Plan and Cost Basic Menus

This assignment discusses the planning and costing of basic menus for commercial cookery. It covers different menu types, such as a' la carte menu and degustation menu, along with their best selling dishes and nutritional values. The assignment also provides insights into the target customers, cuisine styles, and the establishment's focus on healthier and vegetarian options.

Plan and Cost Basic Menus

Contents
INTRODUCTION...........................................................................................................................1
Methods:........................................................................................................................................10
Nutritional values:.........................................................................................................................11
Ricotta Lasagne Pots with Pesto................................................................................................11
Methods:........................................................................................................................................13
Nutritional values:.........................................................................................................................14
Four-bean soup with barley.......................................................................................................14
Nutritional values:.........................................................................................................................16
Methods:........................................................................................................................................16
Whole grain penne rigate with heirloom tomatoes, provolone cheese and pesto alla Genovese
...................................................................................................................................................17
Nutritional values:.........................................................................................................................18
Methods:........................................................................................................................................19
Balanced Variety.......................................................................................................................19
Feedback from the Chefs and Colleagues.................................................................................20
Smoked salmon tray bake pancake............................................................................................34
Nutritional values:.........................................................................................................................35
Methods:........................................................................................................................................36
Winter vegetable soup with chive pesto....................................................................................36
Methods:........................................................................................................................................38
Nutritional values:.........................................................................................................................38
Balance variety..........................................................................................................................38
Feedback from the Chefs and Colleagues.................................................................................39

INTRODUCTION
The term commercial cookery refers to a food-service for an organisation which prepares
food. In this regard, mostly commercial restaurants used to change their menu as per changing
demand of customers. In order to get success in food-service operations, companies concerns
more on production, productivity and profitability. The present report is going to reveal famous
cookery dishes of Brisbane restaurants. For matching the right criteria with demand of potential
customers, a number of menus are developed under this assignment. It includes a' la carte
menu, cyclical menu, buffet menu, d' hote menu and degustation menu, all of these menus
contains various dishes. The savoury courses of menu are balanced with sweet, dessert-style and
meat-based. Entree, Soup, Main, Dessert and Special. Furthermore, it also emphasis on main
ingredients with quantity as well as provides overall cost according to sales figures.
DEGUSTATION MENU
Types of customers
Board of Directors and Executive management.
Targeted people and their preferences
The target people are 40 guests for lunch and the lunch and dinner is to be prepared on the basis
of their preferences. The dishes are not more spicy and healthy for them.
Cuisine Styles used in establishment
Multi cuisine
Menu types used in the establishment
Degustation menu
Best selling menu items Dishes
Sweet  Frozen berries with hot-toddy cream
 Pimm's No. 1 cheesecake
 Sticky mango and macadamia nut ham
1

Dessert – style dishes  Dumplings
 Papaya parfait
 Banana-berry splits
Meat Dishes  Thai-style BBQ chicken
 Rich Italian lamb shanks
 Easy slow-cooked beef and Guinness brisket
Sweets
Frozen berries with hot-toddy cream
Item Specification Weight kg/I/unit Cost per
kg/I/unit
Actual cost
500g mixed
frozen berries
Frozen berries 500g $0.80 per 100G $6.00
4 tablespoons
redcurrant jelly
Redcurrant jelly 100g $1.00 per 1000g $0.1
300ml cranberry
or apple juice
Cranberry Juice 300ml $1.65 per 100ml $4.95
4 teaspoons
arrowroot
Arrowroot 175g $0.97 per 100G 1.69
300ml thick
cream
Thick cream 300mL $1.22 per 100mL $3.65
2 tablespoons
honey
Honey 120g $4.00 per 100G $20.00
2 tablespoons
Drambuie or
whisky
Drambuie 300mL $1.22 per 100mL $3.65
6 slices plain Plain sponge cake 120g $2.29 per 100G $2.75
2

sponge cake or
brioche
Nutrition Value
ENERGY 2550 kj
FAT TOTAL 24g
SATURATED FAT 14g
PROTEIN 9g
SODIUM 308.28mg
CARBS (SUGAR) 60g
CARBS (TOTAL) 83g
Methods
Step 1: Place the berries in saucepan and keep it over the low heat with the redcurrant juice and
jelly. After then stirring for the 5 minutes until the jelly has to be dissolved. After then, mix the
half arrowroot with 1 spoon of cold water and add to the berries. Cook it until the mixture
slightly thickness. At last set aside for cooling.
Step 2: Took the saucepan and place Drambuie, Cream and honey over the low medium health
and then simmer around 5 minutes. Mix remaining arrowroot with the 1 tablespoon cold water
and then add to the mixture of cream and cook for the 2 minutes at least.
Step 3: For serving purpose, cut cake into the small pieces and make layer in 6 glasses with
berries. Pour over the ward toddy cream.
Dessert style dishes
Dumplings
Item Specification Weight kg/I/unit Cost per
kg/I/unit
Actual cost
3

