22 - SITHKOP010 - Standard Recipe Card - Set or Table D'hôte%%

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
Caprese Salad with
Name of Dish:
Balsamic Reduction
Preparation Time: 30 min
Cooking Time: 3PM
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
Ingredients Specifications Pack cost
(gm/ ml)
Fresh Mozzarella 200g ball 200 $4.00

Ripe Tomatoes Per kg 1000 $3.00
Fresh Basil Per bunch 30 $2.00
Olive Oil 500ml bottle 500 $10.00
Balsamic Vinegar 250ml bottle 250 $5.00
Salt Per kg 1000 $1.00
Pepper Per kg 1000 $3.00
Method:
Preparation Steps: Slice ripe tomatoes into similar 1/4 inch thick slices.
Pluck fresh basil leaves from the stems.
Prepare the balsamic reduction by simmering balsamic vinegar until it thickens and coats the back of a spoon.
Cooking Steps:There is no cooking involved for the salad itself. The balsamic vinegar will need to be reduced over low heat until
Plating Techniques: Alternate slices of tomato and mozzarella on the plate, overlapping for visual effect.
Drizzle olive oil over the slices.
Add the balsamic reduction in a zigzag pattern over the slices or around the plate for an artistic touch.
Season with salt and pepper.
Garnish with fresh basil leaves, strategically placing them on top of the tomatoes and mozzarella for a pop of color.
pe Card
Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe
$0.02 100 1 $0.02 100 $2.00

$0.00 100 1 $0.00 200 $0.60
$0.07 100 1 $0.07 10 $0.66
$0.02 100 1 $0.02 20 $0.40
$0.02 100 1 $0.02 30 (reduced) $0.60
$0.00 100 1 $0.00 5 $0.01
$0.00 100 1 $0.00 2 $0.01
Total Recipe cost $4.27

oon.
e reduced over low heat until it thickens.
p of color.
Crab Ravioli in
Name of Dish:
Saffron Sauce
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Crab ravioli Fresh or frozen 400 gm $6

Saffron threads - 1 gm $10
Heavy cream - 500 ml $3
White wine Dry 750 ml $8
Shallots Finely chopped 200 gm $2
Garlic cloves Minced 200 gm $2
Butter Unsalted 250 gm $2
Parmesan cheese Grated 200 gm $4
Fresh parsley Chopped 50 gm $1
Salt - 500 gm $1
Black pepper Ground 100 gm $1
Method:
Method:
Preparation Steps: Cook the Crab Ravioli: If using fresh ravioli, follow the package instructions to cook them in a pot of boiling salted wat
cook them according to the package instructions before proceeding.
Prepare Saffron Cream Sauce: In a small bowl, crumble the saffron threads and soak them in 2 tablespoons of warm water for 10-15 minutes
heat. Add the finely chopped shallots and minced garlic, sautéing until soft and translucent, about 2-3 minutes. Pour in the white wine and le
and saffron-infused water, bringing the mixture to a gentle simmer. Cook for an additional 2-3 minutes until the sauce thickens slightly. Seas
Cooking Steps:Combine Ravioli and Sauce: Once the ravioli are cooked and drained, add them to the saffron cream sauce in the saucepan. G
about 1-2 minutes.
Plate the Dish: Divide the saffron cream-coated ravioli among serving plates or bowls. Spoon any remaining sauce over the top of the ravioli
Plating Techniques: Garnish: Sprinkle grated Parmesan cheese and freshly chopped parsley over the plated ravioli for added flavor and pres
Serve: Serve the Crab Ravioli in Saffron Sauce immediately while still warm, accompanied by crusty bread or a side salad if desired.
Enjoy: Enjoy the luxurious combination of tender crab-filled ravioli and creamy saffron-infused sauce, with the delightful contrast of flavors
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Price per gm/
ml
$0.02 100 1 $0.02 400 gm $6.00

$10 100 1 $10 1 pinch $0.20
$0.01 100 1 $0.01 250 ml $1.50
$0.01 100 1 $0.01 100 ml $0.80
$0.01 100 1 $0.01 50 gm $0.50
$0.01 100 1 $0.01 4 cloves $0.08
$0.01 100 1 $0.01 30 gm $0.24
$0.02 100 1 $0.02 50 gm $1.00
$0.02 100 1 $0.02 To garnish Variable
$0.00 100 1 $0.00 To taste Variable

them in a pot of boiling salted water until they float to the surface, usually 2-3 minutes. If using frozen ravioli,
ns of warm water for 10-15 minutes to release their flavor and color. In a saucepan, melt the butter over medium
nutes. Pour in the white wine and let it simmer until reduced by half, about 3-4 minutes. Stir in the heavy cream
ntil the sauce thickens slightly. Season with salt and black pepper to taste.
fron cream sauce in the saucepan. Gently toss the ravioli in the sauce until evenly coated and heated through,
ing sauce over the top of the ravioli.
ed ravioli for added flavor and presentation.

