Sex, Lies and Conversation: Why Is It So Hard for Men and Women to Talk to Each Other?

Student’s First Name Last Name

Seneca College

Course Code: Course Name

Professor’s Name

Month Day, Year assignment is due

Introduction

This argument identifies the key explanations and the key points related to the development appeals and arguments related to the arguments and discussions related to men and women and how difficult it is for them to communicate with each other and how it is affecting their married life and love life. This argument revolves and surrounds the impressions of communication as per the different genders and increasing rate of divorce.

Argument

The argument certainly defines the increasing rate of divorce and the reason given by women is lack of conversation between the couple whereas the men do not consider it as an issue. Failed conversations have become a key reason and a very major problem between the couple and mainly women find it an annoying conversation and talking is a very important factor in married life. Certain differences are witnessed in between the thinking and perceptions of men and women both in the childhood socialization that takes place in the communication that is based on the cross-culture as the pitfalls and attraction that entice the behavior of both men and women. As women always complain about the silence of men. As this is observed the same-sex individuals have a greater number of topics and conversations in comparison of different sexes and genders. As per the opinion that both the men and women should understand that conversation is very important in married life and both the individuals in should do efforts to make the divorce rate less and have realistic demands as per the behaviors of both the individuals.

Conclusion

This argument certainly concludes that conversation is very important between a couple and it is mostly demanded by the women and both of the behaviors should be altered as per the requirements and needs.

Quotes

“One’s social network does not decide their social anxiety, interpersonal communication role plays a vital role in relationship b/w social anxiety &supposed social support.”

This quote certainly explains that it does not matter that how many friends or acquittances a person has or how many people they are surrounded with, but interpersonal communication plays a very important role in social anxiety. Moreover, social support and social anxiety are interrelated to such an extent that people get affected by it and fall into social anxiety and depression. Moreover, however, if any individual has a small group but that small group should have that level of interpersonal communication that other people and groups are not needed, moreover social anxiety and social support have an interrelationship that is significantly linked to each other as per the human behavior. Yes, it is agreed that social network defines social anxiety but not to an extreme extent (Barnett, et al., 2021).

“Women and men talk and listen differently, as well as have different relationships. This depends upon socialization and upbringing. The gap between the gender is well and alive in the workplace.”

This quote explains that after all the equality, there is a lot of difference in their behavior and upbringing. People are gender bias but this is a fact that men and women have different perceptions about everything and behave differently in different situations. Both genders have different opinions, different ways of reacting, and different ways of dealing with problems. Every organization at some point does biasness that have responsibilities and have different modes of better communication and both the genders play a very important role in accomplishment and have different types of logic and credibility. At the current period, everything is named upon gender and this needs to be ended as not every problem is linked with gender (LORE CROGHAN, 1993).

“The gender linguistics shows that it is genetically determined that online communication is ideal space for gender detecting the stereotypes of gender as it is increasing on daily basis.”

The quote explains the corresponding stereotypes that have reflected upon the linguistic exclusions as well as the independence as per the person. Moreover, the formulation of different variants in terms of gender stereotyping contains gender audits and preliminary research. As online communication has taken over the other forms of communication, the language and its barriers should have greater awareness among the individuals (Burel, 2018).

 

 

References

Barnett, M. D., Maciel, I. V., Johnson, D. M., & Ciepluch, I. (2021). Social Anxiety and Perceived Social Support: Gender Differences and the Mediating Role of Communication Styles. Psychological Reports, 124(1), 70–87. https://doi.org/10.1177/0033294119900975

Burel, S. (2018). Gender audit: linguistic approach to gender stereotypes in online communication. Proceedings of the 4th Conference on Gender & It, 59–61. https://doi.org/10.1145/3196839.3196849

LORE CROGHAN, K. (1993, Jul 17). Communication differs by sex; Habits and gestures lose in the translation between genders: [Final Edition]. Edmonton Journal http://libaccess.senecacollege.ca/login?url=https://www.proquest.com/newspapers/communication-differs-sex-habits-gestures-lose/docview/251930007/se-2?accountid=28610

 

                         MANAGEMENT ACCOUNTING           

             M 5011 SP2 2022

                  PROBLEM SLOVING

Report

This report is based on ASX Listed company in Australia which is Nyrada Inc.  It is an Australian pharmaceutical company whose organization and business deals with the drug discovery and the development of drugs in the significant community area which need in the neurology and cardiovascular fields. It is a drug development company. The analysis for management accounting is done for this assignment. Management Accounting Analysis of this company will help in a full financial analysis for this company.  The company has expertise in novel small molecule drug development to undertake the pathological processes which are involved in cardiovascular and chronic inflammatory diseases (Lee & Lee, 2021).

The vision of the company is to become a high pharmaceutical company which is specializing in the discovery of drugs and early-stage development. The areas focused on by the companies are the areas that are substantial unmet clinical needs are there and must have the candidates identify drugs with significant commercial and therapeutic potential, where effective and well-tolerated therapies exist.

The company currently has four programs related to drugs which are

Cardiovascular is a treatment for the high blood cholesterol level in the patient.

Neuroprotection; is a type of drug which helps to reduce the impact of people’s disabilities which are formed long-term with stress and brain injury.

Inflammation and autoimmunity; such as psoriasis (Somanath, et al., 2021)

So, the company’s overall aim is to help people with blood cholesterol high levels to put them at risk. their aim is to serve the best treatment to people and save their life they put all the effort related into it.

The chairman name of the company is john, john is the CEO of the company. The company is located in Australia. James Bonner is the chief executive.

This report is a consultation report of the company in which we consult about the company’s profit and WE measure all the financial, reports of the companies then we calculated it profitability then we compare the companies with the benchmark company a benchmark company which play a role as a competitor here in the field of health care and give the best competitions in the market (Graves, & Zheng, 2014).

I recently join these companies where the manager is on leave with his family. And he asks me to prepare a consultation report for the companies for the company’s important clients I make the consult reports before he returns from vacation on 22 April 2022. 

Companies manage all the healthcare-related equipment and other services also, currently announced the appointment of the new chief executive officer – MS Alice lee. She raised some concerns after reviewing the recent annual reports on both the financial and non-financial so she raised some concerns about the performance of the companies.  She decided to conduct or organize an investigation that is comprehensive and to analyze the company’s performance to get or know the full picture of the organization’s financial health. And also, about to evaluate the risk which was for the past three years. The aim of this review is to provide a better understanding of how the company will work against the set benchmark and how it will meet its competitors in the healthcare industry sector. The CEO of the company wants that all the tasks should be done on time and the new plans to be much more effective to achieve the desired goal.

