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Commercial Cookery

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Introduction

Commercial cookery is a process of preparing food for consumption of general public. It includes three categories i.e. quick service, full service and non-commercial (Walsh and Walsh,  2015). In this report, the chosen restaurant here is Black Hide Steakhouse, which is located on Caxton Street Brisbane. This report is based on developing an effective menu for a restaurant in accordance with their potential customer's profile. In addition to this, to identify the dishes which maximises profitability of  restaurant. Along with this, it also gives emphasis on the overall food cost as per the sales figures in order to increase customer reach of an restaurant.  

Types of customers

Family: Customers who visits restaurants with their family member are considered as family oriented customers. These customers often desires to visit decent place where they can spend quality time with family members.  

Cuisine Styles used in establishment

Multi cuisine restaurant

Menu types used in the establishment

à la carte

Best selling menu items

Example

Cost

Entrée

· Fig and goat's cheese pizzas

· Kumara & taleggio stack

· Vegetable and chickpea fritters

 

 

    $75.8

 

    $130.65

 

    $32.60

Soup

· Curried parsnip soup

· Cauliflower cheese soup

· Roasted tomato and capsicum soup

 

     $46.85

     $48.68

 

     $53.95

Main Course

· Roast potatoes with cumin salt

· Marinated chicken tenderloins with balsamic glaze on red risotto

· Carrot fritters

 

     $28.34

 

    $89.33

 

 

 

    $45

Dessert

· CHOCOLATE TRUFFLE DESSERT

· Tim Tam dessert shooters

· 'Better than Brad Pitt' five-layer dessert

    $21.02

 

    $39.65

 

    $60.88

Special/ Other

· Barbecued butterflied turkey

· Pumpkin, spinach & ricotta cannelloni

· Cauliflower and broccoli gratin

    $56.35

 

    $52

 

    $75.06

Entrée

Standard Recipe Card (Vegetable and chickpea fritters)

Name of dish: Vegetable and chickpea fritters                 Portion nos.: 6

Reference source: www.taste.com                                  Portion size: Small

Portion cost: 8.616                                                      Sales price at: 35.0384

                                                                                             (22 % food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Chickpeas

Rinsed, drained

400g

$3.75 per 1kg

1.5

Carrot

Peeled, coarsely grated

170g

$2.20 per 1kg

0.37

Baby fennel,

Ends trimmed, coarsely grated

100g

$0.5 per 100g

0.5

Continental parsley

Fresh and chopped

15g

$2.00 per 10g

3

Flour

Plain

 1kg

$0.75 per 1kg

0.75

Egg

Lightly whisked

700g

$0.60 per 100g

4.2

Black pepper

Salt

100 g

$6.60 per 100g

6.6

Vegetable oil

 

4L

$0.22 per 100ml

8.8

Continental parsley

Fresh

 15g

$2.00 per 10g

3

 

 

 

Total cost

28.72

 

 

 

Portion cost

8.62

Methods

Step1: Put chickpea into a large bowl and mash it with fork or potato masher. Add parsley, fennel, egg, carrot and flour, mix all of them by stirring. Add salt and pepper according to the taste.

Step2: Heat non stick pan on medium flame and put oil into it. Put 8 spoon of batter which is 60 ml in quantity and then spread it equally on edges of pan. After that, cook every side for 4 min.

Step3: Divide all fritters among chosen serving plates and then garnish it with parsley.

Nutritional values:

Energy

567 kj

Fat total

5g

Saturated fat

1g

Fibre

5g

Protein

7g

Cholesterol

54mg

Sodium

196.31mg

Carbs (sugar)

3g

Carbs (total)

14g

Standard Recipe Card (Kumara & taleggio stack)

Name of dish: Kumara & taleggio stack                              Portion nos.: 4

Reference source: www.taste.com                                     Portion size: Medium

Portion cost:  $58.17                                                           Sales price at: $148.9152

                                                                            (28% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Potato

Cut into 2cm pieces

200g

$3.50 per 1kg

0.7

Kumara

Cut into 2cm pieces

700g

$2 per 100G

15

Garlic clove

Chopped

140g

$0.29 per 10g

4

Olive oil

Extra version

750ml

$2.00 per 100ml

15

Thyme leaves

Dried

18g

$1.36 per 10g

2.45

Cream

Thickened

600ml

$0.75 per 100ml

4.5

Taleggio cheese,

Rind removed, chopped

1kg

$60.00 / 1KG

60

Fresh cannelloni sheets

Fresh

375g

$1.25  per 100G

4.7

Onion jam

Fresh

360g

$27.75  per 1KG

9.99

 

 

 

Total cost

116.34

 

 

 

Portion cost

 

Methods 

Step1: Preheat oven to 200ºC and line large baking tray with foil.

Step2: Toss Kumara, 1 tablespoon thyme, garlic, potato and oil together. After that spread all ingredient into large baking tray. Add fresh ground pepper and sea salt into it and bake it for 30 minutes until it gets golden and little bit crispy.

Step3: At the same time, mix taleggio, 1 table spoon thyme in a sauce pan on medium flame. Stir it continuously until taleggio melts. Season it and let it cool down slightly.

Step 4: Boil salted water and Blanch pasta sheets for half min. Now put 4 pasta sheet on a baking tray. Spread onion jam on base and top it with roasted vegetables and 75g Taleggio. Repeat same procedure with left over 4 pasta sheets. Pour over cheese sauce and then bake it for 10 min till its colour changes into golden. Serve it immediately.

