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
 Green Tree Restaurant

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
 Green Tree Restaurant

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
Green Tree Restaurant

Total Recipe cost

 Green Tree Restaurant

Cost of
ingredient
per recipe

$0.75
$0.67
 Green Tree Restaurant

$1.42
 Standard Recipe Card
Name of Dish: melon and Feta Salad
Preparation Time:
Cooking Time:
Food cost of Recipe $4.43
Portion Nos.: 4 ¬ Insert Number of Portions Here
Food Cost per portion $1.11
Food Cost % 30.00% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead $1.33

Mark margin % 40.00% ¬ Input the mark up margin%

Sales Price Excl GST $6.76

GST% 10%

Sales Price Inc GST $7.44

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Watermelon Chilled, cubed 400 g $3.00

Feta Cheese Tangy, crumbled 67.57 g $2.50
Fresh Mint - -
Balsamic Glaze - -
Mixed Greens Fresh, mixed 200 g $2.50
Red Onion Thinly sliced 150 g $1.00
Balsamic Vinegar High quality 250 ml $4.00

Method:
Method:
Preparation Steps:

Prepare Ingredients: Cube fresh watermelon and crumble feta cheese. Wash and dry mint leaves.
Combine Ingredients: Toss watermelon and feta together gently in a mixing bowl. Tear mint leaves and add them to the mix.

Cooking Steps:

Assemble Salad: Arrange watermelon and feta mixture on a serving plate or bowl.
Drizzle Dressing: Optionally, drizzle with balsamic glaze or olive oil for added flavor.

Plating Techniques: Aesthetic Arrangement: Place watermelon and feta mixture in a visually appealing pattern on the plate.
Garnish: Sprinkle additional mint leaves on top for garnish and freshness.
pe Card

Insert Image here

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 50% $0.02 200 g $1.50

$0.04 74% $0.05 50 g $1.86
- 100% $0.00 5 g $0.00
- 100% $0.00 10 g $0.00
$0.01 74% $0.02 50 g $0.63
$0.01 89% $0.01 30 g $0.20
$0.02 100% $0.02 15 ml $0.24
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Total Recipe cost $4.43
 and add them to the mix.

pattern on the plate.

 Standard Recipe Card
Grilled Peach
Name of Dish:
Bruschetta
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Food cost of Recipe $5.60
Portion Nos.: 4 ¬ Insert Number of Portions Here
Food Cost per portion $1.40
Food Cost % 30% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead 30%

Mark margin % 40% ¬ Input the mark up margin%

Sales Price Excl GST $3.92

GST% 10%

Sales Price Inc GST $4.31

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Fresh peaches, sliced

Grilled Peach Slices 500 $5.00
and grilled
Fresh baguette, sliced
Baguette 400 $3.00
and toasted

Ricotta Cheese Whipped ricotta cheese 250 $2.50

Honey Natural honey 300 $4.00

Toasted Almonds Sliced almonds, toasted 150 $3.00

Method:
Preparation Steps: Begin by slicing fresh peaches and grilling them until they develop grill marks and become slightly caramelized.
Slice a baguette into rounds and toast them until they're crisp and golden brown.
Whip ricotta cheese until smooth and creamy, and toast sliced almonds until they're fragrant and golden.
Gather all ingredients and arrange them for easy assembly.

Cooking Steps: Spread a generous layer of whipped ricotta cheese onto each toasted baguette slice.
Top the ricotta with a grilled peach slice and sprinkle toasted almonds over each bruschetta.
Drizzle honey over the bruschetta for a touch of sweetness and depth of flavor.

Plating Techniques: Arrange the prepared Grilled Peach Bruschetta on a serving platter or individual plates, ensuring they are visually
powdered sugar for an extra decorative touch.
pe Card

Insert Image here

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 $0.01 100 $1.00

$0.01 100% 1 $0.01 200 $2.00

$0.01 100% 1 $0.01 150 $1.50

$0.01 100% 1 $0.01 50 $0.50

$0.02 100% 1 $0.02 30 $0.60

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Total Recipe cost $5.60
ecome slightly caramelized.

lates, ensuring they are visually appealing. Consider garnishing with fresh mint leaves or a light dusting of
 Standard Recipe Card
Avocado Cucumber
Name of Dish:
Rolls
Preparation Time:
Cooking Time:
Food cost of Recipe $11.60
Portion Nos.: 4 ¬ Insert Number of Portions Here
Food Cost per portion $2.90
Food Cost % 30% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin%
Sales Price Excl GST $9.67
GST% 10%
Sales Price Inc GST $10.63

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Avocado Fresh, ripe 200 $3.50

Cucumber Fresh 300 $1.20
Rice paper Standard 20 $2.00
Carrot Fresh 150 $0.60
Red bell pepper Fresh 200 $1.00
Spring onion Fresh 100 $0.50
Sesame seeds Standard 50 $1.50
Soy sauce Standard 500 $2.50
Rice vinegar Standard 250 $1.00
Sriracha sauce Standard 200 $1.50

Method:
Preparation Steps:
Begin by slicing the avocado, cucumber, carrot, red bell pepper, and spring onion into thin strips.
Prepare the rice paper sheets by soaking them in warm water until they become pliable.
Lay out a damp kitchen towel and place the soaked rice paper on it to assemble the rolls.
Arrange the sliced vegetables and avocado strips evenly along the center of each rice paper sheet.

Cooking Steps:Carefully roll the rice paper over the filling ingredients, tucking in the sides as you go to form tight rolls.
Repeat the process until all ingredients are used, ensuring the rolls are sealed tightly.
Optionally, sprinkle sesame seeds over the rolls for added flavor and texture.

Plating Techniques: Arrange the Avocado Cucumber Rolls on a serving platter or individual plates, cut them in half diagonally, and se
Garnish with additional sesame seeds and chopped spring onions for a visually appealing presentation. These rolls offer a refreshing and
pe Card

Insert Image here

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$0.02 90 0.9 $0.02 200 $3.88

$0.00 95 0.95 $0.00 300 $1.26
$0.10 100 1 $0.10 20 $2.00
$0.00 80 0.8 $0.01 100 $0.50
$0.01 85 0.85 $0.01 100 $0.59
$0.01 90 0.9 $0.01 50 $0.28
$0.03 100 1 $0.03 10 $0.30
$0.01 95 0.95 $0.01 30 $0.16
$0.00 100 1 $0.00 20 $0.08
$0.01 100 1 $0.01 20 $0.15
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Total Recipe cost $11.60
o to form tight rolls.

them in half diagonally, and serve with a dipping sauce made from soy sauce, rice vinegar, and sriracha.
ese rolls offer a refreshing and colorful appetizer or light meal option.
 Standard Recipe Card
Summer Corn
Name of Dish:
Chowder
Preparation Time:
Cooking Time:
Food cost of Recipe $7.00
Portion Nos.: 4 ¬ Insert Number of Portions Here
Food Cost per portion $1.75
Food Cost % 30% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin%
Sales Price Excl GST $5.83
GST% 10%
Sales Price Inc GST $6.42

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Corn Kernels Fresh 500g $2.00

Potatoes Fresh 1kg $3.00
Onions Fresh 500g $1.50
Garlic Fresh 100g $0.75
Broth Vegetable 1 liter $2.50
Cream Heavy 500ml $2.00
Spices Various Various Various

Method:
Preparation Steps: Begin by shucking the fresh corn and removing the kernels from the cob. Peel and dice the potatoes, chop the onion
Prepare any additional ingredients such as chopping herbs or measuring out spices needed for the recipe.
Have the vegetable broth and heavy cream measured and ready for use.

Cooking Steps: In a large pot, sauté the onions and garlic until they're softened and fragrant.
Add the diced potatoes, corn kernels, and vegetable broth to the pot, bringing the mixture to a simmer.
Let the chowder cook until the potatoes are tender, then stir in the heavy cream and season with salt, pepper, and any desired sp
Allow the chowder to simmer for a few more minutes to meld the flavors together.

