Appendix A: Food Production List

Production date: Shift/ Event: Evening shift

Production timeframe: 4 hours

Menu and no. of serves

Gulab Jamun, 4
Plain Rice, 3
Veg Samosa, 5
Total serves, 23 Kulfi, 6 Chicken Lollipop, 5:

Special customer requests/ dietary needs and no. of serves

Chicken Lollipop – Less chilli

Adjustments required to menu/ ingredients/ recipe:

Less quantity for chilli

Is this an event or function  ?  Yes  No

If yes, identify schedule:

Portion control:
Gulab Jamun Kulfi Plain rice Veg Samosa Chicken lollipop- Chicken for 1 person-200g
 Food production process:  Food service style: 

 bulk cooking  à la carte

 cook chill for extended life  buffet
 cook chill for five day shelf life  set menu
 cook freeze  table d’hôte
 fresh cook  bulk cooking
 operations
 functions and events
 festivals

Ingredient list
Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Meat, Poultry Fish / Seafood

Chicken wings Chicken Lollipop 1 kg

Full fat milk Kulfi 4 cups

Fresh cream Kulfi 1/2 cup

Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Dry Goods / Other Frozen Goods

Milk powder Gulab jamun 1 cup Green peas Samosa 1/2 cup

Gluten free flour Gulab jamun, Samosa 3 cups

Oil Gulab jamun, Chicken 4L

Milk Gulab jamun 2-4
Tbsp
Yogurt Gulab jamun,Chicken 5-6
Tbsp
Pistachios Gulab jamun, kulfi 500g Fruit / Vegetables

Sugar Gulab jamun, Kulfi 2 cups Onion Chicken Lollipop, 1 kg

Samosa
Rose water Gulab jamun 1tsp Ginger Chicken 500 g
Lollipop,Samosa
Green cardamom Gulab jamun 4 Garlic Chicken 500 g
Lollipop,Samosa
Cornstarch Chicken Lollipop, Kulfi 5-6 Spring onions Chicken Lollipop 200 g
cups
Soya sauce Chicken lollipop 2 tsp Potatoes Samosa 500 g

Vinegar Chicken lollipop 2 tsp Lemon Samosa 100g

Saffron strands Kulfi 100g

Basmati rice Plain rice 2-3 kg

 Equipment list
Total Total
Equipment Recipe(s) required for Equipment Recipe(s) required for
quantity quantity
1
Pot Gulab jamun,Samosa, 5 Blender jar Kulfi
1 roll
Jar Gulab jamun 1 Foil paper Kulfi
16-20
Fork Gulab jamun 1 Steel cups Kulfi
16-20
Pan Gulab jamun,Chicken 3 Ice cream sticks Kulfi
1
Chopping board Gulab jamun,Chicken 2 Freezer Kulfi
Gulab jamun, Chicken 5-10
Knife 2 Plastic bags Chicken lollipop
lollipop,
Serving bowls Gulab jamun 16-20

Large bowls Chicken Lollipop,Samosa, 6

Whisk Chicken Lollipop 1

Slotted spoon Chicken Lollipop, Samosa 2

Masher Veg samosa 1

Oven Veg samosa 1

Spatula Kulfi 2
 Appendix A: Food Production List

Productiondate: 2 NOV 2021 Shift/ Event: Night shift

Production timeframe: 4 hour

Menu dishes and no. of serves: Sweet corn soup, 3

Garlic prawn, 2
Chicken pepper fry, 2
Veg korma, 4

Veg curry puff, 3

Total serves: 14
Special customer requests/ dietary needs and no. of serves
Veg curry puff, gluten free

Adjustments required to menu/ ingredients/ recipe: Gluten free

flour

Is this an event or function? If □Yes  No

yes, identify schedule:
Portion control: Sweet corn soup, Corn kernels: 1 ½ cup Garlic Veg curry puff
prawn, prawns: 1 kg
Chicken pepper fry, Chicken: 1
pound Veg korma

Food production process: Food service style:

□bulk cooking  à la carte

□cook chill for extended life □buffet set
menu
□cook chill for five-day shelf life
□ table d’hôte
□cook freeze
□ bulk cooking operations
fresh cook
□ functions and events
□festivals

Ingredient list
Recipe(s) required Total Total
Ingredient quantity Ingredient Recipe(s) required for quanti
for
ty
Meat, Poultry Fish / Seafood
Chicken breast Chicken pepper fry 1 pound Prawns Garlic prawn 1 kg
 Recipe(s) required Total Total
Ingredient Ingredient Recipe(s) required for quantity
for quantity
Dry Goods / Other Frozen Goods

Corn flour Sweet corn 3 tsp Corn kernels Sweet corn soup 1 1/2
soup,Garlic cup
prawn
Oil Sweet corn soup, 1½L
chicken pepper fry,
Sugar Sweet corn soup, 2-3 tsp
Chicken pepper
fry
Pepper powder Sweet corn soup 1/4 tsp

Soy sauce Garlic prawn, 11 Tbsp

Chicken pepper
fry
Chilli sauce Garlic prawn 1/2 tsp Fruit / Vegetables

White vinegar Garlic prawn 2 Tbsp Green peas Sweet corn soup, 200 g
veg korma
Sesame Garlic prawn 1tsp Carrots Sweet corn soup, 150 g
seeds veg curry puff
roasted
Kosher salt Chicken pepper fry 1 tsp Beans Sweet corn soup, 260 g
veg korma, veg
Ground black Chicken pepper fry 1 tsp Spring onions Sweet corn soup 2 to 3
pepper
Black pepper corns Chicken pepper fry 1 Tbsp Ginger Sweet corn soup, 1 kg
garlic prawn,
Coconut oil Chicken pepper 3 Tbsp Garlic Sweet corn soup, 2 kg
fry, veg curry puff Garlic prawns,
Ground fennel Chicken pepper fry 1 tsp Lemon juice Garlic prawns, 5
Chicken pepper fry
Cashew nuts Veg korma 10 to 12 Onion Chicken pepper fry, 1 kg
veg korma, veg
Fennel seeds Veg korma 1 tsp Tomato Chicken pepper fry 500 g

Cumin Veg Korma 1/2 tsp Curry leaves Chicken pepper fry 10

Cardamoms Veg Korma 2 Fresh coconut Veg Korma 1/4 cup

Cloves Veg Korma 3 Potatoes Veg Korma, veg 200 g

curry puff
Gluten free flour veg curry puff 300 g Cauliflower Veg korma 1 cup

Equipment list
Recipe(s) required Total Total
Equipment quantity Equipment Recipe(s) required for quantity
for
y
Chopping board Sweet corn 5
soup,Garlic
prawn,
Knife Sweet corn soup, 5
veg korma,
Garlic
Pot Sweet corn soup 1

Bowls Sweet corn 5

soup,Garlic
prawn,
Stirrer Sweet corn 3
soup,Garlic
prawn,
Non-stick pan Garlic prawn, 1
veg korma
Colander Garlic prawn, 1
chicken pepper fry,
Serving plate Garlic prawn, 2
Veg korma,
chiken
Large bowl Chicken pepper fry 1

Saucepan Chicken pepper fry 1

Plate Chicken pepper fry 2

Spatula Chicken pepper fry 1

Small bowls Veg korma 5-6

 Appendix A: Food Production List

Productiondate: 3 NOV 2021 Shift/ Event: Night

Production timeframe: 4 hour

Menu dishes and no. of serves:

Egg Dosa, 10 Navratan korma, 10 Chappathi, 10
Strawberry kulfi, 10(cook freeze) Sambhar vadai, 10 Total serves:
90 Mushroom 65, 10 Fish curry, 10
Saffron rice, 10 Veg Noodles,10

Special customer requests/ dietary needs and no. of serves: Little

spicy: Navratan korma, 1

Adjustments required to menu/ ingredients/ recipe: Extra chilli

powder to curry
Is this an event or function? If □Yes þ No
yes, identify schedule:

Portion control: Saffron rice: 150 g Kulfi, Milk: 70 g Fish curry, Fish: Veg Noodles,
Mushroom 65, Mushroom: 50 g
500 g
Egg dosa, Egg: 70 g Noodles: 2 pack

Food production process: Food service style:

þbulk cooking
□ à la carte
□cook chill for extended life buffet
□cook chill for five-day shelf life □ set menu
cook freeze □table d’hôte
fresh cook  bulk cooking operations
□ functions and events
□festivals

Ingredient list
Recipe(s) required Total Total
Ingredient quantity Ingredient Recipe(s) required for quanti
for
ty
Meat, Poultry Fish / Seafood
Eggs Egg Dosa 70 g Fish Fish curry 500 g

Full fat milk Kulfi 4 cups

Fresh cream Kulfi 1/2 cup

Curd Navratan Korma 100 g

Low fat cream Navratan Korma 1/3 cup

Recipe(s) required Total Total

Ingredient Ingredient Recipe(s) required for quantity
for quantity
Dry Goods / Other Frozen Goods

Rice Egg dosa, 278 g Peas Navratan korma ½ cup

Saffron rice
White urad dal Egg dosa ¼ cup

Chana dal Egg Dosa 2 tbsp

Fenugreek seeds Egg Dosa, 200 g

Mushroom
65,fish
Oats Egg Dosa 1 cup

Oil Egg Dosa, 2l Fruit / Vegetables

Mushroom 65,
Sugar Kulfi 1 cup Onion Egg Dosa, 2 kg
Navratan
Korma, fish curry
Corn starch Kulfi 1 cup Strawberry Kulfi 1
Flour Mushroom 65 ½ cup Mushroom Mushroom 65 50 g

Corn flour Mushroom 65 ½ cup Ginger Mushroom 65, 500 g

Navratan Korma,
Saffron Saffron rice, 5 lemon Mushroom 65 ½ tsp
Navratan
Korma
Cardomoms Saffron rice, 3 Carrots Navratan Korma, 100 g
Navratan veg noodles
Korma
Cloves Saffron rice, 5 Potatoes Navratan Korma 120g
Navratan
Korma
Almonds Navratan Korma 17 Green beans Navratan Korma, 350 g
veg noodles
Cashews Navratan Korma 20 Cauliflower Navratan Korma, 200 g
veg noodles
Pistachios Navratan Korma 10 Baby corn Navratan Korma 7

Curry leaves Fish curry 10-15 Pineapple Navratan Korma ½ cup

Wheat flour Chappathi 200 g Tomatoes Fish curry 1 cup

Noodles Veg noodles 2 pack

 Equipment list
Recipe(s) required Total Total
Equipment quantity Equipment Recipe(s) required for quanti
for
ty
Large bowl Mushroom 65, 6
Navratan
Korma,
Saucepan Mushroom 65, 4
Navratan
Korma,
Stirrer Mushroom 65, 9
Navratan
Korma,
Chopping board Mushroom 65, 2-3
Navratan
Korma,
Knife Mushroom 65, 2-3
Navratan
Korma,
Plate Mushroom 65, 40
Navratan
Korma,
Spatula Mushroom 65, 9
Navratan
Korma,
Serving plate Mushroom 65, 30-40
Navratan
Korma,
Serving bowl Mushroom 65, 30-40
Navratan
Korma,
 Appendix A: Food Production List