Nutritional values:

Fat total

7.7g

Saturated fat

4.7g

Protein

5.7g

Sodium

227mg

Carbs (sugar)

0.1g

Standard Recipe Card (Fig and goat's cheese pizzas)

Name of dish: Fig and goat's cheese pizzas                       Portion nos.: 4

Reference source:  www.taste.com                                  Portion size: Medium

Portion cost: $33.675                                                         Sales price at: $79.473

                                                                         (18% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Mozzarella

Grated

1kg

$21.00 per 1kg

21

Goat's cheese,

Soft and crumbled

550g

$40.00 per 1kg

22

Pizza bases

Fresh

150g

$2.63 per 100g

3.95

Tomato passata

Sugo

700g

$0.50 per 100g

3.5

Ripe figs

Thinly sliced

150g

$60.00 per 1kg

9

 Olive oi

Extra virgin

500ml

$1.00 per 100ml

5

Fennel seeds

Dried

32g

$0.91 per 10g

2.9

 

 

 

Total cost

67.35

 

 

 

Portion cost

33.68

Methods 

Step1: Heat oven to 200ºC before using it. Mix cheese with fork and add salt and pepper to it. Put pizza base on greased baking tray.

Step2: Spread pizza base with passata and put cheese mixture over its top. Place sliced figs on its top in decorative manner. Put olive oil on it and sprinkle with fennel seeds. Then bake it for 8-10 mins till cheese starts bubbling. Serve it on immediate basis.

Nutritional values:

Fat total

17g

Saturated fat

7.2g

Protein

14g

Sodium

787mg

Carbs (sugar)

5g

Balanced Variety

Item

Fig and goat's cheese pizzas

Kumara & taleggio stack

Vegetable and chickpea fritters

Colours

Golden brown

Yellow with golden colour

Crisp and golden in colour

Cooking methods

Baked

Baked

Shallow fry

Delicacies

Peculiarly distinctive

Peculiarly distinctive

Desirable

Flavours

Cheesy and taste of rip figs.

Thyme, cream, different kinds of cheese.

Baby fennel, black pepper

Presentation

Served on a plate overloaded with cheese and extra virgin olive oil. Garnished with fennel seeds.

This dish can be served directly from the baking tray garnished with fresh thymes and olive oil.

Served on a dish with fresh parsley and coriander leaves on the top.

Seasonally available ingredients

All the ingredients that are used in this dish are easily available.

Kumara

Items that are used in this are seasonally available.

Tastes

It taste yum because of the crispiness and overloaded cheese.

Have a mild flavour but cheese and veggies gives a nice taste to the taste buds.

This is mild.

Textures

Round and crisp but soft from inside.

Rectangular and hard.

Round and hard but soft.

Feedback from the Chefs and Colleagues

Dishes

Feedback entitled

Changes

Fig and goat's cheese pizzas

Taste of Pizza is good but not presented in attractive manner

It is important for chef to go for some innovative ideas in terms of presentation.

Kumara & taleggio stack

It's taste is little bit sweet which does not go with the actual look of food.

Use some more salty and spicy ingredient in order to enhance its taste.

Vegetable and chickpea fritters

Its very crispy and delicious in taste.

No changes required

 

Soups

Standard Recipe Card(Curried parsnip soup)

Name of dish: Curried parsnip soup                                    Portion nos.: 2

Reference source:  www.taste.com                                    Portion size: Large

Portion cost: $26.593                                                           Sales price at: $47.8674

                                                                                                (26% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Butter

Unsalted

250g

$1.48 per 100g

3.7

Mustard seeds

Yellow  and dried

100g

$1.74 per 100g

1.74

Madras curry powder

Hot curry powder

50g

$0.48 per 10g

2.4

Ground turmeric

Yellow

28g

$0.86 per 10g

2.4

Leeks

White part only), sliced

1 each

$2.20 per 1ea

2.2

Parsnips

Peeled, sliced

350g

$6.50 per 350g

6.50g

Massel chicken style liquid stock or water

Fresh

1L

$0.30 per 100ml

3

Dash of pure cream

Fresh

300ml

$0.55 per 100ML

1.65

Curry leaves

Fresh

280g

$1.61 per 100g

4.5


HONEY-ROASTED PARSNIPS

Parsnips

Peeled, trimmed, cut lengthways into quarters

350g

$6.50 per 350g

6.50g

Olive oil

Extra  version

750ml

$2.00 per 100ml

15

Runny honey

Pure

100g

1.40 per 100G

1.4

 

 

 

Total cost

37.99

 

 

 

Portion cost

26.59

Methods 

Step1: Preheat oven to 220ºC for parsnip. Spread pieces over large baking tray, put oil in it and  roast it for 30 mins until it gets tender. Further, add honey into it and add roast it for 5 more minutes to make it more crispy.

Step2: Melt butter into a large saucepan on medium heat and then put mustard seeds, turmeric, curry powder into it and cook the same for 1 min. Then add leek in it and cook it for 5 min . Also add parsnip and toss it properly to  coat.

Step3: Add hot water, season and heat it for 20 min until parsnip gets tender. After cooling it down blend it for properly in order to convert paste into cream.

Step 4: Pour the prepared soup into serving bowls and top it with honey-roasted parsnip. Serve it immediately.

