22 - SITHKOP010 - Cost Effective Recipe Buffet - %%

Ingredient Yield % Ingredient Yield %
Fruit Vegetables
Apples 76 Artichokes 48
Apricots 94 Asparagus 56
Avocado 75 Beans, green round 88
Berries 97 Beetroot, no tops 76

Banana 70 Broccoli 61
Cantaloupe, whole 50 Brussels sprouts 74
Coconut, whole 53 Cabbage, savoy 79
Grapefruit 68 Carrots, no tops 65
Grapes, seedless 94 Capsicum 82
Pears 78 Cauliflower 45
Pineapple 52 Celery 75
Rhubarb, no leaves 86 Cucumber 95
Stone fruit 80 Eggplant 81
Strawberries 87 Garlic, bulbs 87

Leek 58
Lettuce, endive, kale, spinach,
74
etc.
Mushrooms 97
Onion 89
Peas, in shell 38
Ingredient Yield %
Yield assumptions for all recipes:
Vegetables
Parsnip 85
Potato 81 Canned goods (all) - 55%
Shallots 89 Vegetables - 90%
Squash 81 Stone fruit - 75%
Zucchini 95 Citrus fruit (juicing) - 30%
Meat Citrus fruit (slicing or segmenting) - 60%
Beef, steak, boneless, 1 cm fat
76
(grill, fry, stir fry)
Melons - 50%
Beef, whole, rib in (roast) 62

Berries - 97%
Beef, whole, boneless (roast) 82

Banana - 70%
Beef, sliced, boneless (braise) 76

All other goods - 100%
Chicken, whole 62
Chicken portions, bone in 67
Chicken breast, boneless 96
Chicken thigh, boneless 89

Fish cuts 65%
Other
Bacon, sliced 67
Bacon, short cut 82

Salami and cured sausages 94
Green Tree Restaurant
Standard Recipe Card

Name of Dish:
Food cost of Recipe $1.42
Portion Nos.: 4 ¬ Insert Number of Portions
Food Cost per portion $0.35
Food Cost % 30% ¬ Input desired food cost per
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin
Sales Price Excl GST $1.18
GST% 10%
Sales Price Inc GST $1.30
Commodities
Pack size
Ingredients Specifications
(gm/ ml)
Eggplant 1000
Zucchini 1000
Method:
Preparation Steps:
1. Wash and slice the eggplant and zucchini
2. Wash the lettuce and tear into bite-size pieces
3. De-seed the rock melon and scoop out balls with a melon baller
4. Cut the prosciutto into strips. Roll up the strips and attach to the melon balls using
toothpicks
Cooking Steps:
1. Marinate the eggplant and zucchini in olive oil, season and grill
2. Roast the capsicum, then peel and slice
Plating:
1. Arrange the lettuce on a platter and place the capsicum strips on top
2. Arrange the remaining ingredients on the platter, alternating to optimise colour
ndard Recipe Card
¬ Insert Number of Portions Here
¬ Input desired food cost percentage as per scenario
¬ Input the mark up margin%
Edible Amount used

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe
ml
per gm/ ml (gm/ ml)
$3.00 $0.0030 80 1.25 $0.0038 200

$2.00 $0.0020 90 1.11 $0.0022 300
Total Recipe cost

Cost of
ingredient
per recipe
$0.75
$0.67
$1.42
Eggs Benedict with Smoked
Name of Dish:
Salmon (Seafood)
Preparation Time: 15 min
Cooking Time: 4:00 PM
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
English muffins - 400

Smoked salmon Sliced 200
Eggs Large 12
Hollandaise sauce - 200
Butter Unsalted 250
Lemon juice Fresh 100
Salt Kosher or sea 500
Black pepper Ground 100
Fresh chives Chopped 20
Fresh parsley Chopped 20
White vinegar - 500

Method:
Preparation Steps:
Prepare English Muffins: Slice the English muffins in half horizontally and toast them lightly. Set aside.
Prepare Hollandaise Sauce: In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering wate
pepper to taste. Keep warm until ready to serve.
Prepare Eggs: Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of white vinegar. Crack each egg into a sma
the center. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove the poached eggs with a slo
Assemble Ingredients: Lay out the toasted English muffin halves. Place a slice of smoked salmon on each half.
Cooking Steps:Top with Poached Eggs: Carefully place a poached egg on top of each smoked salmon slice.
Drizzle with Hollandaise Sauce: Spoon the warm hollandaise sauce generously over each poached egg and smoked salmon.
Plating Techniques:Garnish: Sprinkle chopped fresh chives and parsley over the hollandaise sauce for added flavor and presentation.
Serve: Serve the Eggs Benedict with Smoked Salmon immediately while hot, accompanied by your favorite side dish, such as sautéed sp
Enjoy: Serve each portion on a warm plate and enjoy the luxurious combination of flavors and textures in this classic breakfast dish.
ndard Recipe Card
Edible Amount used

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe
ml
per gm/ ml (gm/ ml)
$3 $0.01 100 1 $0.01 4

$8 $0.04 100 1 $0.04 200 gm
$3 $0.25 100 1 $0.25 8
$5 $0.03 100 1 $0.03 100 ml
$3 $0.01 100 1 $0.01 30 gm
$1 $0.01 100 1 $0.01 To taste
$1 $0.00 100 1 $0.00 To taste
$2 $0.02 100 1 $0.02 To taste
$1 $0.05 100 1 $0.05 To taste
$1 $0.05 100 1 $0.05 To taste
$2 $0.00 100 1 $0.00 To taste
Total Recipe cost

t aside.
the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt and
hite vinegar. Crack each egg into a small bowl or cup. Create a gentle whirlpool in the simmering water and carefully slide the eggs into
ny. Remove the poached eggs with a slotted spoon and drain on paper towels.
on each half.
lmon slice.
d egg and smoked salmon.
ce for added flavor and presentation.

our favorite side dish, such as sautéed spinach or roasted potatoes.
xtures in this classic breakfast dish.
Cost of
ingredient
per recipe
$0.03
$8.00
$2.00
$2.50
$0.36
$0.00 (for
simplicity)
$0.00 (for
simplicity)
$0.00 (for
simplicity)
$0.00 (for
simplicity)
$0.00 (for
simplicity)
$0.00 (for
simplicity)
$12.89
ckens. Season with salt and
carefully slide the eggs into

Australian Meat Pie
Name of Dish:
(Meat)
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
Ingredients Specifications Pack cost
(gm/ ml)
Puff pastry - 400 $3

Ground beef Lean 500 $8
Onion Chopped 200 $1
Garlic Minced 100 $1
Worcestershire sauce - 250 $2
Tomato paste - 200 $1
Beef stock - 1000 $4
All-purpose flour - 1000 $2
Butter Unsalted 250 $3
Egg Large 12 $3
Milk - 1000 $2
Salt Kosher or sea 500 $1
Black pepper Ground 100 $2
Nutmeg Ground 50 $1
Method:
Preparation Steps:Prepare Filling: In a large skillet, melt butter over medium heat. Add chopped onions and minced garlic, and cook until s
sauce, tomato paste, beef stock, salt, black pepper, and ground nutmeg. Simmer until the mixture thickens. Remove from heat and let it cool.
Prepare Pastry: Roll out the puff pastry on a floured surface to fit your pie dish. Cut out a base and a slightly larger lid for the pie.
Preheat Oven: Preheat the oven to 375°F (190°C).
Cooking Steps:Assemble Pie: Line the pie dish with the base pastry. Spoon the cooled beef mixture into the pie dish. Place the larger pastry
allow steam to escape.
Brush with Egg Wash: In a small bowl, beat the egg with a splash of milk to make an egg wash. Brush the top of the pie with the egg wash fo
Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and cooked through.
Plating Techniques:Slice and Serve: Remove the meat pie from the oven and let it cool slightly. Slice into portions and serve hot.
Garnish: Garnish with chopped fresh parsley, if desired, for added flavor and presentation.
Serve: Serve the Australian Meat Pie with your favorite side dishes, such as mashed potatoes and steamed vegetables, for a hearty meal.
pe Card
Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe
$0.01 100 1 $0.01 400 gm $3.20

$0.02 85 0.85 $0.02 425 gm $7.98
$0.01 90 0.9 $0.01 150 gm $0.83
$0.01 100 1 $0.01 10 gm $0.10
$0.01 100 1 $0.01 15 ml $0.12
$0.01 100 1 $0.01 30 gm $0.15
$0.00 100 1 $0.00 250 ml $1.00
$0.00 100 1 $0.00 30 gm $0.06
$0.01 100 1 $0.01 30 gm $0.36
$0.25 100 1 $0.25 1 $0.75
$0.00 100 1 $0.00 15 ml $0.02
$0.00 (for
$0.00 100 1 $0.00 To taste
simplicity)
$0.00 (for
$0.02 100 1 $0.02 To taste
simplicity)
$0.02 100 1 $0.02 Pinch
Total Recipe cost $14.57
and minced garlic, and cook until softened. Add ground beef and cook until browned. Stir in Worcestershire
. Remove from heat and let it cool.
tly larger lid for the pie.
the pie dish. Place the larger pastry lid over the top and crimp the edges to seal. Make a few slits on the top to
e top of the pie with the egg wash for a golden finish.
and cooked through.
o portions and serve hot.
vegetables, for a hearty meal.

