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MENU: PIZZA DOUGH

Yield: 1,5 kg

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

1 kg bread flour
20 gr salt
20 gr sugar
18 gr dry yeast
600 ml water
30 ml olive oil

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MENU: TOMATO SAUCE
Yield: 0,8 kg

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

60 Ml Olive Oil
160 gr fine Diced Onion
4 ea Garlic Chopped
250 gr fine grated Carrot
1000 gr canned tomatoes crushed
1 lt Tomato jus
1 lt Pasta stock
5 gr Salt
3 gr Pepper

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MENU: CHICKEN STOCK
Yield: 4 Liter

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

2200 gr chicken bones, necks, backs


450 gr chicken feet
3800 ml cold water
1900 gr ice cubes
240 gr carrot
240 gr leeks
240 gr onioin
1 gr bay leaf

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MENU: BBQ SAUCE
Yield:

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

75 ml Olive oil
30 gr Garlic, slice
50 gr Onion, chopped
10 gr Dried oregano
5 gr Bay leaf
50 ml Apple cider vinegar
6000 gr Tomato ketchup
150 gr Sugar brown
10 gr Salt
5 gr Black pepper ground
75 ml Sauce Worcestershire
510 gr Sauce barbecue kraf
100 ml Molasses
500 ml Chicken stock
50 ml Tabasco

TOTAL COST
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MENU: BROWN VEAL STOCK
Yield: 11 liter

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

4500 gr veal bones


500 gr calf foot
24000 ml water
450 gr tomato paste
360 gr carrots
450 gr leek
240 gr onion
50 gr garlic
40 gr italian parsley
15 gr thyme
450 gr tomato

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MENU: RED WINE SAUCE
Yield:

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

110 gr beef trimmings


750 ml red wine full body
120 ml port wine
220 gr onion
50 gr shallot
60 gr smoked bacon
gr beef fat
5 gr white & black peppercorn
3000 ml veal stock
gr cubed cold butter

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MENU: BEURRE BLANC
Yield:

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

120 ml dry white wine


15 ml white wine vinegar
40 gr shallots
5 gr white peppercorns
4 gr juniper berries
15 ml heavy cream
65 gr unsalted butter
2 gr salt
2 gr pepper

TOTAL COST
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MENU: BOLOGNESE
Yield:

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

3000 gr Minced beef skirt steak


80 gr Plain flour
80 ml Olive oil
1200 gr Onion, fine diced
100 gr Garlic, fine diced
1200 gr Carrot, fine diced
800 gr Celery, fine diced
1000 gr beef bacon
100 gr Dry porcini / shiitake
1000 ml Beef stock
500 ml red wine or roselle
1000 ml Tomato sauce
3 Pcs Bay leaf
salt
pepper

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MENU: MUSHROOM SAUCE
Yield:

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

50 ml Olive Oil Bertoli / ltr


30 gr Onion Bombay / kg
30 gr Onion Shallot Peeled
60 gr Onion Garlic Peeled
2 gr Leave Thyme / kg
150 gr Mushroom Shitake Fresh / kg
150 gr Mushroom Champignon
100 gr Mushroom King Oyster
60 gr Lemon Import / kg
1000 ml BASIC Stock Beef Brown (11L)
330 ml Whip.Cream Elle&Vire 1 ltr / pack
50 gr Leave Basil / kg
50 gr Leave Parsley / kg
10 gr Salt DOLPIN 500gr / Pack
5 gr Black Pepper Whole 1kg

TOTAL COST
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MENU: BECHAMEL
Yield: 500 ml

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

30 gr onion
1 gr bay leaf
2 gr clove
50 gr butter
50 gr plain flour
500 gr whole milk
2 gr salt

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MENU:
Yield:

QUANTITY RECIPE UNIT INGREDIENT UNIT COST EXTENSION

TOTAL COST
MENU PRICE
GROSS PROFIT
FOOD COST %