SITHKOP002 Plan and cost basic menus

SITHKOP002 Plan and cost basic menus

A 1

Entrée: An entrée is a dish made well before the side dish of lunch in modern French tasting menus and in most of the English-speaking world. It is often referred to as a hors d’oeuvre, appetizer, or introduction from outside the United States. An example of an entrée is entertaining Food. Kabobs of steak, chicken, and shrimp. Fajitas with steak, chicken, and shrimp. Lasagna is a traditional Italian dish. Spaghetti is a form of pasta. Dinner with Ravioli Seafood and shrimp are two of my favorite things to eat. Catfish that has been fried. Salmon baked in the oven Tilapia that has been fried. Jumbo Shrimp & Baked Salmon Jumbo Scallops and Baked Salmon.

Main: A course is a particular collection of food products which are eaten there at the same moment that during dinner. A course can consist of several dishes or only one, and it frequently involves products with a wide range of flavors. Food served as the main course in an inter meal is known as the side dish. In most menus, the side dish is the largest meal. Food or fish is sometimes used as the primary ingredient. It’s usually served after an appetizer, soup, or salad, and it’s usually accompanied by dessert.

 

Dishes Cost $
1) Steak Frites0.4
2) Quiche Lorraine2.0
3) Basil Rouille1.9
4) Chicken Parmigiana2
5) TART AU CITRON1.6
6) Pea and ham soup2.1
7) Crunchy Noodles Salad3.6
8) Pavlova1.5
9) Chicken Parmigiana2
10) Grilled Honey Mustard Australian Lamb2.8
11) Seafood Chowder1.2
12) MIGNARDISES FOR TWO1.7
13) Orange Sorbet Palate Cleanser1.6
14) Jewish Filet – Australian Wagyu Beef4.0
15) Curry and Paprika Devilled Eggs3.3
16) Cheese and Bacon Stuffed Mushrooms2.0
17) Italian-Australian Spaghetti Bolognese2.9
18) Traditional Lamb Shoulder Roast2.0
19) Scallops Wrapped in Bacon2.4
20) The iced Vo-Vo2.0

 

Ans2) Constructive feedback is essential for employees’ continued growth. Feedback clarifies desires, assists people in identifying weaknesses, and boosts their self-esteem. One of the most valuable things bosses can give their workers is meaningful input. Employee feedback is described as a process in which workers’ working phase, superiors, and peers provide useful criticism to them. Most management doesn’t provide adequate feedback, and while they do, it’s usually negative or ambiguous, so the value of responses is diminished.

Following are the steps to design any form:  

  1. Don’t make any fields required. Make it as easy as possible for users to provide feedback, no matter how short. 
  2. Always focus on open-ended feedback. 
  3. Don’t ask “How did you hear about us?” 
  4. Ask question for the possible outcomes.

Different types of forms:

1) Business assessment method – a general form for collecting input on the company’s overall results.

2) Employee feedback type – a document that lists all the staff and collects input on their interactions with customers.

3) Service quality survey – typically in the NPS format, where the net promoter score is used as a measure to assess the customer experience.

4) Complaint type – a basic form for collecting grievances.

 So, at first, you’ll most likely need to concentrate on one method that can collect both written input and a ranking. More complex forms can take the customer longer to complete, resulting in a higher conversion rate and a smaller number of instances. Following are the advantage of customer forms like Boost the quality of your goods and services. Enhance the success of the support staff. Personalize the recommendations. Improve business decisions. Advantages of staff Feedback Form like Enhances success and promotes career growth: People want to do their best work and advance in their careers. Clarifies expectations: There are a few more things. A feedback method is a tool for gathering consumer feedback. Feedback types aid in the improvement of goods or services, as well as the basic comprehension of business users. 

3à la carte

Menu itemMenu mix %Amount sold ($)Food cost %Food cost ($)Sales price

($)

Menu cost

($)

Menu revenue

($)

Entrée’s
Steak frites125250.10.40.52
Quiche Lorraine94250.52.028
Cassoulet73260.51.91.55.7
Soups
Cream of Mushroom 73230.52.11.56.3
Seafood Chowder94250.31.21.24.8
Cream of Pumpkin73250.41.61.24.8
Mains
Beer Battered Catch of   the day 52250.72.81.45.6
The Green chicken curry146250.31.21.87.2
Chicken Supreme73250.93.62.710.8
Desserts
TART AU CITRON52250.41.60.83.2
ICE CREAMS & SORBETS73310.51.61.54.5
MIGNARDISES FOR TWO 125240.41.728.5
Total dishes sold42
TOTAL Food

cost percentage %

25.35TOTALS18.171.4

 

Steak frites:

Ingredients : 4 tablespoons softened unsalted butter, 1 minced shallot, 1 tablespoon fresh parsley, minced, 1 minced garlic clove, salt and pepper, kosher, 2 1/2 pounds unpeeled Yukon Gold potatoes, 1 tablespoon peanut or vegetable oil plus 6 cups, 2 boneless strip steaks (1 pound), 1 1/4-1 1/2 inches thick, trimmed, and halved crosswise.

Method: In a mixing bowl, combine butter, shallot, chives, cloves, pinch of salt, and 1/4 tsp pepper; set compounded butter away. Cut a 1/4-inch-thick strip from each of four long sides of the potatoes to square them off: discard strips. Cut potatoes into 1/4-inch-thick planks longways.Using three layers of paper towels, line the studded baking sheet. In a big Dutch oven, mix potatoes and 6 cups oil. Cook for five min over medium temperature, or until the oil is aggressively bubbling. Pat burgers dry using paper towels and season with salt in the meantime. In a 12-inch skillet, heat and cook 1 tablespoon oil over moderate flame until it just starts to smoke.Move fries to preparing plate with such a spider or slotted spoon and season with salt. Fries go well with steaks.

 

Cream of Mushroom:

Ingredients: 200gram flour, 100gram butter, 100 ml milk, 150gram mushroom, etc. 

Methods: A homemade cream of soup can be produced in a variety of ways. The conventional method begins with the preparation of an organizational barriers (flour and butter cooked together), followed by the addition of milk, water, food stock, or mushrooms stock. Mushrooms that have been sautéed or fried are added later. Finally, a dollop of cream is applied.

 

Green Chicken Curry :

Ingredients: 15gram coriander leaves, 20gram mint leaves, 450gram chicken, 2 green chilies,5 onion, 10 ml vegetable oil, 5gram garam masala, salt, red chili according to taste.

Method:

  • In a blender pot, combine coriander leaves, mint leaves, green chilies, green cardamoms, onion, and green chilies.
  • Without adding any water, make a perfect paste.
  • Oil should be heated in a bath.
  • Then cook the curry leaves until they are crisp.
  • Curry paste, coriander, and chicken are added to the pan.
  • Cook for 2 to 3 minutes with the lid on.

