SITHKOP010 Plan and cost recipes

For this assessment you need to plan and cost recipe for dishes or food production
ranges for any type of cuisine or food service style.
You need to create 12 recipes in total for three complete dishes from the following
menu types:
o A la carte
o Buffet
o Cyclical
o Degustration
o Set or table d’hôte

Instructions on how to complete the following recipe cards are as follows:

Name of the dish Here you need to state the name of the dish

Dish description Here you need to explain the dish in a creative way, using that appeal to customers and will promote the dish to them. Yo
Menu type Here you need to list the menu type for the dish remembering that you need to create 12 receips for three complete dish
Equipment Here you need to list all the equipment needed to prepare and cook the dish.
Ingredient item The name of the ingredient being used
Ingredient amount How much of the ingredient is needed for the dish
Ingredient unit cost How much of the ingredient is when purchased. For example Feta is purchased in
a 200g container from the suppliers
Portion cost To calculate the portion cost you need to divide the Ingredient unit cost by the
ingredient amount. For example the sourdough has 12 slices and cost $6 therefore
6/12=$0.50 per slice and you are using 2 slices so X 2+$1
You also need to consider yield when calculating portion costs. Yield for ingredients
is calculated by determining the (trimmings x 100%) then dividing by the raw weight
For example the red onion is $5/kg an average onion weighs 100g but you need to
trim the outer layer. When cutting a 100g onion you lose 10g, therefore you get 90g
from 100g onion. (10g x 100%) / 100g = 90g. So if you need 90g of onion in a recipe
the portion cost is 100g of the unit cost.
Method This is the step by step instructions to prepare and cook the dish
Total portion cost This is the total of the portion costs for all ingredients
Mark up % This will vary depending on the business. However, the standard mark up you will use for this assessment will be 200%.
GST amount Is 10% of the total portion cost plus mark up. For example $6.30 x 10% = $0.63
Total cost (selling price)
All calculated costs and mark up
Food percentage cost To calculate the food percentage cost divide the portion cost with the selling price
portion cost ÷ selling price x 100

Recipe summary notesYou are required to include summary notes. These should include the following: your assessment of the cost effectivenes
 Standard Recipe Card

Name of the dish Chocolate mousse

Dish description serve with pretty juice glasses, martini glasses, champagne flutes.

Menu style A la carte

Hand or stand mixer, spatula, bowl, wine glasses, pot.

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

Mix fruit 150 gram $2 $1.50

Eggs 1 egg $3 per 12 $0.50
Sugar 25 gram $1 $0.25
Flour 150 gram $5 $1.00

A great chocolate mousse is all about creating a foam anf then stabilising it.

The airiness is created by beaten both the egg mixture and the cream. When

beating the eggs and sugar, make sure you do it full 5 minutes. The mixture

needs to have double in size, it is also important that the cream is whipped

until firm peaks foam. the two component needs to be close to the same

temperature to prevent the chocolate stabilizes the mousse, trapping in the

Method
bubbles of the air, so does the fridge. the mousse needs to chill for at least an hour

or preferably overnight.

Total Portion Cost $3.35

Mark up 25%
GST Amount $3.55
TOTAL COST $3.25
Food percentage cost 25-30%

Summary notes
 Standard Recipe Card

Name of the dish CHEESE AND FRUIT PLATTER

Dish description served on a platter with meat, bread, jams, nuts, fruits and vegetables.

Menu style Cyclical

heavy bottomed pot, spoon, metal bowl, strainer, knife, cheesecloth,

Equipment milk thermometer.

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

grissiri sticks 600g $7 $3

blue cheese 250g $8.75 $2.05
salami 500g $5.75 $0.95
cherry tomato 500g $5.00 $2.00
cucumber 350g $2.77 $0.15
mixed nuts 500g $7.54 $2.24
grapes 450g $2.66 $0.10
kiwi 30g $1.05 $0.05

choose just one or two cheeses. cut them into pieces and put each cheese

in multiple places on the board so that it still looks full and delicious. make

a simple dark chocolate ganache according to the steps below. place a

couple of small bowls onto a large platter and pour in the fruit dip. arrange

large fruits like melon slices first to block out a general shape for your

fruit plate and arrange smaller fruits with cheese.

Method
Total Portion Cost $10.54
Mark up 40%
GST Amount $2.00
TOTAL COST $14.99
Food percentage cost 42.00%

Summary notes
 Standard Recipe Card

Name of the dish FRIED RICE

Dish description served with butter, white onion and soy sauce

Menu style Degustation

mixing bowl, vegetable peeler, gas, crusher, cup, spoon, chopping

Equipment board, knives, whisk, and frypan.

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

carrots 250g $2 $1
capsicum 200g $0.78 $0.99
onion 250g $1.50 $1.05
rice 1kg $3.80 $2.00
eggs 3 $0.99 $0.10
peas 200g $0.77 $0.10
garlic 150g $0.25 $0.10

Get out all required equipment, weigh and measure ingredients then cut

the bacon into small pieces and top and tail the spring onions and slice finely.

slice the celery finely, peel and cut the carrot and cut the capsicum then peel

and crush the garlic, whisk the eggs in a mixing bowl, heat the oil in frypan,

cook the egg like an omelette, remove the slice and add the spring onions

garlic, celery, carrot, capsicum and peas. stir until carrot and celery are soft.

add the rice, egg, and coriander, mix through and in the last ass the sweet
Method
soy and mix again.
Total Portion Cost $5.34
Mark up 25%
GST Amount $1.99
TOTAL COST $8.85
Food percentage cost 30.00%

Summary notes
 Standard Recipe Card

Name of the dish GOAT BIRYANI

Dish description served with bay leaves and green chilies

Menu style Degustation

gas, stove, large bowl, pan, plate, wooden spoon

Equipment strainer

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

onion 300g $3 $2
tomato 250g $2.05 $1.01
goat 1kg $15 $7.50
rice 1kg $4 $2.00
bay leaves 150g $0.55 $0.10
garlic 250g $0.99 $0.10
ginger 250g $0.99 $0.10

mix all the required items like goat meat, ginger, garlic paste, salt and clove

together in a bowl. cover bowl with plastic wrap and marinate in the
refrigerator
8 to 12 hours. rinse the rice under water 2 times, place rice in a pot and cover

with enough cold water. melt unsalted butter in a large skillet over low heat,

cook and stir onions until 10 minutes, goat meat mixture and potatoes

into onion mixture, cook and stir until meat is browned and cooked through

20 to 30 times. bring 12 cups water and 3 tablespoons salt. cover dish with
Method
aluminium foil and bake in the preheated over until rice is fully cooked, 30 to 40

minutes.
Total Portion Cost $12.81
Mark up 20%
GST Amount $2.00
TOTAL COST $15.75
Food percentage cost 42.00%

Summary notes
 Standard Recipe Card

Name of the dish PUMPKIN SOUP

Dish description served with garlic bread and plain roasted bread

Menu style a la carte

gas, strove, spoon, fork, pan, whisk, wooden spoon

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

pumpkin 1.200kg $3.00 $4

brown onion 0.150kg $2.20 $0.30
garlic cloves 0.010kg $30.01 $0.30
vegetables stock 0.750L $4.00 $3.00
water 0.250L $0.00 $0.00
salt 0.10kg $1.00 $0.01
pepper 0.10kg $3.33 $0.03
full cream 0.185L $5.00 $0.93

Heat oil in the large saucepan over low heat, add onion cook for 2-3 minutes,

until softened but not coloured. add garlic and cook, stirring, for 30 second

add pumpkin and stock and bring to the boil. turn heat to low, cover and

simmer for 30 minutes. allow to cook slightly, then blend in batches.

return soup to pan, stir through cream and reheat gently.

Method
Total Portion Cost $1.64
Mark up 15%
GST Amount $1.00
TOTAL COST $8.20
Food percentage cost 20.00%

Summary notes
 Standard Recipe Card

Name of the dish GRILLED CHICKEN

Dish description the smooky flavour from the grill and the freshness of the delightful.

