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THE OBEROI HOTEL

Recipe Costing Sheet

Dish Name : KAHLUA CHEESE CAKE

Outlet : FRANGIPANI
Recipe Code :

Meal Period : LUNCH / DINNER

Pick Up Time :

Date : 6/04/2000

Ingredients for __24_________ Portions
Unit Quantity Description STEPS
GM 1000 QUARK CHEESE LOCAL 1

GM 800 CASTOR SUGAR 2 ADD TO 1
SMOOTH
GM 200 MAIDA 5

ML 500 SOUR CREAM * 4

GM 800 EGGS 3 ADD ONE BY
ONE
ML 150 MODERN CREAM 4

GM 400 BISCUITCRUMBS GLUCOSE BASE
BISCUITS
GM 75 CASTOR SUGAR BASE

GM 150 BUTTER BASE
NO 1 EGG WHITE
NO 24 GARNISH *

PROCEDURE:
CREAM 1 & 2
GRADUALLY ADD EGGS 1 AT A TIME
ADD CREAM ; FOLD IN SOUR CREAM.
FOLD IN FLOUR.
POUR THE PREPARED MIXTURE ON A TRAY LINED WITH THE
BASE.
BAKE AT 180 DEGREES IN A WATER BATH TILL DONE
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : BREAD & BUTTER PUDDING

Outlet : BRASSERIE

Recipe Code :

Meal Period : ALL DAY

Pick Up Time : 5 MINUTES

Date : 02/04/2000

Ingredients for ___20____ Portions
Unit Quantity Description STEPS
GR 225 RAISINS 1

GR 125 DRIED BLACKCURRANTS 1

ML 225 DARK RUM( LOCAL ) 1

GR 310 UNSALTED BUTTER 4

NO 15 EGGS 3

GM 900 BRIOCHE (SLICED) 5

ML 2200 MILK 2

GR 125 CASTOR SUGAR 3
ML 1000 VANILLA ICECREAM

ML 12 VANILLA ESSENCE
GM 70 PISTACHIO NUTS

PROCEDURE:
SOAK RAISIN AND CURRANTS IN RUM;
BOIL MILK ADD SUGAR; MIX WITH EGGS AND VANILLA ESSENCE
ARRANGE THE SLICED BRIOCHE IN BAKING DISH AND SPRINKLE
THE MELTED BUTTER;
FILL THE CUSTARD AND SPRINKLE NUTS AND BAKE IN STEAM BATH.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : CREMA CATALANA NARANJA

Outlet : BRASSERIE

Recipe Code :

Meal Period : ALL DAY

Pick Up Time : 5 MINUTES

Date : 02/04/2000

Ingredients for ____12_______ Portions
Unit Quantity Description STEPS
GM 450 CASTOR SUGAR 1

NO 12 YOLKS 1

45 CORNSTARCH 3
GM
NO 3 CINNAMON STICK 2

NO 1½ LEMON (PEEL)

ML 1200 MILK 2

ML 300 MODERN CREAM 2

GM 20 PURATOS ORANGE ESSENCE

ML 250 ORANGE JUICE
GM 20 GELATIN POWDER BOOTOM
GM 60 CASTOR SUGAR FILLING

PROCEDURE:
MIX YOLK, SUGAR AND CORN STARCH TOGETHER ;

BOIL CREAM AND MILK WITH CINNAMON STICK’

ADD YOLK MIX TO THE MILK ; ADD ORANGE PASTE AND LEMON ZEST;
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : CARAMEL RICOTTA CHEESE CAKE

Outlet : BRASSERIE

Recipe Code :

Meal Period : ALL DAY

Pick Up Time : 8 MINUTES

Date : 02/04/2000

Ingredients for ______10_____ Portions
Unit Quantity Description STEPS
GR 170 ICECREAM BASE * 3

GR 330 IMPORTED RICOTTA CHEESE 2

GR 330 MODERN CREAM 2

GR 130 RAISINS 1

ML 35 LOCAL DARK RUM 1

GR 5 GELATINE POWDER 3

300 DOBOS SPONGE *
GM

NOS 10 GARNISH *

PROCEDURE:

SOAK THE RAISIN IN RUM;
WARM ICE CREAM BASE ADD GELATINE TO IT ;
CREAM THE CHEESE; FOLD IN THE ICE CREAM BASE
WHIP THE MODERN CREAM AND FOLD IT ; ADD RAISINS
LINE A TRAY WITH DOBOS; POUR THE CHEESE MIXTURE COVER WITH DOBOS SPONGE;
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : BELGIAN BITTER CHOCOLATE MOUSSE

Outlet : BRASSERIE

Recipe Code :

Meal Period : ALL DAY

Pick Up Time : 8 MINUTES

Date : 02/04/2000

Ingredients for __10_________ Portions
Unit Quantity Description STEPS
ML 450 MODERN CREAM 4

GR 360 DARK CHOCOLATE 3
( GALLEBAUT )
NO 3 EGGS 1

NO 3 YOLKS 1

GM 140 CASTOR SUGAR 1
GM 30 POWDER GELATINE 2
GR 250 WHITE CHOCOLATE SAUCE
GALLEBAUT
ML 240 CRÈME ANGLAISE* SAUCE

GR 15 NESTLE COFFEE POWDER SAUCE

PROCEDURE;

WHIP EGGS, EGGYOLKS AND SUGAR TO A SABAYON’

ADD GELATINE

MIX THE SABAYON INTO THE MELTED BITTER CHOCOLATE;

FOLD IT INTO THE WHIPPED MODERN CREAM
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : FRENCH TART TATIN

Outlet : BRASSERIE

Recipe Code :

Meal Period : ALL DAY

Pick Up Time : 10 MINUTES

Date : 02.04.2000

Ingredients for __10_______ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
GM 400 PUFF PASTRY* 3

NO 10 APPLE (GRANNY SMITH) 2

GR 180 UNSALTED BUTTER 2

GR 400 CASTOR SUGAR 1

ML 500 VANILLA ICE CREAM 5

ML 40 CALVADOS 5

NO 10 GARNISH 4

PROCEDURE:

BAKE A PUFF PASTRY CASE; ARRANGE THE CARAMELISED APPLES INTO THE CASE;

BAKE IT .

PUT A SCOOP OF CALVADOS ICE CREAM BEFORE SERVICE.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : LA CORONELA

Outlet : CASA MEXICANA

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time : 8 MINUTES

Date : 21/05/2000

Ingredients for _ 10______ Portions
Unit Quantity Description STEPS

GM 800 ASSORTED DICED FRUITS 6

ML 80 GRAND MARNIER 6

ML 100 MODERN CREAM 5

GM 125 CASTOR SUGAR 2

NO 20 YOLKS 1

ML 115 TEQUILA 4

GM 6 GELATIN POWDER 3

NO 10 GARNISH *

PROCEDURE;

MAKE A SABAYON OF 1 & 2 ; ADD GELATINE & TEQUILA

FOLD IN 5

MACERATE FRUITS IN GRAND MARNIER
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : CARICIA DE COCOA

Outlet : CASA MEXICANA

Recipe Code :

Meal Period : LUNCH/ DINNER

Pick Up Time : 5 MINUTES

Date : 21/05/00

Ingredients for ____10_______ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
ML 600 MILK

ML 150 MODERN CREAM

GM 150 CASTOR SUGAR

NO 6 EGGS

GM 23 PURATOS LADY FRUIT
COCONUT PASTE
GM 75 GRANULATED SUGAR

NOS 10 GARNISH *

PROCEDURE;

BOIL MILK AND CREAM; MIX YOLK AND SUGAR AND ADD IT TO THE MILK MIXTURE
ADD COCONUT PASTE ;
MAKE CARAMEL AND COAT THE BASE THE BAKING DISH ; FILL IN THE CUSTARD;
BAKE IN A WATER BATH.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : MARIA -BONITA

Outlet : CASA MEXICANA

Recipe Code :

Meal Period : LUNCH/ DINNER

Pick Up Time :

Date : 21/05/2000

Ingredients for _____36______ Portions
Unit Quantity Description STEPS

GM 1000 PHILADELPHIA CHEESE
( IMPORTED) 1
GM 800 CASTOR SUGAR
1
GM 200 MAIDA 4

ML 500 SOUR CREAM * 3

ML 800 EGGS 2

ML 150 MODERN CREAM 3

ML 200 RASPBERRY JAM 6

GM 400 VANILLA SPONGE * 5

PROCEDURE:

CREAM THE CREAM CHEESE AND SUGAR; ADD SUGAR AND CONTINUE CREAMING;

ADD EGGS GRADUALLY ;

ADD SOUR CREAM AND MODERN CREAM;

FOLD MAIDA AND FILL IT IN A TRAY LINE D WITH VANILLA SPONGE;

BAKE IT IN A WATER BATH AT 180* C.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : YABARRA MOUSSE DE CHOCOLAT

Outlet : CASA MEXICANA

Recipe Code :

Meal Period : LUNCH/ DINNER

Pick Up Time :

Date : 21/05/2000

Ingredients for ____30_______ Portions
Unit Quantity Description STEPS

GM 750 MELTED CHOCOLATE (DARK)
( GALLEBAUT )
ML 500(250+ MODERN CREAM
250)
NO 10 EGGS
(5+5)
ML 60 KAHLUA

ML 2500(1250 MODERN CREAM WHIPPED
+1250)
GM 50 GELATIN POWDER
(20+30)
GM 1000 WHITE CHOCOLATE

SHEET 10 PHYLLO SHEETS (IMPORTED)
GMS 50 PISTA
ML 40 MELTED UNSALTED BUTTER
NOS 10 GARNISH

PROCEDURE:

PREPARE [HYLO DISCS AND BAKE IT;

MAKE WHITE CHOCOLATE MOUSSE AND DARK CJOCOLATE MOUSSE ;

PIPE WHITE CHOCOLATE MOUSSE ON A DISC COVER WITH SECOND DISC;

PIPE DARK CHOCOLATE MOUSSE ON THIS AND COVER WITH ANOTHER DISC TOPPED
WITH PISTA
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : TIRAMISU

Outlet : CAPPUCINO BAR

Recipe Code : FRANGIPANI

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for __80_________ Portions
Unit Quantity Description STEPS

NOS 240 SAVIORADI *

ML COFFEE SYRUP *
1200
NOS 80 GARNISH *

GM 80 COCOA POWDER

NO 30 YOLKS

GM 1500 CASTOR SUGAR

GM 20000 QUARK CHEESE ( local)

GM 60 GELATIN POWDER

GM 4000 WHIPPED CREAM
GM 60 TIRAMISU PASTE (PREGEL)

PROCEDURE;
SOAK SAVIORADI IN COFEE SYRUP AND ARRANFE IN THE GLASS ( 3 NOS EACH PORTION)

MAKE A SABAYON WITH YOLK AND SUGAR ; ADD GELATINE; ADD TIRAMISU PASTE ;

SOFTEN THE QUARK CHEESE AND FOLD THE ABOVE MIX INTO THE CHEESE; FOLD IN

WHIPPED CREAM AND FILL IT INTO THE PREPARED GLASS BOWLS.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : SHERRY TRIFLE

Outlet : CAPPUCINO BAR

Recipe Code : FRANGIPANI

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 26/05/2000

Ingredients for __01_______ Portions
Unit Quantity Description STEPS

GM 30 STRAWBERRY JELLY * 5

GM 50 DICED FRUIT 3

GM 50 PASTRY CREAM* 4

GM 50 VANILLA SPONGE* 1

ML 15 SUGAR SYRUP WITH SHERRY * 2

GM 15 MIXED FRUIT JAM 1

NO 1 GARNISH

PROCEDURE:

LINE GLASS BOIWL WITH SWISS ROLL MADE WITH VANILLA SPONGE AND JA;

