TOP Restaurant –

Team 4.1

Final Submission
for top restaurant
project file team
4.1

Index
Introduction 2
Business Model Canvas 4
Business Model Analysis 5
Marketing Strategy 6
Marketing Analysis 7
Sustainability Principles 8
Guest Flow 10
Sequence of Service 12
Requisition Sheets 13
Menu description 18
Shopping list 20
MEP check list 24
Production plans 27
Working schedule 45
Recipes and cost 46
Conclusion 48
TOP Restaurant –
Team 4.1

Introduction
Welcome to top restaurant, where culinary excellence meets a warm and inviting
atmosphere, our restaurant is a vibrant celebration of flavors, weather you are seeking a
cozy dinner for pair or gathering with friends and family, our diverse menu and attentive
service promise to elevate your dining experience. Step into TOP Restaurant and embark on
a gastronomic journey designed to tantalize your taste buds and create unforgettable
moments.

Mission
Our mission is to create a welcoming culinary haven where exceptional food meets
unparalleled service, we aim to delight our patrons with flavors that inspire foster a sense
of community and champion sustainability in every dish we serve, at Top Restaurant we
strive to exceed expectations, leaving a lasting impression through memorable dining
experiences.

Vision
To be the pinnacle of culinary innovation telling stories through exceptional dishes, we
aspire to be the premier destination for immersive dining experiences driven by creativity,
sustainability, and commitment to excellence.

Ambience
- {Ambience} will a classical jazz soft vibes with a cozy atmosphere
- {Music selection} we are going to choose a classical jazz will include a smooth saxophone
and piano.
- {Lighting} we are going to use soft warm light to create a relaxed and cozy atmosphere as
well as we will put a mini soft table lamp as a centerpiece surrounded with wooden
burlap.
- {Dress code} will be a white shirt and black pants, black bow tie, painters cap and black
suspenders.

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TOP Restaurant –
Team 4.1
Cuisine
We encompass a diverse range of culinary tradition and dishes from various countries and
regions worldwide, we embody cooking techniques and cultural influences offering a wide
array of tastes and culinary experiences that represents different cultures and traditions
around us.

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TOP Restaurant –
Team 4.1

Business Model Canvas

Key Partner Royal Academy of Culinary Arts.

Key Activities Music nights every weekend, unique atmosphere, and
service.
Value propositions Ethical treatment, unique customer care.
Customer relationships Consistent quality, taking feedback, engaging with
customer.
Customer segments Families, friends, foodie’s student of RACA, age group 18-
50 years old.
Key resources Staff, raw ingredients, stuff, equipment.
Channels Brochures, social media, Top Restaurant page, the yellow
team page.
Cost structure Food and beverage, labor cost, equipment, electricity,
water.
Revenue stream Food and beverage menu, selling meringue

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TOP Restaurant –
Team 4.1
Business Model Analysis
Partners
RACA will play a crucial role in the operation of the Top Restaurant, ensuring the sourcing of all the needed
staff to operate the Top restaurant.

Key Activities
Our Top restaurant will offer a special food and beverage menu with a unique service theme
and vibes, as well as we are offering a special night party at weekends with a music band
and cozy vibes.
Value Propositions
We are promising our customers that we will be willing to treat them in an ethical way and
they will get value for money that they are willing to pay at our restaurant.
Customer relationship
The Top Restaurant's well-trained staff adeptly understand and meet guests' needs,
adapting interactions based on their preferences. Leveraging our online presence through
platforms like Instagram and our website allows guests to provide feedback, enabling
continuous improvement and adjustments.
Customer Segmentation
The Top Restaurant offers a family friendly environment, targeting our families and friends,
Channels
The Top restaurant website and social media will be our primary marketing tool. We will
advertise using flyers, the Royal Academy of Culinary Arts Instagram along with the top
restaurant Instagram and a promotional video.
Cost Structure
Cost is analyzed as: Food cost, labor cost, water, electricity, and equipment needed.
Revenue Resources
The top restaurant will generate most of the profits from the food menu in addition the
meringue that will be sold as small packages.

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TOP Restaurant –
Team 4.1

Marketing Strategy
Target Market
The target customers will be the people following the royal academy on their social media, people who
are in the royal academy (students or faculty), and the families of the students. The Product
We are creating a full restaurant from scratch, featuring a ‘Mixed International’ menu.

Prices
Prices will vary depending on the menu item chosen but will range between 3 and 5 JOD per item.

The Overall Industry

The industry is a continuously changing landscape, and businesses must stay updated with the trends to
stay in business. The plan is to move forward with an approach that aims to cater to customers' changing
needs.

The Financial Status

RACA is a non-profit organization and the success or failure regarding the financial status will be provided
by Ms. Farah.

Promotional Channels
We have a range of marketing strategies that we plan to implement to promote our restaurant;

- Firstly, we will be adding pictures of our menu plating to our website to showcase our dishes and
attract potential customers. We believe that having an online menu is crucial in today's digital age,
so we will be creating one for our restaurant. Additionally, we will be distributing flyers in the local
area to raise awareness of our restaurant and encourage people to visit.

- To further promote our business, we will be creating a promotional video that will be played in the
student's lobby and will also be added to our Instagram page.

- We've partnered with Royal Academy to advertise on their social media platforms and will create an
online reservation system on our website. We've also created an individual logo to use across all
marketing materials.

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TOP Restaurant –
Team 4.1

Marketing Analysis

Added Value
At Top Restaurant, we pride ourselves on our commitment to providing a unique and memorable dining
experience. Our added value is that our restaurant is entirely operated by students, from A to Z. This means
that our team is passionate, enthusiastic, and dedicated to providing exceptional service and creating
delicious dishes. Additionally, our International Fusion cuisine is a perfect blend of flavors from around the
world, ensuring that every dish is a culinary adventure. Whether you're looking for a casual dinner or a
special evening out, Top Restaurant is the perfect destination for foodies and adventurous diners alike.

Conclusion
In conclusion, Top Restaurant's added value of being entirely student-operated and offering International
cuisine provides a unique and memorable dining experience. Our commitment to using only the finest and
freshest ingredients, along with our passionate team of chefs and servers, ensures that every dish is
prepared with care and attention to detail. Our marketing strategy will focus on showcasing our unique
added value through social media, targeted advertising, and word-of-mouth referrals. We are confident
that our commitment to excellence and our dedication to providing exceptional service will make lasting
impression during our team’s TOP Restaurant rotation.

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TOP Restaurant –
Team 4.1

Sustainability Principles in Restaurant Operation

One of our main goals at the top restaurant to reach a sustainable approach, the following points will
explain more how we are applying this approach:

We started thinking about sustainability early enough while we are creating our
menu:

Menu Creating:

- Our main aim while creating the menu was to use as much as we can a local ingredient and we
applied that in most of our menu items.

- After choosing a local ingredient we focused more to benefit from all the ingredients such as using
the fish from noise to tall, using the whole chicken with its skin, and this approach is applied in all
our menu items.
- Then for sure we are having some waste from here and there like some vegetable stems and a very
little of cuts that will be used to do a vegetable stock same applied for the chicken bones, more over
we will be having an extra chicken skin after terming it for the chicken roulade that will be used to
do a chicken seasoning powder after dehydration and blending with some other spices.

- The last thing that we are applying suitability in is the meringue that will be sold at the bar it will be
made from the extra egg white from the ravioli as we are using the egg yolk only for making the
pasta dough.

Fabrication Process

- We will make sure that we minimize the waste as much as possible and it will be the head chef
responsibility to check every waste that we are making daily and making sure that it will be beneficial for us
in using it either as a staff meal, daily Amos pooch, stocks, the chicken powder and finally the meringue.

- And it will be the head service responsibility to send a daily report with the number of booked seats and
as a response of that report the head chef and the team will prepare the food accordingly trying to control
the amounts to minimize the waste and maximize the profits.

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TOP Restaurant –
Team 4.1
Cooking Process
- Applying the standardized recipes to minimize the waste and control the amounts that will be
produced according to books that we have.
- Avoid using disposable items in any step of our work at the restaurant.
- Using a recyclable package for the meringue.

Kitchen Equipment Use

- Trying to keep any kitchen equipment open or powered on the time that it will not be using and avoiding
actions they will cost us extra power such as keep opening and closing the fridge door, keeping the oven door
open while working that will cause a temperature loss, etc.
-
Hygiene and Sanitation
- Using the dish washer to clean most of the things as its managed to save water and electricity.
- Using the right cleaning staff as it will save time and minimizing the use of paper towels.
- Trying to have a specified number for the chinaware and glasses used to avoid extra cleaning will lead to
minimize the using of water to clean extra unused stuff.