So as I prepare for the company objective and the consultation so first I check the company financial report and check and measure the financial reports and check what is the profitability and revenue and loss of the company for the three years.

In 2020 the profit of the company is 1,125,414 which rises in 2021 which is 2,340,011.

In 2020 the loss is $0.09 and in 2021 it is 0.03.

The profitability of the company is exceeding day by day

In 2018 the profit of the company is 2,416,276 and in 2019 the profit of the company is 4,095,130.

So, the profit is increasing continuously this is a good thing but also the risk is increasing because of that the new CEO is concerned about it.

So to maintain its existence in the market and to achieve the benchmark company has to perform well in all orders to achieve its desired goals company has to stay up–to–date according to the market condition and patient’s wants and needs to serve the best to their patients’ company needs to take an advance policy and techniques to satisfied the patient needs. The company needs to satisfy the patient’s needs by providing them with many facilities related to health and safety. And provide them with good treatment methods and also provide them with many health facilities. The company needs to seek what its competitors do to achieve their goals and also what techniques they are using to enhance their profitability and serve the best to their customers and patients.

This report is a consultation report of the company in which we consult about the company’s profit and WE measure all the financial, reports of the companies then we calculated it profitability then we compare the companies with the benchmark company a benchmark company which play a role as a competitor here in the field of health care and give the best competitions in the market.

The company Australian pharmaceutical company whose organization and business deals with the drug discovery and the development of drugs in the significant community area which need in the neurology and cardiovascular fields. It is a drug development company. The company has expertise in novel small molecules drug development to undertake the pathological processes which are involved in cardiovascular and chronic inflammatory diseases.

The vision of the company is to become a high pharmaceutical company which is specializing in the discovery of drugs and early-stage development. The areas focused on by the companies are the areas that are substantial unmet clinical needs are there and must have the candidates identify drugs with significant commercial and therapeutic potential, where effective and well-tolerated therapies exist.

The benchmark for this company is Melbourne Health Company it is also a famous health care service provider. It is one of the best health care companies he continuously does dedicated work to improve health and wellbeing. It is the first public hospital in Australia. The hospital has a lot of the latest technology and service equipment to provide the best health care service and satisfy human needs it is one of the largest health givers in the state. Which provides a range of specialist medical programs As well as operates many old age and rehabilitation care centres

 

So, if the nyrada companies want to get success like benchmark companies they also do companies have also done the following activities and focus on their work and practices to meet the environment and satisfied the customer needs. The company has to follow the latest technology. maintain its existence in the market and to achieve the benchmark company has to perform well in all orders to achieve its desired goals company has to stay up–to–date according to the market condition and patient’s wants and needs to serve the best to their patients’ company needs to take an advance policy and techniques to satisfied the patient needs. The company needs to satisfy the patient’s needs by providing them with many facilities related to health and safety. And provide them with good treatment methods and also provide them with many health facilities.

As we compare both the companies that who are serving the best so the benchmark company is always higher and famous and above the other company their reports and everything is higher and more effective. Benchmark company is achieving more profit than other one and their returns are healthier and higher also they achieve a lot of profit as compared to another one. The benchmark for this company is Melbourne Health Company it is also a famous health care service provider. It is one of the best health care companies he continuously does dedicated work to improve health and wellbeing. It is the first public hospital in Australia. The hospital has a lot of the latest technology and service equipment to provide the best health care service and satisfy human needs it is one of the largest health givers in the state.

Yes, company A will stay in the market for the long term if they were going good practices and meet their desired targets but before that, they have to take advanced technology and facilitates peoples in the best way by providing the best treatment facilities and satisfied their patient.

 

 

 

 

References

Ahmad, A., Mohd-Setapar, S.H., Chuong, C.S., Khatoon, A., Wani, W.A., Kumar, R. and Rafatullah, M., 2015. Recent advances in new generation dye removal technologies: novel search for approaches to reprocess wastewater. RSC advances, 5(39), pp.30801-30818.

https://pubs.rsc.org/en/content/articlehtml/2015/ra/c4ra16959j

DeAngelis, A.F., Barrowman, R.A., Harrod, R. and Nastri, A.L., 2014. Maxillofacial emergencies: Maxillofacial trauma. Emergency Medicine Australasia, 26(6), pp.530-537.

https://onlinelibrary.wiley.com/doi/abs/10.1111/1742-6723.12308

Graves, N. and Zheng, H., 2014. Modelling the direct health care costs of chronic wounds in Australia. Wound Practice & Research: Journal of the Australian Wound Management Association, 22(1).

https://search.informit.org/doi/abs/10.3316/informit.272218893716909

Karaca, A. and Durna, Z., 2019. Patient satisfaction with the quality of nursing care. Nursing open, 6(2), pp.535-545.

https://onlinelibrary.wiley.com/doi/full/10.1002/nop2.237

Lee, S.M. and Lee, D., 2021. Opportunities and challenges for contactless healthcare services in the post-COVID-19 Era. Technological Forecasting and Social Change, 167, p.120712.

https://www.sciencedirect.com/science/article/pii/S004016252100144X

Somanath, P., Lu, D., Law, B., Archer, T.C., Cacovean, A., Palmer, J.T., Kinoshita, T. and Butler, T., 2021. Novel Irreversible Menin Inhibitor, BMF-219, Shows Potent Single Agent Activity in Clinically Relevant DLBCL Cells. Blood, 138, p.4318.

https://www.sciencedirect.com/science/article/abs/pii/S0006497121062297

Sghari, M.B.A. and Hammami, S., 2014. Health care expenditure growth in developed countries: Assessing the impact of medical technology. International Journal of Research in Applied Natural and Social Sciences, 2(2), pp.101-110.

https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.681.7374&rep=rep1&type=pdf

Shirley, E., Josephson, G. and Sanders, J., 2016. Fundamentals of patient satisfaction measurement. Physician leadership journal, 3(1), p.12.

file:///C:/Users/Lenovo/Downloads/Shirleyetal.2016Fundamentalsofpatientsatisfactionmeasurement1.pdf

 

 

1. Name of the city

The name of the city is Stratford, Ontario is a really pretty city having charms of small towns has been located at least 1.5 hours from Toronto. This is one of the top destinations for the road trip to Ontario. The tourism analysis for this city is done  for the overall analysis of this assignment. There are many things for doing in Stratford. For the stay, some of the Hospitality industry hotels are Best Western PLUS, The Arden Park hotel with the accommodation with a bar, free WIFI, parking, business facilities, daily housekeeping, non-smoking, air conditioning, indoor swimming pool, fitness center.

In Stratford, a walking tour is a favorite way of getting acquainted with the new city even if It is self-guided. Going for the stroll along the Avon River is considered a wonderful activity.

2. Guest Profile

The guest for the visit is a couple having age of 30 years who has come from Oakville, Ontario is interested in doing something adventurous and exploring new places, and believes in enjoyinglife to the fullest. They are from medium class families but they also they do spend their life exploring new places and they like whisky very much (Stacey, 2014).

Itinerary considerations

Accommodation 1: Western PLUS TheArden Parkhotel

Rating: 4.5

Location: Stratford, Ontario

Description: This is having the best locations in Stratford, Ontario, this hotel provides comfortable and affordable accommodations which can make feel like being at home. This includes some state-of-art amenities: ahot tub and pool, event and meeting space, hotel compliant features, and free parking. Accommodation at this hotel is the need of everyone. As a bonus, this is the only hotel which is having event space and meeting rooms (Billingham, 2018).

Areas and activities

This hotel is one of the best hotels having luxury wedding venues and conference facilities in Stratford, ON. This is the preferred best western hotel and the local business hotel. This hotel has strived to provide the guests with everything required for a stress-free and relaxing stay.

Shakespeare Village

This is less than 15 minutes away from downtown Stratford, Shakespeare is a quaint village has been located on Highway 7/8 in the Perth country, this is the east of Stratford has been named after Stratford upon England and it does have less than 30 minutes of drive from the Kitchener. This has been known for having antique shops.

Room Amenities

Refrigerator

50” Flat screen

WI-FI

Deluxe rooms

Microwaves in suites

Keurig coffee maker

Free parking

Fitness center

Hot tub

Swimming pool

Event and meeting space

Free parking

Accommodation 2: The Stratford Hotel

Rating: 4.5

Location: Stratford, Ontario

Description- Stratford does evoke the eternal glamour and maverick spirit of the legendary hotels for long-stay. Setting it across the 7 levels for Stratford, this is the design hotel having the spectacular taste from the magnificent lobby and it does have the sky terrace for imposing the glass atrium. Like the interiors, the Scandinavian style has old-world opulence through the natural timber, serene pastel tones, and stone bathrooms (Lee, et al., 2015).

Areas and activities
The Little Prince Micro-Cinema and Lounge

This is the 12 seats and the smallest theatre for a movie in the world. This is the antiquated screening room and there is a full concession/lobby lounge having tea, coffee, cinema popcorn, cotton candy, and also the infamous 2600 (Scola, 2020).

Amenities

Minibar in rooms

Directory tables in the room

Conference phones

Spa services are offered upon request

100% recyclable packaging

Chromecast solutions and Apple TV
daily housekeeping

HDMI connectivity for the external devices

Parking

Mobility rooms

2 culture and art attractions

Koolen Fine Arts

It caters tocorporate clients and individual collectors in managing and building the fine art collections

Stratford city hall

This has been built in the year 1856. This town hall does incorporate the space for the stalls of the market

Art/culture attractions

Gallery Stratford

This is a gallery of public art has been located in Stratford, Canada has been founded in 1967. This gallery is established as one of the leading art galleriesinthe region.

Holy Trinity Church

This is the church having the grace of William Shakespeare and also burial and baptism records

Joe’s Diner

This is the best place for having the best breakfast

Nick’s Luncheonette

This is the best place for having lunch

Blue sky diner

This is the best place for having dinner at night

2 different transport options

There are 2 ways which are

1. Self-driving

We can go there by self-driving car

2. Train

There is also the option of visiting any by train for any of the places to go there.

Summary

Stratford has been famous for its association with William Shakespeare. This is the pedestrianized town’s part in which it has to be found the birthplace of the Shakespeare having excellent displays and entrance for the neat garden and historic house

 

 

References

Billingham, R. (2018). Early Photographic work included in group exhibition’s My Shoes: Art and the Self Since 1990′, Longside Gallery, Yorkshire,(30 March–17 June 2018), touring to Attenborough Arts Centre, University of Leicester; PACCAR Room, Royal Shakespeare Company, Stratford-upon-Avon; Aberystwyth Arts Centre, Aberystwyth University and The Harley Gallery, Welbeck throughout 2018-2019.

Lee, A. H., Wall, G., & Kovacs, J. F. (2015). Creative food clusters and rural development through place branding: Culinary tourism initiatives in Stratford and Muskoka, Ontario, Canada. Journal of rural studies, 39, 133-144.

Scola, N. (2020). Report on Experiential Learning: Stratford Festival Internship and Private Art Collection Management.

Stacey, S. (2014). Stratford Food: An Edible History. Arcadia Publishing.

 

 

 

 

 

COMM. MAJ. Micro Essay, Article, or Blogpost

 

Table of Contents

My Name. 3

My Potential Research Question. 3

My Reader Hashtag. 3

My Practice Thesis Statement 3

References. 5

 

My Name

My Potential Research Question

What is Plagiarism? Describe at least two types of plagiarism.

My Reader Hashtag

The potential reader wants to know what is plagiarism and what two different types of plagiarism are there. The reader is concerned about why plagiarism is unethical and how it affects while publishing articles with plagiarism.

My Practice Thesis Statement

In this thesis, Plagiarism will be discussed and its types. Plagiarism simply means finding similar results or similar content while publishing the articles. Two different types of plagiarism are discussed in the thesis including Verbatim Plagiarism, and Mosaic Plagiarism.

Plagiarism is considered a serious crime in academics and also this term is a breach of copyright rules. Plagiarism includes copying text and readings from other different sources. When there is a thief of misconduct in academics, plagiarism increases. And there are several reasons given for stealing the content from different sources such as anxiety of not being able to write English. Plagiarism occurs when the content of other people is used and if a person is taking ideas and content from other websites, and not giving acknowledge to the writer for taking their content. The copying of content can be done from multiple sources and not writing the original work and using content from the author’s website without taking the permission of the author. Consequences can be major of plagiarism such as facing threats of punishment and penalties for copying work from different sources and websites. And now the tools are easily available for detecting plagiarism and it is punishable work.

There are main two types of plagiarism including that Verbatim Plagiarism and Mosaic Plagiarism. Verbatim Plagiarism simply means copying text word to word from other websites and other published work. And credit cannot be given in Verbatim Plagiarism. And Mosaic Plagiarism occurs when content has been taken from multiple sources. And also Mosaic Plagiarism occurs when sentences and paragraphs can be taken without using quotation marks. And using the same general publication for copying the content. Mosaic Plagiarism can be detected when paragraphs and phrases will be copied from only a single write-up.