Nutritional values:

Energy

520 kj

Fat total

7g

Saturated fat

2g

Protein

2g

Sodium

19.82mg

Carbs (sugar)

8g

Carbs (total)

12g

Standard Recipe Card(Cauliflower cheese soup)

Name of dish: Cauliflower cheese soup                            Portion nos.: 6

Reference source:  www.taste.com                                 Portion size: Small

Portion cost:  $10.263                                                      Sales price at: $43.7888

                                                                                                (28% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Cauliflower

Medium size

1

$4.50 per 1ea

4.5

Milk

Fresh full cream

3L

$1.10 per 1L

3.3

Cream

Thin

200g

$1.95 per 100g

3.9

Bay leaf

Dried

15g

$0.93 per 10g

1.4

Butter

Unsalted

250g

$1.48 per 100g

3.7

Onion

Chopped

180g

$2.90 per 1kg

0.52

Flour

Plain

1kg

$0.75 per 1kg

0.75

Massel vegetable liquid stock

Fresh

1L

$0.30 per 100ml

3

Gruyere (or cheddar cheese or a mix of the two)

Fresh

195g

$5.123 per 100g

9.99

Nutmeg

 

30g

$1.05 per 10g

3.15

 

 

 

Total cost

34.21

 

 

 

Portion cost

10.26

Methods 

Step1: Chop cauliflower in small pieces. Remove its outer part of leaves and put it in a pan with cream, bay leaf and milk. Simmer it on low heat till it gets tender. Strain cauliflower and liquid.

Step2: Melt butter in a cool pan. Cook onion in pan for 5 mins until it gets soften. The add flour into it and cook the same for 1 min, add stock and strained liquid. Stir continuously to mix it properly. Cook whole things for 2 minutes continuously on medium heat until it gets thickened.

Step3: Add cauliflower, cheese and season it with salt, nutmeg and pepper.

Step 4: Preheat oven to 220ºC.

Step 5: Divide whole soup into 6 ovenproof bowls and drizzle remaining cheese on it. Put these bowls  in roasting pan and pour water into it until it is halfway filled sides of bowls. Bake this with 10-15 mins till it gets golden brown.

Nutritional values:

Energy

2755 kj

Fat total

55g

Saturated fat

35g

Fibre

5g

Protein

24g

Cholesterol

158mg

Sodium

411.4mg

Carbs (sugar)

11g

Carbs (total)

15g

Standard Recipe Card(Roasted tomato and capsicum soup)

Name of dish: Roasted tomato and capsicum soup                   Portion nos.: 2

Reference source: www.taste.com                                           Portion size: Large

Portion cost: $29.519                                                                 Sales price at: $52.7125

                                                                                                    (25% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Garlic

Bulb

140g

$0.29 per 10g

4

Ripe roma tomatoes

Halved lengthways

100g

$6.90 per 1kg

0.69

Onions

Red

200g

$3.50 per 1kg

0.7

Olive oil

Extra virgin

500ml

$1.00 per 100ml

5

Red capsicums

Red , quartered, seeded

200g

$8.90 per 1kg

1.78

Massel vegetable liquid stock

Fresh

1l

$0.30 per 100ml

3

Goat's cheese,

Crumbled

550g

$40.00 per 1kg

22

Fresh basil leaves

 

15g

$2.00 per 10g

3

Bread,

Slices crusty

6 pack

$0.33 per 1ea

2

 

 

 

Total cost

42.17

 

 

 

Portion cost

29.52

Methods 

Step1: Preheat oven to 150ºC. Line 2 baking tray with pepper.

Step2: Trim garlic bulb from top and then put onion, garlic, tomato on prepared baking tray. Spread oil on it and also add capsicum in it. Roast it for approximately 2 hours and let it cool down for 10 min.

Step3: Process tomato, capsicum, onion, garlic for 4 minutes in a food processor or until it gets smooth.

Step 4: Pour this mixture in a large saucepan and cook it for 5 min on high- medium heat. Add salt and pepper according to taste and drizzle basil and goat cheese on it. Serve it with bread.

Nutritional values:

Energy

1912 kj

Fat total

15.8g

Saturated fat

4.7g

Fibre

9.4g

Protein

15.8g

Cholesterol

11mg

Sodium

1596mg

Carbs (total)

59.5g

Balance variety

Item

Curried parsnip soup

Cauliflower cheese soup

Roasted tomato and capsicum soup

Colours

Green

Golden

Red

Cooking methods

Baked and Boil

Baking

Baking and boiling

Delicacies

Peculiarly distinctive

Peculiarly distinctive

Desirable

Flavours

Madras curry Powder, butter, cream, curry leaves,

Butter, cream, cheese

Cheese, fresh basil, tomatoes

Presentation

Served in a glass and topped with curry leaves

Offered in a bowl with  butter on it.

Served in a pan with green basil leaves.

Seasonally available ingredients

Not applicable

Not applicable

Not applicable

Tastes

Sweet because of honey, creamy

Creamy

Creamy, sour, spicy

Textures

liquid

Liquid

Liquid

Feedback from the Chefs and Colleagues

Dishes

Feedback entitled

Changes

Curried parsnip soup  

Its sweet in taste and does not look attractive

Add some tangy ingredient in it to modify its taste.

Cauliflower cheese soup

Looks attractive and soft in texture

No changes are required

Roasted tomato and capsicum soup    

Good recipe with different but tasty combination of flavours

Can work little bit on its presentation

Main Course

Standard Recipe Card(Roast potatoes with cumin salt)

Name of dish: Roast potatoes with cumin salt                  Portion nos.: 4

Reference source: www.taste.com                                   Portion size: Medium

Portion cost: $11.35                                                          Sales price at: $27.013

                                                                                             (19% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Salt

Sea salt

200g

$0.40 per 10G

8

Cumin seeds

dried

 25g

$0.74 per 10G

1.85

Olive oil

Spray

150g

$1.43 per 100G

2.15

Coliban potatoes

Fresh

2kg

$3.50 per 1Kg

7

Butter

Melted

250g

$1.48 per 100G

3.7

 

 

 

Total cost

22.7

 

 

 

Portion cost

11.35

Methods 

Step1: Put cumin seeds and salt in mortar. Further firmly pound it with pestle until it gets coarsely crushed.

