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Menu Costing Lenana - 1
Menu Costing Lenana - 1
Menu Costing Lenana - 1
Author:
Number of Portions: 1 Cost Menu@ 20% Food
Serving Size: Cost per Portion: 163.38 VAT
Unit of Measure Per Person: Cost per Recipe: 163.38 CL
argin per Portion: 653.50 Proposed Selling P
Actual Selling Pric
Actual Food C
Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP = Edible
mmon Yields use these tools: Produce Yields Fruit Yields Fish Yields
DIRECTIONS
Toast bred and let slightly cool
Costing Recipe
EP / Unit Cost
71.23 8.55
1,338.50 40.16
57.47 9.20
68.97 6.21
8.73 8.73
219.94 6.60
508.62 50.86
73.28 5.86
114.33 19.44
7.78
163.38
Recipe: CHICKEN CEASAR SALAD
Author:
Number of Portions: 8 Cost
Serving Size: Cost per Portion:
Unit of Measure Per Person: Cost per Recipe:
Margin per Portion:
DIRECTIONS
Preheat oven to 200C
Place chicken legs in a roasting pan with the pieces of torn-up bread. Sprinkle with Rosemary,
drizzle with olive oil and season with salt and pepper
Mix well and lift chicken legs up to the top, above the bread.Pop the pan into the pre-heated oven
Cook for about 45 minutes.Take pan out and drape the bacon on the chicken and croutons, cook
for another 15- 20 minutes until everything is crispy. Remove from the oven and allow chicken to
cool down slightly
Blend anchovies and garlic to become a pulp. Whisk in parmesan,crme fraiche and lemon juice.
Stirr in 3 times as much virgin olive oil as lemon juice. Adjuste seasoning
Pull the chicken meat of the bones and tear it up roughly with the bacon and croutons
Wash,spin-dry and separate lettuce leaves. Tear the up and toss with chicken, croutons,bacon an
dressing
Serve on plates and scatter with parmesan shavings
HACCP
Make sure you use the white cutting board for the chicken
Desinfect cutting board & knife with boiling water after use
Thoroughly wash your hands after handling raw chicken
ALAD
havings
he chicken
r after use
w chicken
Recipe: CAPRESE SALAD
Author:
Number of Portions: 8 Cost
Serving Size: Cost per Portion: 44.51
Unit of Measure Per Person: Cost per Recipe: 356.07
Margin per Portion: 178.04
DIRECTIONS
In the sauce pan bring balsamico to a boil, add sugar,reduce to thickness,leave to cool
Wash tomatoes and cut into slices,cut Mozarella into thin slices
Layer alternating slices of tomatoes and mozzarella on plate adding a basil leaf between
each
Drizzle the salad with Olive oil and reduced balsamic vinager
HACCP
Menu@ 20% Food Cost: 222.54
VAT 16% 35.61
CLT2% 4.45
Proposed Selling Price 262.60
Actual Selling Price 450.00
Actual Food Cost 10.86%
ce per Volume EP = Edible Portion Cost
Fish Yields Spice Yields
ess,leave to cool
ices
asil leaf between
ger
Recipe: CRISPY MUSHROOM RAGOUT
Author:
Number of Portions: 8 Cost
Serving Size: Cost per Portion: 55.08
Unit of Measure Per Person: Cost per Recipe: 441
Margin per Portion: 312.12
DIRECTIONS
Melt butter in a frying pan, add onion and garlic and fry until soft over low heat
Add stock and heavy cream and cook until mushrooms are done and sauce has
thickened
20.98
440.64
Recipe: GRANDMOTHER'S VEGETABLE SOUP
Author:
Number of Portions: 10 Cost
Serving Size: 2.5 Cost per Portion: 77.32
Unit of Measure Per Person: DL Cost per Recipe: 773.24
Margin per Portion: 309.30
DIRECTIONS
Cut peeled carrots and onion into small cubes (brunoise)
Bring beef broth to a boil,add vegetables, bay leaves and beef and simmer covered
HACCP
Menu@ 20% Food Cost: 386.62
VAT 16% 61.86
CLT2% 7.73
Proposed Selling Price 456.21
Actual Selling Price 450.00
Actual Food Cost 20.33%
Volume EP = Edible Portion Cost
Fish Yields Spice Yields
Overhead cost 5%
Total costs
For the marinade Combine the garlic, bay leaves, carrots, celery, onions and wine in
a large bowl or container. Add the beef; cover and let sit in the refrigerator at least
4 hours or overnight.
For the stew: Remove the beef from the marinade. Strain the vegtables and bay
Combine thefrom
leaves garlic,
thebay leaves, and
marinade carrots, celery,
discard. onions
Reserve 2 and
cupswine in marinade.
of the a large bowl or
container. Add the beef; cover and let sit in the refrigerator at least 4 hours or
Preheatovernight.
the oven to 180`
Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat.
Sprinkle the beef with salt and toss with the flour
Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will
need to work in batches. Brown the meat well on all sides, 12 to 15 minutes.
Remove batches from the pan to a baking sheet.
Add the garlic, onion, carrot, and mushrooms and stir-fry until fragrant and lightly
golden, add the tomato paste and cook 1-2 minutes, deglaze with wine and the
reserved marinade
Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2
minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in
the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in
the oven.
