Commercial Cookery Assignments
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Added on 2020-10-04
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This report is on "standard recipe card". Commercial cookery is referred to a term that is used for food services that are prepared or served to the public. This report is basically based on the developing ethnic menu for the restaurant so that food services can be provided accordingly. The restaurant which is taken in this report is “Hooters”, which is a family restaurant and provides services to its customers. This report describes the quick service in fast-food restaurants. Full services - dinner houses or white tablecloth restaurant. Lastly, Non-commercial - in this all the things are generally embedded in other business.
Commercial Cookery Assignments
Added on 2020-10-04
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COMMERCIAL COOKERY
Table of ContentsINTRODUCTION...........................................................................................................................1A. .....................................................................................................................................................2Entree...............................................................................................................................................4Standard Recipe Card (Caprese Tart).....................................................................................4METHODS.............................................................................................................................4NUTRITION Value................................................................................................................5Standard Recipe Card (Portobello Goat Cheese Ravioli).......................................................6METHODS.............................................................................................................................6Nutrition Value.......................................................................................................................7Yield Testing..........................................................................................................................7Standard Recipe Card (Italian salad with panettone croutons)..............................................9METHODS.............................................................................................................................9Nutrition Value.......................................................................................................................9Yield Testing........................................................................................................................10Balanced variety...................................................................................................................11Feedback from the Chefs and Colleagues............................................................................11Soups..............................................................................................................................................13Standard Recipe Card (Italian meatball and pasta soup)......................................................13METHODS...........................................................................................................................13Nutrition Value.....................................................................................................................14Yield Testing........................................................................................................................14Standard Recipe Card (Minestra di piselli pea soup)...........................................................15METHODS ..........................................................................................................................15Nutrition Value.....................................................................................................................15Yield Sheet...........................................................................................................................16Standard Recipe Card (Tom Yum Soup)..............................................................................17METHODS...........................................................................................................................17Nutrition Value.....................................................................................................................18Yield Testing........................................................................................................................18
Balanced Variety..................................................................................................................20Feedback from the Chefs and Colleagues............................................................................20Main Courses.................................................................................................................................22Standard Recipe Card (Creamy cauliflower and kale lasagne)............................................22METHODS ..........................................................................................................................22Nutrition Value.....................................................................................................................23Yield Sheet...........................................................................................................................23Standard Recipe Card (Chargrilled swordfish with salsa verde)..........................................25METHODS...........................................................................................................................25Nutrition Value.....................................................................................................................25Yield Sheet...........................................................................................................................26Standard Recipe Card (Cheesy stuffed pasta shell Bolognese Bake)...................................27METHODS ..........................................................................................................................28Nutrition value......................................................................................................................28Yield Sheet...........................................................................................................................29Balanced variety...................................................................................................................30Feedback from the Chefs and Colleagues............................................................................31Desserts..........................................................................................................................................32Standard Recipe Card (Cacao pavlova recipe).....................................................................32METHODS ..........................................................................................................................32Nutrition value......................................................................................................................33Yield Sheet...........................................................................................................................33Standard Recipe Card (Mango strawberry and gelato sundaes)...........................................35METHODS ..........................................................................................................................35Nutrition value......................................................................................................................35Yield Sheet...........................................................................................................................36Standard Recipe Card (Strawberry semifreddo)...................................................................37METHODS ..........................................................................................................................37Nutrition value......................................................................................................................37Yield Sheet...........................................................................................................................38Balanced variety...................................................................................................................38
Feedback from the Chefs and Colleagues............................................................................39Bread/Starter..................................................................................................................................40Standard Recipe Card (Ratatouille Foccaicia).....................................................................40METHODS ..........................................................................................................................40Nutrition value......................................................................................................................41Yield Sheet...........................................................................................................................41Standard Recipe Card (Olive and Rosemary bread).............................................................43METHODS ..........................................................................................................................43Nutrition value......................................................................................................................44Yield Sheet...........................................................................................................................44Standard Recipe Card (Chorizo Croquettes)........................................................................45METHODS ..........................................................................................................................45NUTRITION Value..............................................................................................................46Balanced variety...................................................................................................................46Feedback from the Chefs and Colleagues............................................................................47Special............................................................................................................................................48Standard Recipe Card (White and dark chocolate triamisu)................................................48METHODS ..........................................................................................................................48Nutrition value......................................................................................................................49Standard Recipe Card (Cauliflower four-cheese lasagne)....................................................50METHODS ..........................................................................................................................50Yield Sheet...........................................................................................................................51Standard Recipe Card (Rosewater panna cotta with strawberries and fairy floss)...............52METHODS ..........................................................................................................................52Yield Sheet...........................................................................................................................53Balanced variety...................................................................................................................54Feedback from the Chefs and Colleagues............................................................................54Dishes that feature best in terms of profitability and make adjustments to meet food cost..........55Adjustments to meet food cost.............................................................................................55Feedback for the entire menu.........................................................................................................56CONCLUSION..............................................................................................................................56
INTRODUCTIONCommercial cookery is referred to a term that is used for food services which is preparedor served to public. It can be further classified into three categories i.e. quick service: commonlyreferred 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 andprovide services to its customers. This report is basically based on the developing ethnic menufor the restaurant so that food services can be provided accordingly. 1
A. Types of customersThe Couple: A fining dining always accepts that, each and every person visits theirrestaurant once and experience the food restaurant serves. Customers, while visiting arestaurant consider lot many factors besides food such as ambience, services provided, costetc., therefore, on the basis of types of customers in a restaurant “The Couple” has beenchosen who majorly visit restaurant for spending quality time. Cuisine Styles used in establishmentItalian Cuisine: It is a food type that belongs to Italy and since centuries it has attracted alarge number of customers with their authentic and exotic flavours and food. Italian Cuisinehas incorporated and made many changes in their dishes and its process of making with thechange in course of time. Basically, this includes food items that are traditional in nature andare famous all over the world. Thus, Italian Cuisine is known for its regional diversity andoffers an abundance of taste. Menu types used in the establishmentEthnic Menu: There are different kinds of menus in the world and all belongs to variousplaces. These are different in terms of taste, colour, use of ingredients etc., therefore, ethnicmenu 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 topizza, pasta etc., Best selling menu itemsExampleCostEntreePortobello Goat Cheese RavioliCaprese Tart$105.15$35.12SoupItalian meatball and pasta soupTom Yum Soup$20.45$35.12Main CourseChargrilled swordfish with salsaverde Cheesy stuffed pasta shellBolognese Bake$60.78$85.35Dessert Cacao pavlova recipeStrawberry semifreddo$71.12$17.124Bread/StarterChorizo Croquettes$26.482
Special/ OtherWhite and dark chocolate triamisu$85.4123
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