190g (1 1/4 cups)
self-raising flour
Self-raising flour 190g $1.00 per 1Kg $1.00
60g butter,
chilled, cubed
Butter 60g $1.28 per 100G $3.20
125ml (1/2 cup)
milk
Milk 125ml $1.20 per 1L $3.59
500ml (2 cups)
cooking liquid
such as Massel
chicken style
liquid stock (for
savoury dishes)
or water (for
sweet)
Massel chicken
style liquid stock
500ml $0.30 per 100mL $3.00
Nutrition Value
ENERGY 2550 kj
FAT TOTAL 18.1g
SATURATED FAT 14g
PROTEIN 7.7g
CARBOHYDRATES 40.9g
Methods
Step 1: Place flour in medium bowl and use the fingertips to rub in butter until mixture
resemble the fine breadcrumbs. After then place flour and butter in bowl of food process until
mixture resembles the fine breadcrumbs.
4

Step 2: Make well in centre and also pour in milk. Use round- bladed knife in cutting motion
for mix together until combines.
Step 3: Drop method: Line the baking tray with the non- stick baking paper. After then use
teaspoon to mix well in equal quantities of dumping mixture too lined tray.
Cutting method: Turn dough into floured surface and also knead gently with handly through
pressing and turning around 4 to 5 minutes. Flatten dough with palm of hand until this is about
to 1.5 cm thick. Use 3 cm diameter round pastry cutter dipped in the flour to cut 20 dumplings.
Step 4: Place cooking liquid in medium saucepan over the heart and then bring to boil.
Minimize heat to the minim,um light and simmer. Use slotted spoon to lower the dumplings
carefully in to hot stock and covered for the 15 minutes.
Step 5: Serve dumping in to soups with the butterscotch sauce.
Meat Dishes
Thai-style BBQ chicken
Item Specification Weight kg/I/unit Cost per
kg/I/unit
Actual cost
1/3 cup (75g)
brown sugar
Brown sugar 75g $0.28 per 100G $2.80
1/4 cup (60ml)
fish sauce
Fish sauce 60ml $0.41 per 100mL $3.00
1/4 cup (60ml)
salt-reduced soy
sauce
Soy sauce 60ml $2.20 per 100mL $5.50
1 tbs vegetable
oil
Vegetable oil 2 l $0.40 per 100mL $8.00
1 stem
lemongrass,
Lemongrass 10g $0.44 per 10G $3.50
5

sliced
10 coriander
sprigs
Coriander sprigs 10 $2.98 per 1Ea $2.98
8 garlic cloves,
peeled
Garlic cloves 140g $3.21 per 100G $4.50
2 Coles
Australian
RSPCA
Approved Whole
Chickens (about
2.2kg each)
Chickens 3.2 kg $4.00 per 1 kg $12.8
2 x 375ml cans
beer
Cans Beer
1/2 cup (110g)
brown sugar
Brown sugar 110g $0.28 per 100G $2.80
1/3 cup (80ml)
lime juice
Lime juice 80ml $1.50 per 1Ea $1.50
1/4 cup (60ml)
rice wine vinegar
Rice wine vinegar 60 ml $0.60 per 100mL $3.00
2 tbs fish sauce Fish Sauce 10 ml $0.41 per 100mL $3.00
6 garlic cloves,
finely chopped
Garlic cloves 140 g 3.21 per 100G $4.50
4 long red
chillies, seeded,
finely chopped
Red chillies,
seeded
50g $28.00 per 1Kg $1.40
2 tbs finely
chopped
Chopped coriander 1 bunch $2.98 per 1Ea $2.98
6

coriander
Nutrition Value
ENERGY 3136 kj
FAT TOTAL 43g
SATURATED FAT 13g
FIBRE 3g
PROTEIN 58g
SODIUM 1994mg
CARBS (SUGAR) 24g
CARBS (TOTAL) 27g
Method
Step 1: Take a blender and blend sugar, soy sauce, coriander, fish sauce, garlic and oil with the
garlic with 1 tablespoon salt till smooth. Divide mixture among 2 large bowls. After this add 1
chicken to the each bowl with half of tablespoon ground black pepper. Turn coat chickens out
and inside. Cover and then refrigerate for the 12 hours or 1 day.
Step 2: Prepare covered barbecue for the high cooking over the indirect heat.
Step 3: Pour off half of contents of beer can. After then place cans on large and rimmed baking
tray. Wipe the excess marinade from chickens and position chicken over the beer cans so that
they stand the upright. Place tray carefully over unlit barbecue portion.
Step 4: Cook the chicken and rotating the 180 degree through cooking for chicken skin is to
golden crisp and brown, juice the run and meat thermometer inserted in to thickest part of thigh
registers of 73°C.
Step 5: Using the tongs in a careful manner and then transfer the cans and chickens in to large
carving board. Lift chicken from the can and then place it on board and keep aside for the 10
minutes.
7

