Degustation Menu

Soup
Hot and Sour Soup $ 9.27
Sweet Corn Soup $ 7.30

Entrees
Chicken cutlets $ 7.83
Cottage chess croquets with chilli mayo $ 8.30

Main
Vietnamese noodles and lemon grass chicken $ 12.72
Whole roast lemon leg & potato mash $ 6.51

Dessert
Jewish coffee cake $ 2.64
Strawberry ice cream $ 2.05
Hot and Sour Soup

INGREDIENTS

 220 gm chicken breast

 ½ cup wood ear mushrooms

 2 tbsp oil

 2 clove garlic, finely chopped

 1 inch ginger, finely chopped

 1 chilli, finely chopped

 2 tbsp spring onion, chopped

 4 cup water

 2 tbsp soy sauce

 2 tbsp vinegar

 1 tsp chilli sauce

 ½ tsp pepper powder

 ½ tsp sugar

 ½ tsp salt

 2 tbsp spring onion, chopped

 125 gm Tofu

 ¼ cup bamboo shoots

 2 eggs

 40 gm corn starch

 2 tbsp corn flour

 ¼ cup water
INSTRUCTIONS

 Cover shiitake mushrooms with plenty of boiling water. Stand

20 -30 minutes until soft, drain then slice thinly

 Place chicken broth, ginger, soy sauce, chilli, sugar, pepper

and oil in large pot over medium high heat.

 Once simmering add chicken, cover and reduce heat so it’s

simmering.

 Cook 10 minutes remove chicken and shred

 Add vinegar, shiitake wood ear mushroom, bamboo shoots,

tofu and chicken into the soup.

 Stir for 10 mins.

 Mix cornflour with water. While stirring soup at medium

pace, slowly pour the cornflour mixture in.

 When it starts simmering again, stir constantly and slowly

pour egg in a thin stream – this will create the signature egg
ribbons.

 Taste add salt if desired more chilli if you want

Standard Recipe Card
Key Ingredient Preparation Time
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Name of the dish Hot and sour soup Portion Nos 2

Ref Source Portion Size 80 ml
Total cost $ 5.56 Sale price at 30%
Portion cost $ 2.78 Food Cost $9.27

Sales Price $ 9.27 Food Cost% 30%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Carrot 0.05 kg $ 5 kg 0.25

Mushroom 0.09 kg $ 7 kg 0.63

Cabbage 0.08 kg $ 6 kg 0.48

beaned 0.08 kg $ 7 kg 0.56

onion 0.08 kg $ 3.25 kg 0.33

garlic 0.021 kg $ 4 kg 0.11

ginger 0.065 kg $ 6 kg 0.13

soy sauce 0.5 kg $ 9 kg 0.59

veg stock 0.500 kg $ 5 kg 2.5

Total Cost $ 5.56

Portion Cost $ 2.78

Sweet Corn Soup

Ingredients

 1 tbsp Oil

 ½ cup Onion chopped

 1 tbsp Garlic Minced

 ½ tablespoon Ginger Minced

 4 cups Chicken Stock

 2 medium Chicken breast

 100 gm shaved ham thinly slice

 ½ cup Fresh Corn Kernel

 1.5 cup Creamed Corn

 1 tablespoon Soy sauce

 2 egg white

 2 tablespoon Cornstarch

 60ml water

 Salt and Pepper per taste

 Green Onion for garnishing

Instructions

 To Make in the Instant Pot

 Set Instant Pot in Sauté mode. Once the timer is off and the sign says 'ON', add
oil.

 When the oil is hot, add chopped onion. Cook for a couple of minutes until it
has softened and looks translucent.

 Stir in ginger and garlic. Sauté for a minute, until the raw smell is gone.

 Pour in Chicken Stock. Season with salt. Add Chicken Breast to the pot.

 Close the lid. Set to 'Manual Mode' and 6 minutes. Put the vent to sealing
position. Let it cook on high pressure for 6 minutes.

 When the countdown is over, let the pressure release naturally for 10 minutes.
Then do a quick release.

 Remove cooked chicken using a spatula and keep aside covered.

 Set Instant Pot to sauté mode again. Add corn kernel and Creamed Corn. Stir
well

 Mix cornstarch and water. Stir gradually to the soup using a slotted spoon. Let
it come to a boil. At this point, the soup will start to thicken.

 Beat egg using a fork. Stir slowly to the soup in two parts. While pouring the
egg using one hand, keep stirring the soup slowly and continuously with a fork
in another hand.

 Let the soup get cooked for a minute.

 Meanwhile, shred chicken using two forks. Add shredded chicken to the pot.
Followed by Soy Sauce. Mix everything well.

 Switch off the Instant Pot. Adjust seasoning.

 While serving sprinkle green onion on top

Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
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Garnishes

Name of the dish Sweet Corn Soup Portion Nos 3

Ref Source Portion Size 90 ml
Total cost $ 6.57 Sale price at 30%
Portion cost $ 2.19 Food Cost $7.30

Sales Price $ 7.30 Food Cost % 30%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Rice 0.120 kg $ 6 kg 0.72

Veg Stock 0.800 kg $ 5 kg 4.00

Salt 0.025 kg $ 5 kg 0.13

Ginger 0.035 kg $ 5 kg 0.18

Corn 0.098 kg $ 7 kg 0.69

Onion 0.240 kg $ 3 kg 0.72

Black
Pepper 0.024 kg $ 6 kg 0.14

Total Cost $ 6.57

Portion Cost $ 2.19

Chicken Cutlet

Ingredients

 4 boneless, skinless chicken breasts (about 2 pounds)

 1 cup all-purpose flour

 Kosher salt and freshly ground black pepper

 2 teaspoons granulated garlic

 2 teaspoons onion powder

 1 teaspoon crushed red pepper flakes, optional

 3 large eggs

 2 1/2 cups panko breadcrumbs

 1/2 cup grated Pecorino-Romano

 1 stick (8 tablespoons) unsalted butter

 1/2 cup olive oil

 Lemon wedges, for serving, optional

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Instruction

 Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200
degrees F.

 Cut the chicken breasts in half lengthwise making 8 roughly equal pieces.
(They should look like large chicken tenders.)

 Place one sheet of plastic wrap on a clean cutting board. Put one chicken
piece in the center of the plastic wrap and top with another sheet.

 Pound the chicken with the flat side of a meat mallet, starting in the center
and working your way to the edges, until the chicken is 1/4 inch thick.
Transfer to the prepared baking sheet. Repeat with the remaining chicken.

 Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1
teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly
ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if
using, in a shallow dish.

 Beat the eggs with 1 tablespoon water in a second shallow dish.

 Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1

teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2
teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed
red pepper flakes if using, in a third shallow dish.

 Dredge one piece of chicken in the flour mixture, turning to coat evenly.
Shake off any excess, then dip into the egg mixture, turning to fully coat it on
both sides. Let the excess egg drip off, then press the chicken firmly into the
breadcrumb mixture, turning to coat on both sides and packing the crumbs
into any crevices. Transfer the chicken back to the baking sheet and repeat
with the remaining chicken pieces.

 Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the
unsalted butter and 2 tablespoons of the olive oil in a large skillet over
medium-low heat.

 Add 2 pieces of chicken and cook until the breading is golden-brown and crisp
and the chicken is just cooked through, 3 to 5 minutes per side.

 Transfer to the clean wire rack, season with salt and hold in the oven at 200
degrees F to keep warm.

 Wipe the skillet clean and repeat with the remaining butter, olive oil and
chicken, making 4 batches in total.

 Serve with lemon wedges, if desired.

Standard Recipe Card
Key Ingredient Preparation Time
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Garnishes

Name of the dish Chicken Cutlets Portion Nos 2

Ref Source Portion Size 110 gm
Total cost $ 4.70 Sale price at 30%
Portion cost $ 2.35 Food Cost $7.83

Sale Price $ 7.83 Food Cost % 30%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Chicken 0.250 kg $ 8.85 kg 2.21
Onions 0.080 kg $ 3.25 kg 0.26
Potato 0.080 kg $ 4 kg 0.32
Peas 0.098 kg $ 6 kg 0.59
Cheese 0.023 kg $ 5 kg 0.12
Garlic 0.023 kg $ 7 kg 0.16
Spices 0.034 kg $ 5 kg 0.17
Salt 0.034 kg $ 5 kg 0.17
Chickpea
Flour 0.100 kg $ 7 kg 0.70

Total Cost $ 4.70

Portion Cost $ 2.35
Cottage Cheese Croquettes

Ingredients
 2 gms black pepper
 2 gms black salt
 80 gms bread crumb
 20 gms corn flour
 100 ml refined oil
 20 gms jalapeno
 5 gms jeera powder
 20 gms maida
 200 gms cottage cheese
 10 gms parsley
 2 gms salt
 For thousand island dressing:
 20 ml mayonnaise
 10 ml tomato ketchup
 5 gms minced garlic
 5 gms celery
 2 gms black pepper
Instruction

 Roast the cottage cheese in oven, to

evaporate moisture from it.

 Mash it and add salt, pepper, jalapeno,

roasted jeera powder, corn flour and maida.

 Mix and mash it nicely.

 Make equal size croquettes.

 Apply the corn flour and maida batter and roll

on the bread crumb.

 Deep fry

 Serve hot with thousand island dressing.

Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
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Garnishes
Cottage cheese
Name of the dish croquettes Portion Nos 2
Ref Source Portion Size 120 gm
Total cost $ 4.99 Sale price at 30%
Portion cost $ 2.49 Food Cost $8.31

Sale Price $ 8.30 Food cost% 30

Commodities

Specification
Item Wight kg/I/Unit Cost per Kg/I/unit Actual cost
Oil 0.020 kg $ 5 kg 2.10
Bread crumbs 0.140 kg $ 6 kg 0.84
Cottage chees 0.220 kg $ 8 kg 1.76
Parsley 0.070 kg $ 6 kg 0.42
Corn flour 0.070 kg $ 7 kg 0.49
Garlic 0.070 kg $ 5 kg 0.35
Jeera Powder 0.031 kg $ 8 kg 0.25
Celery 0.031 kg $ 8 kg 0.25
Jalapeno 0.060 kg $ 8.85 kg 0.53

Total Cost $ 4.99

Portion Cost $ 2.49
Vietnamese Noodles with Lemongrass Chicken

Ingredients

 600 - 800g skinless chicken thigh fillets

 2 garlic cloves (finely chopped)

 2 tbsp lime juice

 2 tbsp fish sauce

 1 tbsp light soy sauce

 2 tbsp brown sugar

 1 tbsp vegetable oil

 1 stalk lemongrass (white part only, bruised and sliced into pieces)

Nuoc Cham (Vietnamese dipping sauce)

 ¼ cup fish sauce

 4 tbsp rice vinegar

 2 tbsp white sugar

 1/2 cup water

 2 garlic cloves (finely chopped)

 1 red birdseye chilli (finely chopped )

 3 tbsp lime juice

Noodles and Garnish

 ½ tbsp oil

 200g vermicelli noodles

 2 carrots (julienned)

 2 cucumbers (remove seeds and julienne)

 5 cups iceberg lettuce (finely sliced)

 3 cups bean sprouts

 Handful of mint leaves

 Handful of coriander

 Lime wedges (to serve - optional)

Instruction

 In a mixing bowl, combine all the marinade ingredients

until the sugar is completely dissolved.

 Add the chicken fillets and mix well.

 Set aside and let the chicken marinate for at least an hour
– overnight for best results.

 In another bowl, combine all the ingredients all the Nuoc

Cham ingredients and mix until the sugar has dissolved.

 Adjust the taste to suit yours and set aside.

To Cook

 Prepare the vermicelli according to packet instructions.

 Rinse the noodles in cold water when they are done and
set aside.

 When your chicken is done marinating, heat up some oil in

a non-stick pan over medium heat.

 Pan-fry the chicken in the pan until they are done and
allow the chicken to rest for a few minutes.

 Remove any pieces of lemongrass on the chicken and slice

the chicken into 1cm slices.

 Split the noodles into even portions and place in individual

bowls.

 Add the fresh herbs and vegetables to the bowl of noodles

and top with the lemongrass chicken.

 Drizzle a few tablespoons of the Nuoc Cham over the

noodles and serve with lime wedges.
Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
Vietnamese Noodles with
Name of the dish Lemongrass Chicken Portion Nos 4
Ref Source Portion Size 200 gm
Total cost $ 15.26 Sale price at 30%
Portion cost $ 3.82 Food Cost $12.72

Sale Price $ 12.72 Food Cost % 30%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Chicken 0.800 kg $ 8 kg 6.40
Lemon grass 0.120 kg $ 7 kg 0.84
Garlic 0.035 kg $ 5 kg 0.18
Lime Juice 0.035 kg $ 6 kg 0.21
Fish Sauce 0.100 kg $ 9 kg 0.90
Rice Vinegar 0.080 kg $ 5 kg 0.40
White Sugar 0.035 kg $ 6 kg 0.21
Oil 0.035 kg $ 7 kg 0.25
Noodles 0.200 kg $ 6 kg 1.20

Carrots 0.120 kg $ 7 kg 0.84

Cucumber 0.120 kg $ 7 kg 0.84

Lettuce 0.500 kg $ 6 kg 3.00

Total Cost $ 15.26

Portion Cost $ 3.82
Whole roasted lemon chicken with potato mash recipe

Ingredients

 4 skinless and boneless chicken breasts

 2 teaspoons fresh thyme leaves

 1 tablespoon chopped rosemary

 1 tablespoon salt

 1 teaspoon black pepper

 1/3 cup California Olive Ranch Olive Oil

 2 lemons, sliced

 1 sweet onion, coarsely chopped

 4 garlic cloves, lightly chopped

 ½ cup dry white wine

 Cherry tomatoes

 4-5 Yukon gold potatoes cut into 1-2-inch pieces.

 12 tablespoons butter (1 ½ sticks)

 ½ cup heavy cream

 Salt to taste
Instructions
For the chicken:

 Preheat the oven to 400 degrees.

 Combine the thyme leaves, rosemary, salt, and pepper

with the 1/3 cup California Olive Ranch Olive Oil

 Place the lemon slices, onion, garlic and wine in a 9x12

baking dish

 Place the chicken in the dish upside-down and brush with

½ of the olive oil mixture.

 Flip the chicken breasts so they are right side up and brush
with the remaining olive oil mixture

 Bake for 30 to 40 minutes, until the chicken is done and is

lightly browned.

 Cover the pan tightly with aluminium foil and let rest for
10 minutes

For the potatoes:

 Place the potatoes and a heavy pinch of salt in a medium

pot and fill with water.

 Bring to a boil on medium heat and cook until potatoes are

soft. About 30 minutes

 Drain the potatoes and return them to the pot.

 Add the butter, cream, and salt and mix and mash until the
potatoes reach your desired constancy.
Standard Recipe Card
Key Ingredient Preparation Time
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Garnishes
Whole roasted lemon
Name of the dish chicken with potato mash Portion Nos 4
Ref Source Portion Size 190 gm
Total cost $ 19.53 Sale price at 30%
Portion cost $ 4.87 Food Cost $6.51

Sale Price $ 6.51 Food Cost % 30%

Commodities

Wight Cost per

Item Specification kg/I/Unit Kg/I/unit Actual cost

Chicken 1.400 kg $ 12 kg 16.80

Asparagus 0.060 kg $ 6 kg 0.36

Salt 0.080 kg $ 5 kg 0.40

Potato 0.060 kg $ 7 kg 0.42

Spring Onion 0.031 kg $ 6 kg 0.19

Butter 0.035 kg $ 5 kg 0.18

Olive oil 0.030 kg $ 5 kg 0.15

Onion powder 0.030 kg $ 4 kg 0.12

Milk 0.030 kg $ 5 kg 0.15

Cherry tomatoes 0.070 kg $ 3 kg 0.21

Lemon leaves 0.080 kg $ 7 kg 0.56

Total Cost $ 19.53

Portion Cost $ 4.87

Jewish coffee cake

Ingredients

 ½ cup butter

 1 cup white sugar

 2 eggs

 2 cups all-purpose flour

 1 teaspoon baking soda

 1 teaspoon baking powder

 1 cup sour cream

 1 teaspoon vanilla extract

 1 cup chopped walnuts

 ½ cup confectioners' sugar

 2 teaspoons ground cinnamon

 2 tablespoons butter, melted

Instruction

 Preheat oven to 350 degrees F (175 degrees C). Grease

and flour a 9x9 inch pan.

 Combine the flour, baking soda and baking powder; set

aside.

 In a medium bowl, cream together the sugar, butter and

eggs until smooth.

 Add the flour mixture and beat until smooth.

 Finally, stir in the sour cream and vanilla.

 In a separate bowl, combine the nuts, confectioners'

sugar and cinnamon.

 Spread half of the batter into the 9x9 inch pan.

 Sprinkle a layer of the nut mixture, then spread the

remaining batter and top with the rest of the nut
mixture.

 Spread the melted butter over the top.

 Bake for 1 hour in the preheated oven, until cake springs

back to the touch.
Standard Recipe Card

Key Ingredient Preparation Time

Key Skills Cooking time

Equipment Needs Difficulty

Garnishes

Name of the dish Jewish Coffee Cake Portion Nos 3

Ref Source Portion Size 90 gm

Total cost $ 3.96 Sale price at 30%

Portion cost $ 1.36 Food Cost $2.64

Sale Price $ 2.64 Food Cost % 30%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Butter 0.070 kg $ 8 kg 0.56
Sugar 0.100 kg $ 5 kg 0.50
Egg 2.000 kg $ 0.32 kg 0.64
Flour 0.043 kg $ 5 kg 0.22
Baking Soda 0.021 kg $ 6 kg 0.13
Baking Powder 0.021 kg $ 7 kg 0.15
Coffee 0.100 kg $ 7 kg 0.70
Vanila Extract 0.021 kg $ 8 kg 0.17
Walnuts 0.100 kg $ 9 kg 0.90

Total Cost $ 3.96

Portion Cost $ 1.32
Strawberry Ice cream

Ingredients

 4 cups strawberries, hulled and diced

 4 egg yolk

 1/2 cup granulated sugar

 1 cup whole milk

 1 cup heavy whipping cream

 1 tsp vanilla extract

Instructions
 In a large bowl, mix strawberries, honey, sugar, and
lemon juice.

 Allow to sit 15-20 minutes, or until the strawberries

have released their juices.

 Mash the mixture with a potato masher, fork, or

pastry cutter until there are no longer any large
strawberry pieces (if you prefer a smooth ice
cream, use a blender or food processor instead*).

 To the strawberries, mix heavy cream, half and

half, and vanilla extract.

 Stir just until combined.

 Pour the mixture into your ice cream maker, and

follow your manufacturer's instructions (mine took
about 15-20 minutes to churn).

 You can eat the ice cream soft-serve, or freeze it in

an airtight container for 3-4 hours to thicken it up
slightly.

 For best results, allow the ice cream to sit at room

temperature for about 5-10 minutes to soften
before serving.
Standard Recipe Card

Key Ingredient Preparation Time

Key Skills Cooking time
Equipment Needs Difficulty
Garnishes
Name of the dish Strawberry Ice Cream Portion Nos 4
Ref Source Portion Size 80 gm
Total cost $ 9.22 Sale price at 30%
Portion cost $ 2.30 Food Cost $2.05

Sale Price $ 2.05 Food Cost % 30%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Strawberry 0.560 kg $ 6 kg 3.36

Milk 0.400 kg $ 7 kg 2.80

Cream 0.320 kg $ 8.87 kg 2.84

Vanila Extract 0.032 kg $ 7 kg 0.22

Total Cost $ 9.22

Portion Cost $ 2.37

 Meeting Agenda
Date:
Time:
 A very welcome to everyone
who has joined today meeting.
 Attendees: Restaurant COE,
Investor, Manager, Exe. Chef
 Purpose: Discussion about new
menu
 Menu Type: Degustation Menu
 Cuisine: Multicuisine
 Customer Profile: People from
different culture
 Improvement: New menu design,
Font Size
 Sales Date: Profit Margin is good
 Next Meeting:
 Thanks to everyone for coming
today
 Chairperson Name: Hemant Nayar