Name of Dice : Osso Bucco Risotto

Standard Portion Size : 250 gr

Number of Portion : 2 portion
Cost (%) : 40%
Cost Per Portion : Rp.85.500
Selling Price : Rp.214.000

Quantity Market Price

No item Cost/item
Amount Unit Unit Price
1 Beef Osso Bucco 500 gr 1 kg Rp.100.000 Rp.50.000
2 Onion 200 gr 1 kg Rp.20.000 Rp.4.000
3 Carrot 200 gr 1 kg Rp.16.000 Rp.3.200
4 Red wine vinegar 250 ml 500 ml Rp.40.000 Rp.20.000
5 Beef Stock/Demi Galce 250 ml
6 Cans crushed tomatoes 3 bottle 1 bottle Rp.14.000 Rp.42.000
7 Coles arborio rice 150 gr 1 kg Rp.103.000 Rp.15.500
8 Pitted sicilian green olives 80 gr 320 gr Rp.95.000 Rp.24.000
9 Parmesan cheese 40 gr 100 gr Rp.25.000 Rp.10.000

10 Garlic
11 Bay leave
12 Lemon
13 Plain Flour Micellanaous/ Uncountable Cost 5%-10% Rp.2.475
14 Celery
15 Italian Herb
16 Olive oil
Olive oil
Total Rp.171.200

1.Cooking Method
Preheat oven 160°C. Place the beef, flour and italian herbs in a large a bowl. Toss to coat. Season. Heat oil in an ovenproof
1
casserole pan over medium-high heat. Cook the beef, in batches, for 2 mins each side or until browned. Transfer to a plate.
Add the onion, carrot, celery and garlic to the pan. Cook, stirring, for 2 mins or until the onion softens slightly. Add wine. Bring
2 to a simmer. Cook for 5 mins or until wine reduces slightly. Stir in the stock, crushed tomatoes and bay leaves. Return the beef to
the pan. Cover and bake for 2 hours.

Transfer the beef to a plate. Stir the rice into the tomato mixture. Return the beef to the pan. Bake, covered, for 40 mins or until
3
the beef and rice are tender. Stir in half the olive. Top with the remaining olive, rosemary, lemon zest and parmesan.
 Marking
Slice
Dice
Dice

steam

for garnish

coat. Season. Heat oil in an ovenproof

e or until browned. Transfer to a plate.
he onion softens slightly. Add wine. Bring
matoes and bay leaves. Return the beef to

pan. Bake, covered, for 40 mins or until

osemary, lemon zest and parmesan.
Name of Dice : Slice Fish with Mashed Potatoes in Parsley Sauce
Standard Portion Size : 250 gr
Number of Portion : 5 portion
Cost (%) : 40%
Cost Per Portion : Rp.32.830
Selling Price : Rp.82.000

Quantity Market Price

No item Cost/item Marking
Amount Unit Unit Price
1 Salmon Fish 500 gr 1 kg Rp.114.000 Rp.107.000 Slice
2 Bread Crumbs 200 gr 500 gr Rp.9.000 Rp.3.600
MASHED POTATO
3 Potatoes 400 gr 1 kg Rp.20.000 Rp.8.000 Quarter
4 Milk 1 box 1 box Rp.3000 Rp.3000
5 Butter 100 gr 500 gr Rp.45.000 Rp.9.000
PAESLEY SAUCE
6 Milk 1000 ml 1000 ml Rp.18.000 Rp.18.000
7 Parsley 200 gr 1 kg Rp.22.000 Rp.4.400 Chopped
8 Butter 50 gr 500 gr Rp.45..000 Rp.4.500
9 Olive Oil
10 Salt
11 Pepper Micellanaous/ Uncountable Cost 5%-10% Rp.6.650
12 Garlic
13 flour
Total Rp.164.150

1. Cooking Method :
Slice Fish
1
Heat the oven to 180C/160C fan/gas 4. Blitz the bread with the parsley, garlic, olive oil and
some seasoning. Brush each of the fish fillets with a little oil then pat the breadcrumbs on, place on a lined baking
sheet and bake for 10-12 minutes, until flaking

Meanwhile, bring a pan of salted water to the

boil and add the new potatoes. Cook for 8-10 minutes, until a knife can slide in without
2 resistance, adding the peas for the last 2 mins.
Drain, then tip back into the pan to steam dry, add the butter and malt vinegar and roughly mash, keeping it a bit
chunky
3 Dollop the mash into a plate, top with the fishand serve with tartare sauce, if you like
Mashed Potato
cut the potato into big chunky and same size, boil inta salted boiling water until cook thoroughly strin and remove
4
excess of water

while the potato still hot, pass it through sieve using the scrapper to get smooth consistency heat the mashed
5
patato in small sauce pan, stir and add chilled butter
6 Keep stirring until the butter incorparated. Then add the warm milk, stir and seasoning
Parsley Sauce
7 Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes.
8 Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until
all the milk is absorbed. Repeat this process until all the milk has been added.

9 Simmer gently for 5 minutes and season with salt and white pepper.
10 Stir in the parsley and serve.
Name of Dice : Dilled Shrimp Salad
Standard Portion Size : 200 gr
Number of Portion : 8 portion
Cost (%) : 40%
Cost Per Portion : Rp.15.237
Selling Price : Rp.38.000

Quantity Market Price

No item Cost/item Marking
Amount Unit Unit Price
1 Shirmp 1.5 kg 1 kg Rp.50.000 Rp.75.000 Peel, deveined
2 Celery Import 100 gr 1 kg Rp.95.000 Rp.9.500 Chopped
3 Lemon 250 gr 1 kg Rp.40.000 Rp.10.000 Juiced
4 Lime 150 gr 500 gr Rp.10.000 Rp.3.000 Juiced
5 Onion 500 gr 1 kg Rp.20.000 Rp.10.000 Chopped
6 Mayonnise 1 cup 1 cup Rp.12.000 Rp.12.000

7 Fresh dill
Micellanaous/ Uncountable Cost 5%-10% Rp.2.400
8 Balck Pepper
Total Rp.121.900

1. Cooking Method :

1 Chop cooked shrimp into small pieces and place in a large bowl; squeeze lemon and lime juice over shrimp.

Add chopped celery, green onions, dill, mayonnaise and pepper; mix well.
2

3 Refrigerate for 2 hours to allow flavors to combine; bring to room temperature for 15 minutes before serving
Name of Dice : Saute Boneless Breast of Chicken with Supreme Sauce
Standard Portion Size : 300 gr
Number of Portion : 4 portion
Cost (%) : 40%
Cost Per Portion : Rp.30.106
Selling Price : Rp.75.000

Quantity Market Price

No item Cost/item Marking
Amount Unit Unit Price
1 Chicken breast 1 kg 1 kg Rp.45.000 Rp.45.000 Skinless, Fillet
2 Olive oil 60 ml 250 ml Rp.65.000 Rp.15.600
3 Butter 250 gr 500 gr Rp.45.000 Rp.22.500
4 Heavy Cream 300 ml 1 L Rp.59.000 Rp.17.700
5 Onion 400 gr 1 kg Rp.20.000 Rp.8.000 Dice
6 Carrot 100 gr 500 gr Rp.10.000 Rp.2000 Dice
7 Chicken Stock 300 ml

8 Salt
9 Black pepper
10 White pepper Micellanaous/ Uncountable Cost 5%-10% Rp.9.625
11 Flour
12 Celery
Total Rp.120.425

1.Cooking Method
Sauteed Chicken Breast
1 Heat oil in a large skillet over medium-high heat.
2 Sprinkle chicken evenly on both sides with salt and pepper.
3 Add chicken to pan
4 cook 4 minutes on each side or until golden brown and done.
5 In a saucepan, over medium heat, melt 3 tablespoons of butter.
6 Stir in the flour and cook for 2 minutes. 7.Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with
salt and pepper.
7 Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes.
8 Whisk in the cream and continue to cook for 2 minutes. Season with salt and pepper.

9 Remove from the heat and whisk in the remaining butter.

10 Serve chicken with Supreme Sauce.
Name of Dice : Grilled Salmon with Chasseur Sauce
Standard Portion Size : 200 gr
Number of Portion : 4 portion
Cost (%) : 40%
Cost Per Portion : Rp.55.500
Selling Price : Rp.140.000

Quantity Market Price

No item Cost/item Marking
Amount Unit Unit Price
CHAESSEUR SAUCE
1 Butter 100 gr 500 gr Rp.45.000 Rp.9.000
2 Mushroom 200 gr 500 gr Rp. 16.000 Rp. 6.500
3 Shallot 30 gr 500 gr Rp.12.500 Rp.7.500
4 Tomato Paste 150 gr 430 gr Rp.20.000 Rp.7.000
5 White Wine 150 ml 375 ml Rp.115.000 Rp.46.000
GRILLED SALMON
6 Salmon 500 gr 1 kg Rp.214.000 Rp.107.000
7 Soy Sauce 40 ml 150 ml Rp.20.000 Rp.6.000
8 Brown Sugar 100 gr 500 gr Rp.29000 Rp.6.000
9 Vegetable oil 150 ml 500 ml Rp.45.000 Rp.27.000

10 Lemon
11 Salt
Micellanaous/ Uncountable Cost 5%-10% Rp.1.400
12 Pepper
13 Garlic
Total Rp.222.000

1. Cooking Method :
Chasseur Sauce
1 Heat a medium sauce pan over medium heat, add 2 tablespoons of butter and when hot, add the mushrooms.

2 Saute the mushrooms until they release their liquids and begin to lightly brown.
Add the minced shallot,tomato sauce.

3 Immediately reduce the heat to a simmer and continue cooking until most of the liquids have evaporated. This
could take as much as 10 minutes.

4 Add the demi glace and continue to reduce the sauce for 5 minutes or until it is thick enough to coat the back of a
spoon.

5 Season with salt and pepper, to taste.

Grilled Salmon

6 Season salmon fillets with lemon pepper, garlic powder, and salt.

7 In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish
in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours

8 Preheat grill for medium heat.

9 Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes
per side, or until the fish flakes easily with a fork.
Name of Dice : Spanish Omelette
Standard Portion Size : 200 gr
Number of Portion : 4 portion
Cost (%) : 40%
Cost Per Portion : Rp.16.500
Selling Price : Rp.41.500

Quantity Market Price

No item Cost/item Marking
Amount Unit Unit Price
1 Potato 500 gr 1 kg Rp.18.000 Rp.9000 thick slice
2 Onion 100 gr 1 kg Rp.20.000 Rp.2.000 thin slice
3 Egg 6 pc 1 kg Rp.5.000 Rp.9000 Beaten
4 Extra virgin olive oil 150 ml 250 ml Rp.75.000 Rp.45.000

5 Salt Peeper
Micellanaous/ Uncountable Cost 5%-10% Rp.500
6 Chilli Fine chopped
Total Rp.65.500

1. Cooking Method :

1 Scrape the new potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion.

Heat the extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially
2 covered, for 30 mins, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through
a colander into a large bowl (set the strained oil aside).
Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of
3
the strained oil in a smaller pan.

4 Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion.

5 When almost set, invert on a plate and slide back into the pan and cook a few more minutes.

Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide
6
on to a plate and cool for 10 mins before serving.