Canapes

Topics: Butter, Orange, Potato Pages: 10 (865 words) Published: April 15, 2014
QUOTATION

CALCULATION OF COSTS (5 X 10)
Name of snack: Asparagus Wraps With Lemon Mayo
Number of portions: 40
Ingredients

Number of units (adjusted to serve 20 guests) -√
Purchase price √
Purchase unit √

Conversion
(ml to g /kg)
To match the purchasing unit √√
Calculation of unit price:
Units used x Purchase price Purchase unit
√√
Unit price of ingredient

Asparagus
880g
R44.99
250g

(880 x 44.99)/250
R158.36
Parma Ham
100g
R259.99
1000g

(100 x 259.99)/1000
R25.99
Mayonnaise
400 ml
R18.89
750g
(400 x 250)/280= 357.14g
(357.14 x 18.89)/750

R8.99
Lemon
3
R15.99
4

(3 x 15.99)/4
R11.99

R

R

R

R
Total cost of recipe√√
R205.33

Total cost of four menu items
Recipe 1(calculated)
R205.33
Recipe 2 (estimated)
R120.99
Recipe 3 (estimated
R145.99
Recipe 4 (estimated
R100.99
Total
R573.3
Calculate selling price by using 80% as food cost percentage

(573.3 x 20)/100 =R114.66
114.66 + 573.3 =R687.96

Name of non-alcoholic beverage: Virgin Mimosa
Number of portions: 20
Ingredients

Number of units
Purchase price √
Purchase unit √

Conversion
(ml to g /kg)
To match the purchasing unit √√
Calculation of unit price:
Units used x Purchase price Purchase unit
√√
Unit price of ingredient

Orange Juice
1182.94ml
R16.98
1000ml

(1182.94 x 16.98)/1000
R20.09

Lemon concentrate
2500ml
R23.99
1000ml

(2500 x 23.99)/1000
R59.98

Lemon
1
R2.99

R2.99
Orange
1
R3.00

R3.00
Ginger Ale
1250m
R27.99
1000ml

(1250 x 27.99)/1000
R34.99

R

R
Total cost of recipe
R121.05

Asparagus Wraps with Lemon Mayo
40
25g
-20 Asparagus
- 5 Parma ham slices
- 200ml Mayonnaise
- 1and a half lemon
- 40 Asparagus
- 10 Parma Ham
-400ml Mayonnaise
- 3 Lemons
Bring a pan of salted water to the boil, tip in the asparagus and cook for 2 minutes until just tender. Drain well. Quarter each slice of ham, into 4 shorter strips, then wrap one around the middle of each asparagus spear. Mix the mayo with the lemon zest and juice and a little pepper and put in a small bowl. Serve with the asparagus, warm or cold, for dipping.

Illustration:

Suitable wine to serve with snack:
Diermersfontein Pinotage 2009
Chicken Skewers with Satay Dip
40
20g
220g mini chicken fillets
2 tbsp soy sauce
2 tbsp sweet chilli sauce
4 tbsp peanut butter
4 tbsp coconut milk
coriander leaves, to serve
chopped peanuts, to serve

1,2kg mini chicken fillets
10 tbsp soy sauce
10 tbsp sweet chilli sauce
20 tbsp peanut butter
5 tbsp coconut milk
coriander leaves, to serve
chopped peanuts, to serve

1. Take the mini chicken fillets and slice any large ones into finger size lengths. Mix with the soy and sweet chilli sauces. Thread onto skewers, then place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, defrost in the fridge overnight and cook at 200C/180C fan/gas 6 for 10-12 minutes or until cooked through. For the dip, combine the peanut butter and coconut milk. Scatter the skewers with coriander leaves and chopped peanuts, if you like. Serve with the dip

Illustration:

Suitable wine to serve with snack: Leopards Leap Shiraz 2010

Sweet Potato and Ginger Parcel
40
17g
Ingredient quantities
Adapted Quantities
Method
400g sweet potatoes
50g melted butter plus a knob extra
1 red chilli, deseeded and finely chopped
4 spring onions, finely sliced
thumb-size piece ginger, grated
½ a 190g pack feuilles de brick pastry
few pinches cinnamon

2.5kg sweet potatoes
250g melted butter plus a knob extra
5 red chilli, deseeded and finely chopped
20 spring onions, finely sliced
thumb-size piece ginger, grated
450g pack feuilles de brick pastry
few pinches cinnamon

1. Microwave or oven-cook potatoes until tender. Melt a knob of butter in a pan. Fry chilli for 30...
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