Commercial Cookery Report: Recipe Analysis and Profitability at QUAY

This report provides a detailed analysis of commercial cookery, focusing on the Australian-based restaurant QUAY. It explores various aspects, including customer types, cuisine styles, and menu types. The report includes standard recipe cards for several dishes, such as Haloumi, tomato, and basil tart, Feta, spinach, and ricotta cannelloni, Haloumi and capsicum stacks, and Sweet Potato Soup, detailing ingredients, methods, and nutritional values. The analysis covers food costing, portion sizes, and sales prices, aiming to understand the profitability and efficiency of the dishes. The report also provides insights into the restaurant's best-selling items and their respective costs, offering a comprehensive overview of commercial cookery practices within QUAY.

Commercial cookery

Table of Contents
INTRODUCTION...........................................................................................................................3
Dishes must provide balanced variety an offer and with in courses offerers are mention below:
...................................................................................................................................................35
Feedback from the Chefs and Colleagues.................................................................................39
Dishes that feature best in term of profitability........................................................................40
CONCLUSION..............................................................................................................................41
REFERENCES..............................................................................................................................42

INTRODUCTION
Commercial cookery is said to be a process where mass production of food is done
considering all the safety measures. Thus, in simple terms it can be said that commercial cookery
is denoted as a large scale food production which is done for the purpose of earning money
(Taste, 2019). This can be further classified into three categories and these are full service, non-
commercial and quick services. This report is based on a Australian based restaurant named
QUAY, that provides numerous dishes and some of them are mentioned explained in this
assignment for better understanding.
Type of customers- Provide a description
Foodies- This type of customers are always on latest trend. They also keep our menu vibrant
with popular food blogs. These type of customers are like to eat food as per regular basis.
Cuisine style(s) used in the establishment
Multi Cuisine style
Menu type used in the establishment
Buffet
Best-selling menu items Example Cost
Entrée  Feta, spinach and
ricotta cannelloni
 Haloumi, tomato and
basil tart
 Haloumi and capsicum
stacks
$54.8125
$45.811
$35.736
Soup  Sweet Potato Soup
 Creamy Chicken Soup
 Roasted Tomato Soup
 $33.42
 $48.92
Main  Sweet chilli
Drumsticks
 Mexican style chicken
 $30.99
 $32.88

with beans and rice
 Cheesy bacon and
zucchini fritters
Dessert  Vanilla rice pudding
with poached rhubarb
 Gingerbread spiced
mousse with Baileys
cream
 Spiced honey panna
cotta
 $31.1
 $60.46
Special/ Other  Black velvet Cake
 Pumpkin, Spinach and
Fetta Muffins
 Zucchini Lasagne roll-
ups
 $24.66
 $45.64
Entrée
Standard Recipe card Portion nos.: 6
Name of dish: Haloumi, tomato and basil tart Portion size: Small
References source: www.taste.com Sales price at: 47.6885
Portion cost: 11.265 (28% food cost)
Haloumi,
tomato and
basil tart
Item
Specificatio
n
Weight kg/I/
Unit
Cost per
kg/I/Unit
Actual cost
($)
bought basil
pesto
190g $2.11 per
100G 4
vine-ripened
tomatoes,
Red
tomatoes
250g $15.60 per
1Kg
3.9

thickly
sliced
haloumi,
thickly
sliced 220g
$22.73 per
1Kg 5
olive oil Fresh 750mL
$2.00 per
100mL 15
Freshly
ground
black pepper Fresh
50g $0.73 per
10G 3.65
Small fresh
basil leaves,
to serve
Fresh basil
leaves 15g
$2.00 per
10G 3
Mixed salad
leaves, to
serve 200g
$15.00 per
1Kg 3
Total cost 37.55
Portion
cost 11.27
METHOD
Step 1: Switch on the oven and preheat the same to 200ºc. Keep the baking tray coated with
non-stick baking paper.
Step 2: Take pastry sheet and cut them into quarters and also cut wide strips in 5mm from the
border of each and every pastry sheet. Brush the pastry border with some water and also paste
them on the edges of pastry to make the border. After that placed on the tray that prepared.
Step 3: Take the border and spread the pesto over the base of each pastry sheet. After that
arrange the tomato on the bases. Add Drizzle oil and pepper as per taste and season. Take
preheated oven and bake for 15 minuted for pastry golden and puffed. After this, remove from
the oven.

Step 4: Serve tarts on the platter and also decorate with the basil leaves. After this, serve
instantly with salad as per their requirement.
Nutritional values
ENERGY 1867 kj
FAT TOTAL 32g
SATURATED FAT 15g
PROTEIN 17g
SODIUM 2057.86mg
CARBS (SUGAR) 4g
CARBS (TOTAL) 22g

Standard Recipe Card
Name of dish: Feta, spinach and ricotta cannelloni Portion nos.: 2
Reference source: www.taste.com Portion size: Large
Portion cost: 30.695 Sales price at:53.497
(22% food cost)
Feta, spinach and
ricotta cannelloni
Item
Specificatio
n Weight kg/I/ Unit
Cost per
kg/I/Unit Actual cost ($)
frozen
spinach,
thawed,
excess liquid
removed
frozen
spinach 250g $4.00 per 1Kg 1
Feta,
crumbled Feta 450g $20.00 per 1Kg 9
garlic cloves,
crushed garlic cloves 140g $0.29 per 10G 4
Pinch of
ground
nutmeg
25g
$0.80 per 10G 2
cannelloni rolls of pasta
200g
$1.14 per 100G 2.85
cans diced
tomatoes
Red
Tomatoes 400g $2.50 per 1Kg 1
coarsely
grated
mozzarella Cheese 1kg $21.00 per 1Kg 21
Mixed salad Fresh 200g $15.00 per 1Kg 3.00