SOAK IT WITH SHERRY SYRUP;

FILL IN CUSTARD AND DICED FRUITS ; SET IT IN COOLER;

FINISH WITH STRAWBERRY JELLY .
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : HELADO FRITO

Outlet : CASA MEXICANA

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time : 10 MINUTES

Date : 21/05/2000

Ingredients for __10_________ Portions
Unit Quantity Description STEPS

GM 500 PATE A CHOUX* 1

ML 1500 VANILLA ICECREAM* 2

ML 300 HELADO FRITTER BATTER* 3

GM 300 CORN FLAKES 4

FOR REFINED OIL
FRYING

PROCEDURE:

MAKE CHOUX BUN WITH PATE CHOUX MIX;

FILLIN ICE CREAM ; DIP IT IN BATTER ; ROLL IN CORN FLAKES;

FRY IT IN THE REFINED OIL.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : DOUBLE CHOCOLATE & ALMOND BROWNIE

Outlet : VERANDAH

Recipe Code :

Meal Period : ALL DAY

Pick Up Time : 8 MINUTES

Date : 21/05/2000

Ingredients for _______36___ Portions
Unit Quantity Description STEPS

GM 5500 ALMOND BROWNEE

GM 300 TRUFFLE *

ML 1800 VANILLA ICE CREAM

NOS 36 GARNISH *

PROCEDURE;

PIPE TRUFFLE ON RECTANGULER PIECE OF BROWNEE

PUT A SCOOP OF ICE CREAM 0N TOP
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : BELGIAN CHOCOLATE MOUSSE

Outlet : VERANDAH

Recipe Code :

Meal Period : ALL DAY

Pick Up Time :

Date : 21/05/2000

Ingredients for __10_________ Portions
Unit Quantity Description

GM 250 YOLKS

GM 250 SUGAR

GM 780 DARK CHOCOLATE
( GALLEBAUT )
GM 1560 WHIPPED CREAM

GM 250 CASHEWNUTS
GM 150 SUGAR
ML 50 COINTREAU
GM 100 TRUFFLE *
GM 20 COFFEE POWDER
ML 150 RUM RAISIN SAUCE*

PROCEDURE:

MAKE A NOUGAT WITH 150 G SUGAR AND 250 G CASHEWNUTS; CRUSH AND KEEP
ASIDE;
MAKE A SABAYON WITH EGG YOLK AND SUGAR; ADD AND MIX THE MELTED
CHOCOLATE; FOLDIN THE WHIPPED CREAM , COINTREAU AND NOUGAT ;
FILL IT IN THE DESIRED MOULD AND SET IT IN THE COOLER;
MAKE A COFFEE TRUFFLE AND SPREAD IT ON TOP OF THE MOUSSE;
SERVEI IT WITH RUM AND RAISIN SAUCE
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : KESAR PISTA KULFI

Outlet : VERANDAH

Recipe Code :

Meal Period : ALL DAY

Pick Up Time : 5 MINUTES

Date : 21/05/2000

Ingredients for __01_________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
NO 01 KESAR PISTA KULFI

GM 20 FRIED FALOODA

ML 20 VANILLA SAUCE *

GM 1 SAFFRON

GM 20 PISTACHIO

GM 10 WHIPPED CREAM

GM 10 ICING SUGAR

NO 1 CHOC GARNISH *
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : KESAR PISTA KULFI

Outlet : FRANGIPANI

Recipe Code :

Meal Period : ALL DAY

Pick Up Time : 5 MINUTES

Date : 21/05/2000

Ingredients for __01_________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
NO 01 KESAR PISTA KULFI

GM 20 FRIED FALOODA

ML 20 VANILLA SAUCE *

GM 1 SAFFRON

GM 20 PISTACHIO

GM 10 WHIPPED CREAM

GM 10 ICING SUGAR

NO 1 CHOC GARNISH *
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : APRICOT CREAM CHEESE BROWNIE

Outlet : FRANGIPANI

Recipe Code :

