1.725
Curd 0.070 g $23.00 $16.1
sesame oil 0.015 l $21.00 $0.32
$0.00
Total Cost $
25.38
Portion Cost $
6.84

26COMMERCIAL COOKERY
Sales Price $23.00 Food Cost % 29.73
Food Cost
% 30.00% Sale Price $22.79
GST Payable $2.09
Method
Heat oil in pan in medium flame and add onion and stir it well for 3 minutes. Add
escarole and broth. Stir it well and add rice and broth and cover it for 10 minutes. Serve it
hot.
Chicken Marsala
Menu item: Chicken Marsala
Servings: 1 portion
Menu section: mains
Food cost %: 30
Food cost: $6.84
Selling price: $22.79
Standard Recipe Card DATE:

27COMMERCIAL COOKERY
Name of Dish: Chicken Marsala Portion No's.: 2
Reference
Source:
Portion Cost: $
6.84 Sale Price at $
22.79
(30% Food
Cost)
Commodities:
Item Specification Quantity UOM Cost per
kg/l/unit Actual Cost
Chicken 0.300 g $21.00 $6.30
peeled garlic 0.100 g $1.99 $0.20
onion 0.080 g $3.00 $0.24
Flour 0.030 g $16.00 $0.48
salt 0.010 g $2.00 $0.02
Marsala wine 0.050 l $34.50 $1.725
Chicken stock 0.070 l $23.00 $16.1
sesame oil 0.015 l $21.00 $0.32
$0.00
Total Cost $
25.38
Portion Cost $
6.84
Sales Price $23.00 Food Cost % 29.73
Food Cost
% 30.00% Sale Price $22.79
GST Payable $2.09
Method
Chicken breasts have to be sliced and mix it with flour. Salt and pepper has to be mixed
well with chicken. Oil has to be put in pan and prosciutto has to be sautéed well and add
mushrooms with half cup sweet Marsala wine. Before serving add chicken stock and serve it
hot.

28COMMERCIAL COOKERY
Veal, Spinach and Mushroom Crespelli with Sautéed Tomatoes
Menu item: Veal, Spinach and Mushroom Crespelli with Sautéed Tomatoes
Servings: 1 portion
Menu section: mains
Food cost %: 30
Food cost: $6.84
Selling price: $22.79
Standard Recipe Card DATE:
Name of Dish: Veal, Spinach and Mushroom
Crespelli with Sautéed Tomatoes
Portion No's.: 2
Reference
Source:
Portion Cost: $
6.84 Sale Price at $
22.79
(30% Food
Cost)
Commodities:
Item Specification Quantity UOM Cost per
kg/l/unit Actual Cost
Crespelli
Mushroom 0.200 g $21.00 $4.20
peeled garlic and
spinach 0.500 g $1.99 $0.1
onion 0.080 g $3.00 $0.24
Milk 0.030 g $16.00 $0.48

29COMMERCIAL COOKERY
salt 0.010 g $2.00 $0.02
Eggs 0.060 $34.50 $2.07
Tomato Puree
and lemon juice 0.060 g $23.00 $1.38
sesame oil 0.015 l $21.00 $0.32
$0.00
Total Cost $
8.81
Portion Cost $
6.84
Sales Price $23.00 Food Cost % 29.73
Food Cost
% 30.00% Sale Price $22.79
GST Payable $2.09
Method
Beat properly flour and eggs along with milk and water. The non stick pan has to be
heated and stack the crepe and sauté the ground veal. Add oil and garlic along with
mushrooms and cook for two minutes. The sauce will be prepared by mixing tomatoes and
lemon juice along with parsley in oil and serve it as topping on the Veal, Spinach and
Mushroom Crespelli.

30COMMERCIAL COOKERY
Roast Chicken in Asian Style Plum Sauce
Menu item: Roast Chicken in Asian Style Plum Sauce
Servings: 4 portion
Menu section: mains
Food cost %: 30
Food cost: $9.9
Selling price: $15
Standard Recipe Card DATE:
Name of
Dish: Roast Chicken in Asian Style Plum
Sauce
Portion No's.: 4
Reference
Source:
Portion Cost: $
2.48 Sale Price at $
15.00
(30% Food Cost)
Commodities
:
Item Specification Quantity UOM Cost per kg/l/unit Actual Cost
Chicken leg 1.000 kg $3.20 $3.20
oil vegetable 0.100 ml $5.00 $0.50
onions 0.200 kg $3.00 $0.60
tomatoes 0.200 kg $2.00 $0.40
ginger and
garlic paste 0.150 kg $16.00 $2.4
Plum sauce ground 0.150 kg $4.00 $0.6
salt to taste $0.00
rice 0.200 kg $3.80 $0.76
$0.00
$0.00
$0.00
$0.00
Total Cost $
8.46
Portion Cost $
2.48

