Recipe Costing Template
Recipe: Beef carpaccio and asparagus rolls
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 2-Sep-2020
Number of Portions: 14 Cost Menu Price: $15.05
Serving Size: 35 Cost per Portion: $3.45 Food Cost % Budget: 28%
Unit of Measure Per Person g Cost per Recipe: $48.26 Food Cost % Actual: 22.9%
Margin per Portion: $11.60 Ideal Selling Price: $12.31
Actual GST $1.37 10% GST $ 1.23
Price Without GST $13.68 Including GST $13.54
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
beef eye-fillet steaks 0.360 kg $59.00 kg 100% $59.00 $21.24
Dijon mustard 0.200 kg $10.00 kg 100% $10.00 $2.00
asparagus 0.425 kg $5.88 kg 56% $10.50 $4.46
balsamic vinegar 0.100 L $13.80 L 100% $13.80 $1.38
extra virgin olive oil 0.100 L $10.00 L 99% $10.10 $1.01
garlic clove 0.150 kg $25.00 kg 95% $26.32 $3.95
baby herbs 0.400 kg $10.50 kg 75% $14.00 $5.60
pine nuts 0.150 kg $46.67 kg 100% $46.67 $7.00
grated parmesan 0.100 kg $16.00 kg 99% $16.16 $1.62
Step 1
Slice the steaks as thinly as possible, then place the slices between 2 sheets of baking paper and
gently flatten with a rolling pin until 1mm thick. Lay out each slice on a work surface and brush with
a thin layer of mustard.
Step 2
Place the asparagus spears in a bowl and pour over enough boiling water to cover. Stand for 1
minute to blanch lightly, then drain and refresh in cold water. Pat dry with paper towel.
Step 3
Meanwhile, combine the balsamic vinegar, oil and garlic in a bowl, then season with salt and pepper.
Step 4
Lay an asparagus spear on top of each slice of beef, then sprinkle with herbs, pine nuts and grated
parmesan. Roll up and place on a platter. Drizzle with dressing and scatter over shaved parmesan.
Recipe Costing Template
Recipe: Haloumi and capsicum stacks
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 2-Sep-2020
Number of Portions: 12 Cost Menu Price: $18.14
Serving Size: 35 Cost per Portion: $1.97 Food Cost % Budget: 28%
Unit of Measure Per Pe g Cost per Recipe: $23.65 Food Cost % Actual: 10.9%
Margin per Portion: $16.17 Ideal Selling Price: $7.04
Actual GST $1.65 10% GST $ 0.70
Price Without GST $16.49 Including GST $7.74
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
elds use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Extra virgin Olive oil 0.200 L $12.00 L 100% $12.00 $2.40
haloumi 0.500 kg $21.00 kg 100% $21.00 $10.50
dried mint 1 bunch $3.00 bunch 99% $3.03 $3.03
red capsicum 0.200 kg $6.90 kg 65% $10.62 $2.12
extra virgin olive oil 0.100 L $10.00 L 100% $10.00 $1.00
crusty white bread 2 each $2.30 each 100% $2.30 $4.60
Step 1
Position a rack on the top shelf of the oven. Preheat oven to 220°C. Brush 2 shallow, round
500ml (2 cup) ovenproof dishes with the olive oil to lightly grease.
Step 2
Cut each piece of haloumi in half crossways and place 1 piece in each dish. Sprinkle with half of
the mint and top with the capsicum. Cover with the remaining pieces of haloumi. Drizzle each
with 2 teaspoons of the oil and sprinkle with the remaining mint.
Step 3
Bake in preheated oven for 10 minutes or until golden brown and heated through. Cut each
haloumi stack lengthways into 3 equal pieces.
Step 4
Meanwhile, preheat grill on high. Use a serrated knife to cut six 2cm thick slices of bread. Place
the slices in a single layer under preheated grill and cook for 1 minute each side or until lightly
toasted.
Step 5
To serve, divide the toast among serving plates. Top with the haloumi stacks and drizzle with
the remaining oil. Serve immediately.
Recipe Costing Template
Recipe: Vegetable nuggets
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 2-Sep-2020
Number of Portions: 30 Cost Menu Price: $18.58
Serving Size: 25 Cost per Portion: $0.79 Food Cost % Budget: 28%
Unit of Measure Per Person: g Cost per Recipe: $23.80 Food Cost % Actual: 4.3%
Margin per Portion: $17.79 Ideal Selling Price: $2.83
Actual GST $1.69 10% GST $ 0.28
Price Without GST $16.89 Including GST $3.12
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
n Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
sebago potatoes 1 kg $4.90 kg 81% $6.05 $6.05
olive oil 0.100 L $6.00 L 100% $6.00 $0.60
brown onion 0.350 kg $2.50 kg 97% $2.58 $0.90
zucchini 0.1150 kg $5.90 kg 98% $6.02 $0.69
medium carrot 2.5 kg $2.00 kg 97% $2.06 $5.15
reduced-fat grated
cheese 0.125 kg $26.47 kg 100% $26.47 $3.31
egg 3 each $0.67 each 100% $0.67 $2.01
reduced-fat milk 1 L $1.75 L 100% $1.75 $1.75
dried multigrain breadcru 0.200 kg $3.00 kg 99% $3.03 $0.61
Olive oil cooking spray 0.100 kg $14.30 kg 100% $14.30 $1.43
Sweet chilli sauce 0.360 L $3.60 L 100% $3.60 $1.30
Step 1
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
Step 2
Cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain. Mash. Set aside to
cool for 5 minutes.
Step 3
Meanwhile, heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes
or until softened.
Step 4
Squeeze excess liquid from zucchini. Combine zucchini, carrot, cheese and onion in a bowl. Add
mashed potato. Season with salt and pepper. Stir to combine.
Step 5
Whisk egg and milk together in a bowl. Add 1 tablespoon egg mixture to potato mixture. Stir to
combine.
Place breadcrumbs on a plate. Roll level tablespoons of mixture into 30 nuggets. Dip 1 nugget at a
time into remaining egg mixture, shaking off excess. Coat in breadcrumbs. Place on prepared tray.
Step 6
Place breadcrumbs on a plate. Roll level tablespoons of mixture into 30 nuggets. Dip 1 nugget at a
time into remaining egg mixture, shaking off excess. Coat in breadcrumbs. Place on prepared tray.
Recipe Costing Template
Recipe: Stir-fried tofu & broccoli with soy & brown rice
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 2-Sep-2020
Number of Portions: 12 Cost Menu Price: $27.50
Serving Size: 60 Cost per Portion: $5.90 Food Cost % Budget: 28%
Unit of Measure Per Person: g Cost per Recipe: $70.84 Food Cost % Actual: 21.5%
Margin per Portion: $21.60 Ideal Selling Price: $21.08
Actual GST $2.50 10% GST $ 2.11
u Price Without GST $25.00 Including GST $23.19
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
n Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
cornflour 0.300 kg $9.00 kg 100% $9.00 $2.70
sea salt 0.500 kg $37.00 kg 100% $37.00 $18.50
firm tofu 3 each $8.30 each 99% $8.38 $25.15
vegetable oil 0.100 L $3.30 L 100% $3.30 $0.33
dry sherry 0.100 L $12.00 L 98% $12.24 $1.22
soy sauce 0.100 L $20.80 L 100% $20.80 $2.08
caster sugar 1 kg $4.40 kg 100% $4.40 $4.40
cornflour 0.300 kg $9.00 kg 99% $9.09 $2.73
brown onion 1 kg $2.50 kg 89% $2.81 $2.81
broccoli 1 bunch $3.00 bunch 61% $4.92 $4.92
Microwave Brown Rice 0.500 kg $12.00 kg 100% $12.00 $6.00
Step 1
Combine the cornflour and salt in a medium bowl. Add the tofu and toss to coat. Shake off excess.
Step 2
Heat a wok or large non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just
smoking. Add half the tofu and cook for 1 minute each side or until golden. Transfer to a plate.
Repeat with remaining tofu.
Step 3
Place the sherry, soy sauce, sugar and extra cornflour in a small bowl. Stir until sugar dissolves and
mixture is smooth.
Step 4
Heat the remaining oil in the wok over high heat. Add the onion and stir-fry for 1 minute. Add the
broccoli and chilli. Stir-fry for 2 minutes or until the broccoli is bright green and tender crisp. Add
the tofu and sherry mixture. Stir-fry for 1-2 minutes or until the tofu is heated through.
