Dish Costings and Recipes Part 2
Dish Costing & Recipes
A la carte Menu
Part 2: A à la carte dinner menu with the classical sequencing of items. Your menu must include a minimum of 4 starters, 4 main courses, 4 desserts and at least 4 side dishes.
Provide a yield test on one entrée, One main, One Dessert
The following information to be provided by the instructor for each student:
- Cultural Menu specialty: e.g. Italian, Indian, Malaysian.
- Cover special Dietary requirement at least (2 dishes) e.g. Vegetarian, Gluten free, Medical reason
- Price lists for commodities
- Approximate prices of menu items
- Food production budgets
- Profit margin objectives
- Business running costs, excluding labor
- Available equipment
Dish Costing & Recipes
Entrée
1: Loaded Baked Potato Soup
2: Asian Chicken and Vegetable Soup
3: Cheesesteak Stuffed Peppers
4: Pumpkin Cream
Mains
1: Creamy Butternut Squash Linguine with Fried Sage
2: Beef brisket
3: Maple Orange Salmon with Mango Salsa
4: Chicken with mango
Dessert
1: Lemon Raspberry Cheesecake Keto Fat Bomb
2: Pine Nut, Honey and Strawberry Dish
3: Vanilla Ice Cream
4: Cupcake
Side Dishes
1: Cheesy Spinach Triangles
2: Fillet Steak with Cucumber and Garlic Yoghurt Sauce
3: Tomato Bocconcini Balls
4: Bechamel cream spinach
Entrée
1. Loaded Baked Potato Soup - Costing
IMAGE OF DISH
Portion amount: |
1 plate |
Portion Size: |
200g |
Portion cost: |
$5,00 |
Sales Prices: |
$9,00 |
Food Cost %: |
84% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
olive oil |
2 Tbsp. |
$0.25 |
$1.00 |
onion, chopped |
1 unit |
$0.07 |
$0.30 |
vegan bacon, chopped |
3-4 slices |
$0.5 |
$2.00 |
flour |
1/4 cup |
$0.25 |
$1.00 |
vegetable broth |
4 cups |
$0.25 |
$1.00 |
russet potatoes, cut into small cubes |
4 units |
$0.37 |
$1.50 |
Salt and pepper, |
to taste |
$0.5 |
$2.00 |
nondairy milk |
1 cup |
$0.5 |
$2.00 |
vegan shredded cheddar cheese, for garnish |
1/3 cup |
$1.00 |
$4.00 |
Sliced green onions |
To taste |
$0.25 |
$1.00 |
Vegan sour cream |
To taste |
$0.25 |
$1.00 |
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: |
Yield Test %
Purchase Weight: |
1 kg |
Waste Trimmings: |
0,2 kg |
Prepare Weight: |
0,8 kg |
Yield %: |
80% |
Purchase Weight Cost: |
$4,20 |
Waste Trimmings Cost: |
$0,84 |
Prepare Weight Cost: |
$3,36 |
1. Loaded Baked Potato Soup – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
20 min |
Serves: |
5 |
Cook Time: |
20 min |
Portion size: |
200g |
Instructions 1. Heat the oil in a soup pot over medium heat 2. Add the onion and vegan bacon and sauté for 3 to 5 minutes 3. Add the flour and cook for 1 minute, stirring frequently 4. Add the vegetable broth, potatoes, salt, and pepper and bring to a boil 5. Cover and simmer over low heat until the potatoes are tender, about 10 to 15 minutes 6. Once cool, blend with the nondairy milk 7. Pour the blended mixture back into the soup pot and adjust the seasoning to taste 8. Simmer for an additional 5 minutes 9. Garnish with vegan cheese, green onions, and vegan sour cream |
Ingredients 2 Tbsp. olive oil 1 medium onion, chopped 3-4 slices vegan bacon, chopped 1/4 cup flour 4 cups vegetable broth 4 medium russet potatoes, cut into small cubes Salt and pepper, to taste 1 cup nondairy milk 1/3 cup vegan shredded cheddar cheese, for garnish Sliced green onions, for garnish Vegan sour cream, for garnish |