Step 6: To make sweet chilli sauce, lime juice, fish sauce and whisk sugar in medium bowl until
sugar dissolves. Stir in garlic, coriander and chilli with salt flakes and ground black pepper.
After then Drizzle small amount of sauce over chickens. Serve with remaining sweet chilli
sauce.
a' la carte menu
Restaurant: Ashton's a casual dining restaurant
Targeted customers: Customers who belong from middle class area with a significant group of
office, business and management professionals. They mostly belong from Asian and European
cultural background and used to come restaurant to enjoy a variety of famous food and drinks
which are special of Brisbane. These people mainly demand for healthier and vegetarian meal
option with low fat and low sugar varieties.
Cuisine Styles used in establishment
Multi cuisine restaurant
Menu types used in the establishment
Seasonal Menu
Best selling menu items Example Cost
Starter  Mushroom rice paper rolls
 Celeriac, broccoli and
watercress soup
 Christmas layer dip
Entrees  Mixed mushroom and
gorgonzola arancini
 Ricotta Lasagne Pots with
Pesto
 Quick Thai noodle salad
Main course  Four-bean soup with barley
 Whole grain penne rigate with
$
8

heirloom tomatoes, provolone
cheese and pesto alla
Genovese
 Garlic and herb bread
$
$
Dessert  Healthier lemon desserts and
bikkies
 Strawberry daiquiri trifle
 Brownie and coconut
macaroon layer cake
$
$
$
Celeriac, broccoli and watercress soup
Total cost: $
Name of dish Celeriac, broccoli
and watercress soup
Portion nos.:
Reference
Source
www.taste.com Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Tablespoon olive
oil
Coles olive oil 500ml $0.60 per 100ml $3.00
Brown onion,
chopped
Medium sized 180g $0.54 per kg $3.00
Small bulb
celeriac, peeled
and chopped
9

Massel vegetable
style liquid
Broccoli cut into
small florets
Cauliflower poppers 210g $2.86 per 100g $6.00
Crushed Garlic
cloves
Garlic paste 140g $3.21 per 100g $4.50
Water crashed
sprigs, roughly
chopped
Pure cream Dairy farmers 600ml $0.65 per 100ml $3.90
Fresh chives Chives punnet 1g $3.00 per 10g $3.00
Extra cream to
serve
Sleeved Basil 600ml $0.65 per 100ml $3.90
Wholemeal Bread
toasted to serve
Ricotta and Spinach
Tortellini
700g $0.31 per 100g $2.20
Methods:
Step1: take a saucepan, and heat oil over medium heat, then add some chopped onion and
crushed garlic. After then cook and stir well for 5 minutes till then onion has softened.
Step2: Add next ingredient i.e. celeriac and liquid stock with 1 cup cold water, then bring it to
boil. Now reduce heat the flame and simmer for 20 minutes by covering the dish until the
celeriac becomes tender. Furthermore, add broccoli then partially covered and cooked for 15
minutes. Now add watercress and remove saucepan from heat, by seasoning with salt and
pepper.
Step3: Process the whole celeriac mixture till it get smoothened and return to pan. Now by
10

adding cream, cook the dish for 5 minutes till it heated through. Again season with pepper after
pour into bowls. Top with chives and cream then serve with the toasted bread.
Nutritional values:
Energy 776KJ
Fat total 13g
Saturated fat 6g
Protein 7g
Sodium 1068.84.mg
Carbs (sugar) 4g
Fibre 8g
Carbs (total) 6g
Ricotta Lasagne Pots with Pesto
Total cost: $
Name of dish Ricotta Lasagne
Pots with Pesto
Portion nos.:
Reference
Source
www.taste.com Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Bunches trusses
cherry tomatoes
Vine ripened Cherry
tomatoes
250g $14 per kg $3.50
11

with vine attached
Tablespoon olive
oil
Coles olive oil 500ml $0.60 per 100ml $3.00
Teaspoon ground
nutmeg
Master foods 30g $1.05 per 10g $3.15
Teaspoon finely
grated lemon rind
Medium lemons 1Ea $1.10 per 1Ea $5.50
Bunch fresh basil Sleeved Basil 1Ea $2.98 per 10g $2.98
Flour Gow Gee
wrappers
Peeler Garlic
cloves
Garlic paste 140g $3.21 per 100g $4.50
Finely grated
parmeasan
Grated parmeasan
cheese
100g $16.00 per 1kg $1.60
Toasted pine nuts
of Ducks brand
Ducks brand 50g $90.00 per 1kg $4.50
Extra Olive oil Extra virgin 500ml $0.60 per 100ml $3.50
Fresh basil leaves Sleeved Basil 1Ea $2.98 per 1Ea $2.98
Fresh ricotta Ricotta and Spinach
Tortellini
325g $2.15 per 100g $7.00
Bunch rocket,
ends trimmed,
washed, dried,
leaves torn
Australian baby
rocket
60g $0.33 per 10g $2.00
12

Methods:
Step1: Preheat the oven before cook food at 200°C, after then bake tomatoes on tray. Then
drizzle the tomatoes with olive oil and salt for roasting it till then thirty minutes.
Step2: Cook tomatoes till then soften, then take another small bowl add nutmeg, ricotta as well
as lemon rind then stir the same to combine the mixture. After then put a gow gee wrapper into
the basis of dariole moulds that have 8-cup capacity with 250ml. After then, spoon the mixture
of ricotta within each mould then press firmly, by topping each with the extra gow gee wrapper.
Step3: After then place garlic, pine nuts, basil, parmesan as well as oil all into a jug, to blend
till all get smoothed. Then season the mixture with a pinch of pepper and salt, then freeze the
dish.
Step4: Place moulds within a bamboo steamer then add sufficient water in the same. Bring the
dish to boil over low and medium heat then, place steamer over wok. There must be ensured
that base of steamer during cooking process will not touch with water. Then, cover and steam
the dish over 10 to 12 minutes. Now put lasagnes into plates to serve by sprinkling with some
fresh basil leaves, with pesto and rocket as well as roasted cherry tomatoes.
13

