Create a Set Menu with Dish Costings and Recipes for Success

Dish Costings & Recipes Table d’ Hote (Set Menu) Part 3 Using your restaurant, a la carte menu, you are to develop a table d’hôte (set dinner menu) with contemporary sequencing of items. Your menu Must include 3 entrees, 3 main courses and 2 desserts. o Provide a yield test on one entrée, One main, One Dessert The following information is to be provided by the instructor for each student: o Menu specialty (cuisine, cultural menu, any dietary considerations) o Approximate price for 2 or 3 course meals priced per head. o Food production budgets. o Profit margin objectives. o Business running costs, excluding labor. o Available equipment. o Provide two different seasonal variation options for the 2 desserts e.g. Summer/Winter.

Assessment Template | SITHKOP002 Dish Costings & Recipes Entrée Page Number 1: Garlic prawns Pg: 4 2: Mediterranean Salad Pg: 6 3: Roasted tomato and lemon ricotta Bruschetta Pg: 7 4: Traditional minestrone soup Pg: 9 Mains Page Number 1: Italian salami Pizza Pg: 111 2: Ricotta and spinach gnocchi bake Pg: 113 3: Chicken Risotto Pg: 15 4: Lasagna Pg: 17 Dessert Page Number 1: Panna cotta Pg: 19 2: Tiramisu Pg: 21 3: Triple-choc semifreddo Ice cream Pg: 23 4: Chocolate mousse Pg: 25 5. Mango Mousse (Summer Seasonal Variances) Pg: 27 6. Rice pudding (Winter Seasonal Variances) Pg: 28 2

Assessment Template | SITHKOP002 Entrée 1. Garlic prawns - Costing IMAGE OF DISH Portion amount: 8 Portion Size: 150 gr Portion cost: 25.90 $AU/8= 3.24 $AU Sales Prices: 10 $AU Food Cost %: 100= Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Olive oil 80 ml $6 per 1000 ml 6/1000= x 80 = $0.48 $AU Butter 20 gr $1.60 per 100 gr 0.32 $AU Shallot 1 unit (20 gr) $3 per 100 gr 0.60 $AU Chilli flakes 1.5 gr $1 per 10 gr 0.02 $AU Fennel seeds 1 gr $1.50 per 100 gr 0.02 $AU Banana prawns 1 Kg $20 per 1 Kg 20.00 $AU Garlic cloves 4 cloves (30 gr) $25 per 1000 gr 0.75 $AU Ground paprika 2.5 gr $6 per 100 gr 0.15 $AU Lemon 1 unit $1.10 per unit 1.10 $AU Fresh flat-leaf parsley 4 gr $20 per 100 gr 0.80 $AU 3 2.24 / 22.4 %

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Assessment Template | SITHKOP002 Yield Test % Garlic White Sourdough Vienna bread 4 slices (250 gr) $4 per 600 gr 1.67 $AU TOTAL 25.90 $AU Example: Purchase Weight: 5kg $ 15per kg = $75 Waste Trimmings: 1kg $ 15per kg = $15 Prepare Weight: 4kg $ 15per kg = $60 Prepare Weight: 4k x 100 = 80%g Purchase Weight: Purchase Weight: 25 $AU per 1000 gr Waste Trimmings: 100 gr Prepare Weight: 900 gr Yield %: 90 % Purchase Weight Cost: 25 $AU / 1000= 0.025 $AU (1 gr cost) Waste Trimmings Cost: 2.5 $AU Prepare Weight Cost: 22.5 $AU 4

Assessment Template | SITHKOP002 1. Garlic prawns – Recipe Details IMAGE OF DISH Notes Add recipe details here From: Name Prep Time: 00 min Serves: Number of People Cook Time: 25 min Portion size: Instructions 1: First step. Heat oil and butter in a large heavy frying pan over medium heat. When butter has melted, add shallot, chilli flakes, if using, and fennel seeds. Cook, stirring often, for 2 mins or until shallot softens. 2: Second step. Increase heat to medium-high and stir in the prawns, garlic and paprika. Sprinkle with salt and pepper. Cook, stirring often, for 3-4 mins or until prawns are cooked through. Remove from heat and stir in lemon zest, 1 tablespoon lemon juice and parsley. Check seasoning and add more salt, pepper or lemon juice if necessary. 3: Third step. Spoon prawns and sauce onto serving plates and serve with bread. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 5

Assessment Template | SITHKOP002 2. Mediterranean Salad - Costing IMAGE OF DISH Portion amount: 4 Portion Size: 250 gr Portion cost: 5.90 $AU Sales Prices: 16 $AU Food Cost %: % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Soy-linseed bread 6 slices (360 gr) $4 per 800 gr 1.80 $AU Baby rocket leaves 80 gr $3 per 100 gr 2.40 $AU Cherry bocconcini 180 gr $25 per 1000 gr 4.50 $AU Red capsicum 125 gr $8 per 1000 gr 1.00 $AU Kalamata olives 65 gr $19 per 1000 gr 1.24 $AU Balsamic vinegar 65 ml $25 per 1000 ml 1.63 $AU Olive oil 4 teaspoons (20 ml) $6 per 1000 ml 0.12 $AU Lamb fillets 400 gr $26 per 1000 gr 10.40 $AU Garlic 2 cloves (20 gr) $25 per 1000 gr 0.50 $AU TOTAL 23.59 $AU 6 26.87

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Assessment Template | SITHKOP002 2. Mediterranean Salad – Recipe Details IMAGE OF DISH Notes Add recipe details here From: Name Prep Time: 60 min Serves: Number of People Cook Time: 15 min Portion size: Instructions 1: First step. To marinate the lamb, place the lamb fillets, vinegar, oil and garlic in a bowl. Toss to coat. Cover and set aside for 30-60 minutes. 2: Second step. Preheat oven to 200°C. Spread the bread cubes out over a large baking tray. Bake, turning once, for 8-10 minutes, until golden brown. Set aside. 3: Third step. Heat a large non-stick frying pan over a medium-high heat. Drain the lamb fillets. Add to the pan and cook for 2-3 minutes each side. Transfer to a plate and set aside to rest for 5 minutes. Diagonally slice the lamb. 4: Fourth step. Place the rocket leaves, bocconcini, capsicum, olives and bread cubes in a serving bowl. Toss well to combine. Whisk the vinegar and oil together. Season well with salt and pepper. Add the lamb and dressing to the salad. Toss well to combine. Serve immediately. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 7

Assessment Template | SITHKOP002 3. Roasted tomato and lemon ricotta Bruschetta – Costing IMAGE OF DISH Portion amount: 8 Portion Size: 150 gr Portion cost: 1.02 $AU Sales Prices: 6 $AU Food Cost %: 17 % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Tomato 400 gr $7 per 1000 gr 2.80 $AU Olive oil 1/4 cup (60 ml) $6 per 1000 ml 0.36 $AU Ricotta 2/3 cup (167 gr) $8 per 1000 gr 1.34 $AU Lemon rind 2 teaspoons (20 ml) $0.40 per 100 ml 0.08 $AU Sourdough bread 8 slices (500 gr) $4 per 600 gr 3.33 $AU Garlic 1 clove (10 gr) $25 per 1000 gr 0.25 $AU TOTAL 8.16 $AU 8

Assessment Template | SITHKOP002 3. Roasted tomato and lemon ricotta Bruschetta – Recipe Details IMAGE OF DISH Notes Add recipe details here From: Name Prep Time: 10 min Serves: Number of People Cook Time: 30 min Portion size: Instructions 1: First step. Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. 2: Second step. Place tomatoes on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 10 to 15 minutes or until blistered and just tender. Set aside to cool for 10 minutes. 3: Third step. Meanwhile, combine ricotta and lemon rind in a bowl. Season well with salt and pepper. Cover. Refrigerate until required. 4: Fourth step. Heat a chargrill pan over medium-high heat. Brush both sides of bread slices with remaining oil. Cook for 1 to 2 minutes each side or until golden and charred. Rub cut side of garlic over toast. 5: Fifth step. Spread ricotta mixture over toast. Top with tomatoes. Serve drizzled with extra oil. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 9

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Assessment Template | SITHKOP002 4. Traditional minestrone soup (vegetarian) - Costing IMAGE OF DISH Portion amount: 6 Portion Size: 200 gr Portion cost: 3.60 $AU Sales Prices: 9 $AU Food Cost %: % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Olive oil 2 tablespoons (30 ml) $6 per 1000 ml 0.18 $AU Red onion 1 unit (200 gr) $3.5 per 1000 gr 0.70 $AU Celery stick 3 units $2.50 per bunch (8 sticks). $0.31 per stick 0.93 $AU Carrots 3 units (510 gr) $2.20 per 1000 gr 1.12 $AU Fennel bulb 1 unit $4 per unit 4.00 $AU Garlic 3 cloves (30 gr) $25 per 1000 gr 0.75 $AU Vegetable liquid stock 2.5 L $3 per L 7.50 $AU Diced tomatoes 400 gr $3.50 per 1000 gr 1.40 $AU Borlotti beans 400 gr $3 per 1000 gr 1.20 $AU Macaroni 145 gr $0.24 per 100 gr 0.35 $AU Purple kale leaves 160 gr $21 per 1000 gr 3.36 $AU TOTAL 21.49 $AU 10 30

Assessment Template | SITHKOP002 4. Traditional minestrone soup (Vegetarian) – Recipe Details IMAGE OF DISH From: Name Prep Time: 20 min Serves: Number of People Cook Time: 360 min Portion size: Instructions 1: First step. Heat the oil in a large frying pan over medium-high heat. Add the onion, celery, carrot and fennel and cook, stirring often, for 10 minutes or until the vegetables are soft and lightly golden. Add garlic. Cook, stirring, for 1 minute or until aromatic. Transfer to a 6L slow cooker. Stir in stock, tomato, beans and parmesan rind (or vegetarian hard cheese), if using. Cover and cook on Low for 6 hours. 2: Second step. Add pasta to the slow cooker. Stir to combine. Cover. Cook for a further 30 minutes or until pasta is al dente. Remove the parmesan rind (or vegetarian hard cheese). Stir in half the kale. 3: Third step. Divide the soup among serving bowls. Top with a few dollops of pesto and sprinkle with the basil, grated parmesan (or vegetarian hard cheese) and remaining kale. Serve with bread. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 11

Assessment Template | SITHKOP002 Mains 1. Italian salami Pizza - Costing IMAGE OF DISH Portion amount: 2 Portion Size: 250 gr Portion cost: 4.36 $AU Sales Prices: 15 $AU Food Cost %: 29.06 % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Pizza base (dough) 300 gr $2 per 250 gr 2.40 $AU Garlic, onion and herbs sauce 125 gr $1.14 per 100 gr 1.43 $AU Salami 85 gr $2.50 per 100 gr 2.13 $AU Bocconcini 100 gr $25 per 1000 gr 2.50 $AU Kalamata olive wedges 1 tablespoon (13.5 gr) $13 per 1000 gr 0.17 $AU Basil leaves 1/2 teaspoon (0.35 gr) $2.35 per 10 gr 0.08 $AU TOTAL 8.71 $AU 12

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Assessment Template | SITHKOP002 1. Italian salami Pizza – Recipe Details IMAGE OF DISH From: Name Prep Time: 20 min Serves: Number of People Cook Time: 20 min Portion size: Instructions 1: First step. Preheat oven to 220°C. Grease and lightly flour a large baking tray. 2: Second step. Turn dough onto a lightly floured surface and knead until smooth. Use a rolling pin to roll out to a 25cm disc. Place on the prepared tray. Set aside in a warm place for 10 mins. 3: Third step. Spread the pizza base with pizza sauce. Top with salami, bocconcini and olives. Sprinkle with the dried basil. 4: Fourth step. Bake for 20 mins or until cheese melts and base is golden. Sprinkle with fresh basil leaves to serve. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 13

Assessment Template | SITHKOP002 2. Ricotta and spinach gnocchi bake - Costing IMAGE OF DISH Portion amount: 4 Portion Size: 350 gr Portion cost: 4.62 $AU Sales Prices: 15 $AU Food Cost %: % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Potato gnocchi 500 gr $0.80 per 100 gr 4.00 $AU Baby spinach 120 gr $18 per 1000 gr 2.16 $AU Tomato, onion and garlic sauce 785 gr $1.14 per 100 gr 8.95 $AU Ricotta 200 gr $1 per 100 gr 2.00 $AU Pizza cheese 80 gr $1.70 per 100 gr 1.36 $AU TOTAL 18.47 $AU 14 30.8

Assessment Template | SITHKOP002 2. Ricotta and spinach gnocchi bake – Recipe Details IMAGE OF DISH Notes Add recipe details here From: Name Prep Time: 05 min Serves: Number of People Cook Time: 10 min Portion size: Instructions 1: First step. Cook gnocchi in a large saucepan of boiling water following packet directions or until tender. Drain. Return to pan. Add two-thirds of the spinach and half the pasta sauce. Toss to combine. 2: Second step. Preheat grill on high. Spread the remaining pasta sauce over base of a 6-cup (1.5L) baking dish. Top with gnocchi mixture. Crumble over ricotta. Sprinkle with pizza cheese and season. 3: Third step. Cook under grill for 5-6 mins or until the cheese is golden and the gnocchi is heated through. Serve with remaining spinach. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 15

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Assessment Template | SITHKOP002 3. Chicken Risotto - Costing IMAGE OF DISH Portion amount: 4 Portion Size: 350 gr Portion cost: 5.29 $AU Sales Prices: 18 $AU Food Cost %: 29.39 % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Chicken stock 750 ml $0.30 per 100 ml 2.25 $AU Olive oil 2 tablespoons (30 ml) $0.70 per 100 ml 0.21 $AU Chicken Fillets 500 gr $11 per 1000 gr 5.50 $AU Brown onion 1 unit (180 gr) $3 per 1000 gr 0.54 $AU Mushrooms 300 gr $2 per 100 gr 6.00 $AU Garlic 2 cloves (20 gr) $25 per 1000 gr 0.50 $AU Dry white wine 250 ml $2.67 per 100 ml 6.67 $AU Pearl barley 200 gr $0.34 per 100 gr 0.68 $AU Parmesan 40 gr $16 per 1000 gr 0.64 $AU Baby spinach leaves 120 gr $18 per 1000 gr 2.16 $AU TOTAL 25.15 $AU 16

Assessment Template | SITHKOP002 3. Chicken Risotto – Recipe Details IMAGE OF DISH From: Name Prep Time: 15 min Serves: Number of People Cook Time: 55 min Portion size: Instructions 1: First step. Place the stock and 1 cup (250ml) water in a medium saucepan. Bring to the boil. Reduce heat to low. Cover to keep warm. 2: Second step. Meanwhile, heat 1 tbsp of the oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 mins or until just cooked through. Transfer to a heatproof bowl. 3: Third step. Heat the remaining oil in the pan over medium-high heat. Add the onion and mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is browned. Add garlic. Cook for 30 secs or until fragrant. Add the wine. Cook for 2 mins or until reduced by half. Add the barley and stock mixture. Bring to the boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 40 mins or until the barley is tender and liquid is almost evaporated. 4: Fourth step. Stir in half the parmesan and the spinach. Serve the risotto topped with remaining parmesan. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 17

Assessment Template | SITHKOP002 4. Lasagna - Costing IMAGE OF DISH Portion amount: 4 Portion Size: 300 gr Portion cost: 8.57 $AU Sales Prices: 20 $AU Food Cost %: % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Olive oil 2 tablespoons (30 ml) $6 per 1000 ml 0.18 $AU Beef mince 1 kg $11 per kg 11.00 $AU Brown onion 1 unit (180 gr) $3 per 1000 gr 0.54 $AU Garlic 3 cloves (30 gr) $25 per 1000 gr 0.75 $AU Tomato puree 1/3 cup (75 gr) $0.25 per 100 gr 0.19 $AU Fresh tomato sauce 3 cups (675 ml) $0.80 per 100 ml 5.40 $AU Oregano leaves 1 teaspoon (0.70 gr) $4.60 per 10 gr 0.32 $AU Fresh basil leaves 1/2 cup (10 gr) $3 per 10 gr 3.00 $AU Fresh lasagne sheets 5 units (160gr) $0.77 per 100 gr 1.23 $AU Grated tasty cheese 2 cups (250 gr) $40 per 1000 gr 10.00 $AU Butter 50 gr $1.60 per 100 gr 0.80 $AU Plain flour 1/3 cup (40 gr) $0.90 per 1000 gr 0.04 $AU Full cream milk 3 cups (711 ml) $1.20 per 1000 ml 0.85 $AU TOTAL 34.30 $AU 18 22.85

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Assessment Template | SITHKOP002 4. Lasagna – Recipe Details IMAGE OF DISH From: Name Prep Time: 30 min Serves: Number of People Cook Time: 90 min Portion size: Instructions 1: First step. Heat 1 tablespoon oil in a deep frying pan over medium-high heat. Cook mince, in batches, until browned. Transfer to a bowl. 2: Second step. Heat remaining oil in pan. Add onion. Cook, stirring, for 3 minutes or until soft. Add garlic. Cook, stirring, for 1 minute. Return mince to pan. Add tomato paste. Cook, stirring, to combine. Stir in tomato sauce and dried oregano. Bring to the boil. Reduce heat to low. Season with salt and pepper. Simmer, stirring occasionally, for 30 minutes. Remove from heat. Stir in basil. Cool for 15 minutes. 3: Third step. Meanwhile, make Cheesy sauce Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture is bubbling. Gradually stir in milk. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in cheese. Season. 4: Fourth step. Grease a 10-cup capacity ovenproof dish. Line base with pasta. Spoon 1/3 of the mince over pasta. Top with 1/3 cup cheesy sauce. Repeat, finishing with pasta. Top with remaining sauce. Cool. Top with cheese. Cover with plastic wrap, then foil. Freeze for up to 2 months. 5: Fifth step. Thaw lasagne in fridge overnight. Preheat oven to 1800°C/ 160°C fan-forced. Bake for 30 to 40 minutes or until lasagne is heated through. Stand for 10 minutes. Serve. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 19

Assessment Template | SITHKOP002 Dessert 1. Panna cotta - Costing IMAGE OF DISH https://www.taste.com.au/recipes/vanilla-bean-panna-cotta/42215d20-7cdb-4fe6- b685-5a5d3b75b0f7 1. Panna cotta – Recipe Details IMAGE OF DISH Portion amount: 6 Portion Size: 150 gr Portion cost: 1.66 $AU Sales Prices: 8 $AU Food Cost %: 20.75 % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Pouring cream 375 ml $0.93 per 100 ml 3.48 $AU Milk 375 ml $1.20 per 1000 ml 0.45 $AU Vanilla bean 1 unit (2 gr) $21 per 10 gr 4.20 $AU Caster sugar 115 gr $0.20 per 100 gr 0.23 $AU Gelatine powder 2 1/2 teaspoons (7.8 gr) $6.40 per 100 gr 0.50 $AU Strawberries 50 gr $6 per 1000 gr 0.30 $AU Blueberries 50 gr $16 per 1000 gr 0.80 $AU TOTAL 9.96 $AU 20

Assessment Template | SITHKOP002 2. Tiramisu - Costing From: Name Prep Time: 240 min Serves: Number of People Cook Time: 10 min Portion size: Instructions 1: First step. Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes. 2: Second step. Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves. 3: Third step. Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, then stir into the cream mixture. 4: Fourth step. Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in cream mixture. Refrigerate for 4 hours. 5: Fifth step. To serve, break the seal by inserting a small knife between the panna cotta and the mould. Turn onto a serving plate and shake to release. Serve dish with fresh berries. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 21

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Assessment Template | SITHKOP002 IMAGE OF DISH https://www.taste.com.au/recipes/classic-tiramisu/a819ce57-2996-4ca1-8366-0c58c793a9de Portion amount: 8 Portion Size: 150 gr Portion cost: 1.91 $AU Sales Prices: 8 $AU Food Cost %: 23.87 % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Eggs 4 units (234 gr) $0.80 per 100 gr 1.87 $AU Caster sugar 1/2 cup (100 gr) $0.20 per 100 gr 0.20 $AU Mascarpone cheese 250 gr $16 per 1000 gr 4.00 $AU Coffee liqueur 1/3 cup (83 gr) $4.14 per 100 gr 3.44 $AU Thickened cream 200 ml $1 per 100 gr 2.00 $AU Instant coffee powder 2 tablespoons (12 gr) $1.45 per 100 gr 0.17 $AU Sponge finger biscuits 28 units (350 gr) $1 per 100 gr 3.50 $AU Cocoa powder 1 tablespoon (7.5 gr) $1.07 per 100 gr 0.08 $AU TOTAL 15.26 $AU 22

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Assessment Template | SITHKOP002 2. Tiramisu – Recipe Details IMAGE OF DISH From: Name Prep Time: 00 min Serves: Number of People Cook Time: 00 min Portion size: Instructions 1: First step. Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture. 2: Second step. Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes. 3: Third step. Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish. 4: Fourth step. Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours. 5: Fifth step. Dust top with cocoa powder and serve. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 23

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Assessment Template | SITHKOP002 3. Triple-choc semifreddo Ice cream - Costing IMAGE OF DISH https://www.taste.com.au/recipes/triple-choc-semifreddo/wvWSeTzj Portion amount: 5 Portion Size: 150 gr Portion cost: 3.37 $AU Sales Prices: 9 $AU Food Cost %: % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Eggs 5 units (290gr) $0.80 per 100 gr 2.32 $AU Caster sugar 110 gr caster sugar $0.20 per 100 gr 0.22 $AU Thickened cream 660 ml $1 per 100 ml 6.60 $AU White chocolate 100 gr $1.33 per 100 gr 1.33 $AU Milk chocolate 100 gr $1.87 per 100 gr 1.87 $AU Dark chocolate 200 gr $1.87 per 100 gr 3.74 $AU Milk 60 ml $1.20 per 100 gr 0.72 $AU Brown sugar 1 tablespoon (12.6 gr) $0.43 per 100 gr 0.05 $AU TOTAL 16.85 $AU 24 27.44

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Assessment Template | SITHKOP002 3. Triple-choc semifreddo Ice cream – Recipe Details IMAGE OF DISH From: Name Prep Time: 360 min Serves: Number of People Cook Time: 10 min Portion size: 25

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Assessment Template | SITHKOP002 Instructions 1: First step. Line the base and sides of a 5-cup (1.25L), 9cm x 19cm (base measurement) loaf pan with plastic wrap, allowing the sides to overhang. 2: Second step. Combine the eggs, egg yolks and sugar in a medium bowl over a medium saucepan of simmering water. Carefully use an electric hand mixer or a balloon whisk to whisk for 4-5 mins or until thick and creamy. Cover and place in fridge for 10 mins or until cool. Fold in cream. Divide into 3 portions. Return to fridge. 3: Third step. Remove 1 portion of mixture from fridge. Bring to room temperature. Stir in white chocolate. Pour into prepared pan. Freeze for 2 hours or until set. 4: Fourth step. Remove another portion of mixture from the fridge and bring to room temperature. Stir in milk chocolate. Pour over white chocolate semifreddo in the pan. Freeze for 2 hours or until set. 5: Fifth step. Repeat with remaining mixture and dark chocolate. Pour over milk chocolate semifreddo in the pan. Cover with plastic wrap. Freeze overnight or until firm. 6: Sixth Step To make chocolate sauce, combine chocolate, cream, milk and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until chocolate melts and sauce is smooth. Set aside to cool to room temperature. 7: Seventh Step Remove semifreddo from freezer. Stand in the pan for 10 mins. Invert semifreddo onto a serving plate. Drizzle with the chocolate sauce. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 26

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Assessment Template | SITHKOP002 4. Chocolate mousse (Gluten free) - Costing IMAGE OF DISH https://www.taste.com.au/recipes/easy-chocolate-mousse/ fa43ae83-266a-4432-9dbe-4c444fe90139 Portion amount: 6 Portion Size: 150 gr Portion cost: 1.78 $AU Sales Prices: 7 $AU Food Cost %: 25.43 % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Dark chocolate 250 gr $1.87 per 100 gr 4.67 $AU Thick Custard 600 ml $0.50 per 100 gr 3.00 $AU Thickened cream 300 ml $1 per 100 ml 3.00 $AU TOTAL 10.67 $AU 27

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Assessment Template | SITHKOP002 4. Chocolate mousse – Recipe Details IMAGE OF DISH From: Name Prep Time: 20 min Serves: Number of People Cook Time: 20 min Portion size: Instructions 1: First step. Place the chocolate and custard in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth. Set aside for 15 minutes to cool. 2: Second step. Use an electric beater to whisk the cream in a bowl until soft peaks form. Add to the chocolate mixture and gently fold until just combined. Spoon evenly among eight 200ml- capacity serving glasses. Cover with plastic wrap and place in the fridge for 1 hour or until set. Sprinkle with grated white chocolate to serve. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 28

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Assessment Template | SITHKOP002 1. Winter Seasonal Dessert : Mango Mousse IMAGE OF DISH Portion amount: 4 Portion Size: Portion cost: Sales Prices: $22 Food Cost %: Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Whipped cream 250gr $3,5 – 250gr $3,5 Mango purred 260gr $5,0 – 500gr $2,60 29 5.5 25%

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Assessment Template | SITHKOP002 1. Mango Mousse IMAGE OF DISH Notes Add recipe details here From: allrecipes.co m Name Prep Time: 15 min Serves: 4 Number of People Cook Time: 00 min Portion size: Instructions STEP 1: Step 1 Beat cream in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Fold mango puree into whipped cream. Scoop mango mousse into serving glasses and chill until set, about 3 hours. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 30

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Assessment Template | SITHKOP002 2. Seasonal Dessert Rice Pudding IMAGE OF DISH Portion amount: 6 Portion Size: Portion cost: Sales Prices: $30 Food Cost %: Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Rice 150gr $2,5kg $0,37 Milk 500ml $3,0L $1,50 Sugar 80gr $2,0kg $0,16 Extra milk 125ml $3,0L $0,37 Cornstarch 80gr $2,5 – 500gr $0,4 Vanilla extract 5ml $7,5 – 100ml $0,37 Cinnamon ground 1,25gr $12kg $0,015 water 470ml - - 31 $3.18 10.6%

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Assessment Template | SITHKOP002 2. Rice Pudding IMAGE OF DISH From: allrecipes.co m Name Prep Time: 5 min Serves: 6 Number of People Cook Time: 40 min Portion size: Instructions 1: Bring water and rice to a boil in a saucepan. Immediately reduce heat to medium-low. Simmer uncovered very slowly, stirring occasionally, until most of the water has been absorbed and rice is soft, about 30 minutes. 2: Pour 2 cups milk and sugar into the saucepan and increase heat to high. 3: Meanwhile, stir together 1/2 cup milk and cornstarch in a bowl. 4: Once rice-milk mixture is boiling, add cornstarch mixture and vanilla extract. Stir until well combined. Remove from heat. 5: Ladle rice pudding into individual serving dishes and sprinkle with cinnamon. Allow to cool to room temperature. Refrigerate until well chilled, at least 4 hours. Ingredients 0gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 0 gm/Kg/ml Name of Ingredient 0 gm/Kg/ml Name of ingredient 32

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