Standard Recipe Card	Student ID
Name of the dish
Dish Description	Portion Nos.
	Portion Size
Sales Price
Food Cost %
Ingredients
Item	Qty Req.	UoM	Cost per UoM	Yield %	Actual Cost
						Input
						Calculation
						Headings
						U - Unit
						o - of
						M - Measurement
Total Cost
Portion Cost
Food Cost %
Sale Price
GST
Method:
Equpment and tools

pls make 9 recipe cards

Dish 1

Grilled Chicken with Sumac and Yogurt Sauce

Grilled chicken breast marinated in olive oil, sumac, and lemon juice

Served with a yogurt sauce made with Greek yogurt, garlic, lemon juice, and chopped mint

Portion yield: 1 chicken breast

Itemized ingredients and cost calculated using recipe costing software

Food cost percentage calculated by dividing the cost of ingredients by the selling price

Dish 2

Spiced Couscous with Roasted Vegetables

Couscous cooked with vegetable broth and seasoned with Ras el Hanout spice blend

Roasted vegetables include zucchini, eggplant, bell peppers, and onions, tossed in olive oil and Za'atar spice blend

Portion yield: 1 cup

Itemized ingredients and cost calculated using recipe costing software

Food cost percentage calculated by dividing the cost of ingredients by the selling price

Dish 3

Baklava

Traditional Middle Eastern dessert made with layers of phyllo dough, chopped nuts, honey, and cinnamon

Portion yield: 1 piece

Itemized ingredients and cost calculated using recipe costing software

Food cost percentage calculated by dividing the cost of ingredients by the selling price

Dish 1 - Entre

Wholegrain cereals and whole meal toast served with juices and fruits

Dish 2 - main course

a) Poached salmon with raw vegetable salad

b) Ricotta-stuffed truss tomatos

Dish 3 - dessert

dessert