22 - SITHKOP010 - Cost Effective Recipe - Degustation%%

Ingredient Yield % Ingredient Yield %
Fruit Vegetables
Apples 76 Artichokes 48
Apricots 94 Asparagus 56
Avocado 75 Beans, green round 88
Berries 97 Beetroot, no tops 76

Banana 70 Broccoli 61
Cantaloupe, whole 50 Brussels sprouts 74
Coconut, whole 53 Cabbage, savoy 79
Grapefruit 68 Carrots, no tops 65
Grapes, seedless 94 Capsicum 82
Pears 78 Cauliflower 45
Pineapple 52 Celery 75
Rhubarb, no leaves 86 Cucumber 95
Stone fruit 80 Eggplant 81
Strawberries 87 Garlic, bulbs 87

Leek 58
Lettuce, endive, kale, spinach,
74
etc.
Mushrooms 97
Onion 89
Peas, in shell 38
Ingredient Yield %
Yield assumptions for all recipes:
Vegetables
Parsnip 85
Potato 81 Canned goods (all) - 55%
Shallots 89 Vegetables - 90%
Squash 81 Stone fruit - 75%
Zucchini 95 Citrus fruit (juicing) - 30%
Meat Citrus fruit (slicing or segmenting) - 60%
Beef, steak, boneless, 1 cm fat
76
(grill, fry, stir fry)
Melons - 50%
Beef, whole, rib in (roast) 62

Berries - 97%
Beef, whole, boneless (roast) 82

Banana - 70%
Beef, sliced, boneless (braise) 76

All other goods - 100%
Chicken, whole 62
Chicken portions, bone in 67
Chicken breast, boneless 96
Chicken thigh, boneless 89

Fish cuts 65%
Other
Bacon, sliced 67
Bacon, short cut 82

Salami and cured sausages 94
Green Tree Restaurant
Standard Recipe Card

Name of Dish:
Food cost of Recipe $1.42
Portion Nos.: 4 ¬ Insert Number of Portions
Food Cost per portion $0.35
Food Cost % 30% ¬ Input desired food cost per
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin
Sales Price Excl GST $1.18
GST% 10%
Sales Price Inc GST $1.30
Commodities
Pack size
Ingredients Specifications
(gm/ ml)
Eggplant 1000
Zucchini 1000
Method:
Preparation Steps:
1. Wash and slice the eggplant and zucchini
2. Wash the lettuce and tear into bite-size pieces
3. De-seed the rock melon and scoop out balls with a melon baller
4. Cut the prosciutto into strips. Roll up the strips and attach to the melon balls using
toothpicks
Cooking Steps:
1. Marinate the eggplant and zucchini in olive oil, season and grill
2. Roast the capsicum, then peel and slice
Plating:
1. Arrange the lettuce on a platter and place the capsicum strips on top
2. Arrange the remaining ingredients on the platter, alternating to optimise colour
ndard Recipe Card
¬ Insert Number of Portions Here
¬ Input desired food cost percentage as per scenario
¬ Input the mark up margin%
Edible Amount used

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe
ml
per gm/ ml (gm/ ml)
$3.00 $0.0030 80 1.25 $0.0038 200

$2.00 $0.0020 90 1.11 $0.0022 300
Total Recipe cost

Cost of
ingredient
per recipe
$0.75
$0.67
$1.42
Chilled Soba Noodle
Name of Dish:
Salad with Prawns
Preparation Time: 30 min
Cooking Time: 4pm
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
Ingredients Specifications Pack cost
(gm/ ml)
Soba noodles - 400 $2

Prawns - 400 $6
Mixed vegetables (e.g., bell peppers, cucumber,
- - -
carrots)
Spring onions - 100 $1
Sesame seeds - 50 $1
Soy sauce - 500 $2
Rice vinegar - 250 $1
Sesame oil - 250 $3
Honey or maple syrup - 250 $2
Ginger, grated - 100 $1
Garlic, minced - 100 $1
Salt - 500 $1
Black pepper - 100 $1
Method:
Preparation Steps: Cook Soba Noodles: Bring a large pot of water to a boil. Add the soba noodles and cook according to package instru
under cold water to stop the cooking process. Set aside.
Prepare Prawns: If the prawns are not already peeled and deveined, peel them and remove the digestive tract. Rinse the prawns under col
pepper.
Prepare Vegetables: Wash and prepare the vegetables. Cut the cucumber, carrot, and red bell pepper into thin strips or julienne. Thinly sl
Prepare Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced ginger, minced garlic, salt, and
Cooking Steps:Cook Prawns: In a large skillet or frying pan, heat a little oil over medium-high heat. Add the seasoned prawns and cook
the heat and set aside to cool.
Assemble Salad: In a large mixing bowl, combine the cooked soba noodles, prepared vegetables, and cooked prawns. Pour the prepared
with the dressing.
Plating Techniques: Serve: Divide the chilled soba noodle salad with prawns evenly among serving plates or bowls.
Garnish: Garnish the salad with a sprinkle of sesame seeds and fresh cilantro leaves, if desired. Add a lime wedge on the side for squeezi
Chill: Place the plated salads in the refrigerator for at least 30 minutes to allow the flavors to meld and the salad to chill.
Serve Cold: Serve the chilled soba noodle salad with prawns cold, as a refreshing and satisfying meal on a hot day.
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Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe
$0.01 100 1 $0.01 300 gm $1.50

