Standard Recipe Card Name of dish:Ref.source: Total Cost:$12.05 Portion Cost:$2.41 Commodities Itemwhole chicken1000.000 milk200.000 egg80.000 purpose flour85.000 garlic salt10.000 paprika10.000 coriander leaves5.000 ground black pepper5.000 poultry seasoning10.000 vegetable oil300.000 chicken broth150.000Fried Chicken with Creamy Gravy Weight kg/l/Unit
Portion nos.:5 Portion size.:200 Sale Price at $15.50 Food Cost %15.5% UnitUnitActual cost g$8.00Kg$8.00 g$5.00Kg$1.00 g$3.99Kg$0.32 g$4.00Kg$0.34 g$3.99Kg$0.04 g$3.99Kg$0.04 g$3.00Kg$0.02 g$3.00Kg$0.02 g$3.00Kg$0.03 g$5.00Kg$1.50 g$5.00Kg$0.75 Total Cost$12.05 Portion Cost$2.41 Cost per kg/l/UnitInstruction 1.In a medium b resealable plast pepper and pou shake to coat. D in flour mixture. 2.In a large skill coated chicken to medium-low, 30 minutes. Rem towels. 3.Discard all but in 2 tablespoons cook about 2 mi bits off bottom o over high heat, for about 5 minuFried Ch Fried Ch
bowl, beat together 1/2 cup milk and egg. In a tic bag, mix together the flour, garlic salt, paprika, ultry seasoning. Place chicken in bag, seal, and Dip chicken in milk and egg mixture, then once more . Reserve any remaining flour mixture. let, heat oil to 365 degrees F (185 degrees C). Place in the hot oil, and brown on all sides. Reduce heat , and continue cooking chicken until tender, about move chicken from skillet, and drain on paper t 2 tablespoons of the frying oil. Over low heat, stir s of the reserved flour mixture. Stirring constantly, inutes. Whisk in chicken stock, scraping browned of skillet. Stir in 1 cup milk, and bring all to a boil stirring constantly. Reduce heat to low, and simmer utes. Serve immediately with the chicken.hicken with Creamy Gravy hicken with Creamy Gravy
Standard Recipe Card Name of dish: Ref.source:Total Cost: Portion Cost:$25.12 $3.14 Commodities Item Massel chicken style liquid stockbutter2500.000 olive oil40.000 brown onions, finely chopped125.000 arborio rice30.000 fresh thyme leaves880.000 dry white wine10.000 chicken thigh fillets126.000 button mushrooms500.000 garlic cloves200.000 finely grated parmesan40.000 Salt flakes120.000 5.000Chicken and mushroom risotto Weight kg/l/Unit
Portion nos.:8 Portion size.:170 Sale Price at $19.90 Food Cost %15.8% UnitUnitActual cost g$5.00Kg$12.50 g$5.00Kg$0.20 g$3.99Kg$0.50 g$3.99Kg$0.12 g$5.00Kg$4.40 g$5.00Kg$0.05 g$19.00Kg$2.39 g$5.00Kg$2.50 g$8.00Kg$1.60 g$3.00Kg$0.12 g$6.00Kg$0.72 g$3.00Kg$0.02 Total Cost$25.12 Portion Cost$3.14 Cost per kg/l/Unit1.Bring the s saucepan. Re simmer. 2.Heat butter stockpot or lar heat. Add the soft and trans tablespoon of the grains app 3.Add the wine the liquid is ab cup) of the sim with a wooden adding the sto constantly and adding the ne is tender yet fi 4.Heat remain Add the chicke just starts to b for 2 minutes. 5.Add the chic thyme to the r pepper to servChicke Chicke
stock just to the boil in a large educe heat and hold at a gentle and 2 tablespoons of oil in a heavy-based rge flameproof casserole dish over medium onion. Cook, stirring, for 5 minutes or until slucent but not coloured. Add the rice and 1 thyme. Cook, stirring, for 1 minute or until pear slightly glassy.
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