Beruflich Dokumente
Kultur Dokumente
hot food
choices
Recipe
Recipe/menu item
33.67
Number of serves
20
1.68
3.50
June 2005
recipe
Ingredients
Qty
Cost
$
Onion, diced
29
1T
15
1.5kg
14
65
96
Carrots, sliced
95
Curry paste
145g
Tomato paste
4T
Potato, diced
Cream, light
1 cup
Basmati rice
43
Method
Saut onion in oil.
95
62
00
2kg
60
Boil or steam.
Pappadams
20
40
Rectangular containers
20
20
NOTES:
47
Recipe
Recipe/menu item
13.57
Number of serves
20 x 100g serves
0.68
June 2005
recipe
Ingredients
Qty
Cost
$
Onion, diced
58
1T
15
1kg
Tomato paste
120g
Tomato puree
600ml
Carrot, grated
44
94
94
47
NOTES: For serving ideas see the snack food section of this recipe file.
Method
Recipe
Recipe/menu item
Oriental Rice
Total cost of ingredients
11.76
Number of serves
16
0.73
3.00
June 2005
recipe
Ingredients
Qty
Cost
$
Method
Basmati rice
2kg
20
15
1T
15
Onion, diced
29
30
Carrots, diced
95
Frozen corn
350g
91
Frozen peas
350g
00
bunch
33
50ml
36
cup
Parsley, chopped
Vegetable stock (reduced salt)
Water
Round container
NOTES:
16
12
Add celery.
Add carrot and stir until slightly cooked but still firm.
Add corn, peas, parsley, stock and water.
Cook, stirring occasionally for approx 5 minutes.
Recipe
Recipe/menu item
37.49
Number of serves
32
1.17
3.00
June 2005
recipe
Ingredients
Qty
Cost
$
250g
15
1T
15
Onions
87
60
Carrot, diced
90
Potatoes, diced
1kg
59
Tomato paste
375g
55
500g
42
6L
16
Cabbage, diced
98
Zucchini, sliced
32
500g
45
1 bunch
33
Pasta, macaroni
500g
70
320g
76
32
20
Peas, frozen
Parsley
Containers
NOTES: Serve soup with bread roll placed in container above soup.
Method
36
In a large pot saut bacon, garlic and onion in the oil.