The n00k - Recipe Costings and Methods Updated 12-5

Cover Page
1
Recipe: The Grapes of Wrath
Selling
Number of Portions: 10 Price: $9.00
Portion Size: 8 fl oz Food Cost: 25.78%
Prepared Brielle
Cost per portion: $2.32 By: Cattley
Ingredients Recipe Quantity (EP) Cost Total Cost

Weight Volume Count APC/Unit Yield % EPC/Unit
Sugar 10oz $0.04/oz 100% $0.04/oz $0.40
Grape Juice 20 fl oz $0.07/fl oz 100% $0.07/fl oz $1.40
Tanqueray Gin 15 fl oz $0.97/fl oz 100% $0.97/fl oz $14.55
Club soda 10 fl oz $0.13/fl oz 100% $0.13/fl oz $1.30
Rosemary 4oz $1.30/oz 100% $1.30/oz $5.20
lemon juice 5 fl oz $0.06/fl oz 100% $0.06/fl oz $0.30
Total Cost: $23.15
2
The Grapes of Wrath
Methods:
1. In a small saucepan, bring the sugar, the rosemary sprigs, and water to a simmer. Remove from heat and let
cool.
2. Strain the sugar syrup into a large pitcher. Add the grape juice, gin, club soda, and lemon juice and stir to
combine. Serve over ice; garnish each glass remaining rosemary sprigs.
3
Recipe: Tequila Mockingbird
Selling
Portion Size: 9.21 oz Food Cost: 49.8%
Prepared
Cost per portion: $4.98 By: Grace Perez

Jalapeno 2.5 oz $0.23/oz 80% $0.29/oz $0.73
Patron 20 fl oz $1.88/ fl oz 100% $1.88/fl oz $37.60
Watermelon 5.3 oz $0.40/ oz 57% $0.70/oz $3.71
Lime Juice 7.5 fl oz $0.48/fl oz 100% $0.48/fl oz $3.60
Agave Syrup 7.5 fl oz $0.32/fl oz 100% $0.32/fl oz $2.40
Basil 1.6 oz 70 $1.12/oz 100% $1.12/oz $1.80
Total Cost: $49.84
4
Tequila Mockingbird
Methods:
1. In a shaker, muddle the jalapeo slice.
2. Add Tequila Patron, lime juice and agave and fill with ice.
3. Shake for 10 seconds and double strain into a glass filled with fresh ice.
4. Pure watermelon and basil in a blender or food processor until smooth. Refrigerate until needed.
5
Recipe: Gone With the Wine
Selling
Portion Size: 7.6 fl oz Food Cost: 34.9%
Prepared Kimberly
Cost per portion $3.49 By: Manna

Blueberries 0.4 # $2.37/ # 96% $2.47/# $0.99
Strawberries 0.33 # $1.53/# 88% $1.74/# $0.57
Club Soda 16 fl oz $0.04/fl oz 100% $0.04/fl oz $0.64
Brandy 20 fl oz $1.32/fl oz 100% $1.32/fl oz $26.40
Wine 40 fl oz $0.16/fl oz 100% $0.16/fl oz $6.32
Total Cost: $34.92
6
Gone With the Wine
Methods:
1. Soak berries in brandy overnight
2. Pour wine in glass
3. Top with club soda
4. Add berries in drink
7
Recipe: James and the Giant Peach
Selling
Prepared Kelsey
Cost per portion: $2.04 By: Musselman

Deep Eddy Peach Vodka 20 fl oz $0.64/fl oz 100% $0.64/fl oz $12.80
Peach Schnapps 27.5 fl oz $0.21/fl oz 100% $0.21/fl oz $5.78
Orange Juice 20 fl oz $0.09/fl oz 100% $0.09/fl oz $1.80
Total Cost: $20.38
8
James and the Giant Peach
Methods:
1. Combine ingredients in cocktail shaker with ice.
2. Shake until beverage is cold.
3. Serve over ice.
9
Recipe: Cider House Rules
Selling
Portion Size: 8 oz Food Cost: 18.75%
Prepared Kerry
Cost per portion: $1.50 per glass By: Conlon

Caramel vodka, Pinnacle 12 fl oz $0.67/fl oz 100% $0.67/fl oz $8.04
Apples 8.35 # $0.48/# 78% $0.62/# $5.18
Sugar 0.85 # $0.60/# 100% $0.60/# $0.51
Cinnamon (for mulling and
recipe) 0.58 oz $1.39/oz 100% $1.39/oz $0.81
All spice 0.58 oz $0.76/oz 100% $0.76/oz $0.44
Total Cost: $14.98
10
Cider House Rules
Methods:
1. Quarter your apples.
2. In a large stockpot add apples and fill with water--just enough to cover the apples.
3. Add sugar.
4. Wrap cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
5. Boil on high for one hour (uncovered).
6. Turn down heat and let simmer for two hours (covered).
7. Take off the heat after two hours of simmering and let cool.
8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the
remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes
out.
11
Recipe: A Clockwork Orange
Selling
Portion Size: 8 fl oz Food Cost: 38.63%
Prepared Brielle

Tropicanna Orange Juice 20 fl oz $0.07/fl oz 100% $0.07/fl oz $1.40
Korbel Chardonnay
Champagne 40. fl oz $0.40/fl oz 100% $0.40/fl oz $16.00
Pinnacle Vodka 20 fl oz $0.67/fl oz 100% $0.67/fl oz $13.40
Wedged Orange 1 pc $0.10/pc 100% $0.10/pc $0.10
Total Cost: $30.90
12
A Clockwork Orange
Methods:
1. In a shaker cup, mix orange juice and vodka.
2. Pour into serving glass.
3. Fill the glass the rest of the way with champagne and stir gently.
4. Garnish with orange wedge.
13
Recipe: The Secret Garden
Selling
Portion Size: 10.03 oz Salad 3 oz Dressing Food Cost: 24.3%
Cost per portion/ Menu Prepared Kerry
Price: $2.43 By: Conlon

