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Final Assessment Summary Sheet

This summary is to be completed by the Assessor and to be used as a nal record of student competence

Student Name: Ritik Student ID: NTCA230174

Start Date: Completion Date:

Unit Code: SITHKOP010

Unit Title: Plan and cost recipes

Student Declara on: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declara on that I have not
cheated or plagiarized any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the speci c assessment task instruc ons.

Student Signature: ARSHDEEP SINGH

Result (Please circle)
Assessment
Assessments Assessment Evidence S - Satisfactory
Method
NS – Not Satisfactory
❑ Assessment coversheet
Wri en ❑ Completed Wri en Assessment
Assessment 1 S | NS
Assessment

Plan and cost ❑ Assessment coversheet

Assessment 2 S | NS
recipes ❑ Completed Project
Final Assessment Result for this unit:
❑ COMPETENT ❑ NOT YET COMPETENT
(Assessor to tick the appropriate box)
If Not Yet Competent (please provide reason): -

Student Declara on: Assessor Declara on:

I declare that the evidence I have submi ed for this unit of I declare that:
competency is my own work and that:
• I have conducted these assessments in accordance
• I have been assessed in this unit. with principles of assessment and rules of
• I have been provided with feedback. evidence.
• I have been advised of my result. • I have provided appropriate feedback to the
• I am aware of my appeal rights. student.
• I believe that the evidence submi ed by the
student for this unit of competency is students
Student name: Ri k own work.
Signature: Ri k
Date: Assessor name: ____________________________
Signature: ____________________________

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For o ce use only

Final Assessment Result Entered onto

Student Management Database Date Ini als

Interna onal students: All completed student assessment items for this unit of competency will be securely retained by RTO
for a period of six months from the date on which the judgment of competence is made

Local students: RTO will securely retain all completed student assessment items for this unit of competency for a period of two
years from the date on which the judgment of competence is made

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SITHKOP010
Plan and cost recipes

Assessment Tool

Assessment Resource Summary

Assessment Type This is a summative assessment, which requires the assessment to be

conducted in conditions that are safe and replicate the workplace
Unit Assessment Task 1 Wri en Assessment

Assessment Tasks
Unit Assessment Task 2 Plan and cost recipes

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Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be a ached to this cover sheet.

Student Use
Student ID No NTCA230174
Student Name Ritik
Unit Code SITHKOP010
Unit Title Plan and cost recipes
Assessment No. 1
Assessment Method Wri en Assessment

⬜ Ini al Submission ⬜ Re-Submission

Student Declara on I declare that:

• These tasks are my own work. • I have read and understood NTCA’s policy on Plagiarism, chea ng
• None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary ac on may be taken against me by NTCA.
• These tasks are not plagiarised or colluded with any • I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
• I have correctly referenced all resources and reference
texts throughout these assessment tasks.

Student Signature: Ri k Submission Date:

Assessor Use Only

Outcome

Sa sfactory / Not Sa sfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt: Your submission has been received. Please keep a copy of this record.

Student ID & Name :- Submission Date:

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

⬜ Ini al Submission ⬜ Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your nal submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support O cer.

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Assessment Task 1: Written Assessment

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the
learning phase of this unit. Ensure that you:
• review the advice to students regarding answering knowledge questions in the Hospitality Works Student User
Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
• where this task should be completed
• the maximum time allowed for completing this assessment task
• whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

Questions
Provide answers to all of the questions below.

1. List five sources of information that you could use to find information on your organisation’s current customer
profile and food preferences.
Ans. a) Journals: - you could read about the organization’s customer profile from the organization’s financial
transactions.
b) Surveys: - you could conduct your study on customer's profiles and food preferences by studying the trends within
the organization.

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c) Colleagues: - you could ask your fellow workmates for their opinions.
d) Budgets: - you could study the trends in the organization’s budgeting and make your conclusions.
e) Customers: - you could have chitchats with the customers and through that get the information.

2. Outline each of the following service styles.

Menu Style Description

À la carte
This is a stand-alone dish that is served separately
from the main course.

Buffet
Customers help themselves to a selection of
dishes that are placed on a table during this
service.

Cyclical
This sort of service involves serving the guests in
a round or circular arrangement.

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Menu Style Description

Degustation
During this session, diners sample a variety of
delicacies in modest quantities.

Set
A menu featuring meal packages and pricing that
clients can select from.

Table d’hote
menu that offers a number of selections for each
course of a multi-course dinner at a set price for
the entire amount.

3. List three types of cuisine.

Ans. Indian cuisine: - Indian cuisine consists of a variety of regional and traditional cuisines native to India.
Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and
use locally available spices, herbs, vegetables, and fruits.
Greek cuisine: - Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other
cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil,
grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat.
Japanese cuisine: - Japanese cuisine encompasses the regional and traditional foods of Japan, which have
developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based
on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients.

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4. Describe three sources of information that you can use for determining the cost of supply for ingredients.
Ans. a) Receipts: - you could determine the cost of supply of ingredients by going through the receipts.
b) Meetings: - you could get the information during the company’s sessions when the production manager reads out
their report.
c) Supplier: - you inquire from the supplier at the time of delivery the cost of their delivery.

5. Describe the following methods and formulas for calculating dish profitability and viability.

Definition Formulas/Method
Budgeted sales price The budgeted sales price is the expected budgeted Sales Price = Total
selling price of a dish, which is calculated by Cost of Dish + Pro t Margin
adding a pro t margin to the total cost of
producing the dish. The pro t margin can be
a percentage of the total cost, and the
desired pro t margin can vary depending on
business goals and compe on. The
budgeted sales price helps to determine the
pro tability and minimum sales volume
required to break even.

Standard measures Standard measures refer to the Standard Measure = The

predetermined quan es of ingredients used predetermined quan ty of an
in preparing a dish. Using standard measures ingredient that is used in a
helps control the cost of the dish by ensuring par cular dish
the same amount of ingredients are used
every me the dish is prepared. The cost of
the dish can be calculated by mul plying the
cost of each ingredient by the standard
measure for each ingredient. By comparing
the cost of the dish with the budgeted sales
price, a restaurant can determine the
pro tability and viability of the dish.

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Definition Formulas/Method
Food cost percentage Food cost percentage is the propor on of the Food Cost Percentage = (Cost of
cost of ingredients used in preparing a dish to Ingredients / Menu Price) x 100
the total menu price. It helps to determine
the pro tability of a dish and can be
calculated by dividing the cost of ingredients
by the menu price.

Standard yield tests A technique used in determining the nal Original Cost Factor per Ib. ×
yield percentage or the amount of food that New Purveyor price per Ib.
is food obtainable for eventual consump on =Adjusted Edible Por on Price
a er the processing is nalized per Ib.

Mark up Mark up is the percentage added to the cost Mark up = (Desired Pro t
of a dish to arrive at the selling price. It helps Margin / Cost of Dish) x 100
to determine the pro tability of a dish and
can be calculated by dividing the desired
pro t margin by the cost of the dish.

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Definition Formulas/Method
GST added on to Mark up is the percentage added to the cost Final Sale Price = Selling Price x
determine final sale price of a dish to arrive at the selling price. It helps (1 + GST rate)
to determine the pro tability of a dish and
can be calculated by dividing the desired
pro t margin by the cost of the dish.

GST off sale price to GST o sale price to determine por on cost Por on Cost = Selling Price / (1 +
determine portion cost refers to the calcula on of the cost of a dish GST rate)
without the GST. It is calculated by dividing
the selling price by (1 + GST rate) to arrive at
the por on cost.

6. Give an example of how each of the listed food preferences can influence recipe planning.

Classical If chef is preparing a classical recipe, they are likely to follow

tradi onal cooking methods and use classic ingredients. For
example, a classical French recipe for Coq Au Vin would use red
wine, pearl onions, and bacon to braise the chicken.

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Contemporary A contemporary recipe is more modern in its approach to

cooking and may use non-tradi onal ingredients or cooking
techniques. For example, a contemporary recipe for Coq Au Vin
might use a sous-vide technique to cook the chicken, and
subs tute red wine with white wine or champagne to create a
lighter sauce.

Cultural and ethnic Recipes can be in uenced by a par cular culture or ethnicity,
such as Indian cuisine, Thai cuisine, or Mexican cuisine. For
example, a recipe for Tandoori Chicken will require speci c Indian
spices like cumin, coriander, and garam masala. Similarly, a recipe
for Pad Thai will require speci c Thai ingredients like sh sauce,
tamarind paste, and rice noodles.

Seasonal Recipes can be in uenced by seasonal availability of ingredients,

such as using fresh strawberries in the summer or bu ernut
squash in the fall. For example, a recipe for a summer salad
might include fresh tomatoes, basil, and cucumbers, while a
recipe for a winter soup might include bu ernut squash, carrots,
and sweet potatoes.

Variety of food Recipes can be in uenced by the variety of food products

products available in the market, such as vegetarian or vegan op ons, or
gluten-free products. For example, a recipe for vegan chili might
subs tute meat with len ls or black beans and use vegetable
broth instead of chicken broth. Similarly, a recipe for gluten-free
chocolate cake might use almond our or coconut our instead
of wheat our.

7. Give an example of how each of the listed customer characteristics can influence recipe planning.

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Age range People make di erent food choices and eat less as they grow
older. Age-related nutri onal problems can be treated to some
extent by providing nutrient-dense meals. Therefore, when
deciding on a menu plan, you have to consider your target
customers. For example, youths tend to like sugary products
compared to the elderly

Gender Customer characteris cs such as gender can in uence recipe

planning in terms of taste preferences and por on sizes. For
example, a recipe for a protein-rich salad may be designed with
larger por on sizes to appeal to male customers who typically
have higher protein requirements. Alterna vely, a recipe for a
light and refreshing salad may be designed to appeal to female
customers who typically prefer lighter meals.

Budget or buying A low budget will call for a limited menu, while a larger budget
power will o er various op ons in menu planning.

Dietary requirements What one consumes is personal. Therefore, your taste plays a
or preferences vital role when making a menu plan. No one wants to consume a
product that is not adequately prepared (Finch, 284). A good taste
will attract more customers, and in turn, they will prefer your
product over the others

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Location Customer characteristics such as location can influence recipe

planning in terms of local food preferences and seasonal
availability. For example, a recipe for a seafood dish may be
designed for customers living near the coast who have access to
fresh seafood, while a recipe for a hearty stew may be designed
for customers living in colder regions.

Social and cultural Di erent people from di erent social backgrounds will prefer
background another type of food. A person from a rural area will prefer the
tradi onal dishes while the one from an urban se ng would
prefer junky/modern food.

8. Outline how the availability of seasonal produce might influence your recipe planning process.
Ans. Customer characteristics such as location can influence recipe planning in terms of local food preferences and
seasonal availability. For example, a recipe for a seafood dish may be designed for customers living near the coast
who have access to fresh seafood, while a recipe for a hearty stew may be designed for customers living in colder
regions.

Assessor Checklist: Assessment Task 1 (Wri en Assessment)

Ques ons Sa sfactory

Q1. ❒ Yes ❒ No

Q2. ❒ Yes ❒ No

Q3. ❒ Yes ❒ No

Q4. ❒ Yes ❒ No

Q5. ❒ Yes ❒ No

Q6. ❒ Yes ❒ No

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Q7. ❒ Yes ❒ No

Q8. ❒ Yes ❒ No

Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be a ached to this cover sheet.

Student Use
Student ID No NTCA230174
Student Name Ritik
Unit Code SITHKOP010
Unit Title Plan and cost recipes
Assessment No. 2
Assessment Method Plan and cost recipes

⬜ Ini al Submission ⬜ Re-Submission

Student Declara on I declare that:

• These tasks are my own work. • I have read and understood NTCA’s policy on Plagiarism, chea ng
• None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary ac on may be taken against me by NTCA.
• These tasks are not plagiarised or colluded with any • I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
• I have correctly referenced all resources and reference
texts throughout these assessment tasks.

Student Signature: Ri k Submission Date:

Assessor Use Only

Outcome

Sa sfactory / Not Sa sfactory

Assessor Feedback:

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Assessor Name: Signature: Date:

Student Submission Receipt: Your submission has been received. Please keep a copy of this record.

Student ID & Name: Submission Date:

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

⬜ Ini al Submission ⬜ Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your nal submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support O cer.

Assessment Task 2 – Plan and cost recipes

Information for students

Tasks required for this unit

This unit of competency requires that you:
• plan and cost recipes for three complete dishes for four of the following menu types (12
recipes in total):
o à la carte o degustation
o buffet o set or table d’hôte
o cyclical
• identify the food preferences of customer groups and use to inform recipe planning for the
above 12 dishes
• seek feedback from supervisor or colleagues and implement improvements to dishes as
required
• develop the above recipes using:
• standard recipe cards in spreadsheet o units of measure
format, including:
o description
o method
o equipment
o portion size
o food cost percentage
o ingredients
o GST.
Instructions for how you will complete these requirements are included below.

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Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of tasks
listed above. It is important that you provide evidence that you have successfully

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Successful completion of this unit requires that you complete the range of tasks
listed above. It is important that you provide evidence that you have successfully
completed each task.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of templates to assist you and
you will find these in the student resources.

What do I need to demonstrate?

