Menus for Dietary Requirements

This document provides menus for different dietary requirements including fat free, low cholesterol, kosher, Hindu, children, and more. It includes recipes and cooking instructions for each dish.

Develop menus for
dietary requirements

Table of Contents
INTRODUCTION...........................................................................................................................3
Section A..........................................................................................................................................4
Fat free........................................................................................................................................4
Low cholesterol...........................................................................................................................5
Kosher ........................................................................................................................................7
Hindu...........................................................................................................................................9
Children ....................................................................................................................................12
Cyclic menu..............................................................................................................................14
SECTION B...................................................................................................................................26
Factors suggesting that changes need to be made....................................................................32
Section C........................................................................................................................................33
Revised Changes ......................................................................................................................33
CONCLUSION..............................................................................................................................36
REFERENCES..............................................................................................................................37

INTRODUCTION
Diet is an essential part of the human body. In other words, It is defined as a total amount
of authentic food which is consumed by individuals for running their life in a systematic manner.
In addition with this, this is a kind of food which is consume by the humans for losing their
weight or maintaining fit their body. Various humans in different country have different
requirements such as spicy, fat free, low cholesterol etc. Therefore they like foods as per their
requirements. The chosen organisation for this assignment is oscillate wildly. It is situated in
Sydney which is most popular city in Australia. This report will discuss about the skills,
strengths and performance which are essential for making tasty dishes. The dishes of cost along
with the feedbacks will also covers in this report.

Section A
Standard recipe card
Fat free
Starter Dish - Duck breast with raspberry vinegar Cost of this dish – 5.55
starter
Item Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
duck breastsFresh duck breasts 100g 4.4$ per 1 kg 0.44
vinegar Raspberry vinegar 90 ml 0.10 per 30 ml 0.3
cloves Garlic cloves 100g .029$ per 50 g 0.58
paste tomato paste 100g .25$ per 100 g 0.25
red wine red wine 1 Bottle 1.31$ per bottle 1.31
unsalted butterUnsalted butter 100g .015$ per 10 g 1.5
mesclun fresh mesclun 1 kg .5$ per 500 g 1
raspberry jamjam 10g .17$ per 10g 0.17
Duck breast with
raspberry vinegar
Step 1 - Cut skin of duck with knife then wash it with clean water. Take a fry pan with full of
water and put it on medium heat and place duck skin into this and cook for 5 minute. After this,
cover it with foil and put this in cool place.
Step 2 – Remove fat of duck skin from pan. Then put pan on high heat along with vinegar,
garlic, tomato past and wine in it and cook it for 3 minute then add jam and a large slice of
butter into mixture
Step 3 - Divide leaves and decorate them on sliced duck along with salad. Then spread sauce
and raspberry over it and serve it to guests
Main course dish - Polenta, cheese and mushroom pizza Cost of this dish 5.98

Step 1 Heat oven at 200c and put mushroom in tray then take baking tray and top the thyme on
it. Mix garlic paste, oil in bowl then spread this mixture on mushroom and bake it for 10 minute
Step 2 When mushrooms are baking take two another baking trays and grease them with oil
then put a sauce pan along with milk and water in it on a medium heat. After cooking for 2
minute then add polenta in it.
Step 3 Put greased trays in the oven along with polenta and bake it for 5 minute then add
cheese in mixture and spread this on the polenta base. After this, bake it for 7 minute. Later
baking spread mushrooms and cheese on base then again bake it for 5 minute and serve it to the
guests along with kale
Dessert Dish-Poached peaches with low-fat ricotta and rose syrup.
Step 1 Add sugar with two cup of water into a large saucepan and put it on low heat for 4-5
minutes. Stone peaches if easy or remove it after poaching.
Step 2 Put peaches into syrup and poach it for 2-3 minute until softness. Add peaches in rose
water then mix it into the syrup. Mix ricotta and ice sugar in a bag which contains a piping in it.
Step 3 Add ricotta in peaches then drip the syrup along with spreading on it.
Low cholesterol
Starter dish -Miso, Kale and crispy tofu soup
Item Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
Paste white miso paste 400g .5$ per 250g 0.1
Kale Kaleslaw salad 350g 5$ per Kg 1.75
Beans Australlian beans 500g 1.5$ per Kg 0.75
Noodles Udon Noodles 200g .30$ per 100g 0.6
Oil Canola Oil 2l .25$ per 500ml 0.5
Japanese marinated tofuJapanese Teriyaki tofu 200g 1.10$per Kg 0.22
Total 3.92

