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Commercial Cookery Assignment Sample

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Commercial Cookery Assignment Sample

Task 3.1

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Name of dish:

Steamed Chicken and Sesame Soba Noodle Salad

Resource:

Recipe card

Recipe makes how many serves/portions?

Four serves

Recipe food cost percentage?

18.20%


Ingredient and specification

Quantity 0.000kg/L

Cost per kg /L

Ingredient cost

Chicken breast

600g

$ 22.35

$ 1.28

Crushed garlic

10g

$ 8.00

$ 7.56

Various kinds of crushed ginger

10g

$ 1.75

$ 0.85

Sake

30

$ 0.4

$ 0.22

Sesame oil

10ml

$ 13.00

$ 9.65

Sauces of light soy

40ml

$ 0.5

$ 0.02

Vinegar related to rice

10ml

$ 1.22

$ 0.85

The paste of chilli nature and superfine sugar

15g

$ 6.54

$ 3.25

Chilled soba noodles that are cooked and are based upon cucumbers.

900g

$ 7.12

$ 1.25

Onions of green colour, slices and washes and toasted sesame pastes.

60g

$ 0.008

$ 1.25

Total recipe cost (food cost)

$ 30.78

One portion (food cost)

$ 2. 075

Intended sales price

$ 7.50

SRC cards Questions

What methods and sequencing does this recipe need?

  • At first, the chicken must be placed in a bowl so as to marinate the breast of the chicken. The chicken must be marinated before streaming so that it can be infused with the help of various kinds of distinctive flavours.
  • Flavours must be infused within the chicken so that all kinds of ingredients can be added to the chicken before it is prepared. All the ingredients are required to be added with steamed water and on the basis of carrots, onions celery and various kinds of ginger root that are mostly fresh.
  • After both these processes, some cuts are required to be made from the bottom and the top surfaces on the basis of chicken. After that, the chicken must be allowed to penetrate and heat with the help of the heating based process.
  • The cover of the pot must be removed at the time of covering the pot of chicken. Performing such kinds of steps would allow the steam and heat to escape, and thus steamed chicken can be easily prepared.


A little history about this dish, what was it used for?

Steamed chicken with noodle salad was first found to be introduced in the yellow river valleys within the boundaries of China. During those times 10000 years ago, the chicken was found to be steamed within the cookers that were made of various kinds of stones. From the times of the eighth century, the dish became very popular, and to date, such kinds of dishes are still very popular. These kinds of dishes are very much used to gain instant energy and are very much tasty as well.


How can you adapt this recipe for a celiac?

Gluten based flours are required to be adopted by changing from various wheat flours.

How would you describe this dish for purchase of sale?

Steamed chicken with noodle salad.

Task 3.2


Task 3.2
Complete the below 2ndSRC Card.

Name of dish:

Cheeseburger

Resource:

Recipe card

Recipe makes how many serves/portions?

Eight serves

Recipe food cost percentage?

16.00%


Ingredient and specification

Quantity 0.000kg/L

Cost per kg /L

Ingredient cost

Flour

450g

$ 1.25

$ 1.75

Potato starch

50g

$ 16.00

$ 4.56

Yeast

8g

$ 3.75

$ 0.65

Butter

40g

$ 0.6

$ 0.12

Sugar50g

$ 7.00

$ 7.25

Salt

5g

$ 5.00

$ 0.02

Various kinds of sesame seeds

40g

$ 0.22

$ 0.46

Eggs

3pc

$ 2.54

$ 2.25

Potatoes

5g

$ 6.12

$ 4.65

Yeast

8g

$ 0.008

$ 0.75

Total recipe cost (food cost)

$ 22.46

One portion (food cost)

$ 1.25

Intended sales price

$ 5.75

SRC cards Questions

What methods and sequencing does this recipe need?

  • At first, the yeast must be added with warm waters and then it should be kept aside on the basis of which foam are found to get rise upon the surfaces.
  • The food mixers are then required to be set up on the basis of which all the future courses of actions are required to be performed.
  • Then eggs are required to be mixed with the yeasts.
  • Heats are required to be generated at 200 degree Celsius.
  • After this dough are required to be knocked in the form or back direction.
  • Then all the remaining eggs are required to be separated. After they are separated, then eggs are mixed with a minimum amount of water.
  • After all these steps are found to get performed cooking needs to be done for a minimum of 10 minutes.
  • All the buns are required to be baked at a high temperature of nearly two hundred degree Celsius for a minimum of ten minutes.
  • After all the required actions are found to be performed then the item must be removed and kept in a wire rack so that it gets back at room temperature

A little history about this dish, what was it used for?

According to many historians related to food and inventor legends, it was during the year 1924 that this item was introduced for the first time. During that year, rice was found to be slapped upon slice, and thus hamburger was found to be developed for the first time. California based sandwich shop was the first shop where cheeseburger was found to get introduced for the first time.


