22 - SITHKOP010 - Standard Recipe Card - Table D'hote#

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
Name of Dish: , and Mushroom Medley)
Preparation Time: 1 hrs
Cooking Time: 3:00 PM
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
Ingredients Specifications Pack cost
(gm/ ml)
Tomato Basil Seasonal 200 3.5

Roasted Red Pepper Seasonal 250 4.2
Mushroom Medley Seasonal 300 5
Method:
Preparation Steps:Dice ripe tomatoes into small pieces.
Finely chop fresh basil leaves.
Mince garlic cloves.
Cooking Steps In a bowl, combine the diced tomatoes, chopped basil, and minced garlic.
Drizzle extra virgin olive oil and balsamic vinegar over the tomato mixture, using more olive oil than vinegar.
Season with salt and pepper to taste.
Gently toss everything together until well combined.Toast slices of baguette until golden brown and crispy.
Rub the toasted baguette slices with a clove of garlic for added flavor.
Plating Techniques:Spoon the tomato basil mixture generously onto the toasted baguette slices.
Optionally, garnish with a few extra basil leaves for presentation.
Serve immediately as a delightful appetizer or starter.
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
0.0175 90 1.11 0.01575 150 3.63

0.0168 85 1.18 0.0149 180 4.68
0.0167 80 1.25 0.0134 200 2.68
Total Recipe cost $10.99

egar.
y.
Name of Dish: Grilled Shrimp Skewers with Mango Salsa
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Shrimp Large, peeled, deveined

Mango Ripe, fresh
Red Onion Medium-sized, fresh
Bell Pepper Red or yellow, fresh
Lime Fresh
Cilantro Fresh
Olive Oil Extra virgin
Salt Kosher or sea salt
Pepper Freshly ground
Method:
Preparation Steps:Peel and devein large shrimp, leaving tails intact.
Soak wooden skewers in water for at least 30 minutes to prevent burning.
Prepare ingredients for mango salsa: dice ripe mango, finely chop red onion, jalapeño, and cilantro.
Prepare marinade for shrimp: mix olive oil, minced garlic, lemon juice, salt, and pepper in a bowl.
Cooking Steps:Thread marinated shrimp onto soaked skewers.

Preheat the grill to medium-high heat.
Grill shrimp skewers for 2-3 minutes on each side until pink and slightly charred.
While shrimp is grilling, mix together the ingredients for mango salsa in a bowl.
Once the shrimp is cooked, remove skewers from the grill and set aside.
Plating Techniques: Arrange grilled shrimp skewers on a serving platter.

Spoon mango salsa generously over the top of the shrimp skewers.
Garnish with additional cilantro leaves for a pop of color and freshness.
Serve immediately as an appetizer or main dish, and enjoy the vibrant flavors of the dish!
Edible Amount used

Pack size Price per gm/
(gm/ ml) ml
per gm/ ml (gm/ ml)
500 10 0.02 90 1.11 0.018 300

2 1.5 0.75 80 1.25 0.6 150
200 1 0.005 95 1.05 0.00475 50
200 1 0.005 95 1.05 0.00475 50
4 0.5 0.125 100 1 0.125 1
30 0.75 0.025 100 1 0.025 10
250 2 0.008 100 1 0.008 15
500 0.5 0.001 100 1 0.001 5
100 0.75 0.0075 100 1 0.0075 5
Total Recipe cost

Cost of
ingredient
per recipe
5.4
0.9
0.24
0.24
0.13
0.25
1.12
1.01
0.04
$9.33
Spinach and Goat
Name of Dish: Cheese Stuffed
Mushrooms
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Mushrooms Fresh 300 3.5

Spinach Fresh 200 2
Goat Cheese Crumbled 150 4
Garlic Fresh 50 0.75
Olive Oil Extra virgin 250 2.5
Salt Kosher or sea salt 500 0.5
Pepper Freshly ground 100 0.75
Breadcrumbs (Optional) Plain or seasoned 150 1
Method:
Preparation Steps:Clean the mushrooms and remove the stems.
Wash and chop spinach leaves.
Crumble goat cheese or cut it into small pieces.
Finely chop garlic and onions.
Cooking Steps:In a skillet, heat olive oil over medium heat.

Add chopped garlic and onions to the skillet and sauté until softened.
Add chopped spinach to the skillet and cook until wilted.
Remove the skillet from heat and let the mixture cool slightly.
In a bowl, mix the cooked spinach mixture with crumbled goat cheese.
Plating Techniques:Fill each mushroom cap with a spoonful of the spinach and goat cheese mixture.
Place the stuffed mushrooms on a baking sheet lined with parchment paper.
Bake the stuffed mushrooms in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the filling is heated throu
Optionally, broil the stuffed mushrooms for an additional 1-2 minutes to brown the tops.
Remove the stuffed mushrooms from the oven and let them cool slightly.
Transfer the stuffed mushrooms to a serving platter.
Garnish with chopped fresh parsley or a sprinkle of grated Parmesan cheese, if desired.
Serve warm as a delightful appetizer or side dish.
pe Card

Price per gm/
ml
0.0117 95 1.05 0.011055 200 2.21

0.01 80 1.25 0.008 150 1.2
0.0267 90 1.11 0.02403 100 2.4
0.015 100 1 0.015 10 1.15
0.01 100 1 0.01 15 0.15
0.001 100 1 0.001 5 0.01
0.0075 100 1 0.0075 5 1.04
0.0067 100 1 0.0067 25 0.17

ender and the filling is heated through.
Name of Dish: almon with Lemon-Dill Sauce
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Mushrooms Fresh 300 3.5

Spinach Fresh 200 2
Goat Cheese Crumbled 150 4
Garlic Fresh 50 0.75
Olive Oil Extra virgin 250 2.5
Salt Kosher or sea salt 500 0.5
Pepper Freshly ground 100 0.75
Breadcrumbs (Optional) Plain or seasoned 150 1
Method:
Preparation Steps:
Preheat the oven to 400°F (200°C).

Pat dry the salmon fillets with paper towels.
Finely chop fresh herbs like parsley, dill, and thyme.
Prepare breadcrumbs for the herb crust.
Cooking Steps:In a bowl, mix together chopped herbs, minced garlic, breadcrumbs, salt, and pepper to create the herb crust.
Rub the herb crust mixture onto the top of each salmon fillet, pressing gently to adhere.
Heat olive oil in an oven-safe skillet over medium-high heat.
Once the skillet is hot, add the salmon fillets herb-crusted side down.
Sear the salmon for 2-3 minutes until the crust is golden brown.
Carefully flip the salmon fillets using a spatula.
Plating Techniques:While the salmon is baking, prepare the lemon-dill sauce by mixing lemon juice, chopped dill, minced garlic, and Gree
Once the salmon is cooked, remove the skillet from the oven.
Serve the herb-crusted salmon hot, garnished with fresh dill sprigs and lemon wedges.
Drizzle the lemon-dill sauce over the salmon fillets or serve it on the side as a dipping sauce.
Accompany the salmon with your choice of side dishes, such as roasted vegetables or steamed rice.
Card

Price per gm/
ml
0.0117 95 1.05 0.011055 200 2.21

0.01 80 1.25 0.008 150 1.2
0.0267 90 1.11 0.02403 100 2.4
0.015 100 1 0.015 10 0.15
0.01 100 1 0.01 15 1.15
0.001 100 1 0.001 5 0.01
0.0075 100 1 0.0075 5 1.04
0.0067 100 1 0.0067 25 0.17

e herb crust.
dill, minced garlic, and Greek yogurt or sour cream in a bowl.

Standard Recipe C
Name of Dish:
Food cost of Recipe
Portion Nos.:
Food Cost per portion
Food Cost %
Labour/wastage/ overhead
Mark margin %
Sales Price Excl GST
GST%
Sales Price Inc GST
Commodities
Ingredients
Beef Short Ribs

Red Wine
Onion
Carrots
Celery
Garlic
Beef or Chicken Stock
Tomato Paste
Bay Leaves
Thyme
Olive Oil
Salt
Pepper
Method:
Preparation Steps:Preheat the oven to 350°F (175°C).
Pat dry the beef short ribs with paper towels.
Season the short ribs generously with salt and pepper.
Chop onions, carrots, and celery into medium-sized pieces.
Prepare fresh thyme sprigs and bay leaves.
Cooking Steps:In a large oven-safe Dutch oven or skillet, heat oil over medium-high heat.
Sear the beef short ribs on all sides until browned, working in batches if necessary.
Remove the short ribs from the skillet and set aside.
In the same skillet, add chopped onions, carrots, and celery.
Sauté the vegetables until softened and lightly browned.
Add minced garlic, thyme sprigs, and bay leaves to the skillet and cook until fragrant.
Return the seared short ribs to the skillet and nestle them among the vegetables.
Pour red wine over the short ribs and vegetables, enough to partially submerge the ribs.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Plating Techniques:Once the short ribs are cooked, carefully remove them from the oven.
Transfer the short ribs to a serving platter, using tongs or a slotted spoon.
Strain the braising liquid through a fine mesh sieve into a saucepan, discarding the solids.
Place the saucepan over medium heat and simmer the braising liquid until it reduces to a desired sauce consistency.
Taste and adjust the seasoning of the sauce with salt and pepper if needed.
Drizzle the red wine reduction over the braised beef short ribs before serving.
Garnish with fresh chopped parsley or thyme leaves for added flavor and presentation.
Serve the braised beef short ribs hot with your favorite side dishes, such as mashed potatoes or roasted vegetables.
Braised Beef Short Ribs with Red Wine Reduction
$22.52
4
$5.63
30%
30%
40%
$18.77
10%
$20.64
Pack size
Specifications Pack cost
(gm/ ml)
Bone-in, preferably 1000 20

Dry red wine 750 15
Medium-sized, fresh 200 1.5
Fresh, peeled 250 1
Fresh 200 1
Fresh 50 0.75
Preferably low-sodium 1000 5
- 150 1
Dried 5 0.5
Fresh or dried 10 1
Extra virgin 500 3
Kosher or sea salt 500 0.5
Freshly ground 100 0.75
to 350°F (175°C).
r towels.
h salt and pepper.
medium-sized pieces.
eaves.
Dutch oven or skillet, heat oil over medium-high heat.

ntil browned, working in batches if necessary.
et and set aside.
ons, carrots, and celery.
nd lightly browned.
d bay leaves to the skillet and cook until fragrant.
illet and nestle them among the vegetables.
d vegetables, enough to partially submerge the ribs.
um foil and transfer it to the preheated oven.
2.5 to 3 hours, or until the meat is tender and falling off the bone.
ribs are cooked, carefully remove them from the oven.

latter, using tongs or a slotted spoon.
ine mesh sieve into a saucepan, discarding the solids.
t and simmer the braising liquid until it reduces to a desired sauce consistency.
sauce with salt and pepper if needed.
he braised beef short ribs before serving.
or thyme leaves for added flavor and presentation.
with your favorite side dishes, such as mashed potatoes or roasted vegetables.
Price per gm/
ml
0.02 70 1.43 0.0142 800 11.36

0.02 100 1 0.02 250 5
0.0075 90 1.11 0.00675 150 1.01
0.004 80 1.25 0.0032 200 0.64
0.005 80 1.25 0.004 150 0.6
0.015 100 1 0.015 10 0.15
0.005 100 1 0.005 500 2.5
0.0067 90 1.11 0.006 50 0.33
0.1 100 1 0.1 2 0.2
0.1 100 1 0.1 5 0.5
0.006 100 1 0.006 30 0.18
0.001 100 1 0.001 5 0.01
0.0075 100 1 0.0075 5 0.04

Name of Dish: Butternut Squash Risotto with Sage Butter
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Arborio Rice -
Butternut Squash Peeled and diced
Onion Medium-sized, chopped
Garlic Cloves, minced
Chicken or Vegetable Stock -
White Wine Dry, preferably
Butter Unsalted
Sage Leaves Fresh or dried
Parmesan Cheese Grated
Salt -
Pepper -
Method:
Preparation Steps:Peel and dice butternut squash, removing seeds.
Chop onions and garlic.
Prepare vegetable or chicken broth.
Finely chop fresh sage leaves.
Grate Parmesan cheese.
Cooking Steps:In a large skillet or saucepan, melt butter over medium heat.
Add chopped onions and garlic to the skillet and sauté until softened.
Add diced butternut squash to the skillet and cook until slightly softened.
Stir in Arborio rice and cook for a few minutes until translucent around the edges.
Begin adding warm broth to the rice mixture, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more.
Continue adding broth and stirring until the rice is cooked al dente and the butternut squash is tender.
Stir in grated Parmesan cheese and chopped sage leaves.
Plating Techniques:Serve the butternut squash risotto hot in individual bowls.

Garnish each serving with a dollop of sage butter.
Optionally, garnish with additional grated Parmesan cheese and sage leaves for presentation.
Serve immediately as a delicious and comforting main dish or side.
Edible Amount used

(gm/ ml) ml
per gm/ ml (gm/ ml)
500 3 0.006 100 1 0.006 200

1000 2.5 0.0025 80 1.25 0.002 800
200 1 0.005 90 1.11 0.0045 150
50 0.75 0.015 100 1 0.015 10
1000 5 0.005 100 1 0.005 500
750 10 0.0133 100 1 0.0133 150
250 2 0.008 100 1 0.008 50
- - - - - - -
200 3 0.015 100 1 0.015 50
- - - - - - -
- - - - - - -
Total Recipe cost

liquid to absorb before adding more.
Cost of
ingredient
per recipe
1.2
2
0.68
0.15
2.5
2
1.4
-
0.75
-
-
$10.68
Name of Dish: Apple Crisp with Vanilla Bean Ice Cream
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Apples Fresh, peeled, cored, and sliced 1000
Granulated Sugar - 500

Lemon Juice Freshly squeezed 250
All-Purpose Flour - 500
Rolled Oats Old-fashioned 300
Brown Sugar Packed 300
Ground Cinnamon - 50
Unsalted Butter Cold, diced 250
Vanilla Bean Ice Cream Premium quality 1000
Method:
Method:
Preparation Steps:Preheat the oven to 375°F (190°C).
Peel, core, and slice apples into thin slices.
Toss the sliced apples with lemon juice to prevent browning.
In a separate bowl, mix together granulated sugar, brown sugar, flour, cinnamon, and a pinch of salt to create the crisp topping.
Cube cold butter into small pieces.
Cooking Steps:In a large mixing bowl, combine the sliced apples with the prepared crisp topping mixture until the apples are evenly
Transfer the apple mixture into a greased baking dish.
Sprinkle any remaining crisp topping evenly over the top of the apples.
Bake the apple crisp in the preheated oven for about 40-45 minutes, or until the topping is golden brown and the apples are tender.
If the topping starts to brown too quickly, cover the dish with foil and continue baking until the apples are cooked through.
Plating Techniques:Once the apple crisp is baked, remove it from the oven and let it cool slightly.
Scoop vanilla bean ice cream into bowls or onto plates.
Serve warm servings of apple crisp alongside the vanilla bean ice cream.
Optionally, drizzle caramel sauce or sprinkle cinnamon over the top for added flavor.
Enjoy the comforting and delicious combination of warm apple crisp with cool, creamy vanilla bean ice cream.
dard Recipe Card

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe ingredient
ml
3 0.003 80 1.25 0.0024 800 1.92
1 0.002 100 1 0.002 100 0.2

1.5 0.006 100 1 0.006 30 1.18
2 0.004 100 1 0.004 50 0.2
2.5 0.0083 100 1 0.0083 100 0.83
1.5 0.005 100 1 0.005 50 1.25
0.75 0.015 100 1 0.015 5 1.08
2.5 0.01 100 1 0.01 50 0.5
5 0.005 100 1 0.005 500 2.5

create the crisp topping.
mixture until the apples are evenly coated.
brown and the apples are tender.

pples are cooked through.
cream.
Name of Dish: Dark Chocolate Mousse with Raspberry Coulis
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Pack size
(gm/ ml)
Dark Chocolate Bittersweet or semisweet 200
Heavy Cream - 500

Egg Whites Fresh, separated 300
Granulated Sugar - 500
Vanilla Extract - 50
Raspberries Fresh or frozen 250
Method:
Preparation Steps:Chop dark chocolate into small pieces.
Separate egg yolks from whites.
Prepare granulated sugar.
Whip heavy cream until stiff peaks form.
Prepare fresh raspberries for the coulis.
Cooking Steps:In a heatproof bowl, melt the chopped dark chocolate over a pot of simmering water or in the microwave. Let it cool slightly
In a separate bowl, whisk together egg yolks and granulated sugar until pale and creamy.
Gradually pour the melted chocolate into the egg yolk mixture, whisking continuously until smooth and well combined.
Gently fold the whipped cream into the chocolate mixture until fully incorporated.
Plating Techniques:Spoon the dark chocolate mousse into individual serving glasses or bowls, dividing it evenly.
Refrigerate the mousse for at least 2 hours, or until set.
Meanwhile, blend the fresh raspberries in a blender until smooth, then strain the mixture through a fine mesh sieve to remove the seeds, crea
Once the mousse is set, drizzle the raspberry coulis over the top of each serving.
Optionally, garnish with fresh raspberries or chocolate shavings for a decorative touch.
Serve chilled and enjoy the indulgent combination of rich dark chocolate mousse with tangy raspberry coulis.
d Recipe Card

Price per gm/
ml
4 0.02 100 1 0.02 200 4
3.5 0.007 100 1 0.007 200 1.4

2 0.0067 100 1 0.0067 100 0.67
1 0.002 100 1 0.002 50 0.1
2.5 0.05 100 1 0.05 5 0.25
3 0.012 90 1.11 0.0132 200 2.64

icrowave. Let it cool slightly.
mbined.
nly.
eve to remove the seeds, creating the raspberry coulis.

Name of Dish: Lemon Ricotta Cake with Blueberry Compote
Portion Nos.: 4
Food Cost % 30%
Mark margin % 40%
GST% 10%
Commodities
Ricotta Cheese Whole milk

Unsalted Butter Room temperature
Granulated Sugar -
Eggs Large
Lemon Zest Freshly grated
Lemon Juice Freshly squeezed
All-Purpose Flour -
Baking Powder -
Salt -
Blueberries Fresh or frozen
Method:
Preparation Steps:Grease a round cake pan and line the bottom with parchment paper.
Zest and juice lemons.
Prepare ricotta cheese.
Prepare granulated sugar, flour, and baking powder.
Wash and dry fresh blueberries for the compote.
Cooking Steps:In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
Add ricotta cheese, lemon zest, and lemon juice to the bowl, and mix until well combined.
Beat in eggs one at a time until fully incorporated.
In a separate bowl, whisk together flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the blueberry compote by combining fresh blueberries with a little water and sugar in a saucepan. Cook ov
Plating Techniques:Once the cake is baked and cooled, remove it from the cake pan and transfer it to a serving plate.
Spoon the blueberry compote over the top of the cake, allowing it to drip down the sides.
Optionally, garnish with fresh blueberries and lemon zest for a decorative touch.
Slice the lemon ricotta cake and serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Enjoy the delightful combination of tangy lemon ricotta cake with sweet and juicy blueberry compote!
andard Recipe Card
Edible Amount used

(gm/ ml) ml
per gm/ ml (gm/ ml)
500 3 0.006 100 1 0.006 250

250 2.5 0.01 100 1 0.01 100
500 1 0.002 100 1 0.002 150
12 2 0.17 100 1 0.17 2
10 1.5 0.15 100 1 0.15 5
250 2 0.008 100 1 0.008 50
1000 3 0.003 100 1 0.003 300
100 1.5 0.015 100 1 0.015 10
- - - - - - -
250 3 0.012 90 1.11 0.0132 200
Total Recipe cost

y.
.
ugar in a saucepan. Cook over medium heat until the berries burst and the mixture thickens slightly. Remove from heat and let it cool.
plate.
, if desired.
Cost of
ingredient
per recipe
1.5
1
1.3
0.34
1.75
0.4
1.9
1.15
-
2.64
$11.98
let it cool.
Name of Dish:
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Portion Nos.:
Food Cost per portion #DIV/0!
Food Cost %
Mark margin %
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Commodities
Pack size
(gm/ ml)
Method:
Preparation Steps:
Cooking Steps:
Plating Techniques:
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(gm/ ml)
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Mark margin %
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Commodities
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(gm/ ml)
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Name of Dish:
Portion Nos.: ¬ Insert Number of Portions He
Food Cost % #DIV/0! ¬ Find the new food cost percen
Mark margin % #DIV/0! ¬ Find the new profit margin

Sales Price Excl GST ¬ Input the original sales price
GST% 10%
Commodities
Pack size
(gm/ ml)
Method:
Preparation Steps:
Cooking Steps:
Plating:
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/
ml
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22 - SITHKOP010 - Standard Recipe Card - Table D'hote#

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22 - SITHKOP010 - Standard Recipe Card - Table D'hote#

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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

Tomato Basil Seasonal 200 3.5

Edible Amount used Cost of

0.0175 90 1.11 0.01575 150 3.63

Total Recipe cost $10.99

Shrimp Large, peeled, deveined

Cooking Steps:Thread marinated shrimp onto soaked skewers.

Plating Techniques: Arrange grilled shrimp skewers on a serving platter.

Edible Amount used

500 10 0.02 90 1.11 0.018 300

Total Recipe cost

Mushrooms Fresh 300 3.5

Cooking Steps:In a skillet, heat olive oil over medium heat.

Edible Amount used Cost of

0.0117 95 1.05 0.011055 200 2.21

Total Recipe cost $8.33

Mushrooms Fresh 300 3.5

Preheat the oven to 400°F (200°C).

Edible Amount used Cost of

0.0117 95 1.05 0.011055 200 2.21

Total Recipe cost $8.33

dill, minced garlic, and Greek yogurt or sour cream in a bowl.

Beef Short Ribs

Bone-in, preferably 1000 20

Dutch oven or skillet, heat oil over medium-high heat.

ribs are cooked, carefully remove them from the oven.

0.02 70 1.43 0.0142 800 11.36

Total Recipe cost $22.52

Plating Techniques:Serve the butternut squash risotto hot in individual bowls.

Edible Amount used

500 3 0.006 100 1 0.006 200

Total Recipe cost

Apples Fresh, peeled, cored, and sliced 1000

Granulated Sugar - 500

Edible Amount used Cost of