Nutritional values:
Energy 1472KJ
Fat total 26g
Saturated fat 8g
Protein 14g
Sodium 234.mg
Carbs (sugar) 5g
Carbs (total) 16g
Four-bean soup with barley
Name of dish Four-bean soup
with barley
Portion nos.:
Reference
Source
www.taste.com Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Onion, roughly
chopped
Spring onions 1 Ea $1.80 per Ea $1.80
14

Table spoon olive
oil
Olive oil 500ml $0.60 per 100ml $3.00
Thyme sprigs Hoyts 15g $0.87 per 10g $1.30
Carrot, roughly
chopped
Juicing carrots 2kg $1.19 per 1Ea $5.96
Celery stalk,
roughly chopped
Celery 1 bunch 1Ea $4.50 per 1Ea $4.50
Garlic cloves,
sliced
Garlic paste 140g 0.29 per 10g 4
Pearl barley McKenzie's Barley
Pearl
500g $1.70 per 100g $1.70
Massel vegetable
liquid stock
Vegetable stock 1L $0.30 per 100mL $3.00
Bean mix, rinsed
and drained
Mexican seasoning
mix
40g $2.50 per 100g $1.00
Chopped
tomatoes
Cocktail truss
tomatoes
250g $12.00 per 1kg $3.00
Flat-leaf parsley
leaves
Continental Parsley
Punnets
15g $2.00 per 10g $3.00
15

Nutritional values:
Energy 1232KJ
Fat total 6.3g
Saturated fat 1.1g
Protein 12g
Sodium 989mg
Cholesterol 10.5mg
Carbs (total) 41.3g
Methods:
Step1: Preheat the oil over low heat in a large deep saucepan, then add the onion, carrot, celery
and thyme. After stir well for 8 to 10 minutes until onion cook well, add barley then stir for
coating with onion mixture. After then add vegetable stock and four cups of water then bring to
boil. Furthermore, reduce heat and simmer at medium till then barley slight tender.
Step2: After barley slightly tender then add beans and tomato, till barley becomes soft cooked
well on low heat. Serve dish by sprinkling the parsley
16

Whole grain penne rigate with heirloom tomatoes, provolone cheese and pesto alla
Genovese
Name of dish Whole grain penne
rigate with
heirloom tomatoes,
provolone cheese
and pesto alla
Genovese
Portion nos.:
Reference
Source
www.taste.com Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Barilla Whole
grain penne rigate
Penne Rigate Pasta 500 g $0.39 per 100g $1.95
Barilla pesto alla
Genovese
Extra virgin 500ml $0.60 per 100ml $3.00
Spring Onion Thinly sliced 1 Ea $1.80 per 1Ea $1.80
Punnet of
heirloom
tomatoes
Juicing carrots 2kg $1.19 per 1Ea $5.96
Celery stick, Celery 1 bunch 1Ea $4.50 per 1Ea $4.50
17

thinly sliced
Rocket leaves Baby Spinach &
Rocket leaves
120g $25.00 per 1kg $3.00
Provolone Cheese Procuitto &
Provolene Cheese
80g $75.00 per 1kg $6.00
Extra virgin olive
oil
Extra virgin
Avocado oil
250mL $2.40 per 100mL $6.00
Rock salt for
pasta water
Natural Rock salt 500g $0.04 per 10g $2.05
Nutritional values:
Energy 1232KJ
Fat total 6.3g
Saturated fat 1.1g
Protein 12g
Sodium 989mg
Cholesterol 10.5mg
18

Carbs (total) 41.3g
Methods:
Step1: Take a large saucepan and add plenty of water in it to boil after water is start boiling,
add a pinch of rock salt near about 7g in 1 litre of water.
Step2: Put the Barilla whole grain penne rigate into boiling water then stir well until it cook as
per instructions given on the pack.
Step3: Meanwhile, take another large bowl and add the extra virgin olive oil into it, then put
spring chopped onions, celery, heirloom tomatoes and season to taste.
Step4: Drain the pasta for a couple of minutes then toss the same into the large bowl with half
cup of cooking water, in order to allow the pasta for finishing cooking well in bowl.
Step5: When the pasta absorb all juices into bowl, add given baby rocket and Barilla pesto alla
Genovese, then stir well.
Step6: Put dish into a serving dish by sprinkling some salted ricotta with a drizzle of extra
virgin olive oil on top.
Balanced Variety
Item Four-bean soup with
barley
Whole grain penne
rigate with heirloom
tomatoes, provolone
cheese and pesto alla
Genovese
Ricotta Lasagne Pots
with Pesto
Colours Cinnamon Yellow with creamy
colour
Combination of
chiffon and frost white
colour
Cooking methods Fried Boiled Shallow fry
Delicacies Peculiarly distinctive Peculiarly distinctive Desirable
19

Flavours Thyme and garlic Sugar conscious and
taste sensation
Salt and pepper taste
Presentation Present dish in serving
bowl and sprinkled
with parsley
This dish is served
with salted ricotta
Top dish with basil
pesto, serve with
roasted cherry
tomatoes and sprinkle
fresh basil leaves.
Looks super fancy.
Seasonally available
ingredients
Some ingredients like
parsley is available in
summer only.
All ingredients are
easy available in
supermarket.
Items which are used
for this dish are
available easily and all
time.
Tastes It tastes yummy,
delicious with starchy
flavour
Have a delicious and
creamy taste
Delicate and fresh
tasting.
Textures Thickness and soupy
consistency
Creamy and
consistency
Round and very soft.
Feedback from the Chefs and Colleagues
Dishes Feedback entitled Changes
Four-bean soup with barley Presentation is good but needs
to some more flavours
It is recommended to chef to
concern on richness of food
while adding flavours
Whole grain penne rigate
with heirloom tomatoes,
provolone cheese and pesto
alla Genovese
Taste is so creamy and
delicious but needs to focus on
presentation.
Present dish in more attractive
manner.
Ricotta Lasagne Pots with Its taste turns the mood and No changes required
20

Pesto rich in variety of flavours.
21

BUFFET MENU
Types of customers
Board of Directors and Executive management.
Targeted people and their preferences
The target people are 250 guests for dinner and it is prepared on the basis of their preferences.
These people mainly demand for the healthy meal.
Cuisine Styles used in establishment
Multi cuisine
Menu types used in the establishment
Buffet menu
Best selling menu items Dishes
Entree  Herb and ricotta stuffed mushrooms
 Homemade flat breads with infused garlic-
rosemary oil
 Classic tomato and basil bruschetta
Main course  Pan seared salmon with salsa verde
 Cheesy spinach and tomato strata
 Polenta, cheese and mushroom pizza
Dessert  Hot cross bun trifle
 Dark chocolate skillet cookie cake
 Lemon ricotta dessert cake
Entree
Homemade flat breads with infused garlic-rosemary oil
Item Specification Weight kg/I/unit Cost per Actual cost
22

kg/I/unit
1/2 cup warm
water (43C to
45C)
Warm water
1 sachet Tandaco
dry yeast
Dry yeast 35 g $6.86 per 100G $2.40
1 teaspoon Coles
Brand Caster
Sugar
Brand Caster
Sugar
1Kg $0.20 per 100G $2.00
1 1/2 cups Coles
Brand Plain
Flour, plus extra
for dusting
Brand Plain Flour 2kg $0.90 per 1Kg $1.80
1 teaspoon fine
sea salt
Sea salt 90g $0.56 per 10G $5.00
2 teaspoons extra
virgin olive oil,
plus extra for
brushing
Virgin olive oil 250mL $2.40 per 100mL $6.00
1/2 cup extra
virgin olive oil
Olive oil 250ml $2.40 per 100mL $6.00
1 clove garlic,
finely chopped
Chopped garlic 140g $3.21 per 100G $4.50
1 sprig fresh
rosemary
Rsemary 10g $3.00 per 10G $3.00
23

Methods
Step 1: In medium bowl, stir warm water, take yeast and sugar for blend. Keep at the room
temperature for al least 5 minutes.
Step 2: In food processor, mix salt and flour until combine. With machine running, add some
yeast mixture and also two table spoons of oil by feed tube and the process blended and dough
forms. After this, transfer the dough to work the surface and then knead for the three minutes to
form smooth elastic dough.
Step 3: In this step, divide the dough in four balls and then place them on oiled baking tray and
also rub dough balls with oil. After then cover with the warm damp cloth and permit to rise in
warm spot for the 45 minutes.
Step 4: For infused garlic rosemary oil, combine rosemary, garlic and oil in the little saucepan.
After then, heat over the minimum heat for the 10 minutes. Season with the pepper and salt.
Step 5: Preheat barbecue grill on the medium high.
Step 6: On floured surface, roll the dough balls into 30cm x 13 cm rough ovals thin.
Step 7: Brush Breads lightly with infused oil and then cook for 40 seconds. Brush breads with
infused oil and cook for the 40 seconds. After then, wrap breads in clean kitchen towel for keep
warm.
Main Course
Pan seared salmon with salsa verde
Item Specification Weight kg/I/unit Cost per
kg/I/unit
Actual cost
4 x 200g salmon
fillets, with skin,
bones removed
Salmon fillets 270g $4.63 per 100G $12.50
1 tablespoon sea
salt
Sea Salt 90g $0.56 per 10G $5.00
24

1 tablespoon
olive oil
Olive oil 500mL $0.60 per 100mL $3.00
250g green
beans, trimmed
Green beans 1kg $3.70 per 1Kg $3.70
1/4 cup slivered
almonds, toasted
Slivered almonds 230g $47.83 per 1Kg $11.00
4 lemon cheeks,
to serve
Lemon 5 pack $1.10 per 1Ea $5.50
1 teaspoon dijion
mustard
Dijion mustard 230g $47.83 per 1Kg $11.00
2 teaspoon
vinegar (any)
Teaspoon vinegar 2L $0.19 per 100mL $3.89
2 teaspoon
capers, diced
finely
Capers 110g $17.27 per 1Kg $1.90
2 teaspoon
gherkins, diced
finely
Gherkins 440g $6.02 per 1Kg $2.65
8 anchovies,
diced finely
Anchovies 80g $43.75 per 1Kg $3.50
1 cup flat leaf
parsley, diced
finely
Leaf parsley 15g $2.00 per 10G $3.00
1 cup mint, diced
finely
Mint 15g $2.00 per 10G $3.00
1 cup basil, diced
finely
Basil 1 each $2.98 per 1Ea $2.98
25