Vegan Mushroom
Name of Dish: Risotto (Vegan,
Gluten-Free)

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Arborio rice - 500 $3

Mushrooms Sliced 300 $4
Onion Diced 200 $1
Garlic Minced 100 $1
Vegetable broth - 1000 $2
White wine Vegan 750 $5
Olive oil - 500 $5
Nutritional yeast - 250 $3
Lemon juice Fresh 100 $1
Fresh parsley Chopped 20 $1
Vegan butter - 250 $4

Method:
Preparation Steps:Prepare Ingredients: Gather all the necessary ingredients for the recipe. Slice the mushrooms, dice the onion, and mince t
Heat Vegetable Broth: In a saucepan, heat the vegetable broth until simmering. Keep it warm over low heat.
Cooking Steps:Sauté Mushrooms: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook until they release
mushrooms from the skillet and set aside.
Sauté Onion and Garlic: In the same skillet, add a bit more olive oil if needed. Add the diced onion and minced garlic and cook until softene
Toast Rice: Add the Arborio rice to the skillet with the onion and garlic. Cook, stirring constantly, for 2-3 minutes until the rice is lightly toa
Deglaze with Wine: Pour in the white wine and stir, scraping up any browned bits from the bottom of the skillet. Cook until the wine has bee
Add Broth: Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to b
rice is creamy and tender, but still slightly firm to the bite. This will take about 18-20 minutes.
Incorporate Mushrooms: Once the rice is cooked to your desired consistency, stir in the sautéed mushrooms.
Finish with Seasonings: Stir in nutritional yeast for a cheesy flavor. Season the risotto with salt, pepper, and a squeeze of fresh lemon juice to
Add Vegan Butter: Remove the skillet from the heat and stir in vegan butter until melted and incorporated into the risotto.
Plating Techniques: Serve: Divide the Vegan Mushroom Risotto among serving plates or bowls.
Garnish: Garnish each portion with freshly chopped parsley for color and freshness.
Enjoy: Serve the risotto immediately while hot, and savor the creamy texture and earthy flavors of this comforting dish.
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 200 gm $1.20

$0.01 100 1 $0.01 300 gm $3.90
$0.01 90 0.9 $0.01 180 gm $0.99
$0.01 100 1 $0.01 15 gm $0.15
$0.00 100 1 $0.00 1000 ml $2.00
$0.01 100 1 $0.01 100 ml $0.70
$0.01 100 1 $0.01 30 ml $0.30
$0.01 100 1 $0.01 30 gm $0.36
$0.00 (for
$0.01 100 1 $0.01 To taste
simplicity)
$0.00 (for
$0.05 100 1 $0.05 To taste
simplicity)
$0.00 (for
$0.00 100 1 $0.00 To taste
simplicity)
$0.00 (for
$0.02 100 1 $0.02 To taste
simplicity)
$0.02 100 1 $0.02 30 gm $0.48

hrooms, dice the onion, and mince the garlic.
at.
hrooms and cook until they release their moisture and turn golden brown, about 5-7 minutes. Remove the
inced garlic and cook until softened and translucent, about 3-4 minutes.
minutes until the rice is lightly toasted and coated with oil.
skillet. Cook until the wine has been absorbed by the rice.
y. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the
ms.
nd a squeeze of fresh lemon juice to taste.
d into the risotto.
mforting dish.
Chicken Parmigiana
Name of Dish:
(Poultry)

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Chicken breasts Boneless, skinless 600 $10

All-purpose flour - 1000 $2
Eggs Large 12 $3
Breadcrumbs Plain 500 $3
Parmesan cheese Grated 250 $4
Mozzarella cheese Shredded 250 $3
Tomato sauce - 500 $2
Olive oil - 500 $5
Fresh basil Chopped 20 $1
Fresh parsley Chopped 20 $1

Method:
Preparation Steps: Prepare Ingredients: Gather all the necessary ingredients for the recipe. Preheat the oven to 400°F (200°C).
Prepare Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even th
Set Up Dredging Station: In three separate shallow bowls, place the all-purpose flour in one, beaten eggs in another, and breadcrumbs mixed
Cooking Steps:Coat Chicken: Season the chicken breasts with salt and pepper. Dredge each chicken breast in the flour, shaking off any exce
evenly with the breadcrumb and Parmesan mixture, pressing gently to adhere.
Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each sid
Top with Sauce and Cheese: Spoon tomato sauce over each chicken breast, covering them evenly. Sprinkle shredded mozzarella cheese over
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melte
Garnish: Remove the chicken Parmigiana from the oven and garnish with chopped fresh basil and parsley.
Plating Techniques:Serve: Transfer the chicken Parmigiana to serving plates, along with your choice of side dishes, such as spaghetti or sal
Garnish: Sprinkle additional grated Parmesan cheese and fresh herbs on top for extra flavor and presentation.
Enjoy: Serve the Chicken Parmigiana hot, and enjoy the delicious combination of crispy breaded chicken, savory tomato sauce, and gooey m
pe Card

Price per gm/
ml
$0.02 85 0.85 $0.02 510 gm $10.20

$0.00 100 1 $0.00 50 gm $0.10
$0.25 100 1 $0.25 2 $0.75
$0.01 100 1 $0.01 100 gm $0.60
$0.02 100 1 $0.02 50 gm $0.80
$0.01 100 1 $0.01 100 gm $1.20
$0.00 100 1 $0.00 250 ml $1.00
$0.01 100 1 $0.01 30 ml $0.30
$0.00 (for
$0.00 100 1 $0.00 To taste
simplicity)
$0.00 (for
$0.02 100 1 $0.02 To taste
simplicity)
$0.00 (for
$0.05 100 1 $0.05 To taste
simplicity)
$0.00 (for
$0.05 100 1 $0.05 To taste
simplicity)

ven to 400°F (200°C).
ng pin to pound them to an even thickness, about ½ inch thick.
in another, and breadcrumbs mixed with grated Parmesan cheese in the third.
st in the flour, shaking off any excess. Dip into the beaten eggs, allowing any excess to drip off. Finally, coat
nd cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer the chicken to a baking dish.
e shredded mozzarella cheese over the tomato sauce.
ked through and the cheese is melted and bubbly.
.
side dishes, such as spaghetti or salad.

