Skip to content

Ingredient Requirements

Appendix I – Ingredient Requirements

Ingredient Quantity Comments Ingredient Quantity Comments
Meat, Poultry Dairy
Chicken meat


5 kg This is the main ingredient of the dish. Greek yogurt 2 kg To make gravy dry
Prawns 500 gm This is the main ingredient of the dish. Butter 1 kg To fry
Goat pieces 2 kg This is the main ingredient of the dish.
Fish / Seafood
Frozen Goods
Dry Goods / Other Eggs 24 pc This is the main ingredient of the dish.
Flour 5 kg To increase taste Egg whites 20 pc This is the main ingredient of the dish.
Olive oil 1 litre To fry
Rice 5 kg Main ingredient in biryani Fruit / Vegetables
Rice flour 2 kg To increase taste cauliflower 12 It is main ingredient.
Red chilly 2 kg To increase taste  onions 14 Onions is necessary
Salt 1 kg To increase taste garlic 7 tsp It is less require.
Soy sauce 500 g To increase taste cherry truss tomatoes 2 kg To make gravy
Garlic paste 250 g To increase taste

Appendix II – Ingredient Adjustments

Menu Item Ingredient(s)& Quantity as per the covers Allergy or dietary requirement Alternative menu item or how dish may be modified
Fish curry 1 cauliflower

4 spring onions

1 tsp crushed garlic

1/2 tsp oil

Vegan diet

We can replace   crush garlic with cabbage

For perfect taste.

Chilli prawns 16 shelled and deveined prawns

1 tbsp chilli sauce

Salt to taste

6 tbsp cornflour/ corn starch


2 pieces Ginger finely chopped

6-8 cloves garlic finely chopped

4-6 green chillies diagonally sliced

2 spring onions with greens chopped

2 tbsp Soy sauce

½ tsp white pepper powder

1 tsp sugar

1 cup Fish stock or chicken stock

1 medium Green capsicum cut into thick strips

 Non – vegetarian We can replace chilli sauce with tomatoes or the better taste.
Schezwan chicken boneless chicken cut into medium cubes 150 grams

Oil 2 teaspoons

Spring onion bulbs quartered and layers separated 2-3

Salt to taste

Soy sauce 1 teaspoon

Chicken stock 2-3 tablespoons

Cornflour 1 teaspoon

Spring onion greens chopepd to garnish

Schezwan sauce

Red chilli paste (seeded dried red chillies soaked overnight and gr 1/2 cup

Oil 2 tablespoons

Garlic finely chopped 1 tablespoon

Ginger finely chopepd 1 teaspoon

Celery finely chopped 1 teaspoon

Salt to taste

Sugar 1/2 teaspoon

Vinegar 1 teaspoon

Black pepper powder 1/2 teaspoon

Tomato ketchup 1 tablespoon

Non-vegetarian They need to re-place the soya sauce with the help of the red chili sauce.
Egg noodles 150 gms hakka noodles

3 nos eggs

1/4 cup onion

1/2 cup carrot

1/2 cup capsicum

3/4 cup cabbage

1 tsp soya sauce

1 tsp vinegar

1/2 tsp red chilli sauce

1/2 tsp green chilli sauce

1 tsp pepper powder + as needed

2 tbsp oil + as needed

2 tsp garlic

1 tsp spring onion

1 tbsp spring onion

salt to taste

Non- vegetarian Skip the carrot for spicy taste.
Goat dum biryani

2 1/4 pounds (1 kilogram) goat meat, preferably leg, cut into bite-size pieces

2 tablespoons garlic paste

2 tablespoons ginger paste

6 tablespoons sunflower, canola, or vegetable oil, divided

2 large red onions, finely chopped

30 to 40 large curry leaves

2 green chilies, optional

2 tablespoons coriander powder

1 tablespoon ground cumin

1/2 teaspoon ground turmeric

1 tablespoon garam masala

Salt, to taste

2 cups hot water, divided

50 grams (1 3/4 ounces) tamarind root

700 grams (3 cups) basmati rice

2 large onions, thinly sliced, for garnish

2 drops orange food coloring, optional

2 drops green food coloring, optional

Non-vegetarian They need to skip the sunflower oil with the help if the olive oil.
Aloo gobhi 4 tbsp oil

15 florets gobi / cauliflower

2 potato / aloo (peeled & chopped)

3 tsp oil

1 tsp cumin / jeera

1 tsp  kasuri methi

1 onion (finely chopped)

1 tsp  ginger garlic paste

1 chilli (slit)

¼ tsp turmeric

½ tsp kashmiri red chilli powder

½ tsp coriander powder

¼ tsp cumin powder / jeera powder

¾ tsp salt

1 tomato (finely chopped)

tsp aamchur

1 tsp garam masala

tbsp coriander (finely chopped)

Vegan They allowed to skip the potato for this dish.
Aloo gobhi paratha medium sized potato / aloo comes to 1 cup after mashing

cup cauliflower / gobi florets

ajwain / jeera

ginger green chilli paste

turmeric powder

red chilli powder

coriander powder

chat masala powder

cups wheat flour + extra for dusting

oil / ghee to toast

salt to taste

Vegan They allow to skip the potatoes’.
Dosa  cup sona masuri rice

tsp methi / fenugreek seeds

water (for soaking)

cup urad dal

toor dal

chana dal

cup poha / avalakki (rinsed)

tbsp oil


urad dal

chana dal

dried red chilli

few curry leaves

pinch hing / asafoetida

chilli (finely chopped)

inch ginger (finely chopped)

onion (sliced)

tsp turmeric


potato (boiled & mashed)

coriander (finely chopped)

lemon juice


Vegan  They are also take the single use of rice to cooked dosa.

 Appendix III – Jobs Checklist

Tasks to be completed Equipment required Additional comments
Wash all vegetables and put to dry.


Pan, plate, knife, grater This dish is  perfect for vegan purpose.
Great cauliflower same as rice texture.
Chop the shallots.


Take pan and add oil in the pan then put shallots and garlic in the pan and   sauté until golden colour.


Add cauliflower and sauté 5 further 5 minutes.
Complete the dish and serve.

 Appendix IV – Workflow Schedule

Work Flow Plan/ End of Service Procedures / De-Brief

Task (Description) and Priority
Equipment & WHS Communication (Who, About what?)
10.00 Enter kitchen and clean the kitchen, Towels, washer. cleaner
10.15 Grate cauliflower, chop garlic and wash rice, Bowel ,grater Junior chef
10.20 After complete ingredient

Take oil in pan and sauté chop vegetables.

pan Executive chef
10.25 After golden colour then put rice and water chef
10.30 Dish is complete for serve. Plates, spoon
  End of Service Procedures/

Reporting Requirements

Equipment/Systems Communication (Who, About what?)
  All equipment put correct place. Cleaner , servant
  And clean the kitchen and check light o and doors,
  Post Service Debrief Equipment/Systems Communication (Who, About what?)
  Take feedback diary With custom how was food

Leave a Reply

Your email address will not be published. Required fields are marked *