SITHKOP004 - Menu Development for Special Dietary Needs - Project

This practical demonstration document showcases the development of menus for special dietary requirements, specifically addressing the SITHKOP004 unit. The assignment presents a cyclic menu for a week, detailing various meals for breakfast, morning tea, lunch, afternoon tea, and dinner. Each menu item includes a detailed breakdown of ingredients, quantities, purchase units, and costs, alongside yield percentages and total costs. The document also provides cost analysis for each recipe, including portion costs and other expenditure items, to determine the total cost per menu item portion. Furthermore, the assignment includes a daily meal plan and menu item checklist, outlining main ingredients, cooking methods, colors, flavors, textures, sizes/shapes, and nutrients for each dish, ensuring suitability for customer groups and adherence to nutritional guidelines. The assignment covers menu costing, cyclic menu items, and daily meal plan and menu item checklist.

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
Didasko Digital 2016 www.didasko.com5

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