Set Menu

Set A: $ 29
Entrée
 Chicken Dumplings

Main
 Corn and Zucchini Frittata

Dessert
 Snicker and Peanut Butter Caramel
Poke Cake

Set B: $ 27

Entrée
 Crispy Bocconcini With Tomato Chilli
Sauce
Main
 Chipotle Chicken Quesadillas

Dessert
 Turkish Delight Mega Macaron
Chicken Dumpling

Ingredients

 1 bunch English spinach, trimmed, roughly chopped

 250g Lilydale Free Range Chicken Mince

 3 garlic cloves, crushed

 1 tbsp soy sauce

 30 (275g packet) gow gee wrappers

Instruction

 Rinse spinach under cold water. Drain. Place in a microwave-

safe dish. Cover.

 Microwave on high (100%) for 1 to 2 minutes or until wilted.

Place in a sieve.

 Drain excess liquid.

 Place spinach, mince, garlic and soy sauce in a large bowl.

 Stir to combine.

 Place wrappers on flat surface.

 Spoon 2 teaspoons mince mixture on 1 half of each wrapper.

 Brush edges with cold water.

 Fold over to enclose filling.

 Press edges together to seal.

 Place on a tray lined with baking paper.

 Place a steamer lined with baking paper over simmering

water.

 Cook dumplings, in batches, for 15 minutes or until tender

and cooked through.

 Serve.
Standard Recipe Card
Key Ingredient Preparation Time 15 Min
Key Skills Cooking time 15 min
Equipment Needs Difficulty
Garnishes

Chicken and Spinach

Name of the dish Dumplings Portion Nos 30 pcs
Ref Source Portion Size 86 gm
Total cost $ 6.32 Sale price at 25%
Portion cost $ 0.21 Food Cost $7

Sale Price $9 Food Cost % 2.3%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Bunch 0.200 g $4g 0.80
Chicken Minced 0.240 g $5g 1.20
Garlic 0.150 g $2g 0.30
Soy Sauce 0.500 g $6g 3.00
Gow 0.340 g $3g 1.02

Total Cost $ 6.32

Portion Cost $ 0.21
Corn and Zucchini Frittata

INGREDIENTS

 2 tsp olive oil

 1 brown onion, thinly sliced

 2 zucchini, thinly sliced

 1 corn cob, husks and silk removed

 8 Coles Australian Free Range Eggs

 1/2 cup (125ml) pouring (pure) cream

 60g pkt Coles Australian Baby Rocket

 200g Perino tomatoes, halved

 1/2 cup flat-leaf parsley leaves

 100g marinated goat's cheese, drained (reserving 1 tbsp marinade),

crumbled
INSTRUCTIONS

 Mince the garlic and dice the zucchini and tomatoes.

 Add the garlic, zucchini, tomatoes, and corn kernels to a cast

iron skillet along with the cumin, salt, and some freshly
cracked pepper.

 Sauté the vegetables over medium heat until the tomatoes

have broken down and most of the moisture has evaporated
off the bottom of the skillet.

 Meanwhile, preheat the oven to 350 degrees.

 In a large bowl, whisk together six large eggs and 1/2 cup of
milk.

 Once the vegetables have cooked down and most of their

juices have evaporated from the skillet, sprinkle the
Monterrey jack cheese over top.

 Pour the egg and milk mixture into the skillet.

 Move the vegetables around slightly with a fork or spoon to

let the egg run underneath them.

 Transfer the skillet to the oven and bake for 30-35 minutes,
or until the top is golden brown and puffy.

 After baking, slice the frittata into six pieces and serve.
Standard Recipe Card
Key Ingredient Corn Preparation Time 20 Min
Key Skills Cooking time 30 Min
Equipment Needs Difficulty
Garnishes

Name of the dish Corn and Zucchini Portion Nos 4

Ref Source Portion Size 100 gm
Total cost $ 7.01 Sale price at 55%
Portion cost $ 1.75 Food Cost $3.18

Sale Price $ 8.90 Food Cost % 19.7%

Commodities

Cost per
Item Specification Wight kg/I/Unit Kg/I/unit Actual cost
Olive oil 0.200 g $1g 0.20
$ 3.90 g
Brown onion 0.150 g 0.59
$3g
Zucchini 0.300 g 0.90
$3g
Eggs 0.240 g 0.72
$3g
Cream 0.400 g 1.20
$2g
Parsley 0.300 g 0.60
$2g
Goat Cheese 0.700 g 1.40
$4g
Tomatoes 0.350 g 1.40

Total Cost $ 7.01

Portion Cost $ 1.75
Snicker and Peanut Butter Caramel
Poke Cake

INGREDIENTS

 180g block dark chocolate, chopped

 2/3 cup caster sugar

 200g butter, softened

 3 eggs, lightly beaten

 1 cup self-raising flour

 1/3 cup plain flour

 1/4 cup cocoa powder

 395g can sweetened condensed milk

 1/2 cup smooth peanut butter

 2/3 cup icing sugar mixture

 2 x 50g snickers bars, thinly sliced

Instruction

 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm

(base) square cake pan. Line pan with baking paper, extending
paper 2cm above edges of pan.

 Combine chocolate, sugar, 125g butter and 1/2 cup water in a small
saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until
chocolate melts and mixture is smooth.

 Cool for 15 minutes. Transfer to a large bowl. Whisk eggs into

chocolate mixture. Fold in flours and cocoa powder until combined.

 Pour cake mixture into prepared pan. Bake for 45 to 50 minutes or

until a skewer inserted into the centre comes out clean. Stand cake
in pan for 30 minutes to cool.

 While cake is still warm, push the end of a wooden spoon into the
top of the cake to make deep holes, spacing them about 3cm apart
and being careful not to push the whole way through the cake.
Allow cake to cool completely.

 Combine condensed milk and peanut butter in a saucepan over

medium-low heat. Cook, stirring constantly, for 5 minutes or until
mixture boils and thickens slightly. Cool for 5 minutes.

 Place cake on a serving plate. Place half the warm peanut butter
caramel sauce in a jug.

 Reserve remaining sauce. Carefully pour sauce into each hole in the
cake. Cover cake. Refrigerate for 30 minutes.

 Using an electric mixer, beat icing sugar and remaining butter until
light and fluffy.

 Beat in remaining cooled sauce until combined. Refrigerate for 10

minutes or until frosting is thick. Spread frosting over cake. Top
with sliced snickers bars and drizzle with chocolate syrup. Serve.
Standard Recipe Card

Key Ingredient Preparation Time 25 min

Key Skills Cooking time 60 min
Equipment Needs Difficulty
Garnishes

Snicker and Peanut Butter

Name of the dish Caramel Poke Cake Portion Nos 4
Ref Source Portion Size 100 gm
Total cost $ 5.39 Sale price at 25%
Portion cost $ 1.35 Food Cost $ 5.39

Sale Price $ 10 Food Cost % 13.5%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Dark Chocolate 0.200 g $ 2.00 g 0.40
Caster Sugar 0.240 g $ 1.40 g 0.34
Butter 0.300 g $ 2.00 g 0.60
Eggs 0.400 g $ 3.00 g 1.20
Flour 0.240 g $ 3.00 g 0.72
Cocoa Powder 0.140 g $ 2.40 g 0.34
Peanut Butter 0.430 g $ 1.40 g 0.60
Icing Butter 0.600 g $ 2.00 g 1.20

Total Cost $ 5.39

Portion Cost $ 1.35
Crispy Bocconcini with Tomato Chilli Sauce

Ingredients
 2 tbsp plain flour

 2 eggs, lightly beaten

 1 1/4 cups panko breadcrumbs (see note)

 1/4 cup finely grated parmesan or vegetarian hard cheese

 220g tub baby bocconcini cheese, drained

 vegetable oil, for deep-frying

 Tomato chilli sauce

 400g can diced tomatoes

 2 garlic cloves, crushed

 1 long red chilli, seeded, finely chopped

 1 tbsp brown sugar

 1 tbsp red wine vinegar

 2 tbsp chopped fresh basil leaves

Instruction
 Make Tomato chilli sauce: Place tomato, garlic, chilli,
sugar and vinegar in a small saucepan over medium-high
heat.
 Bring to the boil. Reduce heat to low. Simmer for 20
minutes or until thickened. Stir in basil. Set aside for 10
minutes to cool.
 Using a stick blender, blend tomato mixture until almost
smooth.
 Place flour on a plate. Pour egg into a shallow bowl.
Combine breadcrumbs and parmesan on a plate. Season
with salt and pepper.
 Dip 1 bocconcini into flour to coat. Dip into egg, then
coat in breadcrumb mixture.
 Re-dip in egg, then breadcrumbs. Place onto a baking
paperlined tray or plate. Repeat with remaining
bocconcini. Freeze for about 20 minutes.
 Heat oil in a large saucepan or wok over medium-high
heat until hot. Preheat oven to 120°C/100°C fan-forced.
 Carefully add bocconcini, 1 at a time, to hot oil. Deep-
fry bocconcini in batches, for 2 to 3 minutes or until
golden.
 Using a slotted spoon, transfer to a wire rack over a
baking tray lined with paper towel.
 Keep warm in the oven. Serve with Tomato chilli sauce.
Standard Recipe Card

Key Ingredient Preparation Time 45 min

Key Skills Cooking time 30 min
Equipment Needs Difficulty
Garnishes

Name of the dish Crispy Bocconcini Portion Nos 8

Ref Source Portion Size 100 gm
Total cost $ 3.85 Sale price at 28%
Portion cost $ 0.48 Food Cost $ 1.72

Sale Price $9 Food Cost % 5.3%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Plain Flour 0.200 g $ 2.00 g 0.40
Egg 0.140 g $ 2.40 g 0.34
Panko 0.400 g $ 2.50 g 1.00
Cheese 0.400 g $ 3.00 g 1.20
Bocconcini 0.340 g $ 1.50 g 0.51
Vegetable Oil 0.240 g $ 2.00 g 0.40

Total Cost $ 3.85

Portion Cost $ 0.48
Chipotle Chicken Quesadillas

INGREDIENTS

 3 tablespoons olive oil

 1 large red onion, chopped (about 1½ cups)

 4 garlic cloves, minced

 ⅓ cup minced chipotle peppers in adobo sauce (you'll need about

6 chilis)

 4 vine-ripened tomatoes (about 1¼ pounds), seeded and diced

 3 scallions, thinly sliced

 2 tablespoons honey

 2½ cups cooked shredded chicken (white and/or dark meat)

 1 teaspoon salt

 ½ cup chopped cilantro

 6 10-inch diameter flour tortillas

 4 cups shredded sharp cheddar cheese

 Sour cream, for serving (optional)

 Lime wedges, for serving (optional)

INSTRUCTIONS

 In a large sauté pan, heat the olive oil over medium heat. Add the
onion and sauté until soft, about 5 minutes.

 Add the garlic and cook 1 minute more.

 Stir in the chipotle peppers and tomatoes.

 Cook until most of the liquid from the tomatoes has evaporated
and the mixture is thickened, stirring often, about 20 minutes.

 Stir in the scallions, honey, chicken, salt and cilantro. Keep

warm.

 Heat a sauté pan over medium heat and spray lightly with
nonstick cooking spray.

 Lay a tortilla in the pan and heat until hot to the touch but not
crisp (air pockets may form).

 Flip the tortilla over, then sprinkle ⅔ cup of the cheese evenly
overtop, being careful to keep it off the pan.

 Spread a generous ½ cup of the chicken mixture over half of the

tortilla.

 When the cheese is mostly melted, fold the tortilla over to cover
the filling and form a half-moon shape.

 Cook until the tortilla is crisp and golden and the cheese is
melted, adjusting the heat as necessary, a few minutes per side.
Repeat with the remaining tortillas.

 Let the quesadillas rest a few minutes to allow the filling to set,
then cut into wedges.

 Serve with sour cream and lime wedges, if desired.

Standard Recipe Card

Key Ingredient Preparation Time 15 min

Key Skills Cooking time 15 min
Equipment Needs Difficulty
Garnishes

Chipotle Chicken
Name of the dish Quesadillas Portion Nos 4
Ref Source Portion Size 100 gm
Total cost $ 5.23 Sale price at 24%
Portion cost $ 1.31 Food Cost $ 5.45

Sale Price $4 Food Cost % 29.0%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Beans 0.400 g $ 3.00 g 1.20
Chicken 0.300 g $ 2.00 g 0.60
Shallots 0.340 g $ 3.00 g 1.02
Chipotle 0.200 g $ 2.50 g 0.50
Cheese Blend 0.500 g $ 1.50 g 0.75
Wraps 0.130 g $ 2.00 g 0.26
Baby Spinach 0.300 g $ 3.00 g 0.90

Total Cost $ 5.23

Portion Cost $ 1.31
Turkish Delight Mega Macaron

Ingredients
 3 egg whites

 55g (1 Ú4 cup) caster sugar

 1 1/2 tbsp rosewater

 Pink liquid food colouring, to tint

 100g (1 cup) almond meal

 195g (11Ú4 cups) pure icing sugar

 600ml thickened cream, whipped

 55g (1 Ú 3 cup) unsalted pistachio kernels, finely

chopped

 250g fresh raspberries

 110g Turkish delight, cut into 1cm pieces

Instruction
 Line 3 baking trays with baking paper. Use a small plate
to draw a 18cm circle onto each piece of paper.

 Use electric beaters to beat egg whites in a small bowl

until soft peaks form. Gradually add caster sugar,
beating until

 Combine almond and icing sugar in a large bowl. Gently

fold in egg white mixture, in 2 batches, until combined.
Divide among trays, gently spreading until 2cm from
circle edge.

 Tap trays on bench to spread mixture to edge. Set aside

for 30 minutes to rest.

 Preheat oven to 150C/130C fan forced. Bake for 45-50

minutes or until firm to touch. Set aside on trays to
cool.

 Place 1 macaron on a serving plate. Spoon cream into a

piping bag with a 1cm fluted nozzle. Pipe over macaron.
Top with one-third the pistachio. Reserve 8 berries.

 Arrange half remaining berries and one-third the Turkish

delight over cream.

 Top with a macaron. Repeat layering cream, pistachio,

berries and Turkish delight.

 Top with last macaron. Top with remaining cream,

remaining pistachio, reserved berries and Turkish
delight.
Standard Recipe Card

Key Ingredient Preparation Time 30 min

Key Skills Cooking time 50 min
Equipment Needs Difficulty
Garnishes

Turkish Delight Mega

Name of the dish Macaron Portion Nos 8
Ref Source Portion Size 100 gm
Total cost $ 5.39 Sale price at 29%
Portion cost $ 1.35 Food Cost $ 1.89

Sale Price $ 10 Food Cost % 5.5%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Egg 0.300 g $ 3.00 g 0.90
Caster Sugar 0.550 g $ 2.00 g 1.10
Tint 0.300 g $ 2.00 g 0.60
Almond 0.240 g $ 3.00 g 0.72
Icing Sugar 0.140 g $ 1.40 g 0.20
Thickened Cream 0.200 g $ 1.00 g 0.20
Pistachio 0.130 g $ 2.00 g 0.26
Rasberries 0.200 g $ 2.00 g 0.40

Total Cost $ 4.38

Portion Cost $ 0.55
 Meeting Agenda
Date:
Time:

 A very welcome to everyone who has joined today

meeting.
 Attendees: Restaurant COE, Investor, Manager,
Exe. Chef
 Purpose: Discussion about new menu
 Menu Type: Set Menu
 Cuisine: Multicuisine
 Customer Profile: Asian country with different age
group
 Improvement: New menu design, Font Size
 Sales Date: Profit Margin is good
 Next Meeting:
 Thanks to everyone for coming today
 Chairperson Name: Hemant Nayar