Menu Type:

Menu Budget:
Name of the dish

Three flavoured fish fillet

Fried Eggs on Toast (Ex

Poached Eggs on Toast

Menu Analysis Sheet Entrée RECIPE

Sourdough Scrambled
Egg on Toast with Avo

Chicken Green Curry

Green Papaya Salad

Sweet Potato Fritter

N0 of Covers Main NAMES

with Avo (Ex Bacon)

Chicken Pad Thai
Beef Pad See Ew
Stock Total Cost $ 108.96 Dessert >>>>>>>

Kana Moo Grob

Ham & Cheese
Purchase

Chicken Satay
Code Portion Cost #DIV/0! Number/ Unit

Recipe 13

Recipe 14

Recipe 15

Recipe 16

Recipe 17

Recipe 18

Recipe 19

Recipe 20

Recipe 21

Recipe 22

Recipe 23

Recipe 24
ie:

Croissant
Dai, g/kg/lt/

Bacon)
mea, 500g/E Unit Total Total
group sea INGREDIENTS SPECIFICATIONpart/size A Cost Cost Ingreds
alc alc-01 Red wine 1000 $ 4.00 $ - 0
alc alc-02 White wine 1000 $ 7.00 $ - 0
dal dai-01 Butter 250g/ea 1000 $ 6.30 $ 0.19 30 20 5 5
dal dai-02 Cream single 300 $ 0.95 $ 0.13 40 40
dal dai-03 Egg Fresh 65g/ ea 12 $ 2.34 $ 2.93 15 1 10 2 2
dal dai-04 Milk low fat 1000 $ 1.88 $ - 0
dal dai-05 Parmesan cheese block 1000 $13.00 $ 3.64 280 80 200
dal dai-06 Ricotta cheese fresh 1000 $15.00 $ - 0
dry dry-01 ABC sauce Sweet 1000 $ 2.10 $ 0.00 1 1
dry dry-02 Almond flake flake 1000 $16.15 $ - 0
dry dry-03 Almond meal meal 1000 $19.00 $ - 0
dry dry-04 Anchovy Flat fillet, Tin 50 $ 1.95 $ 7.80 200 100 100
dry dry-05 Apricot jam jar 1000 $ 9.20 $ 1.66 180 100 80
dry dry-06 Arborio rice shot grain 1000 $ 2.66 $ - 0
dry dry-07 Bakeing powder 1000 $ 3.88 $ - 0
dry dry-08 Balsamic vinegar 1000 $ 4.00 $ 0.08 20 20
dry dry-09 Brown sugar brown 1000 $ 2.30 $ 0.02 10 10
dry dry-10 Capers in vinegar 100 $ 2.05 $ 0.62 30 30
dry dry-11 Chocolate dark, 70% 1000 $13.56 $ - 0
dry dry-12 Cocoa powder 1000 $23.75 $ 0.36 15 15
dry dry-13 Corn flour 1000 $ 0.90 $ - 0
dry dry-14 Cumin ground Dry 1000 $ 5.70 $ - 0
dry dry-15 Custard powder 1000 $ 2.50 $ - 0
dry dry-16 Dijon mustard 1000 $ 9.00 $ - 0
dry dry-17 Flour plain 1000 $ 0.75 $ 0.04 50 50
dry dry-18 Honey 1000 $ 8.50 $ - 0
dry dry-19 Mustard seeded 1000 $ 3.25 $ - 0
dry dry-20 Oil vegetables 1000 $ 1.75 $ 0.39 220 5 5 20 5 5 80 100
dry dry-21 Olive kalamata 1000 $10.00 $ 0.10 10 10
dry dry-22 Olive oil extra virgin 1000 $ 1.20 $ - 0
dry dry-23 Olive oil Virgin 1000 $10.00 $ - 0
dry dry-24 Pepper Cracked, Black 1000 $ 9.25 $ 0.01 1 1
dry dry-25 Prune stoned 1000 $ 6.90 $ 1.04 150 150
dry dry-26 Red wine vinegar 1000 $ 2.34 $ 0.01 5 5
dry dry-27 Roasted capsicum semi dried 1000 $ 6.90 $ 0.17 25 25
dry dry-28 Salt Table 1000 $ 0.80 $ 0.04 56 1 5 50
dry dry-29 Sea salt 250 $ 4.25 $ - 0
dry dry-30 Semolina 1000 $12.00 $ 0.12 10 5 5
dry dry-31 Sesame oil 1000 $19.20 $ - 0
dry dry-32 Sugar caster 1000 $ 1.30 $ 0.10 80 10 5 15 50
dry dry-33 Sugar Icing 1000 $ 1.00 $ 0.01 5 5
dry dry-34 Sweet chilli sauce 1000 $ 2.10 $ 0.11 50 50
dry dry-35 Tomato paste 1000 $ 7.00 $ 0.42 60 40 20