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TOP Restaurant –
Team 4.1

Guest Flow

1. Guest will arrive and they will use the staff parking to park their
cars.

2. Guests enter through the visitor’s entrance. Security

man will escort them there.

3. Guests will use the elevator to reach the Top restaurant.

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TOP Restaurant –
Team 4.1

4. Guests arrive at the Top restaurant reception area the

host will welcome them and escort them according the
booking if there is any.

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TOP Restaurant –
Team 4.1

Sequence of Service
Hosting:
Greeting and welcoming the guest then handling reservation if there is any, if there is no
reservation checking available tables will be required.

Service:
1. Greeting the guest again from the server and introducing yourself then handling the
menu and pouring the water.
2. Checking with the guest whenever they are ready to order.
3. Taking the order and repeating it to make sure it’s correct.
4. Once done from taking the food item order offer to guest to order drinks.
5. Handling the order for the kitchen team.
6. Serving the bread and dipping and explaining the type of bread and the dipping
served.
7. Serve the amuse bouche and explain it.
8. Clearance and table maintenance.
9. Serve appetizer according to the right sequence.
10.Clear the appetizer and table maintenance.
11.Serve the main course according to the same sequence followed at the appetizer.
12.Clearnce and table maintenance.
13.Serve the dessert.
14.Clearnce and offering a meringue package.
15.Farwell and goodbye.

- This is the sequence of service keeping in mind to upsell the weak menu items
whenever the guest asks to recommend items, knowing all the menu items especially
the vegetarian and allergies, asking the guest if they have any allergies, market the
meringue, and upsell drinks.

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TOP Restaurant –
Team 4.1
Tableware Requisition
15 Silver Tray (Smaller) Trays

20 Goblet Glass (4) Soft Drink #1

20 Red wine glasses Soft drink#2

60 High bowl glasses Water

(Top Restaurant) Chinaware

30 Soup bowls Sweet potato soup

30 Tringle pasta plates Ravioli

30 Salad bowls Fried cauliflower

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TOP Restaurant –
Team 4.1

30 Deep plate with edge Shrimp salad

30 Normal main course plate Potato kumpir

30 Goat cheese salad

+
30

30 Big Round flat plate Lamb rack

30 Normal main course plate Chicken roll

30 Rectangle plate Fish balls

30 Square Plate Large Risotto

30 Special bowl Dates cake

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TOP Restaurant –
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TOP Restaurant –

Team 4.3
25 Eye shaped plate Mandarin mousse
cake

30 Main course plate tiramisu

25 Tea setup Tea

25 Coffee setup Coffee

15 Water bottles Water

NA 80 BNB Bread plates

NA 4 Ash Trays Smoking Area
Center pieces

10 Breadbasket Bread

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TOP Restaurant –
Team 4.1

Cutlery

30 Appetizer Soup Spoon Appetizer

90 Appetizer Fork Appetizer

90 Appetizer Knife Appetizer

90 Main Course Fork Main Course

90 Main Course Knife Main Course

60 Dessert Spoon Dessert

25 Teaspoons Hot Beverage

25 Coffee Spoons Hot Beverage

80 Butter Knife Side

10 Tongs Side

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TOP Restaurant –
Team 4.1

Menu description:
Hot appetizer:
Sweet potato soup: aromatic warm sweet potato soup, well-seasoned with a blend of coriander powder,
cinnamon, and cumin.
Ravioli: tender pillows of fresh homemade handcrafted pasta, filled with a luscious ricotta cheese mixture,
generously coated with aromatic marinara sauce.
Fried cauliflower: tenderized cauliflower blanched to perfection, coated and fried to its golden crispness,
served alongside a velvety cauliflower puree, enhanced by a delightful combination of vibrant
pomegranate seeds, and crunchy pistachios.

Cold appetizer:
German potato comber: a perfectly cooked baby potatoes tossed in a delightful harmony creamy mayo, a
tangy mustard dressing, garnished with a sprinkle of citrusy gherkins.

Shrimp salad: mouth watery sauteed shrimp, tossed in a tantalizing soy& sesame dressing served with a
crunchy edamame, vibrant red cabbage, finished with a zesty sriracha mayo and delightful crunchy peanut.

Goat cheese salad: fresh crispy baby Rocca with a crumbs of creamy goat cheese and roosted beetroot
with a delightful crunch of chestnut, dressed with sweet honey balsamic dressing.

Main course:
Knafah crusted fish: a tenderly marinated fish, covered in a golden crispy kanfah, served alongside a velvety
green peas mash potato, topped with a crispy dried fish skin.

Chicken roulade: a tendered rolled chicken stuffed with homemade ricotta cheese served alongside a
delectable staffed crepe with a flavorful carrot chutney and caramelized onion.

Lamb rack: succulent lamb rack with the comfort of mashed potato, richness of beef jus, freshness of
vegetables, a culinary masterpiece that delivers a delightful dining experience.

Lemon orange risotto: a classic risotto with a zesty lemon and orange, topped with airy parmesan foam,
garnished with a bright lemon segment.

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TOP Restaurant –
Team 4.1

Desserts:

Mandarin mousse cake: delightful mandarin shaped cake, filled with a luscious mandarin puree, served
alongside a refreshing citrus sorbet and delectable basil.

Tiramisù: delicious layers of delicate ladyfingers, elegantly dipped in an espresso bath, layered with its
creamy mascarpone mixture, garnished with its nutty pistachio sauce.

Dates cake: luscious rich cake, the sweetness of dates with a velvety buttery batter, topped with aromatic
caramelized walnuts and a drizzle of caramel sauce.

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TOP Restaurant –
Team 4.1

Shopping list:

Ingredient Total Unit

Quantity
Protein
Chicken 200 Gr
Lamb rack 150 Gr
Shrimp 80 Gr
Sea bream 100 Gr
Cooler/Freezer
Items
Fresh Mandarin 9 Gr
Mandarin Purée 12 Gr
Carrot 75 Gr
Tomato 40 Gr
Spinach 20 Gr
Edamame 10 Gr
Thyme 6 Gr
Garlic 3 Gr
Lemon 5 Gr
Parsley 3 Gr
Cauliflower 250 Gr
Radish 80 Gr
Red cabbage 15 Gr
Beetroot 180 Gr
Pomegranate 55 Gr
Rosemary 8 Gr
Ginger 26 Gr
Orange juice 37.5 Gr
Dill 10 Gr
Coriander 20 Gr
Peas 30 Gr
Orange 5 Gr
Lemon juice 7.5 Gr
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TOP Restaurant –
Team 4.1
Baby rocca 20 Gr
Mayonnaise 12 Gr
Sriracha 3 Gr
Red chilli 10 Gr
Dry store/non
cooler Items
Lady finger 10 Gr
White chocolate 12.5 Gr
Coco butter 8 Gr
Pistachio 12 Gr
Corn oil 105 Gr
Sugar 102.5 Gr
Coffee beans 5 Gr
Gelatin 2.55 Gr
Cocoa powder 3 Gr
Coffee 5 Gr
Dates 40 Gr
Flour 108 Gr
Baking powder 2 Gr
Baking soda 5 Gr
Vanilla 3 Gr
Walnuts 15 Gr
Corn starch 1 Gr
Gelatin mass 1.75 Gr
Sorbet stabilizer 0.2 Gr
Balsamic vinegar 5 Gr
Shallots 15 Gr
Onion 110 Gr
Salt 17.25 Gr
Potato 165 Gr
Baby potato 50 Gr
Extra virgin olive 26.4 Gr
oil
Oregano 5 Gr
Red pepper 5 Gr
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TOP Restaurant –
Team 4.1
Smoke paprika 5 Gr
Kunafa dough 40 Gr
Black pepper 5 Gr
Fish spices 1 Gr
Risotto rice 120 Gr
Saffron 0.01 Gr
Cumin powder 1 Gr
Coriander 1 Gr
powder
Cinnamon 1 Gr
powder
Sweet potato 250 Gr
Breadcrumbs 30 Gr
Nutmeg powder 2 Gr
Red wine 11.4 Gr
vinegar
Chestnut 10 Gr
Red onion 78 Gr
Honey 10 Gr
Dijon mustard 6.2 Gr
Gherkins 7.5 Gr
Whole grain 1.2 Gr
mustard
Soy sauce 5 Gr
Sesame oil 2 Gr
Roasted peanuts 5 Gr
Glucose 0.8 Gr
Sugar invert 2 Gr
White vinegar 0.07 Gr
White pepper 6 Gr
Garlic powder 5 Gr
Sesame seeds 5 Gr
Egg/Dairy Items
Egg 72 Gr
Egg yolk 54 Gr
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TOP Restaurant –
Team 4.1
Milk 113 Gr
Ricotta cheese 49 Gr
Goat cheese 30 Gr
Parm cheese 28 Gr
Mascarpone 25 Gr
cheese
Butter 180 Gr
Whipping cream 80 Gr
Cooking cream 27 Gr

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TOP Restaurant –
Team 4.1

MES AN PLACE Check list:

African Sweet Potato Soup

Cut vegetables and cook.