During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:
• Identifying customer preferences by:
o identifying the food business’s current customer profile
o identifying food preferences of the customer base through asking
questions and listening to responses.
• Planning and costing 12 recipes based on identifying customer preferences,
including three (3) complete dishes for four of the following menu types
o à la carte
o buffet
o cyclical
o degustation
o set or table d’hôte
• Planning dishes by:
o generating a range of ideas for suitable dishes
o choosing dishes based on the food business’ service style and cuisine, as
well as customer preferences
o including a balanced variety of dishes for the service style and cuisine.
• Costing recipes by:
o itemising the proposed components of included dishes
o calculating portion yields and costs from raw ingredients
o calculating mark-ups and selling price for profitability
o assessing cost-effectiveness of proposed dishes
o identifying ingredients that provide high yield.
• Writing correct dish descriptions by:
o writing dish descriptions using words that will:
− appeal to the customer base and promote sales
− fit with the food business’ service style.
• Evaluating dishes by:
o using feedback from supervisors or colleagues
o adjusting dishes based on feedback and profitability.

How will I provide evidence?

In your student resources folder, you will find a number of templates, each of which
you must complete. Detailed instructions for completing each of the templates are
provided below.
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2. Identify customer preferences.

In this step, you need to:

• identify your food business’ current customer profile
• identify the food preferences of your customer base.
The food business could be your RTO’s training kitchen or a workplace. Customers
can be a group of customers of your RTO’s training kitchen (these could be fellow
students or actual customers) or your workplace. Your assessor will assist you to
identify a suitable food business and customers.
Use the Customer Preferences and Recipe Planning Template to record the
information about the food business’ current customer profile. To complete this
template, you will also need to interview a minimum of four (4) customers about
their food preferences. Use the questions included in the Customer Preferences
and Recipe Planning Template and then then interview each of your four
customers, documenting their answers in the template.
As this unit requires you to demonstrate that you can use oral communication skills
for asking questions that inform recipe choice and listening and responding to each
customer’s feedback, you will also need to arrange with your assessor to observe
you completing at least two of the interviews. Your assessor can watch the
interviews in person, or you can record your interviews for your assessor to view
later. Speak to your assessor about whether the observations will be in person on
recorded.
Please note that you will also use the information recorded in your Customer
Preferences and Recipe Planning Template to plan your recipes.
You will need to generate ideas based on identifying customer preferences and
then select twelve dishes or food production types for which you will develop
recipes.
The twelve recipes must consist of three (3) complete dishes or food production
items for four of the following menu types:
• à la carte
• buffet
• degustation
• set or table d’hôte
In the next activity, you will cost these recipes.

Complete your Customer Preferences and Recipe Planning template in full and
submit to your assessor.

3. Plan and cost recipes.

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For this part of the assessment, you need to document, as well as cost your twelve (12)
recipes.
The recipes need to be created in spreadsheet format and a Standard Recipe Card
template has been provided for you in your student resources. The standard recipe card
requires you to complete the following information:
• name of the dish or food production item
• dish or food production item description
• menu type that the dish/food production item is for
• equipment to be used to create the dish or food production item
• ingredient amount
• ingredient cost
• portion cost and total portion cost
• method
• mark up %
• GST amount
• total cost
• Selling price
• food percentage cost.
Please note that your assessor will provide you with a commodity price list for the
ingredients which you will use for in your menus.
Record your 12 dishes or food production items in your Standard Recipe Card template
and submit to your assessor.

4. Evaluate dishes.

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Once you have developed your recipes, you need to evaluate them to check that
the dishes or food production items will sell well.
Choose three of the recipes that you have developed and that you feel you would
like feedback on. Arrange to meet with at least two colleagues (fellow students or
workplace colleagues) to discuss and seek feedback on the two recipes. At the
meeting you will advise your colleagues of the following:
• the target customer group for the food business and customer profile.
• the name and description of the dish or food production item and what the
proposed price.
Use the questions in the Recipe Feedback Template and record the feedback you
receive.

Ans This document is a Standard Recipe Card It is part of the supporting

assessment resources for Assessment Task 2 of SITHKOP010

Standard Recipe Card

Name of the dish Avikas (White Bean and Beef Stew)

Dish description Avikas Beef Stew is delicious, with beans, beef, carrots and more. Fresh
avours perfect for a weeknight meal!
Menu style Bu et
Equipment Pot
Bowl

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Standard Recipe Card

Name of the dish Jewish Vegetable Stew

Dish description Summer Vegetable Stew is delicious, with tomatoes, zucchini, carrots and
more. Fresh avours perfect for a weeknight summer meal when the garden is over owing.
Menu style Degusta on
Equipment Pot
Bowl
Pan

