Standard Recipe Card - comerrcical cookery PDF

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Summary

comerrcical cookery...

Description

Standard Recipe Card

Name of dish

Reference source

Moroccan spiced pumpkin, chickpea and tomato stew with quinoa

Portion Nos

9

Spencer college

Portion Size

17.14

$3.42

Sale Price at at 20% (Food Cost)

Portion Cost

12th November 2020

Date of Service:

Item Leek Pumpkin Carrots

Specification

Weight kg/l/unit

Actual Cost

225g

$2.50 per 1 each

$7.5

1125g

$2.50 per 1 kg

$2.81

675g

$2 per 1 kg

$1.35

45g

$2.98 for 1 bunch

$2.98

$1.20 per 100ml

$1.08

Coriander Olive oil

Cost per kg/l/unit

90ml

Ground cumin

11.25

$0.78 per 10g

$0.80

Ground ginger

4.5g

$0.88 per 10g

$3.52

Sweet paprika

4.5g

$0.20 per 10g

$0.90

Sumac

11.25g

$0.40 per 100gm

$1.6

Vegetable stock

450ml

$0.30 per 100ml

$0.135

Crushed tomatoes

1800g

$3per 1 kg

$5.4

Canned chickpeas

675g

$3.75 per 1 kg

$2.53

45g

$0.92 per 10g

$3.68

Harissa

Total cost $34.28 Portion cost

$3.42

METHOD Preparation 20 minutes  Wash and cut only the white part of the leek into thin slices  Peel and cut the pumpkin into small cubes  WPRW the carrots and cut into cubes  Pick and chop the coriander leaves Cooking 30 minutes  Sauté the spices in oil for 3 minutes  Add the carrots, leek and pumpkin and cook for 3-4 minutes  Add the vegetable stock and cover with a lid  Add the crushed tomatoes, bring to the boil and simmer for 5 minutes with the lid on  Add the chickpeas and cook for 5 minutes. Season to taste. Plating  Serve with harissa and chopped coriander...