Plating Techniques: Serve the Summer Corn Chowder hot in bowls, garnished with freshly chopped herbs like parsley or chives, and ac
cream on top and sprinkle with a pinch of paprika or freshly ground black pepper. This comforting soup is both visually appealing and d
pe Card

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Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$0.00 100 1.00 300g $0.00 $1.20

$0.00 90 1.11 400g $0.00 $1.20
$0.00 95 1.05 200g $0.00 $0.60
$0.04 100 1.00 20g $0.04 $0.75
$0.01 100 1.00 500ml $0.01 $1.25
$0.01 100 1.00 250ml $0.01 $2.00
N/A 100 1.00 As needed N/A N/A
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Total Recipe cost $7.00
ce the potatoes, chop the onions, and mince the garlic.

mer.
t, pepper, and any desired spices.

bs like parsley or chives, and accompanied by crusty bread or crackers. For an extra touch, drizzle a little extra
s both visually appealing and deliciously satisfying.
 Standard Recipe Card
Citrus Grilled
Name of Dish:
Shrimp Salad
Preparation Time:
Cooking Time:
Food cost of Recipe $14.79
Portion Nos.: 4 ¬ Insert Number of Portions Here
Food Cost per portion $3.70
Food Cost % 30% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin%
Sales Price Excl GST $12.33
GST% 10%
Sales Price Inc GST $13.56

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Shrimp Large, Peeled 500 $10

Mixed Greens Baby Spinach, Lettuce 300 $5

Citrus (Lemon) Fresh, Squeezed 500 ml $3

Olive Oil Extra Virgin 250 ml $6
Red Onion Sliced 200 $2
Cherry Tomatoes Halved 300 $4
Avocado Diced 2 $3
Salt Fine 500 $1
Pepper Ground 100 $2

Method:
Preparation Steps:
Start by marinating the shrimp in a mixture of olive oil, freshly squeezed lemon juice, salt, and pepper for about 15-20 minutes.
While the shrimp marinates, prepare the mixed greens by washing and drying them thoroughly. Slice the red onion, halve the ch
Have all the ingredients organized and ready for assembly.

Cooking Steps:Preheat the grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers if using, or plac
Grill the shrimp for 2-3 minutes on each side until they are pink and cooked through. Remove from the grill and set aside.
In a large bowl, toss the mixed greens with the sliced red onion, halved cherry tomatoes, and diced avocado.
Add the grilled shrimp to the salad and gently toss to combine.

Plating Techniques:Divide the Citrus Grilled Shrimp Salad evenly among serving plates or bowls. Drizzle any remaining citrus dressin
additional lemon wedges or chopped fresh herbs for a vibrant finishing touch. Serve immediately and enjoy this delightful and nutritious
pe Card

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Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$0.02 90% 0.9 $0.02 300 $6.60

$0.02 95% 0.95 $0.02 150 $2.70

$0.01 80% 0.8 $0.01 50 $0.35

$0.02 100% 1 $0.02 30 $0.72
$0.01 100% 1 $0.01 50 $0.50
$0.01 95% 0.95 $0.01 100 $1.40
$1.50 90% 0.9 $1.67 1 $1.67
$0.00 100% 1 $0.00 5 $0.01
$0.02 100% 1 $0.02 2 $0.04
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Total Recipe cost $14.79
 per for about 15-20 minutes.
ce the red onion, halve the cherry tomatoes, and dice the avocado.

onto skewers if using, or place them directly on the grill.

m the grill and set aside.
avocado.

le any remaining citrus dressing from the bowl over the salads for added flavor. Optionally, garnish with
oy this delightful and nutritious salad.
 Standard Recipe Card
Name of Dish: Miso Glazed Salmon
Preparation Time:
Cooking Time:
Food cost of Recipe $13.21
Portion Nos.: 4 ¬ Insert Number of Portions Here
Food Cost per portion $3.30
Food Cost % 30% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin%
Sales Price Excl GST $11.01
GST% 10%
Sales Price Inc GST $12.11

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Salmon Fillet Fresh, Skin-on 600 $15

Miso Paste White 300 $8
Soy Sauce Low Sodium 500 ml $4
Rice Vinegar Unseasoned 250 ml $3
Honey Raw 500 ml $6
Garlic Minced 200 $2
Ginger Fresh 100 $1
Green Onions Chopped 200 $1
Sesame Seeds Toasted 100 $2

Method:
Preparation Steps:
Begin by preparing the miso glaze. In a bowl, combine miso paste, soy sauce, rice vinegar, honey, minced garlic, and grated ging
Slice the green onions and set aside for garnish.
Rinse the salmon fillets under cold water and pat dry with paper towels. Place them on a plate or tray.