$0.02 100 1 $0.02 300 gm $4.50
- - - - To taste Variable
$0.01 100 1 $0.01 50 gm $0.50

$0.02 100 1 $0.02 10 gm $0.20
$0.00 100 1 $0.00 50 ml $0.20
$0.00 100 1 $0.00 30 ml $0.12
$0.01 100 1 $0.01 20 ml $0.24
$0.01 100 1 $0.01 20 ml $0.16
$0.01 100 1 $0.01 10 gm $0.10
$0.01 100 1 $0.01 10 gm $0.10
$0.00 100 1 $0.00 To taste Variable
Total Recipe cost $7.62

ook according to package instructions until they are al dente. Once cooked, drain the noodles and rinse them
act. Rinse the prawns under cold water and pat them dry with paper towels. Season them with salt and black
hin strips or julienne. Thinly slice the spring onions. Set aside.
ginger, minced garlic, salt, and black pepper to make the dressing. Adjust seasoning to taste if necessary.
the seasoned prawns and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove from
ked prawns. Pour the prepared dressing over the salad ingredients and toss until everything is evenly coated
es or bowls.
e wedge on the side for squeezing over the salad before eating.
e salad to chill.
a hot day.
Szechuan Pepper
Name of Dish: Steak with Seasonal
Greens

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Sirloin steak - 600 $10

Seasonal greens - 500 $3
Szechuan peppercorns - 50 $2
Soy sauce - 500 $3
Rice vinegar - 350 $2
Hoisin sauce - 300 $2
Cornstarch - 200 $1
Garlic - 100 $1
Ginger - 100 $1
Green onions - 100 $1
Vegetable oil - 500 $2
Salt - 500 $1
Black pepper - 100 $1
Method:
Preparation Steps:Prepare Ingredients: Thinly slice the sirloin steak against the grain. Wash and chop the seasonal greens into bite-sized pie
Marinate Steak: In a bowl, combine the sliced steak with soy sauce, rice vinegar, hoisin sauce, minced garlic, minced ginger, and Szechuan p
marinade. Let it marinate for at least 30 minutes to allow the flavors to infuse.
Cooking Steps:Heat Oil: Heat vegetable oil in a large skillet or wok over medium-high heat until hot.
Cook Steak: Add the marinated steak to the hot skillet and spread it out in a single layer. Cook for 2-3 minutes without stirring to al
additional 2-3 minutes, or until it is cooked to your desired level of doneness.
Add Greens: Add the chopped seasonal greens to the skillet with the cooked steak. Stir-fry for 2-3 minutes, or until the greens are w
Thicken Sauce: In a small bowl, mix cornstarch with a little water to form a slurry. Add the slurry to the skillet and stir well to comb
coats the steak and greens evenly.
Plating Techniques: Serve: Transfer the Szechuan Pepper Steak with Seasonal Greens to a serving dish or individual plates.
Garnish: Garnish the dish with sliced green onions for added flavor and color.
Enjoy: Serve the dish hot, accompanied by steamed rice or noodles, if desired. Enjoy the bold flavors of the Szechuan pepper steak and the f
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Price per gm/
ml
$0.02 100 1 $0.02 600 gm $10.20

$0.01 100 1 $0.01 400 gm $2.40
$0.04 100 1 $0.04 10 gm $0.40
$0.01 100 1 $0.01 30 ml $0.18
$0.01 100 1 $0.01 30 ml $0.18
$0.01 100 1 $0.01 30 ml $0.21
$0.01 100 1 $0.01 15 gm $0.08
$0.01 100 1 $0.01 10 gm $0.10
$0.01 100 1 $0.01 10 gm $0.10
$0.01 100 1 $0.01 30 gm $0.30
$0.00 100 1 $0.00 30 ml $0.12

e seasonal greens into bite-sized pieces. Mince the garlic and ginger. Slice the green onions.
rlic, minced ginger, and Szechuan peppercorns. Mix well to ensure the steak is evenly coated with the
t.
2-3 minutes without stirring to allow it to sear and develop a nice crust. Then, stir-fry the steak for an
minutes, or until the greens are wilted and tender but still vibrant in color.
to the skillet and stir well to combine. Cook for another minute, or until the sauce has thickened and
or individual plates.
he Szechuan pepper steak and the freshness of the seasonal greens!

Coconut Panna
Name of Dish: Cotta with Mango
Coulis
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Coconut milk Canned, unsweetened 400 ml $2

Heavy cream - 300 ml $3
Sugar White granulated 500 gm $1
Gelatin Powdered 50 gm $2
Mangoes Ripe 600 gm $4
Lemon juice Fresh 100 ml $1
Water - 1000 ml $1
Vanilla extract Pure 50 ml $2
Salt - 500 gm $1
Method:
Preparation Steps: Prepare Coconut Panna Cotta: In a saucepan, combine the coconut milk, heavy cream, and sugar. Heat the mixture over
is warm. Remove from heat.
Bloom Gelatin: In a small bowl, sprinkle the gelatin over cold water and let it sit for about 5 minutes to bloom.
Combine Ingredients: Add the bloomed gelatin to the warm coconut milk mixture and stir until the gelatin is completely dissolved. Stir in th
Pour into Molds: Divide the mixture evenly among four serving glasses or molds. Allow them to cool to room temperature, then cover and re
Prepare Mango Coulis: While the panna cotta is chilling, prepare the mango coulis. Peel and dice the mangoes, then puree them in a blender
to remove any fibrous bits.
Add Flavor: Stir in fresh lemon juice to the mango puree, adjusting the amount to taste for a balance of sweetness and acidity.
Cooking Steps:Serve: Once the panna cotta has set, remove them from the refrigerator. Spoon the mango coulis over the top of each panna c
Plating Techniques: Garnish: Optionally, garnish each serving with additional diced mangoes or toasted coconut flakes for extra flavor and
Serve: Serve the Coconut Panna Cotta with Mango Coulis chilled, as a refreshing and elegant dessert option.
Enjoy: Indulge in the creamy coconut-infused panna cotta paired with the vibrant and tropical flavor of the mango coulis for a delightful trea
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Price per gm/
ml
$0.01 100 1 $0.01 400 ml $2.00

