Cookery project

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Antipasto Plate

Standard Recipe Card
Key Ingredient: Cheese, smallgoods, vegetables Preparation Time: 15 minutes Explanation: Enter all data in the required fields. All calculations (#DIV/0!) will be done automatically.
Key Skills: Vegetable preparation, grilling Cooking Time: 5 minutes
Equipment Needs: Chef's knife, parisienne cutter Difficulty: *
Garnishes: Italian style bread such as bruschetta
Name of Dish: Antipasto Plate Portion Nos.: 2
Ref. Source: Futura Group Portion Size:
Total Cost: $6.34 Sale Price at 20%
Portion Cost: $3.17 ( Food Cost): $15.85
Sales Price $20.00 Food Cost % 15.9%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Eggplant 0.100 kg $3.90 kg $0.39
Zucchini 0.100 kg $4.50 kg $0.45
Coral lettuce 0.020 kg $18.00 kg $0.36
Rock melon 0.100 kg $4.00 kg $0.40
Prosciutto 0.030 kg $29.00 kg $0.87
Olive oil 0.040 L $24.00 L $0.96
Capsicum 0.060 kg $4.00 kg $0.24
Sundried tomatoes 0.020 kg $22.00 kg $0.44
Salami 0.060 kg $24.00 kg $1.44
Feta 0.040 kg $6.00 kg $0.24
Kalamata olives 0.025 kg $22.00 kg $0.55
Salt 0.0 $0.00
Pepper 0.0 $0.00
0.0 $0.00
0.0 $0.00
Total Cost $6.34
Portion Cost $ 3.17
Method:

&8Futura Training Pty.Ltd. &8Standard Recipe Card

Preparation Steps: 1. Wash and slice the eggplant and zucchini 2. Wash the lettuce and tear into bite-size pieces 3. De-seed the rock melon and scoop out balls with a melon baller 4. Cut the prosciutto into strips. Roll up the strips and attach to the melon balls using toothpicks Cooking Steps: 1. Marinate the eggplant and zucchini in olive oil, season and grill 2. Roast the capsicum, then peel and slice Plating: 1. Arrange the lettuce on a platter and place the capsicum strips on top 2. Arrange the remaining ingredients on the platter, alternating to optimise colour

Carpaccio Of Kingfish

Standard Recipe Card
Key Ingredient: Kingfish, finger lime Preparation Time: 30 minutes + freezing time Explanation: Enter all data in the required fields. All calculations (#DIV/0!) will be done automatically.
Key Skills: Fish filleting, herb oil production Cooking Time: Nil
Equipment Needs: Blender, chef's knife, filleting knife Difficulty: *1/2
Garnishes: Nil
Name of Dish: Carpaccio Of Kingfish With Finger Limes Caviar Portion Nos.: 4
Ref. Source: Futura Group Portion Size: 100g
Total Cost: $24.69 Sale Price at 20%
Portion Cost: $6.17 ( Food Cost): $30.86
Sales Price $24.00 Food Cost % 25.7%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Kingfish fillet 0.300 kg $35.00 kg $10.50
Extra virgin olive oil 0.300 L $25.00 L $7.50
Sea parsley 0.060 kg $18.00 kg $1.08
Baby spinach 0.020 kg $6.00 kg $0.12
Basil 0.020 kg $20.00 kg $0.40
Spring onions 0.050 kg $4.00 kg $0.20
Murray river salt flakes 0.002 kg $44.00 kg $0.09
Finger limes 4.000 each $1.20 each $4.80
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
Total Cost $24.69
Portion Cost $ 6.17
Method:

&8Futura Training Pty.Ltd. &8Standard Recipe Card

Preparation Steps: 1. Trim the fillet and remove the pin bones and skin. Wrap tightly in cling film to form a cylinder. Freeze for 1-2 hours to make slicing easier 2. Roughly chop ⅔ of the sea parsley and place into a blender with the baby spinach, basil and half the oil. Blend to a fine puree. Pour into a pot and bring to the boil. Remove from the heat and pour in the remaining oil. Pour into a container and cool rapidly to retain the green colour, then pass through a fine sieve 3. Finely slice the spring onions and the remaining sea parsley and add them to the oil. Cut the limes in half, squeeze out the flesh and add to the oil. Make sure you remove any seeds 4. Unwrap the fish and slice into 2mm discs Cooking Steps: 1. Arrange the fish slices onto a chilled plate. 2. Drizzle the oil around the fish and place some of the lime ‘‘caviar’’ in the centre. Sprinkle with the salt flakes

Corn and Ricotta Fritters

Standard Recipe Card
Key Ingredient: Corn, eggs, flour, salsa Preparation Time: 20 minutes Explanation: Enter all data in the required fields. All calculations (#DIV/0!) will be done automatically.
Key Skills: Batter production Cooking Time: 10 minutes
Equipment Needs: Bowl, chef'c knife, grater, pan Difficulty: *
Garnishes: Nil
Name of Dish: Corn and Ricotta Fritters with Tomato Salsa Portion Nos.: 6
Ref. Source: Futura Group Portion Size:
Total Cost: $5.32 Sale Price at 22%
Portion Cost: $0.89 ( Food Cost): $4.03
Sales Price $18.00 Food Cost % 4.9%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Basil 0.010 kg $20.00 kg $0.20
Chives 0.015 kg $20.00 kg $0.30
Low-fat ricotta cheese 0.200 kg $6.50 kg $1.30
Egg 1.000 each $0.60 each $0.60
Egg white 1.000 each $0.30 each $0.30
Skim milk 0.125 L $1.50 L $0.19
Zucchini 0.160 kg $4.50 kg $0.72
Corn kernels 0.200 kg $8.00 kg $1.60
Wholemeal SR flour 0.075 kg $1.50 kg $0.11
Salt
Pepper
Tomato Salsa:
Roma tomatoes 0.180 kg kg $0.00
Red onion 0.020 kg kg $0.00
Garlic 0.005 kg kg $0.00
Basil 0.005 kg kg $0.00
Balsamic vinegar 0.020 L L $0.00
Lime juice 0.010 L L $0.00
Brown sugar 0.005 kg kg $0.00
Salt 0.0 $0.00
Pepper 0.0 $0.00
0.0 $0.00
0.0 $0.00
Total Cost $5.32
Portion Cost $ 0.89
Method:

&8Futura Training Pty.Ltd. &8Standard Recipe Card

Preparation Steps: 1. Finely slice the basil leaves and chives 2. Place the ricotta, egg, egg white and milk into a bowl. Beat until smooth 3. Wash and grate zucchini, then squeeze out the moisture 4. Add to the ricotta mixture with the basil, corn, chives and flour. Season to taste and mix through 5. For the salsa: core the tomatoes, remove the seeds and dice finely 6. Peel and chop the onion and garlic. Finely slice the basil 7. Combine the salsa ingredients and season to taste Cooking Steps: 1. Spray a pan with oil and place over medium heat. Add the mixture (~1.5cm thick) 2. Brown slightly on one side, then place in the oven at 180°C until set. Turn over and brown the other side Plating: 1. Place the fritters onto a plate and garnish with yoghurt and tomato salsa

Fried Zucchini Flowers

Standard Recipe Card
Key Ingredient: Zucchini flowers Preparation Time: 10 minutes Explanation: Enter all data in the required fields. All calculations (#DIV/0!) will be done automatically.
Key Skills: Batter preparation, deep-frying Cooking Time: 5 minutes
Equipment Needs: Bowl, deep fryer, paring knife, whisk Difficulty: *1/2
Garnishes: Dipping sauce
Name of Dish: Fried Zucchini Flowers Portion Nos.: 4
Ref. Source: Futura Group Portion Size: 200g
Total Cost: $6.54 Sale Price at 15%
Portion Cost: $1.64 ( Food Cost): $10.90
Sales Price $22.00 Food Cost % 7.4%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Zucchini flowers 0.320 kg $12.00 kg $3.84
Ricotta cheese 0.200 kg $6.90 kg $1.38
Garlic chives 0.010 kg $20.00 kg $0.20
Salt 0.0 $0.00
Tempura batter 0.400 L $2.50 L $1.00
Flour 0.100 kg $1.20 kg $0.12
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
Total Cost $6.54
Portion Cost $ 1.64
Method:

&8Futura Training Pty.Ltd. &8Standard Recipe Card

Preparation Steps: 1. Pre-heat the deep fryer to 180°C 2. Clean and wash the zucchini flowers. Make sure you remove the stamen 3. Finely slice the chives 4. Cream the ricotta. Add the chives and salt and mix through 5. Place the cheese mixture into the flowers and twist the top to close 6. Prepare the tempura batter Cooking Steps: 1. Season the zucchini flowers and draw through flour. Draw through the batter and carefully lower into the deep fryer. Fry for ~3 minutes until golden brown. Make sure you turn them to promote even browning Plating: 1. Drain and place onto a pre-warmed serving dish Note: Can be used as amuse bouche or as an accompaniment