Productiondate: 4 NOV 2021 Shift/ Event: Evening

Production timeframe: 4 hours

Menu dishes and no. of

serves: Roti tissue,8
Chicken fried rice, 8 Lamb vepper fry, 8 Total serves: 72
Fried Idli, 8 Chicken saag, 8
Chettinad Mutton soup, 8 Veg Kothu roti, 8
Onion Baji, 8 Gulab jamun, 8
Special customer requests/ dietary needs and no. of serves: Low fat,
Fried Idli: 8

Adjustments required to menu/ ingredients/ recipe: Use low

fat oil/ Coconut oil in fried idli

Is this an event or function? If □Yes  No

yes, identify schedule:
Portion control:
Chicken Fried rice, chicken: 150 Onion bhaji, Gram flour: 100g Lamb Veg kothu roti
g Fried Idli vepper fry, Lamb: 200 g Gulab jamun
Chettinad Mutton soup, Mutton: 500 g flour: Chicken saag, Chicken: 450 g Roti tissue,
120 g
Food production process: Food service style:

þbulk cooking
□ à la carte
□cook chill for extended life  buffet
□cook chill for five-day shelf life □ set menu
cook freeze □ table d’hôte
fresh cook bulk cooking operations
□ functions and events
□festivals

Ingredient list
Recipe(s) required Total Recipe(s) required Total
Ingredient quantity Ingredient quanti
for for
ty
Meat, Poultry Fish / Seafood
Chicken Chicken fried rice, 600 g
Chicken saag
Mutton Chettinad Mutton 500 g
soup
Lamb leg steaks Lamb vepper fry 200g

Heavy cream Chicken saag 1 cup

Sour cream Chicken saag ½ cup

Recipe(s) required Total Recipe(s) required Total

Ingredient Ingredient quantity
for quantity for
Dry Goods / Other Frozen Goods

Cooked rice Chicken fried rice 3 cups

Soya sauce Chicken fried rice, 3 Tbsp

Fried idli, Veg
Crushed pepper Chicken fried rice, 1 tsp
Chettinad Mutton
Oil Chicken fried rice, 3L
Fried Idli, Gulab
Corn starch Chicken fried rice ¾ Tbsp

Idlis leftover Fried idli 5-6 Fruit / Vegetables

Tomato ketchup Fried idli 1 tbsp Bell peppers Chicken fried rice, 3 cup
Fried Idli
Vinegar Fried idli 1tsp Spring onions Chicken fried rice, 3
Fried Idli
Mustard seeds Fried idli 1 tsp Green chilies Chicken fried rice, 3 to 4
Chettinad Mutton
Milk powder Gulab jamun 1 cup Garlic Chicken fried rice, 500 g
Fried Idli,
Flour Gulab jamun 1 cup Ginger Fried Idli 50 g

Milk Gulab jamun 2-4 Curry leaves Fried Idli 20-25

Tbsp
Yogurt Gulab jamun 2 Tbsp Onion Chicken saag, 2 kg
Fried
Idli, Chettinad
Pistachios Gulab jamun 200g Carrots Fried Idli, veg 150 g
kothu roti
Sugar Gulab jamun 1 cup Cabbage Fried Idli, veg 150 g
kothu roti
Rose water Gulab jamun 1tsp Tomatoes Chettinad Mutton 300 g
soup, Lamb vepper
Green cardamom Gulab jamun 4 Lemon Chettinad Mutton 100 g
soup, Lamb vepper
Raw rice Chettinad Mutton 1 tbsp Spinach Chicken saag 1
soup pound
Gram flour Onion bhaji 100g Red onion Veg kothu roti 1

Curry leaves Lamb vepper fry 12-15

Indian flat bread Veg kothu roti 3 cups

Flour Roti tissue 120 g

 Equipment list
Recipe(s) required Total Total
Equipment quantity Equipment Recipe(s) required for
for quanti
ty
8
Large bowl Chicken fried rice, 3 Serving bowls Gulab jamun
Chettinad Mutton
Chopping board Chicken fried rice, 5 Soup bowls Chettinad Mutton 8
Fried Idli, Gulab soup
Knife Chicken fried rice, 5
Fried Idli, Gulab
Pan Chicken fried rice, 4
Fried Idli, Gulab
Stirrer Chicken fried rice, 3
Fried Idli, Chettinad
Colander Chicken fried rice, 2
Chettinad Mutton
Plate Chicken fried rice, 2
Lamb vepper fry
Serving plates Chicken fried rice, 8-16
Fried Idli, Lamb
Blender Fried Idli 1

Pot Fried Idli, 2

Gulab jamun
Bowl Fried Idli, Chettinad 3
Mutton soup, Lamb
Jar Gulab jamun 1

Fork Gulab jamun 1

 Appendix A: Food Production List

Productiondate: 5 NOV 2021 Shift/ Event: Afternoon

Production timeframe: 4 hours

Menu dishes and no. of serves:

Rava masala dosa, 3 Chicken Lollipop,
3 Cheese Dosa, 2 Total serves: 14
Chilli Fish, 2
Singapore rice noodles, 4

Special customer requests/ dietary needs and no. of serves: Chicken

Lollipop – Extra spicy

Adjustments required to menu/ ingredients/ recipe: Little more

quantity for chilli

Is this an event or function? □Yes  No

If yes, identify schedule:
Portion control:
Rava masala dosa, Semolina: ½ cup Chilli fish, Fish: 250 g
Cheese dosa, Cheese: 6 tbsp Chicken Singapore rice noodles,
lollipop, Chicken: 1 kg Eggs: 2

Food production process: Food service style:

□bulk cooking □ à la carte

□cook chill for extended life □ buffet
cook chill for five-day shelf life  set menu
cook freeze table d’hôte
fresh cook □ bulk cooking operations
□ functions and events
□festivals