Cooking Steps: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Brush the miso glaze generously over each salmon fillet, ensuring they are evenly coated.
Place the glazed salmon fillets on the prepared baking sheet and sprinkle with toasted sesame seeds.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is cooked through.

Plating Techniques:Arrange the Miso Glazed Salmon fillets on serving plates, garnishing with sliced green onions for a pop of color an
any remaining miso glaze from the baking sheet over the salmon. This dish pairs perfectly with a side of stir-fried vegetables or a crisp g
pe Card

Insert Image here

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$0.03 95% 0.95 $0.03 400 $10.40

$0.03 100% 1 $0.03 50 $1.35
$0.01 100% 1 $0.01 30 $0.24
$0.01 100% 1 $0.01 20 $0.24
$0.01 100% 1 $0.01 40 $0.48
$0.01 100% 1 $0.01 10 $0.10
$0.01 100% 1 $0.01 10 $0.10
$0.01 100% 1 $0.01 20 $0.10
$0.02 100% 1 $0.02 10 $0.20
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Total Recipe cost $13.21
inced garlic, and grated ginger. Mix until well combined.

ay.

.
and is cooked through.

en onions for a pop of color and freshness. Serve alongside steamed rice or your favorite side dishes, drizzling
tir-fried vegetables or a crisp green salad. Enjoy the delicious flavors of this savory and sweet glazed salmon!
 Standard Recipe Card
Mango Coconut
Name of Dish:
Chicken Curry
Preparation Time:
Cooking Time:
Food cost of Recipe $11.65
Portion Nos.: 4 ¬ Insert Number of Portions Here
Food Cost per portion $2.91
Food Cost % 30% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin%
Sales Price Excl GST $9.71
GST% 10%
Sales Price Inc GST $10.68

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Chicken Breast Boneless, Skinless 800 $10

Mango Ripe 500 $3
Coconut Milk Full Fat 400 ml $2
Onion Diced 300 $1
Garlic Minced 200 $1
Ginger Fresh 100 $1
Red Bell Pepper Sliced 200 $1
Green Bell Pepper Sliced 200 $1
Curry Powder Mild 100 $2
Salt Fine 500 $1
Pepper Ground 100 $2

Method:
Preparation Steps: Begin by preparing the ingredients. Dice the chicken breast into bite-sized pieces and set aside.
Peel and dice the ripe mango into chunks, mince the garlic, and grate the fresh ginger.
Dice the onion, slice the red and green bell peppers, and measure out the curry powder, salt, and ground pepper.

Cooking Steps:In a large skillet or pot, heat some oil over medium heat. Add the diced onion and cook until translucent.
Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
Add the diced chicken breast to the skillet and cook until it's no longer pink on the outside.
Stir in the sliced red and green bell peppers and cook until they begin to soften.
Add the curry powder, salt, and ground pepper to the skillet, stirring well to coat the chicken and vegetables.
Pour in the coconut milk and add the diced mango chunks to the skillet. Stir to combine all the ingredients.
Simmer the curry for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Plating Techniques:Serve the Mango Coconut Chicken Curry hot over a bed of cooked rice or with naan bread on the side. Garnish wit
freshness. This aromatic and flavorful curry is sure to be a hit at the dinner table!
pe Card

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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 90% 0.9 $0.01 500 $7.00

$0.01 85% 0.85 $0.01 200 $1.40
$0.01 100% 1 $0.01 300 $1.50
$0.00 100% 1 $0.00 100 $0.30
$0.01 100% 1 $0.01 20 $0.10
$0.01 100% 1 $0.01 10 $0.10
$0.01 100% 1 $0.01 100 $0.50
$0.01 100% 1 $0.01 100 $0.50
$0.02 100% 1 $0.02 10 $0.20
$0.00 100% 1 $0.00 5 $0.01
$0.02 100% 1 $0.02 2 $0.04
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Total Recipe cost $11.65
 set aside.

epper.

ok until translucent.

egetables.
edients.
s thickened slightly.