on.
savory tomato sauce, and gooey melted cheese!
Lamingtons (Pastry
Name of Dish:
Item)
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Sponge cake Pre-made or homemade 400 $5
Chocolate icing - 300 $3

Desiccated coconut - 200 $2
Method:
Method:
Preparation Steps:
Prepare Sponge Cake: If using pre-made sponge cake, slice it into squares or rectangles of desired size. If making homemade sponge cake, b
Prepare Chocolate Icing: In a heatproof bowl, combine chocolate icing ingredients. Place the bowl over a pot of simmering water and stir un
Cooking Steps:Coat with Chocolate Icing: Place desiccated coconut in a shallow bowl. Dip each sponge cake piece into the chocolate icing,
Roll in Coconut: Roll the chocolate-coated sponge cake in desiccated coconut until fully covered. Gently press the coconut onto the cake to a
Set Aside: Place the coated Lamingtons on a wire rack to set for at least 30 minutes, allowing the icing to firm up and the coconut to adhere.
Plating Techniques:Serve: Arrange the Lamingtons on a serving platter or individual plates.

Garnish: Optionally, sprinkle extra desiccated coconut on top for decoration.
Presentation: Serve the Lamingtons with a cup of tea or coffee for a delightful treat.
Enjoy: Indulge in the deliciousness of these classic Australian pastries with friends and family!
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Price per gm/
ml
$0.01 100 1 $0.01 200 gm $2.60
$0.01 100 1 $0.01 200 gm $2.00

$0.01 100 1 $0.01 100 gm $1.00

making homemade sponge cake, bake and cool it completely before slicing.
pot of simmering water and stir until melted and smooth. Remove from heat and let it cool slightly.
cake piece into the chocolate icing, coating it completely. Allow excess icing to drip off.
press the coconut onto the cake to adhere.
firm up and the coconut to adhere.
Pavlova with
Name of Dish: Seasonal Fruits
(Gluten-Free)
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Egg whites Large 12 $2

Granulated sugar - 1000 $2
Cornstarch - 500 $1
White vinegar - 500 $1
Vanilla extract - 100 $3
Whipping cream - 1000 $4
Seasonal fruits - - -
Powdered sugar - 500 $2
Method:
Preparation Steps:Preheat Oven: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
Prepare Meringue: In a clean, dry mixing bowl, beat the egg whites on high speed until soft peaks form. Gradually add the granulated sugar,
glossy and stiff peaks form. This may take about 10-15 minutes.
Add Flavorings: Gently fold in the cornstarch, white vinegar, and vanilla extract until well combined.
Cooking Steps:Shape Meringue: Spoon the meringue mixture onto the prepared baking sheet, forming a circle or oval shape with slightly ra
in the center to hold the toppings.
Bake: Place the baking sheet in the preheated oven and bake the meringue for 1.5 to 2 hours, or until the outside is dry and crisp, and the insi
Cool: Once baked, turn off the oven and leave the meringue inside to cool completely with the oven door slightly ajar. This helps prevent cra
Plating Techniques: Assemble Pavlova: Carefully transfer the cooled meringue onto a serving plate or platter.
Whip Cream: In a separate mixing bowl, whip the whipping cream until soft peaks form.
Top with Seasonal Fruits: Spoon the whipped cream into the center of the meringue nest. Arrange a variety of seasonal fruits on top of the w
of your choice.
Dust with Powdered Sugar: Just before serving, dust the Pavlova with powdered sugar for a decorative finish.
Slice and Serve: Use a sharp knife to slice the Pavlova into portions and serve immediately.
pe Card

Price per gm/
ml
$0.17 100 1 $0.17 120 gm $20.00

$0.00 100 1 $0.00 240 gm $0.48
$0.00 100 1 $0.00 10 gm $0.02
$0.00 100 1 $0.00 5 ml $0.01
$0.03 100 1 $0.03 5 ml $0.15
$0.00 100 1 $0.00 250 ml $1.00
- - - - To taste Variable
$0.00 100 1 $0.00 To dust $0.04
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
t paper.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat, until the meringue is
circle or oval shape with slightly raised edges, resembling a nest. Smooth the top and create a slight indentation
outside is dry and crisp, and the inside is soft and marshmallow-like.
slightly ajar. This helps prevent cracking.
atter.
y of seasonal fruits on top of the whipped cream, such as strawberries, kiwi, passion fruit, mango, or any fruits
nish.
Name of Dish: Ricotta Cheesecake
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Ricotta cheese - 500 $4

