Futura Group© Standard Recipe Card Name of dish: Apple Soufflé Baked in the Apple with Calvados Anglaise Portio n #: 12 Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specificati on Weigh t kg/l/U nit Cost per kg/l/Unit Actu al cost Anglaise sauce 50 ml Apple sorbet 60 g Golden delicious apples 300 g Butter 10 g Sugar 10 g Lemon 40 g Egg 2 ea ch Sugar 25 g Calvados 20 ml Total Cost Portio n Cost Method:
Futura Group© Standard Recipe Card Name of dish: Rhubarb Pie Portion #: 4 Ref.source: Total Cost: Portion size: Portion Cost: Sale Price at % ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Wholemeal flour 250 g Butter 100 g Sugar 50 g Egg 1 each Wholemeal flour 80 g Butter 50 g Sugar 50 g Cinnamon 2 g Rhubarb 500 g Brown sugar 100 g Cinnamon quill 1 each Oranges 400 g Arrowroot 10 g Total Cost Portion Cost Method: PreparationDuration 30 minutes + 30 minutes resting 1.Produce a short paste using the rub-in method: rub the flour and butter together, then add the sugar and mix in. Incorporate the egg into the mixture and work into a ball shape. Wrap in cling film and rest in the fridge for 30 minutes 2.For the crumble, rub the flour and butter together to a
loose texture, then incorporate the sugar and cinnamon 3.For the filling, wash the rhubarb and remove all
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