Assignment Activity-Assessment 2

Assignment Activity-Assessment 2
Instructions for the students
This assignment will form part of the assessment for this subject and must be completed in
an original and professional manner - including an index and a bibliography.
All menus must have descriptions of dishes using appropriate culinary terms and prices per dish or per menu.
This assignment MUST be your own work using your OWN words and may be completed
in the spaces provided or with a printed computer-based document.
Remember, cheating and plagiarism are considered a breach of academic misconduct,
and will be dealt with seriously.
If it is completed using a computer-based printed document, please include a heading stating the following:
Unit code: SITHKOP002 Plan and Cost Basic Menus
Your name
Your student I.D.:
Date of submission/due date:
Trainer’s name:
*Make sure you ADD GST
The due date for submission of the Assignment Activities is on
• Dishes maybe repeated throughout the different types of menus – must meet the menu criteria – check
with your trainer if unsure.
• Ensure you retain a copy of all your recipes and menus for future use.
Assignment Activity 1 [à la carte Menu – Ethnic influence]

Develop an à la carte with eight entrees, eight main courses, five desserts and three side dishes.
All recipes provided must be properly costed and the food cost percentage must not exceed 28%.
This menu must include the following:
o At least one dish must be a gluten free meal.
o There must be at least one main course dish that would be considered as a low fat
or healthy option on the menu.
o There must be at least three vegetarian choices available on the menu for the entrees or mains.
o Special requirement dishes must be identified (E.g. GF=Gluten free, LF=Low Fat, V=Vegetarian)
o There must be at least two dishes that showcase ingredients that are currently in season
and available for a good price.
o Include prices on the menu.
Explain the reasons for your choices, the style of the venue and food that you are trying to put forward on
the menu
All recipes must use standard recipe format.

Remember to
• Use appropriate units of measurement (metric system).
• Recipes must be for 10 or more portions.
• Recipe sources must be referenced.
Recipe Costing Template
Recipe: Steak Frites
Menu: À la carte
Author: Steak Frites Date: 17-Jan-2023
Number of Portions: 10 Cost Menu Price with GST: $5.50
Serving Size: 80 Cost per Portion: $0.84 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $8.40 Food Cost % Actual: 15.3%
Margin per Portion: $4.66 Ideal Selling Price: $3.00
Actual GST: $0.50 10% GST: $0.30
Menu Price without GST: $5.00 Including GST: $3.30
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Recipe Quantity (EP) Yield Costing
Recipe
AP$ / Cost
Ingredients Specification Quantity Unit Unit Yield % EP$ / Unit
Unit
large russet potatoes 0.090 kg $7.80 kg 75% $10.40 $0.94
Refined peanut oil for frying 0.010 kg $5.20 kg 95% $5.47 $0.05
ribeye steak 0.010 kg $2.60 kg 87% $2.99 $0.03
kosher salt 0.005 kg $3.00 kg 85% $3.53 $0.02
extra-virgin olive oil 0.500 kg $4.60 kg 90% $5.11 $2.56
unsalted butter 0.040 kg $5.20 kg 98% $5.31 $0.21
Freshly cracked black pepper 3.000 each $1.50 each 98% $1.53 $4.59
Procedure:
Add the potatoes to the ice water and soak for 15 minutes. Drain and pat completely dry.add the potatoes to the hot oil, and cook until
beginning to soften but not browned, 3-4 minutes. Transfer the potatoes to a paper-towel-lined sheet pan Add the olive oil. Once the oil is just
smoking, add the steak and cook until medium-rare (see Note) about 4-6 minutes per side. Transfer the steak to a cutting board and top with
the butter.Increase the peanut oil temperature to 350°F. Working in batches, return the potatoes to the hot oil and cook until golden brown and
crispy, about 5 minutes Thinly slice the steak against the grain. Serve with the frites and garlic aioli on the side
Reference:
https://home.binwise.com/blog/a-la-carte-menu
Recipe: Quiche Larraine
Menu: À la carte
Author: Date: 17-Jan-2023
Actual GST: $0.55 10% GST: $0.20
Recipe
AP$ / Cost
Unit
Strip Bacon 0.100 kg $4.30 kg 70% $6.14 $0.61
Onion 0.100 kg $5.30 kg 75% $7.07 $0.71
Swiss cheese 0.500 kg $2.50 kg 72% $3.47 $1.74
Parmesan chees 4.000 each $0.12 each 85% $0.14 $0.56
eggs 0.250 kg $5.00 kg 89% $5.62 $1.40
Butmeg 0.005 kg $4.67 kg 80% $5.84 $0.03
Salt 0.005 kg $2.40 kg 70% $3.43 $0.02
Freshly ground pepper 0.100 kg $1.45 kg 98% $1.48 $0.15
Pestry 0.100 kg $4.00 kg 78% $5.13 $0.51
Procedure:
Step 1
Preheat the oven to 400 degrees.
Step 2
Line a nine-inch pie plate with the pastry. By all means, build a rim with the pastry and flute it. This is essential for the amount of custard
indicated in this recipe.
Step 3
Cover the bottom of the pastry with a round of parchment paper and add enough dried beans or peas to partly fill the shell. Bake for 10
minutes.
Step 4
Reduce the oven heat to 375 degrees. Remove and discard the beans and parchment paper and set the pastry-lined pie plate aside. Step 5
Cook the bacon until crisp and remove it from the skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in
the remaining fat until the onion is transparent.
Step 6
Crumble the bacon and sprinkle the bacon, onion, and cheese over the inside of the partly baked pastry.
Step 7
Combine the eggs, cream, nutmeg, salt, pepper, and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie
onto a baking sheet.
Step 8
Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or
10 minutes before
Reference:
https://cooking.nytimes.com/recipes/1018126-quiche-lorraine
Recipe: Croque Monsieur
Menu: À la carte
Actual GST: $0.73 10% GST: $0.16
Recipe
AP$ / Cost
Unit
Unsalted butter 0.250 kg $4.23 kg 98% $4.32 $1.08
Flour 0.250 kg $3.34 kg 79% $4.23 $1.06
milk 0.100 L $5.34 L 70% $7.63 $0.76
Black paper 2.000 each $0.04 each 80% $0.05 $0.10
Dijon Mstard 4.000 each $0.12 each 95% $0.13 $0.51
white sandwish 5.000 each $0.01 each 95% $0.01 $0.05
Emmental cheese
Procedure:
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes. Gradually add milk,
stirring well until the mixture is smooth. Cook, stirring, until sauce is thickened.
Season with a little bit of salt and pepper. Remove from heat and whisk in mustard and nutmeg. Set aside while you make the sandwiches, or
make the sauce up to 1 week in advance.Preheat oven to 425° F. Line a baking tray with parchement paper and set aside.
Spread each bread slice with a layer of béchamel, spreading it all the way to the edges. Place 4 slices of bread, béchamel side up, on
prepared baking sheet.
Top each with a piece of ham, a handful of gruyere, and a sprinkle of parmesan cheese. Place remaining slices of bread on top, béchamel
side up, then top with remaining gruyere and parmesan cheese
Reference:
https://tastesbetterfromscratch.com/croque-monsieur/
Recipe: Lamb chops with fantastique sauce
Menu: À la carte
Actual GST: $0.64 10% GST: $0.22
Recipe
AP$ / Cost
Unit
kosher salt 0.012 kg $4.40 kg 78% $5.64 $0.07
freshly ground black pepper 0.012 kg $5.30 kg 89% $5.96 $0.07
coriander 0.012 kg $5.20 kg 80% $6.50 $0.08
cayenne pepper 0.005 kg $2.20 kg 85% $2.59 $0.01
lemon 1.000 L $4.30 L 90% $4.78 $4.78
fresh parsley 0.050 kg $5.30 kg 97% $5.46 $0.27
fillets 0.025 kg $1.45 kg 96% $1.51 $0.04
virgin olive oil 0.050 kg $1.23 kg 8584% $0.01 $0.00
Kosher salt 0.012 kg $2.45 kg 85% $2.88 $0.03
sweet potato 0.060 kg $4.65 kg 78% $5.96 $0.36
sour cream 0.070 kg $3.22 kg 70% $4.60 $0.32
Procedure:
For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both
sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you
go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side.
Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.Pierce the sweet potato several times with a fork and
microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.
Reference:
https://www.foodnetwork.com/recipes/ree-drummond/lamb-chops-with-mint-sauce-3141497
Recipe: cossoulet
Menu: À la carte
Author: Date:
Actual GST: $0.73 10% GST: $0.41
Recipe
AP$ / Cost
Unit
pork 0.140 kg $4.50 kg 78% $5.77 $0.81

smoked streaky bacon 0.140 kg $3.45 kg 80% $4.31 $0.60
garlic sausage 0.300 kg $4.00 kg 88% $4.55 $1.36
dried haricot bean, 0.600 kg $5.50 kg 78% $7.05 $4.23
small onion 1.000 L $3.40 L 72% $4.72 $4.72
large carrot 1.000 each $5.60 each 90% $6.22 $6.22
garlic cloves 6.000 each $4.56 each 92% $4.96 $29.74
ripe plum tomatoes 2.000 each $4.56 each 94% $4.85 $9.70
olive oil 0.025 kg $4.00 kg 96% $4.17 $0.10
pinches of sea salt 8.000 each $3.40 each 94% $3.62 $28.94
ground black pepper 2.000 each $2.34 each 95% $2.46 $4.93
confit ducks legs 4.000 each $5.00 each 85% $5.88 $23.53
breadcrumb 0.040 kg $4.00 kg 80% $5.00 $0.20
Procedure:
STEP 1
To cut the meats, roll up the pork rind like a Swiss roll. With the seam underneath, use a very sharp knife to cut the roll across into thin slices,
then chop the rolled-up slices across into dice. Chop the bacon into small cubes (lardons). Cut the garlic sausage into 1cm thick slices.
STEP 2
Drain the soaked beans and discard the soaking water. Tip the beans into a large saucepan, add the diced pork rind and lardons and cover
with fresh cold water. Bring to the boil and blanch for 15-20 minutes. Drain the beans, rind and lardons into a colander, and discard the
cooking water.
STEP 3
Roughly chop the celery, onion and carrot. Peel the garlic cloves but leave them whole. Cut each tomato into eight wedges. (You never see
tomatoes in a traditional cassoulet, but chef Raymond Blanc likes them for their colour and sweetness, so he puts a couple in.) Preheat the
oven to 120C/fan 100C. (If cooking in a gas oven, use mark 2.)
