Recipe Costing Template

Recipe: Pancetta and Mushroom Pizzetta

Menu:
Author: Date:
Number of Portions: 4 Cost Menu Price with GST: $8.63
Serving Size: 350 Cost per Portion: $3.92 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $15.68 Food Cost % Actual: 50.0%
Margin per Portion: $3.92 Ideal Selling Price: $14.00
Actual GST: $0.78 10% GST: $1.40
Menu Price without GST: $7.84 Including GST: $15.40
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

flat mushrooms 0.300 kg $5.30 kg 90% $5.89 $1.77

garlic 0.10 kg $8.30 kg 100% $8.30 $0.83
blue cheese 0.30 kg $6.70 kg 100% $6.70 $2.01
pancetta 0.30 kg $3.20 kg 100% $3.20 $0.96
salt 0.10 kg $3.20 kg 100% $3.20 $0.32
black pepper 0.10 kg $8.30 kg 100% $8.30 $0.83
olive oil 0.15 kg $7.50 kg 100% $7.50 $1.13

$7.84

Procedure:

Preheat the oven to 180 C / Gas 4.

Remove the stem from the mushrooms and using a spoon, remove all of the inside of the mushroom leaving
a large bowl-like shape.
Add the crushed garlic into the bottom of the mushrooms then layer with pancetta and cheese (as much as
you like!). Season with salt, black pepper and a drizzle of oil.
Pop in the oven for around 20 minutes
 Recipe Costing Template
Recipe: Pasta with Chickpea-Tomato Sauce
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $8.77
Serving Size: 350 Cost per Portion: $1.59 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $15.94 Food Cost % Actual: 20.0%
Margin per Portion: $6.38 Ideal Selling Price: $5.69
Actual GST: $0.80 10% GST: $0.57
Menu Price without GST: $7.97 Including GST: $6.26
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

ziti pasta 0.200 kg $4.60 kg 100% $4.60 $0.92

chickpeas can 0.200 kg $3.60 kg 100% $3.60 $0.72
spaghetti sauce 0.30 kg $6.50 kg 100% $6.50 $1.95
baby spinach 0.30 kg $7.60 kg 100% $7.60 $2.28
shredded cheese 0.25 kg $8.40 kg 100% $8.40 $2.10

$7.97

Procedure:

Pre-heat oven to 400 degrees F. Fill a large pot with water and bring to a boil. Add ziti noodles and cook according
to package directions.
Drain noodles and add back into the pot. Stir in spaghetti sauce, chickpea and spinach.
Add half the noodle mixture into a large baking dish and cover with half of the cheese mixture. Add the rest of the
noodles on top and cover with the remaining cheese.
Cover with foil and bake until pasta is heated through and cheese is melted, 20-25 minutes.
 Recipe Costing Template
Recipe: Chocolate Monte Carlo ice-cream sandwiche
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $8.28
Serving Size: 350 Cost per Portion: $1.51 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $15.05 Food Cost % Actual: 20.0%
Margin per Portion: $6.02 Ideal Selling Price: $5.38
Actual GST: $0.75 10% GST: $0.54
Menu Price without GST: $7.53 Including GST: $5.91
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

vanilla icecream 0.250 kg $5.30 kg 100% $5.30 $1.33

honey 0.30 kg $7.60 kg 100% $7.60 $2.28
strawberry jam 0.200 kg $5.60 kg 100% $5.60 $1.12
Monte Chocolate Biscuits 1.00 kg $1.60 kg 100% $1.60 $1.60
coconut shaved 0.20 kg $6.00 kg 100% $6.00 $1.20

$7.53

Procedure:

Place ice-cream in a large bowl. Reserve tub. Set aside for 10 minutes to soften (ice-cream should not be melted).
Fold in honey and jam to create a marbled effect (don’t over-mix). Return to tub. Level top with the back of a spoon.
Cover. Freeze for 6 hours or overnight. Place a baking tray with sides in the freezer.
Place 1 scoop of ice-cream on the at side of 1 biscuit. Sprinkle with a little coconut. Sandwich with 1 remaining
biscuit, at-side down. Place on tray in freezer. Repeat with remaining biscuits, ice-cream and coconut. Freeze for 5
minutes. Serve.
 Recipe Costing Template
Recipe: White Bean & Tomato Polenta Casserole
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $9.30
Serving Size: 350 Cost per Portion: $1.69 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $16.91 Food Cost % Actual: 20.0%
Margin per Portion: $6.77 Ideal Selling Price: $6.04
Actual GST: $0.85 10% GST: $0.60
Menu Price without GST: $8.46 Including GST: $6.64
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

olive oil 0.20 kg $7.50 kg 90% $8.33 $1.67

polenta 0.200 kg $3.20 kg 100% $3.20 $0.64
white bean can 0.30 kg $5.30 kg 100% $5.30 $1.59
baby spinach 0.20 kg $7.60 kg 100% $7.60 $1.52
tomato sauce 0.20 kg $6.70 kg 100% $6.70 $1.34
shredded cheese 0.20 kg $8.50 kg 100% $8.50 $1.70

$8.46

Procedure:

Heat oven to 400 degrees F. Slice polenta in about 1 inch thick slices, you want to get about 7 slices. Heat a large
skillet over medium heat and add olive oil and polenta slices. Cook polenta until crispy, about 5 minutes on each
side.
In a medium sized oven safe pan (I like to use my cast iron skillet) mix together white beans, 1 1/2 cups tomato
sauce and spinach. Top with polenta slices and then then top each one of those with a spoonful of tomato sauce
and about 1 tablespoon shredded cheese.
Bake polenta until heated through and cheese is melted, about 20 minutes. Garnish with fresh herbs before serving,
if desired.
 Recipe Costing Template
Recipe: Pesto Eggplant Stack
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $8.21
Serving Size: 350 Cost per Portion: $1.49 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $14.93 Food Cost % Actual: 20.0%
Margin per Portion: $5.97 Ideal Selling Price: $5.33
Actual GST: $0.75 10% GST: $0.53
Menu Price without GST: $7.46 Including GST: $5.86
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

quinoa flour 0.100 kg $4.60 kg 100% $4.60 $0.46

salt 0.10 kg $3.20 kg 100% $3.20 $0.32
eggplant 0.200 kg $5.30 kg 90% $5.89 $1.18
pesto 0.30 kg $5.30 kg 100% $5.30 $1.59
tomato 0.150 kg $6.50 kg 100% $6.50 $0.98
parmesan 0.30 kg $9.80 kg 100% $9.80 $2.94

$7.46

Procedure:
Preheat oven to 400 degrees. Combine quinoa flour and salt in a wide shallow bowl. Brush eggplant slices lightly on
both sides with pesto. Dip eggplant into quinoa flour to coat lightly.
Add 1 tablespoon olive oil into large nonstick skillet and heat over medium heat. Add 2 to 3 eggplant slices and cook
3 to 4 minutes on each side, adding more oil as needed and repeating with remaining eggplant slices.

Arrange eggplant on baking sheet. Top with each with tomato slices and mozzarella. Repeat layer and finish with
eggplant slice.
Stacks can be made ahead to this point.
When ready to eat, place in oven for 10 minutes, or until cheese is just melted.
 Recipe Costing Template
Recipe: Magical Chocolate Bars
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $7.63
Serving Size: 350 Cost per Portion: $1.39 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $13.88 Food Cost % Actual: 20.0%
Margin per Portion: $5.55 Ideal Selling Price: $4.96
Actual GST: $0.69 10% GST: $0.50
Menu Price without GST: $6.94 Including GST: $5.45
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

chocolate ice cream 0.200 kg $7.20 kg 90% $8.00 $1.60

jumbo craft sticks 0.30 kg $5.30 kg 100% $5.30 $1.59
semisweet chocolate chips 0.200 kg $8.10 kg 100% $8.10 $1.62
coconut oil 0.30 kg $7.10 kg 100% $7.10 $2.13