Ingredient list
Recipe(s) required Total Total
Ingredient quantity Ingredient Recipe(s) required for quanti
for
ty
Meat, Poultry Fish / Seafood
Chicken Chicken Lollipop, 1 ½ kg Fish fillet Chilli fish 250 g
Singapore rice
curd Rava masala 2 tbsp
dosa, Cheese
Dosa
Cheese Cheese Dosa 6 tbsp

Eggs Singapore rice 2

noodles
 Recipe(s) required Total Total
Ingredient Ingredient Recipe(s) required for quantity
for quantity
Dry Goods / Other Frozen Goods

Oil Chicken lollipop, Cheese 2L

Dosa, Rava
masala dosa,chilli
Yogurt Chicken Lollipop 2 tbsp

Cornstarch Chicken Lollipop, chilli fish 487 g

Soya sauce Chicken lollipop, chilli fish, 4 tbsp

Vinegar Chicken lollipop, chilli fish 4 tsp

Semolina Rava masala dosa, Cheese 1 cup Fruit / Vegetables

Dosa
Rice flour Rava masala dosa, 1 cup Onion Chicken Lollipop, 2 kg
Cheese Dosa Rava masala dosa,
All purpose flour Rava masala dosa, 1 cup Ginger Chicken Lollipop, 500 g
Cheese Dosa, chilli chilli fish
Cumin seeds Rava masala dosa ½ tsp Garlic Chicken Lollipop, 500 g
chilli fish
Black pepper Rava masala dosa, 1 ¼ tsp Spring onions Chicken Lollipop, 200 g
Cheese Dosa, chilli chilli fish
Sugar Chilli fish, Singapore rice 3 tsp Green chillies Rava Masala Dosa 3

Rice sticks Singapore rice noodles 250 g Curry leaves Rava masala dosa 6

Coriander leaves Rava masala dosa, 4 tbsp

Cheese Dosa
 Green, red bell Chilli fish 1 ½ cup
pepper

Equipment list
Equipment Recipe(s) required for Total Equipment Recipe(s) required for Total
quantity quantity
y
Pan Chicken Lollipop, Rava 2
masala dosa,
Chopping board Chicken lollipop, Rava 3
masala dosa,
Knife Chicken lollipop, Rava 3
masala dosa,
Plastic bags Chicken lollipop 3-5

Large bowls Chicken Lollipop, Singapore 2

rice
Whisk Chicken Lollipop, Singapore 2
rice
Slotted spoon Chicken Lollipop 1

Stirrer Rava masala dosa, cheese 3

dosa,
Smasher Cheese dosa 1
 Appendix A: Food Production List

Productiondate: 6 NOV 2021 Shift/ Event: Evening shift

Production timeframe: 4 hours

Menu dishes and no. of serves:

Veg Kothu roti, 3 Butter chicken, 4
Plain rice, 4 Total serves: 16
Palak paneer, 3
Biryani with egg and raita, 2
Special customer requests/ dietary needs and no. of serves: Low
cholestrol preference for palak paneer, 3

Adjustments required to menu/ ingredients/ recipe: Coconut oil

for palak paneer
Is this an event or function? □Yes  No
If yes, identify schedule:

Portion control:
Veg Kothu roti Butter chicken, chicken: 500
Palak paneer, Cottage cheese: 150 g g Plain rice
Biryani with egg and raita, chicken:
500g
Food production process: Food service style:

bulk cooking □ à la carte

cook chill for extended life □ buffet
□cook chill for five-day shelf life □ set menu
□cook freeze table d’hôte
fresh cook  bulk cooking operations
□functions and events
□festivals

Ingredient list
Recipe(s) required Total Total
Ingredient quantity Ingredient Recipe(s) required for quanti
for
ty
Meat, Poultry Fish / Seafood
Cottage cheese Palak paneer 150 g

chicken Biryani with egg 1 kg

and raita, butter
Eggs Biryani with egg 2
and raita
Curd Biryani with egg 250 g
and raita, butter
Chilled cream Butter chicken 80 ml

Recipe(s) required Total Total

Ingredient Ingredient Recipe(s) required for quantity
for quantity
Dry Goods / Other Frozen Goods

Soya sauce Veg kothu roti 2 Tsp

Indian flat bread Veg kothu roti 3 cups

Coconut oil Palak paneer 2 tbsp

Cashew nuts Palak paneer, 18-20

butter chicken
Pepper corn Biryani with egg ½ tsp
and raita
cloves Biryani with egg 7 Fruit / Vegetables
and
raita, Butter chicken
Fennel seeds Biryani with egg ½ tsp Carrots veg kothu roti 50 g
and
raita
Stone flower Biryani with egg ½ tsp Cabbage veg kothu roti 50 g
and
raita
Basmathi rice Biryani with egg 500 g Red onion Veg kothu roti 1
and
raita, Plain rice
Oil Butter chicken, 1L Spinach Palak Paneer 120 g
Biryani with egg
Sugar Butter chicken ¼ tbsp Green chillies Palak paneer 2

Onions Palak paneer, 500g

Biryani
with egg and raita
Tomatoes Palak paneer, 1 kg
Biryani
with egg and raita,
Ginger Palak paneer, 500 g
Biryani with egg
Garlic Palak paneer, 500 g
Biryani with egg
Lemon Butter chicken ½
Equipment list
Equipment Recipe(s) required for Total Equipment Recipe(s) required for Total quanti
quantity ty
Large bowl Biryani with egg and raita, 3
butter
Chopping board Biryani with egg and raita, 4
butter
Knife Biryani with egg and raita, 4
butter
Pan Biryani with egg and raita, 4
butter
Stirrer Biryani with egg and raita, 5
butter
Colander Biryani with egg and raita, 3
butter
Plate Biryani with egg and raita, 4-5
butter
Serving plates Biryani with egg and raita, 4-5
butter
Blender Biryani with egg and raita, 1
butter
Pot Biryani with egg and raita, 2-3
butter
Bowl Biryani with egg and raita, 2
butter
Jar Biryani with egg and raita, 1
butter
Serving bowls Biryani with egg and raita, 4- 5
butter
 Appendix A: Food Production List