 

Maria was very pleased and delighted with the group of students in HOTL1221 because they followed the TLP, worked on the Food Safety Online Portal, and handed in their assignments on time. Maria has planned a Surprise Spooktacular Halloween Dinner Party for the students. The menu items for this party included pizza, chicken wings, perogies, and pumpkin tarts.

Grocery list items to purchase:

• chicken, vegetables, cheese, pepperoni, tomato sauce , sour cream, hot sauce, butter, pumpkin filling

 

To assist Maria with this party’s preparation and to buy supplies, she invited her good friend, “Witchy Poo” and her cat “Bookie” to help.

 

Once Maria and Witchy Poo returned from purchasing groceries from the neighbor’s, they noticed that Bookie must have been walking over the kitchen counter because there were traces of cat hair. When looking for Bookie, they saw that Bookie fell asleep on the cutting board. Maria said, “Silly Kitty” and moved Bookie on to a chair. Maria started to take the raw chicken, vegetables, cheese, and all the other items out of the bag and place them on the counter to prep the dinner. Maria noticed that the can of tomato sauce was severely dented and bulging but decided to use it because it was inside that matter.

 

At this time, Witchy Poo took the cutting board from the counter and began cutting the raw chicken into pieces with the knife that was in the sink. Suddenly, Witchy Poo got an itch and scratched her head and said, maybe I should wear my hair up? Maria said, no worries, you have such beautiful long black hair you don’t want to ruin it for the party. “You’re right,” Witchy Poo said and continued cutting the raw chicken.

 

Witchy Poo finished cutting the raw chicken on the cutting board; she started to cut all the pizza ingredients with the same knife, vegetables, mozzarella cheese, and pepperoni. To save time on the preparation, she didn’t wash the vegetable because they looked clean. After Witchy Poo finished cutting the ingredients and was ready to bake the pizza, she washed her hands and asked Maria, do you have any paper towels to dry my hands, but Maria said no, sorry I ran out. Witchy Poo said that’s okay; I’ll wipe in on my dress.

 

During this time, Maria was rolling the dough for the perogies and sneezed. Oh my, Maria said. I sure hope I’m not catching a cold and continued rolling the dough. Witchy Poo asked Maria, “Can I help you make the delicious potato and cheese filling for the perogies? Maria replied, I made it 7 hours ago, and it’s been sitting on the counter, ready for me to start filling the dough. Witchy Poo said that was excellent planning on your part Maria.

 

After making the Surprise Spooktacular Halloween Dinner Party’s food, Maria and Witchy Poo were exhausted. They decided to cover all the food in napkins and leave on the counter overnight and finish the clean up in the morning.

Please answer all questions on next page.

Case Study Questions: Please answer all 10 questions below.                                                     /20 marks

 

1. Based on this case study, would it be safe for the students in HOTL1221 to eat the food prepared by Maria and Witchy Poo? Yes or No? Why? (3 Marks)

Answer

The food prepared by the Maria and Witchy poo is not hygienic and not safe for the students to eat, because they have not properly cleaned the vegetables and knife during working and Witchy Poo has one cat which name is ‘Bookie’ and Bookie also present inside the kitchen area and during the preparation of food, the Bookie’s hair was lying on the ground and Bookie also sitting on the cutting board and without washing the board, they are preparing food for the students, Bookie also doesn’t wear proper hair clips and cap during working which also create the unhygienic food because its hair may befall on the meal and Maria also doesn’t wash her knife after cutting the raw chicken and used for the making of pizza (Alphonce, et al., 2014).

 

2. What is two potentially hazardous food from the menu? (2 Marks)

Answer

During the preparation of the food, the two most potential hazardous food is chicken and pizza because, during the preparation of both these meals, Maria doesn’t wash the knife and after that, she is using the same knife for the making of the pizza and this will create a food poisoning in both the dishes which is not good for students because after cutting of the raw chicken, there was a different kind of microorganism is left on the cutting boards as well as on knife which harm the food which is prepared for the students.

 

3. What type of contamination or hazard could occur with “Bookie” walking on the counter and napping on the cutting board? (1 marks)

Answer

Bookie can create many microorganisms and bacteria disease into the food and also cat roundworm a d and as well as Toxoplasmosis is also generated which harm the students(Lodi, et al., 2015).

 

4. Did Maria and Witchy Poo prevent contamination from entering the kitchen when they purchased the party’s groceries? Yes or No? Why? (3 marks )

Answer

They didn’t, no. They spotted more cat hair as they entered that kitchen, however, Maria simply remarked “silly kitty” then moved the cat towards the armchair while continuing to stroke its ingredients. Maria did not wash her hands after removing the kitchen and also after that, she picked the knife and cutting board and cut the vegetables without washing it and Witching Poo also did not tie his hair and he also dried his hands with his clothes and then again start making food. Maria is cutting raw chicken and immediately she is cutting the ingredients of pizza with the same knife which is not good for students(Alphonce, et al., 2014).

 

5. What hygiene practice did Maria and Witchy Poo repeatedly NOTdo when preparing the food? (1 Mark)

Answer

Both of them did not wash the ingredients as well as raw material properly and before and after the food preparing process, they didn’t wash their hands and this will create food contamination and after the sneezing, they didn’t wash their hands(Muthukumar, et al., 2020).

 

6. Identify all food safety hazards that occurred during this preparation. (3 marks)

Answer

Following were the Food safety hazards are as follows:

1) Maria and Witchy Poo doesn’t wash their hands before and after preparing food.

2) Cat is not removing from the kitchen area either cat hair.

3) Maria is removing bookies from the counter and doesn’t wash her hands and prepare food.

4) Ingredients and equipment are not washed properly.

5) After cutting the raw chicken Maria doesn’t wash the knife and uses it for making pizza.

6) Maria doesn’t use proper caution after sneezing and making the dough for the pizza.

7) Witchy Poo doesn’t tie her hair and some hair may befallen on the food.

8) And Maria is preparing food for 7 hours before presenting the food (Lodi, et al., 2015).

 

7. List 2 instances when a food-contact surface must be cleaned and sanitized. (2 marks)

Answer

When handling a variety of foods, kitchen staff must ensure there’ll be no meal infection, particularly with raw and cooked; afterward and while using the area.Only those food-contact floors should be washed as well as sanitized after use; already when kitchen workers resume work to a distinct sort of cuisine; whatever time staff members were also disrupted while performing a task and also the objects that are used might be polluted, and then after 4 hours if indeed the objects seem to be in continuous usages(Heo & Lee, 2015).

