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Butter Dijon Mustard Thyme Salt Black Pepper Pancake (BR) Salad (BR) Leeks Celery Carrot Onion

This document contains recipes for roast chicken, corn and onion pancakes, and a panzanella salad. It lists the ingredients and preparation methods for each dish. The roast chicken recipe calls for rubbing chicken with mustard, butter, salt, and herbs before roasting. The pancake recipe combines corn, spring onion, eggs and flour to make crepes. And the salad mixes vegetables with a red wine vinaigrette.

Uploaded by

Jay Kumar
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© Attribution Non-Commercial (BY-NC)
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193 views

Butter Dijon Mustard Thyme Salt Black Pepper Pancake (BR) Salad (BR) Leeks Celery Carrot Onion

This document contains recipes for roast chicken, corn and onion pancakes, and a panzanella salad. It lists the ingredients and preparation methods for each dish. The roast chicken recipe calls for rubbing chicken with mustard, butter, salt, and herbs before roasting. The pancake recipe combines corn, spring onion, eggs and flour to make crepes. And the salad mixes vegetables with a red wine vinaigrette.

Uploaded by

Jay Kumar
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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STANDARD RECIPE CARD Dish Name Roast chicken Recipe Category Recipe Code For Outlet Meal Period

Lunch/Dinner Prep. Time Cooking Time Finishing Time

DATE:

__________________________ __________________________ __________________________ Ingredients for 10 portions Price Waste Qty Unit Description Per Unit % 5 KG Chicken 0 0 KG Butter 0 0 0.4 KG Dijon mustard 0 0 0.08 KG Thyme 0 0 0.04 KG Salt 0 0 0.01 KG Black pepper 0 0 0.01 KG Pancake (BR) 0 0 0.8 0.8 KG Salad (BR) 0 0 0.5 KG Leeks 0 0 0.5 KG Celery 0 0 0.5 KG Carrot 0 0 0.5 KG Onion 0 0 Method:Process chicken and rub it with salt, dijon mustard and butter. Stuff the chicken with mire poix and thyme Truss the chicken and roast it at 180 deg. cel. for 30-40 min. Serve with pancakes and salad dressed with red wine vinaigrette (see the recipes of the salad and pancakes attatched)

Raw Qty 5 0.4 0.08 0.04 0.01 0.01 0.8 0.8 0.5 0.5 0.5 0.5

Cost of Raw Mat 0 0 0 0 0 0 0 0 0 0 0 0

Executive Chef Cost Controller

: ______________ : ______________

Plus Extra Costs : ______________ Cost of Raw Materials : ______________ 0 Cost Per Portion : ______________ 0.00 F.C. Factor % Actual Sales Price Actual Food Cost : ______________

Dish Name Corn and onion pancake Ingredients for 900 gms Qty Unit Description 0.125 Kg Refined flour Eggs 0.2 Kg egg yolk 0.02 Kg Milk 0.5 Ltr Corn kernels 0.04 Kg Spring onion 0.025 Kg Method:Combine all the ingrdients together and form into a batter Make crepes on a non stick pan over low to medium heat. Pour in a laddle of mix and swirl inside the pan to form a thin layer. Flip when the sides leave the pan and cook on the other side as well You might have to keep regulating the heat when you make pancakes

mix and swirl inside

STANDARD RECIPE CARD Dish Name Panzanella salad Recipe Category Recipe Code For Outlet Meal Period Lunch/Dinner Prep. Time Cooking Time Finishing Time Nutrition Info __________________________ __________________________ __________________________ Ingredients for 800 gms Qty Unit Description 0.4 Kg Iceberg Kg Tomato 0.05 Kg red bell pepper 0.08 Kg yellow bell pepper 0.08 Kg cucumber 0.05 Kg olives 0.02 0.01 Kg capers 0.15 Red wine vinaigrette (BR) Ltr

DATE:

Price Per Unit 0 0 0 0 0 0 0 0

Waste % 0 0 0 0 0 0 0 0

Raw Qty 0.4 0.05 0.08 0.08 0.05 0.02 0.01 0.15

Cost of Raw Mat 0 0 0 0 0 0 0 0

Method:cut the vegatbles into dices and combine with lettuce torn into small pieces Combine with the vinaigrette and capers

Executive Chef Cost Controller

: ______________ : ______________

Plus Extra Costs : ______________ Cost of Raw Materials : ______________ Cost Per Kg : ______________ 0 F.C. Factor % Actual Sales Price Actual Food Cost : ______________

STANDARD RECIPE CARD Dish Name Red wine vinaigrette Recipe Category Recipe Code For Outlet Meal Period Lunch/Dinner Prep. Time Cooking Time Finishing Time Nutrition Info __________________________ __________________________ __________________________ Ingredients for 800 ml Qty Unit Description 0.2 Ltr Red wine vinegar Oil 0.6 Ltr Salt 0.005 Kg Black pepper 0.007 Kg

DATE:

Price Per Unit 0 0 0 0

Waste % 0 0 0 0

Raw Qty 0.2 0.6 0.005 0.007

Cost of Raw Mat 0 0 0 0

Method:Blend vinegar with salt and pepper Add oil in thin stream whisking all then time until an emulsion is formed

Executive Chef Cost Controller

: ______________ : ______________

Plus Extra Costs : ______________ Cost of Raw Materials : ______________ Cost Per Kg : ______________ 0 F.C. Factor % Actual Sales Price Actual Food Cost : ______________

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