2 teaspoon
lemon zest
Lemon zest 5 pack $1.10 per 1Ea $5.50
Nutrition Value
ENERGY 2288 kj
FAT TOTAL 31.4g
SATURATED FAT 5g
FIBRE 5.1g
PROTEIN 58.2g
SODIUM 3404mg
CHOLESTEROL 155mg
CARBS (SUGAR) 1.6g
CARBS (TOTAL) 9.2g
Methods
Step 1: Firstly, dry salmon skin with the paper towel than sprinkle skin with salt. Place the
frying plan over high heat and add some olive oil and waiting for hot. After this, add some
Salmon skin, cook for 3 minutes on single side and then flip and cook for 3 to 5 minutes or on
the basis of liking.
Step 2: Took the water saucepan over high heart and then boil. Add salt and the green beans.
Cook it for 3 minutes and remove the drain. Drizzle with little almonds and olive oil.
Step 3: Take bowl and add salsa verde, add vinegar, olive and mustard and whisk to be
combine.
Step 4: Serve salmon with the green bean and generous tablespoon salsa verde and lemon
cheek.
26

Desserts
Dark chocolate skillet cookie cake
Item Specification Weight kg/I/unit Cost per
kg/I/unit
Actual cost
200g butter,
chopped
Butter 250g $1.28 per 100G $3.20
1 cup (220g)
caster sugar
Caster Suger 1kg $0.25 per 100G $2.50
2 Coles Brand
Australian free
range eggs,
lightly whisked
Eggs
2 teaspoons
vanilla extract
Vanilla extract 50mL $1.48 per 10mL $7.40
2 cups (300g)
plain flour
Plain flour 2 kg $0.90 per 1Kg $1.80
1 teaspoon
bicarbonate of
soda
Bicarbonate of
soda
500g $0.48 per 100G $2.40
100g Lindt
Dessert 70%
Cocoa speciality
cooking
chocolate,
chopped
Chopped
Chocolate
100g $0.48 per 100G $0.48
1 1/2 cups
(375ml) vanilla
ice-cream, to
Vanilla ice-cream 1.8L $0.28 per 100mL $5.00
27

serve
125g raspberries,
to serve
Raspberries 125g $36.00 per 1Kg $4.50
100g Lindt
Dessert 70%
Cocoa Specialty
Cooking
Chocolate, extra,
melted
Chocolate 100g $0.48 per 100G $0.48
Methods
Step 1: Preheat the oven to 180C.
Step 2: Take the frying plan and place the sugar and butter in 5cm-deep, 21cm, 27cm
ovenproof. Heat over the medium flame and stir for the 2 minutes. Remove from the heat and
keep a side for 10 minutes.
Step 3: Stir flour, soda bicarbonate, vanilla and eggs in butter mixture and them combined.
Sprinkle with the chopped chocolate and also press in to the cookie dough. Keep pan aside to
cool. Cut in to the wedges and serve topped with raspberries, melted chocolate and ice- cream.
28

TABLE d'hote
Restaurant: Ashton's a casual dining restaurant
Targeted customers: The target customers are belongs to middle class area with office group
and also management professionals. They belong European and Asian cultural background and
enjoy a variety of food and drinks.
Cuisine Styles used in establishment
Multi cuisine restaurant
Menu types used in the establishment
TABLE d'hote
Best selling menu items Example Cost
Starter  Mushroom rice paper rolls
 Plum and brie crostini
Entrees  Ricotta Lasagne Pots with
Pesto
 Antipasto platter
Main course  Four-bean soup with barley
 Salmon with white bean mash
$
Dessert  Healthier lemon desserts and
bikkies
 Lemon dessert lasagne
$
$
Main course
Salmon with white bean mash
Item Specification Weight kg/I/unit Cost per
kg/I/unit
Actual cost
1 tablespoon
olive oil
Olive oil 500mL $0.60 per 100mL $3.00
29

2 garlic cloves,
crushed
Garlic cloves 140g $3.21 per 100G $4.50
1 teaspoon
ground cumin
Cumin 500g $1.34 per 100G $6.70
1 teaspoon finely
grated lemon
rind
Lemon rind 5 pack $1.10 per 1Ea $5.50
2 x 400g
canscannellini
beans cannellini
beans , rinsed,
drained
Cannellini beans 400g $3.75 per 1Kg $1.50
1 tablespoon
fresh lemon juice
Lemon juice 5 pack $1.10 per 1Ea $5.50
1 cup fresh
continental
parsley leaves
Parsley leaves 1 bunch $2.98 per 1Ea $2.98
1 small red
onion, halved,
thinly sliced
Red onion 1kg $3.00 per 1Kg $3.00
1 tablespoon
salted baby
capers, rinsed,
drained
Baby capers 5 pack $1.10 per 1Ea $5.50
Olive oil spray Olive oil 225g $2.09 per 100G $4.70
4 (about 125g
each) skinless
salmon fillets
Salmon fillets 270g $4.63 per 100G $12.50
30