Productiondate: 7 NOV 2021 Shift/ Event: Afternoon Shift

Production timeframe: 4 hours

Menu dishes and no. of serves:

Butter Chicken, 10 Gobi 65, 10 Gulab jamun, 10
Plain rice, 10 Tom Yam soup, 10 Total servings: 90
Roti with daal and curry sauce, 10 Fish roll, 10
Mango kulfi, 10 Chilli Beef, 10

Special customer requests/ dietary needs and no. of serves:

Sugar free gulab jamun, 10

Adjustments required to menu/ ingredients/ recipe:

Use honey instead of sugar in gulab jamun

Is this an event or function? □Yes  No

If yes, identify schedule:
Portion control: Fish roll: Fish fillet:
Butter chicken, chicken: Mango kulfi Chilli beef, Beef: 400
500g 227 g
Plain rice Gobi 65, Cauliflower: 2 cups
g
Food production process: Food service style:

bulk cooking  à la carte

□cook chill for extended life  buffet
□cook chill for five-day shelf life □ set menu
cook freeze □ table d’hôte
fresh cook  bulk cooking operations
□ functions and events
□festivals

Ingredient list
Recipe(s) required Total Total
Ingredient quantity Ingredient Recipe(s) required for quanti
for
ty
Meat, Poultry Fish / Seafood
Chicken Butter chicken 500 g Fish fillet Fish roll 227 g

Curd/Yogurt Butter Chicken, 2 cups

Gulab jamun,
Gobi
Butter Butter chicken, 5 tbsp
Fish roll
Fresh cream/Chilled Butter chicken,Kulfi 330 ml
cream
Milk Gulab 5 cups
jamun,
Mango kulfi
Beef Chilli beef 400 g

Recipe(s) required Total Total

Ingredient Ingredient Recipe(s) required for quantity
for quantity
Dry Goods / Other Frozen Goods

Oil Butter chicken, 2L

gulab jamun, Gobi
Cloves Butter chicken 2

Cashew nuts Butter chicken 16-18

Baking powder Fish roll 1 tsp

Basmathi rice Plain rice 500 g

Milk powder Gulab jamun 1 cup

Gluten free flour Gulab jamun, 4 cups Fruit / Vegetables

gobi 65, fish roll
Pistachios Gulab jamun, kulfi 30-35 Lemon Butter chicken, 1
Tom
yam soup
Honey Gulab jamun 1 1/4 to Tomatoes Butter chicken, Tom 200g
1 1/2 yam soup, Roti with
Rose water Gulab jamun 1tsp Onion Butter chicken, Tom 500 g
yam soup, chilli
beef,
Green cardamom Gulab jamun, kulfi 4-6 Ginger Butter chicken, gobi 500 g
65, Tom yam soup,
Corn flour Gobi 65, chilli beef, 5 tbsp Garlic Butter chicken, , 500 g
kulfi gobi 65 Tom yam
Soy sauce Tom yam 3-6 tbsp Cauliflower Gobi 65, Tom yam 2 cups
soup, chilli soup
beef
Brown sugar Tom yam soup, ½ cup Mushrooms Tom yam soup 1 cup
kulfi
Soft tofu Tom yam soup 2 cups Red onion Fish roll ½

Tomato sauce Chilli beef 2 tbsp Capsicum Chilli beef Half

Beef stock Chilli beef ¼ cup Mango Kulfi 1 large

Corn starch Mango kulfi 1 tsp

Toor daal Roti with daal and 50 g

curry sauce
Red lentils Roti with daal and 50 g
curry sauce
Red kidney beans Roti with daal and 100 g
curry sauce
Wheat flour Roti with daal and 250 g
curry sauce
 Equipment list
Recipe(s) required Total Total
Equipment quantity Equipment Recipe(s) required for quanti
for
ty
Pot Gulab jamun, Roti 2
with daal and
curry
Jar Gulab jamun, kulfi 2

Fork Gulab jamun, 1

chilli beef
Pan Gulab jamun, Roti 3-4
with daal and
curry
Chopping board Gulab jamun, Roti 3-4
with daal and
curry
Knife Gulab jamun, Roti 3-4
with daal and
curry
Serving bowls Gulab jamun, Roti 10
with daal and
curry
Serving plates Roti with daal and 10
curry sauce
Stirrer Gulab jamun, Roti 3
with daal and
curry
Colander Gulab jamun, Roti 2
with daal and
curry
Blender Gulab jamun, Roti 2
with daal and
curry
Whisk Gulab jamun, Roti 1
with daal and
curry
 Appendix A: Food Production List

Productiondate: 8 NOV 2021 Shift/ Event: Evening shift

Production timeframe: 4 hours

Menu dishes and no. of serves:

Gulab Jamun, 5 Plain Rice, 5
Veg Samosa, 3 Total serves, 20
Kulfi, 2
Chicken Lollipop, 5

Special customer requests/ dietary needs and no. of serves: Veg

Samosa – Baked

Adjustments required to menu/ ingredients/ recipe: Oven for

baking

Is this an event or function? If □Yes 

yes, identify schedule: No
Portion
control: Gulab Kulfi Plain rice
Jamun Veg Chicken lollipop- Chicken for 1 person-200g
Samosa