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

Canola Oil 300ml $6/l $2
Carrots 500g $3/kg $1.50
Berbere 150g $8.5/kg $1.30
Salt 30g $1.5/kg $0.05
Onion 150g $2/kg $0.30
Garlic 50g $3/kg $0.15
Serrano Pepper 5g $5/kg $0.00
Potatoes 300g $5/kg $1.50
Cabbage 250g $5/kg $1
Total = $8
Selling price : $15
Methods 1. Heat a large stock pot over high heat. Add the onion and sauté
un l it begins to brown, about 3 minutes. Add the oil, and sauté un l the onions
are translucent, 3 minutes. Add the carrots, s r and sauté for 2 more minutes.
2. Add the berbere and 1 cup of water and bring to a boil. Cover and cook for 5
minutes over medium-high heat un l the carrots begin to so en, then uncover and
cook for 5 more minutes or un l most of the liquid has evaporated. Add the garlic
and sauté for 1 minute, then add the bell pepper, serrano pepper, potatoes,
cabbage, 4 cups of water, and the salt.
3. Bring to a boil, cover and reduce heat to medium-low. Simmer for 30 minutes, s rring
occasionally, un l potatoes and carrots are just cooked through. Taste and adjust for
seasoning. Serve hot with Injera or Dabo.

Total Portion Cost $8.00

Mark up 200% $8x2 = $16
GST Amount $1.60
TOTAL COST $17.50
Food percentage cost 2.62%
Summary notes

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 SITHKOP010 Plan and cost recipes

For this assessment you need to plan and cost recipe for dishes or food production
ranges for any type of cuisine or food service style.
You need to create 12 recipes in total for three complete dishes from the following
menu types:
o A la carte
o Buffet
o Cyclical
o Degustration
o Set or table d’hôte

Instructions on how to complete the following recipe cards are as follows:

Name of the dish Here you need to state the name of the dish

Dish description Here you need to explain the dish in a creative way, using that appeal to customers and will promote the dish to them. Yo
Menu type Here you need to list the menu type for the dish remembering that you need to create 12 receips for three complete dish
Equipment Here you need to list all the equipment needed to prepare and cook the dish.
Ingredient item The name of the ingredient being used
Ingredient amount How much of the ingredient is needed for the dish
Ingredient unit cost How much of the ingredient is when purchased. For example Feta is purchased in
a 200g container from the suppliers
Portion cost To calculate the portion cost you need to divide the Ingredient unit cost by the
ingredient amount. For example the sourdough has 12 slices and cost $6 therefore
6/12=$0.50 per slice and you are using 2 slices so X 2+$1
You also need to consider yield when calculating portion costs. Yield for ingredients
is calculated by determining the (trimmings x 100%) then dividing by the raw weight
For example the red onion is $5/kg an average onion weighs 100g but you need to
trim the outer layer. When cutting a 100g onion you lose 10g, therefore you get 90g
from 100g onion. (10g x 100%) / 100g = 90g. So if you need 90g of onion in a recipe
the portion cost is 100g of the unit cost.
Method This is the step by step instructions to prepare and cook the dish
Total portion cost This is the total of the portion costs for all ingredients
Mark up % This will vary depending on the business. However, the standard mark up you will use for this assessment will be 200%.
GST amount Is 10% of the total portion cost plus mark up. For example $6.30 x 10% = $0.63
Total cost (selling price)
All calculated costs and mark up
Food percentage cost To calculate the food percentage cost divide the portion cost with the selling price
portion cost ÷ selling price x 100

Recipe summary notesYou are required to include summary notes. These should include the following: your assessment of the cost effectivenes
 Standard Recipe Card

Name of the dish Chocolate mousse

Dish description serve with pretty juice glasses, martini glasses, champagne flutes.

Menu style A la carte

Hand or stand mixer, spatula, bowl, wine glasses, pot.

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

Mix fruit 150 gram $2 $1.50

Eggs 1 egg $3 per 12 $0.50
Sugar 25 gram $1 $0.25
Flour 150 gram $5 $1.00

A great chocolate mousse is all about creating a foam anf then stabilising it.

The airiness is created by beaten both the egg mixture and the cream. When

beating the eggs and sugar, make sure you do it full 5 minutes. The mixture

needs to have double in size, it is also important that the cream is whipped

until firm peaks foam. the two component needs to be close to the same

temperature to prevent the chocolate stabilizes the mousse, trapping in the

Method
bubbles of the air, so does the fridge. the mousse needs to chill for at least an hour

or preferably overnight.

Total Portion Cost $3.35

Mark up 25%
GST Amount $3.55
TOTAL COST $3.25
Food percentage cost 25-30%

Summary notes
 Standard Recipe Card

Name of the dish CHEESE AND FRUIT PLATTER

Dish description served on a platter with meat, bread, jams, nuts, fruits and vegetables.

Menu style Cyclical

heavy bottomed pot, spoon, metal bowl, strainer, knife, cheesecloth,

Equipment milk thermometer.

