SITHKOP002 Cookery: Menu Planning, Costing, and Recipe Creation

This document is a comprehensive solution for a SITHKOP002 cookery assignment, focusing on menu planning, recipe development, and detailed costing analysis. The assignment includes creating a table d'hôte (set dinner menu) with contemporary sequencing, including three entrees, three main courses, and two desserts, along with yield tests. The document provides detailed recipes with ingredients, amounts, and preparation instructions for various dishes, including warm salads, broccoli soup, tagliatelle with mushrooms, chicken quesadillas, grape nut custard, and blueberry cobbler. It also covers menu costing, portion sizes, sales prices, and food cost percentages. Furthermore, the assignment extends to a rotating cyclical buffet menu and a degustation menu, showcasing the student's ability to develop diverse menus and manage food costs effectively. Seasonal variations for desserts are also provided. The content is organized into different days, services (lunch), and course types (entrees, mains, desserts) with detailed costings and recipe breakdowns. The student demonstrates understanding of yield tests, portion control, and the ability to adapt recipes for specific dietary requirements and age groups.

Running head: SITHKOP002: COOKERY
Sithkop002: Cookery
Name of the Student:
Name of the University:
Authors Note:

1SITHKOP002: COOKERY
Day 1:
Entrée
1. Warm Salad with roast cherry
tomatoes
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Portion
amount:
11.45 Portion
Size:
Medium
Portion cost: 9.54 Sales
Prices:
12.60
Food Cost
%:
72.66%

2SITHKOP002: COOKERY
Cherry tomatoes 0.500 Kg. 3.50 1.75
Mixed salad 0.200 Kg. 4.00 0.80
Kalamata olives 0.240 kg. 1.80 0.432
Red onion 1 unit 0.25 0.25
Extra virgin olive oil 0.06 lt. 4.80 0.288
Red wine vinegar 2 table spoon 1.20 1.20
Dijon mustard 1 table spoon 0.30 0.30
Basil (finely chopped) 1 table spoon 0.15 0.15
Chives (finely chopped) 2 tea spoon 0.25 0.25
Flat leaf parsley 1 table spoon 0.50 0.50
Baguette 8 unit 0.20 1.60
Brie 0.400 Kg. 2.00 0.80
Total cost 8.32
Yield Test %
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

3SITHKOP002: COOKERY
Purchase Weight: 2.20
Waste Trimmings: 0.80
Prepare Weight: 1.40
Yield %: 64%
Purchase Weight Cost: 8.32
Waste Trimmings Cost: 1.22
Prepare Weight Cost: 9.54
1. Recipe Title – Recipe Details
IMAGE OF DISH
Instructions
1:
Pre heat the oven to 180 degree
Celsius to roast tomatoes for 8 to
Ingredients.
From: Name Prep Time: 05 MINS
Serves: Number of
People
Cook Time: 05 min
Portion size: Medium

4SITHKOP002: COOKERY
10 minutes.
2:
Salad leaves should be combined with onion and olive
along with oil, vinegar and mustard.
3:
Toss with salad.
4:
Mixing tomatoes and parsley.
5:
Serve with baguette and brie.

5SITHKOP002: COOKERY
Ingredients Name Amount needed:
kg / lt / unit /
Cherry tomatoes 0.500 Kg.
Mixed salad 0.200 Kg.
Kalamata olives 0.240 kg.
Red onion 1 unit
Extra virgin olive oil 0.06 lt.
Red wine vinegar 2 table spoon
Dijon mustard 1 table spoon
Basil (finely chopped) 1 table spoon
Chives (finely
chopped)
2 tea spoon
Flat leaf parsley 1 table spoon
Baguette 8 unit
Brie 0.400 Kg.
Total cost

6SITHKOP002: COOKERY
Notes
The above recipe will be served as an entry prior to the main course.

7SITHKOP002: COOKERY
2. Soup Broccoli and gruyere
- Costing IMAGE OF DISH
Ingredients
Name
Amount
needed:
kg / lt /
unit /
Cost per
Amount:
kg/l/unit
Actual Cost
of each
ingredient
Unsalted
butter
0.055
kg.
15.00 0.825
1 table
spoon olive
oil
1 4.80 0.15
1large
onion
chopped
1 0.25 0.25
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

8SITHKOP002: COOKERY
Garlic clove 1 0.20 0.20
Broccoli 0.800 Kg. 4.50 3.60
Chicken stock 4 cups 0.50 2.00
Pure cream 0.060 lt. 8.50 0.51
Cheese 0.080 Kg. 16.00 1.28
Crushed garlic clove 2 0.20 0.40
Baguette 1 0.20 0.20
Total cost 9.415

9SITHKOP002: COOKERY
2. Soup Broccoli and gruyere – Recipe
Details IMAGE OF DISH
Instructions
1:
Butter and oil should be heated in a
large utensil such as saucepan.
2:
Onion should be added in the
saucepan then to cook for 5 to 6
minutes.
3:
Broccoli and chicken stock should
be added at high temperature. Boil
broccoli for 5 to 6 minutes till it is
tender.
4:
Oven should be preheated for garlic
cheese toast at 180 degree Celsius.
5:
Use the smooth soup and add cream
in it. Ladle soup and serve it with
Ingredients Name Amount needed:
kg / lt / unit /
Unsalted butter 0.055 kg.
1 table spoon olive
oil
1
1large onion chopped 1
Garlic clove 1
Broccoli 0.800 Kg.
From: Name Prep Time: 10 min
Serves: Number of
People
Cook Time: 25 min
Portion size: One plate

10SITHKOP002: COOKERY
garlic toast. Chicken stock 4 cups
Pure cream 0.060 lt.
Cheese 0.080 Kg.
Crushed garlic clove 2
Baguette 1
Total cost
Notes
It is to be used as an entry in the whole course meal.

