Name: Salmon Tartar Date:

Code: Tested:

Recipe #: Revised:

Yield: 10 servings Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Smoked Salmon kg .200 800 160

Salmon Fresh kg .300 680 204

Cucumber Peeled kg .100 48 4.8

Celery Peeled and cut into small kg .100 80 8

dices

Onions Yellow, peeled and cut kg .100 45 4.5

into small dices

Yoghurt As X
needed
Black pepper, crushed As X
needed

Lemon Juice As X
needed

Garnish

Lemon Slice wedge 10 25 30

Lolo Rosso or any salad Kg 0.150 250 37.5

leaves

Honey Dill Mustard see recipe Lt 0.400 241.19 96.47

Dressing

Cucumber Optional

Fresh Dill Sprig X X X

Total Cost Php 545.27

per 10 portions

Cost Php 54.53

per 1 portion
Mise en Place:

Cut the smoked and fresh salmon in small dice.

Wash sanitize, peel, de-seed cucumber.
Cut cucumber into brunoise.
Sanitize celery and onion.
Cut onion and celery into brunoise.
Wash and sanitize the salad leaves.
Sanitize and slice lemon into thin slices.
Sanitize fresh dill.

Method:

Combine cucumber, onion, celery and salmon in a mixing bowl.

Season with lemon juice, black crushed pepper.
Add yoghurt and season to taste with salt if required.
Place in the refrigerator for about 30 minutes to marinate.
Arrange salad leaves on a chilled plate.
Shape tartar in a rmold and place in front of the salad leaves.
Spoon some honey dill mustard sauce beside the salmon tartar.
Garnish with bread croutons and dill leaves.

Picture and Notes:

Name: Port Wine Shallot Sauce Date:

Code: Tested:

Recipe #: Revised:

Yield: 1 liter Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Brown Veal Stock or Lt 1.000 223.17 223.17

Demi glace

Shallot Kg .200 175 35

Porto wine Lt .300 657.33 197.20

Fresh thyme kg 0.005 1500 7.5

Salt X 1 1

Pepper X 1 1

Butter unsalted kg .050 345 17.25

Thickening agent if kg X X
needed

Total Cost Php 482.12

per 1 Liter

Mise en Place:
Wash, sanitize and chop shallots
Cut cold butter into nuggets

Method:
Saut shallots in butter until translucent
Deglaze with porto wine and reduce by half
Add fresh thyme sprig
Add brown stock and reduce to the right strength
If needed thicken with a tichening agent.
Season with salt and pepper

Picture and Notes:

Name: Beef Wellington Date:

Code: Tested:

Recipe #: Revised:

Yield: 10 servings Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Beef tenderloin trimmed kg 1.500 440 660

Mushroom duxelle fresh kg .400 400 160

Puff pastry Fresh kg .600 500 300

Ground pork Fresh kg .500 588 294

Salt Iodized kg .008 21 0.17

Pepper White, ground kg .002 588 1.18

Olive oil lt .025 350 8.75

Egg whole Pcs. 1 10 10

Total Cost Php 1,434.1

per 10 portions

Cost Php 143.41

per 1 portion

Mise en Place:
Season beef tenderloin with salt and pepper and brown on each side quickly. Let it
cool down
Season ground pork with salt and pepper
Mix with the mushroom duxelle

Method:

Roll out puff pastry to a 0.5 cm and cut to the right size for the tenderloin.
Place some pork and mushroom duxelle in the center and place the tenderloin on top.
Cover the whole beef tenderloin with pork and mushroom duxelle.
Folf the tenderloin with the duxelle in puff pastry.
Brush the pastry with egg wash.
Bake in the over at 180C for about 30 minutes.
Picture and Notes:
Baking time depends on the size of the beef tenderloin
Beef Tenderloin should be baked until medium in doneness
Name: Braised Shallots Date:

Code: Tested:

Recipe #: Revised:

Yield: 10 servings Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Shallots Whole, fresh kg 0.030 90 2.7

Red Wine Merlot lt 0.100 475 47.5

Balsamic Vinegar lt 0.010 184 1.84

Butter Unsalted kg 0.030 345 10.35

Sugar White kg 0.030 47 1.41

Salt Iodized kg 1 21 1

Pepper Ground, White kg 1 522 1

Total Cost Php 65.80

per 10 portions

Cost Php 6.58

per 1 portion

Mise en Place:

Peel, Wash, Sanitize shallots

Method:

Heat up stock pot

Then saut lightly the shallot with butter
Then add in the wine, and a little amount of balsamic vinegar
Then add in the sugar and season salt and pepper
Then reduce till syrupy consistency

Picture and Notes:

Name: Pat Breton Date:

Code: Tested:

Recipe #: Revised:

Yield: 3.251g Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Cake flour Silfted kg 0.700 58 40.6

Baking poweder Silfted g 5 120 0.6

Refined Sugar Silfted g 400 47 18.8

Butter Soft kg 0.400 345 138

Eggs pcs 3 10 30

Vanilla essence ml 8 42.50 0.34

Total Cost Php 66.2

per 1 Kg

Mise en Place:

Prepare clean tray for the mixture.

Method:

Combine butter, refined sugar and vanilla in a bowl fitted with paddle attachment
Beat at medium speed until light and creamy about 4 minutes.
Blend in the eggs until fully incorporated, scraping side down of the mixing bowl as needed
beat on low speed, add the flour just to incorporate
Transfer on a floured-dusted tray, cover with cling wrap, and keep under refrigerator until
ready to use.
Name: Lime tart with Citrus fruits, Date:
Garnish with Meringue, and
microwave sponge and fruit
coulis

Code: Tested:

Recipe #: Revised:

Yield: Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

For the base:

Pate Breton See recipe kg 0.500 66.2 33.1

For the filling:

Condensed milk kg 0.790 358 282.82

Egg yolks Sandman Porto pcs 10 10 100

Lime Juice Fresh kg 0.240 100 24

Possible garnish:

Baked Meringue See recipe as needed

Citrus fruits, pomelo, as needed

orange, grapefruits and
orange confit

Edible Flower as needed

Strawberry Couli as needed

Microwave sponge as needed

Total Cost Php 439.92

per 1 Liter

Mise en Place:

Prepare Pate Breton and refrigerate for an hour

Roll to desired thickness place in the molds, trim the excess dough.
Refrigerate and blind bake for 170C for 15minutes or until light brown
Set aside
Method:

For the Lime filling

Place condensed milk, egg yolks in a mixer fitted with paddle attachment and mix at low
speed until thoroughly blended.
Add lime juice and mix until smooth, strain in fine china cup.
Pour mixture evenly into a baked tart shell and bake at 150C until or until slightly jiggly in the
center.
Cool in a wire rack, store in a refrigerator/ walk-in chiller until ready to serve.

Picture and Notes:

Name: Honey Dill Mustard Sauce Date:

Code: Tested:

Recipe #: Revised:

Yield: 1 liter Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Mayonnaise Fresh Kg 800 191.95 153.56

Mustard Dijon Kg 0.070 258 18.06

Honey Kg 0.100 131.67 13.167

Dill Fresh Kg 0.030 980 29.4

Lemon Yellow pcs 1 25 25

Salt Iodize X X 21 1

Pepper white, ground X X 588 1

Total Cost
per 1 Liter Total Cost Php 241.19

Mise en Place:
Sanitize dill and chop finely
Wash lemon
Squeeze lemon to extract the juice

Method:

Mix all ingredients in the mixing bowl with a wire whisk

Season to taste with salt and pepper

Picture and Notes:

Name: Raspberry Dressing Date:

Code: Tested:

Recipe #: Revised:

Yield: 1 liter Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Raspberry vinegar Lt 0.200 184 36.8

Raspberry Frozen or fresh Lt 0.150 350 52.5

Shallots Fresh Kg 0.150 90 13.5

Salt Iodized x 1 21 1
Pepper Ground, White x 1 588 1

Sugar White Kg 0.001 47 1

Olive Oil kg 0.650 350 227.5

Total Cost Php 332.3

per 1 Liter

Mise en Place:

Wash, rinse, peel, sanitize the shallots

Shallot cut into bruniose

Method:

Mix one part vinegar 3 parts oil and add the shallots then vigorously whisk the mixture
And season salt and pepper, sugar to taste

Picture and Notes:

Name: Strawberry Coulis Date:

Code: Tested:

Recipe #: Revised:

Yield: Approximately 400g Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Fresh strawberry Fresh or frozen Kg .350 370 129.5

