Report: Menu Development for Diverse Dietary Needs and Preferences

This report details the development of menus catering to a range of dietary requirements, including fat-free, low cholesterol, Kosher, Hindu, and children's menus. It begins with an introduction to the importance of diet and the chosen organization, 'oscillate wildly', located in Sydney, Australia. Section A provides detailed recipe cards for starters, main courses, and desserts for fat-free, low cholesterol, Kosher, Hindu, and children's diets. Each recipe includes ingredient specifications, costs, and step-by-step instructions. Section B discusses factors that may suggest changes to existing menus, while Section C outlines revised changes. The report concludes with a summary of the findings and a list of references. The report emphasizes the skills, strengths, and performance necessary for creating appealing and cost-effective dishes tailored to specific dietary needs. This document is available on Desklib, a platform offering AI-powered study tools and resources for students.

Develop menus for
dietary requirements

Table of Contents
INTRODUCTION...........................................................................................................................3
Section A..........................................................................................................................................4
Fat free........................................................................................................................................4
Low cholesterol...........................................................................................................................5
Kosher ........................................................................................................................................7
Hindu...........................................................................................................................................9
Children ....................................................................................................................................12
Cyclic menu..............................................................................................................................14
SECTION B...................................................................................................................................26
Factors suggesting that changes need to be made....................................................................32
Section C........................................................................................................................................33
Revised Changes ......................................................................................................................33
CONCLUSION..............................................................................................................................36
REFERENCES..............................................................................................................................37

INTRODUCTION
Diet is an essential part of the human body. In other words, It is defined as a total amount
of authentic food which is consumed by individuals for running their life in a systematic manner.
In addition with this, this is a kind of food which is consume by the humans for losing their
weight or maintaining fit their body. Various humans in different country have different
requirements such as spicy, fat free, low cholesterol etc. Therefore they like foods as per their
requirements. The chosen organisation for this assignment is oscillate wildly. It is situated in
Sydney which is most popular city in Australia. This report will discuss about the skills,
strengths and performance which are essential for making tasty dishes. The dishes of cost along
with the feedbacks will also covers in this report.

Section A
Standard recipe card
Fat free
Starter Dish - Duck breast with raspberry vinegar Cost of this dish – 5.55
starter
Item Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
duck breastsFresh duck breasts 100g 4.4$ per 1 kg 0.44
vinegar Raspberry vinegar 90 ml 0.10 per 30 ml 0.3
cloves Garlic cloves 100g .029$ per 50 g 0.58
paste tomato paste 100g .25$ per 100 g 0.25
red wine red wine 1 Bottle 1.31$ per bottle 1.31
unsalted butterUnsalted butter 100g .015$ per 10 g 1.5
mesclun fresh mesclun 1 kg .5$ per 500 g 1
raspberry jamjam 10g .17$ per 10g 0.17
Duck breast with
raspberry vinegar
Step 1 - Cut skin of duck with knife then wash it with clean water. Take a fry pan with full of
water and put it on medium heat and place duck skin into this and cook for 5 minute. After this,
cover it with foil and put this in cool place.
Step 2 – Remove fat of duck skin from pan. Then put pan on high heat along with vinegar,
garlic, tomato past and wine in it and cook it for 3 minute then add jam and a large slice of
butter into mixture
Step 3 - Divide leaves and decorate them on sliced duck along with salad. Then spread sauce
and raspberry over it and serve it to guests
Main course dish - Polenta, cheese and mushroom pizza Cost of this dish 5.98

Step 1 Heat oven at 200c and put mushroom in tray then take baking tray and top the thyme on
it. Mix garlic paste, oil in bowl then spread this mixture on mushroom and bake it for 10 minute
Step 2 When mushrooms are baking take two another baking trays and grease them with oil
then put a sauce pan along with milk and water in it on a medium heat. After cooking for 2
minute then add polenta in it.
Step 3 Put greased trays in the oven along with polenta and bake it for 5 minute then add
cheese in mixture and spread this on the polenta base. After this, bake it for 7 minute. Later
baking spread mushrooms and cheese on base then again bake it for 5 minute and serve it to the
guests along with kale
Dessert Dish-Poached peaches with low-fat ricotta and rose syrup.
Step 1 Add sugar with two cup of water into a large saucepan and put it on low heat for 4-5
minutes. Stone peaches if easy or remove it after poaching.
Step 2 Put peaches into syrup and poach it for 2-3 minute until softness. Add peaches in rose
water then mix it into the syrup. Mix ricotta and ice sugar in a bag which contains a piping in it.
Step 3 Add ricotta in peaches then drip the syrup along with spreading on it.
Low cholesterol
Starter dish -Miso, Kale and crispy tofu soup
Item Specification Weight Kg/I/unitCost per kg/l/unit Actual Cost ($)
Paste white miso paste 400g .5$ per 250g 0.1
Kale Kaleslaw salad 350g 5$ per Kg 1.75
Beans Australlian beans 500g 1.5$ per Kg 0.75
Noodles Udon Noodles 200g .30$ per 100g 0.6
Oil Canola Oil 2l .25$ per 500ml 0.5
Japanese marinated tofuJapanese Teriyaki tofu 200g 1.10$per Kg 0.22
Total 3.92

Step 1 Add one litre cold water in a big saucepan and put it on high heat. When it starts boiling
then low heat. Pour miso in boil water until its melts then add ginger paste in it and reduce heat
for 5 minute. Take a big sauce pan along with a litre cold water in it and put this on high heat
for 2 minute until boil. Add miso in water when it melts
Step 2 Remove unessential stems from kale then add kale beans and noodles in soup and cook
it for 5 minute.
Step 3 During the shake of soup. Add oil in non stick frying pan and put it on medium heat.
Add tofu in it for 5 minute on medium heat until its brown.
Main course dish - Low carb keto friendly pizza
Step 1 Put the grated mozzarella, almond and cheese in a bowl then place this bowl for baking.
When it seems melts then add the egg into it.
Step 2 preheat the oven up to 200c put the dough in a baking paper and roll it on a pizza tray.
Remove the top part of baking paper then put the dough into oven and bake it for 10 minutes.
When it seems golden then switch off the oven.
Step 3 Use the paper for transferring the pizza from the baking tray then change it from other
side then bake it for 5 minute. After the baking, spread the tomato pasta sauce on it and again
bake it for another 5 minutes then spread the cheese and mozzarella along with basil leaves on it

and serves fresh pizza to the guests.
Dessert- Citrus in star anise and vanilla syrup
Step 1 Pour sugar, star anise and 2 cup of water in a large saucepan then use small knife to cut
the vanilla bean. After this, add the beans into it and put the sauce pan on a low heat. When
sugar will be mixed into the water then boil it for 5 minutes.
Step 2 At the time of boiling cut the rind of orange and grapes after cutting the rinds then make
slices of the fruits. After this, add the slices in the pan and remove the pan from heat.
Step 3 Then transfer the slices from the pan into a clean plate and spread a table spoon of syrup
on it and serves the Citrus in star anise and vanilla syrup to the guest.
Kosher
Starter - Savoury summer puddings

Step 1 Preheat the grill on high heat and grease the moulds of it with proper oil then place the
capsicum on the top of moulds and grill it when its skin seems black then remove it from the
grill and put the capsicums on a plastic bag. When it seems cold then remove its blackened skin.
Step 2 Put a frying pan on medium heat and add oil and onion in it then cook it for 3 minute.
After 3 minutes, add garlic chilli and capsicum in it and cook this mixture for 5 minute then add
tomato's paste in the pan and mix them in well manner. After this, pour sugar, basil leaves in the
pan and cook it for a minute.
Step 3 At the time of cooking, cut the 6 bread slices into circle and remove the crusts from
remaining slices then cut it into 2cm strips. Then add vinegar, remaining olive oil and spices for
taste then put this mixture into moulds and bake it in the oven when it seems orange then put
this moulds in refrigerator for a day. For serving the puddings, spread the tomato juice and
basil leaves on it.
Main course - Zucchini, artichoke & asparagus frittata

Step 1 Preheat the grill on high heat and add two teaspoon oil in a fry pan. Add zucchini,
eschalot and asparagus in the pan and cook it for one minute when eschalot seems soft then add
garlic paste in this and cook it for 30 seconds.
Step 2 Again put the pan on heat with remaining oil. When it hot then add the cracked eggs into
it when it seems set into the pan then cook it further for two minute. Spread the mozzarella and
grill it for 2 minutes and when it seems golden then spread the basil, sage leaves, salt and
ground black peeper on it.
Dessert - Butter mochi cake muffins
Step 1 Preheat oven on 350 degree and Add sweet rice flour, dark brown sugar, baking powder
and salt into bowl. After this, melted butter, coconut milk, eggs and vanilla mix into this bowl.
Then move this mixture into mixer.

Step 2 Put the mixture into muffin tin and fill the cup over the top. Sprinkle the sesame seeds
on tops then bake the tins for 50- 60 minute. When the top will be brown and crispy then check
this with a soft finger. When it seems ready then serve it with tea or coffee to the guests.
Hindu
Starter - Vegetable Bhaji with coconut sambal
Step 1 Put coconut in bowl along with boiled water for 30 minute. When water will be absorbed
by it then move it into food processor. Add salt, chilli and garlic paste in a frying pan and cook
this mixture for 5 minute pour cabbage, beans, carrot, flour, water, crushed garlic and cumin
seeds in bowl.
Step 2 After this, move mixture on plate. In two more batches cook remaining vegetables and
serves them with coconut sambal.
Main course - Creamy Mushroom risotto

Step 1 Put a pan with half slice of butter in it on medium heat then add finely chopped garlic
and onion in it and cook this for 6 minute. When it seems soft then add cream and cheese in it
and again cook it for further minute. Then add other vegetables such as carrot, tomato and chilly
in it and cook it for 20 minute.
Step 2 Melt remaining butter in a pan and put it on a high heat then add mushroom and black
peeper powder in the pan.
Step 3 When it fragrance then mix all the ingredient then serve it hot in front of guests.

Dessert - Pistachio cinnamon and lime kulfi
Step 1 Put ¼ cup of pistachio for reserve. Then add remaining pistachio in high power food
processor until it turns into powder form.
Step 2 Add evaporated, sweetened condensed milk, cream, pods and pistachio in saucepan and
put this pan on low heat. Cook this mixture for 25 minute until it boils. Remove it from heat and
mix lime zest and flavours in this.
Step 3 use ½ cup capacity of dariole moulds, spray lightly canola and vegetable oil. After this,
Put the moulds in the freezer and divide the mixture for making kulfi.
Step 4 Put out moulds from freezer after five hours when the kulfi will be seems set drill the
mould with drill machine and add wooden paddle stick in centre of every mould.
Step 5 when kulfi adjusts with the wooden stick then serve it to the guests along with spreading
pistachios on it.