Aa 11

Assessment Tasks and Instructions
Student Name Anshul Anshul

Student Number 1987
Course and Code
Unit(s) of Competency and Code(s) SITHKOP002 Plan and cost basic menus
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed – Performance Evidence
SIT Version 1
©Futura Group 2016
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria
of this unit in the context of the job role, and:
 identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning
 develop and cost each of the following menu types based on above information:
o à la carte
o buffet
o cyclical
o degustation
o ethnic
o set
o table d’hôte
o seasonal
 evaluate success of the above menus by obtaining at least two of the following types of feedback:
o customer satisfaction discussions with:
 customers
 employees during the course of each business day
o customer surveys
o improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
o regular staff meetings that involve menu discussions
o seeking staff suggestions for menu items
 develop the above menus within commercial time constraints, demonstrating:
o use of balanced variety of dishes and ingredients
o methods for determining costs of supply for ingredients
o methods and formulas for calculating portion yields and costs from raw ingredients
o methods for responding to feedback and adjusting menus
o methods for achieving desired profit margins, mark-up procedures and rates
o use of different types and styles of menus for dishes or food production ranges.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, calculator, customer service survey created in assessment 1-Assignment, Computer, MS Excel or similar
software, Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for
SIT Version 1
©Futura Group 2016
“Performance Evidence”.
All support tool templates for yield testing, calculations and menu balance located in the assessment tool folder for the
unit SITHKOP002, Futura Teacher Support tools.
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support
tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Instructions for assessment including WHS requirements

You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place
Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for
this unit of competency.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained to me and
I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or
referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date:
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
SIT Version 1
©Futura Group 2016
Assessment 2
Your Tasks:
Plan, cost, write and evaluate each of the following menu types. The instructions on the following pages outline the
specific task requirements.
The following formulas are relevant for this assessment:
Support Info
Food cost Percentage:
Food Cost : Sales Price x 100 = Food Cost Percentage %
Individual Menu Item (Variable %):
Portion Cost : Priced Menu Item x 100= Food Cost %
Setting the Selling Price:
Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price
Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall)
Menu 1: à la carte customer satisfaction discussions
RTO to complete buffet
customer surveys
cyclical
Recipe Source: Futura improvements suggested by:
Group, e-coach recipes degustation
customers
SITHKOP002 ethnic
managers
No. of serves: set, table d’hôte
peers
seasonal
staff
supervisors
suppliers
regular staff meetings that involve menu discussions
seeking staff suggestions for menu items

customer surveys
cyclical
SIT Version 1
©Futura Group 2016
degustation improvements suggested by:
Recipe Source: Futura ethnic customers
Group, e-coach recipes set, table d’hôte managers
SITHKOP002 seasonal peers
No. of serves: staff
supervisors
suppliers

customer surveys
cyclical
improvements suggested by:
degustation
Recipe Source: Futura customers
Group, e-coach recipes ethnic
managers
SITHKOP002 set, table d’hôte
peers
No. of serves: seasonal
staff
supervisors
suppliers

customer surveys
cyclical
degustation
managers
peers
staff
supervisors
suppliers

customer surveys
cyclical
degustation
managers
peers
staff
supervisors
suppliers
SIT Version 1
©Futura Group 2016
customer surveys
cyclical
degustation
managers
peers
staff
supervisors
suppliers

customer surveys
cyclical
degustation
managers
peers
staff
supervisors
suppliers
SIT Version 1
©Futura Group 2016
1. Identifying the customer and customer preferences for creating menus. The responses you provide for this
question will form the basis of your menus to be planned, costed and evaluated for this assessment
Provide an overview of the customers who frequent the restaurant in your workplace. Describe the style of
cuisine that is used and the menu type or different menu types which are being used. Provide an overview of
which entrées, main courses, desserts and specials are the best sellers and what are the approximate price
ranges for these.
Type of customers – Provide a description
Youngsters
Families
Office workers
Cuisine style(s) used in the establishment
Modern Australian cuisine
Menu Types used in the establishment
A la carte menu
Buffet menu
Best selling menu items Example Cost
Bread/ starter Sweet potato wedges with dip $8.50
Entrée Mushroom and avocado on sour dough toast $10.00
Soup Pumpkin soup $9.20
Main Ginger and turmeric rice with crispy eggs $14.00
Dessert Baked passion fruit tartlets $8.00
Special/Other Happy hour 8 p.m to 10 p.m (offer food and drink pirings) $12.00
SIT Version 1
©Futura Group 2016
SIT Version 1
©Futura Group 2016
2. Menu 1 – Plan an à la carte menu.
A. Your menu must contain at least 3 choices each for:
 Entrées
 Soups
 Main Courses
 Desserts
 Additionally, provide 1 vegetarian entrée and 1 vegetarian option for a main course
ANSWER: an a la carte menu for modern australian cuisine:

 ENTREE: (a) grilled banana walnut bread with lemon curd
(b) prawn and potato salad with hazelnut
(c) grilled haloumi avocado toast
 Soups: (a) egg lemon soup with chicken and greens
(b) sweet potato and pumpkin soup with coriander sambal and cumin flatbread
(c) noodle soup with beef and yogurt
 Main course: (a) black angus rump (cut of beef) with wild mushroom
(b) ginger and turmeric rice with crispy eggs
(c) smoky Mexican black bean bowl (smoky beans , creamy scrambled eggs and
green rice)
 Deserts: (a) warm chockolate caramel fudge brownie with ice cream
(b) lemon meringue curd with icecream
(c) apple rhubarb crumbles with ice cream
B. The dishes must provide a balanced variety on offer and within the courses offered including the following:
o Colours: all dishes of menu are based on colour combination. Every dish is designed with colour
combination; every dish has colour combination with garnish and accompaniments.
o Cooking methods: the cooking method of each dish is different. : roasting, baking, frying
o delicacies
o Flavours: every dish has its own flavour. Crispy dishes have crispness in it and smoky dish has
smoky flavour.
o Nutritional values: the menu is designed by keeping nutritional value of each dish.
o Presentation: each dish is presented in way of attraction to customer and eye appealing.
o Seasonally available ingredients: the menu is designed with seasonal availability ingredients.
o Tastes and Textures: each dish has its own taste and texture as per the requirement.
1. Customer profile, check the customers profile is vital part of any business we had to change the menu slightly to
fit the profile of the customer and their income
SIT Version 1
©Futura Group 2016
2. Colour texture and presentation were not suitable for the customer therefore we did not attract the business we
want.
3. Presentation, Good presentation increase you’re selling. Nice colour always attract the customer.
4. But found the food too spicy and we had to adjust it , we also found that some of the dishes were too salty, and
oily
5. For the culinary and nutritional balance in your dishes, all the main ingredients are good quality and you should
use appropriate cooking method such as stir fried. We don’t find any issue with development and preparation
technique.
6. In any business customer satisfaction is the first priority, We can make some dishes according to customer taste
or demand for instance; we can convert curry mild to hot or very light. For example, butter chicken can be
converted in any form by adding more spices.
7. We adjusted the butter chicken and the Paneer we also adjusted the seasonings in our dishes as we found them
too spicy and salty
8. If business targeting all types of customer so they should alter menu from non-veg to vegetarian or vegan so we
cover all type of customers meat (sag- chicken can be altered by adding cheese or tofu instead of chicken). Fits
the profile to all of our clients as we covered all areas and we have regular bookings and customer satisfaction.
9. Season always affect on food industry, in different seasons people like different kind of food we add fish curry
and prawn curry in winter instead of summer. Customer don’t like to eat more hot and spicy food in summer but
most demandable in winter. Butter chicken which covers all seasons Tikka Masala Malani Kofta they are hearty
dishes and are bigger serves they are also cheaper in winter.
C. The dishes you plan for the menu must fit the customer profile you have described in question 1, and meet a
price level that matches what you currently have on offer in the establishment.
ANSWER: In the current establishment the a la cart menu entree start from $ 8.50 and goes upto $12 per meal
and the main course start from $14 . other side we have a special offer start from $12
D. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain
feedback. Document what the feedback entailed and what you will change as a result. Attach this draft and
comments to this assessment marked “Menu 1”
ANSWER: recepie cards attached
SIT Version 1
©Futura Group 2016
E. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
ANSWER: Standard recipe card for Grilled haloumi avocado toast:
INGREDIENTS UNIT QUANTITY (1 SERVE)