Arugula 1.43 # $3.56/# 100% $3.56/# $5.09
Pear 1.67 # $1.46/# 78% $1.87/# $3.12
Pecans 0.63 # $7.58/# 100% $7.58/# $4.78
Gorgonzola 0.37 # $3.68/# 100% $3.68/# $1.36
Shallot 1.00 # $2.11/# 88% $2.40/# $2.40
Olive Oil 30 fl oz $19.83/gal 100% $19.83/gal $2.32
White Wine Vinegar 10 fl oz $3.06/gal 100% $3.06/gal $0.12
Lemon Juice 7.5 fl oz $0.06/fl oz 100% $0.06/fl oz $0.24
Total Cost: $19.43
14
The Secret Garden
Methods:
1. Cut, and slice pear in thin slices long ways
2. Toast pecans in a small pan over medium heat until fragrant
3. Finely chop shallot
4. Combine shallot with olive oil, white wine vinegar, and lemon juice
5. Combine arugula, pear slices, and pecans
6. Mix in dressing
7. Top with Gorgonzola
15
Recipe: 50 Shades of Greens
Selling
Portion Size: 11.0 oz salad, 1.12 oz dressing Food Cost: 26.9%
Prepared Kelsey

Spring Salad Mix 22.88 oz 1.43 cartons $5.00/carton 100% $5.00/carton $7.15
Red onion 0.16 # 2.54 oz $0.43/# 88% $6.17/# $0.08
Tomato, Roma 1.14 # 18.24 oz $1.144/# 99% $1.16/# $1.32
Avocado 2 medium $1.77/med 67% N/A $3.54
Cilantro 0.12 oz $0.22/oz 100% $0.22/oz $0.03
Lime juice 0.04 gal 4.01 fl oz $0.04/fl oz 100% $0.04/fl oz $0.20
Olive Oil .02 gal 1.47 fl oz $0.45/fl oz 100% $0.45/fl oz $1.14
Total Cost: $13.46
16
50 Shades of Greens
Methods:
1. To make the dressing blend the cilantro, lime juice, olive oil, salt and pepper together.
2. Combine the lettuce, tomatoes, onions and avocado in a large bowl.
3. Toss the salad with the dressing and serve.
17
Recipe: Julius Caesar Salad
Selling
Portion Size: 10 oz (1 plate = 10 oz) Food Cost: 21.75 %
Prepared Kerry
Cost per portion: $1.74 per plate By: Conlon

Romaine 2.58 # 2.5 heads $0.70/head 64% $1.10/head $2.74
Garlic 0.5 oz $0.14/oz 100% $0.14/oz $0.07
Vinegar 0.5 fl oz $0.03/fl oz 100% $0.03/fl oz $0.02
Dijon mustard 0.17 fl oz $0.09/oz 100% $0.09/oz $0.02
Mayo 0.51 # $0.72/# 100% $0.72/# $0.37
Anchovy paste 0.17 oz $1.25/oz 100% $1.25/oz $0.22
Lemon juice 1 fl oz $0.06/fl oz 100% $0.06/fl oz $0.06
Salt 0.12 oz $0.02/oz 100% $0.02/oz $0.02
Ground black pepper 0.02 oz $0.70/oz 100% $0.70/oz $0.02
Grated parmesan 8 oz $0.29/oz 100% $0.29/oz $2.32
Worcestershire 0.17 fl oz $0.05/fl oz 100% $0.05/fl oz $0.01
Croutons 10 oz $0.28/oz 100% $0.28/oz $2.80
Total Cost: $8.67
18
Julius Caesar Salad
Methods:
1. Whisk garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
2. Add mayonnaise, cheese, salt, and pepper
3. Add vinegar
4. Whisk until combined
5. Toss dressing with romaine
6. Add croutons
19
Recipe: The Perks of Being A Waldorf
Selling
Portion Size: 4 wraps, 2.5 oz/wrap Food Cost: 26.9%
Prepared Brielle

Mayo 5 oz $0.05/oz 100% $0.05/oz $0.25
Boneless Chicken 15 oz $0.18/oz 100% $0.18/oz $2.70
Fuji Apple (peeled and
diced) 10 oz $0.10/oz 78% $0.13/oz $1.30
Grapes 10 oz $0.09/oz 97% $0.09/oz $0.90
Celery 10 oz $0.09/oz 75% $0.12/oz $1.20
Walnuts 10 oz $0.30/oz 100% $0.30/oz $3.00
Butter Lettuce 8 heads $0.84/head 100% $0.84/head $6.72
Total Cost: $16.15
20
The Perks of Being A Waldorf
Methods:
1. Grill the boneless skinless chicken breasts.
2. Peel and dice up apples.
3. Cut grapes into halves.
4. Chop celery into small pieces.
5. After the chicken has been cooled, finely chop the chicken into small pieces.
6. Place the mayonnaise and lemon juice in a large bowl and stir to combine.
7. Add the chopped chicken, apple pieces, grapes, celery, and walnuts, and fold into the dressing.
8. Taste and season with salt and pepper as needed. Serve in the lettuce leaves as a salad or as lettuce cups.
21
Recipe: Monte Cristo
Selling
Portion Size: 1 sandwich Food Cost: 25.42%
Cost per portion/ Selling Prepared Kimberly
Price: $3.05 By: Manna