 

8. Was it a good idea that the perogies potato filling was cooked earlier and left out to cool down for 7 hours? Yes or No? Why? (2 marks)

Answer

No, this is not good because the perogies potatoes need to be prepared before serving. After all, it is not taking more time to completion of the dish and it is not left out for cool for 7 hours or otherwise, it will be kept in the freezer for storage and this makes the food healthy and doesn’t harm the food. Due to generating of the microorganism in the potatoes which is not good for the food and health of the students (Muthukumar, et al., 2020).

9. When Witchy Poo went to wash her hands, did she do all steps correctly? Yes or No? Why? (2 marks)

Answer

Witchy Poo doesn’t use the proper steps while washing her hands, because he didn’t use the proper washing soap for washing hands and after that, he didn’t use proper average timing of washing hand and doesn’t hand properly and his finger also not washed properly and after washing, he was searching for the towel and when he didn’t saw the towel, he wiped his hands with his dress and dry his hands which is very unhygienic.

 

10. What type of contamination could result when Maria sneezed while she was rolling the Perogie dough? (1 mark)

Answer

Basically, during the preparation of dough, Maria sneezed on the dough which is physical contamination of the food and which is not safe for the students who eat that food and also many germs, and allergies may be transferred into the food and this will create due to physical contamination (Heo & Lee, 2015).

 

References

Alphonce, R., Alfnes, F., & Sharma, A. (2014). Consumer vs. citizen willingness to pay for restaurant food safety. Food Policy, 49, 160-166. https://doi.org/10.1016/j.foodpol.2014.06.009

Heo, J., & Lee, J. (2015). A Study on the Relationship between School Foodservice Employees’ Attitudes toward Food Hygiene Education and Hygiene Practices. Journal Of Food Hygiene And Safety, 30(4), 323-328. https://doi.org/10.13103/jfhs.2015.30.4.323

Lodi, F., Tard, A., Tasiopoulou, S., Colombo, P., & Roncancio, C. (2015). Re-evaluation of food colours by the European Food Safety Authority (EFSA). Toxicology Letters, 238(2), S85. https://doi.org/10.1016/j.toxlet.2015.08.285

Muthukumar, J., Selvasekaran, P., Lokanadham, M., & Chidambaram, R. (2020). Food and food products associated with food allergy and food intolerance – An overview. Food Research International, 138, 109780. https://doi.org/10.1016/j.foodres.2020.109780

 

 

Case Study Assignment – HOTL1221

 

Maria was very pleased and delighted with the group of students in HOTL1221 because they followed the TLP, worked on the Food Safety Online Portal, and handed in their assignments on time. Maria has planned a Surprise Spooktacular Halloween Dinner Party for the students. The menu items for this party included pizza, chicken wings, perogies, and pumpkin tarts.

Grocery list items to purchase:

• chicken, vegetables, cheese, pepperoni, tomato sauce , sour cream, hot sauce, butter, pumpkin filling

 

To assist Maria with this party’s preparation and to buy supplies, she invited her good friend, “Witchy Poo” and her cat “Bookie” to help.

 

Once Maria and Witchy Poo returned from purchasing groceries from the neighbor’s, they noticed that Bookie must have been walking over the kitchen counter because there were traces of cat hair. When looking for Bookie, they saw that Bookie fell asleep on the cutting board. Maria said, “Silly Kitty” and moved Bookie on to a chair. Maria started to take the raw chicken, vegetables, cheese, and all the other items out of the bag and place them on the counter to prep the dinner. Maria noticed that the can of tomato sauce was severely dented and bulging but decided to use it because it was inside that matter.

 

At this time, Witchy Poo took the cutting board from the counter and began cutting the raw chicken into pieces with the knife that was in the sink. Suddenly, Witchy Poo got an itch and scratched her head and said, maybe I should wear my hair up? Maria said, no worries, you have such beautiful long black hair you don’t want to ruin it for the party. “You’re right,” Witchy Poo said and continued cutting the raw chicken.

 

Witchy Poo finished cutting the raw chicken on the cutting board; she started to cut all the pizza ingredients with the same knife, vegetables, mozzarella cheese, and pepperoni. To save time on the preparation, she didn’t wash the vegetable because they looked clean. After Witchy Poo finished cutting the ingredients and was ready to bake the pizza, she washed her hands and asked Maria, do you have any paper towels to dry my hands, but Maria said no, sorry I ran out. Witchy Poo said that’s okay; I’ll wipe in on my dress.

 

During this time, Maria was rolling the dough for the perogies and sneezed. Oh my, Maria said. I sure hope I’m not catching a cold and continued rolling the dough. Witchy Poo asked Maria, “Can I help you make the delicious potato and cheese filling for the perogies? Maria replied, I made it 7 hours ago, and it’s been sitting on the counter, ready for me to start filling the dough. Witchy Poo said that was excellent planning on your part Maria.

 

After making the Surprise Spooktacular Halloween Dinner Party’s food, Maria and Witchy Poo were exhausted. They decided to cover all the food in napkins and leave on the counter overnight and finish the clean up in the morning.

Please answer all questions on next page.

Case Study Questions: Please answer all 10 questions below.                                                     /20 marks

 

1. Based on this case study, would it be safe for the students in HOTL1221 to eat the food prepared by Maria and Witchy Poo? Yes or No? Why? (3 Marks)

No, it is not at all safe for the students to eat the foods which are prepared by Maria and Witchy Poo for the students in HOTL1221. As per the case study the food which is prepared by Maria and Witchy Poo was not at all hygienic. They did not pay attention to the food safety handling. Witchy Poo was having a cat, name Bookie. There were also traces of cat hairs on the counter they did not bother to clean it before preparing the food. The equipment which was used by them for preparing the food was not clean and unhygienic. They did not wash their hands before preparing and while preparing the food they cut the raw chicken and pizza ingredients with the same knife. There are also chances of cross-contamination (SILVA, et al., 2021).

 

2. What is two potentially hazardous food from the menu? ( 2 Marks)

From the menu two of the potentially hazardous food are- first is chicken wings. It is potentiallyhazardous food as it is capable of supporting the rapid growth of microorganisms. As chicken is of animal origin so it is potentially hazardous.  Then the second menu item which is potentially hazardous is pumpkin tart. It is a clustered style tart it is made by using potentiallyhazardous food such as milk and eggs. It is known as potentially hazardous because there is the rapid growth of bacteria in it. To prevent the foodborne illness the tart must be kept in the refrigerator within 2 hours.

 

3. What type of contamination or hazard could occur with “Bookie” walking on the counter and napping on the cutting board? (1 mark)

There might be allergies or bacterial contamination that can be caused by the Bookie. As there the traces of the cat’s hair on the counter and she was found sleeping on the cutting board then it may also become the reason for the fungal infection (Tei Mensah, et al., 2018).

