Commercial Cookery and Menu Planning

The provided assignment is a detailed report on commercial cookery, which involves the preparation and presentation of food in a professional setting. The report covers various aspects of commercial cookery, including kitchen management, cost control, and menu planning. It also includes a review of a sample ethnic menu from 'Hooters' restaurant, highlighting both positive and negative feedback from customers. The assignment is likely from a hospitality or culinary course and requires students to analyze the provided menu and provide recommendations for improvement.

COMMERCIAL COOKERY

Table of Contents
INTRODUCTION...........................................................................................................................1
A. .....................................................................................................................................................2
Entree...............................................................................................................................................4
Standard Recipe Card (Caprese Tart).....................................................................................4
METHODS.............................................................................................................................4
NUTRITION Value................................................................................................................5
Standard Recipe Card (Portobello Goat Cheese Ravioli).......................................................6
METHODS.............................................................................................................................6
Nutrition Value.......................................................................................................................7
Yield Testing..........................................................................................................................7
Standard Recipe Card (Italian salad with panettone croutons)..............................................9
METHODS.............................................................................................................................9
Nutrition Value.......................................................................................................................9
Yield Testing........................................................................................................................10
Balanced variety...................................................................................................................11
Feedback from the Chefs and Colleagues............................................................................11
Soups..............................................................................................................................................13
Standard Recipe Card (Italian meatball and pasta soup)......................................................13
METHODS...........................................................................................................................13
Nutrition Value.....................................................................................................................14
Yield Testing........................................................................................................................14
Standard Recipe Card (Minestra di piselli pea soup)...........................................................15
METHODS ..........................................................................................................................15
Nutrition Value.....................................................................................................................15
Yield Sheet...........................................................................................................................16
Standard Recipe Card (Tom Yum Soup)..............................................................................17
METHODS...........................................................................................................................17
Nutrition Value.....................................................................................................................18
Yield Testing........................................................................................................................18

Balanced Variety..................................................................................................................20
Feedback from the Chefs and Colleagues............................................................................20
Main Courses.................................................................................................................................22
Standard Recipe Card (Creamy cauliflower and kale lasagne)............................................22
METHODS ..........................................................................................................................22
Nutrition Value.....................................................................................................................23
Yield Sheet...........................................................................................................................23
Standard Recipe Card (Chargrilled swordfish with salsa verde)..........................................25
METHODS...........................................................................................................................25
Nutrition Value.....................................................................................................................25
Yield Sheet...........................................................................................................................26
Standard Recipe Card (Cheesy stuffed pasta shell Bolognese Bake)...................................27
METHODS ..........................................................................................................................28
Nutrition value......................................................................................................................28
Yield Sheet...........................................................................................................................29
Balanced variety...................................................................................................................30
Feedback from the Chefs and Colleagues............................................................................31
Desserts..........................................................................................................................................32
Standard Recipe Card (Cacao pavlova recipe).....................................................................32
METHODS ..........................................................................................................................32
Nutrition value......................................................................................................................33
Yield Sheet...........................................................................................................................33
Standard Recipe Card (Mango strawberry and gelato sundaes)...........................................35
METHODS ..........................................................................................................................35
Nutrition value......................................................................................................................35
Yield Sheet...........................................................................................................................36
Standard Recipe Card (Strawberry semifreddo)...................................................................37
METHODS ..........................................................................................................................37
Nutrition value......................................................................................................................37
Yield Sheet...........................................................................................................................38
Balanced variety...................................................................................................................38

Feedback from the Chefs and Colleagues............................................................................39
Bread/Starter..................................................................................................................................40
Standard Recipe Card (Ratatouille Foccaicia).....................................................................40
METHODS ..........................................................................................................................40
Nutrition value......................................................................................................................41
Yield Sheet...........................................................................................................................41
Standard Recipe Card (Olive and Rosemary bread).............................................................43
METHODS ..........................................................................................................................43
Nutrition value......................................................................................................................44
Yield Sheet...........................................................................................................................44
Standard Recipe Card (Chorizo Croquettes)........................................................................45
METHODS ..........................................................................................................................45
NUTRITION Value..............................................................................................................46
Balanced variety...................................................................................................................46
Feedback from the Chefs and Colleagues............................................................................47
Special............................................................................................................................................48
Standard Recipe Card (White and dark chocolate triamisu)................................................48
METHODS ..........................................................................................................................48
Nutrition value......................................................................................................................49
Standard Recipe Card (Cauliflower four-cheese lasagne)....................................................50
METHODS ..........................................................................................................................50
Yield Sheet...........................................................................................................................51
Standard Recipe Card (Rosewater panna cotta with strawberries and fairy floss)...............52
METHODS ..........................................................................................................................52
Yield Sheet...........................................................................................................................53
Balanced variety...................................................................................................................54
Feedback from the Chefs and Colleagues............................................................................54
Dishes that feature best in terms of profitability and make adjustments to meet food cost..........55
Adjustments to meet food cost.............................................................................................55
Feedback for the entire menu.........................................................................................................56
CONCLUSION..............................................................................................................................56

REFERENCES..............................................................................................................................57

INTRODUCTION
Commercial cookery is referred to a term that is used for food services which is prepared
or served to public. It can be further classified into three categories i.e. quick service: commonly
referred to fast food restaurants. Full services: dinner houses or white tablecloth restaurant.
Lastly, Non-commercial: in this all the things are generally imbedded in other business.
Restaurant which is taken in this assignment is “Hooters”, which is a family restaurant and
provide services to its customers. This report is basically based on the developing ethnic menu
for the restaurant so that food services can be provided accordingly.
1

A.
Types of customers
The Couple: A fining dining always accepts that, each and every person visits their
restaurant once and experience the food restaurant serves. Customers, while visiting a
restaurant consider lot many factors besides food such as ambience, services provided, cost
etc., therefore, on the basis of types of customers in a restaurant “The Couple” has been
chosen who majorly visit restaurant for spending quality time.
Cuisine Styles used in establishment
Italian Cuisine: It is a food type that belongs to Italy and since centuries it has attracted a
large number of customers with their authentic and exotic flavours and food. Italian Cuisine
has incorporated and made many changes in their dishes and its process of making with the
change in course of time. Basically, this includes food items that are traditional in nature and
are famous all over the world. Thus, Italian Cuisine is known for its regional diversity and
offers an abundance of taste.
Menu types used in the establishment
Ethnic Menu: There are different kinds of menus in the world and all belongs to various
places. These are different in terms of taste, colour, use of ingredients etc., therefore, ethnic
menu includes cuisine that holds a different position in the minds of people. For example:
With the name of Italian Cuisine, first thing that comes in the mind of customers is related to
pizza, pasta etc.,
Best selling menu items Example Cost
Entree
 Portobello Goat Cheese Ravioli
 Caprese Tart
$105.15
$35.12
Soup
 Italian meatball and pasta soup
 Tom Yum Soup
$20.45
$35.12
Main Course
 Chargrilled swordfish with salsa
verde
 Cheesy stuffed pasta shell
$60.78
$85.35
2

Bolognese Bake
Dessert
 Cacao pavlova recipe
 Strawberry semifreddo
$71.12
$17.124
Bread/Starter  Chorizo Croquettes $26.48
Special/ Other  White and dark chocolate triamisu $85.412
3

Entree
Standard Recipe Card (Caprese Tart)
Name of dish: Caprese Tart Portion nos.: 2 pieces
Reference source: www.taste.com Portion size: 150grams (Small)
Portion cost: $8.373 Sales price at: 31.2592
(12% food cost)
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual Cost($)
Plain flour Organic 450 g $0.75 per 1Kg 0.34
Chilled butter, cut
into 2cm pieces
Salted Butter 300 g $1.48 per 100g 3.7
Water (1/4 cup)
Chilled
60ml $0.97111L 0.9711
ricotta Fresh 400g $8.00 / 1KG 3
(1/4 cup) olive oil Extra virgin 60ml $1.00 per
100mL
5
Vinegar Balsamic One and half $0.60 per
100mL
3
Tomatoes Thinly sliced Six Tomatoes $8.67 per 1Kg 3.9
Bocconcini, Thinly sliced 6-7 fresh
tomatoes
$22.73 per 1Kg 5
Basil leaves, to
serve
Fresh 15g $2.00 per 10G 3
Total Cost 27.91
Portion Cost 8.37
METHODS
Step 1: Take half the flour and half butter in a bowl or food processor and mix unless it is
mixed well unless it resembles fine breadcrumbs. After this, add half water and stir it together
till it comes together and form small clumps. Make a dough and wrap the same in plastic
4

wrapper and kept it into rest into 20 minutes in fridge.
Step 2: Switch on the oven and preheat to 200°C. Meanwhile roll out 1 portion of pastry into
5mm thick. Line a 35 x 11cm (base measurement) fluted tart tin, with removable base, with the
pastry and trim excess. After this, place the entire item in the fridge for 20 minutes. Take a fork
so as to prick the base all over. Take a baking tray line with non-stick baking paper and fill the
same with pastry and bake it for 25 minutes. Remove the paper and pastry weights or rice and
bake the same for 5 minutes more until it gets gold. Remove the pastry from the tin and repeat
the process again.
Step 3: Place the ricotta in a bowl and season with salt and pepper. Stir until smooth. Combine
the oil and vinegar in a small bowl.
Step 4: Spread the ricotta evenly over the pastry cases. Arrange the tomato and bocconcini,
slightly overlapping, on top.
Step 5: Season the tart with salt and pepper. Top with the basil and drizzle over the dressing.
NUTRITION Value
Basis Nutrition Value
Energy 2267 kj
Fat total 37g
Saturated fat 21g
Fibre 3g
Protein 14g
Cholesterol 96mg
Sodium 317.19mg
Carbs (sugar) 4g
Carbs (total) 37g
5

In terms of portion size Caprese Tart will be approximately 150 grams for small portion
size where as for medium size it will be 200 grams and respectively for large portion it will be
around 250 grams.
6

Standard Recipe Card (Portobello Goat Cheese Ravioli)
Name of dish: Portobello Goat Cheese Ravioli Portion nos.: 4 person
Reference source: www.taste.com Portion size: 300 grams (Medium)
Portion cost: $49.2 Sales price at: $116.112
(18% food cost)
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual
Cost($)
olive oil Extra Virgin Olive
Oil
750ml $1.00 per
100mL
5
Portobello
mushrooms,
Brown chopped
mushrooms
375g $32.14 per 1Kg 4.5
Garlic Paste Paste 140g $0.29 per 10G 4
Goat's cheese Cheese 150g $40.00 per 1Kg 22
Sour Crème 1/4 cup Crème
Fraiche
60g $8.75 per 10G 3.5
Chopped fresh chives Lightly Dried
Chives
4g $8.75 per 10G 3.5
Salt and Black Pepper Sea salt and freshly
ground black pepper
3g $1.99 per 500g 0.01
Gow gee wrappers Gow gee wrappers 40
pieces
$2.99 per 40
pieces
2.99
Butter Original Salted
Butter
250g $1.48 per 100G 3.7
sage leaves Fresh 20
pieces
49.2
Total Cost 98.4
Portion Cost 49.2
7

METHODS
Step 1: Take a large pan heat oil in a medium heat. Add vegetables such as mushrooms and stir
continuously for 10 minutes, cook the same until it gets tinder or moist. Take the pan away
from heat and keep aside for cool. Now take a bowl, add mushrooms, garlic, goat cheese, sour
crème and chives and season to taste.
Step 2: Take the wrapper and keep the tablespoon of mushrooms mixture in the centre fold the
same and brush the edges with water. After this, cover the bottom with another layer or second
wrapper. Press down the same so that edges can be sealed.
Step 3: Take a another medium frying pan low heat melt the butter, now add sage leaves and
cook until it gets crisp. Take a slotted spoon remove leaves and keep that aside. After this, stir
and cook butter until it is lightly browned.
Step 4: Take a large pan with water boil the same and cook ravioli into 2 batches for 3 to 4
minutes. Drain utensils & add butter and transfer cooked ravioli and combine to toss. Now take
a serving plate divide ravioli and serve accordingly drizzle with butter and sprinkle crisp sage
leaves and fresh black pepper as well.
Nutrition Value
Basis Nutrition Value
Energy 2208 kj
Fat total 39g
Saturated fat 20g
Fibre 3g
Protein 3g
Cholesterol 82mg
Sodium 384.71mg
Carbs (sugar) 4g
Carbs (total) 29g
8

Yield Testing
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
olive oil 0.75 5.00 16% 0.840 5.95
Portobello
mushrooms, 0.38 4.50 10% 0.900 5.00
Garlic Paste 0.14 4.00 25% 0.750 5.33
Goat's cheese 0.15 22.00 11% 0.890 24.72
Sour Crème 0.06 3.50 13% 0.870 4.02
Chopped fresh
chives 0.04 3.50 15% 0.850 4.12
Salt and Black
Pepper 0.03 0.01 3% 0.970 0.01
Gow gee
wrappers 1.00 2.99 3% 0.970 3.08
Butter 0.25 3.70 14% 0.860 4.30
sage leaves 0.75 49.20 13% 0.870 56.55
For this recipe, 300 grams will be the portion size if dish is served in medium quantity.
Unlike this, 250 grams will be for small portion and 600 grams for large portions.
9

Standard Recipe Card (Italian salad with panettone croutons)
Name of dish: Italian salad with panettone croutons Portion nos.: 4 persons
Reference source: www.taste.com Portion size: 200 grams (Medium)
Portion cost: $19.26 Sales price at: $46.224
(20 % food cost)
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual Cost($)
Diced panettone* 1 cup (Vanilla
Slice)
270g $2.50 per 1Ea 5
olive oil Extra virgin 100 ml $1.00 per 100mL 5
Vinegar White vinegar 700mL $2.00 per 100mL 15
Mixed salad
leaves (mesclun)
4 Leaf 200g $15.00 per 1Kg 3
Seedless white
grapes
800g $6.90 per 1Kg 5.52
Cherry
bocconcini, torn
Cherry Bocconcini 220g $22.73 per 1Kg 5
Total Cost 38.52
Portion Cost 19.26
METHODS
Step 1: Switch on the oven and preheat to 170º C meanwhile, take a pan add 1 tablespoon of
oil and toss panettone. After this, take a baking tray keep the toast and put it into the oven for 8
to 10 minutes until its gets golden. Later after this process, keep the item aside for letting it cool
and crisp.
Step 2: Whisk vinegar, left over oil and season to taste. Put scattered salad leaves, fennel,
cheese, croutons and cheese on a large platter at the time of serving. Pour it over dressing and
shake properly before decorating it with fennel fronds.
10

Nutrition Value
Basis Nutrition Value
Energy 1258 kj
Fat total 20g
Saturated fat 6g
Fibre 3g
Protein 5g
Cholesterol 11mg
Sodium 111.24mg
Carbs (sugar) 13g
Carbs (total) 22g
Yield Testing
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
Diced
panettone* 0.27 2.50 11% 0.890 2.81
olive oil 0.1 1.00 12% 0.880 1.14
Vinegar 0.7 2.00 15% 0.850 2.35
Mixed salad
leaves
(mesclun)
0.2 15.00 11% 0.890 16.85
Seedless
white grapes 0.8 6.90 10% 0.900 7.67
Cherry
bocconcini,
torn
0.2 22.73 9% 0.910 24.98
11

