8 Diary Product Alternatives for Lactose Intolerant Individuals

Lactose intolerance occurs when the enzyme lactase, produced by the small intestine, is not secreted enough to digest lactose found in dairy products. Those who are lactose intolerant can use soy milk as a substitute for milk and other dairy products. The assignment also includes a food category order sheet for 8 main courses, detailing ingredients, quantities, and total cost. Additionally, the assignment provides yield tests for different dishes, sales contribution of the 8 main courses, and weekly roaster of staffs with their job roles, hourly wages, and weekly wages, which totals $700 per week.

Running head: COOKING OPERATIONS
Cooking Operations
Name of the Student
Name of the University
Author’s note

2COOKING OPERATIONS

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Contents
Restaurant profile.............................................................................................................................3
MENU..............................................................................................................................................6
ENTRÉE......................................................................................................................................6
MAIN COURSE..........................................................................................................................8
DESSERTS..................................................................................................................................9
Special dietary requirements..........................................................................................................10
Medical......................................................................................................................................10
Cultural......................................................................................................................................10
Religion......................................................................................................................................11
Intolerance.................................................................................................................................11
Order sheet for the 8 main courses for a week..............................................................................12
Yield Test.......................................................................................................................................14
Sales contribution of 8 main courses.........................................................................................16

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Restaurant profile
Located at the serine location of Parramatta, NSW, The Indian Paradise is a home for
culinary treat for all those who enjoy and love to indulge in Asian and Indian cuisine. It is a clam
and soothing hide out with 40 seating arrangement in casual dining style. The restaurant is
located in a convenient place; it is just 4 mins walk from Parramatta CBD as well as Parramatta
train station.
Contemporary Indian cuisine is the amalgamation of traditional Indian food and spices
along with a modern, fancy and unique touch that checks off all the culinary tastes buds without
being over powering or pungent. . Offering a modern interpretation of traditional Indian style
with a blend of contemporary textures and complimentary presentation style makes our offering
perfect for the people who are looking for a perfect culinary get out with the loved ones. The
diversity of India is the most fascinating aspect about the county and that is exactly what our
menu portrays. The ingredients used in our recipes at The Indian Paradise are using the best of
fresh Australian produce raw materials.
The setting and the ambience of the restaurant is designed to complement the cuisine and
enhance the gastronomy experience.
Hours:
Monday to Friday 12pm-10pm
Saturday & Sunday 10am-10pm

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Target Market
The target market of the restaurant is people who are 18+ and enjoys Indian cuisine. There is an
expected crowed from two locations the local residents of Harris Park and from Parramatta.
These two suburbs have a large number of Indian residents and Indian communities. The
location of the restaurant is every close to many corporate offices, banks, Westfield shopping
mall etc which makes it a unique location for the business.

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MENU
ENTRÉE
Non-vegetarian
Tandoori Octopus- Marinated in tandoori masla the Octopus tentacles will be served with
crispy potato, black garlic aioli, and citrus salad.
Murgh Terrine- Taking the “murgh” to the next level. This item is a culmination of tradition
and contempory cooking styles. The baked chicken mince is served with cherry chutney, along
with mini lettuce.
Ghost Chili Tikka- Tikka is popular in India especially north India. Bring the same flavor along
with a modern twist. This dish serves tandoori chicken thigh along with cashew puree and
cabbage slaw.
Adraki Lamb Chops- Be submerged in the enchanting fragrance of the Kashmir species. This
dish offers Lamb cutlets marinated overnight with Kashmiri spices, garlic and ginger-skewered
and grilled in tandoor served with sautéed kale

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VEGETARIAN
Vegetable cutlet- Paneer or cottage cheese is popular in India, in this cutlet we serve you with
seasoned mashed vegetables along with Paneer. The cutlets are coated with semolina and deep-
fried for the extra crunch. It is also served with grilled cabbage wedges to enhance the taste of
the dish.
Kaju Kebab- A unique twist in the kebab in form of a vegetarian dish potato kebabs are mixed
with paneer and then coated with cashew to give the dish a nutty and smoky flavor.
Mix Veg Pakora- A commonly found Indian vegetarian entrée. The crispy batter fried vegetable
fritters are served with mint and tamarind sauce.
Veggie Burger- Black sesame veggie patty burger spiced with wasabi yoghurt.