Menu style A la carte

grill, tongs, mixing bowl and whisk

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

chicken breast 1 $8 $1
mixed greens 1 cup $2 $0.50
cherry tomatoes 5 $3 $0.50
red onion 1/4 $5 $0.15
cucumber 1/2 $2.5 $0.30
lemon 2 tbsp $1 $0.10
olive oil 1 tbsp $10 $0.05
red wine vinegar 1 tbsp $5 0.2

honey to taste $6 2

preheat grill to medium high heat, season chicken breast with salt and pepper

on both sides. grill chicken for 5-7 minutes on each side and until fully

cooked, in a mixing bowl, whisk together olive oil, red wine vinegar, honey,

mustard, salt, pepper to make the dressing. slice the red onion and
cucumber.
in a seperate bowl, mix the mixed greens, cheerry, sliced red onion and

cucumber. serve grilled chicken breast with the side salad.

Method
Total Portion Cost $2.89
Mark up 60%
GST Amount $1.75
TOTAL COST $5.55
Food percentage cost 60-65%

Summary notes
 Standard Recipe Card

Name of the dish TOMATO AND FETA BRUSCHETTA

Dish description served with cheese and red onion

Menu style A la carte

knives, grill, bown, stove and salamander

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

soudough 2 slices $6 $1
tomato 100g $5 $0.50
red onion 90g $5 $0.50
seasoning 5g $2.50 $0.20
basil 20g $3 $0.30
olive oil 25ml $10 $0.25
balsamic glaze 25ml $5 $0.30
feta cheese 5g $4 $0.10

in a mixing bowl, combine tomatoes, onion, feta, basil, 1 tbsp extra virgin

olive oil and a good pinch of salt and pepper, place to the side. brush

the ciabetta with the remaining oil, add to a griddle pan over high heat and

fry both sides until crisp and lightly charred. lightly rub garlic across one side

of each of the bruschetta mix and drizzle over balsamic glaze.

Method
Total Portion Cost $1.85
Mark up 62%
GST Amount $0.99
TOTAL COST $3.15
Food percentage cost 60.00%

Summary notes
 Standard Recipe Card

Name of the dish Dal tadka

Dish description served with tomato gravy and onion

Menu style Buffet

stove, bowl, cutting boards, knifes, tea towel, pot, serving spoon,
Equipment serving plate, serving bowl plan

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

Pepper 2gram $4.50 $1.70

Oil 2ml $8.00 $0.25
Onion 20gram $4.50 $4.4
Salt 3gram $3.00 $1.00
Turmeric powder 1/2 cupspoon $6.00 $0.50
Mung lentils 50gram $3.50 $14.20
Pink lentils 50gram $4.00 $12.00
Garlic cloves 20gram $2.00 $0.10

In first step, add oil in pan and heat for some time on gas, then add onion

and heat it for some time safe it from burning into brown. then add spices if

you want then let it heat for five to six minutes, after that add tomato sauce

which you made and let it cook for some time. then convert into the cooker

and add water, lentils and then let it cook for 20 minutes. after that open the

cooker and serve as you want.

Method
Total Portion Cost $35.26
Mark up 30%
GST Amount $1.10
TOTAL COST $45.00
Food percentage cost 70.00%

Summary notes
 Standard Recipe Card

Name of the dish CHICKEN BREAST WITH MASHED POTATOES

Dish description balannce of flavour that will leave your taste buds wanting more.

Menu style Main course

chef knife, cutting board, mixing bowl, spoon and baking dish.
Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

chicken breast 1 $3.16 $3

spinach 1/4 cup $1.20 $0.30
feta cheese 1/4 cup $0.62 $0.16
salt 1/4 tsp $0.02 $0.01
black pepper 1/4 tsp $0.02 $0.01
garlic powder 1/4 tsp $0.08 $0.01
butter 1/4 cup $0.47 $0.12
potatoes 2 $0.40 $0.20

before you making the chicken, bring a pot of water to a boil with peeled and

quartered potatoes, bring a pot of water to a boil with peeled and quartered

potatoes. sear the chicken in lots of butter and olive oil to create a golden,

crispy exterior, which also means flavour town remove the chicken and set

aside. add more butter and garlic to the skilled then chicken broth and white

wine. serve the chicken over the mashed potatoes and drizzle with lots

of cream sauce.
Method
Total Portion Cost $1.99
Mark up 65%
GST Amount $2.00
TOTAL COST $3.89
Food percentage cost 70.00%

Summary notes
 Standard Recipe Card

Name of the dish LENTIL AND SAUSAGE SOUP

Dish description serve with a nice green salad and some crusty bread.

Menu style Main course

oven, food storage containers, spoon, bowl, chefs knife

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

lentils 150g $3.95 $1

vegetable oil 100ml $4.00 $0.40
sausage 80g $15.00 $1.20
onion 100g $3.00 $0.30
celery 80g $18 $1.44
carrots 80g $2.50 $0.20
potato 100g $3.50 $0.35
black pepper 2g $8.00 0.06

start by removing the sausage from the casing, brown the sausage until it

is cooked through. you won't need extra oil because the sausage has

enough fat on its own but you could add some olive oil if needed. you want

to add onions, carrots, celery, and red pepper. they will soak up all of that

flavour from the browned sausage. cook them down for 5-7 minutes until

they begin to soften. add the garlic, italian spices, red pepper flakes if

using and stir in the spinachand then taste and season well with salt and
Method
pepper.
Total Portion Cost $4.95
Mark up 70%
GST Amount $2.00
TOTAL COST $15.00
Food percentage cost 70-75%

Summary notes
 Standard Recipe Card

Name of the dish SPICED PUMPKIN, CHICKPEA AND TOMATO STEW

Dish description serve with avacado, adding creaminess and another layer of flavor

Menu style buffet

gas, stove, cooker, spoon, pot, chef knife, bowl

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

leek 225g $2.50 $8

pumpkin 1125g $2.50 $2.81
carrots 675g $2.50 $1.35
coriander 45g $2.98 $2.98
olive oil 90ml $1.20 $1.08
ground cumin 4.5g $0.78 $0.80
ground ginger 4.5g $0.88 $3.52
vegetable 450ml $0.30 $0.135

you will start by onions, garlic and carrots together. once those have gotten

fragrant and the carrots have softened. once you add the rest of your

ingredients, you will just let the soup simmer for a bit

just before serving your pumpkin stew, stir in your spinach and cream.

continue to stir until the spinach has wilted, you can dish it up.

Method
Total Portion Cost $20.67
Mark up 75%
GST Amount $2.20
TOTAL COST $25.00
Food percentage cost 75-80%

Summary notes
 Standard Recipe Card

Name of the dish CHEESE, SMALLGOODS, VEGETABLES

Dish description serve with lettuce on a platter and place the capsicum strips on the top.

Menu style cyclical

gas, bowl, pot, knife, cutter, plate, spoon, fork

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

eggplant 0.100kg $3.90 $1

coral lettuce o.20kg $8.00 $0.36
rock melon 0.100kg $2.25 $1.61
olive oil 0.40L $9.99 $4.25
capsicum 0.60kg $0.91 $0.25
tomatoes 0.20kg $0.91 $0.25
salami 0.60kg $4.00 $1.44
feta 0.40g $6 0.65

salt 0.25g $0.05 $0.05

pepper 0.25g $0.05 0.05
wash and slice the eggplant, lettuce, and tear into bite the pieces. cut the

prosciutto into strips and roll up the strips and attach to the melon balls

using. marinate the eggplant and zucchini in olive oil, season and grill,

roast the capsicum and then peel and slice.

arrange the remaining ingredients on the platter, alternating to optimise

colour.

Method
Total Portion Cost $9.66
Mark up 25%
GST Amount $0.99
TOTAL COST $10.00
Food percentage cost 25-30%

Summary notes