Commercial Cookery: Seasonal Menu Analysis and Recipe Costing Report

This assignment analyzes a commercial cookery seasonal menu, focusing on various aspects such as types of customers, the cuisine styles employed, and the menu types used in the establishment. It presents detailed information on best-selling menu items, including entrees, soups, main courses, desserts, and special dishes, along with their respective costs. The assignment includes standard recipe cards for several dishes, detailing the ingredients, quantities, methods, and nutritional values. Each recipe card provides a breakdown of the ingredients, their specifications, weights, costs, and the actual cost per portion. The methods section offers step-by-step instructions for preparing each dish, and the nutritional values provide information on energy, fat, protein, fiber, cholesterol, sodium, and carbohydrate content. The assignment aims to provide a comprehensive understanding of menu planning, recipe costing, and customer preferences in a commercial kitchen setting.

COMMERCIAL
COOKERY

SEASONAL MENU
1
Types of customers
Travellers:
Cuisine Styles used in establishment
Multi cuisine restaurant
Menu types used in the establishment
Seasonal Menu
Best selling menu items Example Cost
Entree  Scallops with sweet corn
Puree, Prosciutto & Lemon
butter
 Crispy Bocconcini with
tomato chilli sauce
 Ricotta Lasagne Pots with
Pesto
$156.25
$50.10
$54.55
Soup  Winter vegetable soup with
chive pesto
 Stracciatella Soup
 Pea & Ham Soup
$43.10
$41.74
$45.95
Main  One Pot beef & beer stew
with horseradish dumplings
 Roast Lamb with date
stuffing & mint couscous
 Gnocchi with chilli & baby
broccoli
$122.25
$58.45
$32.65
Dessert  Date & Apple cakes with
caramel sauce
 Lemon & Almond Delicious
$15.56
$47.55
1

 Caramel dipping sauce with
fresh fruit
$74.20
Special  Cheesy meatball skillet with
garlic croutons
 Amazing slow-cooker mulled
wine
 Martha's raspberry-chocolate
pie
$67.82
$51.50
$23.75
Entree
1. Standard Recipe Card
Total cost: $156.25
Standard Recipe Card
Name of dish Scallops with sweet
corn Puree,
Prosciutto & Lemon
butter
Portion nos.:
Reference
Source
Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Olive oil Extra Virgin Olive
Classic
750 mL $2.00 per 100mL 15
Butter Western Star
Original Salted
250g $1.48 per 100g 3.7
2

butter
Garlic cloves Garlic Paste 140g $0.29 per 10g 4
4 French Shallots Peeled and finely
chopped
200g $13.00 per 1Kg 2.5
Sweet Corncobs Kernels removed 2 packets $2.75 per 1Ea 5
White wine Wine Bundle Buy
Marlborough
Sauvignon Six
1 each $1.22 per 100mL 55
Prosciutto Bertocchi Prosciutto
Slices, finely
chopped
100g $65.00 per Kg 6.5
Cream Pure cream 300ml $0.77 per 100mL 2.3
30 Scallops Half shell 300ml $22.90 per dozen 57.25
Lemon 1 tablespoon lemon 1 each $2.00 per 1Ea 2
Fresh continental
parsley leaves
Australian
Continental Parsley
15g $2.00 per 10g 3
Methods:
Step1: Heat 1 tbs of oil and 50g of butter over medium heat in a frying pan. Add shallot and
garlic, heat it till get soften. Now, stir in corn kernels again for a minute. Add wine, heat it for
some minutes then add water. Now covered the pan and heat for 5 to 7 minutes again until corn
gets tender then cool it for approx.15 minutes.
Step2: Now, heat 1 teaspoon of olive oil in a non-stick pan on medium heat and cook prosciutto
for 1 to 2 minutes, till it gets brown and crispy. Now, transfer it to a plate which is lined with
paper towel.
Step3: Now process the corn mixture, 1 tablespoon of oil and cream in food processor. Now,
heat half of the remaining oil and butter (15g) over high-medium heat in a frying pan. Cook half
3

of scallops till get golden and transfer it to a plate. Repeat the same procedure for remaining
scallops and keep warm.
Step4: Now put remaining butter to pan and cook swirling pan for 2 to 3 minutes. Now stir
lemon juice.
Step5: Bring three reserved shells on each plate and divide mixture of corns among these shells.
Now top it with scallops, drizzle over mixture of butter and sprinkle some prosciutto over it.
Season it with pepper and top with parsley.
Nutritional values:
Energy 1194 KJ
Fat total 22g
Saturated fat 10g
Protein 13g
Fibre 3g
Cholesterol 65mg
Sodium 500.3mg
Carbs (sugar) 3g
Carbs (total) 7g
2. Standard Recipe Card
Total cost: $50.10
Name of dish Crispy Bocconcini
with tomato chilli
sauce
Portion nos.:
Reference
Source
Portion size.:
4

Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Flour White plain flour 1Kg $0.75 per 1Kg 0.75
Eggs, lightly
beaten
Cage eggs 12 pack 700g $0.43 per 100g 3
Breadcrumbs
dried
Kooka A Krumb
Panko breadcrumbs
190g $1.58 per 100g 3
Cheese Vegetarian/
Parmesan hard
450g $1.73 per 100g 7.75
Baby bocconcini
cheese
Drained 220g $5.50 per 100g 12.1
Vegetable oil Coles Vegetable Oil 4 L $0.22 per 100mL 8.8
Tomatoes Annalisa Diced
Tomatoes
400g $3.50 per 1Kg 1.4
Garlic cloves Garlic Paste 140g $0.29 per 10g 4
Long red chilli,
finely chopped
Red Cayenne
Chillies Loose
approx. 50g $22.00 per 1Kg 1.1
Sugar Brown sugar 500g $0.44 per 100g 2.2
Red wine vinegar Italian Red Wine
Vinegar
500 mL $0.60 per 100mL 3
Basil leaves Basil Punnet Fresh
finely chopped
15g $2.00 per 10g 3
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Methods:
Step1: Tomato Chilli-sauce- Take tomato, chilli, vinegar, sugar and garlic in a pan and heat it
on medium flame. After boiling reduce heat to low. Now simmer it for 20 minutes till get
thickened. Add basil and set aside for at least 10 minutes for cool. Take a stick blender for
blending tomatoes.
Step2: Pour egg into a bowl. Place breadcrumbs and parmesan on a plate then combine it and
season with flour to coat. Put flour into a plate. Now, for coating - dip 1 bocconcini into flour,
then into egg and lastly into mixture of breadcrumb. Again re-dip the same in egg and
breadcrumb. Furthermore, freeze it for approx.20minutes.
Step3: Heat oil in a pan or can wok over heat also. Now preheat the oven to 100°C/120°C fan-
forced. Add bocconcini to hot oil, one at a time and deep-fry to turn into golden. By using a
slotted spoon transfer the sane to a wire rack on a baking tray which is lined with paper towel.
Now keep it warm in oven then serve with tomato chilli sauce.
Nutritional values:
Energy 828 KJ
Fat total 9.1g
Saturated fat 3.3g
Protein 9.2g
Fibre 1.9g
Sodium 396mg
Cholesterol 56mg
Carbs (total) 19.3g
3. Standard Recipe Card
Total cost: $54.55
Name of dish Ricotta Lasagne Portion nos.:
6

Pots with Pesto
Reference
Source
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
Cherry burst 200g $17.50 per kg 3.5
Table spoon olive
oil
Extra virgin 750ml $2.00 per 100ml 15
Teaspoon ground
nutmeg
Hoyts 25g 0.80 per 10g 2
Teaspoon finely
grated lemon rind
Medium lemons 1Ea $1.20 per 1Ea 1.2
Bunch fresh basil,
leaves picked
Bassil punnet 15g $2.00 per 10g 3
Garlic cloves,
peeled
Garlic paste 140g 0.29 per 10g 4
Finely grated
parmeasan
Grated parmeasan
cheese
40g $16.00 per 1kg 1.6
Toasted pine nuts Ducks brand 55g $85.00 per 1kg 4.25
Olive oil Extra virgin 80ml $2.00 per 100ml 15
Fresh basil leaves Basil punnet 15g $2.00 per 10g 3
Bunch rocket,
ends trimmed,
Australian baby 60g $33.34 per 1kg 2
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washed, dried,
leaves torn
rocket
Methods:
Step1: Preheat oven for near about 200°C then place tomatoes on baking tray. After this,
drizzle tomatoes with oil, pepper and salt then roast it for 30 minutes.
Step2: Till tomatoes get soften, meanwhile, take nutmeg, ricotta and lemon rind in a small bowl
and stir it to combine. Put a gow gee wrapper in the basis of dariole moulds having eight cup
(250ml) capacity. Furthermore, spoon a heaped tablespoon of mixture of ricotta into each mould
then press firmly. Now top each with a gow gee wrapper. Repeat this procedure in two more
layers with remaining wrappers and ricotta mixture.
Step3: Now, place garlic, basil, pine nuts, parmesan and oil in a jug of a blender. Blend all
these until get smooth and season with some pepper and salt. Store this paste into fridge.
Step4: Place above moulds into a bamboo steamer and add water in sufficient amount to a wok.
Bring this to boil over medium and high heat. Now place steamer over wok and must ensure
that base of steamer will not touch water. Cover and steam it for 10-12 minutes then turn
lasagnes into serving plates. Sprinkle some basil leaves and pesto then serve with some rocket
and roasted cherry tomatoes.
Nutritional values:
Energy 1472KJ
Fat total 26g
Saturated fat 8g
Protein 14g
Sodium 234.mg
Carbs (sugar) 5g
Carbs (total) 16g
8

9

Soup
1. Standard Recipe Card
Total cost: $43.10
Name of dish Winter vegetable
soup with chive
pesto
Portion nos.:
Reference
Source
Portion size.:
Portion cost Sale Price at
( %Food Cost)
Commodities
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost ($)
Fennel bulb,
sliced crossways
Whole Fennel Seeds 32g
$0.91 per 10g 2.90
Carrots Peeled, halved
lengthways, sliced
crossways
170g
$2.20 per 1Kg 0.37
Swede, peeled,
halved
lengthways,
sliced crossways
Fresh Swedes 230g $6.00 per 1Kg 1.38
Parsnip, peeled,
halved
lengthways,
sliced crossways
Carrots Prepacked 1Kg $1.20 per 1Kg 1.2
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