Portion size which will be given to customers is medium which will be of 200 grams. On
the other hand for small portion size it will be of 150 grams whereas for the large portion the size
will be double of small portion i.e. 300 grams.
12

Balanced variety
Items Caprese Tart Portobello Goat
Cheese Ravioli
Italian salad with
panettone croutons
Colours Vibrant colours that
catches the attention of
customers.
White Combination of
different colours.
Cooking methods Bake Boil Bake
Delicacies Desirable According to need Peculiarly distinctive
Flavours Basil leaves and
tomatoes
Cheese and black
pepper drizzle in the
top provides a
different flavour to the
dish.
Vibrant flavours from
olive oil, sweet and
sour from grapes
along with the
crunchiness of
croutons.
Presentation Topping with fresh
tomatoes
Topping with fresh
sage leaves and gives
it a little bit colour.
Looks fresh and
exotic because of the
ingredients used.
Seasonally available
ingredients
All the ingredients that
are used are seasonally
available
There are no
seasonally available
ingredients used in this
dish.
Grapes
Tastes Little bit salty and has
a tangerine that comes
from fresh tomatoes.
Tinder and moist with
a taste of cheese.
Sour and sweet
because of grapes.
Textures Crunchy and little bit
soft
Round in shape No define structure.
Feedback from the Chefs and Colleagues
Dishes Feedback entitled Changes
13

Caprese Tart This dish is tasty and its
presentation is also attractive
and eye catching.
There is no need to change.
Portobello Goat Cheese
Ravioli
It seems half cooked Presentation is required
attractive
Italian salad with panettone
croutons
This dish is tasty in taste but
the colour is not good.
This required to change the
colour and also required to
make more attractive in
presentation.
14

Soups
Standard Recipe Card (Italian meatball and pasta soup)
Name of dish: Italian meatball and pasta soup Portion nos.: 2 persons
Reference source:www.taste.com Portion size: 200L (Small)
Portion cost: $4.746 Sales price at: $17.402
( 10% food cost)
Item Specification Weight
kg/I/unit
Cost per kg/I/unit Actual
cost
pork sausages Lean Italian 500g $5.90 per 1 kg 2.95
Onion Brown onion 180g $2.90 per 1Kg 0.25
Celery stalks chopped Celery 1 bunch $3.90 per 1Ea 3.9
Capsicum Red Capsicum 200g $8.90 per 1Kg 1.78
Massel chicken
style liquid
stock
Chicken Style
Stock
1L $0.30 per 100mL 3
Tomato soup Condensed Tomato
Soup
420g $0.19 per 100G 0.8
Dried angel
hair pasta
Broken into pieces 454g $0.43 per 100G 1.95
broccoli Cut into small
florets
340g $3.50 per 1Kg 1.19
Total Cost 15.82
Portion Cost 4.75
METHODS
Step 1: Take the sausages and cut one end and squeeze the meat with the help of casings &
discard casings. After this, using your hand roll meat and convert into meatballs.
Step 2: Take a non-stick saucepan and heat over medium flame and add meatballs. Cook the
same and string it for 3 to 4 minutes until it is cooked and turned brown. After this, transfer the
15

same into a plate. In the same pan add cut onions and celery and cook it for 3 to 5 minutes till it
gets the stuff soft. Once the thing is done add capsicum, soup and meatballs along with ½ cup
of cold water and bring to boil. Cook the same in simmer heat for 7 to 10 minutes unless the
meatballs are cooked properly. Later on add pasta and broccoli and cook the pasta unless it gets
tender. Serve.
Nutrition Value
Basis Nutrition Value
Energy 1422 kj
Fat total 10.8g
Saturated fat 3.8g
Fibre 5.7g
Protein 25.5g
Cholesterol 62mg
Sodium 1771mg
Carbs (total) 31.7g
Yield Testing
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
Pork sausages 0.5 5.9 10% 0.900 6.56
Onion 0.18 2.9 15% 0.850 3.41
Celery stalks 2 3.9 17% 0.830 4.70
Capsicum 0.2 8.9 9% 0.910 9.78
Massel chicken
style liquid
stock 0.98 0.3
10% 0.902 0.33
Tomato soup 0.42 0.19 12% 0.880 0.22
Dried angel 0.454 0.43 11% 0.890 0.48
16

hair pasta
Broccoli 0.34 3.5 12% 0.880 3.98
In context with soup, serving portion size for small quality is 200L and this can be served
to 2 people in numbers. Whereas for 250L for medium and 400L for large portion sizes.
17

Standard Recipe Card (Minestra di piselli pea soup)
Name of dish: Minestra di piselli pea soup Portion nos.: 6 persons
Reference source: Portion size: 500L (Large)
Portion cost: $38.376 Sales price at: $36.0144
(22 % food cost)
Item Specification Weight kg/I/unit Cost per kg/I/unit Actual
Cost($)
peas in the
pod
4 cups shelled 1.2Kg $1.05 per 200g 6.3
olive oil extra virgin 60ml $1.00 per 100mL 5
Onions Brown Onions 180g each $2.90 per 1Kg 0.52
Garlic Garlic Paste 140g $0.29 per 10G 4
pancetta finely chopped 100g $60.00 per 1Kg 6
mint leaves KitKat 2 Ways
Mint Block
170g $2.65 per 100g 4.5
Lemon Juice and zest 1 each $1.20 per 1Ea 1.2
Bread Crusty Round
Rolls
6 pack $0.33 per 1Ea 2
Total Cost 29.52
Portion Cost 38.38
METHODS
Step 1: Remove peas pods, take a large pan and heat 1 tablespoon and then add onions, garlic
and pancetta celery. Cook and stir the food item occasionally for around 6 minutes until it gets
soft. Later, add 3 cups water and bring it to boil and peas.
Step 2: Meanwhile, in remaining oil add mint, lemon juice and rind.
Step 3: In a food processor transfer 2 cups of soup until it becomes smooth again stir purred
mixture back into soup and bring to a simmer. Season according to the taste with pepper and
salt.
18

Step 4: Remove soup from heat put mint mixture and then serve with toasted and crusty bread.
Nutrition Value
Basis Nutrition Value
Energy 950 kj
Fat total 18g
Saturated fat 4g
Fibre 4g
Protein 10g
Cholesterol 14mg
Sodium 672.9mg
Carbs (sugar) 4g
Carbs (total) 5g
Yield Sheet
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
Onions 0.18 2.9 17% 0.830 3.49
olive oil 0.06 1 15% 0.850 1.18
Peas in the pod 1.2 5.25 12% 0.880 5.97
mint leaves 0.17 2650 12% 0.880 3011.36
Bread 2.5 0.825 12% 0.880 0.94
Lemon 1 1.2 11% 0.890 1.35
pancetta 0.1 60 10% 0.902 66.52
Garlic 0.14 2.9 9% 0.910 3.19
19

In relation with this soup portion size which is mentioned above was for Large and it will
contain 500L and this will be sufficient for 6 persons. On the other hand for small portion it will
be 200L and for medium 250L respectively.
20

Standard Recipe Card (Tom Yum Soup)
Name of dish: Tom Yum Soup Portion nos.: 4 persons
Reference source: Portion size: 200L (Medium)
Portion cost: $24.35 Sales price at: $56.492
(16% food cost)
Item Specification Weight
kg/I/unit
Cost per kg/I/unit Actual
Cost($)
Green
prawns
medium 500g $22.50 per 1Kg 13.5
Red chillies Red Cayenne
Chillies loose
50g $22.00 per 1Kg 1.1
Oil Vegetable Oil 4L $0.22 per 100mL 8.8
Galangal Fresh Galangal Loose 1 $30.01 per 1Kg 0.9
Stalk
lemongrass
Lemongrass
Cold Blended
Paste
80g $0.44 per 10G 3.5
Sause Fish Fillets With
Parsley & Citrus
Sauce
380g $18.95 per 1Kg 7.2
Limes lime juice 1 each $1.70 per 1Ea 1.7
Sugar Caster Sugar 1kg $0.25 per 100G 2.5
Mushrooms Button
Mushrooms
200g $15.00 per 1Kg 3
Tomatoes Cherry 250g $12.00 per 1Kg 3
Coriander Coriander Cold
Blended Paste
80g $0.44 per 10G 3.5
Total Cost 48.7
Portion Cost 24.32
21

