O Bar & Dining: Commercial Cookery Menu Analysis and Recipes

This report provides a comprehensive analysis of the commercial cookery practices at O Bar & Dining, focusing on menu development, recipe costing, and customer feedback. The report begins by outlining the restaurant's approach to menu design, including its use of a multi-cuisine style and Table d'hôte menu. It details the menu's content, customer types, and best-selling items, including entrees, soups, main courses, desserts, and specials. A key component of the report is the detailed analysis of individual dishes, including their ingredients, cooking methods, flavors, and presentation. The report also includes feedback from trainers on the dishes, highlighting areas for improvement. Finally, the report provides standard recipe cards for each dish, listing ingredients, quantities, and preparation methods, which are essential for cost control and consistency. The report offers insights into the practical application of commercial cookery principles, focusing on menu planning, recipe development, and customer satisfaction.

COMMERCIAL
COOKERY

INTRODUCTION
Commercial cookery is the way of mass production or safety culinary. It is cooking at
large scale for earning money and includes apparatuses. The term food services denotes to any
business or operations which prepares food for consumption. It is divided into three main
categories such as quick service, non-commercial and full service (Taste, 2019). The given
assignment is based on O Bar and Dinning restaurant which provides different dishes to
customers at Australia. It is planning to make new types of dishes for their consumers. In order
to fulfils their need and demand it has used multi cuisine style in establishment and used Table
d'hôte menu. The selling items includes entree, soup, main course, desert and others.
A) Menu content different choices
Types of customers
Regular customers- These kinds of consumers are love to every thing and coming to restaurant
for while. They are bigger supporters and love food.
Cuisine Styles used in establishment
Multi cuisine
Menu types used in the establishment
Table d'hôte menu
Best selling menu items Example Cost
Entrée  Broad bean and Feta
Arancinis Balls
 Three- bean Salad with
Haloumi
$130
$50.06
Soup  Mushroom soup
 Roast vegetable and Chickpea
Soup
$16.584
$28.2785
Main Course  Tangy honey and mustard
chicken
$50.64

 Garlic and herb bread $21.965
Dessert  Dessert platter
 Chocolate pudding bar
$67. 79
$30.622
Special/ Other  Special K brekkie bread
 Special lemon slice
$70.77
$19.71
B) Dishes must provide balanced variety an offer and with in courses offerers
Entrees
Items Broad bean and Feta
Arancinis Balls
Greens with almonds
and cranberries
Three- bean Salad
with Haloumi
Colours Golden brown Green and white Yellow and green
Cooking methods Bake Boil Boil and fry
Delicacies Desirable According to need Peculiarly distinctive
Flavours Basil leaves Honey Red wine vinegar
Presentation Fresh tomato salsa Almond, fetta and
lemon zest.
Haloumi slices
Seasonally available
ingredients
Shelled fresh broad
beans
Cranberries and Dijon
mustard
Green beans and
Eschalots.
Tastes Salty Sour and sweet Sour
Textures Crunchy Soft Soft
Soup
Items Mushroom soup Roast vegetable and
Chickpea Soup
Minestrone soup
Colours Brown Brown Reddish
Cooking methods Boiling Boiling Boiling

Delicacies Peculiarly distinctive Peculiarly distinctive Desirable
Flavours Dijon mustard Garlic cloves Garlic
Presentation Drizzle with
remaining cream
Season with pepper Sprinkle with
parmesan
Seasonally available
ingredients
Mushroom Zucchini and
chickpeas
Borlotti beans, jap
pumpkin
Tastes Salty Sweet Salty
Textures Soft Soft Soft
Main courses
Items Tangy honey &
Mustard chicken
Roasted spatchcocks
with blood-plum
glaze
Garlic and herb
bread
Colours Brown chicken with
green salad
Golden brown and
garnish with green
beans
Yellowish green
Cooking methods Baked Roasted Baked
Delicacies Peculiarly distinctive Desirable Peculiarly distinctive
Flavours Lemon wedges and
honey
Lemon Sweet smoked
paprika
Presentation Grilled mustard
chicken with Salad
and lemon
Spatchcocks with
apples, vegetables,
crumble and sauce.
Sprinkled with
parsley leaves
Seasonally available
ingredients
Available in all season All ingredients are
available in all the
season
Flat-leaf parsley
leaves