dry dry-36 Tuna Tin 425 $ 2.00 $ - 0
dry dry-37 Vanilla bean fresh 1 $ 2.16 $ - 0
frz frz-1 Strawberries ( L 5% )frozen 1000 $ 9.70 $ - 0
frz frz-2 Puff pastry 6 sheets /pack 6 sheet/P 6 $ 5.50 $ - 0
frz frz-3 Raspberry frozen 1000 $12.50 $ - 0
meat meat-01 Pork chop ( L 25 % ) cut with bone 200g/ea 1000 $10.00 $ - 0
meat meat-02 Tournedos steak(L12%) 180g/ea 1000 $30.50 $ - 0
pou pou-01 Chicken (L 20 % ) breast 170g/ea 1000 $ 9.50 $ 2.38 250 100 150
pou pou-02 Duck breast no bone, skin off 1000 $36.00 $ - 0
sea sea-01 Blue Eye Cod (L 5% ) 200 g/ ea 1000 $24.50 $ 3.68 150 150
sea sea-02 Prawns Green( L 65%fresh, ) shell on #16-20/kg 1000 $27.50 $ 0.83 30 30
veg veg-01 Baby spinach ( L 25 fresh
%) 1000 $27.50 $ - 0
veg veg-02 Basil (L 50 % ) Fresh 85g /bunch 85 $ 3.00 $ 0.18 5 5
veg veg-03 Bean [ L 5 % ] Baby Green 1000 $ 7.50 $ 0.60 80 20 50 10
veg veg-04 Carrot danish, small 1000 $ 5.00 $ 0.10 20 10 10
veg veg-05 Carrot ( L 10 % ) medium, fresh 1000 $ 3.50 $ 0.07 20 20
veg veg-06 Chervil (L 40 % ) Fresh 85g /bunch 85 $ 3.00 $ - 0
veg veg-07 Coriender (L 10 % ) fresh 50g/bunch 50 $ 0.90 $ 0.27 15 10 5
veg veg-08 Cos lettuce ( L 25 % )fresh 1000 $ 3.50 $ 0.35 100 100
veg veg-09 Eggplant ( L 10% ) fresh 1000 $ 5.50 $ - 0
veg veg-10 Eschallot (L 5% ) fresh 1000 $ 1.75 $ - 0
veg veg-11 Garlic ( L20 % ) fresh 1000 $ 6.00 $ 0.09 15 5 5 5
veg veg-12 Iceberg ( L 25 % ) fresh 1000 $ 3.00 $ 0.06 20 20
veg veg-13 Kiwi fruit ( L 10% ) fresh 1 $ 0.70 $ - 0
veg veg-14 Leek ( L 48% ) fresh 150 $ 2.00 $ - 0
veg veg-15 Lemon ( L 33 % ) fresh 75g/ea 1 $ 0.40 $ 8.00 20 20
veg veg-16 lime ( L 10 % ) fresh 50g / ea 1 $ 1.20 $ 30.00 25 20 5
veg veg-17 Mignonette ( L 25 % f)resh 1000 $ 2.00 $ 0.01 5 5
veg veg-18 Mint (L 50 % ) Fresh 85g /bunch 85 $ 3.00 $ - 0
veg veg-19 Mixed herb fresh 1000 $ 3.75 $ - 0
veg veg-20 Mushroom fresh, Enoki 1000 $37.33 $ - 0
veg veg-21 Mushroom fresh, Shitake 150 $ 8.00 $ - 0
veg veg-22 Mushroom fresh, Swiss brown 1000 $14.00 $ - 0
veg veg-23 Onion ( L10 % ) brown 1000 $ 3.00 $ 0.03 10 10
veg veg-24 Orange ( L 30% ) fresh 1000 $ 4.50 $ - 0
veg veg-25 Parsley (L 40% ) fresh 100 $ 1.20 $ - 0
veg veg-26 Potato [ L 15 % ] Pontiac 1000 $ 3.00 $ - 0
veg veg-27 Pumpkin ( L 25% ) Golden nugget 1000 $ 3.50 $ - 0
veg veg-28 Radicchio ( L 25 % )fresh 1000 $ 2.50 $ - 0
veg veg-29 Spring onion (L 10 %fresh) 50g/bunch 50 $ 0.90 $ - 0
veg veg-30 Strawberries ( L 5% )fresh punnet 1 $ 4.00 $ 40.00 10 10
veg veg-31 Sweet potato ( L 10 % ) 1000 $ 3.00 $ 0.45 150 150
veg veg-32 Thyme ( L50 % ) fresh 20 $ 0.90 $ - 0
veg veg-33 Tomato ( L 40% ) roma 1000 $ 4.90 $ 0.15 30 30
veg veg-34 Tomato ( L40% ) Large, Fresh 1000 $ 6.50 $ 1.69 260 50 10 200
veg veg-35 Watercress ( L 50% fresh
) 250 $ 3.00 $ - 0
veg veg-36 Zucchini ( L 5% ) 1000 $ 7.50 $ 0.08 10 10
Total Cost $ 108.96
Total Ingreds (Multiple Items)