ad or a side salad if desired.
th the delightful contrast of flavors and textures.
Name of Dish: Beef Carpaccio
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Beef tenderloin Thinly sliced 400 gm $10

Parmesan cheese Shaved or grated 200 gm $4
Arugula Fresh 150 gm $2
Extra virgin olive oil - 500 ml $5
Lemon - 1 $0.50
Salt - 500 gm $1
Black pepper Ground 100 gm $1
Method:
Preparation Steps: Slice the Beef: Using a sharp knife, thinly slice the beef tenderloin against the grain. Aim for slices that are about 1/8 in
each other to cover the surface area.
Prepare the Garnishes: Shave or grate the Parmesan cheese and set it aside. Rinse the arugula and pat it dry with paper towels.
Cooking Steps: Drizzle with Olive Oil: Drizzle extra virgin olive oil evenly over the sliced beef, ensuring each slice is lightly coated.
Season with Salt and Pepper: Sprinkle a pinch of salt and freshly ground black pepper over the beef slices to season them to taste.
Add Arugula: Scatter the fresh arugula over the top of the beef slices, distributing it evenly across the platter.
Plating Techniques: Garnish with Parmesan: Sprinkle the shaved or grated Parmesan cheese generously over the beef and arugula, adding a
Squeeze Lemon Juice: Squeeze a slice of lemon over the Carpaccio just before serving to add a hint of brightness and acidity.
Serve Immediately: Serve the Beef Carpaccio immediately after preparing to enjoy it at its freshest and most flavorful.
Optional Garnish: For an extra touch of elegance, you can garnish the platter with additional ingredients such as capers, cherry tomatoes, or a
Enjoy: Enjoy the Beef Carpaccio as a delicious appetizer or light meal, savoring the tender beef, peppery arugula, and savory Parmesan chee
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Price per gm/
ml
$0.03 100 1 $0.03 200 gm $5.00

$0.02 100 1 $0.02 50 gm $1.00
$0.01 100 1 $0.01 75 gm $1.00
$0.01 100 1 $0.01 30 ml $0.30
$0.50 100 1 $0.50 1 slice $0.50

. Aim for slices that are about 1/8 inch thick. Arrange the slices on a large serving platter, slightly overlapping
y with paper towels.
g each slice is lightly coated.

to season them to taste.
ter.
over the beef and arugula, adding a rich and savory flavor.
ghtness and acidity.
ost flavorful.
uch as capers, cherry tomatoes, or a drizzle of balsamic glaze.
arugula, and savory Parmesan cheese.
Vegetable Spring
Name of Dish:
Rolls (Vegan)

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Rice paper wrappers - 400 gm $3

Cabbage Shredded 500 gm $1.50
Carrots Julienned 300 gm $1
Bell peppers Sliced 300 gm $2
Bean sprouts - 200 gm $1
Cilantro leaves Fresh 50 gm $1
Mint leaves Fresh 50 gm $1
Rice vermicelli Cooked 200 gm $1.50
Hoisin sauce - 500 ml $3
Sriracha sauce - 200 ml $2
Lime - 1 $0.50
Soy sauce - 500 ml $2
Sesame oil - 250 ml $3
Method:
Preparation Steps: Prepare Filling Ingredients: Shred the cabbage, julienne the carrots, slice the bell peppers, and rinse the bean sprouts. Co
aside.
Prepare Dipping Sauces: In small bowls, prepare the dipping sauces by mixing hoisin sauce with sriracha sauce for a spicy dipping option an
Cooking Steps:Soften Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about
water and place it flat on a clean work surface.
Fill and Roll Spring Rolls: Place a small portion of cooked rice vermicelli on the bottom third of the rice paper wrapper. Add a layer of shred
cilantro and mint leaves on top. Be mindful not to overfill the spring roll.
Fold and Roll: Fold the bottom of the rice paper wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling, similar
Plating Techniques: Serve with Dipping Sauces: Arrange the prepared Vegetable Spring Rolls on a serving platter. Garnish with additional
dipping sauces on the side.
Optional Presentation: For a decorative touch, you can slice the spring rolls in half diagonally before serving, exposing the colorful filling in
Enjoy: Enjoy the Vegetable Spring Rolls as a light and refreshing appetizer or snack, dipping them in the flavorful sauces for added taste.
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Price per gm/
ml
$0.01 100 1 $0.01 16 sheets $1.28