$0.01 100 1 $0.01 300 ml $3.00
$0.00 100 1 $0.00 50 gm $0.10
$0.04 100 1 $0.04 10 gm $0.40
$0.01 100 1 $0.01 200 gm $1.40
$0.01 100 1 $0.01 30 ml $0.30
$0.00 100 1 $0.00 50 ml $0.05
$0.04 100 1 $0.04 5 ml $0.20

m, and sugar. Heat the mixture over medium heat, stirring constantly until the sugar is dissolved and the mixture
oom.
n is completely dissolved. Stir in the vanilla extract and a pinch of salt.
oom temperature, then cover and refrigerate for at least 4 hours or until set.
goes, then puree them in a blender or food processor until smooth. Strain the puree through a fine mesh sieve
weetness and acidity.
coulis over the top of each panna cotta, covering them evenly.
coconut flakes for extra flavor and texture.

on.
e mango coulis for a delightful treat that is sure to impress.
Name of Dish: Lychee Sorbet
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Lychees Canned 565 gm $3

Water - 1000 ml $1
Lemon juice Fresh 100 ml $1
Method:
Preparation Steps: Prepare Lychees: Drain the canned lychees and reserve the syrup. Remove the seeds from the lychees if necessary.
Make Simple Syrup: In a saucepan, combine the reserved lychee syrup, sugar, and water. Heat over medium heat, stirring occasionally, until
room temperature.
Blend Ingredients: In a blender, combine the lychees, simple syrup, and fresh lemon juice. Blend until smooth and well combined.
Strain Mixture: Strain the lychee mixture through a fine mesh sieve to remove any fibrous bits or solids. This will result in a smooth sorbet te
Chill Mixture: Transfer the strained mixture to a shallow dish or container. Cover and refrigerate for at least 4 hours or until thoroughly chill
Cooking Steps: Freeze: Once the lychee mixture is chilled, transfer it to an ice cream maker and churn according to the manufacture
Transfer to Freezer: Transfer the churned sorbet to a freezer-safe container. Cover tightly with a lid or plastic wrap to prevent freez
Plating Techniques: Serve: Scoop the lychee sorbet into serving bowls or glasses. Garnish with fresh mint leaves or additional lychee piece
Enjoy: Serve the lychee sorbet immediately as a refreshing and light dessert option. Enjoy its delicate lychee flavor and smooth texture!
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Price per gm/
ml
$0.01 100 1 $0.01 565 gm $3.00

$0.00 100 1 $0.00 100 gm $0.20
$0.00 100 1 $0.00 200 ml $0.20
$0.01 100 1 $0.01 30 ml $0.30

from the lychees if necessary.
um heat, stirring occasionally, until the sugar has completely dissolved. Remove from heat and let it cool to
ooth and well combined.

This will result in a smooth sorbet texture.
ast 4 hours or until thoroughly chilled.
urn according to the manufacturer's instructions until it reaches a thick and creamy consistency.
d or plastic wrap to prevent freezer burn.
nt leaves or additional lychee pieces if desired.

hee flavor and smooth texture!
Matcha Ice Cream
Name of Dish:
with Red Bean Paste

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Matcha powder Culinary grade 50 gm $5

Heavy cream - 300 ml $3
Whole milk - 500 ml $2
Egg yolks - 6 $1
Red bean paste - 200 gm $2
Method:
Preparation Steps: Prepare Matcha Mixture: In a small bowl, whisk together the matcha powder and a small amount of hot water to form a
Heat Cream and Milk: In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, then remove fr
Whisk Egg Yolks: In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
Temper Eggs: Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Combine Ingredients: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and
Add Matcha: Remove the mixture from heat and whisk in the prepared matcha paste until well combined.
Chill Mixture: Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a ski
completely cold.
Cooking Steps:Churn Ice Cream: Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufactu
Layer with Red Bean Paste: In a freezer-safe container, alternate layers of the churned matcha ice cream with dollops of red bean pa
Freeze: Cover the container tightly with a lid and freeze the ice cream for at least 4 hours or until firm.
Plating Techniques:Scoop and Serve: When ready to serve, scoop the matcha ice cream into bowls or cones and garnish with additional red
Enjoy: Serve the Matcha Ice Cream with Red Bean Paste immediately and enjoy the unique combination of flavors and textures!
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Price per gm/
ml
$0.10 100 1 $0.10 15 gm $1.50

$0.01 100 1 $0.01 300 ml $3.00
$0.00 100 1 $0.00 200 ml $0.80
$0.00 100 1 $0.00 100 gm $0.20
$0.17 100 1 $0.17 6 $1.02
$0.01 100 1 $0.01 100 gm $1.00

mall amount of hot water to form a smooth paste. Set aside to cool.
until just simmering, then remove from heat.
ened.
er the eggs.
l the mixture thickens slightly and coats the back of a spoon. Do not let it boil.
rface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until
maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

cream with dollops of red bean paste.
rm.
nes and garnish with additional red bean paste if desired.

of flavors and textures!
Seared Scallops with
Name of Dish:
Citrus Reduction

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Scallops Large 400 gm $12

Orange juice Freshly squeezed 500 ml $3
Lemon juice Freshly squeezed 100 ml $1
White wine vinegar - 250 ml $2
Honey - 250 gm $3
Butter Unsalted 250 gm $2
Salt - 500 gm $1
Black pepper - 100 gm $1
Olive oil Extra virgin 500 ml $5
Fresh herbs Parsley - -
Method:
Preparation Steps:Prepare Scallops: Pat the scallops dry with paper towels to remove excess moisture. Season both sides of the scallops wit
Make Citrus Reduction: In a small saucepan, combine the orange juice, lemon juice, white wine vinegar, and honey. Bring the mixture to a b
liquid is reduced by half and has thickened into a syrupy consistency. Remove from heat and set aside.
Cooking Steps:Sear Scallops: Heat a large skillet or frying pan over medium-high heat. Add olive oil and heat until shimmering but
sure not to overcrowd them. Sear the scallops for 2-3 minutes on each side, or until they develop a golden crust and are cooked throu
Finish with Butter: Once the scallops are cooked, add the butter to the skillet. Allow it to melt and swirl it around the pan to coat the
Plate: Remove the skillet from heat. Arrange the seared scallops on serving plates or a platter.
Plating Techniques:Drizzle with Citrus Reduction: Spoon the citrus reduction over the seared scallops, ensuring each scallop is generously
Garnish: Garnish the dish with freshly chopped parsley or other fresh herbs of your choice for a pop of color and added freshness.
Serve: Serve the Seared Scallops with Citrus Reduction immediately, accompanied by your favorite side dishes such as roasted vegetables, r
Enjoy: Enjoy the succulent and flavorful scallops with the bright and tangy citrus reduction for a delicious and elegant seafood dish!
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Price per gm/
ml
$0.03 100 1 $0.03 400 gm $12.00

$0.01 100 1 $0.01 200 ml $1.20
$0.01 100 1 $0.01 30 ml $0.30
$0.01 100 1 $0.01 50 ml $0.40
$0.01 100 1 $0.01 50 gm $0.60
$0.01 100 1 $0.01 50 gm $0.40
$0.01 100 1 $0.01 50 ml $0.50
- - - - To garnish Variable

eason both sides of the scallops with salt and black pepper. Set aside.
and honey. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the
il and heat until shimmering but not smoking. Carefully add the seasoned scallops to the pan, making
olden crust and are cooked through. Be careful not to overcook the scallops as they can become tough.
wirl it around the pan to coat the scallops. This will add richness and flavor to the dish.
nsuring each scallop is generously coated with the flavorful sauce.

lor and added freshness.
dishes such as roasted vegetables, rice, or a salad.
s and elegant seafood dish!
Name of Dish: Thai Beef Salad
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Beef sirloin Sliced 500 gm $10

Mixed salad greens - 500 gm $3
Cherry tomatoes - 250 gm $2
Cucumber - 300 gm $1
Red onion - 250 gm $1
Fresh cilantro - 50 gm $1
Fresh mint - 50 gm $1
Lime Fresh 6 $1
Fish sauce - 250 ml $2
Soy sauce - 500 ml $3
Brown sugar - 500 gm $1
Garlic Cloves 6 $1
Red chili pepper Fresh 50 gm $1
Method:
Preparation Steps: Prepare Beef: Season the beef sirloin slices with salt and pepper. Let them sit at room temperature for about 20 minutes
Prepare Salad Ingredients: Wash and dry the mixed salad greens, cherry tomatoes, cucumber, red onion, cilantro, and mint. Slice the cherry t
cilantro, and mint. Set aside.
Prepare Dressing: In a small bowl, combine the juice of the limes, fish sauce, soy sauce, brown sugar, minced garlic, and finely chopped red
combined. Taste and adjust the seasoning if necessary. Set aside.
Cooking Steps:Cook Beef: Heat a grill pan or skillet over high heat. Once hot, add the beef sirloin slices in a single layer, working in batche
minutes on each side for medium-rare, or until desired doneness is reached. Remove the beef from the pan and let it rest for a few minutes be
Plating Techniques:Assemble Salad: Arrange the mixed salad greens on a serving platter. Top with the sliced beef, cherry tomatoes, sliced
Drizzle Dressing: Drizzle the prepared dressing over the salad, ensuring it is evenly distributed.
Garnish: Sprinkle the chopped cilantro and mint over the salad as a garnish.
Serve: Serve the Thai Beef Salad immediately as a refreshing and flavorful appetizer or main course.
pe Card

Price per gm/
ml
$0.02 100 1 $0.02 400 gm $8.00

$0.01 100 1 $0.01 200 gm $1.20
$0.01 100 1 $0.01 150 gm $1.20
$0.00 100 1 $0.00 150 gm $0.45
$0.00 100 1 $0.00 100 gm $0.40
$0.17 100 1 $0.17 2 $0.34
$0.01 100 1 $0.01 30 ml $0.24
$0.01 100 1 $0.01 30 ml $0.18
$0.00 100 1 $0.00 20 gm $0.04
$0.17 100 1 $0.17 2 cloves $0.34

m temperature for about 20 minutes to allow the flavors to meld.
ilantro, and mint. Slice the cherry tomatoes in half, thinly slice the cucumber, and finely chop the red onion,
nced garlic, and finely chopped red chili pepper. Whisk until the sugar is dissolved and the ingredients are well
in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef for about 2-3
n and let it rest for a few minutes before slicing thinly against the grain.
liced beef, cherry tomatoes, sliced cucumber, and chopped red onion.
Crab and Mango
Name of Dish:
Salad
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Crab meat Lump 400 gm $15

Mango Ripe 500 gm $4
Mixed salad greens - 500 gm $3
Red bell pepper - 300 gm $2
Cucumber - 300 gm $1
Red onion - 250 gm $1
Fresh cilantro - 50 gm $1
Lime Fresh 6 $1
Fish sauce - 250 ml $2
Sugar - 500 gm $1
Garlic Cloves 6 $1
Red chili pepper Fresh 50 gm $1
Method:
Method:
Preparation Steps: Prepare Crab Meat: If using fresh crab meat, ensure it is cleaned and picked through to remove any shells or cartilage. If
aside.
Prepare Ingredients: Peel and dice the ripe mango into small cubes. Wash and dry the mixed salad greens, red bell pepper, cucumber, red oni
chop the red onion and cilantro. Set aside.
Prepare Dressing: In a small bowl, combine the juice of the limes, fish sauce, sugar, minced garlic, and finely chopped red chili pepper. Whi
and adjust the seasoning if necessary. Set aside.
Cooking Steps: Assemble Salad: In a large mixing bowl, combine the prepared crab meat, diced mango, mixed salad greens, sliced red bell
toss the ingredients together until evenly distributed.
Add Dressing: Pour the prepared dressing over the salad mixture. Use salad tongs or a large spoon to gently toss the salad until all ingredient
Plating Techniques:Plate Salad: Divide the Crab and Mango Salad evenly among serving plates or bowls.
Garnish: Garnish the salad with additional fresh cilantro leaves and slices of lime for a vibrant presentation.
Serve: Serve the Crab and Mango Salad immediately as a refreshing and flavorful appetizer or light meal.
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Price per gm/
ml
$0.04 100 1 $0.04 300 gm $11.25

$0.01 100 1 $0.01 300 gm $2.40
$0.01 100 1 $0.01 200 gm $1.20
$0.01 100 1 $0.01 150 gm $1.00
$0.00 100 1 $0.00 150 gm $0.45
$0.00 100 1 $0.00 100 gm $0.40
$0.17 100 1 $0.17 2 $0.34
$0.01 100 1 $0.01 30 ml $0.24
$0.00 100 1 $0.00 20 gm $0.04
$0.17 100 1 $0.17 2 cloves $0.34

o remove any shells or cartilage. If using canned crab meat, drain it well and gently flake it with a fork. Set
red bell pepper, cucumber, red onion, and fresh cilantro. Thinly slice the red bell pepper and cucumber. Finely
nely chopped red chili pepper. Whisk until the sugar is dissolved and the ingredients are well combined. Taste
mixed salad greens, sliced red bell pepper, sliced cucumber, chopped red onion, and chopped cilantro. Gently
ly toss the salad until all ingredients are coated in the dressing.
s.
n.
Name of Dish: Miso Glazed Cod
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Cod fillets Fresh, skinless 600 gm $20

Miso paste White or red 300 gm $5
Soy sauce Regular 500 ml $3
Mirin Sweet rice wine 250 ml $2
Rice vinegar Unseasoned 250 ml $2
Garlic Fresh cloves 6 $1
Ginger Fresh 100 gm $1
Green onions - 100 gm $1
Sesame seeds - 100 gm $2
Method:
Method:
Preparation Steps:Prepare Cod Fillets: Ensure the cod fillets are thawed if frozen. Pat them dry with paper towels to remove excess moistur
clean plate and set aside.
Prepare Miso Glaze: In a small bowl, combine the miso paste, soy sauce, mirin, rice vinegar, brown sugar, minced garlic, and grated ginger.
smooth. Set aside.
Prepare Garnish: Thinly slice the green onions and set aside. Optionally, toast the sesame seeds in a dry skillet over medium heat until golde
Cooking Steps:Preheat Oven: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper or aluminum foil for easy cle
Apply Miso Glaze: Place the cod fillets on the prepared baking sheet. Spoon the miso glaze evenly over the top of each fillet, using a pastry b
Bake Cod: Transfer the baking sheet to the preheated oven and bake the cod fillets for 10-12 minutes, or until the fish is cooked through and
145°F (63°C).
Plating Techniques:Serve: Carefully transfer the cooked miso glazed cod fillets to individual serving plates or a serving platter.
Garnish: Sprinkle the sliced green onions and toasted sesame seeds over the top of the cod fillets for added flavor and presentation.
Accompaniments: Serve the miso glazed cod alongside steamed rice, sautéed vegetables, or your choice of side dishes for a complete meal.
Enjoy: Serve the miso glazed cod immediately while still warm, and enjoy its delicious flavor and tender texture.
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Price per gm/
ml
$0.03 100 1 $0.03 500 gm $16.65

$0.02 100 1 $0.02 50 gm $0.83
$0.01 100 1 $0.01 30 ml $0.18
$0.01 100 1 $0.01 30 ml $0.24
$0.01 100 1 $0.01 30 ml $0.24
$0.00 100 1 $0.00 20 gm $0.04
$0.17 100 1 $0.17 2 cloves $0.34
$0.01 100 1 $0.01 20 gm $0.20
$0.01 100 1 $0.01 30 gm $0.30
$0.02 100 1 $0.02 To garnish Variable

er towels to remove excess moisture. If necessary, remove any bones or skin from the fillets. Place them on a
, minced garlic, and grated ginger. Stir well until the ingredients are fully incorporated and the mixture is
killet over medium heat until golden brown and fragrant. Set aside for garnish.
paper or aluminum foil for easy cleanup.

he top of each fillet, using a pastry brush or the back of a spoon to spread it evenly and coat the fish.
until the fish is cooked through and flakes easily with a fork. The internal temperature of the fish should reach
tes or a serving platter.

d flavor and presentation.
f side dishes for a complete meal.
texture.
Pork Belly with
Name of Dish:
Asian Slaw
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Pork belly Skin-on, sliced 800 gm $15

Cabbage Shredded 500 gm $2
Carrots Shredded 300 gm $1
Bell peppers Sliced 300 gm $2
Green onions Sliced 100 gm $0.50
Cilantro Chopped 50 gm $0.75
Sesame oil Toasted 250 ml $3
Honey - 500 gm $4
Garlic Cloves 6 $0.50
Ginger Fresh 100 gm $0.75
Red pepper flakes - 50 gm $1
Method:
Method:
Preparation Steps:
Prepare Pork Belly: If using a whole pork belly, score the skin side with a sharp knife in a crisscross pattern, being careful not to cut too deep
Season both sides generously with salt, pepper, and any desired spices or marinade. Let the pork belly sit at room temperature for about 30 m
Prepare Asian Slaw: In a large mixing bowl, combine shredded cabbage, shredded carrots, thinly sliced bell peppers, sliced green onions, cho
ingredients together until well combined. Set aside.
Prepare Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and a pinch of red
Cooking Steps:Cook Pork Belly: Preheat the oven to 180°C (350°F). Place the seasoned pork belly pieces on a wire rack set over a ba
preheated oven for 1.5 to 2 hours, or until the skin is crispy and the meat is tender and cooked through. Alternatively, you can grill o
doneness.
Assemble Asian Slaw: Just before serving, pour the prepared dressing over the Asian slaw mixture and toss until all the vegetables a
Plating Techniques:Serve: Arrange a portion of the cooked pork belly on each serving plate. Serve alongside a generous portion of the Asia
Garnish: Garnish the pork belly with additional chopped cilantro or sliced green onions for added freshness and flavor.
Enjoy: Serve the Pork Belly with Asian Slaw immediately while still warm. Enjoy the crispy skin and succulent meat of the pork belly paired
pe Card

Price per gm/
ml
$0.02 100 1 $0.02 600 gm $11.28

$0.00 100 1 $0.00 300 gm $1.20
$0.00 100 1 $0.00 150 gm $0.50
$0.01 100 1 $0.01 150 gm $1.00
$0.01 100 1 $0.01 50 gm $0.25
$0.02 100 1 $0.02 25 gm $0.38
$0.01 100 1 $0.01 30 ml $0.18
$0.01 100 1 $0.01 30 ml $0.24
$0.01 100 1 $0.01 15 ml $0.18
$0.01 100 1 $0.01 30 gm $0.24
$0.08 100 1 $0.08 3 cloves $0.25
$0.01 100 1 $0.01 20 gm $0.15
$0.02 100 1 $0.02 Pinch $0.02

rn, being careful not to cut too deep into the meat. Cut the pork belly into individual serving-sized portions.
at room temperature for about 30 minutes to allow the seasoning to penetrate the meat.
ell peppers, sliced green onions, chopped cilantro, and any other desired vegetables or herbs. Toss the
er, minced garlic, and a pinch of red pepper flakes (optional). Adjust the seasoning to taste.
pieces on a wire rack set over a baking sheet lined with aluminum foil. Roast the pork belly in the
ugh. Alternatively, you can grill or pan-sear the pork belly until cooked to your desired level of
and toss until all the vegetables are coated evenly with the dressing.
side a generous portion of the Asian slaw.

ss and flavor.
culent meat of the pork belly paired with the crunchy and tangy Asian slaw.
Green Tea Smoked
Name of Dish:
Chicken

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Chicken breasts Boneless, skinless 800 gm $12

Green tea leaves Loose 100 gm $5
Salt - 500 gm $1
Black peppercorns Whole 100 gm $1
Garlic cloves - 200 gm $2
Ginger Fresh 100 gm $1
Honey - 500 gm $4
Green onions Sliced 100 gm $0.50
Sesame seeds - 100 gm $2
Method:
Preparation Steps: Prepare Brine: In a large bowl, combine water, salt, brown sugar, black peppercorns, minced garlic, grated ginger, soy s
Place the chicken breasts in the brine, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight to allow t
Prepare Green Tea Mixture: In a small bowl, combine green tea leaves, brown sugar, and a pinch of salt. Mix well to combine.
Preheat Grill: Preheat your grill to medium-high heat, approximately 350-400°F (175-200°C).
Cooking Steps:Smoke Chicken: Remove the chicken breasts from the brine and pat them dry with paper towels. Rub the green tea m
Set up Grill: If using a charcoal grill, prepare it for indirect grilling by arranging the coals on one side of the grill. If using a gas grill
directly on the heat source. For a smoker, follow the manufacturer's instructions for smoking.
Smoke Chicken: Place the chicken breasts on the cooler side of the grill, away from direct heat. Close the lid and let the chicken smo
160°F (71°C) and the juices run clear.
Rest and Slice: Remove the smoked chicken breasts from the grill and let them rest for a few minutes before slicing. This allows the j
against the grain into thin slices.
Plating Techniques: Arrange Chicken: Arrange the sliced smoked chicken on a serving platter or individual plates.
Garnish: Garnish the smoked chicken with sliced green onions and a sprinkle of sesame seeds for added flavor and presentation.
Serve: Serve the Green Tea Smoked Chicken immediately while still warm. It pairs well with steamed rice, stir-fried vegetables, or a side sal
Enjoy: Enjoy the smoky aroma and delicate flavor of the Green Tea Smoked Chicken with your favorite side dishes. It makes for a unique an
pe Card

Price per gm/
ml
$0.02 100 1 $0.02 600 gm $9.00

$0.05 100 1 $0.05 30 gm $1.50
$0.00 100 1 $0.00 20 gm $0.04
$0.00 100 1 $0.00 10 gm $0.02
$0.01 100 1 $0.01 10 gm $0.10
$0.01 100 1 $0.01 4 cloves $0.04
$0.01 100 1 $0.01 20 gm $0.20
$0.01 100 1 $0.01 30 ml $0.18
$0.01 100 1 $0.01 30 ml $0.24
$0.01 100 1 $0.01 30 gm $0.24
$0.01 100 1 $0.01 30 gm $0.15
$0.02 100 1 $0.02 To garnish Variable

minced garlic, grated ginger, soy sauce, rice vinegar, and honey. Stir until the salt and sugar are dissolved.
east 4 hours or overnight to allow the flavors to penetrate the chicken.
Mix well to combine.
paper towels. Rub the green tea mixture all over the chicken breasts, coating them evenly.
ide of the grill. If using a gas grill, turn off one burner and place a foil packet of soaked wood chips
se the lid and let the chicken smoke for about 20-25 minutes, or until the internal temperature reaches
es before slicing. This allows the juices to redistribute, resulting in juicier meat. Slice the chicken breasts
ual plates.
lavor and presentation.
e, stir-fried vegetables, or a side salad.
ide dishes. It makes for a unique and delicious meal that is sure to impress!
Vegetable Tempura
Name of Dish:
(Vegan)

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
All-purpose flour - 500 gm $1.50

Cornstarch - 200 gm $1
Baking powder - 100 gm $1
Salt - 500 gm $1
Ice water - 1L $1
Assorted vegetables (e.g., bell peppers, broccoli, Sliced or cut into bite-sized
Variable Variable
sweet potatoes, zucchini, mushrooms) pieces
Vegetable oil (for frying) - 1L $3

Dipping sauce (e.g., soy sauce, tempura dipping
- Variable Variable
sauce)
Method:
Preparation Steps: Prepare the Vegetables: Wash and dry the assorted vegetables thoroughly. Slice or cut them into bite-sized pieces. Ensur
Make the Tempura Batter: In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice
overmix; lumps are okay.
Heat the Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (180°C). It's important to maintain the oil at a consistent temperature th
Cooking Steps: Coat the Vegetables: Dip the prepared vegetables into the tempura batter, ensuring they are evenly coated. Shake off any ex
Fry the Tempura: Carefully place the battered vegetables into the hot oil, working in batches to avoid overcrowding the fryer. Fry for 2-3 mi
Drain and Serve: Using a slotted spoon or wire mesh skimmer, remove the fried tempura from the oil and transfer it to a plate lined with pap
Plating Techniques: Arrange on Serving Platter: Arrange the cooked vegetable tempura on a serving platter or individual plates.
Serve with Dipping Sauce: Serve the vegetable tempura immediately with your choice of dipping sauce on the side.
Garnish (Optional): Garnish the tempura with sesame seeds, chopped green onions, or a sprinkle of sea salt for added flavor and presentation
Enjoy: Enjoy the crispy and flavorful Vegetable Tempura as a delicious appetizer or side dish.
pe Card

Price per gm/
ml
$0.00 100 1 $0.00 150 gm $0.45

$0.01 100 1 $0.01 50 gm $0.25
$0.01 100 1 $0.01 10 gm $0.10
$0.00 100 1 $0.00 5 gm $0.01
$0.00 100 1 $0.00 250 ml $0.25
Variable Variable Variable Variable 500 gm (total) Variable
$0.00 100 1 $0.00 As needed Variable
Variable Variable Variable Variable As needed Variable

t them into bite-sized pieces. Ensure they are all similar in size for even frying.
der, and salt. Gradually add the ice water while whisking until a smooth batter forms. Be careful not to
he oil at a consistent temperature throughout frying.
re evenly coated. Shake off any excess batter.

rcrowding the fryer. Fry for 2-3 minutes, or until the tempura is golden brown and crispy.
transfer it to a plate lined with paper towels to drain excess oil.
ter or individual plates.

n the side.
lt for added flavor and presentation.
Vegetable Tempura
Name of Dish:
(Vegan)
Portion Nos.: 4 ¬ Insert Number of Portions He
Food Cost % 30% ¬ Find the new food cost percen
Mark margin % 40% ¬ Find the new profit margin

Sales Price Excl GST $0.88 ¬ Input the original sales price
GST% 10%
Commodities
Pack size
Ingredients Specifications
(gm/ ml)
All-purpose flour - 500 gm

Cornstarch - 200 gm
Baking powder - 100 gm
Salt - 500 gm
Ice water - 1L
Assorted vegetables (e.g., bell peppers, broccoli, sweet potatoes, Sliced or cut into bite-sized
Variable
zucchini, mushrooms) pieces
Vegetable oil (for frying) - 1L
Dipping sauce (e.g., soy sauce, tempura dipping sauce) - Variable
Method:
Preparation Steps:Prepare the Vegetables: Wash and dry the assorted vegetables thoroughly. Slice or cut them into bite-sized pieces
Make the Tempura Batter: In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually a
Be careful not to overmix; lumps are okay.
Heat the Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (180°C). It's important to maintain the oil at a consistent tempe
Cooking Steps:
Coat the Vegetables: Dip the prepared vegetables into the tempura batter, ensuring they are evenly coated. Shake off any excess batt
Fry the Tempura: Carefully place the battered vegetables into the hot oil, working in batches to avoid overcrowding the fryer. Fry fo
crispy.
Drain and Serve: Using a slotted spoon or wire mesh skimmer, remove the fried tempura from the oil and transfer it to a plate lined
Plating:
Arrange on Serving Platter: Arrange the cooked vegetable tempura on a serving platter or individual plates.
Serve with Dipping Sauce: Serve the vegetable tempura immediately with your choice of dipping sauce on the side.
Garnish (Optional): Garnish the tempura with sesame seeds, chopped green onions, or a sprinkle of sea salt for added flavor and pre
ndard Recipe Card
¬ Insert Number of Portions Here
¬ Find the new food cost percentage to ensure cost effectiveness
¬ Find the new profit margin

¬ Input the original sales price

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe ingredient
ml
$1.50 $0.00 100 1 $0.00 150 gm $0.45

$1 $0.01 100 1 $0.01 50 gm $0.25
$1 $0.01 100 1 $0.01 10 gm $0.10
$1 $0.00 100 1 $0.00 5 gm $0.01
$1 $0.00 100 1 $0.00 250 ml $0.25
Variable Variable Variable Variable Variable 500 gm (total) Variable
$3 $0.00 100 1 $0.00 As needed Variable

Variable Variable Variable Variable Variable As needed Variable
Slice or cut them into bite-sized pieces. Ensure they are all similar in size for even frying.
baking powder, and salt. Gradually add the ice water while whisking until a smooth batter forms.
maintain the oil at a consistent temperature throughout frying.
enly coated. Shake off any excess batter.

o avoid overcrowding the fryer. Fry for 2-3 minutes, or until the tempura is golden brown and
the oil and transfer it to a plate lined with paper towels to drain excess oil.
vidual plates.
ng sauce on the side.
kle of sea salt for added flavor and presentation.

22 - SITHKOP010 - Cost Effective Recipe - Degustation%%

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22 - SITHKOP010 - Cost Effective Recipe - Degustation%%

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Ingredient Yield % Ingredient Yield %

Berries 97 Beetroot, no tops 76

Coconut, whole 53 Cabbage, savoy 79

Grapefruit 68 Carrots, no tops 65

Grapes, seedless 94 Capsicum 82

Rhubarb, no leaves 86 Cucumber 95

Stone fruit 80 Eggplant 81

Strawberries 87 Garlic, bulbs 87

Beef, whole, rib in (roast) 62

Beef, whole, boneless (roast) 82

Beef, sliced, boneless (braise) 76

Chicken portions, bone in 67

Chicken breast, boneless 96

Chicken thigh, boneless 89

Bacon, short cut 82

Standard Recipe Card

Food Cost per portion $0.35

Food Cost % 30% ¬ Input desired food cost per

Labour/wastage/ overhead 30%

Mark margin % 40% ¬ Input the mark up margin

Sales Price Excl GST $1.18

Sales Price Inc GST $1.30

ndard Recipe Card

¬ Insert Number of Portions Here

¬ Input desired food cost percentage as per scenario

¬ Input the mark up margin%

Edible Amount used

$3.00 $0.0030 80 1.25 $0.0038 200

Total Recipe cost

Soba noodles - 400 $2

Edible Amount used Cost of

$0.01 100 1 $0.01 300 gm $1.50

$0.01 100 1 $0.01 50 gm $0.50

Total Recipe cost $7.62

Food cost of Recipe $14.27

Sirloin steak - 600 $10

Edible Amount used Cost of

$0.02 100 1 $0.02 600 gm $10.20

Total Recipe cost $14.27

he Szechuan pepper steak and the freshness of the seasonal greens!

Coconut milk Canned, unsweetened 400 ml $2

Edible Amount used Cost of

$0.01 100 1 $0.01 400 ml $2.00

Total Recipe cost $7.45

weetness and acidity.

coconut flakes for extra flavor and texture.

Lychees Canned 565 gm $3

Edible Amount used Cost of

$0.01 100 1 $0.01 565 gm $3.00

Total Recipe cost $3.70

ooth and well combined.

nt leaves or additional lychee pieces if desired.

Food cost of Recipe $7.52

Matcha powder Culinary grade 50 gm $5

Edible Amount used Cost of

$0.10 100 1 $0.10 15 gm $1.50

Total Recipe cost $7.52

maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

nes and garnish with additional red bean paste if desired.

Food cost of Recipe $15.40

Scallops Large 400 gm $12

Edible Amount used Cost of

$0.03 100 1 $0.03 400 gm $12.00