Plan and Cost Basic Menus

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
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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.
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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
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