 

4. Did Maria and Witchy Poo prevent contamination from entering the kitchen when they purchased the party’s groceries? Yes or No? Why? (3 marks )

No, Maria and Witchy Poo do not prevent contamination from entering the kitchen when they purchase the groceries for the party. They did not wash their hands before preparing the food. when they entered the kitchen, they move Bookie onto a chair. Then Maria started to take the raw chicken, vegetables, cheese, and all the items from the bag and then they place them on the counter. After placing it on the counter they started preparing the dinner. They used a knife that was in the sink without washing it and started cutting the raw chicken into pieces. After cutting the chicken Witchy Poo started to cut pizza ingredients with the same knife. Vegetables were also not washed and she was also scratching her head while preparing the food and working with the same hands without washing it. So, by all these things they can’t prevent contamination from entering the kitchen (Lagerkvist, et al., 2018).

 

 

5. What hygiene practices did Maria and Witchy Poo repeatedly NOTdo when preparing the food? (1 Mark)

Many hygiene practices were not done by Maria and Witchy Poo repeatedly when preparing the food are-they did not wash their hands before preparing the food. They do not was a knife which was in the sink and the cutting board on which Bookie was sleeping. They also didn’t was the vegetables before cutting. When Maria was rolling the dough for the perogies and sneezed suddenly then also she didn’t wash her hands and again starts rolling the dough van (Mullan, et al., 2021).

 

 

6. Identify all food safety hazards that occurred during this preparation. (3 marks)

All the food safety hazards which occurred during the preparation are-1) They did not clean the counter before preparing the food. There were traces of cat hairs on the kitchen counter. Maria then started to take out all the ingredients on the same counter where cat hairs were there. Then they used the tomato sauce which was severely dented and bulging. Then the Witchy Poo took the cutting board on which Bookie was sleeping from the counter and started to cut the raw chicken into the pieces. The knife which was used by her was in the sink. Then suddenly she got an itch and started to scratch her head and then continued to cut the raw chicken without washing her hands. She cut all the other ingredients with the same knife which was Against the food safety hazard. Before cutting the vegetables, she did wash them. Maria sneezed while rolling the dough then also she continued to roll the dough. She made the cheese filling for the perogies 7 hours ago and it’s been sitting on the counter. So, there was many foods safety hazard while preparation (Obande, & Young, 2020).

 

.

7. List 2 instances when a food-contact surface must be cleaned and sanitized. (2 marks)

Two instances are- 1) All the food-contact surfaces must be clean and sanitized after they are used and before the food handlers start working with the various type of food. 2) The food contact surface must be cleaned and sanitized any time when the food handlers are interrupted during the takes and items which they are using may have been contaminated.

 

 

 

8. Was it a good idea that the perogies potato filling was cooked earlier and left out to cool down for 7 hours? Yes or No? Why? (2 marks)

Yes, it was a good idea to prepare the perogies filling earlier. As most of the pierogi fillings can be frozen. But it should not be let out to cool for seven hours. After cooling down it must be covered with the lid and then kept in the freezer. When there is a need, it can be simply allowed to thaw at room temperature (Obande, & Young, 2020).

 

9. When Witchy Poo went to wash her hands, did she do all steps correctly? Yes or No? Why? (2 marks)

No, when the Witchy Poo went to wash her hands, she did not do all the steps correctly. She did not wash her hands with the soap and after washing the hands she did not dry them properly with the paper towel. When the paper towel was not available, she could have waited and let her hands air dry it. But instead of drying her hands, she simply wipes them on her dress van (Rijen, et al., 2021).

 

 

 

10. What type of contamination could result when Maria sneezed while she was rolling the Perogies dough? (1 mark)

Physical contamination can be caused when Maria sneezed while rolling the perogies dough. While preparing the food cross-contamination is can be caused by sneezing it also refers to biological contamination which can be chemical or physical (BARBOZA, et al., 2021).

 

 

Reference

BARBOZA, G., ALMEIDA, J., & SILVA, N. (2021). Use of natural substrates as an alternative for the prevention of microbial contamination in the food industry. Food Science And Technology. https://doi.org/10.1590/fst.05720

Lagerkvist, C., Amuakwa-Mensah, F., & Tei Mensah, J. (2018). How consumer confidence in food safety practices along the food supply chain determines food handling practices: Evidence from Ghana. Food Control, 93, 265-273. https://doi.org/10.1016/j.foodcont.2018.06.019

Obande, D., & Young, I. (2020). Safe food refrigeration knowledge, attitudes, and practices of university students. British Food Journal, 122(4), 1085-1098. https://doi.org/10.1108/bfj-05-2019-0327

van Rijen, D., Mergelsberg, E., Hoor, G., & Mullan, B. (2021). Improving safe food-handling practices by increasing self-efficacy. Food Control, 130, 108361. https://doi.org/10.1016/j.foodcont.2021.108361

 

 

Number of Students: up to 2
Student Names:
Student #s:
DUE: Monday November 1 st @ 8:30am (EST) – submitted on blackboard (BB)
under assignments

PLEASE READ CAREFULLY BEFORE YOU START

This assignment will be submitted as a safe assignment on BB. The SafeAssign software compares your submission
to everything that is available on the internet, including other students work. To avoid any academic misconduct,
please source work that you resourced that is not your own. Remove the questions below on your submission.
Please keep the title (Question #1, Question #2, #3 and #4) but erase my typed-out question. Replace it with just
your answer. This will alleviate a high percentage (%) of the software thinking you have plagiarized when the
document is scanned.

	Marking Rubric	GRADE
	Expectations – Completion, Understanding & Critical Thinking ·         All answers apply to the question being asked and contain clear reflective opinions. ·         Responses include logical thinking, supported with examples or evidence from the industry. ·         Responses draw from the course concepts and topics covered in class lecture power points. ·         All answers contain competent grammar, spelling, and are in full sentence/paragraph format. ·         All researched materials are cited using APA referencing guidelines. The following scoring system will be used for all portions of this assignment: Score for each question  range from 1 -8 marks. 1 – Limited 2 – Basic 3 – Proficient 4 – Above Average Expectations	See question values below.

QUESTION #1
a)
Mandarin Restaurant is a Chinese-Canadian buffet menu that provides good quality food with various
tastes and this was established in 1979.
The address of this Restaurant is 238 Biscayne Crescent, Brampton, Ontario L6W 4S1 Canada and
they have accepted all methods of payment.
b)
Mandarin Restaurant is a chain restaurant and Mandarin Restaurant Franchise Corporation is indeed
one Buffet restaurant dining business within relating buffets. Mandarin Restaurant Franchise Limited is
indeed a network of all the Chinese buffets eateries that was established around 1979 but is headquartered in Brampton.

This was established in 1979 and is headquartered in Brampton, Ontario.
Over 100 Chinese-Canadian buffet menu options, turn and deliveries, but also à-la-carte eating are
available at the chain's licensed locations throughout Southern Ontario. Ontario. Over 100 Chinese-
Canadian banquet food items, as well as stands or deliveries, are available somewhere at chain's
licensed locations throughout Southern Ontario (Nawawi, et al., 2018).
c) Mandarin Restaurant provides good quality of Chinese as well as Canadian buffet menu and also it
provides 100 types of various Chinese-Canadian buffet menu items and also it provides various service
like take away and also la carte ordering facilities are also present in it. They have provided hygienic,
safe, and comfortable food to consumers and also provide great flavors and also, they have provided fun
and games to the consumer for their convenience (Tam, 2019).
QUESTION #2
a) Advantages of Theme Restaurants for consumer and owner are as follows:
(1) For Consumer
They have got both the entertainment as well as food in the same place.
They also get various types of food under one roof.
(2) For Owner
(a) Owner will find out the base of the consumer and which type of food is served to the consumer.
(b) This will provide unique restaurants from other restaurants and this will provide tough competition
to another restaurant that is present in the market (Nawawi, et al., 2018).
b) Disadvantages of Theme Restaurants for consumer and owner are as follows:
(1) For consumer
Customer doesn't get a new thing to insist on the theme and they need to eat food according to the
theme.
Limited fun has been provided to the consumer which is not good for the customer.
(2) For Owner
The maintenance of the theme restaurant is very expensive and requires many equipment and
resources.
The theme remains the same and with time theme gets older day by day and many new restaurants use
the new theme to attract the consumer which is not beneficial for the organization.
c) Yes, I will go to Theme Restaurants like Medieval times and with the family and enjoy it a lot because I
have gotten many things like food and entertainment and kids also like this restaurant. We have gotten
the best quality of different kinds of foods under one roof and also according to the theme many
activities has been played which close together all the members of the family together and stranger also
become friends when they played activities inside the restaurants, with the theme different kind of
knowledge and information taken (Tam, 2019).

QUESTION #3
a) No, there are no chances of 100% replacing of humans with robots because many things and tasks are
only performed by the human beings not by the robot and also robots are confused during multiple
tasks and which is not beneficial for any organization but the efficiency of their work is between 70% of
human being and 30% of robots and this figure may be changed according to the changing of the future
requirement (Bottone, 2018).
The robot is not properly responding as well as not properly performing work and doesn't respect the
consumer because he didn't know the emotional judgment, he only works on the command which is
installed in it.
b) Yes, I will surely go to that restaurant for only one time to see how the robot will work and also saw
that how he works and he perform multiple tasks or not inside the restaurant and due to this curiosity, I
surely go to that restaurant and also see how the technology provide service in this industry. And also
saw that this is beneficial for the world or not beneficial as much (Naumov, 2019).
c) Basically, Robot is performing various work and done multiple tasks inside the organization and
consume less time and also efficiency is also increased and for cleaning the floor area as well as cleaning
of the utensils and equipment and dining area we have used the Robots.
Robots also help to create the different kinds of beverages according to the requirement of the
consumer and also Robots are also creating various kinds of food according to the requirement of the
temperature and store according to the requirement of the organization (Bottone, 2018).
Robots also check the entry and find the detail of the consumer and they have also inspected the overall
food and as well as inspection of the dining hall. The quality of the food and its availability is also
monitored and day-to-day working has been done properly.
QUESTION #4
There is an increment on the revenue of many restaurants after covid and during the covid, because
they get many orders online and as compared to normal days, during covid people order more food and
also after covid, the tourist places is also open which help the restaurants to earn more profit and earn
more revenue (Naumov, 2019).

References

Bottone, G. (2018). A tax on robots? Some food for thought (No. wp2018-3).
https://www.finanze.it/export/sites/finanze/.galleries/Documenti/Varie/dfwp3_2018.pdf
Naumov, N. (2019). The impact of robots, artificial intelligence, and service automation on service quality
and service experience in hospitality. Emerald Publishing Limited.
https://www.emerald.com/insight/content/doi/10.1108/978-1-78756-687-
320191007/full/www.wired.com/2016/03/robot-henn-na-hotel-japan
Nawawi, W. N. W., Kamarudin, W. N. B. W., Ghani, A. M., & Adnan, A. M. (2018). Theme restaurant:
Influence of atmospheric factors towards the customers’ revisit intention. Environment-Behaviour
Proceedings Journal, 3(7), 35-41.
https://pdfs.semanticscholar.org/1c51/457664c5312df1b5336767baf5c289f3d7b9.pdf
Tam, J. (2019). Social solidarity among Chinese Canadian evangelicals in short-term missions (Doctoral
dissertation, University of Oxford).
https://www.academia.edu/download/64811626/JTam_Social_Solidarity_Among_Chinese_Canadian_Ev
angelicals_in_Short_Term_Missions.pdf

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 Frites	0.4
2) Quiche Lorraine	2.0
3) Basil Rouille	1.9
4) Chicken Parmigiana	2
5) TART AU CITRON	1.6
6) Pea and ham soup	2.1
7) Crunchy Noodles Salad	3.6
8) Pavlova	1.5
9) Chicken Parmigiana	2
10) Grilled Honey Mustard Australian Lamb	2.8
11) Seafood Chowder	1.2
12) MIGNARDISES FOR TWO	1.7
13) Orange Sorbet Palate Cleanser	1.6
14) Jewish Filet – Australian Wagyu Beef	4.0
15) Curry and Paprika Devilled Eggs	3.3
16) Cheese and Bacon Stuffed Mushrooms	2.0
17) Italian-Australian Spaghetti Bolognese	2.9
18) Traditional Lamb Shoulder Roast	2.0
19) Scallops Wrapped in Bacon	2.4
20) The iced Vo-Vo	2.0

 

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 item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)
Entrée’s
Steak frites	12	5	25	0.1	0.4	0.5	2
Quiche Lorraine	9	4	25	0.5	2.0	2	8
Cassoulet	7	3	26	0.5	1.9	1.5	5.7
Soups
Cream of Mushroom	7	3	23	0.5	2.1	1.5	6.3
Seafood Chowder	9	4	25	0.3	1.2	1.2	4.8
Cream of Pumpkin	7	3	25	0.4	1.6	1.2	4.8
Mains
Beer Battered Catch of   the day	5	2	25	0.7	2.8	1.4	5.6
The Green chicken curry	14	6	25	0.3	1.2	1.8	7.2
Chicken Supreme	7	3	25	0.9	3.6	2.7	10.8
Desserts
TART AU CITRON	5	2	25	0.4	1.6	0.8	3.2
ICE CREAMS & SORBETS	7	3	31	0.5	1.6	1.5	4.5
MIGNARDISES FOR TWO	12	5	24	0.4	1.7	2	8.5
	Total dishes sold	42
TOTAL Food cost percentage %	25.35				TOTALS	18.1	71.4