$6.94

Procedure:
Line a baking sheet with waxed paper.
Remove the lid from ice cream container. Working quickly, cut the container off the ice cream and turn ice cream on
its side on a work surface. Insert craft sticks into the side of the ice cream, evenly spacing them. Cut the ice cream
between the sticks, creating 3 bars.
Arrange ice cream bars in the prepared baking sheet; freeze until completely solid, 8 hours to overnight.
Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals,
mixing well each time, until chocolate hard shell mixture is smooth, 1 to 2 minutes.
Hold 1 ice cream bar over a separate measuring cup and pour chocolate hard shell mixture over bar to cover
completely. Let chocolate dry for a few seconds and pour chocolate hard shell mixture over bar again, creating a
thick shell. Place bar back in the waxed paper. Repeat with remaining bars and chocolate hard shell mixture.
Freeze bars until set, at least 15 minutes.
 Recipe Costing Template
Recipe: Zucchini Fritters
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $8.88
Serving Size: 350 Cost per Portion: $1.61 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $16.14 Food Cost % Actual: 20.0%
Margin per Portion: $6.46 Ideal Selling Price: $5.77
Actual GST: $0.81 10% GST: $0.58
Menu Price without GST: $8.07 Including GST: $6.34
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

courgette 0.200 kg $5.90 kg 90% $6.56 $1.31

egg 2.00 kg $0.20 kg 100% $0.20 $0.40
butter 0.20 kg $5.30 kg 100% $5.30 $1.06
breadcrumbs 0.200 kg $3.40 kg 100% $3.40 $0.68
onion 0.150 kg $6.00 kg 90% $6.67 $1.00
savoury seasoning 0.20 kg $4.20 kg 100% $4.20 $0.84
plain flour 0.20 kg $3.10 kg 100% $3.10 $0.62
vegetable oil 0.30 kg $7.20 kg 100% $7.20 $2.16

$8.07

Procedure:

In a large bowl, combine courgette, egg and butter. Stir in breadcrumbs, onion and seasoning. Mix well.
Shape mixture into burgers. Dredge in flour.
In a medium frying pan, heat oil over medium high heat until hot. Fry burgers in oil until golden brown on
both sides.
 Recipe Costing Template
Recipe: Sourdough Havarti Grilled Cheese with Peppers and Onions
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $8.18
Serving Size: 350 Cost per Portion: $1.49 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $14.87 Food Cost % Actual: 20.0%
Margin per Portion: $5.95 Ideal Selling Price: $5.31
Actual GST: $0.74 10% GST: $0.53
Menu Price without GST: $7.44 Including GST: $5.84
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

mushrooms 0.100 kg $6.50 kg 90% $7.22 $0.72

spinach 0.100 kg $7.60 kg 90% $8.44 $0.84
crumbled feta cheese 0.20 kg $8.10 kg 100% $8.10 $1.62
fillets flounder 0.250 kg $15.30 kg 90% $17.00 $4.25

$7.44

Procedure:
Preheat oven to 350 degrees F (175 degrees C).
Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the
mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated,
stirring occasionally.
Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the
heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet.
Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in
place.
Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish.
Add 2 tablespoons of water. Loosely cover with foil.
Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is
opaque all the way through.
 Recipe Costing Template
Recipe: ABC Pudding - Avocado, Banana, Chocolate Delight
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $3.71
Serving Size: 350 Cost per Portion: $0.68 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $6.75 Food Cost % Actual: 20.0%
Margin per Portion: $2.70 Ideal Selling Price: $2.41
Actual GST: $0.34 10% GST: $0.24
Menu Price without GST: $3.38 Including GST: $2.65
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

avacado 2.00 kg $0.50 kg 100% $0.50 $1.00

ripe bananas 2.00 kg $0.30 kg 100% $0.30 $0.60
unsweetended cocoa powder 0.250 kg $7.10 kg 100% $7.10 $1.78

$3.38

Procedure:

Place avocados, bananas, and cocoa powder in a blender; puree until smooth.
Pour pudding into serving bowls and sprinkle additional cocoa powder on top for garnish.
Chill in refrigerator for texture and flavor to develop, at least 1 hour.
 Recipe Costing Template
Recipe: Sausage Casserole
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $5.07
Serving Size: 350 Cost per Portion: $0.92 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $9.22 Food Cost % Actual: 20.0%
Margin per Portion: $3.69 Ideal Selling Price: $3.29
Actual GST: $0.46 10% GST: $0.33
Menu Price without GST: $4.61 Including GST: $3.62
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

pork sausage 0.200 kg $9.50 kg 90% $10.56 $2.11

cream cheese 0.20 kg $8.50 kg 100% $8.50 $1.70
crescent rolls 2.00 kg $0.40 kg 100% $0.40 $0.80

$4.61

Procedure:

Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x11 inch baking dish.
Cook the sausage in a skillet over medium heat until crumbly and beginning to brown; drain. Stir the
cream cheese into the cooked sausage.
Roll the dough from one can of crescent rolls into the bottom of the prepared baking dish without
separating. Bake in the preheated oven for 5 minutes. Spread the sausage mixture over the baked
crescent rolls; top the sausage mixture with the remaining can of rolls. Return to oven and bake until the
top layer is golden brown, about 8 minutes.
 Recipe Costing Template
Recipe: Balsamic Ravioli
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $8.22
Serving Size: 350 Cost per Portion: $1.50 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $14.95 Food Cost % Actual: 20.0%
Margin per Portion: $5.98 Ideal Selling Price: $5.34
Actual GST: $0.75 10% GST: $0.53
Menu Price without GST: $7.48 Including GST: $5.87
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

walnuts 0.20 kg $9.30 kg 90% $10.33 $2.07

ravioli 0.250 kg $5.30 kg 100% $5.30 $1.33
butter 0.20 kg $6.50 kg 100% $6.50 $1.30
balsamic vinegar 0.15 kg $7.10 kg 100% $7.10 $1.07
parmesan cheese 0.20 kg $8.60 kg 100% $8.60 $1.72

$7.48

Procedure:

Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes.
Remove from skillet.
Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook
uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes.
Drain.
Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar;
cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with
walnuts and Parmesan cheese.
 Recipe Costing Template
Recipe: Rhubarb and berry trifle
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $6.02
Serving Size: 350 Cost per Portion: $1.09 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $10.95 Food Cost % Actual: 20.0%
Margin per Portion: $4.38 Ideal Selling Price: $3.91
Actual GST: $0.55 10% GST: $0.39
Menu Price without GST: $5.47 Including GST: $4.30
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

stalk rhubarb 0.150 kg $6.50 kg 100% $6.50 $0.98

orange juice 0.150 L $5.50 L 100% $5.50 $0.83
frozen mixed berries 0.15 kg $5.30 kg 90% $5.89 $0.88
low fat natural yoghurt 0.30 kg $5.10 kg 100% $5.10 $1.53
natural muesli 0.20 kg $6.30 kg 100% $6.30 $1.26

$5.47

Procedure:

Place rhubarb and orange juice in small saucepan over medium-high heat. Bring to the boil. Cover and
cook for 3 minutes or until soft.
Stir in berries, cover and remove from heat. Set aside to cool.
Divide rhubarb mixture between two glasses or bowls. Top with yoghurt and muesli to serve.
 Recipe Costing Template
Recipe: Chorizo Street Tacos
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $6.35
Serving Size: 350 Cost per Portion: $1.15 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $11.54 Food Cost % Actual: 20.0%
Margin per Portion: $4.62 Ideal Selling Price: $4.12
Actual GST: $0.58 10% GST: $0.41
Menu Price without GST: $5.77 Including GST: $4.53
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

chorizo sausage 0.250 kg $8.50 kg 90% $9.44 $2.36

chipotle peppers in adobo 0.20 kg $4.60 kg $4.60 $0.92
sauce 100%
corn tortillas 4 kg $0.30 kg 100% $0.30 $1.20
onion 0.100 kg $4.50 kg 100% $4.50 $0.45
fresh cilantro 0.10 kg $8.40 kg 100% $8.40 $0.84

$5.77

Procedure:

Mix chorizo and chipotle peppers in adobo sauce together in a bowl.

Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer
chorizo to a plate, reserving grease in the skillet.

