Ingredient Yield % Ingredient Yield %

Fruit Vegetables
Apples 76 Artichokes 48
Apricots 94 Asparagus 56
Avocado 75 Beans, green round 88

Berries 97 Beetroot, no tops 76

Banana 70 Broccoli 61
Cantaloupe, whole 50 Brussels sprouts 74

Coconut, whole 53 Cabbage, savoy 79

Grapefruit 68 Carrots, no tops 65

Grapes, seedless 94 Capsicum 82

Pears 78 Cauliflower 45

Pineapple 52 Celery 75

Rhubarb, no leaves 86 Cucumber 95

Stone fruit 80 Eggplant 81

Strawberries 87 Garlic, bulbs 87

Leek 58
Lettuce, endive, kale, spinach,
74
etc.

Mushrooms 97

Onion 89
Peas, in shell 38
Ingredient Yield %
Yield assumptions for all recipes:
Vegetables
Parsnip 85
Potato 81 Canned goods (all) - 55%
Shallots 89 Vegetables - 90%
Squash 81 Stone fruit - 75%
Zucchini 95 Citrus fruit (juicing) - 30%
Meat Citrus fruit (slicing or segmenting) - 60%
Beef, steak, boneless, 1 cm fat
76
(grill, fry, stir fry)
Melons - 50%

Beef, whole, rib in (roast) 62

Berries - 97%

Beef, whole, boneless (roast) 82

Banana - 70%

Beef, sliced, boneless (braise) 76

All other goods - 100%
Chicken, whole 62

Chicken portions, bone in 67

Chicken breast, boneless 96

Chicken thigh, boneless 89

Fish cuts 65%

Other

Bacon, sliced 67

Bacon, short cut 82

Salami and cured sausages 94
 Green Tree Restaurant

Standard Recipe Card

Name of Dish:
Food cost of Recipe $1.42
Portion Nos.: 4 ¬ Insert Number of Portions

Food Cost per portion $0.35

Food Cost % 30% ¬ Input desired food cost per

Labour/wastage/ overhead 30%

Mark margin % 40% ¬ Input the mark up margin

Sales Price Excl GST $1.18

GST% 10%

Sales Price Inc GST $1.30

Commodities

Pack size
Ingredients Specifications
(gm/ ml)

Eggplant 1000
Zucchini 1000
 Green Tree Restaurant

Method:

Preparation Steps:
1. Wash and slice the eggplant and zucchini
2. Wash the lettuce and tear into bite-size pieces
3. De-seed the rock melon and scoop out balls with a melon baller
4. Cut the prosciutto into strips. Roll up the strips and attach to the melon balls using
toothpicks

Cooking Steps:
1. Marinate the eggplant and zucchini in olive oil, season and grill
2. Roast the capsicum, then peel and slice

Plating:
1. Arrange the lettuce on a platter and place the capsicum strips on top
2. Arrange the remaining ingredients on the platter, alternating to optimise colour
 Green Tree Restaurant

ndard Recipe Card

¬ Insert Number of Portions Here

¬ Input desired food cost percentage as per scenario

¬ Input the mark up margin%

Edible Amount used

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe
ml
per gm/ ml (gm/ ml)

$3.00 $0.0030 80 1.25 $0.0038 200

$2.00 $0.0020 90 1.11 $0.0022 300
Green Tree Restaurant

Total Recipe cost

 Green Tree Restaurant

Cost of
ingredient
per recipe

$0.75
$0.67
 Green Tree Restaurant

$1.42
 Standard Recipe Card
Name of Dish: Grilled Shrimp Skewers
Preparation Time: 30 min
Cooking Time: 11:00PM
Food cost of Recipe $8.39
Portion Nos.: 4
Food Cost per portion $2.10
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $6.99
GST% 10%
Sales Price Inc GST $7.69

Commodities

Pack size
Ingredients Specifications
(gm/ ml)

Shrimp Large, raw, peeled and deveined 500

Olive oil Extra virgin 250

Garlic Minced 100
Lemon juice Freshly squeezed 250
Salt Fine sea salt 500
Pepper Ground black pepper 100

Custom blend (e.g., paprika,

Herbs/spices -
cumin, chili powder)

Wooden skewers - 50
Method:
Preparation Steps: Clean and devein shrimp, leaving tails intact for presentation.
Prepare a marinade with olive oil, minced garlic, lemon juice, salt, and pepper.
Preheat the grill to medium-high heat.

Cooking Steps: Thread shrimp onto skewers, ensuring they are evenly spaced.
Brush both sides of the shrimp with the marinade.
Place the skewers on the preheated grill.
Grill the shrimp for 2-3 minutes on each side until they turn pink and slightly charred.
Avoid overcooking to maintain tenderness.

Plating Techniques:Serve the grilled shrimp skewers hot off the grill.
Garnish with freshly chopped parsley or cilantro.
Accompany with lemon wedges for squeezing over the shrimp before eating.
Standard Recipe Card

Edible Amount used

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe
ml
per gm/ ml (gm/ ml)

300
$10 $0.02 100 1 $0.02 (approximatel
y 24 shrimp)

$5 $0.02 100 1 $0.02 30 ml

$2 $0.02 100 1 $0.02 10 g
$3 $0.01 100 1 $0.01 30 ml
$1 $0.00 100 1 $0.00 5 g
$2 $0.02 100 1 $0.02 2 g

- - - - - -

$3 $0.06 100 1 $0.06 8

Total Recipe cost

 Cost of
ingredient
per recipe

$6.00

$0.60
$0.90
$0.36
$0.01
$0.04

$0.48

$8.39
 Standard Recipe Card
Name of Dish: Caprese Salad
Food cost of Recipe $6.56
Portion Nos.: 4
Food Cost per portion $1.64
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $5.47
GST% 10%
Sales Price Inc GST $6.01

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Fresh tomatoes Ripe 500 $3

Fresh mozzarella Whole milk 250 $4

Fresh basil leaves - - -

Extra virgin olive oil - 250 $5

Balsamic vinegar (optional) - 250 $3
Salt Fine sea salt 500 $1
Pepper Ground black pepper 100 $2
Method:
Preparation Steps: Slice fresh tomatoes and mozzarella cheese into even rounds.
Pick fresh basil leaves.
Prepare balsamic glaze by simmering balsamic vinegar until it thickens.

Cooking Steps:Arrange tomato and mozzarella slices alternately on a plate.

Tuck fresh basil leaves between the tomato and mozzarella slices.
Drizzle with extra virgin olive oil.
Season with salt and freshly ground black pepper.

Plating Techniques:Drizzle balsamic glaze over the assembled salad.

Garnish with additional basil leaves.
Serve immediately as a refreshing appetizer or side dish.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

300
$0.01 100 1 $0.01 (approximatel $1.80
y 3 tomatoes)

$0.02 100 1 $0.02 200 (1 ball) $3.20

- - - - 15 g (handful) $0.00

$0.02 100 1 $0.02 30 ml $0.60

$0.01 100 1 $0.01 30 ml $0.96
$0.00 100 1 $0.00 To taste $0.00
$0.02 100 1 $0.02 To taste $0.00

Total Recipe cost $6.56

 Standard Recipe Card
Name of Dish: Butternut Squash Soup
Food cost of Recipe $6.47
Portion Nos.: 4
Food Cost per portion $1.62
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $5.39
GST% 10%
Sales Price Inc GST $5.93

Commodities

Ingredients Specifications Pack size (gm/ ml)

Butternut squash Peeled and diced 1000

Onion Yellow or white 250
Carrot Peeled and chopped 200
Garlic Minced 100
Vegetable broth Low-sodium 1000
Heavy cream - 500
Olive oil Extra virgin 500
Salt Kosher or sea salt 500
Black pepper Ground 100
Nutmeg Ground 50

Method:
Preparation Steps: Peel and dice butternut squash, removing seeds.
Chop onions, carrots, and celery.
Mince garlic.
Prepare vegetable or chicken broth.

Cooking Steps: In a large pot, sauté onions, carrots, and celery until softened.
Add minced garlic and cook until fragrant.
Add diced butternut squash to the pot and sauté for a few minutes.
Pour in enough broth to cover the vegetables.
Simmer until squash is tender, about 20-25 minutes.
Use an immersion blender to puree the soup until smooth.
Season with salt, pepper, and a pinch of nutmeg or cinnamon for warmth.

Plating Techniques: Ladle the butternut squash soup into bowls.

Garnish with a dollop of sour cream, a sprinkle of chopped fresh parsley, or toasted pumpkin seeds for texture.
Serve hot with crusty bread or a side salad for a comforting meal.
ndard Recipe Card

Edible Amount used Cost of

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$3 $0.00 90 0.9 $0.00 750 $2.25

$1 $0.00 100 1 $0.00 100 g $0.40
$0.80 $0.00 90 0.9 $0.00 100 g $0.36
$1 $0.01 100 1 $0.01 10 g $0.10
$2 $0.00 100 1 $0.00 750 ml $1.50
$2.50 $0.01 100 1 $0.01 120 ml $0.96
$5 $0.01 100 1 $0.01 30 ml $0.90
$1 $0.00 100 1 $0.00 To taste $0.00
$2 $0.02 100 1 $0.02 To taste $0.00
$1 $0.02 100 1 $0.02 Pinch $0.00

Total Recipe cost $6.47

or texture.
 Standard Recipe Card
Name of Dish: Filet Mignon
Food cost of Recipe $8.43
Portion Nos.: 4
Food Cost per portion $2.11
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $7.03
GST% 10%
Sales Price Inc GST $7.73

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Filet Mignon - 500 $20

Olive oil Extra virgin 500 $5
Salt Kosher or sea 500 $1
Black pepper Ground 100 $2
Butter Unsalted 250 $3
Garlic Minced 100 $2
Fresh herbs Thyme, rosemary - -

Method:
Preparation Steps: Take filet mignon steaks out of the refrigerator and let them come to room temperature for about 30 minutes.
Pat dry the steaks with paper towels to remove excess moisture.
Season the steaks generously with salt and pepper.

Cooking Steps: Preheat a cast-iron skillet or grill to high heat.

Sear the filet mignon on one side for about 3-4 minutes until a crust forms.
Flip the steaks and sear on the other side for an additional 3-4 minutes.
Reduce the heat to medium and continue cooking until the desired level of doneness is reached: about 5-6 minutes for medium-rare, 7-8 min
For even cooking, use a meat thermometer to check the internal temperature (145°F or 63°C for medium-rare, 160°F or 71°C for medium, an

Plating Techniques: Remove the filet mignon from the skillet or grill and let them rest for about 5 minutes.
Optionally, top each steak with a pat of compound butter or a drizzle of steak sauce.
Serve the filet mignon hot with your choice of sides, such as mashed potatoes, roasted vegetables, or a salad.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$0.04 100 1 $0.04 200 gm $8.00

$0.01 100 1 $0.01 15 ml $0.15
$0.00 100 1 $0.00 To taste $0.00
$0.02 100 1 $0.02 To taste $0.00
$0.01 100 1 $0.01 15 gm $0.18
$0.02 100 1 $0.02 5 gm $0.10
- - - - To taste $0.00

Total Recipe cost $8.43

re for about 30 minutes.

minutes for medium-rare, 7-8 minutes for medium, and 9-10 minutes for medium-well.
rare, 160°F or 71°C for medium, and 165°F or 74°C for medium-well).

es.

ad.
 Standard Recipe Card
Name of Dish: Lemon Herb Roast Chicken
Food cost of Recipe $12.04
Portion Nos.: 4
Food Cost per portion $3.01
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $10.03
GST% 10%
Sales Price Inc GST $11.04

Commodities

Pack size
Ingredients Specifications
(gm/ ml)

Whole chicken - 2000

Lemon Fresh 200

Olive oil Extra virgin 500

Garlic Minced 100
Fresh herbs Rosemary, thyme -
Salt Kosher or sea 500
Black pepper Ground 100
Butter Unsalted 250
Method:
Preparation Steps: Rinse the whole chicken inside and out, then pat it dry with paper towels.
Preheat the oven to 375°F (190°C).
Chop fresh herbs like rosemary, thyme, and parsley.
Zest and juice lemons.

Cooking Steps: In a small bowl, mix together chopped herbs, lemon zest, garlic, olive oil, salt, and pepper to create a marinade.
Rub the marinade all over the chicken, including under the skin and inside the cavity.
Place the chicken in a roasting pan or baking dish breast-side up.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 1
If the skin starts to brown too quickly, cover the chicken loosely with foil.

Plating Techniques: Remove the roast chicken from the oven and let it rest for about 10 minutes before carving.
Garnish with lemon slices and fresh herbs.
Serve the lemon herb roast chicken with your favorite side dishes, such as roasted potatoes, steamed vegetables, or a green salad.
ndard Recipe Card

Edible Amount used Cost of

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

1500 gm (1.5
$10 $0.01 70 0.7 $0.01 $10.50
kg)
100 gm (1
$1 $0.01 60 0.6 $0.01 $0.80
lemon)
$5 $0.01 100 1 $0.01 30 ml $0.30
$2 $0.02 100 1 $0.02 10 gm $0.20
- - - - - To taste $0.00
$1 $0.00 100 1 $0.00 To taste $0.00
$2 $0.02 100 1 $0.02 To taste $0.00
$3 $0.01 100 1 $0.01 20 gm $0.24

Total Recipe cost $12.04

d pepper to create a marinade.

or until the internal temperature reaches 165°F (75°C) when tested with a meat thermometer.

before carving.

d vegetables, or a green salad.

 Standard Recipe Card
Name of Dish: Vegetable Stir-Fry
Food cost of Recipe $11.07
Portion Nos.: 4
Food Cost per portion $2.77
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $9.23
GST% 10%
Sales Price Inc GST $10.15

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Mixed vegetables Assorted 500 $3

Bell peppers Red, green, yellow 300 $2
Broccoli Florets 250 $2
Carrots Julienned 200 $1.50
Snow peas Trimmed 150 $2
Mushrooms Sliced 200 $2.50
Garlic Minced 100 $1
Ginger Minced 50 $1
Soy sauce Low-sodium 500 $3
Sesame oil Toasted 250 $4

Method:
Preparation Steps: Wash and chop a variety of vegetables such as bell peppers, broccoli, carrots, snap peas, and mushrooms.
Mince garlic and ginger.
Prepare a stir-fry sauce with soy sauce, rice vinegar, sesame oil, and a touch of honey or sugar.

Cooking Steps:Heat a wok or large skillet over high heat.

Add a splash of oil and swirl to coat the pan.
Stir-fry garlic and ginger for a few seconds until fragrant.
Add the hardest vegetables like carrots and broccoli first, stir-frying for a couple of minutes.
Add the remaining vegetables and continue stir-frying until they are crisp-tender.
Pour in the stir-fry sauce and toss the vegetables until evenly coated.

Plating Techniques: Plating Techniques:Serve the vegetable stir-fry hot over steamed rice or noodles.
Garnish with sliced green onions, toasted sesame seeds, or chopped peanuts for extra flavor and texture.
Enjoy as a flavorful and nutritious main dish or serve as a side dish alongside your favorite protein.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$0.01 400 0.8 $0.01 300 $2.25

$0.01 200 0.67 $0.01 150 $1.50
$0.01 200 0.8 $0.01 150 $1.50
$0.01 150 0.75 $0.01 100 $1.00
$0.01 100 0.67 $0.02 100 $2.00
$0.01 180 0.9 $0.01 150 $2.10
$0.01 100 1 $0.01 10 $0.10
$0.02 100 2 $0.02 10 $0.20
$0.01 100 1 $0.01 30 ml $0.18
$0.02 100 1 $0.02 15 ml $0.24

Total Recipe cost $11.07

eas, and mushrooms.
 Standard Recipe Card
Name of Dish: Pan-Seared Salmon
Food cost of Recipe $6.19
Portion Nos.: 4
Food Cost per portion $1.55
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $5.16
GST% 10%
Sales Price Inc GST $5.67

Commodities

Pack size
Ingredients Specifications
(gm/ ml)

Salmon fillet Skin-on, boneless 500

Olive oil Extra virgin 500
Salt Kosher or sea 500
Black pepper Ground 100
Garlic powder - 100

Lemon Sliced 200

Fresh herbs Parsley, dill -

Butter Unsalted 250

Method:
Method:
Preparation Steps:
Pat dry the salmon fillets with paper towels.
Season both sides of the salmon with salt, pepper, and any desired herbs or spices.
Let the salmon sit at room temperature for about 10-15 minutes before cooking.

Cooking Steps: Heat a skillet over medium-high heat and add a splash of oil.
Once the skillet is hot, carefully place the salmon fillets in the pan, skin-side down if they have skin.
Cook the salmon for about 4-5 minutes on the first side without moving them to allow the skin to crisp up.
Gently flip the salmon fillets using a spatula and cook for an additional 3-4 minutes on the other side, or until they reach your desire
If desired, add a knob of butter to the skillet during the last minute of cooking to baste the salmon for extra flavor and moisture.

Plating Techniques: Remove the pan-seared salmon from the skillet and transfer them to a serving plate.
Garnish with fresh herbs like chopped parsley or dill, and a squeeze of lemon juice for brightness.
Serve immediately with your choice of sides, such as roasted vegetables, steamed asparagus, or a salad.
Standard Recipe Card

Edible Amount used Cost of

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$10 $0.02 90 0.9 $0.02 200 gm $4.50

$5 $0.01 100 1 $0.01 15 ml $0.15
$1 $0.00 100 1 $0.00 To taste $0.00
$2 $0.02 100 1 $0.02 To taste $0.00
$1 $0.01 100 1 $0.01 To taste $0.00
50 gm (1
$1 $0.01 80 0.8 $0.01 $0.30
lemon)
- - - - - To taste $0.00
$3 $0.01 100 1 $0.01 20 gm $1.24

Total Recipe cost $6.19

 they have skin.
w the skin to crisp up.
on the other side, or until they reach your desired level of doneness.
ste the salmon for extra flavor and moisture.

o a serving plate.
ghtness.
gus, or a salad.
 Standard Recipe Card
Name of Dish: Grilled Lamb Chops
Food cost of Recipe $18.90
Portion Nos.: 4
Food Cost per portion $4.73
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $15.75
GST% 10%
Sales Price Inc GST $17.33

Commodities

Pack size
Ingredients Specifications
(gm/ ml)

Lamb chops Bone-in 500

Olive oil Extra virgin 500
Garlic Minced 100
Rosemary Fresh 50
Thyme Fresh 50
Salt Kosher or sea 500
Black pepper Ground 100

Method:
Preparation Steps: Pat dry the lamb chops with paper towels to remove excess moisture.
Season both sides of the lamb chops with salt, pepper, and any desired herbs or spices.
Let the lamb chops sit at room temperature for about 20-30 minutes before grilling.

Cooking Steps: Preheat the grill to medium-high heat.

Brush the grill grates with oil to prevent sticking.
Place the lamb chops on the grill and cook for about 3-4 minutes on each side for medium-rare, or adjust the cooking time according to your
For crosshatch grill marks, rotate the lamb chops 90 degrees halfway through cooking on each side.
Avoid flipping the lamb chops more than once to ensure even cooking and to prevent them from drying out.

Plating Techniques: Remove the grilled lamb chops from the grill and let them rest for a few minutes before serving.
Garnish with fresh herbs like chopped mint or rosemary for added flavor and aroma.
Serve the grilled lamb chops hot with your choice of sides, such as roasted potatoes, couscous, or grilled vegetables.
andard Recipe Card

Edible Amount used Cost of

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$15 $0.03 80 0.8 $0.04 400 gm $15.00

$5 $0.01 100 1 $0.01 30 ml $0.30
$1 $0.01 100 1 $0.01 10 gm $0.10
$2 $0.04 80 0.8 $0.05 15 gm $0.75
$2 $0.04 80 0.8 $0.05 15 gm $1.75
$1 $0.00 100 1 $0.00 To taste $1.00
$2 $0.02 100 1 $0.02 To taste $0.00

Total Recipe cost $18.90

 or adjust the cooking time according to your preferred level of doneness.
side.
m drying out.

minutes before serving.

or grilled vegetables.
 Standard Recipe Card
Name of Dish: Risotto Primavera
Food cost of Recipe $13.81
Portion Nos.: 4
Food Cost per portion $3.45
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $11.51
GST% 10%
Sales Price Inc GST $12.66

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Arborio rice - 500 $3

Olive oil Extra virgin 500 $5
Onion Diced 250 $1.50
Garlic Minced 100 $1
White wine Dry 750 $8
Vegetable broth Low-sodium 1000 $2
Asparagus Trimmed 300 $3
Peas Fresh or frozen 500 $2
Carrots Diced 200 $1.50
Parmesan cheese Grated 250 $3
Butter Unsalted 250 $3
Salt Kosher or sea 500 $1
Black pepper Ground 100 $2

Method:
Method:
Preparation Steps:Chop a variety of spring vegetables such as asparagus, peas, carrots, bell peppers, and zucchini.
Mince garlic and finely chop onions.
Prepare vegetable or chicken broth.
Grate Parmesan cheese.

Cooking Steps: In a large skillet or saucepan, heat olive oil over medium heat.
Add minced garlic and chopped onions, sautéing until softened and fragrant.
Stir in Arborio rice and cook for a few minutes until translucent around the edges.
Begin adding warm broth to the rice, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more.
When the rice is halfway cooked (after about 10 minutes), add chopped vegetables to the risotto.
Continue adding broth and stirring until the rice is cooked al dente and the vegetables are tender.
Stir in grated Parmesan cheese and season with salt and pepper to taste.

Plating Techniques: Serve the risotto primavera hot, garnished with additional grated Parmesan cheese and chopped fresh herbs like parsley
Optionally, drizzle with a splash of extra virgin olive oil for extra flavor.
Enjoy as a satisfying main dish or as a side alongside grilled chicken or fish.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$0.01 90 0.9 $0.01 300 gm $2.10

$0.01 100 1 $0.01 30 ml $0.30
$0.01 90 0.9 $0.01 100 gm $0.70
$0.01 100 1 $0.01 10 gm $0.10
$0.01 100 1 $0.01 100 ml $1.10
$0.00 100 1 $0.00 1000 ml $2.00
$0.01 90 0.9 $0.01 200 gm $2.20
$0.00 95 0.95 $0.00 150 gm $0.60
$0.01 90 0.9 $0.01 100 gm $1.75
$0.01 100 1 $0.01 50 gm $1.60
$0.01 100 1 $0.01 30 gm $1.36
$0.00 100 1 $0.00 To taste $0.00
$0.02 100 1 $0.02 To taste $0.00

Total Recipe cost $13.81

 zucchini.

absorb before adding more.

nd chopped fresh herbs like parsley or basil.

 Standard Recipe Card
Name of Dish: Molten Chocolate Lava Cake
Food cost of Recipe $5.73
Portion Nos.: 4
Food Cost per portion $1.43
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $4.78
GST% 10%
Sales Price Inc GST $5.25

Commodities

Pack size
Ingredients Specifications
(gm/ ml)

Dark chocolate Bittersweet 200

Unsalted butter - 250

Eggs Large 12

Granulated sugar - 500

All-purpose flour - 500
Vanilla extract - 50
Salt Kosher or sea 500
Vanilla ice cream - 500
Vanilla ice cream - 500
Method:
Preparation Steps: Preheat the oven to 425°F (220°C).
Grease individual ramekins or muffin tins with butter and dust with cocoa powder.
Melt high-quality chocolate and butter together in a heatproof bowl over a pot of simmering water or in the microwave.
Separate egg yolks from whites.
Prepare granulated sugar.

Cooking Steps: In a mixing bowl, whisk together egg yolks and granulated sugar until pale and creamy.
Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until well combined.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture until just combined.

Plating Techniques: Carefully remove the molten chocolate lava cakes from the oven and let them cool for about 1 minute.
Run a knife around the edges of the cakes to loosen them from the ramekins or muffin tins.
Invert each cake onto a serving plate.
Dust with powdered sugar and garnish with fresh berries or a dollop of whipped cream.
Serve immediately and enjoy the decadent molten chocolate lava cakes while they're still warm!
ard Recipe Card

Edible Amount used Cost of

Price per gm/
Pack cost Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$3 $0.02 100 1 $0.02 100 gm $1.50

$2.50 $0.01 100 1 $0.01 100 gm $1.00
150 gm
$2 $0.17 80 0.8 $0.21 (approx. 3 $1.31
eggs)
$1.50 $0.00 100 1 $0.00 100 gm $0.30
$1 $0.00 100 1 $0.00 50 gm $1.10
$2 $0.04 100 1 $0.04 10 ml $0.40
$1 $0.00 100 1 $0.00 To taste $0.00
$3 $0.01 100 1 $0.01 To serve $0.06
$3 $0.01 100 1 $0.01 To serve $0.06

Total Recipe cost $5.73

he microwave.

bined.

for about 1 minute.

 Standard Recipe Card
Name of Dish: Mango Sorbet
Food cost of Recipe $5.89
Portion Nos.: 4
Food Cost per portion $1.47
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $4.91
GST% 10%
Sales Price Inc GST $5.40

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Mangoes Ripe 500 $4

Sugar Granulated 500 $1.50
Lemon juice Freshly squeezed 250 $2
Water - - -

Method:
Preparation Steps: Peel and dice ripe mangoes.
Prepare a simple syrup by dissolving equal parts of water and sugar in a saucepan over medium heat, then let it cool.
Juice fresh lemons or limes.
Optional: add a splash of rum or vodka for added flavor and to prevent the sorbet from freezing too hard.

Cooking Steps: In a blender or food processor, puree the diced mangoes until smooth.
Add the cooled simple syrup and fresh lemon or lime juice to the mango puree and blend until well combined.
Optionally, add the splash of rum or vodka and blend again.

Plating Techniques: Pour the mango mixture into a shallow dish or metal loaf pan.
Cover the dish or pan with plastic wrap and place it in the freezer.
Every 30 minutes, use a fork to scrape and stir the mixture, breaking up any ice crystals that form.
Continue freezing and stirring until the sorbet is firm and creamy, usually about 4-6 hours.
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$0.01 100 1 $0.01 400 gm $3.20

$0.00 100 1 $0.00 150 gm $2.45
$0.01 100 1 $0.01 30 ml $0.24
- - - - 100 ml $0.00

Total Recipe cost $5.89

 let it cool.

ined.
 Standard Recipe Card
Name of Dish: Apple Crisp
Food cost of Recipe $8.73
Portion Nos.: 4
Food Cost per portion $2.18
Food Cost % 30%
Labour/wastage/ overhead 30%
Mark margin % 40%
Sales Price Excl GST $7.27
GST% 10%
Sales Price Inc GST $8.00

Commodities

Pack size
Ingredients Specifications Pack cost
(gm/ ml)

Granny Smith or any

Apples 500 $3
baking variety
Granulated sugar - 500 $1.50
All-purpose flour - 500 $1
Rolled oats - 500 $2
Butter Unsalted 250 $3
Ground cinnamon - 50 $1
Salt Kosher or sea 500 $1

Method:
Method:
Preparation Steps: Preheat the oven to 375°F (190°C).
Peel, core, and slice apples into thin slices.
Toss the apple slices with lemon juice to prevent browning.
Prepare the topping by combining rolled oats, flour, brown sugar, cinnamon, and softened butter.

Cooking Steps: Place the sliced apples in a greased baking dish.

Sprinkle the topping mixture evenly over the apples.Bake the apple crisp in the preheated oven for about 30-40 minutes, or until the topping
If the topping starts to brown too quickly, cover the dish with foil and continue baking until the apples are cooked through.

Plating Techniques: Remove the apple crisp from the oven and let it cool for a few minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Enjoy the comforting and delicious flavors of homemade apple crisp!
pe Card

Edible Amount used Cost of

Price per gm/
Yield (%) Factor Product Cost in recipe ingredient
ml
per gm/ ml (gm/ ml) per recipe

$0.01 90 0.9 $0.01 600 gm $4.20

$0.00 100 1 $0.00 100 gm $0.30

$0.00 100 1 $0.00 50 gm $0.10
$0.00 100 1 $0.00 100 gm $0.40
$0.01 100 1 $0.01 50 gm $1.60
$0.02 100 1 $0.02 5 gm $1.10
$0.00 100 1 $0.00 To taste $1.03

Total Recipe cost $8.73

30-40 minutes, or until the topping is golden brown and the apples are tender.
cooked through.

ng.