Cook the beef for 2 hours. Remove the pot from the oven and skim off any excess
grease from the surface of the stew. Portion and serve or freeze
To serve, arrange hot mashed potatoes and stew on a hot deep plate
Menu@ 20% Food Cost: 849.72
VAT 16% 135.95
CLT2% 16.99
Proposed Selling Price 1,002.66
Actual Selling Price 1,000.00
Actual Food Cost 20.06%
r Volume EP = Edible Portion Cost
Fish Yields Spice Yields
87.90
2,039.32
Recipe: Spaghetti Bolognese
DIRECTIONS
For the Bolognese sauce
In a large casserole-type pan stir-fry onion,garlic and ginger until fragnant. Raise heat to
high and add the ground beef. Saute, stirring frequently and breaking up any large lumps
and cook until meat is no longer pink, about 10 minutes
Add the tinned tomatoes and the beef broth. Add herbs, bay leave and chilli.Cover and
simmer over a gentle heat for around an hour and a half,stirring occasionally.
When the sauce is done, discarde bay leaves, thyme and red chilli.
Portion and freeze or serve
In a large pot, add the pasta to rapidly boiling water and cook for 11 minutes. Drain
leaving a smaal amount of cooking waterin the pot. Add pasta to the pot and butter. Heat
through thoroghly
Arrange pasta in hot deep plates and and sauce. Sprinkle with parmesan and serve
HACCP
Menu@ 20% Food Cost: 679.87
VAT 16% 108.78
CLT2% 13.60
Proposed Selling Price 802.25
Actual Selling Price 800.00
Actual Food Cost 20.07%
ice per Unit EP = Edible Portion Cost
Fish Yields Spice Yields
chilli.Cover and
casionally.
chilli.
minutes. Drain
and butter. Heat
Overhead cost 5%
Total costs
DIRECTIONS
Blanche French Fries at 160` for 2 minutes and remove from oil and augment
temerature to 180`
Season Tenderloin
Finish to fry French Fries at 180` until golden brown and crispy
10.70
224.80
nd augment
l-Done)
rispy
Recipe: SWISS CAF BURGER
Author:
Number of Portions: 10 Cost
Serving Size: 3 Cost per Portion: 185.37
Unit of Measure Per Person: PCS Cost per Recipe: 1,853.70
Margin per Portion: 741.48
DIRECTIONS
In a large bowl, mix the ground beef,onion,egg, Worcesterhire sauce and season
well
Form the mixture into 30 hamburger patties of 40gr each (Freeze or continue for
serving )
Heat oil in a skillet and grill patties 4 minutes per side,or until done
Slice mini buns into half, spread bottom part with mayonaise and layer with lettuce
and 1 tomatoe slice
Put one hamburger patty on top and add one tomatoe slice and some lettuce
Put the top part of the bun on and secure with a tooth stick
Arrange 3 mini burgers pp on a plate and serve with French Fries on the side
Menu@ 20% Food Cost: 926.85
VAT 16% 148.30
CLT2% 18.54
Proposed Selling Price 1,093.69
Actual Selling Price 1,100.00
Actual Food Cost 19.86%
r Volume EP = Edible Portion Cost
Fish Yields Spice Yields
Overhead cost 5%
Total costs
DIRECTIONS
Menu@ 20% Food Cost: 1,221.66
VAT 16% 195.47
CLT2% 24.43
Proposed Selling Price 1,441.56
Actual Selling Price 1,400.00
Actual Food Cost 20.70%
Volume EP = Edible Portion Cost
Fish Yields Spice Yields
11.63
244.33
Recipe: THAI CHICKEN FRIED RICE
Author:
Number of Portions: 8 Cost
Serving Size: Cost per Portion: 173.50
Unit of Measure Per Person: Cost per Recipe: 1,387.99
Margin per Portion: 693.99
Yield% = Edible Portion after Trim PP = Purchase Price per Volume EP = Edible P
or common Yields use these tools: Produce Yields Fruit Yields Fish Yields
DIRECTIONS
Heat Peanut oil in a large skillet over medium heat, add garlic and toss until fragnant
Add sugar, Oyster Sauce and Fish Sauce and heat everything through. Be careful that the
chicken does not become dry
Serve with cucumber and lime wedges
HACCP
Menu@ 20% Food Cost: 867.49
VAT 16% 138.80
CLT2% 17.35
Proposed Selling Price 1,023.64
Actual Selling Price 1,100.00
Actual Food Cost 18.38%
EP = Edible Portion Cost
lds Spice Yields
Overhead cost 5%
Total costs
DIRECTIONS
Beat Sugar and Egg Yolks together with 2 TBS of hot water until fluffy
Sift in flour and baking powder, add almonds, spices and carrots and mix well
In a separate bowl, beat egg white wis a pinch of salt until stiff. Gently fold into cake
mixture and scoop cake mixture into a prepared cake tin.
Bake in preheated oven at 180 degrees for about 50 minutes. Leave cake to cool in the tin
for about 10 minutes, then turn out on a rak and allow to cool
Mix all icing ingredients together with 2 TBS of cold water and spread generously over the
top of the cake. Allow icing to dry before portioning and serving or freezing
HACCP
Menu@ 20% Food Cost: 368.31
VAT 16% 58.93
CLT2% 7.37
Proposed Selling Price 434.61
Actual Selling Price 450.00
Actual Food Cost 19.20%
e per Volume EP = Edible Portion Cost
Fish Yields Spice Yields
42.09
883.95
l fluffy
d mix well