COMMERCIAL COOKERY INTRODUCTION

COMMERCIAL
COOKERY

Table of Contents
INTRODUCTION...........................................................................................................................1
A. Plan a Degustation Menu.......................................................................................................1
B. The courses offered provide a balance variety on offer which includes:...............................2
C. Feedback and Changes of all dishes.......................................................................................6
D. Standard Recipe Card for all the dishes.................................................................................8
F. Best dishes according to the profitability..............................................................................29
CONCLUSION..............................................................................................................................30
REFERENCES..............................................................................................................................31

INTRODUCTION
Food services can be described as a business or operation which is involved in
preparation of food for the consumption of general public. The commercial cookery are
categorised in quick services which is referred to fast food services and full services which is
consist of dinner house or restaurant. Commercial cooking is a very complex practice. This
report will be discussing about 360 Bar and Dining which is a contemporary fine dining
restaurant that offers different cuisines, cocktails, etc. The respective restaurant have a 360 view
of Sydney Skyline which is its unique selling point. This report is focused on the commercial
cookery of the respective restaurant in which the type of menu is degustation. Additionally, the
menu of the respective company have been discussed which is consist of 6 course meal including
starters, entree, soup, mains, dessert and specials (Walsh and Walsh, 2015). Additionally, the
portion cost and selling cost has been derived along with the yield test of each food item of the
menu.
A. Plan a Degustation Menu
Type of customers
Solo Diner
Cuisine style used in the establishment
Continental
Menu type used in the establishment
Degustation
Best-selling menu items Example Cost
Bread/ Starter  Olive Toast
 Asparagus with
Sesame seeds and fresh
herb tahini
 Ceasar salad
 $34.11
 $71.52
 $92.63
Entrée  Oyster with salsa  $20.08
1

Verde
 Baked Marinated
Ricotta
 Parsley & Goat's
Cheese dumplings
 $34.64
 $47.88
Soup  Lamb Shank Scotch
Broth
 Zucchini & Parmesan
Soup
 Spring vegetable &
Chicken Broth
 $55.78
 $50.95
 $67.39
Main  Chorizo & Cherry
tomato Fettuccine
 Summer Veg Lasagne
 Chicken Satay Fried
Rice
 $49.96
 $38.54
 $44.23
Dessert  Continental Slice
 Apricot, rosewater and
date compote
 $69.14
 $32.85
Special/ Other  Chicken with
Mushroom, leek &
bacon stuffing
 $54.96
B. The courses offered provide a balance variety on offer which includes:
Bread/ Starter
Items Olive Toast Asparagus with
Sesame seeds and
fresh herb tahini
Ceasar salad
Colours White and olive Bright Green Green and Golden
2

Cooking methods Grilled Fry Boil and fry
Delicacies - - Bacon
Flavours Olive and parsley yoghurt, parsley,
coriander, lemon juice
and vinegar
vinegar, mustard and
sea salt flakes
Presentation Vienna Bread with
Olive paste spread
over served with baby
tomatoes (Tran and
Nyland, 2011).
Set up the asparagus
on a warm serving
platter. Sprinkle
sesame seeds and
serve with fresh herb
tahini and lemon
wedges.
Divide the salad in
serving bowls.
Sprinkle it with
parmesan and add
boiled egg at the top.
Seasonally available
ingredients
- - -
Tastes Sour and Salty Sour Salty
Textures Crispy Tender Crisp Hard and Crunchy
Entrée
Items Oyster with salsa
Verde
Baked Marinated
Ricotta
Parsley & Goat's
Cheese dumplings
Colours White, Cream and
Green
Golden and green Cream and dark green
Cooking methods Raw Baked Boil and fry
Delicacies Oysters Ricotta Goat Cheese
Flavours Oyster, garlic, lemon
juice and capers.
chives, thyme and
parsley
Cheese, Chives and
parsley.
Presentation Put the rock salt in On a cheese board, Melt dairy spread in
3

serving platter. Spoon
salsa verde on pacific
oysters in its shells.
Place it on rock salt to
serve.
place the ricotta and
garnish with fresh
basil. Serve it with
crackers and crusty
bread.
saucepan on medium
high heat flame. Add
dumplings and toss
them to coat well. Add
seasoning and serve
immediately.
Seasonally available
ingredients
- -
Tastes Salt Slightly Sweet Cheesy, salty
Textures Soft, creamy Soft and crumble Soft and creamy.
Soup
Items Lamb Shank Scotch
Broth
Zucchini &
Parmesan Soup
Spring vegetable &
Chicken Broth
Colours Yellow and red Light Green Light yellow and
white
Cooking methods Fry and boil Frying and boil Frying and simmer
Delicacies - -
Flavours Tomato, fennel, garlic Parmesan, garlic,
thyme
Spring onions,
spinach, chicken
Presentation Divide the soup in
serving bowls. Drizzle
parsley leaves
Divide the soup in
serving bowl
(Dodgshun, Peters and
O'Dea, 2011). Season
with parmesan pepper
and crusty bread.
Ladle the soup in
serving bowls. Top it
with dollop of
parmesan and pesto.
Serve it with bread.
Seasonally available
ingredients
- - -
4

Tastes Salty and sour Salty Salty
Textures Liquid and soft creamy Liquid and soft
Main
Items Chorizo & Cherry
tomato Fettuccine
Summer Veg
Lasagne
Chicken Satay Fried
Rice
Colours Red and yellow Yellow, green, white
and red.
Yellow, cream and
green.
Cooking methods Boil and fry Grill Boil and fry
Delicacies
Flavours Tomato, Garlic, basil Zucchini, capsicum,
cheese
Peanut butter, coconut
milk, chicken recipe
base
Presentation Shift the pasta and
meat ball in a bowl.
Top it with parmesan
and basil. Serve hot.
While serving, invert
and remove the plastic
wrap. Garnish with
beetroot leaves. Serve
it along with toast.
Put rice in a bowl.
Sprinkle spring onion
and chilli on it. Top it
with satay chicken.
Seasonally available
ingredients
- - -
Tastes Tangy and salty Salty Salty
Textures Hard Hard Hard
Dessert
Items Continental Slice Apricot, rosewater and date
compote
Colours Brown and cream Brown, light orange and green
5

Cooking methods Bake Boiled and baked
Delicacies - -
Flavours Chocolate, walnuts, custard Dates, apricots, rose water
Presentation Cut into squares and position
them vertically in a serving
plate.
Spoon the fruit compote in serving
bowls. Serve it along with yoghurt.
Seasonally available
ingredients
- -
Tastes Sweet Sweet
Textures Hard and crunchy. Soft and juicy
Special
Items Chicken with Mushroom, leek & bacon stuffing
Colours Golden
Cooking methods Roasted
Delicacies -
Flavours Mushroom, leek, bacon, salt and pepper
Presentation Serve it hot in a serving tray. Sprinkle fresh parsley
on top.
Seasonally available ingredients -
Tastes Salty
Textures Hard
C. Feedback and Changes of all dishes.
Food Item Feedback Changes that will be made
6