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MAIN COURSE
Non-vegetarian
Olive chicken- The chicken breast are prepared in Tandoori masala along with some olives for
the punch of flavor with some change in texture. It will be served along with a creamy white
tomato sauce as well as blanched spinach and swiss chard to Add crunch and complete the
palate.
Shahi lamb shanks- The lamb shanks are prepared in a yoghurt curry that has been tempered
with black cumin seeds. The shanks are served along with fresh and crunchy potato salli and
with stir fried mushroom and green onions to enhance the vibrancy of the dish.
Malabari shrimp- A very popular sea food dish form the peninsular India, with a twist in tale.
The shrimps are tosted in a curry made of roasted coconut, jaggery, and curry leaf, mustard seed
with Green Onions, mint and Fresh Peas.
Tawa goat- Authentic north Indian style cooked dish that is infused with the rich taste of spices
and slow cooked goat. It is served with stir fried Green Beans, Shallots and Hazelnuts
Vegetarian
Navratan korma- Korma is a versatile sauce that is used in Indian Cuisine all over the
subcontinent. The vegetables are cooked in korma sauce with milk cream and cashew nut sauce.
This dish is served with roasted asparagus and zucchini for the added texture.
Dal makhani- Popular North Indian flavors packed with the energy and enthusiasm representing
the culture this dish is from. The black lentils are slow cooked with butter and cream in punjabi
style served with broccoli and roasted capsicum.

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Malai broccoli- Tossed broccoli in malai curry this dish is served with tempered spinach, tomato
crisp served with steamed carrots and garlic-ginger butter.
Chettinad tofu- A perfect balance of spice and blunt taste this Chilly tofu is served along with
edamame and pearl couscous crispy cauliflower with sautéed brussels sprouts.
DESSERTS
Pumpkin halwa tarts- To cater the sweet tooth the halwa tart made of pumpkin infuse with
ricotta, enhance with green cardamom is a fresh twist to the traditional tart and the halwa.
Cocunut truffles- Dollops of happiness and goodness, the coconut burfies are rolled in
pistachio powder and white chocolate.
Trio of kulfi- Kulfi is the traditional Indian dessert that is enjoyed by all, three seasonal flavors
pomegranate, kesar and paan kulfi.
Rice pudding- Classic tale with a fun spin off rice pudding with caramelized banana and
candied almonds.

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Special dietary requirements
Medical
Food allergies are one of the most common health problems faced by human beings.
When the immune system of an individual’s body finds that a certain food item as damaging and
hence reacts by causing symptoms is called having food allergies. The symptoms may differ
from one person to another. Skin redness, rashes, itchiness, sneezing, difficulty in breathing are
some of the most common symptoms of food allergy.
Anaphylactic is a severe medical condition that is caused to human being in reaction to
some food item that the person is allergic towards. In this condition the person has to be given
proper treatment right away. The initial symptoms are like any other allergic reactions but it
becomes serious within half an hour. Alternative options are always ready for the customers at
the restaurant as most people are allergic to sea food there are other options also available.
Cultural
Dietary requirements of an individual depend highly on the cultural background of that
person. If a person is brought up in a pure vegan and vegetarian family then he or she will
develop taste for vegetarian food only. Similarly the geographical location of a person also
impacts the dietary choice of that particular individual. For example: An Italian will enjoy a glass
of wine while an Indian will love to end the meal with a glass of lassi. Culture has a huge
influence on the culinary map of the world. There are food items from over India catering every
taste buds.

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Religion
Biriyani is regarded as one of the most popular dishes in the world; there are many
theories in respect to the origination of this dish. It is celebrated and enjoyed by many in the
world, but it is regarded as a patron of the people who follow Islam. Muslims celebrate festivals
and weddings with this dish. Like culture religion also has a significant effect on the dietary
choice of a person. Halal is another concept in Islamic religion which affects the choice of meat
that a religious Muslim will choose to order. The menu reflects a bunch of items which are
inspired from a number of religions that are followed in the Indian subcontinent.
Intolerance
A person is said to be lactose intolerant when he or she cannot digest the
protein called lactose in the diary products. For the person who is lactose intolerant, the enzyme
that os secreted by the small intestine called lactase is not secreted enough hence the person
cannot digest the protein. This protein is mainly available in dairy products. For the people who
are lactose intolerant soy milk can be used as a substitute of milk. Apart from that there are
several items which do not even include any dairy products even in the desserts.