White Bread 2# $2.50/# 100% $2.50/# $5.00
Deli Ham 2.5 # $6.73/# 100% $6.73/# $16.83
Gouda 1.43 # $3.98/# 100% $3.98/# $5.69
Mayonnaise 0.21 # $0.72/# 100% $0.72/# $0.15
French Toast Batter
(Cinnamon, Milk, Egg) 24 oz $1.25/qt 100% $1.25/qt $0.93
Butter 0.63 # $2.41/# 100% $2.41/# $1.52

Salt 0.28 oz $0.02/oz 100% $0.02/oz $0.01
Black Pepper 0.06 oz $0.70/oz 100% $0.70/oz $0.04
Raspberry Jam 0.125 # $2.67/# 100% $2.67/# $0.33
Total Cost: $30.50
22
Monte Cristo
Methods:
1. Grate gouda cheese
2. Lay out 2 slices of bread
3. Split graded cheese between two slices of bread, top cheese with sliced ham
4. Lightly spread mayonnaise on both sides of the third piece of bread. Place the mayo piece of bread on top
of one of the two sides. Then flip the other ham/cheese side on top so the mayo piece of bread is in
between the two sides, creating a two layer sandwich. The cheese should be on the outsides of the
sandwich.
5. Slices the ends off the sandwich and press it with good pressure.
6. Whisk egg, milk, paprika, and a pinch of salt and pepper together
7. Heat butter in a skillet over medium heat
8. Dredge pressed sandwich in the egg mixture, coating all sides. Immediately move sandwich to the skillet.
Cook for 3-4 minutes per side until sandwich is golden brown. Also, upend the sandwich to cook on the
ends for about 15 seconds per side.
9. Serve with a side of raspberry jam
23
Recipe: Dante's Inferno
Selling
Number of Portions: 2 portions = 10 peppers Price: $13.00
Portion Size: 5 peppers, cut in half and stuffed Food Cost: 35.00%
Prepared

Jalapeno Peppers 10.2 oz $0.23/oz 80% $0.29/oz $2.96
Cream Cheese 13.6 oz $0.12/oz 100% $0.12/oz $1.63
Bacon 10 slices $0.19/oz 100% $0.19/oz $4.52
Total Cost: $9.11
24
Dante's Inferno
Methods:
1. Preheat oven to 400 degrees F.
2. Slice the jalapenos in half lengthwise and scrape out the seeds and white rind.
3. Pat the jalapeno dry and spread cream cheese inside it.
4. Lay a piece of bacon down, place the stuffed jalapeno on it and gently wrap the bacon around it.
5. Secure the bacon with a toothpick or two.
6. Line up the wrapped jalapenos on a baking sheet and cook on 400 degrees Fahrenheit for
approximately 20 minutes.
7. Cook until the bacon is done to taste.
25
Double, Double Toil and Truffle Mac &
Recipe: Cheese
Selling
Portion Size: About 5- 6 oz mac and cheese Food Cost: 28.69%
Prepared Brielle

Elbow Pasta 40 oz $0.06/oz 100% $0.06/oz $2.40
Gouda 30 oz $0.24/oz 100% $0.24/oz $7.20
Mozzarella 40 oz $0.10/oz 100% $0.1/oz $4.00
Truffle Paste 4oz $4.00/oz 100% $4.00/oz $16.00
Dijon Mustard 1.25 oz $0.09/oz 100% $0.09/oz $0.11
Whole Milk 80 fl oz $0.02/fl oz 100% $0.02/fl oz $1.60
Butter 5 oz $0.15/oz 100% $0.15/oz $0.75
Flour 5 oz $0.01/oz 100% $0.01/oz $0.40
Bread Crumbs 40 oz $0.12/oz 100% $0.12/oz $4.80
Total Cost: $37.26
26
Double, Double Toil and Truffle Mac & Cheese
Methods:
1. Heat the oven to 350 degrees.
2. Cook & cool the pasta. Drizzle truffle oil on it & stir it in. Set aside.
3. Warm the milk.
4. In another pan, melt the butter over med-high heat & then add the flour.
5. Whisk constantly & it should get thick pretty fast. Heat it until it starts to turn a golden sandy color.
6. Then, reserving ONE CUP of the milk to the side for later, add the remaining milk to the flour and butter
mixture, whisking the whole time, until all the milk is incorporated & it is sort of thick but still pourable.
7. Stir in the dijon mustard to the flour mixture
8. Now add the Gouda & the mozzarella. When the cheese is all melted & incorporated, mix in the pasta.
9. Treat a casserole pan or a bunch of ramekins with cooking spray & put the pasta in. Top with panko.
10. Bake for about 30 minutes or until it is all melty & the panko is beginning to brown.
27
Recipe: One Flew Over the Cuckoo's Nest
Selling
Number of Portions: 5 portions Price: $12.00
Portion Size: 10 wings Food Cost: 40.48%
Prepared Kerry
Cost per portion: $4.86 per plate (per 10 wings) By: Conlon