31COMMERCIAL COOKERY
Sales Price $10.00 Food Cost % 24.78
Food Cost % 30.00% Sale Price $8.26
GST Payable $0.90
Method
In saucepan, onion, water, garlic and ginger has to be boiled properly. Then add
onions, pepper flakes properly. Bring the gas into simmer position and add the chicken with
chard and pour sauce all over. Serve it hot.
Parsley Crusted Salmon with Celery Root Potato Pancake
Menu item: Parsley Crusted Salmon with Celery Root Potato Pancake
Servings: 4 portion
Menu section: mains
Food cost %: 30
Food cost: $9.9
Selling price: $15
Standard Recipe Card DATE:

32COMMERCIAL COOKERY
Name of
Dish: Parsley Crusted Salmon with Celery
Root Potato Pancake
Portion No's.: 4
Reference
Source:
Portion Cost: $
2.48 Sale Price at $
15.00
(30% Food Cost)
Commodities
:
Item Specification Quantity UO
M Cost per kg/l/unit Actual Cost
Salmon 1.000 kg $4.20 $4.20
oil Extra virgin 0.100 ml $5.00 $0.50
onions 0.200 kg $4.00 $0.80
tomatoes 0.200 kg $2.00 $0.40
ginger and
garlic paste 0.150 kg $11.00 $1.65
Parsley and
celery Fresh 0.150 kg $5.00 $0.75
salt to taste $0.00
Potato 0.200 kg $3.00 $0.6
$0.00
$0.00
$0.00
$0.00
Total Cost $ 8.9
Portion Cost $
2.48
Sales Price $10.00 Food Cost % 24.78
Food Cost
% 30.00% Sale Price $8.26
GST Payable $0.90
Method

33COMMERCIAL COOKERY
Preheat the oven for 350°F and dilute mustard and water and brush this on salmon
fish. Sprinkle salt all over and place it on sauce pan, sauté it well. Till it becomes brown, then
add breadcrumbs and cook it till it becomes brown. The celery root has to be grated well in
bowl and add chopped onion. Peele potatoes in bowl and add the mixture and stir well. This
has to be served with pancake.
Caramel Slice
Menu item: Caramel Slice
Servings: 6 portion
Menu section: dessert
Food cost %: 30
Food cost: 1.02
Selling price: $3.40
Standard Recipe Card DATE:
Name of Dish: Caramel Slice Portion No's.: 6
Reference
Source:
Portion Cost: $
1.02 Sale Price at $
3.40
(30% Food
Cost)
Commodities:
Item Specificatio Quantity UO Cost per Actual Cost

34COMMERCIAL COOKERY
n M kg/l/unit
vanilla ice
cream 1.000 l $4.00 $4.00
Coconut 0.120 g $15.00 $1.8
Brown sugar 0.120 l $10.00 $1.2
Butter 0.150 g $2.53 $0.38
Chocolate 0.230 g $3.6 $0.83
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
8.21
Portion Cost $
1.02
Sales Price $10.00 Food Cost % 10.20
Food Cost
% 30.00% Sale Price $3.40
GST Payable $0.90
Method
Mix flour and brown sugar in a mixer along with coconut. The butter has to be melted along
with condensed milk. The mixture has to be stir well with golden syrup and the dark
chocolate has to be melted and pour it in the mixture. Serve it cold with strawberries.

35COMMERCIAL COOKERY
Chocolate Crackle
Menu item: Chocolate Crackle
Servings: 6 portion
Menu section: dessert
Food cost %: 30
Food cost: 1.02
Selling price: $3.40
Standard Recipe Card DATE:
Name of Dish: Chocolate Crackle Portion No's.: 6
Reference
Source:
Portion Cost: $
1.02 Sale Price at $
3.40
(30% Food
Cost)
Commodities:
Item Specification Quantity UOM Cost per
kg/l/unit Actual Cost
Chocolate 1.000 l $3.00 $3.00
Icing sugar 0.120 g $14.00 $1.68
Vanilla essence 0.120 l $12.00 $1.44
Coconut 0.152 1 $1.63 $0.25
Copha 0.20 3 $1.89 $0.38
$0.00
$0.00
$0.00
$0.00
$0.00

36COMMERCIAL COOKERY
$0.00
$0.00
Total Cost $
6.75
Portion Cost $
1.02
Sales Price $10.00 Food Cost % 10.20
Food Cost
% 30.00% Sale Price $3.40
GST Payable $0.90
Method
In a bowl, pour the rice bubbles along with icing sugar. Coconut and cocoa has to be
mixed properly. When the whole thing is melted and mixed properly pour it on coconut and
ensure that all ingredients are covered with the Copha. With help of spoon add the mixture
and pour it in cupcake cases and chill it.
Fairy Bread
Menu item: Fairy Bread
Servings: 1 portion
Menu section: dessert