Food production process: Food service style:

bulk cooking  à la carte

□cook chill for extended life □ buffet
□cook chill for five-day shelf life □ set menu
cook freeze table d’hôte
 bulk cooking operations
fresh cook
□ functions and events
□festivals

Ingredient list
Recipe(s) required Total Total
Ingredient quantity Ingredient Recipe(s) required for quanti
for
ty
Meat, Poultry Fish / Seafood
Chicken wings Chicken Lollipop 1 kg

Full fat milk Kulfi 4 cups

Fresh cream Kulfi 1/2 cup

 Recipe(s) required Total Total
Ingredient Ingredient Recipe(s) required for quantity
for quantity
Dry Goods / Other Frozen Goods

Milk powder Gulab jamun 1 cup Green peas Samosa 1/2 cup

Gluten free flour Gulab 3 cups

jamun,
Samosa
Oil Gulab jamun, 2L
Chicken
lollipop
Milk Gulab jamun 2-4
Tbsp
Yogurt Gulab 5-6
jamun,Chicken Tbsp
Pistachios Gulab jamun, kulfi 500g Fruit / Vegetables

Sugar Gulab jamun, Kulfi 2 cups Onion Chicken Lollipop, 1 kg

Samosa
Rose water Gulab jamun 1tsp Ginger Chicken 500 g
Lollipop,Samosa
Green cardamom Gulab jamun 4 Garlic Chicken 500 g
Lollipop,Samosa
Cornstarch Chicken 5-6 Spring onions Chicken Lollipop 200 g
Lollipop, Kulfi cups
Soya sauce Chicken lollipop 2 tsp Potatoes Samosa 500 g

Vinegar Chicken lollipop 2 tsp Lemon Samosa 100g

Saffron strands Kulfi 100g

Basmati rice Plain rice 2-3 kg
 Equipment list
Recipe(s) required Total Total
Equipment quantity Equipment Recipe(s) required for quanti
for
ty
Pot Gulab 5 Blender jar Kulfi 1
jamun,Samosa,
Jar Gulab jamun 1 Foil paper Kulfi 1 roll

Fork Gulab jamun 1 Steel cups Kulfi 5

Pan Gulab 3 Ice cream sticks Kulfi 5

jamun,Chicken
Chopping board Gulab 2 Freezer Kulfi 1
jamun,Chicken
Knife Gulab jamun, 2 Plastic bags Chicken lollipop 5-10
Chicken
lollipop,
Serving bowls Gulab jamun 5 Oven Veg Samosa 1

Large bowls Chicken 6

Lollipop,Samosa,
Whisk Chicken Lollipop 1

Slotted spoon Chicken 2

Lollipop,
Samosa
Masher Veg samosa 1

Oven Veg samosa 1

Spatula Kulfi 2
 Appendix A: Food Production List

Productiondate: 9 NOV 2021 Shift/ Event: Morning afternoon tea

Production timeframe: 4 hours

Menu dishes and no. of serves:

Gulab jamun, 6 Egg roti, 3
Onion uthappam, 4 Total serves: 17
Chilli paneer, 2
Full boil, 2

Special customer requests/ dietary needs and no. of serves:

Sugar free gulab jamun, 6

Adjustments required to menu/ ingredients/ recipe:

Use honey instead of sugar in gulab jamun

Is this an event or function? □Yes  No

If yes, identify schedule:
Portion control:
Gulab jamun Full boil,Eggs: 2-4
Onion uthappam Egg roti, Eggs:
Chilli paneer, paneer: 200 g 1

Food production process: Food service style:

bulk cooking □ à la carte

□cook chill for extended life □buffet
□cook chill for five-day shelf life  set menu
□cook freeze  table d’hôte
fresh cook □ bulk cooking operations
□functions and events
□festivals

Ingredient list
Recipe(s) required Total Total
Ingredient quantity Ingredient Recipe(s) required for quanti
for
ty
Meat, Poultry Fish / Seafood
Milk Gulab jamun 2-4
Tbsp
Yogurt Gulab jamun 1Tbsp

Cottage cheese Chilli paneer 200 g

Eggs Full boil, Egg roti 5-6

 Recipe(s) required Total Total
Ingredient Ingredient Recipe(s) required for quantity
for quantity
Dry Goods / Other Frozen Goods

Milk powder Gulab jamun 1 cup

Gluten free flour Gulab jamun 5 Tbsp

Oil Gulab jamun, 6 tbsp

Onion uthappam,
Chilli
Pistachios Gulab jamun 1tsp

Honey Gulab jamun 1 1/4 to

1 1/2
Rose water Gulab jamun 1tsp Fruit / Vegetables

Green cardamom Gulab jamun 4 Onion Onion uthappam, 1 large

Chilli paneer
Dosa batter Onion uthappam 2 cups Green chilli Onion uthappam, 3
Chilli paneer
Corn starch Chilli paneer 3 tbsp Garlic Chilli paneer 100 g

All purpose flour Chilli paneer, 1-2 cup Spring onions Chilli paneer 100 g
Egg roti
Soya sauce Chilli paneer 1 tbsp Capsicum Chilli paneer 100 g

Vinegar Chilli paneer ½ tsp

Tomato ketchup Chilli paneer 2 tbsp

 Equipment list
Recipe(s) required Total Total
Equipment quantity Equipment Recipe(s) required for quantity
for
y
Pot Gulab jamun, 2
full boil, egg roti
Jar Gulab jamun 1

Fork Gulab jamun 1

Pan Gulab jamun 1

Chopping board Gulab jamun, 2-3

chilli paneer,
onion
Knife Gulab jamun, 2-3
chilli paneer,
onion
Serving bowls Gulab jamun 10

