Commercial Cookery Report: 360 Bar and Dining Menu Analysis

This report focuses on the commercial cookery practices of the 360 Bar and Dining restaurant, a contemporary fine dining establishment offering a degustation menu. The report details a 6-course meal, including starters, entrees, soup, mains, dessert, and specials. It includes menu planning, costing, and selling prices, along with yield tests for each menu item. The report also provides a breakdown of each course, detailing colors, cooking methods, flavors, presentation, and seasonal ingredients. Furthermore, it offers feedback and suggested changes for each dish to improve the dining experience, and it concludes with standard recipe cards for each item, detailing ingredients, methods, and costing.

COMMERCIAL
COOKERY

Table of Contents
INTRODUCTION...........................................................................................................................1
A. Plan a Degustation Menu.......................................................................................................1
B. The courses offered provide a balance variety on offer which includes:...............................2
C. Feedback and Changes of all dishes.......................................................................................6
D. Standard Recipe Card for all the dishes.................................................................................8
F. Best dishes according to the profitability..............................................................................29
CONCLUSION..............................................................................................................................30
REFERENCES..............................................................................................................................31

INTRODUCTION
Food services can be described as a business or operation which is involved in
preparation of food for the consumption of general public. The commercial cookery are
categorised in quick services which is referred to fast food services and full services which is
consist of dinner house or restaurant. Commercial cooking is a very complex practice. This
report will be discussing about 360 Bar and Dining which is a contemporary fine dining
restaurant that offers different cuisines, cocktails, etc. The respective restaurant have a 360 view
of Sydney Skyline which is its unique selling point. This report is focused on the commercial
cookery of the respective restaurant in which the type of menu is degustation. Additionally, the
menu of the respective company have been discussed which is consist of 6 course meal including
starters, entree, soup, mains, dessert and specials (Walsh and Walsh, 2015). Additionally, the
portion cost and selling cost has been derived along with the yield test of each food item of the
menu.
A. Plan a Degustation Menu
Type of customers
Solo Diner
Cuisine style used in the establishment
Continental
Menu type used in the establishment
Degustation
Best-selling menu items Example Cost
Bread/ Starter  Olive Toast
 Asparagus with
Sesame seeds and fresh
herb tahini
 Ceasar salad
 $34.11
 $71.52
 $92.63
Entrée  Oyster with salsa  $20.08
1

Verde
 Baked Marinated
Ricotta
 Parsley & Goat's
Cheese dumplings
 $34.64
 $47.88
Soup  Lamb Shank Scotch
Broth
 Zucchini & Parmesan
Soup
 Spring vegetable &
Chicken Broth
 $55.78
 $50.95
 $67.39
Main  Chorizo & Cherry
tomato Fettuccine
 Summer Veg Lasagne
 Chicken Satay Fried
Rice
 $49.96
 $38.54
 $44.23
Dessert  Continental Slice
 Apricot, rosewater and
date compote
 $69.14
 $32.85
Special/ Other  Chicken with
Mushroom, leek &
bacon stuffing
 $54.96
B. The courses offered provide a balance variety on offer which includes:
Bread/ Starter
Items Olive Toast Asparagus with
Sesame seeds and
fresh herb tahini
Ceasar salad
Colours White and olive Bright Green Green and Golden
2

Cooking methods Grilled Fry Boil and fry
Delicacies - - Bacon
Flavours Olive and parsley yoghurt, parsley,
coriander, lemon juice
and vinegar
vinegar, mustard and
sea salt flakes
Presentation Vienna Bread with
Olive paste spread
over served with baby
tomatoes (Tran and
Nyland, 2011).
Set up the asparagus
on a warm serving
platter. Sprinkle
sesame seeds and
serve with fresh herb
tahini and lemon
wedges.
Divide the salad in
serving bowls.
Sprinkle it with
parmesan and add
boiled egg at the top.
Seasonally available
ingredients
- - -
Tastes Sour and Salty Sour Salty
Textures Crispy Tender Crisp Hard and Crunchy
Entrée
Items Oyster with salsa
Verde
Baked Marinated
Ricotta
Parsley & Goat's
Cheese dumplings
Colours White, Cream and
Green
Golden and green Cream and dark green
Cooking methods Raw Baked Boil and fry
Delicacies Oysters Ricotta Goat Cheese
Flavours Oyster, garlic, lemon
juice and capers.
chives, thyme and
parsley
Cheese, Chives and
parsley.
Presentation Put the rock salt in On a cheese board, Melt dairy spread in
3

