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  • Dip Tapenade Artichoke

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    Ranvendra Pratap Singh
    6 views1 page
    This document provides a recipe for artichoke tapenade/dip that yields 48 portions. The ingredients include 1500g marinated artichokes, 425g green olives, 100g parmesan cheese, 100ml artichoke oil, and 50g toasted pumpkin seeds. The artichokes, olives, parmesan, oil, and seeds are processed until coarsely chopped and seasoned with black pepper to make the tapenade/dip.

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    This document provides a recipe for artichoke tapenade/dip that yields 48 portions. The ingredients include 1500g marinated artichokes, 425g green olives, 100g parmesan cheese, 100ml artichoke oil, and 50g toasted pumpkin seeds. The artichokes, olives, parmesan, oil, and seeds are processed until coarsely chopped and seasoned with black pepper to make the tapenade/dip.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Dip Tapenade Artichoke

    Uploaded by

    Ranvendra Pratap Singh
    This document provides a recipe for artichoke tapenade/dip that yields 48 portions. The ingredients include 1500g marinated artichokes, 425g green olives, 100g parmesan cheese, 100ml artichoke oil, and 50g toasted pumpkin seeds. The artichokes, olives, parmesan, oil, and seeds are processed until coarsely chopped and seasoned with black pepper to make the tapenade/dip.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    STANDARD RECIPE CARD Date :

    Dish Name ARTICHOKE TAPENADE / DIP


    For Outlet
    Kitchen
    Meal Period
    Prep. Time
    Yield 2180
    Portions 48

    Qty Unit Description Prep Method Price Waste Yield Cost of


    Per Unit % % Raw Mat
    1500 grams Marinated / tinned Artichokes drained keep oil 0.00 0.00
    425 grams Green olives optional 0.00 0.00
    100 grams Parmesan grana grated 0.00 0.00
    100 ml Oil from the artichokes 0.00 0.00
    50 grams Pumpkin seeds lightly toasted 0.00 0.00
    Black pepper to season 0.00 0.00
    Total cost of Raw Materials -
    Executive Chef : ______________ Any extra cost
    Cost Per Portions -
    Cost Controller : ______________ F.C. Factor % #DIV/0!
    Actual Sales Price without tax -
    Actual sales price 0
    Preparation Method
    1 Transfer the pine nuts to the bowl of robbo coupe.
    2 Add the artichoke, olive, parmesan and oil, and process until coarsely chopped.
    3 Season with pepper.

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