Heat tortillas in the reserved grease in skillet over medium heat until warmed, 1 to 2 minutes per side.
Stack 2 tortillas on top of each other for each taco. Fill with chorizo, onion, and cilantro.
 Recipe Costing Template
Recipe: White fish with sesame noodles
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $11.15
Serving Size: 350 Cost per Portion: $2.03 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $20.28 Food Cost % Actual: 20.0%
Margin per Portion: $8.11 Ideal Selling Price: $7.24
Actual GST: $1.01 10% GST: $0.72
Menu Price without GST: $10.14 Including GST: $7.97
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

wholemeal noodles 0.40 PACKET $2.50 PACKET 100% $2.50 $1.00

sesame seeds 0.10 kg $7.50 kg 100% $7.50 $0.75
soy sauce 0.10 kg $5.60 kg 100% $5.60 $0.56
oil 0.20 kg $8.30 kg 100% $8.30 $1.66
rice vinegar 0.10 kg $7.30 kg 100% $7.30 $0.73
spinach leaves 0.100 kg $6.40 kg 100% $6.40 $0.64
seabass fillets 4 kg $1.20 kg 100% $1.20 $4.80

$10.14

Procedure:
Use a spice grinder or pestle and mortar to crush the sesame seeds, then stir in the soy sauce, oil, 1 tbsp of
water and a splash of rice vinegar, to make a creamy dressing, season and set aside.

Bring a pan of salted water to the boil, add the noodles and cook following pack instructions, then drain
and set aside. Using the same pan, tip in all the spinach and cook until reduced down and dark green. Tip
in the noodles, along with the sesame dressing and a splash of water and toss well to heat through.

Heat the oil in a non-stick frying pan over a medium to high heat. Season the skin of the seabass, then
place in the pan skin-side down, fry until the skin has crisped up and the flesh has nearly all turned opaque,
around 3 mins. Flip over and fry for 30 seconds further, until the fish is flaking and cooked through. Divide
the noodles and greens between two bowls and place the fish on top. Scatter over the toasted sesame
seeds and serve.
 Recipe Costing Template
Recipe: Caramelised Banana & Chocolate Gillette
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $5.93
Serving Size: 350 Cost per Portion: $1.08 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $10.78 Food Cost % Actual: 20.0%
Margin per Portion: $4.31 Ideal Selling Price: $3.85
Actual GST: $0.54 10% GST: $0.39
Menu Price without GST: $5.39 Including GST: $4.24
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

hazelnuts 0.100 kg $8.50 kg 100% $8.50 $0.85

dark chocolate 0.30 kg $7.50 kg 100% $7.50 $2.25
puff pastry 4 kg $0.25 kg 100% $0.25 $1.00
brown soft sugar 0.100 kg $3.60 kg 100% $3.60 $0.36
vanilla ice - cream 0.150 kg $6.20 kg 100% $6.20 $0.93

$5.39

Procedure:
Preheat oven to 400 degrees F (200 degrees C).
Season chicken on all sides with salt and ground black pepper.
Heat olive oil over medium-high heat in an ovenproof skillet. Place chicken skin-side down in skillet and
cook until browned, about 5 minutes.
Turn chicken over; stir mushrooms with a pinch of salt into skillet. Increase heat to high; cook, stirring
mushrooms occasionally, until mushrooms shrink slightly, about 5 minutes.
Transfer skillet to the preheated oven and cook until chicken is no longer pink in the center and the juices
run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 165
degrees F (74 degrees C). Transfer chicken breasts to a plate and loosely tent with foil; set aside.
Set skillet on the stovetop over medium-high heat; cook and stir mushrooms until brown bits start to form
on the bottom of the pan, about 5 minutes. Pour water into the skillet, and bring to a boil while scraping
the browned bits off of the bottom of the pan. Cook until water is reduced by half, about 2 minutes.
Remove from heat.
Stir in any accumulated juices from the chicken into the skillet. Stir butter into mushroom mixture, stirring
constantly until butter is completely melted and incorporated.
Season with salt and pepper. Spoon mushroom sauce over chicken and serve.
 Recipe Costing Template
Recipe: Banana Tartes Tatin
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $7.50
Serving Size: 350 Cost per Portion: $1.36 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $13.64 Food Cost % Actual: 20.0%
Margin per Portion: $5.46 Ideal Selling Price: $4.87
Actual GST: $0.68 10% GST: $0.49
Menu Price without GST: $6.82 Including GST: $5.36
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