Step 5
Divide rice and stir-fry among serving dishes to serve.
Recipe Costing Template
Recipe: Chole chaat
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 2-Sep-2020
Number of Portions: 12 Cost Menu Price: $25.30
Serving Size: 85 Cost per Portion: $5.03 Food Cost % Budget: 28%
Unit of Measure Per Pers g Cost per Recipe: $60.33 Food Cost % Actual: 19.9%
Margin per Portion: $20.27 Ideal Selling Price: $17.96
Actual GST $2.30 10% GST $ 1.80
enu Price Without GST $23.00 Including GST $19.75
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
ields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Olive oil spray 0.300 kg $14.30 kg 100% $14.30 $4.29
red onion 0.010 kg $3.50 kg 89% $3.93 $0.04
long fresh green chillies 0.500 kg $24.00 kg 97% $24.74 $12.37
finely grated fresh ginger 0.200 L $49.00 L 75% $65.33 $13.07
garam masala 0.100 L $84.00 L 95% $88.42 $8.84
ground coriander 0.100 L $64.00 L 97% $65.98 $6.60
ans no-added-salt
chickpeas 1 kg $3.75 kg 81% $4.63 $4.63
chopped tomatoes 0.300 kg $5.90 kg 100% $5.90 $1.77
English spinach 1 each $3.50 each 100% $3.50 $3.50
white sugar 0.680 kg $1.80 kg 100% $1.80 $1.22
Fresh coriander sprigs 1 bunch $3.00 bunch 75% $4.00 $4.00
Step 1
Heat a large saucepan over medium heat. Spray with oil. Sauté onion, stirring occasionally, for 5
minutes or until soft. Add chilli, ginger, garam masala and ground coriander. Cook, stirring, for 1-2
minutes or until aromatic. Add chickpeas and stir to coat. Stir in tomato and water until combined.
Simmer, stirring occasionally, for 10 minutes or until mixture thickens. Stir in spinach and sugar until
well combined.
Step 2
Season with salt and pepper to taste. Top with fresh coriander and serve with roti.
Recipe Costing Template
Recipe: Classic fried rice
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 2-Sep-2020
Number of Portions: 12 Cost Menu Price: $23.10
Serving Size: 80 Cost per Portion: $4.39 Food Cost % Budget: 28%
Unit of Measure Per Pe g Cost per Recipe: $52.71 Food Cost % Actual: 19.0%
argin per Portion: $18.71 Ideal Selling Price: $15.69
Actual GST $2.10 10% GST $ 1.57
rice Without GST $21.00 Including GST $17.26
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
lds use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
peanut oil 0.100 L $8.00 L 100% $8.00 $0.80
light soy sauce 0.100 L $5.70 L 100% $5.70 $0.57
lightly beaten eggs 6 each $0.67 each 100% $0.67 $4.02
cheong 0.500 kg $17.00 kg 99% $17.17 $8.59
garlic clove 0.150 kg $25.00 kg 95% $26.32 $3.95
grated ginger 0.120 kg $49.00 kg 80% $61.25 $7.35
onion 2 kg $2.50 kg 89% $2.81 $5.62
shredded choy sum 3 bunch $2.50 bunch 100% $2.50 $7.50
spring onion 1 bunch $2.50 bunch 92% $2.72 $2.72
white rice 1 kg $8.00 kg 100% $8.00 $8.00
sesame oil 0.150 L $24.03 L 100% $24.03 $3.60
Step 1
Heat 1 tbs oil in a wok over medium-high heat. Add 1/2 tbs soy sauce to the eggs and whisk to
combine, then add to the wok, swirling over the base to form an omelette. Cook for 1 minute or
until almost cooked. Transfer to a board and chop into small pieces, then set aside.
Step 2
Return the wok to medium-high heat, add remaining 2 tbs oil and fry the lap cheong for 1-2
minutes until crisp. Remove from wok and drain on paper towel.
Step 3
Add the garlic, ginger and onion to the wok. Stir-fry for 1 minute, then add the choy sum, spring
onion and rice, and stir-fry for 1-2 minutes until the greens have wilted and the rice is heated
through.
Step 4
Return the lap cheong and omelette to the fried rice with the sesame oil and remaining 1 tbs
soy sauce. Stir-fry for 10 seconds until well combined and heated through, then serve.
Recipe Costing Template
Recipe: Vegan bean burger
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 3-Sep-2020
Number of Portions: 10 Cost Menu Price: $19.80
Serving Size: 45 Cost per Portion: $4.64 Food Cost % Budget: 28%
Unit of Measure Per Pers g Cost per Recipe: $46.45 Food Cost % Actual: 23.5%
Margin per Portion: $15.16 Ideal Selling Price: $16.59
Actual GST $1.80 10% GST $ 1.66
nu Price Without GST $18.00 Including GST $18.25
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
ields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
red onion 1 kg $3.50 kg 89% $3.93 $3.93
lemon juice 1 each $1.50 each 30% $5.00 $5.00
Extra virgin olive oil 0.100 L $10.00 L 100% $10.00 $1.00
brown onion 1 kg $3.50 kg 89% $3.93 $3.93
carrot 1 kg $2.00 kg 97% $2.06 $2.06
parsnip 0.140 kg $11.00 kg 100% $11.00 $1.54
garlic cloves 0.150 kg $2.50 kg 95% $2.63 $0.39
butter beans 0.400 kg $2.50 kg 100% $2.50 $1.00
flat-leaf parsley 1 bunch $3.00 bunch 75% $4.00 $4.00
lemon rind 1 each $1.50 each 81% $1.85 $1.85
plain flour 2 kg $0.90 kg 100% $0.90 $1.80
vegan mayonnaise 0.425 kg $9.00 kg 100% $9.00 $3.83
sriracha 0.100 L $12.20 L 100% $12.20 $1.22
wholegrain bread 0.567 kg $7.10 kg 100% $7.10 $4.03
baby spinach leaves 0.280 kg $25.00 kg 92% $27.17 $7.61
sesame seeds 0.700 kg $4.60 kg 99% $4.65 $3.25
Step 1
Combine onion and lemon juice in a bowl. Set aside.
Step 2
Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 3 minutes. Add carrot,
parsnip and garlic and cook, stirring, for 4 minutes or until tender. Transfer to a large plate to cool
(have a plate in the freezer so it speeds up the cooling).
Step 3
Coarsely mash beans with a fork and combine with vegetables, parsley and rind. Season. Shape into 4
patties. Dust with flour. Coat with sesame seeds.
Step 4
Heat oil in large non-stick frying pan over medium heat. Cook patties for 3-4 minutes each side or
until golden.
Step 5
Combine mayonnaise and sriracha in a bowl. Spread half of chilli mayonnaise over bread bases, Top
with baby spinach, patties, drained onion. Dollop over remaining chilli mayonnaise and cover with
bread tops.
Recipe Costing Template
Recipe: Choc-crackle peanut butter cups
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 2-Sep-2020
Number of Portions: 12 Cost Menu Price: $6.59
Serving Size: 20 Cost per Portion: $1.24 Food Cost % Budget: 28%
Unit of Measure Per Pers g Cost per Recipe: $14.87 Food Cost % Actual: 18.8%
argin per Portion: $5.35 Ideal Selling Price: $4.43
Actual GST $0.60 10% GST $ 0.44
rice Without GST $5.99 Including GST $4.87
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
white marshmallows 0.150 kg $13.00 kg 100% $13.00 $1.95
thickened cream 0.100 L $6.30 L 99% $6.36 $0.64
Kellogg's Coco Pops 0.650 kg $13.00 kg 99% $13.13 $8.54
Peanut Butter Cups 0.042 kg $18.00 kg 100% $18.00 $0.76
dark chocolate 0.225 kg $13.30 kg 100% $13.30 $2.99
salt flakes 0.020 kg $37.00 kg 99% $37.37 $0.75
Step 1
Heat the marshmallows and cream in a small saucepan over low heat, stirring constantly, for 2-3
minutes or until the mixture is smooth and well combined. Set aside for 2 minutes to cool
slightly.
Step 2
Place the Coco Pops in a large bowl. Add the marshmallow mixture and stir until the Coco Pops
are well coated.
Step 3
Lightly grease twelve 40ml patty pans with oil spray. Place a Peanut Butter Cup in the base of
each pan. Using 2 spoons, place the Coco Pop mixture on top, then use slightly wet hands to
press down gently to compact. Place in the fridge to set.
Step 4
Remove the choc-crackle cups from the pans and place on a wire rack.
Step 5
Place the dark chocolate melts in a microwave-safe bowl. Microwave on Medium, stirring every
30 seconds, for 2-3 minutes, until the chocolate is melted and smooth. (To melt the chocolate
using the stovetop, place melts in a heatproof bowl over a saucepan of simmering water,
ensuring the water doesn’t touch the base of the pan, and stir until smooth.)
Recipe Costing Template
Recipe: No-cook choc Anzac biscuit cake
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 2-Sep-2020
Number of Portions: 12 Cost Menu Price: $8.80
Serving Size: 15 Cost per Portion: $1.04 Food Cost % Budget: 28%
Unit of Measure Per Person: g Cost per Recipe: $12.53 Food Cost % Actual: 11.9%
Margin per Portion: $7.76 Ideal Selling Price: $3.73
Actual GST $0.80 10% GST $ 0.37
Price Without GST $8.00 Including GST $4.10
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
ommon Yields use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Smooth Hazelnut Spread 0.400 kg $6.30 kg 100% $6.30 $2.52
mascarpone 0.250 kg $16.00 kg 99% $16.16 $4.04
thickened cream 0.300 L $6.30 L 100% $6.30 $1.89
cocoa powder 0.100 kg $10.70 kg 99% $10.81 $1.08
Anzac Biscuits 12 each $0.25 each 100% $0.25 $3.00
Step 1
Place Nutella, mascarpone, cream and cocoa powder in a bowl. Use a balloon whisk to gently stir until
just combined.
Step 2
Spread a little Nutella mixture along a rectangular serving plate.
Step 3
Spread 1 side of each biscuit with some of the remaining Nutella mixture. Starting from one end, stand
1 biscuit on its edge on the Nutella mixture on the serving plate. Sandwich with another biscuit. Repeat
with remaining biscuits to form a log.
Step 4
Spread remaining Nutella mixture over top and side of log. Loosely cover with plastic wrap. Place in the
fridge for 8 hours or overnight to chill.
Cut the cake diagonally into slices to serve.
Step 5
Cut the cake diagonally into slices to serve.
Recipe Costing Template
Recipe: Mars bar brownies
Menu Buffet Menu
Author: Ramanpreet Kaur Date: 2-Sep-2020
Number of Portions: 16 Cost Menu Price: $10.99
Serving Size: 15 Cost per Portion: $1.12 Food Cost % Budget: 28%
Unit of Measure Per g Cost per Recipe: $17.93 Food Cost % Actual: 10.2%
Margin per Portion: $9.87 Ideal Selling Price: $4.00
Actual GST $1.00 10% GST $ 0.40
Menu Price Without GST $9.99 Including GST $4.40
EP = Edible Portion after Trim AP$ = As Purchased cost (out of the box) EP$ = Edible Portion Cost
ds use these tools: Produce Yields Fruit Yields Fish Yields Spice Yields
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
Mars bars 0.500 kg $19.60 kg 100% $19.60 $9.80
butter 0.250 kg $16.00 kg 99% $16.16 $4.04
eggs 3 each $0.67 each 100% $0.67 $2.01
self-raising flour 1 kg $1.00 kg 100% $1.00 $1.00
cocoa powder 0.100 kg $10.70 kg 99% $10.81 $1.08
Step 1
Preheat the oven to 160C/140C fan forced. Grease a square 18cm cake pan and line the base with baking
paper, extending up 2 sides.
Step 2
Combine the chopped Mars and butter in a heatproof bowl and stand the bowl over a pan of simmering
water (don’t let the bowl touch the water). Heat, stirring occasionally, until the butter and chocolate have
melted but lumps of nougat remain. Remove from the heat and set aside to cool slightly.
Step 3
Add the egg to the chocolate mixture and stir to combine. Sift in the flour and cocoa powder. Fold to
combine. Transfer the mixture to the prepared pan, smoothing the top. Bake for 30 minutes or until a
skewer inserted into the middle of the brownie comes out with crumbs clinging slightly. Allow to cool in
the pan for 10 minutes. Use the paper to lift the brownie from the pan and cut into squares. Serve warm or
at room temperature.