bread on the side. Garnish with fresh cilantro leaves or sliced green onions for a pop of color and added
 Standard Recipe Card
Grilled Vegetable
Name of Dish:
Platter
Preparation Time:
Cooking Time:
Food cost of Recipe $23.35
Portion Nos.: 4 ¬ Insert Number of Portions Here
Food Cost per portion $5.84
Food Cost % 30% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin%
Sales Price Excl GST $19.46
GST% 10%
Sales Price Inc GST $21.40

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Bell Pepper Assorted colors, sliced 300 $3

Zucchini Sliced 300 $2

Yellow Squash Sliced 300 $2
Red Onion Sliced 200 $1
Cherry Tomatoes Halved 300 $3
Portobello Mushrooms Sliced 300 $4
Asparagus Spears Trimmed 500 $5
Olive Oil Extra Virgin 500 ml $6
Balsamic Vinegar 500 ml $4
Salt Fine 500 $1
Pepper Ground 100 $2

Method:
Preparation Steps:
Begin by preparing the vegetables. Slice the assorted bell peppers, zucchini, yellow squash, red onion, and portobello mushroom
Halve the cherry tomatoes and trim the woody ends off the asparagus spears.
Have the olive oil and balsamic vinegar measured and ready for use.

Cooking Steps:Preheat the grill to medium-high heat.

In a large bowl, toss the sliced vegetables with olive oil, salt, and pepper until evenly coated.
Place the vegetables on the preheated grill, arranging them in a single layer to ensure even cooking.
Grill the vegetables for 5-7 minutes on each side, or until they are tender and have grill marks.
While grilling, occasionally brush the vegetables with balsamic vinegar to add flavor and caramelization.
Once the vegetables are cooked to your desired doneness, remove them from the grill and transfer them to a serving platter.

Plating Techniques:Arrange the grilled vegetables attractively on a serving platter, creating a colorful display of flavors. Drizzle any rem
Garnish with fresh herbs like basil or parsley for a finishing touch. Serve the Grilled Vegetable Platter as a delicious and nutritious appet
pe Card

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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 $0.01 300 $3.00

$0.01 90% 0.9 $0.01 300 $2.40

$0.01 90% 0.9 $0.01 300 $2.40
$0.01 100% 1 $0.01 200 $1.00
$0.01 95% 0.95 $0.01 200 $2.20
$0.01 90% 0.9 $0.02 300 $4.50
$0.01 95% 0.95 $0.01 400 $4.40
$0.01 100% 1 $0.01 50 ml $0.60
$0.01 100% 1 $0.01 50 ml $0.40
$0.00 100% 1 $0.00 5 $0.01
$0.02 100% 1 $0.02 2 $0.04
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Total Recipe cost $23.35
n, and portobello mushrooms into even-sized pieces.

ation.
hem to a serving platter.

splay of flavors. Drizzle any remaining balsamic vinegar over the vegetables for added flavor and visual appeal.
a delicious and nutritious appetizer or side dish at your next gathering or barbecue.
 Standard Recipe Card
Lemon Blueberry
Name of Dish:
Tart
Preparation Time:
Cooking Time:
Food cost of Recipe $9.51
Portion Nos.: ¬ Insert Number of Portions Here
Food Cost per portion #DIV/0!
Food Cost % 30% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin%
Sales Price Excl GST #DIV/0!
GST% 10%
Sales Price Inc GST #DIV/0!

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Pre-made or
Tart Shell 1 pack $4
Homemade
Blueberries Fresh 300 $5
Lemon Juice Freshly squeezed 500 ml $3
Lemon Zest Grated 100 $2
Sugar Granulated 500 $1
Cornstarch 200 $2
Eggs Large 12 $3
Butter Unsalted 500 $4
Vanilla Extract Pure 100 ml $3
Salt Fine 500 $1

Method:
Preparation Steps:ensure it is thawed if frozen and ready for use. If making a homemade tart shell, prepare the dough according to your
Rinse the fresh blueberries under cold water and pat them dry with paper towels.
Grate the zest from the lemons and measure out the lemon juice.
Have all other ingredients measured and ready for use.

Cooking Steps: Preheat the oven to the temperature specified in your tart shell recipe, usually around 350°F (175°C).
In a saucepan, combine the blueberries, lemon juice, lemon zest, granulated sugar, and cornstarch. Cook over medium heat, stir
forming a compote. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and a pinch of salt until well combined.
Pour the egg mixture into the cooled blueberry compote, stirring gently until fully incorporated.
Pour the filling into the prepared tart shell, spreading it out evenly.
Place the tart on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the filling is set and the crust is golden
Once baked, remove the tart from the oven and let it cool completely on a wire rack.

Plating Techniques: Once the Lemon Blueberry Tart has cooled, carefully remove it from the tart pan and transfer it to a serving plate.
decorative touch. Slice into portions and serve chilled or at room temperature. This delightful tart is perfect for any occasion, from casua
pe Card

Insert Image here

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

N/A 100% 1 N/A 1 pack $4.00

$0.02 100% 1 $0.02 200 $3.40

$0.01 100% 1 $0.01 50 ml $0.30
$0.02 100% 1 $0.02 10 $0.20
$0.00 100% 1 $0.00 100 $0.20
$0.01 100% 1 $0.01 20 $0.20
$0.25 100% 1 $0.25 2 $0.50
$0.01 100% 1 $0.01 50 $0.40
$0.03 100% 1 $0.03 10 ml $0.30
$0.00 100% 1 $0.00 5 $0.01
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Total Recipe cost $9.51
are the dough according to your recipe and line a tart pan with it, then chill in the refrigerator.

nd 350°F (175°C).
Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries burst,

well combined.

g is set and the crust is golden brown.

d transfer it to a serving plate. Optionally, garnish with fresh blueberries or a dusting of powdered sugar for a
ct for any occasion, from casual gatherings to elegant dinner parties.
 Standard Recipe Card
Summer Vegetable
Name of Dish:
Risotto
Preparation Time:
Cooking Time:
Food cost of Recipe $11.46
Portion Nos.: 4 ¬ Insert Number of Portions Here
Food Cost per portion $2.87
Food Cost % 30% ¬ Input desired food cost percentage as per sc
Labour/wastage/ overhead 30%
Mark margin % 40% ¬ Input the mark up margin%
Sales Price Excl GST $9.55
GST% 10%
Sales Price Inc GST $10.51

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Chicken Breast Boneless, Skinless 800 $10

Mango Ripe 500 $3
Coconut Milk Full Fat 400 ml $2
Onion Diced 300 $1
Garlic Minced 200 $1
Ginger Fresh 100 $1
Red Bell Pepper Sliced 200 $1
Green Bell Pepper Sliced 200 $1
Curry Powder Mild 100 $2
Salt Fine 500 $1
Pepper Ground 100 $2

Method:
Preparation Steps:
Begin by preparing the vegetables. Dice the onion, slice the red and green bell peppers, and mince the garlic.
Grate the fresh ginger and set it aside for later use.
Measure out the curry powder, salt, and ground pepper.
Rinse the rice under cold water until the water runs clear, then drain it and set it aside.

Cooking Steps:In a large skillet or pot, heat some oil over medium heat. Add the diced onion and cook until it's translucent.
Add the minced garlic and grated ginger to the skillet, cooking for another minute until fragrant.
Stir in the sliced red and green bell peppers and cook until they start to soften.
Add the curry powder, salt, and ground pepper to the skillet, stirring well to coat the vegetables.
Pour in the rice and toast it for a few minutes, stirring constantly.
Slowly add the vegetable broth, about 1/2 cup at a time, stirring continuously until the liquid is absorbed before adding more.
Continue adding the vegetable broth and stirring until the rice is creamy and cooked to your desired consistency, usually about 2
In the last few minutes of cooking, stir in the coconut milk to add creaminess to the risotto.

Plating Techniques:Serve the Summer Vegetable Risotto hot, garnished with freshly chopped herbs like parsley or basil for flavor and c
extra richness. This creamy and comforting dish is perfect for a summer evening meal.
pe Card

Insert Image here

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 90% 0.9 $0.01 500 $7.00

$0.01 85% 0.85 $0.01 200 $1.40
$0.01 100% 1 $0.01 300 $1.50
$0.00 100% 1 $0.00 100 $0.30
$0.01 100% 1 $0.01 20 $0.10
$0.01 100% 1 $0.01 10 $0.10
$0.01 100% 1 $0.01 100 $0.50
$0.01 100% 1 $0.01 100 $0.50
$0.02 100% 1 $0.02 10 $0.20
$0.00 100% 1 $0.00 5 $0.01
$0.02 100% 1 $0.02 2 $0.04
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Total Recipe cost $11.46
he garlic.