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

grissiri sticks 600g $7 $3

blue cheese 250g $8.75 $2.05
salami 500g $5.75 $0.95
cherry tomato 500g $5.00 $2.00
cucumber 350g $2.77 $0.15
mixed nuts 500g $7.54 $2.24
grapes 450g $2.66 $0.10
kiwi 30g $1.05 $0.05

choose just one or two cheeses. cut them into pieces and put each cheese

in multiple places on the board so that it still looks full and delicious. make

a simple dark chocolate ganache according to the steps below. place a

couple of small bowls onto a large platter and pour in the fruit dip. arrange

large fruits like melon slices first to block out a general shape for your

fruit plate and arrange smaller fruits with cheese.

Method
Total Portion Cost $10.54
Mark up 40%
GST Amount $2.00
TOTAL COST $14.99
Food percentage cost 42.00%

Summary notes
 Standard Recipe Card

Name of the dish FRIED RICE

Dish description served with butter, white onion and soy sauce

Menu style Degustation

mixing bowl, vegetable peeler, gas, crusher, cup, spoon, chopping

Equipment board, knives, whisk, and frypan.

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

carrots 250g $2 $1
capsicum 200g $0.78 $0.99
onion 250g $1.50 $1.05
rice 1kg $3.80 $2.00
eggs 3 $0.99 $0.10
peas 200g $0.77 $0.10
garlic 150g $0.25 $0.10

Get out all required equipment, weigh and measure ingredients then cut

the bacon into small pieces and top and tail the spring onions and slice finely.

slice the celery finely, peel and cut the carrot and cut the capsicum then peel

and crush the garlic, whisk the eggs in a mixing bowl, heat the oil in frypan,

cook the egg like an omelette, remove the slice and add the spring onions

garlic, celery, carrot, capsicum and peas. stir until carrot and celery are soft.

add the rice, egg, and coriander, mix through and in the last ass the sweet
Method
soy and mix again.
Total Portion Cost $5.34
Mark up 25%
GST Amount $1.99
TOTAL COST $8.85
Food percentage cost 30.00%

Summary notes
 Standard Recipe Card

Name of the dish GOAT BIRYANI

Dish description served with bay leaves and green chilies

Menu style Degustation

gas, stove, large bowl, pan, plate, wooden spoon

Equipment strainer

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

onion 300g $3 $2
tomato 250g $2.05 $1.01
goat 1kg $15 $7.50
rice 1kg $4 $2.00
bay leaves 150g $0.55 $0.10
garlic 250g $0.99 $0.10
ginger 250g $0.99 $0.10

mix all the required items like goat meat, ginger, garlic paste, salt and clove

together in a bowl. cover bowl with plastic wrap and marinate in the
refrigerator
8 to 12 hours. rinse the rice under water 2 times, place rice in a pot and cover

with enough cold water. melt unsalted butter in a large skillet over low heat,

cook and stir onions until 10 minutes, goat meat mixture and potatoes

into onion mixture, cook and stir until meat is browned and cooked through

20 to 30 times. bring 12 cups water and 3 tablespoons salt. cover dish with
Method
aluminium foil and bake in the preheated over until rice is fully cooked, 30 to 40

minutes.
Total Portion Cost $12.81
Mark up 20%
GST Amount $2.00
TOTAL COST $15.75
Food percentage cost 42.00%

Summary notes
 Standard Recipe Card

Name of the dish PUMPKIN SOUP

Dish description served with garlic bread and plain roasted bread

Menu style a la carte

gas, strove, spoon, fork, pan, whisk, wooden spoon

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

pumpkin 1.200kg $3.00 $4

brown onion 0.150kg $2.20 $0.30
garlic cloves 0.010kg $30.01 $0.30
vegetables stock 0.750L $4.00 $3.00
water 0.250L $0.00 $0.00
salt 0.10kg $1.00 $0.01
pepper 0.10kg $3.33 $0.03
full cream 0.185L $5.00 $0.93

Heat oil in the large saucepan over low heat, add onion cook for 2-3 minutes,

until softened but not coloured. add garlic and cook, stirring, for 30 second

add pumpkin and stock and bring to the boil. turn heat to low, cover and

simmer for 30 minutes. allow to cook slightly, then blend in batches.

return soup to pan, stir through cream and reheat gently.

Method
Total Portion Cost $1.64
Mark up 15%
GST Amount $1.00
TOTAL COST $8.20
Food percentage cost 20.00%

Summary notes
 Standard Recipe Card

Name of the dish GRILLED CHICKEN

Dish description the smooky flavour from the grill and the freshness of the delightful.