STEP 4
Heat the goose fat or olive oil in a 26cm flameproof casserole or deep overproof sauté pan over a low heat and sweat the celery, onion, carrot
and garlic for 5 minutes. Add the tomatoes and bouquet garni and cook slowly to get a sugary caramelisation (about 5 minutes). Add the
sausage, beans, pork rind and lardons and pour in 1.2 litres/2 pints water. Bring to the boil, skim off the scum, then add the salt, pepper, clove
and lemon juice.
STEP 5
Transfer the casserole to the oven and cook, uncovered, for 2 hours, stirring every hour. At the end of this time, the beans will be soft and
creamy in texture and the juices should have thickened. You may need to cook it for longer than 2 hours (say up to 2½ hours) to get to this
stage – it depends
Reference:
https://www.bbcgoodfood.com/recipes/raymond-blancs-cassoulet
Recipe: Coq Au Vin
Menu: À la carte
Author: Date:
Actual GST: $0.73 10% GST: $0.30
Recipe
AP$ / Cost
Unit
olive oil 0.012 kg $4.56 kg 89% $5.12 $0.06
pancetta, diced 4.000 each $0.12 each 90% $0.14 $0.55
chicken, cut in 8ths 1.000 each $0.10 each 96% $0.10 $0.10
carrots 0.500 kg $3.76 kg 95% $3.96 $1.98
onion, sliced 1.000 each $0.10 each 80% $0.13 $0.13
chopped garlic 1.000 each $0.30 each 87% $0.34 $0.34
brandy 0.050 kg $4.50 kg 78% $5.77 $0.29
ry red wine 0.375 L $7.00 L 98% $7.14 $2.68
chicken stock 0.100 kg $4.00 kg 80% $5.00 $0.50
fresh thyme sprigs 10.000 each $0.13 each 75% $0.17 $1.73
unsalted butter 0.012 kg $3.00 kg 78% $3.85 $0.05
Procedure:
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the
bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the
bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to
the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring
occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and
any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight
fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1
tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a
simmer and cook for another 10 minutes. Season to taste. Serve hot.
Reference:
https://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4-2011654
Recipe: Roasted figs and ham
Menu: À la carte
Actual GST: $0.45 10% GST: $0.17
Recipe
AP$ / Cost
Unit
ripe figs 8.000 each $0.24 each 80% $0.30 $2.40
honey 0.006 kg $3.45 kg 85% $4.06 $0.02
balsamic vinegar 0.012 kg $4.50 kg 78% $5.77 $0.07
Parma ham 8.000 each $0.12 each 90% $0.13 $1.07
rocket 0.150 kg $2.30 kg 92% $2.50 $0.37
Parmesan, shaved 0.075 kg $4.34 kg 80% $5.43 $0.41
olive oil 0.050 kg $5.00 kg 78% $6.41 $0.32
Procedure:
Preheat oven to gas 5, 190°C, fan 170°C.
Place the figs cut side up onto a tray lined with foil and drizzle with honey and balsamic vinegar.
Bake for 5 minutes, remove the tray and lay the ham alongside.
Cook for another 5 minutes or so until the ham is crisp and the figs softened and juicy.
Divide the rocket between the plates. Arrange the ham and figs around and scatter over the Parmesan. Mix the juices from the roasting tray
with olive oil and drizzle over the salad.
Reference:
https://realfood.tesco.com/recipes/roasted-figs-with-crisp-parma-ham-rocket-and-parmesan.html
Recipe: Croque Madame
Menu: À la carte
Author: Date:
Actual GST: $0.45 10% GST: $0.01
Recipe
AP$ / Cost
Unit
butter 0.012 kg $4.20 kg 90% $4.67 $0.06
flour 0.012 kg $5.20 kg 70% $7.43 $0.09
milk 0.050 kg $4.50 kg 78% $5.77 $0.29
Pinch kosher salt 0.050 kg $2.30 kg 80% $2.87 $0.14
ground black pepper 0.004 kg $5.30 kg 84% $6.31 $0.03
shredded Gruyère 0.004 kg $4.20 kg 85% $4.94 $0.02
country bread 4.000 each $0.12 each 90% $0.13 $0.53
Mornay sauce 0.050 kg $4.50 kg 78% $5.77 $0.29
eggs 2.000 each $0.23 each 84% $0.27 $0.55
Procedure:
Step 1
Preheat oven to 350°. Make Mornay sauce: In a small saucepan over medium heat, melt butter. Add flour and stir until fragrant, 1 minute.
Gradually whisk in milk and add salt, pepper, and nutmeg. Bring to a simmer, whisking constantly, and cook until sauce thickens, 2 minutes.
Remove from heat and stir in Gruyère. Let cool 10 minutes.
Step 2
Assemble Croque Monsieurs: In a large ovenproof skillet over medium heat, toast bread on both sides until lightly golden. Spread half
tablespoon butter on each slice, then flip over two slices and spread each with 1 teaspoon mustard and 1 tablespoon Mornay sauce. Top
each mustard slice with 3 slices ham, ¼ cup Gruyère, and remaining bread slices. Evenly spread tops of each sandwich with 2 tablespoons
sauce, and sprinkle with remaining Gruyère.
Step 3
Transfer skillet to oven and cook until cheese is melty and top is golden, 15 to 18 minutes.
Step 4
In a nonstick skillet over medium-high heat, melt butter. Crack eggs into skillet and fry until whites are set, 3 minutes. Season with salt and
pepper and top each sandwich with an egg.
