E-Learning Task: Week 1 - Due Date: 15/08/22 @ 23:55pm

Instructions:
 - Please write a brief report which addresses the key areas mentioned in the
following task. 

 - Your report should cover 500 words as a minimum. 

 - Plagiarism is not allowed and such submissions will not be considered for
attendance.  
 - Upon submission of the completed e-learning task that meets the above
requirements and addresses the task, you will receive attendance for the
allocated hours (5 hours for week 1 of this unit). 
- Students who do not submit this task as of the due date above, will not
receive attendance for the allocated hours. 

Learning Task:

Gather at least 2 menus that cater for special dietary

requirements. 

Compare them to each other. 

• How much information is provided about each dish?

 • What type of menu is each one? 

• What dietary requirements are provided for?

 • What is the style of food?

(Word Limit: Minimum 500) 

Special dietary requirements
This menu caters for the following special dietary requirements:

Athletes

Dishes
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item –
what are its merits?How does each dish address the special dietary requirements of the customer?

Name of dish Rationale/merits How does the dish meet

customer needs?
Greek Salad(V) Greek salad is low in calories Greek salad is highly nutrient
and nutrient-dense also that is really good for people
(GF available)
provided with a healthy dose
who workout. (GF)
of vitamin A and C well as
potassium and irons
Nacho salad includes all This dish is include include all
Nacho Salad
sorts of different nutrition sort of differarnt nutritious and
such as proteins, carbs, it is well balanced dish that can
sugar, sodium. make quickly, and highly
customizeble. (GF)
This dish contains This contain lot of carbs and
Big Breakfast
mushrooms, scrambled protine that is good for
eggs, chorizo, potato, the recovering and keep immune
tomato that contain a well system strong.( highly
balanced dish.
customizeble) (GF)
Big Vegetarian Same as the big break first This dish for mainly vegetarian
but only vegetables and customers that lot of protines
Breakfast
eggs, (mushrooms, spinach, and fat –free products.
onion jam, beans, halloumi,
(highly customizeble) (GF)
tomato) that contain high
nutritions.
Eggs are a good source of A pizza that contains scrambled
Breakfast Pizza
protein They also contain eggs and bacon that provide a
high level of protein and
heart-healthy unsaturated
minerals and iron good for
fats and are a great source of muscle growth.
important nutrients, bacon
(highly customizable) (GF)
provides Decent amounts of
the minerals iron,
magnesium, zinc, and
potassium.
Mediterranean Veg It contains zucchini, red Vegan pizza for customers that
capsicum vegan mayo, want a plant-based dish that
Pizza
has a lot of calories and low in
spinach, pumpkin sun-dried
fat.
tomato that Naturally low in
fat and calories. (highly customizable)(GF)
Breakfast Contains eggs, bacon that is Easy to make a sandwich that
contains protein and carbs good
Sandwich high on protein and fat, iron.
for muscle growth. (GF)
 Beef patty It's exceptionally This dish contains a lot of
Burger Patty Melt
rich in high-quality protein, highquality
nutrients that good to
vitamins, and minerals.
maintain a good healthy body.
Therefore, it may improve
muscle growth and (GF)
maintenance, as well as
exercise performance.
Banana Bread banana bread tends to be Banana bread provides high
high in carbs, it can be a carbs and protein that helps the
French Toast
growth and recovery of the
source of protein with the
right ingredients. Protein is body. (GF)
an essential nutrient needed
for growth.

Variety
Describe how this menu/meal plan includes variety. How have you included a combination of foods to
meet the macro and micro nutrient requirements of your customer/s?

This meal plan is made for athletes customers and most of the dishes are meat-based and
customizable for different nutrients needs, and provide Macronutrients such as protein and
carbs. And also give Micronutrients like Vitamins and fiber and magnesium. Overall well balanced
highly customizable menu.

Health
In this menu plan, a lot of meat-based dishes that are high in nutrients provide support for
muscle growth, and maintain performance for people who work out or do athletes.

Describe how the combination of dishes or foods that you have chosen will promote the good health
of the customer/s identified in Step 2. How have you selected dishes specific to their needs which will
reduce the incidence of diet related health or wellbeing problems?

Choice
Describe how you have ensured that your menu/meal plan provides sufficient choice to your
customer/s.

This menu provides a different variant of nutrients so customers can choose and adjust ther
way they want. And also provide vegetarian dishes that give the same nutrients as meat
dishes on the menu so customers who are vegetarian or vegan can choose.