METHODS
Step 1: Take the devein prawns and peel the same, reserving shells and heads and refrigerate
them until it is required. Meanwhile chop chillies and then with the help of a grinder make a
coarse paste.
Step 2: Take a large saucepan, and heat it over high flames and now add chillies and prawns’
shells and heads and cook two to three minutes until shells changes its colour. After this, add
1.5 litres of water and heat for bringing the same into boil and then turn the heat into low-
medium and simmer the prawns for 10 minutes. Later, with the help of a ladle, remove the foam
from the surface but ensure that red prawn oil in there in the pan. Take the pan out of flame and
stain the access water and transfer the same into a clean saucepan, remove solids.
Step 3: Take an another pan with prawn stalk and heat it over medium high heat later add
galangal, lemongrass, kaffir lime leaves, fresh sauce, lime juice and sugar and cook in simmer
for around 15 minutes.
Step 4: Further add tomatoes, prawns and mushrooms and simmer the same for another ss3
minutes. Season the dish with extra fish sauce and lime juice so as to taste good and garnish it
with fresh chopped coriander leaves.
Step 5: Serve the soup in a bowl with the help of ladle and top with extra coriander and chilli.
The soup is ready to serve.
Nutrition Value
Basis Nutrition Value
Energy 1059kJ
Fat total 12.6g
Saturated fat 1.9g
Fibre 4.6g
Protein 5.1g
Cholesterol 0.0mg
22

Sodium 2959mg
Carbs (total) 10.0g
Yield Testing
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
Green prawns 0.5 22.5 22% 0.780 28.85
Red chillies 0.05 22 11% 0.890 24.72
Oil 3.98 0.22 10% 0.900 0.24
Galangal 1 30.01 9% 0.910 32.98
Stalk
lemongrass 0.08 0.44 8% 0.920 0.48
Sause 0.38 18.95 7% 0.930 20.38
Limes 1 1.7 12% 0.880 1.93
Sugar 1 0.25 13% 0.870 0.29
Mushrooms 0.2 15 12% 0.880 17.05
Tomatoes 0.25 12 11% 0.890 13.48
Coriander 0.8 0.44 15% 0.850 0.52
In context to this dish portion size for medium quality is 200L which will be further
served to 4 persons. Whereas for small portion it will be of 150L and for large portion this can
reach to 400L.
23

Balanced Variety
Items Italian meatball and
pasta soup
Minestra di piselli pea
soup
Tom Yum Soup
Colours Orange Green because of fresh
peas used.
Mixture of red and
yellow.
Cooking methods Fry and simmer in
medium heat.
Cooked in a frying pan
simmer.
Frying and boiling
Delicacies Peculiarly distinctive Peculiarly distinctive Desirable
Flavours Condensed tomato
soup
Combination of mint
and lemon juice gives
a tangy taste to the
soup.
Tangy taste because
of red chillies and
lemons.
Presentation Meatballs with angel
hair pasta.
Presentation for this
dish is simple.
Serve in a wok
drizzled with extra
chilli and coriander
springs.
Seasonally available
ingredients
Celery. Peas. All ingredients are
available in all
seasons.
Tastes Mild taste but one can
feel all the flavours
that are used in for
making this dish.
Sweet and sour Sweet and sour
Textures Thick and tender
meatballs.
Thick and crunchy
because of crusty
bread.
This dish doesn't have
any solid texture but it
is thin liquid like
substance with prawns
in this.
24

Feedback from the Chefs and Colleagues
Dishes Feedback entitled Changes
Italian meatball and pasta
soup
This dish is more boiled and
taste is also not god
Needs to boiled all the
vegetables and also required to
make presentation attractive.
Minestra di piselli pea soup Taste and presentation is good There is no need to change in
this dish.
Tom Yum Soup Taste and presentation is not
good.
Needs to heat the shells and
heads until it changes the
colour.
25

Main Courses
Standard Recipe Card (Creamy cauliflower and kale lasagne)
Name of dish: Creamy cauliflower and kale lasagne Portion nos.: 6 persons
Reference source: Portion size: 800 grams (Large)
Portion cost: $44.464 Sales price at: 81.3056
(28% food cost)
Item Specification Weight
kg/I/unit
Cost per kg/I/unit Actual
Cost($)
Butter Unsalted Butter 250g $1.48 per 100G 3.7
Onion Brown Onion 180g $2.90 per 1Kg 0.52
Garlic
Cloves
finely chopped 140g $0.29 per 10G 4
Thyme Fresh 100g $0.17 per 10G 1.7
Cauliflow
er
Small Head 500g $2.50 per 500g 2.5
Milk Creme Milk 600mL $0.75 per 100mL 4.5
Oil Extra Virgin
Olive Oil
750mL $2.00 per 100mL 15
Kale,
stemmed
Kaleslaw Salad 350g $14.29 per 1Kg 5
Lasagne Lasagne Sheets 250g $0.72 per 100G 1.8
Cheese mozzarella,
shredded
1Kg $21.00 per 1Kg 21
Cheese Grated Parmesan 100g $38.00 per 1Kg 3.8
Total Cost 63.52
Portion Cost 44.46
METHODS
Step 1: In order to make this dish, first we will switch on the oven and pre-heat the same to
175º C. Meanwhile take a large frying pan over medium heat. Add butter stir until it is melted,
26

now add onion, garlic and thyme. Sauté the same for 5 minutes so that onions can be converted
into brown colour. After this, add cauliflower mix all of them and stirring it for 6 minutes or
until the food item is getting softer. Add milk and crème and simmer it for 5 minutes unless
cauliflower is tender. Now, carefully take remove the pan from heat and discard thyme. Keep
the pan aside for cooling and after it is done carefully place the blender and blend the entire
item until it gets smooth. After this, season cauliflower with salt and pepper.
Step 2: Clean the frying pan heat over medium heat and then add oil along with kale. Cook the
same for 2 minutes until the kale gets tender. Season with salt and pepper, after this transfer the
same into plate with lines with paper towel so that access oil can be drained.
Step 3: Take a baking dish of 24cm X 18cm X 5cm, spread ¾ cups of cauliflower cream. After
this, place a layer lasagne sheet. Place one-third of the kale top and then ¾ cup of cauliflower
cream drizzle with mozzarella cheese. Repeat the same twice and use the remaining as
toppings. Cover the 1 ¼ cups of cauliflower cream.
Step 4: In this, cover the baking dish with a foil and place a baking tray in the oven and bake
the same for 45 minutes till lasagne is heated unless the sheets are softened.
Step 5: Pre-heat grill on high and then remove foil and drizzle parmesan cheese. Cook the same
for 2 to 3 minutes until it gets golden brown. After 15 minutes set this aside for cooling and
them serve.
Nutrition Value
Basis Nutrition Value
Energy 2891 kj
Fat total 49g
Saturated fat 29g
Fibre 4g
Protein 22g
Sodium 364mg
27

