Description
Standard Recipe Card
STUDENT NAME:Gurvinder Singh
STUDENT NUMBER: 9484
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portio
n #:
Brown
Beef Stock
$418.81
$59.83
Portion size:
Sale Price at
34%
( Food Cost)
7
$175.97
Sales Price
$175.9
7
Food
Cost
%
Specificatio
n
Weight
kg/l/Unit
Cost per
kg/l/Unit
Actual
cost
$39.60
34
Commodities
Item
veal bones
1.8 Kg
$22.0
0
0.9 Kg
$10.0
0
$9.00
short ribs or oxtail
$1.15
sunflower or other neutral-tasting oil
50 ml
$23.0
0
40 g
$17.0
0
$0.68
tomato paste
42.00
onions, unpeeled and quartered
2
$21.0
0
2
$17.0
0
$34.00
celery stalks
$24.00
Carrots
2
$12.0
0
4
$20.0
0
$80.00
garlic cloves
$2.28
water or red wine
120 ml
$19.0
0
6
$12.0
0
$72.00
sprigs flat-leaf parsley
$92.00
4
$23.0
0
$11.0
0
$22.00
2
$0.10
10 ml
$10.0
0
Sprigs thyme
dried bay leaves
whole black peppercorns
Total
Cost
Portio
n Cost
Method:
1. Heat oven to 400 degrees.
2. Arrange bones and short ribs in a single
layer in a large, heavy roasting pan.
Drizzle with oil and turn to coat. Roast,
turning once and stirring often for even
browning, until beginning to brown, about
45 minutes. Remove from oven, add
tomato paste, and stir to combine. Cook
over medium heat for about 30 seconds (to
let it brown a little, which cooks out some
of the acidity and intensifies the
sweetness), then add vegetables, stirring
well. Return to oven and roast until
vegetables are browned and tender and
bones are deeply browned, about 40
minutes.
3. Transfer bones and vegetables to a large
stockpot, then spoon off fat from roasting
pan and discard. Set the pan over two
burners. Add water and bring to a boil,
scraping up any brown bits from bottom
with a wooden spoon. Boil until liquid is
reduced by half, about 3 minutes. Pour
contents of pan into the stockpot.
4. Add enough water to stockpot to cover
bones and vegetables by 2 inches (about 6
quarts). Bring to just under a boil, then
reduce heat to a bare simmer (bubbles
should just gently break at the surface).
Add herbs and peppercorns and very
gently simmer, uncovered, over low heat
for 8 hours, adding more water as
necessary to keep everything submerged.
5. Carefully pour stock through a
cheesecloth-lined sieve (do not press on
solids) into a large heatproof bowl or
another stockpot; discard solids. Stock will
be dark brown. Skim off fat if using
immediately or let cool completely (in an
ice water bath, if desired) before
transferring to airtight containers.
Refrigerate at least 8 hours to allow the fat
to accumulate at the top; lift off and
discard fat before using or storing.
$418.8
1
$59.83
Standard Recipe Card
STUDENT NAME: Gurvinder Singh
STUDENT NUMBER:9484
Name of dish:
Ref .source:
Total Cost:
Portion Cost:
Portion
#:
B?chamel
Sauce
$7.54
$1.08
Portion size:
Sale Price at
34%
( Food Cost)
Sales Price
$3.1
7
Specification
Weight
kg/l/Unit
7
$3.17
Food
Cost
%
34
Cost per
kg/l/Unit
Actual
cost
Commodities
Item
butter
$22.00
$0.88
40 g
flour
$10.00
$0.40
40 g
milk, heated
$23.00
$5.75
250 ml
Salt
$17.00
$0.09
5g
Freshly ground pepper
$21.00
$0.42
20 g
Method:
1. Melt the butter in a heavy-bottomed saucepan.
Stir in the flour and cook, stirring constantly,
until the paste cooks and bubbles a bit, but
don’t let it brown ? about 2 minutes. Add the
hot milk, continuing to stir as the sauce
thickens. Bring it to a boil. Add salt and
pepper to taste, lower the heat, and cook,
stirring for 2 to 3 minutes more. Remove from
the heat. To cool this sauce for later use, cover
it with wax paper or pour a film of milk over it
Total
Cost
$7.54
Portion
Cost
$1.08
Standard Recipe Card
STUDENT NAME:
STUDENT NUMBER:
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Prawn
bisque
Portion
#:
$93.12
$13.30
Sales Price
Portion size:
Sale Price at
34%
( Food Cost)
$39.1
2
Food
Cost
%
7
$39.12
34
Commodities
Cost per
kg/l/Unit
Actual
cost
1 Kg
$11.0
0
$11.0
0
1.5 l
$15.0
0
$22.5
0
bay leaves
2
$14.0
0
$28.0
0
garlic clove
1
$21.0
0
$21.0
0
$0.11
5g
$21.0
0
2
$25.0
0
$50.0
0
$0.12
5g
$24.0
0
1
$20.0
0
$20.0
0
1
$17.0
0
$17.0
0
$0.06
3g
$20.0
0
$0.13
10 g
$13.0
0
$0.07
3g
$22.0
0
$20.0
0
$4.00
200 g
$0.07
5g
$14.0
0
$2.50
$1.25
$13.0
$0.07
Item
prawns
chicken/fish stock
whole white peppercorns
Specification
lemon peel yellow part only
sea salt flakes
red onion finely chopped
garlic cloves crushed
smoked paprika
tomato paste
sugar
cream
salt & pepper to taste
juice of lemon
0.5
Fresh parsley chopped
5g
Weight
kg/l/Unit
0
flour
25 g
$10.0
0
$0.25
Total
Cost
$93.1
2
Portion
Cost
$13.3
0
Method:
1. Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt,
lemon peel and garlic. Bring up to a boil and allow to simmer for 30 minutes, covered until the
stock is well infused by the shells.
2. After 30 minutes, blend with an immersion blender until as smooth as possible then run through a
sieve and discard all of the shells.
3. In a separate pot, melt a little butter and fry the onion until soft and translucent. Add the garlic and
fry for a few seconds before adding the smoked paprika, tomato paste and sugar.
4. Allow to fry for 30 seconds then pour in the prawn stock.
5. Cook for 20 minutes then add the prawn/shrimp meat and cook for a few minutes until the
prawns are cooked through. Blend the soup until smooth. I do this in my high-powered blender to
make sure it’s very smooth but you can use any blender and then pass the soup through a finemesh sieve again.
6. Pour the strained/blended soup back into a pot set over medium heat. Pour in the cream and lemon
juice and bring to a simmer. Season to taste and allow to simmer for 5 minutes. At this point, if the
soup seems too thin, whisk in some flour mixed with water and allow to cook until thickened. Serve
the bisque with a swirl of cream and parsley. I fried some whole shrimp/prawns in a splash of oil to
add to the top but this is optional.
7. Season to taste and serve with a sprinkling of chopped parsley.
Standard Recipe Card
STUDENT NAME: Gurvinder Singh
STUDENT NUMBER: 9484
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
Hollandaise
suace
$32.36
$4.62
Portion size:
Sale Price at
34%
( Food Cost)
Food
Cost
%
7
$13.60
34
Sales Price
$13.60
Item
Specification
Weight
kg/l/Unit
eggs
3
$2.00
$6.00
Lemon Juice ?
1
$22.00
$22.00
Dijon ?
10 g
$10.00
$0.10
Salt ?
2g
$23.00
$0.05
Cayenne Pepper
1g
$17.00
$0.02
Butter
200 g
$21.00
$4.20
Commodities
Cost per kg/l/Unit
Total
Cost
Portion
Cost
Method:
1. Melt the butter in a microwave (make sure it’s
covered as it will splatter) for about 1 minute,
until it’s hot. Alternatively, you could heat it on
the stove.
2. Add the egg yolks, lemon juice, dijon, salt and
cayenne pepper into a high powered blender
and blend for 5 seconds until combined.
3. With the blender running on medium high,
Actual
cost
$32.36
$4.62
slowly stream in the hot butter into the mixture
until it’s emulsified.
4. Pour the hollandaise sauce into a small bowl
and serve while warm.
Standard Recipe Card
STUDENT NAME: Gurvinder Singh
STUDENT NUMBER:9484
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
tartare
sauce
$41.02
$5.86
Portion size:
Sale Price at
34%
( Food Cost)
Sales Price
$17.2
4
Specification
Weight
kg/l/Unit
$17.24
Food
Cost
%
34
Cost per
kg/l/Unit
Actual
cost
Commodities
Item
mayonnaise
120 ml
$17.0
0
$2.04
dill pickle
1
$21.0
0
$21.0
0
fresh lemon juice
1
$17.0
0
$17.0
0
20 g
$12.0
0
$0.24
Capers
$0.40
chopped fresh dill
20 g
$20.0
0
10 g
$19.0
0
$0.19
Worcestershire sauce
$0.04
Dijon mustard
3g
$12.0
0
5g
$23.0
0
$0.12
Salt and fresh ground black pepper
Total
Cost
Portion
Cost
$41.0
2
$5.86
Method:
1. Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce, and mustard
in a small bowl and stir until well blended and creamy.
2. Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and
pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes.
3. Keep, tightly covered, in the refrigerator for one week.
Standard Recipe Card
STUDENT NAME: Gurvinder Singh
STUDENT NUMBER: 9484
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
Tomato
coulis
$29.81
$4.26
Portion size:
Sale Price at
34%
( Food Cost)
7
$12.52
Sales Price
$12.52
Food
Cost
%
Specification
Weight
kg/l/Unit
Cost per
kg/l/Unit
Actual
cost
2.7 Kg
$11.0
0
$29.7
0
$0.11
5g
$21.0
0
Total
Cost
Portion
Cost
$29.8
1
$4.26
34
Commodities
Item
ripe plum tomatoes
Kosher salt
Method:
1. In a large saucepan, heat tomatoes over medium-high heat, stirring, until tomatoes begin to
release their liquid. Bring to a simmer, then lower heat and cook, stirring occasionally, until much of
the excess liquid has cooked off but the tomatoes aren’t totally dry, about 15 minutes.
2. Transfer tomatoes and any juices to a vegetable strainer, a fine-mesh strainer, or a food mill set
with the finest strainer. Strain the tomatoes of seeds and skin, pushing all the pulp and juices
through; if straining by
hand, use a wooden spoon and a scraping motion to pass the tomato flesh through into a bowl
below. For an even smoother texture, pass the coulis once more through an even finer strainer.
3. Season with salt. Use the tomato puree in any recipe calling for a tomato puree, or freeze for up to 6
months. 4.
Standard Recipe Card
STUDENT NAME: Gurvinder Singh
STUDENT NUMBER: 9484
Portion
#:
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
7
Roasted red
capsicum
soup
$2.25
$0.32
Portion size:
Sale Price at
34%
( Food Cost)
Sales Price
$0.94
Item
Specification
Weight
kg/l/Unit
red capsicums (bell peppers)
Food
Cost
%
$0.94
34
Commodities
Cost per kg/l/Unit
Actual
cost
2
$20.00
$40.00
tomatoes
2
$13.00
$26.00
brown/yellow onions
2
$22.00
$44.00
extra virgin olive oil
20 ml
$20.00
$0.40
dried oregano
5g
$14.00
$0.07
vegetable stock
250 ml
$2.50
$0.63
fresh basil leaves
125 ml
$13.00
$1.63
extra virgin olive oil
62 ml
$10.00
$0.62
Total
Cost
Portion
Cost
$2.25
Method:
1. Preheat your oven to 200 Degrees C (390 F).
Line a sheet pan with foil.
2. Halve your red peppers and remove the seeds
and membrane.
3. Peel and halve your onions. Quarter your
tomatoes.
4. Place the peppers, onions and tomatoes on your
$0.32
sheet pan, and drizzle with 2 teaspoons of olive
oil, oregano and salt and pepper.
Standard Recipe Card
. NRToN
asAtM
in Eth:eGouvrevninfdoerr3S0inmgihnutes.
STUD5E
. NPTlaNceUtM
heBcEoRo:ked
STUD6E
948v4egetables, and any of their
juices, in either a blender or a saucepan (if you
Name of dhiasvhe: an immersion blender). Add the vegetable
Consomme
stock, and blend until a smooth consistency.
Ref.source:
7. Warm the soup through for 5 minutes to allow crecy
Total Cost:
the flavours to develop.
Portion Cost:
8. To make the basil oil, place the basil and oil in
a small blender or food processor and whiz
until smooth.
9. Check to make sure the seasoning and
consistency of the soup is to your liking.
Sales Price
1
0.
S
e
r
v
e
t
he
soup
with
a
drizzle
of
the
basil
oil.
Commodities
Item
Specification
Portion
#:
Portion size:
Sale Price at
%
( Food Cost)
Food
Cost
%
Weight
kg/l/Unit
Cost per kg/l/Unit
Actual
cost
olive oil
chicken wings
leek
Carrot
Onion
Garlic
flat-leaf parsley
Lemon
bay leaf
tomato paste
black peppercorns
Water
egg whites
vegetable trimmings
fine salt
finely chopped raw chicken meat
finely minced chives
Total
Cost
Portion
Cost
Method:
Heat oil in a large frying pan over high heat. Brown chicken wings. Alternately, brown chicken wings
in a 260?C (500?F) oven for about 30 minutes.