Prosciutto

Standard Recipe Card
Key Ingredient: Pecorino, prosciutto, tomatoes Preparation Time: 10 minutes Explanation: Enter all data in the required fields. All calculations (#DIV/0!) will be done automatically.
Key Skills: Tomato baking Cooking Time: 2 hours
Equipment Needs: Bread knife, peeler Difficulty: *1/2
Garnishes: Crusty bread
Name of Dish: Prosciutto, Semi-Dried Tomato and Pecorino Portion Nos.: 4
Ref. Source: Futura Group Portion Size: 150g
Total Cost: $22.88 Sale Price at 22%
Portion Cost: $5.72 ( Food Cost): $26.00
Sales Price $18.00 Food Cost % 31.8%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Lemon thyme 0.020 kg $20.00 kg $0.40
Roma tomatoes 1.000 kg $3.50 kg $3.50
Salt 0.0 $0.00
Pepper 0.0 $0.00
Vincotto vinegar 0.050 L $18.00 L $0.90
Shaved Prosciutto 0.320 kg $39.00 kg $12.48
Pecorino cheese 0.200 kg $28.00 kg $5.60
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
Total Cost $22.88
Portion Cost $ 5.72
Method:

&8Futura Training Pty.Ltd. &8Standard Recipe Card

Preparation Steps: 1. Preheat the oven to 130°C 2. Pick and finely slice the thyme leaves 3. Cut the tomatoes in half and arrange on a baking tray. Season, drizzle with Vincotto and top with lemon thyme Cooking Steps: 1. Bake the tomatoes at 130°C for 2 hours, until softened Plating: 1. Arrange the prosciutto on a plate and garnish with the tomatoes 2. Shave half the cheese with a vegetable peeler and break the remainder into coarse pieces 3. Place a chunk of cheese on each plate and top with shavings. Drizzle with Vincotto

Flourless Chocolate Cake

Standard Recipe Card
Key Ingredient: Chocolate, eggs, sugar Preparation Time: 20 minutes Explanation: Enter all data in the required fields. All calculations (#DIV/0!) will be done automatically.
Key Skills: Cake production Cooking Time: 45 minutes
Equipment Needs: Bowls, whisk, 22cm round cake tin Difficulty: **1/2
Garnishes: Coulis, fresh berries, mint
Name of Dish: Flourless Chocolate Cake Portion Nos.: 8
Ref. Source: Futura Group Portion Size:
Total Cost: $6.60 Sale Price at
Portion Cost: $0.83 ( Food Cost): ERROR:#DIV/0!
Sales Price Food Cost % ERROR:#DIV/0!
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Cake Mixture: 0.0 $0.00
Eggs 6.000 each $0.60 each $3.60
Sugar 0.100 kg $1.50 kg $0.15
Cocoa 0.050 kg $4.50 kg $0.23
Chocolate 0.200 kg $6.00 kg $1.20
Sour Cream Ganache: 0.0 $0.00
Chocolate 0.150 kg $6.00 kg $0.90
Sour cream 0.150 L $3.50 L $0.53
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
Total Cost $6.60
Portion Cost $ 0.83
Method:

&8Futura Training Pty.Ltd. &8Standard Recipe Card

Preparation Steps: 1. Preheat the oven to 170°C. Grease and line the cake tin 2. Melt the chocolate for the cake mixture 3. Separate the eggs and whip the whites to a soft peak with ½ the sugar. Cream the egg yolks with the rest of the sugar 4. Sift the cocoa on top of the yolk mixture and stir in the melted chocolate carefully 5. Once the chocolate is fully incorporated carefully fold in the egg whites. Place the mixture into the lined cake tin Cooking Steps: 1. Bake in the oven at 170°C for ~35 minutes until firm to the touch in the centre 2. Cool on a cake rack. It may slightly sag in the centre 3. For the ganache: melt the chocolate over a bain-marie. Whisk in the sour cream 4. Coat the cake with the ganache Plating: 1. Cut into slices and place onto chilled plates. Garnish as desired

Crepes Souffle

Standard Recipe Card
Key Ingredient: Crêpes, pastry cream, oranges Preparation Time: 20 minutes Explanation: Enter all data in the required fields. All calculations (#DIV/0!) will be done automatically.
Key Skills: Crêpes production, pastry cream Cooking Time: 10 minutes
Equipment Needs: Bowl, pan, whisk Difficulty: *1/2
Garnishes: Nil
Name of Dish: Portion Nos.: 5
Ref. Source: Futura Group Portion Size: 120g
Total Cost: $5.10 Sale Price at 10%
Portion Cost: $1.02 ( Food Cost): $10.19
Sales Price $15.00 Food Cost % 6.8%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Eggs 2.000 each $0.60 each $1.20
Sugar 0.040 kg $2.20 kg $0.09
Cornflour 0.020 kg $3.50 kg $0.07
Milk 0.250 L $1.50 L $0.38
Vanilla essence 0.001 L $35.00 L $0.04
Grand marnier 0.015 L $45.00 L $0.68
To Finish: 0.0 $0.00
Sweet crêpes 10.000 each $0.10 each $1.00
Oranges 0.400 kg $3.90 kg $1.56
Sugar 0.025 kg $1.50 kg $0.04
Icing sugar 0.025 kg $2.20 kg $0.06
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
Total Cost $5.10
Portion Cost $ 1.02
Method:

&8Futura Training Pty.Ltd. &8Standard Recipe Card

Preparation Steps: 1. Prepare the crêpes 2. Heat the milk and bring to the boil 3. Separate the eggs 4. Mix the egg yolks with the 3/4 of the sugar. Add the Grand Marnier, vanilla essence and sifted cornflour 5. Add the boiling milk and return to the heat until it thickens (pâtissière). Remove from heat and cool slightly 6. Whisk the egg whites with remaining sugar to a meringue 7. Fold the meringue under the pâtissière and fill the cold crêpes. Place on a tray lined with silicon paper and dust with icing sugar Cooking Steps: 1. Bake in the oven at 180°C for ~8 minutes 2. Segment or slice the oranges and boil the juice with the sugar to a sauce consistency. Add the orange segments (slices) Plating: 1. Pour the sauce onto plates. Place the crêpes onto the plate and garnish with the orange segments. Dust with icing sugar

Beef Wellington

Standard Recipe Card
Key Ingredient: Beef fillet Preparation Time: 20 minutes Explanation: Enter all data in the required fields. All calculations (#DIV/0!) will be done automatically.
Key Skills: Baking, duxelles, meat preparation Cooking Time: 5 minutes
Equipment Needs: Roasting tray, boning knife, chef's knife, pan Difficulty: **
Garnishes: Fresh herbs, jus, potatoes, watercress
Name of Dish: Beef Wellington Portion Nos.: 2
Ref. Source: Futura Group Portion Size: 250g
Total Cost: $13.66 Sale Price at 15%
Portion Cost: $6.83 ( Food Cost): $45.55
Sales Price $35.00 Food Cost % 19.5%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Beef fillet 0.300 kg $32.00 kg $9.60
Onion 0.050 kg $2.50 kg $0.13
Mushrooms 0.200 kg $3.90 kg $0.78
Parsley 0.005 kg $20.00 kg $0.10
Butter 0.020 kg $6.20 kg $0.12
Vegetable oil 0.030 L $4.50 L $0.14
Salt 0.0 $0.00
Pepper 0.0 $0.00
Puff pastry sheets 2.000 each $0.50 each $1.00
Egg 1.000 each $0.60 each $0.60
Baby spinach 0.100 kg $12.00 kg $1.20
0.0 $0.00
0.0 $0.00
0.0 $0.00
0.0 $0.00
Total Cost $13.66
Portion Cost $ 6.83
Method:

&8Futura Training Pty.Ltd. &8Standard Recipe Card

Preparation Steps: 1. Remove any sinews from the beef fillet 2. Peel and dice the onion. Chop the mushrooms and parsley 3. Pre-heat the oven to 180°C 4. Blanch and refresh the spinach Cooking Steps: 1. Heat the butter in a pan and fry the onions, mushrooms and parsley to produce a duxelles. Remove and allow to cool 2. Heat the oil in a pan. Season the fillet and seal. Place in the oven at 180°C for 5 minutes, then remove and rest 3. Cut a puff pastry disc and place the spinach in the centre. Place some of the duxelles on the spinach and place the beef on top. Place some more duxelles and spinach on top 4. Fold the pastry up to enclose the meat. Add a small pastry disc to create a seal. Turn upside down and brush with egg yolk. Garnish with extra pastry. Rest for 20 minutes in the fridge 5. Bake in the oven at 180°C for ~45 minutes per kg until golden brown. This will achieve a medium rare product. Rest for 5 minutes Plating: 1. Place the beef onto a pre-warmed plate and garnish as desired