11SITHKOP002: COOKERY
Mains
1. Tagliatelle with mushroom- Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Dried porcini 0.020 kg. 5.00 0.10
Hot water 0.125 lt. 1.00 0.125
Finest Italian style pork 0.500 Kg. 8.00 4.00
Olive oil 2 table spoon 4.80 0.288
Brown onion 1 0.25 0.25
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

12SITHKOP002: COOKERY
Mushroom mixed 0.300 Kg. 12.00 3.60
Cream 0.300 kg. 8.00 2.40
Dried egg 0.500 kg. 2.50 1.25
Flat leaf parsley ½ cup 1.50 0.045
Parmesan As required 0.25 0.25
Total cost 12.308
Yield Test %
Purchase Weight: 2.250 Kg.
Waste Trimmings: 0.500 Kg.
Prepare Weight: 1.750 Kg.
Yield %: 77.77%
Purchase Weight Cost: 12.308
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

13SITHKOP002: COOKERY
Waste Trimmings Cost: 2.74
Prepare Weight Cost: 9.568
1. Recipe Title – Recipe Details
IMAGE OF DISH
Instructions
1:
Dried mushrooms should be boiled
first for 10 minutes.
2:
Sausage shall be removed from
castings. It should be cooked for 5
minutes.
3:
Oil remaining after cooking
sausage shall be heated in a pan to
add onion and mushrooms. These
shall be stirred in the pan for 5
minutes.
4:
Ingredients Name Amount needed:
kg / lt / unit /
Dried porcini 0.020 kg.
Hot water 0.125 lt.
Finest Italian style
pork
0.500 Kg.
Olive oil 2 table spoon
From: Name Prep Time: 15 min
Serves: 2 Cook Time: 20 min
Portion size: A plate each

14SITHKOP002: COOKERY
Cook pasta.
5:
The pasta shall be added to the cream mixture created in
step 3. Finally, it should be served. Brown onion 1
Mushroom mixed 0.300 Kg.
Cream 0.300 kg.
Dried egg 0.500 kg.
Flat leaf parsley ½ cup
Parmesan As required
Notes
It is a main course to be served as such.

15SITHKOP002: COOKERY
2. Chicken quesadillas- Costing
IMAGE OF DISH
Ingredients
Name
Amount
needed:
kg / lt /
unit /
Cost per
Amount:
kg/l/unit
Actual Cost
of each
ingredient
Can red
kidney
beans
0.400
kg.
6.00 2.40
Chopped
cooked
chicken
0.300 kg 4.00 1.20
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

16SITHKOP002: COOKERY
Small red capsicum 1 0.30 0.30
Green shallots 2 0.10 0.20
Smoky chipotle 2 teaspoon 0.25 0.25
Cheese blend 0.150 kg 5.50 0.825
Whole meal wraps 6 0.20 1.20
Baby spinach 0.050 kg 1.20 0.06
Tomato without seeds 1 0.30 0.30
Coriander sprigs ¼ cup 0.20 0.20
Lime juice 1 0.15 0.15
Avocado 1 0.65 0.65
Yoghurt 0.100 kg 1.00 1.00
Total cost 8.735

17SITHKOP002: COOKERY
2. Recipe Title – Recipe Details
IMAGE OF DISH
Instructions
1:
Beans should be put into a large
bowl and chicken, capsicum,
shallot and chipotle shall be
mixed with the beans. All these
should be stirred to mix.
2:
Oil shall be sprayed in a pan
in medium heat. Cheese
shall be poured in the pan.
The mixture shall be poured
in the pan.
3:
Wrap up the mix with melted
cheese.
4:
Repeat the process until
Ingredients Name Amount needed:
kg / lt / unit /
Can red kidney beans 0.400 kg.
Chopped cooked
chicken
0.300 kg
Small red capsicum 1
Green shallots 2
Smoky chipotle 2 teaspoon
From: Name Prep Time: 15 min
Serves: 4 Cook Time: 15 min
Portion size: A plate

18SITHKOP002: COOKERY
everything is wrapped.
5:
Tomato, coriander and lime juice shall be combined in a
bowl and served with the wrapped mixture. Cheese blend 0.150 kg
Whole meal wraps 6
Baby spinach 0.050 kg
Tomato without seeds 1
Coriander sprigs ¼ cup
Lime juice 1
Avocado 1
Yoghurt 0.100 kg
Total cost
Notes
It is important to note that since the above is meant to be given to relatively old people hence, less oil and spice
should be used.

19SITHKOP002: COOKERY
Dessert
1. Grape nut custard- Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Large eggs 3 1.00 3.00
Milks 2 cup 12.00 0.72
Splenda ½ cup 0.75 0.75
Butter, melted 2 table spoon 15.00 0.90
Vanilla extract 1 tea spoon 60.00 0.60
Ground cinnamon 1 tea spoon 20.00 0.20
Ground nut mug ½ tea spoon 50.00 0.25
Grade nut ¾ cup 60.00 1.80
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

20SITHKOP002: COOKERY
Total cost 8.22
Yield Test %
Purchase Weight: 0.600 kg.
Waste Trimmings: 0.150 kg
Prepare Weight: 0.450 kg
Yield %: 75%
Purchase Weight Cost: 8.22
Waste Trimmings Cost: 2.055
Prepare Weight Cost: 6.165
1. Grape nut custard – Recipe
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

21SITHKOP002: COOKERY
Details IMAGE OF DISH
Instructions
1:
Firstly the egg shall be beaten and
stirred in milk along with splenda,
butter, vanilla extract and cinnamon.
2:
Take the nut mugs and pour the
mixture created above in greased
baking dish.
3:
Now spring the grape nuts over the
top.
4:
Bake the above in 350 degree F for 45
minutes.
5:
Insert a tooth pick to check if it comes
out clean then take it out and serve.
Ingredients Name Amount needed:
kg / lt / unit /
Large eggs 3
Milks 2 cup
Splenda ½ cup
Butter, melted 2 table spoon
Vanilla extract 1 tea spoon
Ground cinnamon 1 tea spoon
Ground nut mug ½ tea spoon
Grade nut ¾ cup
Total cost
From: Name Prep Time: 15 min
Serves: 6 Cook Time: 45 min
Portion size: A small bowl

22SITHKOP002: COOKERY
Notes
Use as less butter as possible as the older people are
expected to be consuming the dish.
2. Blueberry Cobbler – Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Frozen blueberries 5 cups 0.60 3.00
Fresh lemon juice 2 tablespoon 0.25 0.50
Flour 2 cups 4.00 0.24
Sugar 3 cups 3.00 0.27
Whole milk 1 1.50 1.50
Butter 5 tablespoon 15.00 1.25
Baking soda 2 teaspoon 1.50 0.25
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

