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
%: