Detailed Cookery Assignment: Menu Planning and Recipe Costing

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This comprehensive cookery report provides an in-depth analysis of various menu planning strategies, including a la carte, buffet, cyclic, degustation, ethnic, table d'hôte, and seasonal menus. Each menu type is explored with specific examples, detailed ingredient lists, and associated costs for dishes such as oat banana pancakes, Brekkie eggs, zucchini frittata, creamy cauliflower lasagne, and hot cross bun trifle. The report outlines the essential components of menu design, recipe costing, and nutritional considerations, offering a valuable resource for culinary students and professionals. Desklib provides access to this and other solved assignments and past papers.
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Cookery
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Table of Contents
Menu 1 A la Carte................................................................................................................................3
Entries...............................................................................................................................................3
Main course......................................................................................................................................5
Desserts...........................................................................................................................................10
Sides................................................................................................................................................12
Drinks.............................................................................................................................................14
Menu 2 Buffet.....................................................................................................................................16
Menu 3 Cyclic.....................................................................................................................................21
Day 1...............................................................................................................................................21
Day 2...............................................................................................................................................23
Day 3...............................................................................................................................................24
day 4 ............................................................................................................................................26
Day 5...............................................................................................................................................27
Menu 4 Degustation...........................................................................................................................29
Menu 5 Ethnic....................................................................................................................................32
Menu 6&7 Table D’hôtel...................................................................................................................34
Menu 8 Seasonal................................................................................................................................37
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Menu 1 A la Carte
Entries
Oat banana pancake with raspberry
Ingredients required for preparation
1. 120g (1 1/3 cups) rolled oats
2. 2 large bananas
3. 3 eggs
4. 125ml (1/2 cup) unsweetened almond milk
5. 1 teaspoon vanilla extract
6. 1 teaspoon baking powder
7. 125g (1/2 cup) natural yoghurt
8. 125g fresh raspberries
9. 1 tablespoon maple syrup
Amount required for preparation $5
Brekkie eggs and matts instant mayo
Ingredients required for preparation
1. 1 tablespoon white vinegar
2. 4 eggs
3. 2 English muffins, split, toasted
4. Butter, at room temperature
5. Baby rocket leaves, to serve
6. 1 avocado, peeled, thinly sliced
7. 1 tablespoon fried shallots
Amount required for preparation $4
Toast with hummus, tomato and boiled eggs
Ingredients requires for preparation
1. 2 small (25g each) slices seeded sourdough
2. 1 1/2 tablespoons hummus
3. 1 vine-ripened tomato, sliced
4. 1 hard-boiled egg, sliced
5. 2 tsp chopped continental parsley.
Amount required for preparation $3
Granola crumb
Ingredients required for preparation
1. 90g (1 cup) rolled oats
2. 85g (1/2 cup) natural almonds
3. 35g (1/2 cup) shredded coconut
4. 60g (1/3 cup) pipits
5. 55g (1/3 cup) sunflower seeds
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6. 100ml maple syrup
7. 1 1/4 teaspoon ground cinnamon
8. 40g (1/3 cup) goji berries
9. 1 orange, rind finely grated
Amount required for preparation $3
Brunch platter
Ingredients required for preparation
1. Sliced Turkish bread, grilled
HARISSA-SPICED CHICKPEAS
1. 400g can chickpeas, rinsed, drained
2. 2 teaspoons olive oil
3. 2 teaspoons harissa paste
SPANISH BAKED EGGS
1. 2 teaspoons olive oil
2. 250g chorizo
3. 1/2 red onion, finely chopped
4. 2 garlic cloves, finely chopped
5. 400g can diced tomatoes
6. 1 teaspoon smoked paprika
7. 125g can four-bean mix, rinsed and drained
8. 50g baby spinach
9. 4 eggs
HAM-WRAPPED HALOUMI
1. 200g haloumi, sliced
2. 100g Serrano ham or prosciutto
Amount required for preparation $4
Vegan Pancakes
Ingredients required for preparation
1. 2 cups self-rising flour
2. 1/2 cup caster sugar
3. 1 1/2 cups unsweetened rice milk
4. 2 teaspoons vanilla bean paste
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5. 2 teaspoons baking powder
6. 1 tablespoon apple cider vinegar
7. 2 tablespoons coconut oil, melted
8. Maple syrup, to serve
9. Mixed berries, to serve
10. Coconut yoghurt, to serve
Amount required for preparation $3
Main course
Zucchini, Artichoke & asparagus frittata
Ingredients required for preparation
1. 1 tablespoon extra virgin olive oil
2. 1 zucchini, cut into thin matchsticks or coarsely grated
3. 1 eschalot, finely chopped
4. 6 asparagus spears, woody ends trimmed, sliced into 5cm lengths
5. 1 garlic clove, finely chopped
6. 5 eggs, lightly beaten
7. 2 artichokes (80g) in brine, thinly sliced
8. 80g buffalo mozzarella (see note) or 3 bocconcini, torn
9. Torn sage, to garnish
10. Torn basil leaves, to garnish
Amount required for preparation $6
Creamy cauliflower and kale lasagne
Ingredients required for preparation
1. 60g unsalted butter
2. 1 brown onion, thinly sliced
3. 3 garlic cloves, finely chopped
4. 4 large sprigs of fresh thyme
5. 1/2 small head cauliflower, finely chopped (about 250g)
6. 2 cups (500ml) full-cream milk
7. 1 1/2 cups (375ml) thickened cream
8. 1 1/2 tablespoon olive oil
9. 1 bunch kale, stemmed, coarsely chopped (about 170g)
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10. 250g pkt Coles Large Instant Lasagne Sheets
11. 225g mozzarella, shredded
12. 1/2 cup (40g) parmesan, finely grated (or vegetarian hard cheese)
Amount required for preparation $6
Hot smoked salmon with fennel
Ingredients required for preparation
1. 6 hot-smoked salmon portions (3 x 175g packets)*
2. 1 fennel bulb (or 3-4 celery stalks), thinly sliced
3. 1 red onion, thinly sliced
4. 1/4 preserved lemon*, white pith and flesh discarded, skin finely chopped
5. 1 cup mint leaves
6. 1/3 cup (80ml) olive oil
7. Juice of 1 lemon, plus wedges to serve
8. 100g feta, crumbled
Amount required for preparation $7
Laksa
Ingredients required for preparation
1. 1 tablespoon peanut oil