23SITHKOP002: COOKERY
Salt 1 teaspoon 0.05 0.05
Vanilla extract ½ teaspoon 0.65 0.65
Nut meg ¼ teaspoon 60.00 0.50
Ground mace ¼ teaspoon 15.00 0.13
Cornstarch 2 tablespoon 10.00 0.60
Water 1 ½ cup 0.10 0.10
Total cost 9.04
2. Blueberry Cobbler – Recipe
Details IMAGE OF DISH
From: Name Prep Time: 10 min
Serves: 6 to 8 Cook Time: 80 min
Portion size: A piece each

24SITHKOP002: COOKERY
Instructions
1:
Firstly the oven must be preheated to 350 degree F.
2:
Blueberries along with lemon juice shall be spread in a baking
dish.
3:
Flour, sugar milk, butter, baking soda, ½ tea spoon salt, vanilla
extract, nut meg and mace shall be combined and stirred in a
bowl.
4:
Sugar and teaspoon salt shall be combined along with butter.
5:
Bake the cobbler at 350 degree F.
Ingredients Name Amount needed:
kg / lt / unit /
Frozen blueberries 5 cups
Fresh lemon juice 2 tablespoon
Flour 2 cups
Sugar 3 cups
Whole milk 1
Butter 5 tablespoon
Baking soda 2 teaspoon
Salt 1 teaspoon
Vanilla extract ½ teaspoon
Nut meg ¼ teaspoon
Ground mace ¼ teaspoon
Cornstarch 2 tablespoon
Water 1 ½ cup

25SITHKOP002: COOKERY
Notes
Again use of sugar should be minimum keeping in mind the age of the people in the aged care.
Dish Costing &
Recipes
Day 2 - Lunch Service
Entree Page Number
1: Pg: 16
2: Pg: 18
Main Page Number
1: Pg: 20
2: Pg: 22
Dessert Page Number
1. Pg: 24
2: Pg: 26

26SITHKOP002: COOKERY
Entrée
1. Salad with roast potatoes.
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Potatoes 0.500 Kg. 1.50 0.75
Green lavender 0.050 Kg. 4.00 0.20
Kalamata olives 0.240 kg. 1.80 0.432
Portion
amount:
10.48 Portion
Size:
Medium
Portion cost: 8.50 Sales
Prices:
11.53
Food Cost
%:
70.25%

27SITHKOP002: COOKERY
Red onion 1 unit 0.25 0.25
Extra virgin olive oil 0.06 lt. 4.80 0.288
Red wine vinegar 2 table spoon 1.20 1.20
Dijon mustard 1 table spoon 0.30 0.30
Basil (finely chopped) 1 table spoon 0.15 0.15
Chives (finely chopped) 2 tea spoon 0.25 0.25
Flat leaf parsley 1 table spoon 0.50 0.50
Baguette 8 unit 0.20 1.60
Brie 0.400 Kg. 2.00 0.80
Total cost 6.72
Yield Test %
Purchase Weight: 2.00
Waste Trimmings: 0.60
Prepare Weight: 1.40
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

28SITHKOP002: COOKERY
Yield %: 70%
Purchase Weight Cost: 6.72
Waste Trimmings Cost: 2.016
Prepare Weight Cost: 4.704
1. Recipe Title – Recipe Details
IMAGE OF DISH
From: Name Prep Time: 05 MINS
Serves: 4 Cook Time: 10 min
Portion size: Medium

29SITHKOP002: COOKERY
Instructions
1:
Pre heat the oven to 180 degree Celsius to roast
potatoes for 8 to 10 minutes.
2:
Green lavender should be combined with onion and
olive along with oil, vinegar and mustard.
3:
Toss with salad.
4:
Mixing potatoes and parsley.
5:
Serve with baguette and brie.
Ingredients Name Amount needed:
kg / lt / unit /
Potatoes 0.500 Kg.
Green lavender 0.050 Kg.
Kalamata olives 0.240 kg.
Red onion 1 unit
Extra virgin olive oil 0.06 lt.
Red wine vinegar 2 table spoon
Dijon mustard 1 table spoon
Basil (finely chopped) 1 table spoon
Chives (finely chopped) 2 tea spoon
Flat leaf parsley 1 table spoon
Baguette 8 unit
Brie 0.400 Kg.
Total cost

30SITHKOP002: COOKERY
Notes
The above recipe will be served as an entry prior to the main course.

31SITHKOP002: COOKERY
2. Chicken and noodle soup
- Costing IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Butter 0.050 kg. 15.00 0.75
1 table spoon olive oil 1 4.80 0.15
1large onion chopped 1 0.25 0.25
Garlic clove 1 0.20 0.20
Chicken stock 4 cups 0.50 2.00
Pure cream 0.060 lt. 8.50 0.51
Noodle 1 packet. 4.00 4.00
Crushed garlic clove 2 0.20 0.40
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

32SITHKOP002: COOKERY
Baguette 1 0.20 0.20
Total cost 5.815
2. Chicken and noodle – Recipe
Details IMAGE OF DISH
Instructions
1:
Butter and oil should be heated in
a large utensil such as saucepan.
2:
Onion should be added in the pan
for 5 to 10 minutes.
3:
Chicken stock should be added at
high temperature. Then noodles
shall be boiled for 5 to 6 minutes.
4:
Garlic should be roasted
mixed in the soup.
5:
Use the smooth soup and add
Ingredients Name Amount needed:
kg / lt / unit /
Butter 0.050 kg.
1 table spoon olive oil 1
1large onion chopped 1
Garlic clove 1
Chicken stock 4 cups
From: Name Prep Time: 10 min
Serves: Number of
People
Cook Time: 30 min
Portion size: One bowl

33SITHKOP002: COOKERY
cream in it. Ladle soup. Pure cream 0.060 lt.
Noodle 1 packet.
Crushed garlic clove 2
Baguette 1
Total cost
Notes
It is to be used as an entry in the whole course meal.