1. whole wheat bread Slice 2 slice
2. butter Gm 15gms
3. haloumi cheese Gm 225.14 gms
4. avocado Each 1 each
5. fresh lemon juice squeeze 1 squeeze
6. honey Tbsp 1 ½ tbsp
Red pepper flakes Pinch 1 pinch
F. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields,
and net costs.
G. Finalise the standard recipe cards for each dish and cost each dish based on a ‘per serve/per person’ price based
on a food cost not exceeding 34% for each dish – Adjust menu items accordingly.
ANSWER: Cost price: $15.00
Food cost: $5.00
Sales Price: $15.00
5 x 100/15= 33.33%
So this is not exceeding than 34%
SIT Version 1
©Futura Group 2016
H. Identify the dishes that feature best in terms of profitability.
ANSWER: The dish that features in term of profitability is Ginger and turmeric rice with crispy eggs
SIT Version 1
©Futura Group 2016
Standard Recipe Card
STANDARD RECEPIE CARD
Grilled haloumi Portion

Name of dish: avocado toast #:
Total Cost: $5.46 Portion size:
Portion Cost: Sale Price at
( Food Cost)
$18. Food
Sales Price 00 Cost % 30%
Weight Cost per Actual

Ingredients unit kg/l/Unit kg/l/Unit cost
$0.3
1. whole wheat bread slice 2 slice $0.36 6
$0.3
2. butter gm 15gms $0.30 0
$2.5
3. haloumi cheese gm 225.14gms $2.50 0
$1.0
4. avocado each 1 each $1.00 0
$0.1
5. fresh lemon juice squeeze 1 squeeze $0.10 0
$1.0
6. honey tbsp 1 ½ tbsp $1.00 0
$0.1
7. red pepper flakes pinch 1 pinch $0.10 0
Total $5.
Food cost% = total cost ÷ selling price×100 = cost 46
5.46
SIT ÷ 18 1×100 = 30%
Version
©Futura Group 2016 Selling
price $18
I. Write the menu using an attractive font of your choice, no smaller than size 12.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and
ingredients
 Use correct culinary terms, language and grammar relevant to the style of cuisine
ANSWER:
J. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section
above and attach the feedback to this assessment marked “Menu 1”
ANSWER:
Date Name meal Compliments Improvements

to be done
1 aug 2019 mark Kilpatrick Delicious More garnish
oysters
1aug 2019 lee calamari Tender Nothing
1 aug 2019 sue Salt water Cook perfectly More lemon
barramundi
1 aug 2019 Amar Lemon garlic Dry Cook less time
chicken
K. Which dishes sold most? What is the food cost of the à la carte dishes overall based on the sales figures at the
time of the review?
ANSWER: In my establishment Sea Food is sold most the cost of the sea food
A la carte menu
Soups
Tomato and bread soup
SIT Version 1
©Futura Group 2016
(crunchy bread crumbs with tomato sauce)
Pesto soup with zucchini and potato

(A gluten-free soup with taste of zucchini, beans and peas)
Spicy sweet potato soup

(A mixture of sweet potato, carrot and extra light sour cream)
Appetisers
Minced chicken with Thai basil
(a taste of Thai with herbs on the chicken)
Low-fat oven roasted veggies
(oven-roasted veggies mesmerised in feta dressing)

Kumara & taleggio stack
( kumara and potato mixed with thickened cream)
Avocado and corn salad(V)

(Speciality of shallots with corn kernels and a sprinkle of chopped fresh coriander)
Main course
Rocket-salsa verde linguine chicken
( )
Low-fat Moussake rolls

( eggplant with ricotta cheese and eggplant )
ocean trout with orange and fennel salad

(A low-fat dish with ocean trout fillets and blanched almonds toasted)
SIT Version 1
©Futura Group 2016
Vegetarian pizza(V)
(A blend of red capsicum, green capsicum, tomatoes and fresh shredded basil leaves)
Desserts
Low-fat fruitcake
( a mixture of all fruits and thick cream)
Gluten-free chocolate brownies
(A gluten-free option of brownies with NESTLÉ BAKERS' CHOICE Cocoa)
Summer pudding
(Contain all summer berries strawberries, blueberries, blackberries and raspberries)
SITHKOP002: plan and cost basic menus

Entrees-low-fat oven roasted veggies with feta dressing, spinach &ricotta filo triangles, kumara & taleggio
stack, avocado and corn salad
Soups-tomato and bread soup, pesto soup with zucchini and potato, spicy sweet potato soup
Main course- lamb fattoush, low-fat Moussake rolls, ocean trout with orange and fennel salad,
vegetarian pizza
Desserts- low-fat fruitcake, gluten-free chocolate brownies, summer pudding

(c)&(g )- the dishes contain in this menu have gluten-free and low-fat options as well which will increase the
popularity of this menu and sale of the dishes. The soups mentioned in this menu are more profitable as these
are low in prices as well and can serve more people in 1 dish.
( d )- standard recipe cards
Standard recipe card
SIT Version 1
©Futura Group 2016
Name of dish: portion nos:
tomato and bread
soup
Reference source: portion size: 11
taste.com.au
Portion cost: $38.2 Sale price at: $40
(% food cost)
Commodities
Item specification Weight kg/l/unit Cost per kg/l/unit Actual cost

Olive oil 1 tablespoon 0.20 29
Large brown chopped 1 0.52 0.52
onion
Garlic cloves crushed 2 1.04 5
Basil leaves fresh 8 2.80 2.80
zucchini chopped 3 medium 2.67 0.89
Ripe tomatoes chopped 1.5 kg 27.85 6.50
Liquid stock Massel chicken 2 cups 1 3
style
Caster sugar Pinch 0.25 0.25
Ciabatta bread Stale, torn 100g 1.25 4
ciabatta bread toasted, cut into 50g 0.62 4
cubes, to serve
Total Cost $55.96
Portion Cost $38.2
SIT Version 1
©Futura Group 2016
Method:
 Step 1
Heat oil in a large saucepan over medium-high heat. Add onion, garlic, basil and zucchini. Cook,
stirring occasionally, for 5 minutes or until onion and zucchini have softened. Add tomato. Cook,
stirring, for 2 minutes.
 Step 2
Add stock and sugar. Bring to the boil. Reduce heat to low. Simmer for 30 minutes, stirring
occasionally or until tomatoes have collapsed and soup has reduced slightly.
 Step 3
Meanwhile, place torn ciabatta in a shallow bowl. Add 2 cups cold water. Stand 10 minutes or until
bread has softened. Add bread mixture to soup. Stir to combine. Cook for 3 minutes or until heated
through.
 Step 4
Remove from heat. Cool for 5 minutes. Blend soup, in batches, until smooth. Return to pan over low
heat. Cook for 3 to 4 minutes or until heated through. Season with pepper. Top with ciabatta cubes to
serve.
SIT Version 1
©Futura Group 2016
Name of dish: pesto soup with zucchini and potato(gluten-free)
portion nos:
Reference source: taste.com.au
Portion cost: $ 2.72
portion size:8
Sale price at(% food cost ): $25
Commodities
Item specification Weight kg/l/unit Cost per Actual cost

kg/l/unit
leek chopped 1 2.20 2.20
Pontiac potato Peeled, chopped 1 3.70 3.70
or desire potato,
Vegetable liquid massel 1.25l 3.50 3
stock
zucchini chopped 2 2.06 1.03
Baby green Trimmed, cut 100g 1 1
beans into 2cm length
peas frozen 1 cup(120g) 0.30 2
pesto Gluten-free 1/3 cup(80ml) 2.11 4
Shaved vegetarian Hard to serve 5.50 5.50
parmesan
SIT Version 1
©Futura Group 2016
Total cost $29.43
Portion cost $21.77
Method:
 Step 1
Heat the olive oil in a large, heavy-based saucepan over medium heat, then add the leek and cook for 2-3
minutes until softened but not coloured.
 Step 2
Add the potato and stock and bring to the boil, then reduce heat to medium and simmer for 5 minutes. Add the
zucchini, beans and peas and cook for a further 2 minutes until potato is cooked and zucchini, beans and peas
are just tender.
 Step 3
Stir in the pesto and season. Ladle the soup into bowls and serve topped with shaved parmesan
Name of dish: spicy sweet potato soup with chilli coriander cream
portion nos:
portion size:8
SIT Version 1
©Futura Group 2016
Commodities

kg/l/unit
Liquid stock Massel chicken 1L (4 cups) 3 3
style
Sunflower oil 2 teaspoons 1.36 5.09
Large brown Finely chopped 1 1.50 1.50
onion
Red curry paste 1 tablespoon 1.95 4.09
carrots Peeled, thinly 2 2.98 2.98
sliced
Sweet potato Peeled, coarsely 750g 3.30 1.75
chopped
Lime juice 2 teaspoons 1.4 0.70
sugar brown ½ teaspoon 0.44 2.20
Sour cream Extra light 90g(1/3 cup) 1 2.50
Fresh red chilli Finely chopped 1 long 3 3
Fresh coriander chopped 1 tablespoon 3 3
Total cost 29.81
Portion cost 22.93
Method:
SIT Version 1
©Futura Group 2016
 Step 1
Heat oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until soft. Stir in curry paste for
1-2 minutes or until aromatic.
 Step 2
Add the carrot, sweet potato and stock. Bring to the boil. Reduce heat to low. Simmer for 25-30 minutes or until
tender. Cool slightly.
 Step 3
Blend the soup until smooth. Heat over low heat for 2-3 minutes. Stir in the lime juice and brown sugar. Season.
 Step 4
Combine the sour cream, chilli and coriander in a bowl. Serve with the soup.
Name of dish: oven portion nos:

roasted veggies
with feta dressing
taste.com.au
(% food cost)
Commodities
SIT Version 1
©Futura Group 2016
Red capsicum seeds and 2 3.78 1.89
membrane
removed
zucchini (yellow, green) 2 1.78 0.89
Butternut ¼ 2 8
pumpkin
Olive oil Extra virgin 2 tablespoons 0.30 5
asparagus trimmed 1 bunch 3.20 3.20
Cherry tomatoes On the wine 12 3.50 3.50
feta Reduced-fat 150 g 4 5
Skim milk 1/3 cup (80ml) 0.50 3.99
Olive oil ¼ cup( 60 ml) 0.50 29
Garlic cloves 2 1.04 5
Total Cost $65.47
Portion Cost $20.6
Method:
 Step 1
Preheat the oven to 190°C. Lightly grease a baking tray.
 Step 2
SIT Version 1
©Futura Group 2016
Cut capsicum, zucchini and pumpkin into large chunks and toss with half the oil. Season with salt and
pepper.
 Step 3
Place the pumpkin on the tray and roast for 15 minutes. Add capsicum and zucchini, roast for 10
minutes.
 Step 4
Brush asparagus and tomatoes with remaining oil, add to the tray and cook for a further 8 minutes.
Remove and allow vegetables to cool.
 Step 5
To make dressing, blend ingredients in a food processor until smooth.
Step 6
To serve, place the vegetables on a platter with the dressing in a bowl on the side.
Name of dish: spinach & ricotta filo triangles

portion nos:
Portion cost: $ 2.68 portion size:8
Sale price at (% food cost ): $25
Commodities
SIT Version 1
©Futura Group 2016
kg/l/unit
English spinach Removed, 1 bunch 0.99 0.99
washed and
chopped
Smith apple grated 1 granny 3.90 3.90
Ricotta cheese Fresh 500g 4 3
Pine nuts toasted ½ cup 5.50 5.50
egg Lightly beaten 1 0.37 5.50
lemon Finely grated 1 0.60 0.60
rind
pastry filo 8 sheets 3.80 3.80
Olive oil 2 tablespoons 2.27 5.10
Total cost $28.39
Portion cost $21.43
Method:
 Step 1
SIT Version 1
©Futura Group 2016
Preheat oven to 180°C. Lightly grease 2 baking trays. Cook spinach in a small saucepan of boiling salted water
for 30 seconds or until just wilted. Drain and refresh under cold water. Drain well.
 Step 2
Squeeze all moisture from spinach and apple. Place into a mixing bowl. Add ricotta, nuts, egg and lemon rind.
Season with salt and pepper. Mix well to combine.
 Step 3
Place 1 sheet of filo onto work surface. Cut into 3 long strips. Keep remaining sheets of pastry covered with a
damp paper towel so they don't dry out.
 Step 4
Brush pastry lightly with oil. Place a tablespoon of spinach mixture in 1 corner of filo and fold diagonally,
creating a triangle. Continue folding, taking care to retain triangular shape. Brush pastry with olive oil. Place
onto baking tray. Continue with remaining pastry and spinach filling.
 Step 5
Bake for 20 to 25 minutes or until golden and crisp. Place 3 onto each entree plate and serve hot.

kumara & taleggio
stack
taste.com.au
(% food cost)
SIT Version 1
©Futura Group 2016
Commodities

Large potato cut into 2cm 1 (300g) 0.27 0.27
pieces
Small kumara cut into 2cm 2 ( 700g) 1.5 2
pieces
Garlic clove chopped 1 0.52 5
Olive oil 2 tablespoons 0.30 29
Thyme leaves 2 tablespoons 4.08 2.45
Thickened cream ½ cup ( 125ml) 0.80 3.90
Taleggio rind removed, 250 g 5 10
cheese chopped
fresh cannelloni cut into 10cm x 12 5 7
sheets (see 15cm pieces
note) or
lasagne sheets
Onion jam 1/3 cup(110g) 3.33 10
Total Cost $69.62
Portion Cost $20.8
SIT Version 1
©Futura Group 2016
Method:
 Step 1
Preheat oven to 200°C and line a large baking tray with foil.
 Step 2
Toss potato, kumara, garlic, oil and 1 tablespoon thyme together, then spread out on the baking tray.
Season with sea salt and freshly ground black pepper, then bake for 25-30 minutes until golden and
slightly crisp.
 Step 3
Meanwhile, stir cream, 100g Taleggio and remaining 1 tablespoon thyme in a saucepan over
medium-low heat until Taleggio has melted. Season and cool slightly.
 Step 4
Blanch the pasta sheets in pan of boiling, salted water for 30 seconds, then drain. Place 4 pasta
sheets on a baking paper-lined baking tray. Spread with half the onion jam and top with half the
roasted vegetables and 75g Taleggio. Repeat layers, then top with remaining 4 pasta sheets. Pour
over cheese sauce and bake for 8-10 minutes until golden and bubbling. Serve immediately.
Name of dish: avocado and corn salad portion nos:
SIT Version 1
©Futura Group 2016
Commodities

kg/l/unit
large ripe halved, stones 2 4.40 2.20
avocados, removed,
peeled, finely
chopped
Corn kernels drained 1*410 g can 0.99 0.99
shallots End trimmed, 3 1.80 1.80
thinly sliced
Fresh coriander chopped ¼ cup 2.98 2.98
Lemon juice fresh 2 tablespoons 0.60 0.60
Total cost 8.57
Portion cost 10.77
SIT Version 1
©Futura Group 2016
Method:
Step 1
Combine the avocado, corn, shallot, coriander and lemon juice in a medium bowl. Serve.

rocket-salsa-verde
linguine chicken
taste.com.au
(% food cost)
Commodities
Olive oil 2 teaspoons 0.35 29

Chicken thigh trimmed, thinly 500g 8 8
fillets sliced
Barilla Linguine 500g 1.60 1.60
Chopped rocket 1 cup 2 2
flat-leaf parsley Chopped fresh 1 cup 1.87 2.80
leaves
Fresh chives chopped 2 tablespoons 3.90 3.90
fresh oregano chopped 2 tablespoons 2.56 4.60
leaves
Baby capers drained 2 tablespoons 0.30 1.90
Garlic clove crushed 1 0.52 5
Lemon rind Finely grated ¼ cup 1 1
SIT Version 1
©Futura Group 2016
Lemon juice ¼ cup 1 1
Bird’s eye chilli deseeded, thinly 1 0.50 2
sliced
Olive oil Extra virgin ½ cup 1 1
Total Cost $63.8
Portion Cost $24.6
Method:
 Step 1
Make salsa verde Place rocket, parsley, chives, oregano, capers, garlic, lemon rind, lemon juice, chilli
and oil in a bowl. Stir to combine. Season with salt and pepper.
 Step 2
SIT Version 1
©Futura Group 2016
Heat oil in a large frying pan over medium-high heat. Cook chicken, stirring, for 5 minutes or until
cooked through.
 Step 3
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until
tender. mains herbs Reserve 1/4 cup liquid. Drain. Return to pan. Add chicken, salsa verde and
reserved liquid to pan. Toss to combine. Serve
Name of dish: low- portion nos:

fat moussaka rolls
Portion cost: $23 Sale price at: $23

(% food cost)
Commodities
Large eggplant cut lengthways 1 (800g) 3.45 3.45

into 5mm-thick
slices
Olive oil Cooking spray 0.50 5.60
Lemon juice 2 teaspoons 0.70 0.70
Ricotta cheese Fresh 350g 7.5 5
Green onion Thinly sliced 1 0.50 0.50
Flat-leaf parseley chopped ¼ cup 2.98 2.98
leaves
Fresh oregano chopped 1 teaspoon 0.90 1.80
leaves
Ground nutmeg ¼ teaspoon 0.20 2.55
Tomato passata 1 ½ cup 0.36 2.50
SIT Version 1
©Futura Group 2016
Reduced fat grated ¾ cup 1.50 1.50
cheddar cheese
Salad leaves To serve 3 3
Total Cost $34.58
Portion Cost $22.29
Method:
 Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm (base) square baking dish.
Lightly spray eggplant with oil. Season with salt and pepper. Heat a frying pan over medium-high
heat. Cook eggplant, in batches, for 3 minutes on each side or until golden. Transfer to a baking tray.
Drizzle eggplant with lemon juice. Reserve 12 slices of eggplant. Chop remaining eggplant.
 Step 2
Combine ricotta, chopped eggplant, onion, garlic, parsley, oregano and nutmeg in a bowl. Season
with salt and pepper. Place 1 eggplant slice on a flat surface. Top with 2 tablespoons of ricotta
mixture. Roll up firmly to enclose filling. Place, seam-side down, in prepared dish. Repeat with
remaining eggplant slices and ricotta.
 Step 3
SIT Version 1
©Futura Group 2016
Pour passata over eggplant rolls. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden.
Stand for 5 minutes. Serve.

