Name.

Phaulara
Energy (Kcal/100 grams) 209.37 Protein% 13.71
Selling Price: $ 13.00 Cost Price: $ 3.70 Food Cost %: 28%
Preparation Time:   Per Service 1    
Ingredients Amount unit Price per unit  
Black lentil spilit 0.3 Kg/Unit $ 3.55 $ 1.07
Vegetable oil 1 Kg/Unit $ 2.00 $ 2.00
Tomato sauce 0.001 Kg/Unit $ 3.00 $ 0.00
$ 3.7
-

Name. TIMMURE ALU

Energy kcal/ 100 grams, 9256, Protein%7.31

Selling Price: $ 13.00 Cost Price: $ 3.68 Food Cost %: 28%

Preparation Time:   Per Service 1    
Ingredients Amount unit Price per unit  
Potato 0.6 Kg/Unit $ 1.77 $ 1.06
Vegetable oil 0.01 Kg/Unit $ 2.00 $ 0.02
Onion chopped 0.5 Kg/Unit $ 3.00 $ 1.50
Ginger garlic paste 0.005 Kg/Unit $ 7.00 $ 0.04
Timur power 0.04 Kg/Unit $ 1.00 $ 0.04
Turmeric power 0.005 Kg/Unit $ 10.00 $ 0.05
Cumin Power 0.01 Kg/Unit $ 10.00 $ 0.10
Chilli power 0.05 Kg/Unit $ 10.00 $ 0.50
Dry chilli 0.001 Kg/Unit $ 20.00 $ 0.02
Salt 0.05 Kg/Unit $ 2.00 $ 0.10
Coriander leaves 0.005 Kg/Unit $ 50.00 $ 0.25
$ 3.68
1. Peel boiled potato, cut into cube and set aside
2. Heat the oil in a fry pan
3. Temper dry chili and reduce the heat
4. Add onion, ginger and garlic paste, turmeric, cumin, and chili powder, and
Sauce for few seconds until aroma comes from the spices
5. Put potato in the spice and stir
6. Season it with salt and Timur and mix well
7. Garnish with coriander leaves and serve hot
Name.
Quanti Energy (Kcal/100 grams) 71.02 Protein% 6.66

Selling Price:
$ 12.00
Cost Price:
$ 3.42
Food Cost %:
29%

Preparation Time:
20 min
Per Service
1
 
 

Ingredients
Amount
unit
Price per unit
 

Mixed Beans
0.1
Kg/Unit
$ 3.75
$ 0.38

Ghee
0.05
Kg/Unit
$ 20.00
$ 1.00

Bay leaf
0
Kg/Unit
$ 400.00
$ 0.80
Ginger garlic paste
0.005
Kg/Unit
$ 7.00
$ 0.04

Coriander power
0.002
Kg/Unit
$ 100.00
$ 0.20

Turmeric power
0.005
Kg/Unit
$ 10.00
$ 0.05

Cumin Power
0.01
Kg/Unit
$ 10.00
$ 0.10

Chilli power
0.05
Kg/Unit
$ 10.00
$ 0.50

Tomato chopped
0.005
Kg/Unit
$ 2.00
$ 0.01

Salt
0.05
 Kg/Unit
$ 2.00
$ 0.10

Coriander leaves
0.005
Kg/Unit
$ 50.00
$ 0.25

$ 3.42

1. Remove any extra foreign particles from the beans and wash well
2. Put in a bowl and fill required fresh water to soak beans overnight
3. Pressure cooks until soft and tender
4. Heat the ghee in a soup pot and temper Janu and bay leaves
5. Add onion and saluté till light brown
6. Add ginger and garlic paste, turmeric, cumin, chili and coriander powder, and
cook till aroma comes from the spices but not burnt
7. Add chopped tomato and mix well
8. Pour water and add cooked beans, and stir well
9. Bring it to boil and reduce the heat, simmer for 15 to 20 minutes
10. Add salt to taste
11. Serve hot and garnish it with coriander lea

Name: Janko Jhol

Janko jhol Energy (Kcal/100 grams) 47.63Protein% 2.60

Selling Price:
$ 7.00
Cost Price:
$ 2.00
Food Cost %:
29%

Preparation Time:
20 min
Per Service
 1
 
 

Ingredients
Amount
unit
Price per unit
 

Janu
0.005
Kg/Unit
$ 3.75
$ 0.02

Ghee
0.05
Kg/Unit
$ 20.00
$ 1.00

Rice Flour
0.01
Kg/Unit
$ 4.00
$ 0.04

Ginger garlic paste

0.005
Kg/Unit
$ 7.00
$ 0.04

Ghee or oil
0.05
Kg/Unit
$ 10.00
$ 0.50
Turmeric power
0.005
Kg/Unit
$ 10.00
$ 0.05

Timur
0.001
Kg/Unit
$ 10.00
$ 0.01

Salt
0.05
Kg/Unit
$ 2.00
$ 0.10

Coriander leaves
0.005
Kg/Unit
$ 50.00
$ 0.25

$ 2.00

Heat oil or ghee in a soup pot Temper Janu

2 tbsp 1 tbsp 2 tbsp 3 cups 1 tsp 1⁄4 tsp a pinch to taste
Add ginger garlic paste and turmeric, and fry in a low flame until aromatic flavour
Pour water and boil in a high flame
Add rice flour or rice paste and stir well
Add salt and Timur powder and cook until rice flour is cooked
Serve hot in a warm bowl as a soup

Dal Bhat chicken curry set

Energy (Kcal/100 grams) 71.02Protein% 6.66

Selling Price:
$ 15.00
Cost Price:
$ 3.45
Food Cost %:
23%

Preparation Time:
20 min
Per Service
1
 
 

Ingredients
Amount
unit
Price per unit
 

Rice Basmati
0.1
Kg/Unit
$ 4.00
$ 0.40

Ghee
0.05
Kg/Unit
$ 20.00
$ 1.00

Rice Flour
0.01
Kg/Unit
$ 4.00
$ 0.04

Ginger garlic paste

 0.08
Kg/Unit
$ 7.00
$ 0.56

Ghee or oil
0.01
Kg/Unit
$ 10.00
$ 0.10

Turmeric power
0.005
Kg/Unit
$ 10.00
$ 0.05

Salt
0.05
Kg/Unit
$ 2.00
$ 0.10

Coriander leaves
0.005
Kg/Unit
$ 50.00
$ 0.25

Mixed Daal
0.05

$ 5.00
$ 0.25

Chicken
0.1
 $ 7.00
$ 0.70

$3.45

Cut everything and put separate bowl.

Cook in the gay’s oven or electric heater
Put separate bowl and serve.

Name: Chicken Sekuwa

Energy (Kcal/100 grams) 144.36Protein% 25.06

Selling Price:
$ 25.00
Cost Price:
$ 7.25
Food Cost %:
29%

Preparation Time:
20 min
Per Service
1
 
 

