Professional Documents
Culture Documents
Teenagers, families and the elderly who go out for lunch and dinner in the
community mall and categorizes in many sections for example Shopping
Centre, Supermarket, Health & Beauty, Fashion and Kids & Education.
For instance, if your restaurant is located in a shopping mall, you are likely to
attract teenagers, families and the elderly. If your restaurant is located on a
main street in your town and is surrounded by businesses, you are more likely
to draw in professionals and an adult crowd. A restaurant that serves high-
end fare in a formal atmosphere likely won’t be very successful if it is located
in a shopping mall.
Meals are ordered at one of the vendors and then carried to a common dining
area. The food may also be ordered as takeout for consumption at another
location, such as a home, or workplace.
Modern Asian
Entreé e, Main
A la Carte dining
Part2: Develop dishes for menus
1. Brainstorm a range of ideas for menu. When doing so, include at least one
seasonal dish.
Entrée :
Rainbow rice paper rolls with tofu peanut dipping sauce- Healthy
option; these pretty rice paper rolls are packed with fresh summer
flavours and served with a simple peanut sauce with a tofu twist.
Pork and coriander money bags- Crunch down on these pork and coriander
money bags, complete with a tangy sweet and sour dipping sauce.
Mains:
Rice noodle salad with satay pork patties- Healthy option; drizzle
creamy satay sauce over these delicious pork patties served with a fresh
rice noodle salad.
Korean pork bibimbap- for the perfect after-work meal, try this tasty Korean-
inspired pork and rice dish.
Entrée:
Rainbow rice paper rolls with tofu peanut dipping sauce- Healthy
option; these pretty rice paper rolls are packed with fresh summer
flavours and served with a simple peanut sauce with a tofu twist.
Mains:
Rice noodle salad with satay pork patties- Healthy option; drizzle
creamy satay sauce over these delicious pork patties served with a fresh
rice noodle salad.
Who are healths conscious, and available in season for the menu
3. Assess each dish by completing checklist for each one.
5. Assess each sample dish and the menu as a whole by completing a culinary
and nutritional balance table.
7. Prepare, cook and present the sample dishes to relevant personnel for
assessment and discussion.
1. Write the purchase specifications for each required components for each dish
Rice paper wrappers: Avoid wrappers that are made with 100% tapioca since
they are trickier to wrap. Instead, look for wrappers made with rice or with a
combination of rice and tapioca. (By the way, rice paper wrappers should be
gluten-free. Some packages say wheat is an ingredient. It is likely an error in
translation).
Coriander sprigs: should always be green and crisp looking. If it’s starting to
look wilted, pale, or brown, it’s past its prime. Only buy it if it’s a bargain and
you can use it right away. Sometimes the outside of a head of lettuce is wilted
but the inside is still okay.
Mint leaves: Choose firm, unblemished stalks. The stalks and leaves should be
green, not yellow.
Red cabbage: Choose firm, compact heads that feel heavy for their size. Check
that the stems are also fresh and compact.
Carrots: Choose firm, smooth carrots without rootlets.
Cucumbers: Choose cucumbers that are uniformly green (not yellow).
Pork Mince: Color can vary depending on the particular cut or which animal
it's coming from, but fresh meat should have a rich, vibrant, eye-catching
color. Uniformity in color is usually an indicator of quality, since discolored
spots can be a sign of poor handling or meat that's past its prime.
Vermicelli rice noodles: Most rice noodles are quite bland—beyond a subtle
rice flavor they're mostly a carrier for bolder ingredients in a dish. They're
more interesting for their texture, which can be thin and delicate or thick and
soft.
Lettuce: Choose greens with fresh, crisp leaves. Avoid any that are wilted or
slimy.
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Tax Invoice
Total $110
Purchase specifications
Rainbow rice paper rolls with tofu peanut dipping sauce
3.Calculate portion yields and costs from raw ingredients for each dish both
manually and using computer technology.
Food cost per portion *100/(SFC) Standard Food Cost (%28) = selling price
2.37*100/28 = 8.46
Food cost per portion *100/(SFC) Standard Food Cost (%28) = selling price
6.21*100/28 = 11.82