Name of dish:ocean portion nos:
trout with orange
and fennel salad
Reference source: portion size:7
Portion cost:$2.10 Sale price at: $20

(% food cost)
Commodities

oranges 2 1.25 6.90
Fennel bulb 1 2.90 2.90
Ocean trout fillet skinless 4*180g 5.80 5.80
Salad leaves baby 50g 0.90 2
Blanched toasted 1/3 cup(55g) 2.93 5.85
almonds
vinegar Red wine 1 tablespoon 0.20 3
Olive oil Extra virgin 1 tablespoon 0.20 4
Total Cost 37.45
SIT Version 1
©Futura Group 2016
Portion Cost 14.68
Method:
 step 1
Segment the oranges by cutting off the ends, skin and pith with a knife.
 Step 2
Then, hold one orange in your hand and cut each segment away from the membrane.
Repeat with the remaining orange. Do this over a bowl to reserve 2 tablespoons of the
juice.
 Step 3
Trim and core the fennel bulb, reserving 1 tablespoon of the fronds if desired. Slice the
fennel bulb thinly.
 Step 4
SIT Version 1
©Futura Group 2016
Combine the orange segments with the sliced fennel, salad leaves and almonds in a
bowl. Heat the grill to high.
 Step 5
Mix 2 teaspoons freshly ground black pepper with 1 tablespoon sea salt. Rub the trout
fillets with oil, then sprinkle with the mixed salt and pepper.
 Step 6
Place a cooking rack into a baking tray, put fish onto the rack, then cook under the grill
for 5 minutes, or until cooked as desired.
 Step 7
To make the salad dressing, place the red wine vinegar and extra virgin olive oil in a
screwtop jar with the reserved orange juice. Shake well to combine, then toss through
the orange and fennel salad.
 Step 8
Place the ocean trout fillets on plates, garnish with reserved fennel fronds (if using) and
serve with salad.
Name of portion nos:

dish:vegetarian
pizza (gluten free)

(% food cost)
SIT Version 1
©Futura Group 2016
Commodities

Instant oven Gluten-free 350g 1.69 5.63
bread mix
Garlic cloves crushed 2 1.44 0.72
Fresh rosemary Finely chopped 1 tablespoon 0.70 1.25
leaves
Pasta sauce nepoletana 1 cup 0.60 3
Chargrilled sliced ½ cup 1.25 1.25
capsicum
100% fat-free halved 1 cup (200 g) 2.70 3
chargrilled
artichoke
hearts,
Button sliced 125 g 2.25 4
mushrooms
kalamata pitted ½ cup 1.60 4.60
olives
bocconcini halved 180g 5 5
cheese
Baby rocket To serve 3 3
Total Cost $31.45
Portion Cost $20.23
Method:
SIT Version 1
©Futura Group 2016
 Step 1
Preheat oven to 240°C/220°C fan-forced. Lightly grease two 18cm pizza trays.
 Step 2
Place bread mix in a bowl. Combine 300ml cold water, garlic and rosemary in a jug. Add
water mixture to bread mix. Using an electric mixer, beat on low speed for 30 seconds or
until just combined. Scrape down side of bowl. Beat for 2 to 3 minutes or until thick.
Spoon half the mixture onto 1 prepared tray. Using the back of a spoon, spread mixture
to form an 18cm round. Repeat with remaining mixture and tray. Bake for 10 to 12
minutes or until bases are light golden and cooked through.
 Step 3
Remove from oven. Spread bases with sauce. Top with capsicum, artichoke, mushroom,
olives and bocconcini. Bake for 10 to 12 minutes or until cheese has melted. Cut into
wedges. Serve with rocket.

fat fruitcake
taste.com.au
Portion cost: Sale price at: $40
$39.01 (% food cost)
Commodities
sultanas 500g 3.47 2.60

raisins Coarsely chopped 3.75 3.75
1 x 375g pkt
mixed glace coarsely 3 x 100g pkts 3.75 3.75
SIT Version 1
©Futura Group 2016
cherries chopped
currants 1*300g packets 2.90 2.90
brandy 250ml( 1 cup) 10 28
Melted butter To grease 1.48 1.48
margarine 60%less fat 200 g 1.5 2
Brown ssugar Firmly packed 0.37 0.37
155g (3/4 cup,
eggs At room 2 0.62 3
temperature
breakfast 0.60 2.30
marmalade 115g (1/3 cup)
Plain flour 300g (2 cups) 0.20 0.75
Self-raising flour 0.06 0.75
75g (1/2 cup)
Mixed spice 1 teaspoon 0.71 2.35
To serve 5.85 5.85
Blanched
almonds
brandy extra 3.75 28
80ml (1/3 cup)
Total Cost $75.77
Portion Cost $39.01
Method:
 Step 1
Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with
plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
SIT Version 1
©Futura Group 2016
 Step 2
Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly
grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of
the pan.
 Step 3
Use an electric beater to beat the margarine and sugar in a bowl. Add the eggs and egg whites, 1 at a
time, beating well after each addition until combined (the mixture may curdle at this stage - this is due to
the high proportion of eggs to butter and doesn't affect the result). Add the marmalade and beat until
well combined. Add the combined flour and mixed spice, and fold until just combined. Stir in the sultana
mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the
mixture. Arrange the almonds over the top.
 Step 4
Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper.
Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 hours or
until a skewer inserted into the centre comes out clean.
 Step 5
Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to
cool completely. Serve.

dish:gluten-free
chocolate brownies
taste.com.au
(% food cost)
SIT Version 1
©Futura Group 2016
Commodities

Caster sugar 2 cups 0.50 2.50
Potato starch ½ cup 0.30 4.29
Chopped walnuts ½ cup 1.75 7
cocoa NESTLÉ ½ cup 0.75 3
BAKERS'
CHOICE
oil Rice bran 1 cup 0.30 9
eggs 4 1.68 5
Vanilla extract 1 cup 0.75 15
Cocoa powder To dust 0.20 3
Total Cost $48.79
Portion Cost $6.23
Method:
 Step 1
SIT Version 1
©Futura Group 2016
Preheat oven to 195°C/175°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base)
lamington pan. Line with baking paper.
 Step 2
Place sugar, flour, walnuts, cocoa powder, oil, eggs and vanilla in a large bowl. Stir to
combine. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the
centre comes out with moist crumbs clinging. Cool in pan. Cut into 12 pieces. Serve
dusted with cocoa.

dish:gluten-free
summer pudding
Reference portion size:7
source:taste.com.au
(% food cost)
Commodities

Mixed summer fresh 500g to serve 3.5 7
berries
Caster sugar 60g 0.15 2.50
bread Gluten-free 18 slices 7 7
yoghurt To serve 1.20 6
SIT Version 1
©Futura Group 2016
Total Cost 22.5
Portion Cost 11.85
Method:
 Step 1
Place half the berries in a bowl, sprinkle with half the sugar and set aside.
 Step 2
Place remaining berries in a processor with remaining sugar and process until smooth.
Sieve puree, discarding seeds.
 Step 3
Line four 200ml dariole moulds with plastic wrap. Using a small pastry cutter, cut out 4
circles of bread to line the base of each mould. Use a slightly larger cutter to cut out
circles of bread for tops. Remove crusts from remaining bread and cut into 2cm strips.
SIT Version 1
©Futura Group 2016
(i)The two methods used in getting feedback are customer satisfaction discussions with customers, employees
during each business day and customer surveys.
There is positive feedback given for the dishes mentioned in this menu as it has all the options such as
vegetarian, low-fat, gluten-free and others, so people have wide variety of dishes.
(J)- the dishes which were most sole are vegetarian pizza, summer pudding and baked ricotta and the prices of
these dishes range from $20-30 which is affordable for almost all of the people.
FEEDBACK FORM 1
tomato and bread soup Too salty