leaves, to
serve
Total cost 43.85
Portion cost 30.7
METHOD
Step 1: Firstly, preheat the oven to 180ºC. Includes all the spinach, feta, green shallot, ricotta
and nutmeg in big bowl and incudes salt and pepper as per taste.
Step 2: With the help of a tablespoon fill each cannelloni tube with spinach mixture, for this, we
can use piping bag with a diameter of 2cm nozzle. Taking a baking dish, place the cannelloni
and make it ready for baking.
Step 3: Take pour tomato over cannelloni to cover and also covering with mozzarella. After that
cover with foil paper and bake in preheated oven for at least 40 minutes. Remove foil and also
bake the same for 10 minutes for pasta and mozzarella is golden brown. Along with this, set
aside for 5 minutes to set the pasta.
Step 4: Divide cannelloni within the serving plate and also serve with salad leaves.
Nutritional values
ENERGY 2824 kj
FAT TOTAL 26g
SATURATED FAT 16g
PROTEIN 39g
SODIUM 888.09mg
CARBS (SUGAR) 13g
CARBS (TOTAL) 69g

Standard Recipe Card
Name of dish: Haloumi and capsicum stacks Portion nos.: 2
Reference source: www.taste.com Portion size: Large
Portion cost: 20.846 Sales price at: 37.5228
(26% Food cost)
Item
Specificatio
n
Weight kg/I/
Unit
Cost per
kg/I/Unit
Actual
cost($)
Olive oil, to grease 750mL
$2.00 per
100mL 15
Haloumi,
drained 220g
$22.73 per
1Kg 5
Dried mint
KitKat 2
Ways 170g
$1.76 per
100G 3
Marinated
red
capsicum
Red
Capsicum 200g each
$8.90 per
1Kg 1.78
Extra virgin
olive oil
virgin olive
oil 500mL
$1.00 per
100mL 5
Total cost
29.78
Portion
cost 20.85
Method
Step 1: Take oven and position a rack on the top self of the oven and preheat oven to 22ºC.
After that brush 2 shallow and also round 500ml ovenproof dishes along with olive oil.

Step 2: Take haloumi and cut each piece of them in half crossways and one piece in every dish
as well. Watering with half of the minute and along with capsicum. After that cover all the
remaining pieces and drizzle with 2 teaspoons of the oil.
Step 3: Cook and bake in preheated oven for 10 minutes until golden and heated. Along with
this, cut all the haloumi stake into 3 pieces in lengthways.
Step 4: Meanwhile, preheat grill in high and medium. After that use a serrated knife to cut the
thick slices of bread. Put the slices in a single layer under the grill preheated and also cook for 1
minutes until lightly toasted.
Step 5: At last, divide the toast among all the plates and top with the haloumi stacks with the
remaining and serve.
Nutritional values
ENERGY 2354 kj
FAT TOTAL 26g
SATURATED FAT 11g
FIBRE 4g
PROTEIN 30g
CHOLESTEROL 44mg
SODIUM 2904.27mg
CARBS (SUGAR) 6g
CARBS (TOTAL) 51g
Soup
Standard Recipe Card
Name of dish: Sweet Potato Soup Portion nos.: 2
Reference source: www.taste.com Portion size: Large
Portion cost: 5.439 Sales price at: 9.4017

(21% food cost)
Item
Specificatio
n
Weight kg/I/
Unit
Cost per
kg/I/Unit
Actual cost
($)
1 small
brown
onion, diced
Brown
Onion 180g each
$2.90 per
1Kg 0.52
potato,
peeled,
roughly
chopped
orange
sweet potato
(peeled,
roughly
chopped) 350g each
$2.50 per
1Kg
0.88
carrots
peeled,
roughly
chopped 170g each
$2.20 per
1Kg 0.37
Massel
vegetable
liquid stock
1L $0.30 per
100mL 3
basil leaves fresh 15g
$2.00 per
10G 3
Total cost 7.77
Portion
cost 5.44
Method
Step 1: Heal oil over medium high heat in a large, heavy base saucepan and also add cook and
stirring for at least 3 minutes for making soft. Also add cumin, chilli and cinnamon for cook for
30 second until aromatic.
Step 2: Add potato and carrot to stir coat in leek mixture. At the same time also add stock cover

for boil. After this, reduce some heat to low and also simmer for at least 2o to 25 minutes. After
all these remove the pan.
Step 3: Process the soup in batches until the smoothness. After this, return into the pan and heat
for warmed. Add salt and pepper according to taste and also stir in coriander. Drizzle with
cream and serve with bread.
Nutritional values
Standard Recipe Card
Name of dish: Creamy Chicken Soup Portion nos.: 4
Reference source: www.taste.com Portion size: Medium
Portion cost: 10.335 Sales price at: 24.5973
(19% food cost)
Creamy
Chicken
Soup
Item
Specificatio
n
Weight
kg/I/ Unit
Cost per
kg/I/Unit
Actual cost
($)
Massel
chicken
style liquid
stock
Massel
chicken 1L
$0.30 per
100mL
3.00
Onion,
chopped
Brown
onion 180g each
$2.90 per
1Kg 0.52
Celery
stalks,
chopped
Celery 1
bunch
$3.90 per
1Ea 3.9
Medium
leek,
trimmed,
Leeks 1
each
$2.50 per
1Ea
2.5