Menu Calculation - Menu for Elderly People of Low Sugar

Running Head: MENU CALCULATION
MENU PLANNING
Name of the Student
Name of the University
Author’s Note

1MENU CALCULATION
Task 2: menu for elderly people of low sugar- Set Menu
Breakfast: Whole wheat bagel, sprout salad, hardboiled egg.
Mid-morning: Quinoa salad
Lunch: Tuna wrap and mashed potato
Snacks: vegetable patty
Dinner: Meatballs and Mexican rice
Whole wheat bagel, sprout salad,
boiled egg. Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Bagel 5 Pc. 5 pc 5$ 100 5$
Sprouts 500 G 1 kg 4$ 100 2$
Potato 500 G 1 kg 4.80$ 82 2.40$
Tomato 500 G 1 kg 3$ 60 1.50$
Egg 5 Pc 900 9$ 80 5$
Total cost of recipe $15.40
Portion cost $3
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45

2MENU CALCULATION
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $5
Quinoa salad Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Quinoa 500 G 1 kg 14$ 100 7$
Red pepper 200 G 1 kg 3$ 80 0.50$
Cucumber 200 G 500 gm 3$ 80 0.50$
Onion 200 G 1 kg 2$ 70 0.50$
Coriander 100 G 500 gm 2$ 60 0.50$
Total cost of recipe $9
Portion cost $1.90
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 Ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.90

3MENU CALCULATION
Tuna wrap with mashed potato Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Tuna 100 G 100 gm 3$ 100 3$
Pita bread 5 Pc 5 pc 3$ 100 3$
Mayonnaise 100 Ml 250 2.50$ 50 1.25$
Potato 1 Kg 1 kg 3$ 70 3$
Butter 100 G 250 gm 3$ 50 1.25$
Cream 50 ml 250 ml 3$ 50 1.50$
Total cost of recipe $12
Portion cost $3
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 Ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $5

4MENU CALCULATION
Vegetable Patty Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
potato 500 G 1 kg 4 80 2
beans 400 G 500 gm 3 80 2
carrot 300 G 500 gm 3 75 1.50
Peas 400 G 500 gm 2 60 1
Total cost of recipe $6.50
Portion cost $1.2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.2
Meatballs and Mexican rice Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Mince meat 500 G 1 kg 12 100 6
Onion 200 G 1 kg 4 70 2
Tomato 200 G 1 kg 4 65 2

5MENU CALCULATION
Egg 5 Pc 900 gm 9 80 5
breadcrumb 100 G 350 gm 2 30 1
Parsley 100 G 100 gm 3 80 3
Rice 100 G 500 gm 5 70 2
Spring onion 50 G 500 gm 3.50 70 2
Beans 100 G 500 gm 3 75 1.50
Total cost of recipe $24.50
Portion cost $4
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $ 3.45
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $4
Task 3: Gluten free menu for children- Set menu

6MENU CALCULATION
Breakfast: Buckwheat pancakes with maple syrup, scrambled egg.
Mid-morning: Mango smoothie
Lunch: brown rice with stir fried veggies
Snacks: Corn chips with mayonnaise dip
Dinner: Cheese and cauliflower risotto
Buckwheat pancakes with maple
syrup and scrambled egg Yield: 5 Menu no. 3
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Buckwheat flour 100 G 500 gm 5 20 1
milk 1 L 5 L 3.40 50 1
Sugar 20 G 500 gm 3 70 0.50
egg 3 pc 900 gm 9 70 3
Maple syrup 100 G 375 gm 3.75 40 0.85
Total cost of recipe $6.35
Portion cost $1.50
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45

7MENU CALCULATION
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.50
Mango smoothie Yield: 5 Menu no. 3
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Mango 1 pc 1 pc 2.50 80 2
Milk 100 ml 1 L 1 20 0.20
Yoghurt 50 G 500 gm 3 20 0.50
Sugar 10 G 500 gm 3 20 0.40
Total cost of recipe $3.10
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Brown rice with veggies Yield: 5 Menu no. 3
Qty Unit Purchase unit Purchase Cost

8MENU CALCULATION
unit price $ Yield
%
Total cost
$
Brown rice 100 G 500 gm 4 20 1
Carrot 50 G 100 gm 2 50 1
tomato 50 G 100 gm 3 50 1.50
beans 50 G 100 gm 2 50 1
peas 50 G 100 gm 2 50 1
Bell peppers 50 G 100 gm 4 50 1
Total cost of recipe $6.50
Portion cost $2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3
Corn chips and mayonnaise Yield: Menu no.
Qty Unit Purchase unit Purchase Cost

9MENU CALCULATION
unit price $ Yield
%
Total cost
$
Corn chips 1 pckt 500 gm 3.45 50 1
mayonnaise 500 G 500 gm 3.50 20 1.40
Total cost of recipe $2.40
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Cheese and cauliflower risotto Yield: 5 Menu no. 3
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
cheese 100 G 500 gm 5 20 1
cauliflower 100 G 500 gm 3 20 1
Arborio rice 200 G 500 gm 4 50 2
Butter 50 G 500 gm 2 50 0.50
Flour 100 G 1 kg 3 20 0.50

10MENU CALCULATION
Total cost of recipe $5
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Olive oil 10 ml 3.75 8
Total expenditure item cost $8
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3
Task 4: Halal menu- Set Menu
Breakfast: Mincemeat stuffed pancakes
Mid-morning: Fruit salad
Lunch: Chicken tikka masala with saffron pilaf.
Snacks: Chicken popcorn
Dinner: Lamb curry with whole wheat flatbread
Mincemeat stuffed pancakes Yield: 5 Menu no. 4
Qty Unit Purchase unit Purchase Cost

11MENU CALCULATION
unit price $ Yield
%
Total cost
$
Mince meat 500 G 1 kg 12 100 6
Onion 100 G 500 gm 3 20 1
Tomato 100 G 500 gm 3 20 1
Butter 50 G 500 gm 4 10 1
Flour 100 G 1 kg 5 10 0.50
Total cost of recipe $9.50
Portion cost $1.75
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $1.75
Fruit salad Yield: 5 Menu no. 4
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Mango 100 G 1 kg 6 30 1

12MENU CALCULATION
Apple 100 G 1 kg 5 30 1
Banana 100 G 1 kg 5 40 1
Grapes 100 G 1 kg 5 80 1
Total cost of recipe $4
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Chicken tikka masala Yield: 5 Menu no. 4
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
chicken 500 G 1 kg 9.50 50 4.75
Tomato puree 100 G 500 gm 3 20 1.50
Onion 100 G 500 gm 3 20 1.50
Butter 50 G 100 gm 4 50 1

13MENU CALCULATION
Cream 100 ml 350 ml 4 70 2
Total cost of recipe $10.75
Portion cost $2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 10 L 3.50 1
Total expenditure item cost $1
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Saffron pilaf Yield: 5 Menu no. 4
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Rice 10 G 30 gm 3.80 10 0.93
saffron 10 mg 100 mg 10 10 1
Clarified butter 100 ml 300 ml 5 10 1.92
Garam masala 10 G 30 gm 3.80 10 0.93
Total cost of recipe $4
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45

14MENU CALCULATION
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Chicken popcorn Yield: 5 Menu no. 4
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
chicken 100 G 1 kg 9.50 20 2
cornflour 50 G 500 gm 3 50 1
cornflakes 100 G 500 gm 2 40 0.50
Total cost of recipe $3.50
Portion cost $1.50
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 100 ml 4 1.50
Total expenditure item cost $1.50
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Lamb curry with flatbread Yield: Menu no.
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Lamb 500 gm 1 kg 20 50 10
tomato 100 G 500 gm 3 20 1
Onion 100 G 500 gm 3 20 0.50

15MENU CALCULATION
Butter 50 G 100 gm 2 20 0.50
Garam masala 10 G 30 gm 3.50 10 0.35
Total cost of recipe $12.35
Portion cost $3
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 100 ml 350 ml 3.75
Total expenditure item cost $3.75
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $4
Task 5: High protein menu- Set Menu
Breakfast: 2 Scrambled eggs, almond butter and whole grain toast
Mid-morning: Chocolate protein shake
Lunch: Cottage cheese salad with lentil soup
Snacks: Creamy Greek yoghurt dip with fruits
Dinner: Lemon glazed honey chicken
Scrambled egg, almond butter,
whole grain toast Yield: 5 Menu no. 5
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Egg 5 Pc 900 gm 9 60 5

16MENU CALCULATION
Almond butter 100 G 500 gm 8 60 3.20
Whole grain bread 2 pc loaf 4 20 0.50
Butter 50 G 100 gm 3 50 1.50
Total cost of recipe $10.20
Portion cost $2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3
Chocolate protein shake Yield: 5 Menu no. 5
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Milk 500 ml 1 L 5 50 2.5
Protein powder 20 G 400 gm 23 10 5.75
Total cost of recipe $7.80
Portion cost $2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45

17MENU CALCULATION
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3
Cottage cheese salad with lentil
soup Yield: Menu no.
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Cottage cheese 100 G 500 gm 5 20 2
Lentil 50 G 500 gm 3 20 1
cabbage 50 G 500 gm 2 20 1
Onion 50 G 500 gm 3 20 1
Bell pepper 50 G 500 gm 2 20 2
Total cost of recipe $6
Portion cost $1.50
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45

18MENU CALCULATION
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.50
Creamy Greek yoghurt with fruits Yield: Menu no.
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
yoghurt 30 G 350 gm 4 50 2
Honey 10 ml 100 ml 2 20 1
Apple 100 G 500 gm 3 40 1
Total cost of recipe $4
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3

19MENU CALCULATION
Lemon honey glazed chicken Yield: 5 Menu no. 5
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
chicken 500 G 1 kg 10 50 5
Lemon 1 pc 500 gm 2 20 0.50
Honey 100 ml 500 ml 4 20 1
Total cost of recipe $6.50
Portion cost $1.2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.2
Task 6: Vegetarian menu- Set Menu
Breakfast: Granola with almond milk
Mid-morning: Quesadilla

20MENU CALCULATION
Lunch: Couscous with beans
Snacks: Tomato and cheese tart
Dinner: Vegetable au gratin
Granola with almond milk Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
granola 100 G 500 gm 7 40 1.40
Almond milk 500 Ml 1 L 2.25 20 1.12
Total cost of recipe $2.50
Portion cost $1.2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $1.2
Quessadila Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chicken 500 G 1 kg 9 50 4.5
Tortillas 5 pc 500 gm 5 30 2.5
onion 100 G 500 gm 4 30 3

21MENU CALCULATION
cheese 100 G 500 gm 5 30 2
tomato 100 G 500 gm 3 30 1
Total cost of recipe $13
Portion cost $2.5
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3.5
Couscous with beans Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
couscous 500 G 500 gm 2 20 2
beans 100 G 100 gm 1 20 0.50
Total cost of recipe $2.50
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45

22MENU CALCULATION
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Tomato and cheese tart Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Tart shells 5 pc 500 gm 5 100 5
tomato 500 G 500 gm 4 100 4
cheese 200 G 500 gm 5 100 2
Total cost of recipe $11
Portion cost $2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3
Vegetable au gratin Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Beans 500 G 1 kg 5 50 2.5

23MENU CALCULATION
carrot 500 G 1 kg 4 50 2
Peas 500 G 1 kg 4 50 2
Cheese 400 G 1 kg 8 100 4
Potato 500 G 1 kg 3 80 1.5
Bell peppers 500 G 1 kg 3 70 1.5
Total cost of recipe $12
Portion cost $2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 ml 750 3.45
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3