 

Quiche Laurence: 

Ingredients:

  • 1 recipe pie dough or a prepared frozen pie crust
  • 1/2-pound (225 g) bacon (you can use more or less to your taste)
  • 1 cup (235 ml) milk
  • 1/2 cup (118 ml) heavy cream
  • 3 eggs
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper to taste (we used about 1/2 teaspoon)
  • 1/8 teaspoon ground nutmeg
  • 1 cup (4 ounces, 113 g) grated gruyere or other cheese (cheddar works, too)
  • 1 heaping tablespoon chopped chives

Method: 

  1. Prepare the dough: If you are making your own pie crust, roll out the pie dough into a 12-inch round. Place it in a 10-inch wide, 1 1/2-inch-high tart pan, pressing the dough into the corners. (If you don’t have a tart pan, you can use a similarly sized pie pan.)
  2. Pre-bake the frozen crust: Pre-baking is also called “blind” baking. If you’re using a store-bought frozen crust, follow the directions on the package for pre-baking. If you are pre-baking a homemade crust, preheat oven to 350°F. Line the frozen crust with heavy duty aluminum foil. Allow for a couple inches to extend beyond the sides of the tart or pie pan.
  3. Cook the bacon: Set a large frying pan over medium heat. Arrange strips of bacon in a single layer on the bottom of the pan (you may need to work in batches or do two pans at once). Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and much of the fat has rendered out. Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Pour fat out of the pan into a jar (not down the drain, unless you want to clog the pipes) for future use, or wait until it solidifies and discard in the trash.
  4. Preheat the oven: Now that the bacon is cooked preheat the oven to 350°F.
  5. Make the filling: Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives and whisk a little more. Add the milk and cream and whisk vigorously to incorporate and introduce a little air into the mix – this keeps the texture of the quiche light and fluffy.
  6. Put filling in pre-baked crust: Arrange the bacon and cheese in the bottom of the pie crust. Whisk the egg-milk mixture hard again for a few seconds, then pour it gently into the pie crust. You want the bacon and cheese to be suspended in the mix, so you might need to gently stir it around just a little. You also want the chives, which will float, to be evenly arranged on top, so move them around with a spoon until you like where they are.
  7. Bake: Put the quiche into the preheated oven and bake for 30-40 minutes. (If using pan with removable bottom, be sure to place a rimmed baking sheet underneath.). Check for doneness after 30 minutes by gently jiggling the quiche. It should still have just a little wiggle. (It will finish setting while it cools.) Cool on a wire rack. Eat at room temperature, cold (a quiche will keep for several days in the fridge), or reheated gently in a 200°F oven.

 

Cassoulet:

Ingredients:

  • 1-pound dried cannellini beans
  • Kosher salt
  • 1 quart homemade or store-bought low-sodium chicken stock
  • 3 packets (3/4 ounces) unflavoured gelatine, such as Knox (see note)
  • 2 tablespoons duck fat (optional)
  • 8 ounces salt pork, cut into 3/4-inch cubes
  • 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
  • Freshly ground black pepper
  • 1 pound garlic sausage (2 to 4 links depending on size)
  • 1 large onion, finely diced (about 1 cup)
  • 1 carrot, unpeeled, cut into 3-inch sections
  • 2 stalks celery, cut into 3-inch sections
  • 1 whole head garlic
  • 4 sprigs parsley
  • 2 bay leaves
  • 6 cloves

Directions:

  1. In a large bowl, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.
  2. Adjust oven rack to lower middle position and preheat oven to 300°F. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer to a large bowl and set aside. (If not using duck fat, cook pork with no additional fat.)
  3. Season chicken pieces with pepper (do not add salt) and place skin side-down in now-empty pan. Cook without moving until well browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.
  4. Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.
  5. Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven and cook until beans are almost tender but retain a slight bite, about 45 minutes.
  6. Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered.
  7. Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2-hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

Seafood Chowder:

Ingredients:

  • 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
  • 1/2-pound fresh lump crabmeat, picked over to remove shells
  • 1/4-pound unsalted butter
  • 1 cup peeled and medium-diced carrots (4 carrots)
  • 1/2 cup medium-diced yellow onion (1 onion)
  • 1 cup medium-diced celery (3 stalks)
  • 1 cup medium-diced small white or red potatoes
  • 1/2 cup corn kernels, fresh or frozen
  • 1/4 cup all-purpose flour
  • 1 recipe Seafood Stock, recipe follows
  • 1 1/2 tablespoons heavy cream (optional)
  • 2 tablespoons minced parsley
  • Salt and freshly ground black pepper to taste
  • Seafood Stock:
  • 2 tablespoons good olive oil
  • Shells from 1-pound large shrimp
  • 2 cups chopped yellow onions (2 onions)
  • 2 carrots, unpeeled and chopped
  • 3 stalks celery, chopped
  • 2 garlic cloves, minced
  • 1/2 cup good white wine
  • 1/3 cup tomato paste
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 10 sprigs fresh thyme, including stems

Directions:

  1. Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and sauté over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

 

Seafood Stock: Warm the oil in a stockpot over medium heat. Add the shrimp shells, onions, carrots, and celery and sauté for 15 minutes, or until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. You can make up the difference with water or wine if you need to.

 

Cream of Pumpkin: 

Ingredients:

  • cup chopped onion.
  • tablespoons butter, melted
  • 2 (14.5 ounce) cans chicken broth
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground black pepper
  • 1 cup heavy whipping cream

Directions:

  • Step 1: Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
  • Step 2: Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
  • Step 3: Transfer broth mixture into the container of a blender or processor. Process until smooth.
  • Step 4: Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
  • Step 5: Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

 

Beer Battered Catch of the day:

Ingredients:

  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 1 ½ cups beer

Directions: 

In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

 

Chicken Supreme:

Ingredients: 

  • skinless, boneless chicken breast half – cut into cubes
  • 1 onion, chopped
  • ¾ cup butter, melted
  • 1 ⅓ cups water
  • 6 ounces dry bread stuffing mix
  • ¼ cup water
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup shredded Cheddar cheese.

Directions:

  • Step 1: In a non-stick skillet over medium heat, cook and stir the chicken and onion until the chicken is no longer pink and juices run clear.
  • Step 2: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
  • Step 3: In a medium bowl, blend the melted butter, 1 1/3 cups water, and dry stuffing mix. Place 1/2 the chicken and onion mixture in the prepared dish, and cover with the stuffing mixture. Cover with the remaining chicken mixture. In a small bowl, mix the 1/4 cup water and cream of chicken soup, and pour into the dish. Top with the Cheddar cheese.
  • Step 4: Bake 30 minutes in the preheated oven, or until bubbly and lightly browned.

 

Tarte au Sucre:

Ingredients:

  • 1 cup packed brown sugar
  • ½ cup heavy whipping cream
  • 1 tablespoon all-purpose flour
  • 1 unbaked 9 inch pie crust

Directions:

  • Step 1: Preheat oven to 400 degrees F (205 degrees C).
  • Step 2: Mix brown sugar, cream, and flour together in a mixing bowl until smooth. Pour the filling into unbaked pie crust
  • Step 3: Bake for 30 minutes. Serve warm or cold.

MIGNARDISES FOR TWO:

Ingredients: 

  •  cup warm water (110 degrees F/45 degrees C)
  • 1 tablespoon white sugar
  • 2 ¼ teaspoons active dry yeast
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 ½ cups all-purpose flour

Directions:

  • Step 1: Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
  • Step 2: Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425-degree oven.