Reference:
https://www.delish.com/cooking/recipe-ideas/a27186101/classic-croque-madame-recipe/
Recipe: Jewish Vegetable Stew - VEGAN
Menu: À la carte
Author: Date:
Actual GST: $0.73 10% GST: $0.03
Recipe
AP$ / Cost
Unit
canola oil 0.288 kg $6.00 kg 98% $6.12 $1.76
carrot (peeled, cut halfmoon) 0.300 kg $3.00 kg 95% $3.16 $0.95
berbere 0.145 kg $8.46 kg 90% $9.40 $1.36
salt 0.030 kg $1.65 kg 95% $1.74 $0.05
onion 0.150 kg $2.00 kg 93% $2.15 $0.32
garlic 0.050 kg $3.20 kg 95% $3.37 $0.17
serrano pepper 0.001 kg $5.20 kg 94% $5.53 $0.01
potatoes (coarsley chopped) 0.300 kg $5.00 kg 95% $5.26 $1.58
cabbage 0.250 kg $4.78 kg 95% $5.03 $1.26
Redbell pepper 0.075 kg $3.75 kg 98% $3.83 $0.29
Procedure:
1. Heat a large stock pot over high heat. Add the onion and sauté until it begins to brown, about 3 minutes. Add the oil, and sauté until the
onions are translucent, 3 minutes. Add the carrots, stir and sauté for 2 more minutes 2. Add the berbere and 1 cup of water and bring to a boil.
Cover and cook for 5 minutes over medium-high heat until the carrots begin to soften, then uncover and cook for 5 more minutes or until most
of the liquid has evaporated. Add the garlic and sauté for 1 minute, then add the bell pepper, serrano pepper, potatoes, 3. Bring to a boil,
cover and reduce heat to medium-low. Simmer for 30 minutes, stirring occasionally,
Reference:
https://eatsmarter.com/recipes/jewish-style-vegetable-stew
Recipe: Lamb steaks with feta, tomato and rosemary
Menu: À la carte
Author: Date:
Actual GST: $0.73 10% GST: $0.03
Recipe
AP$ / Cost
Unit
Chicken Stock-fresh 0.150 kg $1.65 kg 90% $1.83 $0.27
couscous 0.250 kg $3.00 kg 95% $3.16 $0.79
lamb leg trimmed 0.100 kg $20.00 kg 95% $21.05 $2.11
feta 0.250 kg $3.00 kg 95% $3.16 $0.79
cherry tomatoe 0.150 kg $3.50 kg 95% $3.68 $0.55
rosemery sprig 0.250 kg $3.00 kg 98% $3.06 $0.77
parsley 0.500 kg $4.00 kg 95% $4.21 $2.11
lemon 0.018 kg $3.00 kg 95% $3.16 $0.06
Procedure:
Pour the stock over the couscous, cover and leave to swell. Season the lamb, put on a baking sheet then grill for 3 minutes each side. Scatter
the feta, tomato and rosemary over the lamb and grill for a few minutes until sizzling. Mix the parsley into the couscous with a squeeze of
lemon juice and serve with the lamb.
Reference:
https://www.olivemagazine.com/recipes/meat-and-poultry/lamb-steaks-with-feta-tomato-and-rosemary/
Recipe: White Bean and Beef stew
Menu: À la carte
Author: Date:
Actual GST: $0.91 10% GST: $0.28
Recipe
AP$ / Cost
Unit
Olive oil 0.250 kg $7.00 kg 98% $7.14 $1.79
Beef (Chunk) 0.500 kg $8.00 kg 95% $8.42 $4.21
Tomato pasta 0.100 kg $1.25 kg 90% $1.39 $0.14
salt (Kosher) 0.003 kg $1.64 kg 95% $1.73 $0.01
onion 0.150 kg $1.00 kg 90% $1.11 $0.17
kidney bean white 0.250 kg $6.00 kg 98% $6.12 $1.53
black pepper 0.005 kg $5.30 kg 95% $5.58 $0.03
Procedure:
Step 1
Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups
broth, wine, salt, and pepper; pour over the beef mixture. If using fresh thyme and rosemary, tie the sprigs together with butcher's twine or
secure in a cheesecloth bag. Add the herb bundle to the stew, gently pressing into the liquid, or sprinkle in the dried herbs.
Step 2
Cover and cook on Low until the beef is tender, about 8 hours. Remove and discard the herb bundle, if using.
Step 3
Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring
occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.
Step 4
Stir in spinach by the handful; cook until wilted, 1 to 2 minutes.
Reference:
https://www.eatingwell.com/recipe/7886717/beef-stew-with-garlic-herbs-cannellini-beans/
Recipe: Marinated Teriyaki Eggplant (Vegan)
Menu: À la carte
Author: Date:
Actual GST: $0.73 10% GST: $0.15
Recipe
AP$ / Cost
Unit
aubergines 0.180 kg $4.50 kg 75% $6.00 $1.08
mirin 0.035 kg $3.90 kg 90% $4.33 $0.15
soy sauce 0.065 kg $2.00 kg 86% $2.33 $0.15
vinegar 0.015 kg $4.25 kg 95% $4.47 $0.07
sugar 0.030 kg $3.75 kg 97% $3.87 $0.12
garlic 0.005 kg $5.00 kg 98% $5.10 $0.03
sushi rice 0.600 kg $3.50 kg 80% $4.38 $2.63
sesame seed 0.012 kg $2.70 kg 70% $3.86 $0.05
spring onion 0.012 kg $2.50 kg 90% $2.78 $0.03
Procedure:
Whisk the sauce ingredients in a bowl, making sure the sugar is dissolved.
