STANDARD RECIPE CARD
Green Goodness Bowl
Name of Dish: Mentmore & Morley Yield: 1 portion
Reference $13 source
Portion Cost: Portion Size:
Sale Price at $17
(30% Food Cost)
Commodities
ITEM SPESIFICATION WEIGHT Kg / L / Cost per Kg / L / Actual Cost
Unit Unit
Eggs poached 2pcs $3.70/12 pcs $0.35
Kale 30g $6.50ea $2.00
Spinach 30g $3.00/120g $1.30
Avocado 15g $1.40ea $0.35
Pickled papaya 15g $10.00/100g $2.25
Broccoli 20g $1.62ea $1.65
Broccolini 20g $3.00ea $5.00
Sesame dressing 10ml $1.63/100ml $0.20
Total Cost: $13
Portion Cost: $13
METHOD
Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed
baking sheet and roast until charred and tender, 15–20 minutes.
Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to
a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1–2
minutes. Transfer to bowl with ice water.
Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor
until smooth.
Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out
large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp.
salt, and 1/4 tsp. pepper in bowl.
Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs.
Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.
To form the round rolls, hold each 50 g piece under the palm of a flat hand. Roll the dough in a tight
circle while applying downward pressure. As the ball takes on a round shape and pushes back into
your palm, gradually cup the hand. The ball should have a smooth surface with a small pucker on the
Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F
Standard Recipe Card– SITHCCC005 Prepare Dishes Using Basic Methods of CookeryPage 1
base.
STANDARD RECIPE CARD
Dukkha Eggs
Name of Dish: Mentmore & Morley Yield: 1 portion
Reference $10.57 source
Portion Cost: Portion Size:
Sale Price at $13.74
(30% Food Cost)
Commodities
ITEM SPESIFICATION WEIGHT Kg / L / Cost per Kg / L / Actual Cost
Unit Unit
6 hard-boiled eggs 6 pcs $3.70/12 pcs $1.85
olive oil 1 tbsp $5.50/100 ml $0.81
dukkah 2 cups $0.67/10g $5.51
harissa paste 1 tbsp $0.37/10g $0.26
yoghurt 1 cup $1.06/100g $1.14
Total Cost: $10.57
Portion Cost: $10.57
METHOD
Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed
baking sheet and roast until charred and tender, 15–20 minutes.
Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to
a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1–2
minutes. Transfer to bowl with ice water.
Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor
until smooth.
Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out
large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp.
salt, and 1/4 tsp. pepper in bowl.
Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs.
Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F
Standard Recipe Card– SITHCCC005 Prepare Dishes Using Basic Methods of CookeryPage 2
Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.
Sale Price at
(30 % Food Cost)
Commodities
ITEM SPESIFICATION WEIGHT Kg / L / Cost per Kg / L / Actual Cost
Unit Unit
pork 90g $20.00/1KG $1.85
carrot 30g $2.00/1KG $0.11
red onion quarter $0.53/1ea $0.53
bean sprouts trimmed 20g $8.80/1KG $0.18
coriander chopped 15g $0.44/10g $0.66
ginger finely shredded 1tsp $0.17/10g $0.15
sesame oil 1tsp $2.32/100ml $0.14
soy sauce 1tsp $0.80/100ml $0.20
honey 1tsp $1.43/100g $0.18
garlic crushed 20g
Total Cost: $4
Portion Cost: $4
METHOD
Heat a large frying pan over medium-high heat. Spray with oil. Cook the pork for 2-3 minutes each
side or until golden and just cooked through. Transfer to a plate. Cover with foil and set aside for 5
minutes to rest. Thinly slice across the grain.
Meanwhile, combine the carrot, onion, bean sprouts, snow peas, wombok, coriander and ginger in a
large bowl.
To make the dressing, whisk the oil, soy sauce, honey and garlic in a small jug. Add the pork to the
salad. Drizzle over the dressing and toss to combine.
STANDARD RECIPE CARD
Potato Gnocchi
Mentmore & Morley
$14.8
Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F
Standard Recipe Card– SITHCCC005 Prepare Dishes Using Basic Methods of CookeryPage 3
Name of Dish: Yield: 8 portions
Reference source
Portion Cost: Portion Size:
Sale Price at 15.44
(30% Food Cost)
Commodities
ITEM SPESIFICATION WEIGHT Kg / L / Cost per Kg / L / Actual Cost
Unit Unit
Mashed potatoes 4 cups $5/1KG $5.12
All-purpose flour 2 cups $1.00/1KG $0.48
Salt 5 tsp $0.27/10g $0.28
Eggs 2 pcs $3.70/12 pcs $0.35
egg yolk 1 pc $0.16/1 pc $0.16
olive oil 4 tsp $5.50/100ml $1.08
water 3 quarts $0.53/1L $1.59
spaghetti sauce 26 ounces $0.66/100g $4.68
Parmesan cheese 1/4 cup $18.00/1KG $1.06
Total Cost: $14.8
Portion Cost: $14.8
METHOD
In a large bowl, combine the mashed potatoes, flour and salt. In another bowl, whisk the eggs, yolk
and olive oil; add to potato mixture. Turn onto a heavily floured surface; knead for 3-5 minutes or
until smooth. Divide into fourths. On a floured surface, roll each portion into 3/4-in.-thick ropes; cut
into 1-in. pieces.
In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 45-60 seconds or until they rise to
the surface. Remove with a strainer. Serve spaghetti sauce over gnocchi; sprinkle with Parmesan
cheese.
STANDARD RECIPE CARD
Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F
Standard Recipe Card– SITHCCC005 Prepare Dishes Using Basic Methods of CookeryPage 4
Shakshuka
Name of Dish: Mentmore & Morley Yield: 6 portions
Reference $15.58 source
Portion Cost: Portion Size:
Sale Price at $20.25
( % Food Cost)
Commodities
ITEM SPESIFICATION WEIGHT Kg / L / Cost per Kg / L / Actual Cost
Unit Unit
Onion diced 1 medium $4.00/1KG $0.50
Red bell pepper seeded and diced 1 pc $2.92/100g $1.00
Garlic cloves finely chopped 4 pcs $23.33/1KG $2.10
Paprika 2 tsp $0.53/10g $0.61
Cumin 1 tsp $0.63/10g $0.29
Chili powder 1/4 tsp $0.32/10g $0.05
Tomatoes whole peeled 28-ounce $4.70/200g $8.78
Eggs 6 pcs $3.70/12 pcs $1.85
Salt to taste $0.27/10g $0.05
Pepper to taste $0.59/10g $0.05
Cilantro chopped 1 small bunch $1.00/10g $0.10
Parsley chopped 1 small bunch $1.06/100g $0.20
Total Cost: $15.58
Portion Cost: $15.58
METHOD
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook
for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon.
Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the
pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped cilantro and parsley.
STANDARD RECIPE CARD
Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F
Standard Recipe Card– SITHCCC005 Prepare Dishes Using Basic Methods of CookeryPage 5
Corn Fritters
Name of Dish: Mentmore & Morley Yield: portion
Reference $22.96 source
Portion Cost: Portion Size:
Sale Price at 25.85
(30% Food Cost)
Commodities
ITEM SPESIFICATION WEIGHT Kg / L / Cost per Kg / L / Actual Cost
Unit Unit
Flour 1 cup $1.00/1KG $0.23
Eggs 2 pcs $3.70/12 pcs $0.35
Milk 1/3 cup $1.20/1L $0.28
Corn kernels 840 g $3.57/1KG $3.00
Chives Chopped 2 tbsp $3.00/10g $6.85
Fetta Crumbled 100 g $15.00/1KG $1.50
Butter 30 g $1.00/100g $0.30
Avocado 1 pc $1.40/1EA $1.40
Baby rocket 30 g $25.00/1KG $9.00
Sweet chili sauce to taste $1.50/100g $0.05
Total Cost: $22.96
Portion Cost: $22.96
METHOD
Place flour into a large mixing bowl and make a well in the centre. Use a fork to whisk eggs and milk
in a jug and pour gradually into the flour, stirring gently to combine. Fold in corn, chives and fetta.
Don’t over-mix or the fritters will be tough.
Wrap butter in a piece of paper towel. Heat a large frying pan over medium heat and wipe with the
butter to grease. Drop 1/4 cupful’s of mixture into the pan (you’ll have to cook in batches). Cook for
about 2-3 mins, until golden brown underneath, then turn and cook the other side. Repeat with the
butter and fritter mixture.
Serve fritters with avocado, rocket, and sweet chili sauce.
STANDARD RECIPE CARD
Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F
Standard Recipe Card– SITHCCC005 Prepare Dishes Using Basic Methods of CookeryPage 6
CHAI POACHED PEARS WITH
Name of Dish: PORRIDGE Yield: portion
Reference Mentmore & Morley source
Portion Cost: $4.42 Portion Size:
Sale Price at 5.75
( % Food Cost)
Commodities
ITEM SPESIFICATION WEIGHT Kg / L / Cost per Kg / L / Actual Cost
Unit Unit
Water 500 ml $0.53/1L $0.26
caster sugar 1 cup $0.22/100g $0.27
Prana Chai 2 tbsp $2.71/100g $0.10
Pears peeled and cored 4 pcs $0.58/1EA $1.16
Oats Rolled 1 cup $0.19/100g $0.22
Water 500 ml $0.53/1L $0.26
Almond Toasted 50 g $17.33/1KG $0.87
Pepitas 50 g $13.33/1KG $0.67
Yoghurt Natural 4 tbsp $1.06/100g $0.61
Total Cost: $4.42
Portion Cost: $4.42
METHOD
Make the syrup by placing the water, sugar and Prana Chai in a medium saucepan over medium to
high heat. Bring to the boil then reduce the heat and simmer for 10 minutes.
Strain the syrup into a saucepan large enough to fit the pears. Bring syrup to the boil, then place the
pears standing up in the pot. Cover with baking paper, return to the boil, then reduce heat and simmer
for 10 minutes with the lid on.
After 10 minutes test with a skewer. If they still feel too firm, simmer for up to another 10 minutes.
Remove from heat and allow to cool.
To make the porridge, combine the oats and water in a small saucepan. Bring to the boil, then stir
constantly until you get the desired consistency (about 5 minutes). If using the microwave, cook oats
as per packet instructions. Remove from heat and divide into 4 shallow bowls.
Place a pear in the bowl beside the porridge and add a dollop of yoghurt and top with a sprinkling of
toasted almonds and pepitas. Spoon over the chai syrup and serve.
STANDARD RECIPE CARD
Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F
Standard Recipe Card– SITHCCC005 Prepare Dishes Using Basic Methods of CookeryPage 7
Sprouted Avocado
Name of Dish: Mentmore & Morley Yield: 1 portion
Reference $2.72 source
Portion Cost: Portion Size:
Sale Price at 3.54
(30% Food Cost)
Commodities
ITEM SPESIFICATION WEIGHT Kg / L / Cost per Kg / L / Actual Cost
Unit Unit
whole-grain bread toasted 1 slice $0.46/100g $0.23
avocado sliced 1/4 ripe $1.40/1EA $0.35
salt to taste $0.27/10g $0.05
black pepper to taste $0.59/10g $0.05
alfalfa sprouts Rolled 1/4 cup $19.20/1KG $1.15
sunflower seeds 2 tsp $8.00/1KG $0.08
lemon juice ½ tsp $0.33/100ml $0.81
Total Cost: $2.72
Portion Cost: $2.72
METHOD
Top bread with avocado; lightly mash. Top with remaining ingredients.
Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F
Standard Recipe Card– SITHCCC005 Prepare Dishes Using Basic Methods of CookeryPage 8
STANDARD RECIPE CARD
Mexican Guacamole
Name of Dish: Mentmore & Morley Yield: 4 portions
Reference $11.5 source
Portion Cost: Portion Size:
Sale Price at $14.95
(30% Food Cost)
Commodities
ITEM SPESIFICATION WEIGHT Kg / L / Cost per Kg / L / Actual Cost
Unit Unit
Avocados peeled and pitted 2 pcs $1.40/1EA $2.80
Tomatoes chopped 1 cup $4.70/200g $3.00
Cilantro chopped ¼ cup $1.00/10g $3.20
Lemon juice 2 tbsp $0.33/100ml $1.00
Jalapeno pepper seeded and minced 1 pc $0.50/1EA $0.50
Salt to taste $0.27/10g $0.05
Black pepper ground to taste $0.59/10g $0.05
Total Cost: $11.5
Portion Cost: $11.5
METHOD
Mash avocados in a bowl until creamy.
Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well
combined; season with salt and black pepper.
Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F
Standard Recipe Card– SITHCCC005 Prepare Dishes Using Basic Methods of CookeryPage 9