butter 0.30 kg $4.30 kg 100% $4.30 $1.29

brown sugar 0.20 kg $3.20 kg 100% $3.20 $0.64
ripe banans 0.200 kg $4.50 kg 100% $4.50 $0.90
puff pastry 0.40 kg $5.30 kg 100% $5.30 $2.12
semisweet chocolate 0.200 kg $4.10 kg 100% $4.10 $0.82
vanilla icecream 0.30 kg $3.50 kg 100% $3.50 $1.05

$6.82

Procedure:

Preheat oven to 400°. In a large cast-iron or other heavy skillet, melt butter over medium heat. Stir in
brown sugar until blended. Add bananas; stir to coat. Remove from heat; set aside.
Unfold puff pastry. Cut into four rectangles. Place a halved banana in center of each square. Overlap two
opposite corners of pastry over banana; pinch tightly to seal. Place on parchment paper-lined baking
sheets.
Bake until golden brown, 20-25 minutes. Drizzle with chocolate. If desired, serve warm with ice cream.
 Recipe Costing Template
Recipe: Chocolate Marshmallow Pie
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $7.81
Serving Size: 350 Cost per Portion: $1.42 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $14.20 Food Cost % Actual: 20.0%
Margin per Portion: $5.68 Ideal Selling Price: $5.07
Actual GST: $0.71 10% GST: $0.51
Menu Price without GST: $7.10 Including GST: $5.58
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

miniature marshmallows 0.200 kg $5.60 kg 100% $5.60 $1.12

bar milk chocolate candy 0.150 kg $3.60 kg 100% $3.60 $0.54
milk 0.50 kg $3.20 kg 100% $3.20 $1.60
whipping cream 0.30 kg $7.50 kg 100% $7.50 $2.25
pie shell 0.30 kg $5.30 kg 100% $5.30 $1.59

$7.10

Procedure:

Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and
chocolate are melted, stirring constantly. Allow mixture to cool completely.
Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the
whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well
mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.
 Recipe Costing Template
Recipe: Double-Crust Jumble Berry Pie
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $7.82
Serving Size: 350 Cost per Portion: $1.42 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $14.22 Food Cost % Actual: 20.0%
Margin per Portion: $5.69 Ideal Selling Price: $5.08
Actual GST: $0.71 10% GST: $0.51
Menu Price without GST: $7.11 Including GST: $5.59
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

sugar 0.30 kg $3.50 kg 100% $3.50 $1.05

tapioca 0.20 kg $6.50 kg 100% $6.50 $1.30
salt 0.05 kg $3.20 kg 100% $3.20 $0.16
blackberries 0.200 kg $8.40 kg 100% $8.40 $1.68
pastry for double crust pie 4.00 kg $0.45 kg 100% $0.45 $1.80
butter 0.20 kg $5.60 kg 100% $5.60 $1.12

$7.11

Procedure:

In a large saucepan, combine the sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand
for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil.
Remove from the heat; gently stir in remaining berries.
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Add filling; dot with butter.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
Bake at 400° for 35-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
 Recipe Costing Template
Recipe: Cream Napoleons
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $6.69
Serving Size: 350 Cost per Portion: $1.22 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $12.16 Food Cost % Actual: 20.0%
Margin per Portion: $4.86 Ideal Selling Price: $4.34
Actual GST: $0.61 10% GST: $0.43
Menu Price without GST: $6.08 Including GST: $4.78
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

frozen puff pastry 4 kg $0.45 kg 100% $0.45 $1.80

instant choclate pudding mix 0.100 kg $6.20 kg 100% $6.20 $0.62
low fat milk 0.30 kg $3.20 kg 100% $3.20 $0.96
frozen whipped topping 0.150 kg $7.60 kg 100% $7.60 $1.14
confectioners sugar 0.30 kg $5.20 kg 100% $5.20 $1.56

