Garima 5

Student Assessment Booklet
SIT40516 Certificate IV in Commercial Cookery
SITHKOP004 Develop menus for special dietary

requirements
Student Full Name:
Student ID:
Date of submission:
Group no.
Trainer and Assessor’s name
ABOUT THIS BOOKLET
This assessment booklet has been designed for students undertaking face-to-face mode of study to provide information before you undertake these
assessments. It also contains assessment tools to assess the skills and knowledge required from you to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g. online or work based.
Please read all the information given to you when you receive this assessment booklet. If you do not understand any part of this booklet, please inform your
assessor.
The assessment booklet contains two (2) parts:
PART 1: Assessments information: This part contains information on assessments for this unit of competency and how assessment will be conducted
throughout unit to achieve the competency. It includes:
 Application of the unit of competency
 Purpose of assessment
 Elements, performance evidence and knowledge evidence requirements of the unit
 Conditions, context, required resources and location of the assessment
 Assessment tasks
 Outline of evidence to be collected
 Administration, recording and reporting requirements including special adjustments, appeals, reasonable adjustments and assessors’ intervention
PART 2: Assessment tasks: This part contains the information to successfully undertake the assessment task. In each assessment task, students will find the
following information:
 Task instructions.
 Role play / Practical Demonstration information.
Information on resources required, where applicable
PART 1
Assessment Information
Application of the unit of competency:
This unit describes the performance outcomes, skills and knowledge required to develop menus and meal plans for people who have special dietary needs for
health, lifestyle and cultural reasons. It requires the ability to identify the dietary requirements of customers, develop special menus and meal plans to meet
those requirements, cost menus and to monitor and evaluate the success of menu performance.
The unit applies to all hospitality and catering organisations that prepare and serve food. This includes hotels, clubs, restaurants, educational institutions, health
establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others such as senior cooks, chefs, catering supervisors and managers.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHKOP004- Develop menus for special dietary requirements
Elements
1 Identify menu requirements.

2 Develop menus and meal plans for special diets.
3 Cost and document special menus and meal plans.
4 Monitor special menu performance.
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the
context of the job role, and:
 Develop and cost at least six menus or meal plans that individually or in combination meet at
least six different special dietary requirements as specified in the knowledge evidence
 two of the above menus or meal plans must reflect one or more cultural or religious dietary
requirements as specified in the knowledge evidence
 two of the above menus or meal plans must address the special dietary requirements of different
customer groups as specified in the knowledge evidence
 evaluate each of the above menus by obtaining at least two of the following types of feedback
 customer satisfaction discussions with:

 customers
 employees during the course of each business day
 customer surveys
 improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
 regular staff meetings that involve menu discussions
 satisfaction discussions with:
 customers
 allied health professionals
 dietitians
 medical specialists
 seeking staff suggestions for menu items
 develop above menus and menu plans within commercial time constraints, demonstrating:
 methods for responding to feedback and adjusting menus
 Basic principles and practices of nutrition.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria
of this unit:
 culinary terms and trade names for:
 substitute ingredients used to produce dishes with special dietary recipes
 ingredients suitable for meeting basic nutritional needs
 ingredients that cause common allergic reactions
 food additives and preservatives
 main types and culinary characteristics of special diets that are part of contemporary Australian
society:
 eating regimes:
 elimination
 macrobiotic
 exclusions for allergies, contraindications with medicines or food intolerance
 fat-free
 fluids
 food preferences
 food restrictions
 gluten-free
 high carbohydrate
 high or low energy
 high or low protein
 high fibre
 lactoovo
 low carbohydrate
 low cholesterol
 low fat
 low gluten
 low kilojoule
 low sugar
 modified sodium or potassium
 modified texture
 nutritional requirements
 portion size
 substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
 sugar-free
 type one and two diabetes
 main types and culinary characteristics of cultural or religious diets that are part of contemporary
Australian society:
 halal
 Hindu
 kosher
 vegan
 vegetarian
 main types of customer groups that have special dietary requirements:
 adolescents
 athletes
 children
 defence forces
 elderly
 health care
 ill or injured
 infants
 international tourists
 nutritional and energy requirements due to physical condition
 people in areas affected by disaster or environmental extremes
 people from different socioeconomic groups
 people in remote areas
 those with weight problems:
 underweight
 overweight
 obese
 meaning of:
 drug-food interactions
 food allergy
 food intolerance
 key health and legal consequences of failing to address special requirements:
 allergic reactions
 anaphylaxis
 food sensitivity or intolerance reactions
 basic principles and practices of nutrition:
 nutrients and their food sources
 influences on food choice
 food and beverage selection influences
 food labelling and interpretation
 role and implications of using food additives and preservatives
 health implications of food choices
 role of good nutrition in avoiding dietary diseases
 effects of various cooking methods and food storage on nutrients
 primary components of Australian Dietary Guidelines, in particular those for older Australians,
children and adolescents and their use in menu planning
 methods and formulas for calculating portion yields and costs from raw ingredients:
 butcher’s test
 standard measures
 standard yield tests.
Context and conditions for assessments:
To comply with the assessment condition of this unit:
 Angad Institute will conduct assessment for this unit in its simulated environment Located at 501, La Trobe street, VIC
 Angad Institute simulated environment has access to computers, printers and software for costing and developing menus and meal plans and the
recipes that accommodate a range of special dietary requirements.
 You will have access to suitable facilities, equipment and resources, including Australian Dietary Guidelines.
 Knowledge assessment for this unit will be conducted inAngad Institute classroom.
 All the Assessors assessing the learners in this unit strictly satisfy the requirements specified in Standards for Registered Training Organisations’
requirements for assessors
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have access to the following resources for the unit.
- Computers with access to internet and printers
- Australian Training Product/learner guide for unit SITHKOP004
- Access to Angad Institute simulated environment with access to equipment and documents defined in conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be deemed ‘Competent’ (C) in this unit, you must complete all of the assessment tasks satisfactorily. Students with unsatisfactory completion of any of the
assessment tasks will be deemed ‘Not Yet Competent’ (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid) prior to entering
results into the competency record sheet.
Students unsuccessful at achieving the satisfactory result for any of the assessment tasks in the first attempt will be given two opportunities for reassessment. If
the student is still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required to repeat the unit as per the
scheduled delivery of the course. For further details, refer to Institute’s Re-Assessment Policy and Course Progress Policy.
Assessment Assessment description Due date Location of

tasks assessment
Assessment You are required to choose the correct option(s) Needs to be
from the choices given for the questions. You must completed in the
Task 1 (AT1) –
present their assignment in a clear and classroom
Knowledge professional manner.
Test
You will be given 60 mins to complete this task.
Assessment This assessment task is short answer question Needs to be

which demonstrates that you have the required completed in the
Task 2 (AT2) –
knowledge to develop menus for special dietary classroom
Worksheets requirements.
Student will be given 3 Hours to complete this task
Assessment This is Project based assessment in Angad Needs to be
Task 3 (AT3) – Institutesimulated environment to develop menus completed in
Projects for special dietary requirements. Angad
You are required to develop and cost at least six
Instituteclassroom
menus or meal plans that individually or in
combination meet at least six different special and research
dietary requirements. must be done at
Two of the above menus or meal plans must reflect home in their own
one or more cultural or religious dietary time
requirements.
Two of the above menus or meal plans must
address the special dietary requirements of
different customer groups.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment tasks within the date and time specified in the session plan.
This will demonstrate that you have all the required skills and knowledge for this unit.
Outline of evidence to be collected:

You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the evidence submitted meets the Rules of
Evidence which are valid, sufficient, current and authentic.
Assessment Task 1  Completed knowledge test with questions answered and submit to
(AT1) – Knowledge your assessor electronically or paper-based.
 Complete and sign the cover sheet for assessment task.
Test
Assessment Task 2  Answer all questions correctly in the Written Knowledge Questions
(AT2) – Worksheets and submit to your assessor electronically or paper-based.
 Complete and sign the cover sheet for assessment task.
 Satisfactorily completed all tasks
Assessment Task 3  Completed Appendix 3
(AT3) – Projects  Completed Appendix 4
 Completed Appendix 5
 Menu 1_Feedback analysis
 Menu 1_Feedback example 1
 Menu 1_Feedback example 2
 Completed and signed the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of competency and if you are unsure of any instruction, please
contact your assessor to clarify.
The assessments are intended to be equitable, fair and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment cover sheet:
 Your assessor will mark the submitted assessment, provide feedback to you and complete the comments section against each task, where applicable.
 All tasks must be completed in legible English. They must also be written in legible and clear hand writing. If you chose to type your answers, you must
submit a hard copy of your responses to your Trainer and Assessor.
 You must submit all assessments on or before the due date specified by the assessor as per the training plan.
 Extensions for individual assessment tasks may be negotiated in specific circumstances with your assessor/trainer. However, you need to provide
genuine evidence documents when seeking an extension to due date (e.g. extensions due to illness will require a medical certificate). To arrange an
extension, you must speak to your assessor prior to the due date.
 You are permitted to use dictionaries and to seek support (as required) unless it puts in jeopardy the integrity of the assessment, your assessor will let
you know if this is the case.
 Unless the assessment task specifically allows pair work or group activities such as brainstorming, you must submit your own original work and must
not copy the work of other students. Plagiarism is unacceptable.
 Keep a copy of all of your work, as the work submitted to your assessor will not be returned to you. On rare occasions, in case assignments are lost in
the system you may be asked to provide a copy of your work.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on the student assessment record sheets and all results will be
approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the assessment sheet.
Retaining assessment records:

Angad Institute will securely retain all completed student assessment items for each student for a period of 12 months from the date on which the judgement of
competence for the student was made.Angad Institute will also retain sufficient data to be able to reissue AQF certification documentation for a period of 30
years.
All assessment records submitted to the assessor for marking will be stored and retained properly. And a hard copy submitted to student administration for filing
along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the Angad Institute record control policy accessible by the Student
Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you have completed all assessments and have provided the
appropriate evidence required to meet all criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the result NYC = Not Yet
Competent and will be eligible to be re-assessed in accordance with the Angad Institute Re-Assessment Policy and Angad Institute Course Progress Policy.
For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks you will be marked Satisfactory, if you have completed the task successfully, submitted all
evidence and satisfied the assessment criteria and Not Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet the
requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further opportunities for re-assessment at a mutually agreed time and
date. For further details, refer to the Angad Institute Re-Assessment Policy and Angad Institute Course Progress Policy. As this is a competency based
program, the assessment continues throughout the program until you either achieve Competency in the assessment tasks or a further training need is identified
and addressed.
Student access to records:

You have the right to access current and accurate records of your participation and results at any time. You can see your results or attendance progress by
requesting a copy of your records by contacting the student administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at any time from the assessor.
Reasonable adjustments and special learning needs:
Angad Instituteworks to ensure that students with recognized disadvantages can access and participate in education and training on the same basis as other
students. Disadvantages may be based, for example, upon age, cultural background, physical disability, limited or non-current industry experience, language,
numeracy or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special support or where, after enrolment, it is made apparent that the student
requires special support, reasonable adjustments will be made to the learning environment, training delivery, learning resources and/or assessment tasks to
accommodate the particular needs of the student. An adjustment is reasonable if it can accommodate the student’s particular needs, while also taking into
account factors such as the student’s views, the potential effect of the adjustment on the student and others and the costs and benefits of making the
adjustment.
Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record
b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals:

If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the first instance, you are encouraged to appeal informally by
contacting the assessor and discussing the matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal further to either the
Course Coordinator and/or Training Manager. If you are still dissatisfied, you may appeal formally and in writing to have the result reviewed. For more
information, refer to the Assessment Policy and the Complaints and Appeals Policy and Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not. Feedback will be given to you at the completion of the
assessment.During role play, the assessor may act as a client or employer, where required, but the assessor will not interfere with the assessment. If the
assessment activities might impact on your safety or that of others, the assessor will stop the assessment immediately.
Plagiarism, cheating and assessment dishonesty:

Angad Institute considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism and cheating is treated on a case by case basis and the
consequences for students engaging in such practices may include failure of the assessment or unit or exclusion from the course. For more information, refer to
the Institute’s Academic Misconduct Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your strengths and weaknesses or be an overall comment on
your submission. The task specific detailed feedback will be reflected in the assessment task coversheet.
STUDENT ASSESSMENT AGREEMENT
Make sure you read through the assessments in this Student Assessment Booklet before you fill out and
sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read the assessment requirements for this unit?  Yes  No
Do you understand the requirements of the assessments for this unit?  Yes  No
Do you agree to the way in which you are being assessed?  Yes  No
Do you have any specific needs that should be considered? If so, explain  Yes  No
these in the space below.
Do you understand your rights to re-assessment?  Yes  No
Do you understand your right to appeal the decisions made in an assessment?  Yes  No
Student Full Name:
Student ID:
Student’s Signature:
Date:
Assessor Name:
Assessor’s Signature:
Date:
PART 2
Assessment tasks
ASSESSMENT TASK 1 COVER SHEET
Student Declaration
(To be filled out and submitted with assessment responses)
 I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other
student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to
the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment tasks and this
submission is based on my own research work.
 This piece of work has not previously been submitted for assessment in this or any other subject.
 I give permission for my assignment to be scanned for electronic checking of plagiarism. I understand that
plagiarism and cheating is against Institution’s policy and will result in NYC outcome
Student’s Full Name:

Student ID:
Date of submission:
Assessor declaration
I hereby certify that this student has been assessed by me and that the assessment has
been carried out in accordance with the principles of assessment and relevant assessment
procedures
Assessor’s Name
Assessor’s Signature
Date:
Resubmission  Yes  No
Assessment Outcome:  1st resubmission
S: Satisfactory; Date of resubmission:
NS: Not Satisfactory; S NS NA  2nd resubmission
NA: Not Assessed Date of resubmission:
(Please circle) Extension request approved  Yes No
 Revised date of submission
Feedback:
Student result response
 My performance in this assessment task has been discussed and explained to me.
 I am satisfied with the assessment decision and would not like to appeal the
outcome. (If I want to appeal, I shall get in touch with my trainer & Assessor) – 
YES  NO
Student signature
Date
Assessment task 1: Knowledge Test

Required documents and equipment:
- Computer with internet connection to refer to various resources.
- Student assessment booklet and a pen (organized by the student).
- Angad Institute Learners’ resources for the unit SITHKOP004- Develop menus for special dietary requirements. (Organised by the trainer).
- Learner’s notes
Instructions for students:

This assessment will be conducted in the Angad Institute classroom with access to the resources listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment

- Recommended date for assessment: [Trainer to provide]
- Access all resources mentioned in required resources either printed copies or access via the internet
- Time required for assessment: 60 mins
- You must:
o Answer all the questions satisfactorily to be deemed competent
o Complete the assessment and submit in due timelines
o Submit with a completed assessment cover sheet
- Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor:
- You are required to submit a completed (ticked) multiple choice question listedin Knowledge test.
- Completed and signed cover sheet for assessment
Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
1. Your hotel is hosting a conference for yogis, the majority of whom are vegans. What foods would you add to your normal breakfast buffet to meet their
requirements?
(a) Organic, honey-glazed granola and rice milk.
(b) Plenty of biodynamic yoghurt and muesli.
(c) More free-range eggs and whole grain toast.
(d) Scrambled tofu, fresh fruit and muesli.
Ans d
□ Satisfactory □ Not Satisfactory
2. Contemporary dietary trends include diets with low-fat meals. You prepare meals in a childcare centre for 0 to 5-year-olds. Assess the suitability of a low-
fat dietary regime for these children.
(a) Not suitable for any of the children.
(b) Not suitable for the babies, but suitable for the 1 to 5-year olds.
(c) Not suitable for the 0 to 2-year-olds, but suitable for the 3 to 5-year-olds.
(d) Suitable for all the children.
Ans a
3. You work in a boarding school. Who should you liaise with to clarify the dietary requirements of a child with coeliac disease?
(a) Your colleagues.
(b) The principal of the school and the child’s teacher.
(c) The child.
(d) Health and medical personnel.
Ans d
4. What are the possible consequences of serving a meal which ignores customers’ special dietary requirements?
(a) Legal action taken against your organisation for breaching WHS legislation.
(b) Health or medical consequences for the customer and legal consequences for your organisation.
(c) There are no consequences of ignoring customers’ special dietary requirements. Their health is their responsibility.
(d) Food poisoning or other illnesses related to cross-contamination.
Ans b
5. You cook in a hospital. One of the patients has lactose intolerance. What choices can you offer with their muesli at breakfast?
(a) Choice of low-fat or full-cream milk.
(b) Choice of rice or almond milk.
(c) Choice of plain or fruit yoghurt.
(d) You should not be serving muesli at all. They’re allergic to it!
Ans b
6. Which meal has the appropriate combination of food to meet macro- and micronutrient requirements for adults?
(a) Green salad with tomato, avocado and cucumber, with fruit compote for dessert.
(b) Steak covered in grilled onions, side of chips, with cake and mango ice cream for dessert.
(c) Grilled fish, baked potato and mixed steamed vegetables, with fruit compote for dessert.
(d) Pasta marinara and garlic bread, with fruit pie for dessert.
Ans c
7. What does a well-developed menu or meal plan do?

(a) Promotes good health and reduces the incidence of diet-related health problems.
(c) Reduces the cost of menu items created for special dietary needs.
(c) Minimises the amount of information staff need to know about special dietary needs.
(d) Ensures stock ordering and purchasing is completed accurately.
Ans d
8. What should you keep in mind when preparing cyclic menus?

(a) You should balance nutritional requirements.
(b) You should vary ingredients and cooking methods.
(c) You should vary quality points such as taste, texture and colour.
(d) You should keep all of these in mind.
Ans d
9. You’re preparing an à la carte menu and wish to include options for vegetarians, vegans, gluten-free and dairy-free diners. How many choices should you
provide in each category?
(a) At least one.
(b) At least two.
(c) At least three.
(d) At least four.
Ans b
10. Which preparation and cooking methods maximise the nutritional value of vegetables?
(a) Washing, roasting and holding in the bain-marie.
(b) Washing and not cooking at all.
(c) Peeling and steaming as needed.
(d) Washing and steaming as needed.
Ans d
11. Which must you accurately calculate to determine the production costs of your menu items?
(a) All ingredients in the dishes or food production items.
(b) All ingredients that yield less than 100% and the wastage.
(c) Labour and operational costs of the kitchen.
(d) All expenditure items.
Ans d
12. Which formula would you use to calculate actual food cost from raw ingredients which yield 100%?
(a) Purchase unit cost x usage % = actual food cost.
(b) Purchase weight ÷ purchase unit x 100 = actual food cost.
(c) EP ÷ AP = actual food cost.
(d) Quantity required ÷ yield % = actual food cost.
Ans d
13. You have assessed your menu items for cost-effectiveness. Which one should you choose to place on the menu?
(a) The menu items that meet all these criteria.
(b) The menu items with the largest usage percentage.
(c) The menu items with high yield.
(d) The menu items with the highest food cost percentage.
Ans a
14. What kind of terminology should you use in your menus and meal plans?
(a) Terminology that’s descriptive yet truthful.
(b) Descriptions that encourage purchase even if they aren’t quite accurate.
(c) Terminology that is impressive to other chefs.
(d) Your menus and meal plans should include all these kinds of terminology.
Ans a
15. Why do you need to seek ongoing feedback from customers and others?
(a) So you have something to contribute at staff meetings.
(b) You don’t need to seek ongoing feedback from customers or others.
(c) To change your customer profile if necessary.
(d) To improve your menu’s performance.
Ans d
16. What do you analyse the success of your special menus against?
(a) Profitability, dietary goals and customer satisfaction.
(b) None of these answers are correct.
(c) The number of health-related issues reported by customers who dine at your establishment.
(d) Feedback from staff, customers and suppliers.
Ans a
17. What information should you base adjustments to your menus on?
(a) Butcher’s tests and standard yield tests.
(b) All of these.
(c) Feedback and profitability.
(d) Culinary balance and nutritional balance.
Ans b
Student Declaration
 I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any
other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me
according to the process explained to me.

Student ID:
Date of submission:
been carried out in accordance with the principles of assessment and relevant
assessment procedures
Assessor’s Name
Date:
Feedback:
 My performance in this assessment task has been discussed and explained to
me.
YES  NO
Student signature
Date
Assessment task 2: Worksheets

- ANGAD INSTITUTE Learners’ resources for the unit SITHKOP004 – Develop menus for special dietary requirements (organised by the trainer)

This assessment will be conducted in Angad Institute classroom with access to the resources listed above.
You must answer all knowledge questions as part of this assessment and they can submit answers in either electronic or paper-based.The assessor will verify
the authenticity of your work by asking questions regarding the answers provided. You must satisfactorily answer all Worksheet questions to be deemed
Satisfactory for this assessment.
Planning the assessment:

- Recommended date for assessment - [Set a date as per timetable]
- Time required for assessment: 3 hours
- You must:
o Answer all the questions satisfactorily to be deemed competent.
o Complete the assessment and submit in due timelines.
o Submit with a completed assessment cover sheet.
- Assessor will set a time to provide feedback.
At the end of the assessment, student will be required to submit the following evidence before the due date specified by the assessor:
 Completed answer sheet with all questions answered.

 Completed and signed cover sheet for the assessment.
 Documentation can be submitted electronically or paper-based.
 Assessor will record the assessment outcome on the assessment cover sheet.
TASK 2A: Identify menu requirements
Q1: List ten things that can influence customers’ food and beverage choices.
Ten matters that can impact customers’ meals and beverage picks are:
1. Gender of the customer.
2. Taste
3. Mood of the customer.
4. Age of the customer.
5. Family background.
6. Health consequence
7. Culture
8. Availability of time.
9. Culture
10. Expert advice.

Q2: Identify five different customer groups you’re likely to cater for when developing menus for special dietary requirements.
Five exclusive purchaser businesses you’re probably to cater for when creating menus for
exceptional dietary necessities are:
1. Children
2. Diabetic sufferers
3. Ill and injured persons
4. Athletes
5. International defence tourists.
Q3: List the five Dietary Guidelines for Australians.

The 5 Dietary Guidelines for Australians are:
1. Eat unhealthy meals and drink in a limit.
2. Choose to devour from 5 meals crew everyday.
3. Choose the right quantity of dietary meals and beverages.
4. Do care for your food.
5. Encourage guide and promote breast feeding.
Q4: Explain how to take responsibility for determining the dietary requirements of a child, adolescent or adult.
• One should reflect onconsideration on the age, height, weight and quantity of activity.
• Follow the dietary hints of Australia.
• Consult with the fitness expert and parents.
• The generic dietary suggestions of the AHA for these aged two years and older stress a
ingesting routine that in precise relies upon on fruits and vegetables, whole grains, low-fat and non
fats dairy products, beans, fish, and lean meat.
Q5: Which lunch would suit a customer who requires kosher food? State why the other two meals would be unacceptable.
Pea and ham soup with inexperienced salad

• It is no longer a kosher food.
This is unacceptable as it consists of ham in it.
Cream of hen soup and a grilled cheese sandwich

• Not a kosher food.
This is unacceptable as there is cheese in it
Lentil soup with brown rice and a inexperienced salad

• Yes, it is a kosher food.
This is appropriate for a kosher customer.
Q6: Which dinner would suit a customer who requires halal food? State why the other two meals would be unacceptable.
Beer-battered fish and chips with a inexperienced salad.
• This is unacceptable as chips are now not halal and it consists of beer in it
Tofu and vegetable stir-fry with rice

• This is now not conventional as it carries (tofu) cheese in it
Barbecued prawns, rice and steamed vegetables

• As we recognize most of the sea meals are halal. So it would go well with a purchaser who requires halal food.
It is acceptable
Q7: Explain the different requirements of vegetarian customers, who may be Buddhist or Hindu.
Vegans
• They solely consume veggies ,no milk products.
Lacto-vegetarians
• They consume greens as properly and milk merchandise derived solely from milk but no different animal flesh.
Ovo-vegetarians
• They consume greens and egg however no milk merchandise and animal flesh.
Lacto-ovo vegetarians
• They devour milk merchandise and egg however now not animal flesh/meat.
Q8: You’re cooking for a customer with coeliac condition. What must you avoid using when preparing your dishes?
Gluten need to be prevented the usage of when getting ready your dishes.
Q9: You’re cooking for children at a boarding school. Three of them have diabetes. Describe three ways you help them control their blood glucose levels.
1. Give sugar free beverages.
2. Give meal that is excessive in fibre.
3. Provide foods that are low in saturated fat.
4. Provide ordinary meals, unfold evenly in the course of the day.
5. Give meals that has low quantity of introduced sugar or add choice sweetness alternatively
of sugar.
Q10: Define the term ‘drug-food interaction’.

A drug-food interaction occurs when your foods and treatment intervene with one another.
Interactions can take location with each prescription and over-the-counter medicines. These
embody antacids, vitamins, and iron pills. Not all drugs are affected via food.
Q11: Define the term ‘food allergy’.

Food hypersensitive reaction is an immune device response that takes area shortly after ingesting
a positive food. Even a tiny volume of the allergy-causing foods can set off symptoms and signs
and signs and symptoms and signs and symptoms such as digestive problems, hives or swollen
airways.
Q12: Define the term ‘food intolerance’.

A ingredients intolerance is trouble digesting high-quality substances and having an
unpleasant bodily response to them. It factors symptoms, such as bloating and tummy pain, which
commonly take area a few hours after ingesting the food.
Q13: You’re cooking for children on a sports camp. Some of them have allergies. Identify five ingredients which commonly cause allergic reactions.
Five components which regularly reason allergic reactions.
1. Gluten
2. Artificial meals colouring
3. Egg
4. Acid structure some fruits
5. Soya bean.
Q14: Describe seven symptoms a customer with allergies could experience if you completely ignore or fail to adequately address their special dietary
requirements.
1 VOMITING
2 SWELLING OF FACE OR BODY PARTS
3 RASHES ON SKIN
4 FAINTING/FATIGUE
5 CRAMPS INTERNALLY AND EXTERNALLY
6 DIAHORRREA
7 BLEEEDING
Q15: State one culinary term or trade name for the following food additives and preservatives.
Flavour enhancers
• Glutamates
Antioxidants
• Gallates
Q16: Explain the roles of the food additives below.

Artificial shades
• To substitute color misplaced due to publicity of light, temperature, moisture etc. It additionally beautify colorings that happen naturally.
Preservatives
• Prevent or retard spoilage of food. It additionally helps to preserve freshness and consistency of the food.
Q17: State the legal consequences of failing to address customers’ allergies, intolerances or sensitivities.
The criminal penalties of failing to tackle customers’ allergies, intolerances or sensitivities can lead
to civil lawsuit. The purchaser may want to file a lawsuit citing "emotional distress" as their
foundation for taking prison action.
Q18: Read and interpret the ingredients on the food packaging label. Is this product kosher?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water
Yes, it is kosher as there is tofu in it.
Q19: Read and interpret the ingredients on the food packaging label. Is this product OK for customers with gluten allergies?
Yes, it is adequate for clients with gluten allergies.
Q20: Read and interpret the ingredients on the food packaging label. Is this product OK for customers with peanut allergies?
No, as it has peanut oil in it.
Q21: Read and interpret the ingredients on the food packaging label. Is this product OK for customers with soybean allergies?
Ans No
Q22: Read and interpret the ingredients on the food packaging label. Is this product OK for vegans?
Ans yes
Q23: List five people you can liaise with to identify and clarify customer requirements.
1. Medical specialists.
2. Nutritionists.
3. Dieticians.
4. Religious persons.
5. Supervisor or managers.
Q24: State four communication skills you would use during the menu-planning process to invite the input of health and other professionals and determine the
diet requirements of customers.
1. Listen attentively and actively.

2. Confirm the understanding.
3. Phrase and ask extra queries and questions.
4. Ask the questions and queries.
Q25: Which contemporary dietary trends and regimes would you say are suitable for these customers?
A consumer experiencing signs and symptoms of meals hypersensitive reactions or intolerances
• Elimination
A consumer being dealt with for obesity

• Low carbs, low fat, low ldl cholesterol and low kilojoule.
A patron constructing muscle and endurance

• Low kilojoule
Q26: What customers should only follow a low-kilojoule diet if under medical supervision?
• Customers who are underneath the age of 21
• The pregnant women.
Q27: It’s important to continually seek information on emerging dietary trends. List three ways you could research them.
• From internet
• From magazines
• Journals.
Task 2B: Develop menus and meal plans for special diets
Q28: You must be able to manage yourself and take responsibility for the design of menus and meal plans. State the steps you would take to develop and
write a menu or meal plan.
• Must seek advice from with the fitness and different specialists to consider weight loss plan
relation with fitness problems.
• List all of the thoughts of the dish on a paper.
• Check the bodily ability.
• Short listing them into a draft menu.
• Identify them, put together and assess.
Q29: Explain four ways to provide variety in cyclic menus.
1. Increase the size of the cycle. A purchaser might also recall the 'Monday' meal, however a
month-long cycle is much less possibly to remember.
2. Serve the identical kind of meals in types of unique patterns
3. Keep altering the cooking method.
4. Vary the nutrients.
Q30: When developing meal plans and menus, you must be able to create meals which contain appropriate combinations of foods to meet macro- and
micronutrient requirements. Identify the four macronutrients to keep in mind.
1. Fats
2. Proteins
3. Water
4. carbohydrates
Q31: There are three categories of carbohydrates. What are they?

1. Starch- it is complex carb
2. Sugar- it is carb in simple form.
3. Dietary fibre.
Q32: List five water-soluble vitamins our body requires.
Five water-soluble vitamins our body requires are:

1. Vitamin B1
2. Biotin
3. Folacin
4. Vitamin B2
5. Vitamin C
Q33: List two fat-soluble vitamins we require.

1. VItamin A
2. Vitamin D
Q34: List six minerals and trace elements your body requires.
1. Iron
2. Copper
3. Sodium
4. Calcium
5. Iodine
6. Zinc
Q35: Identify the five categories of foods which contain the nutrients we need to promote good health and help us avoid dietary disease.
1. Fruits
2. Grains also called as cereals.
3. Lean meat (no fat)
4. Dairy and alternatives.
5. Vegetables and legumes.
Q36: You should select meals which meet a wide variety of macro- and micronutrient requirements. What kinds of meals are best suited to this?
Kinds of meals best suited to this are:
1. Green vegetables
2. Fruit salads
3. Farinaceous salads
4. Soups
5. Stews
Sandwiches on multigrain breads.
Q37: Explain how you would incorporate sufficient choice in a cyclic menu.
• Must no longer overlook to create culinary
• Provide atleast two one of a kind choices for every meal.
• Provide one-of-a-kind types of dish for the preference of the customers.
Q38: Explain how you would incorporate sufficient choice in an à la carte menu.
• Consider labelling the ingredients on your menu vegetarian, vegan, gluten-free and dairy-
free.
• Ensure you have two preferences for each.
• Rotate the day by day different dishes.
Q39: Remember, your customers’ health is your responsibility. List seven foods you should limit when developing menus and meal plans to reduce diet-related
health problems.
1. Fries
2. Bacon
3. Sausages
4. Ice creams
5. Soft drinks
6. Vitamin waters
7. Food that is fried.
Q40: You sometimes need to select suitable foods to use as substitutes when meeting customers’ specific requirements.
Next to these three ingredients, state an equivalent ingredient you’d replace it with to address the needs of a customer on a low-fat diet.
Pouring cream
• Milk with the starch or mild cream
Sour cream
• Low- fats bitter cream
Coconut cream
• coconut milk or almond milk with starch or mild coconut cream.
Q41: List two suitable substitutions for the following ingredients to meet the requests of a lactose intolerant customer.
Butter
• soy butter and almond butter.
Milk
• Soy milk and oat milk.
Yoghurt
• Soy yoghurt and coconut yoghurt.

Q42: Identify four cooking methods you could employ to maximise nutritional value in food.
• Steaming
• Poaching
• Braising
• Stewing.
Q43: Which preparation method maximises nutritional value in fruits and vegetables, a. or b.?
a. Washing
b. Peeling
Ans
A. Washing – Washing alternatively of peeing helps to maximise dietary fibre of the food.
Q44: Describe how to safely store food to retain nutrients and avoid contamination.
• Keep meals at the acceptable temperature.

• Keep containers, fridges and freezers clean.
• Keep ingredients away from raw meat juices, cleaning products, pesticides.
• Use FIFO inventory rotation First in first out.
• Check use through the usage of and fantastic until now than dates.
Task 2C: Cost and document special menus and meal plans
Q45: Identify ten expenditure items you’d need to accurately calculate to determine production costs of menu items.
1. Seasonings
2. Garnishes.
3. Cooking oil
4. Chopsticks.
5. Sauces.
6. Cooking oil
7. Main ingredients
8. Accompaniments
9. Condiments
10. Wrapping
Q46: List the three standard measures you would use when itemising ingredients and calculating portion yields and/or costs from raw ingredients. Provide an
example of each one.
1. Ingredient quality: if the ingredient is now no longer fresh, a lot much less is usable and
yield is lower.
2. Ingredient size: peeling smaller potatoes creates greater waste and limit yield.
3. Staff skill: unskilled personnel create greater waste and limit yield.
Q47: You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg left.
Calculate the yield % of the potatoes. State the formula you used. Show how you arrived at this figure.
The components to calculate yield p.c is (EPQ) / (APQ) x one hundred = yield %.
9,5k / 10kg x a hundred = 95%
Q48: Calculate the yield % of the turkey. State the formula you used. Show how you arrived at this figure.
As purchased quantity (APQ) 20 kg

Edible portion quantity (EPQ) 12 kg
The components used is EPQ / APQ x one hundred = yield %
So yield p.c of the turkey is 12 / 20 x one hundred = 60%.
Q49: Calculate the usable trim % of the turkey. State the formula you used. Show how you arrived at this figure.

Usable trim weight 5 kg
The method is Usable trim weight / APQ x one hundred = usable trim %
So usable trim p.c is 5 / 20 x one hundred = 25%
Q50: Calculate the waste % of the turkey. State the formula you used. Show how you arrived at this figure.

Usable trim weight 5 kg
Waste trim weight 3 kg
The formulation used is Waste trim weight / APQ x a hundred = waste percent
So waste percent is three / 20 x a hundred = 15%

Q51: Use the information to calculate the actual cost of the zucchini.
State the three formulas you used and the steps you took to arrive at this cost.
Ingredients Quantity Unit Purchase Purchase unit Cost

unit price Yield Total cost
Zucchini 300 g 1 kg $5.95 95% $1.78
Formulas used are:

1. Quantity required / yield p.c = buy weight
300 / 95% = 315.79 g
2. Purchase weight / buy unit x a hundred = utilization %
315.79 / 1000g x one hundred = 31.58%
3. Purchase unit price x utilization p.c = true meals cost
5.95 x 31.58% = $1.78.
Q52: List three ways you can get the necessary technological skills to calculate yield and costs from raw ingredients using computers and software programs.
• Use Excel unfold sheets to exchange nicely acknowledged recipes.

• Attend in-house workshops or coaching durations to hone your computer skills.
• Practice.
Q53: Calculate the profitable selling price of a dish with a food cost per portion of $8.25 and a standard food cost percentage of 25%.
State the formula you used. Show how you arrived at this price.
Formula used is meals fee per component x 100/standard meals fee p.c = promoting price.
So the worthwhile promoting rate is
8.25 x 100/25%
8.25 x 0.25 = 33.00
Q54: You need to adjust your menu so it includes high-yield desserts. Which dessert would you choose?
Dish name Section Portion Food Food cost Raw selling Adjusted
size cost/portion % price selling price
Brandy
Pâtisserie Dessert $2.11 22% $9.59 $9.50
custard
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate
cake
Ans Chocolate cake
Q55: Identify the least profitable menu item, which should definitely be excluded.
Dish name Section Portion Food Food cost Raw selling Adjusted
size cost/portion % price selling price
Brandy
custard
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate
cake
Ans Éclairs
Q56: You need to assess cost-effectiveness against budgetary constraints. List four things to keep in mind when setting prices.
 Style of service
 Menu price structure
 Competition
 Target market
Q57: You’re documenting a vegetarian menu item: spinach and ricotta lasagne. List seven dish characteristics you could use in the menu description. Provide
an example of the terminology you’d use for each one.
A. Special features of ingredients- freshness

B. Geographical descriptors
C. Style of delicacies
D. Method of cooking,
E. Texture, component or reduce
F. Key ingredients.
Q58: Identify two ways you can use technology to help you write comprehensive meal plans and menus.
1. Use ingredients dictionaries.
2. Make positive the spellchecker is set to English (Australian)
Task 2D: Monitor special menu performance
Q59: Identify four ways you can get ongoing feedback from customers and others to improve menu performance.
1. Talk with customers, allied health professionals, dieticians and medical professionals to
check that they´re satisfied.
2. Conduct patron delight surveys.
3. Discuss patron pride issues with personnel allthrough the route of each and every business
corporation day.
4. Hold ordinary team of people conferences that comprise menu discussions.
Q60: List three ways you can analyse customer satisfaction with menu items.
1. Popularity index
2. Customer surveys
3. Sales records and information
Q61: Explain how to analyse menu success against profitability.

Using income analysis, recording food-related purchases and income for each and every week,
maintaining music of your standard foods price share on a weekly and month -to-month basis and
checking your regular ingredients fee share at the end of every week so you´re no longer hit with
the useful resource of any giant surprises at the provide up of the month.
Q62: Describe what you can do to make sure your menu meets customers’ dietary goals.
Liaise with fitness experts and others to set up the customer’s goals, so it is viable analyse the
success of the menu in opposition to them.
Q63: What should you do if menu items are unprofitable?

If the menu gadgets are unprofitable, take corrective motion and alter the menu, altering bills or
pick out menu gadgets that furnish immoderate yield and are increased profitable to trade the
unprofitable dishes. Updating the purchase unit cost of each and every ingredient and re-calculate
the price of gadgets as their expenses go up. This ensures that you continuously have up to date
information.
Q64: Explain three ways you could adjust menus based on feedback and success.
1. Remove menu gadgets that are unpopular and alternate them with increased well-known
ones trialled as specials.
2. Improve menu devices in accordance to regular consumer remarks so
you´re continuously bettering dishes.
3. Replace unprofitable menu devices with ones that supply larger yield and are increased
profitable.

Student Declaration
 I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other
student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to
the process explained to me.

Student ID:
Date of submission:
been carried out in accordance with the principles of assessment and relevant assessment
procedures
Assessor’s Name
Date:
Feedback:

 My performance in this assessment task has been discussed and explained to me.
YES  NO
Student signature
Date
Assessment Task 3: Projects

- Angad Institute Learners’ resources for the unit SITHKOP004- Develop menus for special dietary requirements. (organised by the trainer)
- Appendix 3 (Menu overview template)
- Appendix 4 (Daily meal plan and checklist)
- Appendix 5 (Menu costing template)
- Background Information
- Learner’s notes
You must satisfactorily complete each assessment criteria listed to be marked satisfactory
The assessment activity requires students to:
- Complete Project A and B

- Complete all tasks after each project
- Answer all questions
Project A- This assessment requires you to develop and cost menus or meal plans that meet different special dietary requirements of customers.
Project B- This assessment requires you to research a contemporary/emerging dietary trend or regime.
Planning the assessment
- Recommended date for assessment: [Trainer to provide]

- Time required for assessment:
-
- Project A- Each menu will be done over 2 hours (6 menus x 2= 12 hours)
Project B- You will conduct the research at home in your own time and present it to the assessor. Students will be given 2 hours
- You must:
o Produce all evidence as required.
o Complete the assessment and submit in due timelines
o Submit with a completed assessment cover sheet
- Assessor will set a time to provide feedback
At the end of the assessment, students will be required to submit the following evidence before the due date specified by the assessor:
- Answer all questions
- Satisfactorily completed all tasks
- Completed Appendix 3
- Menu 1_Feedback analysis
- Menu 1_Feedback example 1
- Completed and signed cover sheet for assessment
- Documentation can be submitted electronically or paper-based.
- Assessor will record the assessment outcome on the assessment cover sheet.
Assessment Task 3
Project A
 Go to Appendix 2 (Background information) and read the information provided.
 You are required to develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary
requirements listed in Appendix 2
 At least one menu must be a cyclic menu.
 Other types of menu formats can be used when preparing all other menus, for example, à la carte, set, daily, seasonal or weekly menu formats.
 Two of the menus or meal plans must address the special dietary requirements of different customer groups listed in Appendix 2
 Two of the menus or meal plans must reflect one or more cultural or religious dietary requirements listed in Appendix 2
 All menus must be evaluated by obtaining at least two of the types of feedback listed in Appendix 2 for each menu.
 Menus or menu plans must:
- be developed within commercial time constraints
- demonstrate methods for responding to feedback and adjusting menus
- incorporate basic principles and practices of nutrition, including macro- and micronutrient requirements.
There are six tasks in this assessment, one for each of the six menus you must develop. You must complete all sub-tasks in each task.
Task 1: Menu 1 – Cyclic menu
Task 1.1: Identify the dietary and cultural requirements of customers
 Select a customer group for your cyclic menu.
 Students will choose any one from the following:
- Children
- Elderly
- International Tourists
 Identify the dietary and cultural requirements of your customer group.
 You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this
assessment.
 The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be
substantial enough to replicate realistic workplace demands of a senior cook, chef, catering supervisor or manager.
 Answer all the questions.
Q1: What customer group is your menu developed for?

The menu is for hindu.
Q2: What are their dietary and/or cultural requirements?

Their dietary requirements are that meals need to be proteinous.
Q3: What sources of information did you use to determine these requirements?
The data required are:

• There have to be vegetarian as well as non vegetarian food.
• There ought to be Sugar free developed menu and dish.
Q4: Whom did you liaise with to identify and confirm customer requirements?
We can ask the client for their requirements, desires and then doctors.
Q5: What would the health consequences (if any) be if you ignored the special dietary requirements of this customer group?
This may additionally lead to the risky state of affairs of the character or even might also reason the
demise of the customer.
Q6: What goals(s) would you set for your menus based on the information you’ve researched about your customer group. That is, what are you hoping to
achieve by planning and documenting a meal plan and menu?
• The menu ought to be designed in such a way that the necessities of the clients with
diabetes is regarded and stored in mind.
• There must be very little use of sugar in the instruction of meals or else synthetic sugars
can be used.
• Meat used must be certified.
• The aim to be performed is purchaser pleasure and now not any fitness end result to any
customer.
Task 1.2: Document a menu overview

 Go to Appendix 3 (Menu Overview template)
 Discuss and confirm the time period for your cyclic menu prior to commencing this task, for example, two, three or four weeks.
 Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 1.1 for at least two weeks of your
cyclic menu.
 Sort your menu suggestions into a rough draft of your menu using the Appendix 3 (Menu overview template)
Task 1.3: Develop menus and meal plans for special diets
 Go to Appendix 4 (Daily meal plan and checklist)
 Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
 Complete a meal plan for each day of the week for the first week of your cyclic menu as per your menu overview from Task 1.2.
 Complete the table for each menu item (breakfast options, morning tea, lunch options, and afternoon tea and dinner options) for each day of the week.
 Use the checklist for each menu item to ensure your meal plans (and entire menu) is well planned and meets the nutritional, dietary, cultural or religious
requirements of your customer group.
Task 1.4: Cost menus

 Go to Appendix 5(Menu Costing)
 Select one day from the menu developed in Task 1.3.
 Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
 Calculate other expenditure items used in the preparation or service of the menu item.
 Calculate the total cost for one serve or portion for each menu option.
 You must complete Appendix 5 one menu costing table for each menu item.
Task 1.5: Monitor menu performance

 Go to Appendix 2 (Background Information)
 Implement the menu in your workplace or training environment.
 Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Appendix 2
 You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or
create your own.
 Document and analyse the results of your feedback to determine the following.
- Success of your menu against dietary goals for the customer group nominated in Task 1.1
 Level of customer satisfaction with the menu
 Save your feedback results and analysis locally as Menu 1_Feedback analysis. You will need to refer to it to respond to questions in Task 1.6.
 Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Menu 1_Feedback example 1 and
Menu 1_Feedback example 2.
 Submit the following to your assessor:
Task 1.6: Review performance

Answer the following questions based on your analysis of feedback in Task 1.5.
Q1: What methods/techniques did you use to obtain feedback?

 Polls
 Surveys
 Live chat
 Emails
 Ask for opinion.
Q2: Who did you seek feedback from?

 Customer
 Medical experts
 Health experts
 dieticians
Q3: Did you achieve the dietary goals you set in Task 1.1?
Yes, the meals objects had been healthful for elderly as they include very much less quantity of
sugar.
Q4: Which menu items did not meet dietary goals?

Apollo fish as it incorporates much amount of oil.
Q5: Briefly explain why you think menu items did or did not meet dietary goals.
All the menu gadgets are really useful and wholesome for the diabetic affected person as the
quantity of synthetic sugar used to be very low in each and every dish item.
Q6: Which menu items rated the highest customer satisfaction score?
Badam kulfi ice cream
Chicken malai tikka
Q7: Which menu items rated the lowest customer satisfaction score?
Apollo fish as some of the sufferers and professionals had grievance that they did now not take oil
as it incorporate.
Q8: Briefly explain why you think customers were or were not satisfied with the menu items.
Customers had been very a whole lot blissful with the most of the objects as all the gadgets meet
the dietary desires of the diabetic patients and hindus.
Q9: Describe the changes you would make to your completed menu based on the feedback you received.
I would add greater inexperienced salad, dishes that incorporate greater garlic, dish that
incorporates much less quantity of synthetic sugar.

Task 2: Menu 2

Select a customer group for your cyclic menu.
Students will choose any one from the following:
- Children
- Elderly
Identify the dietary and cultural requirements of your customer group.

You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this assessment.
The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be
Answer all the questions.

Elderly

Nutritional requirements, kosher.
1 Dietary guidelines for Australia.
2 Recommended Dietary Intake(RDI)
3 EERs as provided by NHMRC
I. Nutritionists
II. Health professionals.
III. Dieticians
IV. Health personnal
I. Energy imbalance resulting to overweight.
II. Overall poor health, cognitive development..
 To improve the minds of the elders.

 Maintenance of the healthy weight
 To stabilise the energy and health of the elders.
 Prevent mental health conditions.

Go to Appendix 3 (Menu Overview template)
Discuss and confirm the time period for your cyclic menu prior to commencing this task, for example, two, three or four weeks.
Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 1.1 for at least two weeks of your cyclic
menu.
Sort your menu suggestions into a rough draft of your menu using the Appendix 3 (Menu overview template)
Go to Appendix 4 (Daily meal plan and checklist)
Print or cut and paste seven copies of the daily menu plan and checklist (one copy for each day of the week).
Complete a meal plan for each day of the week for the first week of your cyclic menu as per your menu overview from Task 1.2.
Complete the table for each menu item (breakfast options, morning tea, lunch options, and afternoon tea and dinner options) for each day of the week.
Use the checklist for each menu item to ensure your meal plans (and entire menu) is well planned and meets the nutritional, dietary, cultural or religious
requirements of your customer group.

Go to Appendix 5(Menu Costing)
Select one day from the menu developed in Task 1.3.
Calculate the portion yields and costs of all ingredients required to prepare and produce all menu options offered on your selected day.
Calculate other expenditure items used in the preparation or service of the menu item.
Calculate the total cost for one serve or portion for each menu option.
You must complete Appendix 5 one menu costing table for each menu item.

Go to Appendix 2 (Background Information)
Implement the menu in your workplace or training environment.
Monitor the performance of the menu by obtaining feedback from customers or others by using at least two of the methods listed in Appendix 2
You can use feedback mechanisms currently used within the organisation, modify existing mechanisms to assist in gathering necessary information, or create
your own.
Document and analyse the results of your feedback to determine the following.
- Level of customer satisfaction with the menu
Save your feedback results and analysis locally as Menu 1_Feedback analysis. You will need to refer to it to respond to questions in Task 1.6.
Scan or photograph at least one example of each type of feedback method you used to obtain feedback. Save as Menu 1_Feedback example 1 and Menu
1_Feedback example 2.
Submit the following to your assessor:

I. Customer pleasure via discussions with the parents.
II. Staff conferences at everyday intervals which contain menu discussions.
I. Parents
II. Staff members

Yes the aim used to be performed as the fitness of the elders used to be a whole lot higher as
found by means of the doctors. Hence, the dietary necessities had been carried out to a super
extent too.

None of the item.
Yes, all the gadgets had been in accordance to the dietary desires of the youth as all the objects in
the menu carries dishes that had been wealthy in vitamins, minerals, proteins.
• Milk,
• potato latkes.
• Fruit salad,
• teriyaki salmon

Israel cheesecake and chocolate pudding.
The clients had been blissful to massive extent with all the menu gadgets as all the objects had
very excessive dietary values.
I will consist of to the afternoon snack some extra objects like peaches, graham crackers and milk
in order to include all the children.
Task 3: Menu 3

- Children
- Elderly


Elderly vegetarians
 Vegetarians
 Protein rich food
 Nutrients requirement
 Low fat
 Low sugar
 Nut free
1 Dietary guidelines for Australia.

 Health professionals
 Nutritionists
 Dieticians
 Allergic reactions.
 Anaphylaxis.
 Food sensitivity
 Intolerance reactions.
 Even death of the person
 Serious illness.
 To stabilise the health of the person

 To boost immunity
 To provide important nutrients to the body.

Go to Appendix 3 (Menu Overview template)
Discuss and confirm the time period for your cyclic menu prior to commencing this task, for example, two, three or four weeks.
Brainstorm a range of menu ideas to suit the customer, dietary and cultural or religious requirements identified in Task 1.1 for at least two weeks of your cyclic
menu.
Sort your menu suggestions into a rough draft of your menu using the Appendix 3 (Menu overview template)
 Complete the table for each menu item (breakfast options, morning tea, lunch options, afternoon tea and dinner options) for each day of the week.
 Use the checklist for each menu item to ensure your meal plans (and entire menu) are well planned and meet the nutritional, dietary, cultural or
religious requirements of your customer group.


create your own.



I. Polls and surveys of the customers
II. Satisfaction discussions with the clinical staff.
• Customers
• Doctors and scientific experts.
• Yes , as the menu objects helped to grant essential and required vitamins and proteins to
the physique of the customer.

None of them
All the menu objects such as inexperienced vegetables, and so on furnished all the necessary
vitamins which helped to meet the dietary goals.
• prawn tikka masala with rice,
• crunchy prawn noodle salad
• summer pudding triffles
v□ Satisfactory □ Not Satisfactory
One of the menu objects was veg, eggplant and mozzarella parmigiana. It was once no longer
excellent organized in accordance to the patron taste.
All the menu objects had been appropriate in style as properly as they are having excessive dietary
cost so most of the clients have been comfortable with the items.
I would add some dry fruits, extra inexperienced vegetables, meals objects that are prosperous in
iron and calcium.
Task 4: Menu 4

- Children
- Elderly

Ill or injured elders.

 Gluten free
 Whole grains
 Calcium
 Iron
 Protein
 Nutritious food

 Australian dietary guidelines.
 Healthdirect Australia
 Doctors for patient

 Patients
 Medical experts
 Illness
 Poor immunity.
 death
 Help in proper development of the body of the patient..

 Do not lead to overweight.
 To have a healthy body.

cyclic menu.


create your own.

I. Consultaion with the patient.

II. Checking satisfaction level from Doctors and medical experts .
 Patient
 Medical experts
Yes, the items in the menu helped achieve the dietary goals as the items in the menu are rich in
iron, calcium and help fulfilling all the nutritional requirements of the patients.

 Creamy tomato soup
Menu items did not meet the dietary requirements as many items were not suitable for the ill person
to eat.
Ricotta gnocchi with veal rogu, roasted veggies with quinoa sald were the items that had highest
customer satisfaction.
The items such as tiramisu, rosemary roasted lamb chops were very low rated as they were not
recommended by the doctors to eat during illness.

The customers were not very much satisfied by the menu items as most of the items were not
recommended by the doctors to eat during illness.
I would seek advice of the doctors and add more of those items to the menu which are suitable to
be eaten during illness or at the time of injury for fast recovery.
Task 5: Menu 5

- Children
- Elderly

International tourists.
 Proteins
 Nutritional food
1 Dietary suggestions for Australia.
3 EERs as furnished with the aid of NHMRC
I. Nutritionists
II. Dieticians
III. Experts
IV. Customers
 It may additionally end result in obese of the customer.

 It may additionally have awful impact on the fitness of the athlete
 May end result in limit in going for walks velocity of the athlete.
 Help improve the immunity of the customer.

 Help in stabilising the fitness of the customer
 Helps to expand the stamina of the customer.

cyclic menu.


create your own.

I. Customer surveys
II. Regular team of workers conferences to make modifications in the menu items.
• From the customers

• Dieticians
• Medical experts
• Staff members
Yes, the dietary dreams have been done as most of the meals gadgets had been very healthful and
had been of very high dietary price which lead to stabilisation of the fitness of the customer.
 Vanilla chocolate mousse

 Italian chocolate mousse
The above stated gadgets did now not meet the dietary desires as they contained synthetic sugars
in a great quantity and therefore they have been no longer appropriate for the customers.
 Fried calamari
 Grilled calamari with salad.
 Vanilla crème brulee
The dieticians did no longer suggest consumption of such meals objects as it was once excessive
in sugar amount, so now not healthy.
I would add extra objects such as inexperienced salad, protein wealthy meals objects in the menu
so they can supply most advantage to the customer.
Task 6: Menu 6

 Select a customer group for your cyclic menu.
 Students will choose any one from the following:
- Children
- Elderly
 Identify the dietary and cultural requirements of your customer group.

 You must confirm your selected customer group and dietary, cultural or religious requirements with your trainer/assessor prior to undertaking this
assessment.
 The size of the group must be discussed and confirmed with your trainer/assessor. Although a specific number is not specified, the group size must be
 Answer all the questions.

Children
Nutritional requirements
Low sugar
Protein rich diet


2 EERs as provided by NHMRC
 Parents
 Doctors
They may fall ill
Their health may deteriorate
Weak immunity
Stabilize the health of the children
Food items that boost the immunity

Food items that provide and meet their nutritional requirements

cyclic menu.


create your own.

Polls
Surveys
Group discussions with friends or colleagues

Parents
Doctors
Yes, due to the fact of its excessive first-class of protein prosperous meals objects it meets all the
necessities of the purchaser group.

Banana pudding
Banana waffle cup
Because it include large quantity of sugars which is no longer appropriate for their fitness
 Breakfast egg cups
 Veggie omelette
Banana and oat muffin
They have been blissful with the menu objects as most of the gadgets have been appropriate for
them and had excessive dietary value.
I would change the banana and oat with sprouts and fruit salad.
Assessment Task 3
Project B
This assessment requires students to research a contemporary/emerging dietary trend or regime.
Students are required to do the following.

- Research a contemporary/emerging dietary trend or regime and answer all the questions.
Task 1: Research and short-answer questions
Q1: What dietary trend or regime did you base your research on?
Examples of dietary trends or regimes the learner might research include the following.
• Dietary developments blanketed the find out about of the diabetic patients, their weight-
reduction plan etc.
• Innovation of quite a number dishes which may go well with the necessities of unique
consumer groups.
Q2: What are the strengths and weakness of the dietary trend or regime?
• The power of dietary tendencies is reduce in quantity of diabetic sufferers in Australia

extensive and amplify in new recepies and exceptional of food.
• There may additionally no longer be many weak point however there are some weak point
they are that some meals might also lack in some nutrition. Also, humans can't style all types food.
Q3: Liaise with other professionals. Would this dietary trend or regime be suitable for a child? Why? Why not?
Response will vary depending on the dietary regime researched by the learner.
• This is an rising trouble world huge that even teens are being affected via diabetes.
• We should put a step ahead to give up the problem. We can cease this hassle by means of
giving nutritious meals to youth which assist to increase their immune system.
• We have to comply with distinct dietary wishes for teenagers who are being affected by
way of diabetes.
Q4: Liaise with other professionals. Would this dietary trend or regime be suitable for a pregnant or lactating woman? Why? Why not?
Response will vary depending on the dietary regime researched by the learner.
The dietary style may additionally be observed by means of pregnant and lactating ladies as it will
assist the coming era via now not being effected through diabetes this will assist in the health,
improvement and applicable boom of the child.
Q5: Liaise with other professionals. Would this dietary trend or regime be suitable for an older Australian? Why? Why not?
The dietary fashion may additionally be appropriate for an person as it helps him to hold his
physique and fitness fit. He can have a properly physique for a lengthy time and can lead a lengthy
life. His fitness situation might also be correct and it will assist hold his diabetic level.
Q6: Liaise with other professionals. Would this dietary trend or regime be suitable for an athlete?
This dietary style is appropriate for an athlete due to the fact this would provide him the proper
quantity of vitamins to him.
Q7: Liaise with other professionals. Would this dietary trend or regime be suitable for an obese person? Why? Why not?
This dietary requirement can be observed by using an overweight character due to the fact it will
assist him to decrease his weight and enhance his fitness condition. This food plan will make his
physique free and the extra water and fats will be eliminated from his body.

MAINS
CHICKEN MALAI TIKKA | $13

Chicken marinated with yoghurt, cream, cheese,
and mild spices and grilled on charcoal served PROJECT- MENU
with rice
SLOW COOKER LAMB SHANK JALFREZI | $20
Lamb shank with a flavourful combination of
different Indian spices served with roti.
BUTTER CAULIFLOWER AND COCONUT
SAMBAL | $15
Cauliflower cooked with coconut milk topped with
spicy, crunchy sambal served with roti.
SALMON TIKKA MASALA | $17
Salmon marinated with yoghurt, cooking oinions
and mild spices grilled on clay ovens.
A LA CARTE MENU
ENTRÉE
(HINDU) HARA BHARA KABAB |$12
Juicy kabab marinated with green chillies, mint,
parsley, coriander served with yoghurt dip.
APOLLO FISH |$11
Flour battered deep fried fish served with tartar
sauce.
MIXED VEGETABLE PAKODA |$11
A platter of vegetable pakoras of onion, chillies,
spinach and potatoes served with yoghurt dip.
Desserts
BADAM KULFI ICE CREAM | $7
Full cream kulfi with chopped almond and saffron
PISTA KULFI ICE CREAM | $7
Chilled kulfi cooked in creamy milk with crushed
pistachio
Hara bhara kabab Portion 4
Item Qty Unit Purchase unit Purchase Cost
Gm/MI unit price $ Yield Total cost $
%
Potato 250 gms 245 5 89 1.63
Spinach 400 gms 452 12.5 100 5.58
Ginger 50 gms 605 29 98 1.21
Green peas 200 gms 60 2 38 1.75
coriander 45 gms 30 22 98 0.67
Bread crumb 100 gms 50 15 90 0.75
Cumin 15 gms 100 1.7 100 0.34
Chat masala 3 gms 15 2 100 0.12
Salt 30 gms 3 1 100 0.04
Olive oil 30 gms 30 1.25 100 0.30
Yoghurt 80 gms 30 1 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Total cost of recipe 12.87
Portion cost $3.21

Selling price $11.50
Add: labour cost 30% 3.45

Add: operational cost 20% 2.42
Food cost 28% 3.22
Mark up 22 % 2.53
11.50
Mixed vegetable pakora Portion 3

%
Chickpea salt 250 gms 245 4.5 100 0.84
Salt 4 gms 4 1 100 0.00
Red chilli 5 gms 2 2 99 1.02
Masala 2 gms 1.5 2 97 1.75
Coriander 4 gms 3 4 100 0.67
Spinach 200 gms 250 14 100 3.36
Potato 150 gms 122.34 5 100 0.62
Onion 100 gms 10.2 2 100 0.28
Chilli 10 gms 10.4 22 98 0.20
Olive oil 230 gms 230 3 100 0.40
Yoghurt 80 gms 80.5 5 100 0.22
Cooking oil 220 gms 81 17 100 0.42
Portion cost $3.01


Food cost 28% 3.02
Mark up 22 % 2.36
10.76
Appolo fish Portion 4

%
Fish fillet 400 gms 400 20 100 8
Turmeric powder 20 gms 40 12.5 100 0.17
Red chillies 20 gms 20 2 100 1.21
Salt 25 gms 34 1 99 1.04
Bread crumb 20 gms 22.22 15 100 0.75
Corn flour 15 gms 20 1.9 100 0.22
Egg 60 gms 63.6 2 100 2.12
Tartare sauce 90 gms 215 23.7 100 0.04
Olive oil 30 gms 130 1.25 100 1.30
Yoghurt 80 gms 30 1 100 0.51
Cooking oil 200 gms 81 17 100 0.42
Portion cost $3.07


Food cost 28% 3.07
Mark up 22 % 2.41
10.98
Butter cauliflower and coconut sambal Portion 4

%
Cauliflower 250 gms 545.67 4.5 89 2.63
Carrot 300 gms 426 1.5 100 0.58
Courgette 70 gms 443 29 58 2.21
Butter chicken paste 200 gms 120 2 68 0.75
Coconut cream 45 gms 350 22 100 1.67
Coconut milk 300 gms 400 1.5 90 1.75
Tomato paste 90 gms 100 1.7 100 0.34
Chickpeas 300 gms 15 2 100 2.12
Turmeric 3 gms 3 1 100 1.04
Red chilli 30 gms 30 1.8 100 0.30
Yoghurt 80 gms 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
roti 130 gms 4 9
Portion cost $4.05


Food cost 28% 4.22
Mark up 22 % 3.53
14.50
Slow cooker lamb shank jalfrezi Portion 4

%
French trimmed lamb
4 gms 245 15 89 16.3
shank
Brown onion 100 gms 450 1.09 100 0.58
Capsicum 50 Gms 45 2 98 1.21
Ginger 200 gms 160 2.08 38 0.75
Green chillies 10 gms 50 1.5 90 0.75
Cumin seeds 20 gms 10 1.7 100 0.64
Paprika 30 gms 33 5 98 0.74
Passata 30 gms 300 1.25 100 0.50
Tomato paste 80 gms 0.50 1 80 0.56
Bay leaves 2 gms 81 7.7 100 0.44
Chicken stock 8 8
Total cost of recipe 21,59
Portion cost $5.40


Food cost 28% 5.42
Mark up 22 % 4.53
19.28
Chicken malai tikka Portion 4

%
Chicken thigh fillet 850 gms 845 12 89 9.63
Heavy cream 60 gms 52 2 100 0.58
Cheese 150 gms 125 6.6 98 1.21
White powder 20 gms 10 3 87 1.75
Corn flour 4 gms 4 1.9 98 0.67
Garlic 10 gms 5 3 90 0.75
Ginger 15 gms 10 1.7 100 0.34
Salt 15 gms 3 1 100 0.04
Lemon wedge 3 gms 3 1 100 0.30
Rice 380 gms 360 12 98 0.89
Cooking oil 220 gms 40 1 100 0.42
Portion cost $3.36


Food cost 28% 3.28
Mark up 22 % 2.55
12.01
Salmon tikka masala Portion 4

%
Salmon fillet 450 gms 1000 25 89 12.63
Onion 100 gms 500 1 100 0.58
Ginger 20 gms 1000 7 98 0.21
Garlic 200 gms 600 22 98 1.75
Tikka masala paste 15 gms 1000 7 98 0.67
Tomato 400 gms 450 6.5 90 0.75
Cream 85 gms 1000 4 100 3.34
Roti 3 gms 1000 2 100 2.12
A la carte (kosher)
Salt 30 gms 360 1 90 0.04
Pepper 70 gms 500 1.25 100 0.30
Yoghurt 80 gms 300 1 100 1.51
Cooking oil 22 gms Entrée
1000 4 100 0.42
Potato latkes Total cost of recipe $6.00

18.93
BBQ Meatball tart $9.00
Portion cost $4.73
Spicy saucy wings $9.00

Mains
Food cost 28% 4.732
Mark up 22 % 3.63
Silan and pomegranate slow roasted brisket $5.00
Butternut squash and turkey sage risotto $18.00 16.90
Crispy basil gnocchi with Meatball $18.00
Teriyaki salmon with stir fried vegetables $22.00
and noodles
Dessert
Chocolate avocado pudding(DF) $5.00

Wholegrain jewish apple cake $6.00
Israel triangle cheesecake (DF) $6.00
Potato latkes Portion 4
%
Potato 850 gms 1000 3 81.00 2.63
Olive oil 40 Ml 1000 12 100 0.58
Ginger 3 gms 12 3 100 0.21
Egg 20 Pc 375 2 38 0.75
Matzah meal 2 gms 50 15 90 0.75
Cumin 150 gms 103 1.4 100 0.34
Kosher Salt 8 gms 3 1 100 1.04
Black pepperl 160 gms 100 1.2 100 1.30
Sour cream 170 gms 30 1 100 0.51
Cooking oil 220 gms 1000 17 100 0.42
Portion cost $1.63

Selling price $5.80

Food cost 28% 1.22
Mark up 22 % 1.28
5.80
Bbq meatball tart Portion 8

%
Ground beef 450 gms 1000 15 89 5.63
Gefen bread crumb 40 gms 700 3 100 0.58
Tart shells 57 gms 60 2 98 12.21
Bbq sauce 200 gms 600 6 38 1.75
Soya sauce 45 gms 305 22 98 0.87
Ground mustard 170 gms 500 15 90 0.75
Chilli powder 15 gms 100 1.2 100 0.74
Salt 30 gms 300 1 100 1.04
Mustard 10 gms 306 1.25 100 4.30
Paprika 8 gms 350 10 100 0.51
Egg 220 gms 800 17 100 0.42
Portion cost $2.21

Selling price $8.61

Food cost 28% 3.23
Mark up 22 % 1.53
8.61
Silan and pomegranate slow roasted

Portion 4
brisket
%
Brisket 1000 gms 1000 15 100 16.3
Silan date syrup 120 gms 120 12 100 2.58
Honey mustard 50 gms 605 20 98 1.21
Galic 200 gms 100 2 88 1.75
Pomegranate juice 100 gms 1000 15 100 2.75
Cumin 15 gms 100 1.2 100 0.34
Pepper 3 gms 150 2 100 0.12
Salt 40 gms 300 1 100 0.04
Chicken stock 30 gms 30 1.2 100 0.30
Onions 80 gms 3000 1 100 0.51
Cooking oil 20 gms 800 1 100 0.42
Broccolini
Portion cost $6.04


Food cost 28% 6.22
Mark up 22 % 4.53
21.56
Spicy saucy wings Portion 4

%
Chicken wings 800 gms 1000 8 100 8.03
Corn starch 40 gms 452 1.8 100 0.58
Baking powder 50 gms 1000 2 98 1.21
Soya sauce 20 gms 600 2.9 80 1.75
Maple syrup 45 gms 300 2 98 0.67
Ketchup 10 gms 500 7.7 100 0.75
Worcestershine sauce 25 gms 1000 1.7 100 0.34
Sambal oelek 32 gms 150 9 100 0.12
Salt 30 gms 300 1 100 0.04
Olive oil 30 gms 300 1.25 100 0.30
pepper 80 gms 300 1 100 0.51
Cooking oil 22 gms 800 17 100 0.42
Portion cost $2.25

Selling price $8.05

Food cost 28% 2.22
Mark up 22 % 1.53
8.05
Crispy basil gnocchi with meatball Portion 4

%
Meat gnocchi 500 gms 1000 5 89 3.63
Olive oil 40 gms 400 12 100 0.58
Basil 5 gms 605 2 98 0.21
Salt 20 gms 600 2 38 0.05
Sauce 45 gms 300 2.2 98 2.07
Brown sugar 10 gms 500 1.5 90 0.70
Canberry sauce 18 gms 1000 1.7 100 0.38
Lemon juice 39 gms 150 2 100 10.12
Eggs 30 gms 300 1 80 0.04
Brown sugar 180 gms 300 1.95 100 0.30
Ground beef 800 gms 430 1 100 0.51
Pepper 2 gms 841 17 100 0.42
Portion cost $4.86


Food cost 28% 4.22
Mark up 22 % 3.53
17.35
Butternut squash and turkey sage risotto Portion 4

%
Onions 25 gms 1000 15 100 0.63
Smoked turkey beast 100 gms 1000 2.5 80 0.58
Butternut squash 500 gms 1000 29 100 9.21
Chicken broth 250 gms 600 20 88 1.75
Arborio rice 450 gms 300 20 98 4.67
White wine 120 gms 500 15 100 0.75
Maragrine 15 gms 1000 1.7 100 1.34
Sage 30 gms 150 2 100 0.12
Salt 30 gms 300 1 100 1.04
Olive oil 30 gms 300 1.25 98 0.30
Kosher salt 10 gms 300 1 100 0.51
Pepper 2 gms 800 1.7 100 0.42
Portion cost $4.94


Food cost 28% 4.22
Mark up 22 % 3.53
17.63
Crispy basil gnocchi with meatball Portion 4

%
Meat gnocchi 500 gms 500 3 100 3.00
Olive oil 40 gms 400 12 100 0.58
Basil 5 gms 600 2 100 0.21
Salt 2 gms 600 2 100 1.75
Pepper 4 gms 1000 20 98 0.67
Tomato sauce 100 gms 500 15 100 0.75
Cranberry sauce 400 gms 1000 10 100 0.34
Lemon juice 30 gms 150 2 100 0.12
Brown sugar 170 gms 300 1 100 0.04
Ground beef 900 gms 700 12 100 10.30
Eggs 80 gms 100 15 100 0.51
ketchup 220 gms 900 2 100 0.42
Portion cost $4.86


Food cost 28% 4.22
Mark up 22 % 3.53
17.35
Chocolate avocado pudding Portion 5

%
Unsweetened almond
250 gms 1000 1.4 100 0.63
milk
Avocado 4 pc 2 2 100 4.58
Cocoa powder 50 gms 605 4 98 0.21
Maple syrup 120 Ml 630 2 100 0.75
Cinnamon 4 gms 340 2 78 0.67
Bread crumb 10 gms 560 4 100 0.75
Vanilla extract 15 ml 300 10 100 0.34
Portion cost $1.15

Selling price $4.10

Food cost 28% 1.22
Mark up 22 % 0.53
4.10
Israeli triangle cheesecake Portion 8

%
Tea biscuit 250 gms 2 2.5 100 2.63
Coffee 10 gms 450 7.5 100 0.58
Instant vanilla pudding 50 gms 6 2.9 98 2.21
Mascarpone 200 gms 500 6.2 100 6.75
Almond milk 450 gms 300 2.2 100 0.67
Sugar 50 gms 500 15 100 0.75
Honey 80 gms 1000 1.7 100 0.34
Almonds 30 gms 150 2 100 0.12
Milk 300 gms 300 1 100 0.04
Olive oil 30 gms 300 1.25 100 0.30
Powdered sugar 85 gms 1000 1 100 0.51
Cooking oil 20 gms 800 1.7 100 0.42

Portion cost $1.55
Selling price $5.53

Food cost 28% 1.22
Mark up 22 % 1.53
5.53
Whole grain jewish apple cake Portion 4

%
apple 850 gms 1000 5 89 4.63
Sugar 400 gms 520 2 100 0.58
cinnamon 15 gms 600 2.9 100 0.21
Wheat flour 700 gms 600 4.2 100 1.75
Baking powder 15 gms 300 2.2 100 0.67
Eggs 100 gms 500 6.5 90 0.75
Conola oil 135 gms 1000 1.7 100 0.34
Orange juice 103 gms 150 9.2 100 0.12
Salt 130 gms 300 1 100 0.04
Olive oil 130 gms 600 1.25 100 0.30
Vanilla extract 50 gms 300 1 100 0.51
Cooking oil 20 gms 40 1.7 100 1.42

Set menu
Portion cost $1.49
Selling price $5.32

Food cost 28% Nut- free 1.22
Mark up 22 % 1.53
$ 35 per person 5.32
Choice of
Entrée
Crunchy prawn noodle salad
Slow cooker chicken and chickpea soup
Mains
Balsamic lamb stew with butternut squash
Teriyaki salmon with stir fry veg and noodles
Veg, eggplant and mozzarella parmigiana
Prawn tikka masala with rice
Dessert
Summer pudding trifles
Panna cotta with apricot compote
Slow cooker chicken and chickpea soup Portion 5
%
Dries chickpea 450 gms 1000 3.5 100 1.63
Onion 200 gms 1000 2.5 100 0.58
Ginger 50 gms 600 2.7 88 2.21
Diced tomato 200 gms 600 2 98 1.75
Garlic 45 gms 300 7 98 0.67
Bayleaf 10 gms 500 1.5 90 0.75
Cumin 15 gms 1000 1.7 100 0.34
Paprika 3 gms 150 2 100 0.12
Ground pepper 30 gms 300 1 100 0.04
Chicken thigh 900 gms 1000 2.25 100 5.30
Artichoke heart 80 gms 300 1 100 0.51
Salt 4 gms 600 1.7 100 0.42
Portion cost $1.73

Selling price $6.16
Food cost 28% 1.22
Mark up 22 % 1.53
6.16
Crunchy prawn noodle salad Portion 3

%
Rice noodles 90 gms 1000 5 89 0.63
Sugar snap pea 90 gms 500 5.5 100 0.58
Carrot 150 gms 600 2.9 100 0.21
Baby spinach 90 gms 600 2 100 1.75
Red chilli 3 gms 300 22 98 1.67
Rice vinegar 10 gms 500 1.5 90 1.75
Sugar 15 gms 1000 1.6 100 0.34
Fish sauce 3 gms 150 2.5 100 0.12
Salt 30 gms 300 1.6 100 0.04
Olive oil 30 gms 600 1.25 100 0.30
Mint 20 gms 1000 1 100 0.51
Cooking oil 20 gms 800 17 100 0.42
Portion cost $1.81

Selling price $6.48
Food cost 28% 1.22
Mark up 22 % 1.53
6.48
Prawn tikka masala with rice Portion 4

%
Prawn 650 gms 1000 25 100 15.63
Onion 200 gms 1000 2.5 100 0.58
Ginger 10 gms 1000 29 98 0.21
Garlic 20 gms 600 2 38 0.75
Coriander 45 gms 300 2.2 98 0.67
Tomato puree 100 gms 500 15 90 0.75
Tomatoes 15 gms 1000 1.7 100 0.34
Sugar 30 gms 150 2 100 0.12
Salt 30 gms 300 1 100 0.04
Cardamom pods 30 gms 300 1.25 100 0.30
Double cream 80 gms 300 1 100 0.51
Basmati rice 220 gms 800 9.7 100 0.42
Portion cost $4.91


Food cost 28% 4.22
Mark up 22 % 3.53
17.54
Veg eggplant and mozzarella parmigiana Portion 4

%
Veal leg steak 750 gms 1000 18 100 12.63
Eggplant 400 gms 452 4.5 100 3.58
Ginger 5 gms 605 2.9 98 0.21
Basil leaves 250 gms 600 2 38 0.75
Coriander 45 gms 300 2.2 98 0.67
Tomato paste 100 gms 350 1.5 90 1.75
Grated mozzarella 150 gms 1000 1.7 100 1.34
Mixed salad 3 gms 150 2 100 0.12
Salt 30 gms 300 1 100 0.04
Cherry tomato 30 gms 300 1.25 100 0.30
Yoghurt 80 gms 300 1 100 0.51
Cooking oil 22 gms 250 17 100 0.42
Portion cost $5.10


Food cost 28% 5.22
Mark up 22 % 4.53
18.22
Balsamic lamb stew with butternut

Portion 6
squash
%
Lamb shoulder 720 gms 1000 35 100 21.63
Onions 70 gms 450 12.5 100 0.58
Ginger 50 gms 600 2.9 98 1.21
Garlic 200 gms 600 2 100 1.75
Coriander 45 gms 300 2.2 100 0.67
Mushroom 100 gms 500 1.5 90 0.75
Cumin 15 gms 1000 1.7 100 0.34
Beef stock 3 gms 1000 2 100 0.12
Balsamic vinegar 30 gms 1000 1 100 0.04
Thyme leaves 3 gms 1000 1.25 100 2.30
Butternut squash 480 gms 300 1 100 2.51
Arrowroot powder 20 gms 800 1.7 100 2.42
Portion cost $5.10

Food cost 28% 3.22
Mark up 22 % 4.53
18.23
Teriyaki salmon with stirfry veg and

Portion 4
noodles
%
Soy sauce 40 gms 500 2.5 100 0.58
Honey 50 gms 600 29 98 0.21
Ginger 20 gms 1000 2 100 0.75
Coriander 45 gms 1000 2.2 100 0.67
Pepper 100 gms 500 1.5 100 0.75
Onion 15 gms 1000 1.7 100 0.34
Egg noodles 3 gms 150 2 100 0.12
Broccoli 30 gms 300 1 100 0.04
Capsicum 50 gms 300 1.25 100 0.30
Sesame oil 80 gms 1000 1 100 0.51
Cooking oil 20 gms 800 1.7 100 0.42
Portion cost $5.20


Food cost 28% 5.22
Mark up 22 % 4.53
18.58
Summer pudding trifles Portion 8

%
Raspberries 500 gms 245 5 96 6.3
Caster sugar 40 gms 452 2.5 100 0.58
Maderia loaf 500 gms 605 2.9 100 1.21
Cream 200 ml 60 12 100 0.75
King sugar 5 gms 30 2.2 100 0.67
Portion cost $1.69

Selling price $6.03

Food cost 28% 1.22
Mark up 22 % 1.53
6.03
Panna cotta with apricot compote Portion 4

%
Gelatine 20 gms 100 8 100 0.63
Soya milk 400 gms 1000 1.5 100 0.58
Rum brandy 200 gms 700 29 100 0.75
Sugar 45 gms 1000 2 98 3.67
Castor sugar 100 gms 500 1 90 1.75
Apricot 350 gms 100 1.7 100 0.34
Milk 3 gms 15 2 100 0.12
Coconut 30 gms 3 1 100 0.04
Olive oil 30 gms 30 1.25 100 0.30
Vanilla 80 gms 30 1 100 0.51
Cooking oil 20 gms 81 17 100 0.42
Portion cost $1.45

Selling price $5.19

Food cost 28% 1.22
Mark up 22 % 1.53
5.19
` set menu
(GLUTEN FREE)
Choice of
Entrée
Creamy tomato soup
Roasted veggies with quinoa salad
Mains
Ricotta gnocchi with veal ragu
Charred salmon with fennel and olive salad
Rosemary roasted lamb chops
Roasted squash with sour cherries, spiced seeds and feta
Dessert
Pear and almond tart(GF)
Tiramisu(GF)
$ 40 PER PERSON
Creamy tomato soup Portion 4
%
Crushed tomatoes 250 gms 245 5 100 1.63
Chicken broth 400 gms 452 12.5 100 0.58
Cream 50 gms 605 29 100 2.21
Basil 200 gms 600 2 100 1.75
Asiago cheese 45 gms 300 22 98 8.67
Bread crumb 100 gms 500 15 90 0.75
Portion cost $2.44

Selling price $8.72

Food cost 28% 2.22
Mark up 22 % 1.53
8.72
Roasted veggies with quinoa salad Portion 4
%
Sun dried tomato 550 gms 270 2.55 100 0.63
Spinach 450 gms 450 12.5 100 6.58
Red onion 150 gms 600 2.9 98 1.21
Zucchini 200 gms 600 8 38 1.75
Coriander 45 gms 130 2.2 98 0.67
White quinoa 100 gms 150 1.5 90 0.75
Danish feta 15 gms 100 1.7 100 0.34
Mayo 3 gms 215 2 100 0.12
Salt 70 gms 233 1 100 0.04
Olive oil 30 gms 300 1.25 100 0.30
Pumpkin 80 gms 300 1 100 0.51
Pepper 22 gms 800 1.7 100 0.42
Portion cost $2.62

Selling price $9.37
Food cost 28% 2.22
Mark up 22 % 2.53
9.37
Ricotta gnocchi with veal ragu Portion 4

%
Ground veal 650 gms 1000 15 100 1.63
Onion 100 gms 1000 2.5 100 5.58
Potatoes 500 gms 600 2.9 98 1.21
Tomatoes 200 gms 300 2 88 1.75
Egg 45 gms 480 2.2 98 0.67
Ricotto cheese 100 gms 500 1.75 90 5.75
Parsley 15 gms 100 1.7 100 1.34
Flour 3 gms 150 2 100 2.12
Salt 30 gms 30 1.7 100 2.04
Olive oil 30 gms 300 1.2 100 1.30
Carrots 80 gms 300 1 100 0.51
Cooking oil 220 gms 100 2.9 100 1.42
Portion cost $5.16

Food cost 28% 3.22
Mark up 22 % 4.53
11.50
Charred salmon with fennel and olive

Portion 4
salad
%
Fenel bulbs 40 gms 1 1.5 100 3.58
Tomatoes 500 gms 500 2.9 98 1.21
Lemon 200 gms 6 12 38 1.75
Black olives 45 gms 300 2.2 98 0.67
Bread crumb 100 gms 500 15 90 0.75
Capers 15 gms 1000 1.7 100 0.34
parsley 30 gms 15 2 100 0.12
Salt 30 gms 3 1 100 0.04
Olive oil 30 gms 30 1.25 100 0.30
Yoghurt 80 gms 30 4 100 0.51
Cooking oil 20 gms 81 17 100 0.42
Portion cost $5.25


Food cost 28% 5.22
Mark up 22 % 4.53
18.74
Rosemary roasted lamb chops Portion 4

%
Lamb chops 650 gms 245 15 100 14.63
Potato 600 gms 452 24.5 100 3.58
Rosemary springs 500 gms 605 2.9 81 0.21
Garlic 20 gms 60 2 90 0.75
Cherry tomatoes 45 gms 30 2.2 98 0.67
Balsamic vinegar 10 gms 50 1.5 90 0.75
Cumin 15 gms 100 1.7 100 0.34
Salt 30 gms 3 1 100 0.04
Olive oil 30 gms 30 1.25 100 0.30
Yoghurt 80 gms 30 1 100 0.51
Cooking oil 15 gms 81 1.8 100 0.42
Portion cost $5.28


Food cost 28% 5.22
Mark up 22 % 4.53
18.85
Roasted squash with sour cherries,

Portion 4
spiced seeds and feta
%
Feta 150 gms 1000 23.5 69 4.63
Squash butternut 800 gms 1000 3 100 0.58
Honey 50 gms 500 2.5 100 0.21
Sour cherries 20 gms 600 2 100 3.75
Sesame oil 45 gms 300 2.2 100 0.67
Mint 10 gms 500 19 90 0.75
Red wine vinegar 15 gms 1000 1.7 100 0.34
Portion cost $3.19


Food cost 28% 3.22
Mark up 22 % 2.53
11.39
Pear and almond tart(GF) Portion 8

%
Brown sugar 20 gms 1000 2 90 0.63
Unsalted butter 100 gms 450 2.5 100 1.58
Egg 50 gms 600 2.9 100 0.21
caster sugar 100 gms 600 2 100 1.75
Almond flour 45 gms 530 2.2 90 0.67
Self raising flour 100 gms 50 1.5 100 1.75
Silvered almonds 15 gms 100 1.7 100 2.34
Whole almonds 30 gms 15 2 100 0.12
Pear 800 gms 300 1 100 0.04
Icing sugar 300 gms 300 1.25 100 0.30
honey 80 gms 300 1 100 0.51
Cooking oil 220 gms 800 17 100 0.42
Portion cost $0.97

Selling price $3.45

Food cost 28% 0.22
Mark up 22 % 0.53
3.45
Tiramisu(GF) Portion 8
%
Brown sugar 20 gms 36 5 50 1.63
Mascarpane cheese 300 gms 1000 1 100 1.58
Egg york 50 gms 600 13 100 6.21
Lady finger biscuits 55 gms 530 16 100 2.67
Espresso 10 gms 950 32 100 0.75
Dark rum 45 gms 100 1.7 100 0.34
Dark chocolate 800 gms 300 1 100 0.04
Icing sugar 30 gms 300 1.25 100 0.30
honey 80 gms 300 1 100 0.51
Cooking oil 220 gms 800 17 100 0.42
Portion cost $1.40

Selling price $5.00

Food cost 28% 1.22
Mark up 22 % 1.53
A LA CARTE 5.00
(INTERNATIONAL TOURIST)
ENTRÉE
MALAYSIAN CHICKEN SATAY
FRIED CALAMRI
DEEP FRIED CEREAL KING PRAWN
VIETNAMESE RICE PAPER ROLL
MAINS
GRILLED CALAMARI WITH SALAD
SLOW COOKER BEEF HUNGARIAN GOULASH
SPINACH AND RICOTTA GNUDI
DESSERT
TOASTED ALMOND MERINGUE CAKE
VANILLA CRÈME BRULLE
ITALIAN CHOCOLATE MOUSSE
Malaysian chicken satay Portion 6
%
Boneless chicken
1000 gms 1000 12 100 12.63
theigh
Cucumber 45 gms 450 0.5 100 0.58
Onion 50 gms 600 2 98 0.21
Lemongrass 250 gms 600 2 89 0.75
Garlic 45 gms 400 4.2 98 0.67
Coriander powder 150 gms 1000 7.7 100 1.34
Chilli powder 30 gms 150 2 100 0.12
Salt 30 gms 300 1 100 0.04
sugar 80 gms 300 1 100 0.51
Cooking oil 22 gms 250 1.7 100 0.42
Portion cost $2.45

Selling price $8.74

Food cost 28% 1.22
Mark up 22 % 2.53
8.74
Deep fried cereal king prawn Portion 4
%
King Prawn 350 gms 1000 20.5 100 6.63
Nestum cereal 100 gms 1000 2.5 100 0.58
Chilli 10 gms 1000 29 98 0.21
Curry leave 20 gms 600 2 100 0.75
Butter 45 gms 300 2.2 98 0.67
Oil 100 gms 500 15 90 0.75
Tomatoes 15 gms 1000 1.7 100 0.34
Sugar 30 gms 150 2 100 0.12
Salt 30 gms 300 1 100 0.04
Cardamom powder 30 gms 300 1.25 100 0.30
Double cream 80 gms 300 1 100 0.51
Garlic 20 gms 800 9.7 100 0.42
Portion cost $2.96
Selling price
$10.58
Food cost 28% 4.22
Mark up 22 % 3.53
10.58
Vietnamese rice paper roll Portion 4
%
Rice prawn 650 gms 245 45 100 0.63
Prawn 300 gms 452 24.5 100 15.58
Vermicelli 500 gms 605 2.9 80 0.21
lettuce 20 gms 60 2 90 0.75
Mint 45 gms 30 2.2 98 1.67
Bean sprout 10 gms 50 1.5 90 0.75
Peanut butter 15 gms 100 1.7 100 0.34
Haisin sauce 3 gms 15 2 100 0.12
Milk 30 gms 3 1 100 1.04
Olive oil 30 gms 30 1.25 100 0.30
garlic 80 gms 30 1 100 0.51
Cooking oil 15 gms 81 1.8 100 0.42
Portion cost $2.96


Food cost 28% 2.22
Mark up 22 % 2.53
10.56
Fried calamari Portion 4

%
Calamari rings 400 gms 1000 25 100 9.63
Buttermilk 200 gms 1000 4.5 100 3.58
flour 50 gms 1000 2.9 100 0.23
Garlic 50 gms 1000 2 90 0.76
Paprika 45 gms 300 2.2 100 0.67
Pepper 10 gms 500 1.5 90 0.75
Garlic powder 15 gms 1000 1.7 100 0.34
Chat masala 3 gms 150 0.2 100 0.12
Salt 3 gms 3 1 100 0.04
Olive oil 40 gms 30 1.25 100 0.30
ginger 8 gms 30 1 100 0.51
Cooking oil 15 gms 81 1.8 100 0.42
Portion cost $2.83


Food cost 28% 2.22
Mark up 22 % 2.53
10.11
Grilled calamari with salad Portion 4

%
Calamari 650 gms 245 15 100 14.63
salt 3 gms 452 24.5 100 3.58
Pepper 500 gms 605 2.9 81 0.21
Fish sauce 20 gms 60 2 90 0.75
Sugar 45 gms 30 2.2 98 0.67
Watercress 10 gms 50 1.5 90 0.75
Cucumber 15 gms 100 1.7 100 0.34
Tomato 3 gms 15 2 100 0.12
Saltred onion 30 gms 3 1 100 0.04
Red onion 30 gms 30 1.25 100 0.30
Roasted peanut 80 gms 30 1 100 0.51
Cooking oil 15 gms 81 1.8 100 0.42
Portion cost $4.66


Food cost 28% 4.22
Mark up 22 % 3.53
16.65
Slow cooker beef hungerian gourlash Portion 4

%
beef 1050 gms 545.67 4.5 89 12.63
Olive oil 300 gms 426 1.5 100 0.58
Onion 70 gms 443 29 58 2.21
Capsicum 200 gms 120 2 68 0.75
Garlic 45 gms 350 22 100 1.67
Caraway seeds 300 gms 400 1.5 90 1.75
Beef stock 90 gms 100 1.7 100 0.34
parsley 300 gms 15 2 100 2.12
Cream 300 gms 3 1 100 1.04
Tomato 30 gms 30 1.8 100 0.30
Paprika 80 gms 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Tomato juice 130 gms 4 9
Portion cost $4.73


Food cost 28% 3.22
Mark up 22 % 3.53
16.91
Spinach and ricotta gnudi Portion 4

%
Plain flour 250 gms 245 5 89 1.63
Basil leaves 400 gms 452 12.5 100 5.58
Ginger 50 gms 605 29 100 1.21
Tomato 200 gms 600 2 100 1.75
Coriander 45 gms 300 22 98 0.67
Tomato juice 100 gms 500 15 90 0.75
Parmesan 15 gms 1000 1.7 100 0.34
Ricotta 3 gms 15 2 100 0.12
Salt 30 gms 30 1 100 0.04
Olive oil 30 gms 30 1.25 100 0.30
egg 80 gms 300 1 100 0.51
Spinach 220 gms 800 2.8 100 0.42
Portion cost $3.59


Food cost 28% 3.22
Mark up 22 % 2.53
12.81
Vanilla crème brulee Portion 4

%
Heavy cream 550 gms 1000 2.5 100 3.63
Salt 50 gms 500 2.5 100 0.21
Egg yorks 20 gms 600 2 100 2.75
Powdered sugar 45 gms 300 2.2 100 0.67
Sugar 10 gms 500 19 90 0.75
Portion cost $1.19

Selling price $5.71

Food cost 28% 1.22
Mark up 22 % 1.53
5.71
Italian chocolate mousse Portion 4

%
Dark chocolate 170 gms 200 2.5 100 1.63
Egg 80 gms 1000 3 100 1.58
Whipping cream 150 gms 200 3.5 100 0.21
Dark espresso 20 gms 600 2 100 2.75
Rum 45 gms 600 43.2 100 1.67
sugar 100 gms 700 1.9 90 1.75
honey 150 gms 1000 1.7 100 0.34
Portion cost $1.46

Selling price $5.21

Food cost 28% 1.22
Mark up 22 % 1.53
5.21
Toasted almond meringue cake Portion 6

%
Almonds 100 gms 900 9.5 100 0.63
Corn starch 80 gms 500 3 100 0.58
Butter 50 gms 500 1.5 100 0.21
Eggs 20 gms 600 2 100 2.75
Peaches 45 gms 300 3.2 100 1.67
Portion cost $1.57

Selling price $5.62

Food cost 28% 1.22
Mark up 22 % 1.53
5.62
Cyclic menu items week 1- Children

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Breakfast (1) Breakfast Breakfast egg bars Avocado egg Oatmeal Zucchini bran Quinoa cereal
Banana chia smoothies bagel pancake muffin
seeds pancake
Breakfast (2) Berry baked Burrito bites Carrot and zucchini Chocolate Ricotta filled Broccoli cheese Caramel
oatmeal slice banana crepe and egg muffins apple
smoothie
Morning tea Fruit salad Avocado egg bagel Blueberry scone Raspberry Peach and Spring veggie
Wholemeal wedge apple yoghurt slice egg cup
cheese toastie granola
bars
Lunch (1) Beef lasagne Chicken and Beef bolognese couscous Turkey Thai beef curry Chilli mussels
mushroom ranch wrap
risotto
Lunch (2) Chickpea Pasta with Fried quinoa Pork and veal Pasta salad Tuna sandwich Chinese
meatballs with spinach and Bolognese with veggies prawn noodle
pasta ricotta
Afternoon tea Muffins with Avocado banana Cheesy quinoa Roasted Coconut berry Herb baked
Flax carrot tomato and muffin bites vegetable slice salmon with
apple cheese pasta salad pilaf rice
Dinner (1) Fish tacos with Chicken ans Creamy yellow Slow cooker beef beef with Shepherd pie Vegetable
pineapple sweet potato squash soup brown rice with sweet beef soup
salsa curry potato topper
Dinner (2) Teriyaki Basil pork and Beef and broccoli stir Brown rice Salmon with Rice paper rolls Eastern salad
chicken baked stir fry with fry with pilaf rice
with brown rice brown rice couliflower
Cyclic menu items week 2 (children)

Breakfast (1) Banana Sweet potato Egg with peanut Egg cups Banana and Caramel Rainbow
smoothie hash brown butter toast peanut overnight oats porridge
butter toast
Breakfast (2) frittata Egg and ham pancake Egg toast with omlette Spinach ham Pumpkin
burrito roasted egg scrambled waffle
tomato with bread
avacado
Morning tea pinwheels Banana waffle cup Cheesy bites Carrot Fruits English
Banana apple muffin muffins with
pudding tomato and
cheese
Lunch (1) mornay Chicken soup Beef bolognaise Chicken with Lentil risotto Fish finger tacos Chicken
sweet potato burger
mash
Lunch (2) Chicken wrap Vegepizza Vegetarian pie Chickpea and Honey soy Chicken and Noodles stir
lentil patties with chicken with broccoli creamy fry
salad rice pasta
Afternoon tea Wholewheat Peach and yoghurt muffins Ricotta filled pikelets muffins
Fruit salad soft pretzels slice crepe
sundae
Dinner (1) Beef soup Baked zucchini Lemon pasta Chicken curry Butternut Salmon with Pork fried
with brown rice squash sprouts brown rice
Dinner (2) falafel Chicken and Spanish curry Tacos with Beef pad Steamed Asian pasta
vege stir fried avocado thigh vegetables
pasta
Day: _tuesday_____(week 2)___________________

Meals Menu items Main Cooking methods Colours Flavours Textur Sizes/ Nutrients Checklist
ingredient es shape
s
Breakfast (1) Sweet Sweet bake golden Sweet, salty Soft 1 Carbs:177  Ingredients suitable for
potato hash potato, inside portio kcal customer group
brown Italian and n Protein:10g  Uses prep/cooking
sausages, crispy servin Fat:12g methods that maximise
capsicum, outsid g Fiber:1g nutritional value
mushroom,s e Sugar:3g  Meets requirements for
pinach, menu and food variety
cherry  Meets Australian
tomatoes, Dietary Guidelines
egg, cheese  Meets nutritional
requirements of
customer group
ingredient es shape
s
Breakfast (2) Egg and Ham, Sauté and cook Green, savoury soft 1 Carbs:677  Ingredients suitable for
ham burrito cheese, yellow portio kcal customer group
spinach, m Protein:30g  Uses prep/cooking
mushroom, Fat:32g methods that maximise
cheese, Fiber:41g nutritional value
avocado, Sugar:4g  Meets requirements for
tortillas menu and food variety
 Meets
macro-/micronutrient
requirements
 Meets nutritional
requirements of
customer group
 Uses correct
terminology
Morning tea Mexican Tortilla, cook Light savoury soft minisi Carbs:340  Uses prep/cooking
pinwheels cheese, yellow zes kcal methods that maximise
chicken,sals Protein:24g nutritional value
a,taco Fat:25g  Meets requirements for
seasoning Fiber:4g menu and food variety
Sugar: 4g  Meets
requirements
 Meets Australian
Dietary Guidelines
requirements of
customer group
ingredient es shape
s
Lunch (1) Chicken Chicken cook Orange, savoury Soft, Serve Carbs:52  Ingredients suitable for
vegetable sweet red, chewy d in kcal customer group
soup potato,kale,c green bowl Protein:23g  Uses prep/cooking
elery,carrot,t Fat:2g methods that maximise
omato,pump Fiber:11g nutritional value
kin,chicken Sugar:20g  Meets requirements for
broth menu and food variety
 Meets
requirements
Dietary Guidelines
requirements of
customer group
 Uses correct
terminology
Lunch (2) Hidden Flour, bake Golden savoury crispy 1 Carbs:167  Ingredients suitable for
veggie spinach, brown portio kcal customer group
pizza mushroom, n Protein:7g  Uses prep/cooking
spaghetti, Fat:6g methods that maximise
sauce, Fiber:4g nutritional value
cheese Sugar:4g  Meets requirements for
menu and food variety
Dietary Guidelines
requirements of
customer group
 Uses correct
terminology
ingredient es shape
s
Afternoon tea Whole Whole bake Yellow sweet crispy minisi Carbs:226  Ingredients suitable for
wheat soft wheatflour, brown zes kcal customer group
pretzels plain Protein:8g  Uses prep/cooking
flour,baking Fat:1g methods that maximise
soda, brown Fiber:5g nutritional value
sugar, yeast Sugar:3g  Meets requirements for
menu and food variety
Dietary Guidelines
requirements of
customer group
 Uses correct
terminology
Dinner (1) Baked Rice, bake Golden savoury Soft 1 Carbs:464k  Ingredients suitable for
zucchini cheese, brown and portio cal customer group
casserole zucchini, cream n Protein:20g  Uses prep/cooking
cream, y Fat:25g methods that maximise
yoghurt, Fiber:5g nutritional value
butter, egg Sugar:8g  Meets requirements for
Italian menu and food variety
seasoning  Meets
requirements
Dietary Guidelines
requirements of
customer group
ingredient es shape
s
Dinner (2) Chicken Red, savoury soft 1 Carbs:244  Ingredients suitable for
Chicken, Stir fry
and veggie green, portio kcal customer group
stir fry broccoli,cele orange n Protein:20g  Uses prep/cooking
ry, Fat:30g methods that maximise
Fiber:4g nutritional value
capsicum,ca Sugar:11g  Meets requirements for
rrot,green menu and food variety
beans,water  Meets
chestnuts requirements
Dietary Guidelines
requirements of
customer group
 Uses correct
terminology
Banana chia seed pancake Portion 6

%
Banana 850 gms 1000 23.5 69 3.63
Eggs 100 gms 1000 3 100 0.58
Butter 50 gms 500 2.5 100 0.21
Chia seeds 60 gms 600 2 100 1.75
Almond flour 45 gms 300 2.2 100 1.67
plain flour 10 gms 500 19 90 0.75
milk 30 gms 1000 2 100 0.06
Portion cost $0.76

Selling price $2.70

Food cost 28% 0.22
Mark up 22 % 0.53
2.70
Wholemeal cheese toastie Portion 8
%
Wholemeal bread 600 gms 1000 2.5 100 0.63
Cheddar cheese 240 gms 1000 6 100 2.58
Honey 50 gms 500 2.5 100 2.21
Cooking oil 30 gms 600 2 100 0.75
Sesame oil 65 gms 300 2.2 100 0.67
Mint 20 gms 500 19 90 0.75
Portion cost $0.36

Selling price $1.28

Food cost 28% 0.22
Mark up 22 % 0.53
1.28
Beef lasagne Portion 5

%
Beef mince 500 gms 1000 7.5 89 7.63
Carrot 300 gms 426 1.5 100 0.58
Onion 70 gms 443 2.9 58 0.21
Chopped tomatoes 200 gms 120 2 68 0.75
Mixed herbs 45 gms 350 2.2 100 1.67
Lasagne sheet 300 gms 400 1.5 90 1.75
Butter 90 gms 1000 1.7 100 0.34
Plain flour 300 gms 15 2 100 2.12
Milk 300 gms 300 1 100 1.04
Cheese 30 gms 30 1.8 100 0.30
ginger 80 gms 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Tomato puree 130 gms 4 9
Portion cost $2.12

Selling price $7.56

Food cost 28% 2.22
Mark up 22 % 1.53
7.56
Chickpea soup with pasta Portion 5

%
Dries chickpea 450 gms 1000 3.5 100 1.63
breadcrumbs 200 gms 1000 2.5 100 0.58
egg 50 gms 600 2.7 88 2.21
parsley 200 gms 600 2 98 1.75
cheese 45 gms 300 7 98 0.67
Italian seasoning 10 gms 500 1.5 90 0.75
Garlic powder 15 gms 1000 1.7 100 0.34
Olive oil 3 gms 150 2 100 0.12
Ground pepper 30 gms 300 1 100 0.04
Smoked paprika 900 gms 1000 2.25 100 5.30
ginger 80 gms 300 1 100 0.51
Salt 4 gms 600 1.7 100 0.42
Portion cost $0.69

Selling price $2.46

Food cost 28% 0.22
Mark up 22 % 0.53
2.46
Page 150 of 248

Flax carrot apple muffin Portion 8
%
Brown sugar 120 gms 360 5 50 0.63
Wholemeal flour 300 gms 1000 2 100 1.58
Egg 50 gms 600 13 100 0.21
Flaxseeds 55 gms 530 16 100 0.67
Oats 10 gms 950 32 80 0.75
Cinnamon 30 gms 815 2 100 0.12
Carrot 800 gms 300 1 100 0.04
Apple 300 gms 300 1.25 100 0.30
milk 80 gms 300 1 100 0.51
Cooking oil 220 gms 800 17 100 0.42
Portion cost $0.61

Selling price $2.19

Food cost 28% 0.22
Mark up 22 % 0.53
2.19
Fish taco and pineapple salsa Portion 4

%
White fish fillet 350 gms 1000 4.8 100 2.63
lemon 30 gms 450 24.5 100 0.58
Tortilla 50 gms 600 2.9 80 0.21
Lettuce 20 gms 60 2 90 0.75
Mint 45 gms 30 2.2 98 1.67
Bean sprout 10 gms 50 1.5 90 0.75
Pineapple 150 gms 100 1.7 100 2.34
Cilantro 3 gms 15 2.76 100 2.12
capsicum 30 gms 3 2.5 100 1.04
Page 151 of 248

Olive oil 30 gms 30 1.25 100 0.30
Garlic 80 gms 30 1 100 0.51
Cooking oil 15 gms 81 1.8 100 0.42
Portion cost $1.33

Selling price $4.73

Food cost 28% 1.22
Mark up 22 % 1.53
4.73
Teriyaki chicken baked with brown rice Portion 6

%
Brown rice 200 gms 1000 10 100 0.63
Cucumber 45 gms 450 0.5 100 0.58
Onion 50 gms 600 2 98 0.21
Chicken breast 450 gms 600 10 89 4.75
salt 45 gms 400 4.2 98 0.67
Ginger 150 gms 1000 7.7 100 0.34
Broccoli 30 gms 150 2 100 0.12
Salt 30 gms 300 1 100 0.04
Soy sauce 3 gms 300 1.25 100 0.30
sugar 10 gms 300 1 100 0.51
Cooking oil 22 gms 250 1.7 100 0.42
Portion cost $1.41

Selling price $5.02

Page 152 of 248

Food cost 28% 1.22
Mark up 22 % 1.53
5.02
Blueberry coconut milk smoothie bowl Portion 4

%
Blueberry 170 gms 200 2.5 100 2.63
Yoghurt 80 gms 1000 3 100 0.58
Coconut milk 150 gms 200 3.5 100 1.21
Honey 20 gms 600 2 100 0.75
Spinach 45 gms 600 43.2 100 0.67
Powdered sugar 100 gms 700 1.9 90 0.75
honey 150 gms 1000 1.7 100 0.34
Portion cost $1.40

Selling price $5.01

Food cost 28% 1.22
Mark up 22 % 1.53
5.01
Burrito bites Portion 4

%
capsicum 40 gms 200 2.8 100 0.63
Egg 8 gms 12 2 89 0.58
Page 153 of 248
Tortilla 2 gms 600 2 100 0.75
Olive oil 4 gms 600 4.2 100 0.67
sugar 30 gms 700 1.9 90 1.75
honey 15 gms 100 1.7 100 0.34
Portion cost $1.59

Selling price $1.59

Food cost 28% 0.22
Mark up 22 % 0.53
1.59
Fruit salad sundae Portion 8

%
Banana 20 gms 1000 2 90 0.63
Strawberry 100 gms 450 2.5 100 1.58
Apple 50 gms 600 2.9 100 0.21
Peach 45 gms 530 2.2 90 0.67
Grapes 100 gms 50 1.5 100 1.75
Coconut flakes 15 gms 100 1.7 100 2.34
Whole almonds 30 gms 15 2 100 0.12
Pear 800 gms 300 1 100 0.04
Icing sugar 300 gms 300 1.25 100 0.30
Honey 80 gms 300 1 100 0.51
Cooking oil 220 gms 800 17 100 0.42
Portion cost $1.53
Page 154 of 248

Selling price $5.46

Food cost 28% 1.22
Mark up 22 % 1.53
5.46
Pasta with spinach and ricotta Portion 4

%
fettuccine 240 gms 200 2.8 100 0.63
Garlic 8 gms 12 2 89 0.58
Milk 150 gms 20 3.5 100 0.21
ricotta 200 gms 600 2 100 0.75
Olive oil 4 gms 600 4.2 100 0.67
Frozen spinach 300 gms 700 1.9 90 2.75
ginger 15 gms 100 1.7 100 0.34
Portion cost $0.96

Selling price $3.44

Food cost 28% 0.22
Mark up 22 % 0.53
3.44
Toasted wholegrain muffin with tomato

Portion 4
and cheese
Page 155 of 248
%
English muffin 600 gms 1000 2.5 100 0.63
Honey 50 gms 500 2.5 100 1.21
Tomato 30 gms 600 2 100 0.75
Sesame oil 65 gms 300 2.2 100 0.67
butter 20 gms 500 19 90 0.75
Portion cost $0.87

Selling price $2.87

Food cost 28% 0.22
Mark up 22 % 0.53
2.87
Chicken and sweet potato curry Portion 6

%
Brown onion 150 gms 1000 23.5 100 0.63
Olive oil 10 gms 1000 3 100 0.58
Yellow curry paste 50 gms 500 2.5 70 0.21
Sweet potato 45 gms 300 2.2 80 1.67
Brown rice 10 gms 500 1.9 90 1.75
Light coconut milk 15 gms 1000 1.4 100 2.34
Milk 30 gms 1000 2 100 0.06
Page 156 of 248
Portion cost $2.01

Selling price $7.17

Food cost 28% 2.22
Mark up 22 % 1.53
7.17
Basil pork stir fry Portion 4

%
Brown rice 200 gms 1000 5 100 1.63
Bok choy 240 gms 1000 6 100 1.58
Pork mince 50 gms 500 2.5 100 4.21
Fish sauce 30 gms 250 2 100 0.75
Carrot 200 gms 300 2.2 100 0.67
basil 20 gms 500 19 90 0.75
Portion cost $1.98

Selling price $7.08

Food cost 28% 1.22
Page 157 of 248

Mark up 22 % 1.53
7.08
Breakfast egg bars Portion 4

%
broccoli 290 gms 1000 5.8 100 1.63
Zucchini 200 gms 1000 2 89 0.58
Eggs 150 gms 1000 3.5 100 0.21
Dried potato 200 gms 600 2 100 0.75
Olive oil 4 gms 600 4.2 100 0.67
Origano 300 gms 700 1.9 90 2.75
flour 15 gms 100 1.7 100 0.34
Portion cost $0.58

Selling price $2.06

Food cost 28% 0.22
Mark up 22 % 0.53
2.06
Golden sweet zucchini pancake Portion 4

%
whole wheat flour 500 gms 500 3 100 0.60
Olive oil 40 gms 400 12 100 0.58
Cinnamon 5 gms 600 2 100 0.21
Salt 2 gms 600 2 100 1.75
Nutmeg 4 gms 1000 20 98 0.67
Page 158 of 248
Brown sugar 100 gms 500 15 100 0.75
Zucchini 400 gms 1000 10 100 0.34
Lemon juice 30 gms 150 2 100 0.12
Brown sugar 170 gms 300 1 100 0.04
Yoghurt 900 gms 700 12 100 0.30
Eggs 80 gms 100 15 100 0.51
Ketchup 220 gms 900 2 100 0.42
Portion cost $0.52

Selling price $1.87

Food cost 28% 0.22
Mark up 22 % 0.53
1.87
Carrot and zucchini slice Portion 8

%
Bacon 30 gms 500 3 100 0.60
Onion 100 gms 400 12 100 0.58
Carrot 300 gms 200 2 100 0.21
Salt 2 gms 600 2 100 1.75
flour 120 gms 1000 2 98 1.67
Brown sugar 100 gms 500 5 100 1.75
Zucchini 400 gms 1000 1 100 0.34
Tasty cheese 200 gms 150 2 89 0.12
Milk 170 gms 300 1 100 0.04
Yoghurt 900 gms 700 1 90 0.30
Eggs 80 gms 100 1 100 0.51
ginger 20 gms 900 2 100 0.42
Portion cost $0.91

Selling price $3.25

Page 159 of 248
Food cost 28% 0.22
Mark up 22 % 0.53
3.25
Fried quinoa Portion 4

%
Carrot 300 gms 1000 2.8 100 0.63
Onion 100 gms 1000 2 89 0.58
Butter 150 gms 1000 3.5 100 0.21
Quinoa 200 gms 600 10 100 4.75
Soy sauce 4 gms 600 4.2 100 0.67
Green peas 300 gms 700 4.9 90 0.75
Green onion 15 gms 100 2 100 0.34
Portion cost $1.40

Selling price $5.01

Food cost 28% 1.22
Mark up 22 % 1.53
5.01
Teriyaki turkey burger Portion 4

%
Page 160 of 248
Chestnuts 60 gms 1000 1.1 100 0.63
Eggs 50 gms 1000 2 100 1.58
Teriyaki sauce 15 gms 500 2 100 3.21
Bread crumbs 30 gms 600 3.5 100 0.75
Onion powder 65 gms 300 2.2 100 0.67
Turkey mint 20 gms 500 1.9 90 0.75
Portion cost $1.41

Selling price $5.03

Food cost 28% 1.22
Mark up 22 % 1.53
5.03
Avocado banana muffin Portion 12

%
Avocado 200 gms 1000 1 100 0.63
Banana 400 gms 1000 2 100 1.58
Honey 50 gms 500 2 100 1.21
Whole wheat flour 390 gms 600 5 100 0.75
Egg 20 gms 500 4 90 0.75
Page 161 of 248

Portion cost $0.40

Selling price $1.41

Food cost 28% 0.40
Mark up 22 % 0.53
1.41
Creamy yellow squash soup Portion 4

%
Squash 300 gms 1000 2.8 100 0.63
Onion 100 gms 1000 2 89 0.58
Butter 150 gms 1000 3.5 100 0.21
Veg broth 200 gms 600 10 100 4.75
Garlic 4 gms 600 4.2 100 0.67
Salt 300 gms 700 4.9 90 0.75
Buttermilk 150 gms 100 2 100 0.34
Portion cost $1.85
Page 162 of 248

Selling price $6.59

Food cost 28% 1.22
Mark up 22 % 1.53
6.59
Beef and broccoli stir fry Portion 5

%
Beef flank shank 500 gms 1000 7.5 89 5.63
Brown rice 300 gms 426 1.5 100 0.58
Broccoli 70 gms 443 2.9 58 0.21
Mixed herbs 45 gms 350 2.2 100 0.67
Oyster sauce 300 gms 400 1.5 90 0.75
Corn flour 300 gms 15 2 100 1.12
Milk 300 gms 300 1 100 0.04
cornstarch 30 gms 30 1.8 100 0.30
Seame oil 80 gms 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Portion cost $2.23

Selling price $7.98

Food cost 28% 2.22
Mark up 22 % 1.53
7.98
Avocado egg bagel Portion 12

Page 163 of 248

%
Avocado 200 gms 1000 2 100 0.67
Egg 400 gms 1000 4 100 .0.58
tomato 50 gms 500 0.5 90 0.21
Capsicum 390 gms 250 3 100 0.75
bagel 100 gms 300 2.5 100 1.67
Salt 20 gms 500 1.09 90 0.75
Portion cost $0.84

Selling price $2.99

Food cost 28% 0.40
Mark up 22 % 0.53
2.99
Blueberry scone wedge Portion 4

%
Self raising flour 170 gms 200 2.5 100 0.25
Yoghurt 80 gms 1000 3 100 0.58
butter 60 gms 600 2 100 0.75
Blueberry 45 gms 600 4.2 100 0.67
Brown sugar 100 gms 700 1.9 90 0.75
honey 150 gms 1000 5.7 100 0.34
Page 164 of 248

Portion cost $0.79

Selling price $2.82

Food cost 28% 0.22
Mark up 22 % 0.53
2.82
Chocolate banana smoothie Portion 2

%
Milk 200 gms 1000 2.5 100 0.63
Banana frozen 340 gms 1000 4 100 2.58
Honey 10 gms 500 4.5 80 0.21
Chocolate 65 gms 300 4 100 0.67
butter 20 gms 500 3.9 90 0.75
Portion cost $1.29

Selling price $4.60

Food cost 28% 1.22
Page 165 of 248

Mark up 22 % 1.53
4.60
Pork and veal bolognaise Portion 8

%
Pork mince 500 gms 1000 5 100 2.63
Veal mince 500 gms 1000 5.5 100 2.58
Onion 50 gms 650 2 89 0.21
Chicken stock cubes 450 gms 600 10 89 0.75
Garlic 45 gms 400 4.2 100 2.67
Crushed tomato 100 gms 400 2.5 100 2.75
Passata 150 gms 1000 2.7 100 0.34
Italian herb mix 30 gms 150 2 100 0.12
Fresh pasta 30 gms 300 2 100 0.04
Soy sauce 3 gms 300 3.25 100 3.30
Cooking oil 22 gms 250 3 100 0.42
Portion cost $1.66

Selling price $5.94

Food cost 28% 1.22
Mark up 22 % 1.53
5.94
Cheesy tomato risotto Portion 8

%
Onion 50 gms 500 2.5 100 2.21
Page 166 of 248

Carrot 300 gms 600 2 100 0.75
Zucchini 650 gms 300 2.2 100 0.67
Chicken stock 200 ml 500 4.9 50 1.75
Parmesan 65 gms 1000 2 100 0.34
Chopped tomato 400 gms 1000 1.4 50 1.80
Portion cost $1.42

Selling price $5.06

Food cost 28% 1.22
Mark up 22 % 1.53
5.06
Cheesy quinoa bites Portion 6

%
Tasty cheese 300 gms 1000 4.8 100 2.40
Parmesan cheese 100 gms 1000 12 89 0.71
Butter 150 gms 1000 1.5 100 0.21
Quinoa 200 gms 600 10 100 0.75
Soy sauce 4 gms 600 4.2 100 0.67
Artichoke hearts 300 gms 700 4.9 90 0.75
egg 15 gms 100 2 100 0.34
Portion cost $0.79
Page 167 of 248

Selling price $2.82

Food cost 28% 0.22
Mark up 22 % 0.53
2.82
Asian slow cooker beef Portion 5

%
Beef 500 gms 1000 12 89 10.63
Brown rice 300 gms 700 2.5 100 0.58
Soy sauce 70 ml 400 2.9 58 0.21
honey 20 gms 120 2 68 0.75
Mixed herbs 45 gms 350 2.2 100 0.67
carrot 300 gms 400 1.5 90 0.75
Cabbage 300 gms 15 2 100 1.12
salt 300 gms 300 1 100 0.04
vinegar 30 ml 30 1.8 100 0.30
Sesame oil 80 ml 130 19 100 0.51
Cooking oil 220 ml 81 17 100 0.42
Portion cost $2.27

Selling price $8.11

Food cost 28% 2.22
Mark up 22 % 1.57
8.11
Page 168 of 248

Sweet and sour baked cauliflower Portion 8
%
Brown rice 300 gms 500 3 100 0.60
cauliflower 1000 gms 400 12 100 5.58
Avocado oil 300 gms 200 2 100 0.21
honey 120 gms 600 2 100 1.75
vinegar 80 gms 1000 2 98 0.67
Soy sauce 100 gms 500 5 100 0.75
Garlic powder 40 gms 1000 1 100 0.34
Garlic 200 gms 150 2 89 0.12
Ketchup 70 gms 300 1 100 0.04
cornstarch 10 gms 700 1 90 0.30
Eggs 80 gms 100 1 100 0.51
ginger 20 gms 900 2 100 0.42
Portion cost $2.18

Selling price $7.79

Food cost 28% 2.22
Mark up 22 % 1.53
7.79
Oatmeal pancake Portion 4

%
whole wheat flour 500 gms 500 3 100 0.60
Maple syrup 5 gms 600 2 100 0.21
cinnamon 2 gms 600 2 100 1.75
Milk 480 gms 1000 20 98 0.67
Coconut oil 100 gms 500 15 100 0.75
Oat 400 gms 1000 10 100 1.34
Lemon juice 30 gms 150 2 100 0.12
Page 169 of 248

Yoghurt 900 gms 700 12 100 0.30
Eggs 80 gms 100 15 100 0.51
Frozen blueberry 220 gms 900 2 100 2.42
Portion cost $1.67

Selling price $5.97

Food cost 28% 1.22
Mark up 22 % 1.53
5.97
Broccoli, cheese and egg muffins Portion 4

%
Coconut milk 200 gms 1000 1 100 0.63
Broccoli 400 gms 1000 2 100 1.58
Black pepper 50 gms 500 2 100 1.21
Egg 20 gms 500 4 90 0.75
Portion cost $1.01

Selling price $3.61

Food cost 28% 1.40
Mark up 22 % 0.53
Page 170 of 248

3.61
Peach and yoghurt slice Portion 16

%
Caster sugar 250 gms 1000 12 89 0.71
Plain flour 150 gms 1000 1.5 100 1.21
Greek yoghurt 200 gms 600 10 100 1.75
Peach 300 ml 700 4.9 90 0.75
Portion cost $0.35

Selling price $1.25

Food cost 28% 0.22
Mark up 22 % 0.53
1.25
Page 171 of 248

Lemon tuna pasta Portion 4
%
Pasta 240 gms 200 2.8 100 0.63
tuna 425 gms 12 3 89 0.58
Red onion 350 gms 20 3.5 100 0.21
Pasta 200 gms 600 2 100 0.75
Olive oil 4 gms 600 1.2 100 0.67
Lemon juice 300 gms 700 3.9 90 2.75
Salt 15 gms 100 2 100 0.34
pepper 2 gms 100 2 100 0.87
Portion cost $1.98

Selling price $7.06

Food cost 28% 1.22
Mark up 22 % 1.53
7.06
Pineapple fried brown rice Portion 4

%
Page 172 of 248

Brown rice 500 gms 500 3 100 0.60
Butter 40 gms 400 12 100 0.58
pineapple 500 gms 600 2 100 0.21
carrot 280 gms 600 2 100 1.75
Soy sauce 10 gms 500 15 100 0.75
Sesame oil 90 gms 1000 10 100 1.34
Green peas 300 gms 150 2 100 0.12
Salt 10 gms 300 1 100 0.04
ginger 40 gms 700 12 100 0.30
Cooking oil 80 gms 100 15 100 0.51
cashew 220 gms 900 2 100 2.42
Portion cost $1.71

Selling price $6.11

Food cost 28% 1.71
Mark up 22 % 1.45
6.11
Muffin tin pot pie Portion 8

%
Pastry sheets 1 Pc 1000 1 100 0.63
Cream of chicken
400 gms 1000 2 100 4.58
soup
chicken 200 gms 500 2 100 1.21
Salt 390 gms 600 5 100 2.75
pepper 20 gms 500 4 90 0.75
Page 173 of 248

Portion cost $0.95

Selling price $3.38

Food cost 28% 0.40
Mark up 22 % 0.53
3.38
Instant pot vegetable beef soup Portion 6

%
Beef 500 gms 1000 12 89 7.63
celery 30 gms 700 2.5 100 0.58
Soy sauce 70 ml 400 2.9 58 0.21
honey 20 gms 120 2 68 0.75
Mixed herbs 45 gms 350 2.2 100 0.67
carrot 300 gms 400 1.5 90 0.75
potato 190 gms 1000 1.7 100 1.34
Green peas 300 gms 15 2 100 2.12
Beef broth 300 gms 300 1 100 1.04
onion 30 ml 30 1.8 100 0.30
Sesame oil 80 ml 130 19 100 0.51
Diced tomato 220 ml 81 17 100 0.42
Portion cost $2.55

Selling price $9.12

Food cost 28% 2.22
Mark up 22 % 1.57
9.12
Page 174 of 248

Vegetable lasagne Portion 5
%
Capsicum 1 Pc 1000 7.5 89 2.63
Carrot 300 gms 426 1.5 100 0.58
Onion 70 gms 443 2.9 58 0.21
Spinach 200 gms 120 2 68 0.75
egg 2 pc 350 2.2 100 1.67
Lasagne sheet 300 gms 400 1.5 90 1.75
Butter 90 gms 1000 1.7 100 0.34
Spaghetti sauce 300 gms 15 2 100 4.12
Cottage cheese 300 gms 300 1 100 0.04
Parmesan Cheese 300 gms 30 1.8 100 0.30
Cream cheese 80 ml 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Portion cost $2.08

Selling price $7.43

Food cost 28% 2.22
Mark up 22 % 1.53
7.43
Zucchini bran muffin Portion 18

%
Bran cereal 500 gms 500 1.8 100 3.60
Unsalted butter 40 gms 400 12 100 0.58
Apple sauce 50 gms 600 2 100 0.21
honey 120 gms 600 2 100 1.75
Zucchini 480 gms 1000 20 98 0.67
Coconut oil 100 gms 500 15 100 0.75
Buttermilk 400 gms 1000 10 100 1.34
Lemon juice 30 gms 150 2 100 0.12
Page 175 of 248
Wholewheat flour 170 gms 300 1 100 0.04
Plain flour 900 gms 700 2 100 0.30
Eggs 80 gms 100 2 100 0.51
Wholewheat 220 gms 900 2 100 2.42
Portion cost $0.62

Selling price $2.20

Food cost 28% 0.62
Mark up 22 % 0.43
2.20
Ricotta filled crepe Portion 8

%
Unsalted butter 1 Pc 1000 1 100 0.63
Milk 400 gms 1000 2 100 0.58
egg 200 gms 500 2 100 1.21
Whole wheat flour 390 gms 600 5.08 100 2.75
ricotto 400 gms 300 2.7 100 0.67
Icing sugar 30 gms 500 1.9 90 0.75
blueberries 250 gms 250 2 80 2.00
Portion cost $0.90

Selling price $3.23

Page 176 of 248

Food cost 28% 0.40
Mark up 22 % 0.53
3.23
Raspberry apple granola bar Portion 4

%
Coconut oil 4 ml 200 2.8 100 0.63
applesauce 120 ml 12 3 89 0.58
Milk 350 gms 20 3.5 100 0.21
Honey 200 gms 600 2 100 0.75
Cinnamon 4 gms 600 1.2 100 0.67
Oats 300 gms 700 3.9 90 2.75
Raspberries frozen 240 gms 100 2.7 100 0.34
pepper 2 gms 100 2 100 0.87
Portion cost $0.62

Selling price $2.21

Food cost 28% 0.22
Mark up 22 % 0.53
2.21
Turkey ranch wrap Portion 4

Page 177 of 248

%
Spinach tortilla 4 pc 10 5 100 0.80
Turkey slice 240 gms 1000 26 100 5.58
tomato 150 gms 500 2.5 100 0.21
lettuce 30 gms 250 2 100 1.75
Ranch dressing 200 gms 300 2.2 100 0.67
Mozzarella cheese 80 gms 500 5.9 90 0.75
Portion cost $2.22

Selling price $7.92

Food cost 28% 2.22
Mark up 22 % 1.53
7.92
Roasted Vegetable pasta salad Portion 5

%
Asparagus 1 Pc 1000 7.5 89 3.63
Carrot 300 gms 426 1.5 100 0.58
Onion 70 gms 443 2.9 58 2.21
Capsicum 200 gms 120 2 68 0.75
Broccoli 200 gms 350 2.2 100 1.67
Olive oil 90 gms 1000 1.7 100 0.34
Dried pasta 300 gms 15 2 100 0.12
Italian salad dressing 300 gms 300 1 100 0.04
Zucchini 300 gms 30 1.8 100 0.30
Cream cheese 80 ml 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Page 178 of 248
Portion cost $2.02

Selling price $7.23

Food cost 28% 2.22
Mark up 22 % 1.53
7.23
Banana waffle wrap Portion 4

%
waffle 8 pc 1000 1 100 0.63
banana 400 gms 1000 2 100 1.58
Maple syrup 50 gms 500 2 100 1.21
Egg 20 gms 500 4 90 0.75
Portion cost $1.22

Selling price $4.36

Food cost 28% 1.40
Mark up 22 % 0.53
4.36
Page 179 of 248

Mangolian beef with brown rice Portion 6
%
Brown rice 500 gms 1000 3 100 1.60
beef 400 gms 1000 12 100 12.58
honey 500 gms 600 2 100 0.21
brocolli 280 gms 600 2 100 0.75
carrot 400 gms 1000 20 98 0.67
Soy sauce 10 gms 500 15 100 0.75
Sesame oil 90 gms 1000 10 100 0.34
Green peas 300 gms 150 2 100 0.12
Salt 10 gms 300 1 100 0.04
molosses 40 gms 700 12 100 0.30
Cooking oil 80 gms 100 15 100 0.51
cornstarch 20 gms 900 2 100 0.42
Portion cost $2.90


Food cost 28% 2.71
Mark up 22 % 2.45
10.34
Herb baked salmon with pilaf rice Portion 4

%
Sprigs dill 4 ml 200 2.8 100 0.63
Salmon 120 ml 12 3 89 7.58
Page 180 of 248

Lemon 350 gms 20 3.5 100 0.21
Honey 200 gms 600 2 100 0.75
butter 40 gms 600 1.2 100 0.67
Asparagus 300 gms 700 3.9 90 4.75
Rice pilaf 240 gms 100 2.7 100 2.34
pepper 2 gms 100 2 100 0.87
Portion cost $3.38


Food cost 28% 3.22
Mark up 22 % 2.53
12.08
quinoa cereal Portion 6

%
blueberries 300 gms 1000 4.8 100 3.40
Maple syrup 100 gms 1000 12 89 1.71
Pecan 150 gms 1000 1.5 100 0.21
Quinoa 200 gms 600 10 100 2.75
Flaxseed 4 gms 600 4.2 100 0.67
Cinnamon 15 gms 100 2 100 0.34
Page 181 of 248

Portion cost $2.37

Selling price $8.45

Food cost 28% 2.22
Mark up 22 % 1.53
8.45
Caramel apple overnight oats Portion 4

%
oats 300 gms 1000 4.8 100 2.40
Cinnamon 250 gms 1000 12 89 0.71
Maple syrup 150 gms 1000 1.5 100 1.21
Milk 200 gms 600 10 100 1.75
apple 300 ml 700 4.9 90 0.75
honey 15 gms 100 5 100 0.34
Portion cost $1.51

Selling price $5.04

Food cost 28% 1.51
Mark up 22 % 1,19
5.40
Page 182 of 248

Tuna salad sandwich with veggies Portion 12
%
Brown sugar 300 gms 1000 4.8 100 0.40
butter 100 gms 1000 12 89 0.71
egg 150 gms 1000 1.5 100 0.21
Wholewheat flour 200 gms 600 10 100 6.75
Shredded coconut 300 gms 700 4.9 90 0.75
Raspberry jam 15 gms 100 2 100 0.34
Portion cost $0.77

Selling price $2.74

Food cost 28% 0.22
Mark up 22 % 0.53
2.74
Coconut berry slice Portion 6

%
Wholemeal bread 280 gms 1000 2 100 0.63
tuna 200 gms 1000 4.5 100 2.58
Chopped kale 50 gms 500 2 100 0.21
Spinach 90 gms 600 1.4 100 0.75
Carrot 150 gms 300 2 100 0.67
Page 183 of 248

cucumber 150 gms 500 3 90 0.75
Portion cost $0.92

Selling price $3.30

Food cost 28% 0.40
Mark up 22 % 0.53
3.30
Mangolian beef with brown rice Portion 6

%
Green pea 140 gms 1000 3 100 1.60
Beef mince 400 gms 1000 12 100 12.58
Sweet potato 280 gms 600 2 100 0.75
Carrot 400 gms 1000 20 98 0.67
Light cream 140 gms 500 15 100 0.75
Sesame oil 90 gms 1000 10 100 0.34
Corn 300 gms 150 2 100 0.12
Salt 10 gms 300 1 100 0.04
Garlic 40 gms 700 12 100 0.30
Cooking oil 80 gms 100 15 100 0.51
Corn flour 20 gms 900 2 100 0.42
Portion cost $2.03

Selling price $7.26
Page 184 of 248

Food cost 28% 2.71
Mark up 22 % 1.45
7.26
Chicken and veggie spring rolls Portion 5

%
Chicken breast 500 gms 1000 7.5 100 3.53
Rice paper roll 8 pc 1000 1.5 100 0.70
Broccoli 70 gms 443 2.9 58 0.21
Carrot 45 gms 350 2.2 100 0.67
Cucumber 190 gms 1000 1.7 100 0.34
Maple sauce 30 gms 15 2 100 0.12
Lime juice 30 gms 300 1 100 0.04
Sriracha sauce 300 gms 30 1.8 100 0.30
Sesame oil 80 gms 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Portion cost $1.36

Selling price $4.87

Food cost 28% 1.22
Mark up 22 % 1.07
4.87
Sweet potato hash brown Portion 6

Page 185 of 248
%
Sweet potato 500 gms 1000 3 100 0.02
Italian sausage 200 gms 1000 8 100 3.58
onion 50 gms 600 2 100 0.21
brocolli 280 gms 600 2 100 0.75
Carrot 400 gms 1000 2 98 2.67
Mushroom 100 gms 500 15 100 2.75
Sesame oil 90 gms 1000 10 100 0.34
Spinach 300 gms 150 2 100 1.12
Salt 10 gms 300 1 100 1.04
Cherry tomato 400 gms 700 12 100 0.30
Cooking oil 80 gms 100 15 100 0.51
Mozzarella cheese 20 gms 900 2 100 0.42
Portion cost $1.09

Selling price $3.89

Food cost 28% 1.09
Mark up 22 % 0.86
3.89
Egg and ham burrito Portion 4

%
Mushroom 200 pc 1000 16 100 2.63
Ham 400 gms 1000 12 100 6.58
Spinach 50 gms 500 12 100 1.21
Avocado 65 gms 300 2 100 0.67
Egg 20 gms 500 4 90 0.75
Salsa 140 gms 300 1.5 100 0.70
Page 186 of 248

Portion cost $2.37

Selling price $8.46

Food cost 28% 2.40
Mark up 22 % 1.53
8.46
Coconut berry slice Portion 6

%
Cream cheese 280 gms 1000 2 100 0.10
Rotisserie chicken 200 gms 1000 14.5 100 8.40
Taco seasoning 90 gms 600 1.4 100 0.75
salsa 50 gms 300 2 100 0.67
Tortilla 4 pc 50 2 90 0.75
Portion cost $1.44

Selling price $5.16

Food cost 28% 1.40
Mark up 22 % 1.13
5.16
Page 187 of 248

Slow cooker chicken vegetable soup Portion 4
%
Chicken breast 500 gms 1000 7.5 100 3.53
kale 80 gms 1000 1.5 100 1.70
Broccoli 70 gms 443 2.9 58 0.21
Carrot 45 gms 350 2.2 100 0.67
Cucumber 190 gms 1000 1.7 100 0.34
Maple sauce 30 gms 15 2 100 0.12
Lime juice 30 gms 300 1 100 0.04
Sesame oil 80 gms 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Portion cost $3.00


Food cost 28% 3.22
Mark up 22 % 2.07
10.71
Hidden veggie pizza Portion 8

%
yeast 6 gms 1000 7.5 100 0.09
Sphaggeti sauce 490 ml 1000 1.5 100 1.67
Broccoli 70 gms 443 2.9 58 0.27
Plain flour 450 gms 350 2.2 100 0.63
Spinach frozen 300 gms 400 1.5 90 0.45
Cucumber 190 gms 1000 1.7 100 0.34
Page 188 of 248
Lime juice 30 gms 300 1 100 0.04
oliveoil 80 gms 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Portion cost $0.95

Selling price $3.39

Food cost 28% 0.22
Mark up 22 % 0.07
3.39
Whole wheat Sof pretzels Portion 6

%
Wholemeal flour 280 gms 1000 2 100 0.63
Plain flour 200 gms 1000 4.5 100 2.58
yeast 5 gms 500 2 100 0.21
Brown sugar 90 gms 600 1.4 100 0.75
Baking soda 15 gms 300 2 100 0.67
salt 50 gms 500 3 90 0.75
Portion cost $0.28
Page 189 of 248

Selling price $0.99

Food cost 28% 0.28
Mark up 22 % 0.53
0.99
Baked zucchini casserole Portion 6

%
White rice 500 gms 1000 7.5 100 3.53
zucchini 800 gms 1000 1.5 100 3.70
cheese 370 gms 443 2.9 58 2.21
Sour cream 200 gms 120 2 68 2.75
yoghurt 145 gms 350 2.2 100 0.67
cheese 390 gms 1000 1.7 100 0.34
Egg 30 gms 15 2 100 0.12
Butter 300 gms 30 1.8 100 0.30
Sesame oil 80 gms 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Portion cost $1.42

Selling price $5.06

Food cost 28% 1.22
Mark up 22 % 1.07
5.06
Page 190 of 248

RESTAURANT FEEDBACK FORM
Thankyou for choosing us to have your food!
We would appreciate you taking time to fill this feedback form it helps us to improve and
serve better as per your taste.
Please tick the appropriate option below:
Excellent good average poor
Quality of food
Cleanliness of restaurant
Quality of service
Friendliness of staff
Speed of service
Appearance of staff
Value of money
Restaurant menu
Any other comment or suggestion:
Page 191 of 248

Chocolate banana smoothie Portion 2
%
Milk 280 Gms 1000 2 100 0.75
Banana frozen 200 gms 1000 4.5 100 0.58
honey 50 gms 500 2 100 0.21
Cocoa powder 90 gms 600 1.4 100 0.75
Castor sugar 150 gms 300 2 100 0.67
Chocolate flakes 150 gms 500 3 90 0.75
Portion cost $0.72

Selling price $2..55

Food cost 28% 0.40
Mark up 22 % 0.53
2.55
Zucchini mushroom frittata Portion 6

%
shallot 50 gms 1000 7.5 100 3.53
Zucchini 800 gms 1000 1.5 100 3.70
Capsicum 370 gms 443 2.9 58 2.21
Mushroom 200 gms 120 2 68 2.75
Fetta cheese crumbles 145 gms 350 2.2 100 0.67
Cheese 390 gms 1000 1.7 100 0.34
Egg 30 gms 15 2 100 0.12
Milk 30 gms 300 1 100 0.04
Butter 300 gms 30 1.8 100 0.30
Sesame oil 80 gms 130 19 100 0.51
Page 192 of 248
Cooking oil 220 gms 81 17 100 0.42
Portion cost $1.17

Selling price $4.18

Food cost 28% 1.22
Mark up 22 % 0.07
4.18
Banana pudding Portion 4

%
Milk 280 gms 1000 2 100 0.75
Banana 200 gms 1000 4.5 100 0.58
honey 50 gms 500 2 100 0.21
Corn starch 90 gms 600 1.4 100 0.75
Granulated sugar 150 gms 300 2 100 0.67
Portion cost $0.67

Selling price $2.41

Food cost 28% 0.40
Mark up 22 % 0.53
2.41
Page 193 of 248

Tuna mornay Portion 6
%
Penne pasta 500 gms 1000 3 100 0.60
Chicken stock powder 8 gms 1000 12 100 0.58
Milk 500 gms 600 2 100 2.21
Parmesan 280 gms 600 2 100 0.75
Canned corn 400 gms 1000 20 98 3.67
Canned tuna 10 gms 500 15 100 2.75
Onion powder 90 gms 1000 10 100 0.34
Butter 300 gms 150 2 100 0.12
Garlic 10 gms 300 1 100 0.04
ginger 40 gms 700 12 100 0.30
Cooking oil 80 gms 100 15 100 0.51
Cornstarch 20 gms 900 2 100 0.42
Portion cost $1.33

Selling price $4.75

Food cost 28% 1.71
Mark up 22 % 1.45
4.75
Chicken ranch wrap Portion 4

%
Spinach tortilla 4 pc 1000 16 100 2.63
Tomato 50 gms 500 12 100 1.21
Lettuce 65 gms 300 2 100 0.67
Ranch dressing 70 gms 500 4 90 0.75
salt 10 gms 300 1.5 100 0.70
Page 194 of 248

Portion cost $1.45

Selling price $5.17

Food cost 28% 1.40
Mark up 22 % 1.53
5.17
Vegetable beef soup Portion 8

%
Beef mince 600 ml 1000 7.5 100 4.09
Beef broth 490 ml 1000 1.5 100 2.67
Broccoli 70 gms 443 2.9 58 0.27
Onion 200 gms 120 2 68 0.75
Diced tomatoes 450 gms 350 2.2 100 0.63
Spinach frozen 30 gms 400 1.5 90 2.45
garlic 50 gms 1000 1.7 100 0.34
Lime juice 30 gms 300 1 100 0.04
Frozen mixed
300 gms 30 1.8 100 1.30
vegetable
Olive oil 80 gms 130 19 100 0.51
Tomato sauce 220 gms 81 17 100 0.42
Portion cost $1.80

Selling price $6.42

Page 195 of 248

Food cost 28% 1.22
Mark up 22 % 1.07
6.42
Crunchy falafel Portion 4

%
Olive oil 40 ml 200 2.8 100 0.63
onion 120 ml 12 3 89 0.58
Chickpea 350 gms 20 3.5 100 0.21
Lemon juice 20 gms 600 2 100 0.75
parsley 300 gms 700 3.9 90 0.75
cumin 240 gms 100 2.7 100 0.34
Pepper 2 gms 100 2 100 0.87
Portion cost $0.67

Selling price $2.41

Food cost 28% 0.22
Mark up 22 % 0.53
2.41
Scramble egg with peanut butter toast Portion 4

%
egg 50 gms 500 2 100 1.21
Milk 90 gms 600 1.4 100 0.75
Olive oil 15 gms 300 2 100 0.67
Page 196 of 248
salt 50 gms 500 3 90 0.75
Portion cost $0.57

Selling price $2.02

Food cost 28% 0.28
Mark up 22 % 0.53
2.02
Beef bolognaise Portion 8

%
Beef mince 500 gms 1000 12 89 10.63
onion 300 gms 700 2.5 100 0.58
Garlic 70 ml 400 2.9 58 0.21
honey 20 gms 120 2 68 0.75
Mixed herbs 45 gms 350 2.2 100 0.67
passata 300 gms 400 1.5 90 0.75
Chicken stock cubes 190 gms 1000 1.7 100 1.34
Crushed toamto 300 gms 15 2 100 1.12
Fresh pasta 300 gms 300 1 100 3.04
vinegar 30 ml 30 1.8 100 0.30
Sesame oil 80 ml 130 19 100 0.51
Cooking oil 220 ml 81 17 100 0.42
Portion cost $2.29

Selling price $8.17

Page 197 of 248
Food cost 28% 2.22
Mark up 22 % 1.57
8.17
Indian spinach curry Portion 4

%
spinach 600 ml 1000 7.5 100 0.09
butter 90 ml 1000 1.5 100 0.67
Tomato paste 70 gms 443 2.9 58 0.27
Onion 200 gms 120 2 68 0.75
Ground cumin 5 gms 350 2.2 100 0.63
Spinach 30 gms 400 1.5 90 2.45
Garlic 50 gms 1000 1.7 100 0.34
Turmeric 30 gms 15 2 100 0.12
Lime juice 30 gms 300 1 100 0.04
salt 30 gms 30 1.8 100 0.30
Olive oil 80 gms 130 19 100 0.51
Tomato sauce 20 gms 81 17 100 0.42
Portion cost $1.70

Selling price $6.06

Food cost 28% 1.22
Mark up 22 % 1.07
6.06
Vegetarian shepherd’s pie Portion 4

%
Carrot 500 gms 1000 3 100 0.60
Page 198 of 248

corn 500 gms 600 2 100 0.21
Light cream 280 gms 600 2 100 0.75
Canned corn 400 gms 1000 20 98 0.67
Green pea 100 gms 500 15 100 0.75
Onion 90 gms 1000 10 100 0.34
Butter 300 gms 150 2 100 0.12
Garlic 10 gms 300 1 100 0.04
Ginger 40 gms 700 12 100 0.30
Cooking oil 80 gms 100 15 100 0.51
Cornstarch 20 gms 900 2 100 0.42
Portion cost $1.03

Selling price $3.69

Food cost 28% 1.71
Mark up 22 % 0.45
3.69
Breakfast egg cup Portion 8

%
capsicum 200 gms 1000 4.5 100 1.58
Egg 50 gms 500 2 100 1.21
spinach 200 gms 600 1.4 100 0.75
Egg 15 gms 300 2 100 0.67
Salt 50 gms 500 3 90 0.75
Portion cost $0.44
Page 199 of 248

Selling price $1.55

Food cost 28% 0.28
Mark up 22 % 0.53
1.55
egg toast with roasted tomato and

Portion 4
avocado
%
Truss cherry tomatoes 280 gms 1000 2 100 2.63
avocado 20 gms 1000 4.5 100 1.58
Egg 50 gms 500 2 100 1.21
Wholegrain bread 90 gms 600 1.4 100 0.75
Olive oil 15 gms 300 2 100 0.67
Salt 50 gms 500 3 90 0.75
Portion cost $1.16

Selling price $4.15

Food cost 28% 1.28
Mark up 22 % 0.53
4.15
Chicken rissoles with sweet potato mash Portion 5

Page 200 of 248

%
carrot 50 gms 1000 7.5 100 0.53
onion 100 gms 1000 1.5 100 0.70
Sweet potato 900 gms 443 2.9 58 4.21
chicken 200 gms 120 2 68 1.75
Fetta cheese 145 gms 350 2.2 100 0.67
Reduced fat milk 390 gms 1000 1.7 100 0.34
Egg 30 gms 15 2 100 0.12
Milk 30 gms 300 1 100 0.04
Butter 300 gms 30 1.8 100 0.30
Sesame oil 80 gms 130 19 100 0.51
Cooking oil 220 gms 81 17 100 0.42
Portion cost $2.10

Selling price $7.51

Food cost 28% 1.22
Mark up 22 % 1.07
7.51
Fruit platter Portion 4

%
Mango 500 gms 1000 3 100 2.60
Pineapple 80 gms 1000 12 100 2.58
kiwi 20 gms 600 2 100 3.21
raspberries 280 gms 600 2 100 1.75
Honey drew 100 gms 500 15 100 3.75
Cantaloupe 90 gms 1000 10 100 3.34
Grapes 300 gms 150 2 100 0.12
Lemon juice 10 gms 300 1 100 0.04
Salt 40 gms 700 12 100 0.30
Olive oil 80 gms 100 15 100 0.51
Page 201 of 248

Portion cost $1.12

Selling price $3.98

Food cost 28% 1.71
Mark up 22 % 0.45
3.98
Banana and oat muffin Portion 10

%
Vanilla extract 4 ml 200 2.8 100 0.63
Milk 120 ml 12 3 89 0.58
Banana 350 gms 20 3.5 100 0.21
Rolled toat 160 gms 600 2 100 0.75
Baking soda 4 gms 600 1.2 100 0.67
Maple syrup 300 gms 700 3.9 90 0.75
cinnamon 2 gms 100 2.7 100 0.34
egg 2 pc 100 2 100 0.87
Portion cost $0.25

Selling price $0.89

Food cost 28% 0.22
Mark up 22 % 0.53
0.89
Page 202 of 248

Chicken curry with brown rice Portion 8
%
Onion 300 gms 700 2.5 100 0.58
Tomato paste 70 ml 400 2.9 58 0.21
Mild curry powder 20 gms 120 2 68 0.75
Coconut milk 45 gms 350 2.2 100 0.67
Brown rice 300 gms 400 1.5 90 0.75
Chicken stock cubes 190 gms 1000 1.7 100 1.34
Capsicum 300 gms 15 2 100 1.12
Garlic 300 gms 300 1 100 2.04
Vinegar 30 ml 30 1.8 100 0.30
Sesame oil 80 ml 130 19 100 0.51
Cooking oil 220 ml 81 17 100 0.42
Portion cost $1.80

Selling price $6.41

Food cost 28% 1.22
Mark up 22 % 1.57
6.41
Grilled fish taco with avocado Portion 4

%
White fish fillet 500 gms 1000 7.5 100 3.00
Ground cumin 800 gms 1000 1.5 100 0.70
Taco shells 8 Pc 443 2.9 58 1.21
Baby cos lettuce 200 gms 120 2 68 1.75
Tomato 145 gms 350 2.2 100 0.67
capsicum 390 gms 1000 1.7 100 0.34
Lemon juice 30 gms 15 2 100 0.12
avocado 300 gms 300 1 100 1.04
Butter 300 gms 30 1.8 100 0.30
Sesame oil 80 gms 130 19 100 0.51
Page 203 of 248
Cooking oil 220 gms 81 17 100 0.42
Portion cost $2.53

Selling price $9.02

Food cost 28% 1.22
Mark up 22 % 1.07
9.02
Banana and peanut butter toast Portion 4

%
banana 200 gms 1000 4.5 100 0.58
Peanut butter 50 gms 500 2 100 0.21
Mixed herbs 90 gms 600 1.4 100 0.75
Olive oil 15 gms 300 2 100 0.67
Salt 50 gms 500 3 90 0.75
Portion cost $0.60

Selling price $2.15

Food cost 28% 0.28
Mark up 22 % 0.53
2.15
Page 204 of 248

Veggie omlette Portion 1
%
Egg 280 gms 1000 2 100 0.75
Skim milk 200 gms 1000 4.5 100 0.58
spinach 50 gms 500 2 100 0.21
Parmesan cheese 90 gms 600 1.4 100 0.75
Tomato 15 gms 300 2 100 0.67
Salt 15 gms 500 3 90 0.75
Portion cost $0.96

Selling price $3.42

Food cost 28% 0.40
Mark up 22 % 0.53
3.42
Lebanese lentil risotto Portion 5

%
lentils 280 gms 1000 2 100 0.63
Aroria rice 200 gms 1000 4.5 100 0.58
Egg 50 gms 500 2 100 0.21
onion 90 gms 600 1.4 100 0.75
Olive oil 15 gms 300 2 100 0.67
Vegetable stock 750 gms 500 3 90 0.75
Page 205 of 248

Portion cost $0.77

Selling price $2.74

Food cost 28% 0.28
Mark up 22 % 0.53
2.74
Chicken and broccoli creamy pasta Portion 6

%
Chicken thigh 400 ml 200 2.8 100 5.63
onion 120 ml 12 3 89 0.58
broccoli 350 gms 20 3.5 100 0.21
Light heavy cream 200 gms 600 2 100 1.75
Parmesan cheese 4 gms 600 1.2 100 0.67
Lemon juice 300 gms 700 3.9 90 0.75
pasta 240 gms 100 2.7 100 0.34
garlic 2 gms 100 2 100 0.87
Portion cost $1.68

Selling price $5.99

Food cost 28% 1.22
Mark up 22 % 1.53
Page 206 of 248

5.99
Butternut squash alfredo with broccoli Portion 8

%
Parmesan cheese 140 ml 200 2.8 100 0.63
Plain flour 50 ml 12 3 89 0.58
Broccoli 350 gms 20 3.5 100 2.21
Lemon juice 20 gms 600 2 100 0.75
Butter 14 gms 600 1.2 100 0.67
Pasta 300 gms 700 3.9 90 1.75
Butternut squash 240 gms 100 2.7 100 1.34
milk 420 gms 100 2 100 0.87
Portion cost $1.02

Selling price $3.64

Food cost 28% 1.22
Mark up 22 % 0.53
3.64
Beef pad thai Portion 4

%
Rice noodles 500 gms 1000 12 89 2.03
Beef 300 gms 700 2.5 100 6.58
Olive oil 70 ml 400 2.9 58 0.21
Egg 20 gms 120 2 68 0.75
Lemon juice 45 gms 350 2.2 100 0.67
Brown sugar 300 gms 400 1.5 90 0.75
Page 207 of 248
Fish sauce 190 gms 1000 1.7 100 1.34
Coriander leaves 300 gms 15 2 100 1.12
Bean sprout 300 gms 300 1 100 3.04
Roasted peanut 30 ml 30 1.8 100 0.30
Sesame oil 80 ml 130 19 100 0.51
Cooking oil 220 ml 81 17 100 0.42
Portion cost $2.90


Food cost 28% 2.22
Mark up 22 % 2.57
10.35
Caramel overnight oat Portion 2

%
Rolled out 40 ml 200 2.8 100 0.32
Coconut milk 120 ml 12 3 89 0.58
Banana 350 gms 20 3.5 100 0.21
Unsweetened almond
200 gms 600 2 100 1.75
milk
cinnamon 4 gms 600 1.2 100 0.67
Lemon juice 300 gms 700 3.9 90 0.75
Coconut sugar 240 gms 100 2.7 100 0.34
Sea salt 2 gms 100 2 100 0.87
Portion cost $1.28

Selling price $4.57
Page 208 of 248

Food cost 28% 1.22
Mark up 22 % 1.53
4.57
Spinach ham egg scramble with

Portion 2
wholemeal bread
%
spinach 200 gms 1000 4.5 100 0.58
Ham 50 gms 500 2 100 0.21
Light heavy cream 200 gms 600 1.4 100 0.75
egg 15 gms 300 2 100 0.67
Salt 50 gms 500 3 90 0.75
Portion cost $0.86

Selling price $3.05

Food cost 28% 0.28
Mark up 22 % 0.53
3.05
Fish finger tacos Portion 4

Page 209 of 248
%
Fish fillets 200 gms 1000 4.5 100 2.58
White corn tortillas 5 pc 500 2 100 0.21
Baby rocket 200 gms 600 1.4 100 4.75
coleslaw 150 gms 300 2 100 0.67
Tomato 50 gms 500 3 90 0.75
Portion cost $2.62

Selling price $9.37

Food cost 28% 2.28
Mark up 22 % 1.53
9.37
Vegetable hookien noodle stir fry Portion 15

%
Hookien noodles 5000 gms 1000 3 100 6.60
mushroom 80 gms 1000 12 100 1.58
Corn 500 gms 600 2 100 1.21
Light cream 280 gms 600 2 100 0.75
Canned corn 400 gms 1000 20 98 2.67
Green pea 100 gms 500 15 100 0.75
Onion 90 gms 1000 10 100 0.34
Broccoli 300 gms 150 2 100 0.12
Zucchini 100 gms 300 1 100 0.04
Cabbage 40 gms 700 12 100 1.30
Soy sauce 80 gms 100 15 100 0.51
Carrot 20 gms 900 2 100 0.42
Page 210 of 248

Portion cost $1.03

Selling price $3.70

Food cost 28% 1.71
Mark up 22 % 0.45
3.70
Blueberry pikelets Portion 8

%
Self raising flour 140 ml 200 2.8 100 0.63
Plain flour 50 ml 12 3 89 0.58
Skim milk 350 gms 20 3.5 100 2.21
Egg 20 gms 600 2 100 0.75
Butter 14 gms 600 1.2 100 0.67
Frozen blueberries 300 gms 700 3.9 90 0.75
Honey 20 gms 100 2.7 100 0.34
Portion cost $0.30

Selling price $1.06

Food cost 28% 0.22
Mark up 22 % 0.53
1.06
Page 211 of 248

Salmon with gingered Brussels sprouts Portion 4
%
salmon 400 ml 200 2.8 100 5.63
onion 120 ml 12 3 89 0.58
orange 350 gms 20 3.5 100 0.21
Brussel sprout 200 gms 600 2 100 1.75
Cajun juice 4 gms 600 1.2 100 0.67
Olive oil 30 gms 700 3.9 90 0.75
Black pepper 20 gms 100 2.7 100 0.34
garlic 2 gms 100 2 100 0.87
Portion cost $2.33

Selling price $8.33

Food cost 28% 2.22
Mark up 22 % 1.53
8.33
Roasted vegetable pasta Portion 8

%
Penne pasta 500 gms 1000 3 100 2.60
mushroom 80 gms 1000 12 100 1.58
Corn 500 gms 600 2 100 1.21
Light cream 280 gms 600 2 100 0.75
Canned corn 400 gms 1000 20 98 2.67
Green pea 100 gms 500 15 100 0.75
Onion 90 gms 1000 10 100 2.34
Broccoli 300 gms 150 2 100 0.12
Zucchini 100 gms 300 1 100 1.04
Cabbage 40 gms 700 12 100 1.30
Page 212 of 248
Carrot 20 gms 900 2 100 0.42
Portion cost $1.33

Selling price $4.74

Food cost 28% 1.71
Mark up 22 % 1.45
4.74
Rainbow porridge Portion 6

%
Mango 500 gms 1000 3 100 1.60
Pineapple 80 gms 1000 12 100 1.58
kiwi 20 gms 600 2 100 1.21
raspberries 280 gms 600 2 100 1.75
Oat 100 gms 500 15 100 0.75
Light milk 90 gms 1000 10 100 0.34
Grapes 300 gms 150 2 100 0.12
Banana 10 gms 300 1 100 0.04
apple 40 gms 700 12 100 0.30
Olive oil 80 gms 100 15 100 0.51
Portion cost $0.93

Selling price $3.32

Food cost 28% 0.71
Mark up 22 % 0.45
3.32
Page 213 of 248

Toasted wholegrain English muffin Portion 4
%
Wholegrain English
280 gms 1000 2 100 0.63
muffin
tomato 200 gms 1000 4.5 100 0.58
Mixed herbs 90 gms 600 1.4 100 0.75
Powder sugar 15 gms 300 2 100 0.67
honey 50 gms 500 3 90 0.75
Portion cost $1.35

Selling price $4.82

Food cost 28% 1.28
Mark up 22 % 1.53
4.82
Salmon and corn patties with salad Portion 4

%
salmon 400 ml 200 2.8 100 5.63
onion 120 ml 12 3 89 0.58
Corn kernel 350 gms 20 3.5 100 0.21
Breadcrumb 200 gms 600 2 100 0.75
Egg 4 gms 600 1.2 100 0.67
Avocado 30 gms 700 3.9 90 0.75
flour 20 gms 100 2.7 100 0.34
spinach 20 gms 100 2 100 0.87
Page 214 of 248

Portion cost $1.41

Selling price $5.03

Food cost 28% 1.22
Mark up 22 % 1.53
5.03
Avocado muffin Portion 9

%
Plain flour 280 gms 1000 2 100 1.63
Avocado 200 gms 1000 4.5 100 0.58
egg 50 gms 500 2 100 0.21
Banana 90 gms 600 1.4 100 0.75
honey 50 gms 500 3 90 0.75
Portion cost $0.42

Selling price $1.48

Food cost 28% 0.28
Mark up 22 % 0.53
Page 215 of 248

1.48
Mongolian pork fried brown rice Portion 6

%
Brown rice 500 gms 1000 12 89 2.03
pork 300 gms 700 2.5 100 10.58
Molasses 70 ml 400 2.9 58 0.21
Carrot 20 gms 120 2 68 0.75
Lemon juice 45 gms 350 2.2 100 0.67
Broccoli 300 gms 400 1.5 90 0.75
honey 90 gms 1000 1.7 100 1.34
Coriander leaves 300 gms 15 2 100 1.12
Soy sauce 300 gms 300 1 100 3.04
Roasted peanut 30 ml 30 1.8 100 0.30
cornstacrh 80 ml 130 19 100 0.51
Cooking oil 220 ml 81 17 100 0.42
Portion cost $2.90


Food cost 28% 2.22
Mark up 22 % 2.57
10.34
Asian brown pasta Portion 6

%
Farfalle pasta 500 gms 1000 3 100 0.60
Chicken stock 80 gms 1000 12 100 1.58
Corn 500 gms 600 2 100 1.21
Light cream 280 gms 600 2 100 0.75
Canned corn 400 gms 1000 20 98 2.67
cilantro 100 gms 500 15 100 0.75
Page 216 of 248
Onion 90 gms 1000 10 100 2.34
Broccoli 300 gms 150 2 100 0.12
Zucchini 100 gms 300 1 100 1.04
honey 40 gms 700 12 100 1.30
Soy sauce 20 gms 900 2 100 0.42
Portion cost $1.09

Selling price $3.88

Food cost 28% 1.71
Mark up 22 % 1.45
3.88
RESTAURANT FEEDBACK FORM
Page 217 of 248

Thankyou for choosing us to have your food!
We would appreciate you taking time to fill this feedback form it helps us to improve and serve better as
per your taste.
Please tick the appropriate option below:
Excellent good average poor
Quality of food
Cleanliness of restaurant
Quality of service
Friendliness of staff
Speed of service
Appearance of staff
Value of money
Restaurant menu
Any other comment or suggestion:
Appendix1- Assessment resource at Angad Australian Institute of Technology

Angad Institute will conduct assessment for this unit in its classroom located at 500, La Trobe Street, VIC
and student will have access to following resources.
Assessment must ensure access to:
Page 218 of 248

 computers, printers and software for costing and developing menus and meal plans
 Australian Dietary Guidelines
 Recipes that accommodate a range of special dietary requirements.
Appendix 2
Special dietary requirements
 Eating regimes (elimination, macrobiotic)

 Exclusions for allergies, contraindications with medicines or food intolerance
 Fat-free
 Fluids
 Food preferences
 Food restrictions
 Gluten-free
 High carbohydrate
 High or low energy
 High or low protein
 High fibre
 Lacto-ovo
 Low carbohydrate
 Low cholesterol
 Low fat
 Low gluten
 Low kilojoule
 Low sugar
 Modified sodium or potassium
 Modified texture
 Nutritional requirements
 Portion size
 Substitutes:
- Gluten-free flour
- Yeast-free flour
- Non-sugar sweeteners
 Sugar-free
 Type one and two diabetes
Cultural or religious dietary requirements
 Halal
 Hindu
 Kosher
 Vegan
 Vegetarian
Customer groups addressed
 Adolescents
Page 219 of 248

 Athletes
 Children
 Defence forces
 Elderly
 Health care
 Ill or injured
 Infants
 International tourists
 Nutritional and energy requirements due to physical condition
 People in areas affected by disaster or environmental extremes
 People from different socio-economic groups
 People in remote areas
 Underweight persons
 Overweight persons
 Obese
Methods of evaluation
 Customer satisfaction discussions with:

- Customers
- employees during the course of each business day
 Customer surveys
 Improvements suggested by:
- Customers
- Managers
- Peers
- Staff
- Supervisors
- suppliers
 Regular staff meetings that involve menu discussions.
 Satisfaction discussions with:
- Customers
- allied health professionals
- dietitians
- medical specialists
 Seeking staff suggestions for menu items
Page 220 of 248

Appendix 3 Menu overview template
Menu overview
Menu number 1
Cyclic menu items week 1
Breakfast (1) Breakfast muffins Bacon and egg polenta Hash Muesli
Veg muffin smoothies Brown yogurt
potato with
apricot
Breakfast (2) Milk with corn Oats and milk Coles law Muffin parfait Pan cakes Caramel with
flakes eggs
Morning tea Milk Orange juice Hot Tea Latte Long black
Double chocolate
espresso
Lunch (1) Satay Chicken lasagnea Beef bolognese couscous Smoked Thai beef curry Chilli mussels
skewers salmon
Lunch (2) Grill steak with Leg ham Roast turkey Honey soy Risotto Chinese
Cesar salad egg plant chicken with prawn noodle
rice
Afternoon tea Flavoured milk coffee chai Cappuccino espresso Mocha
Green tea
Dinner (1) Garlic bread Tomato gnocchi Creamy mushroom Chicken sushi Tempura Sponge roll Garlic bread
prawn with cream
Dinner (2) Chicken taco Green salad Tuna with Scallops Steamed Eastern salad
Page 221 of 248
Mushroom thousand vegetables
pasta island

Breakfast (1) Muffins Hash Muesli yogurt Bacon and egg Breakfast polenta
Brown Veg muffin with apricot smoothies
Potato
Breakfast (2) Coles law Caramel Milk with corn Muffin parfait Oats Pan cake
flakes
Morning tea Orange juice Latte Long black Hot chocolate milk Tea
Double espresso
Lunch (1) Beef bolognese Thai beef curry Chicken skewers Chilli mussels couscous lasagnea Smoked salmon
Lunch (2) Leg ham Risotto Chinese prawn Roast turkey Grill steak with Honey soy
Cesar salad noodle egg plant chicken with rice
Afternoon tea Coffee Espresso Mocha Chai Flavoured milk Cappuccino

Green tea
Dinner (1) Creamy Sponge roll Garlic bread Garlic bread Chicken sushi Tomato gnocchi Tempura prawn
mushroom sticks
Page 222 of 248

Dinner (2) Green salad Steamed Eastern salad Tuna with Chicken taco Scallops
vegetables Mushroom pasta thousand
island
Menu number 2
Breakfast (1) Breakfast Egg muffins Bacon and egg polenta Hash Muesli
potato with
apricot
Breakfast (2) Milk with corn Oats and milk Coles law Muffin parfait Pan cake Caramel cakes
flakes
Morning tea Chocolate Milk Orange juice Mango Milk and Guava juices Banana shake
shake shake cookies
Lunch (1) Chicken Lasagne Beef bolognese couscous Smoked Thai beef curry Chilli mussels
skewers salmon
Page 223 of 248

rice
Afternoon tea Flavoured milk shake milk Cappuccino espresso Apple juice
Orange juice
prawn
Dinner (2) Chicken taco Green salad Tuna with Scallops Steamed Eastern salad
Mushroom thousand vegetables
pasta island

Breakfast (1) Egg muffins Hash Muesli yogurt Bacon and egg Breakfast polenta
Brown Veg muffin with apricot smoothies
Potato
Breakfast (2) Coles law Caramel Milk with corn Muffin parfait Oats and milk Pan cake
flakes
Morning tea Orange juice Mix juice milk Hot chocolate milk Apple juice
cornflakes
Lunch (1) Fruit salad Yogurt or curd Chicken skewers Chilli mussels couscous lasagnea Smoked salmon
Lunch (2) Leg ham Risotto Chinese prawn Roast turkey Grill steak with Honey soy
Page 224 of 248

Afternoon tea Milk Coconut milk Juices of fruits Guava juice Milk Flavoured milk Fruit juice
mushroom
Dinner (2) Green salad Steamed Eastern salad Tuna with Chicken taco Scallops
vegetables Mushroom pasta thousand
island
Menu number 3
Breakfast (1) Breakfast Muffins and cakes Bacon cereal Hash Muesli
potato with
apricot
Breakfast (2) Milk with corn Oats and milk Coles law Muffin parfait Pan cake caramel Tortila
flakes
Morning tea Milk Orange juice Hot Tea Latte Long black
Double chocolate
espresso
Page 225 of 248

Lunch (1) greens Wheat bread Spanish rice couscous Peace Brown bread Chilli paneer
salad
Lunch (2) Grill steak with Mustard leafs Roast turkey Spinach Risotto Chinese
Vegetable egg plant with cheese noodle
salad
Afternoon tea Flavoured milk Coffee chai Cappuccino espresso Mocha

Green tea
Dinner (1) Garlic bread Tomato gnocchi Creamy mushroom Mash potatoes Green Sponge roll Garlic bread
beans
Mushroom Seasoned Green salad Pinto beans Tortila with Steamed Eastern salad
Dinner (2)
pasta cabbage brinjal vegetables

Breakfast (1) Hash Muesli yogurt Breakfast Muffins Bacon Cereal
Brown with apricot Veg muffin smoothies
Potato
Breakfast (2) Caramel Tortila Milk with corn Oats and milk Coles law Muffin parfait Pan cake
flakes
Morning tea Latte Long black Milk Orange juice Hot chocolate Tea
Double espresso
Page 226 of 248

Lunch (1) Brown bread Cheese chilly Tumip greens Wheat bread Spanish rice couscous Peace salad
Lunch (2) Risotto Chinese noodle Grill steak with Mustard leafs Roast turkey Spinach with
Vegetable salad egg plant cheese
Afternoon tea Espresso Mocha Flavoured milk Coffee chai Cappuccino

Green tea
Dinner (1) Sponge roll Garlic bread Garlic bread Tomato gnocchi Creamy Mash potatoes Green beans
mushroom
Dinner (2) Steamed Eastern salad Green salad Pinto beans

vegetables Mushroom pasta Seasoned Seasoned
cabbage cabbage
Menu number 4
Breakfast (1) Breakfast muffins Bacon cereal Hash Muesli
potato with
Page 227 of 248

apricot
Breakfast (2) Milk and corn Oats Coles law Muffin parfait Pan cake caramel Tortila
flakes
Morning tea Milk Orange juice Hot tea Latte Long black
Double chocolate
espresso
Lunch (1) Tumip greens Wheat bread Spanish rice couscous Peace Brown bread Chilli paneer
salad
Lunch (2) Grill steak with Mustard leafs Roast turkey Spinach Risotto Chinese
Vegetable egg plant with cheese noodle
salad
Afternoon tea Flavoured milk coffee chai Cappuccino espresso Mocha

Green tea
Dinner (1) Garlic bread Tomato gnocchi Creamy mushroom Mash potatoes Green Sponge roll Garlic bread
beans
Dinner (2) Green salad Pinto beans Tortila with Steamed Eastern salad
Mushroom Seasoned brinjal vegetables
pasta cabbage

Breakfast (1) Cereal Hash Muesli yogurt Breakfast muffins Bacon
Page 228 of 248

Brown with apricot muffin smoothies
potato
Breakfast (2) Pan cake caramel Tortila Milk with corn Oats and milk Coles law Muffin parfait
flakes
Morning tea Tea Latte Long black Milk Orange juice Hot chocolate
Double espresso
Lunch (1) Peace salads Brown bread Chilli paneer Tumip greens Wheat bread Spanish rice Couscous
Lunch (2) Spinach with Risotto Chinese noodle Grill steak with Mustard leafs Roast turkey
cheese Vegetable salad egg plant
Afternoon tea Cappuccino espresso Mocha Flavoured milk coffee Chai

Green tea
Dinner (1) Green beans Sponge roll Garlic bread Garlic bread Tomato gnocchi Creamy Mash potatoes
mushroom
Dinner (2) Tortila Steamed Eastern salad Green salad Pinto beans
vegetables Mushroom pasta Seasoned
cabbage
Menu number 5
Page 229 of 248
Breakfast (1) meat Egg muffins Bacon and egg Egg Hash Muesli
eggs Brown yogurt
potato with
apricot
Breakfast (2) Peanut butter Rice cakes Beef Spinach banana meat Egg muffins
Morning tea Milk and breads Protein shake Juices and Green tea Latte Protein shake
juices fruits
Lunch (1) Satay Chicken Lasagne Beef bolognese Couscous Smoked Thai beef curry Chilli mussels
skewers salmon
rice
Afternoon tea Flavoured milk coffee Protein shake Cappuccino espresso Mocha
Green tea
prawn
Dinner (2) Chicken taco Green salad Fruit salad Scallops Steamed Eastern salad
Mushroom vegetables
pasta
Page 230 of 248

Breakfast (1) Egg muffins Hash Muesli yogurt Bacon and egg Breakfast Polenta
Brown muffins with apricot smoothies
Potato
Breakfast (2) Veg salad Caramel spinach sprouts Muffin parfait Oats and milk Pan cake
Morning tea Orange juice Latte Long black Hot chocolate milk Tea
Double espresso
Lunch (1) Beef bolognese Thai beef curry Chicken skewers Chilli mussels Couscous lasagnea Smoked salmon
Lunch (2) Seeds Risotto Chinese prawn Roast turkey Grill steak with Honey soy
Afternoon tea Green tea and Banana shake Mocha Fruit juice and Flavoured milks Fruit juices
cookies Green tea fruits
mushroom
Dinner (2) Green salad Steamed Eastern salad Sprouts Chicken taco Scallops
vegetables Mushroom pasta
Menu number 6
Breakfast (1) Hash Muesli Juice Green tea meat Egg muffins
Page 231 of 248

Brown yogurt with eggs
potato apricot
Breakfast (2) Meat Egg with milk Couscous Smoked salmon Peanut Rice cake Beef
butter
Morning tea Latte Protein shake Roast turkey Honey soy Milk Protein shake
chicken with rice juices
Lunch (1) Thai beef curry Chilli mussels Protein shake Cappuccino Satay lasagnea Beef
Chicken Bolognese
skewers
Lunch (2) Risotto Chinese prawn Chicken sushi Tempura prawn Grill steak with Leg ham
noodle Cesar salad egg plant
Afternoon tea Espresso Mocha Fruit salads and Scallops Flavoured milk Coffee
vegetables Green tea
salads
Dinner (1) Sponge roll Garlic bread Juice Green tea Garlic bread Tomato gnocchi Creamy
mushroom
Dinner (2) Steamed Eastern salad Couscous Smoked salmon Chicken taco Green salad
vegetables Mushroom
pasta
Page 232 of 248

Breakfast (1) Bacon and egg Egg Hash Muesli yogurt meat Egg muffins
Brown with apricot eggs
Potato
Breakfast (2) Spinach banana Meat Egg Peanut butter Rice cake Beef
Morning tea Juices Green tea Latte Protein shake Milk and cookies Protein shake
juices
Lunch (1) Couscous Smoked salmon Thai beef curry Chilli mussels Satay Chicken lasagnea Beef Bolognese
skewers
Lunch (2) Roast turkey Honey soy Risotto Chinese prawn Grill steak with Leg ham
chicken with rice noodle Cesar salad egg plant
Afternoon tea Protein shake Cappuccino Espresso Mocha Flavoured milk Coffee
Green tea
Dinner (1) Chicken sushi Tempura prawn Sponge roll Garlic bread Garlic breads Tomato gnocchi Creamy
mushroom
Dinner (2) Fruit salad Scallops Steamed Eastern salad Chicken taco Green salad
vegetables Mushroom pasta
Page 233 of 248

Appendix 4- Daily meal plan and checklist
Daily meal plan and menu item checklist
Day: _tuesday_____(week 2)___________________
Meals Menu Main Cooking Colours Flavours Textu Sizes Nutrients Checklist
items ingredient methods res /
shap
es
Breakfast (1) Sweet Sweet bake golden Sweet, Soft 1 Carbs:177  Ingredients suitable
potato potato, salty insid portio kcal for customer group
hash Italian e and n Protein:10  Uses prep/cooking
brown sausages, crisp servi g methods that
capsicum, y ng Fat:12g maximise nutritional
mushroom, outsi Fiber:1g value
spinach, de Sugar:3g  Meets requirements
cherry for menu and food
tomatoes, variety
egg,  Meets Australian
cheese Dietary Guidelines
requirements of
customer group
Page 234 of 248

shap
es
Breakfast (2) Egg and Ham, Sauté and cook Green, savoury soft 1 Carbs:677  Ingredients suitable
ham cheese, yellow portio kcal for customer group
burrito spinach, m Protein:30  Uses prep/cooking
mushroom, g methods that
cheese, Fat:32g maximise nutritional
avocado, Fiber:41g value
tortillas Sugar:4g  Meets requirements
for menu and food
variety
 Meets
requirements
requirements of
customer group
 Uses correct
terminology
Page 235 of 248

shap
es
Morning tea Mexican Tortilla, cook Light savour soft minis Carbs:340  Uses prep/cooking
pinwheels cheese, yellow y izes kcal methods that
chicken,sal Protein:24 maximise nutritional
sa,taco g value
seasoning Fat:25g  Meets requirements
Fiber:4g for menu and food
Sugar: 4g variety
 Meets
requirements
Dietary Guidelines
requirements of
customer group
Page 236 of 248

shap
es
Lunch (1) Chicken Chicken cook Orange, savoury Soft, Serv Carbs:52  Ingredients suitable
vegetable sweet red, chew ed in kcal for customer group
soup potato,kale, green y bowl Protein:23  Uses prep/cooking
celery,carro g methods that
t,tomato,pu Fat:2g maximise nutritional
mpkin,chick Fiber:11g value
en broth Sugar:20g  Meets requirements
for menu and food
variety
 Meets
requirements
Dietary Guidelines
requirements of
customer group
 Uses correct
terminology
Page 237 of 248

shap
es
Lunch (2) Hidden Flour, bake Golden savoury crisp 1 Carbs:167  Ingredients suitable
veggie spinach, brown y portio kcal for customer group
pizza mushroom, n Protein:7g  Uses prep/cooking
spaghetti, Fat:6g methods that
sauce, Fiber:4g maximise nutritional
cheese Sugar:4g value
 Meets requirements
for menu and food
variety
Dietary Guidelines
requirements of
customer group
 Uses correct
terminology
Page 238 of 248

shap
es
Afternoon Whole Whole bake Yellow sweet crisp minis Carbs:226  Ingredients suitable
tea wheat soft wheatflour, brown y izes kcal for customer group
pretzels plain Protein:8g  Uses prep/cooking
flour,baking Fat:1g methods that
soda, Fiber:5g maximise nutritional
brown Sugar:3g value
sugar,  Meets requirements
yeast for menu and food
variety
Dietary Guidelines
requirements of
customer group
 Uses correct
terminology
Page 239 of 248

shap
es
Dinner (1) Baked Rice, bake Golden savoury Soft 1 Carbs:464  Ingredients suitable
zucchini cheese, brown and portio kcal for customer group
casserole zucchini, crea n Protein:20  Uses prep/cooking
cream, my g methods that
yoghurt, Fat:25g maximise nutritional
butter, egg Fiber:5g value
Italian Sugar:8g  Meets requirements
seasoning for menu and food
variety
 Meets
requirements
Dietary Guidelines
requirements of
customer group
Page 240 of 248

shap
es
Dinner (2) Chicken Red, savour soft 1 Carbs:244  Ingredients suitable
Chicken, Stir fry
and green, y portio kcal for customer group
veggie stir broccoli,cel orange n Protein:20  Uses prep/cooking
fry ery, g methods that
Fat:30g maximise nutritional
capsicum,c Fiber:4g value
arrot,green Sugar:11g  Meets requirements
beans,wate for menu and food
variety
r chestnuts  Meets
requirements
Dietary Guidelines
requirements of
customer group
 Uses correct
terminology
Page 241 of 248

Appendix 5- Menu Costing
 Print or copy and paste this table as many times as required for your menu and add or delete
rows as required.
 Menu number is the Task number for the menu you are developing, for example, the cyclic menu
developed in Task 1 will be menu number 1, Task 2 is menu number 2, and so on.
Portion
Qty Unit Purchase unit Purchase Cost
unit price $ Yield Total cost $
%
Total cost of recipe
Portion cost
Selling price
Add: labour cost 30%

Add: operational cost 20%
Food cost 28%
Mark up 22 %
Portion
%
Page 242 of 248

Total cost of recipe
Portion cost
Selling price
Add: labour cost 30%

Add: operational cost 20%
Food cost 28%
Mark up 22 %
Menu item name: CHILDREN Yield: 98% Menu no. 2

%
VEG MUFFINS 4 CUPS 1 0.92 91 6.92
SMOOTHIES 4 CUPS 1 0.07 96 0.28
JUICE 3 CUPS 1 0.03 94 0.12
FRUIT SALAD 4 EA 1 1.11 91 5.32
MILK 1 CUPS 1 0.7 94 0.78
GUAVA JUICE 2 Cups 1 1.68 92 3.34
VEGETABLES 1 TBL 1 0.22 87 0.22
Page 243 of 248

Total cost of recipe $14
Portion cost $0.56

Other expenditure items
Expenditure item Qty Unit Purchase price Cost per unit $
per unit $
Garnishes 2 EA 1.53 3.23
Creams 2 OZ 0.07 0.14
Berries 1 EA 0.48 0.48
Decorations 4 OZ 0.10 0.40
Total expenditure item cost $5.32
Total cost of menu item per portion
$0.23
(total recipe cost plus total expenditure item costs)
Menu item name: elderly vegetarian Yield: 92% Menu no. 3

%
Tortila 4 CUPS 1 0.07 96 0.28
Tea 3 cups 1 0.04 94 0.12
Brijal 4 TBL 1 0.08 92 0.32
Fruit salad 1 CUPS 1 1.78 94 1.78
Page 244 of 248

Vegetables 2 TBL 1 0.67 93 2.34
Milk 1 cups 1 0.32 87 0.32
Total cost of recipe $10.32
Portion cost $0.56

per unit $
Sauces 2 EA 1.53 3.23
Sausages 2 OZ 0.12 1.44
Dressings 1 EA 0.48 0.48
Seasonings 4 OZ 0.10 0.40
$0.23
Menu item name: ill or injury Yield: 92% Menu no. 4

%
Tortilla 4 CUPS 1 0.07 96 0.28
Tea 3 cups 1 0.03 94 0.11
Page 245 of 248

Brijal 4 TBL 1 0.08 92 0.32
Fruit salad 1 CUPS 1 1.79 94 1.79
Vegetables 2 TBL 1 0.67 93 2.34
Milk 1 cups 1 0.31 87 0.33
Portion cost $0.56

per unit $
Sauces 2 OZ 0.12 1.44
Sausages 4 OZ 0.10 0.40
$0.23
Menu item name: athletes Yield: 99% Menu no. 5

%
Protein shake 4 CUPS 1 2.99 91 8.91
Egg 4 Tbl 1 0.07 96 0.28
SATAY CHICKEN 3 TBL 1 0.03 94 0.11
Page 246 of 248

GRILL STEAK WITH
4 TBL 1 0.08 92 0.32
EGG PLANT
BEEF BOLOGNESE 1 CUPS 1 1.78 94 1.79
Meat 2 TBL 1 0.68 93 1.34

HONEY SOIL
1 TBL 1 0.32 87 0.32
CHICKEN WITH RICE
Portion cost $0.56

per unit $
Sauces 2 OZ 0.07 0.14
Seasonings 4 OZ 0.10 0.40
$0.23
Menu item name: defence force Yield: 99% Menu no. 6

%
Protein shake 4 CUPS 1 2.98 91 8.92
Egg 4 Tbl 1 0.07 96 0.28
Page 247 of 248

SATAY CHICKEN 3 TBL 1 0.04 94 0.12
GRILL STEAK WITH
4 TBL 1 0.09 92 0.32
EGG PLANT
BEEF BOLOGNESE 1 CUPS 1 1.78 94 1.78
Meat 2 TBL 1 0.67 93 1.34

HONEY SOIL
1 TBL 1 0.33 87 0.32
CHICKEN WITH RICE
Portion cost $0.56

per unit $
Decorations 2 EA 1.53 3.23
Sauces 2 OZ 0.07 0.14
Garnishes 4 OZ 0.10 0.40
$0.23
Copyright: Instructions in this tool have been developed by NTA and Angad Institute for sole purpose of use by Angad Institute. Any part of these
assessment instructions cannot be reproduced in full or part for without approval of Angad Institute and NTA which holds authorship rights
Page 248 of 248

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Student Assessment Booklet

SIT40516 Certificate IV in Commercial Cookery

SITHKOP004 Develop menus for special dietary

Student Full Name:

The assessment booklet contains two (2) parts:

 Application of the unit of competency

 Elements, performance evidence and knowledge evidence requirements of the unit

 Conditions, context, required resources and location of the assessment

 Outline of evidence to be collected

 Role play / Practical Demonstration information.

Information on resources required, where applicable

Application of the unit of competency:

1 Identify menu requirements.

 customer satisfaction discussions with:

Assessment Assessment description Due date Location of

Assessment This assessment task is short answer question Needs to be

Outline of evidence to be collected:

Administration, recording and reporting requirements:

Recording an assessment result:

Retaining assessment records:

For assessment task:

Student access to records:

Reasonable adjustments and special learning needs:

Complaints and appeals:

Plagiarism, cheating and assessment dishonesty:

Do you understand your rights to re-assessment?  Yes  No

Student Full Name:

Student’s Full Name:

Assessment task 1: Knowledge Test

Instructions for students:

Planning the assessment

7. What does a well-developed menu or meal plan do?

8. What should you keep in mind when preparing cyclic menus?

Student’s Full Name:

Required documents and equipment:

Instructions for students:

Planning the assessment:

 Completed answer sheet with all questions answered.

TASK 2A: Identify menu requirements

□ Satisfactory □ Not Satisfactory

□ Satisfactory □ Not Satisfactory

Q3: List the five Dietary Guidelines for Australians.

□ Satisfactory □ Not Satisfactory

Pea and ham soup with inexperienced salad

Cream of hen soup and a grilled cheese sandwich

Lentil soup with brown rice and a inexperienced salad

□ Satisfactory □ Not Satisfactory

Tofu and vegetable stir-fry with rice

Barbecued prawns, rice and steamed vegetables

□ Satisfactory □ Not Satisfactory

□ Satisfactory □ Not Satisfactory

□ Satisfactory □ Not Satisfactory

Q10: Define the term ‘drug-food interaction’.

□ Satisfactory □ Not Satisfactory

Q11: Define the term ‘food allergy’.

□ Satisfactory □ Not Satisfactory

Q12: Define the term ‘food intolerance’.

□ Satisfactory □ Not Satisfactory

□ Satisfactory □ Not Satisfactory

□ Satisfactory □ Not Satisfactory

Q16: Explain the roles of the food additives below.

□ Satisfactory □ Not Satisfactory

□ Satisfactory □ Not Satisfactory