Menus for Dietary Requirements

Develop Menus For Dietary
Requirements

INTRODUCTION
Food and diet are the basic requirement of an individual that is essential to live healthy,
storing and energetic. Food is that elements that every individual intake to fulfil its hunger and
maintain body well. Food and diet depends and vary upon different type society culture and
people beliefs. They prefer different meals and intake of food as per their suitable taste. The
eating habits an meal selection are based on religions which are decided into this report by
preparing food diet menu a hotel who needs to earn more of revenue by providing customers a
health and wanted meal at their place (Abbink, 2017). The menu will denote features and
accessibility by showing its calories, carbo and protein supplements. Therefore, it is essential to
provide meal as per price and cultural differentiation of different people.
MAIN BODY
SECTION A
MENU CARDS
Hindu
Menu Items Price
Breakfast:
LAMB SAMOSA, VEGETABLE DALIA
$12
Lunch
Chana Kulcha
$14
Dinner
Dum Aloo Lakhnawi
$11
Kosher
Menu Items Price
Breakfast
Pancake, Fruit Compote & Scrambled Eggs
$12

Lunch
Focaccia with Caramelized Onion, Tomato & Rosemary
$15
Dinner
Lake Superior Whitefish Dinner
$30
Coeliac
Menu Items Price
Breakfast
Rice Chex or Corn Chex with milk, nut milks, fresh fruit (G/F)
$12
Lunch
Sliced turkey with lettuce, tomato, and mayonnaise on warmed corn
tortillas with baby carrots (G/F)
$15
Dinner
Grilled chicken cutlet marinated in garlic, steamed
broccoli, served with cooked brown rice (G/F)
$30
Low carb and/or Low calories and/or low fat
Menu Items Price
Breakfast
Low-Carb Bacon & Broccoli Egg Burrito
$12
Lunch
Noodle and rice free stir fries
$15
Dinner
Grilled Chicken Wings With Salsa and Greens
$30
Modified Texture
Menu Items Price
Breakfast
Hard boiled eggs, Rice Chex and Buttermilk pancakes
$30
Lunch $25

Penne Pasta Bowl
Dinner
Meatloaf, Baked with bell peppers, onion, and seasonings.
$28
Diabetic
Menu Items Price
Breakfast
Vegetable Omelette
$30
Lunch
A bowl of soup and a salad (Kale and apple salad)
$25
Dinner
Chicken Veggie Stir-Fry
$28
STANDARDIZED CARD OF RECIEPES
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
bacon rind less, cut into 2cm
pieces 0.25 Kg $15.00 Kg 100% $15.00 $3.75
white bread, cut into 1cm cubes 0.20 lofe $2.50 lofe 100% $2.50 $0.50
chicken breast fillets 1.00 Kg $9.00 Kg 100% $9.00 $9.00
cos lettuce 2.00 each $1.50 each 100% $1.50 $3.00
eggs, hard boiled, cut into wedges 1.00 each $0.50 each 100% $0.50 $0.50
$0.00
dressing 0.00 $0.00
whole egg mayo 0.60 Kg $8.59 Kg 100% $8.59 $5.15
lemon juice 0.05 L $2.48 L 100% $2.48 $0.12
parmesan, grated 0.05 Kg $9.75 Kg 100% $9.75 $0.49
Worcestershire sauce 0.01 L $11.00 L 100% $11.00 $0.09
Dijon mustard 0.01 Kg $5.40 Kg 100% $5.40 $0.05
anchovies 0.07 Kg $22.00 Kg 100% $22.00 $1.47
garlic 0.01 Kg $7.00 Kg 95% $7.37 $0.06
Procedure:
Step 1: Put oil in Muffin Pans and oven on a pre-heat at a temperature of 180 degree Celsius.
Step 2: Put baking powder in flour and mixed it with stirring it in proper manner and add corn,
pumpkin, ham, prosciutto and mashed it in proper manner so that it give a creamy texture.
Step 3: In a different container mix yogurt, milk and eggs and put that in the mixture of flour to

combine it properly. Scatter some pumpkin kernels on it.
Step 4: Put it in oven for 30 minutes to bake. After this set aside apparatus for 5 min and then
move it completely to wire rack.

STANDARD RECIPE CARD
High Energy
Name: Creamy Cauliflower and Kale Lasagne (Main course)
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
bacon rind less, cut into 2cm
pieces 0.50 Kg $15.00 Kg 90% $16.67 $8.33
white bread, cut into 1cm cubes 0.10 lofe $2.50 lofe 10% $25.00 $2.50
chicken breast fillets 2.00 Kg $9.00 Kg 20% $45.00 $90.00
cos lettuce 3.00 each $1.50 each 30% $5.00 $15.00
eggs, hard boiled, cut into wedges 4.00 each $0.50 each 40% $1.25 $5.00
$0.00
dressing 0.00 $0.00
whole egg mayo 0.40 Kg $8.59 Kg 50% $17.18 $6.87
lemon juice 0.10 L $2.48 L 55% $4.50 $0.45
parmesan, grated 0.11 Kg $9.75 Kg 60% $16.25 $1.79
Worcestershire sauce 0.90 L $11.00 L 40% $27.50 $24.75
Dijon mustard 0.11 Kg $5.40 Kg 45% $12.00 $1.32
anchovies 0.10 Kg $22.00 Kg 10% $220.00 $22.00
garlic 0.90 Kg $7.00 Kg 70% $10.00 $9.00
Procedure:
Step 1: Put a frying pan on medium heat and put some butter after 1 second add some onion,
garlic and cauliflower and stir it while adding and cook it for 6 minutes. Afterwards add milk
and cream in it.
Step 2 : Heat oil in a different frying pan with kale and cook it until it get limp. Empty it in a
paper plate to remove excess oil.
Step 3 : Spread the above prepared cream on baking dish and place the lasagne sheet over it
after it placer half of kale on top and repeat the process again and in last it needs to have a top of
sheet.
Step 4 : Put the baking tray in a preheated oven at 175 degree and bake it for an hour till the
sheet above gets soft.
Step 5 : Cook it for 5 minutes and put it aside for 10 till it gets normal.

STANDARD RECIPE CARD
High Energy
Name: High Energy Brownie (Desserts)
Recipe Quantity (EP) Yield Costing Recipe
Ingredients Quantity Weight Volume AP$ / Unit Unit Yield % EP$ / Unit Cost
bacon rind less, cut into 2cm
pieces 0.20 Kg $15.00 Kg 90% $16.67 $3.33
white bread, cut into 1cm cubes 0.11 lofe $2.50 lofe 10% $25.00 $2.75
chicken breast fillets 5.00 Kg $9.00 Kg 20% $45.00 $225.00
cos lettuce 6.00 each $1.50 each 30% $5.00 $30.00
eggs, hard boiled, cut into wedges 7.00 each $0.50 each 40% $1.25 $8.75
$0.00
dressing 0.20 $0.00 0
whole egg mayo 0.40 Kg $8.59 Kg 50% $17.18 $6.87
lemon juice 0.40 L $2.48 L 55% $4.50 $1.80
parmesan, grated 0.44 Kg $9.75 Kg 60% $16.25 $7.15
Worcestershire sauce 0.48 L $11.00 L 40% $27.50 $13.31
Dijon mustard 0.53 Kg $5.40 Kg 45% $12.00 $6.39
anchovies 0.59 Kg $22.00 Kg 10% $220.00 $128.84
garlic 0.64 Kg $7.00 Kg 70% $10.00 $6.44
Procedure:
Step 1 : Create a Base and side with aid of baking paper
Step 2: Bake it in preheated oven at 170 degree Celsius until beats gets soften and add oil,
vanilla and milk in it after that add cacao in it. Level its surface with spatula.
Step 3: Decorate it with nuts and bake it for 20 minutes to transform into crust and then leave it
in pan to cool down and cut accordingly.

STANDARD RECIPE CARD
High or low protein
Name: Crunchy noodle, cabbage and tamari-roasted seed salad (Breakfast)
Procedure:
Step 1 : Put a nibble in a bowl and mix tamari in it. Spread it in a tray which is already covered
with baking powder and roast it in a preheated oven at 190 degree till it gets toasted.
Step 2 : On the other side mix lime juice, sesame oil, sugar, rice bran oil, ginger and remaining
tamari in a different container till sugar is combined with other materials.
Step 3 : Place some cabbage, broccoli, Brussels sprouts, onion, noodles on it as dressing and
toss it. Serve it.