STANDARD RECIPE CARD Dish Name Spaghetti all' Arragosta Recipe Category Pasta Recipe Code For Outlet

Meal Period Lunch/Dinner Prep. Time Cooking Time Finishing Time Nutrition Info : _________ __________________________ __________________________ __________________________ Ingredients for _4 portions Qty Unit Description 0.500 KG Spaghetti 0.500 KG Lobster 1.000 KG Tomato sauce(see recipe attatched) 0.200 KG Bisque base(see recipe attatched) 0.010 KG Dill 0.050 KG Brandy 0.050 KG Garlic 0.050 Onion KG 0.100 Olive oil KG 0.010 Salt KG 0.010 Pepper KG

DATE:

Price Per Unit 0 0 0 0 0 0 0 0 0 0 0

Waste % 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

Raw Cost of Qty Raw Mat 0.5 0.00 0.5 0.00 1 0.2 0.01 0.05 0.05 0.05 0.1 0.01 0.01 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

method: 1. Process the lobster and marinate with salt, pepper and olive oil.. 2.Boil the spaghetti. 3.Heat oil. Add onion and garlic. Saute 4.Add lobster and add brandy, flambe it. 5.Saute and Tomato sauce,bisque base. 6.Cook Lobster.remove from sauce and remove it from shell. Finish cooking lobster in oven. 7.Add spaghetti and toss it with sauce.Season the sauce and add herbs. 8.Plate the spaghetti and place cooked lobster on top as garnish. Plus Extra Costs : ______________

Executive Chef Cost Controller

: ______________ : ______________

Cost of Raw Materials : ______________ Cost Per Portion F.C. Factor % Actual Sales Price Actual Food Cost : ______________

STANDARD RECIPE CARD Dish Name Bisque base Recipe Category Recipe Code For Outlet Meal Period Prep. Time Cooking Time Finishing Time Nutrition Info : _________ __________________________ __________________________ __________________________ Ingredients for_2 litre Qty Unit Description 0.5 KG Prawn shells 0.03 KG Carrot 0.02 KG Onion 0.01 KG Leek 0.01 KG Celery 0.1 KG Tomato puree 2.00 KG Water 0.05 oil KG

DATE:

Price Per Unit 0 0 0 0 0 0 0 0

Waste % 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00

Raw Cost of Qty Raw Mat 0.5 0.00 0.03 0.00 0.02 0.00 0.01 0.00 0.01 0.00 0.1 0.00 2 0.00 0.05 0.00

method: 1.Roast the prawn shells in the oven. 2.Cut the mirepoix for bisque. 3.Saute mirepoix and add prawn shells to it. 4. Add tomato puree and saute well. 5.Add water 6.Boil it and strain the bisque through conical strainer. 7.Again put the bisque for one boil.cool and store. Plus Extra Costs : ______________ Cost of Raw Materials : ______________ Cost Per kg : ______________

Executive Chef Cost Controller

: ______________ : ______________

F.C. Factor % Actual Sales Price Actual Food Cost

: ______________

Dish Name Napoliataine sauce Ingredients for _ 1 kg Qty Unit Description 0.70 KG Tomato 0.3 KG Tomato puree 0.02 KG Celery 0.02 KG Onion 0.01 KG Leek 0.005 KG bayleaf 0.005 KG Peppercorn 0.01 Salt KG method: 1.Collect all vegetables and wash it. 2.Cut the mirepoix and remove eye of tomato. 3.Saute mireoix and tomato. cook it. 4.Cool the mixture and make fine tomato puree.strain the puree. 5.Again cook the strained puree and add tomato puree(tin) 6.Check the seasoning.