Carbs (total) 38g
Yield Sheet
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
Butter 0.25 1.48 22% 0.780 1.90
Onion 0.18 2.9 11% 0.890 3.26
Garlic Cloves 0.14 22.9 10% 0.900 25.44
Thyme 0.1 17 9% 0.910 18.68
Cauliflower 0.5 2.5 8% 0.920 2.72
Milk 0.6 7.5 7% 0.930 8.06
Oil 0.75 20 12% 0.880 22.73
Kale, stemmed 0.35 14.29 13% 0.870 16.43
Lasagne 0.25 7.2 12% 0.880 8.18
Cheese 1 21 11% 0.890 23.60
Cheese 100 38 15% 0.850 44.71
In relation to this dish, portion size for large will be 800 grams and this will be served to
6 persons. On the other hand, for medium size it will be 700 grams and on the same size for
small it will be 400 grams.
28

Standard Recipe Card (Chargrilled swordfish with salsa verde)
Name of dish: Chargrilled swordfish with salsa verde Portion nos.: 4 persons
Reference source: Portion size: 500 grams (Medium)
Portion cost: $27.225 Sales price at: $68.0625
(25% food cost)
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual Cost($)
Parsley Flakes small bunch
parsley
13g $2.23 per 10G 2.9
Drained capers Baby Capers 110g $17.27 per 1Kg 1.9
Swordfish large 150g each $20.70 per 100g 31.05
olive oil Extra Virgin 750mL $2.00 per 100mL 15
Salt and
pepper
Garlic Salt 210g $0.17 per 10G 3.6
Total Cost 54.45
Portion Cost 27.23
METHODS
Step 1: Pre-heat barbecue chargrill on medium-high and it heat, after this, place 1 bunch of
parsley. Take a chopping board ¼ cup drained capers and 4 drained anchovy fillets & chop
them roughly and mix it well.
Step 2: Take a bowl and transfer mixture into a bowl take a lemon and stir the them all the
around the dish season the same. Take a slice of swordfish and slice and brush both the sides
with olive oil. Season with salt and pepper.
Step 3: In the barbecue chargrill cook fish both the sides for 2 minutes until it is cooked let the
fish aside and take the same in a serving plate and serve the fish with salsa Verde and salad.
Nutrition Value
Basis Nutrition Value
Energy 1323 kj
29

Fat total 18g
Saturated fat 4g
Fibre 1g
Protein 38g
Cholesterol 101mg
Sodium 369.49mg
Carbs (sugar) 1g
Carbs (total) 1g
Yield Sheet
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
Parsley Flakes 0.13 2.23 10% 0.900 2.48
Drained capers 0.11 17.27 13% 0.870 19.85
Swordfish 0.15 20.7 9% 0.910 22.75
olive oil 0.75 0.75 8% 0.920 0.82
Salt and
pepper 0.21 0.21 16% 0.840 0.25
In context with this, the dish is served in medium portion than it will be of 500 grams
which will be served to 4 persons. Whereas if the same is served in small portion than it will be
300 grams and for large it will be 600 grams.
30

Standard Recipe Card (Cheesy stuffed pasta shell Bolognese Bake)
Name of dish: Cheesy stuffed pasta shell Bolognese Bake Portion nos.: 2 persons
Reference source:www.taste.com Portion size: 250 grams (Small)
Portion cost: $23.76 Sales price at: $90.2937
(14% food cost)
Item Specification Weight kg/I/unit Cost per
kg/I/unit
Actual
Cost($)
olive oil Extra virgin olive
oil
500mL $1.00 per 100mL 5
onion Red Onions 200g $3.50 per 1Kg 0.7
Bacon
rashers
Shortcut Bacon 1Kg $11.00 per 1Kg 11
Carrots 170g $2.20 per 1Kg 0.37
fresh
oregano
Gluten Free
Graze Grass Fed
Oregano
500g $1.60 per 100G 8
garlic cloves Garlic Paste 140g $13.00 per 1Kg 6.5
tomato pasta 700g $0.50 per 100G 3.5
fresh basil Basil Punnet 15g $2.00 per 10G 3
conchiglioni
pasta shells
dried
conchiglioni
pasta shell
100g $3.33 per 100G 3.33
Spinach Lettuce
baby spinach
150g $3.33 per 100G 2
ricotta Light Smooth
Ricotta
375g $8.00 per 1Kg 3
Cheese Grated parmesan 100g $38.00 per 1Kg 3.8
cherry
tomatoes
Halved cherry
tomatoes
250g $12.00 per 1Kg 3.005
Cheese Mozzarella 1kg $21.00 per 1Kg 21
31

Cheese
Bread Crusty Round
Rolls
6 $0.33 per 1Ea 2
Salad leaves Leaf Salad Mix 4 $15.00 per 1Kg 3
Total Cost 79.205
Portion Cost 23.76
METHODS
Step 1: Take a deep frying pan over a medium high pan and add ½ oil and heat the same. Add
bacon, onion and capsicum. Cook for 15 minutes until onion is soft and bacon is golden. After
this, add zucchini and carrots and cook the vegetables for 5 to 6 minutes. Once the vegetables
are cooked then add oregano and garlic and transfer the entire food item in a heatproof bowl.
Step 2: Take an another pan and heat the remaining oil and add mince and cook the same &
with the help of wooden spoon break the lumps and continue the process until it is cooked. Put
all the vegetable mixture into a pan, combine and cook the same. After this, add pasta and ½
cup of water. Now add salt and pepper according to the taste bring to boil. Reduce the heat and
simmer for 10 minutes until bolognese is cooked.
Step 3: Meanwhile, when the bolognese is being cooked, cook pasta according to the
directions. After the pasta is cooked transfer the same with the help of slotted spoon into a
colander. Rise it with cold water and drain it well. Transfer to a bowl. Now take spinach and to
a boil water and cook it for 2 minutes and once it is cooked rinse under cold water and drain
thoroughly. After this, chop spinach roughly.
Step 4: Switch on the oven and pre-heat 220º C meanwhile take a deep roasting pan and cook
bolognese.
Step 5: Take a bowl and mix ricotta, sprinkle parmesan and add remaining basil leaves. Season
well with salt and pepper according to the taste. Put all the mixture into pasta shells and place
the prepared pasta shells on top of bolognese, filling side up pushing into bolognese to secure.
Arrange all the food items in a pan and drizzle with remaining parmesan and mozzarella.
32

Step 6: Bake the dish into the pre-heated oven and bake the same for 20 to 25 minutes until the
cheese is melted and it is golden. When the entire process is done serve with bread and salad
leaves.
Nutrition value
Basis Nutrition Value
Energy 2904 kj
Fat total 25.5g
Saturated fat 11.2g
Fibre 8.8g
Protein 46.4g
Cholesterol 63mg
Sodium 844mg
Carbs (total) 66.5g
Yield Sheet
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
olive oil 0.5 10 10% 0.900 11.11
onion 0.2 3.5 13% 0.870 4.02
Bacon rashers 1 11 9% 0.910 12.09
Carrots 0.17 2.2 5% 0.950 2.32
fresh oregano 0.5 16 10% 0.900 17.78
garlic cloves 0.14 13 9% 0.910 14.29
tomato pasta 0.7 5 12% 0.880 5.68
fresh basil 0.15 20 9% 0.910 21.98
conchiglioni
pasta shells 0.1 33.33 12% 0.880 37.88
33

Spinach 0.15 33.33 16% 0.840 39.68
ricotta 0.375 8 10% 0.900 8.89
Cheese 0.1 12 13% 0.870 13.79
cherry tomatoes 0.25 21 9% 0.910 23.08
Cheese 1 0.33 8% 0.920 0.36
Bread 6 3.33 16% 0.840 3.96
Salad leaves 4 15 16% 0.840 17.86
In context with the dish mentioned above for small portion size the quantity will be 250
grams. On the other hand for medium the same will be served in 300 grams and for large it will
come to 500 grams respectively.
34

Balanced variety
Items Creamy cauliflower
and kale lasagne
Chargrilled swordfish
with salsa verde
Cheesy stuffed pasta
shell Bolognese Bake
Colours Golden brown Vibrant colour that
makes a person feel
mouthwatering.
Mixture of red and
white.
Cooking methods Baked and fry Baked Baked
Delicacies Desirable According to need Peculiarly distinctive
Flavours Use of extra virgin of
olive oil.
Fry and barbecue Cheesy and crowd
pleaser
Presentation It is served in a
medium sized plates
and toppings can be
used accordingly.
Slice of swordfish is
served with the salsa
verde and salad and
decorated with
coriander and parsley.
It looks like red sea
flooded with white
shells of pasta.
Seasonally available
ingredients
This is a winter recipe
but ingredients that are
used are available for
making this dish.
All the ingredients are
the used while making
this dish is available at
the retail stores.
Although this is
winter pasta recipes
but all the ingredients
that are used are
available and one can
make this dish with
the methods.
Tastes Creamy and moist. Sweet and sour
because of salsa served
and also have a vibrant
taste of olive oil.
Fresh, creamy and
crusty because of the
bread served.
Textures Dish looks crunchy
from outside but as we
Tender and moist
although it looks hard
Soft and easy to eat.
35

dig into it, it is moist
and tender.
from outside.
Feedback from the Chefs and Colleagues
Dishes Feedback entitled Changes
Creamy cauliflower and kale
lasagne
The colour of this dish is not
so good.
It needs to be more baked.
Chargrilled swordfish with
salsa verde
The texture and presentation of
this dish is not attractive.
Add some more ingredient
Cheesy stuffed pasta shell
Bolognese Bake
Tate of this dish is delicious. Nothing need to change.
36

Desserts
Standard Recipe Card (Cacao pavlova recipe)
Name of dish: Cacao pavlova recipe Portion nos.: 2 persons
Reference source: www.taste.com Portion size: 150 grams (Small)
Portion cost: $20.04 Sales price at: $74.816
(12% food cost)
Item Specification Weight kg/I/unit Cost per kg/I/unit Actual
Cost($)
Egg Egg Whites 700g $0.60 per 100G 4.2
cream of
tartar
Cream Of Tartar 125g $2.72 per 100G 3.4
sugar Caster Sugar 1kg $0.25 per 100G 2.5
sugar raw caster sugar 1kg $0.25 per 100G 2.5
Raw Cacao Pana Chocolate
Raw Cacao
45g $13.33 per 100G 6
cream Thickened Cream 600mL $0.75 per 100mL 4.5
yoghurt thick Greek-style
yoghurt
140g $1.43 per 100G 2
vanilla
bean paste
Organic Vanilla
Bean Paste
65g $18.15 per 100G 11.8
Raspberries Raspberries 125g $20.00 per 1Kg 2.5
Strawberrie
s
sliced 500g $8.80 per 1Kg 4.4
red cherries Cherries halved 300g $16.67 per 1Kg 5
mint leaves Fresh 15g $2.00 per 10G 3
olive oil Extra Virgin Olive
Oil
750mL $2.00 per 100mL 15
Total Cost 66.8
Portion Cost 20.04
37

METHODS
Step 1: Switch on the oven and pre-heat to 140º C and take a circular dish and place sheet of
baking paper.
Step 2: With the help of an electric beaters whisk egg whites into a small bowl and then add
cream to the tartar. Beat the same until it is soft and forms peak. Gradually add caster sugar for
example: 1 tablespoon at a time and beat until it is thick and glossy. After this, add 2 table
spoons of cacao and beat until it is smooth.
Step 3: Spread the mixture in the cylindrical baking tray and bake the dish for 55 minutes or
until the meringue is golden and crisp. After the duration, turn the oven off and keep the
meringue aside to cool.
Step 4: Transfer the pavlova into a plate. Take a large bowl place cream and whip to firm
peaks. Fold in yogurt and vanilla, take remaining 2 table spoon of cacao and fold it gently
unless to gives a marbled texture. Spread the cream mixture onto pavlova and top with berries
to decorate. Lastly, scatter with small fried mint leaves.
Nutrition value
Basis Nutrition Value
Energy 852 kj
Fat total 12g
Saturated fat 8g
Fibre 2g
Protein 3g
Carbs (total) 19g
Yield Sheet
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
Egg 0.7 6 10% 0.900 6.67
38

cream of tartar 0.125 27.2 13% 0.870 31.26
sugar 1 2.5 9% 0.910 2.75
sugar 1 2.5 5% 0.950 2.63
Raw Cacao 0.045 133 10% 0.900 147.78
cream 0.6 7.5 9% 0.910 8.24
yoghurt 0.14 14.3 12% 0.880 16.25
vanilla bean
paste 0.065 18.15 9% 0.910 19.95
Raspberries 0.125 200 12% 0.880 227.27
Strawberries 0.5 8.8 16% 0.840 10.48
red cherries 0.3 16.67 10% 0.900 18.52
mint leaves 0.015 20 13% 0.870 22.99
olive oil 0.75 20 9% 0.910 21.98
In relation with this dish, for small portion the quantity will be 150 grams and this will be
given to 2 per person each. Whereas, if talking about medium portion than it will be around 200
grams and for large this will come to around 300 grams.
39

Standard Recipe Card (Mango strawberry and gelato sundaes)
Name of dish: Mango strawberry and gelato sundaes Portion nos.: 2 Person
Reference source: www.taste.com Portion size: 150 grams (Small)
Portion cost: $23.12 Sales price at: $15.64
(15% food cost)
Item Specification Weight
kg/I/unit
Cost per kg/I/unit Actual
Cost($)
strawberries 500g $8.80 per 1Kg 4.4
sugar Caster Sugar 1kg $0.25 per 100G 2.5
Mangoes Calypso
Mangoes
1 each $2.00 per 1Ea 2
Lemon gelato Lemon Sorbet 1L $0.47 per 100mL 4.7
Total Cost 13.6
Portion Cost 23.12
METHODS
Step 1: Take a blender put 250g strawberries blend until it gets smooth. Later on transfer the
same into a jug and keep it in refrigerator for 1 hour to get chilled.
Step 2: Slice the remaining strawberries and peeled mangoes. First layer the mangoes and then
strawberries. After this, put strawberry sauce and gelato in serving glasses and serve
immediately.
Nutrition value
Basis Nutrition Value
Energy 430 kj
Fibre 3g
Protein 2g
Sodium 6.49mg
Carbs (sugar) 21g
40

Carbs (total) 21g
41

Yield Sheet
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
strawberries 0.5 8.8 12% 0.880 10.00
sugar 1 2.5 10% 0.900 2.78
Mangoes 1 2 12% 0.880 2.27
Lemon gelato 1 4.7 11% 0.890 5.28
In terms of this, portion size for small will be 150 grams which will be served to 2
person. Whereas for medium size the same will be come up to 200 grams and for large the same
will the same will be around 200 grams.
42

Standard Recipe Card (Strawberry semifreddo)
Name of dish: Strawberry semifreddo Portion nos.: 4 persons
Reference source: www.taste.com Portion size: 200 grams (Medium)
Portion cost: $5.975 Sales price at: $14.101
(18 % food cost)
Item Specification Weight kg/I/unit Cost per
kg/I/unit
Actual
Cost($)
strawberries Strawberries 500g $8.80 per 1Kg 4.4
sugar Pure Icing Sugar 500g $0.37 per 100G 1.85
Lemons Medium
Lemons
1 each $1.20 per 1Ea 1.2
cream Thickened
Cream
600mL $0.75 per 100mL 4.5
Total Cost 11.95
Portion Cost 5.98
METHODS
Step 1: In a food processor take strawberries, icing sugar and lemon juice and mix them until it
is smooth. Whip the cream until it is thick but it is important to make sure that the consistency
is fine like it should be thick but must be able to drop off a spoon. Put the mixture into the
cream and fold the strawberry.
Step 2: Take a shallow container and pour the mixture freeze the same until its edges are
frozen. Take out of the freezer and beat with the electric beater. Return the process and re-
freeze. Repeat the process for 2-3 times.
Nutrition value
Basis Nutrition Value
Energy 1119 kj
Fat total 19g
43

Saturated fat 12g
Fibre 1g
Protein 3g
Cholesterol 54mg
Sodium 24.43mg
Carbs (sugar) 21g
Carbs (total) 21g
Yield Sheet
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
strawberries 0.5 8.8 5% 0.950 9.26
sugar 0.5 3.7 11% 0.890 4.16
Lemons 1 1.2 13% 0.870 1.38
cream 0.6 7.5 15% 0.850 8.82
In context with this dish, portion size is 200 grams that this can be served to 4 person in
number and this is for medium whereas if anybody ask the same for small it will cut down to 150
grams and for large the same will came to 300 grams.
Balanced variety
Items Cacao pavlova Mango strawberry
and gelato sundaes
Strawberry
semifreddo
Colours White with a pinkish
touch
Yellow and red. Snowy pink
Cooking methods Bake and refrigerate Refrigerate Refrezzing method
Delicacies Peculiarly distinctive Peculiarly distinctive Desirable
Flavours Raw cacao, vanilla Mangoes and gelato Strawberries
44

bean paste, mint
leaves.
Presentation It is served in a plate
looking like a snow
mountain embedded
with red strawberries.
Served in a sundae
glass and looks
tempting.
Served in a sundae
glasses with fresh
strawberries in the
top.
Seasonally available
ingredients
Not applicable Mangoes are
seasonally available
and this is basically for
summer.
All the ingredients
that are included in
this are available in
the market which
makes the dish simple
to make.
Tastes Sweet Sweet Sweet
Textures It has traditional
version in its texture
but the taste the same.
It doesn't have any
texture as it is served
in a sundae glass.
Soft
Feedback from the Chefs and Colleagues
Dishes Feedback entitled Changes
Cacao pavlova recipe The taste of this dish is sweet Include sweet according of
requirement or portion size of
dish.
Mango strawberry and gelato
sundaes
It is delicious and attractive
dish.
No need to change and all
ingredients are perfect.
Strawberry semifreddo The colour of this dish is not
so good and there is no
presentation.
Require to make more
attractive.
45

Bread/Starter
Standard Recipe Card (Ratatouille Foccaicia)
Name of dish: Ratatouille Foccaicia Portion nos.: 6 person
Reference source: www.taste.com Portion size: 350 grams (Large)
Portion cost: $42.94342 Sales price at: $42.613086
(29% food cost)
Item Specification Weight
kg/I/unit
Cost per kg/I/unit Actual
Cost($)
Plain flour White Plain Flour 1kg $0.75 per 1Kg 0.75
Yeast Instant Dried Yeast 280g $1.50 per 100G 4.2
Salt TableSalt $0.01 per
10G
$0.01 per 10G 0.9
Water Lukewarm Water 310ml Free Free
Olive oil Extra Virgin Olive Classic 750mL $1.60 per 100mL 12
Onion Brown Onions 180g $2.90 per 1Kg 0.522
Clove
garlic
Whole Cloves 15g $1.20 per 10G 1.8
Eggplant Small 1kg $6.90 per 1Kg 3.45
Capsicum Red Capsicum 200g $8.90 per 1Kg 1.78
Tomatoes Greenhouse Truss
Tomatoes
140g
each
$2.90 per 1Kg 0.406
Salami Bertocchi Flat Soppressa
Mild Salami
125g $29.00 per 1Kg 3.625
Cheese Parmesan cheese 100g $16.00 per 1Kg 1.6
Rocket,
shredded
Australian Baby Rocket 60g $33.34 per 1Kg 2.0004
Total Cost 33.0334
Portion Cost 42.94
46

METHODS
Step 1: Take a large bowl and mix flour, yeast and salt. Add olive and water and make a soft
dough. After this is done cover the dough with a plastic wrapper and keep aside in a warm place
for 1 hour to rest.
Step 2: While the dough is resting, take a saucepan put olive oil and add onion. For 5 minutes
cook the same in medium heat until the onions are soft. Now, once the onions are cooked add
garlic, eggplant, capsicum, tomatoes and cover the pan for around 15 minutes. Meanwhile,
preheat the oven to 230º C.
Step 3: Now, floured surface and take the dough. With the help of the fist punch down the
dough and do this for 3 minutes. Take a tray 36cm x 26cm and spread the dough after this
spoon ratatouille on the top. Along with this, scatter salami and drizzle parmesan cheese. Bake
the dish for 30 minutes until the food gets crisp and golden brown. Once it is done now serve
this on a plate and garnish with shredded rocket.
Nutrition value
Basis Nutrition Value
Energy 2593 kj
Fat total 26g
Saturated fat 5g
Fibre 6g
Protein 17g
Cholesterol 16mg
Sodium 545.29mg
Carbs (sugar) 4g
Carbs (total) 76g
Yield Sheet
Item Quantity $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
47

Kg/ltr
Plain flour 1 0.75 5% 0.950 0.79
Yeast 0.28 15 11% 0.890 16.85
Salt 10 10 14% 0.860 11.63
Water 0.31 0 13% 0.870 0.00
Olive oil 0.75 10 10% 0.900 11.11
Onion 0.18 16 14% 0.860 18.60
Clove garlic 0.15 2.9 15% 0.850 3.41
Eggplant 1 12 12% 0.880 13.64
Capsicum 0.2 6.9 10% 0.900 7.67
Tomatoes 0.14 8.9 12% 0.880 10.11
Salami
Bertocchi
Flat
Soppressa
Mild Salami
29 14% 0.860 33.72
Cheese 125 16 9% 0.910 17.58
Rocket,
shredded 0.06 33.34 7% 0.930 35.85
In relation to this dish, if it is served in large portion size than its quantity will be around
350 grams which can be served to 6 persons in number. Whereas, if the same dish is served in
medium quantity than its portion size will be around 300 grams and for small this will come to
175 grams.
48