Lamb R ack

Prepare

Vegetable stock. Prepare/cut Lamb rack. Prepare lamb

Jus.

Prepare Vegetables wedges.

Shrimp Salad

Clean and prepare shrimps.

Prepare sriracha mayo. Prepare vegetables and blanch.

Prepare dressing.

Fried Cauliflower

Prepare cauliflower Purée. Prepare the items for garnish. Prepare the cauliflower for frying.

Prepare cauliflower and mixture for frying.

Goat Cheese Salad

Wash and prepare the vegetables and leaves. Prepare dressing.

Prepare cheese.

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TOP Restaurant –
Team 4.1
Ravioli with Marinara

Prepare filling.

Prepare pasta dough.

Prepare Marinara sauce.

German Potato Salad (Kumpir Style)

Wash potato and prepare.

Prepare dressing. Prepare Potato mixture.

Chicken roll

Prepare crepe dough. Prepare chutney. Prepare chimichurri.

Prepare stuffing for chicken

roll.

Lemon Orange Risotto With Parmesan Foam

Prepare risotto.

Prepare lemon and orange juice. Prepare

Parmesan foam mixture.

Prepare Garnish

Items.

Fish Kunafa Balls

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TOP Restaurant –
Team 4.1
Prepare fish mixture . Prepare fish skin. Prepare

Kunafa dough.

Prepare mashed potato. Prepare Peas purée.

Mandarin Mousse Cake

Prepare

Mandarin Mousse. Prepare Mandarin confit. Prepare mandarin sorbet.

Dates Pudding Cake

Prepare Dates. Prepare Cake mixture. Caramelized Walnuts.

Tiramisu

Prepare coffee syrup. Prepare

Tiramisu Cream. Prepare lady fingers.

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TOP Restaurant –
Team 4.1

PRODUCTION PLANS AND PLATEB SPESFICTION:

Productio
n plan

Name: sweet potato soup

Time Task Equipment Utensil Comment

s s
3.00-3.05 wash my hand
3.05-3.10 preper my self
3.10-3.20 Peel and chop onion, sweet potatoes and carrot into cubes green knife
cutting
board
3.20-3.30 Peel and mince the garlic and ginger, Chop tomatoes into green knife
cubes cutting
board
3.30-4.00 Heat the oil in a large saucepan over medium-high heat. Sauté saucepan spatul
the onion for 10 minutes, until lightly browned. Mix in a

the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir

in the tomatoes, sweet potatoes, and carrot, and

continue to cook and stir about 5 minutes

4.00-4.35 Pour water into the pot and season the mixture with salt. saucepan spatul
Bring to a boil, reduce heat, and simmer a

30 minutes
4.35-4.45 Remove the soup mixture from heat. In a food processor or saucepan, spatul
blender, hand a, ladle
blend the soup until almost smooth. Season. Return to the blander
pot. and cook until heated through. Serve warm topped with
fresh cilantro
4.45-4.55 cleaning

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TOP Restaurant –
Team 4.1
Produc
tion
plan

Name ravioli Date:

24/12/2
023

Time Task Equipm Uten Comments

ent sils
3:00- Wash hands, wear upron,side Proper hand
3:05 towel and hat washing steps
3:05- Prepare the pasta dough keep it in chiller
3:15 to rest
3:15- Mix the ricotta, parmesan, Bowl Mixed will
3:25 oregano, lemon zest, salt, black together
pepper
3:25- Shape the dough into ravioli 2mm thickness.
3:35 shape
3:35- filling inside each piece in the piping With a piping
3:45 ravioli bag bag fill exactly
20gm
3:45- Boil it half cooked then remove it Bowl Half cooked
3:50 and put it in ice bath
3:50- Prepare and cook the marinara Pan
4:20
4:20- Remove the ravioli and blanch it
4:30 tell it be fully cooked
4:30- Mix the ravioli with the sauce in
4:35 a sauté pan in low heat
Plate the ravioli and serve
Cleaning

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TOP Restaurant –
Team 4.1
Produc
tion
plan

Name fried cauliflower Date:

24/12/20
23

Time Task Equipme Uten Comments

nt sils
3:00- Wash hands, wear Proper hand washing
3:05 upron,side towel and hat steps
3:05- Cut the cauliflower Knife, Cut into big florets
3:15 green
board,gn
3:15- Boil the cauliflower with simmer until the
3:25 water cauliflower is half
cooked 10 min
3:25- Remove the water then until the cauliflower is
3:30 add the milk fully cooked
3:30- Season with salt, Bowl, blend until it come
3:40 nutmeg, white pepper blender smooth
then blends
3:40- Prepare coating mixture Two
3:55 bowls
3:55- Deep fry the cauliflower Gn Fry in 160c
4:05
4:05- Wash and prepare micro
4:15 herps and pomegranate
seeds
Plate the fried cauliflower Deep Bout it in the middle of
Soup deep soup plate
Plate
Spread the pure on the Lidell
edge of the bowl
Put the pistachio and the
pomegranate seeds in
the pure
Garnish with micro herps.
Cleaning

Production
plan

Name goat cheese salad

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TOP Restaurant –
Team 4.1

Time Task Equipment Utensils

Before you start

0.125 Wash your hands, wear apron, side towel and hat.

Rost The beetroot and chestnut

0.12847222 Wash The beetroot and chestnut very well. Perforated G.N tray
2

0.13194444 Cover beetroot and chestnut it in aluminum foil and put it in G.N tray
4 oven.

Goat cheese mixture

0.14236111 Add the cheese and olive oil, salt and pepper. Stand mixer Rubber
1 spatula
0.15625 Put it in Squeeze bottle. Squeeze bottle piping bag

0.15972222 clean the station and sterilize it. Cloth

2
Prepare the Vegetables

0.16666666 wash the vegetables (onion, baby Rocco) and cut it. Perforated G.N tray
7
0.17708333 Slice the radish and put It in ice bath. Mandolin deep Spider
3 container
0.1875 Take out the beetroot, chestnut, and Peele it. Container Tong
Picked onion .
In saucepan add water, vinegar, and the rosemary. Saucepan Plastic
spoon
Add beetroot peeled Tong
After pooling put the onion keep it for 4 minutes.
Take it out and save it in glass jar. Glass jar Spider
clean the station and sterilize it. Cloth
Balsamic vinaigrette
In the stand mixer add all the ingredients and mix it well intel Stand mixer Rubber
become smooth. spatula
Put it in squeeze bottle and keep it in the fridge. Squeeze bottle Piping bag
clean the station and sterilize it.
Plating
In small mixing bowl put each ingredient alone and mix it with Mixing bowl Gloves
dressing.
Start plating in round flat plate Plates Tweezers
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TOP Restaurant –
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Make sure the stations are clean. Cloth

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TOP Restaurant –
Team 4.1
Produc
tion
plan

Name German potato comber Date:

24/12/2
023

Time Task Equipm Uten Comments

ent sils
3:00- Wash hands, wear apron, side Proper hand
3:05 towel and hat washing steps
3:05- Wash and drain the potato Bowl Make sure the
3:10 potatoes are
clear
3:10- Chope gherkins very well Green
3:15 bored,
knife
3:15- Mix the dressing Bowl
3:20 ingredients together
3:20- Boil the potato. Boil until it
3:45 becomes fully
cooked
3:45- Remove the potato and put it in Bowl
3:55 ice path.
3:55- Cut the potato into half Green remove the
4:05 bored, core of the
knife potato.
4:05- Mix the cooked potato with the Piping
4:15 dressing and fill it in piping bag bag,
bowl
4:15- Put back the potato mixture in
4:25 the potato skin and garnish with
herps
Serve
Cleaning

Name shrimp salad 24/11/2022

Time Task Equipment Utens Comments

ils
10:00- Wash hands, wear upron,side towel Proper hand washing steps
10:05 and hat
10:05- Clean the shrimp Gn
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TOP Restaurant –
Team 4.1

10:20
10:20- Take out the coriander leaves Gn Out of the stim and wash it
10:25
10:25- . Blanch the edamame edamame in the pod, boil for about 2
10:30 minutes
10:30- Mix the dressing ingredients. Pot
10:35
10:30- Blanch the shrimps. Gn Pan Bring the water to a full boil. Submerge
10:40 the shrimp in the boiling water
10:40-45 Slice the cabbage Green into 0.2mm on the slicing machine.
board, knife,
Gn
Mix the edamame, red chili, and the Gn, gloves
cabbage with the dressing
Sauté the shrimps. Pan heating a wide, shallow pan—
Clean

