Desklib - Online Library for Study Material with Solved Assignments, Essays, Dissertations

Running head: SITHKOP002: COOKERY
Sithkop002: Cookery
Name of the Student:
Name of the University:
Authors Note:

SITHKOP002: COOKERY1
Day 1:
Entrée
1. Warm Salad with roast
cherry tomatoes
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Cherry tomatoes 0.500 Kg. 3.50 1.75
Mixed salad 0.200 Kg. 4.00 0.80
Portion
amount:
11.45 Portion
Size:
Medium
Portion cost: 9.54 Sales
Prices:
12.60
Food Cost
%:
72.66%

SITHKOP002: COOKERY2
Kalamata olives 0.240 kg. 1.80 0.432
Red onion 1 unit 0.25 0.25
Extra virgin olive oil 0.06 lt. 4.80 0.288
Red wine vinegar 2 table spoon 1.20 1.20
Dijon mustard 1 table spoon 0.30 0.30
Basil (finely chopped) 1 table spoon 0.15 0.15
Chives (finely chopped) 2 tea spoon 0.25 0.25
Flat leaf parsley 1 table spoon 0.50 0.50
Baguette 8 unit 0.20 1.60
Brie 0.400 Kg. 2.00 0.80
Total cost 8.32
Yield Test %
Purchase Weight: 2.20
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

SITHKOP002: COOKERY3
Waste Trimmings: 0.80
Prepare Weight: 1.40
Yield %: 64%
Purchase Weight Cost: 8.32
Waste Trimmings Cost: 1.22
Prepare Weight Cost: 9.54
1. Recipe Title – Recipe
Details IMAGE OF DISH
Instructions
1:
Pre heat the oven to 180 degree
Celsius to roast tomatoes for 8 to
10 minutes.
2:
Salad leaves should be combined
with onion and olive along with oil,
Ingredients.
Ingredients Name Amount needed:
kg / lt / unit /
Cherry tomatoes 0.500 Kg.
Mixed salad 0.200 Kg.
Kalamata olives 0.240 kg.
Red onion 1 unit
Extra virgin olive oil 0.06 lt.
Red wine vinegar 2 table spoon
Dijon mustard 1 table spoon
Basil (finely chopped) 1 table spoon
Chives (finely
chopped)
2 tea spoon
Flat leaf parsley 1 table spoon
Baguette 8 unit
Brie 0.400 Kg.
Total cost
From: Name Prep
Time:
05 MINS
Serves: Number of
People
Cook Time: 05 min
Portion size: Medium

SITHKOP002: COOKERY4
vinegar and mustard.
3:
Toss with salad.
4:
Mixing tomatoes and parsley.
5:
Serve with baguette and brie.
Notes
The above recipe will be served as an entry prior to the main course.

SITHKOP002: COOKERY5
2. Soup Broccoli and gruyere
- Costing IMAGE OF DISH
Ingredients
Name
Amount
needed:
kg / lt /
unit /
Cost per
Amount:
kg/l/unit
Actual Cost
of each
ingredient
Unsalted
butter
0.055
kg.
15.00 0.825
1 table
spoon olive
oil
1 4.80 0.15
1large
onion
chopped
1 0.25 0.25
Garlic clove 1 0.20 0.20
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

SITHKOP002: COOKERY6
Broccoli 0.800 Kg. 4.50 3.60
Chicken stock 4 cups 0.50 2.00
Pure cream 0.060 lt. 8.50 0.51
Cheese 0.080 Kg. 16.00 1.28
Crushed garlic clove 2 0.20 0.40
Baguette 1 0.20 0.20
Total cost 9.415

SITHKOP002: COOKERY7
2. Soup Broccoli and gruyere –
Recipe Details IMAGE OF DISH
Instructions
1:
Butter and oil should be heated in a
large utensil such as saucepan.
2:
Onion should be added in the
saucepan then to cook for 5 to 6
minutes.
3:
Broccoli and chicken stock should
be added at high temperature. Boil
broccoli for 5 to 6 minutes till it is
tender.
4:
Oven should be preheated for garlic
cheese toast at 180 degree Celsius.
5:
Use the smooth soup and add cream
in it. Ladle soup and serve it with
garlic toast.
Ingredients Name Amount needed:
kg / lt / unit /
Unsalted butter 0.055 kg.
1 table spoon olive
oil
1
1large onion chopped 1
Garlic clove 1
Broccoli 0.800 Kg.
Chicken stock 4 cups
Pure cream 0.060 lt.
From: Name Prep
Time:
10 min
Serves: Number of
People
Cook Time: 25 min
Portion size: One plate