Cut the eggplant into small chunks, place in a large bowl and then pour the marinade over the top. Stir and make sure it is all coated, set
aside.
Let marinate for at least 20 minutes, stirring a few times.
Place a griddle pan on the hob over medium-high heat. Once hot place the marinated eggplant in.
Pour over any excess marinade over the top whilst cooking. You may need to do it in two lots so you can keep the first lot on a low heat in the
oven.
Cook for a few minutes on each side until brown and starting to char from the griddle lines.
Serve straight away with rice or as a side and top with sesame seeds and sliced spring onion
Reference:
https://cupfulofkale.com/vegan-marinated-teriyaki-eggplant/
Recipe: Kani Cream Korokke
Menu: À la carte
Author: Date:
Actual GST: $1.09 10% GST: $0.26
Recipe
AP$ / Cost
Unit
butter 0.050 kg $5.00 kg 90% $5.56 $0.28
flour 0.035 kg $0.50 kg 92% $0.54 $0.02
milk 0.250 kg $2.40 kg 92% $2.61 $0.65
salt 0.006 kg $0.90 kg 99% $0.91 $0.01
pepper 0.003 kg $3.75 kg 97% $3.87 $0.01
crab meat 0.120 kg $8.00 kg 86% $9.30 $1.12
flour 0.070 kg $0.50 kg 86% $0.58 $0.04
egg 0.050 kg $6.00 kg 92% $6.52 $0.33
bread crumbs 0.256 kg $8.00 kg 70% $11.43 $2.93
vegetable oil 0.550 kg $2.50 kg 70% $3.57 $1.96
Procedure:
Heat butter in a frying pan at medium heat, add 2 1/2 Tablespoons flour, and cook for a minute until bubbling. Add half of milk, whisking and
blending in well first, then add the rest of the milk and whisk until very smooth. Let boil and remove from heat. Season with salt and pepper,
and mix in crabmeat.
Turn the crab mixture out and flatten on a mat, and chill for an hour in the fridge.
Divide the chilled mixture into 6 equal pieces, forming cylinder shapes.
Coat them with flour, then egg, and finally Panko.
Heat frying oil at medium high heat, then add Korokke and fry until browned, for a couple of minutes.
Squeeze lemon juice or drizzle Tonkatsu Sauce if you like.
Reference:
https://www.japanesecooking101.com/kani-cream-korokke-recipe/
Recipe: Pork Shogayaki (Ginger Pork)
Menu: À la carte
Author: Date:
Actual GST: $0.73 10% GST: $0.02
Recipe
AP$ / Cost
Unit
Pork 0.300 kg $7.50 kg 75% $10.00 $3.00
Japanese -sake 0.010 kg $1.32 kg 90% $1.47 $0.01
Ginger 0.050 kg $2.70 kg 80% $3.38 $0.17
Oil 0.015 kg $3.00 kg 85% $3.53 $0.05
Ginger Sauce 0.030 kg $1.32 kg 70% $1.89 $0.06
Japanese -sake 0.015 kg $3.80 kg 95% $4.00 $0.06
mirin 0.015 kg $5.50 kg 95% $5.79 $0.09
soy sauce 0.160 kg $2.34 kg 92% $2.54 $0.41
shredded cabage 0.070 kg $3.90 kg 66% $5.91 $0.41
Cherry tomatoes 0.175 kg $1.20 kg 50% $2.40 $0.42
borccolli
Procedure:
1. I used pork neck (also called pork collar, collar butt, scotch fillet) )because I like the way the meat curls slightly allowing more sauce to coat
the pork. I bought a block and sliced it thinly for this recipe. 2. Shredded cabbage is always served with shogayaki. Often, it is just cabbage.
But I thought tomatoes and broccoli would add colours to the plate. You can of course vary the accompanying vegetables.
3. The amount of sauce reduction is up to your preference. When I made this, I had about 1 tablespoon left. I felt that the sauce was a bit
strong for my liking but some people might find it just right. Hence the amount of reduction is given as a range.
4. Ginger pork is great for a bento box (Japanese style lunch box) as it goes extremely well with rice. It is still great even if eaten at room
temperature.
A simple lunch box menu can be: rice, ginger pork with shredded cabbage, boiled green vegetables such as broccoli or Spinach Ohitashi
salad. If you have an instant miso soup, that’ll make a perfect lunch pack!
Reference:
https://japan.recipetineats.com/pork-shogayaki-ginger-pork/
Recipe: Cauliflower fritters with sauce
Menu: À la carte
Author: Date:
Actual GST: $0.36 10% GST: $0.14
Recipe
AP$ / Cost
Unit
Cauliflower 0.150 kg $2.00 kg 98% $2.04 $0.31
Flour (plain) 0.085 kg $2.00 kg 95% $2.11 $0.18
sparkling water 0.100 kg $4.00 kg 98% $4.08 $0.41
corinder 0.050 kg $3.00 kg 95% $3.16 $0.16
lemon 1.000 each $2.00 each 94% $2.13 $2.13
Olive oil 0.100 kg $3.00 kg 95% $3.16 $0.32
garlic 0.050 kg $2.00 kg 92% $2.17 $0.11
Procedure:
Cook cauliflower in a large saucepan of salted boiling water for 1 minute. Drain, cool slightly
Combine rice flour, corn flour, cumin and paprika in a bowl. Season with salt and pepper
Pulse Cobs Naked Corn Chips in a food processor
Coat cauliflower in flour mixture, followed by egg then Cobs Naked Corn Chips
Add enough vegetable oil to a wok or saucepan to reach a depth of 5cm. Heat to 180°C, over medium-high heat. (Oil is ready when a cube of
bread turns golden in 15 seconds). Cook the cauliflower, in batches, for 3-4 minutes or until golden brown and just cooked through. Transfer
to a plate lined with paper towel
Combine yoghurt, sweet chilli sauce and lemon juice in a bowl, season with salt and pepper
Place cauliflower on a serving platter with yoghurt sauce. Garnish with coriander
Reference:
https://myfoodbook.com.au/recipes/show/cauliflower-fritters-with-yoghurt-dipping-sauce
Recipe: Skewers of Chicken and Lamb Fat
Menu: À la carte
Author: Date:
Actual GST: $0.73 10% GST: $0.14
Recipe
AP$ / Cost
Unit
canola oil $0.11 kg $6.00 kg 98% $6.12 $0.67
Boneless chicken thigh $0.11 kg $10.50 kg 95% $11.05 $1.22
lamb fat $0.02 kg $16.00 kg 90% $17.78 $0.28
salt $0.12 kg $1.64 kg 95% $1.73 $0.21
skewer stick $0.04 kg $4.00 kg 90% $4.44 $0.18
Paprika $0.30 kg $3.30 kg 98% $3.37 $1.01
Parsley $0.10 kg $2.40 kg 95% $2.53 $0.25
Procedure:
STEP 1
Light the charcoal or fire up the grill.
STEP 2
Assemble the 10 skewers: on each skewer alternate two chicken cubes followed by one lamb fat cube three times for a total of 9 pieces per
skewer.
STEP 3
Brush the skewers with canola oil and season each with ¼ teaspoon of paprika and kosher salt.
STEP 4
When the grill is ready, place the skewers on the grill and roast until they are browned and the fat is golden and very aromatic, about 10-12
minutes.
STEP 5
Serve immediately on top of a bed of fresh parsley sprigs.
Reference:
Recipe: Greek Yogert
Menu: À la carte
Author: Date:
Actual GST: $0.73 10% GST: $0.35
Recipe
AP$ / Cost
Unit
Greek Yogert 0.800 kg $5.50 kg 95% $5.79 $4.63
condesed milk 0.400 kg $3.20 kg 95% $3.37 $1.35
lemon 0.900 kg $2.40 kg 95% $2.53 $2.27
biscuit 0.200 kg $2.75 kg 95% $2.89 $0.58
Procedure:
STEP 1
Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
STEP 2
In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped
strawberries.
STEP 3
Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the
freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month
Reference:
https://www.bbcgoodfood.com/recipes/frozen-strawberry-yogurt
Recipe: Shiratama Dango
Menu: À la carte
Author: Date:
Actual GST: $0.36 10% GST: $0.24
Recipe
AP$ / Cost
Unit
shiratamako 0.120 kg $9.50 kg 80% $11.88 $1.43
water 0.115 L $0.00 L 100% $0.00 $0.00
Rice glutinous flour 0.200 kg $9.50 kg 75% $12.67 $2.53
silken tofu 0.200 kg $9.50 kg 80% $11.88 $2.38
condensed milk 0.025 kg $9.50 kg 90% $10.56 $0.26
Procedure:
Mix them together and knead until the flour and tofu has mixed well and formed a soft dough.
Divide the dough into two and drop one rose/pink food colouring on one and knead into the half dough to make it a pink colour.
Roll out each dough into a long cylinder shape and cut them to 24 pieces each of white and pink dough.
Shape them into 48 round dango.
Boil water in a large pot and add the white dango. When they float to the surface of the boiling water, it is cooked.
Scoop out the flouting dango and put them into an another bowl filled with cold water.
Reference:
https://www.chopstickchronicles.com/shiratama-dango/
Recipe: Japanese milk pudding
Menu: À la carte
Author: Date:
Actual GST: $0.36 10% GST: $0.06
Recipe
AP$ / Cost
Unit
whole milk 0.500 kg $2.50 kg 90% $2.78 $1.39
heavy cream 0.050 kg $3.00 kg 91% $3.30 $0.16
sugar 0.015 kg $1.00 kg 98% $1.02 $0.02
gelating powder 0.007 kg $2.30 kg 85% $2.71 $0.02
vanilla 0.003 kg $2.00 kg 98% $2.04 $0.01
Procedure:
Add milk, cream, sugar, and vanilla to a large pot. Sprinkle gelatin over top. Stir with a whisk until the gelatin is almost dissolved.
Warm the pudding mixture over low heat on the stove. You do not want it to simmer or come to a boil. While the mixture is heating up,
continue to stir with a whisk until the gelatin and sugar are completely dissolved. This should only take 1-2 minutes once the mixture begins to
heat up. Once dissolved, remove from heat.
Pour pudding into small bowls/jars or similar containers. You should have about 20 oz of pudding mixture. I divided mine into 4 oz servings.
Place pudding containers into the fridge to set. This will take about 4-6 hours. Once set, they can be eaten as is. You can also decorate the
tops with fruit or syrup before eating
Reference:
https://kirbiecravings.com/japanese-milk-pudding/
Recipe: Strawberry Awayukikan Dessert
Menu: À la carte
Author: Date:
Actual GST: $0.64 10% GST: $0.07
Recipe
AP$ / Cost
Unit
strawberries (sliced) 0.150 kg $2.50 kg 80% $3.13 $0.47
water 0.300 kg $3.90 kg 100% $3.90 $1.17
agar-agar 0.004 kg $2.30 kg 90% $2.56 $0.01
egg white 0.050 kg $6.00 kg 95% $6.32 $0.32
sugar 0.050 kg $1.00 kg 95% $1.05 $0.05
Procedure:
Prepare the strawberries: Wash the strawberries and remove the stalks. Then mash 3 strawberries with a fork and slice the rest thinly for
decoration. Set the sliced strawberries aside for later.Boil the gelatine: Mix the water and gelatine in a medium-sized sauce pan and bring to
the boil on medium heat. When it starts to boil, turn the heat to low, and stir until the gelatine fully dissolves.Add strawberries: Add the mashed
strawberries and sugar into the saucepan, and stir well. Turn off the heat and allow to cool down until room temperature.Whisk egg whites: In
a separate bowl, whisk the egg white until stiff peaks form and gradually add the gelatine mixture to the egg whites.Place mixture into
container: Line a container with parchment paper and arrange the sliced strawberries on the bottom. Then pour the mixture onto the
strawberries and allow to cool in the refrigerator until firm.Serve: When ready to serve, take the dessert out of the container and flip over so
the strawberry slices are on top. Slice into 2-3 portions. Enjoy as a light dessert or an alternative to marshmallows
Reference:
https://www.japancentre.com/en/recipe/1415-strawberry-awayukikan-dessert
Recipe: Sweet Matzo fritters
Menu: À la carte
Author: Date:
Actual GST: $0.55 10% GST: $0.29
Recipe
AP$ / Cost
Unit
Plain Matzo 0.400 kg $9.75 kg 95% $10.26 $4.11
salt 0.040 kg $2.50 kg 98% $2.55 $0.10
egg(3) 0.300 kg $5.50 kg 98% $5.61 $1.68
parmseen cheese 0.150 kg $5.20 kg 95% $5.47 $0.82
vegetable oil 0.100 kg $4.50 kg 98% $4.59 $0.46
Honey 0.030 kg $30.00 kg 95% $31.58 $0.95
Procedure:
Break the matzo sheets in half, place them in a bowl filled with water, and weigh them down with a plate to keep them submerged. Soak for 2
hours, then drain the matzo and squeeze them to remove all the water.
Transfer the matzo to a large bowl and mash with a potato masher to make a thick and somewhat chunky paste or batter. Mix in the eggs,
sugar, raisins, pine nuts, and orange or lemon zest. Stir in some or all of the matzo meal: you are looking to obtain a thick batter that will keep
its shape when dropped by the spoonful into the hot oil for frying. It should not look too wet and runny.
Pour 1½ to 2 inches (4 to 5 cm) of oil into a large saucepan and heat over medium heat until a deep-fry thermometer reads 350°F (180°C).
You can test the oil by dropping a small piece of food, such as a slice of apple, into it: if it sizzles nicely but doesn’t bubble up too wildly, the oil
is ready. (An apple is said to help minimize the smell of the frying oil, so I generally go for that, but any bit of food will do.)
Working in batches to avoid crowding, using two spoons, drop small mounds of the matzo mixture into the hot oil and fry the fritters for 5
minutes, or until golden brown, turning them once to ensure even cooking. Drain the cooked fritters on paper towels for a few minutes, then
transfer to a plate and drizzle with the honey before serving.
Pizzarelle have to be eaten as soon as they are ready: they are scrumptious hot from the pan, but they get soggy quickly.
Reference:
https://www.nigella.com/recipes/guests/benedetta-jasmine-guettas-honey-matzo-fritters
Recipe: Greek Style Stuffed Capsicum
Menu: À la carte
Author: Date:
Actual GST: $1.09 10% GST: $0.42
Recipe
AP$ / Cost
Unit
lamb mince 0.500 kg $7.50 kg 95% $7.89 $3.95
greek seasoning 0.215 kg $3.79 kg 95% $3.99 $0.86
brown rice 0.500 kg $4.00 kg 98% $4.08 $2.04
red capsicums (halved, seeded) 0.800 kg $4.90 kg 95% $5.16 $4.13
tzatziki dip 0.200 kg $3.50 kg 98% $3.57 $0.71
Procedure:
Step 1
Preheat oven 180C/160C fan-forced. Slice tops from each capsicum. Reserve tops. Scoop out seeds and membrane. Discard. Stand
capsicums in a baking paper-lined roasting pan (see note).
Step 2
Heat 1 tablespoon oil in a large nonstick frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add
garlic. Cook for 1 minute or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
Add herbs, tomato, rice and 1/2 cup cold water. Season with salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 5 minutes or
until sauce starts to thicken. Remove from heat.
Step 3
Divide mince mixture evenly between capsicums. Place 1 reserved top on each stuffed capsicum. Drizzle with remaining oil. Bake for 45
minutes or until capsicums have softened and skins start to darken.
