Degustation Menu Pricing and Dish Breakdown Guide

Dish Costings & Recipes Degustation Menu Part 4: Using the a la carte menu you have developed as a guide, you are to price a degustation menu with a minimum of eight courses and a fixed price per head. A degustation is used to showcase your best dishes from your menu. select your dishes that will give your customers the best overall view of what your restaurant offers. o Using the template provided you are to calculate and document the breakdown of portion costs and overall cost per head

Degustation Menu Breakdown Provide calculations on how the dishes were costed for the degustation Dish Name/ sequence Original recipe costing Original Portion size Degustation Portion size Degustation Cost per Portion: Selling price Per head Chorizo Croquettes 2.46 $AU 150 gr 75 gr 1.23 $AU 5 $AU (crumbed) Calamari rings 3.21 $AU 150 gr 75 gr 1.60 5 $AU Traditional minestrone soup 3.6 $AU 200 gr 100 gr 1.80 5 $AU Roasted tomato and lemon ricotta Bruschetta 1.02 $AU 150 gr 75 gr 0.51 5 $AU Chicken Risotto 5.29 $AU 350 gr 175 gr 2.64 10 $AU Ricotta and spinach gnocchi bake 4.62 $AU 350 gr 175 gr 2.31 10 $AU Panna cotta 1.66 $AU 150 gr 75 gr 0.83 5 $AU Tiramisu 1.91 $AU 150 gr 75 gr 0.95 5 $AU TOTAL 50 $AU 2

Dish Costing & Recipes Dish Number Page Number 1: Chorizo Croquettes Pg: 4 2: Crumbed Calamari Rings Pg: 6 3: Traditional Minestrone Soup Pg: 8 4: Roasted tomato and lemon ricotta Bruschetta Pg: 10 5: Chicken Risotto Pg: 12 6: Ricotta and spinach Gnocchi baked Pg: 14 7: Panna Cotta Pg: 16 8: Tiramisu Pg: 18 3

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1. Chorizo Croquettes - Costing IMAGE OF DISH https://www.taste.com.au/recipes/chorizo-croquettes/23da7c94-8fee-49c1- a806-699b30899695 Portion amount: 8 Portion Size: 75 gr Portion cost: 1.23 $AU Sales Prices: 5 $AU Food Cost %: 27.33 Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Chorizo 120 gr $2.28 per 100 gr 2.74 $AU Butter 100 gr $1.28 per 100 gr 1.28 $AU Flour 140 gr $0.90 per 1000 gr 0.13 $AU Milk 375 ml $1.20 per 1000 ml 0.45 $AU Parsley 2 tablespoons (3.24 gr) $2 per 10 gr 0.65 $AU Eggs 2 units (116 gr) $0.67 per 100 gr 0.78 $AU Breadcrumbs 160 gr $0.16 per 10 gr 2.56 $AU Olive oil 50 ml $2.50 per 100 gr 1.25 $AU TOTAL 9.84 $AU 4

1. Chorizo Croquettes – Recipe Details IMAGE OF DISH Notes Add recipe details here From: Name Prep Time: 15 min Serves: Number of People Cook Time: 240 min Portion size: Instructions 1: First step. Cook the chorizo in a non-stick frying pan over high heat, stirring occasionally, for 3 minutes or until crisp. Transfer to a plate lined with paper towel. 2: Second step. Melt the butter in a medium saucepan over medium-high heat until foaming. Stir in the flour for 1 minute. Remove from heat. Stir in one-third of the milk. Gradually stir in remaining milk until the mixture thickens. Stir over medium-high heat for a further 2 minutes or until very thick. 3: Third step. Stir in the chorizo and parsley. Season with pepper. Transfer to a shallow container. Set aside to cool slightly. Cover and place in the fridge for 4 hours or overnight to set. 4: Fourth step. Place the extra flour, egg and breadcrumbs in separate bowls. Use floured hands to roll tablespoonfuls of chorizo mixture into 8cm-long croquettes. Roll each croquette in flour and shake off excess. Dip in egg, then in breadcrumbs to coat. Place on a baking tray lined with baking paper. 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

2. Crumbed Calamari rings - Costing IMAGE OF DISH https://www.taste.com.au/recipes/crumbed-calamari-rings/463a0a59-7d1a-4e5b- a773-9b2af41df7b0 Portion amount: 8 Portion Size: 75 gr Portion cost: 1.60 Sales Prices: 5 $AU Food Cost %: % Ingredients Name Amount needed: kg / lt / unit / Cost per Amount: kg/l/unit Actual Cost of each ingredient Cornflour 1/3 cup (40 gr) $5 per 1000 gr 2.00 $AU Breadcrumbs 1/2 cup (62.5 gr) $0.16 per 10 gr 1.00 $AU Egg 1 unit (58 gr) $0.67 per 100 gr 0.39 $AU Lebanese cucumber 1/2 unit $3.50 per unit 1.75 $AU Baby cos lettuce 1/2 unit (100 gr) $17 per 1000 gr 1.70 $AU Carrot 1/2 unit (85 gr) $2.20 per 1000 gr 0.19 $AU Fresh calamari tubes 300 gr $18 per 1000 gr 5.40 $AU Rice bran oil 50 ml $0.80 per 100 ml 0.40 $AU TOTAL 12.83 $AU 6 25.67

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2. Crumbed Calamari rings – Recipe Details IMAGE OF DISH Notes Add recipe details here From: Name Prep Time: 30 min Serves: Number of People Cook Time: 24 min Portion size: Instructions 1: First step. Place cornflour on a plate. Season with salt. Place breadcrumbs on another plate. Whisk egg in a shallow dish. 2: Second step. Place cucumber batons, baby cos leaves and half the carrot in a small bowl. 3: Third step. Cut calamari into 1cm-thick rings (see note). Pat dry with paper towel. 4: Fourth step. Lightly toss calamari rings in cornflour. Dip in egg, then in breadcrumbs. 5: Fifth step. Pour enough oil into a large, deep heavy-based frying pan to come 5mm up side of pan. Heat over medium-high heat until hot. Cook calamari rings, in batches, for 2 to 3 minutes or until light golden. 6: Sixth Step. Drain on paper towel. Serve with sides. 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

3. Traditional minestrone soup (vegetarian) - Costing IMAGE OF DISH Portion amount: 12 Portion Size: 100 gr Portion cost: 1.80 $AU Sales Prices: 5 $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 8 25

3. 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 9

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4. Roasted tomato and lemon ricotta Bruschetta – Costing IMAGE OF DISH Portion amount: 16 Portion Size: 75 gr Portion cost: 0.51 $AU Sales Prices: 5 $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 10

4. 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 11

5. Chicken Risotto - Costing IMAGE OF DISH Portion amount: 8 Portion Size: 175 gr Portion cost: 2.64 $AU Sales Prices: 10 $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 12

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5. Chicken Risotto – Recipe Details IMAGE OF DISH Notes Add recipe details here 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 13

6. Ricotta and spinach gnocchi bake - Costing IMAGE OF DISH Portion amount: 8 Portion Size: 175 gr Portion cost: 2.31 $AU Sales Prices: 10 $AU Food Cost %: 30.8 % 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

6. 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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7. Panna cotta - Costing IMAGE OF DISH https://www.taste.com.au/recipes/vanilla-bean-panna-cotta/42215d20-7cdb-4fe6- b685-5a5d3b75b0f7 Portion amount: 12 Portion Size: 75 gr Portion cost: 0.83 $AU Sales Prices: 5 $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 16

7. Panna cotta – Recipe Details IMAGE OF DISH Notes Add recipe details here 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 17

8. Tiramisu - Costing IMAGE OF DISH https://www.taste.com.au/recipes/classic-tiramisu/ a819ce57-2996-4ca1-8366-0c58c793a9de Portion amount: 16 Portion Size: 75 gr Portion cost: 0.95 $AU Sales Prices: 5 $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 18

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8. Tiramisu – Recipe Details IMAGE OF DISH Notes Add recipe details here 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 19

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