2. Transfer chicken to a stock pot. Add leek, carrot, onion, garlic, parsley, zest, bay leaf, tomato paste,
peppercorns, and water. Bring to a soft boil. Skim off any foam that forms. Reduce to low and simmer for
about 2 hours until the liquid is reduced by about half.
3. Strain the stock through a fine strainer. Discard the contents of the strainer. Cool and remove any fat
that collects on top of the chilled stock.
4. Return the stock to a saucepan. Combine the egg whites with the vegetable trimmings and add to the
stock. Bring the combination to a low boil. When the stock is clear, carefully strain the stock through a fine
strainer and then through a chinois.
5. Reheat stock in a saucepan. Taste for salt. Divide the chicken meat among the serving dishes. Divide
the hot stock over the chicken and garnish with minced chives.
Standard Recipe Card
STUDENT NAME: Gurvinder Singh
STUDENT NUMBER: 9484
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
Madeira
sauce
$11.6
$1.66
Portion size:
Sale Price at
34%
( Food Cost)
Sales Price
$4.8
7
Specification
Weight
kg/l/Unit
7
$4.87
Food
Cost
%
34
Cost per
kg/l/Unit
Actual
cost
$21
$10.5
0
Commodities
Item
demi-glace
500 ml
Madeira wine
62 ml
$11.00
$0.68
unsalted butter
20 g
$21.00
$0.42
Total
Cost
Portion
Cost
$11.6
$1.66
Method:
1. Gather the ingredients.
2. In a heavy-bottomed saucepan, bring the demi-glace to a simmer and let it reduce for
about 5 minutes.
3. Stir in the Madeira wine and swirl in the butter. Serve right away.
SEELDOE
Standard Recipe Card
STUDENT NAME: Gurvinder Singh
STUDENT NUMBER: 9484
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
Bolognaise
suace
$159.46
$22.78
Portion size:
Sale Price at
34%
( Food Cost)
Sales Price
$67.00
Food
Cost
%
Specification
Weight
kg/l/Unit
Cost per
kg/l/Unit
7
$67.00
34
Commodities
Item
extra-virgin olive oil
$0.11
10 ml
$11.0
0
$15.0
0
$15.00
1
$14.00
1
$14.0
0
$21.0
0
$21.00
1
$9.45
450 g
$21.0
0
$25.0
0
$50.00
2
$2.40
100 ml
$24.0
0
$20.0
0
$20.00
1 can
$1.02
60 ml
$17.0
0
$9.00
450 ml
$20.0
0
$13.00
1
$13.0
0
$4.40
200 ml
$22.0
0
$12.0
0
$0.08
7g
onion, chopped
carrot, peeled and finely chopped
celery, finely chopped
ground beef
garlic, minced
dry white wine
crushed tomatoes
tomato paste
low sodium beef (or chicken) broth
bay leaf
whole milk
kosher salt
Freshly ground black pepper
Actual
cost
Total
Cost
Portion
Cost
$159.4
6
$22.78
Method:
1. In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until
soft, about 7 minutes. Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no
longer pink and lightly seared, about 8 minutes.
2. Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes,
tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.
3. Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and simmer, stirring
occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.
ae SEELDOE
Standard Recipe Card
STUDENT NAME: Gurvinder Singh
STUDENT NUMBER: 9484
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
Chicken
noodle soup
Portion size:
Sale Price at
%
( Food Cost)
Food
Cost
%
Sales Price
Commodities
Item
Specificatio
n
Weight
kg/l/Uni
t
Cost per
kg/l/Unit
2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8
ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Total
Cost
Portion
Cost
Method:
1. Pat chicken dry with paper towels; sprinkle with salt and
pepper. In a 6-qt. stockpot, heat oil over medium-high
heat. Add chicken in batches, skin side down; cook until
dark golden brown, 3-4 minutes. Remove chicken from
pan; remove and discard skin. Discard drippings,
reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high
Actua
l cost
heat until tender, 4-5 minutes. Add garlic; cook 1 minute
longer. Add broth, stirring to loosen browned bits from
pan. Bring to a boil. Return chicken to pan. Add celery,
carrots, bay leaves and thyme. Reduce heat; simmer,
covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add
noodles; let stand, covered, until noodles are tender, 2022 minutes.