Item List Qty

dry
Olive oil 400
Vanilla bean 2000
veg
Spring onion (L 10 % ) 300
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Sourdough Scrambled Egg on Toast with Avo File no: 3
Reference Source: Marko's Thai Restaurant Page: 3
Times of; Preparation: 20 Cooking: 15Total Time mins: 35
Cookery Method / s: Toasting Total Cooked
Portion Size: 190 Count: 1 Weight: 190
Portion Cost: $ 3.04Food Cost %: 33.33 Mark up % 508.6
Selling Price: $ 18.50

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Sourdough Bread brown, mutligrain- dry-001 40 750 $ 4.95 0.264
Avocado ripe - fru-003 150 150 $ 1.80 1.8
Pepper cracked, black 65g/ea dry-24 1 12 $ 9.25 0.770833333
Salt table - dry-28 1 1000 $ 0.80 0.0008
Oil vegetable - dry-20 5 1000 $ 1.75 0.00875
Egg fresh 65g/ea dai-03 1 12 $ 2.34 0.195

Total Required Weight 198 Total Cost $ 3.04

Minus Total Cooked Weight 190 Divided by 1
Equals Cooking & Preparation Losses 8 Portion Cost $ $ 3.04

Method, Summarised Press ALT + Enter to start a new line.

1. Slice thed sourdough bread and put it into toaster until golden brown and crispy as desired. 2. Heat a skillet over
medium heat and add a small amount of vegetable oil. 3. Crack the eggs into a bowl, season with salt and pepper and
whisk them lightly. 4. Pour the eggs into the skillet and cook, keep stirring until scrambled and cooked through. 5. While
the egg cook, slice the avocado into desired size. 6. Spread mashed avocado onto the toast, then spooning the scrambled
eggs over the avocado and sprinkle black sesame on top for garnishing. 7. Now ready to serve.
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Ham & Cheese Croissant File no: 6
Reference Source: Marko's Thai Restaurant Page: 6
Times of; Preparation: 15 Cooking: 10Total Time mins: 25
Cookery Method / s: Toasting Total Cooked
Portion Size: 230 Count: 1 Weight: 230
Portion Cost: $ 3.75Food Cost %: 33.33 Mark up % 233
Selling Price: $ 12.50

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Croissant fresh, large - dry-05 100 1000 $ 9.20 0.92
Ham sliced, cooked - frz-02 30 1000 $ 10.00 0.3
Cheese cheddar - dai-05 80 500 $ 13.00 2.08
Tomato large, fresh - veg-34 50 1000 $ 6.50 0.325
Butter unsalted 250g/ea dai-01 20 1000 $ 6.30 0.126

Total Required Weight 280 Total Cost $ 3.75

Minus Total Cooked Weight 230 Divided by 1
Equals Cooking & Preparation Losses 50 Portion Cost $ $ 3.75

Method, Summarised Press ALT + Enter to start a new line.

1. Pre-heat the sandwich press. 2. Use cake's knife to slice the croissant in halt horizontally. 3. Layer slices of ham,
cheese and sliced tomato on the bottom half of the croissant. 4. Place the top half of the croissant over the fillings. 5.
Place the assembled croissant in the pre-heated sandwich press. 6. Toast until the cheese is melted and the croissant is
gloden brown and crispy as desired about 3-5 minutes. 7. Now ready to serve.
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Kana Moo Grob File no: 11
Reference Source: Marko's Thai Restaurant Page: 11
Times of; Preparation: 20 Cooking: 5 Total Time mins: 20
Cookery Method / s: Boiling & Sauteing Total Cooked
Portion Size: 250 Count: 1 Weight: 250
Portion Cost: $ 12.90Food Cost %: 33.33 Mark up % 200
Selling Price: $ 38.70

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Pork belly home-made, crispy
- meat-05 150 1000 $ 25.00 3.75
Chinese broccoli fresh 85g/bunchveg-08 100 1000 $ 3.50 0.35
Soy sauce dark litres dry-01 1 1000 $ 2.10 0.0021
Sugar caster - dry-32 10 1000 $ 1.30 0.013
Oil vegetable - dry-20 5 1000 $ 1.75 0.00875
Garlic fresh - veg-11 5 1000 $ 6.00 0.03
Rice Jasmine - dry-04 100 1000 $ 8.00 0.8

Total Required Weight 371 Total Cost $ 4.95

Minus Total Cooked Weight 250 Divided by 1
Equals Cooking & Preparation Losses 121 Portion Cost $ $ 4.95

Method, Summarised Press ALT + Enter to start a new line.

1. Heat oil in a wok over medium -high heat. 2. Add the marinated pork belly strips and fry until reached the crispiness as
desired and golden brown color, then remove from the pan and set aside. 3. Add a bit more oil if needed in the same wok ,
then put minced galric and sliced Thai chilli peppers. 4. Saute until fragrant, then add the crispy pork belly back to the pan
with Chinese broccoli. 5. Season with soy sauce and sugar. 6. Serve the dish into serving plate with steamed Jasmine
rice.
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Beef Pad See Ew File no: 2
Reference Source: Marko's Thai Restaurant Page: 2
Times of; Preparation: 40 Cooking: 15 Total Time mins: 40
Cookery Method / s: Stir-frying Total Cooked
Portion Size: 280 Count: 1 Weight: 280
Portion Cost: $ 3.93 Food Cost %: 33.33 Mark up % 253.7
Selling Price: $ 13.90

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATIONNO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Beef sliced red meat - meat-03 90 1000 $ 12.00 1.08
Flat rice noodle fresh - dai-05 200 1000 $ 3.00 0.6
Carrot danish, small- veg-04 10 1000 $ 5.00 0.05
Chinese broccoli fresh 250g/bunch veg-34 10 250 $ 1.75 0.07
Stir-fry sauce home-made- dry-12 15 2500 $ 25.00 0.15
Egg fresh 65g/ea dai-03 10 1000 $ 2.34 1.95
Black sweet sauce - 1000 litres dry-33 5 1000 $ 6.50 0.0325

Total Required Weight 340 Total Cost $ 3.93

Minus Total Cooked Weight 280 Divided by 1
Equals Cooking & Preparation Losses 60 Portion Cost $ $ 3.93

Method, Summarised Press ALT + Enter to start a new line.

1. Add flat rice noodle, carrot in colander then steam in hot pot. 2. Pre-heat oil in the wok until the smoke come up then
turn it off. 3. Crack the egg and add beef slcied into the wok and stir them well. 4. Pour steamed rice noodle and veggie
into the wok, add stir-fry sauce and sweet black sauce for seasoning. 5. Turn the heat on and stir them well until sauce
and noodle mix together. 6. Add Chinese broccoli in and cooked them til veggies is tender. 7. Turn the heat off and
ready to serve on the serving plate.
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Green Papaya Salad File no: 8
Reference Source: Marko's Thai Restaurant Page: 8
Times of; Preparation: 15 Cooking: 15Total Time mins: 30
Cookery Method / s: No cooking required Total Cooked
Portion Size: 285 Count: 1 Weight: 285
Portion Cost: $ 3.09 Food Cost %: 33.33 Mark up % 353
Selling Price: $ 14.00

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Green papaya shredded - veg-34 200 1000 $ 6.50 1.3
Carrot medium, fresh - veg-05 20 1000 $ 3.50 0.07
Tomatoes roma - veg-33 30 1000 $ 4.90 0.147
Green beans baby green - veg-03 20 1000 $ 7.50 0.15
Garlic fresh - veg-11 5 1000 $ 6.00 0.03
Shrimp fresh 16-20/kg sea-02 30 1000 $ 27.50 0.825
Lime juiced, fresh 50g/ea veg-16 20 50 $ 1.20 0.48
Fish sauce fresh litre dry-10 30 1000 $ 2.05 0.0615
Palm sugar palm - dry-09 10 1000 $ 2.30 0.023

Total Required Weight 365 Total Cost $ 3.09

Minus Total Cooked Weight 285 Divided by 1
Equals Cooking & Preparation Losses 80 Portion Cost $ $ 3.09

Method, Summarised Press ALT + Enter to start a new line.

1. Pound garlic and chillies in a mortar until finely mashed. 2. Add fish sauce, lime juice and palm sugar into the mortar
and lightly pound it. 3. Add shredded papaya, carrot, green beans, tomatoes and shrimp into the mixture of sauce, then
lightly pound to mix thoroughly to combine all flavors. 4. Adjust seasoning as needed with more lim juice or fish sauce. 5.
Serve with crushed peanuts
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Chicken Pad Thai File no:
Reference Source: Marko's Thai Restaurant Page:
Times of; Preparation: 30 Cooking: 10Total Time mins: 40
Cookery Method / s: Stir-frying Total Cooked
Portion Size: 290 Count: 1 Weight: 290
Portion Cost: $ 7.02 Food Cost %: 33.33 Mark up % 213
Selling Price: $ 22.00

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Rice thin noodle dry - dry-25 150 1000 $ 6.90 1.035
Pad Thai sauce home-made - dry-27 25 1000 $ 6.90 0.1725
Chicken breast 170g/ea pou-01 100 250 $ 9.50 3.8
Sprouted beans fresh - veg-03 50 1000 $ 7.50 0.375
Lemon fresh 75g/ea veg-15 20 5 $ 0.40 1.6
Oil vegetable - dry-20 20 1000 $ 1.75 0.035

Total Required Weight 365 Total Cost $ 7.02

Minus Total Cooked Weight 290 Divided by 1
Equals Cooking & Preparation Losses 75 Portion Cost $ $ 7.02

Method, Summarised Press ALT + Enter to start a new line.

1. Heat vegetable oil in wok over medium- high heat. 2. Add the chicken strips and stir-fry until cooked through about 5
minutes. 3. Add the sprouted beans and stir-fry for another 2 minutes. 4.Push the chicken and beans to one side, then
add the Pad Thai sauce and add the rice noodles to the wok and stir everything together to coat the noodle with the sauce.
5. Cook for 5 more minutes until the noodle is tender and heated through. 6. Squeeze lemon juice over the idsh ans give a
final stir before serving.
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Fried Eggs on Toast (Ex Bacon) File no: 9
Reference Source: Marko's Thai Restaurant Page: 9
Times of; Preparation: 15 Cooking: 10 Total Time mins: 15
Cookery Method / s: Pan-frying, Toasting Total Cooked
Portion Size: 145 Count: 1 Weight: 145
Portion Cost: $ 2.09 Food Cost %: 33.33 Mark up % 617.7
Selling Price: $ 15.00

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Sourdough bread brown - dry-001 40 750 $ 4.95 0.264
Bacon short cut - meat-05 100 1000 $ 13.95 1.395
Egg fresh 65g/ea dai-03 2 12 $ 2.34 0.39
Oil vegetables - dry-20 5 1000 $ 1.75 0.00875
Butter unsalted 250g/ea dai-01 5 1000 $ 6.30 0.0315

Total Required Weight 152 Total Cost $ 2.09

Minus Total Cooked Weight 145 Divided by 1
Equals Cooking & Preparation Losses 7 Portion Cost $ $ 2.09

Method, Summarised Press ALT + Enter to start a new line.