Stirrer chilli paneer, 2-3

onion uthapam
 Appendix A: Food Production List

Productiondate: 10 NOV 2021 Shift/ Event: Night shift

Production timeframe: 4 hours

Menu dishes and no. of serves:

Navratan korma, 15 Chappathi, 15 Egg Dosa, 15
Plain kulfi, 15(cook freeze) Sambhar vadai, 15 Total serves: 135 Fish
curry, 15 Veg Noodles,15
Saffron rice, 15 Mushroom 65, 15

Special customer requests/ dietary needs and no. of serves: Little

spicy: Veg Noodles, 6

Adjustments required to menu/ ingredients/ recipe: Extra chilli

powder to noodles
Is this an event or function? If □Yes No
yes, identify schedule:

Portion control:
Mushroom 65,
Mushroom: 50 g
Egg dosa, Egg: 70 g
Noodles: 2 pack
Saffron rice: 150 g
Kulfi, Milk: 70 g
Fish curry, Fish: Veg Noodles, 500 g

Food production process: Food service style:

bulk cooking
□ à la carte
□cook chill for extended life  buffet
□cook chill for five-day shelf life □ set menu
cook freeze □ table d’hôte
fresh cook  bulk cooking operations
□functions and events
□festivals

Ingredient list
Recipe(s) required Total Total
Ingredient quantity Ingredient Recipe(s) required for quanti
for
ty
Meat, Poultry Fish / Seafood
Eggs Egg Dosa 70 g Fish Fish curry 500 g

Full fat milk Kulfi 4 cups

Fresh cream Kulfi 1/2 cup

Curd Navratan Korma 100 g

Ingredient Recipe(s) required for Total Ingredient Recipe(s) required for Total
quantity quantity
Dry Goods / Other Frozen Goods

Rice Egg dosa, Saffron rice 278 g Peas Navratan korma ½ cup

White urad dal Egg dosa ¼ cup

Chana dal Egg Dosa 2 tbsp

Fenugreek seeds Egg Dosa, Mushroom 65,fish 200 g

Oats Egg Dosa 1 cup

Oil Egg Dosa, Mushroom 65, 2l Fruit / Vegetables

Sugar Kulfi 1 cup Onion Egg Dosa, Navratan 2 kg

Korma, fish curry
Corn starch Kulfi 1 cup Strawberry Kulfi 1

Flour Mushroom 65 ½ cup Mushroom Mushroom 65 50 g

Corn flour Mushroom 65 ½ cup Ginger Mushroom 65, 500 g
Navratan Korma,
Saffron Saffron rice, Navratan 5 lemon Mushroom 65 ½ tsp
Korma
Cardomoms Saffron rice, Navratan 3 Carrots Navratan Korma, 100 g
Korma veg noodles
Cloves Saffron rice, Navratan 5 Potatoes Navratan Korma 120g
Korma
Almonds Navratan Korma 17 Green beans Navratan Korma, 350 g
veg noodles
Cashews Navratan Korma 20 Cauliflower Navratan Korma, 200 g
veg noodles
Pistachios Navratan Korma 10 Baby corn Navratan Korma 7

Curry leaves Fish curry 10-15 Pineapple Navratan Korma ½ cup

Wheat flour Chappathi 200 g Tomatoes Fish curry 1 cup

Noodles Veg noodles 2 pack

 Equipment list
Recipe(s) required for Total Total
Equipment quantity Equipment Recipe(s) required for quanti
ty
Large bowl Mushroom 65, 6
Navratan Korma,
Saucepan Mushroom 65, 4
Navratan Korma,
Stirrer Mushroom 65, 9
Navratan Korma,
Chopping board Mushroom 65, 2-3
Navratan Korma,
Knife Mushroom 65, 2-3
Navratan Korma,
Plate Mushroom 65, 40
Navratan Korma,
Spatula Mushroom 65, 9
Navratan Korma,
Serving plate Mushroom 65, 30-40
Navratan Korma,
Serving bowl Mushroom 65, 30-40
Navratan Korma,
 Appendix A: Food Production List

Productiondate: 11 NOV 2021 Shift/ Event: Afternoon shift

Production timeframe: 4 hours

Menu dishes and no. of serves:

Cheese and chilli Dosa, 2 Onion Dry mutton curry, 3
rava dosa, 3 Total serves: 14
Chilli Fish, 2
Singapore rice noodles, 4

Special customer requests/ dietary needs and no. of serves:

Chilli fish, Less chilli for 2

Adjustments required to menu/ ingredients/ recipe:

Use less chilli for chilli fish

Is this an event or function? If □Yes  No

yes, identify schedule:
 Portion control:
Onion rava dosa, Semolina: ½ cup Cheese and chilli dosa, Cheese: 6 tbsp Dry mutton curry, Mutton: 188 g

Chilli fish, Fish: 250 g Singapore rice noodles, Eggs: 2

Food production process: Food service style:

□bulk cooking
□ à la carte
□cook chill for extended life
□ buffet
□cook chill for five-day shelf life  set menu
 cook freeze  table d’hôte
 fresh cook □ bulk cooking operations
 functions and events
□festivals

Ingredient list
Recipe(s) required for Total Total
Ingredient quantit Ingredient Recipe(s) required for quanti
y ty
Meat, Poultry Fish / Seafood

Chicken Singapore rice noodles 200 g Fish fillet Chilli fish 250 g

curd Onion rava dosa, 2 tbsp

Cheese and chili
Cheese Cheese and chilli Dosa 6 tbsp

Eggs Singapore rice noodles 2

Mutton Dry mutton curry 188 g

Recipe(s) required for Total Total

Ingredient Ingredient Recipe(s) required for
quantity quantity
Dry Goods / Other Frozen Goods

