1. Managers Report
Katerina Pasquariello
FSS4243C
Professor Mark Traynor
Week of April 27 ,2016

2. Menu
Amuse Bouche
Asparagus & Almond Espresso
Appetizers
Steak & Chorizo Tartare with Mediterranean Flat Bread, Smoked Paprika Hummus &
Mango Chili Relish
$6
Cognac Cured Salmon with Creamy Dill Chevre, House Pickled Vegetables & Beetroot
Vinaigrette
$6
Braised Duck Crepes with Sautéed Zucchini & Wild Mushroom Sauce
$6
Soup du Jour
$5
Mains
Cider Jus
$12
Vindaloo-Spiced Monkfish with Cauliflower puree, Roasted Calabaza & Boniato, & Culantro
Lemongrass sauce
$14
Herb Potato Gnocchi with Roasted Spring Vegetables & Lemon Beurre Noisette
$13
Sweets
Sticky Toffee Pudding with Coconut Sapote Ice Cream & Caramel Custard
$4
Cuban Coffee Moelleux au Chocolat with Leche Ice Cream & Cinnamon Mango Compote
$5
Gojuchang Maple Glazed Chicken with Red Onion Rings, Braised Apio & Cabbage & Apple

3. Work Flow Diagram

4. Serving Area Diagram
Now as you are in the dining table, and the food is started tobe served; a
quicklook to the dishesis going to tell you what is being served.
Utensils setting:
1- Maindish chinawareareplaced in the middle.
2- The dish at the base(the flat and the bigger) is for putting dishes
on: salads/ soup on.
3- Whenthe maincourse time, the dish at thebase is to be removed
and then substituted with thedish of the maincourse(presented to
you with food inside).
4- A basic rule of thumb for silverwareis: the utensils areput in order
of use. From outsideto inside; and right hand side first: we
translateit to be for example: the soup is presented at beginning so
the soap spoon is on thefar right (nothing to itsright).
5- The setting of forks and knives: knife at the right of the plates(as
you need controlin cutting so you use your right hand as most of us
use ) and fork on the left.
6-some timesyou will find the fish fork If there is a fish course, this
small fork is placed farthest tothe left as it is the first fork used. and
on theright you will find the fish knife which is different thannormal
knife of having a pointed blade.
7- The dinner fork is thelargest of all forks- you will easily identifyit
and it will be thenearest to thedishes.

5. 6- You will find that the blade/ the cutting edgeof the knife is to be
directed tothe plates.
7- when presenting butter & bread , thisis the only plate that isnot in
the middleit is abovethe forks on the left side , as in the illustration,
and when you want to have the butter, keep the plateat where it is
with the knife; don't worryit will be convenient to you.

6. Plate Composition Diagram
Chocolate cake
Chocolate sauce
Mango Compote
Leche Ice cream

7. Asparagus Soup
Almond Espresso
A

8. Vinaigrette cured salmon Micro Herbs House pickled vegies
Hummus Micro Herbs Flat bread Steak and chorizo tartar Mango chili relish

9. Calabaza soup
Micro Herbs
Culantro Foam
Red Onion Rings
Apple cider jus
Braised apio
Maple Glazed Chicken

10. Olives
Vegies
Tomatoes
Lemon Butter
Gnocchi

12. Work
Schedule
Work schedule: April 27th
Anthony Vidal Beverage
N/A Greeter
Aymee Del Rio Server
Aisle Pastora Expo
Noam Smolley Server
Scarlet Fuentes Server
Yessenia Hernandez MD
Katerina Pasquariello Gnocchi
Katerina Pasauriello KM
Bryan Macro Chocolate
Melissa Guzam Fish
Nikol De La Cruz Chicken
Nina Lombardo Apps
Lesly Dunbar Apps
Aisle Pastora Server

13. Kitchen Managers Checklist
 Have a team meeting to go over sales forecast, attire, prep list
 Set a time for prep to be done
 Expected
 Make sure each station has a sanitizer and rag
 All equipment and utensils are sanitized during use
 Ovens go on at 5:30
 Turn on expo heat lights
 Prepare garnishing
 Everything is prepared by 5
Amous bouche
Steak tartar
Salmon
Calabaza soup
Chicken
Monkfish
Gnocchi
Sticky toffee pudding
Cuban coffee cake
 Get number of plates out for each station
 Service begins at 7
 All surfaces and floors are clean
 All left over food is properly discarded or labeled
 Kitchen line check
 All equipment is placed away properly and in designated area
 wine glasses put away properly
 All sinks cleaned and dried
 Counter tops and shelves are sanitized
 Dishes are dried and put away

14.  Go over everything one last time to make sure its all clean
Standard Recipes
Asparagus soup
Makes 1 liter (30 servings)
4 tbsp olive oil
1 onion finely chopped
750g asparagus
1 liter vegetable stock
salt and freshly ground black pepper
125ml cream
1. Remove the woody part from the asparagus and discard.
2. Cut the asparagus into evenly sized pieces.
3. Heat the olive oil in a saucepan over a medium heat. Add the onion and until softened.
4. Add the asparagus and cook for another two minutes.
5. Add the stock and bring to the boil and gently simmer while covered until the asparagus
is soft (15-20 minutes max.)
6. Add cream and blend the soup with a hand blender and pass through a medium strainer
(don’t not push the material through the sieve).
7. Season, to taste, with salt and freshly ground black pepper.

15. Almond foam
Warm almond milk 200 ml
Soy lecithin 10g
Almond extract 1 tsp
1. Combine all the ingredient together in a pot.
2. Warm and blend to create a foam with a hand blender.
Steak Tartare – 10 servings
250g fillet steaks
250g dried Spanish chorizo
1 Egg Yolks
11/2 tbsp. lemon juice
11/2 tbsp extra virgin olive oil
11/2 tbsp Worcestershire sauce
4 tsp capers
6 gherkins, very fine chop
Salt – to taste
Pepper – to taste
2 tsp Dijon Mustard
1/2 medium red onion, very fine chop
1 tsp Italian parsley, fine chop
1. Place the beef in the freezer for 1 hour to firm up.
2. Peel the chorizo, slice into thin slices (lengthways), then cut across the slices
to create strips of meat. Turn the strips and cut across again into tiny cubes.
3. Fry in a dry pan on a medium heat until slight color.
4. Place into a bowl and cover with cling wrap, allow to cooland then
refrigerate.
5. Using a very sharp knife, slice the steak into thin slices (cut with the grain),
then cut across the slices to create strips of meat.
6. Turn the strips of steak and cut across again into tiny cubes. Place into a
bowl over another bowl containing ice.

16. 7. Meanwhile, add the egg yolks to a bowl. Add the lemon juice, olive oil and
Worcestershire sauce and whisk well to combine.
8. Add the steak and chorizo pieces to the dressing along with the gherkins,
capers, mustard, red onion and parsley. Stir well to combine and season well
with salt and freshly ground black pepper.
Mediterranean Flat breads
Makes 10 flatbreads
Ingredients
• 2 teaspoons instant yeast
• 1 teaspoon granulated sugar
• 150ml warm water (about 100 degrees, warm but not hot to the touch)
• 120ml warm milk (about 100 degrees, warm but not hot to the touch)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 400g bread flour
Directions
1 Mix the warm milk and water together with sugar and yeast (dissolve).
2 Cover with cling wrap and place in a warm area for 15 mins.
3 In the bowl of an electric stand mixer fitted with the dough hook the flour and salt.
4 Add the wet liquids to the dry on a low speed in the mixer for 6 minutes.
5 Knead the dough by hand for 1 minute.
6 Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise in a
proofing press until doubled, about an hour or so.
7 Divide the dough into 10 equal balls.
8 Cover with plastic wrap and let the dough pieces rest for 10-15 minutes.
9 Working with one piece at a time, on a floured counter, roll the dough about 1/8-inch thick
into a large circle, about 7-8 inches in diameter.
10 Heat a griddle to medium-high heat.
11 When the griddle is hot, cook the flatbread for 1-2 minutes on the first side until it
bubbles and puffs.
12 Flip it over with a pair of tongs and cook on the second side until it is golden and spotty.
13 Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel.
14 Allow to cool, package in vacuum bag and freeze.
Hummus – 10 servings
125gcanned chickpeas, drained
3.5ggarlic
1 tsp smoked paprika
½ tsp cumin
3 tbsp lemon juice
10 ml Extra Virgin Olive oil

17. 1 ¾ Tbsp tahini
50mlwater
Salt and pepper – to taste
Instructions
1 Peel the chickpeas.
2 Add all ingredients to a food processorand blend until smooth.
3 Pass through a sieve to create a smooth texture.
4 Let chill in the fridge for at least an hour before serving
Mango Chutney
10 portions
1 pounds fresh mangos, ripe but not too soft, peeled
1 tablespoons vegetable oil
½ teaspoonchile flakes
½ medium dice red onion
4 Tbsp minced fresh ginger
½ dice red bell pepper
2 oz unsweetened pineapple juice
1oz cider vinegar
2 Tbsp brownsugar
½ tablespoons curry powder

18. Kosher salt and fresh ground white pepper
2 Tbsp golden raisins
Directions
1. Peel the mangos with a speed peeler.
2. Cut the mango flesh away from the pit. The pit is shaped similar to an
obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each
mango. Roughly chop the flesh.
3. Dice the mango.
4. In a sauté pan heat the oil and add the chile flakes. Be careful not to burn the
chile, just toast to flavor the oil.
5. Add the onions and sweat until soft.
6. Add the ginger and bell pepperand saute for 1 to 2 minutes.
7. Finally add the mango and cookfor 1 more minute.
8. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry
powder.
9. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare
simmer, cover with a lid, and reduce for about 30 minutes, stirring
frequently.
10.Season with salt and pepper.
Add the raisins to another container over an ice bath

19. Gravlax (1 side) 20 portions
1 side of salmon (4 lbs/ 2kg), skinned
250gsugar
500gsalt
2 Tbsp Cognac
3 Tbsp mustard seeds
1 bunch dill stems from Goat’s cheese recipe
1. Place plastic wrap on a large baking sheet.
2. Place the salmon skin side down on the sheet.
3. Combinesugar, salt in a bowl and place onto the salmon.
4. Lightly sprinklethe cognac and mustard seedsover the salt/sugar
mixture.
5. Break the dill up and place over the salmon.
6. Cover the salmon with plastic wrap so that it is completely sealed.
7. Place another baking sheet on top of the salmon and putsome weight on
top (heavy cans).
8. Refrigerate for 48 hours.
9. Removethe weight, baking sheet and plastic wrap.
10. Removethe fillet from the pan and rinse under coolrunning
water to removethe salt and herb.
11. Pat dry with a paper towel.
12. Store under vacuum.
PickledRed and Golden Beetroot,Cucumber and Radishes
10 portions
¼ head of Cauliflower florets(broken into small)
½ red beet, Peeled and thinly sliced
½ golden beet, Peeled and thinly sliced
3 radishes, Peeled and thinly sliced
Pickling liquid:
2 liters champagne vinegar
2 lb sugar
3 tablespoons pickling spice in a cheese cloth pouch
pinch peppercorns
5 bay leaves

20. 1. Mix all the ingredientsfor the pickling liquid and boil to dissolvethe
sugar.
2. Place vegetables into separate containers.
3. Pour the hot pickle over the sliced vegetables until fully submerged
4. Allow to cool uncovered.
5. Can the items.
Dill Chevre
10 portions
150gchevregoat’s cheese
handfulof dill
15-20 mlcream to help the cheese blend
1. Blanch and refreshthe dill.
2. Chop dill leaves only, discard stems
3. Blend all ingredients in a robocoupe.
4. Place into a pipingbag.
Vinaigrette
10 portions
210mlextravirgin olive oil
70mlpickleliquid from red beets
1. Mix all ingredients
Braised Duck Legs
10 servings
6 duck legs
2 ½ tbl mild olive oil
3 onions, cut in 1/2
2 celery sticks, cut in half
2 medium carrot, cut in half
125mldry whitewine
4 large thyme sprig

21. 3 small rosemary sprig
4 bay leaves
3 garlic clove, cut in half
500mlbrown stock
2 ½ tbl Worcestershire sauce
1. Heat oven to 350f.
2. Season the duck legs on both sides.
3. Heat the oil in a large non-stick fryingpan set over a medium heat. Place
the legs in the pan, skin-sidedown, and fry untilwell browned. Turn
them over and brown the flesh side.
4. Add the onion, celery and carrot, and fry, stirring, for 4 mins to allow the
vegetables to brown a little.
5. Add the wine, bring to a simmer and cook for 2-3 mins.
6. Add the herbs, garlic, Worcestershire sauce and brown stock, mix
everythingtogether, then pour over the duck legs.
7. Tuck the vegetable pieces in between the legs so they are submerged in
the liquid. Add justenough water to almost cover the legs, then cook in
the oven for 2.5 hour.
8. Remove from the oven and transfer the legs to a baking tray to cool.
9. Removethe skin and use a fork to shred the leg meat.
10. Strain the cooking liquid through a cheese cloth into a clean pot
and skim off any fat or vegetable debris that comes to the surface.
11. Boil the liquid in a large pan and reduceuntil you it becomes
thick.
12. Season to taste and add sugar, if necessary.
13. Add enoughof the sauce to the leg meat to makea wet mixture
Crepes (10 portions)
200g plain flour
4 eggs
500 ml milk
50g butter, melted
vegetable oil for cooking

22. salt
1. Sift the flour with a pinch of salt into a mixing bowl
2. Then add in the eggs and mix well.
3. Add the milk and butter.
4. Beat well until smoothand well combined.
5. Brush the base of a crepe pan with oil and heat, then pour in 2 oz ladle of the
batter.
6. Turn and tilt the pan so that the batter covers the base evenly.
7. Cook for until the underside is set and golden brown, then flip over with a
spatula and coolthe other side until golden.
8. Slide the crepe out of the pan onto a tray and allow to cool, cover with cling
wrap.
Crepes (10 portions)
200g plain flour
4 eggs
500 ml milk
50g butter, melted
vegetable oil for cooking
salt
1. Sift the flour with a pinch of salt into a mixing bowl
2. Then add in the eggs and mix well.
3. Add the milk and butter.
4. Beat well until smoothand well combined.

23. 5. Brush the base of a crepe pan with oil and heat, then pour in 2 oz ladle of the
batter.
6. Turn and tilt the pan so that the batter covers the base evenly.
7. Cook for until the underside is set and golden brown, then flip over with a
spatula and coolthe other side until golden.
8. Slide the crepe out of the pan onto a tray and allow to cool, cover with cling
wrap.
Wild Mushroom Sauce
10 servings
250g/9oz unsalted butter
½ onion, very fineslice
150 ml dry sherry
200 ml heavy cream
600 ml chicken stock
250gshitake mushrooms
Salt – to taste
Pepper – to taste
1. Wash the mushrooms in warm water, remove all soil.
2. Remove the stems and place the stems in the stockand boil.
3. Thinly slice the caps of the mushrooms
4. Heat a frying pan to medium heat.
5. Add the butter and onions and sweat the onion for 2-3 minutes, until
softened (no color).
6. Add the Shitake mushrooms and cookfor 10 minutes.
7. Add the sherry and reduce until nearly dry.
8. Add stockand reduce by half.
9. Add cream and reduce to a slightly thick consistency
10. Season, to taste, with salt and freshly ground black pepper.
11. At service add a knob of cold butter when the sauce is boiling before
plating.
Zucchini ribbons – 10 servings

24. 2 zucchinis
2 tbsnp olive oil
1. Trim the ends off the zucchini
2. Thinly slice the zucchini into long strips using a mandolin.
3. Heat a pan to medium heat, add the zucchini and cookfor 3-4 mins until
tender but still with a bite.
Chicken – 10 Portion
Chicken breasts, skin on 10 6 oz portions
Oil
Salt
pepper
1. Heat grill to medium heat (turn knobs ¾ of way)
2. Brush the chicken breasts with oil.
3. Season the chicken.
4. Place the chicken breasts on the grill, skin side down and at an angle.
5. Cookuntil colored (not black).
6. Turn over and cover other side until colored.
7. The chicken will not be cooked through, this will happen at service.
8. Allow chicken to cool, wrap and refrigerate until service
Chile-Maple Glaze
200 ml rice wine vinegar
120 g maple syrup
10 g Gojuchang paste
Gojuchang Maple Glaze:
1. In a medium saucepot, combine all ingredients and bring to a boil. Reduce
heat to a simmer and cookuntil glaze is achieved.
2. SpoonMiso-Harissa-Maple Glaze over top of pork when cooked and allow
to rest.

25. Onion Rings
10 Portions
• 75g cornstarch
• 75g plain flour
• 5g baking soda
• 10g salt
• 1 egg
200ml sodawater (ice cold)
1 large red onion, sliced into 1/3 inch rings
1. In a large bowl, whisk the flour with the cornstarch, salt, and baking soda.
2. Lightly whisk in the egg and sodawater into the batter.
Creamed Cabbage – 10 Portions
Apio root, diced 800g
Bacon diced, 125g
Fresh Thyme Leaf 1.25 tsp
Red cabbage thinly sliced 250g
Heavy Cream 200ml
Water 300ml
1. Heat 2 tbsp of butter in a pan.
2. Add the bacon to the pan, then gently fry until it slightly browns and starts to
crisp.
3. Add the apio root, gently fry for 5 mins.
4. Add the cabbage and fry for 5 mins until it starts to wilt.
5. Add the thyme.
6. Add 300ml water and simmer with a lid on until the celeriac is soft.

26. 7. Pour in the cream, stir to coat, then heat through.
8. Season and allow to cool.
Monkfish – 10 Portion
Bulk Vindaloo spice mix
(all group spices)
Turmeric 2.5 tsp
Cinnamon 1.5 tsp
Cloves 1 tsp
Black Pepper 1.5 tsp
Cayenne Pepper 1.5 tsp
Chili Powder 1.5 tsp
Garam Masala 1.5 tsp
Mustard Powder 1.5 tsp
Paprika 2.5 tsp
Cumin 1.5 tsp
Coriander 1.5 tsp
Sugar 2.5 tsp
Salt 2.5 tsp
Vindaloo spice mix 5 tbsp
Monkfish Fillet 3kg
1. Remove sinew the from the monkfish.
2. Cut into 175g portions, keep tails for freezing.
3. Rub the Monkfish in the spice mix and refrigerate.
Cauliflower – 10 Portion
Cauliflower 850g
Milk 300ml
Cream 300ml
Cold Butter 30g

27. 1. Gently cookcauliflower in milk and cream until very tender.
2. Strain the cauliflower and retain the liquid.
3. Place the cauliflower in a robocoupe, add the butter and enough of the
cooking liquid to create a smooth puree.
4. Pass through a fine sieve.
5. Season with salt and white pepperto taste and refrigerate.
6. Keep the cooking the liquid in a squeeze bottle in the fridge.
Calabaza – 10 Portion
Calabaza, small dice 750g
Boniato, peeled, small dice 750g
Olive Oil 75ml
Garlic Cloves 3
Salt to taste
Pepper to taste
1. Preheat the oven to 180C/350F/Gas 6.
2. Place the calabaza and boniato onto a baking tray.
3. Drizzle with olive oil, seasonwith salt and freshly ground black pepper and
scatter over the garlic cloves.
4. Place in oven and roast for approximately 20 minutes.
5. Remove and allow to cool.
Cilantro Lemongrass Sauce – 10 Portion
Coconut milk 800ml
Lemongrass Stalks 5 EA
Ginger, peeled and diced 20g
Cilantro leaves, including stems 30g
Green onions, sliced 3
Garlic clove, minced 1
Cream, a dash to help emulsify
1. Remove the outer leaves from the lemongrass.
2. Cut the bottom rootoff, and discard.
3. Slice the lemongrass.

28. 4. Cookthe green onions, lemongrass, ginger and garlic in some oil for 2 mins
on low-med heat.
5. Add the coconutcream.
6. Cookfor 20 mins on a gentle boil.
7. Add the cilantro and blend in a blender for 2 mins.
8. Pass through a sieve.
9. Reduce in a potby two thirds.
Gnocchi
10 Portion
Dijon Mustard 60g
Thyme (chopped) 2 tbsp
Chives (chopped) 2 tbsp
Parsley (chopped) 2 tbsp
Tarragon (chopped) 2 tbsp
Russet Potatoes 2kg
Flour 410g
Egg Yolks 7 EA
Kosher Salt 15g
1. Pierce potatoes with a fork and bake at 350F until softinside (for 1 hour).
2. Split potatoes and scoop outthe flesh.
3. Place potatoes and the herbs in a mixer.
4. Add the flour, the egg yolks, mustard and salt, and mix.
5. The dough should be homogenous and barely sticky on the outside.
6. Remove from the mixer and shape into a ball.
7. Roll the dough lightly in flour.
8. Pull out a section and roll into a log about ½ inch thick.
9. Cut into ½ inch pieces and place on a lined sheet pan.
10.Gently press a dimple in the middle of each gnocchi with your finger.
11.Test one for seasoning by cooking in boiling water (cooked when it floats).
12.Cookthe gnocchiin boiling water, use a slotted spoon to remove when
cooked.
13.Refresh them in an ice bath for 2 minutes and then drain on paper towel.
14.Place back onto a sheet pan and cover with cling wrap.
15.Freeze in a single layer on a baking sheet.
16.Once frozen, portion them into sealable bags freeze.

29. Veg for Gnocchi – 10 Portion
EVOO as needed
Salt as needed
Pepper as needed
Zucchini 1kg
Yellow Squash 1kg
Tomatoes, cut into wedges 1kg
Butter (unsalted) 250g
1. Halve the zucchini and yellow squashlengthwise and remove the seeds.
2. Cut the squash and zucchini width-ways.
3. In a bowl, pour a little olive oil over the squash and zucchini.
4. Season and bake in a oven at 350F for 15 mins (until tender but with a bite).
Beurre Noisette – 10 Portion
250g butter
90ml lemon juice
1. Heat the butter in a pan over medium heat until it turns a nut brown color,
approx. 3-4 mins.
2. Immediately remove from the pan and place in a clean bowl or pot.
3. Add the lemon juice, a pinch of salt and freshly ground black pepper, then
remove from the heat.
Sticky Toffee pudding
24 portions/ 1 hotel pan
110g butter, unsalted
340g light brown sugar
4 Tbsp black sugar molasses
2 Tbsp dark corn syrup
4 eggs

30. 400g AP flour
4 Tbsp baking powder
400g dates, make sure not pit pieces are present
580ml boiling water
1 Tbsp Vanilla extract
1. Boil water and remove from heat.
2. Add the dates in to the water and allow to soak for 10 minutes.
3. Blend the dates and water in a robocoupe.
4. Cream the butter and sugar in a food processor or mixer.
5. Add the dates, eggs, molasses and golden syrup to the butter, and beat.
6. Add the flour and baking powder (sifted in).
7. Beat to a smooth batter (should be a dripping consistency).
8. Place the batter into a lined (butter parchment, butter) dish and bake at 350F until
toothpick come outs clean (approx. 30 mins).
9. Puncher holes in the cake with a fork.
10. Generously brush the cake with toffee sauce and allow the cake.
11. Allow to cool in the dish, once cooled cut into portions and freeze.
Toffee Sauce
24 portions
460g butter
460g brown sugar
560 ml cream
2 teaspoon vanilla extract
1. melt butter and brown sugar, cook for 5 minutes.
2. Add the heavy cream and bring to boil.
3. Stir over moderate heat until it thickens, add vanilla.
4. Cool half for custard sauce.
5. Cool other half for service
Caramel Custard
10 portions
65g caster sugar
50ml heavy cream
375ml whole milk
1 vanilla pod
25g cornstarch
4 egg yolks
100ml caramel sauce
1. Pour milk and vanilla into a pan and boil.

31. 2. Mix sugar with cornstarch.
3. Add egg yolks to sugar and cornstarch, add the cream.
4. Slowly pour the hot milk into the eggs while stirring.
5. Whisk to mix evenly.
6. Pour to a clean pot and heat over low heat while constantly stirring and scrapping the
sides and bottom of the pot.
7. Cook at 76C for 5-10 minutes, until thickened (coats the back of a spoon).
8. Pass through a sieve into a bowl, wrap with cling film and cool.
9. Mix the cold 100ml of the caramel sauce with cold custard
Coconut Sapote Ice cream
2 liter of ice cream, 20 portions
500 ml Milk
500 ml Heavy Cream
500 ml Full Fat Coconut Milk
800g Sapote, pureed
12 egg yolks
150g sugar
2 vanilla pod (cut in half)
1. Cream the sugar and egg yolks until the sugar is completely dissolved.
2. Heat the cream, milk, coconut milk and vanilla pod to 76C and allow to infuse.
3. Pour the vanilla mixture onto the eggs (slowly) while whisking.
4. Heat to 76c for 10 minutes (constantly stirring and scrapping the pot clean with a
spatual).
5. Strain chill, add sapote puree.
6. Place into an ice cream machine and freeze for 15 minutes until the desired
consistency is achieved.
7. Freeze at -18C for 24 hours.
Cuban Coffee ChocolateMoelleux
Serves 10
Melted butter for greasing
Cocoapowderfor dusting, small quantity
200g dark chocolate (70%+ cocoasolids), chopped
200g unsalted butter, diced
Espresso flavoring –120g
4 eggs
4 egg yolks
200g AP flour

32. 200g caster sugar
1. Place a bowl over a pan of barely simmering water, then slowly melt the
chocolate and butter together. Remove bowl from the heat and stir until
smooth.
2. Add the coffee flavoring and mix well.
3. Leave to coolfor about 10 mins.
4. In an electric mixer, whisk the eggs and yolks together with the sugar until
thick and pale and the whisk leaves a trail.
5. Sift the flour into the eggs, then beat together.
6. Pour the melted chocolate into the egg mixture in thirds, beating well
between each addition, until all the chocolate is added and the mixture is
completely combined to a loose cake batter.
7. Divide between the disposableramekins, wrap and freeze.
Honey conLeche Ice Cream
10 portions
1.25 liters whole milk
125ml heavy cream
60g honey
400g condensed milk
1. Simmer milk in a pan and reduce by half (do not boil over).
2. Leave to coolcompletely, strain into a large bowl with all other ingredients.
3. Allow to cool.
4. Pour into ice cream machine
5. Churn until frozen.
6. Remove from ice cream machine.
7. Freeze.
Chocolate sauce
225g dark chocolate (55%+) broken into pieces
80g sugar

33. 120ml oz heavy cream
60ml hot water
1. Put all the ingredients into a thick-bottomed saucepan.
2. Put on a gentle heat and stir until the chocolate has melted and the sauce is hot.
Mango Compote
10 portions
3 ripe medium mangos
150ml water
3 tablespoons of lemon juice, or the juice from one lemon
2 tablespoon of lime juice
1/2 teaspoonof vanilla extract
1/4 teaspoonof cinnamon
2 TBSP brown sugar
1. Peel, and dice the mango into equal sized small dice.
2. Boil the rest of the ingredients.
3. Add the mango, and cookover a medium heat (with a lid on) until the
mango is almost fully cooked but has a bite to it.
4. Allow to cool.

34. Standard Operating Procedures
Asparagus and Almond espresso
1 single portion consists of:
Asparagus soup 1 oz
Almond foam 1 tsp
Finishing Carrots
Ingredients
Asparagus soup 1 oz
Almond foam 1 tsp
Utensils
pot 1
hand blender 1
spoon 1
ladle 1
small pitcher 1
1. Heat up soup 20 mins before service.
2. Once hot, place in the container in the bain maire.
3. Ladle some of the soup into the pitcher.
4. Carefully pour the soup from the pitcher into the espresso cup.
5. Blend the foam to incorporate air.
6. Spoonsomeof the foam onto the soup.
STANDARD OPERATING PROCEDURE
Steak Tartare Mediterranean Flat Bread with Smoked Paprika Hummus
& Mango Habanero Relish
1 single portion consists of:

35.  Steak Tartare 80g
 Flat Bread 1
 Paprika Hummus 2 TBSP
 Mango Habanero Relish 1 TBSP
Utensils
Tablespoons 3
Dough cutter 1
Finishing the Dish
1. Wrap the flat bread in tinfoil and place in an oven at 350Ffor 2 minutes
or untilsoft and heated through.
2. Place the doughcutter in the middleof the plate, fill with the tartare.
3. Place the mango relish on top of the tartare and then removethe ring.
4. Place a spoonfulof the hummuson a longrectangular plate
5. Cutthe hot bread in half at an angle and stack on side of plate.
6. Garnishwith microgreensand Himalayan salt
STANDARD OPERATING PROCEDURE
Cognac Cured Salmon with Creamy Dill Chevre, Pickled Cucumber, Beets
& Radishes
1 single portionconsists of:
 Cured Salmon, 75g, cut into three equal size pieces
 Dill Chevre 2 TBSP
 Pickled Cauliflower 4-5 pieces
 Pickled Beets 4-5 pieces
 Pickled Radishes 4-5 pieces
 Vinaigrette 2 TBSP
 Micro herbs for garnish
 Chopped dill ¼ tsp
Utensils

36. Spoon
Fork
Finishing the Dish
7. Spoonthe chevre cheese on the plate. Drag a line through the cheese with
the spoon.
8. Place the salmon on the cheese, spaced out.
9. In a line, place the beets and radishes.
10.Place the cauliflower around the plate.
11.Dot the vinaigrette around the plate.
12.Garnish with microgreen over the salmon.
STANDARD OPERATING PROCEDURE
Braised Duck Crepes with Sautéed Zucchini & Wild Mushroom Sauce
1 single portionconsists of:
 Braised Duck 100g
 Wild Mushroom Sauce 2 TBSP
 Zucchini strips 3
 Crepe 1
 Parmesan cheese 1 TBSP
 Micro herbs for garnish
Finishing the Duck
Ingredients
Braised Duck 100g
Cold butter 20g
Salt and pepper

37. Utensils
Pan 1
1. Place the duck in a pan over low-medium heat.
2. Once it begins to bubble toss in the butter and stir.
3. Correct seasoning.
Finishing the Crepes
Ingredients
Crepes 1
Melted butter as needed
Utensils
Small sheet Pan 1
Pastry brush 1
1. Brush the melted butter over the crepe.
2. Place on the sheet pan and cover with tinfoil
3. Reheat in an oven at 350F until hot.
Finishing Wild Mushroom Sauce
Ingredients
Mushroom sauce 2 tbsp
Butter 5 g
Cream 2 tbsp
Utensils
Pan
Spoon
1. Place the sauce and cream in a pan.
2. Heat under high flame until bubbles and begins to reduce slightly.
3. Add the butter and stir.
4. Scrap the spoondownthe middle of the pot, the sauce is ready when it takes

38. 2 secs to fill the gap left behind the spoon.
5. Correct seasoning.
Finishing Zucchini Ribbons
Ingredients
Zucchini Ribbons 3
Melted Butter 5 g
Lemon juice ½ tsp
Utensils
Small sheet pan
Pastry brush
1. Brush the zucchini strips with butter and lemon juice.
2. Season.
3. Place the zucchini strips on the sheet pan with crepes in an oven at 350f until
hot.
Plating
1. Place the duck meat near the edge of the crepe closestto you.
2. Tightly roll the crepe up so that the seam faces down.
3. Cut the crepe with a sharp knife on the bias.
4. Place a mound of the zucchini ribbons in the center for a large round plate.
5. Stack the crepe halves on each other on the ribbons.
6. Dress the plate with the sauce (around the crepes).
7. Garnish with microgreens.
STANDARD OPERATING PROCEDURE
Gojuchang Maple Glazed Chicken with Red Onion Rings, Braised Apio &
Cabbage with Apple Cider Jus

39. 1 single portion consists of:
 6oz portion of Grilled Chicken 1
 Gojuchang maple glaze
 Red onion rings 3
 Braised Apio & Cabbage 2 TBSP
 Apple Cider jus 1 TBSP
 Micro herbs 1 tsp
Finishing the Chicken
Ingredients
Chicken 1
Gojuchngmaple glaze 1 pot
Salt and pepper for seasoning
Utensils
Fryingpans
Pastry brush
Spoons
Bakingsheet
1. Season the Chicken with salt and pepper.
2. Brush the Chicken with the glaze.
3. Place the chicken on a baking sheet, skin-side up.
4. Bake in a hot over at 400F until the core temperature is 165F.

40. Finishing Red Onion Rings
Ingredients
Red onion rings 3 rings
Batter 1 bowl
Flour 1 bowl
Salt and pepper
Utensils
Spider/slotted spoon 1
Wire rack in hotel pan 1
3. Heat the fryer to 375°.
4. Dredge the onion rings in flour.
5. Add the onions to the batter: Lift each piece from the batter, drag it against
the side of the bowl to remove any excess and drop it gently into the hot oil.
6. Fry the onion rings for one minute, remove the onion rings from the oil,
place in a tray and allow the onion rings to cool.
7. When told to fire the pork, drop the onion rings back in the oil for one for
minute until golden and crispy.
8. Using a slotted spoon, transfer the onion rings to the rack.
9. Season.

41. Finishing Apio & Cabbage
Ingredients
Apio & Cabbage 2 TBSP
Cream 1 Squeeze bottle
Salt and pepper for seasoning
Utensils
Pots 1
Plastic paddle
1. Spoon the Apio & Cabbage into the pot on medium heat.
2. Add a small squeezeof cream into the pot (enough to loosen the mixture
up).
3. Stir constantly untilheated through.
4. Season
Finishing Apple Cider Jus
Ingredients
Braisingliquid reduction 1oz
Cold butter cubes 1 tsp
AppleCider vinegar splash
Utensils
Pot 1
Spoons 1
1. Boil the braising liquid until it begins to slightly thicken.
2. Add the cold butter while boiling
3. Add a splash of apple cider vinegar.
4. Season.

42. Plating
1. On a polish and clean large round plate, place the apio and cabbage in
the center, spread outinto a circle.
2. Slice the chicken into 3-4 pieces (at an angle).
3. Place the chicken on top of the apio and cabbage.
4. Drizzlethe sauce onto the plate around the chicken.
5. Place the onion rings on the chicken
6. EXPO: decorate with micro herbs.
STANDARD OPERATING PROCEDURE
Vindaloo-Spiced Monkfish with Cauliflower, Roasted Calabaza & Boniato
with Culantro Lemongrass sauce
1 single portion consists of:
 150g portion of fish in spice mix 1
 Cauliflower puree 1 TBSP
 Calabaza & Boniato 2 TBSP
 Culantro Lemongrass sauce 1 TBSP
 Microherbs 1 tsp
Finishing Fish
Ingredients
Melted Butter 1 TBSP
Lemon juice 1 TBSP
Utensils
Sheet pan
Fryingpan

43. 4. Preheat oven to 180C/350F.
5. Brush the fish with metled butter and lemon juice.
6. Bake the monkfish on an oiled tray in the until it reaches 135F in the center
(approximately 16 minutes).
7. Remove from the oven.
8. Slice the monkfish into 4-5 pieces at an angle
Finishing Cauliflower
Ingredients
Cauliflower puree
Milk/cream mixture
Utensils
Pot
Spatula
1. Gently heat the cauliflower in the pot with a squeezeof the milk/cream.
2. Correct seasoning.
Finishing Calabaz
Ingredients
Cooked Calabaza and Boniato mix
Honey 1 TBSP
Rosemary (chopped) 1 TSP
Utensils
Sheet pan
Bakingpaper
1. Place a baking sheet on a sheet pan.
2. Put the calabaza and boniato mixture onto the sheet pan.
3. Drizzle with honey and chopped rosemary
4. Cookuntil tender and golden-brown (approx. 10 minutes).

44. Cilantro Lemongrass sauce
Ingredients
Cilantro Lemongrass sauce 2 oz spoonful
Utensils
Pot
1. Reducethe sauce untilit is slightly thicker
Plating
7. On a polish and clean large round plate, place the calabaza and boniato
in the center, spread out into a circle.
8. Place the fish on top of the calabaza and boniato.
9. Spoon the lemongrasssauce over the fish and dot it around the plate.
10. Using a teaspoon, drag a quenelle of cauliflower pureearound the
plate.
11. EXPO: decorate with micro herbs.
STANDARD OPERATING PROCEDURE
Herb Potato Gnocchi with Roasted Florida Spring Vegetables & Lemon
Beurre Noisette
1 single portion consists of:
 200g thawed gnocchi 1
 100g zucchini/squash mix 1
 Tomatoes 6
 Olives 6
 Lemon Beurre Noisette 2 TBSP
 Herbs: sage, chives, parsley 2 ½ TBSP
 Grated Parmesan cheese 15g (1 TBSP)

45. Finishing Gnocchi
Ingredients
Thawed Gnocchi 200g
Zucchini/squash mix 200g
Olives, pitted 6
Herb mixture: 2 ½ TBSP
Sage Leaves (chiffonade)
Chives (minced)
Italian Parsley (chopped)
Grated parmesan cheese 15g
Utensils
Frying pan 1
Spatula 1
5. In pan, add oil and a tablespoon of butter.
6. Add the gnocchi, seasonand cooked for 2 mins until gnocchi starts to brown
7. Add the squash, olives, tomatoes and herbs and heat through.
8. Add another beurre noisette.
9. Place in polished bowl.
10.Sprinkle with Parmesancheese(expo)
STANDARD OPERATING PROCEDURE
Moelleux au Chocolate Cuban Coffee with ‘con Leche’ Ice Cream &
Cinnamon Mango Compote
1 single portion consists of:
 1 chocolate moelleux
 leche ice cream 2 oz
 chocolate sauce 1 squeeze bottle
 mango compote 2 TBSP
 Powdered sugar pinch

46. Utensils
Ramekin 1
Sheet pan 1
Long app plate 1
Spoon 1
Finishing Chocolate Moelleux
8. Place the ramekins in the freezer.
9. Heavily brush the melted butter all over the inside of the pudding ramekin.
10.Place the ramekin back in the fridge or freezer.
11.Brush more melted butter over the chilled butter, then add a good spoonful
of cocoapowderinto the ramekin.
12.Tip the ramekin so the powdercompletely coats the butter. Tap any excess
cocoabackinto the jar.
13.Place the fondants on a baking tray, then cookin a heat oven to 390F. for 10
mins if thawed, 15 mins if frozen until the tops have formed a crust and
they are starting to come away from the sides of their molds.
14.Remove from the oven, then leave to sit for 2 min before turning out.
15.Loosen the fondants by moving the tops very gently so they come away
from the sides, easing them out of the moulds.
16.Tip each fondant slightly onto a plate.
17.Dust with powdersugar and place onto the serving plate.
Plating
12. On a polish and clean long apps plate, place the chocolate
moelleuxon the left side of the plate.
13. Heat the chocolate sauce in a potof warm water.
14. Place the chocolate sauce on the plate in a zig zag shape
15. Place the ice cream on the right side.
16.Carefully spoon the compotein a waveshape between the moelluexand
ice cream.
17.Sift podwered sugar over the chocolate moelleux.
18.Decorate with edible flowers

47. STANDARD OPERATING PROCEDURE
Sticky Toffee Pudding with Coconut Sapote Ice Cream & Caramel Custard
1 single portion consists of:
 1 portion of toffee pudding
 Sapoteice cream 2 oz
 Toffee sauce 0.5 oz
 Caramel Custard sauce 2 oz
Utensils
2 oz Ladle 1
large pasta bowl 1
Pastry brush 1
Lined sheet pan 1
Pot 1
Plating
19.Brush the toffee sauce over the toffee pudding.
20.Place on a lined sheet pan and bake in an oven for 3 mins at 350f until
warmed through.
21.Meanwhile heat the custard in a pot.
22.Spoonthe caramel custard on to the bowl so that it covers the bottom of the
bowl.
23.Place the toffee pudding on next.
24.Place the ice cream on top of the pudding.
25.Zig zag the toffee sauce over the ice cream.

48. Prep List
Prep Pre Prepared
Asparagus, Almond Foam
(60)
Asparagus soup x
Almond Foam
Steak & chorizo Tartar with
Mediterranean flat bread, smoked
paprika hummus, & mango chili relish
(18 portions)
Tartar X
Flatbread X
Hummus X
Mango X
Cognac Cured Salmons with creamy dill
chevere, house pickle vegetables, and
beetroot (18 portions)
Portion salmon X
Cheese X
Pickles out of freezer X
Vinaigrette X
Zucchini X
Mushroom s X
X
Gojuchang Maple Glazed chicken with
red onion rings, braised apio & cabbage
&apple cider jus (18 portions)
Defrost chicken X
Onion rings and batter X
Apio X
Jus reduced X
Glaze X
Vindaloo Spiced Monkfish with
Cauliflower puree, RoastedCalabaza &
Boniato with Cilantro Lemongrass sauce
(18 portions)
Portion fish X

49. Cauliflower puree X
Calabza X
Sauce X
Herb Potato Gnocchi with roasted spring
vegetables, lemon beuree noisette (20
portions
Gnocchi defrosted X
Vegetables X
Sauce X
Parmesan X
Sticky Toffee Pudding with coconut
sapote ice cream and Carmel (20 portions)
Pudding defrosted X
Ice cream X
Custard X
Moelleux au Chocolate Cuban coffee with
‘con leche’ ice cream and cinnamon
mango (20 portions)
Compote defrosted X
Chocolate out of freezer X
Ramekins X
Ice cream X
Mango X
Soup of the day
calabaza cilantro foam x

50. Asparagus & Almond Espresso
Amuse Bouche ( 30 Servings)
Iteam
Measuremen
t conversion Price for iteam
Olive Oil 4 Tbsp. .01 g 0.1875
Onions 1 .25lb 0.1475
Asparagus 750 g 1.653 2.959
Veg. Stock N/A
Salt & Pepper N/A
Cream 125 mL .125L 0.4975
Total Cost $3.79
Almond Foam
Column1 Column2 conversion Price for iteam
Almond Milk 200 ml 0.0528344 0
Soy Lecithin 10 g 0.02204 0
Almond Extract 1 tsp. 0.16667 0
Total Cost $0.64
Food Cost Summary
Total Cost Amuse Bouche $4.67
Number Produced 60
Number Sold 60
Profit N/A
Steak & Chorizo Tartare with Mediterranean Flat Bread, Smoked Paprika Hummus &
Mango Chili Relish
Steak Tartare (10 Portions)
item
measure
ment also equals
price for
item
Colum
n1
Fillet Steaks 250 g 0.55156 6.6132044 11.99
Chorizo 250 g 0.55156 2.9729084 5.39
Eggs Yolks 1 1 0.24 0.24
Lemon Juice
1 1/2
tbsp. 0.75
0.0839062
5
0.1118
75
EVOO
1 1/2
tbsp. 0.00585947
0.0703136
4 12
Worcestershire Sauce 1 1/2 0.00585947 0.0497469 8.49

51. tbsp.
Capers 4 tsp 2 0.43625
0.2181
25
Gherkins 6 2 0.47374
0.2368
7
Salt N/A 0
Pepper N/A 0
Dijon Mustard 2 tsp 0.3333 0.3886278 1.166
Red onion half 0.125 0.11125 0.89
Parsley 1 tsp 0.79 0.79
Total Cost = 12.23
Flat Bread
item
measure
ment also equals
price for
item
Colum
n1
Instant Yeast 2 tsp 0.02083125
0.0768673
12 3.69
Granulated Sugar 1 tsp
0.01041668
7
0.0071875
14 0.69
water 150 ml n/a
milk 120 ml 0.0317006
0.0725943
74 2.29
EVOO 1 tbsp 0.0013021 0.0156252 12
salt 1 tsp 0.013 0.01027 0.79
bread flour 400 g 0.881849
0.5202909
1 0.59
Total Cost =.70
Hummus
item
measure
ment also equals
price for
item
Colum
n1
Chick Peas 125 g 4.40925 0.35274 0.08
Garlic 3.5 g 0.00771618
0.0381950
91 4.95
Smoked Paprika 1 tsp 0.5 0.1875 0.375
Cumin 1/2 tsp 0.25 0.665 2.66
Lemon Juice 3 tbsp 1.5 0.1679625
0.1119
75
EVOO 10 ml 0.00264172
0.0317006
4 12
Tahini
1 3/4
tbsp 0.875 0.4095 0.468
Water 50 ml 0

52. Salt & Pepper N/A
Total Cost=1.85
Mango Chutney
item
measure
ment also equals
price for
item
Colum
n1
Mangos 1 lb 2 2 1
Veg. Oil 1 tbsp 0.00390631
0.0271488
55 6.95
Chile Flakes 1/2 tsp 0.166667
0.0625001
25 0.375
Red Onions half 0.125 0.11125 0.89
Ginger 4 tbsp 0.052 0.18148 3.49
Red Bell Pepper half 1 1.49 1.49
Pineapple Juice 2 oz 2 0.2236 0.1118
Cider 1 oz 0.00781262
0.0592196
6 7.58
Brown Sugar 2 tbsp 0.0625 0.049375 0.79
Curry Powder 1/2 tsp 0.5 0.1875 0.375
Salt & Pepper N/A 0
Golden Raisins 2 tbsp 0.0625 0.111875 1.79
Total Cost =4.50
Food Cost Summary
Total Cost Steak Tartare $19.28
Cost for one Steak Tartare $1.90
Number Produced 20
Number Sold 10
Total Made $18.00
Profit $24
Braised Duck Crepes with Sautéed Zucchini & Wild Mushroom Sauce
Duck (10 Portions )
item measure
ment
also equals price for item Column1
duck legs 6 legs 0.52359787 0.911060294 1.74
EVOO 2 1/2 tbsp 0.00976578 0.11718936 12

53. onions 3 1 0.59 0.59
Celery 2 sticks 1 1.79 1.79
Carrots 2 0.3 0.237 0.79
White Wine 125 mL 1 1.07 1.07
Thyme Sprig 4 1 1.79 1.79
Rosemary Sprig 3 1 1.79 1.79
Bay Leaves 4 1 1 1
garlic clove 3 1 0.5 0.5
brown stock 500 mL 0.132086 0.528344 4
Worcestershire sauce 2 1/2 tbsp 1 0.38 0.38
Total Cost= 10.6
Crepes
item measure
ment
also equals price for item Column1
plain flour 200 g 0.440925 0.26014575 0.59
eggs 4 0.24 0.96 4
milk 500 ml 0.132086 0.30247694 2.29
butter 50 g 0.110231 0.43982169 3.99
vetable oil N/A 0
salt N/A 0
Total Cost = 1.95
Mushroom Sauce
item measure
ment
also equals price for item Column1
unsalted butter 250g 0.551156 2.19911244 3.99
onion half 0.125 0.07375 0.59
dry sherry 150 ml 1 1.5 1.5
heavy cream 200 ml 0.2 0.796 3.98
chicken stock 600 ml 0.158503 0.56744074 3.58
shitake mushrooms 250 g 0.551156 3.582514 6.5
Total Cost=8.52
Zucchini
item measure
ment
also equals price for item Column1
zucchinis 2 2 3.16 1.58
olive oil 2 tbsp 0.075 0.15 2
Total Cost=3.31 0
Food Cost Summary

54. Cost for one Duck
Number Produced
Number Sold
Total Made
Profit none
Gojuchang Maple Glazed Chicken with Red Onion Rings, Braised Apio & Cabbage & Apple
Cider Jus
Chicken (10 Portions)
item measurement conversion Column4 Column5
Chicken Breats 10 10 $19.80 1.98
Oil N/A 0 0 0
Salt N/A 0 0 0
Pepper N/A 0 0 0
Total Cost $19.80
Chile- Maple Glaze
item measurement conversion Column4 Column5
Rice Wine vinegar 200 mL 6.7 1.005 0.15
Maple Syrup 120 g 0.26 2.34 9
Gojuchang Paste 10 g 0.02 0.1996 9.98
Total Cost $3.54 3.5446
Creamed Cabbage
item measurement conversion Column4 Column5
Apio Root 800 g 1.76 2.64 1.5
Bacon 125 0.27 1.5093 5.59
Fresh Thyme Leaf 1.25 tsp 0.5 0.895 1.79
Red Cabbage 250 g 0.25 0.4375 1.75
Heavy Cream 200 mL 0.2 0.796 3.98
Water 300 mL 0 0 0

55. Total Cost $6.27 6.2778
Onion Rings
item measurement conversion Column4 Column5
Cornstarch 75 g 2.64 0.2904 0.11
Plain Flour 75 g 0.16 0.0944 0.59
Baking Soda 5g 0.01 0.0179 1.79
Salt 10 g 0.02 0.0158 0.79
eggs 1 1 0.24 0.24
Club Soda 200 mL 0.05 0.109 2.18
red onion 1 0.5 0.445 0.89
Total Cost $1.21 1.2125
Food Cost Summary
Total Cost for Chicken $31.02
Number Produced 20
Number Sold 7
Profit $84
Vindaloo-Spiced Monkfish with Cauliflower puree, Roasted Calabaza & Boniato, & Culantro
Lemongrass sauce
Monkfish (10 Portions )
Column1 Column2 Column3 Column4 Column5
Turmeric 2.5 tsp 0.41 0.1517 0.37
Cinnamon 1.5 tsp 0.25 0.0925 0.37
Cloves 1 tsp 0.16 0.0592 0.37
Black Pepper 1.5 tsp 0.25 0.0925 0.37
Cayenne Pepper 1.5 tsp 0.25 0.0925 0.37
Chili Powder 1.5 tsp 0.25 0.0925 0.37
Garam Masala 1.5 tsp 0.25 0.1075 0.43
Mustard Powder 1.5 tsp 0.02 0.199 9.95
Paprika 2.5 tsp 0.41 0.1517 0.37
Cumin 1.5 tsp 0.25 0.0925 0.37
Coriander 1.5 tsp 0.25 0.25 1
Sugar 2.5 tsp 0.025 0.01725 0.69
Salt 2.5 tsp 0.025 0.01975 0.79

56. Monkfish Filet 3 kg 6.61 21.7469 3.29
Total Cost $23.17 23.1655
Cauliflower
Column1 Column2 Column3 Column4 Column5
Cauliflower 850g 1 2.79 2.79
Milk 300ml 0.079 0.18091 2.29
Cream 300ml 0.3 1.194 3.98
Cold Butter 30g 0.066 0.26334 3.99
Total Cost $4.42 0
Calabaza 4.42825
item
measureme
nt
conversio
n Column4 Column5
Calabaza 750g 1.65 0.825 0.5
Boniato 750g 1.65 1.848 1.12
Olive Oil 75ml 0.02 0.019 12
Garlic Cloves 3 3 1.11 0.37
Salt to taste 0 0 0
Pepper to taste 0 0 0
Total Cost $3.80 3.802
Cilantro Lemon Grass Sauce
item
measureme
nt
conversio
n Column4 Column5
Coconut milk 800ml 27.05 2.4345 0.09
Lemongrass Stalks 5 EA 0.89 5.34 6
Ginger 20g 0.04 0.1396 3.49
Cilantro leaves 30g 0.3 0.03 0.1
Green onions 3 0.3 0.03 0.1
Garlic clove 1 1 0.1 0.1
Cream dash 0 0 0
Total Cost $8.07 8.0741
Food Cost Summary
Total Cost for Monkfish $39.46
Number Produced 20
Number Sold 13
Profit $84

57. Herb Potato Gnocchi with Roasted Spring Vegetables & Lemon Beurre Noisette
Gnocchi (10
Portions)
item measurement also equals price for item Column1
Dijon Mustard 60g 2.11644 2.4550704 1.16
Thyme 2 tbsp 0.5 0.895 1.79
Chives 2 tbsp 0.5 1.245 2.49
Parsley 2 tbsp 0.5 0.395 0.79
Tarragon 2 tbsp 0.5 0.895 1.79
Russet
Potatoes
2kg 4.40925 2.6014575 0.59
Flour 410g 0.903895 0.53329805 0.59
Egg Yolks 7 EA 7 1.68 0.24
Kosher Salt 15g 0.0330693 0.026124747 0.79
Total
Cost=$10.65
0
Veg for Gnocchi
item measurement conversion price for item Column1
Salt as needed 0
Pepper as needed 0
Zucchini 1kg 1.07955 2.569329 2.38
Yellow Squash 1kg 1.356241 1.88517499 1.39
Tomatoes 1kg 1.5 3.735 2.49
Butter
(unsalted)
250g 0.551156 2.19911244 3.99
Total Cost
=$10.36
0
Beurre Noisette
item measurement conversion price for item Column1
Butter 250 g 0.551156 2.19911244 3.99
Lemon Juice 90 mL 3.04321 0.3347531 0.11
Total
Cost=2.52
0
Food Cost
Summary
Total Cost for
Gnocchi
$23.53

58. Number
Produced
20
Number Sold 4
Profit -
Sticky Toffee Pudding with Coconut Sapote Ice Cream & Caramel Custard
Sticky Toffee Pudding (10 portions)
butter 110g conversi
on
Column2 Column
3
light brown sugar 340g 0.75 0.5925 0.79
black sugar molasses 4 Tbsp 0.02 0.26 13
dark corn syrup 2 Tbsp 1 0.24 0.24
eggs 4 4 0.96 0.24
AP flour 400g 0.88 0.5192 0.59
4 Tbsp baking powder 4 Tbsp 0.125 0.22375 1.79
dates 400g 14.1 3.948 0.28
boiling water 580ml 0 0 0
Vanilla extract 1 Tbsp 0.5 0.4 0.8
Total Cost $7.14 7.14345
Caramel Custard
item measure
ment
conversi
on
Column4 Column
5
caster sugar 65g 0.14 0.0966 0.69
heavy cream 50ml 0.05 0.199 3.98
whole milk 375ml 0.375 0.85875 2.29
vanilla pod 1 pod 1 6.99 6.99
cornstarch 25g 0.055 0.00605 0.11
egg yolks 4 4 0.96 0.24
caramel sauce 100ml N/A N/A
Total Cost: $9.11 9.1104
Coconut Sapote Ice Cream
item measure
ment
conversi
on
Column4 Column
5
500 ml Milk 250ml 0.066 0.15114 2.29

59. 500 ml Heavy Cream 250ml 0.25 0.995 3.98
Full Fat Coconut Milk 250 ml 0.26 0.0234 0.09
Sapote 400 g 0.88 0.44 0.5
egg yolks 6 6 1.44 0.24
sugar 75 g 0.13 0.0897 0.69
vanilla pod 1 1 6.99 6.99
Total Cost $10.13 0.13 0
10.12924
Food Cost Summary
Total Cost for Stick Pudding $26.38
Number Produced 20
Number Sold 5
Profit $20
Cuban Coffee Moelleux au Chocolat with Leche Ice Cream & Cinnamon Mango
Cuban Coffee Chocolate Moelleux (10 portions)
item measureme
nt
conversion price $$
Butter N/A 0
Cocoa powder N/A 0
dark chocolate 200 g 0.441 2.50047 5.67
unsalted butter 200 g 0.441 1.75959 3.99
Espresso flavoring 120 g 4.23288 7.3228824 1.73
eggs 4 4 0.96 0.24
egg yolks 4 4 0.96 0.24
AP flour 200g 0.441 0.26019 0.59
caster sugar 200 g 0.441 0.30429 0.69
Total Cost $14.06 14.0674224
Honey con Leche Ice Cream
item measureme
nt
conversion Column4 Column5
whole milk 1.25 L 0.33 0.7557 2.29
heavy cream 125 mL 0.125 0.4975 3.98
honey 60 g 0.1322 0.183758 1.39