Step2: Preheat oven to 180ºC. Spray oil on baking tray. Cut potatoes half horizontally with the help of sharp knife for cutting slits in size of 1 cm apart and 1 cm deep in the top of every potato. Put flesh side down on prepared tray. Also brush butter on it.

Step3: Bake it for approximately 20 minutes. Now, turn it and spread remaining butter on it. Sprinkle salt mixture on potatoes and now bake it for 20 more mins until it gets crispy.

Nutritional values:

Energy

2205 kj

Fat total

9g

Saturated fat

5g

Protein

11

Fibre

15g

Carbs (total)

101g

Standard Recipe Card(Carrot fritters)

Name of dish: Carrot fritters                                                Portion nos.: 2

Reference source: www.taste.com                                      Portion size: Large

Portion cost: $25.907                                                          Sales price at: $42.5615

                                                                                             (15% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Flour

Plain

1kg

$0.75 per 1Kg

0.75

Cumin

Ground

25g

$0.78 per 10G

1.95

Garlic clove

Crushed

140g

$0.29 per 10G

4

Flat-leaf parsley

Chopped

1 bunch

$2.98 per 1Ea

2.98

Green onions

Thinly sliced

250 g

$2.50  per 250g

2.5

Eggs

Lightly beaten

700g

$0.60 per 100G

4.2

Carrots

Peeled

170g

$2.20 per 1Kg

0.37

Olive oil

Extra version

750mL

$2.00 per 100mL

15

Green onion

Extra, thinly sliced lengthways

250 g

$2.50  per 250g

2.5

Natural yoghurt

Reduced-fat greek-style

200g

0.53 per 100g

1.06

Lime wedges

Juicy

1 each

$1.70 per 1Ea

1.7

 

 

 

Total cost

37.01

 

 

 

Portion cost

25.91

Methods 

Step1: Mix cumin, parsley, flour, garlic and green onion into a bowl. Then add egg into it and mix it well.

Step2: Coarsely grate carrots. Squeeze grated carrot with hand in order to remove extra moisture or carrot juice. Further add carrot with egg mixture. Then add salt and black pepper according to the taste.

Step3: Heat oil into non stick frying pan on medium flame. Put ¼ cup of prepared batter per fritter in a hot oil. Then cook it for 3 mins until its colour changes into a golden brown.

Step 4: Place 2 fritters in every serving plate. Garnish it with extra green onion. Also season it with pepper and salt. Serve these prepared fritter immediately with lime wedges and yoghurt.

Nutritional values:

Energy

690 kj

Fat total

12g

Saturated fat

2g

Fibre

3g

Protein

5g

Cholesterol

109mg

Sodium

62.32mg

Carbs (sugar)

3g

Carbs (total)

8g

Standard Recipe Card(Marinated chicken tenderloins with balsamic glaze on red risotto)

Name of dish: Marinated chicken tenderloins with balsamic glaze on red risotto                                                                                                                                                   

                                                                                           Portion nos.: 4

Reference source: www.taste.com                                 Portion size: Medium

Portion cost: $39.925                                                       Sales price at: $92.626

                                                                                             (16% food cost)

Items

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Chicken tenderloins

 

400g

$21.75 per 1Kg

8.7

Lemon juice

Fresh and medium sized

1 Each

$1.20 per 1Ea

1.2

Garlic cloves

Crushed

140g

$0.29 per 10G

4

Thyme leaves

Fresh

10g

$3.00  per 10G

3

Olive oil

extra  version

750mL

$2.00 per 100mL

15

Cornflour

 

300g

$5.00 per 1Kg

1.5

Sugar

White

1kg

$0.13 per 100G

1.3

 Vinegar

Balsamic vinegar

500mL

$0.60 per 100mL

3

Pine nuts

 Toasted

50g

$85.00 per 1Kg

4.25

Thyme sprigs

 Fresh

10g

$3.00  per 10G

3

 Red risotto

Capsicums

Quartered, deseeded

200g

$8.90 per 1Kg

1.78

Chicken style liquid stock

Massion chicken style

1L

$0.30 per 100mL

3

Olive oil

Extra version

750mL

$2.00 per 100mL

15

Brown onion

Finely chopped

180g

$2.90 per 1Kg

0.52

Garlic cloves

Crushed

140g

$0.29 per 10G

4

Arborio rice

Short

1kg

$0.26 per 100G

2.6

Jar marinated artichokes

Drained

400g

$10.00 per 1Kg

4

Tomatoes

Semi-dried

125g

$32.00 per 1Kg

4

 

Total cost

79.85

 

Portion cost

39.93

Methods 

Step1: Preheat oven to 220ºC. Mix chicken, lemon juice, thyme leaves, half glass oil and wrap this with plastic and put it in refrigerator for 30 minute for enhancing its flavour.

Step2: For making red risotto, put capsicum in a baking tray. Bake it in preheated oven for 20 minutes. Then transfer it into heatproof bowl, wrap it with plastic and let it settle down for 5 mins. Grind peeled capsicum in a food processors in order to make it smooth.

Step3: Put the stock into a saucepan and boil it over medium heat. Then reduce heat to low and cook it at simmer. Heat oil in a large saucepan, add garlic, onion  in it and  stir it for  5 min  until onions gets soften. Add rice, cook it for 2 mins until grains looks like glassy. After that, add ladleful of stocks and  capsicum puree into rice mixture. Stir it with wooden spoon until whole liquid is absorbed. Continue this procedure of adding ladleful of stock into mixture and heat it till it absorbs. Cook it till the rice is tender and risotto becomes creamy. Further add artichokes and semi-dried tomatoes and mix it properly by stirring. Remove pan from heat.  

Step 4: Drain marinaded chicken. Spread cornflour on plate. Then coat marinaded chicken in cornflower and remove excessive flour  by shaking it off. Heat left over oil in a frying pan on medium flame. After that add half of the chicken in to pan and fry it for 2-3  minutes until its colour changes to golden brown. Go back to chicken pan and drizzle vinegar and sugar into it. Further cook it for 2 more minutes until sugar dissolves properly and sauce  thickens little bit. Remove pan from heat.

Step 5: Serve risotto in a serving plates and drizzle pan juice in the plates. Also sprinkle pine nuts and top it with thyme sprigs at the time of serving.

Nutritional values:

Energy

219kj

Fat total

6.6g

Saturated fat

1.4g

Protein

27g

Sodium

184mg

Carbs (sugar)

11g

fibre

0.2g

Balanced Variety

Item

Roast potatoes with cumin salt

Carrot fritters

Marinated chicken tenderloins with balsamic glaze on red risotto

Colours

Golden

Golden

Yellow and golden

Cooking methods

Baked  and roasted

Fry

Baked and fry

Delicacies

Desirable

According to need

Peculiarly distinctive

Flavours

Butter

natural yoghurt

Fresh thyme, balsamic vinegar

Presentation

Served on a dish

Served warm with yogurt and lime wedges

Served on a plate topped with thyme.

Seasonally available ingredients

Not applicable

Not applicable

Not applicable

Tastes

Normal and mild

Mild but tastes good with dipping sauce

Mild

Textures

Hard

Crunchy

Soft

Feedback from the Chefs and Colleagues

Dishes

Feedback entitled

Changes

Roast potatoes with cumin salt 

Taste is fine but should offer with some sweet flavoured sauce.

Sauce should be offered at the time of serving.

 

Carrot fritters

Taste and look were good

No changes required

Marinated chicken tenderloins with balsamic glaze on red risotto   

Moderate taste. Risotto was half cooked.

Boil it properly at the time of preparing next recipe.

Dessert

Standard Recipe Card(Chocolate truffle dessert)

Name of dish: Chocolate truffle dessert                              Portion nos.: 6

Reference source: www.taste.com                                     Portion size: Small

Portion cost: $5.31                                                              Sales price at: $22.833

                                                                                             (29% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Dark chocolate,

Broken into small pieces

200g

$2.50 per 100G

5

 Custard

Ready-made

600g

$0.33 per 100G

2

 Cream

Thick

200mL

$1.15 per 100mL

2.3

Cocoa powder,

Powder and sifted

190g

$2.37 per 100G

4.5

Creme fraiche, to serve

Fresh

200g

$1.95 per 100G

3.9

 

 

 

Total cost

17.7

 

 

 

Portion cost

5.31

METHOD

Step 1: Put chocolate into a bowl on a pan of simmering water. Let it melt and keep it aside in order to cool it down. After that beat custard and cream continuously till get mixed properly with the chocolate.

Step 2: Take a dessert mould of Line six 150 round in shape with  a plastic wrap. Divide the prepared mixture in between moulds. After that put it into refrigerator for minimum 6 hours.

Step 3: After that, at the time of serving, just unmould it on serving plate. Dust cocoa powder as a tops. Serve it with the dollop of crème fraiche.

Nutritional values:

Energy

2103 kj

Fat total

38g

Saturated fat

24g

Protein

5g

Sodium

78.63mg

Carbs (sugar)

29g

Carbs (total)

34g

Standard Recipe Card(Tim Tam dessert shooters)

Name of dish: Tim Tam dessert shooters                          Portion nos.: 4

Reference source:  www.taste.com                                 Portion size: Medium

Portion cost: $15.845                                                        Sales price at: $39.9294

                                                                                             (26% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Arnott’s tim tam original biscuits,

Broken into large pieces

200g

$1.25 per 100G

2.5

Eggs

Separated

700g

$0.60 per 100G

4.2

Dark chocolate,

Melted, cooled slightly

200g

$2.50 per 100G

5

Cream

Thickened, whipped

600mL

$0.75 per 100mL

4.5

Cocoa powder

To dust

190g

$2.37 per 100G

4.5

Arnott’s bites tim tam original,

Sweet chocolate bar

300g

$32.97 per 100g

10.99

 

Total cost

31.69

 

Portion cost

15.85

Methods

Step1: Crush tim tam biscuits in a food processors and divide it into 12 portions wose quantity is 80ml I.e 1/3 cup of glass. Put it aside.

Step2: Put melted chocolate and egg yolks in a bowl. Stir it continuously until it becomes smooth. Now fold it in the half of whipped cream. And put left over cream into fridge.

Step3: Take electric beater for beating egg whites in a bowl until it becomes soft. Now fold it into chocolate mixture and stir until it combines evenly.

Step 4: Now pour chocolate mixture among glasses. Put it in the fridge for 2 hours until it gets settle down. After that pipe left over whipped cream over the top to decorate it. Now dust it with cocoa powder with Tim Tam bites.