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Recip Chicken-roll
e
nam
e

Time Equipme Utensils Comments

nt
Wash hands and
prepare myself
Preparing station Small Green
GNS, cutting
knife bord,
stabilizer
Potato, carrot, onion, Chef Green The off cuts in a big
garlic, tomatoes, parsley, knife, gn. cutting pot
red pepper, Spanish bord
Debone the chicken Debon Yellow The off cuts in a big
knife, cutting pot
flat gn bord
Start preparing the Pan, Wood After we made the
chutney zester, spoon chutney, make it
gn cool down
Start making the cheese Sauce Gn we take out all the
water, and put it in
pan. the fridge
Spatula,
strainer
Start making the filling Pan, Gn We take it out and
spatula add the cheese, and
put it in the fridge
Start making crepe Mixer Gn After we make the
dough fresh dough, we put
it in the fridge
After we cut the potato, Flat gn, Ladle In 180 c for 1 hour
add the chicken stock (steam)
and put it in the oven
Marinate the chicken Flat gn 180 c (45 minutes)
and filling, put it in the
oven
Start making chimichurri knife Gn After we make it put
sauce it in the fridge
Start cleaning the Mop Sponge,
station gn
We start preparing the Plate Tweezers The plate should be
plate order by order hot

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TOP Restaurant –
Team 4.1
Recip Fishe balls with kunafa
e dough

Time Task Equipm Utensils Comments

ent
Wash hands, wear
apron,side towel and
hat
Green Chef
Prepare MEP cutting knife and
board fish knife
Finely chopped Don't forget the
dill/garlic/onion/corian stabilizer
der and rosemary.
Debone the fish and Blue Use fish knife and don't
cut into small chops. cutting forget to keep the skin
board
Peel the potato and Green
cut it into cubes as well cutting
as clean them. board
Use sponge, D1 and
Clean and sanitize Squeegee and change
stations the cutting board
Boil the potato Pot Spider
Preparation. Cooking.
Start shaping the balls GN Don't forget Use the
and put them in the trays butter paper
chiller
Mash the potatoes Masher Spatula Don't forgot the same
with. Butter and cream ratio
Clean and sanitize Use sponge, D1 and
stations Squeegee and change
the cutting board
Fry the balls in the Fryer Basket
deep fat fryer
Clean and sanitize Use sponge, D1 and
stations Squeegee and change
the cutting board
Prepare the peas. Blender Spoon Use the chinois
Purée and
strainer

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TOP Restaurant –
Team 4.1
Na lemon orange risotto Date: 24/12/2023
me
:
Tim Task Equipment Utensils
e
3:0 wash hand and wear apron and side towel Washing sink
0-
3:0
5
3:0 Peel and chop onion shallots finely and Green cutting Chef
5- soak saffron in boiling stock. board, small knife
3:0 saucepan, 1/6
8 container
3:0 Start by heating up olive oil in a pot, then Pot Plastic
8- add chopped shallots. spatula
3:1
0
3:1 Add risotto and stir without coloration Pot, deep 1/6 Plastic
0- then keep adding stock consistently and let container, spatula,
3:2 it simmer. Ladle
5
3:1 Cut lemon skin in 1cm*1mm thickness and Green cutting Chef
0- caramelize them and cut lemon segments. board, small knife,
3:1 saucepan plastic
5 spatula
3:1 Bloom the gelatine and blend Parmesan Small mixing bowl Spoon
5- into a powder.
3:2
0
3:2 Heat up the cream and add the cheese and Small sauce pot, spatula,
0- gelatin and season and mix well. espuma machine whisk
3:2
5
3:2 Add saffron and mix well, then Remove Three 1/1 GN Spatula
5:3: risotto, place in GN treys and let it cool Treys
30 down then divide into 120 Grams portions.
3:3 Prepare orange and lemon juice and place Squeezer, 2 Strainer
0- in squeeze bottles. squeeze bottles
3:3
5
3:3 To finish the risotto in a saucepan, add the Saucepan, 1/6 Spatula,
5- risotto and add a little bit of vegetable container Ladle
3:4 stock,
0
Add butter, then add lemon and orange Saucepan Spatula,
juice, add lemon and orange zest, add spoon
parmesan cheese.
6:3 When plating place risotto in a deep plate Saucepan, deep Spatula
0- and place the cheese foam in the middle. risotto plate,
11: espuma
30

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Zest the lemon and the orange over the cheese foam. Zester
Place caramelized lemon skin, lemon segments and micro Tweezer
greens on the risotto around the cheese foam

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10:00- Wash hands, wear upron,side towel
10:05 and hat
10:05:10:1 Prepare the lamb rack Red bored Red knife
5
10:15:10:3 Cooking the lamb rack Pan searing Tong
0
10:30- Bold the beetroot Pot
11:00
11:00- Peeling the beetroot Peeler
11:10
11:10:11:3 Preparing the sauce Blender
0
11:30:11:4 Clean the place
0
11:40- Cut the vegetables Green
12:00 bored
12:00- Pot the vegetables on the vacuum bag Vacuum
12.15 bags
12:15- Blend the sauce beetroot Blender
12:30
12:30- Heating the plates Plates
12:45
12:45- Plating
12:50
Cleannnnnnnnnnnnnnnnnn.

Name lamb rack

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8:2 Wear apron, wash my hand proper hand washing steps
5- hands, check my washin
8:3 station g sink
0
8:3 Prepare MEP 2 Gn according to recipe
0- contain whisk,
8:4 ers, rubber
0 scale, spatul
a
8:4 Prepare my section , Gn Whisk
0- contain
8:4 ers
5
Start preparation
Mandarin confit
8:4 Cut Mandarin in small Green Knife
5- pieces cutting
8:5 board
0
Put the puree and Pot, Plastic
invert sugar in a pot stove spatul
and slowly heat a
9:0 Combine the sugar and Pot, Plastic
0- cornstarch then stove spatul
9:0 gradually whisk them a
5 into the pot
9:0 Add the Mandarin
5-
9:1
0
9:1 Boil for 2-minute Pot, Plastic
0- remove from heat add stove spatul
9:1 the gelatin a
5
9:1 Fill it into the molds Molds, Plastic While it’s in the freezer we
5- and keep it in the freezer spatul will start make mousse cake
10: freezer a
05
9:1 Mix the sugar and egg Bowl Whisk
5- yolk
9:2
0
9:2 Boil the crem and milk Saucep Whisk
0- an,
9:2 stove
5
9:2 Temper the egg and Saucep Ladle On pouring and mixing it till
5- check it by using ladle an, all the mixture is tempered
9:2 stove
8
9:2 Cook the mixture till 82 Saucep To pasteurize the eggs, then

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8 - 9: c an, stove strain it

35
9:35 - Add the mixture to the melted Bowl Whisk Mix it very well
9: 40 chocolate
9:40 - Melt the gelatin then add it to the Bowl Whisk Let it cool to 30 c
9:50 mixture
9:50 - Fold in the whipped cream Bowl Plastic
9:55 spatula
9:55 - Fill the molds Molds Piping bag We will add into the mousse the mandarin
10:05 confit
10:05 Cover it with sponge cake keep it Blast When we make sure it freezes, will transfer
- blast chiller chiller it to freezer, then we will start make the
12:00 sorbet
10:05 Add all the ingredients except the Pot, stove, Whisk We keep it to cool down
- puree and keep it to boil
10:15
10:15 Add the Mandarin Puree Bowl, jar Whisk Transfer to a jar
-
10:25
10:25 But the mixture into the ice cream Ice crem Plastic
- machine machine spatula
10:35
Name Mandarin mousse cake

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8:25 - Wear apron, wash my hand washing sink
8:30 hands, check my station
8:30 - Prepare MEP Scale, molds, saucepan, Whisk
8:40 mixing bowl, mixer
8:40 - Santoku
8:45 knife
8:45 - Start preparation
9:00
boil water and add dates to saucepan whisk
the water
9:00 - blend the water and date blender Plastic
9:15 together , then strain it spatula,
strainer
9:15 - Beat the sugar and butter mixing bowl whisk
9:20 together
9:20 - add the eggs and vanilla mixing bowl
9:25
9:25 - mix all the ingredients mixing bowl Plastic
9:28 together spatula
9:30 - add the dry ingredients then mixing bowl Plastic
9:35 folding spatula
9:35 - fill the mixture into silicone molds plastic
9:40 molds spatula