Tastes Tender and moist Sour and sweet Buttery
Textures Soft Soft Crispy
Deserts
Items Dessert platter Warm peach and
almond dessert cake
Chocolate pudding
bar
Colours Vibrant colours Yellowish Brown
Cooking methods Baked and refrigerate Baked Refrigerate
Delicacies Desirable Desirable Desirable
Flavours Chocolate and cream Vanilla custard and
frozen raspberries
Sweetened condensed
milk and chocolate
Presentation Drizzle with melted
white chocolate and
top with remaining
nuts
Warm dusted with
icing sugar
Dust with drinking
chocolate
Seasonally available
ingredients
Available in all season Raspberries Ingredients available
in all season
Tastes Sweet Sweet Sweet
Textures Soft Soft Soft
Special
Items Special K brekkie
bread
Special K Breakfast
balls
Special lemon slice
Colours Brown Light brown Yellow and white
colour
Cooking methods Baked Refrigerate Bake

Delicacies Extremely desirable According to taste Extremely desirable
Flavours Apple puree,
strawberries and
ricotta
Honey, cinnamon and
coconut
Butter
Presentation Slice and garnish with
ricotta
Garnish with coconut
mixture
Dust with extra icing
sugar to serve
Seasonally available
ingredients
Available in all season Medjool dates Ingredients available
in all season
Tastes Sweet Sweet Sour
Textures Crunchy Crunchy with soft
texture.
Soft

C) Present dish to chef or trainer and also obtain feedback
Under this, there are different dishes which are presented in front of Trainer and they will
give their feedback about them.
Entrée
Dishes Feedback entitled Changes
Broad bean and Feta
Arancinis Balls
This dish is delicious and the
presentation of this dish is so
attractive.
Nothing need to change.
Greens with almonds and
cranberries
Satisfactory dish Presentation is messy so it
needs to be attractive.
Three- bean Salad with
Haloumi
Half cooked Needs more baked.
Soup
Dishes Feedback entitled Changes
Mushroom soup Seems not good and attractive Need to add more ingredients.
Roast vegetable and Chickpea
Soup
Colour of this dish is not good. There is a requirement to
change taste of this dish.
Minestrone soup It seems so colourful. There is a need to increase
quantity of water.
Main courses
Dishes Feedback entitled Changes
Tangy honey & Mustard
chicken
The chicken is more baked.
The colour and presentation is
not so good.
Need to presentation of dish
more attractive.
Roasted spatchcocks with
blood-plum glaze
Dish is not attractive and taste
is not so good.
Requirement to make changes
in presentation.

Garlic and herb bread The taste of this this is good
and people will like this most.
There is no need to change in
this dish.
Desserts
Dishes Feedback entitled Changes
Dessert platter This dish is so attractive and
some of donuts are too sweet.
Taste should be proper and use
less sweet.
Warm peach and almond
dessert cake
The colour and taste is good. Requires to include more
ingredients.
Chocolate pudding bar There is not presentation on
this dish.
Requires to more baked and
presentation should be
attractive.
Special
Dishes Feedback entitled Changes
Special K brekkie bread Colour and presentation of this
dish is attractive.
No changes are required.
Special K Breakfast balls No presentation. Need some presentation on
dish and add more ingredients.
Special lemon slice More sour and need some
sweetness.
Require more ingredient.
D) Standard recipe cards for each dish by listing ingredients and needed quantities
Entrées
Standard Recipe Card
Name of dish: Broad bean and Feta Arancinis Balls Portion nos.:
Reference source: www.taste.com Portion size: Small
Portion cost: $34.7 Sales price at: $133.021765
(15% food cost)

Item Specification
Weight
kg/I/unit Cost per kg/I/unit Actual cost ($)
Water Water 1 litre $0.9711 per 1 litre 0.9711
Grain rice
Medium grain
white rice 5kg $0.32 per 100G 16
Eggs, lightly
whisked Eggs 12 Pack 700g $0.60 per 100G 4.2
Parmesan or
vegetarian cheese Hard cheese 1KG $47.00 per 1KG 47
Freshly ground black
pepper Black pepper
50g
$0.73 per 10G 3.65
Shelled fresh broad
beans
Fresh broad
beans 100g $20.40 per 400g 5.1
Soft feta, finely
crumbled (clover
creek brand) Fetta 450g $20.00 per 1Kg 9
45g (¼ cups) toasted
pine nuts
Toasted pine
nuts
50g
$85.00 per 1Kg 4.25
1 ½ tablespoons
finely shredded fresh
basil leaves Basil leaves
15g
$2.00 per 10G 3
(2/3 cups) plain flour White flour
1kg
$0.75 per 1Kg 0.75
Eggs, lightly
whisked, extra Eggs 12 Pack 700g $0.60 per 100G 4.2
Breadcrumbs
Dry
Breadcrumbs 750g $0.50 per 100G 3.75
Vegetable oil, for
deep fry Vegetable oil 4L $0.22 per 100mL 8.8
Fresh tomato salsa
(Golden circle
Golden Tomato 1 kg $5.00 per 1 kg 5