Meal Period : ALLDAY

Pick Up Time : 8 MINUTES

Date : 21/05/2000

Ingredients for _12__________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
GM 135 CHOPPED DRIED APRICOTS

ML 67.5 LOCAL BRANDY

GM 230 PHILADELPHIA CREAMCHEESE 1

GM 75 CASTOR SUGAR 2

NO 01 EGG 3

GM 75 BUTTER
GM 225 DARK CHOCOLATE -GALLEBAUT
NO 03 EGGS
GM 230 CASTORSUGAR
ML 01 VANILLA ESSENCE
GM 90 MAIDA
GM 2.5 BAKING POWDER
GM 1.5 SALT
GM 240 ORANGE FL.GANACHE *

GM 90 WALNUTS

SCOOP 12 VANILLA ICE CREAM *

Soak the abricots in brandy at least 24 hours in advance. Cream 1 and 2, add
3 gradually. Mix the egg with the sugar, Melt the butter and add the
chocolate, smooth. Add the eggmix, then fold in the flour, vanilla essence,
baking powder, nuts and the salt.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : BAKED BITTER CHOCOLATE FRANGIPANE TART

Outlet : FRANGIPANI

Recipe Code :

Meal Period : ALL DAY

Pick Up Time : 8 MINUTES

Date : 21/05/2000

Ingredients for ____12_______ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
GM 1350 CRUNCHY CHOC BISCUIT*

GM 1000 CHOC FL. FRANGIPANE PASTE *
GM 30 CRÈME DE CACAO
GM 300 ORANGE FL. GANACHE *

GM 150 WHIPPED CREAM

GM 200 SLICED FRUIT

GM 160 COFFEE NOUGATINE*

Line a tart mould with the crunchy chocolate dough. Rest for at least 4 hours,
refrigerate. Fill in the
chocolate frangipane paste and bake at 170 C for ca. 20 to 30 minutes, ubtil done. Soak
the tart when still warm with crème de cacao.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : GREEN APPLE CLAFOUTIS

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 26/0/2000

Ingredients for ___12______ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
GM 200 PUFF PASTRY *

ML 750 MILK

GM 250 CASTOR SUGAR

GM 100 MAIDA

NO 05 EGGS

NO 06 GRANNY SMITH APPLES

GM 200 ALMOND FLAKES
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : PITHIVIER

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 26/05/2000

Ingredients for ___12______ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
GM 900 PUFF PASTRY*

GM 800 FRANGIPANE PASTE *

GM 240 APRICOTS
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : MANGO & RASPBERRY MOUSSE

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 26/0/2000

Ingredients for __70____ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
NO 24 YOLKS 1

GM 460 CASTOR SUGAR 1

ML 1000 MILK BOIL 2

GM 80 GELATIN POWDER ADD 3

ML 2000 WHIPPED CREAM 5

ML 250 RASPBERRY PUREE 4

ML 250 MANGO PUREE 4

GM 900 VANILLA SPONGE* TO LINE
MOULD
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : CRUNCHY LEMON SLICE

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH /DINNER

Pick Up Time :

Date : 26/052000

Ingredients for ___35________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
GM 300 PUFF PASTRY* 1

ML 1750 LEMONEEZ 2

GM 1500 UNSALTED BUTTER 2

GM 2000 CASTOR SUGAR 2

NO 28 EGGS 3

NO 40 YOLKS 3

GM 800 CASTOR SUGAR 3

GM 85 POWDER GELATIN 4

GM 150 APRICOT JAM

PROCEDURE:

ROLL OUT THE PUFF PASTRY AND BAKE IT; KEEP IT ASIDE

BOIL ALL No 2 INGREDIENTS ADD IN No 3 . COOK TO FORM A CURD;

MIX IN NO 4 WHEN HOT
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : LEMON PANNACOTTA

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for __15_________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
ML 1000 MODERN CREAM 5

ML 500 MILK 1

GM 120 CASTOR SUGAR 2

GM 50 CITRON PASTE (LADY FRUIT 4
CITRON PASTE PURATOS)
GM 20 POWDER GELATIN 3

GM 300 LEMON JELLY

GM 150 DICED FRESH FRUITS

PROCEDURE:

BOIL NO 1 WITH NO 2 ADD NO 3 MIX IN NO 4 COOL IT;

FOLD IN NO 5 ; SET A LITTLE JELLY IN GLSS WITH DICED FRUITS;

FILL IN THE PANACOTTA MIX. FILL A LAYER OF LEMON JELLY.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : CLAFOUTIS AUX GRIOTTES

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for ____12_______ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
GM 200 PUFF PASTRY*

ML 750 MILK 1

GM 250 CASTOR SUGAR 2

GM 100 MAIDA 3

NO 05 EGGS 3

GM 500 THAWED FROZEN CHERRIES 4

PROCEDURE;

SCALD 1 WITH 2. MIX INTO 3.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : CHOCOLATE WALNUT PIE

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 52/05/2000

Ingredients for ___20________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
NO 12 EGGS 1

GM 600 LIQUID GLUCOSE 1

GM 360 CASTOR SUGAR

GM 500 CHOCOLATE (MORDE)

ML 120 MELTED BUTTER

GM 800 WALNUT

400 SWEET PASTE*
GM

PROCEDURE:

LINE MOULD WITH SWEET PASTE;

MIX ALL INGREDIENTS TOGETHER FOR 2 TO 3 MINUTES; POUR INTO MOULD;

BAKE IT AT 180* C
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : HONEY & MASCARPONE PASTRY

Outlet : CAPPUCIMO BAR

Recipe Code :

Meal Period : LUNCH /DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for ___60________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
NO 20 YOLKS 1

GM 1500 CASTOR SUGAR 1

ML 350 MILK 1

GM 100 POWDER GELATIN 2

ML 2000 MODERN CREAM 4

GM 1500 LOCAL MASCARPONE 3

ML 340 HONEY 2

GM 900 VANILLA SPONGE *

NO 60 GARNISH *

PROCEDURE:

MAKE A BAVARIOUS (1)

AADD IN 2 ; CREAM 3 TILL SMOOTH; ADD THE FIRST IX INTO IT;

FOLD IN 4
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : TOFFEED APPLES WITH GINGER CUSTARD

Outlet : CAPPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for ___15________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
NO 07 TOFFEED APPLES *

ML 1000 MODERN CREAM 2

NO 18 YOLKS 1

GM 360 CASTOR SUGAR 1

GM 150 DICED GINGER 2

GM 05 POWDER GELATIN 3

PROCEDURE:

MIX SUGAR AND YOLK ;

BOIL 2 ADD IN 1 AND COOK TO FORM A CUSTARD;

ADD 3 WHEN STILL HOT.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : FRENCH LEMON TART

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for ___________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
GM 200 SWEET PASTE * 1

ML 40 MELTED CHOCOLATE (MORDE) 2

GM 100 VANILLA SPONGE * 3

ML 220 LEMON JUICE 4

GM 250 UNSALTED BUTTER 4

NO 04 EGGS 5

NO 05 YOLKS 5

GM 100 CASTOR SUGAR 5

GM 5 POWDER GELATIN 6
GM 200 MERINGUE * 7

PROCEDURE:

LINE MOULD WITH I ; FULLY BAKE; COAT WITH 2 ; LINE WITH A THIN SPONGE;

BOIL 4 ; ADD IN 5 ; MIX 6 WHEN STILL HOT. FILL IT IN THE TART AND SET IN THE
COOLER;

TOP WITH MERRINGUE BEFORE SERVICE.
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : AMARENA CHEESE CAKE

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for ____24_______ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
GM 1000 LOCAL QUARK CHEESE 1

GM 400 CASTOR SUGAR 1

GM 100 MAIDA 4

ML 250 SOUR CREAM * 3

GM 400 EGGS 2

ML 100 MODERN CREAM 3

200 AMARENA PULP 5
GM
COOKIE BASE *
GM 200
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : SOUR CHERRY CHEESE CAKE