Food preparation/cooking methodology

Document the food preparation or cooking method for each dish or item on the menu or meal plan to
maximise the nutritional values of the food. Explain your choices. Use correct culinary terminology.
 Name of dish Ingrediants preparation
Greek Salad(V) 1. 1 head romaine 1. In a large salad
(GF available)
lettuce- rinsed, bowl, combine
dried and chopped the Romaine,
2. 1 red onion, thinly onion, olives, bell
sliced peppers,
3. 1 (6 ounces) can tomatoes,
pit black olives cucumber and
4. 1 green bell cheese.
pepper, chopped 2. Whisk together
5. 1 red bell pepper, the olive oil,
chopped oregano, lemon
6. 2 large tomatoes, juice and black
chopped pepper. Pour
7. 1 cucumber, sliced dressing over
8. 1 cup crumbled salad, toss and
feta cheese serve.
9. 1 teaspoon dried
oregano
10. 1 lemon, juiced
11. ground black
pepper to taste
Nacho Salad 1. 1/2 teaspoon Add nachos and coleslaw to
kosher salt a ball add cumber,
2. 1/4 teaspoon tomatoes mixed everything.
ground black Add kosher salt and black
pepper pepper, and garlic mixed
3. 1/4 teaspoon garlic again. Served on a plate
powder with a side of lemon.
4. 6 tablespoons sour
cream
5. 3 tablespoons salsa
6. 1 large bag of
nacho chips
7. 1 diced cucumber
8. 1-pint cherry
tomatoes
9. A hand full of
coleslaw
Big Breakfast 1. 20g of chorizo Preheat a pan with oil
2. 1 baked bean can Grilled bacon and chorizo,
3. 2 slice of bacon tomato and toast both side
4. 20g of mushrooms of the bread,
5. 1 hash brown pan-fried the mushrooms
6. Half a tomato for
7. 2 eggs 1 or 2 mints
8. 1 toast bread Microwave the beans for 1
 mint
Mix 2 eggs in a bowl and put
in on the pan and mixed
together,
Deep-fried the hash brown
on the fryer.
Put all the cooked
ingredients on a plate and
serve hot.
Big Vegetarian 1. A hand full of Preheat a pan with oil
Breakfast
spinach Grilled halloumi and,
2. 1 baked bean can tomato
3. 3 slice halloumi and toast both side of the
4. 20g of mushrooms bread,
5. 1 hash brown pan-fried the mushrooms
6. Half a tomato for
7. 2 eggs 1 or 2 mints
8. 1 toast bread Microwave the beans for 1
mint
Mix 2 eggs in a bowl and put
in on the pan and mixed
together,
Deep-fried the hash brown
on the fryer.
Put all the cooked
ingredients on a plate and
serve hot.
Breakfast Pizza 1. 4 eggs
2. 2 slice of bacon Mix 2 eggs in a bowl and put
3. 6 slice of ham in on the pan and mixed
4. 4 slice of tomato together
5. A handful of Take the pizza dough and
Mozzarella cheese topped with Napoli sauce
6. Handful of and put it in the oven.
parmesan
7. Pizza dough (premade)
8. Napoli sauce (premade)
Cut the bacon into thin
slices and fried it in the fryer
and mixed it with the
scrambled mix.
Take out the pizza dough
topped with ham and
mozzarella cheese and
scrambled mixed baked for
5 minutes and garnish with
parmesan.
Cut into 4 or 8 serve hot
Mediterranean Veg 1. 1/2 teaspoon olive 1. in a small pan, heat
Pizza
oil oil over medium-low
2. 1-inch slice red heat. Thinly slice red
onion onion, bell
3. 1/2 medium red pepper, and zucchini.
bell pepper Add to skillet and
4. 1/2 small zucchini saute, stirring, until
5. 1/4 cup hummus soft, about 5
6. 1/2 cup baby minutes.
spinach 2. Take the pizza dough
7. 2 tablespoon feta and topped with
cheese, crumbled Napoli sauce and put
8. 1 teaspoon dried it in the oven.
oregano 3. Take out the pizza
9. 1 tablespoon sliced dough topped with
black olives all the vegetables and
10. Pizza dough (premade) baked for another 5
11. Napoli sauce (premade) mint
4. Garnish with
parmesan
5. Cut into 4 or 8 slices
6. Serve hot
Breakfast 1. 2 slice of Bacon, Grilled bacon and fried two
Sandwich eggs and toast both side of the
2. 2 Eggs,
bread,
3. 4 slice Tasty Relish on the bottom side and
4. Cheese, smoky BBQ sauce on top.
Relish&Smoky Put 4 slices of tasty cheese on
the eggs wait till it to melt and
BBQSauce combine bacon and eggs to
5. White Boutique Bread the
toasted bread cut in half serve
hot.
Burger Patty Melt 1. Grilled meat Grilled the meat patty and toast
the bread until both sides
patties, (pre-made)
become light brown
2. 2 slice each Swiss
& Tastycheese, Put tasty and swiss cheese on
Smoky BBQ Sauce, top of the meat patty let it melt,
3. SpanishOnions
Take out the toast and put bbq
4. 2 slice of white sauce on both sides and put
boutique bread, onions as well.
Mozzarella Cheese
5. Pickles
Take out meat patty from the
grill put it on the toasted bread