All purpose flour 0.469 # $0.22/# 100% $0.22/# $0.11
Chicken wings 50 $0.13/pc 100% $0.13/pc $6.50
Butter 6.25 # $2.42/# 100% $2.42/# $15.13
Hot pepper sauce 10 fl oz $0.25/ fl oz 100% $0.25/fl oz $2.50
Cayenne pepper 0.0275 oz $1.18/oz 100% $1.18/oz $0.04
Salt 0.2775 oz $0.02/oz 100% $0.02/oz $0.01
Total Cost: $24.29
28
One Flew Over the Cuckoo's Nest
Methods:
1. Heat butter on large saucepan to 375 degrees F.
2. Combine flour, salt, black pepper, and cayenne pepper in a large bowl.
3. Dip each piece of chicken in an egg mixture and then roll in the flour blend. Repeat so that each piece
of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
4. Fry chicken in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6
minutes a batch.
5. Pour hot sauce over the cooked chicken; mix to coat.
29
Recipe: War and Pizza
Selling
Number of Portions: 2-12 pizzas, 12 slices Price: $12.00
Portion Size: 1-12 pizza, 6 slices Food Cost: 22.3%
Prepared Kelsey

Olive Oil 1.01 oz $0.45/oz 100% $0.45/oz $0.46
Garlic (peeled) 0.05 # $1.91/# 95% $2.01/# $0.11
Tomato Sauce 0.26 # $0.32/# 100% $0.32/# $0.08
Mozzarella Cheese, fresh 1.01 # $1.65/# 100% $1.65/# $1.67
Tomato, Roma 0.69 # $1.144/# 99% $1.15/# $0.80
Basil Fresh 0.69 oz $0.55/oz 56% $0.99/# $0.68
Pizza Crust size 1.01 # $1.83/# 100% $1.83/# $1.56
Total Cost: $5.36
30
War and Pizza
Methods:
1. Preheat the oven to 475F.
2. Mix the olive oil and chopped garlic together in a small dish. After waiting 15 minutes, spread olive
oil/garlic mixture on top of crust. Top with pizza sauce, then the mozzarella cheese slices, then the tomato
slices.
3. Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling.
4. Remove from the oven and top with fresh basil and pepper. Slice pizza and serve immediately.
31
Recipe: Brussel Sprouts At Tiffany's
Selling
Portion Size: 8.16 oz sprouts Food Cost: 22.13%
Prepared

Brussels Sprouts 40.8 oz $0.15/oz 76% $0.2/oz $8.16
Extra Virgin Olive oil 2.55 fl oz $0.15/fl oz 100% $0.15/fl oz $0.38
Salt 0.017 oz $0.01/oz 100% $0.01/oz $0.01
Fresh Black Pepper 0.005 oz $0.04/oz 100% $0.04/oz $0.01
Balsamic Vinegar .85 fl oz $0.23/fl oz 100% $0.23/fl oz $0.20
Honey .85 fl oz $0.12/fl oz 100% $0.12/fl oz $0.10
Total Cost: $8.86
32
Brussel Sprouts At Tiffany's
Methods:
1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil. In a large bowl, toss Brussels sprouts with olive oil, salt and
pepper. Transfer the Brussels sprouts to baking sheet and roast, stirring occasionally to ensure even
browning, until tender and caramelized, about 20 minutes.
3. Place Brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey
and toss to coat evenly. Taste and adjust seasoning if necessary. Serve in chafing dish.
33
Recipe: Harry Potstickers
Selling
Portion Size: 6 potstickers Food Cost: 13.33%
Prepared Kerry
Cost per portion: $1.20 per plate (per 6 potstickers) By: Conlon

Ground pork 2.50 # $1.69/# 70% $2.41/# $6.03
Shredded green cabbage 13.36 oz $0.04/oz 87% $0.05/oz $0.67
Shiitake mushrooms 5.01 oz $0.25/oz 90% $0.28/oz $1.41
Garlic 0.57 oz $0.14/oz 100% $0.14/oz $0.08
Onion 1.67 oz 0.12/oz 88% $0.14/oz $0.24
Hoisin 0.84 fl oz $0.06/fl oz 100% $0.06/fl oz $0.05
Ginger 0.42 oz $1.02/oz 77% $1.33/oz $0.56
Sesame oil 0.57 fl oz $0.48/ fl oz 100% $0.48/fl oz $0.28
Sriracha 0.29 fl oz $0.22/fl oz 100% $0.22/fl oz $0.07
White pepper 0.04 oz $1.03/oz 100% $1.03/oz $0.05
Wonton wrappers 60 $0.04/pc 100% $0.04/pc $2.40
Soy sauce 1.67 fl oz $0.08/fl oz 100% $0.08/fl oz $0.14
Total Cost: $11.98
34
Harry Potstickers
Methods:
1. In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil,
Sriracha and white pepper.
2. To assemble the dumplings, place wrappers on a work surface. Spoon the pork mixture into the center of
each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling
to create a half-moon shape, pinching the edges to seal.
3. Heat vegetable oil soy sauce in a large skillet over medium heat. Add potstickers in a single layer and cook
until golden and crisp, about 2-3 minutes per side.
35
Recipe: Lobster Tail of Two Cities
Selling
Portion Size: 6 oz = 3 tail 2 oz. slipper tails per plate Food Cost: 31.29%
Prepared Kerry
Cost per portion: $5.32 By: Conlon