Step 1 Add one litre cold water in a big saucepan and put it on high heat. When it starts boiling
then low heat. Pour miso in boil water until its melts then add ginger paste in it and reduce heat
for 5 minute. Take a big sauce pan along with a litre cold water in it and put this on high heat
for 2 minute until boil. Add miso in water when it melts
Step 2 Remove unessential stems from kale then add kale beans and noodles in soup and cook
it for 5 minute.
Step 3 During the shake of soup. Add oil in non stick frying pan and put it on medium heat.
Add tofu in it for 5 minute on medium heat until its brown.
Main course dish - Low carb keto friendly pizza
Step 1 Put the grated mozzarella, almond and cheese in a bowl then place this bowl for baking.
When it seems melts then add the egg into it.
Step 2 preheat the oven up to 200c put the dough in a baking paper and roll it on a pizza tray.
Remove the top part of baking paper then put the dough into oven and bake it for 10 minutes.
When it seems golden then switch off the oven.
Step 3 Use the paper for transferring the pizza from the baking tray then change it from other
side then bake it for 5 minute. After the baking, spread the tomato pasta sauce on it and again
bake it for another 5 minutes then spread the cheese and mozzarella along with basil leaves on it

and serves fresh pizza to the guests.
Dessert- Citrus in star anise and vanilla syrup
Step 1 Pour sugar, star anise and 2 cup of water in a large saucepan then use small knife to cut
the vanilla bean. After this, add the beans into it and put the sauce pan on a low heat. When
sugar will be mixed into the water then boil it for 5 minutes.
Step 2 At the time of boiling cut the rind of orange and grapes after cutting the rinds then make
slices of the fruits. After this, add the slices in the pan and remove the pan from heat.
Step 3 Then transfer the slices from the pan into a clean plate and spread a table spoon of syrup
on it and serves the Citrus in star anise and vanilla syrup to the guest.
Kosher
Starter - Savoury summer puddings

Step 1 Preheat the grill on high heat and grease the moulds of it with proper oil then place the
capsicum on the top of moulds and grill it when its skin seems black then remove it from the
grill and put the capsicums on a plastic bag. When it seems cold then remove its blackened skin.
Step 2 Put a frying pan on medium heat and add oil and onion in it then cook it for 3 minute.
After 3 minutes, add garlic chilli and capsicum in it and cook this mixture for 5 minute then add
tomato's paste in the pan and mix them in well manner. After this, pour sugar, basil leaves in the
pan and cook it for a minute.
Step 3 At the time of cooking, cut the 6 bread slices into circle and remove the crusts from
remaining slices then cut it into 2cm strips. Then add vinegar, remaining olive oil and spices for
taste then put this mixture into moulds and bake it in the oven when it seems orange then put
this moulds in refrigerator for a day. For serving the puddings, spread the tomato juice and
basil leaves on it.
Main course - Zucchini, artichoke & asparagus frittata

Step 1 Preheat the grill on high heat and add two teaspoon oil in a fry pan. Add zucchini,
eschalot and asparagus in the pan and cook it for one minute when eschalot seems soft then add
garlic paste in this and cook it for 30 seconds.
Step 2 Again put the pan on heat with remaining oil. When it hot then add the cracked eggs into
it when it seems set into the pan then cook it further for two minute. Spread the mozzarella and
grill it for 2 minutes and when it seems golden then spread the basil, sage leaves, salt and
ground black peeper on it.
Dessert - Butter mochi cake muffins
Step 1 Preheat oven on 350 degree and Add sweet rice flour, dark brown sugar, baking powder
and salt into bowl. After this, melted butter, coconut milk, eggs and vanilla mix into this bowl.
Then move this mixture into mixer.

Step 2 Put the mixture into muffin tin and fill the cup over the top. Sprinkle the sesame seeds
on tops then bake the tins for 50- 60 minute. When the top will be brown and crispy then check
this with a soft finger. When it seems ready then serve it with tea or coffee to the guests.
Hindu
Starter - Vegetable Bhaji with coconut sambal
Step 1 Put coconut in bowl along with boiled water for 30 minute. When water will be absorbed
by it then move it into food processor. Add salt, chilli and garlic paste in a frying pan and cook
this mixture for 5 minute pour cabbage, beans, carrot, flour, water, crushed garlic and cumin
seeds in bowl.
Step 2 After this, move mixture on plate. In two more batches cook remaining vegetables and
serves them with coconut sambal.
Main course - Creamy Mushroom risotto

Step 1 Put a pan with half slice of butter in it on medium heat then add finely chopped garlic
and onion in it and cook this for 6 minute. When it seems soft then add cream and cheese in it
and again cook it for further minute. Then add other vegetables such as carrot, tomato and chilly
in it and cook it for 20 minute.
Step 2 Melt remaining butter in a pan and put it on a high heat then add mushroom and black
peeper powder in the pan.
Step 3 When it fragrance then mix all the ingredient then serve it hot in front of guests.

Dessert - Pistachio cinnamon and lime kulfi
Step 1 Put ¼ cup of pistachio for reserve. Then add remaining pistachio in high power food
processor until it turns into powder form.
Step 2 Add evaporated, sweetened condensed milk, cream, pods and pistachio in saucepan and
put this pan on low heat. Cook this mixture for 25 minute until it boils. Remove it from heat and
mix lime zest and flavours in this.
Step 3 use ½ cup capacity of dariole moulds, spray lightly canola and vegetable oil. After this,
Put the moulds in the freezer and divide the mixture for making kulfi.
Step 4 Put out moulds from freezer after five hours when the kulfi will be seems set drill the
mould with drill machine and add wooden paddle stick in centre of every mould.
Step 5 when kulfi adjusts with the wooden stick then serve it to the guests along with spreading
pistachios on it.

Children
Starter - Crisp fried cheese ravioli
Step 1 Place buttermilk and breadcrumbs in separate bowls. Firstly drip ravioli in buttermilk
and then crumbs it for coating.
Step 2 Put a frying pan on heat along with oil in it. When oil turns hot then add ravioli for
frying until greener then move it to a clean plate along with paper towel.
Step 3 Arrange the fried ravioli on a plate then serves it to the guests along with sauce.

Main course -Creamy cheese zoodles
Preparing method
Step 1 Melt butter on large pan on a medium heat. After this, cornflour, mustard and garlic
paste on it and cook it for 30 second. After this mix the milk for its smoothness.
Step 2 Put this mixture on medium heat for 3 minute. When mixture boils then add cheese in it.
Step 3 after this, put large fry pan on medium heat along with oil and cook zucchini, carrot and
potato noodles for 2 minutes.
Dessert – Chocolate nests
Step 1 Line a baking tray with paper then add chocolate and butter in a small sauce pan on a
medium heat with small water in it then cook it for 5 minute. When the mixture seems smooth
then remove it from the heat and add noodles coconut in it.
Step 2 when it seems cold or set then arrange the mixture in small mounds in the tray then add
boiled eggs in each mounds then put this tray in refrigerator for 30 minute. When nests seems
ready then put out from the fridge and serves it to the guests.
Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
Original salted butter 250 g $.10 per 125g 0.2
garlic paste 140g .30 per 70g 0.6
fresh full cream milk 3l .5$ per litre 1.5
vintage cheddar 140g .25$ per 70g 0.5
Zucchini noodles 500g 4$ per kg 2
carrot noodles 400g .70 per kg 0.28
Potato pumpkin soup 500g .25$ per 250g 0.5
continental parsley 1bunch .25$ per bunch 0.25
5.83

Cyclic menu
Day 1
Break fast- Caesar salad
Step 1 Heat the frying pan on over-medium heat along with a teaspoon of oil. Add bacon in the
frying pan for cook when it turns golden use a spoon for cook then transfers it on a plate.
Step 2 After this, reduce the heat for medium then add butter and oil in the pan then add garlic
and olive oil in the pan for cook and shake it on the heat for 5 minutes. Then transfers it in a
lined plate.
Step 3 For dressing the salad place egg in a fry pan which have cold water in it. After this, put
the frying pan on medium high heat. When it boils then cut the egg in a bowl and add egg, oil,
vinegar and mustard in the food processor. When it mixed then spread peeper and salt on it.
Step 4 Mix bacon, bread, lettuce and parmesan in big bowl and decorate salad with the mixture
to guests.

Lunch -Chicken enchiladas with tomato salsa
Step 1 Preheat oven for 200 then add chicken, capsicum, onion, shallot and cheddar in a bowl
then put tortilla on clean surface and top the mixture on it and roll up the filling and put it for
baking for 20 minute. When cheddar melts then and filling is coming outside from the roll then
switch off the oven.
Step 2 when the roll turns soft then spread tomato and onion on it and top the dish with
enchiladas, tomato sauce, sour cream and coriander.

Dinner - Healthy vegetarian nachos
Step 1 Preheat the oven up to 180c then take two baking trays along with baking paper on it.
Then spread oil and tortilla on the tray and bake it for 15 minute when it seems golden then
switch off the oven.
Stem 2 At the time of baking, take a sauce pan and add oil in it then put this on medium heat
then add finely chopped onion and garlic in it. When it seems softened then add chilli, cumin
and paprika in it and cook for 5 minute then add zucchini in this mixture.
Step 3 Add black beans, tomatoes and water in the sauce pen and put it on a high heat when it
boils then reduce the heat and add the mixture in it. After this, spread the yoghurt and coriander
on it and serves with a lime and paprika to the guests.

DAY 2
Breakfast – cucumber salad with garlic dressing
Step 1 Take frying pan and add sesame and peanut oil in it and put it on low heat then add
ginger and garlic in it. When it aromatic then add soya sauce lemon juice and sugar in it and
mix it until sugar dissolves.
Step 2 Finely cut the cucumber, onion, coriander and chilli then arrange the slices on plate then
spread sesame seeds on it.

Lunch- Roast beef with buckwheat salad and tarragon butter
Step 1 For making tarragon butter electric mixer and beat butter in a bowl should be used. After
this, remaining ingredients will be mixed with other ingredients. For mixing all the ingredients
spoon should be used. Roll mixture and put this into a refrigerator for 20 minute then cut butter
into thick slices.
Step 2 Preheat oven up to 200c then put mushroom into it. Then mix wine and garlic in small
jug and add mushroom with butter into it. Mould them in a foil and bake them for 10 minute.
Step 3 During the baking, make 3 slices of pancetta and repeat slices of pancetta for squiring
them. Put beef on side of slice then pancetta and beef spreads for baking.
Step 4 Put beef in large pan then add onions into it. Add 2 tablespoon of oil into a roasting pan
and add beef and mushroom in it. Put roasting pan in oven and bake it for 30 minute. Move
baked beef into plate and cover it with created foil.
Step 5 Put buckwheat in saucepan of boiling water on medium heat and cook it for 20 minute.
Then asparagus and beans add into it. For serving dish, add vinegar, onion and remaining oil
into it and spread medium cut green onion on it.

Step 6 Remove unessential string from it then cut beef into thick slices and divide buckwheat
with salad and mushroom in plate. Dish is ready for serving.
Dinner- Dinner jacket
Step 1 Preheat oven for 200c then wash potatoes in clean water then peel off the skin of potato
with knife and put it in the oven for baking. When it seems crispy then brush it with olive oil.
Step 2 Cut deeply the potatoes and fills the sour cream in the hole of potato then spread fresh
chives on potato and serve it to guests.
Day 3
Breakfast - Baked spring rolls
Step 1 Put the noodles and mushrooms in seperated bowls and covers it with boiling water.
Place the bowls in a cool and dry place for draining. Remove the steam from the mushroom.

Chop the mushroom in fine way then use scissors for cutting the noodles in small parts. Mix
noodles, water chest nut, ginger, fish sauce and sugar in a bowl.
Step 2 preheat the oven upto 200 degree celsius and make a baking tray with baking paper. Use
2 tablespoon for mixture the mushroom for lower corner. Brush the top corner with water then
fold the slides and fill the mixture into it.
Step 3 Spray the oil on the rolls and bake them for 10 minute in oven when it turns into gold
then serve it with mint sauce and lettuce.
Lunch -Tangy honey & mustard chicken
Step 1 Take a bowl and add honey, tomato paste, Worcestershire sauce in it then spread black
pepper and salt in it. After this add chicken and leave it for marinate for 5 minute.
Step 2 Add beans in a boil water for 3 minute then wash it in cold water. After this add the
remaining ingredients in the bowl. Then heat a pan on high heat and cook the chicken in two
parts for 5 minute when the skin of chicken seems brown then serve it with lemon and salad to
the guests.
Dinner – Vegetarian pizza

Step 1 Take a pizza dough and place it on a oily baking tray then bake it in the oven for 200c.
During the baking add oil in a saucepan and put it on the medium heat. After this, add onion,
garlic and zucchini in it then cook it for 5 minute. When it seems red then add tomatoes in it
and cook it for 5 minute on medium low heat then add basil leaves.
Step 2 Spread tomato mixture on the pizza base then top the capsicum and mozzarella on it and
bake it for 15 minute when it seems crispy then serve it to the guests.
Day 4
Breakfast - Bruschetta breakfast
Step 1 Add avocado, tomato, basil, oil and lemon juice in a bowl and spread sea salt and black
pepper on it then mix it until salt dissolves.
Step 2 Grill toast until it turns into golden then spread avocado mixture on each slice of bread
then serve it to the guests along with lemon juice.

Lunch -Chicken paella
Step 1 heat oil in large frying pan on medium high heat then add onion and garlic in it. After
this, cook it for 3 to 4 minute then add mince in it and shake mixture on medium high heat for
2 minute.
Step 2 After this, add tomatoes, zucchini and capsicum in mixture and cook it for 2 minute.
Then add rice, saffron and paprika in it. Boil mixture for 15 to 20 minute on low heat. Remove
heat and spreads black peeper on it for serving.
Dinner - Vegetarian Mexican lasagne
Step 1 Preheat oven for 200c then take a frying pan with oil and put it on high heat. Then add
finely chopped onion, capsicum zucchini and garlic in it. Cook all ingedients for 5 minute then
add pasta sauce in it and when it boils then reduce heat.
Step 2 Put tortilla in the base of mixture with reserving the ¼ part of this then cover the tortilla

on the mixture then repeat it for 3 times. After this activity spread cheese on it and bake for 20
minute then cut into large slices and serves it with salad.

Day Friday
Breakfast-Breakfast antipasto
Breakfast Breakfast antipasto
Item Specification Weight Kg/I/unitCost per kg/l/unitActual Cost ($)
beef cold sliced beef sausage 500g .25$ per 500g 0.25
figs fresh figs 700g .40$ per kg 0.28
eggs cage eggs 400g .2$ per 100g 0.8
artichokes Fresh artichokes 450g .10$ per kg 0.45
Fetta Bulgarian sheep fetta 500g .20$ per kg 0.1
Mushroom Cup mushroom 250g .30$ per 500g 0.15
Olives Black olives pitted 100g .25$ per kg 0.025
tomatoes Tempters Oven Dried Tomato 50g .60$ per kg 0.03
Rocket Australian baby rocket 100g .30$ per kg 0.03
prosciutto Bertocchi proscutto 125g .35$ per kg 0.043
salami Bertocchi Flat Soppressa Mild Salami 100g .85$ per kg 0.085
2.243
Step 1 Preheat oven for 350c along with prepare a tray with oil then put the fresh figs, cold
sliced beef and artichokes on it then take sauce pan with half of water in it and add 6 to 7 eggs
in it then boils it on medium high heat. Then take an another frying pan and add tomatoes and
mushroom along with oil in it then put the pan on low heat until it browns.
Step 2 In a large bowl add fetta and salami and grind it. When it grinds then mix it in the
mixture then remove the tray from oven and arrange all ingredients on a plate with finely cut
them into slices. Spread the black pepper and tomato sauce on the ready dish and serve it to the
guests.
Lunch- Silverside, cheese and chutney sandwiches
Step- Cut whole parts of bread into triangle slices then spread chutney on a slice of bread then
add lettuce and cheese on the other side then cut into half and wrap it in a silver foil paper then

fry it in the oil and serve it hot to the guests.
Dinner - Vegetarian pilau
 Step 1 Put the frying pan on medium high heat then add almonds in it then cook it for 3
minute when it seems gold then move it into plate.
 Step 2 Heat the oil in a large pan on medium heat then pour onion in it then cook for 3
minutes when it turns gold then add remaining vegetables, garam masala in it. During
the cooking when the fragrance will come then cook it for 15 minutes. When the water
is absorbed then switch off the heat.
 Step 3 Add almonds and coriander in the dish and transfer the pilau in the bowls with
spoon. Then serve it with remaining almonds.

SECTION B
Menu 1 for fat free Method used for feedback
How/Who ?
Feedback received
Duck breast with raspberry
vinegar
 Customer survey
 Improvement
suggested by customers
According to customers, the
dish was delicious but it
requires improvement. For
improving they can use gravy
for making it fat free.
Polenta, cheese and mushroom
pizza
 Customer survey
 Improvement
suggested by customers
As per survey report,
customers are very happy with
the food.
For removing fat, they can use
fat eliminating ingredients
such as ginger and garlic paste
in the dish.
Poached peaches with low fat
ricotta and rose syrup
 Customer survey
 Improvement
suggested by customers
The customers are more happy
with the soup and they said it
is very important for adding it
into daily meals for health
purposes.
Menu 2 for low cholesterol Method used for feedback
How/Who ?
Feedback received
Miso kale and crispy tofu soup  Customer survey
 Improvement
suggested by customers
This is a Japanese dish which
was liked by many customers.
For improving this dish, staff
can use more energetic
ingredients such as lamcheese
sausage due to which, the
healthy dish will be served to
the customers.