 

2 Buffet Menus

 

Menu itemMenu mix %Amount sold ($)Food cost %Food cost ($)Sales price

($)

Menu cost

($)

Menu revenue

($)

Entrée’s
Pea and ham soup83240.52.11.56.3
Damper52240.31.30.62.6
Weet-Bix52310.61.91.23.8
Salad
Mushroom Soup83250.20.80.62.4
Roasted Pumpkin Salad 52250.52.014
Crunchy Noodles Salad52250.93.61.87.2
Mains
Whole Salmon83260.41.51.24.5
Whole Pig104190.52.6210.4
Sushi135280.93.24.516
Desserts
Chocolate fountain 104281.03.543.5
Fairy Bread83250.41.61.24.8
Pavlova135260.41.527.5
Total dishes sold38
TOTAL Food

cost percentage %

29.5TOTALS21.673

 

Pea and ham soup:

Ingredient: 500g split peas, 1.2-1.5kg ham hock, ham bone, 1/4 tsp salt, 3/4 tsp black pepper, 2 garlic cloves, 2 bay leaves, 1 onion ,1 carrot

Method: Drive the ham into the peas in the slow cooker. All the spices should be strewn around in the ham bone, then cover with water. Cook on LOW for 8 to 10 hours or HIGH for 6 hours. Remove the ham bone and shred the meat from the ham. Take out the star anise. Stir the ham back into the pressure cooker. Function with parsley on top.

 

Crunchy Noodles Salad: 

 

Ingredients: 100-gram Chinese Cabbage, 300 gram crispy noodles, 150 gram silver almonds, 5 green onions, 50 gram white sugar, 10 ml vinegar, 10 ml olive oil, 5 ml sesame oil, 50 ml soya sauce. 

Method: In a small skillet, gently toast the slivered almonds until stirring frequently (no oil). Remove the item as soon as possible. In a pan, shake the fixing components until the mixture thickens. (This wills last 3 weeks!). Cut a slit straight through the middle of the cabbage (or two if it’s a giant like the one I used) lengthwise. Then shred it by slicing it finely. Just use the top 1/2–2/3 of the plant, which is mostly leafy. Save the deep, crunchy white portion for another recipe (it’s fantastic in stir fries!).

Toss all but the crispy noodles: Combine the cabbage, toasted almonds, and green onions in a large mixing bowl. Toss well with the Dressing. Toss via noodle just before starting so the remain crisp!

 

Fairy Bread:

Ingredients: 14 cup melted flour 8 inches white bread with croissants cut 14 cup multicolored sugar sprinkles, 100s & 1000s.

Method: Through a clean bowl, pour the 100s & 1000s, using butter or margarine, spread the bread. Make triangles from the bread, in the 100s and 1000s, position bread triangles butter side down.Togets the MOST 100s and 1000s on the bread, gently press it.Enjoy the other hand!

 

Damper:

Ingredients: 

  •  cups self-rising flour
  • 1 teaspoon salt
  • 1 tablespoon butter, softened
  • 1 cup milk
  • ½ cup water

Directions:

  • Step 1: Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
  • Step 2: In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
  • Step 3: Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

Mushroom Soup:

Ingredients: 

  • 1 tablespoon olive oil
  • 1 large large onion, diced
  • ¾ cup sliced fresh mushrooms
  • 1 teaspoon dried thyme
  • 3 cups vegetable broth
  • 2 bay leaves
  • 2 tablespoons gluten-free soy sauce (tamari)
  • 6 tablespoons cornstarch
  • ¼ cup cold water
  • 3 cups coconut milk
  • salt and ground black pepper to taste

Directions:

  • Step 1: Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
  • Step 2: Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

 

Pumpkin Salad:

Ingredients: 

  • 3 tablespoons raisins
  • 2 tart apples, peeled and shredded
  • 1 cup shredded pumpkin
  • 2 teaspoons lemon juice
  • salt and pepper to taste

Directions:

  • Step 1: Place the raisins in a small dish and cover with hot water. Allow to stand for 30 minutes.
  • Step 2:Once the raisins are plump, drain and place into a mixing bowl with the apple and pumpkin. Pour in the lemon juice and toss to coat. Season to taste with salt and pepper, and serve immediately.

 

Sushi:

Ingredients: 

  • 1 bag of mini-marshmallows
  • 2 tbsp of butter
  • 1/2 of rice crispies
  • 4 pieces of red licorice or any other gummy candy i.e.sweedish fish, sour patch kids etc
  • 3 fruit roll ups (square kind not fruit by the foot)
  • Add all ingredients to list

Directions:

  1. Melt marshmallows with butter then add rice crispies, let cool some.
  2. Unroll fruit roll up then cut licorice (if using it) to size.
  3. Put rice crispie mix on half of the fruit roll up.
  4. Place candy on the edge of rice crispie mix then roll to the side that is not covered by rice crispie mix.
  5. Dip knife in water to keep from sticking the cut into equal pieces.

 

Whole Pig:

INGREDIENTS:

  • 1 small (15- to 20-pound) suckling pig
  • 20 garlic cloves, peeled
  • ½ cup neutral oil
  •  Coarse kosher salt
  • 1 small potato
  • 1 small apple
  • 1 lavish bunch each fresh rosemary, sage and bay leaves (still on the branch if you can manage it), for garnish

Method:

  1. Heat oven to 300 degrees. Prepare the pig: Wash it, including the cavity, under cold running water, and towel-dry thoroughly, the way you would dry a small child after a bath — ears, armpits, chest cavity, face, legs, backs of knees.
  2. Sometimes there are imperfections remaining after the slaughtering and processing of the animal. Use dish towels or sturdy paper towels to rub away any dark spots on the ears, any little bit of remaining bristles around the mouth. Like that yellow, papery flaking skin you sometimes find on chickens, which can be peeled off to reveal tender, fresh skin underneath, a similar bit of crud can remain on pigs’ chins and under their belly flaps. Clean this little cutie as if you were detailing your car! The purple U.S.D.A. stamp, however, is indelible. But not inedible.
  3. Bard the pig with all 20 garlic cloves, making deep incisions all over with a thin filleting knife and shoving the cloves into each pocket; include the cheeks and the neck and the rump and the thighs and the loin down the back and the front shoulders, all areas of the small creature that have enough flesh to be able to receive a clove of garlic. (Sometimes I find I have to slice the larger cloves of garlic in half to get them to slide into the incision.)
  4. Rub the entire pig in oil exactly as you would apply suntan oil to a sunbathing goddess of another era, when people still were ignorant of the harmful effects of the sun. Massage and rub and get the whole creature slick and glistening. I do this directly in a very large roasting pan.
  5. Wash and dry your hands. Take large pinches of kosher salt, and raising your arm high above the pig, rain down the salt in an even, light dusting all over. You can start with the pig on its back and get the cavity and the crotch, and then turn it over and get the back and the head and flanks. Or vice versa. But in the end, the whole animal is salted evenly and lightly, snout to tail.
  6. Arrange the pig in the roasting pan, spine up, rear legs tucked under, with feet pointing toward its ears and its two front legs out ahead in front. Sometimes the pig needs a sharp, sturdy, confident chiropractic crack on its arching spine, just to settle it in comfortably to the roasting pan, so it won’t list to one side or topple over.
  7. Put the potato deep into its mouth, and place in the oven, on the bottom rack, and roast slowly for about 4 to 5 hours, depending on the size of your pig. (Plan 15 minutes of roasting time per pound of pig; if you have a 20-pounder, then you’d need about 5 hours total cooking time.) Add a little water to the roasting pan along the way if you see the juices are in danger of scorching, and loosely tent the animal with aluminum foil in vulnerable spots — ears, snout, arc of back — if you see them burning. For the last half-hour, raise the oven temperature to 450 degrees, and cook until the skin gets crisp and even blistered, checking every 10 minutes.
  8. Tap on it with your knuckle to hear a kind of hollow sound, letting you know the skin has inflated and separated from the interior flesh; observe splitting of the skin at knuckles — all good signs the pig is done. Or use a meat thermometer inserted deep in the neck; the pig is ready at 160 degrees. Let rest 45 minutes before serving.

 

Pavlova:

Ingredients; 

  • 3 egg whites
  • 1 teaspoon distilled white vinegar
  • 3 tablespoons cold water
  • 1 teaspoon vanilla extract
  • 1 cup super fine sugar
  • 3 teaspoons cornstarch

Directions:

  • Step 1: Preheat oven to 300 degrees F (150 degrees C).
  • Step 2: Beat egg whites until stiff, add cold water and beat again. Add sugar very gradually while still beating.
  • Step 3: Slow beater and add vinegar, vanilla and cornstarch.
  • Step 4: Place on parchment paper on a greased baking sheet and bake for 45 minutes. Turn off the oven and leave cookies to cool in the oven. NOTE: Don’t go opening and closing the oven door. If you must, close the door very carefully. Pavlova is not individual servings, it is of cake-size, decorated with whipped cream and topped with fresh fruit of your choice just before serving.

 

Chocolate Fountain:

Ingredients:

  • 2 (12 ounce) bags chocolate chips
  • 3 unsweetened chocolate squares, chopped
  • 34 cup canola oil
  • 14 cup Kahlua (optional)

DIRECTIONS:

  • Place the chocolate and oil into a large glass bowl.
  • Microwave on med. high for about 2 min’s, stir, then continue microwaving and stirring until the chocolate is liquid and smooth,without any unmelted chocolate pieces.
  • Stir in the Kahlua if desired.
  • Pour the chocolate into the bowl at the base of the unit.
  • Let the fountain run for 2 min’s then shut it off for about 30 seconds to eliminate air gaps.
  • If the chocolate does not flow smoothly, add another 1/8 cup of oil to the chocolate in the base.
  • Serve with:.

 

Whole Salmon: 

Ingredients:

  • 1 x 2.5 kg whole salmon, scaled, gutted, from sustainable sources
  • 1.5 kg re-skinned potatoes
  • 1 bulb of fennel
  • olive oil
  • ½ a bunch of fresh dill
  • ½ a bunch of fresh flat-leaf parsley
  • ½ a bunch of fresh tarragon
  • 1 lemons
  • extra virgin olive oil

Method:

  1. Preheat the oven to full whack.
  2. Get yourself a large roasting tray that your whole salmon will fit inside – you’ll probably need to lay the fish diagonally across the tray, like I’ve done in the picture –it won’t matter if the head and tail drape over the sides a little.
  3. Scrub the potatoes clean, then slice into ½ cm rounds. Lay them over the base of the tray and season well with sea salt and black pepper. Cut the fennel into six wedges, scatter over the potatoes and give it all a generous drizzle of olive oil.
  4. Pick half the herb leaves onto a chopping board, .finely grate over the lemon zest, then roughly chop everything together. Scrape this mixture into a bowl.
  5. Using a sharp knife, make 6 slashes on each side of the fish, about 2cm deep and at an angle.
  6. Sprinkle salt and pepper into each incision, stuff each with a pinch of the lemon-herb mix, then smooth flat. Drizzle the fish lightly with olive oil, then lay on top of the potatoes and fennel.
  7. Slice up one of the lemons, then stuff into the cavity with the remaining herbs.
  8. Bake the fish in the screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for a further 30 minutes.
  9. To check if the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip –if it’s nice and warm, the fish is cooked.
  10. Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil.. Delicious served with a bowl of steamed seasonal greens.

 

Weet Bix :

Ingredients:

  • 4 Weet-bix, finely crushed
  • 60g (3/4 cup) desiccated coconut
  • 45g (1/4 cup) brown sugar
  • 150g (1 cup) self-raising flour
  • 20g (1/4 cup) cocoa powder
  • 200g unsalted butter, melted
  • 130g Caramilk baking chips, coarsely chopped (see note)

TOPPING

  • 2 x 180g pkts Caramilk chocolate, finely chopped
  • 125ml (1/2 cup) pure cream

Method:

  • Step 1: Preheat oven to 180C/160C fan forced. Line a 20cm x 30cm slice pan with baking paper, allowing the two long sides to overhang
  • Step 2: Combine the Weet-bix, coconut, brown sugar, flour and cocoa in a large bowl. Stir in the melted butter until combined. Gently stir in the chopped Caramilk baking chips. Spread mixture evenly into prepared pan. Bake for 12-15 minutes or until set. Allow to cool in the pan.
  • Step 3: For the topping, combine the Caramilk and cream in a small saucepan over low heat. Stir until chocolate is just melted. Pour over slice and place in the fridge for 2 hours or until set.
  • Step 4: Use the overhanging baking paper to transfer the slice to a chopping board. Cut into small pieces. Store in the fridge.

 

Cyclical Menus

 

Menu itemMenu mix %Amount sold ($)Food cost %Food cost ($)Sales price

($)

Menu cost

($)

Menu revenue

($)

Entrée’s
Monday To Wednesday  
Tomato and Garlic Bruschetta175250.31.21.5
Thursday to Sunday 
Lemon and Peanut Chicken Satay103270.82.92.48.7
Mains
Monday To Wednesday
Chicken Parmigiana103250.52.01.56
Thursday to Sunday175250.31.21.56
Grilled Honey Mustard Australian Lamb144250.72.82.811.2
Desserts
Monday To Wednesday
Lamingtons 103250.20.80.62.4
Thursday to Sunday
The Iced Vo-Vo 175250.42.02.010
Total dishes sold28
TOTAL Food

cost percentage %

24.4TOTALS12.350.3

Tomato and Garlic Bruschetta:

Ingredients: 4 medium tomatoes, 2 tablespoons grated Parmesan cheese, 1/4 cup olive oil, 3 tablespoons fresh chopped basil, 3 to 4 garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 loaf unsliced French bread

Method: Combine the oil, basil, garlic, salt, and peppers in a big mixing bowl. Toss in the tomatoes gently. Cheese should be sprinkled on top. Put it in the fridge for at least 1 hour before serving. Until serving, allow to chill in the fridge. Cut bread across 24 slices and toast until nicely browned under the broiler. Toss the tomato mixture evenly. Serve right away.

 

Chicken Parmigiana:

 Ingredients: 4 pounded boneless, skinless chicken breasts, salt and black pepper, freshly roasted, 2 cups all-purpose rice, salt and pepper to taste, 4 big eggs, lightly battered with 2 tablespoons water and salt and pepper, 2 cups breadcrumbs (panko), 1 cup pure olive oil or vegetable oil, tomato sauce.

 

  • Method:
  • Preheat oven to 400 ° Fahrenheit.
  • Dress all sides of the chicken with salt and black pepper. Dig each breast in flour and drip off excessive, now drop in eggs and drop off surplus, then carve in flour scraps on both sides.
  • Heat the oil in two large saucepan pans on medium temperature until it is almost smoking. Cook 2 chicken breasts for each skillet until golden brown on both sides, around 2 minutes total. Place each breast on a cookie dish and cover in Tomato Sauce, just several mozzarella slices, garlic powder, and a tablespoon of Parmesan. Bake for approximately five minutes, or until the chicken is cooked through but the cheese has melted. Pull the dish from either the baking and scatter basil or parsley leaves on top.

 

Lamingtons:

Ingredients: 2 cups all-purpose flour, 4 teaspoons baking powder, 1/4 teaspoon salt,1/2 cup butter, room temperature, 3/4 cup white sugar, 1 teaspoon vanilla extract, 2 eggs, room temperature, 1/2 cup milk

Method: Preheat the oven to 375 degrees Fahrenheit (190 degrees C). Combine the flour, leavening agents, and salts in a sifter. In a wide mixing bowl, blend 1/2 cup butter and 3 tablespoons sugar via an electric mixer until soft peaks form. Pour the mixture into the pan that has been prepared. To create a icing, whisk together unsweetened chocolate’ sugar or cocoa powder in a large mixing bowl.

 

The Iced Vo-Vo:

Ingredients:30 grams butter, 30 grams caster sugar, 1 tablespoon hot water, 1 cup SR flour, pink marshmallow. 

Method: Combine the butter and sugar in a mixing bowl. Continue beating for a minutes after adding the egg.Mix in the hot water until all is well combined. Butter into the mixture and stir with a knife until it is well combined. With both hands, shape the mixture into a big ball. Run the dough until it comes together, just don’t need it. Roll out the dough on a serving plate until it is very soft (about 2-3 mm thick).Location on a cookie sheet packed a baking parchment and slice across 6cm x 4cm rectangles. Baking sheet for 10-12 minutes in a medium microwave. Allow time for cooling.

 

Peanut Chutney satay:

Ingredients:  

  • 1 teaspoon canola oil
  • 1/2 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small fresh red chilli, finely chopped
  • 70g (1/4 cup) natural crunchy peanut butter
  • 125ml (1/2 cup) water
  • 1 tablespoon fresh lemon juice
  • 1/2 tsp Coles Balsamic Vinegar
  • 1/2 teaspoon brown sugar

Method:

  • Step 1: Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft and golden. Add garlic and chilli and cook for 1 minute or until aromatic. Remove from heat.
  • Step 2: Add peanut butter and stir to combine. Place over low heat. Add water, lemon juice, vinegar and sugar. Cook, stirring, for 3 minutes or until sauce thickens.

Grilled Honey Mustard Australian Lamb: 

Ingredients: 

  • 1 tbsp honey
  • 1 tbsp olive oil
  • 2 tsp wholegrain mustard
  • 8 Coles Australian Lamb Loin Chops
  • 1/4 pineapple, peeled, cut into matchsticks
  • 1 medium zucchini, cut into matchsticks
  • 1 medium carrot, cut into matchsticks
  • 2 spring onions, thinly sliced
  • 140g pkt Coles Australian Chopped Kale
  • 1/2 cup (150g) whole egg mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp wholegrain mustard, extra

Method:

  • Step 1: Combine the honey, oil and mustard in a shallow ceramic dish. Add the lamb and toss to coat. Set aside for 10 mins to marinate.
  • Step 2: Meanwhile, combine the pineapple, zucchini, carrot, spring onion and kale in a large bowl. Combine the mayonnaise, lemon juice and extra mustard in a bowl. Drizzle over the pineapple mixture and toss to combine. Season.
  • Step 3: Heat a barbecue grill or chargrill on medium. Cook the lamb for 3 mins each side or until cooked to your liking. Cover and set aside for 5 mins to rest. Divide the zucchini and pineapple slaw among serving plates. Serve with the lamb.

 

 Degustation

 

Menu itemMenu mix %Amount sold ($)Food cost %Food cost ($)Sales price

($)

Menu cost

($)

Menu revenue

($)

Entrée’s
Cheese and Bacon Stuffed Mushrooms123250.52.01.56
Scallops Wrapped in Bacon205250.62.4312
Palate Cleanser
Basil Lime Sorbet Palate Cleanser82220.31.40.62.8
Orange Sorbet Palate Cleanser 205250.41.628
Mains
Australian Smoked Lamb Shanks with Lemon Orzo164231.04.1416.4
Italian-Australian Spaghetti Bolognese82240.72.91.45.8
Desserts
The Iced Vo-Vo 123260.41.51.24.5
Total dishes sold24
TOTAL Food

cost percentage %

25.60TOTALS13.753.5

 

Scallops Wrapped in Bacon:

Ingredients: 2-pound drained big sea scallops, 1 pound bacon strips, sliced crosswise in half, a quarter cup of condensed milk, 2 tablespoon soy sauce (optional), a quarter teaspoon of garlic powder, season with salt and pepper, 2 tablespoons, parsley, cut, spray for preparation

Method:

  • Preheat the oven to broil.
  • Each scallop should be wrapped in a piece of bacon and secured with a toothpick.
  • Combine the sour cream, soy sauce, garlic powder, salt, and pepper in a small cup.
  • Fry for 10-15 minutes, or until dumplings are heated through that and bacon is crisp.
  • Serve with such a parsley garnish.

 

Orange Sorbet Palate Cleanser:

Ingredients: 2 cups fresh orange juice 2 tbsp. sugar, golden syrup, or honey 1 teaspoon freshly squeezed lemon juice a dash of salt Sprinkle with a few sprigs of mint.

Method: Cut the oranges in quarter and suck the juices out with a squeezer or a citrus juice. Sweeten with sugar, honey, golden syrup, or some other flavoring. Season with salt and lemon juice. Mix thoroughly. Take a bowl or perhaps an ice cream tub halfway with the drink. Cover completely. 2 hours in the freezer Pull that from the frozen at 2 hours, scratch this with a fork, and that should break down into sections. To mixture, scoot it in a meat intel core for a few seconds, but not all that long, while the heat of both the spice grinder can cause the coulis to melt. Serve it in standard containers or the stylish orange peel bowls. Serve with a generous dollop of herb as a topping.

 

The Iced Vo-Vo:

Ingredients: 30 grams butter, 30 grams caster sugar, 1 tablespoon hot water, 1 cup SR flour, pink marshmallow. 

Method: Combine the butter and sugar in a mixing bowl. Continue beating for a minutes after adding the egg.Mix in the hot water until all is well combined. Butter into the mixture and stir with a knife until it is well combined. With both hands, shape the mixture into a big ball. Run the dough until it comes together, just don’t need it. Roll out the dough on a serving plate until it is very soft (about 2-3 mm thick).Location on a cookie sheet packed a baking parchment and slice across 6cm x 4cm rectangles. Baking sheet for 10-12 minutes in a medium microwave. Allow time for cooling.

Italian-Australian Spaghetti Bolognese:  

Ingredients: 

  • 3 tbsp olive oil
  • 200g bacon rashers, diced
  • 2 medium onions, diced
  • 2 celery stalks, sliced
  • 2 medium carrots, peeled and diced
  • 1kg beef, minced (or 600g beef/400g pork)
  • 2 garlic cloves, grated
  • 2 tsp plain flour
  • 250ml white wine
  • 2 x 400g tinned tomatoes
  • 2 tbsp tomato paste
  • 2 tsp sugar
  • 2 anchovies, chopped
  • 2 bay leaves
  • 1 tbsp thyme leaves
  • 1 tsp dried oregano
  • good grating of nutmeg
  • sea salt and black pepper
  • 500ml stock or water
  • 400g tagliatelle, penne, cavatelli or spaghetti
  • 2 tbsp roughly chopped parsley, 1 tbsp butter, and 100g parmigiano to serve

Method: 

  1. Heat two tablespoons oil in a large heavy frypan. Add bacon, onions, celery and carrots and fry, stirring, for 10 minutes until softened. Tip into a bowl and set aside.
  2. Add remaining one tablespoon olive oil to the pan and fry the beef and garlic until browned. Scatter with flour, then stir it through and cook for one minute, stirring. Add wine, bring to the boil and boil for three minutes, stirring.
  3. Return the vegetables to the pan, and add tomatoes, tomato paste, sugar, anchovies, bay leaves, thyme, oregano, nutmeg, sea salt and pepper and stock or water, and bring to the boil.
  4. Reduce to a simmer, cover and simmer for two hours, stirring every 20 minutes, until the sauce is rich, thick and glossy.
  5. Cook the pasta in plenty of salted boiling water until al dente and drain. Toss with sauce and serve in warm pasta plates. Top with parsley and butter, and serve with parmigiano for grating.

10 ways to upgrade your spaghetti bolognese

Or try Jill’s mushroom and lentil bolognese as a meat-free alternative.

 

Australian Smoked Lamb Shanks with Orange:

Ingredients:

  • 4 Australian Lamb Shanks

LEMON HERB RUB:

  • zest of 1 lemon
  • 1 tbsp brown sugar
  • 2 tsps sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper

BRAISING LIQUID:

  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 6 cloves garlic peeled and mashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh oregano

LEMON AND HERB ORZO:

  • 1 1/2 cups orzo
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup red onion minced
  • 1/4 cup celery minced
  • 1/2 serrano pepper seeded and minced
  • 2 tbsps fresh mint chopped
  • 1 tbsp fresh oregano chopped

INSTRUCTIONS:

  1. Using a knife, remove the silverskin from the exterior of the shanks. This will make them more tender.
  2. Combine the lemon zest, brown sugar, salt, garlic powder, onion powder, oregano, rosemary, paprika and pepper.
  3. Rinse the lamb shanks. Pat dry. Rub evenly with the Lemon Herb Rub. Let rest at room temp while you heat the smoker to 225F degrees.
  4. Place the lamb shanks on the heated smoker. Smoke until the internal temperature of the lamb reaches 165F degrees (about 1 1/2 hours).
  5. Combine the broth and tomato paste. Pour it into a disposable aluminum pan. Add the garlic, fresh herbs and shanks to the pan. Smoke for 1 1/2 hours.
  6. Cover. Smoke for 45 minutes, or until the internal temperature of the lamb reaches 200F degrees.

LEMON AND HERB ORZO

  1. Cook the orzo in salted boiling water for about 10 minutes. Drain and place in a large bowl.
  2. In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
  3. Pour the lemon juice mixture into the pasta and stir in the red onion, celery, pepper, mint and oregano. Let rest for 1 hour before serving.

 

Basil Lime Socket Palate Cleanser:

Ingredients: 

  • 1/2 cup sugar
  • 1/2 cup water
  • 15 fresh basil leaves, coarsely chopped and 6 – 8 sprigs for garnish
  • 1/2 cup fresh lime juice

Instructions:

Combine sugar, water and basil in a saucepan. Bring to a boil, cover, lower the heat and simmer for 5 minutes. Cool the mixture, add the lime juice. Puree in a food processor or blender, strain and transfer mixture to a shallow pan or bowl, cover and freeze until firm.

Remove from freezer, puree the mixture again, put in a small bowl, cover and freeze. Use a melon baller to make 1 to 3 small balls per person; serve in chilled stemmed glasses with the garnish.

 

Cheese and Bacon Stuffed Mushroom:

Ingredients: 

  • 3 slices bacon
  • 8 crimini mushrooms
  • 1 tablespoon butter
  • 1 tablespoon chopped onion
  • ¾ cup shredded Cheddar cheese

Directions:

  • Step 1: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  • Step 2: Preheat oven to 400 degrees F (200 degrees C).
  • Step 3: Remove mushroom stems. Set aside caps. Chop the stems.
  • Step 4: In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  • Step 5: In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  • Step 6: Bake in the preheated oven 15 minutes, or until the cheese has melted.
  • Step 7: Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

 

Ethnic

 

Menu itemMenu mix %Amount sold ($)Food cost %Food cost ($)Sales price

($)

Menu cost

($)

Menu revenue

($)

Entrée’s
Tomato and Garlic Bruschetta195220.31.41.57
Curry and Paprika Devilled Eggs154250.10.40.41.6
Mains
Chicken Parmigiana154250.52.028
Barbecued snags195220.31.41.57
Desserts
Lamingtons 195200.62.9314.5
Fairy Bread113180.52.71.58.1
Total dishes sold26
TOTAL Food

cost percentage %

21.4TOTALS9.946.2

 

Tomato and Garlic Bruschetta:

Ingredients: 5 ml Vegetable oil, 2 garlic, 5 tomato, 20gram cheeses, bread, salt and pepper to taste.

Method: Combine the oil, basil, garlic, salt, and pepper in a big mixing bowl. Toss in the tomato gently. Cheese should be sprinkled on top. Refrigerate for at least 1 hour before serving. Until eating, allow to solidify at room temperature. Make bread into 24 slices and toast once stirring frequently under the broiler. Toss the tomatoes mixture and mix. Serve right away.

 

Barbecued snags:

Ingredients: 1 kg beef sausages, 1-piece white bread per sausage, 2 onions, as required BBQ or tomato paste, oil

Method: Slice the onions and cook them until crispy in two tablespoons of olive oil over moderate flame. In a large skillet, heat two tablespoons of olive oil, then attach the sausage rolls to fry until caramelized all over. Flip them each regularly to ensure that they avoid overcooking. When the sausages are nearly finished, slice him all the way through center to flap him then transform them over because the insides can finish cooking.Place each trap on a loaf of white bread, top the onions, and sleet with salsa or horseradish mustard before serving.

 

Fairy Bread:

Ingredients: 14 cup melted flour 8 inches white bread with croissants cut 14 cup multicolored sugar sprinkles, 100s & 1000s.

Method: Through a clean bowl, pour the 100s & 1000s, using butter or margarine, spread the bread. Make triangles from the bread, In the 100s and 1000s, position bread triangles butter side down. To get the MOST 100s and 1000s on the bread, gently press it. Enjoy the other hand!