Lobster slipper tails 60 oz $0.82/oz 100% $0.82/oz $49.20
Eggs 5 $0.12/egg 100% $0.12/egg $0.60
Butter 17.5 oz $0.15/ oz 100% $0.15/oz $2.63
Salt 0.28 oz $0.02/oz 100% $0.02/oz $0.01
Capers 0.5 oz $0.86/oz 100% $0.86/oz $0.43
Dijon mustard 0.43 oz $0.09/oz 100% $0.09/oz $0.04
Garlic 0.43 oz $0.14/oz 100% $0.14/oz $0.06
Romaine
Vinegar 0.85 fl oz $0.03/fl oz 100% $0.03/fl oz $0.03
Lime juice 1.25 fl oz $0.06/fl oz 100% $0.06/fl oz $0.08
Total Cost: $53.13
36
Lobster Tail of Two Cities
Methods:
Lobster:
1. Split the lobsters in bite size pieces.
2. Blend garlic, chives and capers into a fine paste and put in a bowl together with a little bit of mustard,
egg yolks and a dash of vinegar.
3. Whisk the mix and add a little bit of oil at the time until it thickens. When its thick enough adjust the
flavors with more capers and chives if necessary.
4. Season with salt and pepper and lemon juice.
Romaine:
1. Cut stock of romaine head off.
2. Separate leaves and lightly season with olive oil, salt, and pepper
3. Grill leaves on hot grill top or skillet until slightly browned and crispy.
37
Recipe: One Fish, Two Fish, Calamari
Selling
Portion Size: 10 oz shrimp/calamari/scallops Food Cost: 43%
Prepared

Shrimp 20 oz 26 shrimp $0.64/oz 100% $0.64/oz $12.80
Calamari 20 oz $0.81/oz 100% $0.81/oz $6.40
Scallops 10 oz $0.43/oz 100% $0.43/oz $8.70
Radicchio 1.25 heads $0.21/head 76% $0.27/head $0.34
Arugula 1 bunch $3.56/pc 100% $3.56/pc $5.09
Extra Virgin Olive Oil 1.88 fl oz $0.15/fl oz 100% $0.15/fl oz $0.28
Chopped Parsley 0.013 oz $0.25/oz 100% $0.25/oz $0.01
Salt 0.013 oz $0.20/oz 100% $0.20/oz $0.01
Pepper 0.001 oz $0.70/oz 100% $0.70/oz $0.01
Total Cost: $34.39
38
One Fish, Two Fish, Calamari
Methods:
1. In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set vinaigrette
aside.
2. Place calamari, shrimp, and scallops in a medium bowl. Add vinaigrette, and toss to coat. Grill seafood
in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and
1 minute for scallops.
3. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood.
4. Add shredded radicchio and arugula, and toss with remaining vinaigrette.
5. Season with salt and pepper, and serve.
39
Recipe: Alice's Adventure in Avocado Land
Selling
Portion Size: 1 half of Avocado, 2.88 oz Stuffing Food Cost: 38.38%

Fresh Raw Tuna Steak 3.75 # $5.42/# 100% $5.42/# $20.33
Mayonnaise 0.16 # $0.72/# 100% $0.72/# $0.16
Green Onions 3.00 # $2.11/# 88% $2.40/# $7.20
Red Bell Pepper 1.25 # $2.17/# 80% $2.71/# $3.39
Balsamic Vinegar 0.85 oz $3.90/# 100% $3.90/btl $0.20
Black Pepper 0.06 # $11.15/# 100% $11.51/# $0.67
Garlic Salt 0.07 # $3.36/# 100% $3.36/# $0.24
5 $1.77/Med. $1.77/ Med.
Avocado, Fresh Medium Avocado 100% Avocado $8.85
Total Cost: $49.89
40
Alice's Adventure in Avocado Land
Methods:
1. Finely chop green onions and red pepper
2. Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl
3. Season mixture with salt and black pepper
4. Cut avocado in half and remove pit
5. Pack the avocado halves with the tuna mixture
6. Garnish with reserved green onions and a dash of black pepper
41
Recipe: The Steak Also Rises
Selling
Number of Portions: 3 servings, 9 tacos Price: $14.00
Portion Size: 3 tacos, 3.75 oz steak/taco Food Cost: 27.21%
Prepared Kelsey

Skirt Steak 2.5 # $10.99/# 85% N/A $27.48
Vegetable Oil 0.15 # $0.40/# 100% $0.40/# $0.06
Cilantro 1.68 oz $0.22/oz 100% $0.22/oz $0.37
Radishes 0.23 # $2.13/# 94% $2.27/# $0.53
Scallions 0.55 # $2.11/# 88% $2.40/# $1.32
Jalapeos 0.08 # $3.75/# 80% $4.69/# $0.38
Lime Juice 2.5 oz $0.04/oz 100% $0.04/oz $0.10
Corn tortillas 1.25 # $1.50/# 100% $1.50/# $1.88
Cotija cheese 4.5 oz $0.49/oz 100%% $0.49/oz $2.21
Total Cost: $34.33
42
The Steak Also Rises
Methods:
1. Heat of oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes
per side for medium-rare. Let steak rest 5 minutes.
2. Meanwhile, chop of cilantro and toss with radishes, onions, chile, lime juice, and remaining oil in a
medium bowl. Season radish salsa with salt and pepper.
3. Slice steak and serve on tortillas topped with radish salsa, cotija cheese, and remaining cilantro.
43
Recipe: Empanada at the Gate
Selling
Portion Size: 7 pieces Food Cost: 32.30%
Prepared Kerry
Cost per portion: $3.23 per plate (per 7 pieces) By: Conlon