Low carb keto friendly pizza  Customer survey
 Improvement
suggested by customers
According to report, customer
said that the tomato paste was
too good.
For improving the dish, staff
can use Italian ingredients in it.
Citrus in star anise and vanilla
syrup
 Customer survey
 Improvement
suggested by customers
According to review the dish
was quite good but they can
improve it by lowering the
sugar level in the dish.
Menu 3 for Kosher Method used for feedback
How/Who ?
Feedback received
Savoury summer puddings  Customer survey
 Improvement
suggested by customers
Customer said that they were
liked most this dish.
For improving the dish, staff
can use fenugreek in it.
Zucchini, artichoke and
asparagus frittata
 Customer survey
 Improvement
suggested by customers
A group of kosher individuals
said that they were not eat any
delicious dish like this. For
improving the dish they can
reduce the cholesterol from it.
Butter mochi cake muffins  Customer survey
 Improvement
suggested by customers
The muffins were so delicious.
For improving the muffins,
they have to reduce the brown
sugar level from the dish
because its higher level could
harmful for health conscious
customers
Menu 4 for Hindu Method used for feedback
How/Who ?
Feedback received

Vegetable Bhaji with coconut
sambal
 Customer survey
 Improvement
suggested by customers
Hindu customers were very
happy after eating this dish and
they suggested to staff that
they have to include more
ingredients of protein like
seeds and peanuts in it.
Creamy Mushroom risotto  Customer survey
 Improvement
suggested by customers
According to the survey, the
dish was marvellous. For
improving the dish staff can
reduce the amount of
mushroom from it.
Pistachio cinnamon and lime
Kulfi
 Customer survey
 Improvement
suggested by customers
As per survey report, customer
said the kulfi was so delicious.
For improving the dish, staff
have to increase the level of
lime in the dish.
Menu 5 for children Method used for feedback
How/Who ?
Feedback received
Crisp fried cheese ravioli  Customer survey
 Improvement
suggested by customers
As per the report of survey,
customer said that this dish is
very important for starter. For
improving the dish, they have
to reduce the level of chilli
powder because it is made for
kids.
Creamy cheese zoodles  Customer survey
 Improvement
suggested by customers
The customers are quite happy
with the dish but they can
improve it by including health
ingredients such as corn flours
in dish

Chocolate nests  Customer survey
 Improvement
suggested by customers
Customers are happy with the
dish but it requires
improvement. For this, staff
can reduce the cocoa powder
in the dish due to which, the
health purpose will also
satisfied.
Cyclic Menu for International tourists
Day 1 Method used for feedback
How/Who ?
Feedback received
Caesar salad  Customer survey
 Improvement
suggested by customers
As per customer point of view
dish was too same extent fine.
But improvement need to be
done by adding some more
extra salad with crispy taste..
Chicken enchiladas with
tomato salsa
 Customer survey
 Improvement
suggested by customers
According to survey it can be
said that the dish was yummy
by adding more flavour instead
of just tomato salsa like there
must be cheese and onion too.
Healthy vegetarian nachos  Customer survey
 Improvement
suggested by customers
As per survey it is being said
that this dish to up to the mark
and need some point of
improvement by adding more
crispy nachos to it
Day 2 Method used for feedback
How/Who ?
Feedback received
Cucumber salad with garlic
dressing
 Customer survey
 Improvement
suggested by customers
As per feedback received from
customers this dish was too
good but if some kind of

improvement can be made like
the garlic must be some more
crispy then the dish will be
excellent to taste.
Roast beef with buckwheat
salad and tarragon butter
 Customer survey
 Improvement
suggested by customers
As per survey this dish was
delicious. But some suggestion
were rendered by customer in
order to make more
improvement like by excluding
butter taste from it
Dinner jacket  Customer survey
 Improvement
suggested by customers
Customer liked the dish but as
per there suggestion it require
more taste of sugar.
Day 3 Method used for feedback
How/Who ?
Feedback received
Baked spring rolls  Customer survey
 Improvement
suggested by customers
According to customer
feedback dish was up-to the
mark enough but require some
improvement like rolls must be
less baked in order to make
dish more delicious.
Tangy honey & mustard
chicken
 Customer survey
 Improvement
suggested by customers
As per feedback the
improvement that the customer
suggested for the dish is that
by adding mayonnaise to it so
as to make dish delicious.
Vegetarian pizza  Customer survey
 Improvement
suggested by customers
As per customer feedback this
dish require some
improvement like the pizza
should contain much more