Cream cheese - 250 $3
Eggs Large 12 $2
Lemon zest - - -
Vanilla extract - 100 $3
Graham cracker crumbs - 400 $2
Unsalted butter - 250 $4
Method:
Method:
Preparation Steps:Preheat Oven: Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parc
Prepare Crust: In a mixing bowl, combine graham cracker crumbs and melted unsalted butter. Press the mixture evenly onto the bottom of th
Prepare Filling: In another mixing bowl, beat ricotta cheese, cream cheese, granulated sugar, lemon zest, and vanilla extract until smooth and
incorporated.
Cooking Steps:Pour Filling: Pour the cheesecake filling over the prepared crust in the springform pan.
Bake: Place the springform pan in the preheated oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Cool: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
Chill: Once cooled to room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, until fu
Plating Techniques:Serve: Remove the chilled cheesecake from the refrigerator and carefully release it from the springform pan. Place it on
Slice: Use a sharp knife dipped in hot water to slice the cheesecake into portions.
Garnish: Optionally, garnish the top of the cheesecake with fresh berries, whipped cream, or a dusting of powdered sugar before serving.
Enjoy: Serve the Ricotta Cheesecake chilled and enjoy its creamy texture and rich flavor with your favorite toppings.
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 300 gm $2.40

$0.01 100 1 $0.01 150 gm $1.80
$0.17 100 1 $0.17 3 $0.50
$0.00 100 1 $0.00 100 gm $0.20
$0.03 100 1 $0.03 5 ml $0.15
$0.01 100 1 $0.01 200 gm $1.00
$0.02 100 1 $0.02 60 gm $0.96

m pan and line the bottom with parchment paper.
ixture evenly onto the bottom of the prepared pan to form the crust.
and vanilla extract until smooth and creamy. Add eggs one at a time, beating well after each addition until fully
et and the center is slightly jiggly.

r. This helps prevent cracking.
hours, preferably overnight, until fully set.
rom the springform pan. Place it on a serving plate.
powdered sugar before serving.

te toppings.
Name of Dish: Apple Strudel
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Puff pastry sheets - 400 $3

Apples - 1000 $2
Ground cinnamon - 100 $1
Lemon juice - - -
Raisins - 250 $2
Bread crumbs - 200 $1
Powdered sugar - 500 $2
Method:
Preparation Steps:Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare Filling: Peel, core, and thinly slice the apples. In a mixing bowl, toss the sliced apples with granulated sugar, ground cinnamon, lemo
Melt Butter: In a small saucepan, melt the unsalted butter over low heat. Set aside.
Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface into rectangles. Brush each pastry sheet with melted butter an
Cooking Steps:Add Filling: Arrange the apple filling mixture evenly over the bread crumbs on each pastry sheet.
Fold and Seal: Fold the edges of the pastry over the filling to form a log shape. Press the edges to seal and tuck in any excess pastry undernea
Transfer to Baking Sheet: Carefully transfer the prepared apple strudels onto the lined baking sheet.
Bake: Place the baking sheet in the preheated oven and bake the apple strudels for 25-30 minutes, or until the pastry is golden brown and cris
Plating Techniques:Cool: Remove the apple strudels from the oven and let them cool slightly on the baking sheet.
Slice and Serve: Use a sharp knife to slice the apple strudels into portions. Transfer the slices to serving plates.
Dust with Powdered Sugar: Just before serving, dust the apple strudels with powdered sugar for a decorative finish.
Serve: Serve the warm apple strudels with a dollop of whipped cream, vanilla ice cream, or custard, if desired.
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 200 gm $1.60

$0.00 100 1 $0.00 400 gm $0.80
$0.00 100 1 $0.00 50 gm $0.10
$0.01 100 1 $0.01 5 gm $0.05
$0.01 100 1 $0.01 50 gm $0.40
$0.01 100 1 $0.01 30 gm $0.15
$0.02 100 1 $0.02 30 gm $0.48
$0.00 100 1 $0.00 To dust $0.04

t paper.
lated sugar, ground cinnamon, lemon juice (to prevent browning), and raisins until evenly coated.
h pastry sheet with melted butter and sprinkle bread crumbs over the surface, leaving a border around the edges.
ry sheet.
d tuck in any excess pastry underneath.
the pastry is golden brown and crispy.
ing sheet.
lates.
ive finish.
ired.
Grilled Barramundi
Name of Dish:
with Lemon Butter

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Barramundi fillets - 800 $10