34SITHKOP002: COOKERY
Mains
1. Mushroom mix- Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Dried porcini 0.020 kg. 5.00 0.10
Water 0.125 lt. 1.00 0.125
Noodle 0.500 Kg. 4.00 2.00
Olive oil 2 table spoon 4.80 0.288
Brown onion 1 0.25 0.25
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

35SITHKOP002: COOKERY
Mushroom mixed 0.300 Kg. 12.00 3.60
Cream 0.300 kg. 8.00 2.40
Dried egg 0.500 kg. 2.50 1.25
Flat leaf parsley ½ cup 1.50 0.045
Parmesan As required 0.25 0.25
Total cost 10.308
Yield Test %
Purchase Weight: 1.950 Kg.
Waste Trimmings: 0.500 Kg.
Prepare Weight: 1.450 Kg.
Yield %: 74.39%
Purchase Weight Cost: 10.308
Waste Trimmings Cost: 2.64
Prepare Weight Cost: 7.668
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

36SITHKOP002: COOKERY
1. Mushroom mix – Recipe Details
IMAGE OF DISH
Instructions
1:
For 5 minutes boil the mushroom.
2:
Sauce shall be fried for 5 minutes
then.
3:
Onion and mushrooms shall be
stirred with olive oil for 5 minutes.
4:
Noodles shall be cooked after that.
5:
The mushroom and noodles then
shall be combined and served to the
guests.
Ingredients Name Amount needed:
kg / lt / unit /
Dried porcini 0.020 kg.
Water 0.125 lt.
Noodle 0.500 Kg.
Olive oil 2 table spoon
Brown onion 1
Mushroom mixed 0.300 Kg.
From: Name Prep Time: 10 min
Serves: 4 Cook Time: 20 min
Portion size: A bowl each

37SITHKOP002: COOKERY
Cream 0.300 kg.
Dried egg 0.500 kg.
Flat leaf parsley ½ cup
Parmesan As required
Total cost
Notes
Ensuring that the quality of mushroom is appropriate for cooking must be kept in mind.

38SITHKOP002: COOKERY
2. Lemon chicken - Costing
IMAGE OF DISH
Ingredients
Name
Amount
needed:
kg / lt /
unit /
Cost per
Amount:
kg/l/unit
Actual Cost of
each ingredient
Chicken
boneless
0.300 kg 4.00 1.20
Small red
capsicum
1 0.30 0.30
Green chilies 2 0.10 0.20
Lemon 2 pieces 0.25 0.50
Cheese blend 0.150 kg 5.50 0.825
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

39SITHKOP002: COOKERY
Baby spinach 0.050 kg 1.20 0.06
Tomato without seeds 1 0.30 0.30
Coriander sprigs ¼ cup 0.20 0.20
Lime juice 1 0.15 0.15
Yoghurt 0.100 kg 1.00 1.00
Total cost 4.76
2. Lemon chicken – Recipe Details
IMAGE OF DISH
Instructions
1:
Boneless chicken needs to be
cooked at medium temperature
first.
2:
Tomato, coriander and lime juice
shall be combined in a bowl and
stirred.
3.
Take a large saucepan and
combined the chicken and the
mixture prepared in step.
Ingredients Name Amount needed:
kg / lt / unit /
Chicken boneless 0.300 kg
Small red capsicum 1
Green chilies 2
From: Name Prep Time: 15 min
Serves: 4 Cook Time: 15 min
Portion size: A plate

40SITHKOP002: COOKERY
4.
Keep the combined chicken and other materials lid in at
medium temperature and serve it once it ready.
Lemon 2 pieces
Cheese blend 0.150 kg
Baby spinach 0.050 kg
Tomato without seeds 1
Coriander sprigs ¼ cup
Lime juice 1
Yoghurt 0.100 kg
Total cost
Notes
It is important to note that since the above is meant to be given to relatively old people hence, less oil and spice
should be used.

41SITHKOP002: COOKERY
Dessert
1. Custard with fruits- Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Milks 2 cup 12.00 0.72
Apple (chopped) 1 cup 1.00 1.00
Litchi (chopped) 1 cup 1.20 1.20
Mango (sliced) 2 cup 0.40 0.80
Splenda ½ cup 0.75 0.75
Butter, melted 2 table spoon 15.00 0.90
Vanilla extract 1 tea spoon 60.00 0.60
Ground cinnamon 1 tea spoon 20.00 0.20
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

42SITHKOP002: COOKERY
Ground nut mug ½ tea spoon 50.00 0.25
Grade nut ¾ cup 60.00 1.80
Total cost 8.22
Yield Test %
Purchase Weight: 1.000 kg.
Waste Trimmings: 0.250 kg
Prepare Weight: 0.750 kg
Yield %: 75%
Purchase Weight Cost: 8.22
Waste Trimmings Cost: 2.055
Prepare Weight Cost: 6.165
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

43SITHKOP002: COOKERY
1. Custard with fruits – Recipe
Details IMAGE OF DISH
Instructions
1:
Firstly milk along with splenda,
butter, vanilla extract and cinnamon
shall be stirred.
2:
Take the nut mugs and pour the
mixture created above in greased
baking dish.
3:
Now spring the sliced and chopped
fruits over the top.
4:
Bake the above in 350 degree F for
45 minutes.
5:
Serve it once ready.
Ingredients Name Amount needed:
kg / lt / unit /
Milks 2 cup
Apple (chopped) 1 cup
Litchi (chopped) 1 cup
Mango (sliced) 2 cup
Splenda ½ cup
Butter, melted 2 table spoon
Vanilla extract 1 tea spoon
Ground cinnamon 1 tea spoon
Ground nut mug ½ tea spoon
Grade nut ¾ cup
From: Name Prep Time: 15 min
Serves: 6 Cook Time: 30 min
Portion size: A bowl

44SITHKOP002: COOKERY
Total cost
Notes
Use as less butter as possible as the older people are
expected to be consuming the dish.
2. Roasted nut mag with cream –
Costing IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Cream 2 cups 20.00 1.20
Cheese 2 cups 30.00 1.50
Flour 2 cups 4.00 0.24
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

45SITHKOP002: COOKERY
Sugar 3 cups 3.00 0.27
Whole milk 1 1.50 1.50
Butter 5 tablespoon 15.00 1.25
Baking soda 2 teaspoon 1.50 0.25
Salt 1 teaspoon 0.05 0.05
Vanilla extract ½ teaspoon 0.65 0.65
Nut meg ¼ teaspoon 60.00 0.50
Ground mace ¼ teaspoon 15.00 0.13
Cornstarch 2 tablespoon 10.00 0.60
Water 1 ½ cup 0.10 0.10
Total cost 8.24
2. Roasted nut mag with cream –
Recipe Details IMAGE OF DISH

