Standard Recipe Food / Beverage

Item: Pastry Cream Category:

Cooking time:
Yield: 960 ml/ 32 portions Oven temperature:
Portion Size: 30 ml Date:
Cost per Portion:
Unit Price Total
Ingredients Unit Measure Remarks
($) cost($)
Milk 450 g $ 0.02 $ 7.20
Sugar 100 g $ 0.02 $ 1.98
Cornstarch 20 g $ 0.02 $ 0.43
Eggs 3 each $ 0.02 $ 0.06
Vanilla Extract 5 ml $ 0.17 $ 0.85
Butter 40 g $ 0.08 $ 3.35

Recipe Cost $13.87

Indv. Cost $0.46 per portion
Per ml $0.02
Methods: Photo:
1. Combine milk and half of the sugar in a saucepan and boil
2. Combine remaining sugar, cornstarch, and eggs. Mix until smooth.
3. Temper the egg mixture into the hot milk and boil.
4. Remove from heat and stir in vanilla and butter. Transfer to a clean container.
5. Place plastic wrap directly over the cream and cool in an ice bath.

Comments:
Standard Recipe Food / Beverage
Item: Poaching Liquid Category:
Cooking time:
Yield: 10 Portions Oven temperature:
Portion Size: 3 mini desserts Date:
Cost per Portion:
Unit Price Total
Ingredients Unit Measure Remarks
($) cost($)
Red Wine, White Wine or Sake 2 L $ 0.02 $ 0.04
Sugar 250 g $ 0.02 $ 4.96
Yuzu (Juice and Rind) 1 each $ 0.02 $ 0.02
Spices 15 g $ 0.02 $ 0.30 Cinnamon, Star anise
Water 250 ml $ - $ -

Recipe Cost $5.31

Indv. Cost $0.18 per portion
Per ml $0.00
Methods: Photo:
1. In a pan simmer all the ingredients for 5 minutes.
2. Poach fruit on medium heat for 20-30 minutes.

Comments:
 SHTM
Standard Recipe Food / Beverage
Item: Fruit Coulis Category:
Cooking time:
Yield: 1430 ml/ 50 portions Oven temperature:
Portion Size: 28 ml Date:
Cost per Portion:
Unit Price Total
Ingredients Unit Measure Remarks
($) cost($)
Fruit Puree 150 ml $ 0.11 $ 15.90
Sugar 100 g $ 0.02 $ 1.98
Orange Juice 50 ml $ 0.23 $ 11.29
Vanilla essence 1 tsp $ 0.17 $ 0.17
Water 25 ml $ - $ -
Cornstarch 5 g $ 0.02 $ 0.12
Rum (optional) 1 tsp $ - $ -

Recipe Cost $29.46

Indv. Cost $0.59 per portion
Per ml $0.02
Methods: Photo:
1. Combine water and cornstarch for a slurry and set aside.
2. In a saucepot add the rest of the ingredients and boil once.
3. After the sauce boils immediately turn the sauce down to a simmer.
4. Stir constantly and after 5 minutes add the slurry of cornstarch and water.
5. Place plastic wrap directly over the cream and cool in an ice bath.
6. Wait for the sauce to boil one more time then turn of the flame.
7. Check consistency with a spoon. If too thick and water, if too thin and little more slurry.
Comments:
Standard Recipe Food / Beverage
Item: Berry Compote Category:
Cooking time:
Yield: 1100 kg/ 50 portions Oven temperature:
Portion Size: 20 g Date:
Cost per Portion:
Unit Price Total
Ingredients Unit Measure Remarks
($) cost($)
Strawberries, Quartered 100 g $ 0.09 $ 9.40
Fruit Coulis 50 ml $ 0.02 $ 1.07
Yuzu, zested 1 each $ 2.80 $ 2.80
Mint Leaves Chiffonade 1 tsp $ 15.00 $ 15.00

Recipe Cost $28.27

Indv. Cost $0.57 per portion
Per g $0.02
Methods: Photo:
1. Toss the berries with coulis and refrigerate until service time.
2. At service time plate the berries as per chef's demo.
3. Garnish with lemon zest and mint leaf chiffonade.

Comments: