SITHKOP004: Developing Menus and Meal Plans for Special Diets

This practical assignment focuses on developing menus and meal plans for special dietary requirements, adhering to the SITHKOP004 unit. The assignment encompasses a detailed daily meal plan and menu item checklist spanning a week, covering breakfast, morning tea, lunch, afternoon tea, and dinner. Each meal includes a breakdown of menu items, main ingredients, cooking methods, colors, flavors, textures, sizes/shapes, and key nutrients. A separate section details menu costing, including ingredient quantities, purchase unit prices, and total costs. The assignment also includes a menu overview for two weeks, outlining cyclic menu items and providing a comprehensive approach to menu planning for diverse dietary needs. The document also has a cost analysis breakdown for a mushroom risotto recipe, including ingredient details, purchase prices, and portion costs. Overall, the assignment demonstrates a comprehensive understanding of menu development, nutritional considerations, and cost management in the context of 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

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Dinner (2) Alfredo
Pasta
Pasta
Cheese
Milk
Boiling White Savoury Chewy Calcium
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
V 20165

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Day: Wednesday
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Breakfast
(1)
Baked
eggs with
bread
rolls
Eggs
Bread
Baking White Savoury Chewy Protein
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
Breakfast
(2)
French
toast
Bread
Egg
Milk
Frying White
and
Yellow
Sweet Chewy Protein
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
Morning tea Milk Tea Milk
Tea
Boiling Brown sweet 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
Lunch (1) Chicken
Lasagne
Chicken
Lasagne
sheets
Cheese
sauce
Baking White
and red
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
2016 Edition6

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Lunch (2) Quinoa
Salad
Quinoa
Cucumber
Lettuce
Boiling
and stir
fry
Brown
and
green
Savoury Chewy Protein
Fiber
 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
Lamingto
n
Cake
Jam
Coconut
Baking Yellow
and
pink
Sweet Chewy Square 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
Dinner (1) Vegetabl
e roll
Beans
Carrots
Flatbread
Frying White
and
green
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
Dinner (2) Bread
rolls with
mince
meat
Bread
Mice meat
Frying White Savoury Chewy Protein
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
V 20167

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Day: Thursday
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Breakfast
(1)
Spinach
pancake
s
Spinach
Flour
Eggs
Frying Green Savoury Chewy Round Iron  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)
Jam
toast
Jam
Toast
Red
and
white
Sweet Chewy round 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
Morning tea Fruit
salad
Banana
Apple
Grapes
Yellow
and
white
Sweet chewy Vitamin
C
 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) Russian
salad
Potato
Peas
Carrot
Apple
White
and
green
Sweet chewy Vitamin
C
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
2016 Edition8

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Lunch (2) Quesadill
a
Flatbread
Vegetables
Frying White
and
Red
Savoury Chewy 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
Afternoon
tea
Chocolat
e truffles
Chocolate
Cream
Freezing Dark
brown
Sweet Chewy Round  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) Minced
meat pie
Minced
meat
Pie shell
Baking Yellow Savoury Crunchy Round Protein
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
Dinner (2) Mexican
rice
Rice
Vegetables
Stir Fry Red Savoury Chewy 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
V 20169

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Day: Friday
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Breakfast
(1)
French
toast with
egg
Egg
Bread
Milk
Frying Yellow
and
white
Sweet Chewy Round Protein
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
Breakfast
(2)
Avocado
salsa
Avocado
Tomato
Onion
Blending Green 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
Morning tea Orange
juice
Orange
juice
Blending Orange Sweet
and
sour
Liquid Liquid Vitamin
C
 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) Brown
fried rice
Brown rice
Vegetables
Stir fry Brown Savoury Chewy Fiber  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 Edition10

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Lunch (2) Fish
wrap
Fish
Flatbread
Frying 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
Afternoon
tea
Fruit curd Fruits
Yoghurt
yellow sweet Liquid liquid  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) Margherit
a pizza
Pizza bread
Cheese
Tomato
sauce
Baking Red
and
white
Savoury Chewy Round 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
Dinner (2) Garlic
bread
Bread
Garlic
Baking White
and
brown
Savoury chewy Round 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
V 201611

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Day: Saturday
Meals Menu items Main
ingredient
s
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Breakfast
(1)
Scrambled
eggs with
whole
wheat
bread
Eggs
Whole
wheat
bread
Frying Yellow 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
Breakfast
(2)
Oatmeal Oats
Milk
Boiling White Sweet Chewy Fibers  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 Banana
milkshake
Banana
Milk
Blending Yellow Sweet Liquid Liquid Carbohy
drates
Potassiu
m
 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) Beef
burgers
Beef
Patty
Burger
bun
Frying Brown Savoury Chewy 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 Edition12

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Meals Menu items Main
ingredient
s
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Lunch (2) Mince pie Minced
meat
Pie shell
Baking Yellow 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
Afternoon
tea
Caramel
custard
Milk
Egg
Sugar
Boiling
and
freezing
White Sweet Liquid  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
casserole
Chicken
Vegetabl
es
Boiling White Savoury Liquid Liquid 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
Dinner (2) Buttered
herb rice
Rice
Herbs
butter
Boiling
and stir
fry
White 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
V 201613

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Practical demonstration
Day: Sunday
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Breakfast
(1)
Egg
sandwich
Egg
Bread
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
Breakfast
(2)
Porridge Rice
Milk
Boiling White Sweet Chewy Fibres  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 Coffee Milk
Coffee
powder
Boiling Brown Sweet Liquid Liquid  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) Chicken
Lasagne
Chicken
Lasagne
sheets
Cheese
sauce
Baking White Savoury Chewy Protein
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
2016 Edition14

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Meals Menu
items
Main
ingredients
Cooking
methods
Colours Flavours Textures Sizes/
shapes
Nutrients Checklist
Lunch (2) Egg
noodles
with
shredded
chicken
Noodles
Chicken
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
lamingto
n
Cake
Jam
Coconut
Baking Yellow
and
pink
Sweet Chewy Square 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
Dinner (1) Vegetabl
e spring
rolls
Pastry
sheets
Vegetables
Frying Brown Savoury Chewy Cylindri
cal
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
Dinner (2) Alfredo
Pasta
Pasta
Cheese
sauce
Boiling
and
frying
White 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
V 201615