1. Heat the frying pan over medium heat and add the oil into it, then fry the bacon until achieved the crispiness as desired,
then set it aside. 2. Fry the egg to the customer's preferred doneness in the same pan. 3. Toast the sourdough bread by
using toaster until it achieved golden brown color and spread with butter. 4. Assemble by placing the toasted, buttered
bread on a plate, layering the bacon, topping with the fried egg and garnishing with pea sprout on top.
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Poached Eggs on Toast with Avo (Ex Bacon) File no: 10
Reference Source: Marko's Thai Restaurant Page: 10
Times of; Preparation: 15 Cooking: 10Total Time mins: 25
Cookery Method / s: Poaching, Toasting Total Cooked
Portion Size: 180 Count: 1 Weight: 180
Portion Cost: $ 3.90 Food Cost %: 33.33 Mark up % 284.6
Selling Price: $ 15.00

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Sourdough bread brown - dry-001 40 750 $ 4.95 0.264
Bacon short cut - meat-05 100 1000 $ 13.95 1.395
Egg fresh 65g/ea dai-03 2 12 $ 2.34 0.39
Oil vegetables - dry-20 5 1000 $ 1.75 0.00875
Butter unsalted 250g/ea dai-01 5 1000 $ 6.30 0.0315
Vinegar - - dry-26 5 1000 $ 2.34 0.0117
Avocado ripe, fresh - fru-003 150 150 $ 1.80 1.8

Total Required Weight 307 Total Cost $ 3.90

Minus Total Cooked Weight 180 Divided by 1
Equals Cooking & Preparation Losses 127 Portion Cost $ $ 3.90

Method, Summarised Press ALT + Enter to start a new line.

1. Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs keep their shape. Crack eggs, one at a
time, into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with some drops of vinegar and slide
the eggs into the center. Cook for about 3-4 minutes for a runny yolk. Use a slotted spoon to carefully remove the poached
eggs from the water. 2. Toasted 2 slices of sourdough bread to the desired level of crispiness by using a toaster. 3. Peel
and slice the avocado. 4. In a skillet, fry 100grams of short cut bacon over medium heat until crispy, then drain on paper
towels. 5. Place the poached egg on top of the toasted breas and top with the crispy bacon, garnished with black sesame
with 5 grams of butter (optional).
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Chicken Green Curry File no:
Reference Source: Marko's Thai Restaurant Page:
Times of; Preparation: 50 Cooking: 10Total Time mins: 60
Cookery Method / s: Boiling, Simmering Total Cooked
Portion Size: 300 Count: 1 Weight: 300
Portion Cost: $ 3.42 Food Cost %: 33.33 Mark up % 394.2
Selling Price: $ 16.90

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Chicken breast 170g/ea pou-01 150 1000 $ 9.50 1.425
Carrot danish - veg-04 10 1000 $ 5.00 0.05
Onion brown - veg-23 10 1000 $ 3.00 0.03
Broccoli fresh - veg-30 10 1000 $ 8.50 0.085
Basil fresh 85g/bunchveg-02 5 85 $ 3.00 0.176470588
Green beans baby green - veg-03 10 1000 $ 7.50 0.075
Zucchini - - veg-36 10 1000 $ 7.50 0.075
Green curry sauce home-made 3l/ rack dal-07 180 3000 $ 25.00 1.5

Total Required Weight 385 Total Cost $ 3.42

Minus Total Cooked Weight 300 Divided by 1
Equals Cooking & Preparation Losses 85 Portion Cost $ $ 3.42

Method, Summarised Press ALT + Enter to start a new line.

1. Chop the vegetables such as carrots, onions, green beans, basil and zucchini into desired size as cooking recipe, also
prepare sliced cooked chicken breast. 2. Steam all the vegetables using a colander over boiling water in a hot pot. 3. In a
wok, pour in home-made green curry sauce and add finger root and basil. 4. Once the sauce is simmering, dd the
steamed vegetables and sliced cooked chicken breast. 5. Let the curry boil gently, then turn off the heat. 6. Serve the
curry in bowl, garnished with fresh basil leaves, then ready to serve.
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Three flavoured fish fillet File no: 13
Reference Source: Marko's Thai Restaurant Page: 13
Times of; Preparation: 20 Cooking: 30Total Time mins: 50
Cookery Method / s: Deep-frying, Stir-frying and Simmering Total Cooked
Portion Size: 250 Count: 1 Weight: 250
Portion Cost: $ 7.71 Food Cost %: 33 Mark up % 200.3
Selling Price: $ 23.15

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Fish fillets Barramundi 200g/ea sea-01 150 1000 $ 24.50 3.675
Flour plain - dry-17 50 1000 $ 0.75 0.0375
Oil vegetables - dry-20 80 1000 $ 1.75 0.14
Shallots fresh - veg-12 20 1000 $ 3.00 0.06
Coriander fresh 50g/bunchveg-07 10 50 $ 0.90 0.18
Chillies crushed 500g/packfrz-04 5 500 $ 15.00 0.15
Garlic cloves - veg-11 5 1000 $ 6.00 0.03
Tamarind paste can 400ml/candry-35 40 400 $ 5.50 0.55
Fish sauce - litre dry-30 5 1000 $ 12.00 0.06
White sugar caster - dry-32 5 1000 $ 1.30 0.0065
Rice Jasmine - dry-04 100 1000 $ 9.00 0.9

Total Required Weight 470 Total Cost $ 5.79

Minus Total Cooked Weight 250 Divided by 1
Equals Cooking & Preparation Losses 220 Portion Cost $ $ 5.79

Method, Summarised Press ALT + Enter to start a new line.

1. Crush chilli and garlic in a mortar until chunky, then set it aside. 2. Heat oil in a pan, stir-fry chilli and garlic paste for 30
second, then add tamarind paste, fish sauce, sugar and simmer until sauce thickens. 3. Season fish fillet with salt and
pepper, then coast in plain plour and deep-fry until golden, crispy and cooked, then drain on a rack. 4. Serve crispy fish
topped with the threee-flavoured sauce and steamed rice if desired, also garnish with fresh coriander
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Chicken Satay File no: 14
Reference Source: Marko's Thai Restaurant Page: 14
Times of; Preparation: 60 Cooking: 15Total Time mins: 75
Cookery Method / s: Marinating, Pan-frying and Simmering Total Cooked
Portion Size: 300 Count: 1 Weight: 300
Portion Cost: $ 3.42 Food Cost %: 33.33 Mark up % 394
Selling Price: $ 16.90

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Chicken thighs 500g/packpou-03 150 500 $ 4.50 1.35
Coconut milk can, full fat - dai-02 40 300 $ 0.95 0.126666667
Bamboo skewers - 20/pack bamb-01 15 1 $ 1.50 1.5
Curry powder - - dry-08 20 10 $ 2.00 0.4
White sugar caster - dry-32 15 1000 $ 1.30 0.0195
Red curry paste - container dry-35 20 1000 $ 7.00 0.14
Salt table - dry-28 5 1000 $ 0.80 0.004
Peanut butter - 500g/can dry-05 80 125 $ 3.50 0.88
Soy sauce - litre dry-30 5 1000 $ 12.00 0.06
Roasted peanut crushed 200g/packdry-08 10 50 $ 2.00 0.5
Lime fresh 50g/ea veg-16 5 1 $ 1.20 6
Coriander fresh 50g/bunchveg-07 5 50 $ 0.90 0.09
Chilli fresh 50g/ea veg-17 5 1 $ 0.50 2.5
Total Required Weight 375 Total Cost $ 13.57
Minus Total Cooked Weight 300 Divided by 1
Equals Cooking & Preparation Losses 75 Portion Cost $ $ 13.57

Method, Summarised Press ALT + Enter to start a new line.

1. Mix together the chicken thighs and marinate with coconut milk then set it aside for at least 20 minutes, even overnight.
2. Soak skewers for 2 hours in water before using, then thread chicken onto skewers. 3. Heat oil in a large non-stick pan
or skillet, then cook skewers in batches for 3 minutes on both sides until golden. 4. Place remaining coconut milk and
peanut sauce ingredients in a saucepan over medium low heat. Stir to combine, then simmer for 5 minutes. Adjust
consistency with water- should be a pourable but thickish sauce. Cover iwith lid and keep warm while cooking skewers. 5.
Pile satay chicken skewers onto a platter, pour the sauce over the chicekn, sprinkle with remaining peanut, salad and chilli.
 Date Recipe Costed

Name: Thi Thanh Huyen Thieu

Name of Dish/Recipe: Sweet Potato Fritter File no: 15
Reference Source: Marko's Thai Restaurant Page: 15
Times of; Preparation: 40 Cooking: 20Total Time mins: 60
Cookery Method / s: Deep-frying Total Cooked
Portion Size: Count: 1 Weight: 370
Portion Cost: $ 0.88 Food Cost %: 33.33 Mark up % 582
Selling Price: $ 6.00

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c
Sweet potato sliced, fresh - veg-31 150 1000 $ 3.00 0.45
Sugar caster - dry-32 50 1000 $ 1.30 0.065
Oil vegetables - dry-20 100 1000 $ 1.75 0.175
Salt table - dry-28 50 1000 $ 0.80 0.04
Sesame seeds fresh - dry-21 10 1000 $ 10.00 0.1
Fritter Batter mix pack - dry-34 50 1000 $ 2.10 0.105

Total Required Weight 410 Total Cost $ 0.94

Minus Total Cooked Weight 370 Divided by 1
Equals Cooking & Preparation Losses 40 Portion Cost $ $ 0.94

Method, Summarised Press ALT + Enter to start a new line.

1. Wash and peel the skin of sweet potato, then slice into desired size. 2. Prepare the batter mix by combining sugar, salt ,
sesame seeds and fritter batter mix (Kloay Kaak). 3. Coat the sweet potato slices in the batter mix. 4. Heat the vegetable
oil in a deep-fryer, then deep-fry the coated sweet potato slice until it achieved golden brown color and crispiness. 5. Take
out from the deep-fryer and drain excess oil on paper towels. 6. Put 7 pieces per disposable cup and then ready to serve.
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 13 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

Method, Summarised Press ALT + Enter to start a new line.

Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 14 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

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Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 15 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

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Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 16 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

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Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 17 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins:
Cookery Method / s: Total Cooked
Portion Size: Count: Weight:
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST
/SIZE Code WEIGHT gms in grams $.c

Total Required Weight 0 Total Cost

Minus Total Cooked Weight 0 Divided by
Equals Cooking & Preparation Losses 0 Portion Cost $

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Storage Requirement
 0

TOTAL
COST
$.c

$ -
-
#DIV/0!

Picture
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 18 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

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Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 19 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

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Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 20 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

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Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 21 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

Method, Summarised Press ALT + Enter to start a new line.

Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 22 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

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Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 23 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

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Equipment Requirement Picture

Storage Requirement
 Date Recipe Costed

Name: 0
Name of Dish/Recipe: Recipe 24 File no:
Reference Source: Page:
Times of; Preparation: Cooking: Total Time mins: 0
Cookery Method / s: Total Cooked
Portion Size: Count: Weight: 0
Portion Cost: #DIV/0! Food Cost %: #DIV/0! Mark up %
Selling Price: #DIV/0!

COMMODITIES PURCHASE UNIT TOTAL

ITEM SPECIFICATION NO. PART Stock REQUIRED UNIT COST COST
/SIZE Code WEIGHT gms in grams $.c $.c

Total Required Weight 0 Total Cost $ -

Minus Total Cooked Weight 0 Divided by -
Equals Cooking & Preparation Losses 0 Portion Cost $ #DIV/0!

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Equipment Requirement Picture

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