Standard Recipe Card Student ID V2532

Name of the dish Fried Zucchini Flowers

Dish Description Portion Nos. 4
This is a basic recipe for deep-fried zucchini flowers. You could also stuff the flowers Portion Size 200g
with seasoned ricotta, rice or vegetables before coating in batter and adding to the Sales Price $9.00
hot oil. You can serve this as a snack or appetiser. Food Cost % 19.4%
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Zucchini flowers 0.320 kg $12.00 90% $4.27 Input
Ricotta cheese 0.200 kg $6.90 100% $1.38 Calculation
Garlic chives 0.010 kg $20.00 100% $0.20 Headings
Salt (for taste)
Tempura batter 0.400 L $2.50 100% $1.00 U - Unit
Flour 0.100 kg $1.20 100% $0.12 o - of
M - Measurement

Total Cost $6.97

Portion Cost $1.74
Food Cost % 19.4%
Sale Price $9.00
GST $0.90
Method:
Preparation
1. Pre-heat the deep fryer to 180°C
2. Clean and wash the zucchini flowers. Make sure you remove the stamen
3. Finely slice the chives
4. Cream the ricotta. Add the chives and salt and mix through
5. Place the cheese mixture into the flowers and twist the top to close
6. Prepare the tempura batter
Cooking Steps

Standard Recipe Card

1. Season the zucchini flowers and draw through flour.
2. Draw through the batter and carefully lower into the deep fryer. Fry for ~3 minutes until golden brown.
3. Make sure you turn them to promote even browning

Equipment and tools

Bowl
Deep Fryer
Paring Knife
Whisk

Standard Recipe Card

 Standard recipe card Student ID V2532
Name of the dish Salmon nicoise pasta salad
Dish Description Portion Nos. 4
Give your nicoise salad an easy gourmet makeover, so you can impress any crowd Portion Size 500g
with this old-classic.(Gluten free and nut free) Sales Price $10.00
Food Cost % $0.09
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Pasta 0.300 kg $2.50 100% $0.75 Input
Green beans 0.100 kg $0.20 98% $0.02 Calculation
Australian Free Range Eggs 4.000 each $0.30 98% $1.22 Headings
Tomatoes 0.320 kg $1.00 100% $0.32
Baby spinach 0.060 kg $1.50 100% $0.09 U - Unit
Smoked Salmon 0.300 kg $3.50 100% $1.05 o - of
Olive oil 0.060 ml $0.90 100% $0.05 M - Measurement
Drained capers 0.002 kg $1.00 100% $0.00
Lemon juice 0.060 ml $0.50 100% $0.03

Total Cost $3.54

Portion Cost $0.89
Food Cost % 8.9%
Sale Price $10.00
GST $1.00
Method:
Preparation
1. Green beans, trimmed, halved lengthways
2. Mixed medley tomatoes, halved
3. Smoked Salmon Portions, skin removed, coarsely flaked
Cooking Steps
1. Cook Coles Bowties pasta in a large saucepan of boiling water following packet directions or until al dente,
adding the green beans, trimmed, halved lengthways for the last 5 mins of cooking. Refresh under
cold water. Drain well. Transfer the pasta mixture to a large serving platter.
2. Meanwhile, bring a small saucepan of water to the boil. Add the Coles Australian Free Range Eggs and
cook for 5 mins for soft yolks* or until eggs are cooked to your liking. Refresh under cold water.
3. Add the mixed medley tomatoes, halved, Australian Baby Spinach & Rocket and rocket, Hot Smoked Salmon
Portions, skin removed, coarsely flaked to the pasta mixture. Season. Toss to combine.
4. Whisk the extra virgin olive oil and lemon juice in a small bowl until well combined. Drizzle over the salad.
Peel each egg and cut in half. Arrange over the salad to serve.

Equpment and tools

Pasta mixture Plate
Large saucepan Knife
Bowl Chopping board
Whisk
Cup

Standard Recipe Card

 Standard recipe card Student ID V2532
Name of the dish Minestrone soup
Dish Description Portion Nos. 4
A hearty minestrone soup full of healthy vegetables, pasta and bacon. Portion Size 500g
Sales Price $9.50
Food Cost % $0.15
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Olive oil 0.020 kg $1.50 100% $0.03 Input
Bacon 0.250 kg $2.90 98% $0.74 Calculation
Brown onion 0.100 each $1.30 98% $0.13 Headings
Celery 0.100 kg $1.50 100% $0.15
Carrot 0.100 kg $1.50 100% $0.15 U - Unit
Garlic 0.050 kg $1.00 100% $0.05 o - of
Massel vegetable liquid stock 1.200 ml $1.90 100% $2.28 M - Measurement
Tomato paste 0.080 kg $3.00 100% $0.24
Pasta 0.350 kg $2.30 100% $0.81
Cannellini Beans 0.250 kg $1.60 100% $0.40
Zucchini 0.100 kg $2.00 100% $0.20
Frozen peas 0.050 kg $2.00 100% $0.10
Basil leaves 0.020 kg $1.40 100% $0.03
Parmesan cheese 0.010 kg $2.20 100% $0.02

Total Cost $5.33

Portion Cost $1.33
Food Cost % 14.0%
Sale Price $9.50
GST $0.95
Method:
Preparation
1. Rashers middle bacon, rind removed, chopped
2. Brown onion, finely chopped
3. Celery stalk, trimmed, finely chopped
4. Large carrot, peeled, chopped
5. Garlic cloves, crushed
6. Large ripe tomatoes, chopped
7. Coles Cannellini Beans, drained, rinsed
8. Small zucchini, chopped
9. Chopped fresh basil leaves
Cooking Steps
1. Heat 1 tbsp olive oil in a large saucepan over high heat. Add 4 rashers middle bacon, rind removed, chopped,
medium brown onion, finely chopped, celery stalk, trimmed, finely chopped, large carrot, peeled, chopped and
garlic cloves, crushed. Cook, stirring, for 3 to 4 minutes or until onion has softened and bacon is golden.
2. Add Massel vegetable liquid stock, tomato paste, ripe tomatoes, chopped and cold water. Bring to the boil.
Reduce heat to low. Simmer, covered, for 30 minutes or until vegetables are tender.
3. Add Vetta small shell dried pasta, Coles Cannellini Beans, drained, rinsed, zucchini, chopped and frozen peas.
Simmer for 15 minutes or until pasta is tender. Stir in roughly chopped fresh basil leaves.
4. Top with finely grated parmesan cheese, to serve. Serve.

Equipment and tools

Pot Knife
Large saucepan Chopping board
Bowl
Whisk

Standard Recipe Card

Standard Recipe Card
Standard Recipe Card
 Standard recipe card Student ID V2532
Name of the dish Chicken quinoa salad
Dish Description Portion Nos. 4
With chicken breast, an excellent source of lean protein, and quinoa, a wholegrain Portion Size 500g
also rich in protein and dietary fibre, this is a satisfying salad. Sales Price $15.00
Food Cost % $0.11
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Lime rind 0.050 kg $1.00 100% $0.05 Input
Tomato paste 0.010 kg $3.50 100% $0.04 Calculation
Smoked paprika 0.010 kg $2.10 100% $0.02 Headings
Dried chilli flakes 0.020 kg $1.00 100% $0.02
Garlic 0.050 kg $1.00 99% $0.05 U - Unit
Lime juice 0.060 ml $1.20 100% $0.07 o - of
Chicken breast 0.800 kg $6.90 100% $5.52 M - Measurement
Asparagus 0.200 kg $2.00 98% $0.41
Green peas 0.150 kg $1.20 98% $0.18
Sugar snap peas 0.150 kg $2.30 100% $0.35
Olive oil 0.010 kg $1.50 100% $0.02
Maple syrup 0.005 kg $3.00 100% $0.02
Mint 0.010 kg $1.00 99% $0.01
Quinoa 0.650 kg $4.20 100% $2.73
Sunflower-seed 0.010 kg $2.00 100% $0.02

Total Cost $9.50

Portion Cost $2.37
Food Cost % 15.8%
Sale Price $15.00
GST $1.50
Method:
Preparation
1. Lime rind, finely grated
2. Garlic clove, crushed
3. Chicken breast fillets, halved horizontally
4. Asparagus, trimmed, sliced
5. Sugar snap peas, trimmed, sliced
6. Fresh mint leaves, chopped
7. Tri-coloured quinoa, cooked
8. Sunflower-seed kernels, Roasted
Cooking Steps
1. Combine rind, tomato paste, paprika, chilli, garlic and lime juice in a glass or ceramic dish. Add chicken.
Turn to coat. Cover. Place in the fridge for at least 30 minutes to marinate.
2. Meanwhile, place asparagus, peas and sugar snaps in a steamer set over a saucepan of simmering water.
Cover. Steam for 2 minutes or until just tender. Refresh under cold running water. Drain. Place in a large bowl.
3. Preheat a chargrill pan or barbecue flat plate over medium-high heat. Spray with oil. Drain chicken.
Grill for 2-3 minutes each side or until cooked through. Thinly slice.
4. Combine the oil, maple syrup and remaining lime juice in a bowl. Add the chicken, mint and quinoa to greens.
Add the dressing. Toss to combine. Season. Sprinkle with sunflower seeds.

Equipment and tools

Steamer Flat plate
Saucepan Knife
Large bowl Chopping board
Whisk Measuring

Standard Recipe Card

 Standard recipe card Student ID V2532
Name of the dish Individual healthy salmon quiches
Dish Description Portion Nos. 4
Ready in 40 minutes, these healthy quiches are full of nutritious ingredients including Portion Size 500g
peas, eggs and smoked salmon, and are perfect for a light lunch. Sales Price $20.00
Food Cost % $0.07
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Filo pastry 0.500 kg $5.00 100% $2.50 Input
Frozen baby peas 0.150 kg $1.40 100% $0.21 Calculation
Asparagus 0.100 kg $3.20 98% $0.33 Headings
Eggs 6.000 each $1.00 98% $6.12
Onion 0.080 kg $0.40 99% $0.03 U - Unit
Chives 0.080 kg $0.50 100% $0.04 o - of
Smoked salmon 0.100 kg $10.00 100% $1.00 M - Measurement
Tomatoes 0.270 kg $2.00 100% $0.54
Mint 0.050 kg $0.80 99% $0.04
Baby rocket 0.100 kg $1.50 100% $0.15
balsamic vinegar 0.005 ml $2.60 100% $0.01

Total Cost $10.97

Portion Cost $2.74
Food Cost % 13.7%
Sale Price $20.00
GST $2.00
Method:
Preparation
1. Asparagus, trimmed, cut into 3cm lengths
2. Smoked salmon, chopped
3. Onion and chives cottage, chopped
4. Semi-dried tomatoes, chopped
5. Chopped fresh mint leaves
6. Tomatoes, halved
Cooking Steps
1. Preheat oven to 180C/160C fan forced. Spray four muffin pans or ovenproof ramekins with oil.
Cut each 2 sheets filo pastry into 6 squares. Lightly spray 3 squares with oil then stack on top of each other and
use to line the base and side of 1 muffin pan or ramekin. Repeat with the remaining pastry and pans/ramekins.
2. Cook the frozen baby peas and asparagus, trimmed, cut into 3cm lengths in a saucepan of boiling water
for 1 minute or until just tender. Drain. Refresh under cold running water.
3. Whisk together the eggs and onion and chives cottage cheese in a large bowl. Stir in the smoked salmon
chopped, semi-dried tomatoes, chopped, chopped fresh chives and chopped fresh mint leaves. Season.
4. Divide the asparagus and peas among the pastry cases. Pour the egg mixture over the top. Bake for 20 minutes
or until the filling is set and golden. Set aside for 5 minutes to cool slightly.
5. Meanwhile, toss the baby rocket and grape tomatoes, halved with the 1 tablesoon balsamic vinegar.
6. Serve the quiches topped with the salad.

Equipment and tools

Muffin pan or ramekin Mixture
Saucepan Knife
Bowl Chopping board
Whisk Measuring
Cup

Standard Recipe Card

 Standard Recipe Card Student ID

Name of the dish Low-fat Fruit Cake

Dish Description Portion Nos.

Cake made with candied fruits, nuts and spices soaked in brandy Portion Size
Sales Price
Food Cost %
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Sultanas 0.500 kg $3.74 $1.87
Raisins 0.375 kg $3.75 $1.41
Mixed glacee cherries 0.100 kg $3.75 $0.38
Currants 0.300 kg $2.90 $0.87
Brandy 0.800 ml $10.00 $8.00
Melted butter margarine 1.000 $1.48 $1.48
Brown sugar 0.155 kg $0.37 $0.06
Eggs 2.000 pcs $0.62 $1.24
Marmalade 0.115 kg $0.60 $0.07
Plain Flour 0.300 kg $0.20 $0.06
Self-raising flour 0.750 kg $0.20 $0.15
Mixed spices 1.000 tsp $0.71 $0.71
Blanced almonds 1.000 $5.85 $5.85

Total Cost $22.14

Portion Cost $5.53
Food Cost % 30.7%
Sale Price $18.00
GST $1.80
Method:

1. Combine sultanas, raisins, cherries, currants, and brandy into large bowl. Cover it in plastic and set it aside for 6
hours to macerate
2. Preheat the oven at 150C. Brush cake pan with margarine light grease and layer non-stick baking paper
3. Using electric mixer, beat the margerine, sugar and add eggs, beat until well combined.
4. Add flour and self-raising flour and mixed spices and marmalade and fold until it combined
5. Stir in the Sultanas mixture and spoon into prepared pan and smooth surface
6. Arrange the almond on [Link] the cake around 1hours to 1,5 hours until the skewer inserted into the centre
comes out cleaned
7. Wrap the pan in a clean tea towel and set overnight to cool it completely. Serve
Equpment and tools
Oven
Baking dish
Electric mixer
 V2532

4
150.00
$18.00
30.7%

Input
Calculation
Headings

U - Unit
o - of
M - Measurement

in plastic and set it aside for 6

non-stick baking paper

wer inserted into the centre

 Standard Recipe Card Student ID
Name of the dish Low-fat moussake rolls
Dish Description Portion Nos.
Eggplant with ricotta cheese Portion Size
Sales Price
Food Cost %
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Eggplants 0.800 kg $3.45 $2.76
Olive oil 3.000 tbsp $0.50 $1.50
Lemon juice 2.000 tsp $0.70 $1.40
Ricotta Cheese 0.350 kg $7.50 $2.63
Green Onion 1.000 stalk $0.50 $0.50
Flat leaf oregano 0.250 cup $2.98 $0.75
Ground nutmeg 0.250 tsp $0.20 $0.05
Cheddar cheese 0.750 cup $1.50 $1.13
Salad Leaves 0.100 kg $3.00 $0.30
Garlic 1.000 cloves $0.52 $0.52
Tomato Passata 1.500 cup $0.20 $0.30

Total Cost $11.83

Portion Cost $2.37
Food Cost % 10.3%
Sale Price $23.00
GST $2.30
Method:

1. Slice the eggplant into 1/4 inch think pieces

2. Salt the eggplant on both sides with small pinch of salt and let it sweat the moisture out
3. Dry the eggplants using paper towels and wipe off the reamining salt.
4. Preheat oven at 400 F
4. Lay the eggplant onlightly greaded pan and bake it for 10minutes
5. In small bowl, mix together the ricotta cheese, lemon juice, ground nutmeg, flat leaf oregano, lemon juice,garlic and salt &

6. Then spoon 1-2 tablespoon of ricotta filling on the bottom of eggplant and roll it until the ricotta filling is finished

7. In a baking dish, spoon half of tomato sauce on bottom and place the eggplant rolls in the dish
8. Spoon the remaining sauce on top of the dish
9. Cover it with cheddar cheese.
10. Cover the dish with foil and bake it over 30 minutes and remove the foil, bake for another 10 minutes.
11. Let it cool down a little and ready to be served.
Equpment and tools
Baking dish
Aluminium foil
Oven
 V2532

5
200.00
$23.00
10.3%

Input
Calculation
Headings

U - Unit
o - of
M - Measurement

ano, lemon juice,garlic and salt & pepper

ricotta filling is finished

er 10 minutes.
 Standard Recipe Card Student ID
Name of the dish Low-fat oven roasted veggies

Dish Description
Portion Nos.
Oven-roasted veggies served with crumbled feta Portion Size
Sales Price
Food Cost %
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Red Capsicum 2.000 kg $3.78 100% $7.56
Zucchini 2.000 kg $1.78 100% $3.56
Butternut Pumpkin 0.250 kg $2.00 100% $0.50
Olive Oil 2.000 tbsp $0.30 100% $0.60
Asparagus 1.000 bunch $3.20 100% $3.20
Cherry tomatoes 10.000 pcs $3.50 100% $35.00
Feta 0.150 kg $4.00 100% $0.60
Garlic 2.000 cloves $1.00 100% $2.00
$0.00

Total Cost $53.02

Portion Cost $10.60
Food Cost % 59.6%
Sale Price $17.80
GST $1.78
Method:

1. Pre-heat the oven at 375F (190C). Combine the red capsicum, zucchini, butternut pumpkin, asparagus and garlic into bakin

2. Stir the ingredients and drizzle it with olive oil over the vegetables and evenly coat.
3. Bake into the oven 20minutes
4. Sprinkle with crumbled feta cheese. Serve
Equpment and tools
Baking tray
Oven
 V2532

$5.00
150.00
$17.80
36.1%

Input
Calculation
Headings

U - Unit
o - of
M - Measurement

pumpkin, asparagus and garlic into baking tray.

 Standard Recipe Card
Name of the dish Spiced Apple Pie with a Dollop of Vanilla Ice Cream

Dish Description
A delicious and comforting dessert made with spiced apple pie and a dollop of vanilla ice cream.

Ingredients
Item Qty Req. UoM Cost per UoM Yield %
Pie Crust 1 pkg $2.50 100%
Apples 6 medium $0.50 100%
Sugar 1 cup $0.50 100%
Cinnamon 1 tsp $0.01 100%
Nutmeg 2-Jan tsp $0.01 100%
Allspice 2-Jan tsp $0.01 100%
Salt 4-Jan tsp $0.01 100%
Lemon Juice 1 tbsp $0.10 100%
Cornstarch 1 tbsp $0.10 100%
Vanilla Ice Cream 1 pint $3.00 100%

Total Cost
Portion Cost
Food Cost %
Sale Price
GST
Method:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the apples, sugar, cinnamon, nutmeg, allspice, salt, lemon juice, and cornstarch.
3. Roll out the pie crust and place it in a 9-inch pie dish.
4. Pour the apple mixture into the pie crust.
5. Cover the pie with another pie crust and crimp the edges.
6. Cut a few slits in the top of the pie crust to allow steam to escape.
7. Bake the pie for 45-50 minutes, or until the crust is golden brown.
8. Let the pie cool for at least 30 minutes before serving.
9. Serve with a dollop of vanilla ice cream.

Equpment and tools

Large bowl, pie dish.
Equpment and tools
Baking tray
Oven
 Student ID V2532

Portion Nos. $6.00

Portion Size 1 slice
Sales Price $8.00
Food Cost % 30

Actual Cost
$2.50 Input
$0.50 Calculation
$0.50 Headings
$0.01
$0.01 U - Unit
$0.01 o - of
$0.01 M - Measurement
$0.10
$0.10
$3.00

$9.74
$1.62
20.3%
$8.00
$0.80

uice, and cornstarch.

 Standard Recipe Card Student ID V2532
Dish Description Portion Nos. $4.00
Name of the dish Butternut Squash Broth
A warm and comforting broth made with butternut squash. Portion Size 1 cup
Sales Price $5.00
Food Cost % 30.0%
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Butternut Squash 1 lb $1.50 100% $1.50 Input
Water 4 cups $0.00 100% $0.00 Calculation
Salt (for taste) 1 tsp $0.01 100% $0.01 Headings

Total Cost $1.51

Portion Cost $0.38
Food Cost % 7.6%
Sale Price $5.00
GST $0.50
Method:

1. Peel and chop the butternut squash into small pieces.

2. In a large pot, add the butternut squash and water.
3. Bring to a boil and then reduce heat to low.
4. Simmer for 30 minutes or until the butternut squash is tender.
5. Remove from heat and let cool.
6. Using an immersion blender, blend the butternut squash and water until smooth.
7. Add salt to taste.
8. Serve hot.

Equpment and tools

Baking tray
Oven
 Standard Recipe Card Student ID
Name of the dish Beef Pot Roast with Roasted Root Veggies and Mashed Potatoes

Dish Description Portion Nos.

A hearty and comforting meal made with beef pot roast, roasted root Portion Size
vegetables, and mashed potatoes. Sales Price
Food Cost %
Ingredients
Item Qty Req. UoM Cost per UoM Yield % Actual Cost
Beef Pot Roast 1 lb $10.00 100% $10.00
Carrots 4 medium $0.50 100% $0.50
Potatoes 4 medium $0.50 100% $0.50
Beets 2 medium $0.50 100% $0.50
Onion 1 large $0.25 100% $0.25
Garlic 4 cloves $0.10 100% $0.10
Rosemary 1 sprig $0.25 100% $0.25
Salt (for taste) 1 tsp $0.01 100% $0.01
Pepper (for taste) 1 tsp $0.01 100% $0.01
Olive Oil 2 tbsp $0.25 100% $0.25
Butter 2 tbsp $0.25 100% $0.25
Heavy Cream 4-Jan cup $0.50 100% $0.50
Total Cost $12.12
Portion Cost $3.03
Food Cost % 20.2%
Sale Price $15.00
GST $1.50
Method:

1. Preheat the oven to 325°F.

2. In a large pot, heat olive oil over medium heat.
3. Season beef all over with salt and black pepper.
4. Add beef to the pot and cook until browned on all sides.
5. Remove beef from pot and set aside.
6. Add onion, sweet potatoes, parsnips, and celery root to the pot.
7. Season with salt and black pepper.
8. Cook until vegetables are slightly browned.
9. Add garlic and rosemary to the pot.
10. Add beef back to the pot.
11. Add enough water to cover the beef and vegetables.
12. Cover the pot and place in the oven.
13. Cook for 2 hours.
14. Remove from oven and add carrots and potatoes to the pot.
15. Season with salt and black pepper.
16. Cover the pot and return to the oven.
17. Cook for 1-1/2 hours longer until roast and veggies are tender.
18. Remove from oven and let cool.
19. Using an immersion blender, blend the beef and vegetables until smooth.
20. Add salt and pepper to taste.
21. Serve hot with mashed potatoes.

Equpment and tools

Large pot, immersion blender.
 V2532
hed Potatoes

$4.00
1 cup
$15.00
40.0%

Input
Calculation
Headings

U - Unit
o - of
M - Measurement