serving platter. Spoon
salsa verde on pacific
oysters in its shells.
Place it on rock salt to
serve.
place the ricotta and
garnish with fresh
basil. Serve it with
crackers and crusty
bread.
saucepan on medium
high heat flame. Add
dumplings and toss
them to coat well. Add
seasoning and serve
immediately.
Seasonally available
ingredients
- -
Tastes Salt Slightly Sweet Cheesy, salty
Textures Soft, creamy Soft and crumble Soft and creamy.
Soup
Items Lamb Shank Scotch
Broth
Zucchini &
Parmesan Soup
Spring vegetable &
Chicken Broth
Colours Yellow and red Light Green Light yellow and
white
Cooking methods Fry and boil Frying and boil Frying and simmer
Delicacies - -
Flavours Tomato, fennel, garlic Parmesan, garlic,
thyme
Spring onions,
spinach, chicken
Presentation Divide the soup in
serving bowls. Drizzle
parsley leaves
Divide the soup in
serving bowl
(Dodgshun, Peters and
O'Dea, 2011). Season
with parmesan pepper
and crusty bread.
Ladle the soup in
serving bowls. Top it
with dollop of
parmesan and pesto.
Serve it with bread.
Seasonally available
ingredients
- - -
4

Tastes Salty and sour Salty Salty
Textures Liquid and soft creamy Liquid and soft
Main
Items Chorizo & Cherry
tomato Fettuccine
Summer Veg
Lasagne
Chicken Satay Fried
Rice
Colours Red and yellow Yellow, green, white
and red.
Yellow, cream and
green.
Cooking methods Boil and fry Grill Boil and fry
Delicacies
Flavours Tomato, Garlic, basil Zucchini, capsicum,
cheese
Peanut butter, coconut
milk, chicken recipe
base
Presentation Shift the pasta and
meat ball in a bowl.
Top it with parmesan
and basil. Serve hot.
While serving, invert
and remove the plastic
wrap. Garnish with
beetroot leaves. Serve
it along with toast.
Put rice in a bowl.
Sprinkle spring onion
and chilli on it. Top it
with satay chicken.
Seasonally available
ingredients
- - -
Tastes Tangy and salty Salty Salty
Textures Hard Hard Hard
Dessert
Items Continental Slice Apricot, rosewater and date
compote
Colours Brown and cream Brown, light orange and green
5

Cooking methods Bake Boiled and baked
Delicacies - -
Flavours Chocolate, walnuts, custard Dates, apricots, rose water
Presentation Cut into squares and position
them vertically in a serving
plate.
Spoon the fruit compote in serving
bowls. Serve it along with yoghurt.
Seasonally available
ingredients
- -
Tastes Sweet Sweet
Textures Hard and crunchy. Soft and juicy
Special
Items Chicken with Mushroom, leek & bacon stuffing
Colours Golden
Cooking methods Roasted
Delicacies -
Flavours Mushroom, leek, bacon, salt and pepper
Presentation Serve it hot in a serving tray. Sprinkle fresh parsley
on top.
Seasonally available ingredients -
Tastes Salty
Textures Hard
C. Feedback and Changes of all dishes.
Food Item Feedback Changes that will be made
6

Olive Toast The bread toast was not crispy
enough.
Bread will be toasted well in
order to maximise the
experience and flavour of
olive toast.
Asparagus with Sesame seeds
and fresh herb tahini
The presentation needs to be
altered according to the
commercial cookery.
The dish will be presented
more creatively.
Ceasar salad The bacon was undercooked. The cooking of bacon and
other ingredients will be taken
in consideration.
Oyster with salsa Verde The dish was well presented
and all the flavours were
balanced. However, more
garlic can be added according
to the taste.
More chopped garlic and
mixture can be offered in a
separate serving bowl.
Baked Marinated Ricotta The ricotta was golden.
However, it can be cooked for
2-3 minutes more to enhance
the flavour.
More time will be considered
to cook baked marinated
Ricotta.
Parsley & Goat's Cheese
dumplings
The coating on dumpling need
to be little more.
The coating of cheese can be
increased.
Lamb Shank Scotch Broth More lamb can be added to
balance the flavour of other
ingredients.
The quantity of lamb will be
increased.
Zucchini & Parmesan Soup The texture of the soup was
not smooth enough.
The texture will be
smoothened through food
processor by processing the
7

