Developing Menus for Diverse Dietary Needs: Recipes and Cost Analysis

This assignment details the development of menus tailored to a range of dietary requirements. It includes menus and recipes for gluten-free, fat-free, vegetarian, Hindu diets, infant food, and elderly people, with a cyclic menu provided for the elderly. Each section, catering to a specific dietary need, features standard recipe cards detailing the dish's name, portion size, cost, and method. The assignment also includes cost analysis and yield testing for ingredients. The final section covers feedback received and factors necessitating changes, followed by revised changes to the menus. The solution offers practical examples of menu planning and recipe development for various dietary restrictions and preferences, demonstrating cost-effectiveness and nutritional considerations.

DEVELOP MENUS
FOR DIETARY
REQUIREMENTS

Table of Contents
SECTION A.....................................................................................................................................3
Gluten free Food.....................................................................................................................3
Fat free Food...........................................................................................................................6
Food for Vegetarian people....................................................................................................9
Food for Hindus....................................................................................................................12
Food for Infants....................................................................................................................15
Cyclic menu for Elderly people............................................................................................18
SECTION B...................................................................................................................................33
1. Feedback received ...........................................................................................................33
2. Factors stating that changes needs to be made.................................................................40
SECTION C...................................................................................................................................42
Revised changes...................................................................................................................42

SECTION A
Gluten free Food
Total cost including starter,main course and dessert: $ 14.83
Standard Recipe Card
Name of dish: Cherry Ripe Bliss Balls (Starters)
Portion Size: 3 Pieces
Cost of Dish: $ 4.47
Item SpecificationWeight/Kg/I/UnitCost per Kg/I/UnitActual cost
150g $2.67 per 1Kg 0.4
Dates 500g $0.70 per 1Kg 0.35
coconut 500g $1.28 per 1Kg 0.6
Organic 125g $.50 per 100G 0.55
coconut oil 225g $.68 per 100G 1.27
Honey 200g $.73 per 100G 1.3
dried
cherries
Coles
Glace
Cherries
Coles
Dried Pitted
Dates
McKenzie's
Desiccated
cacao
powder
Prochef
Coconut Oil Spray
Coles Finest
White Box
Honey
Method
Step 1: Wash cherries,dates and coconut in a clean bowl.
Step 2: Take 1/2 cup shredded coconut, 1/3 coconut oil, 1/3 cacao powder and then mix these in
food processor until completely mixed.
Step 3: Stand for 20 minutes, after that prepare balls of the mixture and mix them with the dry
shredded coconut.
Step 4: Put some servings or cacao on the balls for eat.

Standard Recipe Card
Name of dish: Plum Crumble (Main course)
Portion Size/number: 110 grams (Medium)
Cost of Dish: $ 5.56
Item Specification Weight/Kg/I/UnitCost per Kg/I/UnitActual cost
plums 150g $0.490 per 1Kg 0.56
caster sugar 1kg $0.25 per 1kg 0.25
vanilla bean Organic paste 65g $2.15 per 100G 1.3
orange zest organic navel organges 2 kg $0.50 per 1Kg 1
rice flour Gluten Free 375g $2.00 per 1Kg 0.74
glutenfree 150g $6.00 per 1Kg 1.2
Butter Salted 250g $0.78 per 100G 0.19
extra toasted 230g $2.83 per 1Kg 0.6
almond meal glutenfree 50g $1.86 per 100G 0.9
28g $0.93 per 100G 0.22
25g $0.80 per 100G 0.2
Vanilla icecream 250ml 1.25
Coles
Black Plums
Bundaberg
Caster Sugar
Anzac
biscuits
flaked
almonds
ground
cinnamon
MasterFoods
Ground Cinnamon
ground
nutmeg
Hoyts
Ground Nutmeg
Sanitarium
Soy Ice Cream Gluten Free
$0.50 per
100mL
Method
Step1: Heat the oven to 180C. Grease the pan with a 2-litre baking dish.
Step 2: Mix the plum, 1 teaspoon rice flour, 1/2 cup caster sugar, vanilla and zest into a big
bowl. Pour the mixture into baked dish.
Step 3: Put the remaining biscuits, butter in food processor until the biscuits are chopped finely.
Step 4: Stir the remaining biscuit in flaked almonds, nutmeg, almond meal, cinnamon,