Empanada shells 70 $0.20/pc 100% $0.20/pc $14.00
Canola oil 2.5 fl oz $0.15/fl oz 100% $0.15/fl oz $0.38
Onion 40 oz $0.02/oz 88% $0.03/oz $1.20
Garlic 2.5 oz $0.14/oz 100% $0.14/oz $0.35
Oregano 1 oz $0.71/oz 100% $0.71/oz $0.71
Ground cumin $1.05 oz $0.41/oz 100% $0.41/oz $0.43
Achiote powder 0.85 oz $1.03/oz 100% $1.03/oz $0.88
Ground beef 7# $1.61/# 80% $2.01/# $14.09
Salt 0.56 oz $0.02/oz 100% $0.02/oz $0.12
Total Cost: $32.24
44
Empanada at the Gate
Methods:
1. Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are
soft.
2. Add the oregano, ground cumin, ground achiote, and salt/pepper.
3. Add the ground beef, stir and cook until the meat is cooked. Taste and adjust salt/pepper and any
seasonings to your personal preference. Let the beef filling cool down completely before using to fill the
empanadas.
4. Place a generous amount of the beef filling on the center of each empanada disc.
5. Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the
empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
6. If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and
prevent them for leaking. You can also prepare them the day before and bake them right before serving.
7. Pre-heat the oven to 400F (200C) for medium sized empanadas, or 375F (190F) for smaller empanadas.
8. Bake the empanadas at 400F for ~20 minutes, or until golden on top
45
Recipe: The Guac Gatsby
Selling
Portion Size: About 4-5 oz of guacamole Food Cost: 27.85%
Prepared Brielle

The plantain Chips:
Plantains 14 $0.26/pc 65% $0.40/pc $5.60
Coconut oil 1.7 fl oz $0.43/oz 100% $0.43/oz $0.73
Guacamole:
Avacados 10 $1.77/oz 67% $2.68/oz $26.80
Garlic 0.61oz $0.14/oz 100% $0.14/oz $0.09
Red Onion 6.8oz $0.27/oz 88% $0.31/oz $2.11
Lime Juice 1.7 fl oz $0.06/oz 100% $0.06/oz $0.10
Cilantro 3.4oz $0.22/oz 100% $0.22/oz $0.75
Total Cost: $36.18
46
The Guac Gatsby
Methods:
1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
2. Thinly slice plantains with a mandolin for best results. They should be not quite paper thin but close.
3. Add to a mixing bowl and drizzle with oil and salt. Gently toss with a spoon to combine. Then arrange
in a single layer on the baking sheets, making sure none are overlapping or they wont crisp up.
4. Bake for 18-25 minutes or until crispy and slightly golden brown, being careful not to burn. Rotate pans
at the halfway point to ensure even baking.
5. Once out of the oven, sprinkle with a bit more salt and lime zest (optional) and toss. Let cool.
6. While chips are baking, prepare guacamole by adding all ingredients to a small mixing bowl, mashing
with a fork, then stirring to combine. Taste and adjust flavor as needed, adding more lime for acidity,
salt for saltiness, or garlic for bite/zing. Transfer to serving dish.
47
Recipe: Pride and Proscuitto
Selling
Portion Size: 9 spears Food Cost: 31.11%
Prepared

Asparagus 40 oz 45 spears $0.15/oz 53% $0.28/oz $11.20
Proscuitto 40 oz 75 slices $0.42/oz 100% $0.42/oz $16.80
Extra Virgin Olive Oil 0.13 fl oz $0.15/fl oz 100% $0.15/fl oz $0.02
Total Cost: $28.02
48
Pride and Proscuitto
Methods:
1. Preheat oven to 450 F.
2. Line a baking sheet with aluminum foil, and coat with olive oil.
3. Wrap one slice of prosciutto around each asparagus spear, starting at the bottom, and spiraling up to the
tip. Place the wrapped spears on the prepared baking sheet.
4. Bake for 5 minutes in the preheated oven. Remove, and shake the pan back and forth to roll the spears
over. Return to the oven for another 5 minutes, or until asparagus is tender, and prosciutto is crisp.
Serve.
49
Recipe: Cloudy with a Chance of Meatballs
Selling
4-2 oz meatballs, 4 oz sauce, 2- 1 thick
Portion Size: 4 long bread Food Cost: 28.10%

Ground Angus Beef 5.01 # $2.11/# 80% NA $10.57
Garlic Cloves 0.07 # $1.67/# 95% $1.76/# $0.12
Parsley 0.28 # $13.40/# 100% $13.40/# $3.75
Bread Crumbs 0.28 # $3.40/# 100% $3.40/# $0.95
Parmesan Cheese 0.72 # $4.51/# 100% $4.51/# $3.25
Eggs 7 $1.36/doz 100% $1.36/doz $0.80
Olive Oil 6.68 fl oz $19.83/gal 100% $19.83/gal $1.03
Onion 0.67 # $2.11/# 88% $2.40/# $1.61
Tomato Sauce 40.08 fl oz $0.02/fl oz 100% $0.02/fl oz $0.80
Salt 0.013 oz $0.02/oz 100% $0.02/oz $0.01
Pepper 0.001 oz $0.70/oz 100% $0.70/oz $0.01
1.5
Artisan Bread loaves $3.69/loaf 100% $3.69/loaf $5.19
Total Cost: $28.09
50
Cloudy with a Chance of Meatballs
Methods:
1. Put meat in a large bowl and add garlic, chopped parsley, salt, pepper, breadcrumbs, and parmesan cheese.
Mix these ingredients until combined together.
2. Dampen your hands slightly, and form the meat mixture into meatballs, about 1 in diameter
3. In a heavy bottom frying pan, heat up olive oil and cook the meatballs over medium-heat until browned.
Remove the cooked meatballs to a paper to a paper-towel-lined plate and allow to drain
4. Sauce:
5. In a sauce pan, add the chopped onion and cook until golden brown
6. Add marinara sauce
7. Combine salt, pepper, chopped garlic, and parsley
8. Allow simmer for 10 minutes
9. Add meatballs to the sauce, and cook together for an additional 5 minutes
51
Recipe: Chicken Parm for the Soul
Selling
Portion Size: 12 oz, 6-2 oz bites Food Cost: 27.50%
Prepared Kelsey

