Commercial Cookery : Assignment
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Added on 2021-01-02
Commercial Cookery : Assignment
Added on 2021-01-02
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Commercial cookery
Table of ContentsINTRODUCTION...........................................................................................................................1MAIN BODY...................................................................................................................................1Entrée...............................................................................................................................................3Standard Recipe Card (Vegetable and chickpea fritters).......................................................3Methods .................................................................................................................................3Nutritional values: .................................................................................................................4Standard Recipe Card (Kumara & taleggio stack).................................................................4Methods .................................................................................................................................5Nutritional values: .................................................................................................................5Standard Recipe Card (Fig and goat's cheese pizzas)............................................................6Methods .................................................................................................................................6Nutritional values: .................................................................................................................6Balanced Variety....................................................................................................................7Feedback from the Chefs and Colleagues..............................................................................7Soups ...............................................................................................................................................8Standard Recipe Card(Curried parsnip soup).........................................................................8Methods .................................................................................................................................9Nutritional values: .................................................................................................................9Standard Recipe Card(Cauliflower cheese soup).................................................................10Methods ...............................................................................................................................10Nutritional values: ...............................................................................................................11Standard Recipe Card(Roasted tomato and capsicum soup)................................................11Methods ...............................................................................................................................12Nutritional values: ...............................................................................................................12Balance variety.....................................................................................................................12Feedback from the Chefs and Colleagues............................................................................13MAIN COURSE............................................................................................................................13Standard Recipe Card(Roast potatoes with cumin salt).......................................................13Methods ...............................................................................................................................14Nutritional values: ...............................................................................................................14
Standard Recipe Card(Carrot fritters)..................................................................................14Methods ...............................................................................................................................15Nutritional values: ...............................................................................................................15Standard Recipe Card(Marinated chicken tenderloins with balsamic glaze on red risotto).16Methods ...............................................................................................................................17Nutritional values: ...............................................................................................................18Balanced Variety..................................................................................................................18Feedback from the Chefs and Colleagues............................................................................19DESSERT......................................................................................................................................19Standard Recipe Card(Chocolate truffle dessert).................................................................19METHOD.............................................................................................................................20Nutritional values: ...............................................................................................................20Standard Recipe Card(Tim Tam dessert shooters)...............................................................20Methods ...............................................................................................................................21Nutritional values: ...............................................................................................................21Standard Recipe Card('Better than Brad Pitt' five-layer dessert )........................................22Methods ...............................................................................................................................22Nutritional values: ...............................................................................................................23Balance Variety....................................................................................................................24Feedback from the Chefs and Colleagues............................................................................24Special orders.................................................................................................................................25Standard Recipe Card(Barbecued butterflied turkey)..........................................................25Methods ...............................................................................................................................26Nutritional values: ...............................................................................................................26Standard Recipe Card(Pumpkin, spinach & ricotta cannelloni )..........................................26Methods ...............................................................................................................................27Nutritional values: ...............................................................................................................28Standard Recipe Card(Cauliflower and broccoli gratin)......................................................28Methods ...............................................................................................................................29Nutritional values: ...............................................................................................................30Balance variety.....................................................................................................................30
Feedback from the Chefs and Colleagues............................................................................30Dishes that feature best in terms of profitability and make adjustments to meet food cost..........31Feedback for the entire menu.........................................................................................................32CONCLUSION..............................................................................................................................32REFERENCES .............................................................................................................................33
INTRODUCTIONCommercial cookery is a process of preparing food for consumption of general public. Itincludes three categories i.e. quick service, full service and non-commercial (Walsh and Walsh,2015). In this report, the chosen restaurant here is Black Hide Steakhouse, which is located onCaxton Street Brisbane. This report is based on developing an effective menu for a restaurant inaccordance with their potential customer's profile. In addition to this, to identify the dishes whichmaximises profitability of restaurant. Along with this, it also gives emphasis on the overall foodcost as per the sales figures in order to increase customer reach of an restaurant. MAIN BODYTypes of customersFamily: Customers who visits restaurants with their family member are considered as familyoriented customers. These customers often desires to visit decent place where they can spendquality time with family members. Cuisine Styles used in establishmentMulti cuisine restaurant Menu types used in the establishmentàla carteBest selling menu itemsExampleCostEntréeFig and goat's cheesepizzasKumara & taleggiostackVegetable andchickpea fritters$75.8$130.65$32.60SoupCurried parsnip soupCauliflower cheesesoupRoasted tomato and$46.85$48.68$53.951
capsicum soupMain CourseRoast potatoes withcumin saltMarinated chickentenderloins withbalsamic glaze on redrisottoCarrot fritters$28.34$89.33$45Dessert CHOCOLATETRUFFLE DESSERTTim Tam dessertshooters'Better than Brad Pitt'five-layer dessert$21.02$39.65$60.88Special/ OtherBarbecued butterfliedturkeyPumpkin, spinach &ricotta cannelloniCauliflower andbroccoli gratin$56.35$52$75.062
EntréeStandard Recipe Card (Vegetable and chickpea fritters)Name of dish: Vegetable and chickpea fritters Portion nos.: 6Reference source: www.taste.com Portion size: SmallPortion cost: 8.616 Sales price at: 35.0384(22 % food cost)ItemSpecification Weight kg/I/unitCost per kg/I/unitActual cost ($)ChickpeasRinsed, drained400g$3.75 per 1kg1.5CarrotPeeled, coarsely grated170g$2.20 per 1kg0.37Baby fennel,Ends trimmed, coarsely grated100g$0.5 per 100g0.5Continental parsleyFresh and chopped15g$2.00 per 10g3FlourPlain1kg$0.75 per 1kg0.75EggLightly whisked700g$0.60 per 100g4.2Black pepperSalt 100 g$6.60 per 100g6.6Vegetableoil4L$0.22 per 100ml8.8Continental parsleyFresh15g$2.00 per 10g3Total cost28.72Portion cost8.62Methods Step1: Put chickpea into a large bowl and mash it with fork or potato masher. Add parsley,fennel, egg, carrot and flour, mix all of them by stirring. Add salt and pepper according to thetaste.Step2: Heat non stick pan on medium flame and put oil into it. Put 8 spoon of batter which is 60ml in quantity and then spread it equally on edges of pan. After that, cook every side for 4 min. 3
Step3: Divide all fritters among chosen serving plates and then garnish it with parsley. Nutritional values: Energy567 kjFat total5gSaturated fat1gFibre5gProtein7gCholesterol54mgSodium196.31mgCarbs (sugar)3gCarbs (total)14gStandard Recipe Card(Kumara & taleggio stack)Name of dish:Kumara & taleggio stack Portion nos.: 4Reference source: www.taste.com Portion size: Medium Portion cost: $58.17 Sales price at: $148.9152(28% food cost)ItemSpecification Weight kg/I/unitCost per kg/I/unitActual cost ($)PotatoCut into 2cm pieces200g$3.50 per 1kg0.7KumaraCut into 2cm pieces700g $2 per 100G15Garlic cloveChopped140g$0.29 per 10g4Olive oilExtra version750ml$2.00 per 100ml15Thyme leavesDried18g$1.36 per 10g2.45CreamThickened600ml $0.75 per 100ml4.5Taleggio cheese, Rind removed, chopped1kg$60.00 / 1KG60Fresh cannelloni Fresh 375g$1.25 per 100G4.74
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