remaining caster sugar and flour. Sprinkle these over the plum mixture. Bake it for around 45
minutes.
Step 5: Stand for 5 minutes and serve with dust crumble and icing sugar to eat.
Standard Recipe Card
Name of dish: Chocolate Brownies (Dessert)
Portion Size/number: 2 pieces
Cost of Dish: $ 4.8
Item Specification Weight/Kg/I/UnitCost per Kg/I/UnitActual cost
caster sugar 1kg $0.25 per 1kg 0.25
potato flour Starch 500g $.15 per 1kg 0.07
300g $3.30 per 1Kg 0.94
Cocoa 200g $2 per Kg 0.4
rice bran oil 1L 1
Eggs 400g $0.30 per 100G 1.2
50mL $.28 per 100mL 0.14
100g $.87 per 100G 0.8
Bundaberg
Caster Sugar
chopped
walnuts
Coles
Californian Walnut
Nestle
Bakers' Choice
White Chocolate
Bits
Alfa One
Pure
$0.10 per
100mL
Farm Fresh
Cage Eggs
vanilla
extract
Queen
Natural Vanilla Concentrated Extract
Cocoa
powder
Nestle
Baking Cocoa
Method
Step 1: Preheat oven at 195°C. Take pan and grease with rice bran oil. Line it with baking
paper.
Step 2: Take sugar, potato flour, oil, walnuts, cocoa powder, eggs and vanilla in a bowl and stir
slowly to combine.
Step 3: Pour the combined mixture into pan and cook at low gas.
Step 4: After removing from pan, bake for 30 minutes until skewer from the centre comes out

with some moist crumbs. Cool and serve.

Fat free Food
Total cost including starter,main course and dessert: $ 14.39
Standard Recipe Card
Name of dish: Pesto Fettuccine (Starter)
Portion size/number: 100 gram (Small)
Cost of Dish: $ 5
Item SpecificationWeight/Kg/I/UnitCost per Kg/I/UnitActual cost
15g $1.00 per 10G 0.55
garlic 17g $1.67 per 1Kg 0.14
pine nuts 100g $5.00 per 1Kg 0.5
1 piece $1.00 per 1Ea 1
250g $4.00 per 1Kg 0.8
fettuccine 500g 1
250g 1.01
fresh basil
Coles
Basil Punnet
Coles
Garlic
Lucky
Toasted
fresh
lemon
juice
Coles
Medium Lemons
shredded
parmesan
cheese
Shredded
Extra Sharp
San Remo
Plain Fettuccine Pasta
$0.39 per
100G
shaved
parmesan
Mil Lel
Shaved Parmesan Cheese
$24.00 per
1Kg
Method
Step 1: Put brasil leaves, garlic and pine nuts in food processor. And reserve 1/2 cup of the basil
leaves.
Step 2: Add lemon juice in it and mix until a coarse paste forms. Stir the mixture in shredded
parmesan.
Step 3: Take salted boiled water and cook the pasta following the packet directions. Drain and
add pesto and toss until combined well.
Step 4: Serve the pasta with remaining brasil leaves and and shaved parmesan to eat.

Standard Recipe Card
Name of dish: Kofta Curry (Main course)
Portion size/number: 150 grams curry with 4 pieces (Medium)
Cost of Dish: $ 6.39
Item Specification Weight/Kg/I/UnitCost per Kg/I/UnitActual cost
500g $.800 per 1Kg 0.4
garlic 17g $.03 per 1Kg 0.5
33g $0.01 per 1Kg 0.33
25g $0.026 per 10G 0.65
Onions 250g $1.8 per 1Kg 0.45
280g $1.96 per 100G 0.55
sunflower oil 750 0.35
168 $2.02 per 10g 0.34
tomato 250g $.96 per 1Kg 0.24
375g $2.26 per Kg 1
1 piece $.33 per 1Ea 0.33
frozen peas 1 kg $0.65 per 1Kg 0.65
1 kg $0.2 per 100G 0.2
coriander 25g $16 per 1000 gm 0.4
lean beef
mince
Coles
4 Star Lean Beef
Coles
Garlic
ginger
Coles
Fresh Galangal
garam
masala
Hoyts
Garam Masala
Aristocrat
Green Cocktail Onions
korma curry
paste
Sharwood's
Mild Korma Curry Paste
Coles
Sunflower Oil
$0.046 per
100mL
Massel beef
stock
Massel
Beef Stock Powder
Coles
Vine Ripened Cherry Tomatoes
low-fat
evaporated
milk
Carnation
Light & Creamy Low Fat Evaporated Milk
fresh lemon
juice
Coles
Medium Lemons
Coles
Frozen Peas
Steamed
brown rice
Coles
Brown Rice
Hoyts
Ground Coriander
Method
Step 1: Mix 1 tablespoon curry paste, beef, ginger, garlic, Garam masala, chilli, half the onion.
Season it with salt and pepper and prepare walnut sized balls of mixture.
Step 2: Heat the oil in non-stick frypan at medium heat, then add kofta balls and cook it.
Step 3: Put the remaining onion into pan and cook until they become light golden. Add the
remaining paste of curry and tomatoes and then cook it at medium heat. Stir it for 5 minutes and