Menu style A la carte

grill, tongs, mixing bowl and whisk

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

chicken breast 1 $8 $1
mixed greens 1 cup $2 $0.50
cherry tomatoes 5 $3 $0.50
red onion 1/4 $5 $0.15
cucumber 1/2 $2.5 $0.30
lemon 2 tbsp $1 $0.10
olive oil 1 tbsp $10 $0.05
red wine vinegar 1 tbsp $5 0.2

honey to taste $6 2

preheat grill to medium high heat, season chicken breast with salt and pepper

on both sides. grill chicken for 5-7 minutes on each side and until fully

cooked, in a mixing bowl, whisk together olive oil, red wine vinegar, honey,

mustard, salt, pepper to make the dressing. slice the red onion and
cucumber.
in a seperate bowl, mix the mixed greens, cheerry, sliced red onion and

cucumber. serve grilled chicken breast with the side salad.

Method
Total Portion Cost $2.89
Mark up 60%
GST Amount $1.75
TOTAL COST $5.55
Food percentage cost 60-65%

Summary notes
 Standard Recipe Card

Name of the dish TOMATO AND FETA BRUSCHETTA

Dish description served with cheese and red onion

Menu style A la carte

knives, grill, bown, stove and salamander

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

soudough 2 slices $6 $1
tomato 100g $5 $0.50
red onion 90g $5 $0.50
seasoning 5g $2.50 $0.20
basil 20g $3 $0.30
olive oil 25ml $10 $0.25
balsamic glaze 25ml $5 $0.30
feta cheese 5g $4 $0.10

in a mixing bowl, combine tomatoes, onion, feta, basil, 1 tbsp extra virgin

olive oil and a good pinch of salt and pepper, place to the side. brush

the ciabetta with the remaining oil, add to a griddle pan over high heat and

fry both sides until crisp and lightly charred. lightly rub garlic across one side

of each of the bruschetta mix and drizzle over balsamic glaze.

Method
Total Portion Cost $1.85
Mark up 62%
GST Amount $0.99
TOTAL COST $3.15
Food percentage cost 60.00%

Summary notes
 Standard Recipe Card

Name of the dish Dal tadka

Dish description served with tomato gravy and onion

Menu style Buffet

stove, bowl, cutting boards, knifes, tea towel, pot, serving spoon,
Equipment serving plate, serving bowl plan

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

Pepper 2gram $4.50 $1.70

Oil 2ml $8.00 $0.25
Onion 20gram $4.50 $4.4
Salt 3gram $3.00 $1.00
Turmeric powder 1/2 cupspoon $6.00 $0.50
Mung lentils 50gram $3.50 $14.20
Pink lentils 50gram $4.00 $12.00
Garlic cloves 20gram $2.00 $0.10

In first step, add oil in pan and heat for some time on gas, then add onion

and heat it for some time safe it from burning into brown. then add spices if

you want then let it heat for five to six minutes, after that add tomato sauce

which you made and let it cook for some time. then convert into the cooker

and add water, lentils and then let it cook for 20 minutes. after that open the

cooker and serve as you want.

Method
Total Portion Cost $35.26
Mark up 30%
GST Amount $1.10
TOTAL COST $45.00
Food percentage cost 70.00%

Summary notes
 Standard Recipe Card

Name of the dish CHICKEN BREAST WITH MASHED POTATOES

Dish description balannce of flavour that will leave your taste buds wanting more.

Menu style Main course

chef knife, cutting board, mixing bowl, spoon and baking dish.
Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

chicken breast 1 $3.16 $3

spinach 1/4 cup $1.20 $0.30
feta cheese 1/4 cup $0.62 $0.16
salt 1/4 tsp $0.02 $0.01
black pepper 1/4 tsp $0.02 $0.01
garlic powder 1/4 tsp $0.08 $0.01
butter 1/4 cup $0.47 $0.12
potatoes 2 $0.40 $0.20

before you making the chicken, bring a pot of water to a boil with peeled and

quartered potatoes, bring a pot of water to a boil with peeled and quartered

potatoes. sear the chicken in lots of butter and olive oil to create a golden,

crispy exterior, which also means flavour town remove the chicken and set

aside. add more butter and garlic to the skilled then chicken broth and white

wine. serve the chicken over the mashed potatoes and drizzle with lots

of cream sauce.
Method
Total Portion Cost $1.99
Mark up 65%
GST Amount $2.00
TOTAL COST $3.89
Food percentage cost 70.00%

Summary notes
 Standard Recipe Card

Name of the dish LENTIL AND SAUSAGE SOUP

Dish description serve with a nice green salad and some crusty bread.

Menu style Main course

oven, food storage containers, spoon, bowl, chefs knife

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

lentils 150g $3.95 $1

vegetable oil 100ml $4.00 $0.40
sausage 80g $15.00 $1.20
onion 100g $3.00 $0.30
celery 80g $18 $1.44
carrots 80g $2.50 $0.20
potato 100g $3.50 $0.35
black pepper 2g $8.00 0.06

start by removing the sausage from the casing, brown the sausage until it

is cooked through. you won't need extra oil because the sausage has

enough fat on its own but you could add some olive oil if needed. you want

to add onions, carrots, celery, and red pepper. they will soak up all of that

flavour from the browned sausage. cook them down for 5-7 minutes until

they begin to soften. add the garlic, italian spices, red pepper flakes if

using and stir in the spinachand then taste and season well with salt and
Method
pepper.
Total Portion Cost $4.95
Mark up 70%
GST Amount $2.00
TOTAL COST $15.00
Food percentage cost 70-75%

Summary notes
 Standard Recipe Card

Name of the dish SPICED PUMPKIN, CHICKPEA AND TOMATO STEW

Dish description serve with avacado, adding creaminess and another layer of flavor

Menu style buffet

gas, stove, cooker, spoon, pot, chef knife, bowl

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

leek 225g $2.50 $8

pumpkin 1125g $2.50 $2.81
carrots 675g $2.50 $1.35
coriander 45g $2.98 $2.98
olive oil 90ml $1.20 $1.08
ground cumin 4.5g $0.78 $0.80
ground ginger 4.5g $0.88 $3.52
vegetable 450ml $0.30 $0.135

you will start by onions, garlic and carrots together. once those have gotten

fragrant and the carrots have softened. once you add the rest of your

ingredients, you will just let the soup simmer for a bit

just before serving your pumpkin stew, stir in your spinach and cream.

continue to stir until the spinach has wilted, you can dish it up.

Method
Total Portion Cost $20.67
Mark up 75%
GST Amount $2.20
TOTAL COST $25.00
Food percentage cost 75-80%

Summary notes
 Standard Recipe Card

Name of the dish CHEESE, SMALLGOODS, VEGETABLES

Dish description serve with lettuce on a platter and place the capsicum strips on the top.

Menu style cyclical

gas, bowl, pot, knife, cutter, plate, spoon, fork

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

eggplant 0.100kg $3.90 $1

coral lettuce o.20kg $8.00 $0.36
rock melon 0.100kg $2.25 $1.61
olive oil 0.40L $9.99 $4.25
capsicum 0.60kg $0.91 $0.25
tomatoes 0.20kg $0.91 $0.25
salami 0.60kg $4.00 $1.44
feta 0.40g $6 0.65

salt 0.25g $0.05 $0.05

pepper 0.25g $0.05 0.05
wash and slice the eggplant, lettuce, and tear into bite the pieces. cut the

prosciutto into strips and roll up the strips and attach to the melon balls

using. marinate the eggplant and zucchini in olive oil, season and grill,

roast the capsicum and then peel and slice.

arrange the remaining ingredients on the platter, alternating to optimise

colour.

Method
Total Portion Cost $9.66
Mark up 25%
GST Amount $0.99
TOTAL COST $10.00
Food percentage cost 25-30%

Summary notes
 |
|

Performance Checklist: Plan and cost recipes

Your task must address the following performance criteria/ performance checklist.

To be assessed as satisfactory (S) in this assessment S N/S Trainer/Assessor to complete

task the student needs to demonstrate competency (Comment and feedback to
in the following critical aspects of evidence: students)
The student has identified customer preferences by:
• identifying the food business’s current customer profile
identifying food preferences of the customer base through
asking questions and listening to responses.
The student has used oral communication skills to ask
questions and listened to responses.
The student has generated a range of ideas for dishes or
food production ranges.
The student has planned and cost recipes for three complete
dishes for any four of the following menu types (12 recipes in
total):
• à la carte
• buffet
• cyclical
• degustation
• set or table d’hote.
The student has chosen dishes to meet the food business’
service style and cuisine and meet customer preferences.
The student has included a balanced variety of dishes or food
production items for the service style and cuisine.
The student has itemised proposed components of included
dishes or food production items.
The student has calculated portion yields and costs from raw
ingredients.
The student has assessed cost-effectiveness of proposed
dishes or food production items and identified ingredients that
provide high yield.
The student has priced menu items to ensure maximum
profitability and included calculating mark-ups and selling
price.
The student has written correct dish descriptions including
using words that will:
• appeal to the customer base and promote sales
fit with the food business’ service style.

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|

The student has sought out feedback from supervisor or

colleagues to determine saleability of dishes.
The student has compared dishes or food production items
based on their anticipated yield, budgetary constraints and
profitability.
The student has evaluated dishes by using the feedback from
supervisor or colleagues to determine saleability of dishes.
The student has adjusted recipes based on feedback
provided and profitability

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