$6.08

Procedure:
Preheat oven to 400 degrees F (200 degrees C).
Unfold both sheets of puff pastry and lay onto a lightly floured work surface. Cut each sheet into 3 strips
along the fold marks, then cut each strip into 4 squares to make 12 pastry squares per sheet. Place
squares onto a baking sheet.
Bake in the preheated oven until the puff pastry is golden brown, about 15 minutes. Let squares cool
completely.
Whisk pudding mix and milk in a bowl until thick and smooth, about 1 minute; let stand about 3 minutes
to finish thickening. Gently fold whipped topping into pudding. Transfer chocolate mousse mixture into a
pastry bag fitted with a medium tip.
Use a finger or a butter knife to gently open a corner of a pastry square. Make a small pocket in the pastry
with the knife. Pipe about 1 tablespoon of chocolate mousse into the opening; a small amount of mousse
will appear at the opening site when the pastry pocket is full. Repeat with remaining pastry squares and
mousse mixture. Dust pastries lightly with confectioners' sugar.
 Recipe Costing Template
Recipe: Matcha Green Tea Ice Cream
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $5.30
Serving Size: 350 Cost per Portion: $0.96 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $9.64 Food Cost % Actual: 20.0%
Margin per Portion: $3.86 Ideal Selling Price: $3.44
Actual GST: $0.48 10% GST: $0.34
Menu Price without GST: $4.82 Including GST: $3.79
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

matcha green tea sachet 2.000 sachet $0.20 sachet 100% $0.20 $0.40
whole milk 0.30 kg $3.40 kg 100% $3.40 $1.02
whipping cream 0.30 kg $6.50 kg 100% $6.50 $1.95
white sugar 0.30 kg $3.50 kg 100% $3.50 $1.05
eggs 2 kg $0.20 kg 100% $0.20 $0.40

$4.82

Procedure:
Whisk matcha powder in a bowl to remove any lumps; add a splash of milk and whisk until matcha
powder is completely dissolved. Gradually whisk remaining milk into matcha mixture.
Combine cream and matcha mixture in a pot over medium-low heat; cook, stirring occasionally, until
heated through, about 5 minutes.
Whisk sugar and eggs together in a bowl. Pour 1/2 cup hot matcha mixture into egg mixture; mix
thoroughly. Repeat with remaining matcha mixture. Pour mixture back into the pot.
Cook and stir matcha mixture over medium-low heat until heated through, about 3 minutes. Remove
from heat and cool to room temperature. Refrigerate until chilled, at least 4 hours.
Pour cooled matcha mixture into an ice cream maker and freeze according to the manufacturer's
instructions.
 Recipe Costing Template
Recipe: Sticky wings with spinach and apple salad
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $6.81
Serving Size: 350 Cost per Portion: $1.24 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $12.38 Food Cost % Actual: 20.0%
Margin per Portion: $4.95 Ideal Selling Price: $4.42
Actual GST: $0.62 10% GST: $0.44
Menu Price without GST: $6.19 Including GST: $4.86
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

chicken wings with honey and 0.200 kg $6.50 kg $7.22 $1.44

soy marinade 90%
spring onion 0.100 kg $4.30 kg 90% $4.78 $0.48
baby spinach 0.30 kg $8.50 kg 90% $9.44 $2.83
apple 0.30 kg $4.30 kg 90% $4.78 $1.43

$6.19

Procedure:
Preheat oven to 180C. Line a baking tray with baking paper. Arrange the chicken on the lined tray and
bake for 30-35 mins or until cooked through.

Meanwhile, place the spring onion in a bowl. Cover with iced water. Set aside for 10 mins or until curled.
Drain. Combine spinach, apple and half the spring onion curls in a bowl. Juice 1 lime and drizzle over salad.
Toss to combine. Cut remaining lime into wedges.

Top chicken with the remaining spring onion curls. Serve with the salad and lime wedges.
 Recipe Costing Template
Recipe: Creamy Potato Salad
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $8.75
Serving Size: 350 Cost per Portion: $1.59 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $15.90 Food Cost % Actual: 20.0%
Margin per Portion: $6.36 Ideal Selling Price: $5.68
Actual GST: $0.80 10% GST: $0.57
Menu Price without GST: $7.95 Including GST: $6.25
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

potatoes 0.200 kg $4.50 kg 90% $5.00 $1.00

mayonnaise 0.30 kg $5.30 kg 100% $5.30 $1.59
mustard 0.10 kg $6.20 kg 100% $6.20 $0.62
cider vinegar 0.20 kg $5.10 kg 100% $5.10 $1.02
honey 0.20 kg $4.20 kg 100% $4.20 $0.84
hard boiled eggs 4.00 kg $0.30 kg 100% $0.30 $1.20
spring onions 0.20 kg $8.40 kg 100% $8.40 $1.68

$7.95

Procedure:

Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8-10 mins or until
cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.

Combine the mayo, mustard, vinegar, honey and eggs, then season well. Stir through the potatoes and
half the spring onions, transfer to a serving dish and scatter over the remaining onions. Chill until you’re
ready to serve. Can be made 1 day ahead.
 Recipe Costing Template
Recipe: Muddled potato & mozzarella tortilla
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $5.88
Serving Size: 350 Cost per Portion: $1.07 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $10.68 Food Cost % Actual: 20.0%
Margin per Portion: $4.27 Ideal Selling Price: $3.82
Actual GST: $0.53 10% GST: $0.38
Menu Price without GST: $5.34 Including GST: $4.20
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

olive oil 0.20 kg $7.50 kg 100% $7.50 $1.50

roasted potatoes 0.250 kg $3.50 kg 90% $3.89 $0.97
eggs 2 kg $0.20 kg 100% $0.20 $0.40
ripened tomatoes 0.100 kg $6.50 kg 100% $6.50 $0.65
mozzarela 0.20 kg $9.10 kg 100% $9.10 $1.82

$5.34

Procedure:
Start by frying: Heat the oil in a large frying pan. Empty the potatoes into the pan, spread them out to
cover the base, then fry for 5 minutes. Pour in the beaten eggs so they completely cover the potatoes,
season well and leave the tortilla to cook on a medium heat for about 15-20 minutes, or until the base
and edges have set.

Grill to finish: Take the tortilla off the hob and place under a hot grill until the top is firm, then remove
from the grill and scatter over the tomatoes and mozzarella. Put the tortilla back under the grill for a
further 3-5 minutes, or until the tomatoes are soft and the cheese has melted. To serve, cut into thick
wedges.
 Recipe Costing Template
Recipe: Bacon Wrapped Smokies
Menu:
Author: Date:
Number of Portions: 10 Cost Menu Price with GST: $6.23
Serving Size: 350 Cost per Portion: $1.13 Food Cost % Budget: 28.0%
Unit of Measure Per Person: g Cost per Recipe: $11.33 Food Cost % Actual: 20.0%
Margin per Portion: $4.53 Ideal Selling Price: $4.05
Actual GST: $0.57 10% GST: $0.40
Menu Price without GST: $5.67 Including GST: $4.45
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Common Yield tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Unit AP$ / Unit Unit Yield % EP$ / Unit Cost

sliced bacon 0.300 kg $8.00 kg 90% $8.89 $2.67

beef cocktail wieners 0.30 kg $6.50 kg 100% $6.50 $1.95
brown sugar 0.30 kg $3.50 kg 100% $3.50 $1.05

$5.67

Procedure:
Preheat the oven to 400F.
Heat 1 tablespoon butter in a large skillet over medium heat. Add the onions and cook for 4 minutes, until
translucent. Add the celery, carrots, and thyme and cook an additional 3 minutes, until the veggies are
soft.
add the remaining 3 tablespoons butter to the veggies, sprinkle with the flour and stir to make a roux,
cook for 1-2 minutes.
Add the milk, vegetable broth, potatoes, peas, corn, and salt and stir to combine.
Reduce the heat to low and simmer 10 minutes, until the sauce is thick and creamy and the potatoes are
soft.
Divide the filling between ramekins and top with pie crust, gently pressing the dough onto the edges of
the ramekins. Use a knife to make 3 slits in the top of the dough for ventilation.
Place the ramekins on a baking sheet in the oven and bake for 20-30 minutes, until the crust is golden
brown