Steamed green
round beans, to
serve
Round beans 1kg $3.70 per 1Kg $3.70
Nutrition Value
ENERGY 1863 kj
FAT TOTAL 19g
SATURATED FAT 4g
FIBRE 9g
PROTEIN 40g
SODIUM 437.36mg
CHOLESTEROL 81mg
CARBS (SUGAR) 2g
CARBS (TOTAL) 27g
Method
Step 1: Take a medium saucepan, pour oil in it and heat over medium flame then add garlic,
cumin as well as lemon rind then stir well to cook till 30 seconds. Now, cook for 2 minutes
more by adding cannellini beans with lemon juice then set aside and cover it for keeping warm.
Step 2: Combine the main ingredients that are parsley, onion, including capers into a small
bowl.
Step 3: Furthermore, take the large non-stick frying pan, spray oil and heat over medium-high
flame. Now, cook salmon on it, for 3 to 4 minutes on each side until it cooked.
Step 4: Divide the mixture of bean mixture into serving plates, then top with salmon and
31

mixture of parsley and serve with green beans.
Healthier lemon desserts and bikkies
Item Specification Weight kg/I/unit Cost per
kg/I/unit
Actual cost
Wholemeal spelt
flour
Mckenzie’s 300g $12 per 1kg $3.60
Sunflower seeds Coles sunflower
seeds
150g $8 per 1kg $1.20
Desiccated
coconut
Desiccated
coconut
250g $8.00 per 1kg $2.00
Raw caster sugar Bundaberg Raw
caster sugar
1kg $0.25 per 1kg $2.50
Solidified
coconut oil
$3.75 per 1Kg $1.50
Eggs Cage free extra
large eggs 12
pack
5 pack $0.56 per 100g $3.95
Vanilla extract Natural vanilla
concentrated egg
50 ml $1.48 per 10 ml $7.40
Baking powder Baking powder
gluten free
125g $1.60 per 100g $2.00
Lemon slices to
serve
Medium lemon
prepacked
5 pack $1.10 per 1Ea $5.50
Toasted and flat
coconut
Moist Coconut
Flakes
225g $14.44 per 1Kg $3.25
Tablespoon Bundaberg Raw 1kg $0.25 per 1kg $2.50
32

custard sugar for
filling
caster sugar
Eggs for fillings Cage free extra
large eggs 12
pack
5 pack $0.56 per 100g $3.95
Light coconut
cream for filling
Light coconut
cream
400ml $0.40 per 100mL $1.60
Fresh lemon
juice for filling
Medium lemon
prepacked
5 pack $1.10 per 1Ea $5.50
Raw caster sugar
for filling
Custard powder 350g $0.29 per 100G $1.00
Nutrition Value
ENERGY 760kj
FAT TOTAL 10g
SATURATED FAT 2g
FIBRE 2g
PROTEIN 4g
CARBS (TOTAL) 18g
Method
Step 1: Preheat the oven 180C/160C fan forced. Grease the base and sides of a shallow 20 x
30cm slab pan. Line with baking paper, allowing it to extend over the 2 long sides.
Step 2: Place the flour, seeds and desiccated coconut in a food processor. Process until almost
33

finely ground. Add the sugar, coconut oil, eggs, vanilla extract and baking powder. Process,
scraping down the side occassionally, until the mixture sticks together. Use the back of a wet
spoon to press the mixture evenly into the prepared pan. Prick the base with a fork. Bake for 10-
15 minutes or until golden. Remove from the oven and set aside to cool.
Step 3: For the filling, whisk the lemon juice, sugar and custard powder in a saucepan over low
heat until smooth. Whisk in eggs, coconut cream and lemon rind until smooth. Continue
whisking over medium-low heat until the mixture just comes to the boil and thickens. Pour the
mixture over the base, spreading evenly. Place in the fridge to chill overnight.
Step 4: Remove the slice from the pan. Top with lemon slices, if you like. Cut into 20 pieces
and scatter with toasted coconut.
34

Cyclical menu
Area to serve – Age care facility
Targeted customers: The aged people who are living in care homes near about 150 residents
who seeks to take light and healthy food
Menu types used in the establishment
Seasonal Menu
Best selling menu items Example Cost
Breakfast
Hot breakfast item
 Smoked salmon tray bake
pancake
Juice / cereal  Carrot, beetroot, apple and
celery juice
 Homemade granola recipe
Lunch
Entrees  Green pea soup with roast
garlic creme fraiche
Main course  Laksa
 Chicken, prosciutto and
bocconcini parcels
$
$
Dessert  Caramel dessert muffins $
Dinner
Entrees
 Winter vegetable soup with
chive pesto
Main course
 Top-to-tail carrot salad
Dessert
 Strawberry galette
35

Smoked salmon tray bake pancake
Name of dish Smoked salmon
tray bake pancake
Portion nos.:
Reference
Source
www.taste.com Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Plain flour White plain flour 2kg $0.90 per 1kg $1.80
Soda bicarbonate Mckenzie's
Bicarbonate soda
500g $0.48 per 100g $2.40
Buttermilk Dairy farmers
Buttermilk
600 mL $4.58 per 1L $2.75
Chopped fresh
dill
Dill Punnet 10g $3.00 per 10g $3.00
Fine chopped
fresh flat-leaf
parsley leaves
Continental Parsley
Sleeved 1 bunch
1Ea $2.98 per 1Ea $2.98
Melted butter Baby Spinach &
Rocket leaves
120g $25.00 per 1kg $3.00
36