46SITHKOP002: COOKERY
Instructions
1:
Firstly the oven must be preheated to 350 degree F.
2:
Flour shall be mixed with water to make a dough.
3:
Sugar milk, butter, baking soda, ½ tea spoon salt, and vanilla
extract, nut meg and mace shall be combined and stirred in a
bowl.
4:
Sugar and teaspoon salt shall be combined along with butter.
5:
Bake the cobbler at 350 degree F.
Ingredients Name Amount needed:
kg / lt / unit /
Cream 2 cups
Cheese 2 cups
Flour 2 cups
Sugar 3 cups
Whole milk 1
Butter 5 tablespoon
Baking soda 2 teaspoon
Salt 1 teaspoon
Vanilla extract ½ teaspoon
Nut meg ¼ teaspoon
Ground mace ¼ teaspoon
From: Name Prep Time: 10 min
Serves: 6 Cook Time: 30 min
Portion size: Few slices

47SITHKOP002: COOKERY
Cornstarch 2 tablespoon
Water 1 ½ cup
Total cost
Notes
Again use of sugar should be minimum keeping in mind the age of the people in the aged care.

48SITHKOP002: COOKERY
Day 3:
Entrée
1. Salad with roast cherry tomatoes
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Cherry tomatoes 0.500 Kg. 3.50 1.75
Portion
amount:
11.45 Portion
Size:
Medium
Portion cost: 9.54 Sales
Prices:
12.60
Food Cost
%:
72.66%

49SITHKOP002: COOKERY
Mixed salad 0.200 Kg. 4.00 0.80
Kalamata olives 0.240 kg. 1.80 0.432
Red onion 1 unit 0.25 0.25
Extra virgin olive oil 0.06 lt. 4.80 0.288
Red wine vinegar 2 table spoon 1.20 1.20
Dijon mustard 1 table spoon 0.30 0.30
Basil (finely chopped) 1 table spoon 0.15 0.15
Chives (finely chopped) 2 tea spoon 0.25 0.25
Flat leaf parsley 1 table spoon 0.50 0.50
Baguette 8 unit 0.20 1.60
Brie 0.400 Kg. 2.00 0.80
Total cost 8.32
Yield Test %
Purchase Weight: 2.20
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

50SITHKOP002: COOKERY
Waste Trimmings: 0.80
Prepare Weight: 1.40
Yield %: 64%
Purchase Weight Cost: 8.32
Waste Trimmings Cost: 1.22
Prepare Weight Cost: 9.54
1. Recipe Title – Recipe Details
IMAGE OF DISH
Instructions
1:
Pre heat the oven to 180 degree
Celsius to roast tomatoes for 8 to
10 minutes.
2:
Ingredients.
From: Name Prep Time: 05 MINS
Serves: Number of
People
Cook Time: 05 min
Portion size: Medium

51SITHKOP002: COOKERY
Salad leaves should be combined with onion and olive
along with oil, vinegar and mustard.
3:
Toss with salad.
4:
Mixing tomatoes and parsley.
5:
Serve with baguette and brie.

52SITHKOP002: COOKERY
Ingredients Name Amount needed:
kg / lt / unit /
Cherry tomatoes 0.500 Kg.
Mixed salad 0.200 Kg.
Kalamata olives 0.240 kg.
Red onion 1 unit
Extra virgin olive oil 0.06 lt.
Red wine vinegar 2 table spoon
Dijon mustard 1 table spoon
Basil (finely chopped) 1 table spoon
Chives (finely
chopped)
2 tea spoon
Flat leaf parsley 1 table spoon
Baguette 8 unit
Brie 0.400 Kg.
Total cost

53SITHKOP002: COOKERY
Notes
The above recipe will be served as an entry prior to the main course.

54SITHKOP002: COOKERY
2. Soup Broccoli and gruyere
- Costing IMAGE OF DISH
Ingredients
Name
Amount
needed:
kg / lt /
unit /
Cost per
Amount:
kg/l/unit
Actual Cost
of each
ingredient
Unsalted
butter
0.055
kg.
15.00 0.825
1 table
spoon olive
oil
1 4.80 0.15
1large
onion
chopped
1 0.25 0.25
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

55SITHKOP002: COOKERY
Garlic clove 1 0.20 0.20
Broccoli 0.800 Kg. 4.50 3.60
Chicken stock 4 cups 0.50 2.00
Pure cream 0.060 lt. 8.50 0.51
Cheese 0.080 Kg. 16.00 1.28
Crushed garlic clove 2 0.20 0.40
Baguette 1 0.20 0.20
Total cost 9.415

56SITHKOP002: COOKERY
2. Soup Broccoli and gruyere – Recipe
Details IMAGE OF DISH
Instructions
1:
Butter and oil should be heated in a
large utensil such as saucepan.
2:
Onion should be added in the
saucepan then to cook for 5 to 6
minutes.
3:
Broccoli and chicken stock should
be added at high temperature. Boil
broccoli for 5 to 6 minutes till it is
tender.
4:
Oven should be preheated for garlic
cheese toast at 180 degree Celsius.
5:
Use the smooth soup and add cream
in it. Ladle soup and serve it with
Ingredients Name Amount needed:
kg / lt / unit /
Unsalted butter 0.055 kg.
1 table spoon olive
oil
1
1large onion chopped 1
Garlic clove 1
Broccoli 0.800 Kg.
From: Name Prep Time: 10 min
Serves: Number of
People
Cook Time: 25 min
Portion size: One plate

57SITHKOP002: COOKERY
garlic toast. Chicken stock 4 cups
Pure cream 0.060 lt.
Cheese 0.080 Kg.
Crushed garlic clove 2
Baguette 1
Total cost
Notes
It is to be used as an entry in the whole course meal.

58SITHKOP002: COOKERY
Mains
1. Tagliatelle with mushroom- Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Dried porcini 0.020 kg. 5.00 0.10
Hot water 0.125 lt. 1.00 0.125
Finest Italian style pork 0.500 Kg. 8.00 4.00
Olive oil 2 table spoon 4.80 0.288
Brown onion 1 0.25 0.25
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

59SITHKOP002: COOKERY
Mushroom mixed 0.300 Kg. 12.00 3.60
Cream 0.300 kg. 8.00 2.40
Dried egg 0.500 kg. 2.50 1.25
Flat leaf parsley ½ cup 1.50 0.045
Parmesan As required 0.25 0.25
Total cost 12.308
Yield Test %
Purchase Weight: 2.250 Kg.
Waste Trimmings: 0.500 Kg.
Prepare Weight: 1.750 Kg.
Yield %: 77.77%
Purchase Weight Cost: 12.308
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

60SITHKOP002: COOKERY
Waste Trimmings Cost: 2.74
Prepare Weight Cost: 9.568
1. Recipe Title – Recipe Details
IMAGE OF DISH
Instructions
1:
Dried mushrooms should be boiled
first for 10 minutes.
2:
Sausage shall be removed from
castings. It should be cooked for 5
minutes.
3:
Oil remaining after cooking
sausage shall be heated in a pan to
add onion and mushrooms. These
shall be stirred in the pan for 5
minutes.
4:
Ingredients Name Amount needed:
kg / lt / unit /
Dried porcini 0.020 kg.
Hot water 0.125 lt.
Finest Italian style
pork
0.500 Kg.
Olive oil 2 table spoon
From: Name Prep Time: 15 min
Serves: 2 Cook Time: 20 min
Portion size: A plate each

61SITHKOP002: COOKERY
Cook pasta.
5:
The pasta shall be added to the cream mixture created in
step 3. Finally, it should be served. Brown onion 1
Mushroom mixed 0.300 Kg.
Cream 0.300 kg.
Dried egg 0.500 kg.
Flat leaf parsley ½ cup
Parmesan As required
Notes
It is a main course to be served as such.

62SITHKOP002: COOKERY
2. Chicken quesadillas- Costing
IMAGE OF DISH
Ingredients
Name
Amount
needed:
kg / lt /
unit /
Cost per
Amount:
kg/l/unit
Actual Cost
of each
ingredient
Can red
kidney
beans
0.400
kg.
6.00 2.40
Chopped
cooked
chicken
0.300 kg 4.00 1.20
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

63SITHKOP002: COOKERY
Small red capsicum 1 0.30 0.30
Green shallots 2 0.10 0.20
Smoky chipotle 2 teaspoon 0.25 0.25
Cheese blend 0.150 kg 5.50 0.825
Whole meal wraps 6 0.20 1.20
Baby spinach 0.050 kg 1.20 0.06
Tomato without seeds 1 0.30 0.30
Coriander sprigs ¼ cup 0.20 0.20
Lime juice 1 0.15 0.15
Avocado 1 0.65 0.65
Yoghurt 0.100 kg 1.00 1.00
Total cost 8.735

64SITHKOP002: COOKERY
2. Recipe Title – Recipe Details
IMAGE OF DISH
Instructions
1:
Beans should be put into a large
bowl and chicken, capsicum,
shallot and chipotle shall be
mixed with the beans. All these
should be stirred to mix.
2:
Oil shall be sprayed in a pan
in medium heat. Cheese
shall be poured in the pan.
The mixture shall be poured
in the pan.
3:
Wrap up the mix with melted
cheese.
4:
Repeat the process until
Ingredients Name Amount needed:
kg / lt / unit /
Can red kidney beans 0.400 kg.
Chopped cooked
chicken
0.300 kg
Small red capsicum 1
Green shallots 2
Smoky chipotle 2 teaspoon
From: Name Prep Time: 15 min
Serves: 4 Cook Time: 15 min
Portion size: A plate

65SITHKOP002: COOKERY
everything is wrapped.
5:
Tomato, coriander and lime juice shall be combined in a
bowl and served with the wrapped mixture. Cheese blend 0.150 kg
Whole meal wraps 6
Baby spinach 0.050 kg
Tomato without seeds 1
Coriander sprigs ¼ cup
Lime juice 1
Avocado 1
Yoghurt 0.100 kg
Total cost
Notes
It is important to note that since the above is meant to be given to relatively old people hence, less oil and spice
should be used.

66SITHKOP002: COOKERY
Dessert
1. Grape nut custard- Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Large eggs 3 1.00 3.00
Milks 2 cup 12.00 0.72
Splenda ½ cup 0.75 0.75
Butter, melted 2 table spoon 15.00 0.90
Vanilla extract 1 tea spoon 60.00 0.60
Ground cinnamon 1 tea spoon 20.00 0.20
Ground nut mug ½ tea spoon 50.00 0.25
Grade nut ¾ cup 60.00 1.80
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

67SITHKOP002: COOKERY
Total cost 8.22
Yield Test %
Purchase Weight: 0.600 kg.
Waste Trimmings: 0.150 kg
Prepare Weight: 0.450 kg
Yield %: 75%
Purchase Weight Cost: 8.22
Waste Trimmings Cost: 2.055
Prepare Weight Cost: 6.165
1. Grape nut custard – Recipe
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

68SITHKOP002: COOKERY
Details IMAGE OF DISH
Instructions
1:
Firstly the egg shall be beaten and
stirred in milk along with splenda,
butter, vanilla extract and cinnamon.
2:
Take the nut mugs and pour the
mixture created above in greased
baking dish.
3:
Now spring the grape nuts over the
top.
4:
Bake the above in 350 degree F for 45
minutes.
5:
Insert a tooth pick to check if it comes
out clean then take it out and serve.
Ingredients Name Amount needed:
kg / lt / unit /
Large eggs 3
Milks 2 cup
Splenda ½ cup
Butter, melted 2 table spoon
Vanilla extract 1 tea spoon
Ground cinnamon 1 tea spoon
Ground nut mug ½ tea spoon
Grade nut ¾ cup
Total cost
From: Name Prep Time: 15 min
Serves: 6 Cook Time: 45 min
Portion size: A small bowl

69SITHKOP002: COOKERY
Notes
Use as less butter as possible as the older people are
expected to be consuming the dish.
2. Blueberry Cobbler – Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Frozen blueberries 5 cups 0.60 3.00
Fresh lemon juice 2 tablespoon 0.25 0.50
Flour 2 cups 4.00 0.24
Sugar 3 cups 3.00 0.27
Whole milk 1 1.50 1.50
Butter 5 tablespoon 15.00 1.25
Baking soda 2 teaspoon 1.50 0.25
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

70SITHKOP002: COOKERY
Salt 1 teaspoon 0.05 0.05
Vanilla extract ½ teaspoon 0.65 0.65
Nut meg ¼ teaspoon 60.00 0.50
Ground mace ¼ teaspoon 15.00 0.13
Cornstarch 2 tablespoon 10.00 0.60
Water 1 ½ cup 0.10 0.10
Total cost 9.04
2. Blueberry Cobbler – Recipe
Details IMAGE OF DISH
From: Name Prep Time: 10 min
Serves: 6 to 8 Cook Time: 80 min
Portion size: A piece each