pesto soup with zucchini and potato(gluten-free Good
spicy sweet potato soup with chilli coriander cream delicious
oven roasted veggies with feta dressing yummy
spinach & ricotta filo triangles Good presentation
kumara & taleggio stack Delicious
avocado and corn salad Good
rocket-salsa-verde linguine chicken Nice flavour
SIT Version 1
©Futura Group 2016
Menu 2- buffet
(A)- the main theme of this buffet is wedding menu. The menu consist of 8 items naming chicken laksa,
vegetable and chickpea fritters, coriander and ginger scallops, polenta, cheese and mushroom pizza,
bolognaise pasta bake, rockmelon sorbet, low-fat honey cheesecake and bubble tea.
(c )the cost per person will be $25. This buffet will have 3 courses- entrée, mains and desserts with a type of
tea. There are some vegetarian, low-fat and gluten-free options available as well. After presenting the menu to
chef, a feedback was received to decrease the price per person of buffet. Rest, everything is perfect.
(d) standard recipe cards
Name of dish: chicken laksa portion nos:
portion size:5
Commodities

kg/l/unit
Laksa soup 265g pkt 2.15 3.50
Chicken strips 300g 6.50 8
Coconut cream ayam 140ml can 1.34 2.40
Bean sprouts To serve 2.15 2.15
Coriander leaves fresh To serve 3 3
SIT Version 1
©Futura Group 2016
Total cost 19.05
Portion cost 15.14
Method:
 Step 1
Place 800ml of water and the laksa powder in a medium saucepan. Stir over a low heat until dissolved and well
combined. Increase heat to high and add the packet noodles. Simmer gently for 5 minutes.
 Step 2
SIT Version 1
©Futura Group 2016
Add the chicken and simmer for 3 minutes or until the chicken is cooked. Add the vegetables from the soup
packet and coconut cream, and cook over a low heat for 1-2 minutes or until the vegetables are just tender.
 Step 3
Divide the laksa among serving bowls. Top with the bean sprouts and coriander. Serve immediately

dish:vegetable and
chickpea fritters
Portion cost: $ 1.29 Sale price at: $13

(% food cost)
Commodities

chickpeas rinsed, drained 1*400g can 1.50 1.50
carrot peeled, coarsely 1 small(100g) 0.12 2.98
grated
Baby fennel ends trimmed, 1 2 2
coarsely grated
Continental coarsely 1 ½ teaspoons 0.50 1.50
parsley chopped fresh
Plain flour 1 teaspoon 0.1 0.75
egg lightly whisked 1 0.42 5
Black pepper Salt freshly 0 0
ground
Vegetable oil 2 teaspoons 0.025 2.83
Fresh continental To garnish 0.50 1.50
parsley
SIT Version 1
©Futura Group 2016
Total Cost $18.06
Portion Cost $5.165
Method:
 Step 1
Place the chickpeas in a large bowl and use a potato masher or fork to coarsely mash.
Add the carrot, fennel, parsley, flour and egg, and stir until well combined. Season with
salt and pepper.
 Step 2
Heat the oil in a large non-stick frying pan over medium-high heat. Spoon eight 60ml
(1/4 cup) portions of batter around the edge of the pan and flatten slightly. Cook for 3-4
minutes each side or until golden brown and cooked through.
 Step 3
Divide fritters among serving plates and garnish with the extra parsley. Serve
immediately.
Name of dish: coriander and ginger scallops

portion nos:
SIT Version 1
©Futura Group 2016
Portion cost: $ 2.5
portion size:6
Commodities

kg/l/unit
Lime juice fresh 1/3 cup(80ml) 0.70 0.70
Fresh ginger Peeled, cut into 50 cm piece 0.90 0.90
thin strips
Sesame oil 1 tablespoon 3 3
sugar brown 1 tablespoon 0.44 2.20
scallops 12 7 7
Coriander leaves 2.98 2.98
Total cost 16.78
Portion cost 15.02
SIT Version 1
©Futura Group 2016
Method:
 Step 1
Combine 1/3 cup (80ml) fresh lime juice, 5cm piece fresh ginger, peeled, cut into thin strips, 1 tablespoon
sesame oil and 1 teaspoon brown sugar.
 Step 2
Heat a chargrill pan or non-stick frying pan over a high heat. Cook 12 scallops (without roe) for 1-2 minutes
each side or until just cooked through. Serve in washed and dried shells or alternatively, in a small stack.
 Step 3
Drizzle the dressing over the scallops. Place scallops on a serving plate and pile coriander leaves in the centre.

dish:polenta,
cheese and
mushroom pizza

(% food cost)
Commodities

Flat mushroom 8 (400g) 6.25 16
or field
mushroom
Thyme springs small 1 ½ tablespoons 3 3
Olive oil Lemon infused 2 tablespoons 1.36 5.09
extra virgin
Garlic clove crushed 1 0.96 5.70
SIT Version 1
©Futura Group 2016
Instant polenta 260g (1 ½ cups), 2 4
plus 2 teaspoons
extra
milk Reduced fat milk 500ml(2 cups) 1 3.99
water 500ml(2 cups) 0.10 0.10
butter chopped 20g 0.26 3.20
Fresh mozzarella Coarsely grated 150g (1 1/2 1.25 5
cups)
parmesan Finely grated 40g (1/2 cup) 0.30 1.70
Soft blue cheese crumbled 60g 2 6
Baby kale leaved To serve 1.30 3.5
Total Cost 57.28
Portion Cost 19.78
Method:
 Step 1
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place
mushrooms on tray. Top with thyme. Mix oil and garlic in a bowl. Drizzle mushrooms with
1 1⁄2 tbs oil mixture. Season and bake for 10 minutes or until tender.
SIT Version 1
©Futura Group 2016
 Step 2
Meanwhile, grease 2 baking trays with oil. Sprinkle with extra polenta. Bring milk and
water to the boil in a saucepan over high heat. Reduce heat to low. Add polenta in a thin,
steady stream, stirring until combined. Cook, stirring, for 3 minutes or until soft. Stir in
butter. Season. Divide among prepared trays. Spread to make a 24cm round on each
tray.
 Step 3
Brush remaining oil mixture over polenta bases. Bake for 5 minutes. Combine cheeses.
Reserve 1⁄4 cup and divide remaining cheese mixture among polenta bases. Bake for 7-8
minutes or until cheese melts.
 Step 4
Top polenta bases with mushroom. Sprinkle with reserved cheese. Bake for 5 minutes or
until golden. Stand for 5 minutes. Use an egg slice to transfer to a board. Sprinkle with
kale.

dish:bolognaise
pasta bake

(% food cost)
Commodities

SIT Version 1
©Futura Group 2016
Small brown chopped 1 2.50 2.50
onion
Small zucchini diced 1 1.24 1.24
Beef mince lean 150 g 1.80 6.50
Garlic cloves Crushed 2 1.44 5.70
Pasta sauce bolognaise 1/2 *400ml 1.20 3
Mini penne pasta dried 1 1/4 cups 1.68 1.12
(150g)
oregano dried 1 tablespoon 0.24 2.90
Pizza cheese grated ¾ cup 7.65 7.65
Flat-leaf parsley fresh To serve 0.50 3
leaves
Total Cost 40.61
Portion Cost $18.32
Method:
 Step 1
SIT Version 1
©Futura Group 2016
Heat oil in a medium frying pan over medium-high heat (see note). Add onion and
zucchini. Cook, stirring, for 4 minutes or until softened. Add mince and garlic. Cook,
stirring with a wooden spoon to break up mince, for 2 minutes or until browned.
 Step 2
Add pasta sauce, pasta, oregano and 2 1/3 cups cold water to pan. Stir to combine. Bring
to the boil. Reduce heat to medium. Cook for 12 minutes or until pasta is tender and
sauce has thickened. Season with salt and pepper.
 Step 3
Preheat grill on medium. Sprinkle pasta mixture with cheese. Grill for 1 to 2 minutes or
until cheese has melted. Top with parsley. Serve

dish:rockmelon
sorbet

(% food cost)
Commodities

lemongrass 1 stick 0.44 3.50
Caster sugar ¾ cup 0.75 2.50
water 1 cup 0.10 0.10
Small rockmelon Peeled, chopped 1 3.23 3.23
Rockmelon To serve 1.90 3.23
wedges
SIT Version 1
©Futura Group 2016
Total Cost 12.56
Portion Cost 6.32
Method:
 Step 1
Trim ends of lemongrass and remove outer tough leaves. Smash down on the
lemongrass to bruise, then tie in a loose knot. Stir the lemongrass, sugar and water in a
SIT Version 1
©Futura Group 2016
saucepan over low heat until sugar dissolves. Increase heat to high and simmer for 2
mins. Set aside to cool and infuse. Strain syrup into a jug, discarding lemongrass.
 Step 2
Blend the chopped rockmelon in a blender until smooth. Add the cooled syrup and blend
to combine.
 Step 3
Churn the mixture in an ice-cream machine following manufacturer's instructions.

Transfer to a container and freeze until firm. Serve with extra rockmelon wedges.

dish:honey
cheesecake
Portion cost:$1.98 Sale price at:$20

(% food cost)
Commodities

biscuits Butternut snap 2 0.57 2.85
Crème cheese softened 250g block 5.9 3.20
honey ¼ cup 1 6
Pastry tartlets shortcrust 12 5.79 5.79
Thickened cream whipped 300ml tub 2.60 2.60
SIT Version 1
©Futura Group 2016
Total Cost $20.44
Portion Cost 15.86
Method:
 Step 1
Place biscuits in a small food processor. Pulse until fine crumbs form.
 Step 2
Using an electric mixer, beat cream cheese and honey until smooth.
SIT Version 1
©Futura Group 2016

dish:bubble tea

(% food cost)
Commodities

Tea bags English breakfast 2 0.96 12
Caster sugar 2 teaspoons 0.012 2.50
Boiling water 1 cup 0 0
tapioca ½ cup 0.15 1.50
milk 1 cup 0.20 2
Ice cubes 1 cup 0.10 0.10
Total Cost $18.10
Portion Cost $2.59
SIT Version 1
©Futura Group 2016
Method:
 Step 1
Place tea bags, sugar and boiling water in a heatproof jug. Stir to dissolve sugar. Set
aside for 5 minutes for flavours to develop. Remove tea bags. Refrigerate mixture until
cool.
 Step 2
Bring 1.5 litres cold water to the boil in a saucepan over high heat. Add tapioca. Reduce
heat to medium-low. Cook, stirring occasionally, for 45 to 50 minutes or until tapioca is
just tender and almost clear. Drain. Rinse under cold water. Transfer to a large jug.
 Step 3
Add tea mixture and milk to tapioca. Stir gently to combine.
 Step 4
Divide ice cubes between chilled glasses. Top with tapioca mixture. Serve.
( g) the dishes which are profitable would be vegetable and chickpea fritters, polenta, cheese and mushroom
pizza because these dishes have very less portion and big difference between sale price and portion cost.
(I ) the dish was found very healthy as per people’s expectations and the method used to get feedback from
customers was customer survey and discussion with customers.
(j ) the most popular dishes were polenta, cheese and mushroom pizza and vegetable and ginger scallops.
SIT Version 1
©Futura Group 2016
Menu Assessment Criteria Comment S NYS S NYS
1 Element 1: Identify customer requirements
The type of customer relevant for the menu/establishment is identified
The cuisine style (s) are identified
The menu types used in the establishment are identified
The common popular items sold in the establishment are identified
An indicative pricing structure is provided for the basis of comparison
Element 2: Plan menus

The menu contains the number of dishes/choices as per instruction relevant
for the menu type
The dishes provided use a seasonal variety where relevant
The methods of cookery used for the dishes within one menu type provide
variety and repetitions are avoided
The colours within dishes and in a menu type are appealing
Dishes within a menu type provide a variety of tastes
Dishes within a menu type provide a variety of different textures
Main dishes or menus provide an acceptable nutritional balance according to
Australian Healthy guidelines for adults
The dishes / menu type is/are suitable for the clientele identified in section 1
SIT Version 1
©Futura Group 2016
Element 3: Cost menus
Each commodity is listed in a standard recipe card
The yield test values are establishes in a yield test sheet
The correct methods are used to calculate yields and net costs
Each dish is costed in the standards recipe card
The correct formulas are used for each type of calculation
The food cost for each dish does not exceed 34%
The correct methods for calculating mark-up are used
The profitability/maximum for each dish or menu is identified
All calculations are attached for reference as instructed for each menu type
Element 4: Write menu content Comment S NYS S NYS

The menu/dish is written in an appealing way, creating interest
Classical garnishes are used correctly according to conventions (e.g. a Wiener
Schnitzel must use veal; if pork or chicken is used it must refer to pork/chicken
Schnitzel “Vienna Style”
The key features in each dish/menu are clearly listed
The correct culinary terms are used and explained where relevant
The menu structure is correct in order
The print type/font is clearly legible
Element 5: Evaluate menu success

The menu /dishes is evaluated using evaluation methods outlines in the
instructions
The feedback is collated and attached
The feedback is interpreted correctly
A sales analysis ids performed where this is part of the evaluation startegy
3. Menu 2 – Plan a buffet menu.
A. Define the type of buffet theme or style you will plan, and include suitable dishes typically included for such a
buffet including provisions for all courses in your buffet menu.
Answer:-
 Fattoush salad
 Green Beans and Burrata
 Roasted Carrot Salad
 Honey glazed ham
 Cauliflower Salad with Tahini Dressing
SIT Version 1
©Futura Group 2016
 Cheese and Pickle Sausage Rollincluded for such a buffet including provisions for all courses in your buffet menu.
 Colours: all dishes of menu are based on colour combination. Every dish is designed with colour
 Cooking methods: the cooking method of each dish is different.
 delicacies
 Flavours: every dish has its own flavour. Crispy dishes have crispness in it and smoky dish has
smoky flavour.
 Nutritional values: the menu is designed by keeping nutritional value of each dish.
 Presentation: each dish is presented in way of attraction to customer and eye appealing.
 Seasonally available ingredients: the menu is designed with seasonal availability ingredients.
 Tastes and Textures: each dish has its own taste and texture as per the requirement.
1. Customer profile, check the customers profile is vital part of any business we had to change the menu slightly to
fit the profile of the customer and their income
2. Colour texture and presentation were not suitable for the customer therefore we did not attract the business we
want.
3. Presentation, Good presentation increase you’re selling. Nice colour always attract the customer.
4. But found the food too spicy and we had to adjust it , we also found that some of the dishes were too salty, and
oily
5. For the culinary and nutritional balance in your dishes, all the main ingredients are good quality and you should
use appropriate cooking method such as stir fried. We don’t find any issue with development and preparation
technique.
6. In any business customer satisfaction is the first priority, We can make some dishes according to customer taste
or demand for instance; we can convert curry mild to hot or very light.
7. we also adjusted the seasonings in our dishes as we found them too spicy and salty
8. If business targeting all types of customer so they should alter menu from non-veg to vegetarian or vegan so we
cover all type of customers meat (sag- chicken can be altered by adding cheese or tofu instead of chicken). Fits
the profile to all of our clients as we covered all areas and we have regular bookings and customer satisfaction.
9. Season always affect on food industry, in different seasons people like different kind of food we add fish curry
and prawn curry in winter instead of summer. Customer don’t like to eat more hot and spicy food in summer but
most demandable in winter. Butter chicken which covers all seasons Tikka Masala Malani Kofta they are hearty
dishes and are bigger serves they are also cheaper in winter.
SIT Version 1
©Futura Group 2016
C. Draft ideas for each of the dishes listed in A., present these to your chef/colleagues or trainer and obtain
ANSWER:

to be done
1 aug 2019 Mark  Fattoush Delicious More garnish
salad
1aug 2019 Lee  Green Beans Tender Nothing
and Burrata
1 aug 2019 sue  Roasted Cook perfectly More lemon
Carrot Salad
1 aug 2019 amar  Honey Dry Cook less time
glazed ham
SIT Version 1
©Futura Group 2016
D. Write the menu using an attractive font of your choice, no smaller than size 12.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients
E. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section
Answer:-
Date Name meal Compliments
1 aug 2019 Deep  Fattoush Delicious
salad
1aug 2019 Kasper  Green Beans Tender
and Burrata
1 aug 2019 love  Roasted Cook perfectly
Carrot Salad
SIT Version 1
©Futura Group 2016
1 aug 2019 jot  Honey Dry
glazed ham
F. Which dishes were most popular? Which dishes would you remove from the buffet in future – for which
reasons?
ANSWER: Cheese and pickle sausage roll was the most popular amongst all. Fattoush salad would be removed from the
menu in the future due to the sharp taste that is not liked by most of the customers.
buffet
(A)- the main theme of this buffet is wedding menu. The menu consist of 8 items naming chicken laksa,
vegetable and chickpea fritters, coriander and ginger scallops, polenta, cheese and mushroom pizza,
bolognaise pasta bake, rockmelon sorbet, low-fat honey cheesecake and bubble tea.
(c )the cost per person will be $25. This buffet will have 3 courses- entrée, mains and desserts with a type of
tea. There are some vegetarian, low-fat and gluten-free options available as well. After presenting the menu to
chef, a feedback was received to decrease the price per person of buffet. Rest, everything is perfect.
(d) standard recipe cards
Name of dish: chicken laksa portion nos:
portion size:5
Commodities