Lemon - 200 $1
Salt - 500 $1
Black pepper - 100 $1
Fresh parsley - 50 $1
Method:
Preparation Steps:Preheat Grill: Preheat your grill to medium-high heat.
Prepare Barramundi: Pat the barramundi fillets dry with paper towels. Season both sides of the fillets with salt and black pepper according to
Prepare Lemon Butter: In a small saucepan, melt the unsalted butter over low heat. Once melted, squeeze the juice of one lemon into the butt
Cooking Steps:Grill Barramundi: Place the seasoned barramundi fillets on the preheated grill. Grill for about 4-5 minutes on each s
Baste with Lemon Butter: During the last few minutes of grilling, baste the barramundi fillets generously with the prepared lemon b
Plating Techniques:Serve: Remove the grilled barramundi fillets from the grill and transfer them to a serving platter or individual plates.
Garnish: Sprinkle freshly chopped parsley over the grilled barramundi fillets for garnish.
Serve Hot: Serve the Grilled Barramundi with Lemon Butter immediately while still hot, alongside your favorite side dishes such as steamed
Enjoy: Enjoy the succulent and flavorful barramundi fillets with the zesty tang of lemon butter, perfect for a delicious and satisfying meal.
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 600 gm $7.80

$0.02 100 1 $0.02 60 gm $0.96
$0.01 100 1 $0.01 1 $0.01
$0.00 100 1 $0.00 To taste Variable
$0.02 100 1 $0.02 To garnish $0.04

h salt and black pepper according to taste.
the juice of one lemon into the butter and stir to combine. Set aside.
l for about 4-5 minutes on each side, or until the fish is cooked through and easily flakes with a fork.
rously with the prepared lemon butter, ensuring they are evenly coated.
ving platter or individual plates.
avorite side dishes such as steamed vegetables, roasted potatoes, or a fresh salad.
r a delicious and satisfying meal.
Name of Dish: Beef Lasagna
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Ground beef - 500 $5

Lasagna noodles - 500 $2
Tomato sauce - 700 $2
Ricotta cheese - 500 $4
Mozzarella cheese - 250 $3
Parmesan cheese - 200 $3
Onion - 200 $1
Garlic - 100 $1
Olive oil - 500 $5
Salt - 500 $1
Dried basil - 50 $1
Dried oregano - 50 $1
Dried parsley - 50 $1
Method:
Method:
Preparation Steps:Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
Cook Ground Beef: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened and fragra
browned. Drain excess fat if necessary.
Prepare Tomato Sauce: Stir in tomato sauce, tomato paste, water, dried basil, dried oregano, dried parsley, salt, and black pepper. Simmer th
seasoning to taste if needed.
Cook Lasagna Noodles: Meanwhile, cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold wat
Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, salt, black pepper, and a sprinkle of dried parsle
Cooking Steps:Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
Cook Ground Beef: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook until softened and fragra
browned. Drain excess fat if necessary.
Prepare Tomato Sauce: Stir in tomato sauce, tomato paste, water, dried basil, dried oregano, dried parsley, salt, and black pepper. Simmer th
seasoning to taste if needed.
Cook Lasagna Noodles: Meanwhile, cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold wat
Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, salt, black pepper, and a sprinkle of dried parsle
Plating Techniques:Let Rest: Remove the lasagna from the oven and let it rest for about 10 minutes before slicing. This allows the lasagna t
Slice and Serve: Use a sharp knife to slice the lasagna into portions. Serve hot, garnished with fresh parsley if desired.
Enjoy: Serve the Beef Lasagna alongside a green salad or garlic bread for a comforting and satisfying meal.
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 400 gm $4.00

$0.00 100 1 $0.00 250 gm $1.00
$0.00 100 1 $0.00 400 ml $1.20
$0.01 100 1 $0.01 250 gm $2.00
$0.01 100 1 $0.01 150 gm $1.80
$0.02 100 1 $0.02 50 gm $0.75
$0.01 100 1 $0.01 100 gm $0.50
$0.01 100 1 $0.01 10 gm $0.10
$0.01 100 1 $0.01 20 ml $0.20
with olive oil or non-stick spray.
, and cook until softened and fragrant. Add the ground beef, breaking it apart with a spatula, and cook until
, salt, and black pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld together. Adjust
ente. Drain and rinse with cold water to prevent sticking.

epper, and a sprinkle of dried parsley. Mix well until smooth and creamy.
olive oil or non-stick spray.

, and cook until softened and fragrant. Add the ground beef, breaking it apart with a spatula, and cook until
, salt, and black pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld together. Adjust
ente. Drain and rinse with cold water to prevent sticking.

epper, and a sprinkle of dried parsley. Mix well until smooth and creamy.
re slicing. This allows the lasagna to set and makes it easier to cut into neat portions.
ey if desired.
al.
Vegan Mushroom
Name of Dish:
Risotto

Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Arborio rice - 500 $3

Vegetable broth - 1000 $2
Mushrooms - 400 $4
Onion - 200 $1
Garlic - 100 $1
White wine - 750 $5
Olive oil - 500 $5
Nutritional yeast - 200 $3
Fresh parsley - 50 $1
Salt - 500 $1
Lemon juice - - -
Method:
Preparation Steps: Prepare Ingredients: Finely chop the onion and garlic. Clean the mushrooms and slice them thinly. Measure out the arbo
pepper, and fresh parsley.
Heat Vegetable Broth: In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm throughout the cooking proc
Sauté Mushrooms: In a large skillet or pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and f
moisture and begin to brown, about 5-7 minutes.
Toast Arborio Rice: Add the arborio rice to the skillet with the mushrooms and stir to coat the rice with the oil. Toast the rice for 2-3 minutes
Cooking Steps: Deglaze with White Wine: Pour the white wine into the skillet with the rice and mushrooms. Stir continuously until the win
Add Vegetable Broth: Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of
until the rice is creamy and cooked to al dente, about 18-20 minutes.
Season and Finish: Once the rice is cooked, stir in the nutritional yeast for added flavor and richness. Season the risotto with salt and black p
Plating Techniques: Serve: Spoon the vegan mushroom risotto onto serving plates or into shallow bowls.
Garnish: Garnish the risotto with freshly chopped parsley for a pop of color and freshness.
Serve Hot: Serve the Vegan Mushroom Risotto immediately while still hot, alongside a crisp green salad or crusty bread for a complete meal
Enjoy: Enjoy this creamy and flavorful risotto as a comforting and satisfying dish that is perfect for any occasion.
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 300 gm $1.80

$0.00 100 1 $0.00 1000 ml $2.00
$0.01 100 1 $0.01 250 gm $2.50
$0.01 100 1 $0.01 100 gm $0.50
$0.01 100 1 $0.01 10 gm $0.10
$0.01 100 1 $0.01 100 ml $0.70
$0.01 100 1 $0.01 30 ml $0.30
$0.02 100 1 $0.02 30 gm $0.45
$0.02 100 1 $0.02 To garnish $0.08

e them thinly. Measure out the arborio rice, vegetable broth, white wine, nutritional yeast, olive oil, salt, black
warm throughout the cooking process.

arlic, and sauté until softened and fragrant. Add the sliced mushrooms and cook until they release their
e oil. Toast the rice for 2-3 minutes, stirring frequently, until the edges become translucent.
ms. Stir continuously until the wine has been absorbed by the rice.
g frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process
son the risotto with salt and black pepper to taste. If desired, add a squeeze of lemon juice for brightness.
or crusty bread for a complete meal.

ccasion.
Name of Dish: Ricotta Cheesecake
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Ricotta cheese - 500 gm $3.50

Cream cheese - 250 gm $2
Granulated sugar - 1 kg $2
Eggs Large 12 eggs $3
Vanilla extract - 50 ml $2
Lemon zest - - -
Biscuit crumbs Digestive biscuits 200 gm $1.50
Unsalted butter - 250 gm $2
Lemon juice Freshly squeezed 1 lemon $0.50
Method:
Method:
Preparation Steps:Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Chicken: Pound the chicken breasts to an even thickness, about ½ inch. Season both sides with salt and black pepper.
Set Up Breading Station: In three separate shallow bowls, set up a breading station. Place all-purpose flour in one bowl, beaten eggs in anoth
bowl.
Cooking Steps:Bread Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any exc
pressing gently to adhere.
Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook until golden brow
avoid overcrowding the pan. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
Assemble Chicken Parmigiana: Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cooked chicken breasts in a
spoonful of tomato sauce, then sprinkle shredded mozzarella cheese over the sauce.
Bake: Transfer the baking dish to the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is
Plating Techniques:Garnish: Once out of the oven, garnish the Chicken Parmigiana with fresh basil leaves for a pop of color and flavor.
Serve: Serve the Chicken Parmigiana hot, alongside your favorite side dishes such as pasta, garlic bread, or a green salad.
Enjoy: Enjoy the delicious and comforting Chicken Parmigiana with your family and friends!
pe Card

Price per gm/
ml
$0.01 100 1 $0.01 250 gm $1.75

$0.01 100 1 $0.01 125 gm $1.00
$0.00 100 1 $0.00 100 gm $0.20
$0.25 100 1 $0.25 2 eggs $0.50
$0.04 100 1 $0.04 10 ml $0.80
- - - - 1 lemon -
$0.01 100 1 $0.01 100 gm $0.75
$0.01 100 1 $0.01 50 gm $0.40
$0.50 100 1 $0.50 10 ml $0.05

lt and black pepper.
r in one bowl, beaten eggs in another bowl, and bread crumbs mixed with grated Parmesan cheese in the third
o the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the bread crumb mixture,
breasts and cook until golden brown on both sides, about 3-4 minutes per side. Work in batches if necessary to
oil.
ge the cooked chicken breasts in a single layer over the sauce. Top each chicken breast with a generous
elted and bubbly, and the chicken is cooked through with an internal temperature of 165°F (75°C).
es for a pop of color and flavor.

or a green salad.
Name of Dish: Apple Strudel
Portion Nos.: 4 ¬ Insert Number of Portions He
Food Cost % 30% ¬ Find the new food cost percen
Mark margin % 40% ¬ Find the new profit margin

Sales Price Excl GST $3.02 ¬ Input the original sales price
GST% 10%
Commodities
Pack size
(gm/ ml)
Puff pastry sheets - 400

Apples - 1000
Granulated sugar - 1000
Ground cinnamon - 100
Lemon juice - -
Raisins - 250
Bread crumbs - 200
Unsalted butter - 250
Powdered sugar - 500
Method:
Preparation Steps:
Preheat Oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare Filling: Peel, core, and thinly slice the apples. In a mixing bowl, toss the sliced apples with granulated sugar, ground cinnamon, lemo
Melt Butter: In a small saucepan, melt the unsalted butter over low heat. Set aside.
Prepare Puff Pastry: Roll out the puff pastry sheets on a lightly floured surface into rectangles. Brush each pastry sheet with melted butter an
around the edges.
Cooking Steps:Add Filling: Arrange the apple filling mixture evenly over the bread crumbs on each pastry sheet.
Fold and Seal: Fold the edges of the pastry over the filling to form a log shape. Press the edges to seal and tuck in any excess pastry u
Transfer to Baking Sheet: Carefully transfer the prepared apple strudels onto the lined baking sheet.
Bake: Place the baking sheet in the preheated oven and bake the apple strudels for 25-30 minutes, or until the pastry is golden brow
Plating:Cool: Remove the apple strudels from the oven and let them cool slightly on the baking sheet.
Slice and Serve: Use a sharp knife to slice the apple strudels into portions. Transfer the slices to serving plates.
Dust with Powdered Sugar: Just before serving, dust the apple strudels with powdered sugar for a decorative finish.
ndard Recipe Card
¬ Insert Number of Portions Here
¬ Find the new food cost percentage to ensure cost effectiveness
¬ Find the new profit margin

¬ Input the original sales price

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe ingredient
ml
$3 $0.01 100 1 $0.01 200 gm $1.60

$2 $0.00 100 1 $0.00 400 gm $0.80
$2 $0.00 100 1 $0.00 50 gm $0.10
$1 $0.01 100 1 $0.01 5 gm $0.05
- - - - - To taste Variable
$2 $0.01 100 1 $0.01 50 gm $0.40
$1 $0.01 100 1 $0.01 30 gm $0.15
$4 $0.02 100 1 $0.02 30 gm $0.48
$2 $0.00 100 1 $0.00 To dust $0.04
ranulated sugar, ground cinnamon, lemon juice (to prevent browning), and raisins until evenly coated.
each pastry sheet with melted butter and sprinkle bread crumbs over the surface, leaving a border
each pastry sheet.

to seal and tuck in any excess pastry underneath.
sheet.
tes, or until the pastry is golden brown and crispy.
sheet.
o serving plates.
or a decorative finish.

22 - SITHKOP010 - Cost Effective Recipe Buffet - %%

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22 - SITHKOP010 - Cost Effective Recipe Buffet - %%

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Ingredient Yield % Ingredient Yield %

Berries 97 Beetroot, no tops 76

Coconut, whole 53 Cabbage, savoy 79

Grapefruit 68 Carrots, no tops 65

Grapes, seedless 94 Capsicum 82

Rhubarb, no leaves 86 Cucumber 95

Stone fruit 80 Eggplant 81

Strawberries 87 Garlic, bulbs 87

Beef, whole, rib in (roast) 62

Beef, whole, boneless (roast) 82

Beef, sliced, boneless (braise) 76

Chicken portions, bone in 67

Chicken breast, boneless 96

Chicken thigh, boneless 89

Bacon, short cut 82

Standard Recipe Card

Food Cost per portion $0.35

Food Cost % 30% ¬ Input desired food cost per

Labour/wastage/ overhead 30%

Mark margin % 40% ¬ Input the mark up margin

Sales Price Excl GST $1.18

Sales Price Inc GST $1.30

ndard Recipe Card

¬ Insert Number of Portions Here

¬ Input desired food cost percentage as per scenario

¬ Input the mark up margin%

Edible Amount used

$3.00 $0.0030 80 1.25 $0.0038 200

Total Recipe cost

English muffins - 400

Lemon juice Fresh 100

Salt Kosher or sea 500

Black pepper Ground 100

Fresh chives Chopped 20

Fresh parsley Chopped 20

White vinegar - 500

Edible Amount used

$3 $0.01 100 1 $0.01 4

$1 $0.01 100 1 $0.01 To taste

$1 $0.00 100 1 $0.00 To taste

$2 $0.02 100 1 $0.02 To taste

$1 $0.05 100 1 $0.05 To taste

$1 $0.05 100 1 $0.05 To taste

$2 $0.00 100 1 $0.00 To taste

Total Recipe cost

ce for added flavor and presentation.

carefully slide the eggs into

Puff pastry - 400 $3

Salt Kosher or sea 500 $1

Black pepper Ground 100 $2

Edible Amount used Cost of

$0.01 100 1 $0.01 400 gm $3.20

o portions and serve hot.

vegetables, for a hearty meal.

Food cost of Recipe $10.08

Arborio rice - 500 $3

Lemon juice Fresh 100 $1

Fresh parsley Chopped 20 $1

Salt Kosher or sea 500 $1

Black pepper Ground 100 $2

Vegan butter - 250 $4

Edible Amount used Cost of

$0.01 100 1 $0.01 200 gm $1.20