9:40 - bake for 25 min oven

10:05
9:40 - Caramelize the walnuts Saucepan Plastic
9:50 spatula
Name Dates cake

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Nam tiramisu Date
e ______
______

Time Task Equipm Ute Comments

ent nsils
3:00- Wash hands, wear
3:05 upron,side towel and hat
3:05- Cut the ladyfingers White Knif Cut it in half to put it
3:15 cutting e inside the mold.
board
3:15- Prepare the custard, the Whisk Pot Let it boil well.
3:30 first step is to boil milk
with sugar
3:30- Second, mix the egg yolk, Whisk Mixi When it starts the milk
3:35 cornstarch, sugar and ng boil, the ingredients must
vanilla bow be mixed quickly.
l
3:35- Third, Do tempering Ladles Mixi Pour a little of milk on
345 ng ingredients, then return
bow on stove
l
3:45- Clean the station
3:50
Prepare the tiramisu
3:50- First make whipped cream Whisk Mix Let it aside after do it
3:55 attach er
ment
3:55- Second, mix in the hand Hand Mixi
4:00 mixer the custard, sugar, mixer ng
and mascarpone bow
l
4:00- Third, make a fold Spatula Mixi After this put it in the
4:05 between the whipped ng fridge
cream and rest ingredients bow
l
4:05- Clean the station
4:10
Prepare coffee cream
4:10- Boil the cream, sugar, and Whisk Pot
4:20 coffee beans
4:20- Then add gelatin mass When it's got boil, add
4:22 the gelatin
4:22- Add mascarpone cheese Mix in hand mixer then
4:24 put it in fridge
4:24- Clean the station
4:30
Prepare the pistachio

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sauce
4:30- First, melt the coco butter Wood Sauce
4:45 spatula pan
4:45- Add chocolate white After boil the coco butter pour it on
4:47 chocolate
4:47- Add oil
4:50
4:50- Add crushed pistachio Mix all ingredients well
4:55
4:55- Maintain the station
5:00
5:00- Help the kitchen
6:00
6:00- Prepare ourselves to plat and help the When the guest make order for this
10:00 chefs dish
10:00- Clean the kitchen
11:00

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Name White bugget

Time Task Equipment Utensils Comments

3.00-3.05 wash my hand
3.05-3.10 prepare my self
3.10-3.15 Scale the ingredient scale
3.15-3.30 Mix all ingredient together for 13
min
3.30-3.35 Put it in GN deep
Leave overnight in fridge
3.00-3.05 Mike it into the bugget shape
3.05-3.40 Then bike in oven for 32 min in 320
c

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Weekly team distribution:

1 Ahmad Kitchen - H Kitchen Kitchen Kitchen Kitchen Stewarding Bar F&B Service F&B Service F&B Service - H
2 Azaam Kitchen Kitchen - H Kitchen Kitchen Kitchen Bar Stewarding F&B Service F&B Service - H F&B Service
3 Yazan ikhder pastry pastry Kitchen - H pastry pastry F&B Service F&B Service F&B Service - H Stewarding Bar
4 Banna Kitchen Kitchen Kitchen Kitchen - H Kitchen F&B Service F&B Service - H Stewarding Bar F&B Service
5 Tareq Kitchen Kitchen Kitchen Kitchen Kitchen - H F&B Service - H F&B Service Bar F&B Service Stewarding
6 Saad F&B Service - H Stewarding F&B Service F&B Service Bar Kitchen - H Kitchen Kitchen Kitchen Kitchen
7 Saif Bar F&B Service F&B Service F&B Service F&B Service Kitchen Kitchen - H Kitchen Kitchen Kitchen
8 Salah F&B Service Bar F&B Service Stewarding F&B Service Kitchen Kitchen Kitchen - H Kitchen Kitchen
9 yazan aljabrah F&B Service F&B Service Bar F&B Service Stewarding pastry pastry pastry Kitchen - H pastry
10 Nouar F&B Service F&B Service Stewarding Bar F&B Service Kitchen Kitchen Kitchen Kitchen Kitchen - H
11 Yazeed Stewarding F&B Service F&B Service F&B Service F&B Service Kitchen Kitchen Kitchen Kitchen Kitchen

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Standardized recipes and cost:

Recipe

Recipe name African Sweet Potato

Category Hot appetizer

Ingredients:
Pax / Preparation 1 pax

Source

Weight (Grams) or Volume (Liters) Unit Ingredient

Price Initial Ending Used GR

Weight / Weight /
Volume Volume

50 Gr vegetable oil

20 Gr onion

10 Gr garlic

10 Gr ginger

1 Gr ground cumin

1 Gr ground coriander

1 Gr ground cinnamon

25 Gr tomatoes

250 Gr sweet potatoes

50 Gr carrot

500 Gr water

1 Gr salt

25 Gr cilantro

Pre- preparation:

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1- Peel and chop onion, sweet potatoes and carrot into cubes

2- Peel and mince the garlic and ginger.

3- Chop tomatoes into cubes

Preparation:

1- Heat the oil in a large saucepan over medium-high heat. Sauté the onion for 10 minutes, until lightly
browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet
potatoes, and carrot, and continue to cook and stir about 5 minutes.

2- Pour water into the pot and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30
minutes.

3- Remove the soup mixture from heat. In a food processor or blender, blend the soup until almost smooth.
Season. Return to the pot. and cook until heated through. Serve warm topped with fresh cilantro.

Oil 1.5 JD per 5 liter

50 ÷ 1000 = 0.05 * 0.3 = 0.015
onion 0.4878 per 1 K
20 ÷ 1000 = 0.02 * 0.4878 = 0.009756
garlic 1.95 JD per 1 K
10 ÷ 1000 = 0.01 * 1.95 = 0.0195
ginger 3.2328 per 1 K
10 ÷ 1000 = 0.01 * 3.2328 = 0.032328
tomatoes 0.2923 per 1 K
25 ÷ 1000 = 0.025 * 0.2923 = 0.0073075
sweet potatoes 0.69 per 1 K
250 ÷ 1000 = 0.25 * 0.69 = 0.1725
carrot 0.3214 per 1 K
50 ÷ 1000 = 0.05 * 0.3214 = 0.01607
cilantro 1.5 per 1 K
25 ÷ 1000 = 0.025 * 1.5 = 0.0375

Total = 0.302654 per serving

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Recipe

Recipe name Fried cauliflower

Category Hot appetizer {vegetarian}
Pax / Preparation 1
Source

Ingredients:

Unit Ingredient

150 G Cauliflower
For coating
30 G Breadcrumbs
50 G Egg
For cauliflower pure
30 G Cauliflower
x G water
15 G Milk
3 G Salt
2 G White pepper
2 G Nutmeg
For garnish
5 G Pistachio
5 G Pomegranate seeds
x x Micro herps

Pre- preparation:
1. Cut the cauliflower into big florets.
2. Boil the cauliflower with water and let it simmer until the cauliflower is half cooked.
3. Remove the water then add the milk until the cauliflower is fully cooked.
4. Season with salt, nutmeg, white pepper then blend until it become smooth.

Preparation:
1. Prepare coating mixture.
2. Deep fry the cauliflower 160c.
3. Wash and prepare micro herps and pomegranate seeds.
4. Plate the fried cauliflower in the middle of deep soup bowl.
5. Spread the pure on the edge of the bowl.
6. Put the pistachio and the pomegranate seeds in the pure.
7. Garnish with micro herps.

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Fried cauliflower:

Cauliflower price per KG 0.6177

150 g ÷ 1000 = 0.15 kg × 0.6177 = 0.092

Egg 2.1 per 28: 2.1 ÷ 28 = 0.075

Breadcrumbs 1.2 per kg

30g ÷ 1000= 0.03kg × 1.2 = 0.036

Cauliflower for the paste 0.6177

30g ÷ 1000 = 0,03 × 0.6177 = 0.018

Milk 1jd per 1 liter

15 ÷ 1000 = 0.015

White pepper 7.5 per KG

2g ÷1000 = 0.002 × 7.5 = 0.015

Nutmeg 9.90 per kg

2g ÷ 1000 = 0.002 × 9.90 = 0.019

Pistachio 15 per KG

5 ÷ 1000 =0.005 × 15 = 0.075

Pomegranate seeds 1 per kg

5 ÷ 1000 = 0.005 × 1 = 0.005

Final cost = 0.35

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Recipe

Recipe name Ravioli

Category Hot appetizers
Pax / Preparation 1
Source

Ingredients:

Weight (Grams) or Volume (Liters) Unit Ingredient

Initial Ending Used
Weight / Weight /
Volume Volume
(Pasta Dough)
50 Gr All-purpose Flour
50 Gr Egg yolks
X Gr Semolina
(Filling)
49 Gr Ricotta cheese
5 Gr Parmesan cheese
2 Gr Oregano
1 Gr Salt
1 Gr Black Pepper

1 Gr Lemon zest
(marinara)
80 Gr Tomato Sauce(canned)
1.4 Ml Red wine vinegar
1.4 Ml Olive oil
2 Gr Garlic
1 Gr oregano
1.2 Gr salt

Pre- preparation:
1- Prepare the pasta dough ahead of time and keep it in chiller to rest.
2- Mix the ricotta, parmesan, oregano, lemon zest, salt, black pepper all together in a bowl.