2. 750ml (3 cups) Massel chicken style liquid stock
3. 500ml (2 cups) coconut milk
4. 300g pkt dried rice noodles
5. 2 single chicken breasts, steamed, sliced
6. 1 pkt bean sprouts, straggly ends trimmed
7. 4 spring onions, diagonally sliced
8. 1/2 cup Vietnamese mint leaves
9. 1/2 cup coriander leaves
10. Fried eschallots, to serve
LAKSA PASTE
1. 4 large dried chillies, soaked in hot water
2. 3 eschallots, preferably Asian (red), peeled, chopped
3. 2 garlic cloves
4. 3cm piece fresh ginger
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5. 2 small red chillies, seeded, chopped
6. 4 stems lemongrass (white part only), sliced
7. 8 macadamia nuts
8. 1 teaspoon shrimp paste
9. 2 teaspoons ground turmeric
10. 2 teaspoons ground coriander
11. 1 teaspoon palm sugar or brown sugar
12. 3 tablespoons peanut oil
Amount required for preparation $ 6
Chicken, prosciutto and bocconcini parcels
Ingredients required for preparation
1. 8 large (about 200g each) chicken thigh fillets
2. Salt & freshly ground black pepper
3. 4 bocconcini, quartered
4. 8 large fresh basil leaves
5. 8 slices prosciutto
6. 2 tablespoons extra virgin olive oil
POLENTA WITH BURNT SAGE BUTTER
1. 175g butter
2. 1/4 cup loosely packed fresh sage leaves
3. 2L (8 cups) water
4. 2 teaspoons salt
5. 340g (2 cups) instant polenta (cornmeal)
6. 100g finely grated parmesan
7. Salt & freshly ground black pepper
8. Shaved parmesan, extra, to serve
Amount required for preparation $7
Zucchini, artichoke & asparagus frittata
Ingredients required for preparation
1. 1 tablespoon extra virgin olive oil
2. 1 zucchini, cut into thin matchsticks or coarsely grated
3. 1 eschalot, finely chopped
4. 6 asparagus spears, woody ends trimmed, sliced into 5cm lengths
5. 1 garlic clove, finely chopped
6. 5 eggs, lightly beaten
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7. 2 artichokes (80g) in brine, thinly sliced
8. 80g buffalo mozzarella (see note) or 3 bocconcini, torn
9. Torn sage, to garnish
10. Torn basil leaves, to garnish
Amount required for preparation $8
Roasted spatchcocks with blood-plum glaze
Ingredients required for preparation
1. 2 tablespoons blood-plum paste* or quince paste*
2. Juice of 1 lemon
3. 40g unsalted butter
4. 8 spatchcocks*
5. 8 rosemary sprigs, plus 8 small extra sprigs
6. 16 slices flat pancetta or streaky bacon
7. 8 baby apples * (optional)
8. Baby green vegetables, to serve
9. Kumara crumble, to serve
10. Cranberry sauce
Amount required for preparation $ 7
Chargrilled asparagus and parmesan salad with poached eggs and crisp sage
Ingredients required for preparation
1. 1 1/2 tablespoons extra virgin olive oil
2. 1/2 bunch sage, leaves picked
3. 2 teaspoons balsamic vinegar
4. Olive oil spray
5. 4 bunches thin asparagus (about 500g), woody ends trimmed
6. Splash of white wine vinegar
7. 4 eggs
8. 2 Turkish rolls, split, cut into wedges, toasted or chargrilled
9. 100g rocket leaves
10. 2 tablespoons shaved parmesan
Amount required for preparation $7
Marinated chicken tenderloins with balsamic glaze on red risotto
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Ingredients required for preparation
1. 12 (about 600g) chicken tenderloins
2. 125ml (1/2 cup) fresh lemon juice
3. 2 garlic cloves, crushed
4. 2 tablespoons fresh thyme leaves
5. 80ml (1/3 cup) olive oil
6. 70g (1/2 cup) cornflour
7. 60g (1/4 cup) white sugar
8. 60ml (1/4 cup) balsamic vinegar
9. Toasted pine nuts, to serve
10. Fresh thyme sprigs, to serve
AMOUNT REQUIRED FOR PREPARATION $7
RED RISOTTO
Ingredients required for preparation
1. 2 red capsicums, quartered, deseeded
2. 1L (4 cups) Massel chicken style liquid stock
3. 2 tablespoons olive oil
4. 1 brown onion, finely chopped
5. 2 garlic cloves, crushed
6. 440g (2 cups) arborio rice
7. 170g jar marinated artichokes, drained
8. 110g (1/2 cup) semi-dried tomatoes.
Amount required for preparation $8
Corn and ricotta cakes with grilled tomatoes
Ingredients required for preparation
1. 2 corn cobs (or 250g canned kernels)
2. 3/4 cup (185ml) buttermilk
3. 2 eggs, lightly beaten
4. 1/2 cup (125g) low-fat ricotta
5. 1 cup (150g) self-raising flour
6. 2 tablespoons chopped chives
7. Olive oil spray
8. 12 vine-ripened cherry tomatoes
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9. 2 tablespoons good-quality pesto
10. 1/4 cup small basil leaves
Amount required for preparation $6
Desserts
Hot cross bun trifle
Ingredients required for preparation
1. 1.2L thickened cream
2. 900g thick vanilla custard
3. 9 Coles Bakery Chocolate Hot Cross Buns*, split
4. 1/2 cup (125ml) chocolate-flavoured liqueur or Kahlùa liqueur (see tip)
5. 1/3 cup (80ml) Coles Chocolate Fudge Topping
6. 9 Coles Bakery Mini Hot Cross Buns*, halved
7. 1/2 cup (125ml) Coles Salted Caramel Dessert Topping
8. 3 Coles Finest Brioche Hot Cross Buns*, split, corners trimmed
Amount required for preparation $8
Dark chocolate skillet cookie cake
Ingredients required for preparation
1. 200g butter, chopped
2. 1 cup (220g) caster sugar
3. 2 Coles Brand Australian free range eggs, lightly whisked
4. 2 teaspoons vanilla extract
5. 2 cups (300g) plain flour
6. 1 teaspoon bicarbonate of soda
7. 100g Lindt Dessert 70% Cocoa speciality cooking chocolate, chopped
8. 1 1/2 cups (375ml) vanilla ice-cream, to serve
9. 125g raspberries, to serve
10. 100g Lindt Dessert 70% Cocoa Specialty Cooking Chocolate, extra, melted
Amount required for preparation $8
Healthy dessert mug cake
Ingredients required for preparation
1. 1 fresh date, pitted, finely chopped
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2. 1 egg
3. 60ml (1/4 cup) unsweetened apple puree
4. 2 1/2 tablespoons oat bran
5. 2 teaspoons cocoa powder, plus extra to dust
6. 1/4 teaspoon ground cinnamon
Amount required for preparation $7
Dessert platter
Ingredients required for preparation
1. iced doughnuts, to serve
CHOCOLATE-DIPPED CHERRIES
1. 50g chocolate melts (white, milk or dark)
2. 250g fresh cherries, washed, dried
BAILEYS DIP
1. 250g cream cheese, chopped, at room temperature
2. 125g (1/2 cup) sour cream
3. 1 1/2 tablespoons brown sugar
4. 60ml (1/4 cup) Baileys Irish Cream liqueur
CHOCOLATE BROWNIE DIP
1. 200g dark chocolate, finely chopped
2. 125ml (1/2 cup) pouring cream
3. 100g store-bought chocolate brownies, broken into small chunks
4. 1 tablespoon chopped pecans or walnuts
5. Melted white chocolate, to drizzle
Amount required for preparation $8
Snickers dessert lasagne
Ingredients required for preparation
1. 310g Arnott's Malt 'O' Milk biscuits (about 40)
2. 1/3 cup Frangelico or other nut/choc liqueur
3. 750g cream cheese, softened
4. 3x 50g Snickers bars, thickly sliced
5. 825 ml milk
6. 725 ml double cream
7. 100g instant chocolate pudding dessert mix
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8. 1/2 cup salted caramel sauce, plus extra, warmed, to serve
Amount required for preparation $8
Sides
Potatoes, beans & peas with garlic
Ingredients required for preparation
1. 300g fresh peas or frozen peas
2. 300g thin green beans, trimmed
3. 2.2kg kipfler potatoes, peeled
4. 1/3 cup (80ml) olive oil
5. 2 garlic cloves, finely chopped
6. Juice of 1/2 lemon
Amount required for preparation $3
Creamed spinach polenta
Ingredients required for preparation
1. 40g butter
2. 2 garlic cloves, crushed
3. 1 bunch English spinach, trimmed, shredded
4. 1/2 cup light thickened cream
5. 1 1/2 cups Massel vegetable liquid stock
6. 1 cup polenta
7. 1/4 cup finely grated parmesan cheese
Amount required for preparation $2
Sauteed leek & bacon
Ingredients required for preparation
1. 50g butter
2. 1 brown onion, halved, thinly sliced
3. 200g bacon rashers, rind and excess fat removed, roughly chopped
4. 6 (about 1.5kg) leeks, halved lengthways, washed, dried, cut into 5cm lengths
5. Salt & freshly ground black pepper
Amount required for preparation $4
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