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/ DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for ___24________ Portions
Unit Quantity Description STEPS Cost of Raw
Product
GM 1000 LOCAL QUARK CHEESE 1

GM 400 CASTOR SUGAR 1

GM 100 MAIDA 4

ML 250 SOUR CREAM * 3

GM 400 EGGS 2

ML 100 MODERN CREAM 3

GM 200 COOKIE CRUMBS AS REQUIRED *

5
GM 1000 SOUR CHERRY
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : FRUIT COCKTAIL SLICE

Outlet : CAPPUCINO BAR

Recipe Code :

Meal Period : LUNCH/ DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for _____42______ Portions
Unit Quantity Description STYEPS Cost of Raw
Product
NO 15 YOLKS 1

GM 450 CASTOR SUGAR 1

ML 900 MILK 1

ML 400 MANGO PULP 3

GM 85 POWDER GELATIN 2

ML 1800 WHIPPED MODERN CREAM 4

GM 200 DICED FRUITS 5

42 GARNISH
NO
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : PISTA CRÈME BRULEE

Outlet : ROTISSERIE

Recipe Code :

Meal Period : DINNER

Pick Up Time : 10 MINUTES

Date : 25/05/2000

Ingredients for ___12________ Portions
Unit Quantity Description STEPS Cost of Raw
Product
ML 1000 MODERN CREAM 1

GM 240 YOLKS 2

GM 180 CASTOR SUGAR 2

GM 14 POWDER GELATIN 3

ML 30 AMARETTO 4

GM 50 PISTACHIO PREGEL 5

600 PISTACHIO ICE CREAM *
ML
NO 12 GARNISH *
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : TARTUFO DONATELLA

Outlet : ROTISSERIE

Recipe Code :

Meal Period : DINNER

Pick Up Time :

Date : 25/05/2000

Ingredients for ___48________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
ML 2965 MILK 1

GM 200 MILK POWDER 1

GM 480 UNSALTED BUTTER 3

GM 350 YOLKS 2

GM 700 CASTOR SUGAR 4

GM 250 GLUCOSE 5

ML 30 VANILLA ESSENCE 5

GM 25 STABILIZER 5

GM 100 DONATELLA PASTE - PREGEL 5
GM 150 AMARENA CHERRY 6
GM 125 PREGEL PASTA PRONTA 6
NO 48 GARNISH *
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : BITTER CHOCOLATE & PASSIONFRUIT DOME

Outlet : ROTISSERIE

Recipe Code :

Meal Period : DINNER

Pick Up Time : 10 MINUTES

Date : 25/05/2000

Ingredients for __ 13_________ Portions
Unit Quantity Description STEPS Cost of Raw
Product
GM 250 YOLKS 1

ML 250 SUGAR SYRUP (30 B) * 2

GM 900 CALLEBAUT DARK CHOC 3

ML 1500 WHIPPED CREAM 4

ML 80 CRÈME DE CACAO 5

ML 40 TIA MARIA 5

GM 600 PASSION FRUIT CREAM* 6

NO 13 GARNISH *
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name : GRANNY SMITH APPLE NAPOLEON

Outlet : ROTISSERIE

Recipe Code :

Meal Period : DINNER

Pick Up Time : 15 MINUTES

Date : 25/05/2000

Ingredients for __1_________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product
NO 1.5 TOFFEED APPLE * 3

GM 120 PUFF PASTRY* 1

GM 30 PASTRY CREAM * 2

GM 50 CHOCO CHIP ICECREAM * 4

NO 1 GARNISH *
THE OBEROI HOTEL
Recipe Costing Sheet

Dish Name :

Outlet :

Recipe Code :

Meal Period :

Pick Up Time :

Date :

Ingredients for ___________ Portions
Unit Quantity Description Price per Cost of Raw
Unit Product

Cost Controller _______________________ Cost of raw material ________________________

Executive Chef _______________________ Cost per portion ________________________

E.A.M. _______________________ Suggested Sales Price A _______________________

Suggested Sales Price B _______________________

Actual Sales Price _______________________

Actual Food Cost% _______________________