Commercial Cookery- Assignment

Commercial cookery

Table of Contents
INTRODUCTION...........................................................................................................................3
Dishes must provide balanced variety an offer and with in courses offerers are mention below:
...................................................................................................................................................35
Feedback from the Chefs and Colleagues.................................................................................39
Dishes that feature best in term of profitability........................................................................40
CONCLUSION..............................................................................................................................41
REFERENCES..............................................................................................................................42

INTRODUCTION
Commercial cookery is said to be a process where mass production of food is done
considering all the safety measures. Thus, in simple terms it can be said that commercial cookery
is denoted as a large scale food production which is done for the purpose of earning money
(Taste, 2019). This can be further classified into three categories and these are full service, non-
commercial and quick services. This report is based on a Australian based restaurant named
QUAY, that provides numerous dishes and some of them are mentioned explained in this
assignment for better understanding.
Type of customers- Provide a description
Foodies- This type of customers are always on latest trend. They also keep our menu vibrant
with popular food blogs. These type of customers are like to eat food as per regular basis.
Cuisine style(s) used in the establishment
Multi Cuisine style
Menu type used in the establishment
Buffet
Best-selling menu items Example Cost
Entrée  Feta, spinach and
ricotta cannelloni
 Haloumi, tomato and
basil tart
 Haloumi and capsicum
stacks
$54.8125
$45.811
$35.736
Soup  Sweet Potato Soup
 Creamy Chicken Soup
 Roasted Tomato Soup
 $33.42
 $48.92
Main  Sweet chilli
Drumsticks
 Mexican style chicken
 $30.99
 $32.88

with beans and rice
 Cheesy bacon and
zucchini fritters
Dessert  Vanilla rice pudding
with poached rhubarb
 Gingerbread spiced
mousse with Baileys
cream
 Spiced honey panna
cotta
 $31.1
 $60.46
Special/ Other  Black velvet Cake
 Pumpkin, Spinach and
Fetta Muffins
 Zucchini Lasagne roll-
ups
 $24.66
 $45.64
Entrée
Standard Recipe card Portion nos.: 6
Name of dish: Haloumi, tomato and basil tart Portion size: Small
References source: www.taste.com Sales price at: 47.6885
Portion cost: 11.265 (28% food cost)
Haloumi,
tomato and
basil tart
Item
Specificatio
n
Weight kg/I/
Unit
Cost per
kg/I/Unit
Actual cost
($)
bought basil
pesto
190g $2.11 per
100G 4
vine-ripened
tomatoes,
Red
tomatoes
250g $15.60 per
1Kg
3.9

thickly
sliced
haloumi,
thickly
sliced 220g
$22.73 per
1Kg 5
olive oil Fresh 750mL
$2.00 per
100mL 15
Freshly
ground
black pepper Fresh
50g $0.73 per
10G 3.65
Small fresh
basil leaves,
to serve
Fresh basil
leaves 15g
$2.00 per
10G 3
Mixed salad
leaves, to
serve 200g
$15.00 per
1Kg 3
Total cost 37.55
Portion
cost 11.27
METHOD
Step 1: Switch on the oven and preheat the same to 200ºc. Keep the baking tray coated with
non-stick baking paper.
Step 2: Take pastry sheet and cut them into quarters and also cut wide strips in 5mm from the
border of each and every pastry sheet. Brush the pastry border with some water and also paste
them on the edges of pastry to make the border. After that placed on the tray that prepared.
Step 3: Take the border and spread the pesto over the base of each pastry sheet. After that
arrange the tomato on the bases. Add Drizzle oil and pepper as per taste and season. Take
preheated oven and bake for 15 minuted for pastry golden and puffed. After this, remove from
the oven.

Step 4: Serve tarts on the platter and also decorate with the basil leaves. After this, serve
instantly with salad as per their requirement.
Nutritional values
ENERGY 1867 kj
FAT TOTAL 32g
SATURATED FAT 15g
PROTEIN 17g
SODIUM 2057.86mg
CARBS (SUGAR) 4g
CARBS (TOTAL) 22g

Standard Recipe Card
Name of dish: Feta, spinach and ricotta cannelloni Portion nos.: 2
Reference source: www.taste.com Portion size: Large
Portion cost: 30.695 Sales price at:53.497
(22% food cost)
Feta, spinach and
ricotta cannelloni
Item
Specificatio
n Weight kg/I/ Unit
Cost per
kg/I/Unit Actual cost ($)
frozen
spinach,
thawed,
excess liquid
removed
frozen
spinach 250g $4.00 per 1Kg 1
Feta,
crumbled Feta 450g $20.00 per 1Kg 9
garlic cloves,
crushed garlic cloves 140g $0.29 per 10G 4
Pinch of
ground
nutmeg
25g
$0.80 per 10G 2
cannelloni rolls of pasta
200g
$1.14 per 100G 2.85
cans diced
tomatoes
Red
Tomatoes 400g $2.50 per 1Kg 1
coarsely
grated
mozzarella Cheese 1kg $21.00 per 1Kg 21
Mixed salad Fresh 200g $15.00 per 1Kg 3.00

leaves, to
serve
Total cost 43.85
Portion cost 30.7
METHOD
Step 1: Firstly, preheat the oven to 180ºC. Includes all the spinach, feta, green shallot, ricotta
and nutmeg in big bowl and incudes salt and pepper as per taste.
Step 2: With the help of a tablespoon fill each cannelloni tube with spinach mixture, for this, we
can use piping bag with a diameter of 2cm nozzle. Taking a baking dish, place the cannelloni
and make it ready for baking.
Step 3: Take pour tomato over cannelloni to cover and also covering with mozzarella. After that
cover with foil paper and bake in preheated oven for at least 40 minutes. Remove foil and also
bake the same for 10 minutes for pasta and mozzarella is golden brown. Along with this, set
aside for 5 minutes to set the pasta.
Step 4: Divide cannelloni within the serving plate and also serve with salad leaves.
Nutritional values
ENERGY 2824 kj
FAT TOTAL 26g
SATURATED FAT 16g
PROTEIN 39g
SODIUM 888.09mg
CARBS (SUGAR) 13g
CARBS (TOTAL) 69g