60. condensed milk 400 g 14.1 1.551 0.11
Total Cost $2.98 0
Chocolate Sauce 2.987958
item measureme
nt
conversion Column4 Column5
dark chocolate 225 g 0.49 2.7783 5.67
sugar 80 g 0.17 0.1173 0.69
heavy cream 120 ml 0.1268 0.504664 3.98
water 60 ml 0 0 0
Total Cost $3.40 3.400264
Mango Compote
item measureme
nt
conversion Column4 Column5
medium mangos 3 3 3 1
water 150 ml 0 0 0
lemon juice 3 Tbsp 1.8 0.198 0.11
lime juice 2 Tbsp 1.2 0.132 0.11
vanilla extract 1/2 tsp. 0.1 0.125 1.25
cinnamon 1/4 tsp. 0.05 0.0625 1.25
brown sugar 2 Tbsp 0.06 0.0474 0.79
Total Cost $3.56 3.5649
Food Cost Summary
Total Cost Choch. $23.97
Number Produced 20
Number Sold 7
Profit
Food requisition

61. STANDARD FOOD ORDER FORM
Class Name
and Code
Created by
Group
Date placed
standard
recipe times 6
10
portions
Item Description Units
Quantity
in recipe
Quantity
Needed
Dairy and Eggs
cream ml 1000 2400
egg EA 10 60
milk whole L 1.2 2.88
chevre goat's cheese lbs 0.5 0.9
butter lbs 1 6
Meat and Fish
beef fillet g 250 450
chorizo g 250 450
bacon sliced g 125 225
monkfish skinned lbs 4 9.6
Vegetables
asparagus lbs 0.5 3
onions yellow EA 7 12.6
carrots EA 3 18
celery head 0.5 3
red onion medium size ea 3 5.4
shitake mushrooms lbs 0.5 0

62. zucchini EA 5 0
garlic heads EA 1 6
Red Cabbage sliced lbs 0.2 0.36
cauliflower chopped lbs 1 2.4
lemongrass whole EA 5 12
ginger oz 1 2.4
thyme bunch 1 6
parsley italian oz 1 1
dill bunch 1 1
yellow squash lbs 2 3.6
cherry tomatoes lbs 1 1.8
Spring onions individual 3 7.2
Chef micro greens box 1 1
Chives bunch 1 1
J&C Tropicals items
Apio root lbs 2 4.8
Calabaza lbs 3 5.4
boniato lbs 3 5.4
Culantro lbs 0.3 0.72
Fruit
Frozen
Miscellaneous
almond milk ml 400 2400
soy lecithin oz 0.5 3
Almond Extract oz 0.5 3
lemon juice bottle 1 6
capers oz 1 1.8
gherkins small pickles oz 2 3.6

63. dijon mustard oz 0.5 0.9
chickpeas canned lbs 0.25 0.45
garlic
minced,
badia oz 0.25 1.5
worcestershire sauce ml 30 54
olive oil extra virgin ml 200 360
tahini oz 1 1.8
dry sherry ml 150 0
chicken stock L 3.6 0
Flour AP lbs 1.5 0
salt lbs 0.25 1.5
paprika smoked oz 0.25 0
cumin ground oz 0.25 0
soda water ml 200 360
baking powder oz 0.25 0.45
cornstarch lbs 0.25 0.45
coconut milk ml 800 1920
brown sugar lbs 1 2.4
vanilla extract oz 2 12
chocolate dark lbs 1 3.6
cocoa powder can 1 3.6
sugar lbs 0.5 1.8
Prepped Items From Freezer/Cooler
mango chutney 3 5.4
salmon 3 5.4
pickled veg 3 5.4
Duck mix 4 0
flat bread 3 5.4
vindaloo spice mix 4 9.6
Gnocchi 3 5.4
toffee pudding 4 9.6
sapote ice cream 4 9.6
leche ice cream 6 21.6
mango compote 6 21.6

64. Dish popularity weights
salmon 0.3
tartare 0.3
Chicken 0.3
fish 0.4
gnocchi 0.3
choc 0.6
toffee 0.4

65. Manager FC Report
Amuse Bouche Number Sold Sale Price Profit
Asparagus & Almond Espresso N/A N/A N/A
Appetizers
Steak & Chorizo Tartare 10 $6 $22
Cured Salmon 6 $6 $38
Braised Duck N/A $6 $0
Soup du Jour 6 $5 $14
Total Apps 22
Mains
Gojuchang Maple Glazed Chicken 7 $12 $69
Vindaloo-Spiced Monkfish 13 $14 $84
Herb Potato Gnocchi 4 $13 $19
Total Main 24
Sweets
Sticky Toffee Pudding 7 $4 $24
Cuban Coffee Moelleux au Chocolat 6 $5 $18
Total Dessert 13
Total 59 $288

66. Summary
Finally, the last week of service and I am kitchen manager. With another large group
43 guests dining we were told we were going to be doing banquet style service again. I
loved the way it flowed the previous week we tried it, it was fast and we were able to keep
the guest happy because they were getting their food in a timely manner.
As usual we had our team meeting to go over prep lists and how the service is going
to be working. I also met with Herrion and Yessi to discuss the service and general ways to
communicate to make sure we are all on the same page when its crunch time. Yessi was
very good at FOH there were no complaints and the servers were on top of their game the
entire night. I thuroly enjoyed working with her as co managers.
We were one person down so I had to take over the gnocchi while also keeping an
eye on the tickets and firing them on time. The two most important jobs for the main
course is chicken and fish because they take so long and if you mess it up you’ll slow down
the entire line. I had two of our best working those stations so we never fell behind on our
orders. They were able to execute their dishes flawlessly.
I felt it really was not executed banquet style as it was done the previous week. It
must have been because there were fewer guests and our objective was not to serve them
at the exact same time. We didn’t need to have all the dish out at the same time. The flow of
the expo line was constant and smooth, instead of having all the dishes prepared we simply
made a few extra so when they were fired it was always just 2 minutes out. Being manager
was a lot harder than I anticipated but was something I enjoyed doing. It made me realize I
love fast paced and high intensity environments.

67. Self Evaluation
I was lucky enough to have the last week as manager, it was tough the first few
weeks for the other managers so im glad I was able to learn from their mistakes and ask
them what worked the best during their service. I wasn’t too nervous, I was actually excited
to be head of the expo line. I also had Heron helping me be manager that day so we were
able to split off our tasks.
Reflecting back on each week, I can drastically tell the difference in the pace that I
worked. In the beginning I had no idea where anything in the kitchen was let alone that we
even had a commercial fridge and freezer in the back. I’m glad I was able to try out different
positions and prepare most of the menu items. Not only did I become more knowledgeable
with the ingredients we used but it also helped me the day I was kitchen manager for when
my peers asked for help.
At first I found myself a little lost because I had nothing to prepare myself, but then I
quickly realized I needed to assist with any of my peers slacking and also assist with
making sure everyone what to prep and how much to prep. There was a lot of work that
needed my assistance. Luckily Harin and I were able to split the prep work up. I found that
having my check/prep list helped me stay on task and efficient. You could tell that it was
our last service because we were out at 9 on the dot. Everyone knew their jobs and how to
clean and put everything away fast and efficiently. I am very proud of my team and their
hard work they put in. I learned that I am a strong leader and the best way for other around
you to respect you is if you show that you are doing the work and not just barking orders.