ok until it's translucent.

orbed before adding more.

d consistency, usually about 20-25 minutes.

parsley or basil for flavor and color. Optionally, you can sprinkle some grated Parmesan cheese on top for
 Standard Recipe Card

Name of Dish:
Coconut Mango Sorbet
Preparation Time:
Cooking Time:
Food cost of Recipe
Portion Nos.: ¬ Insert Number of Portions Here
Food Cost per portion 30%
Food Cost % 30% ¬ Input desired food cost percentage as per sce
Labour/wastage/ overhead 40%
Mark margin % ¬ Input the mark up margin%
Sales Price Excl GST
GST%
Sales Price Inc GST

Commodities

Pack size
Ingredients Specifications
(gm/ ml)

Mangoes Ripe mangoes 1000

Coconut Milk Canned coconut milk 400
Sugar Granulated sugar 500
Lime Juice Fresh lime juice 250
Salt Table salt 500

Method:
Method:
Preparation Steps: Peel and Chop Mangoes: Start by peeling the ripe mangoes and removing the pits. Then, chop the mango flesh in
Cooking Steps: There are no cooking steps for this recipe as it is a no-cook sorbet.
Plating Techniques: Scoop and Serve: Once the sorbet is frozen to your liking, scoop it into serving bowls or glasses.
Garnish: Garnish the sorbet with fresh mango slices, toasted coconut flakes, or mint leaves for an extra burst of flavor and visual appeal.
 Standard Recipe Card

¬ Insert Number of Portions Here

Insert Image here
¬ Input desired food cost percentage as per scenario

¬ Input the mark up margin%

Edible Amount
Price per Yield Product used in
Pack cost Factor
gm/ ml (%) Cost per recipe
gm/ ml (gm/ ml)

$5.00 $0.01 100 1 $0.01 500

$2.50 $0.01 100 1 $0.01 400
$1.00 $0.00 100 1 $0.00 100
$1.50 $0.01 100 1 $0.01 30
$0.50 $0.00 100 1 $0.00 5

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Total Recipe cost
goes and removing the pits. Then, chop the mango flesh into chunks.
sorbet.
, scoop it into serving bowls or glasses.
mint leaves for an extra burst of flavor and visual appeal.
 Cost of
ingredien
t per
recipe

$2.50
$2.50
$0.20
$0.18
$0.01

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$5.39
 Standard Recipe Card
Name of Dish:
Grilled Pineapple with Vanilla Ice Cream
Food cost of Recipe $1.80
Portion Nos.:
Food Cost per portion 30%
Food Cost % 30%
Labour/wastage/ overhead 40%

Mark margin %

Sales Price Excl GST

GST% 10%

Sales Price Inc GST $0.00

Commodities

Pack size
Ingredients Specifications
(gm/ ml)

Fresh Pineapple Slices 1000

Vanilla Ice Cream 1000
Method:
Preparation Steps: Preheat the Grill: Preheat your grill to medium-high heat. If you're using a grill pan on the stovetop, preheat it over med
Cooking Steps: Grill the Pineapple: Place the pineapple slices directly onto the preheated grill or grill pan. Grill for 2-3 minutes on e
caramelized and slightly
Plating Techniques: softened.
Arrange on Plates: Once the pineapple slices are grilled to perfection, remove them from the grill and arrange them on
Add Vanilla Ice Cream: Scoop a generous portion of vanilla ice cream onto each grilled pineapple slice. The warm pineapple will slightly m
ard

Edible Amount Cost of

Price per Yield Product used in ingredien
Pack cost Factor
gm/ ml (%) Cost per recipe t per
gm/ ml (gm/ ml) recipe

$3.00 $0.00 100 1 $0.00 200 $0.60

$4.00 $0.00 100 1 $0.00 300 $1.20
 Total Recipe cost $1.80

stovetop, preheat it over medium-high heat as well.

an. Grill for 2-3 minutes on each side, or until grill marks form and the pineapple is
m the grill and arrange them on individual serving plates or a large platter if serving family-style.
arm pineapple will slightly melt the ice cream, creating a delicious contrast of temperatures.