 

Set

Menu itemMenu mix %Amount sold ($)Food cost %Food cost ($)Sales price

($)

Menu cost

($)

Menu revenue

($)

Entrée’s
Cauliflower, Butterbean, and Dill Soup153220.72.92.18.7
Lemon and Peanut Chicken Satay255270.82.9414.5
Mains
Grilled kangaroo102211.04.228.4
Barramundi153220.72.92.17.8
Desserts
Chocolate Crackles153190.62.71.88.2
Beetroot cake with orange frosting204320.51.727.2
Total dishes sold20
TOTAL Food

cost percentage %

25.5TOTALS1454.8

 

Lemon and Peanut Chicken Satay:

Ingredients: 2 tablespoons smooth peanut butter, 1/2 cup soy sauce, 1/2 cup lemon or lime juice, 1 tablespoon brown sugar, 2 tablespoons curry powder, 2 garlic cloves, minced, 1 teaspoon hot chili sauce (or to taste), 6 skinless, boneless chicken breast fillets

Method: Idea of combining peanut butter, soy sauce, lime juice, sugar, curry powder, garlic, and hot sauce in a flour mixture. Put it in the fridge the chicken for at least two hours after placing that one in the casserole. It’s best to leave it overnight. Heat the oil the grill to high. Cooked for 5 minutes each side after threading the chicken into skewers

 

Grilled Kangaroo:

Ingredients: Light olive oil to loosen wok, 2 or 3 kangaroo loins or boneless kangaroo shelves 1 lemon, almost a bunch of rainbow chard sodium chloride

Method: Season rainbow basil with salt and pepper and add the garlic in an oiled wok on moderate flame till the leaves have softened.Wash and seasoning the kangaroo loins with pepper and salt before grilling to optimal internal body temperature on even a fresh, possibly the best grill.

 

Chocolate Crackles: 

Ingredients: 120 g Rice Bubbles or Rice Krispies, 90 g desiccated coconut, 1 tbsp cocoa powder, 350 g high-quality dark or milk chocolate*, including extra in drizzling 1 tbsp coconut butter.

Method: Cupcake liners can be used to line a 12-hole biscuit tray. Combine rice cereal, coconut, and vanilla extract in a big stand mixer. Put a candy in a small heat-proof bowl and break it up. Toaster the cocoa for 20 seconds, stirring after each, until clean and melting. Stir in the coconut oil until it is almost clean. Pour the caramel from over supplies and immediately stir to coat all of the rice cereal.Refrigerate chocolate crackles for at least 30 minutes to allow them to set. Liquefy a little more cocoa and dip that over the top to serve.

 

Table d’hôte

 

Menu itemMenu mix %Amount sold ($)Food cost %Food cost ($)Sales price

($)

Menu cost

($)

Menu revenue

($)

Entrée’s
Basil Rouille124231.04.2416.8
Curry and Paprika Devilled Eggs276321.13.36.619.8
Cheese and Bacon Stuffed Mushrooms93250.52.01.56
Mains
Grilled Honey Mustard Australian Lamb62250.72.81.45.6
Jewish Filet – Australian Wagyu Beef155251.04.0520
Traditional Lamb Shoulder Roast93250.52.01.56
Desserts
chocolate Caramel62250.31.20.62.4
Easy Milo Balls 155250.31.21.56
Pavlova93250.93.62.710.8
Total dishes sold33
TOTAL Food

cost percentage %

26.50TOTALS24.893.4

 

Basil Rouille:

Ingredients: 4 cloves garlic,1/2 cup fresh basil leaf, 1/4 cup mayo, 5 teaspoons extra-virgin vegetable oil, 2 anchovy fillets sealed in oil, 1 teaspoon fresh lime juice, 4 cups grape tomatoes, chopped 1 fennel bulb, halved, 1/4 cup white wine, garlic salt and freshly ground black peppers.

Method: 2 garlic cloves, minced or finely grated, in a mixer. Combine basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice in a large mixing bowl. Purée until fully even. In a large heavy pan, large skillet 2 tablespoons oil over low heat. Bring to a boil, then add the onion and dill and roast, simmer gently, until the tomatoes explode, around ten minutes.Pour in the wine and simmer, whisking constantly, until it has almost completely evaporated, around 1 minute. Carry the clam juice and 4 cups liquid to a boil. Cook, wrapped, for 3 minutes or until shellfish has opened. Add the parsley and mix well. Serve with a side of basil rouille on toast.

 

Choco Caramel:

Ingredients: 1 teaspoon melted butter, 1 cup sugar, 3/4 cup light high fructose corn, 2 ounces diced sugar free cocoa 1 1/2 cup strong soaked in distilled water (distributed).

Method: Cast aside a bread pan lined with foil that has been greased with butter.

Take the sugar, corn syrup, and cocoa to a boil in a big heavy heatproof bowl, stirring constantly until creamy. Cook, mixing continuously, till a candy thermometer registers 234 degrees (soft-ball stage) boosts the mix to 234° by adding another 1/2 cup milk (soft-ball stage). Heat to 245° (firm-ball s) with the leftover milk Pour into to the heated pan right away (do not scrape saucepan). Allow to stand for 5 hours or overnight unless strong. Lift the chocolate out of the pan using foil. Remove the foil then cut the candy into 1-inch squares with a buttered knife. Wrap each one in baking parchment and twist the ends.

 

Easy Milo Balls

Ingredients: 250g simple biscuits package, 395g sweetened condensed milk, 100g withered coconut, 45g Milo powder, additional coconut for cover

Method:  Crush the biscuits on Pace Eight for ten seconds mostly in providing compassionate tub. Mix on Reversal, Pace 4, for 20 seconds until either well mixed, adding the milk powder, coconut, and Milo. Cover the spheres in the additional coconut and shape them into heaping tablespoon balls.

 

Seasonal 

 

Menu itemMenu mix %Amount sold ($)Food cost %Food cost ($)Sales price

($)

Menu cost

($)

Menu revenue

($)

Seafood Dishes
Scallops and Prawns in Ginger Butter295250.20.814
Green Prawn Curry112330.31.00.62
Poultry Dishes
Tony’s Chicken Curry173250.52.01.56
Aussie Chicken

112230.72.91.45.8
Meat Dishes
Barbecued snags 173270.82.92.48.7
Meat Pie112250.31.20.62.4
Total dishes sold17
TOTAL Food

cost percentage %

24.27TOTALS7.530.9

 

Green Prawn Curry :

Ingredients:  1 kg green prawns, 3 garlic cloves, 1 cm ginger piece 4 spring onions, 2 seeded green chilies, 3 tablespoons oil, 1 tablespoon ground coriander, 1/2 teaspoon fennel seeds, 1/4 teaspoon mustard seeds 1 cup coriander leaves, 1 cup coconut cream

Method: Leave the tails on the prawns while peeling them. Break the darkened vein by cutting a slit throughout the back. To form a paste, combine the cloves, ginger, spring onions, and peppers in a stick blender with oil. Cook for 2 minutes in a medium-sized saucepan. Cook between 3-4 minutes after adding the ground coriander, fennel, and mustard seeds, as well as the coconut milk.Cook exposed over moderate flame for around three minutes after adding 1/2 cup water toward the herb and spice mixture. Cook, whisking occasionally, until the crustaceans are only ready and change color. Stir in the coriander leaves and sprinkle with salt right away. Serve for aromatic flavored rice to accompany this smooth curry.