Reference:
https://www.taste.com.au/recipes/greek-style-stuffed-capsicums/e8817b67-da1b-4912-ad47-7dae09b13cb5
Recipe: Concia (zucchini salad)
Menu: À la carte
Author: Date:
Actual GST: $0.55 10% GST: $0.29
Recipe
AP$ / Cost
Unit
Zucchini 0.969 kg $6.90 kg 100% $6.90 $6.69
Olive oil 0.100 kg $10.00 kg 95% $10.53 $1.05
salt 0.030 kg $1.65 kg 98% $1.68 $0.05
pepper 0.010 kg $5.29 kg 95% $5.57 $0.06
garlic 0.030 kg $3.00 kg 95% $3.16 $0.09
white wine vinger 0.059 kg $2.80 kg 95% $2.95 $0.17
Procedure:
Trim ends of zucchini and cut in thin slices diagonally.
Fry in batches in olive oil until browned all over. Lift out and drain.
Fry garlic. Lay onto layers of zucchini slices, sprinkling each layer with drained, fried garlic and basil/mint.
Leave to marinate a few hours before serving cold.
Reference:
Recipe: Fresh Asparagus With strawberry vinagritte
Menu: À la carte
Author: Date:
Actual GST: $0.55 10% GST: $0.21
Recipe
AP$ / Cost
Unit
Asparagus 0.500 kg $7.00 kg 98% $7.14 $3.57
strawberries 0.150 kg $4.20 kg 95% $4.42 $0.66
Orange rind 0.001 kg $4.50 kg 50% $9.00 $0.01
vinager 0.240 kg $3.20 kg 98% $3.27 $0.78
oil 0.212 kg $3.90 kg 98% $3.98 $0.84
Procedure:
Prepare the asparagus. Green: Trim off the tough parts at the end. White: Trim off the tough ends and peel until beneath the head.
Heat a skillet with oil, add the asparagus and roast them for 5-10 minutes over medium heat. → 5 minutes: crunchy | 10 minutes: soft.
Mix with the strawberry vinaigrette and serve warm or let it cool down before serving. Store in the fridge for max. one day.
Reference:
https://www.aline-made.com/roasted-asparagus-salad/
Menu Price Balance
Food Cost % Budget: 28.0%
Entrées
Number of Total Food
Menu Items Portion Cost Menu Price Food Cost% Margin
Portions Cost
Steak Frites $0.84 $5.50 15.3% 10 $8.40 $46.60
Quiche Larraine $0.57 $6.00 9.6% 10 $5.73 $54.27
Croque Monsieur $0.44 $8.00 5.6% 8 $3.56 $60.44
Lamb chops with fantastique sauce $0.60 $7.00 8.6% 10 $6.03 $63.97
cossoulet $1.15 $8.00 14.4% 100 $115.09 $684.91
Coq Au Vin $0.84 $8.00 10.5% 10 $8.41 $71.59
Roasted figs and ham $0.47 $5.00 9.3% 10 $4.66 $45.34
Croque Madame $0.02 $5.00 0.4% 100 $1.99 $498.01
Totals $4.94 $52.50 9.2% 258 $153.87 $1,525.13
0 0 0 0 0
Main Courses
Portions Cost
Jewish Vegetable Stew - VEGAN $0.09 $8.00 1.1% 90 $7.75 $712.25
Lamb steaks with feta, tomato and rosemary $0.07 $8.00 0.9% 100 $7.44 $792.56
White Bean and Beef stew $0.79 $10.00 7.9% 10 $7.87 $92.13
Marinated Teriyaki Eggplant (Vegan) $0.43 $8.00 5.4% 10 $4.30 $75.70
Kani Cream Korokke $0.73 $12.00 6.1% 10 $7.34 $112.66
Pork Shogayaki (Ginger Pork) $0.06 $8.00 0.7% 80 $4.68 $635.32
Cauliflower fritters with sauce $0.40 $4.00 10.0% 9 $3.60 $32.40
Skewers of Chicken and Lamb Fat $0.38 $8.00 4.8% 10 $3.82 $76.18
Totals $2.95 $66.00 4.6% 319 $46.79 $2,529.21
3 3 3 3 3
Desserts
Portions Cost
Greek Yogert $0.98 $8.00 12.3% 9 $8.83 $63.17
Shiratama Dango $0.66 $4.00 16.5% 10 $6.60 $33.40
Japanese milk pudding $0.16 $4.00 4.0% 10 $1.59 $38.41
Strawberry Awayukikan Dessert $0.20 $7.00 2.9% 10 $2.02 $67.98
Sweet Matzo fritters $0.81 $6.00 13.5% 10 $8.12 $51.88
Totals $2.81 $29.00 9.8% 49 $27.16 $254.84
3 3 3 3 3
Sides
Portions Cost
$1.17 $12.00 9.7% 10 $11.69 $108.31
$0.81 $6.00 13.5% 10 $8.11 $51.89
$0.59 $6.00 9.8% 10 $5.87 $54.13
Totals $2.57 $24.00 11.0% 30 $25.67 $214.33
Avg Menu Avg Food Cost Number of Total Food Total Sales
Avg Portion Costs
Prices % Portions Cost Margin
$3.32 $42.88 8.7% 656 $253.49 $4,523.51

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Assignment Activity 1 [à la carte Menu – Ethnic influence]

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pork 0.140 kg $4.50 kg 78% $5.77 $0.81

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