Recipe Costing Template: Leek Tarte Tatin Buffet Menu

Recipe Costing Template
Recipe: Leek tarte tatin

Menu Buffet Menu
Author: Germanjit Kaur
Number of Portions: 10 Cost
Serving Size: 35 Cost per Portion: $0.72
Unit of Measure Per Person: g Cost per Recipe: $25.10
Margin per Portion: $14.70
Actual GST $1.40
Menu Price Without GST $14.02
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
For common Yields use these tools: Produce Yields Fruit Yields
Recipe Quantity (EP) Yield Costing

Ingredients Quantity Weight Volume AP$ / Unit
small leeks, trimmed 4 each $2.50
unsalted butter 0.100 kg $1.28
brown sugar 0.100 kg $0.43
white balsamic vinegar 0.100 L $0.21
puff pastry, partially thawed 0.500 kg $5.35
crème fraîche 0.30 kg $6.00
fresh basil leaves 0.30 kg $6.00
lemon juice 2 each $0.70
Step 1
Preheat oven to 220C/200C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base with baking paper.
Step 1
Preheat oven to 220C/200C fan-forced. Grease a 6cm-deep, 22cm square cake pan. Line base with baking paper.
Step 2
Cut each leek in half lengthways. Cut each piece in half crossways.
Step 3
Melt butter in a large frying pan over medium-high heat. Add leek, cut-side down. Cook for 2 minutes or until golden, ensuri
together. Arrange leek, cut-side down, in prepared pan.
Step 4
Add sugar and vinegar to frying pan. Cook, stirring, for 1 to 2 minutes or until mixture boils and thickens slightly. Drizzle over
pastry, tucking pastry down sides of pan. Bake for 15 to 18 minutes or until pastry is puffed and golden. Stand in pan for 5 m
Step 5
Meanwhile, place crème fraîche, basil and lemon juice in a small food processor. Process until smooth. Season with salt and
invert tarte onto a serving plate. Drizzle with basil crème fraiche. Season with salt and pepper. Serve.
Date: 2-Sep-2020
Menu Price: $15.42
Food Cost % Budget: 28%
Food Cost % Actual: 4.6%
Ideal Selling Price: $8.96
10% GST $ 0.90
Including GST $9.86
ox) EP$ = Edible Portion Cost

Fish Yields Spice Yields
Yield Costing Recipe

Unit Yield % EP$ / Unit Cost
each 75% $3.33 $13.33
kg 99% $1.29 $0.13
kg 100% $0.43 $0.04
L 99% $0.21 $0.02
kg 99% $5.40 $2.70
kg 100% $6.00 $1.80
kg 75% $8.00 $2.40
each 30% $2.33 $4.67
ase with baking paper.

ase with baking paper.
r 2 minutes or until golden, ensuring pieces stay
and thickens slightly. Drizzle over leek. Top with

d and golden. Stand in pan for 5 minutes.
ntil smooth. Season with salt and pepper. Carefully

per. Serve.
Recipe: Haloumi and capsicum stacks
Menu Buffet Menu
Actual GST $0.97

Olive oil 0.200 L $1.02
haloumi 0.500 kg $10.50
dried mint 1 each $3.00
red capsicum 0.200 kg $1.58
extra virgin olive oil 0.100 L $1.00
crusty white bread 2 each $2.30
Step 1
Position a rack on the top shelf of the oven. Preheat oven to 220°C. Brush 2 shallow, round 500ml (2 cup) ovenproof dishes w
lightly grease.
Step 1
lightly grease.
Step 2
Cut each piece of haloumi in half crossways and place 1 piece in each dish. Sprinkle with half of the mint and top with the ca
with the remaining pieces of haloumi. Drizzle each with 2 teaspoons of the oil and sprinkle with the remaining mint.
Step 3
Bake in preheated oven for 10 minutes or until golden brown and heated through. Cut each haloumi stack lengthways into 3
Step 4
Meanwhile, preheat grill on high. Use a serrated knife to cut six 2cm thick slices of bread. Place the slices in a single layer un
and cook for 1 minute each side or until lightly toasted.
Step 5
To serve, divide the toast among serving plates. Top with the haloumi stacks and drizzle with the remaining oil. Serve immed
Date: 2-Sep-2020
Menu Price: $10.63
10% GST $ 0.33
Including GST $3.60