Panko crumbs 13.36 oz $0.12/oz 100% $0.12/oz $1.61
Garlic powder 0.095 oz $0.37/oz 100% $0.37/oz $0.04
Paprika 0.07 oz $0.35/oz 100% $0.35/oz $0.03
Parmesan (Romano) 0.12 # $5.23/# 100% $5.23/# $0.63
Egg 4 large $0.12/egg 89% N/A $0.48
AP Flour 0.84 # $0.23/# 100% $0.23/# $0.20
Chicken breast (6 oz
portions) 48 oz $0.20/oz 100% $0.20/oz $8.00
Vegetable oil 0.42 # $0.40/# 100% $0.40/# $0.17
Tomato sauce 1.6 # $0.32/# 100% $0.32/# $0.51
Mozzarella Cheese 0.75 # $1.65/# 100% $1.65/# $1.24
Basil 0.28 oz $0.55/oz 56% $0.99/oz $0.28
Total Cost: $13.19
52
Chicken Parm for the Soul
Methods:
1. Preheat oven to 350. Prepare breading station with three large bowls: In one bowl, whisk together bread
crumbs, garlic powder, paprika and Parmesan; in another bowl, add egg and water; in the last bowl, add
flour.
2. Cut chicken pieces in 3 for 24-2 oz pieces; season with salt and pepper. Coat each piece of chicken in flour
and shake off excess, then dip into egg and coat in bread crumb mixture. Repeat steps for remaining
chicken and set aside on a plate.
3. In a deep cast-iron skillet, warm 1" oil over medium-high heat. Add chicken and cook until golden, 5 to 7
minutes. Drain on a paper towel-lined plate.
4. Arrange 6-2 oz pieces of chicken in a serving-style baking dish in a single layer. Add a small spoonful of
marinara over each piece of chicken and top each piece with 0.5 oz mozzarella.
5. Bake until chicken is warmed through and cheese is melted, 3 to 5 minutes.
6. Garnish with basil and serve immediately.
53
Recipe: The Three Mushrateers
Selling
Portion Size: 4 stuffed mushrooms Food Cost: 17.00 %
Prepared Kerry
Cost per portion: $1.70 per plate (per 4 mushrooms) By: Conlon

Medium-sized Portobello
mushrooms 2.20 # 4.09/# 100% $4.09/# $9.00
Chorizo 17.5 oz 0.39/oz 100% $0.39/oz $6.83
Garlic 0.85 oz 0.14/oz 100% $0.14/oz $0.12

Olive oil 3.75 fl oz 0.16/fl oz 100% $0.16/fl oz $0.60
Onion 10 oz 0.02/oz 88% $0.03/oz $0.30
Salt 0.28 oz 0.02/oz 100% $0.02/oz $0.01
Pepper 0.06 oz 0.70/oz 100% $0.70/oz $0.05
Paprika 0.23 oz 0.36/oz 100% $0.36/oz $0.09
Total Cost: $17.00
54
The Three Mushrateers
Methods:
1. Clean the mushrooms and turn out the stems
2. Finely chop the onions and the stems of the mushrooms.
3. Preheat oven to 200 . Oil a casserole dish.
4. Peel and cut chorizo into small pieces.
5. Saut the onions (or shallots) for the stuffing until translucent.
6. Add the chopped mushroom stems and chorizo pieces. Press in the garlic and fry the whole thing over
medium heat.
7. Season the mixture lightly with salt, pepper and paprika.
8. Using a teaspoon, fill the hollow mushroom caps with the mixture and place in baking dish. Simmer for
approx. 10-15 minutes.
55
Recipe: Where Art Thou Ravioli
Selling
Portion Size: 5 raviolis Food Cost: 26.50%
Prepared Brielle

Packaged Ravioli 36 oz $0.77/oz 100% $0.77/oz $27.72
Eggs 2 pc $0.11/pc 100% $0.11/pc $0.22
Bread Crumb 8 oz $0.12/oz 100% $0.12/oz $0.96
Dry Basil 0.34 oz $1.13/oz 100% $1.13/oz $0.38
Dry Parsley 0.17 oz $0.83/oz 100% $0.83/oz $0.14
Garlic Powder 0.17 oz $0.37/oz 100% $0.37/oz $0.06
Red Pepper Flakes 0.17 oz $0.72/oz 100% $0.72/oz $0.12
Olive Oil 4 fl oz $0.15/fl oz 100% $0.15/fl oz $0.60
Marinara Sauce 80 oz $0.02/oz 100% $0.02/oz $1.60
Total Cost: $31.80
56
Where Art Thou Ravioli
Methods:
1. Heat oven to 400 degrees F and place an oven-safe wire rack on a baking sheet. Spray rack with cooking
spray and set aside.
2. In a bowl, add egg and water and whisk until egg yolk, egg white, and water are evenly combined and
mixture is light.
3. In a separate bowl, add breadcrumbs, onion, basil, parsley, garlic powder, and red pepper flakes and stir or
whisk until combined.
4. Dip each ravioli in the bowl with the egg mixture, and then coat ravioli with breadcrumb mixture, pressing
breadcrumbs onto the ravioli to help them adhere. Place ravioli on the rack. Repeat for all ravioli. Once all
on the tray, spray ravioli with olive oil or cooking spray.
5. Bake for 15-20 minutes, or until ravioli are golden brown and crisp. Remove and let ravioli cool for a
minute or two before serving with warm marinara sauce (or your desired sauce).
57
Recipe: Charlie & the Chocolate Cake
Selling
Portion Size: 5.83 oz cake; 3.46 oz mousse Food Cost: 21%
Prepared

Cocoa 2.52 oz $0.28/oz 100% $0.28/oz $0.71
Instant coffee 0.01 oz $0.74/oz 100% $0.74/oz $0.01
Whole milk 2.52 fl oz $0.02/fl oz 100% $0.02/fl oz $0.05
Vanilla Extract 0.32 fl oz $0.50/fl oz 100% $0.50/fl oz $0.16
AP Flour 10.08 oz $0.01/oz 100% $0.01/oz $0.10
Baking Soda 0.006 oz $0.06/oz 100% $0.06/oz $0.01
Salt 0.002 oz $0.01/oz 100% $0.01/oz $0.01
Butter 5.04 oz $0.15/oz 100% $0.15/oz $0.76
Brown Sugar 10.08 oz $0.18/oz 100% $0.18/oz $1.81
Eggs 3 large $0.11/egg 100% $0.11/egg $0.33
Heavy Cream 12.6 fl oz $0.07/fl oz 100% $0.07/oz $0.88
Chocolate 12.6 oz $0.11/oz 100% $0.11/oz $1.39
Cappuccino Mousse
Whole Milk 13.6 fl oz $0.02/fl oz 100% $0.02/fl oz $0.27
Arabica Coffee 2.4 oz $0.32/oz 100% $0.32/oz $0.77
Instant Pudding mousse 13.6 oz $0.20/oz 100% $0.20/oz $2.72
Sugar 0.29 oz $0.04/oz 100% $0.04/oz $0.01
Heavy Cream 27.2 fl oz $0.08/fl oz 100% $0.08/fl oz $2.40
Total Cost: $12.39
58
Charlie & the Chocolate Cake
Methods:
1. Preheat oven to 350F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds
of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
2. Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
3. Sift together flour, baking soda, and salt.
4. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then
add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches,
beginning and ending with flour and mixing at low speed until just combined.
5. Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester
comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack
30 minutes, then invert onto racks, remove paper, and cool completely.
59
Recipe: A Midsummer's Night Ice Cream
Selling

Gelato 40 oz $0.25/oz 100% $0.25/oz $10.00
White Chocolate 0.63 # $3.75/# 100% $3.75/# $2.36
Raspberry Sauce 0.5 # $2.67/# 100% $2.67/# $1.34
Maraschino Cherry 0.09 # $1.44/# 100% $1.44/# $0.13
Total Cost: $13.83
60
A Midsummer's Night Ice Cream
Methods:
1. A Midsummer's Night Ice Cream
2. Pour jam and water into medium-sized saucepan over low-medium heat
3. Stir continuously until jam melts into smooth sauce
4. Scoop out a portion of gelato and drizzle with raspberry sauce and white chocolate, top with maraschino
cherry
61
Recipe: The Little Parfait
Selling
Portion Size: 1 parfait, 8.3 oz dessert/parfait cup Food Cost: 16.67%
Prepared Kelsey

Butter 0.24 # $2.42/# 100% $2.42/# $0.58
graham crackers 0.45# $1.28/# 100% $1.28/# $0.58
sugar 0.55# $0.60/# 100% $0.60/# $0.33
cornstarch 0.044# $0.73/# 100% $0.73/# $0.04
cream cheese 3.13# $1.89/# 100% $1.89/# $5.92
eggs 0.28# $0.483/# 89% $0.55/# $0.16
vanilla extract 0.625 fl oz $0.50/fl oz 100% $0.50/fl oz $0.32
heavy whipping cream 0.31# 5 oz $0.08/oz 100% $0.08/oz $0.40
strawberries 0.83# 1.25 pt $1.16/pt 88% $1.32/pt $1.65
Total Cost: $9.98
62
The Little Parfait
Methods:
1. Heat oven to 350 degrees.
2. Coat bottom and sides of and oven safe dish with nonstick spray; set aside.
3. Crust: Mix graham cracker crumbs and (melted) butter together; set aside.
4. Strawberries: thinly slice into bite-sized pieces; store in fridge.
5. Filling: Mix sugar and cornstarch in a large bowl.
6. Add cream cheese and beat with a mixer on medium speed until smooth.
7. Beat in eggs and vanilla just until mixed, scraping down the sides of bowl as needed.
8. On low speed, add cream; beat just to blend.
9. Pour into prepared dish.
10. Bake 75 to 80 minutes until cake has risen, edges are very lightly browned and center still jiggles
when pan is moved.
11. Cool in pan on a wire rack about 1 1/2 hours (cake will set completely).
12. Run knife around edge of pan; cover loosely and refrigerate at least 4 hours.
13. To serve: layer graham cracker crust, cheesecake (using #10 scoop), and strawberries for a total of 2
layers each.
63

The n00k - Recipe Costings and Methods Updated 12-5

Transféré par

Informations du document

Titre original

Copyright

Formats disponibles

Partager ce document

Partager ou intégrer le document

Options de partage

Avez-vous trouvé ce document utile ?

Ce contenu est-il inapproprié ?

Droits d'auteur :

Formats disponibles

The n00k - Recipe Costings and Methods Updated 12-5

Transféré par

Droits d'auteur :

Formats disponibles

Cover Page

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Butter 0.63 # $2.41/# 100% $2.41/# $1.52

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Garlic 0.85 oz 0.14/oz 100% $0.14/oz $0.12

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Ingredients Recipe Quantity (EP) Cost Total Cost

Total Cost: $9.98

Vous aimerez peut-être aussi