Sithkop004: Develop Menus for Special Dietary Requirements

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
DOCUMENT A MENU OVERVIEW
Menu overview
Cyclic menu items week 1
Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Breakfast (1) Chicken sausage
Fried Tomato
Multigrain
bread
Chicken egg
wrap
Baked eggs with
bread rolls
Spinach
pancakes
French toast
with egg
Scrambled eggs
with whole
wheat bread
Egg sandwich
Breakfast (2) Scrambled egg
Avocado
Multigrain
bread
Peanut butter
sandwich
French toast Jam toast Avocado salsa Oatmeal Porridge
Morning tea Milk Tea Green tea Milk Tea Fruit salad Orange juice Banana
milkshake
Coffee
Lunch (1) Chicken
Casserole
Prawn Linguine Chicken
Lasagne
Russian salad Brown fried rice Beef burgers Chicken
Lasagne
Lunch (2) Egg noodles
with shredded
chicken
Vegetable Au
gratin
Quinoa Salad Quesadilla Fish wrap Mince pie Egg noodles
with shredded
chicken
Afternoon tea Chamomile Tea Mango
smoothie
Lamington Chocolate
truffles
Fruit curd Caramel custard lamington
Dinner (1) Chicken burrito Chicken tacos Vegetable roll Minced meat
pie
Margherita
pizza
Chicken
casserole
Vegetable
spring rolls
Dinner (2) Spanish rice Alfredo Pasta Bread rolls with
mince meat
Mexican rice Garlic bread Buttered herb
rice
Alfredo Pasta
Didasko Digital 2016 www.didasko.com1

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Monday
Chicken sausage, multigrain bread,
fried tomato Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chicken sausage 5 pc 500 gm 6 100 6
Multigrain bread 10 pc 500 gm 3 100 1.5
tomato 100 G 500 gm 3 80 1
Total cost of recipe $8.5
Portion cost $1.5
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) $2.5
2016 Edition2

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Scrambled egg, avocado,
multigrain bread Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
egg 10 pc 900 gm 9 70 9
bread 10 pc loaf 3 80 2
avocado 200 G 500 gm 4 50 2
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
Didasko Digital 2016 www.didasko.com3

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Milk tea Yield: Menu no.
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Milk 500 ml 1 L 3.5 70 1.75
Tea 5 G 100 gm 2 70 0.20
Sugar 10 G 100 gm 2 50 0.50
Total cost of recipe $2.45
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
2016 Edition4

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Chicken Casserole Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chicken 500 G 1 kg 9 50 4.5
Cheese 300 G 500 gm 5 60 3
pasta 200 G 500 gm 4 100 1.5
carrot 100 G 500 gm 2 70 1
peas 100 G 500 gm 3 60 1.5
lemon 5 pc 100 gm 2 50 0.50
Total cost of recipe $12
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
Egg noodles with shredded Yield: 5 Menu no. 1
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
chicken
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Egg noodles 500 G 500 gm 5 100 5
chicken 500 G 250 gm 4.5 60 2.25
carrot 100 G 500 gm 3 70 0.50
cabbage 100 G 500 gm 2 70 0.50
Total cost of recipe $8.25
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
Chicken burrito Yield: 5 Menu no. 1
2016 Edition6

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chicken chunks 500 G 1 kg 9 70 4.5
Kidney beans 200 G 500 gm 5 90 2.40
Bell peppers 100 G 500 gm 4 80 1.50
tomato 100 G 500 gm 3 80 0.70
onion 100 G 500 gm 3 80 0.70
cheese 100 G 500 gm 5 100 1
Sour cream 50 G 500 gm 6 100 0.70
rice 200 G 500 gm 3 100 1.20
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 $
Didasko Digital 2016 www.didasko.com7

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3.5
Spanish rice Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
rice 500 G 1 kg 5 100 2.5
tomato 100 G 500 gm 3 70 1.30
onion 100 G 500 gm 3 80 1.30
Bell peppers 100 G 500 gm 4 70 1.30
Total cost of recipe $6.30
Portion cost $1.3
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) $2.3
2016 Edition8

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Tuesday
Chicken egg wrap Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chicken chunks 500 G 1 kg 9 70 4.5
Egg 5 pc 900 gm 5 80 5
flatbread 5 pc 500 gm 5 100 5
Total cost of recipe $14.5
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) $4
Peanut butter sandwich Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase Cost
Didasko Digital 2016 www.didasko.com9

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
unit price $ Yield
%
Total cost
$
Peanut butter 500 G 500 gm 6 100 3
bread 200 G 500 gm 3 90 2.20
Jam 100 G 500 gm 4 100 1.50
Total cost of recipe $6.70
Portion cost $1.4
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 $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3.5
Prawn linguine Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Prawn 500 G 1 kg 18 70 9
2016 Edition10

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Spaghetti 200 G 500 gm 6 90 2.40
Bell peppers 100 G 500 gm 4 80 1.50
tomato 100 G 500 gm 3 80 0.70
cream 100 G 500 gm 5 80 1
Total cost of recipe $14.40
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 $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $5
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
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
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) $2
2016 Edition12

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Mango smoothie Yield: 5 Menu no. 1
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
Didasko Digital 2016 www.didasko.com13

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Chicken tacos Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
chicken 500 G 1 kg 9 70 9
Taco shells 5 G 500 gm 6 90 2.40
Bell peppers 100 G 500 gm 4 80 1.50
tomato 100 G 500 gm 3 80 0.70
cream 100 G 500 gm 5 80 1
Total cost of recipe $5.40
Portion cost $1.10
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) $2.10
2016 Edition14

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Alfredo Pasta Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Pasta 500 G 1 kg 6 70 3
milk 200 L 1 L 6 90 1.40
Bell peppers 100 G 500 gm 4 80 1.50
cheese 100 G 500 gm 5 100 0.70
cream 100 G 500 gm 5 100 1
Total cost of recipe $7.60
Portion cost $1.7
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) $2.7
Wednesday
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Baked eggs with bread roll Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
egg 5 pc 900 9 70 5
bread 2 pc 500 gm 6 90 2.40
spinach 100 G 500 gm 4 80 1.50
butter 100 G 500 gm 3 80 0.70
cream 100 G 500 gm 5 80 1
Total cost of recipe $10.60
Portion cost $2.20
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) $3.20
2016 Edition16

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
French toast Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
bread 5 pc loaf 4 70 2
egg 2 pc 900 gm 9 90 2
milk 100 L 500 ml 4 100 1.50
sugar 100 G 500 gm 3 80 0.70
Total cost of recipe $6.20
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
Prawn linguine Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase Cost
Didasko Digital 2016 www.didasko.com17

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
unit price $ Yield
%
Total cost
$
Prawn 500 G 1 kg 18 70 9
Spaghetti 200 G 500 gm 6 90 2.40
Bell peppers 100 G 500 gm 4 80 1.50
tomato 100 G 500 gm 3 80 0.70
cream 100 G 500 gm 5 80 1
Total cost of recipe $14.40
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 $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $5
Milk tea Yield: Menu no.
Qty Unit Purchase unit Purchase Cost
2016 Edition18

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
unit price $ Yield
%
Total cost
$
Milk 500 ml 1 L 3.5 70 1.75
Tea 5 G 100 gm 2 70 0.20
Sugar 10 G 100 gm 2 50 0.50
Total cost of recipe $2.45
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 lasagne Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chicken chunks 500 G 1 kg 9 70 4.5
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
cheese 200 G 500 gm 5 90 2.40
Lasagne sheets 100 G 500 gm 5 80 1.50
tomato 100 G 500 gm 3 80 0.70
onion 100 G 500 gm 3 80 0.70
Total cost of recipe $9.80
Portion cost $1.4
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 $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.4
Chicken burrito Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chicken chunks 500 G 1 kg 9 70 4.5
Kidney beans 200 G 500 gm 5 90 2.40
2016 Edition20

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Bell peppers 100 G 500 gm 4 80 1.50
tomato 100 G 500 gm 3 80 0.70
onion 100 G 500 gm 3 80 0.70
cheese 100 G 500 gm 5 100 1
Sour cream 50 G 500 gm 6 100 0.70
rice 200 G 500 gm 3 100 1.20
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
Quinoa salad Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Didasko Digital 2016 www.didasko.com21

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
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
Lamington Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase Cost
2016 Edition22

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
unit price $ Yield
%
Total cost
$
Sponge cake 200 G 460 gm 5 100 1.5
coconut 200 G 500 gm 3 80 1.20
raspberry 200 G 500 gm 4 80 1.50
Total cost of recipe $4.20
Portion cost $1.10
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) $2.10
Vegetable roll Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Didasko Digital 2016 www.didasko.com23

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Pita bread 5 pc 500 gm 6 100 6
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 $8
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
2016 Edition24

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Bread roll with minced meat Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Bread 500 G loaf 5 100 2.5
Mince meat 200 G 1 kg 10 80 2
butter 200 G 500 gm 3 100 0.50
Onion 200 G 1 kg 2 70 0.50
Coriander 100 G 500 gm 2 60 0.50
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
Didasko Digital 2016 www.didasko.com25

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Thursday
Spinach pancake Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Spinach 100 G 500 gm 3 100 7
Flour 200 G 1 kg 5 80 1
Milk 100 ml 500 gm 4 80 1
Egg 2 G 900 gm 5 70 1.40
Coriander 100 G 500 gm 2 60 0.50
Total cost of recipe $10.90
Portion cost $2.10
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 Ml 750 3.45
2016 Edition26

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Total expenditure item cost $3.10
Jam toast Yield: 5 Menu no. 2
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Bread 5 pc loaf 4 90 2
Butter 100 G 500 gm 3 100 0.50
Jam 100 G 500 gm 4$ 100 0.50
Total cost of recipe $3
Portion cost $0.90
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) $0.90
Didasko Digital 2016 www.didasko.com27

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Fruit salad Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
mango 100 G 500 gm 3 100 7
apple 200 G 1 kg 5 80 1
banana 100 G 500 gm 4 80 1
grapes 2 G 900 gm 5 70 1.40
Total cost of recipe $10.40
Portion cost $2.10
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) $2.10
Russian salad Yield: 5 Menu no. 1
2016 Edition28

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
mango 100 G 500 gm 3 100 7
apple 200 G 1 kg 5 80 1
mayonnaise 100 G 500 gm 5 100 1
grapes 200 G 500 gm 5 70 1.40
Total cost of recipe $10.40
Portion cost $2.10
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) $2.10
Fruit salad Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase Cost
Didasko Digital 2016 www.didasko.com29

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
unit price $ Yield
%
Total cost
$
mango 100 G 500 gm 3 100 7
apple 200 G 1 kg 5 80 1
banana 100 G 500 gm 4 80 1
grapes 2 G 900 gm 5 70 1.40
Total cost of recipe $10.40
Portion cost $2.10
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) $0.90
Quesadilla Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
2016 Edition30

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
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
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
Chocolate truffles Yield: 5 Menu no. 6
Didasko Digital 2016 www.didasko.com31

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chocolate 500 G 500 gm 6 100 6
cream 250 ml 500 ml 5 30 2.5
Total cost of recipe $8.5
Portion cost $1.3
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) $2.3
Mincemeat pie Yield:5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Mince meat 500 G 1 kg 9 50 4.5
2016 Edition32

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Pie shell 5 pc 500 gm 5 30 2.5
onion 100 G 500 gm 4 30 3
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 $
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.5
Mexican rice Yield: 5 Menu no. 6
Didasko Digital 2016 www.didasko.com33

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
rice 500 G 1 kg 5 50 2.5
Bell pepper 100 G 500 gm 5 30 2.5
onion 100 G 500 gm 4 30 3
cheese 100 G 500 gm 5 30 2
tomato 100 G 500 gm 3 30 1
Total cost of recipe $11
Portion cost $2.20
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
2016 Edition34

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Friday
French toast with egg Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Bread 500 G 1 loaf 3 80 1.5
Milk 100 ml 500 ml 5 100 1
Sugar 100 G 500 gm 4 100 3
egg 100 G 500 gm 5 70 2
Total cost of recipe $7.5
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 $
Didasko Digital 2016 www.didasko.com35

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Avocado salsa Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
avocado 500 G 500 gm 7 50 3.5
coriander 100 G 500 gm 2 30 0.50
onion 100 G 500 gm 4 30 3
cheese 100 G 500 gm 5 30 2
tomato 100 G 500 gm 3 30 1
Total cost of recipe $10
Portion cost $2
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
2016 Edition36

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2
Brown fried rice Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Brown rice 500 G 1 kg 5 100 2.5
Bell pepper 100 G 500 gm 3 70 0.70
onion 100 G 500 gm 3 60 0.70
carrot 100 G 500 gm 4 70 1.1
tomato 100 G 500 gm 3 60 0.70
Total cost of recipe $6.1
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Didasko Digital 2016 www.didasko.com37

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
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
Fish wrap Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Fish 500 G 1 kg 10 70 5
Tortillas 5 pc 500 gm 5 30 2.5
onion 100 G 500 gm 4 30 3
Bell pepper 100 G 500 gm 5 60 2
tomato 100 G 500 gm 3 60 1
Total cost of recipe $13.5
Portion cost $2.5
2016 Edition38

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
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
Fruit curd Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Mango 500 G 1 kg 9 60 4.5
Yoghurt 100 G 500 gm 5 100 1.1
Didasko Digital 2016 www.didasko.com39

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Total cost of recipe $5.60
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
Margherita pizza Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Pizza bread 5 pc 500 gm 7 100 7
mozzarella 100 G 500 gm 5 30 2.5
2016 Edition40

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
onion 100 G 500 gm 4 30 1.4
Cheddar cheese 100 G 500 gm 5 30 1
tomato 100 G 500 gm 3 30 1
Total cost of recipe $11.9
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
Garlic bread Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Garlic 100 G 500 gm 5 50 1
Didasko Digital 2016 www.didasko.com41

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Bread 5 pc 500 gm 5 100 5
Yeast 5 G 500 gm 4 60 3
cheese 100 G 500 gm 5 30 2
herbs 100 G 500 gm 6 30 1.5
Total cost of recipe $12.5
Portion cost $2.40
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) $3.40
Saturday
Scrambled eggs with bread Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase Cost
2016 Edition42

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
unit price $ Yield
%
Total cost
$
eggs 5 pc 900 gm 9 70 5
Butter 50 G 100 gm 4 100 2
bread 100 G 500 gm 4 80 2
Total cost of recipe $9
Portion cost $0.90
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) $1.90
Oatmeal Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield Total cost
Didasko Digital 2016 www.didasko.com43

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
% $
Milk 300 L 1 L 5 50 2
Oats 200 G 500 gm 5 70 2.4
Sugar 50 G 500 gm 4 100 3
Total cost of recipe $7.4
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
Banana milkshake Yield: 5 Menu no. 6
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
2016 Edition44

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Banana 100 G 500 gm 3 60 4.5
Milk 100 ml 500 ml 3 100 1
Sugar 50 G 100 gm 4 100 2
Total cost of recipe $7.5
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
Beef burger Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Beef patty 5 pc 500 gm 9 50 4.5
Didasko Digital 2016 www.didasko.com45

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Burger bun 5 pc 500 gm 5 70 5
onion 100 G 500 gm 4 30 3
cheese 100 G 500 gm 5 30 2
tomato 100 G 500 gm 3 30 1
Total cost of recipe $15.5
Portion cost $3.2
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) $4.2
Mincemeat pie Yield: 5 Menu no. 4
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
2016 Edition46

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
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 $
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) $2.75
Caramel custard Yield: 5 Menu no. 4
Didasko Digital 2016 www.didasko.com47

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Milk 500 G 1 L 5 100 2.5
Sugar 100 G 500 gm 3 20 1
egg 4 G 900 gm 5 60 3
Milk maid 200 ml 500 ml 5 100 1
Total cost of recipe $7.5
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 Casserole Yield: 5 Menu no. 1
2016 Edition48

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chicken 500 G 1 kg 9 50 4.5
Cheese 300 G 500 gm 5 60 3
pasta 200 G 500 gm 4 100 1.5
carrot 100 G 500 gm 2 70 1
peas 100 G 500 gm 3 60 1.5
lemon 5 pc 100 gm 2 50 0.50
Total cost of recipe $12
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
Didasko Digital 2016 www.didasko.com49

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $3.5
Buttered herb rice Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
rice 500 G 1 kg 6 90 4.5
herb 30 G 500 gm 5 70 2
butter 100 G 500 gm 4 100 1.5
Total cost of recipe $8
Portion cost $1.5
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
2016 Edition50

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $1.5
Sunday
Egg sandwich Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Bread 5 pc 1 loaf 4 70 2
Egg 3 pc 500 gm 4 60 3
Butter 100 G 500 gm 4 100 1.5
Total cost of recipe $6.5
Portion cost $1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Didasko Digital 2016 www.didasko.com51

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $1
Porridge Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Rice 200 G 1 kg 5 100 1
Milk 500 ml 500 gm 5 100 3
Sugar 50 G 500 gm 4 100 1.5
Total cost of recipe $5.5
Portion cost $1.1
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
2016 Edition52

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $1.1
Chicken lasagne Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Chicken chunks 500 G 1 kg 9 70 4.5
cheese 200 G 500 gm 5 90 2.40
Lasagne sheets 100 G 500 gm 5 80 1.50
tomato 100 G 500 gm 3 80 0.70
onion 100 G 500 gm 3 80 0.70
Total cost of recipe $9.80
Portion cost $1.4
Other expenditure items
Didasko Digital 2016 www.didasko.com53

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
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) $2.4
Egg noodles with shredded chicken Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Egg noodles 500 G 500 gm 5 100 5
chicken 500 G 250 gm 4.5 60 2.25
carrot 100 G 500 gm 3 70 0.50
cabbage 100 G 500 gm 2 70 0.50
2016 Edition54

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Total cost of recipe $8.25
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
Lamington Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Sponge cake 200 G 460 gm 5 100 1.5
coconut 200 G 500 gm 3 80 1.20
Didasko Digital 2016 www.didasko.com55

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
raspberry 200 G 500 gm 4 80 1.50
Total cost of recipe $4.20
Portion cost $1.10
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) $1.10
Vegetable spring roll Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield Total cost
2016 Edition56

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
% $
Pastry sheets 5 pc 500 gm 6 100 6
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 $8
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
Didasko Digital 2016 www.didasko.com57

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Alfredo Pasta Yield: 5 Menu no. 1
Qty Unit Purchase unit Purchase
unit price $
Cost
Yield
%
Total cost
$
Pasta 500 G 1 kg 6 70 3
milk 200 L 1 L 6 90 1.40
Bell peppers 100 G 500 gm 4 80 1.50
cheese 100 G 500 gm 5 100 0.70
cream 100 G 500 gm 5 100 1
Total cost of recipe $7.60
Portion cost $1.7
Other expenditure items
Expenditure item Qty Unit Purchase price
per unit $
Cost per unit $
Vegetable oil 50 Ml 750 3.45
2016 Edition58

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Total expenditure item cost $
Total cost of menu item per portion
(total recipe cost plus total expenditure item costs) $2.7
Didasko Digital 2016 www.didasko.com59