L 100% $1.02 $0.20
kg 100% $10.50 $5.25
each 99% $3.03 $0.61
kg 65% $2.43 $0.24
L 100% $1.00 $0.10
each 100% $2.30 $4.60
500ml (2 cup) ovenproof dishes with the olive oil to

alf of the mint and top with the capsicum. Cover

with the remaining mint.
h haloumi stack lengthways into 3 equal pieces.
Place the slices in a single layer under preheated grill
th the remaining oil. Serve immediately.

Recipe: Mixed mushroom and gorgonzola arancini
Menu Buffet Menu
Actual GST $1.25

chicken stock 1 L $3.00
olive oil 0.100 L $0.61
butter 0.100 kg $1.60
brown onion 1 kg $6.50
garlic cloves 0.150 kg $2.50
button mushrooms 0.200 kg $4.00
Swiss brown mushrooms 0.200 kg $5.00
arborio rice 0.300 kg $0.81
dry white wine 0.200 L $5.34
shredded parmesan 0.250 kg $4.40
ARANCINI
breadcrumbs 0.350 kg $4.90
plain flour 1 kg $0.90
eggs 2 each $0.80
gorgonzola 0.195 kg $7.30
Vegetable oil 0.500 L $1.10
Step 1
lightly grease.
Step 1
lightly grease.
Step 2
Cut each piece of haloumi in half crossways and place 1 piece in each dish. Sprinkle with half of the mint and top with the ca
with the remaining pieces of haloumi. Drizzle each with 2 teaspoons of the oil and sprinkle with the remaining mint.
Step 3
Bake in preheated oven for 10 minutes or until golden brown and heated through. Cut each haloumi stack lengthways into 3
Step 4
Meanwhile, preheat grill on high. Use a serrated knife to cut six 2cm thick slices of bread. Place the slices in a single layer un
and cook for 1 minute each side or until lightly toasted.
Step 5
To serve, divide the toast among serving plates. Top with the haloumi stacks and drizzle with the remaining oil. Serve immed
cini
Date: 2-Sep-2020
Menu Price: $13.77
10% GST $ 0.50
Including GST $5.46


L 100% $3.00 $3.00
L 100% $0.61 $0.06
kg 99% $1.62 $1.62
kg 89% $7.30 $1.10
kg 95% $2.63 $0.39
kg 97% $4.12 $0.82
kg 97% $5.15 $1.03
kg 99% $0.82 $0.25
L 100% $5.34 $1.07
kg 100% $4.40 $1.10
kg 99% $4.95 $1.73

kg 99% $0.91 $0.91
each 99% $0.81 $1.62
kg 100% $7.30 $1.42
L 99% $1.11 $0.56

alf of the mint and top with the capsicum. Cover

with the remaining mint.
h haloumi stack lengthways into 3 equal pieces.
Place the slices in a single layer under preheated grill
th the remaining oil. Serve immediately.

Recipe: Stir-fried tofu & broccoli with soy & brown rice
Menu Buffet Menu
Actual GST $1.60

cornflour 0.300 kg $1.50
sea salt 0.500 kg $10.50
firm tofu 3 each $18.00
vegetable oil 0.100 L $0.22
dry sherry 0.100 L $1.20
soy sauce 0.100 L $1.86
caster sugar 1 kg $2.00
cornflour 0.300 kg $1.50
broccoli 1 kg $2.40
Microwave Brown Rice 0.500 kg $2.70
Step 1
Combine the cornflour and salt in a medium bowl. Add the tofu and toss to coat. Shake off excess.
Step 1
Combine the cornflour and salt in a medium bowl. Add the tofu and toss to coat. Shake off excess.
Step 2
Heat a wok or large non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Add half the tof
minute each side or until golden. Transfer to a plate. Repeat with remaining tofu.
Step 3
Place the sherry, soy sauce, sugar and extra cornflour in a small bowl. Stir until sugar dissolves and mixture is smooth.
Step 4
Heat the remaining oil in the wok over high heat. Add the onion and stir-fry for 1 minute. Add the broccoli and chilli. Stir-fry
until the broccoli is bright green and tender crisp. Add the tofu and sherry mixture. Stir-fry for 1-2 minutes or until the tofu i
Step 5
Divide rice and stir-fry among serving dishes to serve.
wn rice
Date: 2-Sep-2020
Menu Price: $17.63
10% GST $ 0.68
Including GST $7.51


kg 100% $1.50 $0.45
kg 99% $10.61 $5.30
each 99% $18.18 $1.82
L 100% $0.22 $0.02
L 98% $1.22 $0.12
L 99% $1.88 $0.19
kg 100% $2.00 $2.00
kg 100% $1.50 $0.45
kg 89% $7.30 $7.30
kg 61% $3.93 $3.93
kg 100% $2.70 $1.35
excess.
excess.
ntil just smoking. Add half the tofu and cook for 1
ves and mixture is smooth.
Add the broccoli and chilli. Stir-fry for 2 minutes or

for 1-2 minutes or until the tofu is heated through.
Recipe: Vegan bolognaise
Menu Buffet Menu
Actual GST $2.60

olive oil 0.100 L $0.61
Carrot, peeled 1 kg $1.19
celery stick 1 each $2.50
garlic cloves 0.150 kg $2.50
Swiss brown mushrooms 0.400 kg $10.00
eggplant 2 each $4.75
tomato paste 0.100 kg $0.25
diced tomatoes 0.800 kg $2.80
Massel vegetable liquid stock 1 L $3.00
dried Italian herbs 0.010 kg $2.35
balsamic vinegar 0.100 L $2.40
maple syrup 0.100 L $3.60
brown lentils 0.500 kg $2.35
spaghetti 0.900 kg $5.60
Shredded vegan cheese 0.050 kg $3.50
CHILLI GREMOLATA
fresh continental parsley 0.015 kg $3.00
lemon 2 each $0.70
chilli flakes 0.030 kg $2.20
Step 1
Heat the oil in a large deep frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 1
soft and lightly coloured. Add the garlic and stir for 1 minute or until aromatic. Add the mushroom and eggplant and cook, sti
for 5 minutes or until softened.
Step 1
Heat the oil in a large deep frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring often, for 1
soft and lightly coloured. Add the garlic and stir for 1 minute or until aromatic. Add the mushroom and eggplant and cook, sti
for 5 minutes or until softened.
Step 2
Add the tomato paste and stir to coat. Stir in the tomatoes, stock and herbs. Cover and bring to a simmer. Cook for 10 minut
slightly. Stir in the balsamic vinegar and maple syrup. Add the lentils and stir until heated through. Season.
Step 3
To make the gremolata, combine the parsley, lemon rind and chilli flakes in a small bowl.
Step 4
Serve the sauce with spaghetti, sprinkled with the gremolata and vegan cheese, if you like.
Date: 2-Sep-2020
Menu Price: $28.60
10% GST $ 1.27
Including GST $13.96
x) EP$ = Edible Portion Cost


L 100% $0.61 $0.06
kg 89% $7.30 $7.30
kg 97% $1.23 $1.23
each 75% $3.33 $0.50
kg 95% $2.63 $0.39
kg 97% $10.31 $4.12
each 81% $5.86 $11.73
kg 100% $0.25 $0.03
kg 91% $3.08 $2.46
L 100% $3.00 $3.00
kg 75% $3.13 $0.03
L 100% $2.40 $0.24
L 100% $3.60 $0.36
kg 99% $2.37 $1.19
kg 100% $5.60 $5.04
kg 99% $3.54 $0.18
kg 99% $3.03 $0.05

each 30% $2.33 $4.67
kg 99% $2.22 $0.07
ery and cook, stirring often, for 10 minutes or until

hroom and eggplant and cook, stirring occasionally,
ery and cook, stirring often, for 10 minutes or until
hroom and eggplant and cook, stirring occasionally,
g to a simmer. Cook for 10 minutes or until thickened

rough. Season.
Recipe: Classic fried rice
Menu Buffet Menu
Actual GST $1.65
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cos

peanut oil 0.100 L $2.80
light soy sauce 0.100 L $0.57
lightly beaten eggs 6 each $2.80
cheong 0.500 kg $5.00
garlic clove 0.150 kg $2.50
grated ginger 0.120 kg $5.40
onion 2 each $2.50
shredded choy sum 3 each $2.50
spring onion 0.480 kg $6.00
white rice 1 kg $3.65
sesame oil 0.150 L $3.65
Step 1
Heat 1 tbs oil in a wok over medium-high heat. Add 1/2 tbs soy sauce to the eggs and whisk to combine, then add to the
base to form an omelette. Cook for 1 minute or until almost cooked. Transfer to a board and chop into small pieces, then
Step 2
Return the wok to medium-high heat, add remaining 2 tbs oil and fry the lap cheong for 1-2 minutes until crisp. Remove
paper towel.
Step 2
Return the wok to medium-high heat, add remaining 2 tbs oil and fry the lap cheong for 1-2 minutes until crisp. Remove
paper towel.
Step 3
Add the garlic, ginger and onion to the wok. Stir-fry for 1 minute, then add the choy sum, spring onion and rice, and stir-
the greens have wilted and the rice is heated through.
Step 4
Return the lap cheong and omelette to the fried rice with the sesame oil and remaining 1 tbs soy sauce. Stir-fry for 10 se
combined and heated through, then serve.
Date: 2-Sep-2020
Menu Price: $18.19
10% GST $ 0.71
Including GST $7.84


L 100% $2.80 $0.28
L 100% $0.57 $0.06
each 99% $2.83 $1.41
kg 99% $5.05 $0.76
kg 95% $2.63 $0.39
kg 80% $6.75 $0.81
each 89% $2.81 $5.62
each 100% $2.50 $7.50
kg 99% $6.06 $2.91
kg 100% $3.65 $3.65
L 100% $3.65 $0.55
to combine, then add to the wok, swirling over the

chop into small pieces, then set aside.
minutes until crisp. Remove from wok and drain on

minutes until crisp. Remove from wok and drain on
ring onion and rice, and stir-fry for 1-2 minutes until
s soy sauce. Stir-fry for 10 seconds until well

Recipe: Chicken and tomato frittata
Menu Buffet Menu
Actual GST $2.30

chicken 0.800 kg $8.50
garlic 0.240 kg $3.00
potatoes 2 kg $3.50
tomatoes 0.250 kg $2.90
olive oil 0.400 L $2.44
zucchini 1 kg $4.90
eggs 20 each $0.67
grated parmesan cheese 0.100 kg $3.00
Salad leaves 0.200 kg $2.50
Step 1
Remove and discard skin and bones from leftover chicken. Remove leftover garlic from skins.
Step 1
Remove and discard skin and bones from leftover chicken. Remove leftover garlic from skins.
Step 2
Chop chicken, leftover potatoes, onion and garlic. Place in a bowl with leftover tomatoes.
Step 3
Heat 2 teaspoons olive oil in a 20cm (base) non-stick frying pan over medium-high heat. Cook 1 medium halved and sliced zu
to 2 minutes or until softened. Reduce heat to medium. Add chicken mixture.
Step 4
Cook, stirring, for 3 to 4 minutes or until heated through.
Step 5
Preheat grill on medium-high. Pour 8 lightly beaten eggs over chicken mixture. Tilt to spread egg. Reduce heat to low. Cook f
or until almost set. Sprinkle with 2 tablespoons grated parmesan cheese.
Step 6
Place pan under grill. Cook for 5 minutes or until just set. Stand for 2 minutes. Slide onto a plate. Cut into wedges. Serve with
Date: 3-Sep-2020
Menu Price: $25.30
10% GST $ 0.90
Including GST $9.87


kg 100% $8.50 $6.80
kg 95% $3.16 $0.76
kg 81% $4.32 $1.08
kg 91% $3.19 $1.27
L 100% $2.44 $0.98
kg 100% $4.90 $4.90
each 99% $0.68 $13.54
kg 100% $3.00 $0.30
kg 95% $2.63 $0.53
.
.
ok 1 medium halved and sliced zucchini, stirring for 1
d egg. Reduce heat to low. Cook for 10 to 12 minutes
late. Cut into wedges. Serve with salad leaves.

Recipe: honey cheesecake
Menu Buffet Menu
Actual GST $0.75

butternut 0.250 kg $3.00
cream cheese 0.260 kg $8.00
honey 0.200 kg $3.00
pastry tartlets 1 kg $5.50
tub thickened cream 0.300 L $3.00
Step 1
Place biscuits in a small food processor. Pulse until fine crumbs form.
Step 2
Using an electric mixer, beat cream cheese and honey until smooth.
Step 3
Spoon cheese mixture between pastry cases. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream o
mixture. Sprinkle with the biscuit crumbs. Serve immediately.
Date: 2-Sep-2020
Menu Price: $8.24
10% GST $ 0.25
Including GST $2.75


kg 100% $3.00 $0.75
kg 99% $8.08 $2.10
kg 100% $3.00 $3.00
kg 100% $5.50 $1.65
L 100% $3.00 $0.90
cm fluted nozzle. Pipe cream over cream cheese
Recipe: Honey joy florentines
Menu Buffet Menu
Actual GST $0.40

cornflakes 0.150 kg $2.00
butter 0.250 kg $4.00
honey 0.200 kg $3.00
caster sugar 1 kg $2.00
milk chocolate 0.200 kg $6.86
Step 1
Preheat oven to 180/160C fan-forced. Line two 12-hole, 2 tablespoon-capacity flat-based patty pan tins with paper cases.
Step 1
Preheat oven to 180/160C fan-forced. Line two 12-hole, 2 tablespoon-capacity flat-based patty pan tins with paper cases.
Step 2
Place cornflakes in a large heatproof bowl. Bake for 10 minutes or until golden. Stand for 2 minutes. Transfer to a wire rack t
Step 3
Place butter, honey and sugar in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until smooth and combin
to medium-high. Bring to the boil. Remove from heat. Add to cornflakes. Mix well to combine. Spoon mixture evenly betwee
Step 4
Bake for 10 minutes or until golden. Stand for 2 minutes. Transfer to a wire rack to cool completely.
Date: 2-Sep-2020
Menu Price: $4.42
10% GST $ 0.09
Including GST $1.00


kg 100% $2.00 $0.30
kg 100% $4.00 $1.00
kg 100% $3.00 $3.00
kg 100% $2.00 $0.40
kg 99% $6.93 $1.39
patty pan tins with paper cases.

patty pan tins with paper cases.
2 minutes. Transfer to a wire rack to cool completely.
inutes or until smooth and combined. Increase heat

ine. Spoon mixture evenly between paper cases.
mpletely.
Recipe: Easy Mars bar brownies
Menu Buffet Menu
Actual GST $0.34

Mars bars 0.100 kg $1.89
butter 0.250 kg $4.00
eggs 3 each $2.80
self-raising flour 1 kg $1.00
cocoa powder 0.100 kg $1.07
Step 1
Preheat the oven to 160C/140C fan forced. Grease a square 18cm cake pan and line the base with baking paper, extending u
Step 1
Preheat the oven to 160C/140C fan forced. Grease a square 18cm cake pan and line the base with baking paper, extending u
Step 2
Combine the chopped Mars and butter in a heatproof bowl and stand the bowl over a pan of simmering water (don’t let the
water). Heat, stirring occasionally, until the butter and chocolate have melted but lumps of nougat remain. Remove from the
aside to cool slightly.
Step 3
Add the egg to the chocolate mixture and stir to combine. Sift in the flour and cocoa powder. Fold to combine. Transfer the m
prepared pan, smoothing the top. Bake for 30 minutes or until a skewer inserted into the middle of the brownie comes out w
clinging slightly. Allow to cool in the pan for 10 minutes. Use the paper to lift the brownie from the pan and cut into squares
room temperature.
Date: 2-Sep-2020
Menu Price: $3.74
10% GST $ 0.09
Including GST $1.04


kg 100% $1.89 $0.19
kg 100% $4.00 $1.00
each 99% $2.83 $2.83
kg 100% $1.00 $0.10
kg 99% $1.08 $0.11
se with baking paper, extending up 2 sides.

se with baking paper, extending up 2 sides.
of simmering water (don’t let the bowl touch the

nougat remain. Remove from the heat and set
er. Fold to combine. Transfer the mixture to the

middle of the brownie comes out with crumbs
rom the pan and cut into squares. Serve warm or at

Recipe Costing Template: Leek Tarte Tatin Buffet Menu

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Recipe Costing Template: Leek Tarte Tatin Buffet Menu

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Recipe Costing Template

Recipe: Leek tarte tatin

Recipe Quantity (EP) Yield Costing

ox) EP$ = Edible Portion Cost

Yield Costing Recipe

ase with baking paper.

r 2 minutes or until golden, ensuring pieces stay

and thickens slightly. Drizzle over leek. Top with

ntil smooth. Season with salt and pepper. Carefully

Recipe Quantity (EP) Yield Costing

ox) EP$ = Edible Portion Cost

Yield Costing Recipe

500ml (2 cup) ovenproof dishes with the olive oil to

alf of the mint and top with the capsicum. Cover

h haloumi stack lengthways into 3 equal pieces.

Place the slices in a single layer under preheated grill

th the remaining oil. Serve immediately.

Recipe Quantity (EP) Yield Costing

ox) EP$ = Edible Portion Cost

Yield Costing Recipe

kg 99% $4.95 $1.73

500ml (2 cup) ovenproof dishes with the olive oil to

alf of the mint and top with the capsicum. Cover

h haloumi stack lengthways into 3 equal pieces.

Place the slices in a single layer under preheated grill

th the remaining oil. Serve immediately.

Recipe Quantity (EP) Yield Costing

ox) EP$ = Edible Portion Cost

Yield Costing Recipe

ves and mixture is smooth.

Add the broccoli and chilli. Stir-fry for 2 minutes or

Recipe Quantity (EP) Yield Costing

x) EP$ = Edible Portion Cost

Yield Costing Recipe

kg 99% $3.03 $0.05

ery and cook, stirring often, for 10 minutes or until

g to a simmer. Cook for 10 minutes or until thickened

Recipe Quantity (EP) Yield Costing

x) EP$ = Edible Portion Cost

Yield Costing Recipe

to combine, then add to the wok, swirling over the

minutes until crisp. Remove from wok and drain on

s soy sauce. Stir-fry for 10 seconds until well

Recipe Quantity (EP) Yield Costing

x) EP$ = Edible Portion Cost

Yield Costing Recipe

ok 1 medium halved and sliced zucchini, stirring for 1

d egg. Reduce heat to low. Cook for 10 to 12 minutes

late. Cut into wedges. Serve with salad leaves.

Recipe Quantity (EP) Yield Costing

ox) EP$ = Edible Portion Cost

Yield Costing Recipe

Recipe Quantity (EP) Yield Costing

ox) EP$ = Edible Portion Cost

Yield Costing Recipe

patty pan tins with paper cases.

2 minutes. Transfer to a wire rack to cool completely.

inutes or until smooth and combined. Increase heat

Recipe Quantity (EP) Yield Costing

ox) EP$ = Edible Portion Cost

Yield Costing Recipe

se with baking paper, extending up 2 sides.