Commercial Cookery: Developing an Ethnic Menu for Hooters Restaurant

This report focuses on the development of an ethnic menu for a commercial cookery environment, specifically for a restaurant identified as "Hooters." The report explores various aspects of menu creation, including the selection of Italian cuisine, customer analysis (specifically "The Couple"), and the use of an ethnic menu format. It includes detailed recipe cards for entrees (Caprese Tart), soups (Italian meatball and pasta soup), main courses (Creamy cauliflower and kale lasagne), desserts (Cacao pavlova recipe), bread/starters (Ratatouille Foccaicia), and specials (White and dark chocolate triamisu). Each recipe card contains information on portion size, cost, ingredients, methods, and nutritional value. Yield testing, balanced variety, and feedback from chefs and colleagues are also incorporated. The report analyzes best-selling menu items, makes adjustments to meet food costs, and provides a concluding overview of the menu development process. The report showcases the application of commercial cookery principles to create a diverse and profitable ethnic menu.

COMMERCIAL COOKERY

Table of Contents
INTRODUCTION...........................................................................................................................1
A. .....................................................................................................................................................2
Entree...............................................................................................................................................4
Standard Recipe Card (Caprese Tart).....................................................................................4
METHODS.............................................................................................................................4
NUTRITION Value................................................................................................................5
Standard Recipe Card (Portobello Goat Cheese Ravioli).......................................................6
METHODS.............................................................................................................................6
Nutrition Value.......................................................................................................................7
Yield Testing..........................................................................................................................7
Standard Recipe Card (Italian salad with panettone croutons)..............................................9
METHODS.............................................................................................................................9
Nutrition Value.......................................................................................................................9
Yield Testing........................................................................................................................10
Balanced variety...................................................................................................................11
Feedback from the Chefs and Colleagues............................................................................11
Soups..............................................................................................................................................13
Standard Recipe Card (Italian meatball and pasta soup)......................................................13
METHODS...........................................................................................................................13
Nutrition Value.....................................................................................................................14
Yield Testing........................................................................................................................14
Standard Recipe Card (Minestra di piselli pea soup)...........................................................15
METHODS ..........................................................................................................................15
Nutrition Value.....................................................................................................................15
Yield Sheet...........................................................................................................................16
Standard Recipe Card (Tom Yum Soup)..............................................................................17
METHODS...........................................................................................................................17
Nutrition Value.....................................................................................................................18
Yield Testing........................................................................................................................18

Balanced Variety..................................................................................................................20
Feedback from the Chefs and Colleagues............................................................................20
Main Courses.................................................................................................................................22
Standard Recipe Card (Creamy cauliflower and kale lasagne)............................................22
METHODS ..........................................................................................................................22
Nutrition Value.....................................................................................................................23
Yield Sheet...........................................................................................................................23
Standard Recipe Card (Chargrilled swordfish with salsa verde)..........................................25
METHODS...........................................................................................................................25
Nutrition Value.....................................................................................................................25
Yield Sheet...........................................................................................................................26
Standard Recipe Card (Cheesy stuffed pasta shell Bolognese Bake)...................................27
METHODS ..........................................................................................................................28
Nutrition value......................................................................................................................28
Yield Sheet...........................................................................................................................29
Balanced variety...................................................................................................................30
Feedback from the Chefs and Colleagues............................................................................31
Desserts..........................................................................................................................................32
Standard Recipe Card (Cacao pavlova recipe).....................................................................32
METHODS ..........................................................................................................................32
Nutrition value......................................................................................................................33
Yield Sheet...........................................................................................................................33
Standard Recipe Card (Mango strawberry and gelato sundaes)...........................................35
METHODS ..........................................................................................................................35
Nutrition value......................................................................................................................35
Yield Sheet...........................................................................................................................36
Standard Recipe Card (Strawberry semifreddo)...................................................................37
METHODS ..........................................................................................................................37
Nutrition value......................................................................................................................37
Yield Sheet...........................................................................................................................38
Balanced variety...................................................................................................................38

Feedback from the Chefs and Colleagues............................................................................39
Bread/Starter..................................................................................................................................40
Standard Recipe Card (Ratatouille Foccaicia).....................................................................40
METHODS ..........................................................................................................................40
Nutrition value......................................................................................................................41
Yield Sheet...........................................................................................................................41
Standard Recipe Card (Olive and Rosemary bread).............................................................43
METHODS ..........................................................................................................................43
Nutrition value......................................................................................................................44
Yield Sheet...........................................................................................................................44
Standard Recipe Card (Chorizo Croquettes)........................................................................45
METHODS ..........................................................................................................................45
NUTRITION Value..............................................................................................................46
Balanced variety...................................................................................................................46
Feedback from the Chefs and Colleagues............................................................................47
Special............................................................................................................................................48
Standard Recipe Card (White and dark chocolate triamisu)................................................48
METHODS ..........................................................................................................................48
Nutrition value......................................................................................................................49
Standard Recipe Card (Cauliflower four-cheese lasagne)....................................................50
METHODS ..........................................................................................................................50
Yield Sheet...........................................................................................................................51
Standard Recipe Card (Rosewater panna cotta with strawberries and fairy floss)...............52
METHODS ..........................................................................................................................52
Yield Sheet...........................................................................................................................53
Balanced variety...................................................................................................................54
Feedback from the Chefs and Colleagues............................................................................54
Dishes that feature best in terms of profitability and make adjustments to meet food cost..........55
Adjustments to meet food cost.............................................................................................55
Feedback for the entire menu.........................................................................................................56
CONCLUSION..............................................................................................................................56

REFERENCES..............................................................................................................................57

INTRODUCTION
Commercial cookery is referred to a term that is used for food services which is prepared
or served to public. It can be further classified into three categories i.e. quick service: commonly
referred to fast food restaurants. Full services: dinner houses or white tablecloth restaurant.
Lastly, Non-commercial: in this all the things are generally imbedded in other business.
Restaurant which is taken in this assignment is “Hooters”, which is a family restaurant and
provide services to its customers. This report is basically based on the developing ethnic menu
for the restaurant so that food services can be provided accordingly.
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A.
Types of customers
The Couple: A fining dining always accepts that, each and every person visits their
restaurant once and experience the food restaurant serves. Customers, while visiting a
restaurant consider lot many factors besides food such as ambience, services provided, cost
etc., therefore, on the basis of types of customers in a restaurant “The Couple” has been
chosen who majorly visit restaurant for spending quality time.
Cuisine Styles used in establishment
Italian Cuisine: It is a food type that belongs to Italy and since centuries it has attracted a
large number of customers with their authentic and exotic flavours and food. Italian Cuisine
has incorporated and made many changes in their dishes and its process of making with the
change in course of time. Basically, this includes food items that are traditional in nature and
are famous all over the world. Thus, Italian Cuisine is known for its regional diversity and
offers an abundance of taste.
Menu types used in the establishment
Ethnic Menu: There are different kinds of menus in the world and all belongs to various
places. These are different in terms of taste, colour, use of ingredients etc., therefore, ethnic
menu includes cuisine that holds a different position in the minds of people. For example:
With the name of Italian Cuisine, first thing that comes in the mind of customers is related to
pizza, pasta etc.,
Best selling menu items Example Cost
Entree
 Portobello Goat Cheese Ravioli
 Caprese Tart
$105.15
$35.12
Soup
 Italian meatball and pasta soup
 Tom Yum Soup
$20.45
$35.12
Main Course
 Chargrilled swordfish with salsa
verde
 Cheesy stuffed pasta shell
$60.78
$85.35
2

Bolognese Bake
Dessert
 Cacao pavlova recipe
 Strawberry semifreddo
$71.12
$17.124
Bread/Starter  Chorizo Croquettes $26.48
Special/ Other  White and dark chocolate triamisu $85.412
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Entree
Standard Recipe Card (Caprese Tart)
Name of dish: Caprese Tart Portion nos.: 2 pieces
Reference source: www.taste.com Portion size: 150grams (Small)
Portion cost: $8.373 Sales price at: 31.2592
(12% food cost)
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual Cost($)
Plain flour Organic 450 g $0.75 per 1Kg 0.34
Chilled butter, cut
into 2cm pieces
Salted Butter 300 g $1.48 per 100g 3.7
Water (1/4 cup)
Chilled
60ml $0.97111L 0.9711
ricotta Fresh 400g $8.00 / 1KG 3
(1/4 cup) olive oil Extra virgin 60ml $1.00 per
100mL
5
Vinegar Balsamic One and half $0.60 per
100mL
3
Tomatoes Thinly sliced Six Tomatoes $8.67 per 1Kg 3.9
Bocconcini, Thinly sliced 6-7 fresh
tomatoes
$22.73 per 1Kg 5
Basil leaves, to
serve
Fresh 15g $2.00 per 10G 3
Total Cost 27.91
Portion Cost 8.37
METHODS
Step 1: Take half the flour and half butter in a bowl or food processor and mix unless it is
mixed well unless it resembles fine breadcrumbs. After this, add half water and stir it together
till it comes together and form small clumps. Make a dough and wrap the same in plastic
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wrapper and kept it into rest into 20 minutes in fridge.
Step 2: Switch on the oven and preheat to 200°C. Meanwhile roll out 1 portion of pastry into
5mm thick. Line a 35 x 11cm (base measurement) fluted tart tin, with removable base, with the
pastry and trim excess. After this, place the entire item in the fridge for 20 minutes. Take a fork
so as to prick the base all over. Take a baking tray line with non-stick baking paper and fill the
same with pastry and bake it for 25 minutes. Remove the paper and pastry weights or rice and
bake the same for 5 minutes more until it gets gold. Remove the pastry from the tin and repeat
the process again.
Step 3: Place the ricotta in a bowl and season with salt and pepper. Stir until smooth. Combine
the oil and vinegar in a small bowl.
Step 4: Spread the ricotta evenly over the pastry cases. Arrange the tomato and bocconcini,
slightly overlapping, on top.
Step 5: Season the tart with salt and pepper. Top with the basil and drizzle over the dressing.
NUTRITION Value
Basis Nutrition Value
Energy 2267 kj
Fat total 37g
Saturated fat 21g
Fibre 3g
Protein 14g
Cholesterol 96mg
Sodium 317.19mg
Carbs (sugar) 4g
Carbs (total) 37g
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In terms of portion size Caprese Tart will be approximately 150 grams for small portion
size where as for medium size it will be 200 grams and respectively for large portion it will be
around 250 grams.
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Standard Recipe Card (Portobello Goat Cheese Ravioli)
Name of dish: Portobello Goat Cheese Ravioli Portion nos.: 4 person
Reference source: www.taste.com Portion size: 300 grams (Medium)
Portion cost: $49.2 Sales price at: $116.112
(18% food cost)
Item Specification Weight
kg/I/unit
Cost per
kg/I/unit
Actual
Cost($)
olive oil Extra Virgin Olive
Oil
750ml $1.00 per
100mL
5
Portobello
mushrooms,
Brown chopped
mushrooms
375g $32.14 per 1Kg 4.5
Garlic Paste Paste 140g $0.29 per 10G 4
Goat's cheese Cheese 150g $40.00 per 1Kg 22
Sour Crème 1/4 cup Crème
Fraiche
60g $8.75 per 10G 3.5
Chopped fresh chives Lightly Dried
Chives
4g $8.75 per 10G 3.5
Salt and Black Pepper Sea salt and freshly
ground black pepper
3g $1.99 per 500g 0.01
Gow gee wrappers Gow gee wrappers 40
pieces
$2.99 per 40
pieces
2.99
Butter Original Salted
Butter
250g $1.48 per 100G 3.7
sage leaves Fresh 20
pieces
49.2
Total Cost 98.4
Portion Cost 49.2
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