Develop Menus for Dietary Requirements

Added on - 04 Oct 2020

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DEVELOP MENUSFOR DIETARYREQUIREMENTS
Table of ContentsSECTION A.....................................................................................................................................3Gluten free Food.....................................................................................................................3Fat free Food...........................................................................................................................6Food for Vegetarian people....................................................................................................9Food for Hindus....................................................................................................................12Food for Infants....................................................................................................................15Cyclic menu for Elderly people............................................................................................18SECTION B...................................................................................................................................331. Feedback received...........................................................................................................332. Factors stating that changes needs to be made.................................................................40SECTION C...................................................................................................................................42Revised changes...................................................................................................................42
SECTION AGluten free FoodTotal cost including starter,main course and dessert:$ 14.83Standard Recipe CardName of dish:Cherry Ripe Bliss Balls (Starters)Portion Size:3 PiecesCost of Dish:$ 4.47ItemSpecificationWeight/Kg/I/UnitCost per Kg/I/UnitActual cost150g$2.67 per 1Kg0.4Dates500g$0.70 per 1Kg0.35coconut500g$1.28 per 1Kg0.6Organic125g$.50 per 100G0.55coconut oil225g$.68 per 100G1.27Honey200g$.73 per 100G1.3driedcherriesColesGlaceCherriesColesDried PittedDatesMcKenzie'sDesiccatedcacaopowderProchefCoconut Oil SprayColes FinestWhite BoxHoneyMethodStep 1:Wash cherries,dates and coconut in a clean bowl.Step 2:Take 1/2 cup shredded coconut, 1/3 coconut oil, 1/3 cacao powder and then mix these infood processor until completely mixed.Step 3:Stand for 20 minutes, after that prepare balls of the mixture and mix them with the dryshredded coconut.Step 4: Put some servings or cacao on the balls for eat.
Standard Recipe CardName of dish:Plum Crumble (Main course)Portion Size/number:110 grams (Medium)Cost of Dish:$ 5.56ItemSpecificationWeight/Kg/I/UnitCost per Kg/I/UnitActual costplums150g$0.490 per 1Kg0.56caster sugar1kg$0.25 per 1kg0.25vanilla beanOrganic paste65g$2.15 per 100G1.3orange zestorganic navel organges2 kg$0.50 per 1Kg1rice flourGluten Free375g$2.00 per 1Kg0.74glutenfree150g$6.00 per 1Kg1.2ButterSalted250g$0.78 per 100G0.19extra toasted230g$2.83 per 1Kg0.6almond mealglutenfree50g$1.86 per 100G0.928g$0.93 per 100G0.2225g$0.80 per 100G0.2Vanilla icecream250ml1.25ColesBlack PlumsBundabergCaster SugarAnzacbiscuitsflakedalmondsgroundcinnamonMasterFoodsGround CinnamongroundnutmegHoytsGround NutmegSanitariumSoy Ice Cream Gluten Free$0.50 per100mLMethodStep1:Heat the oven to 180C. Grease the pan with a 2-litre baking dish.Step 2:Mix the plum, 1 teaspoon rice flour, 1/2 cup caster sugar, vanilla and zest into a bigbowl. Pour the mixture into baked dish.Step 3:Put the remaining biscuits, butter in food processor until the biscuits are chopped finely.Step 4:Stir the remaining biscuit in flaked almonds, nutmeg, almond meal, cinnamon,remaining caster sugar and flour. Sprinkle these over the plum mixture. Bake it for around 45
minutes.Step 5:Stand for 5 minutes and serve with dust crumble and icing sugar to eat.Standard Recipe CardName of dish:Chocolate Brownies(Dessert)Portion Size/number:2 piecesCost of Dish:$ 4.8ItemSpecificationWeight/Kg/I/UnitCost per Kg/I/UnitActual costcaster sugar1kg$0.25 per 1kg0.25potato flourStarch500g$.15 per 1kg0.07300g$3.30 per 1Kg0.94Cocoa200g$2 per Kg0.4rice bran oil1L1Eggs400g$0.30 per 100G1.250mL$.28 per 100mL0.14100g$.87 per 100G0.8BundabergCaster SugarchoppedwalnutsColesCalifornian WalnutNestleBakers' ChoiceWhite ChocolateBitsAlfa OnePure$0.10 per100mLFarm FreshCage EggsvanillaextractQueenNatural Vanilla Concentrated ExtractCocoapowderNestleBaking CocoaMethodStep 1:Preheat oven at 195°C. Take pan and grease with rice bran oil. Line it with bakingpaper.Step 2:Take sugar, potato flour, oil, walnuts, cocoa powder, eggs and vanilla in a bowl and stirslowly to combine.Step 3:Pour the combined mixture into pan and cook at low gas.Step 4:After removing from pan, bake for 30 minutes until skewer from the centre comes outwith some moist crumbs. Cool and serve.
Fat free FoodTotal cost including starter,main course and dessert:$ 14.39Standard Recipe CardName of dish:Pesto Fettuccine (Starter)Portion size/number:100 gram (Small)Cost of Dish:$ 5ItemSpecificationWeight/Kg/I/UnitCost per Kg/I/UnitActual cost15g$1.00 per 10G0.55garlic17g$1.67 per 1Kg0.14pine nuts100g$5.00 per 1Kg0.51 piece$1.00 per 1Ea1250g$4.00 per 1Kg0.8fettuccine500g1250g1.01fresh basilColesBasil PunnetColesGarlicLuckyToastedfreshlemonjuiceColesMedium LemonsshreddedparmesancheeseShreddedExtra SharpSan RemoPlain Fettuccine Pasta$0.39 per100GshavedparmesanMil LelShaved Parmesan Cheese$24.00 per1KgMethodStep 1:Put brasil leaves, garlic and pine nuts in food processor. And reserve 1/2 cup of the basilleaves.Step 2:Add lemon juice in it and mix until a coarse paste forms. Stir the mixture in shreddedparmesan.Step 3:Take salted boiled water and cook the pasta following the packet directions. Drain andadd pesto and toss until combined well.Step 4:Serve the pasta with remaining brasil leaves and and shaved parmesan to eat.
Standard Recipe CardName of dish:Kofta Curry (Main course)Portion size/number:150 grams curry with 4 pieces (Medium)Cost of Dish:$ 6.39ItemSpecificationWeight/Kg/I/UnitCost per Kg/I/UnitActual cost500g$.800 per 1Kg0.4garlic17g$.03 per 1Kg0.533g$0.01 per 1Kg0.3325g$0.026 per 10G0.65Onions250g$1.8 per 1Kg0.45280g$1.96 per 100G0.55sunflower oil7500.35168$2.02 per 10g0.34tomato250g$.96 per 1Kg0.24375g$2.26 per Kg11 piece$.33 per 1Ea0.33frozen peas1 kg$0.65 per 1Kg0.651 kg$0.2 per 100G0.2coriander25g$16 per 1000 gm0.4lean beefminceColes4 Star Lean BeefColesGarlicgingerColesFresh GalangalgarammasalaHoytsGaram MasalaAristocratGreen Cocktail Onionskorma currypasteSharwood'sMild Korma Curry PasteColesSunflower Oil$0.046 per100mLMassel beefstockMasselBeef Stock PowderColesVine Ripened Cherry Tomatoeslow-fatevaporatedmilkCarnationLight & Creamy Low Fat Evaporated Milkfresh lemonjuiceColesMedium LemonsColesFrozen PeasSteamedbrown riceColesBrown RiceHoytsGround CorianderMethodStep 1:Mix 1 tablespoon curry paste, beef, ginger, garlic, Garam masala, chilli, half the onion.Season it with salt and pepper and prepare walnut sized balls of mixture.Step 2:Heat the oil in non-stick frypan at medium heat, then add kofta balls and cook it.Step 3:Put the remaining onion into pan and cook until they become light golden. Add theremaining paste of curry and tomatoes and then cook it at medium heat. Stir it for 5 minutes andadd milk and lemon juice. Bring the kofta in the pan and boil at low heat for around 15 minutes.
Step 4:Add peas to it and cook for 120 seconds. Serve with rice and coriander to eat.Standard Recipe CardName of dish:Angel food cake (Dessert)Portion size/number:1 piece (200 grams)Cost of Dish:$ 3ItemSpecificationWeight/Kg/I/UnitCost per Kg/I/UnitActual costEggs400g$0.875 per Kg0.35cream of tartar125g0.65caster sugar1kg$0.9 per 1kg0.9self raising flour1kg$0.2 per 1Kg1.2pink food coloring50 ml$4 per 1000 mL0.2icing sugar500g0.45rose water30g0.25Farm FreshCage EggsMcKenzie'sCream Of Tartar$5.2 per 1000gmBundabergCaster SugarColesWhite Self Raising FlourQueenRose Pink Food ColourCSRPure Icing Sugarprice$0.37 per100GTwiningsRose Lemonade Cold Water$33.33 per1000GMethodStep 1:line a tray with baking paper and whisk the egg white until foamy. Brush petals lightlywith egg white and set aside for some hours.Step 2:Heat oven at 180C. Beat egg white and cream of tartar to combine. Add 3 ⁄4 cup sugarand beat well to dissolve. Sift flour and sugar together. Fold flour mixture and colouring in eggwhite mix. Spread the mixture in cake pan. Bake for 30 minutes.Step 3:Cool the cake and run knife to loosen it.Step 4:Mix icing sugar and rosewater in bowl and put it over simmering water. Cook and stir.Decorate to serve.
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