University Cookery Report: Menu Analysis and Raw Material Sourcing

This report provides a comprehensive analysis of a restaurant menu, focusing on various dishes such as samosa chaat, star anise chicken tikka, and several desserts. It details the recipes, ingredients, and preparation methods for each item. The report also covers the raw materials required, including meat, vegetables, and dairy products, and identifies potential suppliers like Haverick Meats, L.J. Parthenos & Son Pty Ltd, and Spice merchants. Furthermore, it discusses the supply chain management, including stock levels, order lead times, and warehousing practices. The report emphasizes the importance of quality control and temperature management for perishable items, citing relevant references to support its findings. This report is a valuable resource for students studying professional cookery, as it offers practical insights into menu planning, ingredient sourcing, and operational logistics within a restaurant setting.

Introduction to Professional cookery-theory
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Part 1
The Spice Room, Circular Quay, Sydney Menu
Starter :
 Samosa chaat
(A deformed samosa filled with mashed potato and pea. The samosa is topped with
curried chickpeas, yoghurt, mint sauce, date and tamarind chutney. Garnishing of
pappadum and green coriander makes the dish extremely colorful)
Figure: Recipe for samosa chaat
To make samosa chaat, flour, oil, salt and baking power needs to be taken in a bowl. After
adding cold water, all the added ingredients need to be mixed well. Meanwhile, oil is heated up
in the pan, into which chopped potatoes, carrots, green peas and spices are added and thoroughly
mixed. After the mixture is ready, it is cooled. Small dough balls are prepared from the mixture,
Mixing flour, oil, salt and
baking powder in a bowl
Adding cold water and mixing
the mixture well
Adding potatoes, carrots,
green peas, spice in heated oil
Making small balls from the
dough mixture
Rolling the balls into puris

which are then rolled into puris. These puris are turned into samosa and fried in oil, until golden
brown. After it is cooked, excess oil is drained out and the samosas are crushed lightly in a
serving bowl. Finally, they are garnished with curd, sweet tamarind chutney, chaat masala
powder, onions, green chillies and coriander.
 Aloo tikki chaat
(This spicy chaat includes lentil fillings and is topped with curried chickpeas. Along with
this, the chaat also is made presentable with the toppings of yoghurt, mint sauce, data,
tamarind chutney and green coriander)
First of all, chana dal is soaked in water for 2 hours. After this, the water is
drained and the dal is transferred in pressure cooker. Salt and 3/4th cup water is added to
the dal and cooked on medium flame. Cooking of the dal depends on the size of the
pressure cooker. The cooked dal is transferred to colander for removing the excess water.
After allowing it to cool for 10 minutes, fillings are prepared for the tikkis. Here the
ingredients are chana dal, dry mango powder, garam masala powder and red chilli
powder. After this, mashed potatoes, chopped green chilli, corn flour, lemon juice are
taken in a bowl and are mixed well. This mixture is then filled in the centre of the dough
and wrapped. These are then fried in hot oil, until golden brown. For the chaat, these balls
are topped with curd, onions, sauce and namkeen.

Figure: Preparation for aloo tikki chaat
 Mini vegetable Samosa Triangle
(Served with mint raita, this dish is a triangle shaped crispy pastry with spicy and mashed
potatoes as the fillings)
Dough is prepared, from whih triangle shaped balls are made. Into these balls,
spiy and mashed potato fillings along with other vegetables are added and fried till
golden brown. Finally, mint raita is used as a side dish to make the dish complete.
Dough for the tikki
Filling
Frying the balls with fillings and serving with chutney

Figure: Preparation of Mini vegetable triangle samosa
 Indian corn and Red Onion Fritters
(The presence of corns makes the dish crispy. Along with this, coriander and red fritters
are used as filling to increase the taste factor of this dish. Mango chutney dip is presented
as a side dish)
A batter is prepared mixing flour and spices and whisked through water until a
smooth consistency is achieved. Then the batter is left for half an hour to cool down. The
corn kernels are cut into half. These kernels are then mixed with onion and coriander and
mixed thoroughly into the batter. Small balls are rolled from the batter and fried in hot oil
until golden brown. Deep frying method is used here for serving the fritters hot with
mango chutney.
Preparation
of dough
Making
triangle
shaped
samosas
Adding
fillings of
potato and
other
vegetables
Frying till
golden
brown
Serving with
mint raita

Figure: Preparation process of Indian corn and red onion fritters
Main course:
 Star anise chicken tikka
(This is a dish, where small pieces of chicken are marinated in the spices, of which star
anise is the major one. The deliciousness of this dish is increased by roasting the chicken
in smoky tandoor)
Small pieces of chicken are thoroughly washed. When they are ready for
preparation, they are marinated in the spices, where star anise is one of the important
spices. Instead of cooking in oil, the marinated chicken is roasted in tandoor until golden
brown and blackish shade appears on the chicken body.
Preparing
batter with
flour and
spices
cooling the
batter for
half an hour
Preparing
rolls from
batter and
frying in hot
oil
Serving the
fritters with
mango
chutney
after
draining the
excess oil