kg/l/unit
Laksa soup 265g pkt 2.15 3.50
Chicken strips 300g 6.50 8
SIT Version 1
©Futura Group 2016
Coconut cream ayam 140ml can 1.34 2.40
Bean sprouts To serve 2.15 2.15
Total cost 19.05
Portion cost 15.14
Method:
 Step 1
SIT Version 1
©Futura Group 2016
Place 800ml of water and the laksa powder in a medium saucepan. Stir over a low heat until dissolved and well
combined. Increase heat to high and add the packet noodles. Simmer gently for 5 minutes.
 Step 2
Add the chicken and simmer for 3 minutes or until the chicken is cooked. Add the vegetables from the soup
packet and coconut cream, and cook over a low heat for 1-2 minutes or until the vegetables are just tender.
 Step 3
Divide the laksa among serving bowls. Top with the bean sprouts and coriander. Serve immediately

dish:vegetable and
chickpea fritters

(% food cost)
Commodities

grated
coarsely grated
ground
parsley
SIT Version 1
©Futura Group 2016
Total Cost $18.06
Portion Cost $5.165
Method:
 Step 1
salt and pepper.
 Step 2
 Step 3
immediately.
SIT Version 1
©Futura Group 2016

portion nos:
Portion cost: $ 2.5
portion size:6
Commodities

kg/l/unit
thin strips
scallops 12 7 7
SIT Version 1
©Futura Group 2016
Total cost 16.78
Portion cost 15.02
Method:
 Step 1
 Step 2
 Step 3

dish:polenta,
cheese and
mushroom pizza

(% food cost)
SIT Version 1
©Futura Group 2016
Commodities

Flat mushroom 8 (400g) 6.25 16
or field
mushroom
Thyme springs small 1 ½ tablespoons 3 3
Olive oil Lemon infused 2 tablespoons 1.36 5.09
extra virgin
Instant polenta 260g (1 ½ cups), 2 4
plus 2 teaspoons
extra
milk Reduced fat milk 500ml(2 cups) 1 3.99
water 500ml(2 cups) 0.10 0.10
butter chopped 20g 0.26 3.20
Fresh mozzarella Coarsely grated 150g (1 1/2 1.25 5
cups)
parmesan Finely grated 40g (1/2 cup) 0.30 1.70
Soft blue cheese crumbled 60g 2 6
Baby kale leaved To serve 1.30 3.5
Total Cost 57.28
Portion Cost 19.78
Method:
SIT Version 1
©Futura Group 2016
 Step 1
Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place
mushrooms on tray. Top with thyme. Mix oil and garlic in a bowl. Drizzle mushrooms with
1 1⁄2 tbs oil mixture. Season and bake for 10 minutes or until tender.
 Step 2
Meanwhile, grease 2 baking trays with oil. Sprinkle with extra polenta. Bring milk and
water to the boil in a saucepan over high heat. Reduce heat to low. Add polenta in a thin,
steady stream, stirring until combined. Cook, stirring, for 3 minutes or until soft. Stir in
butter. Season. Divide among prepared trays. Spread to make a 24cm round on each
tray.
 Step 3
Brush remaining oil mixture over polenta bases. Bake for 5 minutes. Combine cheeses.
Reserve 1⁄4 cup and divide remaining cheese mixture among polenta bases. Bake for 7-8
minutes or until cheese melts.
 Step 4
Top polenta bases with mushroom. Sprinkle with reserved cheese. Bake for 5 minutes or
until golden. Stand for 5 minutes. Use an egg slice to transfer to a board. Sprinkle with
kale.

dish:bolognaise
pasta bake
SIT Version 1
©Futura Group 2016
(% food cost)
Commodities

Small brown chopped 1 2.50 2.50
onion
Small zucchini diced 1 1.24 1.24
Beef mince lean 150 g 1.80 6.50
Garlic cloves Crushed 2 1.44 5.70
Pasta sauce bolognaise 1/2 *400ml 1.20 3
Mini penne pasta dried 1 1/4 cups 1.68 1.12
(150g)
oregano dried 1 tablespoon 0.24 2.90
Pizza cheese grated ¾ cup 7.65 7.65
Flat-leaf parsley fresh To serve 0.50 3
leaves
Total Cost 40.61
Portion Cost $18.32
Method:
SIT Version 1
©Futura Group 2016
 Step 1
Heat oil in a medium frying pan over medium-high heat (see note). Add onion and
zucchini. Cook, stirring, for 4 minutes or until softened. Add mince and garlic. Cook,
stirring with a wooden spoon to break up mince, for 2 minutes or until browned.
 Step 2
Add pasta sauce, pasta, oregano and 2 1/3 cups cold water to pan. Stir to combine. Bring
to the boil. Reduce heat to medium. Cook for 12 minutes or until pasta is tender and
sauce has thickened. Season with salt and pepper.
 Step 3
Preheat grill on medium. Sprinkle pasta mixture with cheese. Grill for 1 to 2 minutes or
until cheese has melted. Top with parsley. Serve

dish:rockmelon
sorbet

(% food cost)
Commodities

water 1 cup 0.10 0.10
SIT Version 1
©Futura Group 2016
wedges
Total Cost 12.56
Portion Cost 6.32
Method:
 Step 1
SIT Version 1
©Futura Group 2016
 Step 2
to combine.
 Step 3


dish:honey
cheesecake
Portion cost:$1.98 Sale price at:$20

(% food cost)
Commodities

biscuits Butternut snap 2 0.57 2.85
Crème cheese softened 250g block 5.9 3.20
honey ¼ cup 1 6
Pastry tartlets shortcrust 12 5.79 5.79
Thickened cream whipped 300ml tub 2.60 2.60
SIT Version 1
©Futura Group 2016
Total Cost $20.44
Portion Cost 15.86
Method:
 Step 1
Place biscuits in a small food processor. Pulse until fine crumbs form.
 Step 2
SIT Version 1
©Futura Group 2016
Using an electric mixer, beat cream cheese and honey until smooth.

dish:bubble tea

(% food cost)
Commodities

Tea bags English breakfast 2 0.96 12
Caster sugar 2 teaspoons 0.012 2.50
Boiling water 1 cup 0 0
tapioca ½ cup 0.15 1.50
milk 1 cup 0.20 2
Ice cubes 1 cup 0.10 0.10
Total Cost $18.10
SIT Version 1
©Futura Group 2016
Portion Cost $2.59
Method:
 Step 1
Place tea bags, sugar and boiling water in a heatproof jug. Stir to dissolve sugar. Set
aside for 5 minutes for flavours to develop. Remove tea bags. Refrigerate mixture until
cool.
 Step 2
Bring 1.5 litres cold water to the boil in a saucepan over high heat. Add tapioca. Reduce
heat to medium-low. Cook, stirring occasionally, for 45 to 50 minutes or until tapioca is
just tender and almost clear. Drain. Rinse under cold water. Transfer to a large jug.
 Step 3
Add tea mixture and milk to tapioca. Stir gently to combine.
 Step 4
Divide ice cubes between chilled glasses. Top with tapioca mixture. Serve.
( g) the dishes which are profitable would be vegetable and chickpea fritters, polenta, cheese and mushroom
pizza because these dishes have very less portion and big difference between sale price and portion cost.
(I ) the dish was found very healthy as per people’s expectations and the method used to get feedback from
customers was customer survey and discussion with customers.
(j ) the most popular dishes were polenta, cheese and mushroom pizza and vegetable and ginger scallops.
SIT Version 1
©Futura Group 2016
( g )- buffet menu style is mentioned below
Wedding buffet menu

Chicken laksa
(Laksa soup with chicken strips, garnish with coconut cream and
Garnish with coriander leaves)
Vegetable and chickpea fritters
SIT Version 1
©Futura Group 2016
(minced vegetable patty with chickpeas)
Coriander and ginger scallops

(Scallop served with coriander leaves with the taste of
Fresh ginger)
Polenta cheese and mushroom pizza

Mushrooms with instant polenta served with baby kale
Leaves)
Bolognaise pasta bake

(A mixture of zucchini and beef mince made with
bolognaise pasta sauce)
Rockmelon sorbet
(Contains rockmelon wedges and lemongrass)
Honey cheesecake
(feel reduced-fat ricotta with taste of honey and fresh strawberries)
Tea or coffee
(Bubble tea)
$25
SIT Version 1
©Futura Group 2016

for the menu type
The dishes provided are suitable and sufficient for the type of buffet proposed