Nutritional values:

Energy

91kj

Fat total

4.2g

Saturated fat

2g

Protein

1g

Sodium

50mg

Carbs (sugar)

12g

Standard Recipe Card('Better than Brad Pitt' five-layer dessert )

Name of dish: 'Better than Brad Pitt' five-layer dessert       Portion nos.: 6

Reference source: www.taste.com                                     Portion size: Small

Portion cost: $15.255                                                           Sales price at: $59.4945

                                                                                             (17% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Butter

Softened

 250g

$1.48 per 100G

3.7

Flour

Plain

1kg

$0.75 per 1Kg

0.75

Pecans

Finely chopped

400g

$30.00 per 1Kg

12

Cream  cheese

Softened

136g

$23.53 per 1Kg

3.2

 Sugar mixture

Icing

1kg

$0.35 per 100G

3.45

 cream

thickened

600mL

$0.75 per 100mL

4.5

Block dark chocolate

Chopped

200g

$2.50 per 100G

5

Milk

Fresh

3L

$1.10 per 1L

3.3

Vanilla instant pudding mix

 

100g

$1.45 per 100G

1.45

Block white chocolate

 

200g

$2.25 per 100G

4.5

Cream

Thickened  and whipped

600mL

$0.75 per 100mL

4.5

Cocoa powder

Dried  in a powder form

190g

$2.37 per 100G

4.5

 

 

 

Total cost

50.85

 

 

 

Portion cost

15.26

Methods 

Step 1: Preheat oven to 180ºC fan forced. Grease baking dish 6cm deep and 17cm*25cm base. Now beat butter it electric mixture for 15 mins till it gets fluffy and light. Add pecans and flour into it. Then beat it continuously in order to mix it properly. After this, put this mixture into prepared pan and bake it for 20-25 mins or until its edges becomes golden and their top is firm in texture. Cool it completely.

Step 2: Use electric mixer to beat cream cheese till it becomes smooth. Add icing sugar into it and now beat mixture continuously to make it fluffy. Now add cream into it and beat this prepared mixture for 1 min until it mixes well and becomes thickened. Further put this prepared mixture in base of dish. Put it into refrigerator for 1 hour in order to settle it down.

Step 3: At the same time, put dark chocolate and ½ milk into saucepan on medium heat. Stir it occasionally until chocolate gets melted that is approximately 5 mins. Separate it from heat and take out the mixture into a bowl. Keep bowl into refrigerator for 1 hour.

Step 4: Drizzle ½ pudding mix on cold mixture of dark chocolate. Now beat it for 1 min by using electric mixture. After that pour mixture on layer of cheesecake in a dish. Put it in refrigerator for 3 hours.

Step 5: Now take a saucepan and place white chocolate and milk on medium heat. Cook it for 5 mins until chocolate is melted properly, also stir it occasionally in order to combine this mixture properly. Separate it from heat and keep it out in a bowl. Put it into refrigerator till the time chocolate layer is settling down  in dish.

Step 6: Now sprinkle left over pudding mixture on cold white chocolate mixture. Again beat this mixture with electric mixer for around 1 min. Now put this mixture on dark chocolate layer in the dish. Put it in a refrigerator for whole night.

Step 7: At last, put whipped cream on op of dessert. Sprinkle cocoa powder and pecans over it.

Nutritional values:

Energy

3130 kj

Fat total

55.1g

Saturated fat

30.9g

Fibre

1.4g

Protein

9.8g

Cholesterol

96mg

Sodium

302mg

Carbs (total)

51.1g

Balance Variety

Item

CHOCOLATE TRUFFLE DESSERT

Tim Tam dessert shooters

Better than Brad Pitt' five-layer dessert

Colours

Chocolaty brown

Brown and white

Frosty white

Cooking methods

Refrigerate

Refrigerate

Refrigerate

Delicacies

Desirable

According to need

Peculiarly distinctive

Flavours

Cocoa Powder, dark chocolate

dark chocolate, whipped cream, cocoa powder.

vanilla instant, dark chocolate

Presentation

Serve with a dollop of creme fraiche.

Serve in a glass dust with cocoa powder and top with Tim Tam bites.

Served in a tray dust with cocoa powder with some sprinkle with extra pecans.

Seasonally available ingredients

All the items that are used are easily available

Not applicable

Not applicable

Tastes

Sweet

Sweet

Sweet

Textures

Round and soft

Soft

Soft

Feedback from the Chefs and Colleagues

Dishes

Feedback entitled

Changes

Chocolate truffle dessert  

Very soft, delicious in taste

Should work on its presentation

Tim Tam dessert shooters

Tim Tam were not crispy at serving time

Offer freshly opened Tim Tam  inn order to maintain its crunchy taste.

'Better than Brad Pitt' five-layer dessert

Look is very attractive. Very soft, flavours of all five layers can be felt at the time of tasting

Not required to be changed

Special Orders

Standard Recipe Card(Barbecued butterflied turkey)

Name of dish: Barbecued butterflied turkey                        Portion nos.: 2

Reference source:  www.taste.com                                    Portion size: Large

Portion cost: $32.55                                                             Sales price at: $57.195

                                                                                             (23% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Butcher whole turkey

fresh

4Kg

$7.50 per 1kg

30

Butter

Softened

250g

$1.30 per 100g

3.25

Cloves garlic

Crushed

140g

$0.29 per 10g

4

Sage

Chopped

23g

$0.96 per 10g

2.2

Olive oil

Pure

100 ml

$1.00  per 100ML

1

Paprika

For sprinkle

35g

$0.76 per 10g

2.65

Sage

leaves picked

 23g

$0.96 per 10g

2.2

Lemon juice

Fresh and medium sized

1

$1.20 per 1ea

1.2

 

 

 

Total cost

46.5

 

 

 

Portion cost

32.55

Methods 

Step1: Light all burners of barbecue and raise its flame to high. Clean turkey properly from inside as well as outside both and then dry it with paper towels. Then use poultry shears in order to cut backbone side and discard wasteful things. Cut out the wishbone and ribcage, and the large bone near each thigh joint. Now with the help of the heel press down the breast area in order to flatten out the same.