How can you adapt this recipe for a celiac?

  • Gluten based flours are required to be adopted by changing from various wheat flours.

How would you describe this dish for purchase of sale?

Cheeseburger Rite

Task 3.3

Name of dish:

New York Cheesecake

Resource:

Recipe card


Recipe makes how many serves/portions?

16 serves

Recipe food cost percentage?

12.25%



Ingredient and specification

Quantity 0.000kg/L

Cost per kg /L

Ingredient cost

Biscuits of digestive nature

250g

$ 1.32

$ 2.75

Butter of melted nature

150g

$ 11.00

$ 3.56

Cream-based cheese

500g

$ 2.75

$ 0.25

Caster sugars

cups

$ 0.6

$ 0.62

Plain types of flours

Two tablespoons

$ 7.00

$ 5.25

Bean paste of vanilla nature

One tablespoon

$ 0.5

$ 0.04

Lemon rind which is finely grated

One tablespoon

$ 0.22

$ 0.66

Bean paste of vanilla

One tablespoon

$ 2.54

$ 1.25

Lemon rinds

One tablespoon

$ 6.12

$ 3.65

Eggs

3pc

$ 0.008

$ 0.35

Total recipe cost (food cost)

$ 22.46

One portion (food cost)

$ 2.56

Intended sales price

$ 4.35

SRC cards Questions

What methods and sequencing does this recipe need?

  • Heat should be preheated at a temperature of 150 Celsius.
  • All the lines are required to be greased upon the bases. This should be performed upon a 20cm pan that is basically spring form by nature.
  • Biscuits should be processed till they are crushed finally.
  • After all these steps are performed, butter is required to be added and are kept inside a well-prepared pan.
  • A straight glass is required on the basis of which base and side are required to be pressed.
  • Then the whole thing is required to be kept within the refrigerator for at least 30 minutes.
  • An electric mixer is required to be kept so that cream cheese can be baked efficiently.
  • Vanilla, flours lemon juice and lemon rinds are required to be added on the basis of which all the action are required to be performed.
  • After that, eggs are required to be added and are required to be beaten until they can be fully combined.
  • After these, the whole thing is poured into the bases.
  • Then they must be placed in the baking trays.
  • Baking must be required for at least 1 hour, and then the oven is turned off and is kept for chilling for nearly 3 hours

A little history about this dish, what was it used for?

According to Keller, he invented this New York Cheesecake of black nature within his own restaurant during the year 1915. As per various other stories, desserts were found to have come from various black-based forests that are located in the mountainous areas named Baden situated in Wurttemberg. In these areas, cherry trees are found to be planted for all the newly married couples.

How can you adapt this recipe for a vegetarian?


These recipes can be adapted and prepared for any vegetarian by avoiding all kinds of non-veg item Eggs based items are required to be avoided so that they can be effectively dealt with in a better way.

How would you describe this dish for purchase of sale?


Dark cherry cake

References

Journals

http://ejfa.me/index.php/journal/article/download/1915/1206 [Retrieved on 01.01.2021]Cil, G. I., Ozdemir, H., Onaran, B., Cengiz, G., & Erdi, S. E. N. (2019). Effect of lactic acid and steam treatments on Campylobacter jejuni on chicken skin. Emirates Journal of Food and Agriculture, 143-147. Retrieved from
http://ifst.caas.cn/docs/2019-10/20191009160447885790.pdf [Retrieved on 01.01.2021]
Shen, Q., Zhang, C., Jia, W., Qin, X., Xu, X., Ye, M., ... & Richel, A. (2019). Liquefaction of chicken sternal cartilage by steam explosion to isolate chondroitin sulfate. Carbohydrate polymers, 215, 73-81. Retrieved from
https://www.brooklynny.pizza/menu.pdf [Retrieved on 01.01.2021]
Sm, A. P. P. E. T. I. Z. E. R. S. BROOKLYN NEW YORK. Retrieved from
https://journal.ubm.ac.id/index.php/journal-fame/article/download/1662/1605 [Retrieved on 01.01.2021]
Yuliantoro, N. (2019). Penelitian Produk: Inovasi Pembuatan Cheese Cake Menggunakan Bahan Kacang Panjang Sebagai Pengganti Tepung Terigu. Journal FAME: Journal Food and Beverage, Product and Services, Accomodation Industry, Entertainment Services, 2(1). Retrieved from
https://whdl.org/sites/default/files/publications/Mediator_13.1.9_Shmidt.pdf [Retrieved on 01.01.2021]
Shmidt, L. D., & Miss, D. (2017). Ill Have a Cheeseburger with No Cheese, Please. Retrieved from
http://dspace.daffodilvarsity.edu.bd:8080/bitstream/handle/123456789/3469/P13568%20%2817%25%29.pdf?sequence=1&isAllowed=y [Retrieved on 01.01.2021]
Rana, M. D. (2019). Mini Cheese Burger. Retrieved from



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