Notes
Add recipe details here
2. Asian Chicken and Vegetable Soup - Costing
IMAGE OF DISH
Portion amount: |
1 plate |
Portion Size: |
200g |
Portion cost: |
$8.00 |
Sales Prices: |
$13.00 |
Food Cost %: |
85% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
canola oil |
1/2 tbsp |
$0.25 |
$1.00 |
shallot |
1/2 unit |
$0.30 |
$1.20 |
garlic, minced |
1 clove |
$0.25 |
$1.00 |
gingerroot, grated |
1/2 tbsp |
$0.25 |
$1.00 |
black peppers, minced |
½ unit |
$0.25 |
$1.00 |
chicken broth |
2 cups |
$0.38 |
$1.50 |
water |
1 cup |
$0.01 |
$0.01 |
fish sauce (nam pla) |
1 tbsp |
$0.25 |
$1.00 |
salt |
1 pinch |
$0.25 |
$1.00 |
black pepper |
to taste |
$0.25 |
$1.00 |
chicken breast for Chinese fondue |
160 g |
$1.50 |
$6.00 |
rice sticks (noodles) |
80 g |
$1.00 |
$4.00 |
Carrot, grated |
1 unit |
$0.25 |
$1.00 |
green onions/scallions, thinly sliced |
1 unit |
$0.25 |
$1.00 |
white mushrooms, thinly sliced |
4 unit |
$0.75 |
$3.00 |
soybean sprouts |
1 ½ cup |
$0.50 |
$2.00 |
2. Asian Chicken and Vegetable Soup – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
15 min |
Serves: |
1 |
Cook Time: |
30 min |
Portion size: |
200g |
Instructions 1. Pour in the broth and water, then add the fish sauce and a little salt and pepper 2. Add the chicken slices, warm up the broth 1 min, then take the saucepan off the heat 3. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water 4. Grate the carrots, then thinly slice the green onions and mushrooms 5. Portion out the vegetables into individual serving bowls 6. Add the soybean sprouts and cooked rice sticks |
Ingredients 1/2 tbsp canola oil 1/2 shallots, finely chopped 1 clove garlic, minced 1/2 tbsp gingerroot, grated 1/2 black peppers, minced 2 cups chicken broth 1 cup water 1 tbsp fish sauce (nam pla) 1 pinch salt black pepper to taste 160 g chicken breast for Chinese fondue 80 g rice sticks (noodles) 1 carrots, grated 1 green onions/scallions, thinly sliced 4 button (white) mushrooms, thinly sliced 1 1/2 cup soybean sprouts |
Notes
Add recipe details here
3. Cheesesteak Stuffed Peppers – Costing
IMAGE OF DISH
Portion amount: |
1 plate |
Portion Size: |
150g |
Portion cost: |
$13.00 |
Sales Prices: |
$19.00 |
Food Cost %: |
93% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
bell peppers, halved |
4 unit |
$0,67 |
$2.00 |
vegetable oil |
1tbsp |
$0,33 |
$1.00 |
onion, sliced |
1 unit |
$0,33 |
$1.00 |
cremini mushrooms, sliced |
16 oz |
$0,67 |
$2.00 |
Kosher salt |
To taste |
$0,50 |
$1.50 |
Freshly ground black pepper |
To taste |
$0,67 |
$2.00 |
eye fillet, thinly sliced |
1 1/2 lb |
$6,33 |
$10.00 |
Italian seasoning |
2tsp |
$0,67 |
$2.00 |
mozzarella |
16 slices |
$2,00 |
$6.00 |
Freshly chopped parsley |
To taste |
$0,67 |
$2.00 |
3. Cheesesteak Stuffed Peppers – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
15 min |
Serves: |
1 |
Cook Time: |
40 min |
Portion size: |
250g |
Instructions 1. Place peppers in a large baking dish and bake until tender, 30 minutes 2. Meanwhile, heat oil, add onions and mushrooms and season with salt and pepper 3. Cook until soft, 6 minutes 4. Add fillet and season with more salt and pepper 5. Add provolone to bottom of baked peppers and top with steak mixture 6. Top with another piece of mozzarella and broil until golden, 3 minutes 7. Garnish with parsley before serving |
Ingredients 4 bell peppers, halved 1 tbsp. vegetable oil 1 large onion, sliced 16 oz. cremini mushrooms, sliced Kosher salt Freshly ground black pepper 1 1/2 lb. eye fillet, thinly sliced 2 tsp. Italian seasoning 16 slices mozzarella Freshly chopped parsley, for garnish |
Notes
Add recipe details here
4. Pumpkin Cream- Costing
IMAGE OF DISH
Portion amount: |
6 cups |
Portion Size: |
160g |
Portion cost: |
$4.00 |
Sales Prices: |
$7.00 |
Food Cost %: |
80% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
pumpkin |
300g |
$1,20 |
$4.00 |
potatoes (medium) |
2 units |
$1.00 |
$2.00 |
sour cream |
200ml |
$0.40 |
$2.00 |
sunflower oil |
2 tbsp |
$0.10 |
$1.00 |
pepper |
1tsp |
$0.10 |
$1.00 |
salt |
1tsp |
$0.10 |
$1.00 |
leek |
½ unit |
$0.30 |
$2.00 |
4. Recipe Dish Costings and Recipes Part 2 Assignment – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
10 min |
Serves: |
6 |
Cook Time: |
30 min |
Portion size: |
160g |
Instructions Step 1 - Cut the leeks / leeks and the potatoes. Step 2 - Cut the pumpkin in half and remove the seeds. Cut into cubes. Step 3 - Turn on the heat (medium). Bake sunflower oil and leek / leek in a small saucepan. Add the potatoes, pumpkin, salt, pepper and stir for 3 minutes. Step 4 - Add water until the whole is covered. Put the lid on and let it cook for 30 minutes. To check the cooking of the vegetables, chop them with a knife. They must be tender. Step 5 - Pour the mixture into a blender. Mix Add the cream. |
Ingredients 300 g of pumpkin 2 potatoes (medium) 200 ml of cream / sour cream 2 tbsp sunflower oil 1 teaspoon of pepper 1 teaspoon salt 1/2 leek (leek) |
Notes
Add recipe details here
Mains
1. Creamy Butternut Squash Linguine with Fried Sage - Costing
IMAGE OF DISH
Portion amount: |
1 plate |
Portion Size: |
400g |
Portion cost: |
$7.00 |
Sales Prices: |
$20 |
Food Cost %: |
85% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
olive oil |
2 tbsp |
$0.20 |
$1.00 |
finely chopped fresh sage |
1 tbsp |
$0.10 |
$1.00 |
butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces |
2 pounds |
$0.40 |
$3.00 |
yellow onion, chopped |
1 unit |
$0.40 |
$1.00 |
garlic |
2 cloves |
$0.30 |
$1.00 |
black pepper flakes |
⅛ tsp |
$0.20 |
$1.00 |
Salt |
To taste |
$0.02 |
$1.00 |
Freshly ground black pepper |
To taste |
$0.10 |
$1.00 |
vegetable broth |
2 cups |
$0.50 |
$2.00 |
whole grain linguine or fettucine |
12 ounces |
$4.00 |
$5.00 |
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: |
Yield Test %
Purchase Weight: |
0,8kg |
Waste Trimmings: |
0,4kg |
Prepare Weight: |
0,4kg |
Yield %: |
50% |
Purchase Weight Cost: |
$6,20 |
Waste Trimmings Cost: |
$3,10 |
Prepare Weight Cost: |
$3,10 |
1. Creamy Butternut Squash Linguine with Fried Sage – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
15 min |
Serves: |
1 |
Cook Time: |
45 min |
Portion size: |
400g |
Instructions 1. Bring the mixture to a boil and cook about 15 to 20 minutes 2. In the meantime, bring a large pot of salted water to a boil and cook the pasta 3. Purée the mixture until smooth 4. Combine the pasta, squash purée 5. Cook over medium heat about to 2 minutes |
Ingredients 2 tablespoons olive oil 1 tablespoon finely chopped fresh sage 2 pounds butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups) 1 medium yellow onion, chopped 2 garlic cloves, pressed or chopped ⅛ teaspoon black pepper flakes Salt Freshly ground black pepper 2 cups vegetable broth 12 ounces whole grain linguine or fettucine |
Notes
Add recipe details here
2. Beef brisket - Costing
IMAGE OF DISH
Portion amount: |
3 plates |
Portion Size: |
300g |
Portion cost: |
$12.00 |
Sales Prices: |
$19.00 |
Food Cost %: |
80% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
Matzo meal for dredging |
1 kg |
$3.40 |
$10.00 |
eye fillet |
3 kg |
$4.50 |
$14.00 |
vegetable oil |
3 tbsp |
$0.30 |
$1.00 |
unsalted butter |
15g |
$0.60 |
$2.00 |
onion, sliced |
1 unit |
$0.30 |
$1.00 |
Salt and freshly ground black pepper |
To taste |
$0.60 |
$2.00 |
cold water |
1l |
$0.02 |
$0.05 |
pickling spice |
1 tbsp |
$0.60 |
$2.00 |
whole-grain mustard |
2 tbsp |
$0.30 |
$1.00 |
2. Beef brisket – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
20 min |
Serves: |
3 |
Cook Time: |
2h30 min |
Portion size: |
300g |
Instructions 1. Brush the mustard on the top of the meat 2. Cook in the oven, covered, for 2 hrs 3. Cook in the oven, uncovered, basting often, until well-browned and very tender |
Ingredients Matzo meal for dredging 3kg eye fillet 3 tbsp vegetable oil 15g unsalted butter 1 large onion, sliced Salt and freshly ground black pepper 1L cold water 1 tbsp pickling spice 2 tbsp whole-grain mustard |
Notes
Add recipe details here
3. Maple Orange Salmon with Mango Salsa - Costing
IMAGE OF DISH
Portion amount: |
4 plates |
Portion Size: |
200g |
Portion cost: |
$4.00 |
Sales Prices: |
$15.00 |
Food Cost %: |
80% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
salmon fillets |
4 units |
$1.25 |
$5.00 |
oranges juiced zested |
2 units |
$0.25 |
$1.00 |
maple syrup |
2 tbs |
$0.50 |
$2.00 |
ginger grated |
1 tsp |
$0.25 |
$1.00 |
tomatoes finely diced |
2 units |
$0.25 |
$1.00 |
mango finely diced |
1 unit |
$0.25 |
$1.00 |
avocado finely diced |
1 unit |
$0.13 |
$0.50 |
red onion diced small |
1 unit |
$0.25 |
$1.00 |
sweet potatoes cut into pieces peeled |
2 units |
$0.25 |
$1.00 |
3. Maple Orange Salmon with Mango Salsa – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
15 min |
Serves: |
4 |
Cook Time: |
50 min |
Portion size: |
200g |
Instructions 1. Marinate salmon in orange juice, orange zest, ginger and maple syrup for 30 minutes 2. Fry salmon to seal in fry-pan Transfer to baking tray and bake at 180C for 20 minutes 3. Boil sweet potato until tender Mash with butter and salt and pepper 4. Combine onion, tomato, avocado and mango 5. Serve salmon on a bed of sweet potato topped with mango salsa |
Ingredients 4 salmon fillets 2 oranges juiced zested 2 tbs maple syrup 1 tsp ginger grated 2 tomatoes finely diced 1 mango finely diced 1 avocado finely diced 1 red onion diced small 2 sweet potatoes cut into pieces peeled |
Notes
Add recipe details here
4. Chicken with mango - Costing
IMAGE OF DISH
Portion amount: |
8 thighs |
Portion Size: |
370g |
Portion cost: |
$6.00 |
Sales Prices: |
$13.00 |
Food Cost %: |
83% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
chicken thighs |
8 units |
$4.00 |
$4.00 |
brown sugar |
40g |
$0.40 |
$1.00 |
mango |
200g |
$0.50 |
$2.00 |
sesame seeds |
To taste |
$0.10 |
$1.00 |
salt |
To taste |
$0.10 |
$1.00 |
pepper |
To taste |
$0.10 |
$1.00 |
soy sauce |
10ml |
$0.10 |
$1.00 |
4. Chicken with mango – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
15 min |
Serves: |
4 |
Cook Time: |
min |
Portion size: |
370g |
Instructions Step 1 - Mix all ingredients except chicken, and press until a more or less liquid mixture. Step 2 - Add the chicken thighs. Step 3 - Mix well with your hands. Step 4 - FClose the container with cling film and allow to stand at room temperature for 1 hour. After this time, remove the paper / film. Step 5 - Put everything on a baking dish. Step 6 - Bake 45 minutes at 200ºC until golden. If you like, before you take it out of the oven, put 10 minutes in grill mode to brown and crisp. |
Ingredients 8 chicken thighs 40g (up to 50g) brown sugar (yellow, cane) 200 g mango sesame seeds (is sesame) to taste salt (to taste) pepper (to taste) 10 ml soy sauce 1 bit of sunflower oil water |
Notes
Add recipe details here
Dessert
1. Lemon Raspberry Cheesecake Keto Fat Bomb - Costing
IMAGE OF DISH
Portion amount: |
3 plates |
Portion Size: |
100g |
Portion cost: |
$5.00 |
Sales Prices: |
$8.00 |
Food Cost %: |
80% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
boiled water |
1½ cups |
$0.03 |
$0.03 |
raw unsalted cashews |
1 cup |
$1.00 |
$1.00 |
unsweetened shredded coconut |
1 cup |
$0.40 |
$2.00 |
unsalted butter or coconut oil |
¼ cup |
$0.25 |
$1.00 |
keto sweetener or liquid sweetener, to taste |
2 Tbsp |
$1.00 |
$3.00 |
lemon zest |
½ tsp |
$0.50 |
$2.00 |
lemon juice |
1 Tbsp |
$0.25 |
$1.00 |
fresh or frozen raspberries |
1 cup |
$1.00 |
$2.00 |
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: |
Yield Test %
Purchase Weight: |
200g |
Waste Trimmings: |
20g |
Prepare Weight: |
180g |
Yield %: |
90% |
Purchase Weight Cost: |
$4.00 |
Waste Trimmings Cost: |
$0.40 |
Prepare Weight Cost: |
$3.60 |
1. Lemon Raspberry Cheesecake Keto Fat Bomb – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
4h |
Serves: |
12 |
Cook Time: |
00 min |
Portion size: |
200g |
Instructions 1. Prepare the lemon juice 2. Line a 12-count muffin tin with papers 3. In a high-speed blender, add all ingredients except raspberries and blend until smooth and creamy 4. Add half the batter to the bottom of the papers 5. Add raspberries to the remaining half of the batter and puree again until smooth 6. Top plain cheesecake batter with raspberry batter 7. Freeze for at least 4 hours, or until set |
Ingredients 1½ cups recently boiled water 1 cup raw unsalted cashews 1 cup unsweetened shredded coconut ¼ cup unsalted butter or coconut oil 1 to 2 Tbsp keto sweetener or liquid sweetener, to taste ½ tsp lemon zest 1 Tbsp lemon juice 1 cup fresh or frozen raspberries |
Notes
Add recipe details here
2. Pine Nut, Honey and Strawberry Dish - Costing
IMAGE OF DISH
Portion amount: |
2 cups |
Portion Size: |
50g |
Portion cost: |
$2.50 |
Sales Prices: |
$6.00 |
Food Cost %: |
82% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
hulled and diced fresh strawberries |
1 cup |
$1.00 |
$3.00 |
raw pine nuts |
1 cup |
$1.00 |
$5.00 |
pure honey |
1/2 cup |
$0.10 |
$1.00 |
2. Pine Nut, Honey and Strawberry Dish – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
10 min |
Serves: |
2 |
Cook Time: |
00 min |
Portion size: |
50g |
Instructions 1. To a bowl, add the pine nuts and strawberries 2. Pour the honey over the two ingredients |
Ingredients 1 cup hulled and diced fresh strawberries 1 cup raw pine nuts 1/2 cup pure honey |
Notes
Add recipe details here
3. Vanilla Ice Cream - Costing
IMAGE OF DISH
Portion amount: |
1 cup |
Portion Size: |
50g |
Portion cost: |
0,70 |
Sales Prices: |
$5,00 |
Food Cost %: |
70% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
Vanilla Ice Cream |
50g |
$0,50 |
$3,00 |
3. Vanilla Ice Cream – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
01 min |
Serves: |
1 |
Cook Time: |
00 min |
Portion size: |
50g |
Instructions Serve in a bowl |
Ingredients 50g of Vanilla Ice Cream |
Notes
Add recipe details here
4. Cupcakes- Costing
IMAGE OF DISH
Portion amount: |
24 portions |
Portion Size: |
20g |
Portion cost: |
$5.00 |
Sales Prices: |
$3.00 each |
Food Cost %: |
60% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
butter |
125g |
$1.00 |
$2.00 |
vanilla essence |
1tsp |
$0.60 |
$3.00 |
caster sugar |
¾ cup |
$0.30 |
$1.00 |
eggs |
2 units |
$0.60 |
$3.00 |
milk |
½ cup |
$0.20 |
$1.00 |
flour |
1 ½ cup |
$0.20 |
$1.00 |
4. Cupcakes – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
10 min |
Serves: |
24 |
Cook Time: |
20 min |
Portion size: |
20g |
Instructions 1. Line 2 x 12 hole cup cake pan trays with paper cases 2. Combine all ingredients in medium bowl of electric mixer, beat on low speed until all ingredients are combined 3. Then beat on medium speed until mixture is smooth and has changed in colour 4. Divide into paper cases and bake at 180C for approximately 20 minutes 5. Turn onto a wire rack to cool |
Ingredients 125 g butter 1 tsp vanilla essence 3/4 cup caster sugar 2 eggs 1/2 cup milk 1 1/2 cups self-raising flour |
Notes
Add recipe details here
Sides
1. Cheesy Spinach Triangles- Costing
IMAGE OF DISH
Portion amount: |
18 snacks |
Portion Size: |
10g |
Portion cost: |
$10.00 |
Sales Prices: |
$15.00 |
Food Cost %: |
85% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
broken raw cashews |
125 g |
$1.00 |
$4.00 |
tofu |
150 g |
$1.00 |
$4.00 |
white miso |
4 tsp |
$0.20 |
$5.00 |
nutritional yeast |
5 tsp |
$0.20 |
$3.00 |
juice third lemon |
1 unit |
$1.00 |
$1.00 |
spinach |
1 can |
$1.50 |
$1.50 |
fresh dill |
2 tbsp |
$0.20 |
$1.50 |
garlic finely chopped |
2 cloves |
$0.20 |
$1.00 |
olive oil |
4 tsp |
$0.10 |
$1.00 |
filo pastry |
1 unit |
$3.00 |
$3.00 |
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: |
Yield Test %
Purchase Weight: |
1 kg |
Waste Trimmings: |
0.2 kg |
Prepare Weight: |
0.8 kg |
Yield %: |
80% |
Purchase Weight Cost: |
$8.40 |
Waste Trimmings Cost: |
$1.68 |
Prepare Weight Cost: |
$6.72 |
1. Cheesy Spinach Triangles – Recipe Details
IMAGE OF DISH
From: |
Name |
Prep Time: |
00 min |
Serves: |
Number of People |
Cook Time: |
00 min |
Portion size: |
Instructions 1. Chop fresh dill 2. Chop garlic 3. Soak the cashews for at least 1 hour in some warm water 4. In a high-speed blender, blend the cashews with a little of their soaking water until completely smooth 5. Add the tofu and blend 6. Add the miso, lemon juice, nutritional yeast and salt Blend again Taste for cheesiness and add more miso or nutritional yeast to taste 7. Gently sauté the garlic in a deep-frying pan until slightly translucent 8. Add all the spinach 9. Once cool, chop the spinach up and mix into the cheesy filling mix along with the dill 10. Take one sheet of filo and brush olive oil all over it. Keep the other sheets covered so they don't dry out! 11. Cut it into half-length ways and fold it over length-ways so you end up with a long thing piece of pastry 12. On one short edge, add a heaped teaspoon of filling in a sort of triangle shape in the corner 13. Fold the filled side over, so it makes a triangle shaped parcel. Keep folding over until you run out of pastry. Put it on a greased oven proof tray 14. Bake in the oven on Gas Mark 7/220c for around 10 minutes until golden and crispy |
Ingredients 125 grams broken raw cashews 150 grams tofu 3-4 tsp white miso 4 tsp nutritional yeast juice third lemon 1 packet spinach 2 tablespoons chopped fresh dill 2 cloves garlic finely chopped 4/2 tsp olive oil 1 packet filo pastry |
Notes
Add recipe details here
2. Fillet Steak Canapes with Cucumber and Garlic Yoghurt Sauce - Costing
IMAGE OF DISH
Portion amount: |
16 mini fillets |
Portion Size: |
20g |
Portion cost: |
$12.00 |
Sales Prices: |
$20.00 |
Food Cost %: |
$82% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
Greek yogurt |
4 cups |
$2.00 |
$4.00 |
eye fillet |
4 units |
$3.00 |
$7.00 |
olive oil |
2tbsp |
$1.00 |
$4.00 |
salt |
1tsp |
$1.00 |
$4.00 |
black pepper |
¼ tsp |
$0.20 |
$5.00 |
cucumber, peeled, seeded and diced |
1 unit |
$0.20 |
$3.00 |
finely chopped onion |
1tbsp |
$1.00 |
$1.00 |
garlic |
1 clove |
$1.50 |
$1.50 |
white vinegar |
1 tbsp |
$0.20 |
$1.50 |
bread baguette, cut into thin slices |
1 unit |
$0.20 |
$1.00 |
fresh rockets |
1 cup |
$0.10 |
$1.00 |
2. Fillet Steak Canapes with Cucumber and Garlic Yoghurt Sauce – Recipe Details
IMAGE OF DISH
From: |
Name |
Prep Time: |
20 min |
Serves: |
Number of People |
Cook Time: |
45 min |
Portion size: |
Instructions 1. Rub the halal fillet steak with 1 tablespoon olive oil 2. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper 3. In a large skillet, cook the halal steak over medium-high heat until browned on all sides Transfer to a shallow roasting pan 4. Bake at 180° for 25-30 minutes or until a thermometer reads 145° Cool on a wire rack for 15 minutes and cover 5. Spread yogurt mixture over bread slices; top with beef, rockets and tomato slices if desired |
Ingredients 4 cups Greek yogurt 4 x eye fillet 7oz 2 tablespoons olive oil 1 teaspoon salt 1/4 teaspoon plus 1/8 teaspoon black pepper 1 medium cucumber, peeled, seeded and diced 1 tablespoon finely chopped onion 1 garlic clove, minced 1 tablespoon white vinegar 1 French bread baguette, cut into thin slices 1 cup fresh rockets |
Notes
Add recipe details here
3. Tomato Bocconcini Balls- Costing
IMAGE OF DISH
Portion amount: |
1 plate |
Portion Size: |
20g |
Portion cost: |
$0.50 |
Sales Prices: |
$2.00 |
Food Cost %: |
90% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
cherry tomato |
1 unit | ||
baby bocconcini |
1 unit | ||
fresh basil |
1 unit | ||
balsamic vinegar |
1 unit |
3. Tomato Bocconcini Balls– Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
02 min |
Serves: |
1 |
Cook Time: |
00 min |
Portion size: |
10g |
Instructions 1. Cut cherry tomatoes and bocconcini balls in half 2. Sandwich a small basil leaf, or torn piece of basil, between half a cherry tomato and half a bocconcini ball 3. Skewer all together with toothpick 4. Sprinkle with balsamic vinegar, salt and pepper to serve |
Ingredients 1 cherry tomato 1 baby bocconcini 1 fresh basil 1 balsamic vinegar |
Notes
Add recipe details here
4. Bechamel cream spinach - Costing
IMAGE OF DISH
Portion amount: |
6 cups |
Portion Size: |
200g |
Portion cost: |
$4.00 |
Sales Prices: |
$7.00 |
Food Cost %: |
80% |
Ingredients Name |
Amount needed: kg / lt / unit / |
Cost per Amount: kg/l/unit |
Actual Cost of each ingredient |
flour |
5 tbsp |
$0.20 |
$1.00 |
grated mozzarella cheese |
100g |
$1.20 |
$4.00 |
cooked spinach |
300g |
$0.30 |
$1.00 |
butter |
50g |
$0.50 |
$1.00 |
milk |
700ml |
$0.70 |
$1.00 |
nutmeg |
To taste |
$0.30 |
$3.00 |
Salt |
To taste |
$0.02 |
$1.00 |
4. Bechamel cream spinach – Recipe Details
IMAGE OF DISH
From: |
Sarah |
Prep Time: |
20 min |
Serves: |
6 |
Cook Time: |
05 min |
Portion size: |
200g |
Instructions Step 1 - Melt the butter in a frying pan. Step 2 - Over medium heat, add flour and mix quickly. Step 3 - Little by little, add the milk, stirring constantly. Season with nutmeg and salt to taste. Step 4 - Add the previously cooked spinach and mix until well blended with the bechamel cream. Step 5 - Pour the preparation into individual bowls or a larger oven-safe bowl and sprinkle with grated mozzarella cheese. If you really like cheese, you can add as much as you want. Bake for browning for 5 minutes (time depends on oven) at 230 ° C. |
Ingredients 5 tbsp flour 100 g of grated mozzarella cheese 300 g cooked spinach 50 g butter 700 ml of milk nutmeg salt |
Notes
Add recipe details here
Dish Costings and Recipes Part 1
Dish Costings and Recipes Part 2
Dish Costings and Recipes Part 3
Buy Dish Costings and Recipes Part 2 Assignment Answers Online
Talk to our expert to get the help with Dish Costings and Recipes Part 2 Assignment to complete your assessment on time and boost your grades now
The main aim/motive of the management assignment help services is to get connect with a greater number of students, and effectively help, and support them in getting completing their assignments the students also get find this a wonderful opportunity where they could effectively learn more about their topics, as the experts also have the best team members with them in which all the members effectively support each other to get complete their diploma assignments. They complete the assessments of the students in an appropriate manner and deliver them back to the students before the due date of the assignment so that the students could timely submit this, and can score higher marks. The experts of the assignment help services at urgenthomework.com are so much skilled, capable, talented, and experienced in their field of programming homework help writing assignments, so, for this, they can effectively write the best economics assignment help services.
Get Online Support for Dish Costings and Recipes Part 2 Assignment Assignment Help Online
Resources
- 24 x 7 Availability.
- Trained and Certified Experts.
- Deadline Guaranteed.
- Plagiarism Free.
- Privacy Guaranteed.
- Free download.
- Online help for all project.
- Homework Help Services
Testimonials
Urgenthomework helped me with finance homework problems and taught math portion of my course as well. Initially, I used a tutor that taught me math course I felt that as if I was not getting the help I needed. With the help of Urgenthomework, I got precisely where I was weak: Sheryl. Read More