brand), for serving
Total cost 115.6711
Portion cost 34.7
METHODS
Step1: First place rice and water in medium size saucepan and heat high until it get boiled.
Reduce heat from high to low and cook for 10 minutes or until tender comes. Remove saucepan
from heat and set aside to stand it for 10 minutes more. After that transfer cooked rice to large
size bowl. Set aside for 15 minutes for cooling of rice. Add eggs and parmesan with stir until it
is combined properly. Taste and season with pepper.
Step 2: Cook broad beans in medium saucepan of salted boiling water for 5 minutes or until it
tender. Keep it aside for 5 minutes or cool enough to handle it and remove outer cover or skin.
After that place broad beans in bowl for food processor and process until roughly chopped. Now
transfer beans to medium bowl and add feta, basil and pine nuts. Taste and season with pepper.
Step 3: Line baking tray with non stick baking paper. In order to divide rice mixture into 12
equal portions use wet hands. Roll each equal parts into ball and press thumbs into centre of 1
ball to make large size. After that place 3 teaspoonfuls of broad beans mixture in indent and
moulding rice around filling to enclose it. Repeat this process with remaining portion of rice and
broad bean mixture.
Step 4: Rolling rice balls in to flour for light coat and shaking off in case of any excess. Again
rolling it into extra egg and then breadcrumbs. Placing on lined tray and cover with plastic wrap
and fridge it for 1 hour or until firm.
Step 5: Heat the oil enough in large deep frying or saucepan over medium high heat in order to
reach depth of 6 cm. In order to test oil is hot enough cube of bread should be turned golden
brown in 10 seconds. Deep fry 3 arancini balls for 3- 4 minutes or until it turn golden brown.
After that transferring paper towel to drain and repeat it for 3 more times for remaining batches.
Serve it with fresh tomato salsa.

Standard Recipe Card
Name of dish: Greens with almonds and cranberries Portion nos.:
Reference source: www.taste.com Portion size: Large
Portion cost: $22.26 Sales price at: $39.75
(25% food cost)
Item Specification
Weight
kg/I/unit
Cost per
kg/I/unit Actual cost ($)
Peas, ends trimmed Snow peas 150g
$1.67 per
100G 2.5
Beans, ends
trimmed, halved
diagonally Green beans 500g $7.80 per 1Kg 3.9
Cranberries Dried 150g
$20.00 per
1Kg 3
Lemon, zested Juiced lemon 1 each $1.20 per 1Ea 1.2
Marinated fetta,
drained reserving 2
tbs oil Drained 450g
$20.00 per
1Kg 9
Honey Sweet 400g
$1.63 per
100G 6.5
Mustard Dijon mustard 170g
$1.65 per
100G 2.8
Australian Flaked
Almonds, toasted
Coles Flaked
Almonds 100g $2.90 per 100g 2.9
Total cost 31.8
Portion cost 22.26
METHODS
Step 1: Take a saucepan and Cook beans in it by boiling water for the 2 to 3 minutes. After
then turn off gas and keep water for cold. Drain in better manner.

Step 2: Take a bowl and mix lemon juice and cranberries both. For get soften, set aside for at
least 5 mins. After then, add honey, mustard and reserved oil. There is a need to whisk for well
combined. Add bean mixture and also toss to the coat.
Step 3: Place mixture of bean on serving platter. For sprinkle, add lemon zest, fetta and almond.
NUTRITION Value
ENERGY 782 kj
FAT TOTAL 10g
SATURATED FAT 4g
FIBRE 4g
PROTEIN 9g
SODIUM 317mg
CARBS (SUGAR) 13g
CARBS (TOTAL) 15g