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Project B 1. Identifying the customer and customer preferences for creating menus. The responses you provide for this question will form the basis of your menus to be planned, costed and evaluated for this assessment Provide an overview of the customers who frequent the restaurant in your workplace. Describe the style of cuisine that is used and the menu type or different menu types which are being used. Provide an overview of which entrées, main courses, desserts and specials are the best sellers and what are the approximate price ranges for these. Type of customers – Provide a description Client is food up-to-the-minute Cuisine style(s) used in the establishment Italian, Pakistani, Indian, Chines Menu Types used in the establishment Cycle, Prix Fixe, Dessert, Ala Carte Bestselling menu items Example Cost Bread/ starter Cheese Garlic Bread Potato wedges 1$ 1.00$ Entrée Crackers 1.5$ Soup Chicken corn soup 4 $ Main Red dragon Chicken Egg fried Rice Prawns 4$ 3$ 5$ Dessert Trifle Pudding Chocolate fudge 3.5$ 4$ 5$ Special/Other Cold Coffee Strawberry shake 3$ 2$ 2. Menu 1 – Plan an à la carte menu. A. Your menu must contain at least 3 choices each for: Entrées- Carpaccio of Kingfish, Minestrone and Antipasto plate (V) Soups- Chicken corn soup Main Courses- Fettuccine pasta, Beef Wellington and Cheese Corn Fritters Desserts- Mango Panna Cotta, Flourless Chocolate Cake and pineapple Soufflé Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course 1 vegetarian entrée- Fresh mushroom risotto 1 vegetarian option- Vegetable burger B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. The dishes of entrees like Minestrone are highly nutritious as it includes vegetables like celery, carrots, beans and tomatoes. These vegetables are sautéed for a while this keeps the colour of vegetables intact and is often eye catchy. The presentation is quite simple and is served with some butter on top of it. The cooking method time involved is typically around 1 hour. The taste is versatile, healthy and versatile. The texture of the product is quite thick. C. The dishes you plan for the menu must fit the customer profile you have described in question 1, and meet a price level that matches what you currently have on offer in the establishment Offer is provided to regular customers on paying for three course services will get 8$ discount. D. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 1” Antipasto plate is a dish that is prepared with cheese and vegetables. The cost involved in preparing this dish is $6.34 whereas the portion cost is $3.17. Eggplant and zucchini are also involved in preparing this dish. As per the feedback there need to make some changes consumers do not like the taste of zucchini as well as as zucchini that needs to be replaced. E. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities. Dish name Ingredients Quantities (per kg & L) Cheese corn Fritters Eggplant zucchini rock melon Olive oil 0.100 0.100 0.100 0.040 F. The dishes you plan for the menu must fit the customer profile you have described in question 1, and meet a price level that matches what you currently have on offer in the establishment. Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Sauce 2.15 5% 0.950 2.35 Tomatoes 2.10 10% 0.900 2.34 Carrots 1.40 16% 0.840 1.67 Onions 2.45 14% 0.860 2.85 Bun 4.10 0% 0.999 4.11 Total cost= 13.32 G. Finalise the standard recipe cards for each dish and cost each dish based on a ‘per serve/per person’ price based on a food cost not exceeding 34% for each dish – Adjust menu items accordingly. Standard Recipe Card Key Ingredient: Carrots, onions ,tomatoes, sauce, bun Preparation Time: 2 minutes Key Skills: Burger making Cooking Time: 5 minutes Equipment Needs: Knife and chopping board Difficulty: **1/2 Sales Price 12$ Food Cost % 7.50% H. Identify the dishes that feature best in terms of profitability. More revenue has been derived from dessert dishes as the total amount was ascertained at $2.625. The dishes include mango Panna Cotta, Flourless Chocolate Cake and Crêpes Soufflé. I. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients Use correct culinary terms, language and grammar relevant to the style of cuisine Menu Descriptions Cheese corn Fritters The corn and chopped vegetables are held together by a thick batter. They are fried in a small amount of oil, this makes the exterior crispy and the inside is soft, loaded with melty cheese, and fresh bits of juicy corn. J. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 1 The above dish requires some changes as per the feedback gathered from it. It requires more vegetables that will make the dish more presentable and nutritional. Which dishes sold most? What is the food cost of the à la carte dishes overall based on the sales figures at the time of the review? The dishes have been mostly sold in the sweet dishes. The total cost that was incurred for preparing of the dessert were estimated to $31.92. Menu Assessment Criteria Comment S NYS S NYS 1 Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for each dish does not exceed 34% The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu type Element 4: Write menu content Comment S NYS S NYS The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key featuresin each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible Element 5: Evaluate menu success The menu /dishes is evaluated using evaluation methods outlines in the instructions The feedback is collated and attached The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy 1. Menu 2 – Plan a buffet menu. A. Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a buffet including provisions for all courses in your buffet menu. Buffet Menu Dishes Entrees Minestrone, Carpaccio of Kingfish and Antipasto plate Main Courses Fettuccine pasta, Beef Wellington and Corn and Ricotta Fritters Desserts Mango Panna Cotta, Flourless Chocolate Cake and Crêpes Soufflé B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. The dishes that were offered to the consumers had variety of flavours within it. Many factors like colours, preparation method, and mainly flavours were kept in mind that was considered to be the main factors. Different menu courses had unique way of presentation and each dish excelled from the other in tastes. The textures of the dishes should be properly evaluated otherwise it can may spoil the quality and taste of the food. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 2” The dish prepared was presented to the head chefs for knowing their views and obtaining valuable feedback. This feedback can be used as a useful source for making any implications in the dish. The flavours of the dishes was to up to the mark and cannot be served to the customers was the feedback that as retained from client. D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities. Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost Eggs 2.000 eac h $0.60 eac h $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 $35.0 0 L $0.04 Grand marnier 0.015 L $45.0 0 L $0.68 To Finish: Sweet crêpes 10.00 0 eac h $0.10 eac h $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 Total Cost $5.10 Portion Cost $ 1.02 E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs. Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Beans 2.95 16% 0.840 3.51 Broccoli 4.85 24% 0.760 6.38 Standard Recipe Card Carrots 1.40 16% 0.840 1.67 Cauliflower 5.75 22% 0.780 7.37 Kohlrabi 4.28 32% 0.680 6.29 Spinach 10.60 18% 0.820 12.9 3 Onions 2.45 14% 0.860 2.85 Sirloin 16.80 26% 0.740 22.70 Loin of Pork 14.80 14% 0.860 17.21 Leg of Lamb 8.90 27% 0.730 12.19 F. Finalise the standard recipe cards for ONE dish and cost of that dish. The food cost for this buffet must not exceed 30%. The cost per person need to fit the profile of your establishment you have identified in Question 1 of this assessment. Dish : Creepes Souffle Key Ingredient: Crêpes, pastry cream, oranges Preparation Time: 20 minutes 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% G. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients Use correct culinary terms, language and grammar relevant to the style of cuisine Menu Descriptions Beef Wellington (Main course) Puff filled with beef fillet in it having mixed flavours of mushroom, onions, parsley and mushroom in it. Creepes Souffle (Dessert) Souffle topped with icing sugar and pastry cream H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 2” According to the feedback gathered there are many problems that with the concerned dishes that includes improvements to be done with regards to mushroom were over cooked, presence of onion impaired the flavour. Further implications are to be done based on the feedbacks. Certain improvements are required otherwise it may lower the standard of the food quality. I. Which dishes were most popular? Which dishes would you remove from the buffet in future – for which reasons? Crêpes soufflé were found to be unpopular. Dishes that does not have much demand and covers 10.7% of the food cost shall be removed from the buffet in the near future. 2. Menu 3 – Plan a cyclical menu. A. Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1 week HACCP seminar with a company next door. The menu must include 3 courses at a set price of $25.00 per person and a food cost not exceeding 32%. The seminar is of a duration of 1 week Monday to Friday and is held consecutively over 2 months. Fried Zuchini Flowers Zuchini flowers, ricotta cheese, garlic chives butter and flour. Prosciutto The different items that were included in it are lemon thyme, vincotto vinegar, pecorino cheese and many others. B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. The above two dishes are prepared were delicately. As zucchini flowers are available seasonally. This dish is not brightly coloured it may not attract the eyes but are very delicious. The cooking method of Zucchini Flowers is given below: Cooking Steps: 1. Season the zucchini flowers and draw through flour. Draw through the batter 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 C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will changes a result. Attach this draft and comments to this assessment marked “Menu 3” The feedback provided by the chef was: Frying was not done properly that resulted in a serious problem as the food was left uncooked. Customers will not like and can also stop coming to the place. D. Establish standard recipe cards ONE dish, listing the ingredients and required quantities and cost these to meet the required margins set out in A. Standard Recipe Card Key Ingredient: Zucchini flowers Preparation Time: 10 minutes 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 k g $12.00k g $3.84 Ricotta cheese 0.200 k g $6.90 k g $1.38 Garlic chives 0.010 k g $20.00 k g $0.20 Salt Tempura batter 0.400 L $2.50 L $1.00 Flour 0.100 k g $1.20 k g $0.12 E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs. Commod ity $ / kg Trimmin gs Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $ Vegetabl es Beans 2.95 16% 0.840 3.51 0.100 0.35 Broccoli 4.85 24% 0.760 6.38 0.100 0.64 Carrots 1.40 16% 0.840 1.67 0.100 0.17 Cauliflow er 5.75 22% 0.780 7.37 0.100 0.74 Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63 Spinach 10.6 0 18% 0.820 12.93 0.100 1.29 Onions 2.45 14% 0.860 2.85 0.050 0.14 F. Identify the dishes that feature best in terms of profitability. The dishes that feature the beast includes the following dishes Fried Zucchini Flowers and Prosciutto the reason was due to the fact that it fetched more profits than other dishes. G. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients. Use correct culinary terms, language and grammar relevant to the style of cuisine Dish name Description Fried Zucchini Flowers Deep Fried with ricotta dipped in cheeses mixture H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 3” The feedback that was collected has been useful for making implications that have been beneficial for the success of the concerned menu. I. Which dishes were most popular? Which dishes were most profitable? What other options could you use for future cyclical menus to reduce your food cost whilst ensuring customer satisfaction? Fried Zucchini Flowers were considerable more popular and had retained more profits that any other products. Waste management should be done for reducing the costs this will ultimately provide satisfaction to the customers with a lower level of food costs. Menu Assessment Criteria Comment S NYS S NYS 3 Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for each menu does not exceed 32% The set price of $25.00 per person is not exceeded The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu type Element 4: Write menu content Comment S NYS S NYS The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key features in each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible Element 5: Evaluate menu success The menu /dishes is evaluated using evaluation methods outlines in the instructions The feedback is collated and attached The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy 3. Menu 4 – Plan a degustation menu. A. Plan a degustation menu comprising of at least 5 courses, and offering 2 main course options. The food cost must not exceed 34 %. The maximum cost shall be in proportion to the client information and current prices for meals as identified in question 1. Entrees: Minestrone, Carpaccio of Kingfish, Antipasto plate Main course: Chicken Napolitano with Snow Salad, Corn and Ricotta Fritters with Wild Mushrooms and Vegetables B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. The dishes have been prepared keeping in mind the colour, texture, flavours and determinants that are very necessary to be considered. The dishes have not been deep fried as it would despair the flavour. The Nutritional content of the dish was maintained at a balanced level. The ingredients used are not seasonal and can easily available from the markets. The continuity is maintained in serving the dish throughout. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will changeas a result. Attach this draft and comments to this assessment marked “Menu 4” Minestrone will need vegetables like onions, beans, celery and tomatoes. Carpaccio of Kingfish will need citrus fruits like lemons. Antipasto plate will require colourful vegetables marinated in lemon or curd. Chicken Napolitano will need additional ingredients like mushrooms, bay leaf, oregano and tomatoes. Snow salad can be made with whipped cream and basil. Corn and Ricotta fritters need additional items like egg, milk and onions. D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities, which must reflect the portion sizes for a degustation menu based on the number of courses provided. Standard Recipe Card Key Ingredient : Kingfish, finger lime Preparatio n Time: 30 minutes + freezing time Key Skills: Fish filleting, herb oil production Cooking Time: Nil Equipmen t 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 0.30 0 kg $35.0 0 kg $10.50 Extra virgin olive oil 0.30 0 L $25.0 0 L $7.50 Sea parsley 0.06 0 kg $18.0 0 kg $1.08 Baby spinach 0.02 0 kg $6.00 kg $0.12 Basil 0.02 0 kg $20.0 0 kg $0.40 Spring onions 0.05 0 kg $4.00 kg $0.20 Murray river salt flakes 0.00 2 kg $44.0 0 kg $0.09 Finger limes 4.00 0 eac h $1.20 eac h $4.80 Total Cost $24.69 Portion Cost $ 6.17 E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs. $ / kg Trimmin gs Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $ Vegetab les Beans 2.95 16% 0.840 3.51 0.100 0.35 Broccoli 4.85 24% 0.760 6.38 0.100 0.64 Carrots 1.40 16% 0.840 1.67 0.100 0.17 Cauliflow er 5.75 22%0.780 7.37 0.100 0.74 Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63 Spinach 10.6 0 18% 0.820 12.93 0.100 1.29 Onions 2.45 14% 0.860 2.85 0.050 0.14 F. Identify the dish (from Standard recipe card) that features best in terms of profitability. Carpaccio of Kingfish with Finger Limes Caviar. G. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients. Use correct culinary terms, language and grammar relevant to the style of cuisine Dish Description Carpaccio Of Kingfish With Finger Fillet served with extra virgin olive oil and parsley sprinkled on top H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 4” The feedback that has been accessed from the chefs was that the content of salt in food was lower that made it inferior. I. What was the feedback received, and accordingly what should be improved for a degustation menu in the future? Feedback gathered was: The food should be prepared more attentively that more attentively in order to maintain balance in the quality of food. Menu Assessment Criteria Comment S NYS S NYS 4 Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for the degustation menu does not exceed 34% The overall price is acceptable in terms of the client information and pricing structure of the eatblishment The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu type Element 4: Write menu content Comment S NYS S NYS The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key features in each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible Element 5: Evaluate menu success The menu /dishes is evaluated using evaluation methods outlines in the instructions The feedback is collated and attached The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy 4. Menu 5 – Plan an ethnic menu. A. Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses. The food cost must not exceed 28%. Starter Menu Cost Chicken Soup $ 15 Veg Soup $ 10 Carpaccio of Kingfish $ 20 Grilled chicken $ 8 Main Course Cost Beef Wellington $ 35 Veg Fried Rice $ 8 Chicken Fried rice $25 Dessert Cost Vanilla Bean Panna Cotta $ 12 Flourless chocolate Cake $ 15 Ice creams $ 4 B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures In the above mentioned menu the color of the items is well good. Both the soups colors are white and the children which has been grilled has brownish color. The cooking method of the soup is boiling. However, the chickens have been grilled. The rice has been prepared by boiling and frying of the vegetables. The look of the all the food from the menu card is delicacies. The flavors of the food items are quite good and aromatic. The values of nutrients have been maintained while preparing. The presentation of the food is well maintained... The taste of foods is quite good. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will changes a result. Attach this draft and comments to this assessment marked “Menu 5” After providing the ideas to the chef, trainers and colleagues for getting their feedback and opinion about the selected menu. They liked the idea of the mentioned food items. However, they had also provided suggestions for making some changes in the price of the selected food items. D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities. Standard Recipe Card Name of dish: Beef Wellington Portio n #: 2 Ref.so urce: Future group 250g Total Cost: $13.66 Portion size: 15% Portio n Cost: $6.83 $45.55 Sales Price $35. 00 Food Cost % 19.5 % Item Specificati on Weight kg/l/Unit Cost per kg/l/Unit Actual cost Beef filet 0.300 kg $32 kg $9.60 Onion .050 kg $2.50 kg $0.13 Mushro oms 200 kg $3.90 kg $0.78 parsley .005 kg $20.0 kg $0.10 0 butter .020 kg $6.20 kg $.12 Vegetab le oil .030 kg $4.50 L $.14 salt Pepper Puff Pastry sheets 2.000 each $.50 each $1.00 Egg 1,000 each $ .60 each $.60 Baby spinach .100 kg $12 kg $1.20 Total Cost $13.66 Portio n Cost $6.83 E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs. Commodity $/kg Net yield/ kg Net cost/ kg Beef filet 0.300kg $ 0.32 9.6 $ Onion 0.50 kg $ 3.90 0.78 $ Baby spinach 0.100 12 $ 1.20$ Mushrooms 200 3.90 $ 0.78 Egg 1,000 $ 12.00 $1.20 Parsley 0.005 20$ 0.10$ Butter 0.20 6.20 0.12 Vegetable oil 0.030 4.50 0.14 Puff pastry sheets 2000 0.50$ $1.00 F. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients. Use correct culinary terms, language and grammar relevant to the style of cuisine The beef wellington is prepared by frying onions, mushrooms and parsley to the hot melted butter. The beef filets wrapped on the puff pastry with spinach in the centre and placed them on the plate and garnished as per the customers’ needs. G. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 5” The changes in the menus have been completedand based on the feedback menu 6 has been prepared. H. What was the feedback received, and accordingly what should be improved when planning future ethnic menus in the future? The taste of the food needs to be improved a little more and the price of the food should be changed. These changes needed to be overlooked while preparing future menu card. Menu Assessment Criteria Comment S NYS S NYS 5 Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for the menu does not exceed 28% The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu type Element 4: Write menu content Comment S NYS S NYS The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key features in each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible Element 5: Evaluate menu success The menu /dishes is evaluated using evaluation methods outlines in the instructions The feedback is collated and attached The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy 5. Menu 6 – Plan a set /table d’hôte menu. A. Plan a set or table d’hôte menu of your choice suitable to the customer profile /establishment you have identified in question 1. The menu needs to include 3 courses and may have a choice for each course. The food cost must not exceed 30% and could potentially make use of any by-products you have identified in e.g. your à la carte menu (Menu 1) or degustation menu (Menu 4) Starter Sweet and sour soup Stuffed Garlic Mushrooms Main course Grilled sea bream Grilled fillet of Salmon Desert Flourless Chocolate cake B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. The color, cooking methods, flavors, nutritional value and so on has been maintained in the dishes. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and comments to this assessment marked “Menu 6” The draft of the prepared menu card has been presented before the chef and they approved the dishes. D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities, which must reflect the portion sizes for courses within a menu. Standard Recipe Card Name of dish: Grilled fillet of Salmon Portio n #: 3 Ref.so urce: Future plan 300g Total Cost: $15.00 Portion size: 18% Portio n Cost: $8. 90 $46.75 Sales Price $40.. 00 Food Cost % 25.5 % Item Specificati on Weight kg/l/Unit Cost per kg/l/Unit Actual cost Salmon fillets 0.200 kg $40 kg $10.96 Lemon pepper Garlic powder Soya sauce 10 ML $5.00 ML $0.9 Brown sugar .10 kg $7.80 kg $.15 water 1 L $5.60 L $.25 salt Vegetab le oil .050 L $5.50 L $.13 Total Cost $12.65 Portio n Cost $7.93 E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs. Commodity $/kg Net yield/ kg Net cost/ kg Beef filet 0.300kg $ 0.32 9.6 $ Onion 0.50 kg $ 3.90 0.78 $ Salmon fillets 0.200 40 $ 10.96 $ Soya sauce 10 $ 5.00 $0.9 water 0.1 1.60 0.25$ Brown sugar 10 7.80 0.15 Vegetable oil 0.50 5.50 0.13 F. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients. Use correct culinary terms, language and grammar relevant to the style of cuisine In order to prepare a grilled fillet salmon fish, put in the foils by following lemon juice, vinegar, basil and garlic and then placed in the grilled. G. Once implemented, obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 6” The recipe has been implemented and presented before chef and trainer for their feedback for the improvement if required. H. What was the feedback received, and accordingly what needs to be improved when planning future set or table d’hôte menus in the future. They had suggested to add some more spices to make it tasty. Menu Assessment Criteria Comment S NYS S NYS 6 Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant Any potential by-products as a result from planning Menu 1 and Menu 4 are identified The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for the menu does not exceed 30% The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu type Element 4: Write menu content Comment S NYS S NYS The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must useveal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key features in each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible Element 5: Evaluate menu success The menu /dishes is evaluated using evaluation methods outlines in the instructions The feedback is collated and attached The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy 6. Menu 7 – Plan a seasonal menu. A. Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with dishes paired to new wines released or similar. Your menu needs to comprise of a selection of speciality dishes using seasonal produce as a specials menu or a complete menu using at least 4 courses. The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics you have provided in Question 1 of this assessment. Appetizers Salads of different variety Persimmon and Burrito Salad Specialty cocktail Sweet Potato Fritter with Avocado Tartar B. The dishes must provide a balanced variety on offer and within the courses offered including the following: o colours o cooking methods o delicacies o flavours o nutritional values o presentation o seasonally available ingredients o tastes o textures. All the variety of balance has been maintained like the food color, taste, presentation, seasoning and much more. C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain feedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft and comments to this assessment marked “Menu 7” The menu had been presented before the chef and trainer for their opinion and feedback D. Establish standard recipe cards for ONE dish, listing the ingredients and required quantities. Standard Recipe Card Name of dish: Persimmon and Burrata Portio n #: 5 Ref.so urce: Planning future 250g Total Cost: $20.00 Portion size: 15% Portio n Cost: $7. 50 $25.65 Sales Price $25. 00 Food Cost % 28.8 % Item Specificati on Weight kg/l/Unit Cost per kg/l/Unit Actual cost Fuyu persim mons 0.2 kg $15 kg $5.96 Hazeln uts 12 kg $7.00 ML $0.10 Burrata cheese .5 kg $9.80 kg $.13 Blasami c vinegar 0.5 L $2.60 L $.18 Maldon seasalt Olive oil .040 L $8.50 L $.16 Total Cost $10.65 Portio n Cost $5.93 E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields, and net costs. Commodity $/kg Net yield/ kg Net cost/ kg Fuyu persimmons 0.2 kg $ 0.25 8.6 $ Hazelnuts 0.5 kg $ 4.90 0.79 $ Burrata cheese 0.15 30 $ 11.96 $ Balsamic vinegar 16 $ 6.00 $0.10 F. Write the menu using an attractive font of your choice, no smaller than size 12. Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients. Use correct culinary terms, language and grammar relevant to the style of cuisine The persimmon and burrito salad has been made by 2 rip Fuyu persimmons with finely chopped toasted hazelnuts and pomegranate seeds. G. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section above and attach the feedback to this assessment marked “Menu 7” The prepared dish has been given to the chef for their feedback. H. What was the feedback received, and accordingly what needs to be improved or changed? The dish has been liked by the chef. Menu Assessment Criteria Comment S NYS S NYS 7 Element 1: Identify customer requirements The type of customer relevant for the menu/establishment is identified The cuisine style (s) are identified The menu types used in the establishment are identified The common popular items sold in the establishment are identified An indicative pricing structure is provided for the basis of comparison Element 2: Plan menus The menu contains the number of dishes/choices as per instruction relevant for the menu type The dishes provided use a seasonal variety where relevant The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided The colours within dishes and in a menu type are appealing Dishes within a menu type provide a variety of tastes Dishes within a menu type provide a variety of different textures Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults The dishes / menu type is/are suitable for the clientele identified in section 1 Element 3: Cost menus Each commodity is listed in a standard recipe card The yield test values are establishes in a yield test sheet The correct methods are used to calculate yields and net costs Each dish is costed in the standards recipe card The correct formulas are used for each type of calculation The food cost for each dish does not exceed 31% The correct methods for calculating mark-up are used The profitability/maximum for each dish or menu is identified All calculations are attached for reference as instructed for each menu type Element 4: Write menu content Comment S NYS S NYS The menu/dish is written in an appealing way, creating interest Classical garnishes are used correctly according to conventions (e.g. a Wiener Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken Schnitzel “Vienna Style” The key features in each dish/menu are clearly listed The correct culinary terms are used and explained where relevant The menu structure is correct in order The print type/font is clearly legible Element 5: Evaluate menu success The menu /dishes is evaluated using evaluation methods outlines in the instructions The feedback is collated and attached The feedback is interpreted correctly A sales analysis ids performed where this is part of the evaluation startegy
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