vegetables like cucumber,
capsicum etc.
Day 4 Method used for feedback
How/Who ?
Feedback received
Bruschetta breakfast  Customer survey
 Improvement
suggested by customers
According to customer
feedback this dish was yummy
but it require little
improvement like it must me
less crispy.
Chicken paella  Customer survey
 Improvement
suggested by customers
As per the survey it is being
said that this dish requires
improvement like chicken
quantity should be more
crispy.
Vegetarian Mexican lasagne  Customer survey
 Improvement
suggested by customers
As per survey this dish require
more improvement like garlic
powder and sugar level must
be less in quantity.
Day 5 Method used for feedback
How/Who ?
Feedback received
Breakfast antipasto  Customer survey
 Improvement
suggested by customers
As per survey this dish was
delicious but if more cheese
will be added to it then it will
be more delicious.
Silverside, cheese and
chutney sandwiches
 Customer survey
 Improvement
suggested by customers
According to survey this dish
was up-to the mark but it
should be less spicy.
Vegetarian pilau  Customer survey
 Improvement
According to customer survey
this dish was yummy but it

suggested by customers requires improvement in it like
by removing the ingredient of
green chilly.
Factors suggesting that changes need to be made
Miso kale and crispy tofu soup
According to Health professionals and Health conscious customers staff must use
Lamcheese sausage which are more beneficial for health and quality improvement.
Savoury summer puddings
According to the customers and cooking professionals, Hotel staff can use fenugreek for
make more crispy the puddings.
Polenta cheese pizza
As this dish is made for fat free individuals therefore, cooking staff must include garlic
and ginger paste in it due to which the requirements of customer will be fulfilled in effective
manner.
Creamy Mushroom risotto
The dish was made for Hindu customers. as per the customer survey the dish was very
delicious but cooking staff should reduce the amount of mushroom from the dish.
Creamy choose Zoodles
As this dish was created for the kids so health professionals suggested that cook have to
add corn floors in it for making it more delicious.
Tangy honey & mustard chicken
Customer said that the dish was so delicious whereas some professional said the dish requires
some mayonnaise through which the dish will become more crispy and tasty.
Dinner jacket
As this dish is created for dinner so customer provide suggestion to cooking staff that
they have to increase sugar level in it due to which the jacket will become more delicious.

Section C
Revised Changes
The changes were created in some dishes as per the feedbacks of the customers and
health professionals. These modifications are implemented for increasing the taste and quality of
the dish. The changes are given as under:
Miso kale and crispy tofu soup
As per the feedback of health guiders and customers the changes were made and add
Lamcheese sausage in it. Due to which the prices of the dish are increased from 3.92 to 3.98 The
revised price list is given as under:
starter Miso, Kale and crispy tofu soup
Item Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
Paste white miso paste 400g .5$ per 250g 0.1
Kale Kaleslaw salad 350g 5$ per Kg 1.75
Beans Australlian beans 500g 1.5$ per Kg 0.75
Noodles Udon Noodles 200g .30$ per 100g 0.6
sausage Lamcheese sausage 500g .12$ per kg 0.06
Oil Canola Oil 2l .25$ per 500ml 0.5
Japanese marinated tofuJapanese Teriyaki tofu 200g 1.10$per Kg 0.22
Total 3.98
Savoury summer puddings
According to the feedback, restaurant staff make changes they add fenugreek in the puddings in
order to making them more crispy and crunchy. The prices of the dish has increases from 5.45 to
5.65 which are shown in the list as under:
starter Savoury summer puddings
Item Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
capsicum red capsicum 200g 4$ per kg 0.8
Oil olive oil 750ml 1$per litre 0.75
onion Brown onion 200g 2$ per kg 0.4
Fenugreek Nature's fenugreek seeds 10g .20 per 10g 0.2
Paste garlic paste 140g 0.29 per 70 g 0.58
Powder Mexican chilli powder 30g .10$ per 10g 0.3
Tomatoes Greenhouse tomatoes 150g 2$ per kg 0.3
sugar caster sugar 1 kg .25$ per 500g 0.5
Leaves Basil leaves 10g 2.5$ per kg 0.025
white bread white sandwich Loaf 700g .10$ per 100g 0.7
red wine vinegarItalian red wine 500ml .10$ per 100ml 0.5
good quality pestoBarilla genovese pesto 200g .3$ per 100g 0.6
Total 5.655