37COMMERCIAL COOKERY
Food cost %: 30
Food cost: 3.62
Selling price: $12.07
Standard Recipe Card DATE:
Name of Dish: Fairy Bread Portion No's.: 4
Reference
Source:
Portion Cost: $
3.62 Sale Price at $
12.07
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UOM Cost per
kg/l/unit Actual Cost
white chocolate 0.130 g $20.00 $2.6
Bread 5.000 each $1.50 $7.5
caster sugar 0.070 g $2.00 $0.14
Candy 0.120 g $3.70 $0.44
Butter 0.120 g $38.00 $4.56
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
15.24
Portion Cost $
3.62
Sales Price 12.10 Food Cost % 36.21
Food Cost
% 30.00% Sale Price $12.07
GST Payable $0.90

38COMMERCIAL COOKERY
Method
Bread has to be sliced and trimmed into crust with butter. The candy has to be
sprinkled on top and refrigerate it until it is chilled.
Cheese Cake
Menu item: Cheese Cake
Servings: 1 portion
Menu section: dessert
Food cost %: 30
Food cost: 3.62
Selling price: $12.07
Standard Recipe Card DATE:
Name of Dish: Cheese Cake Portion No's.: 4
Reference
Source:
Portion Cost: $
3.62 Sale Price at $
12.07
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UO
M
Cost per
kg/l/unit Actual Cost
cheese 0.150 g $20.00 $3.00
eggs 3.000 each $1.50 $4.5
caster sugar 0.050 g $2.00 $0.1

39COMMERCIAL COOKERY
thickened cream 0.150 g $3.60 $0.54
Vanilla
raspberries 0.125 g $40.00 $5.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
13.14
Portion Cost $
3.62
Sales Price 12.10 Food Cost % 36.21
Food Cost
% 30.00% Sale Price $12.07
GST Payable $0.90
Method
Heat oven in 325°F and combine it with graham crumbs and 4 Tbsp of sugar and
butter and press on the bottom of 8 inch pan of spring form. The cream cheese has to stir
well and vanilla until blended. Then bake for 50 minutes and the centre has to be properly
set.
Apple and Goat Cheese Cake

40COMMERCIAL COOKERY
Menu item: Apple and Goat Cheese Cake
Servings: 6 portion
Menu section: dessert
Food cost %: 30
Food cost: 1.02
Selling price: $3.40
Standard Recipe Card DATE:
Name of Dish: Apple and Goat Cheese Cake Portion No's.: 6
Reference
Source:
Portion Cost: $
1.02 Sale Price at $
3.40
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UO
M
Cost per
kg/l/unit Actual Cost
Apple 1.000 l $3.00 $3.00
Goat cheese 0.120 g $14.00 $1.68
Butter 0.120 l $12.00 $1.44
Cream 0.020 g $ 2.00 $0.04
Vanilla 0.356 g $1.50 $0.534
Sugar 0.452 g $2.30 $1.0396
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
7.7336
Portion Cost $
1.02
Sales Price $10.00 Food Cost % 10.20
Food Cost
% 30.00% Sale Price $3.40

41COMMERCIAL COOKERY
GST Payable $0.90
Method
Preheat oven for 350° and divide the batter in the pan and bake till cake pulls away
and tester of cake will be inserted in centre and this will come clean within 20 minutes. Beat
cream, goat cheese, and butter along with vanilla until it is fluffy and smooth for about 2
minutes.
Goat Cheese Puddings
Menu item: Goat Cheese Puddings
Servings: 1 portion
Menu section: dessert
Food cost %: 30

42COMMERCIAL COOKERY
Food cost: 3.62
selling price: $12.07
Standard Recipe Card DATE:
Name of Dish: Goat Cheese Puddings Portion No's.: 4
Reference
Source:
Portion Cost: $
3.62 Sale Price at $
12.07
(30% Food
Cost)
Commodities:
Item Specificatio
n Quantity UO
M
Cost per
kg/l/unit Actual Cost
Goat cheese 0.150 g $20.00 $3.00
eggs 5.000 each $1.50 $6.00
sugar 0.060 g $2.00 $0.12
thickened cream 0.160 g $3.70 $0.59
Vanilla
Raspberries and
vanilla beans
0.130 g $30.00 $3.90
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total Cost $
13.61
Portion Cost $
3.62
Sales Price 12.10 Food Cost % 36.21
Food Cost
% 30.00% Sale Price $12.07
GST Payable $0.90

43COMMERCIAL COOKERY
Method
The milk, vanilla bean and cream have to be stir properly with lemon zest and honey.
Saucepan has to be removed from heat and strain milk and whisk eggs properly in a bowl.
Then transfer custard in a blender and pour custard in cups and refrigerate it until it is
chilled. Serve it with raspberries and honey.

44COMMERCIAL COOKERY
References
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45COMMERCIAL COOKERY
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