71SITHKOP002: COOKERY
Instructions
1:
Firstly the oven must be preheated to 350 degree F.
2:
Blueberries along with lemon juice shall be spread in a baking
dish.
3:
Flour, sugar milk, butter, baking soda, ½ tea spoon salt, vanilla
extract, nut meg and mace shall be combined and stirred in a
bowl.
4:
Sugar and teaspoon salt shall be combined along with butter.
5:
Bake the cobbler at 350 degree F.
Ingredients Name Amount needed:
kg / lt / unit /
Frozen blueberries 5 cups
Fresh lemon juice 2 tablespoon
Flour 2 cups
Sugar 3 cups
Whole milk 1
Butter 5 tablespoon
Baking soda 2 teaspoon
Salt 1 teaspoon
Vanilla extract ½ teaspoon
Nut meg ¼ teaspoon
Ground mace ¼ teaspoon
Cornstarch 2 tablespoon
Water 1 ½ cup

72SITHKOP002: COOKERY
Notes
Again use of sugar should be minimum keeping in mind the age of the people in the aged care.
Dish Costing &
Recipes
Day 4
Entrée
1. Salad with roast potatoes.
IMAGE OF DISH
Portion
amount:
10.48 Portion
Size:
Medium
Portion cost: 8.50 Sales
Prices:
11.53
Food Cost
%:
70.25%

73SITHKOP002: COOKERY
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Potatoes 0.500 Kg. 1.50 0.75
Green lavender 0.050 Kg. 4.00 0.20
Kalamata olives 0.240 kg. 1.80 0.432
Red onion 1 unit 0.25 0.25
Extra virgin olive oil 0.06 lt. 4.80 0.288
Red wine vinegar 2 table spoon 1.20 1.20
Dijon mustard 1 table spoon 0.30 0.30
Basil (finely chopped) 1 table spoon 0.15 0.15
Chives (finely chopped) 2 tea spoon 0.25 0.25
Flat leaf parsley 1 table spoon 0.50 0.50
Baguette 8 unit 0.20 1.60
Brie 0.400 Kg. 2.00 0.80

74SITHKOP002: COOKERY
Total cost 6.72
Yield Test %
Purchase Weight: 2.00
Waste Trimmings: 0.60
Prepare Weight: 1.40
Yield %: 70%
Purchase Weight Cost: 6.72
Waste Trimmings Cost: 2.016
Prepare Weight Cost: 4.704
1. Recipe Title – Recipe Details
IMAGE OF DISH
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:
From: Name Prep Time: 05 MINS
Serves: 4 Cook Time: 10 min
Portion size: Medium

75SITHKOP002: COOKERY
Instructions
1:
Pre heat the oven to 180 degree Celsius to roast
potatoes for 8 to 10 minutes.
2:
Green lavender should be combined with onion and
olive along with oil, vinegar and mustard.
3:
Toss with salad.
4:
Mixing potatoes and parsley.
5:
Serve with baguette and brie.
Ingredients Name Amount needed:
kg / lt / unit /
Potatoes 0.500 Kg.
Green lavender 0.050 Kg.
Kalamata olives 0.240 kg.
Red onion 1 unit
Extra virgin olive oil 0.06 lt.
Red wine vinegar 2 table spoon
Dijon mustard 1 table spoon
Basil (finely chopped) 1 table spoon
Chives (finely chopped) 2 tea spoon
Flat leaf parsley 1 table spoon
Baguette 8 unit
Brie 0.400 Kg.
Total cost

76SITHKOP002: COOKERY
Notes
The above recipe will be served as an entry prior to the main course.

77SITHKOP002: COOKERY
2. Chicken and noodle soup
- Costing IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Butter 0.050 kg. 15.00 0.75
1 table spoon olive oil 1 4.80 0.15
1large onion chopped 1 0.25 0.25
Garlic clove 1 0.20 0.20
Chicken stock 4 cups 0.50 2.00
Pure cream 0.060 lt. 8.50 0.51
Noodle 1 packet. 4.00 4.00
Crushed garlic clove 2 0.20 0.40
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

78SITHKOP002: COOKERY
Baguette 1 0.20 0.20
Total cost 5.815
2. Chicken and noodle – Recipe
Details IMAGE OF DISH
Instructions
1:
Butter and oil should be heated in
a large utensil such as saucepan.
2:
Onion should be added in the pan
for 5 to 10 minutes.
3:
Chicken stock should be added at
high temperature. Then noodles
shall be boiled for 5 to 6 minutes.
4:
Garlic should be roasted
mixed in the soup.
5:
Use the smooth soup and add
Ingredients Name Amount needed:
kg / lt / unit /
Butter 0.050 kg.
1 table spoon olive oil 1
1large onion chopped 1
Garlic clove 1
Chicken stock 4 cups
From: Name Prep Time: 10 min
Serves: Number of
People
Cook Time: 30 min
Portion size: One bowl

79SITHKOP002: COOKERY
cream in it. Ladle soup. Pure cream 0.060 lt.
Noodle 1 packet.
Crushed garlic clove 2
Baguette 1
Total cost
Notes
It is to be used as an entry in the whole course meal.

80SITHKOP002: COOKERY
Mains
1. Mushroom mix- Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Dried porcini 0.020 kg. 5.00 0.10
Water 0.125 lt. 1.00 0.125
Noodle 0.500 Kg. 4.00 2.00
Olive oil 2 table spoon 4.80 0.288
Brown onion 1 0.25 0.25
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

81SITHKOP002: COOKERY
Mushroom mixed 0.300 Kg. 12.00 3.60
Cream 0.300 kg. 8.00 2.40
Dried egg 0.500 kg. 2.50 1.25
Flat leaf parsley ½ cup 1.50 0.045
Parmesan As required 0.25 0.25
Total cost 10.308
Yield Test %
Purchase Weight: 1.950 Kg.
Waste Trimmings: 0.500 Kg.
Prepare Weight: 1.450 Kg.
Yield %: 74.39%
Purchase Weight Cost: 10.308
Waste Trimmings Cost: 2.64
Prepare Weight Cost: 7.668
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