Preparation:
1- Shape the dough into ravioli shape with 2mm thickness.
2- With a piping bag fill exactly 20gm of the filling inside each piece.
3- Boil it half cooked then remove it and put it in ice bath.
4- Remove the ravioli and store it in fridge.
5- Prepare and cook the marinara.
6- Remove the ravioli and blanch it tell it be fully cooked.
7- Mix the ravioli with the sauce in a sauté pan in low heat.
8- Plate the ravioli and serve.

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Fried ravioli:

Flour 0.9 per kg

75 ÷ 1000 = 0.075 × 0.9 = 0.0675

Egg 2.1 per 28pc

2.1 ÷ 28 = 0.075 ×3 = 0.225

Semolina 4.4 per kg

10 ÷ 1000 = 0.01 × 4.4 = 0.044

Ricotta 15 per kg

15 ÷ 1000 = 0.015 × 15 = 0.225

Parmesan 8.50 per kg

5 ÷ 1000 = 0.005 × 8.5 = 0.0425

Tomato canned 1.2 per kg.

80 ÷ 1000 = 0.08 × 1.2 = 0.096

Red wine vinegar 3.5 per liter

1.4 ÷ 1000 = 0.0014 × 3.5 = 0.0049

Oil 5.6 per liter

1.4 ÷1000 = 0.0014 × 5.6 = 0.00784

Garlic 2.2 per kg

2÷ 1000 = 0.002 × 2.2 = 0.0044

Total cost = 0.717

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Recipe

Recipe name Shrimp salad

Category Cold appetizer
Pax / Preparation 1
Source

Ingredients:

Unit Ingredient

80 G Shrimp
10 G Edamame
10 G Red chili
15 G Red cabbage
For dressing
5 G Soy sauce
2 G Sesame oil
7.5 G Water
For garnish
10 G Sriracha mayo
5 G Sesame seeds
3 G Coriander leaves
5 G Rosted peanuts

Pre- preparation:
5. Clean the shrimps if required.
6. Take out the coriander leaves out of the stim and wash it.
7. Blanch the edamame.
8. Mix the dressing ingredients.
9. Blanch the shrimps.
10. Slice the cabbage into 0.2mm on the slicing machine.

Preparation:
8. Mix the edamame, red chili and the cabbage with the dressing.
9. Sauté the shrimps.
10. Place the mixed vegetable in the bowl.
11. Place the shrimp on the top.
12. Garnish with mayo, sesame seeds, coriander, and roasted peanuts and serve.

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Shrimp salad cost:

Shrimp 13 per kg

80 \ 1000 = 0.08 * 4.5 = 0.36

Red chili 1.4 per kg

10 / 1000 = 0.01 * 1.4 = 0.014

Red cabbage 0.9 per kg

15 / 1000= 0.015 * 0.9 = 0.0135

Soy sauce 2.35 per liter

5 / 1000 = 0.005 * 2.35 = 0.01175

Sesame oil 11.5 per kg

2 / 1000 = 0.002 * 11.5 = 0.023

Sriracha mayo 0.97 per kg

10 / 1000 = 0.01 * 0.97 = 0.0097

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Sesame seeds 2.75 per kg

5 / 1000 = 0.005 * 2.75 = 0.01375

Coriander 1.5 per kg

3 / 1000 = 0.003 * 1.5 = 0.0045

Peanut 2.37 per kg

5 / 1000 = 0.005 * 2.37 = 0.01185

Total cost = 0.462

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Recipe name German potato salad (kumpir style)

Category Cold appetizer (vegetarian)

Pax / Preparation 1
Source

Ingredients:

Weight (Grams) or Volume (Liters) Unit Ingredient

Initial Ending Used
Weight / Weight /
Volume Volume
50 G Baby potato
7.5 G Gherkins
1.2 G Dejon mustered
1.2 G Hole gain mustered
5 G Mayonnaise
xxx G Seasoning

Pre- preparation:
- Wash and drain the potato.
- Chope gherkins very fine.
- Mix the dressing ingredients together.

Preparation

- Boil the potato for 20-25min until it becomes fully cooked.

- Remove the potato and put it in ice path.

- Cut the potato into half and remove the core of the potato.

- Mix the cooked potato with the dressing and fill it in piping bag.

- Put back the potato mixture in the potato skin and garnish with herps and serve.

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German potato salad cost:

Baby potato: 0.473 per kg

0.473 ÷ 1000 = 0.000473 × 50 = 0.02365

Gherkins: 7.5 per kg

7.5 ÷ 1000 = 0.0075 × 7.5 = 0.56

Dejon mustard 8.25 per kg

8.25 ÷ 1000 = 0.00825 × 1.2 = 0.0099

Hole mustard 9.75 per kg

9.75 ÷ 1000 = 0.00975 × 1.2 = 0.0117

Mayonnaise 2.18 per kg

2.18 ÷ 1000 = 0.0021 × 5 = 0.01

Total cost = 0.615

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Recipe

Recipe name Goat cheese salad

Category
Pax / Preparation 1

Ingredients:

Amount Unit Ingredient

20 G.M Baby Rocca
30 G.M Beetroot
30 G.M Goat cheese
10 G.M Chestnuts
10 G.M Radish
8 G.M Red onion
10 G.M Red vinegar
10 G.M Water
1 G.M Rosemary
DRESSING:
3 G.M Balsamic vinegar
3 G.M Lemon juice
10 G.M Honey
1 G.M Black pepper
2 G. M Salt
5 G.M Dijon mustard
5 G.M Olive oil
3 Pice Ice

Pre- preparation
1- Wash the vegetables.and peele the beetroot.
2- Cover the beetroot and chestnut with silvan pepper and roasted.
3- Make balls from the cheese.
4- Make the pecked onion.
5- Make the dressing.

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Preparation
1- Put the beetroot in a oven in 180c for 40 minutes.
2- Take out beetroot and chestnut cool it down, peel it and cut wedges.
3- For pickle onion in source pan add the water and vinegar with rosemary after boiling add beetroot
peeled.and onion slices for 5 minutes,
4- In the food processor bowl add honey, mustard, lemon juice, salt, pepper, balsamic vinegar and
ice mix it until become smooth.
5- Slice the Radish in mandolin and put in ice bath.
6- Mix each ingredient alone in small bowl and add dressing.
7- Plating in a round plate.

Food cost goat salad

1- baby Rocca 0.215

2-Beetroot 0.25

3-goat cheese 0.52

4-Radish 0.0075

5-chestnut 0.068

6- Red onion 0.015

7-Vinegar 0.033

8-olive oil 0.023

9- Honey 0.089

10- Dijon mustard 0.088

11-lemon juice 0.004

12-Rosemary 0.012

Total cost 1.30

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Recipe

Recipe name Lamb rack

Category Main course
Pax / Preparation 1
Source

Ingredients:

Weight (Grams) or Volume (Liters) Unit Ingredient

Initial Ending Used
Weight / Weight /
Volume Volume
150 Gr Lamb rack
70 Gr Cauliflower
70 Gr Radish
100 Gr Potato
10 Gr Garlic
70 Gr Butter
50 Gr Corn oil
150 Gr Beetroot
70 Gr Red onion
50 Gr Pomegranate
X Gr Rosemary
X Gr Seasoning
10 Gr Ginger
20 Gr Onion
30 Gr Orange juice

Pre- preparation:
-peel the onion and beetroot and cut into quarters
-cut radish quarters
-cut cauliflower half
-chop garlic, ginger and onion very fine.
- make a vegetable stock using vegetables and beetroot.

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Preparation:

-Pan sir the lamb rack

-heat the butter on high heat then add the oil.
-put the garlic, onion and beetroot on the beetroot stock.
-cook the onion wedges, cauliflower, radish and beetroot wedges using beetroot stock.
-make Ju sauce by using vegetables offcuts and bones.