Ingredients
Amount
unit
Price per unit
 

Chicken Boneless
0.6
Kg/Unit
$ 7.00
$ 4.20
Ghee
0.05
Kg/Unit
$ 20.00
$ 1.00

Rice Flour
0.01
Kg/Unit
$ 4.00
$ 0.04

Ginger garlic paste

0.08
Kg/Unit
$ 7.00
$ 0.56

Mustard oil
0.01
Kg/Unit
$ 10.00
$ 0.10

Turmeric power
0.005
Kg/Unit
$ 10.00
$ 0.05

Salt
0.05
Kg/Unit
$ 2.00
$ 0.10
Coriander leaves
0.005
Kg/Unit
$ 50.00
$ 0.25

Cumin power
0.05

$ 10.00
$ 0.50

Garam masala
0.009

$ 10.00
$ 0.09

Lemon Juice
0.005

$ 10.00
$ 0.05

Bamboo stick
0.005

$ 2.00
$ 0.01

Yogurt
0.1

$ 3.00
$ 0.30
 $ -

$ 7.25

 . Remove any excess fat and skin from the chicken Cut into 1-inch cubes and
put in a mixing bowl
 Add all the remaining ingredients and add to the chicken
 Keep in the refrigerator for about 2 hours to marinate
 Skewer in the bamboo stick 5 to 6 pieces of chicken a stick
 Directly grill it on charcoal fire
 Baste with oil on the chicken during cooking process to prevent from drying
 Serve hot two sticks per portion with salad and other suitable snacks like rice,
puffed rice, or beaten rice etc.

Name: Chatamari
Energy (Kcal/100 grams) 137.77Protein% 7.95

Selling Price:
$ 8.00
Cost Price:
$ 2.66
Food Cost %:
28%

Preparation Time:
20 min
Per Service
1
 
 

Ingredients
Amount
unit
Price per unit
 

Rice Flour
0.5
Kg/Unit
$ 4.00
$ 2.00

Mustard oil
0.005
Kg/Unit
$ 10.00
$ 0.05

Mixed vegetable
0.3

$ 2.00
$ 0.60

Eggs
0.001

$ 6.00
$ 0.01

$ -

$ -
$ 2.66

 Mix rice flour and water in a bowl to make a smooth batter

 Heat iron pan on the stove
 Pour approximately 60-70 ml batter on the pan and spread it
 Cover with lid and cook 4-5 minutes until well done
 Serve with curry-based meat or vegetable and Telco Chop

Name: Yomari
Energy (Kcal/100 grams) 247.48Protein% 6.8
Selling Price:
$ 14.00
Cost Price:
$ 4.11
Food Cost %:
29%
Preparation Time:
20 min
Per Service
1
 
 
Ingredients
Amount
unit
Price per unit
 
Rice Flour
0.6
Kg/Unit
$ 4.00
$ 2.40

Mustard oil
0.005
Kg/Unit
$ 10.00
$ 0.05
Black strap molassess
0.3

$ 2.00
$ 0.60

Sesame seeds
0.001

$ 6.00
$ 0.01

Coconut granted
0.005

10
$ 0.05

Khuwa Raw sugar

0.1

$ 10.00
$ 1.00

$ -

$ 4.11

1. Yo

Name: Kheer  
$
Selling Price: $ 11.00 Cost Price: 3.14 Food Cost %: 29%
Preparation
Time: 20 min Per Service 1    
Ingredients Amount unit Price per unit  
$
Rice Basmati 0.051 Kg/Unit 4.00 $ 0.20
$
Milk 0.5 Kg/Unit 3.00 $ 1.50
$
Sugar 0.08 Kg/Unit 10.00 $ 0.80
$
Almond 0.005 Kg/Unit 25.00 $ 0.13
Cardamom 0.001 Kg/Unit 10 $ 0.01
$
Cinnamon 0.005 Kg/Unit 10.00 $ 0.05
Black paper $
power 0.005 Kg/Unit 10.00 $ 0.05
$
Nutmeg 0.001 100.00 $ 0.10
$
Saffron 0.001 300.00 $ 0.30
$ -
$ -
$ 3.14
 Bring the milk to boil in a saucepan
 1 pinch few strands
 Reduce the flame and continue boiling it for 5 minutes while stirring
 Add rice and stir for a while to prevent from sticking of the rice
 Cook rice until it becomes soft and smooth
 Add sugar, saffron and almond when it starts thickening
 Add nutmeg, cardamom and black pepper powder
 Ready to serve hot or cold

B. The dishes must provide a balanced variety on offer and

within the courses offered including the following:
Colours All dishes have own shiny and bright

Cooking method Every dish has individual cooking method

Delicacies It’s wonderful delicacies fantastic

Flavours All dishes and course are its own flavour

Nutritional values It’s under law nutritional value in each dish

 Presentation Presentation is correct and order as much as possible

Seasonally All dishes have seasonally available ingredient.

available
ingredients

Tastes All dishes have its own taste

Textures All dishes have each own texture and feeling

C. Draft ideas for each of the dishes listed in A., present these to
your chef/colleagues or trainer and obtain feedback. Document
what the feedback entailed and what you will change as a result.
Attach this draft and comments to this assessment marked “Menu
2”

Menu
Chef
colleagues
Trainer
Visitor
Feedback By
Entrée
1.Phaulara.
2.Timmure Aloo.

Tasted and perfect

perfect
tasty
Excellent
Feedback form, email and after having food talking about food direct face to face
Soup
1.Quanti.
2.jwanuko jhol

Tasted and perfect

perfect
tasty
Excellent
Feedback form, email and after having food talking about food direct face to face
Recipe Name: Chicken Caesar Salad
$ Cost $ Food Cost
Selling Price: 14.00 Price: 2.34 %: 17%
Preparation
Time: 2 mins        

Ingredients Amount   Price per unit  

$ $
Cos Lettuce 0.1 Kg/Unit 3.00 0.30
$ $
Bacon 0.05 Kg/Unit 20.00 1.00
Parmesan $ $
Cheese 0.001 Kg/Unit 26.00 0.03
Caesar Salad $ $
Dressing 0.01 Kg/Unit 9.10 0.09
$ $
Anchovies 0.001 Kg/Unit 50.00 0.05
$ $
Chicken 0.1 Kg/Unit 8.50 0.85
 $ $
Croutons 0.01 Kg/Unit 2.00 0.02

Method          
1. Mix lettuce, Caesar salad dressing, parmesan cheese, diced chicken,
croutons in a bowl
2. Plate and top with extra croutons, parmesan cheese, bacon, chicken and
anchovies.

Recipe/menu card

Recipe Name: Grilled Haloumi & Avocado on Sourdough Bread

$ Cost $ 25
Selling Price: 12.00 Price: 2.97 Food Cost %: %
Preparation
Time:          

Ingredients Amount   Price per unit  

$ $
Sourdough Bread 0.1 Kg/Unit 12.00 1.20
$ $
Haloumi Cheese 0.05 Kg/Unit 25.00 1.25
$ $
Avocado 0.05 Kg/Unit 10.00 0.50
$ $
Butter 0.001 Kg/Unit 10.00 0.01
$ $
Salt & Pepper 0.001 Kg/Unit 10.00 0.01

Method          
1. Slice and lightly toast sourdough
bread
2. Butter toast, spread mashed avocado & top with haloumi cheese
slices
3. Grill until done.

Recipe/menu card
Recipe Name: Thai Style Satay Sticks
$ Cost $
Selling Price: 14.00 Price: 4.95 Food Cost %: 35%
Preparation
Time:          

Ingredients Amount   Price per unit  

$ $
Chicken Thigh 0.2 Kg/Unit 9.99 2.00
Satay Sauce $ $
Marinade 0.1 Kg/Unit 12.00 1.20
Peanut Dipping $ $
Sauce 0.1 Kg/Unit 15.00 1.50
$ $
Skewer Sticks 5 Kg/Unit 0.05 0.25

Method          
1. Marinate diced chicken thigh in satay marinade.
2. Thread diced chicken thigh on to skewer sticks.
3. Grill over charcoal until
done.
4. Serve with peanut dipping sauce.

Recipe/menu card

Recipe Name: Coconut Curry Pumpkin Soup (Vegetarian)

$ Cost $
Selling Price: 14.00 Price: 3.54 Food Cost %: 25%
Preparation
Time:          

Ingredients Amount   Price per unit  

$ $
Olive oil 0.005 Kg/Unit 20.00 0.10
$ $
Onion 0.1 Kg/Unit 2.00 0.20
$ $
Garlic 0.01 Kg/Unit 4.00 0.04
$ $
Vegetable stock 0.25 1.90 0.48
 $ $
Coriander 0.25 1.50 0.38
$ $
Coconut milk 0.25 2.00 0.50
$ $
Ginger 0.01 25.00 0.25
$ $
Lemongrass stalk 1 1.00 1.00
Butternut $ $
pumpkin 0.4 Kg/Unit 1.50 0.60

Method          
Fry onion Ginger, garlic and lemon
grass.
Add pumpkin and vegetable stock and boil 30
minute.
Put in blender and blend until smooth. Add coriander leaves blend.
Put in the saucepan and add coconut milk and serve

Recipe/menu card

Recipe Name: •Lamb shank soup

Selling Price: $ 18.00 Cost Price: $ 6.04 Food Cost %: 34%
Preparation Time:        

Ingredients Amount   Price per unit  

Olive oil 0.005 Kg/Unit $ 20.00 $ 0.10
Lamb shanks 0.25 Kg/Unit $ 10.00 $ 2.50
Garlic 0.01 Kg/Unit $ 4.00 $ 0.04
Vegetable stock 0.25 $ 1.90 $ 0.48
Coriander 0.25 $ 1.50 $ 0.38
Coconut milk 0.25 $ 2.00 $ 0.50
Ginger 0.01 $ 25.00 $ 0.25
Carrots 0.1 $ 1.00 $ 0.10
celery 0.01 $ 10.00 $ 0.10
Lemongrass stalk 1 $ 1.00 $ 1.00
Butternut pumpkin 0.4 Kg/Unit $ 1.50 $ 0.60

Step 1Heat olive oil

 in a large saucepan and brown trimmed lamb shanks. Remove and set aside.
Add chopped onions, crushed garlic cloves, diced carrots and diced celery and cook for 5
minutes or until lightly browned.
Step-2Return the shanks to the pan and add beef stock, water, pearl barley and chopped
fresh rosemary. Bring to the boil then reduce the heat to low and simmer, covered, for 2
hours.
Step -3Remove the shanks and cool slightly. Take the meat off the bone and flake into
pieces. Return the meat to the soup and add finely chopped fresh rosemary. Season to
taste and serve. Freeze remaining soup in airtight containers.

Recipe/menu card
Recipe Name: •
Minestrone
soup • Vegetarian Moussaka (Vegetarian)
Selling Price: $ 20.00 Cost Price: $ 13.90 Food Cost %:
Preparation Time:        

Ingredients     Price per unit  

Egg plant 0.1 Kg/Unit $ 5.00 $ 0.50
Potato 0.1 Kg/Unit $ 3.00 $ 0.30
Zucchini 0.1 $ 6.00 $ 0.60
Olive oil 0.5 $ 15.00 $ 7.50
extra $ 5.00
$ -
$ -
$ -
$ -
$ -

Kg/Unit $ 13.90
Heat oven to 400 degrees F. While oven is heating, spread eggplant slices on a large pan lined with paper
towel and sprinkle with kosher salt set aside for 20 to 30 minutes. In a large saucepan, heat olive oil over
medium-high heat until shimmering but not smoking. In a cooking pot or large non-stick pan, heat 1 tbsp
extra virgin olive oil over medium heat. (If needed, place under broiler and watch very carefully till top turns a
nice golden brown.)
Remove from heat and let sit for at least 20 minutes before cutting and serving
You may need to add an extra splash of milk to thin the sauce out and get it back to its pourable consistency.

Recipe/menu card
Recipe Name: •
Minestrone
soup •• Bangers and Mash
Selling Price: $ 40.00 Cost Price: $ 12.87 Food Cost %:32
Preparation Time:        

Ingredients     Price per unit  

vegetable oil 0.05 Kg/Unit $ 5.00 $ 0.25
onion 0.1 Kg/Unit $ 1.00 $ 0.10
Garlic cloves 0.01 $ 35.00 $ 0.35
Flour 0.05 $ 2.35 $ 0.12
extra $
Beef stock 0.25 $ 30.00 $ 7.50
Potato 0.4 $ 2.00 $ 0.80
Peas 0.25 $ 3.00 $ 0.75
Extra $ 3.00
$ -

Kg/Unit $ 12.87
Heat oil in a large skillet / fry pan over medium high heat. Add sausages and
cook, turning, until browned as much as possible all over and cooked through.
Cook time will differ depending on sausage size - mine take around 8 minutes. If
you have much less, add a bit of butter or oil.
Add onion and garlic, cook until golden brown - around 4 minutes.
Add flour and mix through.
Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge.
Then add remaining beef broth and mix until combined.
Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it
will thicken more as you serve it.
Serve sausages with plenty of gravy, with mashed potato and peas on the side.
(Low carb option - Creamy Cauliflower Mash)
Recipe/menu card

Recipe Name. •
Thai Style Grilled
Barramundi  Thai style grilled barramundi
$ $ Food Cos
Selling Price: 28.00 Cost Price: 15.87 %:
Preparation Time:        

• Thai Style Grilled

Ingredients   Price per unit
Barramundi
$ $
Barramundi 0.282 Kg/Unit 20.00 5.64
$ $
Lime 0.01 Kg/Unit 100.00 1.00
$ $
Cilantro 0.01 Kg/Unit 400.00 4.00
$ $
Coconut milk 0.165 Kg/Unit 3.00 0.50
$ $
Soy sauce 0.01 Kg/Unit 10.00 0.10
$ $
Garlic 0.02 Kg/Unit 35.00 0.70
$ $
Ginger 0.02 Kg/Unit 40.00 0.80
$ $
Jasmine rice 0.1 10.00 1.00
$ $
Shanghai bok choy 0.226 5.00 1.13
$ $
Chilli flakes 0.005 200.00 1.00

$
15.87

Before starting, wash and dry all produce. While you prep, preheat grill to 500°F over medium-high
heat. Heat Guide for Step 3 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!
Add 1/4 tsp salt and 2/3 cup water (1 cup for 4 ppl) to a medium pot. Add book choy, half the ginge
and 1 tbsp oil to a large bowl.
Make sauce Combine lime zest, lime juice, garlic, remaining ginger, soy sauce, half the cilantro, 1/
tsp chili flakes (NOTE: Reference Heat Guide), 1 tbsp sugar and 3 tbsp water n a small bowl. Grill
barramundi Pat barramundi dry with paper towels, then season with salt and pepper. Add 1 tbsp o
to the prepared foil on the grill, then barramundi, skin-side down. Flip and cook until barramundi ar
opaque and cooked through, 2-3 min.**Grill book choy
Add book choy to the other side of the grill. Top with grilled book choy, then barramundi.

Recipe/menu card

Recipe Name. • • Coconut Curry Pumpkin Soup (Vegetarian)

$ 12.00 Cost Price: $ 6.65 Food Cost %:
Preparation Time:        
Ingredients Amount unit Price per unit
Olive oil 0.01 Kg/Unit $ 15.00 $ 0.15
Small Onion 0.01 Kg/Unit $ 2.50 $ 0.03
Mild curry power 0.01 Kg/Unit $ 100.00 $ 1.00
Garam masala 0.001 Kg/Unit $ 200.00 $ 0.20
Vegetable stock 0.02 Kg/Unit $ 100.00 $ 2.00
Garlic 0.02 Kg/Unit $ 35.00 $ 0.70
Ginger 0.02 Kg/Unit $ 40.00 $ 0.80
Pumpkin 0.25 $ 7.00 $ 1.75
Salt 0.005 $ 4.00 $ 0.02
$ -
$ 6.65
 Heat olive oil over medium heat.
 Add onion and salute for about 4 minutes until soft and translucent.
 Add garlic and ginger and cook for about 1 minute until fragrant.
 Stir in vegetable stock, coconut milk, and pumpkin and bring to a boil.
 Reduce the heat to low and simmer for approximately 20 minutes, covered.

Recipe Name. Apple crumble

Selling Price: $ 12.00 Cost Price: $ 1.32 Food Cost %: 11%
Preparation
Time:          
Ingredients Amount unit Price per unit  
Granny smith
apple 0.25 Kg/Unit $ 2.00 $ 0.50
White flour 0.125 Kg/Unit $ 2.50 $ 0.31
Lemon juice 0.001 Kg/Unit $ 10.00 $ 0.01
Ground cinnamon 0.001 Kg/Unit $ 100.00 $ 0.10
Rolled oats 0.02 Kg/Unit $ 2.00 $ 0.04
Brown sugar 0.025 Kg/Unit $ 4.00 $ 0.10
Butter 0.02 Kg/Unit $ 12.00 $ 0.24
Salt 0.005 $ 4.00 $ 0.02
$ 1.32
$ 1.32
 Preheat oven to 350F/180C.
 Peel apples, then cut into 1.5cm/ 3/5" cubes.
 Place apple in a bowl.
 Sprinkle with flour, sugar and cinnamon, then pour over lemon juice.
 Place Topping ingredients in a bowl.
And put oven 20 minute and serve

Recipe/menu card

Name. • Sticky Date Pudding with butterscotch sauce

Selling Price: $ 25.00 Cost Price: $ 8.68 Food Cost %: 35%
Preparation Time:          
Ingredients Amount unit Price per unit  
Pitted dates 0.1 Kg/Unit $ 24.00 $ 2.40
Baking/Bi card
soda 0.005 Kg/Unit $ 2.00 $ 0.01
Lemon juice 0.001 Kg/Unit $ 10.00 $ 0.01
Ground cinnamon 0.001 Kg/Unit $ 100.00 $ 0.10
Baking power 0.01 Kg/Unit $ 2.50 $ 0.03
Plain flour 0.185 $ 3.00 $ 0.56
Brown sugar 0.04 Kg/Unit $ 4.00 $ 0.16
Butter 0.2 Kg/Unit $ 12.00 $ 2.40
Eggs $ 3.00
Salt 0.005 $ 4.00 $ 0.02
$ -
$ 8.68
 Preheat oven to 180C/350F (standard) or 160C/320F (fan/convection).
 Grease 7 pudding moulds (Note 2) with butter or grease and line a 20 cm / 8" square
cake pan with overhang.
 MASHED DATES: Place dates in a bowl, sprinkle over baking soda.
 Pour over boiling water.
 Stand 10 minutes, then mash well with a potato masher (or fork) until it resembles
sloppy porridge (see video for texture / thickness).
 (Note 3) BATTER: Place butter and sugar in a bowl.
 Beat until combined and smooth.
 Add eggs, beat until incorporated.
 Add flour then sprinkle baking powder across the surface.
 Add dates, mix quickly until dates are well incorporated into the batter.
 ONE PUDDING: Pour into cake pan, smooth surface.
 Bake 35 minutes or until skewer inserted into the centre comes out clean.
 Pour over 1/2 cup Butterscotch Sauce, leave to soak for 10 minutes.
 BAKING INDIVIDUAL PUDDINGS: Pour batter into pudding moulds, only fill 2/3 of the
way up.
Recipe/menu card

Name. • Seasonal Fruit Parfaits

Selling Price: $ 9.00 Cost Price: $ 2.41 Food Cost %: 27%
Preparation Time:          
Ingredients Amount unit Price per unit  
Strawberries, 0.1 Kg/Unit $ 10.00 $ 1.00
Lemon juice 0.001 Kg/Unit $ 10.00 $ 0.01
Low fat plain
yoghurt 0.2 Kg/Unit $ 7.00 $ 1.40
$ 2.41
Mash the strawberries with the lemon juice with a fork.
Combine the mashed strawberries and yoghurt in a blender.
In each parfait glass, arrange a layer of mixed fruit.
Top with yoghurt, followed by more fruit, yoghurt, and fruit.
Add some chopped nuts or muesli for a delicious way to start the day.