Step2: Pierce turkey with the help of two bamboo skewers for maintaining its shape at the time of cooking it. Put it into an oiled baking dish.

Step3: Mix half of butter with sage and garlic. Press this into slashes and beneath breast skin. Put olive oil on skin and add salt, black pepper and paprika according to the taste.

Step 4: Switch off burners of barbecue and put turkey in mid, close lid and cook it for 1 ½ hrs.

Step 5: Remove turkey from barbecue and cover it with aluminium foil loosely and let it rest down for 20 mins.  Put left on butter into a frying pan and add some sage leaves and cook it for 2 minutes on medium heat until it becomes crisp. Stir this turkey in lemon juice and then remove skewers for serving turkey in a platter. Drizzle it with sage butter.

Nutritional values:

Energy

214kj

Fat total

8.4g

Saturated fat

2.4g

Protein

32g

Sodium

117mg

Standard Recipe Card(Pumpkin, spinach & ricotta cannelloni )

Name of dish: Pumpkin, spinach & ricotta cannelloni         Portion nos.: 6

Reference source: www.taste.com                                     Portion size: Small

Portion cost: $12.141                                                          Sales price at: $46.1358

                                                                                             (14% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

 Jarrahdale pumpkin

Deseeded, peeled

1 Kg

$3.00 per 1 Kg

3

Olive oil

Extra virgin

750ml

$2.00 per 100ml

15

Onion

Chopped

180g

$2.90 per 1kg

0.52

Garlic cloves

Crushed

140g

$0.29 per 10g

4

Val verde diced tomatoes

Diced

1 kg

$2.50  per 1KG

2.5

Oregano

Dried

25g

$0.66 per 10g

1.65

Sugar

White

 1kg

$0.13 per 100g

1.3

Ground pepper

Salt & freshly

 25g

$0.80 per 10g

2

Leaf spinach, thawed

Frozen chopped

250g

$4.00 per 1kg

1

Ricotta

Fresh

375g

$3.00 per 375g

3

Ground nutmeg

Dried  in a powder form

25g

$0.80 per 10g

2

San remo fresh lasagna sheet

Halved crossways

250g

$1.16 per 100G

2.9

Parmesan

Finely grated

100g

$16.00 per 1kg

1.6

 

 

 

Total cost

40.47

 

 

 

Portion cost

12.14

Methods 

Step1: Chop pumpkins into pieces size of 3 cm and then heat it in a microwave. After  boiling drain and mash this boiled pumpkin finely.

Step2: Take saucepan and heat oil into it in a medium flame. Add garlic and onion, into hot pan and cook it for 5 minutes until both of them becomes soft and golden brown. Further add tomato, sugar and oregano saucepan. Also add pepper and salt, and boil it for 10 minutes on medium heat.

Step3: Squeeze spinach with help of hand in a bowl in order to separate excessive liquid. Then mix spinach, nutmeg, pumpkin and ricotta. Season it with salt and pepper whole mixture. After this, divide whole mixture into 8 equal parts.

Step 4: Preheat microwave oven to 180ºC. Take ovenproof dish of 2 litre of rectangular shape and spread tomato sauce at its base. Put divided portion of mixture in mid of every lasagna piece. Then roll it and enclose properly. Pour whole remaining tomato sauce and drizzle it with parmesan. Bake this  mixture for 25 to 30 minutes until it gets crispy.

Nutritional values:

Energy

1889 kj

Fat total

16g

Saturated fat

7g

Protein

22g

Sodium

524.69mg

Carbs (sugar)

26g

Carbs (total)

50g

Standard Recipe Card(Cauliflower and broccoli gratin)

Name of dish: Cauliflower and broccoli gratin                   Portion nos.: 4

Reference source: www.taste.com                                     Portion size: Medium

Portion cost: $34.755                                                          Sales price at: $86.8875

                                                                                             (25% food cost)

Item

Specification

Weight kg/I/unit

Cost per kg/I/unit

Actual cost ($)

Cauliflower

Cut into florets

1 medium size 500g

$4.50 per 1ea

4.5

Broccoli

Cut into florets

340g

$3.50 per 1kg

1.19

Butter

Salted

 250g

$1.48 per 100g

3.7

Garlic clove

Crushed

140g

$0.29 per 10g

4

Fresh breadcrumbs

Made from day-old bread

750g

$0.50 per 100g

3.75


CHEESE SAUCE

Milk

Fresh Full Cream

3L

$1.10 per 1L

3.3

Brown onion

Halved, coarsely chopped

180g

$2.90 per 1kg

0.52

Parsley stalks

Cold blended paste

80g

$0.40 per 10g

3.2

Peppercorns

Black

45g

$1.11 per 10g

5

Masterfoods whole cloves

Dried

20g

$2.15 per 10g

30

Bay leaf

Dried

15g

$0.93 per 10g

1.4

Butter

Salted

250g

$1.48 per 100g

3.7

 Flour

Plain

1kg

$0.75 per 1kg

0.75

tasty cheese

Coarsely grated

140g

$32.14 per 1kg

4.5

Ground
White pepper

Salt

50g

$0.73 per 10g

3.65

 

 

 

Total cost

69.51

 

 

 

Portion cost

34.76

Methods 

Step1: Preheat oven at 180ºC. For making cheese sauce, mix milk, peppercorns, bay leaves, onion, cloves, parsley stalks in a  saucepan and heat it at medium flame. Keep it aside from heat and let it cool down for 15 minutes.