add milk and lemon juice. Bring the kofta in the pan and boil at low heat for around 15 minutes.
Step 4: Add peas to it and cook for 120 seconds. Serve with rice and coriander to eat.
Standard Recipe Card
Name of dish: Angel food cake (Dessert)
Portion size/number: 1 piece (200 grams)
Cost of Dish: $ 3
Item Specification Weight/Kg/I/UnitCost per Kg/I/UnitActual cost
Eggs 400g $0.875 per Kg 0.35
cream of tartar 125g 0.65
caster sugar 1kg $0.9 per 1kg 0.9
self raising flour 1kg $0.2 per 1Kg 1.2
pink food coloring 50 ml $4 per 1000 mL 0.2
icing sugar 500g 0.45
rose water 30g 0.25
Farm Fresh
Cage Eggs
McKenzie's
Cream Of Tartar
$5.2 per 1000
gm
Bundaberg
Caster Sugar
Coles
White Self Raising Flour
Queen
Rose Pink Food Colour
CSR
Pure Icing Sugar
price$0.37 per
100G
Twinings
Rose Lemonade Cold Water
$33.33 per
1000G
Method
Step 1: line a tray with baking paper and whisk the egg white until foamy. Brush petals lightly
with egg white and set aside for some hours.
Step 2: Heat oven at 180C. Beat egg white and cream of tartar to combine. Add 3 ⁄4 cup sugar
and beat well to dissolve. Sift flour and sugar together. Fold flour mixture and colouring in egg
white mix. Spread the mixture in cake pan. Bake for 30 minutes.
Step 3: Cool the cake and run knife to loosen it.
Step 4: Mix icing sugar and rosewater in bowl and put it over simmering water. Cook and stir.
Decorate to serve.

Food for Vegetarian people
Total cost including starter,main course and dessert: $ 14.9
Standard Recipe Card
Name of dish: Stuffed baby capsicums with sweet potato mash (Starter)
Portion size/number: 4 pieces
Cost of Dish: $ 6.01
Item SpecificationWeight/Kg/I/UnitCost per Kg/I/UnitActual cost
stuffed 400g 1 per Kg 0.4
220g 0.95
Onions 250g $1.6 per 1Kg 0.4
olive oil 750ml 0.55
garlic 17g $1.67 per 1Kg 0.65
pesto 190g 0.57 per kg 0.11
1 bunch $0.9 per 1Ea 0.9
750g 0.7
350g $2.50 per 1Kg 0.55
250g 0.45
cream 600ml 0.35
red
capsicums
haloumi
cheese
La Casa Del Formaggio
Traditional Bocconcini
$4.318 per
1Kg
Aristocrat
Green Cocktail Onions
Cobram Estate
Extra Virgin Olive Classic
$0.75 per
100mL
Coles
Garlic
Barilla
Genovese Pesto
flat-leaf
parsley
Coles
Continental Parsley Sleeved
white
breadcrum
bs
Anchor
Bread Crumbs
$0.093 per
100Gsweet
potato
Coles
Gold Sweet Potatoes
unsalted
butter
Western Star
Unsalted
Butter Pat
$1.48 per
100G
Bulla
Thickened Cream
$1.57 per
100mL
Method
Step 1: Heat the oven at 180°C. Cut top from every capsicum and discard the core and seeds.
Step 2: Mix haloumi cheese, half shallots and oil, pesto, garlic, breadcrumbs and parsley in
bowl. Cut between capsicums for well packing. Replace the lids and transfer it to baking tray.
Drizzle with remaining oil and bake for 20 minutes.
Step 3: Boil sweet potato and drain it. After, mash it with cream and butter. Stir and season it in
the remaining shallots.
Step 4: Serve the 2 capsicums to single person with mash.

Standard Recipe Card
Name of dish: Barbecued vegetable pizza (Main course)
Portion size/number: 6 slices
Cost of Dish: $ 7.24
Item Specification Weight/Kg/I/UnitCost per Kg/I/UnitActual cost
150g $1.43 per 100G 1
200g $8.90 per 1Kg 0.78
eggplant 450g $7.90 per 1Kg 1
zucchini 150g $5.90 per 1Kg 1.11
pizza bases 150g $2.63 per 100G 2
100g $3 per kg 0.3
100g $6.90 per 1Kg 0.45
ricotta fresh low-fat 150g $3 per kg 0.4
rocket leaves 120g $25.00 per 1Kg 0.2
Olive oil
Coles
Extra Virgin Olive
Oil
red
capsicums
Coles
Red Capsicum
Coles
Purple Eggplant
Coles
Green Zucchini
Toscano
Wholemeal Pizza Base
pumpkin
hummus 97% fat-free
roma
tomatoes
Coles
Roma Tomatoes
Coles
Baby Spinach & Rocket Salad Leaves
Method
Step 1: Heat the barbecue plate on high heat until it becomes hot. Lightly spray the
eggplant,capsicum and zucchini with some oil. Barbecue the vegetables for 4-5 minutes from
both sides.
Step 2: Heat the oven at 220°C. Put the pizza bases on 2 baking trays. Spread about 1/3 cup
hummus over each side. Top the bases with barbecued tomatoes and vegetables. Crumble it
over ricotta and bake for around 10-15 minutes until the bases are crisped.
Step 3: Remove it to board and top with rocket and season it with pepper. Serve it and enjoy.