Polenta cheese pizza
According to the feedbacks which are taken from the customers and health professionals, the
cooking staff added ginger and garlic paste in the pizza due to which demand of health concious
customer can be meet in efficient manner the revised rate list are given as under:
Creamy Mushroom risotto
According to the survey report and feedback, the cooking staff had removed button mushroom
from the dish for making it for the Hindu customers. The modifications are shown in the price
list are mentioned below:
Item Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
rice arborio rice 150g .35$ per kg 0.52
Mushroom Shimeji mushroom 25g 2$ per kg 0.05
Oil olive oil 750ml 1$per litre 0.75
garlic chopped garlic 250g 1$ per kg 0.25
onion small onion 500g .5 per 500g 0.5
carrot fresh carrot 250g .10 per kg 0.001
Tomatoes farm's fresh tomatoes 300g .30$ per kg 0.09
chilly green chilly 100g .35$ per 500g 0.07
salt for taste 10g 10$ per kg 0.1
thyme springsfresh thyme springs 250g 1$ per kg 0.25
Cream fresh cream 300g .25$ per 100g 0.75
Butter fresh butter 250g .30$ per 125g 0.6
cheese Parmesan cheese 125g .25$ per 100g 0.37
Powder Black peeper powder 15g .30$per 30g 0.15
4.451
Creamy cheese Zoodles
The cooking staff added corn floors in the dish and revised price list are shown as under:
main coursePolenta, cheese and mushroom pizza
Item Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
Paste garlic and ginger paste 140g 0.29 per 70 g 0.58
potenta sostanza potenta 500g 1$ per kg 0.5
olive oil Extra virgin olive oil 500ml 1.0$ per litre 0.5
milk reduced fat 2litre .5$per litre 1
Chopped butter 250 g $.10 per 125g 0.2
fresh mozzarella 200g $ .5 per 100g 1
Parmesan, finely grated 150g $8 per kg 1.2
soft blue cheese 100g $10per kg 1
Total 5.98

Main coursecreamy cheese Zoodles
Item Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
Butter Original salted butter 250 g $.10 per 125g 0.2
cornfloor cornflour 300g .25$ per 100g 0.75
Paste garlic paste 140g .30 per 70g 0.6
Milk fresh full cream milk 3l .5$ per litre 1.5
cheese vintage cheddar 140g .25$ per 70g 0.5
Noodles Zucchini noodles 500g 4$ per kg 2
Noodles carrot noodles 400g .70 per kg 0.28
soup Potato pumpkin soup 500g .25$ per 250g 0.5
Parsley continental parsley 1bunch .25$ per bunch 0.25
6.58
Tangy honey & mustard chicken
The cooking staff added mayonnaise in the ingredients of dish and the modified rate list are
described as under:
Item Specification Weight Kg/I/unitCost per kg/l/unitActual Cost ($)
Mustard Dijon mustard 170g .30$ per 400g 0.13
Honey White box honey 400g .15$ per kg 0.06
Paste Tomato paste 500g .25$ per 100 g 1.25
Mayonnaise Nature's best Mayonnaise500g .30 per kg 0.15
sauce Worcestershire sauce 300ml .10$ per litre 0.03
chicken thigh fillets 1.2kg .30$ per 2kg 0.18
green beans 500g .35$ per kg 0.18
Leaves Baby Cos Lettuce 2 pack .25$ per pack 0.5
Tomatoes 200g .30$ per kg 0.06
Onions Spring onions 1 bunch .25$ per 50g 0.25
avocado Hass avocado 200g .10 per piece of around 100g0.2
Lemons Medium lemons 2 piece .10$ per piece 0.2
3.19
RSPCA Approved Chicken
Thigh Fillet Large Pack
Australian Green Beans
Grape Perino Tomatoes
Dinner jacket
The cooking professionals of the restaurant added caster sugar in the dish in order to increase the
sugar level of it. The revised cost of the ingredients are given as under:
Item Specification Weight Kg/I/unitCost per kg/l/unitActual Cost ($)
Potatoes Coliban or Lady Christl potatoes, 2kg 1$ per kg 2
sugar caster sugar 1 kg .25$ per 500g 0.5
Cream Sour cream 200g 5$ per kg 1
chives Chives punnet 1bunch .2$ per bunch 0.2
3.7

CONCLUSION
It can be concluded from the above report that dietary requirements must be fulfilled
while consuming the food in order to stay healthy. In this report, various recipes are prepared
based on the dietary requirements of people. The dietary requirements vary with the age groups
and culture of people. Changes are also done in some of the recipes according to the feedback
taken from the customers and health professionals.

REFERENCES
Books and journals
Owczarek, D., 2016. Diet and nutritional factors in inflammatory bowel diseases. World journal
of gastroenterology. 22(3). p.895.
Osendarp, S. J., 2016. Complementary feeding diets made of local foods can be optimized, but
additional interventions will be needed to meet iron and zinc requirements in 6-to 23-
month-old children in low-and middle-income countries. Food and nutrition
bulletin.37(4). pp.544-570.
Horgan, G. W., Perrin, A., Whybrow, S. and Macdiarmid, J.I., 2016. Achieving dietary
recommendations and reducing greenhouse gas emissions: modelling diets to minimise
the change from current intakes. International Journal of Behavioral Nutrition and
Physical Activity.13(1). p.46.