Oil Cheese and chilli dosa, 2L

Onion rava
Curry powder Dry mutton curry 2 tbsp

Cornstarch chilli fish 960 ml

Soya sauce chilli fish, Singapore rice 4 tbsp

Vinegar chilli fish 4 tsp

Semolina Onion rava dosa, 1 cup Fruit / Vegetables

Cheese and chilli
Rice flour Onion rava dosa, 1 cup Onion Onion rava dosa, 2 kg
Cheese and chilli Dry mutton curry
All purpose flour Onion rava dosa, 1 cup Ginger chilli fish, Dry 500 g
Cheese and chilli mutton curry
Cumin seeds Onion rava dosa ½ tsp Garlic chilli fish, Dry 500 g
mutton curry
Black pepper Onion rava dosa, 1 ¼ tsp Spring onions chilli fish 200 g
Cheese and chilli
Sugar Chilli fish, Singapore rice 3 tsp Green chillies Onion rava Dosa, 4
Dry mutton curry
Rice sticks Singapore rice noodles 250 g Curry leaves Onion rava dosa, 10
Dry mutton curry
Coriander leaves Onion rava dosa, 4 tbsp
Cheese and chilli
Green, red bell Chilli fish 1½
pepper cu
p
Tomatoes Dry mutton curry 3
 Equipment list
Recipe(s) required for Total Total
Equipment quantity Equipment Recipe(s) required for quanti
ty
Pan Onion rava dosa, Dry mutton 2
curry cheese
Chopping board Onion rava dosa, Dry mutton 3
curry cheese
Knife Onion rava dosa, Dry mutton 3
curry cheese
Large bowls Dry mutton curry, 2
Singapore rice
Whisk Dry muitton curry, 2
Singapore rice
Slotted spoon Dry mutton curry 1

Stirrer Onion rava dosa, Dry 3

mutton curry
 Appendix A: Food Production List

Productiondate: 12 NOV 2021 Shift/ Event: Afternoon shift

Production timeframe: 4 hours

Menu dishes and no. of serves:

Sweet corn soup, 3 Veg curry puff, 3
Garlic prawn, 2 Total serves:
Chicken pepper fry, 14
2 Veg korma, 4

Special customer requests/ dietary needs and no. of serves

Veg curry puff, gluten free

Adjustments required to menu/ ingredients/ recipe: Gluten free

flour

Is this an event or function? If □Yes  No

yes, identify schedule:
Portion control:
Portion control: Sweet corn soup Veg curry puff
Garlic prawn, prawns: 1 kg
Chicken pepper fry, Chicken: 1 pound

Food production process: Food service style:

□bulk cooking  à la carte

□cook chill for extended life □ buffet
cook chill for five-day shelf life □ set menu
□cook freeze  table d’hôte
fresh cook □ bulk cooking operations
□ functions and events
□festivals

Ingredient list
Recipe(s) required Total Total
Ingredient quantity Ingredient Recipe(s) required for quanti
for
ty
Meat, Poultry Fish / Seafood
 Recipe(s) required for Total Total
Ingredient Ingredient Recipe(s) required for
quantity quantity
Dry Goods / Other Frozen Goods

Corn flour Sweet corn soup, Garlic 3 tsp Corn kernels Sweet corn soup 1 1/2
prawn cup
Oil Sweet corn soup, 1 tsp

Sugar Sweet corn soup, Chicken 2-3 tsp

pepper fry
Pepper powder Sweet corn soup 1/4 tsp

Soy sauce Garlic prawn, Chicken 11 Tbsp

pepper fry
Chilli sauce Garlic prawn 1/2 tsp Fruit / Vegetables

White vinegar Garlic prawn 2 Tbsp Green peas Sweet corn soup, 200 g
veg korma
Sesame seeds Garlic prawn 1tsp Carrots Sweet corn soup, 150 g
roasted veg curry puff
Kosher salt Chicken pepper fry 1 tsp Beans Sweet corn soup, 260 g
veg korma, veg
Ground black pepper Chicken pepper fry 1 tsp Spring onions Sweet corn soup 2 to 3

Black pepper corns Chicken pepper fry 1 Tbsp Ginger Sweet corn soup, 1 kg
garlic prawn,
Coconut oil Chicken pepper fry, veg 3 Tbsp Garlic Sweet corn soup, 2 kg
curry puff Garlic prawns,
Ground fennel Chicken pepper fry 1 tsp Lemon juice Garlic prawns, 5
Chicken pepper fry
Cashew nuts Veg korma 10 to 12 Onion Chicken pepper fry, 1 kg
veg korma, veg
Fennel seeds Veg korma 1 tsp Tomato Chicken pepper fry 500 g

Cumin Veg Korma 1/2 tsp Curry leaves Chicken pepper fry 10

Cardamoms Veg Korma 2 Fresh coconut Veg Korma 1/4 cup

Cloves Veg Korma 3 Potatoes Veg Korma, veg 200 g

curry puff
Gluten free flour veg curry puff 300 g Cauliflower Veg korma 1 cup
 Equipment list
Recipe(s) required for Total Total
Equipment quantity Equipment Recipe(s) required for quanti
ty
Chopping board Sweet corn soup,Garlic 5
prawn,
Knife Sweet corn soup, veg 5
korma, Garlic
Pot Sweet corn soup 1

Bowls Sweet corn soup,Garlic 5

prawn,
Stirrer Sweet corn soup,Garlic 3
prawn,
Non-stick pan Garlic prawn, veg 1
korma
Colander Garlic prawn, chicken 1
pepper fry,
Serving plate Garlic prawn, Veg 2
korma, chiken
Large bowl Chicken pepper fry 1

Saucepan Chicken pepper fry 1

Plate Chicken pepper fry 2

Spatula Chicken pepper fry 1

Small bowls Veg korma 5-6