SITHKOP010-Menu-Dish-Plan-Pitchapa-GT08230

.docx

School

Royal Gurkhas Institute of Technology in Melbourne *

*We aren’t endorsed by this school

Course

SITHKOP010

Subject

Business

Date

Apr 3, 2024

Type

docx

Pages

Uploaded by MegaMetal11594

SITHKOP010 – Plan and cost recipes MENU DISH PLAN Candidate Name Workplace/Organisation Date Prepared 20/03/2023 ORGANISATIONAL INFORMATION Service-style Offered This refers to the manner in which food is served to customers dining in the organisation. Service style is depend on overall layout, menu, inventory, food prices and décor of the restaurant. Different organizations require different business service styles. Service styles to be followed when it comes to how food and beverage should be served to the customers. A la carte In this type of service, a menu or list of items that can be ordered separately. A restaurant will offer an a la carte menu, which allows customers to choose and order individual items priced dishes for each course. Buffet Service In this type of service, the guests get plates from the stack and goes to buffet counter where food is kept in large casseroles and platters with burners. The guests can serve themselves or can request the server behind the buffet table to serve. In sit-down buffet restaurants, the tables are arranged with crockery and cutlery where guests can sit and eat, and then replenish their plates. Degustation In this type of service, an offering by chef’s tasting or degustation dining may also offer wine or beverage matching. It’s literally a menu that offers you lots of different dishes to try. While some restaurants offer up to 20 courses, it’s more usual to sample four to nine dishes in one experience. While the dishes are small, they are packed with flavour, imagination and quality ingredients. Set or Table d’hôte In this type of service, is a fixed menu with a limited number of courses for a set price, where the customers have to pay the whole amount of the set price for the offered course. it is also called a pre- fixed menu. A limited choice may be given for each course Cuisine Offered This refers to the style of cooking characterised by its ingredients and geographical origin. American cuisine The cooking styles that are common in the United States are similar to those of other Western countries. Wheat is the main grain plant used in the United States. Traditional American cuisine uses ingredients such as turkey, white tailed venison, potatoes, sweet potatoes, corn, squash, and maple syrup. Pork or veal, crab cake, potato chips and drop chocolate cookies, cooked slowly in the barbecue, are unique American style meals. The syncretic cuisines such as Louisiana creole, Cajun and Tex-Mex are of great importance for their particular regions. Mexico cuisine is known as the place where the most bitter spices, sour Menu Dish Plan Version 1.0 Produced 12 September 2022 Student ID____GT08230___ Student Name___Pitchapa Tamtan_______ Page 1

and tasty are in the world. However, eatable insects are an important part of traditional Mexican food cultures. Italy cuisine offers unique dishes to the world such as pizza, pasta, and gelato. One of the best-known dishes of the Italian cuisine is the Lasagna, which is also worth trying in its own homeland. For those who do not know, let me say that the medium-thick pasta dough is layered in layers with bolognese and Béchamel sauce, resulting in this unique flavor of baking. Chinese cuisine takes its flavor and variety of dishes from the country’s deep-rooted history. When thinking of the Chinese cuisine, may think only rice and noodles. But in addition to rice and noodles, the country is famous for all kinds of meat dishes. Pork, beef, mutton, chicken, duck, pigeon and many other kinds of meat are the main heroes in the delicious food category of Chinese cuisine. In addition to those dishes, China is the right place to try fruit & vegetables such as Pomelo (citrus fruit), bitter cucumber, yard-long yams, tree fungi. Menu Dish Plan Version 1.0 Produced 12 September 2022 Page 2 © Precision RTO Resources

Menu Dish Plan Version 1.0 Produced 12 September 2022 Page 3 © Precision RTO Resources

MENU DISHES Menu Type Dishes This refers to food prepared by food establishments based on their service style and cuisine to be served to customers. Method of Preparation This refers to the set of actions to take to complete the dish before serving to customers. Portion Sizes This refers to the options of varying serving amounts for each dish offered to customers. Ingredients This refers to all food items needed to prepare the dish. Units of Measurement This refers to the standard parameters used by the organisation in quantifying food items used to prepare the dish. Equipment Required This refers to tools used to prepare the dish. a. Á la carte i. Entrée (Burrata with sticky roasted tomatoes, pine nuts and basil) 1.Toss the cherry tomatoes and garlic on a small baking tray with a drizzle of olive oil and some salt and black pepper. Roast for 45 minutes, then drizzle over the balsamic vinegar and leave to cool. 2.Whizz the basil, lemon juice and zest in a mini food processor with the extra-virgin olive oil and some salt and black pepper. 3.Divide the roasted tomatoes between 2 plates, top each one with the burrata, then scatter with the pine nuts, basil oil, basil leaves and ground black pepper. 100g for Entrée size  cherry tomatoes, punnet  garlic clove, sliced  extra-virgin olive oil, plus extra for drizzling  balsamic vinegar  fresh basil, plus extra to serve  lemon, zest and juice  whole burrata (or buffalo mozzarella)  toasted pine nuts kilogram, liter Oven, Baking tray, knife, green chopping board, mixed bowl ii. Main 1.juice 1 lemon. Cut the 250g for Main  Lemons kilogram, liter Pan, knife, green Menu Dish Plan Version 1.0 Produced 12 September 2022 Page 4 © Precision RTO Resources

(Lemon garlic butter salmon) remaining lemon into thick slices. 2.Heat oil in a frying pan over medium-high heat. Cook lemon slices for 2 minutes each side or until caramelised. Transfer to a plate. 3.Add the salmon, top-side down, to pan and cook for 2 minutes or until golden. Turn over salmon and move to 1 side of pan. 4.Add the butter, garlic and parsley to the pan. Cook, stirring, for 1 minute or until aromatic. Add lemon juice, lemon slices and asparagus. Bring to boil. Simmer for 3-5 minutes or until fish flakes when tested with a fork in the thickest part. Spoon the butter mixture over the fish. Top with extra parsley to serve. size  extra virgin olive oil  skinless salmon fillets  butter, chopped  garlic cloves, crushed  chopped fresh continental parsley leaves,  plus extra leaves, to serve  asparagus, trimmed chopping board, mixed bowl iii. Dessert (Salted caramel no- bake cheesecake) 1.Grease and line the base and side of a 20cm (base measurement) springform pan with baking paper. 2.Place the biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Use a straight-sided glass to spread and press the mixture firmly into the 100g for Dessert  malt biscuits  unsalted butter, melted  Cold water  gelatine powder  caramel spread or thick caramel sauce  sea salt flakes, crumbed  cream cheese, at room temperature, chopped kilogram, liter Tray, Oven, Mixed bowl, spatula, mixer Menu Dish Plan Version 1.0 Produced 12 September 2022 Page 5 © Precision RTO Resources

base and side of prepared pan. Place in the fridge for 30 minutes to chill. 3.Meanwhile, place the cold water in a small heatproof jug. Sprinkle over the gelatine. Place the jug in a saucepan of simmering water and stir the gelatine for 2 minutes or until the gelatine dissolves. Set aside for 5 minutes to cool slightly. 4.Combine the caramel spread and salt in a small bowl. Use electric beaters to beat the cream cheese and sugar in a bowl until smooth. Gradually beat in the cream until well combined. Beat in the gelatine mixture. 5.Spoon half the cheesecake mixture into the prepared pan. Spoon over half the salted caramel. Use a skewer to create a swirled effect. Repeat with the remaining cheesecake mixture and salted caramel. Place cheesecake in the fridge for 4 hours or overnight to set. Serve the cheesecake sprinkled with a little extra sea salt, if desired.  Caster sugar  thickened cream b. Buffet i. Entrée 1.In a medium skillet, heat oil over 100g for  vegetable oil kilogram, liter Pan, Oven, Menu Dish Plan Version 1.0 Produced 12 September 2022 Page 6 © Precision RTO Resources

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version