 

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 item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)
Entrée’s
Pea and ham soup	8	3	24	0.5	2.1	1.5	6.3
Damper	5	2	24	0.3	1.3	0.6	2.6
Weet-Bix	5	2	31	0.6	1.9	1.2	3.8
Salad
Mushroom Soup	8	3	25	0.2	0.8	0.6	2.4
Roasted Pumpkin Salad	5	2	25	0.5	2.0	1	4
Crunchy Noodles Salad	5	2	25	0.9	3.6	1.8	7.2
Mains
Whole Salmon	8	3	26	0.4	1.5	1.2	4.5
Whole Pig	10	4	19	0.5	2.6	2	10.4
Sushi	13	5	28	0.9	3.2	4.5	16
Desserts
Chocolate fountain	10	4	28	1.0	3.5	4	3.5
Fairy Bread	8	3	25	0.4	1.6	1.2	4.8
Pavlova	13	5	26	0.4	1.5	2	7.5
	Total dishes sold	38
TOTAL Food cost percentage %	29.5				TOTALS	21.6	73

 

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

• 3⁄4 cup canola oil

• 1⁄4 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 item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)
Entrée’s
Monday To Wednesday
Tomato and Garlic Bruschetta	17	5	25	0.3	1.2	1.5	6
Thursday to Sunday
Lemon and Peanut Chicken Satay	10	3	27	0.8	2.9	2.4	8.7
Mains
Monday To Wednesday
Chicken Parmigiana	10	3	25	0.5	2.0	1.5	6
Thursday to Sunday	17	5	25	0.3	1.2	1.5	6
Grilled Honey Mustard Australian Lamb	14	4	25	0.7	2.8	2.8	11.2
Desserts
Monday To Wednesday
Lamingtons	10	3	25	0.2	0.8	0.6	2.4
Thursday to Sunday
The Iced Vo-Vo	17	5	25	0.4	2.0	2.0	10
	Total dishes sold	28
TOTAL Food cost percentage %	24.4				TOTALS	12.3	50.3

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 item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)
Entrée’s
Cheese and Bacon Stuffed Mushrooms	12	3	25	0.5	2.0	1.5	6
Scallops Wrapped in Bacon	20	5	25	0.6	2.4	3	12
Palate Cleanser
Basil Lime Sorbet Palate Cleanser	8	2	22	0.3	1.4	0.6	2.8
Orange Sorbet Palate Cleanser	20	5	25	0.4	1.6	2	8
Mains
Australian Smoked Lamb Shanks with Lemon Orzo	16	4	23	1.0	4.1	4	16.4
Italian-Australian Spaghetti Bolognese	8	2	24	0.7	2.9	1.4	5.8
Desserts
The Iced Vo-Vo	12	3	26	0.4	1.5	1.2	4.5
	Total dishes sold	24
TOTAL Food cost percentage %	25.60				TOTALS	13.7	53.5

 

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 item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)
Entrée’s
Tomato and Garlic Bruschetta	19	5	22	0.3	1.4	1.5	7
Curry and Paprika Devilled Eggs	15	4	25	0.1	0.4	0.4	1.6
Mains
Chicken Parmigiana	15	4	25	0.5	2.0	2	8
Barbecued snags	19	5	22	0.3	1.4	1.5	7
Desserts
Lamingtons	19	5	20	0.6	2.9	3	14.5
Fairy Bread	11	3	18	0.5	2.7	1.5	8.1
	Total dishes sold	26
TOTAL Food cost percentage %	21.4				TOTALS	9.9	46.2

 

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 item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)
Entrée’s
Cauliflower, Butterbean, and Dill Soup	15	3	22	0.7	2.9	2.1	8.7
Lemon and Peanut Chicken Satay	25	5	27	0.8	2.9	4	14.5
Mains
Grilled kangaroo	10	2	21	1.0	4.2	2	8.4
Barramundi	15	3	22	0.7	2.9	2.1	7.8
Desserts
Chocolate Crackles	15	3	19	0.6	2.7	1.8	8.2
Beetroot cake with orange frosting	20	4	32	0.5	1.7	2	7.2
	Total dishes sold	20
TOTAL Food cost percentage %	25.5				TOTALS	14	54.8

 

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 item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)
Entrée’s
Basil Rouille	12	4	23	1.0	4.2	4	16.8
Curry and Paprika Devilled Eggs	27	6	32	1.1	3.3	6.6	19.8
Cheese and Bacon Stuffed Mushrooms	9	3	25	0.5	2.0	1.5	6
Mains
Grilled Honey Mustard Australian Lamb	6	2	25	0.7	2.8	1.4	5.6
Jewish Filet – Australian Wagyu Beef	15	5	25	1.0	4.0	5	20
Traditional Lamb Shoulder Roast	9	3	25	0.5	2.0	1.5	6
Desserts
chocolate Caramel	6	2	25	0.3	1.2	0.6	2.4
Easy Milo Balls	15	5	25	0.3	1.2	1.5	6
Pavlova	9	3	25	0.9	3.6	2.7	10.8
	Total dishes sold	33
TOTAL Food cost percentage %	26.50				TOTALS	24.8	93.4

 

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 item	Menu mix %	Amount sold ($)	Food cost %	Food cost ($)	Sales price ($)	Menu cost ($)	Menu revenue ($)
Seafood Dishes
Scallops and Prawns in Ginger Butter	29	5	25	0.2	0.8	1	4
Green Prawn Curry	11	2	33	0.3	1.0	0.6	2
Poultry Dishes
Tony’s Chicken Curry	17	3	25	0.5	2.0	1.5	6
Aussie Chicken	11	2	23	0.7	2.9	1.4	5.8
Meat Dishes
Barbecued snags	17	3	27	0.8	2.9	2.4	8.7
Meat Pie	11	2	25	0.3	1.2	0.6	2.4
	Total dishes sold	17
TOTAL Food cost percentage %	24.27				TOTALS	7.5	30.9

 

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 Instruction, 12(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 Gastroenterology, 111(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 Dietetics, 116(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 disease, 14(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 Preference, 83, 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 Leader, 18(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 Management, 57, 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 nutrition, 3(1), 1-12.