Banana Bread 1. House
French Toast
BakedBanana
Bread
2. 2 Egg
3. 1 tsp of Brown
Sugar
4. 1 tsp of Cinnamon
5. Half a Banana
6. Maple Syrup
7. Icing Sugar
Special dietary requirements
This menu caters for the following special dietary requirements:
Children
Dishes
List the dishes/meals for this meal plan/menu. Explain your rationale for selecting each menu item –
what are its merits?How does each dish address the special dietary requirements of the customer?
Name of dish Rationale/merits
Chicken curry with This dish helps to boost
brown rice, carrots, bones, helps the digestive
green beans, system, and keeps a healthy
pumpkin heart. And it has flavonoids,
two types of antioxidants
that help reduce damage to
cells and reduce the risk of
premature aging.
lasagna contains B vitamins
Beef lasagne
which is a group of nutrients
that supports the body's
metabolism.
Roast beef with This dish It's exceptionally
vegetable with pita rich in high-quality protein,
bread and salad vitamins, and minerals it
improves muscle growth and
maintenance, as well as
and put pickles on top and
cover it with mozzarella cheese
Wait till cheese melts and cut
in half serve hot.
Mixed two eggs and 1tps of
brown sugar and 1 tsp of
cinnamon
Put banana bread in Rich
Egg
Batter and grilled it.
Preheat a pan with butter
and caramelized the half
banana
Take a plated garnish with
maple syrup put banana
bread on the middle
caramelize banana on side
topped with icing sugar,
Serve hot
How does the dish meet
customer needs?
Dish contains all types of
vegetables and chicken that
give good healthy body
Especially for children who still
grows up.
This dish helps children to a
good metabolism and its rich in
flavor as well as nutrients
Dish provides a lot of proteins
and vitamins that help the
muscle growth of the children
and their performance.
 exercise performance. As a
rich source of iron.
Creamy tuna pasta Tuna fish may help to reduce A fish-based dish that contains
the level of omega-6 fatty, omega 6 that controls the
bake
and it helps to control weight and gives nutrients to
weight, etc
the kids.
Vegetarian Fried This dish contains basmati The vegetarian dish for kids
rice with eggs, carrots, leeks, who don't like to eat meat that
rice
and it’s a good source of has a lot of vitamins and other
vitamin C. A source of iron, nutrients.
that helps with Muscle
formation, Good for eye
health, Boost immunity.
Pumpkins and pumpkin Pumpkin soup one of the soups
Pumpkin soup
soups are a powerhouse of that contain a lot of nutrients
vitamins and nutrients. It is such as low calories helps to
rich in vitamin A that helps in keep a good weight.
improving eyes. It is low
calorie so has great weight
loss benefits while keeping
you full longer.
Wholemeal Whole wheat bread offers Small sandwich that helps kids
sandwich(cheese several benefits from its to have a good digestive
cucumber and whole grain content to its
system.
effects on weight. Promotes
carrots)
healthy digestion.
Fruits are an excellent Fruits always contain all sort of
Fresh fruit platter source of essential vitamins nutrients that helps to keep a
and minerals, and they are
good healthy body.
high in fiber. Fruits also
provide a wide range of
health-boosting antioxidants.
Eating a diet high in fruits
can reduce a person's risk of
developing heart disease,
cancer, inflammation, and
diabetes

Variety
Describe how this menu/meal plan includes variety. How have you included a combination of foods to
meet the macro and micro nutrient requirements of your customer/s?

This meal plan is made for Children and has a customizable menu, different nutrients, and
provides Macronutrients such as protein and carbs. And also give Micronutrients like Vitamins and
fiber and magnesium, minerals. Overall well balanced highly customizable menu.

Health
Describe how the combination of dishes or foods that you have chosen will promote the good health
of the customer/s identified in Step 2. How have you selected dishes specific to their needs which will
reduce the incidence of diet related health or wellbeing problems?

In this menu plan, all of the dishes have different nutrients. Such as Chicken curry with brown
rice, carrots, green beans, pumpkin, Roast beef with vegetables with pita bread and salad provide
support for muscle growth, help reduce damage to cells and reduce the risk of premature aging.

Choice
Describe how you have ensured that your menu/meal plan provides sufficient choice to your
customer/s.

This menu provides a different variant of nutrients so Children can choose what kinda dish
they want. And also provide vegetarian dishes that give the same nutrients as meat dishes
on the menu so vegetarians can have healthy dishes.

Food preparation/cooking methodology

Document the food preparation or cooking method for each dish or item on the menu or meal plan to
maximise the nutritional values of the food. Explain your choices. Use correct culinary terminology.

Name of dish Ingredients preparation

Chicken curry with 1. cooked rice 1. preheat oil in a skillet
brown rice, carrots, 2. 1.5 tbsp oil over medium-high
green beans, 3. 2 garlic cloves heat. Cook garlic,
pumpkin 4. 500g / 1lb chicken ginger, and onion for 3
minutes until onion is
thighs, sliced
translucent.
5. 270 ml / 1.25 cups
2. Add chicken and cook
of coconut milk until it changes from
6. 2.5 tbsp curry pink to white Add curry
powder powder and cook for 2
7. 1.5 cups (375 ml) minutes.
chicken stock 3. Add coconut milk and
8. 3/4 cup frozen chicken stock. Stir,
peas lower heat to medium,
9. 1/4 cup and cook, simmering
coriander/cilantro rapidly, for 10 minutes
until the sauce reduces
leaves chopped
and thickens. Add peas
10. Slice carrots
and salt.
11. Green beans 4. Cook for a further 2
12. Diced pumpkin minutes, then taste to
see if it needs more
salt. Garnish with
coriander.
5. preheat oil in a skillet
over medium-high heat
add carrots and green
 been and diced
pumpkin tossed it with
salt and pepper
6. serve with rice.
Beef lasagne 1. 2 tbsp olive oil Preheat oven to 180ºC.
2. 1 onion, finely heat oil in a saucepan. Add
chopped onion, carrot, and garlic, cook
3. 1 carrot, finely until soft. Add beef mince,
cook
chopped
until brown.
4. 1 clove of garlic,
Stir in tomato paste, canned
crushed tomatoes, and chicken stock.
5. 500g beef mince Season with salt, pepper, and
6. 5 tbsp tomato nutmeg. Cover and simmer
paste gently for 20 minutes, stirring
7. 2 x 400g canned occasionally.
tomatoes Pour half cup of the meat
8. 2 cups chicken sauce
stock into a lightly greased baking
9. Salt and pepper, to dish. Alternate layers of
lasagna, meat, and cheese
taste
sauces, ending with cheese
10. Pinch of nutmeg
sauce layer (allow for 4 layers).
11. Cheese sauce
Sprinkle with grated parmesan
(store-bought) cheese and bake for 35-40
minutes or until cooked
through
Allow lasagna to stand for 5-10
minutes before serving
Roast beef with 1. 2 tablespoons Preheat oven to 220°C. Heat
vegetable with pita butter, at room 2 teaspoons of the butter
bread temperature and 2 teaspoons oil in a
2. teaspoons olive oil large
3. beef scotch fillet shallow flameproof roasting
(rib eye) roast (See pan over high heat. Cook
notes) the
4. Salt & freshly roast, turning occasionally,
ground black for 5 minutes or until well
pepper browned
5. 4 potatoes, peeled, Remove roasting pan from
halved lengthways, heat and season beef all
patted dry with a over with salt and pepper
paper towel Place the potatoes, carrots,
6. 2 bunches (baby) and beans in the roasting
carrots, trimmed pan. Season with salt and
to 1cm, washed, pepper.
scrubbed, patted Cook beef and potatoes in a
dry with paper preheated oven
towel tablespoon Transfer beef to a carving
 plain flour tray and cover loosely with
foil. Set aside 15 minutes to
rest.
Creamy tuna pasta 1. 14 oz (400g) 1. Heat oven to
bake rigatoni pasta 180C/350f.
2. 3 tbsp butter 2. Boil a large pan of
3. 1 onion - peeled water, add the pasta
and chopped finely and cook for 10
4. ⅓ cup (40g) minutes.
plain/all-purpose 3. Whilst the pasta is
flour cooking, melt the
5. 2 ½ cups (600ml) butter in a saucepan,
milk add in the onion and
6. 2 ½ packed cups cook on low for 6-8
(250g) strong minutes until the
cheddar, grated onions are very soft.
7. ¼ tsp salt 4. Turn up the heat to
8. ¼ tsp pepper medium and stir in
9. 11 oz (320g) the flour. Cook for 1-
canned tuna 2 minutes. Slowly
10.11 ½ oz (330g) add the milk, using a
canned sweetcorn whisk to stir (just stir,
drained don’t whisk) it in.
11.1 cup (150g) frozen Once all the milk is
petit pois incorporated,
12. large handful continue to heat
chopped parsley whilst stirring until
the sauce thickens.
Then stir in ⅔ of the
cheese until melted.
Season with the salt
and pepper.
5. Drain the pasta and
pour into a 20x30cm
baking dish. Pour
over the white sauce,
then add the tuna,
sweetcorn, petit pois
and all but 1 tbsp of
parsley. Mix together,
then sprinkle on the
remaining cheese.
6. Bake in the oven for
15-20 mins until the
cheese is golden
brown. Top with the
reserved parsley
 before serving.
Vegetarian Fried 1. 3 tablespoons Heat a wok or a large wok
rice vegetable oil, over high heat until very
divided hot.
2. 1 cup chopped Add 1 tablespoon of oil, and
broccoli (crowns then the broccoli, carrots,
and stems) cabbage, zucchini, peppers
3. 1 cup chopped Season the beaten eggs
carrots with
4. 1 cup shredded a little salt and pepper. Heat
cabbage 1 more tablespoon of oil in
5. 1 cup diced the same wok over high
zucchini heat. Add the beaten eggs
6. 1/2 cup thinly and scramble quickly just
sliced bell pepper, about 1 minute. When they
cut into 1-inch are just cooked through,
pieces slide them out onto the
7. 3 large eggs, plate
beaten with the vegetables
8. Salt and freshly add the ginger and the
ground pepper to garlic
taste to the rice. Add the soy
9. 3 cups cooked and sauce, sesame oil,
cooled white rice Return the vegetables and
10. 1 tablespoon eggs to the wok with the
peeled and minced rice. Cook, stirring often
fresh ginger until
11. 2 teaspoons finely everything is combined and
minced garlic hot and the vegetables are
12. 1/4 cup lowsodium just tender about 3 minutes
soy sauce, Garnish and serve.
13. 1 tablespoon
sesame oil
Pumpkin soup 1. Half a pumpkin Cut the pumpkin into small
peeled chunks Place the pumpkin,
2. 1 onion, sliced onion, garlic, broth, and
3. 2 garlic cloves water, Bring to a boil,
4. 3 cups (750ml)
uncovered, then reduce
vegetable or chicken
heat
broth
5. 1 cup (250 ml) water
and let simmer rapidly until
6. Salt and pepper pumpkin is tender
Remove from heat and use
a
stick blender to blend until
smooth
Season to taste with salt
and
 pepper, stir through the
cream
Ladle soup into bowls,
drizzle over a bit of cream,
sprinkle with pepper and
parsley if desired. Serve
with crusty bread
Wholemeal 1. 2 slice of Take the bread put butter
sandwich(cheese wholemeal bread on
cucumber and 2. Tasty cheese both sides and fill it with
carrots) 3. Thin Sliced carrots tasty cheese, coleslaw and
4. Thin Sliced carrots, and cucumber
cucumber Serve fresh
5. Sliced coleslaw
Fresh fruit platter 1. 1 mango Wash all the fruit well, slices
2. 1 pineapple down every fruit for small
3. 5 kiwis sliced size, Decoratively assemble
4. 1 cup (150g) the fruit on your chosen
raspberries plate, tray, or cake stand,
5. 1 cup (150g) grouping each type of fruit
blueberries and keeping different colors
6. 1 honeydew to different sections
melon flesh cut Served fresh
into chunks
7. 1 cantaloupe
flesh cut into
chunks
8. 1 bunch grapes
9. Sprigs of mint
to garnish

Consultation
Discuss your potential menu/meal plan with a colleague (for the purposes of this assessment, that
might be another person from the group that you work with in your training kitchen). Describe your
discussion – what feedback did the person you met with provide? Did they give you ideas about how
your menu/meal plan could be improved? Did you incorporate their feedback and how? If you didn’t
take their advice on board, why not?

After consultation with colleagues, we made some adjustments for the menu such as add
dished that can be customizable. And have a variety of different nutritious for Kids who have
different choices.