4. Meanwhile, when chicken is cool enough to handle,
remove meat from bones; discard bones. Shred meat into
bite-sized pieces. Return meat to stockpot. Stir in parsley
and lemon juice. If desired, adjust seasoning with
additional salt and pepper. Discard bay leaves.
Standard Recipe Card
STUDENT NAME: Gurvinder Singh
STUDENT NUMBER: 9484
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
Fresh snow
pea soup
Portion size:
Sale Price at
%
( Food Cost)
Food
Cost
%
Sales Price
Commodities
Item
Specification
Weight
kg/l/Unit
Cost per kg/l/Unit
Actual
cost
2 tablespoons butter
1 cup chopped onion
1 ? teaspoons kosher salt, divided
1 qt. reduced-sodium chicken broth
4 cups shelled fresh peas
? cup packed mint leaves, divided
? cup extra-virgin olive oil
? cup toasted sliced almonds
Total
Cost
Portion
Cost
Method:
1. Melt butter in a large saucepan over medium heat. Add onion and 1 tsp. salt and cook until tender
and translucent, stirring often, about 5 minutes. Add broth and bring to a boil over high heat, then
add peas and cook just until tender, about 4 minutes.
2. Meanwhile, set aside 1/4 cup tiny mint leaves. Whirl remaining 1/2 cup mint, the oil, and remaining
1/4 tsp. salt in a food processor until mint is very finely chopped.
3. Pur?e soup in a blender, working in batches, until very smooth, about 3 minutes per batch.
4. Ladle soup into bowls, drizzle with mint oil, and sprinkle with almonds and reserved mint leaves.
Standard Recipe Card
STUDENT NAME:
STUDENT NUMBER
Name of dish:
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
Portion size:
Sale Price at
%
( Food Cost)
Sales Price
Sales Price
Food
Cost
%
Commodities
IItem
tem
Item
Specificatio
Weight
Cost
per
S
pecicicifficatio W
eight
C
ost p
er
kg/l/Unit
n
kg
kk
gg//l/Unit kkg/l/Unit
g/l/Unit
Total
Cost
Portion
Cost
Method:
Actual
A
ctctctu
ual
cost
co
co
coststst
Standard Recipe Card
STUDENT NAME:
STUDENT NUMBER
Name of dish:
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
Portion size:
Sale Price at
%
( Food Cost)
Sales Price
Food
Cost
%
Sales Price
Commodities
Item
Item
Specificatio
n
Weight
kg/l/Unit
Cost per
kg/l/Unit
Total
Cost
Portion
Cost
Method:
Actual
cost
Standard Recipe Card
STUDENT NAME:
STUDENT NUMBER
Name of dish:
Name of dish:
Ref.source:
Total Cost:
Portion Cost:
Portion
#:
Portion size:
Sale Price at
%
( Food Cost)
Sales Price
Sales Price
Food
Cost
%
Commodities
Item
Item
Specificatio
S
pecicifficatio
n
Weight
Cost
per
W
eight
C
ost p
er
kg/l/Unit
kg
kg//l/Unit kkg/l/Unit
g/l/Unit
Total
Cost
Portion
Cost
Method:
Actual
A
ctctu
ual
cost
co
costst
Standard Recipe Card
STUDENT NAME:
STUDENT NUMBER
Name of dish
Ref.source:
Total Cost:
Portion Cost
Chicken
Saut?
Chasseur
Portion
#:
$148.43
$12.34
6
Portion size:
Sale Price at
28%
( Food Cost)
Food
Cost
%
12
$180
Sales Price
$180
25
Specification
Weight
kg/l/Unit
Cost per
kg/l/Unit
Actual
cost
Chicken
1.3
g
$22
$39.60
Tomato
150
g
$10
$9
Mushrooms
50
g
$23
$1.15
Butter
40
g
$17
$0.68
Tarragon
5
g
$21
$42
White wine
30
ml
$17
$34
Jus
150
ml
$12
$10
Parsley
5
g
$20
$12
Commodities
Item
Total
Cost
Portion
Cost
Method: Preparation Duration 15 minutes
1. Prepare the chicken into saut? cuts.
French and/or trim each piece as
required
2. Prepare the tomato concass?e
3. Slice the mushrooms
4. Peel and dice the onion
$148.43
$12.34
5. Pick the herbs and chop the parsley
Cooking Duration 45 minutes
1. Heat half the butter in a pan. Season the
chicken and place in the pan skin side
down until browned, then turn over and
brown the other side. Place in the oven at
180?C for ~15 minutes, until cooked
through. Remove the chicken from the
pan and put aside
2. Add the remaining butter and the onion
to the pan and sweat until glassy. Add the
mushrooms and sweat. Deglaze with the
wine, then add the jus and bring to the
boil. Add the tomato and herbs and toss
through
3. Return the chicken to the pan and warm
through. Adjust the seasoning
Plating
1. Place the chicken pieces into a prewarmed dish and spoon the sauce over
the top
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STUDENT NUMBER
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Total Cost:
Portion Cost:
Brown
Beef Stock
Portion
#:
$418.81
$59.83
Portion size:
Sale Price at
34%
( Food Cost)
7
175.97
34
Sales Price
$175.9
7
Food
Cost
%
34
Item
Specification
Weight
kg/l/Unit
Cost per
kg/l/Unit
Actual
cost
6 lbs (3 kg) beef bones
3
kg
2 carrots, peeled and cut into chunks
2 stalks celery, cut into chunks
2 stalks celery, cut into chunks
Commodities
?
?
$22
$39.60
2
$10
$9.00
2
$23
$1.15
2
$17
$0.68
$21
$42.00
2 tablespoons (30 ml) tomato paste
2
?
1/4 cup (60 ml) red wine
3
$17
$34.00
?
?
3 cloves garlic
1 bay leaf
1
$12
$24.00
$20
$80.00
$19
$2.28
$72.00
?
?
ml
Parsley sprigs
1 teaspoon (5 ml) whole peppercorns
1
ml
$12
l
$23
?
1 clove
1
?
12 cups (3 litres) water
12
$11
Total
Cost
Portion
Cost
1. Method:
1. With the rack in the middle position, preheat the
oven to 200 ?C (400 ?F).
2. On a baking sheet, scatter the bones, carrots,
celery and onions. Bake for about 1 hour
stirring frequently, until the bones are golden
brown. Remove the baking sheet from the
oven. Brush the bones with the tomato paste.
Continue baking for about 15 minutes.
$92.00
$22.00
$418.70
$59.73
3. In a saucepan, place the bones and vegetables.
Pour the wine in the baking sheet and scrape
the bottom to retrieve all the caramelized bits.
Pour the wine into the saucepan. Add the
remaining ingredients. Bring to a boil and
simmer gently for about 4 hours.
4. Pass through a sieve and use within three days
or freeze it.
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B?chamel
Sauce
Portion
#:
$7.54
$1.08
Sales Price
Portion size:
Sale Price at
34%
( Food Cost)
7
2
$3.17
Food
Cost
%
$3.17
Weight
kg/l/Unit
Cost per
kg/l/Unit
Actual
cost
$3.1
7
Commodities
Item
Specification
butter
40
g
$22.00
$0.88
flour
40
g
$10.00
$0.40
milk, heated
250
ml
$23.00
$5.75
Salt
5
g
$17.00
$0.09
Freshly ground pepper
20
g
$21.00
$0.42
Total
Cost
Portion
Cost
Method: Step 1
Melt the butter in a heavy-bottomed saucepan. Stir in
the flour and cook, stirring constantly, until the paste
cooks and bubbles a bit, but don’t let it brown ? about
2 minutes. Add the hot milk, continuing to stir as the
sauce thickens. Bring it to a boil. Add salt and pepper
to taste, lower the heat, and cook, stirring for 2 to 3
minutes more. Remove from the heat. To cool this
sauce for later use, cover it with wax paper or pour a
$7.54
$1.08
film of milk over it to prevent a skin from forming.
Cheese Sauce
Step 2
To turn your white sauce into cheese sauce, stir in ?
cup grated Cheddar cheese during the last 2 minutes
of cooking, along with a pinch of cayenne pepper.
How hot should the milk be?
Step 3
Warm the milk on low heat just until little bubbles begin
to form at the edges. Then remove from heat.
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Prawn
bisque
Portion
#:
$93.12
$13.30
Portion size:
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34%
( Food Cost)
Sales Price
$39.12
Food
Cost
%
Specification
Weight
kg/l/Unit
Cost per
kg/l/Unit
7
5
$39.12
34
Actual
cost
Commodities
Item
prawns
Total
Cost
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Cost
Method:
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