Figure: Preparation process of star anise chicken tikka
 Lamb Sheek Kabab Peshawari
(Chopped lamb pieces put in the spices and hand pressed in the skewer. Preparation in the
tandoor makes the dish more palatable)
First, the lamb meats are washed thoroughly so as to remove all the dirt. The
cleaned lamb pieces are chopped and put into the spices. After coating the lamb pieces
with the spices, they are hand pressed into the skewer. Here, the lamb pieces are
thoroughly cooked. Through the skewer, the lamb pieces are grilled in the tandoor, which
makes the dish spicy and more interesting.
Washing the
chicken pieces
Marinating the
chicken pieces
in spices
Roasting the
marinated
chicken in
smoky tandoor

Figure: Preparation process for Lamb Sheekh Kabab Peshawari
 Olive Rosemary Naan
(A naan, which has olive filling and rosemary topping. Baking in tandoor gives a spicy
grilled taste to the naan)
Yeast and sugar are taken in a glass measuring cup. Water is added and stirred
well. The mixture is left to rest for 5 minutes until it attains a foamy texture. After this,
flour and salt are mixed in a large bowl. A hollow structure is made in the centre of the
flour, where the yeast mixture and vegetable oil is poured. A dough is formed, which is
placed in the oiled bowl. The dough needs to be turned so as it is coated with adequate
oil. Meanwhile oven is heated at 400 degree Fahrenheit. On the other hand, olive oil and
rosemary leaves are mixed together. Balls are created from the dough. Rolls are created
in circular motion, which are placed in baking sheet and covered with the rosemary
mixture. Until the balls are puffed and appear golden brown, they are baked for 10
minutes.
Grilling the
marinated
lamb pieces
in tandoor
Skewing the
marinated
lamb pieces
by hand
coating the
lamb pieces
with spices
Rinsing the
lamb pieces

Figure: Preparation process for rosemary and olive naan
 Nutella naan
(Warm nutella filling is used for making this naan bread)
Dough is prepared with nutrella filling.
combination
of yeast and
sugar
Sifting of
flour and salt
making
dough creating balls
Baking the
balls in the
oven
Flour is sifted with warm nutrella fillings
Dough is prepared
Balls are created from the dough
The balls are deep fried in hot oil
Excess oils are removed

Figure: Preparation process for nutrella naan
Desserts:
 Gulab jamun
(This sweet, rather dumplings are dipped in warm rose syrup and are served with creamy
vanilla ice cream)
Water, sugar and crushed cardamoms are mixed together. Into this, flour, milk
powder and soda are added. Within this, ghee is added and all of the added ingredients
are thoroughly mixed. This mixture prepares dough from where small circular balls are
prepared. These balls are then inserted into the oil, when it is medium. Uniform stirring
and frying makes the ball golden brown. After this, the balls are dipped in the hot sigary
syrup.
Figure: Preparation process for gulab jamun
Mixing of sugar and crushed cardamom
Adding flour, milk powder and soda
Adding ghee and mixing all the ingredients thoroughly
Dough is prepared from which small balls are created and fried in hot oil in medium flame
Dipping these balls in hot sugary syrup

 Badami rasmalai
(This is a dessert in the form of cakes, which have a creamy texture and enriched in
almonds and pistachios)
The prepared rasgulla is flattened with hands, which is then dipped into rabdi.
This is finally garnished with rose petals, saffron and finely chopped pistachios.
Figure: Preparation process for badami rasmalai
 Carrot halwa
(A powdery dessert served with butterscotch ice cream. Pistachio cookie toppings make
the dish more lucrative and eye catching)
The carrots are thoroughly washed and peeled. Then they are grated and put in a
pan with almond milk and dairy milk. The mixture is them allowed to simmer on fire.
Continuity needs to be maintained while maintaining the stirring in between. After 15-20
minutes, cardamom powder is added and stirred. Before serving, it is garnished with
butterscotch ice cream and pistachio toppings.
Flattening
rasgulla with
hands
Dipping the
flattened
rasgulla into
rabdi
Garnishing
with rose
petals,
saffron and
chopped
pistachos

Figure: Preparation process for carrot halwa
 Saffron rice pudding phirnee
(It is mainly a pudding made from saffron rice. Saffron infused milk, enriched with
pistachios makes the dessert provide the customers a sweeter tooth to eat this desert)
The rice is washed and excess water is drained. After this, the rice is put in a bowl and
covered with water. For 2 hours, the rice is left covered, so that the water is soaked. As a
sequential step, coarse paste is made out of the rice. This rice paste is combined with milk, sugar,
cardamom and saffron in a heavy bottomed saucepan. The mixture is left to cook on simmer over
medium heat. Frequency needs to be maintained for about 25 minutes. After this, almonds and
pistachios are added to the mixture, which needs to be vigorously stirred. After this, the heat is
turned off and the phirni is left to cool. The remaining almonds and pistachios can be used for
the garnishing purposed.
Washing and peeling of the carrots
Grating of the carrot
Mixing dry milk, almond milk and grated carrot in a pan
Simmering the mixture on fire
Adding cardamon and stirring
Garnishing with butter scotch ice cream and pistachio topping