Standard Recipe Card (Olive and Rosemary bread)
Name of dish: Olive and Rosemary bread Portion nos.: 4 persons
Reference source: www.taste.com Portion size: 300 grams (Medium)
Portion cost: $15.8754 Sales price at: $36.513
(15 % food cost)
Item Specification Weight kg/I/unit Cost per kg/I/unit Actual
Cost($)
Flour Plain Flour 1kg $0.75 per 1Kg 0.75
Sugar White Sugar 1kg $0.18 per 100G 1.8
Yeast Instant Dried Yeast 280g $1.50 per 100G 4.2
Salt sea salt 200g $0.40 per 10G 8
Water Lukewarm Water 750mL Free Free
Olive oil Extra Virgin Olive
Classic
750mL $1.60 per 100mL 12
Olives Black Olives 220G $13.64 per 1Kg 3.0008
Rosemary Sprig Rosemary 16g $1.25 per 10G 2
Total Cost 31.7508
Portion Cost 15.88
METHODS
Step 1: Take a bowl and combine flour, yeast, sugar and 1 tablespoon of sea salt before mixing
all of them make a well in the centre and add water along with 2 tablespoon of oil. Mix it well
and make a dough. Now, floured surface and knead for 2 to 3 minutes.
Step 2: Place the dough in a greased bowl and cover the same with a plastic wrap and then set
aside for 1 hour so that size can be doubled.
Step 3: Meanwhile pre-heat the oven to 240º C and grease the baking tray of 2cm deep, 26cm
X 36cm. Before placing the dough in the baking tray punch down dough with the fist until it
gets smooth. Now, place the dough in the baking tray and brush with 1 tablespoon of oil. Along
with this, press in olives. Sprinkle with rosemary and with sea salt. After all this is done bake
the bread for 15 minutes or until the bread is crisp and golden. When the food is ready serve
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warm with rocket dip.
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Nutrition value
Basis Nutrition Value
Energy 1399 kj
Fat total 15g
Saturated fat 3g
Protein 8g
Sodium 951.47mg
Carbs (sugar) 1g
Carbs (total) 41g
Yield Sheet
Item Quantity
Kg/ltr $ / kg/ltr Trimmings Net Yield/ kg Net cost/kg
Flour 1 0.75 10% 0.900 0.83
Sugar 1 18 15% 0.850 21.18
Yeast 0.28 15 3% 0.970 15.46
Salt 0.2 40 11% 0.890 44.94
Water 0.75 0 10% 0.900 0.00
Olive oil 0.75 16 9% 0.910 17.58
Olives 0.22 13.64 15% 0.850 16.05
Rosemary 0.016 12.5 11% 0.890 14.04
In relation with this, the portion size for medium will be 300 grams and this will be
served to 4 persons. On the other hand if the same is served in large portion than its quantity will
be 350 grams. Whereas for small the same will be served in 175 grams.
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Standard Recipe Card (Chorizo Croquettes)
Name of dish: Chorizo Croquettes Portion nos.: 2 persons
Reference source: www.taste.com Portion size: 250 grams (Small)
Portion cost: $7.413 Sales price at: $27.6752
(12% food cost)
Item Specification Weight
kg/I/unit
Cost per kg/I/unit Actual Cost($)
Sausage Chorizo sausage,
thinly sliced
1 each $3.00 per 1Ea 3
Butter Salted Butter 250g $1.48 per 100G 3.7
Flour Plain Flour 1kg $0.75 per 1Kg 0.75
Milk Fresh Full Cream
Milk
3L $1.00 per 1L 3
Parsley Fresh continental
parsley
15g $2.00 per 10G 3
Eggs Cage Eggs 700g $0.43 per 100G 3.01
Breadcru
mbs
Fresh 750g $0.50 per 100G 3.75
Olive oil Light Olive Oil 500mL $0.90 per 100mL 4.5
Total Cost 24.71
Portion Cost 7.41
METHODS
Step 1: Take a non-stick frying pan over high heat and cook chorizo for at least three minutes
until it is crisp. Take a plate with paper towel placed on that and transfer chorizo to a plate.
Step 2: Take an another medium saucepan and melt butter stir it for 1 minute and remove from
the heat now add one-third of the milk and stir gradually so that lumps are not made. On
medium heat stir the same for further 2 minutes until the substance got thick.
Step 3: Now, when the entire thing is done add chorizo and parsley season with pepper and
tansfer it to a shallow container. Place the dish in the fridge for around 4 hours or this can be
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left for overnight to set.
Step 4: Take an another bowl and put extra flour, egg and breadcrumbs with the help of hands
roll and make 8cm long croquettes and dip the same in egg and then in breadcrumbs to coat.
Place these croquettes in a baking dish.
Step 5: Take a large sauce pan and add oil heat to 170º C and fry croquettes until it golden and
remove it in a serving plate and serve with fresh coriander leaves.
NUTRITION Value
Basis Nutrition Value
Energy 845 kj
Fat total 15g
Saturated fat 6g
Fibre 0.5g
Protein 5.5g
Carbs (total) 12g
Balanced variety
Items Ratatouille Foccaicia Olive and Rosemary
bread
Chorizo Croquettes
Colours Brown and red Brown Golden
Cooking methods Baked Baked Baked and Fry
Delicacies Peculiarly distinctive Peculiarly distinctive Desirable
Flavours Cheesy and fresh
leaves
Rosemary Butter, fresh
continental parsley
Presentation Served in a dish
topping with eggplants
and other ingredients
Served in a plate with
fresh herbs.
Served in a bowl and
garnished with fresh
coriander leaves and
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along with fresh
coriander leaves.
parsley.
Seasonally available
ingredients
In this all the items
which are used are
available.
Not applicable. All the ingredients
that are used are
easily available.
Tastes Normal taste Mild taste Crunchy and soft
Textures Hard and soft Hard Cylindrical.
In relation with this dish, if it is served to small portion than portion size will be 250
grams and it will be further served to 2 persons. Whereas, if the same is served to medium
portion than it will be given in portion quantity of approximately 300 grams and in terms of large
quantity 500 grams.
Feedback from the Chefs and Colleagues
Dishes Feedback entitled Changes
Ratatouille Foccaicia The colour of this dish is not
so good.
This need to present in more
attractive manner.
Olive and Rosemary bread Taste of this dish is not better
and garnishing is not well.
Require to garnish with come
other ingredients.
Chorizo Croquettes This dish is tastier and every
ingredients is according to
demand of dish.
No change required.
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Special
Standard Recipe Card (White and dark chocolate triamisu)
Name of dish: White and dark chocolate triamisu Portion nos.: 4 persons
Reference source: www.taste.com Portion size: 400 grams (Medium)
Portion cost: $40.75 Sales price at: 101.875
(25 % food cost)
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual
Cost($)
chocolate Baking White
Chocolate Block
200g $2.25 per 100G 4.5
cream Thickened Cream 600mL $0.75 per 100mL 4.5
eggs Free Range Eggs
(Extra Large)
700g $0.60 per 100G 4.2
sugar Caster Sugar 1kg $0.25 per 100G 2.5
cheese Mascarpone 250g $22.00 per 1Kg 5.5
coffee Ground Espresso
Coffee
1kg $1.70 per 100G 17
Kahlua (or
other coffee
liqueur)
Mexican Liqueur 700mL $4.29 per 100mL 30
sponge
finger
biscuits
Savoiardi Sponge
Finger
500g $0.94 per 100G 4.7
Chocolate
sauce
Gluten Free
Chocolate Biscuits
180g $2.28 per 100G 4.1
Cocoa
powder
Baking Cocoa 190g $2.37 per 100G 4.5
Total Cost 81.5
Portion Cost 40.75
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METHODS
Step 1: Take a heatproof bowl and place the white chocolate and keep it in a simmering water
so that it can melt. Stir it gently until it gets smooth. After the process keep the bowl aside for
cooling.
Step 2: Meanwhile, whip the cream to form soft peaks and then add chocolate a mix them well.
Step 3: Take an another bowl and beat the eggs by adding 2 tablespoon of sugar with the help
of electric beater. After this, whisk in the mascarpone. While mixing chocolate cream into a
mascarpone mixture be careful after this when it is done than cover the same and refrigerate
until it is needed.
Step 4: In a shallow dish add coffee, 1 tablespoon of sugar and kahlua.
Step 5: One at a time, dip all the sponge fingers into a coffee mixture and one by one lay down
in a serving plate in a row. After this, with the help of a palette knife spread mascarpone
mixture on the top and later add half of the raspberries. With the rest of the sponges do the
same. Cover them loosely and chill for at least 2 hours or overnight.
Step 6: After the time duration when it is ready to serve sprinkle with tiramisu and chocolate
sauce. Lastly, dust with cocoa powder and serve with chocolate sauce in a different bowl.
Nutrition value
Basis Nutrition Value
Energy 2908 kj
Fat total 51g
Saturated fat 33g
Protein 9g
Sodium 182.68mg
Carbs (sugar) 30g
Carbs (total) 46g
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In context with this dish, if it is served to in medium portion that its size will be 400
grams and it will be served to 4 persons. If the same dish will be served to small portion than its
quantity will be 350 grams and for large it will be around 700 grams.
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