soup for another 1 minute.
Spring vegetable & Chicken
Broth
The vegetables needs to be
cooked for 5 more minutes to
make them tender.
The vegetable and chicken will
be cooked until tender.
Chorizo & Cherry tomato
Fettuccine
The pasta was overcooked. The pasta will be cooked in
appropriate manner following
with salt to add flavour.
Summer Veg Lasagne The flavours are perfectly
balanced. However, the
presentation needs to be
mastered.
More time will be given to
practise presentation method
of Summer Veg Lasagne.
Chicken Satay Fried Rice The coating of chicken was
very saucy. Due to this, all the
flavour of other ingredients
were dominated by the taste of
sauce.
The flavour of sauce will be
balanced by adding limited
amount of sauce of the chicken
breast.
Continental Slice The presentation of continental
slice needs to change in order
to give it a unique look.
Changes will be made by
experimenting different style
of presentation styles.
Apricot, rosewater and date
compote
The flavour of rose water is
less.
More rose water can be added
to increase the flavours.
Chicken with Mushroom, leek
& bacon stuffing
The chicken skin was not
crispy.
More time will be given to
oven cook the whole chicken.
D. Standard Recipe Card for all the dishes.
Standard Recipe card of Bread/Starters
8

Name of the dish: Olive Toasts Portion nos.:
Reference
Source:
Portion size: Medium
Portion Cost: $12.82 Sale Price:
( at 33% of Food cost)
$ 34.11
Item Specification Weight kg/I/ Unit Cost per kg/I/Unit Actual cost
kalamata olives Fresh Pitted Olives 220 g $18.18 per 1Kg $4.00
Olive oil extra virgin olive 750mL $2.00 per 100mL $15.00
Continental
parsley leaves
Fresh continental
parsley 15 g $2.00 per 10G $3.00
Black Pepper Freshly Ground 50g $0.73 per 10G
$3.65
Thick slices
Bread Crusty Vienna bread
Total cost $25.65
Portion Cost $12.82
Method:
Step 1: Preheat the grill on medium-high flame. Place the olives with 1 tablespoon of oil and
parsley in the food processor bowl. Process the ingredients until they are finely chopped.
Season the mixture with ground pepper.
Step 2: The bread is placed on baking tray and brushed with oil. Further, cook it under
preheated grill for 30-40 seconds or as preferred toast crisp. Turn the bread and spread the olive
mixture on one side. Cook for more 30-40 seconds until the olive mixture is properly heated.
Serve hot.
Nutrition Values of Olive Toasts:
Basis Value
9

ENERGY 870 kj
FAT TOTAL 10g
SATURATED FAT 1g
FIBRE 5g
PROTEIN 5g
SODIUM 430.96mg
CARBS (TOTAL) 23g
Name of the dish: Asparagus with
Sesame Seeds & Fresh
Herb Tahini
Portion nos.:
Reference
Source:
Portion size: Medium
Portion Cost: $26.89 Sale Price:
( at 33% of Food cost)
$ 71.52
Item Specification Weight kg/I/ Unit Cost per kg/I/Unit Actual cost
Sesame Seeds - 37g $0.73 per 10G $2.70
Olive oil Extra Virgin 750 g $2.00 per 100mL $15.00
Green Asparagus
Woody ends
trimmed 1 Bunch $2.90 per 1Ea
$2.90
Garlic Garlic paste 140g $0.29 per 10G $4.00
Sesame oil Pure sesame oil 150mL $2.43 per 100mL
$3.65
Lemon juice
(medium)
Fresh lemon
juice 1 each $1.20 per 1Ea
$1.20
Lemon wedges to serve 1 each $1.20 per 1Ea $1.20
10