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Order sheet for the 8 main courses for a week
Food Category Ingredient / food Item Quantity
Poultry Chicken breast 5kg
Herbs/ Spices Pepper_Black Ground 25gm packet
Herbs/ Spices Spices_Pepper White 25gm packet
Herbs/ Spices Tandoori Masala 25gm packet
Herbs/ Spices Herbs_Basil 25gm packet
Herbs/ Spices Black Cumin Seeds 25gm packet
Herbs/ Spices Curry_Powder_Madras 25gm packet
Herbs/ Spices Black Cumin Seeds 25gm packet
Herbs/ Spices Garam_Masala 25gm packet
Herbs/ Spices Curry_Leaves 25gm packet
Herbs/ Spices Turmeric Powder 25gm packet
Herbs/ Spices Spices_Chilli Powder 25gm packet
Herbs/ Spices Spices_Cummin Ground 25gm packet
Herbs/ Spices Spices_Coriander Ground 25gm packet
Vegetables Spinach - English 1kg
Vegetables Tomato - Medium 20kg
Vegetables Swiss Chard 2kg
Vegetables Onion – Medium 20kg
Vegetables Garlic 750gm
Vegetables Potato – New 20kg
Vegetables Mushroom - Oyster 750g
Vegetables Mint 200g

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Vegetables Peas – Snap 1kg
Vegetables Tomato – Egg 20kg
Vegetables Ginger. 750g
Vegetables Chilli Pepper 500g
Vegetables Asparagus_ 1kg
Vegetables Zucchini 1kg
Vegetables Carrots. 1kg
Vegetables Broccoli 1kg
Vegetables Capsicum. 1kg
Vegetables Cauliflower 1kg
Vegetables Brussels Sprouts 1kg
Dairy Milk 1.5l
Dairy Butter 1.5kg
Dairy Cream 500 gm tin
Dairy Yogurt 500gm tin
Drygoods Fine_Cooking Salt 500gm packet
Fish_shellfish Prawns - King Cooked 1kg
Fruit Coconut 1kg
Fruit Pineapple 1kg
Lamb Shanks 5kg
Lamb Lamb-Rump 5kg
LEGUME Lentil - Black 1kg
LEGUME Beans - Red Kidney 1kg

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Yield Test
Olive chicken
Chicken breast – 250g
Loss – 22% of 250 g =55g
250 g – 55 g = 195 g processed chicken breast
Yield: 195 g yield.
Shahi Lamb Shanks
Lamb shanks =10g
Loss- 5% of 10g= 0.5g
Yield: 10g - 0.5g= 9.5g processed shanks
Malabari Shrimp
Prawns king cooked = 80g
Loss= 65% of 80g= 52g
Yield: 80g- 52g = 28g
Tawa Goat
Lamb-Rump=250g
Loss=10% of 250= 25g

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Yield: 250g – 25g= 225g
Navratan Korma
Zucchini= 10g
Loss= 5%of 10g= 0.5g
Yield: 10g – 0.5g= 9.5g
Dal Makhani
Black lentils= 50g
Loss= 0%
Yield: 50g
Malai Broccoli
Broccoli= 80g
Loss= 20% of 80g= 16g
Yield: 80g -16g= 64g
Chettinad Tofu
Cauliflower= 250g
Loss= 25% of 250= 62.5g
Yield: 250g - 62.5g= 187.5g

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Sales contribution of 8 main courses
The expected sale of the 8 main courses in the span of a week is estimated to be around
2000$. The target market consists of people who are working and have a disposable financial
credibility along with Indian families who want to spend some time together to enjoy the taste of
their culture. The location is perfect to attract new customers as well as base a loyal customers
group who would like to tickle their taste buds every now and then.

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Weekly roaster of the staffs
Job role Per hour wage Per week wage
Chef 3x10 210
Chef 3x10 210
Manager 2x10 140
Waiter 0.5x10 35
Waiter 0.5x10 35
Waiter 0.5x10 35
Waiter 0.5x10 35
The total wage cost per week is 700$.