82SITHKOP002: COOKERY
1. Mushroom mix – Recipe Details
IMAGE OF DISH
Instructions
1:
For 5 minutes boil the mushroom.
2:
Sauce shall be fried for 5 minutes
then.
3:
Onion and mushrooms shall be
stirred with olive oil for 5 minutes.
4:
Noodles shall be cooked after that.
5:
The mushroom and noodles then
shall be combined and served to the
guests.
Ingredients Name Amount needed:
kg / lt / unit /
Dried porcini 0.020 kg.
Water 0.125 lt.
Noodle 0.500 Kg.
Olive oil 2 table spoon
Brown onion 1
Mushroom mixed 0.300 Kg.
From: Name Prep Time: 10 min
Serves: 4 Cook Time: 20 min
Portion size: A bowl each

83SITHKOP002: COOKERY
Cream 0.300 kg.
Dried egg 0.500 kg.
Flat leaf parsley ½ cup
Parmesan As required
Total cost
Notes
Ensuring that the quality of mushroom is appropriate for cooking must be kept in mind.

84SITHKOP002: COOKERY
2. Lemon chicken - Costing
IMAGE OF DISH
Ingredients
Name
Amount
needed:
kg / lt /
unit /
Cost per
Amount:
kg/l/unit
Actual Cost of
each ingredient
Chicken
boneless
0.300 kg 4.00 1.20
Small red
capsicum
1 0.30 0.30
Green chilies 2 0.10 0.20
Lemon 2 pieces 0.25 0.50
Cheese blend 0.150 kg 5.50 0.825
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

85SITHKOP002: COOKERY
Baby spinach 0.050 kg 1.20 0.06
Tomato without seeds 1 0.30 0.30
Coriander sprigs ¼ cup 0.20 0.20
Lime juice 1 0.15 0.15
Yoghurt 0.100 kg 1.00 1.00
Total cost 4.76
2. Lemon chicken – Recipe Details
IMAGE OF DISH
Instructions
1:
Boneless chicken needs to be
cooked at medium temperature
first.
2:
Tomato, coriander and lime juice
shall be combined in a bowl and
stirred.
3.
Take a large saucepan and
combined the chicken and the
mixture prepared in step.
Ingredients Name Amount needed:
kg / lt / unit /
Chicken boneless 0.300 kg
Small red capsicum 1
Green chilies 2
From: Name Prep Time: 15 min
Serves: 4 Cook Time: 15 min
Portion size: A plate

86SITHKOP002: COOKERY
4.
Keep the combined chicken and other materials lid in at
medium temperature and serve it once it ready.
Lemon 2 pieces
Cheese blend 0.150 kg
Baby spinach 0.050 kg
Tomato without seeds 1
Coriander sprigs ¼ cup
Lime juice 1
Yoghurt 0.100 kg
Total cost
Notes
It is important to note that since the above is meant to be given to relatively old people hence, less oil and spice
should be used.

87SITHKOP002: COOKERY
Dessert
1. Custard with fruits- Costing
IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Milks 2 cup 12.00 0.72
Apple (chopped) 1 cup 1.00 1.00
Litchi (chopped) 1 cup 1.20 1.20
Mango (sliced) 2 cup 0.40 0.80
Splenda ½ cup 0.75 0.75
Butter, melted 2 table spoon 15.00 0.90
Vanilla extract 1 tea spoon 60.00 0.60
Ground cinnamon 1 tea spoon 20.00 0.20
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

88SITHKOP002: COOKERY
Ground nut mug ½ tea spoon 50.00 0.25
Grade nut ¾ cup 60.00 1.80
Total cost 8.22
Yield Test %
Purchase Weight: 1.000 kg.
Waste Trimmings: 0.250 kg
Prepare Weight: 0.750 kg
Yield %: 75%
Purchase Weight Cost: 8.22
Waste Trimmings Cost: 2.055
Prepare Weight Cost: 6.165
Example:
Purchase Weight: 5kg $ 15per kg =
$75
Waste Trimmings: 1kg $ 15per kg
= $15
Prepare Weight: 4kg $ 15per kg =
$60
Prepare Weight: 4k x 100 =
80%g
Purchase Weight:

89SITHKOP002: COOKERY
1. Custard with fruits – Recipe
Details IMAGE OF DISH
Instructions
1:
Firstly milk along with splenda,
butter, vanilla extract and cinnamon
shall be stirred.
2:
Take the nut mugs and pour the
mixture created above in greased
baking dish.
3:
Now spring the sliced and chopped
fruits over the top.
4:
Bake the above in 350 degree F for
45 minutes.
5:
Serve it once ready.
Ingredients Name Amount needed:
kg / lt / unit /
Milks 2 cup
Apple (chopped) 1 cup
Litchi (chopped) 1 cup
Mango (sliced) 2 cup
Splenda ½ cup
Butter, melted 2 table spoon
Vanilla extract 1 tea spoon
Ground cinnamon 1 tea spoon
Ground nut mug ½ tea spoon
Grade nut ¾ cup
From: Name Prep Time: 15 min
Serves: 6 Cook Time: 30 min
Portion size: A bowl

90SITHKOP002: COOKERY
Total cost
Notes
Use as less butter as possible as the older people are
expected to be consuming the dish.
2. Roasted nut mag with cream –
Costing IMAGE OF DISH
Ingredients Name Amount needed:
kg / lt / unit /
Cost per Amount:
kg/l/unit
Actual Cost of each
ingredient
Cream 2 cups 20.00 1.20
Cheese 2 cups 30.00 1.50
Flour 2 cups 4.00 0.24
Portion
amount:
Portion
Size:
Portion cost: Sales
Prices:
Food Cost
%:

91SITHKOP002: COOKERY
Sugar 3 cups 3.00 0.27
Whole milk 1 1.50 1.50
Butter 5 tablespoon 15.00 1.25
Baking soda 2 teaspoon 1.50 0.25
Salt 1 teaspoon 0.05 0.05
Vanilla extract ½ teaspoon 0.65 0.65
Nut meg ¼ teaspoon 60.00 0.50
Ground mace ¼ teaspoon 15.00 0.13
Cornstarch 2 tablespoon 10.00 0.60
Water 1 ½ cup 0.10 0.10
Total cost 8.24
2. Roasted nut mag with cream –
Recipe Details IMAGE OF DISH