SITHKOP402 Plan and Cost Basic Menus

Name of recipe:

BUTTERNUT PUMPKIN SOUP WITH GARLIC BREAD

No. Of Portion:

Date:

Selling price

$10

Recipe cost

$2.55

Food Cost

25%

Preparation Time:

Cooling Time:

Ingredients

Amount

(Kg)

Price per Unit

Total Cost

Equipment

Brown onion,

100g

 $2,00

 $0,20

Sauce pan

Chopping board

Bender

Ladle

Knife

Ground cumin

100g

 $2,00

 $0,20

Butternut pumpkin

150g

 $3,00

 $0,45

Stock Vegetable

100ml

 $1,99

 $0,20

Garlic clove

50g

 $10,00

 $0,50

 Turkish bread, extra virgin olive oil

1ea

 $1,00

 $1,00

 $2,55

· Spice up the base: Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until golden. Add cumin and cook, stirring for 1 minute or until aromatic.

· Simmer the soup: Add pumpkin and stir to coat. Add stock. Simmer for 20 minutes or until the pumpkin is soft. Set aside to cool slightly. Use a stick blender to blend until smooth.

· Serve it up: Cut Turkish bread in half and cook on a chargrill until golden. Drizzle with extra virgin olive oil and rub with the cut side of a garlic clove. Ladle soup among serving bowls. Serve with the bread.

Name of recipe:

Sautéed Liver & Apple Salad With Blackberry Dressing

No. Of Portion:

Date:

Selling price

$15

Recipe cost

$4,12

Food Cost

27%

Preparation Time:

Cooling Time:

Ingredients

Amount (Kg)

Price per Unit

Total Cost

Equipment

Butter

22g

$9,00/kg

$0,20

pan

Chopping board

Bowl

Sieve

Whisk

Plates

Chicken livers

125g

$7,50/kg

$0,94

Plain flour

25g

$1,00/kg

$0,025

Lettuce

25g

$17,00/kg

$0,425

Walnut halves,toasted

25g

$18,00/kg

$0,45

Crusty bread

1ea

$0,30ea

$0,30

Blackberries

50g

$20,00/kg

$1,00

Red wine

25ml

$7,00/l

$0,18

Balsamic vinegar

25ml

$7,00/l

$0,18

Golden caster sugar

22g

$1,00/kg

$0,22

Olive oil

10ml

$20,00/L

$0,20

• Make the dressing first. Put 50g the berries in a bowl. Put the rest of the berries, ½ tbsp the wine, ½ tbsp vinegar and ½ tbsp sugar in a medium pan, cover and simmer for 3 mins or until the berries are very soft. Mash the berries well, then pass the hot mixture through a sieve, on top of the reserved berries. Season and cool. It should be quite sharp and fruity, but blackberries vary hugely

• Heat 0.5 tbsp butter in a large non-stick frying pan and add the apples. Cook for about 5 mins, turning the apples now and again, until golden and just tender. Can be done a few hours ahead.

• Heat the rest of the butter in the pan and fry the 125g chicken livers for 5 mins or until golden, turning them halfway through cooking. When red juices start to run from the livers. Toss the apples back in the pan to warm through, then take it off the heat.

• Spread 25g salad leaves  and top with the livers, 25g apples and 25g walnuts. Whisk the oil into the blackberry dressing and spoon this over generously. Serve with crusty bread.

Name of recipe:

Salmon With Tapenade Crust

No. Of Portion:

Date:

Selling price

$20

Recipe cost

$5,60

Food Cost

28%

Preparation Time:

Cooling Time:

Ingredients

Amount (Kg)

Price per Unit

Total Cost

Equipment

Skin – on salmon

150g

28,00

5,60

Oven

Bowl

Chopping board

Pan

Knife

Tong

black olive tapenade

20g

5,00

0,10

tinned cannellini beans

400g

2,00

0,80

Parsley

10g

4,79

0,050

red onion

20g

4,00

0,08

Caperberries

20g

13,50

0,27

balsamic vinegar

10ml

7,00

0,07

• Prepare ½ pack salmon,2tsp black olive tapenade,400g tinned cannellini beans,parsley,1 small onion,5 caperberries

• tinned cannellini beans drained and rinsed, chop parsley,finely sliced red onion,the halved Caperberries

• Pre-heat oven to 220C degrees

•Rub salmon with olive oil and salt skin side only

• Heat a grill pan to med-high heat and sear salmon skin side first for 2 minutes, then turn to seal for less than 1 minute all other sides

• Spread tapenade evenly over top side of salmon portion only, place on oven tray and bake 3 minutes in hot oven

• Combine remaining salad ingredients and serve with salmon

Name of recipe:

Tempura Prawns with Wasabi Mayonnaise

No. Of Portion:

Date:

Selling price

$28

Recipe cost

$7,60

Food Cost

%

Preparation Time:

Cooling Time:

Ingredients

Amount (Kg)

Price per Unit

Total Cost

Equipment

Mayonnaise

31g

5,50

0,17

Chopping board

Knife

Bowl

Saucepan

Deep frying

Whisk

green onions

30g

4,00

0,12

 lime juice

5ml

5,70

0,03

 wasabi paste

1g

70,00

0,07

  Chilled soda water

50ml

1,00

0,05

 all-purpose flour

150g

4,99

0,75

 cornstarch

150g

9,00

1,4

 baking soda

5g

5,30

0,027

salt

1g

1,90

0,002

pepper

1g

28,00

0,03

 tiger shrimp

100g

50,00

5,00

• chop ½ ea onion, ¼ tsp wasabi paste to vegetable,for deep frying.

• prepare 31g mayo,1 tsp lime juice, ½ cup Chilled soda water,  ½ egg yolk, ¼  all-purpose flour , ¼ cornstarch,  ¼ baking soda

• Combine mayo, onions, lime juice and wasabi paste together in a small bowl; set aside.

• Heat oil in a heavy saucepan for over high heat.

• Combine soda water and egg yolk in a large bowl, then add the flours and baking soda.

• Season with salt and pepper, whisk mixture until just combined but still lumpy (do not overmix).

• Dip 6 prawns, 1 at a time, into batter to evenly coat.

• Deep fry for 2 mins or until they curl and turn golden; remove from oil and drain on absorbent papers or metal oil strainer.

• Repeat with remaining prawns, reheating and topping up the oil between batches, if necessary.

• Serve with wasabi mayonnaise.

Name of recipe:

Chargrilled Salmon With Asparagus In Lime Vinaigrette

No. Of Portion:

Date:

Selling price

$26

Recipe cost

$5,84

Food Cost

22%

Preparation Time:

Cooling Time:

Ingredients

Amount (Kg)

Price per Unit

Total Cost

Equipment

Potatoes

50g

 $1,99

 $0,10

Pot

Chopping board

Chargrill pan

Salmon fillets (with skin on)

200g

 $21,99

 $4,40

Asparagus,

50

 $5,00

 $0,25

Lime

50

 $2,00

 $0,10

Capers

20

 $15,00

 $0,30

Garlic clove

10

 $10,00

 $0,10

Tarragon

20

 $29,80

 $0,60

Methods:

· Cook potatoes in boiling salted water for 10-15 minutes. Drain, then return to the pan and keep warm.

· Heat a chargrill pan or barbecue to medium-high. Spray fish with oil and season. Cook fish skin-side down for 3-4 minutes until crisp. Turn and cook for 2-3 minutes until a little rare in centre.

· Meanwhile, cook asparagus in boiling salted water for 1-2 minutes until just tender. Drain, rinse in cold water, then toss with remaining ingredients. Season.

· Place fish on plates, top with the asparagus mix and serve with potatoes.

Name of recipe:

Herb crusted lamb with roasted vegetables

No. Of Portion:

Date:

Selling price

$18

Recipe cost

$4,50

Food Cost

25%

Preparation Time:

Cooling Time:

Ingredients

Amount (Kg)

Price per Unit

Total Cost

Equipment

potato

60g

1,99

0,11

Oven

chopping board

knife

peeler

bowl

baking tray

pot

pan

tong

Kumara

60g

2,70

0,16

Carrots

60g

1,40

0,08

Eta Balsamic Vinaigrette

50ml

6,00

0,3

fresh breadcrumbs

50g

3,40

0,17

Rosemary

5g

62,00

0,31

Chives

5g

147,00

0,7

parsley

5g

4,79

0,02

 lemon

20g

2,00

0,04

clove garlic

10g

10,00

0,1

olive oil

20ml

20,00

0,4

 Silver Fern Farms Lamb Leg Roast

100g

20,00

2,00

Dijon Mustard

5g

10,00

0,05

● Peel ½ ea carrots, ½ ea potatoes, ½ ea kumara

● Chop rosemary,chives,parsley.

● zest lemon

● crushed garlic

● To make the Roasted Vegetables, preheat oven to 200°C. Cut vegetables into 2cm pieces and place in a single layer on a baking tray lined with baking paper. Drizzle over a little olive oil. Roast the vegetables for 15 minutes. Remove from the oven and pour over Eta Gourmet Balsamic Red Wine Vinaigrette. Return the vegetables to the oven and continue cooking for a further 5-10 minutes or until tender. Cool to room temperature.

● To make Herb Crust, mix all the ingredients together to make a paste. Season.

● Preheat a lidded barbecue to 200°C. Remove the Silver Fern Farms Lamb Leg Roast from the pack and dry meat with a paper towel. Place in a baking tray. Spread the Dijon mustard on the upper surface of the meat. Pat the herb mixture on to form a crust. Allow to stand for 10 minutes.

Place tray in the centre of the barbecue and close the lid. Turn off the two inside burners and leave the two outer burners on. Cook for 30-40 minutes, until cooked to your liking (for medium rare 30-35 minutes; for medium 35-40 minutes). Allow the meat to rest for 5 minutes before slicing.

Serve sliced with the roasted vegetables and a fresh green salad.

To oven cook: Place in a pre-heated 200°C oven. Cook for 30-40 minutes, until cooked to your liking; for medium rare 30-35 minutes or medium 35-40 minutes. Allow the meat to rest for 5 minutes before slicing.

Name of recipe:

Roasted beef tenderloin with roasted tomato salsa

No. Of Portion:

Date:

Selling price

$22

Recipe cost

$5,90

Food Cost

27%

Preparation Time:

Cooling Time:

Ingredients

Amount

(Kg)

Price per Unit

Total Cost

Equipment

Roma tomatoes

50g

4,90

0,25

oven

chopping board

knife

bowl

blender

saucepan

Chipotle chilies

10g

15,90

0,16

basil

3g

4,79

0,01

garlic

5g

10,00

0,05

Lime juice

25ml

5,70

0,014

Balsamic vinegar

10ml

7,00

0,07

salt

2g

2,00

0,004

Freshly cracked black pepper

2g

28,00

0,06

Olive oil

25ml

20,00

0,50

Pounds beef tenderloin

750g

6,00

4,50

Coriander

2g

99,00

0,20

sugar

2g

1,00

0,002

● Prepare the tomato salsa: Over a hot grill, roast the tomatoes until blackened. Transfer the bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lemon juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve. 

● Season the beef with salt, pepper and coriander. 

● Preheat oven to 180⁰c. 

● In a sauté pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, about 12 to 15 minutes. Set aside and allow to rest for 10 minutes. Spoon salsa on top and serve immediately. 

● Season mixed greens with two tablespoons of olive oil and salt and pepper. Cut the tenderloin into 1/2 inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (don’t cover completely).

Name of recipe:

Seasonal steamed spring vegetables

No. Of Portion:

Date:

Selling price

$5

Recipe cost

$1,04

Food Cost

21%

Preparation Time:

Cooling Time:

Ingredients

Amount

(Kg)

Price per Unit

Total Cost

Equipment

Baby carrots

90g

3,40

Peeler

Chopping board

Bowl

Knife

Steam pot

Pan

 Asparagus

90g

5,50

small zucchini

50g

3,50

 Butter

7g

9,00

finely grated lemon rind

0.4g

2,00

white balsamic vinegar

0.2ml

10,50

● Peel the carrots and trim the tops, leaving about 4cm of the green stems attached.

● Place the carrots in a large steamer over a saucepan of simmering water. Cook, covered, for 5 minutes. Add the asparagus and zucchini. Cook, covered, for a further 2 minutes or until the vegetables are tender crisp.

● Melt the butter in a large frying pan over medium heat until foaming. Add the lemon rind and cook for 30 seconds. Add the vegetables and vinegar. Toss to combine. Season with salt and pepper. Transfer to a serving platter to serve.

Name of recipe:

Belgian chocolate mousse

No. Of Portion:

Date:

Selling price

$8

Recipe cost

$1,09

Food Cost

15%

Preparation Time:

Cooling Time:

Ingredients

Amount (Kg)

Price per Unit

Total Cost

Equipment

Cream

0,05

 $3,80

 $0,19

Heatproof bowl

Whisk

Piping bag

Dark chocolate

0,01

 $8,00

 $0,08

Egg

1

 $0,30

 $0,30

Sugar

0,02

 $1,00

 $0,02

Raspberries

0,02

 $25,00

 $0,50

 $1,09

Methods:

· Place the cream and chocolate pieces in a heatproof bowl set over a saucepan of simmering water (bainmarie) over medium heat. Whisk until the chocolate has melted and is smooth. Remove the bowl from the bain-marie and stir in the egg yolks.

· Add a pinch of cream of tartar to the eggwhites and beat until fairly firm. Add the sugar and continue beating the whites into stiff peaks.

· Using a whisk, gently incorporate one-quarter of the beaten whites into the chocolate preparation, then carefully fold in the rest of the whites.

· Spoon the mixture into a piping bag and pipe it into six glasses.

Name of recipe:

Blueberry and passion fruit cheesecake

No. Of Portion:

Date:

Selling price

$16

Recipe cost

$4,50

Food Cost

28%

Preparation Time:

Cooling Time:

Ingredients

Amount

(Kg)

Price per Unit

Total Cost

Equipment

Icing sugar

0.3

2.70

Whisk

Oven

Tray

Knife

Pot

Spoon

Stove

shortbread biscuits

17g

13,80

buttery spread

4g

3,00

Carnation condensed milk light

34g

8,80

tubs Mascarpone cheese

42g

9,30

Lemon

0.5g

2,00

Passion fruit

0.5

1,90 ea

blueberries

8.5g

47,20

Lemon juice

5ml

5,70

● Simmer the blueberries in a pan with the juice of half a lemon and the icing sugar until reduced to a thick syrupy sauce. Cool completely.

●  Mix the biscuits the melted butter in a bowl then lightly press into the tin. Chill for 10 minutes.

●  Whisk the condensed milk and Mascarpone cheese until completely smooth. Add the juice of 2 lemons (watch it thicken!).

● Spread half the cream mixture onto the biscuit base, spreading out to seal with the edges of the cake tin. Using a spoon make a large, shallow well in the centre. Spoon the cooled blueberry mixture into the well and top with the remaining cream mixture (don’t worry if you end up with a some blueberry sauce mixed in – it will look lovely!). Chill for 4 hours.

● When ready to serve, carefully lift the cheesecake onto a serving plate. Halve the passion fruit and spoon the seeds onto the top.

Name of recipe:

Pancake

No. Of Portion:

Date:

Selling price

$3,00

Recipe cost

$ 0.80

Food Cost

26%

Preparation Time:

Cooling Time:

Ingredients

Amount (Kg)

Price per Unit

Total Cost

Equipment

Milk

150ml

$ 2.00

0,30

Whisk

Pot

Oven

Bowl

Sift

Tray

Eggs

0,5ea

$ 5,20/12 ea

0,20

Vanilla essence

0,1ml

$70,00

0,007

self-raising flour

200g

$ 0,75

0,15

caster sugar

50g

$ 1,00

0,05

● Whisk milk, eggs and vanilla together in a jug. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.

● Heat a large non-stick frying pan over medium heat. Spray with cooking oil. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, spraying pan with cooking oil between batches.

Menu Items

Portion cost

Sale price ($)

Food Cost

Cover

Total Food Cost

Revenue

Pumpkin soup

 $2,50

 $10,00

25%

 80

 $200,00

 $800,00

Sautéed liver & apple salad with blackberry dressing

$4,12

$15,00

27%

80

$329,60

1,200,00

Salmon with tapenade crust

$5,60

$20,00

28%

80

$448,00

$1,600,00

Tempura prawns with wasabi mayonnaise

$7,60

$28,00

27%

80

$608,00

2,240,00

Chargrilled salmon with asparagus in lime vinaigrette

 $5,84

 $26,00

22%

80

 $467,20

 $2,080,00

Herb crusted lamb with roasted vegetables

$4,50

$18,00

25%

80

$360,00

$1,440,00

Roasted beef tenderloin with roasted tomato salsa

$5,90

$22,00

27%

80

$472,00

$1,760,00

Seasonal steamed spring vegetable

$1,04

$5,00

21%

80

$83,20

$400,00

Belgian chocolate mousse

 $1,09

 $8,00

14%

80

 $87,20

 $640,00

Blueberry and passion fruit cheesecake

$4,50

$16,00

28%

80

$360,00

1,280,00

Pancake

$0,80

$3,00

26%

80

$64,00

240,00

Totals

 $43,49

 $171,00

24%

80

 $3,479,2

 $13,680,00

PROFIT & LOSS

Cost

Sales

less cost of goods sold

More…

Gross profit/net sales

$13,680,00

Expenses

Beverages Cost

$2,736,00

Food cost

$3,830,40

Wage

$4,420,00

Cleaning

$273,60

Entertainment

$410,40

Advertising

$136,80

Rent

$684,00

Depreciation

$136,80

Insurance

$273,60

Interest

$68,40

Total expenses

$12,970

NET PROFIT (Net Income)

$710