Sugar Refined, sifted Kg .100 47 4.7

Grand marinier Orange liquer L .025 700 17.5

Total Cost Php 151.7

per 400g

Mise en Place:
Prepare clean sauce pan and fine strainer
Thaw frozen strawberries

Method:
Combine strawberries and sugar
Bring to a boil over medium hear, stirring occasionally, cool down and puree in food
processor
Strain through a fine china cap, cool down and add Grand Marinier
Store in air tight container and keep under refrigeration

Picture and Notes:

Name: Cherry Tomato Confit Date:

Code: Tested:

Recipe #: Revised:

Yield: 10 servings Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Cherry Tomatoes whole Kg .300 170 51

White wine Lt 0.075 140 10.5

Olive oil Lt 0.250 350 87.5

Basil Kg 0.010 120 1.2

Thyme Kg 0.010 1500 15

Black pepper X 1 1

Garlic Kg 0.050 120 6

Total Cost Php 172.2

per 10 portions

Cost Php 17.22

per 1 portion

Mise en Place:
Wash tomatoes, if large split into half
Slice garlic

Method:
Heat Olive oil, white wine, thyme and garlic until 80C
Add tomatoes and basil
allow to cook in mixture to softened
Turn off heat and allow to continue cooking until soft but skin is still intact

Picture and Notes:

Name: Brown Veal Stock Date:

Code: Tested:

Recipe #: Revised:

Yield: 1 Liter Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Veal Bones Fresh Kg 1.67 80 133.6

Calves feet Fresh Kg .500 100 50

Spice Sachet Fresh Pc 1 1 1

Peanut oil Lt .015 175 2.63

Mirepoix Fresh Kg .100 1 1

Tomato paste Kg .010 93.33 0.93

Red wine Cooking type Lt 0.100 140 14

Water Lt 0.667 30 20.01

Total Cost Php 223.17

per 1 Liter

Mise en Place:
Wash bones and calves feet
Cut veal bones and calves feet into walnut size
Wash, sanitize and rinse vegetables
Cut vegetables into mirepoix size
Make spice sachet consisting of peppercorns, cloves, thyme, bay leaves, paresley
stems and rosemary

Method:
Heat up peanut oil and roast veal vones and calves feet slowly until well browned
Add mirepoix and continue roasting
Pour off excess fat
Add tomato puree and continue roasting to reduce the acidity and get a good color
Deglaze with red wine and reduce
Add cold water and bring to simmer
Add spice sachet
Simmer stock for approximately 3 hours
Skim stock occasionally
Strain through cheese cloth, cool stock immediately or use for further preparations
Picture and Notes:

If beef bones are roasted at low temperature in a convection oven no oil is needed.
Name: Glazed Baby Carrots Date:

Code: Tested:

Recipe #: Revised:

Yield: 10 Portions Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Carrots Fresh,baby Kg 1.200 1200 1440

Butter Kg 0.080 345 27.6
Water, beef or chicken unsalted Lt .350 x
stock

salt iodize X X x
pepper Ground white X X x
Sugar Crystal Kg .030 47 1.41

Total Cost Php 1469.01

per 10 portions

Cost Php 146.90

per 1 portion

Mise en Place:

Wash, rinse and sanitize, peal the carrots.

Method:

Melt butter in a saucepan

Add carrots and sugar, and saut for a while
Add water or stock to barely cover the carrots
Season with salt and pepper, cover and simmer until carrots are tender
If there is too much liquid remove carrots and set aside
Reduce liquid rapidly to a syrupy consistency, add carrots and toss carrots with the glaze
Season to taste with salt, pepper sugar

Picture and Notes:

Name: Buttered French Beans Date:

Code: Tested:

Recipe #: Revised:

Yield: 10 Portions Revised:

Ingredients Specification Unit Quantity Cost per Cost per

Unit Quantity

Butter Kg .120 345 41.4

French Beans Kg 1.000 180 180

Salt X X

Pepper X X

Total Cost Php 212.4

per 10 portions

Cost Php 21.24_

per 1 portion

Mise en Place:

Wash, rinse and sanitize French beans

Blanch vegetable in salted water
Shock in ice water to stop the cooking process.

Method:
Heat up fresh butter in a saut pan and add French beans
Season to taste with salt and pepper

Picture and Notes: