SITHKOP004 - Develop Menus for Special Dietary Requirements

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Daily meal plan and menu item checklist
Day: Monday
Meals Menu items Main
ingredien
ts
Cookin
g
method
s
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Breakfast
(1)
Chicken
sausage
Fried
Tomato
Multigrain
bread
Chicken
Tomato
Bread
Frying Red
and
white
Savoury Crunchy Cylindri
cal
Vitamin-
A
Protein
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Breakfast
(2)
Scrambled
egg
Avocado
Multigrain
bread
Egg
Avocado
Bread
Frying Yellow,
white,
green
Savoury Chewy Round Protein  Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Morning tea Milk Tea Milk
Tea
Boil Brown Liquid Liquid Calcium  Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
V 20161

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Meals Menu items Main
ingredien
ts
Cookin
g
method
s
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Lunch (1) Chicken
Casserole
Chicken
Cheese
Beans
Carrot
Boiling
and
baking
White Savoury Chewy Protein  Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Lunch (2) Egg noodles
with
shredded
chicken
Noodles
Chicken
Boiling
and
Frying
Brown Savoury Chewy Carbohy
drate
Protein
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Afternoon
tea
Chamomile
Tea
Water
Chamomi
le tea
Boiling Yellow Liquid Liquid Antioxid
ants
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Dinner (1) Chicken
burrito
Chicken
Flatbread
Frying Brown
and
white
Savoury Chewy Square Protein
Carbohy
drates
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
2016 Edition2

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Meals Menu items Main
ingredien
ts
Cookin
g
method
s
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Dinner (2) Spanish rice Rice
Beans
carrot
Stir fry Red Savoury Chewy Carbohy
drates
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Day: Tuesday
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Breakfast
(1)
Chicken
egg wrap
Chicken
Egg
Flatbread
Frying White
and
Red
Savoury Chewy Round Protein  Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Breakfast
(2)
Peanut
butter
sandwich
Bread
Peanut
Butter
White
and
yellow
Sweet Chewy Square Carbohy
drate
Protein
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
V 20163

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Morning tea Green
tea
Green Tea
water
Boiling Green Liquid Liquid Antioxid
ants
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Lunch (1) Prawn
Linguine
Prawn
Pasta
Tomato
Stir Fry Red Savoury Chewy Vitamin
A
Carbohy
drate
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Lunch (2) Vegetabl
e Au
gratin
Beans
Carrot
Cheese
Milk
Baking White
and red
Savoury Chewy Calcium
Protein
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Afternoon
tea
Mango
smoothie
Mango
Yoghurt
Blending Yellow Sweet Liquid Liquid Calcium
Vitamin
A
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
Dinner (1) Chicken
tacos
Chicken
Tacos
Beans
Tomato
Stir fry Red
and
white
Savoury Chewy Round Protein
Carbohy
drates
 Ingredients suitable for customer group
 Uses prep/cooking methods that maximise nutritional
value
 Meets requirements for menu and food variety
 Meets macro-/micronutrient requirements
 Meets Australian Dietary Guidelines
 Meets nutritional requirements of customer group
 Uses correct terminology
2016 Edition4