 

Tony’s Chicken Curry:

Ingredients: 1kg chicken breast fillets, cut into pieces, 2 (400g) spice jars veggie broth, 1 (400g) can coconut milk 2 tablespoons curry paste, 2 tablespoons curry powder of your choosing, 4 tablespoons raw sugar, 2 teaspoons salt.

Method: Brown the chicken in a big pot with certain oil in medium heat for around 8 minutes. While cooking, extract any natural oils.

Adjust the pot to a high heat setting and add the tomatoes to the cooked chicken. On moderate flame, stirring occasionallyif the water has come to a boil, add the softened butter, curry paste, curry powder, sugar, and salt. Remove the lid and bring the pot to a boil. Allow to sit until at least 30 min (stirring occasionally) until the sauces thicken. Serve this with chutney.

 

Meat Pie:

Ingredients: 1 tablespoon olive oil, 1 big thinly sliced brown cabbage 2 sheets froze lemon curd crust, 2 sheets freezer pretzel dough, 1 egg, 500g Woolies five Stars Extra Lean Premium Mince, 1/4 teaspoon Sainsburys Corn flour, 3/4 cup Explaining behavior beef stock, 3/4 cup pasta sauce, 2 tablespoons Sriracha, 1/2 teaspoon hot sauce, lemon juice Ketchup.

Method: In a saucepan, heat the oil over medium-high heat. Toss in the onion. Cook for 3 minutes, and until the potatoes are tender. Toss in the mince. To make a paste, combine cocoa powder and 1 tablespoon of stock. Pour in the remaining stock. Toss the mince with the stock, liquids, and Peanut butter. Get the water to a boil. Preheat the oven to 220 degrees Celsius. Preheat the oven to 350°F. Place a muffin tin in the oven. Short crust pastry should be cut into 4 x 15cm circles. Use to line the bottoms and sides of baking pans. Fill the container with mince.Place pies on a hot baking sheet. Preheat oven to 200°F and bake for 20–25 minutes, or until lightly browned. Serve the food.

 

Ans4) For reducing the cost of the food we need to change different policy and as the Head Chef I need to change the following policy because we need to make more profit because last month our restaurant was going in loss and we need to make a profit for our owner and we need to do the following thing. The cost of a gross profit is divided by the income or sales produced from that cooking process to determine the food cost rate. We’ll also show you how to measure the cost of products sold, which is the sum of funding you paid on supplies/production in a given period. Most cafe operators hold food costs around 28 and 35 percent of revenue to operate a profitable business. The relationship between the price and weight of the dietary fiber and that of waste or indigestible components, as well as the consistency of the edible portion, influences the actual consumption of healthcare.Food,labor, operational, and depreciation costs, as well as the required gross profit, must all be provided. Many factors influence food production in the near run, rendering them unpredictable. Scarcity, weather, environmental disasters, conflict, and natural disasters are all examples of these causes. Poor market volume forecast. Menu items that is unappealing to customers. For cost containment, the menu design is bad. There are far too many options on the menu. There are just a few menu options. There is no compromise among menu items with elevated / low food costs. Low-cost goods are not well promoted. Menu products are priced incorrectly. Following factors that influence our food system like Hunger, thirst, and taste are biological predictors. Price, revenue, and availability are all economic determinants. Access, schooling, skills (for example cooking), and time are all external determinants. Community family, friends, and meal habits are all social determinants. We need to remember that thing in our mind also and we need to work in that manner that these things don’t affect to our restaurant and the following thing when we include in our restaurant can decrease the cost and we make profit like we need to do Compare the value of the food. When measuring stock, be fair. Collaborate with your food vendors. Become a member of a group purchasing organization. Keep track of your food orders. Portion management in restaurants should be implemented. Use the FIFO method (First In, First Out). Make the Most of Your Regular Specials. Consumers provide details about their experiences with products, utility in the form of customer reviews. Its goal is to expose its degree of confidence and to assist product, consumer experience, and advertising companies in determining where they can develop. Customers who are happy with your service are your best supporters. Their catchy acronym gives the brand reputation and success, as well as assisting in the acquisition of new customers. This saves businesses a significant amount of money that would otherwise be spent on publicity and advertising strategies to attract more customers. The knowledge, insights, problems, and opinion provided by your group about their interactions with the business, product, or activities are known as customer reviews. Even (and arguably) when it’s negative, this feedback will help increase brand awareness and inspire meaningful change in every industry. Collecting consumer feedback demonstrates that you care for what they have to say. By soliciting feedback from your customers, you demonstrate that you value their input. You include them in the development of your organization so that they relate to it. You will strengthen your relationship with them by responding with a voice. Boost the quality of your goods and services. Actively seeking customer input will assist the company in improving its current line of products. Consumer satisfaction should be measured. Enhance the success of the support staff. Personalize the tips. Improve business decisions. The shopkeeper recognizes and values loyal customers.

The online shop anticipates shipping problems. The employee who thinks of the ideal greeting. Staff that goes out of your position to find a customer happy Contractions during pregnancy and leaf expansion is positive experiences feedback; glycolic control and osmoregulation is forms of negative reviews.

 

References

Al-Battani, A. A. (2019). The Perception of Students and Faculty Staff on the Role of Constructive Feedback. International Journal of Instruction12(1), 885-894.

Celuch, K., Robinson, N. M., & Walsh, A. M. (2015). A framework for encouraging retail customer feedback. Journal of Services Marketing.

Chey, W. D. (2016). Food: the main course to wellness and illness in patients with irritable bowel syndrome. American Journal of Gastroenterology111(3), 366-371.

Cohen, J. F., Jahn, J. L., Richardson, S., Cluggish, S. A., Parker, E., &Rim, E. B. (2016). Amount of time to eat lunch is associated with children’s selection and consumption of school meal entrée, fruits, vegetables, and milk. Journal of the Academy of Nutrition and Dietetics116(1), 123-128.

Ercoli, L., Gallina, S., Nia, Y., Auvray, F., Primavilla, S., Guidi, F., … &Scuota, S. (2017). Investigation of a staphylococcal food poisoning outbreak from a Chantilly cream dessert, in Umbria (Italy). Foodborne pathogens and disease14(7), 407-413.

Harris, E. K. (2000). Customer service: A practical approach (p. 192). Prentice Hall.

Jalilvand, M. R., Salimipour, S., Elyasi, M., &Mohammadi, M. (2017). Factors influencing word of mouth behavior in the restaurant industry. Marketing Intelligence & Planning.

Kurzer, A., Wiriyaphanich, T., Cienfuegos, C., Spang, E., &Guinard, J. X. (2020). Exploring fruit’s role in dessert: The Dessert Flip and its impact on university student acceptance and food waste. Food Quality and Preference83, 103917.

O’Byrne, P., Hollett, M., & Campbell, B. (2020). A Nurse Practitioner Leadership Model for a Sexual Health Clinic in Canada:: Staff Feedback about Implementation and Operations. Nurse Leader18(6), 568-575.

Room, Y., Singal, M., & Koh, Y. (2016). CSR and financial performance: The role of CSR awareness in the restaurant industry. International Journal of Hospitality Management57, 30-39.

Sui, Z., Raubenheimer, D., &Rangan, A. (2017). Consumption patterns of meat, poultry, and fish after disaggregation of mixed dishes: secondary analysis of the Australian National Nutrition and Physical Activity Survey 2011–12. BMC nutrition3(1), 1-12.