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Lamb rack

Ingredient Quantity Cost Quantity n cost of it ems

Lamb rack 1000 7.0776 170 1.203192

Red onion 1000 0.9187 70 0.064309

Beetroot 1000 0.9 150 0.135

Radish 1000 1.2 70 0.084

Potato 1000 0.8 100 0.08

Garlic 6000 7.5 10 0.0125

Butter 25000 110 70 0.308

pomegranate se e 1000 3.5 50 0.175

Oil corn 4000 15.499 50 0.1937375

Cauliflower 1000 0.85 70 0.0595

total 2.1207385

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Recipe name Chicken roll

Category Main course

Ingredients:
Pax / Preparation 1

Source

Unit Ingredient

Used

15 Gm flour

40 Gm Milk

20 Gm butter

3 Gm Sugar

1 Gm vanilla

6 GM salt

200 Gm chicken

20 Gm spanish

40 Gm onion

5 Gm Garlic powder

23 Gm milk

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4 Gm White pepper

65 Gm potato

3 Gm thyme

6 Gm garlic

5 Gm lemon

10 Gm Olive oil

3 Gm Parsley

2 Gm Oregano

5 Gm Red pepper

2 Gm Vinegar balsamic

25 Gm carrot

15 Gm tomatoes

5 Gm Smoked paprika

7 Pcs Egg

0.07 Gm White vinegar

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Pre- preparation:

1. Washed the vegetables and Peeled the potato & carrot

2. On a Green cutting bored chopped the onion, garlic, tomatoes, parsley

red pepper, carrot.

3. Clean and cut the Spanish.

4. Cut the potato in the Quarter.

5. On a yellow cutting board debone the chicken and cut it

6. Add in a mixing bowl flour, sugar, vanilla, salt, and mix.

7. Add the milk, 10 gm melted butter, egg.

Preparation:

1. In a pan put 10 gm of butter, Spanish, 15 gm of onion, cheese, 2gm salt,

1gm of white pepper and mix in medium heat.

2. Cool it add cheese and blend.

3. But the stuffing inside the chicken

4. Seasoning the chicken garlic powder, 2gm of salt&wp

5. Put in the oven for 45 minutes 180 c.

6. In a pan toss the potato on two side

7. Add chicken stock and thyme, 2 gm garlic.

8. Put in the oven for 45 minutes 18 c

9. Add the dry and wet ingredients and blend.

10. Add olive oil, parsley Oregano, red pepper, balsamic vinegar, lemon,
salt&wp, smoked paprika and blind.

11. In a pan add carrot, tomatoes, garlic, onion sugar, and blind.

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Ingredients Quality Cost Quality need Cost

Flour 1000 0.2505 15 0.0037575

Cheese 1000 11.818 20 0.23636

Butter 1000 3.5 20 0.07

Sugar 1000 0.56 3 0.00168

Vanilla 1000 12.069 1 0.012069

Salt 1000 0.25 6 0.0015

Chicken 1000 2.5 250 0.625

Spanish 1000 0.6 50 0.03

Onion 1000 0.48 40 0.0192

Garlic powder 13000 3.75 5 0.001442307692

Milk 1000 1 23 0.023

White pepper 1350 7.5 4 0.02222222222

Potato 1000 0.65 65 0.04225

Thyme 1000 6.9853 3 0.0209559

Garlic 1000 2.2 6 0.0132

Lemon 1000 0.9 5 0.0045

Olive oil 1000 5.625 10 0.05625

Parsley 1000 0.85 3 0.00255

Oregano 1000 1.65 2 0.0033

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Red pepper 1000 0.4 5 0.002

Balsamic vinegar 1000 3.5 2 0.007

Carrot 1000 0.6 25 0.015

Tomatoes 1000 0.6 15 0.009

Smoked paprika a 1000 3.87 5 0.01935

egg 1000 0.9975 7 0.0069825

Total 590 total 1.23958693

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Recipe

Recipe name Fish arancini with kunafa dough

Category Fish main course
Pax / Preparation 1 Person. 3 balls
Source

Ingredients:

Wight Unit Ingredient

100 G Fish
10 G Dill
50 G Lemon
10 G Garlic
30 G Onion
5 G coriander
3 G Thyme
3 G Rosemary
5 G Flour
40 G Kunafa dough
G Mash potato
100 G Potato
25 G Cream
25 G Butter
30 G Peas
TAAT G Salt
TAAT G Black pepper
TAAT G Fish spices

Pre- preparation:
Heat up the oil for 70C.
Heat up water for 98C.
Weight all the ingredients
-Finely chopped of dill /garlic/ onion/coriander/ thyme and rosemary.
-Debone the fish and cut into small chops and remove the skin and keep it.
-prepare the kunafa dough and separate it.
-peel the potato and cut it into cubes and boil it for 15 to 18 minutes
-wash the peas and boil it for 10 minutes

Preparation:
Mix all the vegetables and the fish in one bowl with the flour.
Shape it as balls with 50G per peace.
Roll it with kunafa dough and rest it in the fridge for 10 minutes.
Mash the potato and mix it with cream and butter.
Blend the peas and strain into bowl by using chinois make it as purée and mix it with potato.

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Fry the fish balls in a deep fat fryer.

Fish / 100 g/ 0.86

Dill / 10 g/ 0.06

Lemon / 50g / 0.05

Garlic/ 10g / 0.02

Onion/ 30g / 0.01

Coriander/ 5 g/ 0.007

Thyme / 3 g/ 0.0045

Kunafa / 40g / 0.11

Potato/ 100g / 0.05

cream 25g / 0.08

Butter 25 g/0.06

Peas 30g / 0.05

All 1,35 JOD

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Recipe name Lemon orange risotto with parmesan foam

Category Main course (Italian)
Pax / Preparation 1
Source

Ingredients:

Weight (Grams) or Volume (Liters) Unit Ingredient

Initial Ending Used
Weight / Weight /
Volume Volume
10 Gr Olive oil
15 Gr shallots
120 Gr Arborio rice
360 Gr Vegetable stock
30 Gr Butter
7.5 Gr Orange juice
7.5 Gr Lemon juice
20 Gr Parmesan cheese
0.5 Gr Saffron
2 Gr Lemon zest
2 Gr Orange zest
(Garnish)
1 Gr Orange zest
1 Gr Lemon zest
2 Gr Lemon segments
1 Gr Caramelized lemon skin
1 Gr Espelette pepper
2 Gr Micro greens/flowers
(Cheese foam)
3 Gr Parmesan
2 Gr Cream
0.05 Gr Gelatin
0.05 Gr Salt

Pre- preparation:
1- Start by peeling the shallots and cut them finely.
2- Blanch spinach and make into purée.
3- Blanch asparagus and cut into dice.
4- Blind parmesan cheese into powder using robot coupe.
5- Cut lemon segments into very small cubes.
6- Cut lemon skin into very thin strips (1mm * 1cm) and caramelize them.
7- Bloom the gelatin.
8- Prepare the cheese foam mixture by warming up the cream and adding the cheese then add the salt and gelatin.
Preparation:
1- Start by stirring the shallots with the olive oil, add the rice and slightly cook without colouration.

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2- Add the vegetable stock and let it simmer until risotto is el dente or until all the stock is absorbed.
3- When the risotto is cooked add butter, orange juice, lemon juice, parmesan cheese, lemon zest, orange zest, TAAT.
4- Place the risotto in a deep plate and place the cheese foam in the middle.
5- Zest the lemon and orange over the cheese foam.
6- Place caramelized lemon skin, lemon segments and micro greens on the risotto

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Lemon asparagus risotto with cheese foam costing for 1 pax

Item Weight Price per kg Price

Olive oil 10 gr 5.6 jd 0.056 jd

Shallots 15 gr 0.26 jd 0.004 jd

Risotto rice 120 gr 4 jd 0.48 jd

Lemon 8 gr 0.8 jd 0.0064 jd

Orange 8 gr 0.95 jd 0.0076 jd

Butter 30 gr 2.4 jd 0.072 jd

Parmesan 23 gr 7.5 jd 0.172 jd

Cream 2 gr 1.93 jd 0.004 jd

Gelatin powder 0.05 gr 10 jd 0.0005 jd

Spinach purée 15 gr 0.33 jd 0.005 jd

Total cost 0.8 jd

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Recipe

Recipe name Dates pudding Cake

Category Dessert
Pax / Preparation 1
Source

Ingredients:

Weight (Grams) or Volume (Liters) Unit Ingredient

Initial Ending Used
Weight / Weight /
Volume Volume
75 Gr Water
40 Gr Dates
45 Gr Sugar
20 Gr Butter
15 Gr Eggs
38 Gr Flour
2 Gr Baking powder
5 Gr Baking soda
2 Gr Vanilla
15 Gr Walnuts

Carmel
10 Gr Water
35 Gr Sugar
35 Gr Cream
15 Gr Butter

Pre- preparation:
 Boil the water
 Weight the ingredients

Preparation:
 Boil water and add dates into the water
 Blend the water and date then strain it
 Beat the sugar and butter together with
 Add the eggs and vanilla
 Add the dates mixture
 Add the dry ingredients then folding
 Caramelize the walnuts

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Dates 40g

40 % 1000 = 0.04 * 1.20 per kg = 0.048

Sugar

45 % 1000= 0.045 * 0.56 per keg = 0.0252

Butter

20 % 1000 = 0.020 * 2.4 per kg 0.048

Eggs

15g 0.03

Flours

38 % 1000 = 0.038 * 0.9 per kg 0.0342

Baking soda 5g

Sugar

35 % 1000 = 0.035 * 0.56 per kg = 0.0196

Cream

35 % 1000 = 0.035 * 3.90 per kg= 0.1365

Butter

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15 * 1000 = 0.015 * 2.4 per kg * 0.036.

Water 10

Total cost = 0.37

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Recipe name Orange Mousse Cake

Category Pastry
Pax / Preparation 1
Source

Ingredients:

Ingredient
Used
- Mousse
10 Gr Milk
10 Gr Cream
4 Gr Sugar
4 Gr Egg yolk
25 Gr White chocolate
25 Gr Whipped cream
0.5 Gr Gelatin powder
2.5 Gr Water

Mandarin confit
12 Gr Mandarin puree
2.5 Gr Sugar
2 Gr Invert
1 Gr Corn starch
9 Gr Fresh Mandarin
1.75 Gr Gelatin mass

Mandarin sorbet
3 Gr Sugar
6 Gr Water
0.8 Gr Glucose
0.2 Gr Sorbet stabilizer
10 Gr Mandarin puree

Pre- preparation:
1) Prepare molds in GN trays.
2) Melt chocolate and keep in warm place.
3) bloom the gelatin in water.
4) Whip the cream to soft peaks.
5) Place the ice cream containers in the blast chiller.
6) 2. In a pot boil everything except the puree.
7) 3. Cool the mixture Add the fruit puree.
8) 4. Transfer to a jar.
9) 5. Use the ice cream machine

Preparation:
1) In a big bowl mix with a whisk the sugar and egg yolk.

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2) Aside, boil the cream, milk.
3) Tempering: with a ladle, pour some hot mixture into the big bowl and mix. Keep
4) on pouring and mixing it till all the mixture is tempered.
5) Return the mixture to the pot and cook it till 82˚C (to pasteurize the eggs).
6) Strain into Melted chocolate.
7) Melt gelatin, then add it to the mixture.
8) Cool to (30⁰C- 35⁰C) then fold in the whipped cream.
9) Fill the molds.
10) Cover it with a sponge cake and keep it in the freezer or blast chiller.
11) Melt the chocolate and melt colored cocoa butter separately mix it then strain it in a fine sieve spray the dark at 33C and the milk
31C the white 30C
12) Spray the chocolate from a distance of 30-40 cm
13) Use electric compressor with spray nozzles
14) Keep the spray gun with the container in proofing cupboard if you want to spray the chocolate later
15) The color and texture of chocolate change when it is sprayed onto a frozen substrate.
16) 2. In a pot boil everything except the puree.
17) 3. Cool the mixture Add the fruit puree.
18) 4. Transfer to a jar.
19) 5. Use the ice cream machine

Orange Mousse Cake for 1 pax

Food Item Weight Price Per kg Price
Milk 10 gr 0.85 jd 0.0085 jd
Cream 35 gr 3.2 jd 0.112 jd
Egg Yolk 4 gr 0.075 per pc 0.0003 jd
Sugar 9.5 gr 0.56 jd 0.0053 jd
White Chocolate 25 gr 6.42 jd 0.16 jd
Gelatin Powder 0.5 gr 10 jd 0.005 jd
Mnadarin Puree 22 gr 9.86 jd 0.21 jd
Invert 2 gr 0.45 jd 0.00009 jd
Corn starch 1 gr 1.1 jd 0.0011 jd
Fresh mandarin 9 gr 1.17 jd 0.01 jd
Gelatin mass 1.75 gr 32 jd 0.056 jd
Glucose 0.8 gr 0.94 jd 0.00075 jd
Sorbet stabilizer 0.2 gr 10.34 jd 0.002 jd
Total Cost = 0.571 JD

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Recipe name Tiramisu
Category Dessert
Pax / Preparation 1
Source

Ingredients:

Weight (Grams) or Volume (Liters) Unit Ingredient

Initial Ending Used
Weight / Weight /
Volume Volume
10 G Lady finger

10 G Chocolate White
8 G Coco butter
7 G Crushed pistachio
5 G Oil

30 G Cream
5 G Sugar
5 G Coffee beans
5 G Mascarpone Cheese
2 G Gelatin

20 G Cheese mascarpone
40 G Cream
5 G Sugar
10 G Custard

3 G Cocoa powder

5 G Coffee

Pre- preparation:
- Prepare molds in GN trays.
- Prepare the coffee
- Whip the cream to soft peaks.
- Melt the coco butter

Preparation
- Mix the custard,sugar and mascarpone cheese in hand blender and make fold with whipped cream
- Pour the coco butter on chocolate and then add oil mix well then add crushed pistachio
- Boil the cream , sugar and coffee beans when it’s get boil add gelatin and then add mascarpone

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cheese
- Soak the ladyfinger in the coffee

Lady finger : 5.68 per kilo ( 0.05)

Cheese mascarpone : 14.2 per kilo ( 0.28)

Cream fresh : 3.98 per kilo ( 0.15)

Sugar : 0.56 per kilo ( 0.002)

Custard : 2.80 per kilo (0.028)

Chocolate white Valrhona : 13.3 per kilo ( 0.13)

Coco butter : 20.3 per kilo (0.16)

Oil : 1.5 per liter ( 0.0075)

Crushed pistachio : 15.5 per kilo( 0.10)

Coffee cream

Cream :3.98 per kilo ( 0.11)

Sugar :0.56 per kilo(0.0028)

Coffee beans :12.93 per kilo (0.005)

Gelatin mass :10 per kilo (0.02)

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Mascarpone cheese :14.2 per kilo( 0.071)

Cocoa powder :3 per kilo( 0.009)

Coffee : 2.1 ( 0.021)

Total cost of the dish : 1.13

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Recipe

Recipe name White bugget

Category
Pax / Preparation 1
Source RACA

Ingredients:

Weight (Grams) or Volume (Liters) Unit Ingredient

price Ending Used
Weight /
Volume
270 Flour
41 Ray flour
2 Yaste
8 salt
129 Starter
197 Cold water

Pre- preparation:
1- Scale the ingredient

Preparation:
1- Mix all ingredient together for 13 min
2- Put it in GN deep (spry oil in the GN )
3- Leave overnight in fridge
4- Mike it into the bugget shape
5- Then bike in oven for 32 min in 320 c

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Recipe name Canele
Category
Pax / Preparation 1
Source

Ingredients:

Weight (Grams) or Volume (Liters) Unit Ingredient

Initial Ending Used
Weight / Weight /
Volume Volume
1 G Milk
250 G Flour
500 G Sugar
4 Pc Egg yolks
2 Pc Eggs
50 G Butter
3 G Lemon zest

Pre- preparation:
- Grease the mold in butter
- Zest the lemon
- Preheat the oven before 5 minutes from bake
Preparation
- Boil the milk and butter together
- Cool it down
- Mix the egg yolk, egg and sugar together
- Add flour
- Add the milk and butter mixture
- Add lemon zest
- Bake at 180 C for 40 minutes

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Ingredients Quantity Cost Quantity use

Parmigiana chee 1000 8.5 150 1.275

Sand raiders tom 1000 5.7 100 0.57

Oliv oil 1000 5.1 150 0.765

Water

Basil 1000 7 10 0.07

total 2.68

total weight 410

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Conclusion

‘Once is enough if you did it right.’

We are hoping to succeed we are ok with failure but our desire to succeed is much bigger
than our fair of failure, we are all young talented chefs who believe in themselves to make a
future change in our industry, this file was done with a lot of hard work and a lot of smart
one, As a team we are trying hard to do our best to implement all what is written here in
the real operation, we are trying to make our best at the two weeks to make it memorable
and unforgettable.

Done by Team 4.1

- Azaam Azaam
- Ahmad Faraneh
- Mohmmad Bana
- Tareq Jaghbeer
- Nouar Marzouqi
- Saad Al-Teabi
- Saif Al-Safi
- Salah Manasra
- Yazan Al-Jabrah
- Yazan Hware
- Yazeed Al-Astel

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