Smooth Ricotta Smooth Ricotta 375g $8.00 per 1kg $3.00
Smoked salmon
slices
Atlantic Smoked
Salmon
235g $51.07 per 1kg $12.00
Baby rocket Baby Rocket 60g $0.33 per 10g $2.00
Egg Cage free extra large
eggs
12 pack 700g $0.56 per 100g $3.95
Red onion, cut
into rings
Red onions 1kg $3.00 per 1kg $3.00
Baby cucumber
and peeled it into
ribbons
Baby cucumber
peeled into ribbons
$18.00 per 1kg $18.00 per 1 kg $4.50
Capers for
serving with dish
Baby capers 110g $17.27 per 1kg $1.90
Lemon wedges to
top up
Medium lemons 1Ea $1.10 per 1Ea $5.50
Nutritional values:
Energy 1171KJ
Fat total 10.5g
Saturated fat 9.6g
Fibre 2.7g
Sodium 507mg
Cholesterol 59mg
Carbs (total) 29.9g
Protein 13.9g
37

Methods:
Step1: Preheat the oven over 200 to 180 degree C with fan-forced then take a baking tray, with
3cm-deep and base with 24.5cm x 37.5cm. Greece baking tray with baking paper
Step2: Take a large bowl, put whisk flour and add a pinch of bicarbonate soda together, season
with pepper and salt then stir well in the centre. Now, take a jug and put whisk buttermilk,
parsley, egg and dill, mixed well by adding buttermilk until whisk combined.
Step3: Brush the baking paper with ½ melted butter in above prepared tray, then bake it for 8 to
10 minutes, until it turn into golden.
Step4: Preheat the grill at high temperature then grill the above pancake for near about 1 to 2
minutes till it also turn into golden, then set the tray aside for 1 minute to cool.
Step5: Take Dollop pancake with ricotta and top it with salmon, onion, cucumber and then
sprinkle the capers, by topping with lemon wedges.
Winter vegetable soup with chive pesto
Name of dish Winter vegetable
soup with chive
pesto
Portion nos.:
Reference
Source
www.taste.com Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
38

Fennel bulb,
sliced crossways
Pattu Fennel Seeds 200g $1.00 per 100g $2.00
Carrots Peeled,
halved
lengthways,
sliced crossways
Juicing Carrots 2.5kg $1.19 per 1Kg $2.98
Swede, peeled,
halved
lengthways,
sliced crossways
Fresh Swedes 230g $6.00 per 1Kg 1.38
Parsnip, peeled,
halved
lengthways,
sliced crossways
Parsnips loose 140g $11.00 per 1Kg $1.54
Massel Vegetable
Liquid Stock
Massel Vegetable
Stock
1L $0.30 per 100mL $3.00
Chives, coarsely
chopped
Chives Punnet 10g $3.00 per 10g $3.00
Olive oil 500ml $0.60 per 100ml $3.00
Parmesan/
Vegetarian hard
cheese
Plant based Burger
Patties
227g $52.86 per Kg $12.00
Almond meal Lucky Almond meal 400g $25.00 per 1kg $10.00
1 Loaf pastadura
bread for serving
Sliced crossways
39

Methods:
Step1: Combine all ingredients that are fennel, parsnip, carrot, swede and stock in a large sauce
pan then boil it on hot flames. Then reduce the heat and cook the dish at medium for twenty
minutes
Step2: Between the process, take a food processor bowl and put olive oil, almond meal, chives
and parmesan and coarsely chopped.
Step3: Now Pour soup into bowls to serve by topping with chive pesto dollop with crispy
bread.
Nutritional values:
Energy 1400 KJ
Fat total 22g
Saturated fat 4g
Fibre 5g
Protein 6.5g
Carbs (total) 12g
Balance variety
Item Winter vegetable soup
with chive pesto
Smoked salmon tray
bake pancake
Green pea soup with
roast garlic creme
fraiche
Colours Pineapple (Light
yellow)
Yellow and green Shamrock green
Cooking methods Boil and coarsely
chopped
Baked Baking and boiling
Delicacies Peculiarly distinctive Peculiarly distinctive Desirable
40

Flavours Fennel bulb, carrot and
chives
Smoked salmon, red
onions and fresh basil
Fresh basil with garlic
cloves
Presentation Served in a bowl and
topped with a dollop
of chive pesto and
crusty bread.
Offered in serving tray
immediately after
baked
Served in a bowl
topped with dollop of
roast garlic
Seasonally available
ingredients
Applicable Most of the
ingredients are
available seasonally
Applicable
Tastes Sweet and sour Savoury Yummy skipped with
roasted garlic
Textures liquid Consistent Puree texture
Feedback from the Chefs and Colleagues
Dishes Feedback entitled Changes
Winter vegetable soup with
chive pesto
Its sweet in taste and does not
look attractive
Add some tangy ingredient in
it to modify its taste.
Smoked salmon tray bake
pancake
Looks attractive and soft in
texture
No changes are required
Green pea soup with roast
garlic creme fraiche
Good recipe with different but
tasty combination of flavours
Can work little bit on its
presentation
41