Ask a question from expert

Ask now

Develop Menus for Dietary Requirements

54 Pages8085 Words424 Views
   

Added on  2020-10-04

Develop Menus for Dietary Requirements

   Added on 2020-10-04

BookmarkShareRelated Documents
DEVELOP MENUSFOR DIETARYREQUIREMENTS
Develop Menus for Dietary Requirements_1
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
Develop Menus for Dietary Requirements_2
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 1Kg0.35 coconut500g$1.28 per 1Kg0.6Organic125g$.50 per 100G0.55coconut oil225g$.68 per 100G1.27Honey200g$.73 per 100G1.3dried cherriesColesGlace CherriesColesDried Pitted DatesMcKenzie'sDesiccatedcacao powderProchefCoconut Oil SprayColes FinestWhite Box HoneyMethodStep 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.
Develop Menus for Dietary Requirements_3
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 100G1.3 orange 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 SugarAnzac biscuitsflaked almondsground cinnamonMasterFoodsGround Cinnamonground nutmegHoytsGround NutmegSanitariumSoy Ice Cream Gluten Free$0.50 per 100mLMethodStep1: 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
Develop Menus for Dietary Requirements_4
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 pieces Cost 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 Sugarchopped walnutsColesCalifornian WalnutNestleBakers' Choice White Chocolate BitsAlfa OnePure$0.10 per 100mLFarm FreshCage Eggsvanilla extractQueenNatural Vanilla Concentrated ExtractCocoa powderNestleBaking 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.
Develop Menus for Dietary Requirements_5
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 PunnetColesGarlicLuckyToastedfresh lemon juiceColesMedium Lemonsshredded parmesan cheeseShredded Extra Sharp San RemoPlain Fettuccine Pasta$0.39 per 100Gshaved parmesanMil LelShaved Parmesan Cheese$24.00 per 1KgMethodStep 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.
Develop Menus for Dietary Requirements_6
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 beef minceColes4 Star Lean BeefColesGarlicgingerColesFresh Galangalgaram masalaHoytsGaram MasalaAristocratGreen Cocktail Onionskorma curry pasteSharwood'sMild Korma Curry PasteColesSunflower Oil$0.046 per 100mLMassel beef stockMasselBeef Stock PowderColesVine Ripened Cherry Tomatoeslow-fat evaporated milkCarnationLight & Creamy Low Fat Evaporated Milkfresh lemon juiceColesMedium LemonsColesFrozen PeasSteamed brown 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.
Develop Menus for Dietary Requirements_7
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 1000 gmBundabergCaster SugarColesWhite Self Raising FlourQueenRose Pink Food ColourCSRPure Icing Sugarprice$0.37 per 100GTwiningsRose Lemonade Cold Water$33.33 per 1000GMethodStep 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.
Develop Menus for Dietary Requirements_8

End of preview

Want to access all the pages? Upload your documents or become a member.

Related Documents
Baking and Pastry Menu Plan
|6
|1249
|21

Menus For Dietary Requirements
|51
|9032
|54