$0.00 100 1 $0.00 200 gm $0.60
$0.00 100 1 $0.00 150 gm $0.45
$0.01 100 1 $0.01 150 gm $1.05
$0.01 100 1 $0.01 100 gm $0.50
$0.01 100 1 $0.01 100 gm $0.80
$0.01 100 1 $0.01 50 ml $0.30
$0.01 100 1 $0.01 30 ml $0.30
$0.50 100 1 $0.50 1 $0.50
$0.00 100 1 $0.00 50 ml $0.20
$0.01 100 1 $0.01 20 ml $0.24

pers, and rinse the bean sprouts. Cook the rice vermicelli according to package instructions, then drain and set
sauce for a spicy dipping option and soy sauce with lime juice and sesame oil for a tangy option.
er wrapper into the water for about 5-10 seconds until it becomes soft and pliable. Carefully remove it from the
paper wrapper. Add a layer of shredded cabbage, julienned carrots, sliced bell peppers, bean sprouts, and a few
ghtly to enclose the filling, similar to rolling a burrito. Repeat with the remaining ingredients.
ng platter. Garnish with additional cilantro and mint leaves if desired. Serve immediately with the prepared
ing, exposing the colorful filling inside.

flavorful sauces for added taste.
Osso Bucco with
Name of Dish:
Gremolata
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Veal shanks - 800 gm $20
All-purpose flour - 1 kg $2
Olive oil - 1 liter $10
Onion Chopped 500 gm $1
Carrots Chopped 300 gm $0.75
Celery Chopped 300 gm $0.75

Garlic Minced 200 gm $1
Canned tomatoes Crushed 800 gm $2
Beef broth - 1 liter $3
Bay leaves - 10 $1
Lemon zest - 2 lemons $1
Method:
Preparation Steps:Dust Veal Shanks with Flour: Pat the veal shanks dry with paper towels. Season them generously with salt and pepper, th
will help to brown the meat and thicken the sauce as it cooks.
Prepare Aromatics: Chop the onion, carrots, celery, and garlic. Zest the lemons and chop the fresh parsley for the gremolata.
Cooking Steps: Brown Veal Shanks: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batch
minutes per side. Remove the browned shanks from the pot and set them aside.
Sauté Aromatics: In the same pot, add a bit more olive oil if needed. Sauté the chopped onion, carrots, celery, and garlic until softened and fr
Deglaze the Pot: Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon
them into the sauce.
Simmer Osso Bucco: Bring the pot to a gentle simmer, then reduce the heat to low. Cover and let the Osso Bucco simmer for 2 to 2 1/2 hour
add more beef broth if needed to keep the shanks submerged.
Plating Techniques: Prepare Gremolata: While the Osso Bucco is simmering, prepare the gremolata by mixing together the chopped fresh p
Serve Osso Bucco: Once the veal is tender, remove the bay leaves from the pot. Serve the Osso Bucco hot, garnished with a sprinkle of grem
creamy polenta or mashed potatoes, and enjoy!
Enjoy: Enjoy your delicious Osso Bucco with Gremolata, savoring the tender meat and flavorful sauce enhanced by the bright and zesty grem
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Price per gm/
ml
4 shanks
$0.03 100 1 $0.03 (approx. 200 $5.00
gm each)
$0.00 100 1 $0.00 50 gm $0.10
$0.01 100 1 $0.01 30 ml $0.30
$0.00 100 1 $0.00 1 large onion $0.20
2 medium
$0.00 100 1 $0.00 $0.20
carrots
$0.00 100 1 $0.00 2 stalks celery $0.20
$0.01 100 1 $0.01 4 cloves $0.20
$0.00 100 1 $0.00 400 gm $0.60
$0.00 100 1 $0.00 500 ml $1.50
$0.10 100 1 $0.10 2 $0.20
$0.50 100 1 $0.50 2 teaspoons $0.50

generously with salt and pepper, then dust them lightly with all-purpose flour, shaking off any excess. This
for the gremolata.
edium-high heat. Working in batches, brown the veal shanks on all sides until deeply golden brown, about 5
ery, and garlic until softened and fragrant, about 5-7 minutes.
om of the pot with a wooden spoon. Add the bay leaves and return the browned veal shanks to the pot, nestling
o Bucco simmer for 2 to 2 1/2 hours, or until the veal is tender and falling off the bone. Stir occasionally and
mixing together the chopped fresh parsley and lemon zest. Set aside until ready to serve.
t, garnished with a sprinkle of gremolata on top of each serving. Pair with your favorite side dish, such as
hanced by the bright and zesty gremolata. Buon appetito!

Tofu and Vegetable
Name of Dish:
Stir-Fry

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Firm tofu Cubed 400 gm $2

Bell peppers Sliced 300 gm $1.50
Broccoli florets - 300 gm $2
Carrots Sliced 300 gm $1
Snow peas Trimmed 200 gm $1.50
Ginger Minced 100 gm $0.75
Soy sauce - 500 ml $2
Rice vinegar - 250 ml $1.50
Sesame oil - 250 ml $3
Cornstarch - 500 gm $2
Water - - -
Green onions Sliced 100 gm $0.50
Method:
Preparation Steps:Prepare Tofu: Drain the tofu and pat it dry with paper towels to remove excess moisture. Cut the tofu into cubes and set a
Prepare Vegetables: Slice the bell peppers into thin strips, cut the broccoli florets into bite-sized pieces, slice the carrots into thin rounds, trim
Prepare Sauce: In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, and cornstarch until well combined. Set aside.
Cooking Steps:Sauté Tofu: Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil to the pan, then add the tofu cubes in
sides, about 5-7 minutes. Remove the tofu from the pan and set it aside.
Cook Vegetables: In the same pan, add a bit more oil if needed. Add the sliced bell peppers, broccoli florets, carrots, and snow peas to the pa
Add Aromatics: Clear a space in the center of the pan and add the minced garlic and ginger. Cook for 1-2 minutes until fragrant, then mix the
Combine Tofu and Vegetables: Return the cooked tofu to the pan with the vegetables. Pour the prepared sauce over the tofu and vegetables,
until the sauce has thickened and the tofu and vegetables are heated through.
Plating Techniques:Serve: Transfer the Tofu and Vegetable Stir-Fry to a serving platter or individual plates. Garnish with sliced green onio
Enjoy: Serve the stir-fry hot as a delicious and nutritious main course. Pair it with steamed rice or noodles for a complete meal.
Optional: For added flavor and texture, you can sprinkle toasted sesame seeds or crushed peanuts on top of the stir-fry before serving.
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Price per gm/
ml
$0.01 100 1 $0.01 300 gm $1.50

$0.01 100 1 $0.01 200 gm $1.00
$0.01 100 1 $0.01 200 gm $1.40
$0.00 100 1 $0.00 150 gm $0.45
$0.01 100 1 $0.01 150 gm $1.20
$0.01 100 1 $0.01 20 gm $0.10
$0.01 100 1 $0.01 10 gm $0.08
$0.00 100 1 $0.00 50 ml $0.20
$0.01 100 1 $0.01 30 ml $0.18
$0.01 100 1 $0.01 20 ml $0.24
$0.00 100 1 $0.00 15 gm $0.06
- - - - 30 ml -

re. Cut the tofu into cubes and set aside.
ice the carrots into thin rounds, trim the snow peas, mince the garlic, and mince the ginger.
well combined. Set aside.
o the pan, then add the tofu cubes in a single layer. Cook the tofu until it is golden brown and crispy on all
ets, carrots, and snow peas to the pan. Stir-fry the vegetables until they are tender-crisp, about 5-7 minutes.
minutes until fragrant, then mix the aromatics with the vegetables.
auce over the tofu and vegetables, stirring gently to coat everything evenly. Cook for an additional 2-3 minutes
tes. Garnish with sliced green onions and sesame seeds if desired.
s for a complete meal.
of the stir-fry before serving.
Chicken
Name of Dish:
Parmigiana
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Chicken breasts Boneless, skinless 600 gm $6

Eggs Large 12 eggs $3
Breadcrumbs - 500 gm $2
Mozzarella cheese Shredded 300 gm $4
Marinara sauce - 700 ml $2.50
Salt - 500 gm $1
Black pepper - 200 gm $1.50
Fresh basil Chopped 50 gm $1
Method:
Method:
Preparation Steps: Pound Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or
thick. This helps the chicken cook evenly and tenderizes it.
Season Chicken: Season both sides of the chicken breasts with salt and black pepper to taste.
Prepare Breading Station: Set up a breading station with three shallow dishes. Place the all-purpose flour in the first dish, beaten eggs in the
third dish.
Cooking Steps: Coat Chicken: Dredge each seasoned chicken breast in the flour, shaking off any excess. Then dip it into the beaten eggs, all
mixture, pressing gently to adhere the crumbs.
Pan-Fry Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts to the skillet in a single layer,
or until golden brown and cooked through. You may need to cook the chicken in batches.
Assemble Parmigiana: Preheat the oven to 375°F (190°C). Transfer the cooked chicken breasts to a baking dish. Spoon marinara sauce over
Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Plating Techniques:Garnish: Remove the Chicken Parmigiana from the oven and let it rest for a few minutes. Garnish with chopped fresh b
Serve: Serve the Chicken Parmigiana hot, accompanied by your favorite side dishes such as pasta, garlic bread, or a simple green salad.
Enjoy: Enjoy your homemade Chicken Parmigiana, savoring the crispy exterior, juicy chicken, tangy marinara sauce, and gooey melted chee
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 500 gm $5.00

$0.00 100 1 $0.00 100 gm $0.20
$0.25 100 1 $0.25 2 eggs (beaten) $0.50
$0.00 100 1 $0.00 200 gm $0.80

$0.02 100 1 $0.02 100 gm $1.50
$0.01 100 1 $0.01 200 gm $2.60
$0.00 100 1 $0.00 500 ml $2.00
$0.01 100 1 $0.01 30 ml $0.30

hment paper. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch
in the first dish, beaten eggs in the second dish, and breadcrumbs mixed with grated Parmesan cheese in the
Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb
easts to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes on each side,
g dish. Spoon marinara sauce over each chicken breast, then sprinkle shredded mozzarella cheese on top.
d and bubbly.
utes. Garnish with chopped fresh basil before serving.

bread, or a simple green salad.
inara sauce, and gooey melted cheese. Buon appetito!
Risotto ai Funghi
Name of Dish:
(Vegetarian)
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Arborio rice - 500 gm $3.50

Mushrooms Sliced 300 gm $2
Onion Diced 200 gm $0.50
Vegetable broth - 1 liter $2
White wine Dry 750 ml $5
Butter Unsalted 250 gm $2
Salt - 500 gm $1
Black pepper - 200 gm $1.50
Method:
Method:
Preparation Steps: Prepare Ingredients: Slice the mushrooms, dice the onion, mince the garlic, and grate the Parmesan cheese. Chop the fre
Heat Broth: In a saucepan, heat the vegetable broth over medium heat until it simmers. Reduce the heat to low to keep it warm while cooking
Cooking Steps:Sauté Vegetables: In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and minced garlic, and
Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they are softened and browned, about 5-6 minutes.
Toast Rice: Add the Arborio rice to the skillet with the vegetables and mushrooms. Stir well to coat the rice in the oil and toast it slightly, ab
Deglaze with Wine: Pour the white wine into the skillet, stirring continuously. Cook until the wine has been absorbed by the rice, about 2-3 m
Add Broth: Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring constantly. Allow each addition of broth to b
rice is creamy and cooked al dente, about 20-25 minutes.
Finish Risotto: Once the rice is cooked, stir in the grated Parmesan cheese and butter until melted and incorporated into the risotto. Season w
Plating Techniques: Serve: Divide the Risotto ai Funghi among serving plates or bowls. Garnish with freshly chopped parsley and an extra
Enjoy: Serve the risotto hot as a comforting and flavorful vegetarian meal. Pair it with a side salad or crusty bread for a complete dining expe
Optional: For added richness, you can drizzle a little extra olive oil over the top of each serving before serving.
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Price per gm/
ml
$0.01 100 1 $0.01 300 gm $2.10

$0.01 100 1 $0.01 200 gm $1.40
$0.00 100 1 $0.00 100 gm $0.30
$0.01 100 1 $0.01 10 gm $0.10
$0.00 100 1 $0.00 750 ml $1.50
$0.01 100 1 $0.01 100 ml $0.70
$0.02 100 1 $0.02 50 gm $0.75
$0.01 100 1 $0.01 30 gm $0.24
$0.01 100 1 $0.01 20 ml $0.20

the Parmesan cheese. Chop the fresh parsley for garnish.
low to keep it warm while cooking the risotto.
diced onion and minced garlic, and sauté until softened and translucent, about 2-3 minutes.
about 5-6 minutes.
ce in the oil and toast it slightly, about 2 minutes.
en absorbed by the rice, about 2-3 minutes.
y. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the
orporated into the risotto. Season with salt and black pepper to taste.
eshly chopped parsley and an extra sprinkle of Parmesan cheese, if desired.

ty bread for a complete dining experience.
ving.
Name of Dish: Chocolate Fondant
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Dark chocolate 70% cocoa solids 200 gm $3

Unsalted butter - 250 gm $2.50
Granulated sugar - 1 kg $2
Vanilla extract - 50 ml $1.50
Salt - 500 gm $1
Cocoa powder Unsweetened 200 gm $2
Powdered sugar - 500 gm $2
Method:
Method:
Preparation Steps:
Prepare Ramekins: Preheat the oven to 200°C (390°F). Grease the ramekins with butter and dust them with cocoa powder, tapping out any ex
Prepare Chocolate Mixture: In a heatproof bowl set over a pot of simmering water (double boiler), melt the dark chocolate and unsalted butte
cool slightly.
Prepare Batter: In a separate bowl, whisk together eggs, granulated sugar, and vanilla extract until well combined. Gradually pour the melted
Sift in all-purpose flour and a pinch of salt, then gently fold until just combined.
Cooking Steps:Fill Ramekins: Divide the chocolate batter evenly among the prepared ramekins, filling them about 3/4 full.
Bake: Place the baking sheet with the filled ramekins in the preheated oven and bake for 10-12 minutes, or until the edges are set but the cen
Serve: Carefully remove the ramekins from the oven and let them cool for 1-2 minutes. Then, using oven mitts or kitchen towels, invert each
release the fondants. Dust with cocoa powder and powdered sugar.
Plating Techniques: Garnish: Garnish each chocolate fondant with fresh berries, a sprig of mint, or a dollop of whipped cream, if desired.
Serve: Serve the chocolate fondants immediately while still warm, allowing the molten centers to ooze out when cut into. Enjoy the rich and
Enjoy: Indulge in the luscious chocolate goodness of the fondants, savoring the combination of warm, gooey center and delicate cake-like ex
experience.
pe Card

Price per gm/
ml
$0.02 100 1 $0.02 150 gm $2.25

$0.01 100 1 $0.01 100 gm $1.00
$0.25 100 1 $0.25 2 eggs $0.50
$0.00 100 1 $0.00 100 gm $0.20
$0.00 100 1 $0.00 50 gm $0.10
$0.03 100 1 $0.03 10 ml $0.30
$0.01 100 1 $0.01 For dusting Variable
$0.00 100 1 $0.00 For dusting Variable

h cocoa powder, tapping out any excess. Place the prepared ramekins on a baking sheet and set aside.
he dark chocolate and unsalted butter together, stirring occasionally until smooth. Remove from heat and let it
mbined. Gradually pour the melted chocolate mixture into the egg mixture, whisking constantly until smooth.
hem about 3/4 full.

r until the edges are set but the centers are still slightly jiggly.
mitts or kitchen towels, invert each ramekin onto a serving plate. Gently tap the bottom of the ramekins to
lop of whipped cream, if desired.

t when cut into. Enjoy the rich and indulgent dessert!
oey center and delicate cake-like exterior. Serve with your favorite accompaniments for a delightful dessert
Cheesecake with
Name of Dish: Seasonal Fruit
Coulis
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Cream cheese Full-fat 250 gm $2.50

Sour cream Full-fat 200 gm $1.50
Vanilla extract - 50 ml $1.50
Digestive biscuits Crushed 250 gm $1.50
Unsalted butter Melted 250 gm $2
Seasonal fruits Mixed Variable Variable
Lemon juice Freshly squeezed 1 lemon $0.50
Water - 1 liter $1
Seasonal fruit Garnish Variable Variable
Method:
Preparation Steps: Prepare Crust: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag an
melted unsalted butter until well combined. Press the mixture into the base of a greased springform pan to form an even layer. Chill in the re
Preheat Oven: Preheat the oven to 160°C (325°F).
Prepare Filling: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a tim
until fully incorporated.
Cooking Steps: Pour Filling: Pour the cheesecake filling over the prepared biscuit crust in the springform pan. Smooth the top with a spatula
Bake Cheesecake: Place the springform pan in the preheated oven and bake for about 45-50 minutes, or until the edges are set but the center
Cool Cheesecake: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually
room temperature. Refrigerate for at least 4 hours or overnight to set.
Plating Techniques: Prepare Coulis: While the cheesecake is chilling, prepare the fruit coulis by combining seasonal fruits (such as berries,
heat until the fruits break down and release their juices. Mix cornstarch with water to form a slurry and add it to the fruit mixture. Stir contin
Serve: Once the cheesecake is fully chilled and set, carefully remove it from the springform pan. Slice into portions and drizzle each slice wi
desired.
Enjoy: Serve the cheesecake slices with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert treat. Enjoy the cre
coulis.
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 200 gm $2.00

$0.00 100 1 $0.00 100 gm $0.20
$0.25 100 1 $0.25 2 eggs $0.50
$0.01 100 1 $0.01 100 gm $0.80
$0.03 100 1 $0.03 10 ml $0.30
$0.01 100 1 $0.01 150 gm $0.90
$0.01 100 1 $0.01 100 gm $0.80
Variable 100 1 Variable As needed Variable
$0.50 100 1 $0.50 10 ml $0.05
$0.01 100 1 $0.01 20 gm $0.10
$0.00 100 1 $0.00 50 ml $0.05
Variable 100 1 Variable For garnish Variable

r by placing them in a plastic bag and crushing them with a rolling pin. In a bowl, mix the biscuit crumbs with
form an even layer. Chill in the refrigerator while preparing the filling.
and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract
pan. Smooth the top with a spatula to ensure an even surface.

ntil the edges are set but the center still has a slight jiggle.
ar for about 1 hour to cool gradually. Then, remove the cheesecake from the oven and let it cool completely at
ing seasonal fruits (such as berries, mangoes, or peaches) with lemon juice in a saucepan. Cook over medium
d it to the fruit mixture. Stir continuously until the coulis thickens. Remove from heat and let it cool.
o portions and drizzle each slice with the prepared fruit coulis. Garnish with additional fresh seasonal fruits if
elicious dessert treat. Enjoy the creamy texture of the cheesecake paired with the tangy sweetness of the fruit
Black Sesame
Name of Dish:
Mochi
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Glutinous rice flour - 500 gm $2

Black sesame seeds - 200 gm $2.50
Water - 1 liter $1
Sweetened red bean paste - 400 gm $3
Method:
Method:
Preparation Steps: Prepare Black Sesame Paste: In a dry skillet, toast the black sesame seeds over medium heat until fragrant, about 3-4 mi
food processor and grind them into a fine powder. Add a tablespoon of water at a time and continue processing until it forms a smooth paste.
Prepare Mochi Dough: In a mixing bowl, combine glutinous rice flour, granulated sugar, and water. Mix well until a smooth dough forms.
Form Mochi Balls: Take a small portion of the mochi dough and flatten it in your palm. Place a teaspoon of black sesame paste in the center
the dough and filling are used up.
Cooking Steps:Steam Mochi: Place the mochi balls on a steamer lined with parchment paper, leaving some space between each ball t
until the mochi balls are cooked through and slightly translucent.
Cool Mochi: Remove the steamed mochi balls from the steamer and let them cool slightly before serving. They will firm up as they c
Plating Techniques:Serve: Arrange the black sesame mochi balls on a serving platter or individual plates. You can dust them with some add
Garnish: Optionally, garnish the mochi balls with a sprinkle of toasted black sesame seeds or a drizzle of honey for extra flavor.
Enjoy: Serve the black sesame mochi balls warm or at room temperature. They are best enjoyed fresh, with the sweet and nutty flavor of the
pe Card

Price per gm/
ml
$0.00 100 1 $0.00 200 gm $0.80

$0.01 100 1 $0.01 100 gm $1.25
$0.00 100 1 $0.00 50 gm $0.10
$0.00 100 1 $0.00 250 ml $0.25
$0.01 100 1 $0.01 20 gm $0.10
$0.01 100 1 $0.01 100 gm $0.75

um heat until fragrant, about 3-4 minutes. Be careful not to burn them. Transfer the toasted sesame seeds to a
ssing until it forms a smooth paste. Set aside.
well until a smooth dough forms.
of black sesame paste in the center and wrap the dough around the filling, shaping it into a ball. Repeat until all
ng some space between each ball to prevent sticking. Steam over high heat for about 15-20 minutes, or
rving. They will firm up as they cool.
. You can dust them with some additional glutinous rice flour to prevent sticking.
honey for extra flavor.
h the sweet and nutty flavor of the black sesame paste complementing the chewy texture of the mochi dough.
Panna Cotta with
Name of Dish:
Berry Compote

Portion Nos.:
Food Cost per portion #DIV/0!
Food Cost %
Labour/wastage/ overhead
Mark margin %
Sales Price Excl GST #DIV/0!
GST% 10%
Sales Price Inc GST #DIV/0!
Commodities
Pack size
(gm/ ml)
Heavy cream - 500 ml $3.50

Milk Whole 1 liter $2
Gelatin Powder 20 gm $1.50
Vanilla extract - 50 ml $2
Mixed berries Fresh or frozen 500 gm $4
Lemon juice Freshly squeezed 1 lemon $0.50
Water - 1 liter $1
Honey or maple syrup - 500 ml $4
Method:
Preparation Steps: Prepare Panna Cotta: In a saucepan, combine the heavy cream, milk, granulated sugar, and vanilla extract. Sprinkle the
saucepan over medium heat and stir until the gelatin and sugar are completely dissolved. Do not boil. Remove from heat and let the mixture
Set Panna Cotta: Divide the slightly cooled mixture evenly among four serving glasses or ramekins. Cover each glass with plastic wrap or al
set.
Prepare Berry Compote: In a saucepan, combine the mixed berries, lemon juice, and honey or maple syrup. In a small bowl, mix the cornstar
well. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, and the compote thickens slightly. Remo
Cooking Steps: Assemble: Once the panna cotta is set and the berry compote is cooled, spoon the compote over the top of each panna
Plating Techniques: Garnish: Garnish each serving with fresh berries or a sprig of mint for added color and freshness.
Serve: Serve the Panna Cotta with Berry Compote chilled, either as a delightful dessert on its own or as a sweet ending to a meal.
Enjoy: Indulge in the creamy texture of the panna cotta paired with the vibrant flavors of the berry compote. It's a luxurious treat that's sure t
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 250 ml $1.75

$0.00 100 1 $0.00 100 ml $0.20
$0.00 100 1 $0.00 50 gm $0.10
$0.08 100 1 $0.08 10 gm $0.75
$0.04 100 1 $0.04 10 ml $0.40
$0.01 100 1 $0.01 200 gm $1.60
$0.50 100 1 $0.50 10 ml $0.05
$0.01 100 1 $0.01 20 gm $0.10
$0.00 100 1 $0.00 50 ml $0.05
$0.01 100 1 $0.01 50 ml $0.40

ar, and vanilla extract. Sprinkle the gelatin over the mixture and let it bloom for 5-10 minutes. Place the
move from heat and let the mixture cool slightly.
r each glass with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until the panna cotta is
p. In a small bowl, mix the cornstarch with water to form a slurry. Add the slurry to the berry mixture and stir
e compote thickens slightly. Remove from heat and let it cool.
mpote over the top of each panna cotta.
and freshness.
sweet ending to a meal.
te. It's a luxurious treat that's sure to impress!

22 - SITHKOP010 - Standard Recipe Card - Set or Table D'hôte%%

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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

Fresh Mozzarella 200g ball 200 $4.00

Edible Amount used Cost of

$0.02 100 1 $0.02 100 $2.00

Total Recipe cost $4.27

e reduced over low heat until it thickens.

Crab ravioli Fresh or frozen 400 gm $6

Edible Amount used Cost of

$0.02 100 1 $0.02 400 gm $6.00

Total Recipe cost $10.32

ing sauce over the top of the ravioli.

ed ravioli for added flavor and presentation.

Beef tenderloin Thinly sliced 400 gm $10

Edible Amount used Cost of

$0.03 100 1 $0.03 200 gm $5.00

Total Recipe cost $7.80

y with paper towels.

g each slice is lightly coated.

Food cost of Recipe $6.22

Rice paper wrappers - 400 gm $3

Edible Amount used Cost of

$0.01 100 1 $0.01 16 sheets $1.28

Total Recipe cost $6.22

ing, exposing the colorful filling inside.

Veal shanks - 800 gm $20

Carrots Chopped 300 gm $0.75

Celery Chopped 300 gm $0.75

Edible Amount used Cost of

Total Recipe cost $9.00

for the gremolata.

hanced by the bright and zesty gremolata. Buon appetito!

Food cost of Recipe $6.41

Firm tofu Cubed 400 gm $2

Edible Amount used Cost of

$0.01 100 1 $0.01 300 gm $1.50