Step2: Strain prepared mixture of milk with the help of sieve in a big size jug and dispose remaining left solid.

Step3: Heat butter into a sauce pan until it gets melted and foaming. Further add flour into it and stir it for 2 minutes till bubbles appears at the side area of pan. Remove sauce pan from heat.

Step 4: Add half of milk into the mixture and whisk it constantly until it gets smooth. After that  add remaining milk in same mixture and combine its finely in order to prepare a smooth mixture.

Step5: Heat saucepan again on medium flame till it gets boil. Stir sauce mixture with wooden spoon constantly for approximately 5-6 minutes until sauce cover the back portion of spoon with thick liquid. Remove prepared sauce from heat and add cheese into it and stir it regularly until it gets melted. Taste sauce and add salt and pepper into it accordingly.

Step 6: At the same time, boil cauliflower into  salted water in a large sauce pan for 5 minutes. After this, add broccoli into same salted water and cook it for 2 more minutes. This boiling will  give bright green to broccoli and also make it tender. Drain  boiled vegetables and  arrange it into a ovenproof  dish which can hold capacity of approximately 1.5l that is 6 cups.

Step 7: Take a frying pan add butter into it and heat the pan until butter starts melting and produces foams. Put crushed garlic and cook it for 30 seconds or gives mild fragrance. Also add  breadcrumbs in a frying pan and stir constantly at medium flame until it gets golden brown. Remove it from heat.

Step8: Pour prepared cheese sauce over broccoli and cauliflower. Further drizzle breadcrumbs on it evenly. Put the dish into preheated oven for around 15 minutes or until it gets golden brown. After this process, remove dish from oven and serve the prepared item that is  Cauliflower and broccoli gratin immediately.

Nutritional values:

Energy

1864 kj

Fat total

27g

Saturated fat

17g

Protein

18g

Sodium

436.02mg

Carbs (sugar)

12g

Carbs (total)

27g

Balance variety

Feedback from the Chefs and Colleagues

Dishes

Feedback entitled

Changes

Barbecued butterflied turkey

Flavour of sour taste was excessive which have reduced taste of overall dish.

Reduce quantity of lemon juice.

Cauliflower and broccoli gratin

Look was messy, but in terms of taste it was fine

Should work on presentation in order to make it attractive.

Pumpkin, spinach & ricotta cannelloni

Taste is good, all ingredient have been used in appropriate measurement.

No need to change.

Dishes that feature best in terms of profitability and make adjustments to meet food cost

Black Hide Steakhouse offers multi cuisine dishes in its restaurant that are prepared by using variety of ingredients. The restaurant mainly tries to prepare its menu by analysing needs and preferable taste of customers which helps them in retaining customers towards restaurants for longer period of time (Song and Bae, 2016). From the overall evaluation of restaurant's sales it can be said that Cauliflower and broccoli gratin, Vegetable and chickpea fritters, Cauliflower and broccoli gratin, Chocolate truffle dessert, Tim Tam dessert shooters are some of best recipes of this restaurants which generates high level of profit.

Adjustments to meet food cost

Best selling menu items

Example

Cost($)

Entree

· Vegetable and chickpea fritters

· Fig and goat's cheese pizzas

32.05

79.473

Soup

· Cauliflower cheese soup        

· Curried parsnip soup

43.25

47.002

Main Course

· Marinated chicken tenderloins with balsamic glaze on red risotto

· Roast potatoes with cumin salt

92.63

 

27.013

Dessert

· Chocolate truffle dessert

· Tim Tam dessert shooters

22.83

39.9294

Special/ Other

· Cauliflower and broccoli gratin

· Barbecued butterflied turkey

86.89

57.195

Feedback for the entire menu

Black Hide Steakhouse restaurant provides mix variety business of recipes to its customers. Its variety in dishes belongs to different cuisines that can be considered as the influential factor which develop interest of customers towards it. But, staff of this restaurant always gives additional preference to customer in order to satisfy them at highest level. For this, they takes continuous based feedback from customers to identify their likes, dislikes, changes needed by them etc. After taking feedback from customers, staff have identified that some of restaurants recipe which are mainly liked by customers are Chocolate truffle dessert, Tim Tam dessert shooters, Cauliflower cheese soup, Vegetable and chickpea fritters, Roast potatoes with cumin salt, Barbecued butterflied turkey etc. The main reason behind customers likeliness for these dishes is their taste which satisfies them at highest level. But customers have also suggested the staff about improving presentation of dishes when are offered to customers.

Conclusion

As per the above mentioned report, it is essential for restaurant to provide appropriate training to their chefs on a regular basis in order to attract their customer base. In addition to this, it is also essential for chefs to innovate their recipes regularly and make quality food items. Along with this, it is also essential for a restaurant to analyse overall food cost, which helps them in monitoring their profitability on a regular basis. In addition to this, it is also important for restaurants to modify their food menu and takes feedback from their customers in order to gain customer loyalty.

References

  • Walsh, S. and Walsh, C., 2015. Commercial cookery. Pearson Higher Education AU.
  • Song, Y. J. and Bae, H. J., 2016. Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations. Journal of Nutrition and Health. 49(1). pp.43-50.
  • Đerić, G. and Tournois, L., 2016. From Basic Instincts to Art Performance: Value Shifts in the Treatment of Cookery. SAGE Open. 6(1). p.2158244015625561.
  • Harsh, B. N., and et. al., 2017. Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility. Journal of animal science. 95(11). pp.4958-4970.
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