The food cost does not exceed 30% per customer


SIT Version 1
©Futura Group 2016
instructions
SIT Version 1
©Futura Group 2016
4. Menu 3 – Plan a cyclical menu.
A. Plan a cyclical menu to run over 1 week, lunch or dinner to cater for participants of a 1 week HACCP seminar
with a company next door. The menu must include 3 courses at a set price of $25.00 per person and a food cost
not exceeding 32%. The seminar is of a duration of 1 week Monday to Friday and is held consecutively over 2
months.
o Cooking methods: the cooking method of each dish is different.
o delicacies
o Flavours: every dish has its own flavour. Crispy dishes have crispness in it and smoky dish has
smoky flavour.
o Tastes and Textures: each dish has its own taste and texture as per the requirement
SIT Version 1
©Futura Group 2016
Answer:-
to be done
1 aug 2019 mark Cheese Delicious More garnish
sandwich
1aug 2019 lee Rice Cracker Tender Nothing
1 aug 2019 sue Chicken Cook perfectly More lemon
noodles
1 aug 2019 amar Ham pizza Dry Cook less time
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities and cost these to
meet the required margins set out in A.
Answer:-
RECEPIE CARDS ATTACHED
E. Establish a yield test sheet for all ingredients, using the attached template “Yields” and calculate the net yields,
and net costs.
F. Identify the dishes that feature best in terms of profitability.
SIT Version 1
©Futura Group 2016
Answer:- Chicken nuggets and cooked carrots were the best featured in terms of profitability
G. Write the menu using an attractive font of your choice, no smaller than size 12.
 Ensure each dish is described accurately and in an appealing manner, and true in its features and ingredients.
H. Once implemented , obtain feedback for the success of the menu using a methods outlined in the task section
Answer:-
1 aug 2019 Deep Cheese sandwich Delicious
1aug 2019 Kasper Rice Cracker Tender
1 aug 2019 love Chicken noodles Cook perfectly
1 aug 2019 jot Ham pizza Dry
I. Which dishes were most popular? Which dishes were most profitable? What other options could you use for
future cyclical menus to reduce your food cost whilst ensuring customer satisfaction?
Answer:-
SIT Version 1
©Futura Group 2016
a. Spaghetti with ground beef was most popular.
b. Ham cheese pizza with lettuce salad was most profitable.
c. For future, cheese sandwich and meat sauce could be reduced.
SIT Version 1
©Futura Group 2016
Menu 3- cyclical menu
( A )- menu for 1 week
Monday- sweet potato latkes, poached salmon with raw vegetable salad, flourless choc muffins
Tuesday- cheesy macaroni souffle, baked fish on vegetable, chocolate tofu mousse
Wednesday- coriander and ginger scallops, ricotta-stuffed truss tomatoes, raspberry and orange friands
Thursday- lamb stir-fry with coconut rice, spinach and ricotta filo triangles, low-fat tiramisu
Friday- spicy sweet potato soup with chilli coriander cream, blue-eye baked in parchment, lime delicious
desserts
Saturday- gluten-free garlic flat bread, vegetarian pizza, Baesuk
Sunday- vegetable and chickpea fritters, low-fat kofta curry, rockmelon sorbet.
(c )- the menu will include 1 dish for each course over a period of a week which will run over 2 months. People
can enjoy all 3 courses- entrée, main and desserts at very reasonable price. After getting the feedback, the
result was that no change is required in menu.
( d )- Standard recipe card
Name of dish: sweet potato latkes portion nos:
portion size:5
Commodities

kg/l/unit
Sweet potato Peeled,coarsely 1(500g) 1.75 1.75
grated
cornflour 70g(1/2 cup) 0.38 1.50
shallots Ends 2 3 3
trimmed,thinly
SIT Version 1
©Futura Group 2016
sliced
egg Lightly whisked 1 0.37 5.50
Olive oil 60ml(1/4 cup) 0.8 7
Sour cream To serve 1.95 3.90
Sweet chilli trident To serve 0.55 4.05
sauce
Total cost $29.7
Portion cost $11.8
Method:
 Step 1
Combine the sweet potato, cornflour, shallot and egg in a large bowl.
 Step 2
SIT Version 1
©Futura Group 2016
Heat 2 teaspoons of oil in a frying pan over medium-high heat. Add 8 heaped tablespoonfuls of sweet potato
mixture to the pan. Press down with a spatula. Cook for 2 minutes each side or until golden. Transfer to a
baking tray lined with paper towel. Repeat, in 4 more batches, with remaining oil and sweet potato mixture.
 Step 3
Arrange the latkes on a serving plate. Top each with a dollop of sour cream and drizzle over a little sweet chilli
sauce. Top with coriander leaves to serve.
Name of dish:cheesy macaroni soufflé portion nos:
Portion cost: $2.5 portion size: 6
Commodities

Macaroni pasta 250g 1 1
Evaporated milk Can carnation 350 ml 2.70 2.70
light & creamy
Liquid stock Massel salt ½ cup 1.5 3
reduced chicken
salt
eggs separated 2 0.73 5.50
Green onions Thinly sliced 4 2.50 2.50
Grated cheese Low-fat 1 cup 3.95 3.95
breadcrumbs Fresh multigrain ¼ cup 0.50 2.50
SIT Version 1
©Futura Group 2016
Total cost $26.25
Portion cost $15.15
Method:
 Step 1
Preheat oven to 200°C. Lightly grease a 6-cup capacity ovenproof dish.
 Step 2
Cook pasta in a large saucepan of boiling salted water, following packet

directions, until just tender. Drain. Set pasta aside.
 Step 3
Whisk together milk, stock and egg yolks. Pour into saucepan over medium
heat. Cook, stirring, for 5 minutes or until sauce just comes to the boil. Add
pasta, onions, cheese and pepper. Toss well to combine.
SIT Version 1
©Futura Group 2016
 Step 4
Beat eggwhites to soft peaks. Fold into pasta mixture. Spoon into prepared
dish. Sprinkle with breadcrumbs. Spray with oil. Bake for 20 minutes or until
golden. Serv

portion nos:
Portion cost: $ 2.5
portion size:6
Commodities

kg/l/unit
thin strips
scallops 12 7 7
SIT Version 1
©Futura Group 2016
Total cost 16.78
Portion cost 15.02
Method:
 Step 1
 Step 2
 Step 3
Name of dish:lamb portion nos:

stir-fry with coconut
rice
SIT Version 1
©Futura Group 2016
(% food cost)
Commodities

tamari 2 tablespoons 0.08 4
bicarbonate of ¼ teaspoon 0.024 2.40
soda
arrowroot 2 teaspoons 0.09 1.70
Sunflower oil 2 tablespoons 0.068 5.09
lamb Thinly sliced 350 g 3 10
backstrap,
ginger cut into thin 3cm piece 0.44 3.50
strips
Long red chilli seeds 1 0.22 1.10
removed, thinly
sliced
carrot peeled, cut into 1 0.29 2.98
matchsticks
Snow peas ends trimmed, 175 g 3.38 2.90
halved
diagonally
Spring onions Thinly sliced To garnish 2.20 2.20
Coconut rice
Coconut cream 200ml 0.46 0.90

Basmati rice 225g 0.70 3
Total Cost $39.77
Portion Cost $10.95
SIT Version 1
©Futura Group 2016
Method:
 Step 1
To make rice, mix cream with 180ml water. Place rice and liquid in a large pan with 1
teaspoon salt and bring to boil. Reduce heat to low, simmer for 10 minutes, then drain.
 Step 2
Meanwhile, combine tamari, soda and arrowroot in a small bowl until smooth, then set
aside. Heat half the oil in a wok over high heat and cook lamb in batches until browned.
Remove and set aside.
 Step 3
Heat remaining oil and add ginger, chilli and carrot. Stir-fry for 1 minute, then return
lamb to wok with snow peas and tamari mixture, and toss for a further minute. Serve
with coconut rice and garnish with spring onions.
Name of dish: spicy sweet potato soup with chilli coriander cream
portion nos:
SIT Version 1
©Futura Group 2016
portion size:8
Commodities

kg/l/unit
Liquid stock Massel chicken 1L (4 cups) 3 3
style
Sunflower oil 2 teaspoons 1.36 5.09
Large brown Finely chopped 1 1.50 1.50
onion
Red curry paste 1 tablespoon 1.95 4.09
carrots Peeled, thinly 2 2.98 2.98
sliced
Sweet potato Peeled, coarsely 750g 3.30 1.75
chopped
Lime juice 2 teaspoons 1.4 0.70
sugar brown ½ teaspoon 0.44 2.20
Sour cream Extra light 90g(1/3 cup) 1 2.50
Fresh red chilli Finely chopped 1 long 3 3
Fresh coriander chopped 1 tablespoon 3 3
Total cost 29.81
Portion cost 22.93
SIT Version 1
©Futura Group 2016
Method:
 Step 1
Heat oil in a large saucepan over medium heat. Cook the onion for 5 minutes or until soft. Stir in curry paste for
1-2 minutes or until aromatic.
 Step 2
Add the carrot, sweet potato and stock. Bring to the boil. Reduce heat to low. Simmer for 25-30 minutes or until
tender. Cool slightly.
 Step 3
Blend the soup until smooth. Heat over low heat for 2-3 minutes. Stir in the lime juice and brown sugar. Season.
 Step 4
Combine the sour cream, chilli and coriander in a bowl. Serve with the soup.
Name of dish: gluten-free garlic flat bread portion

nos:
SIT Version 1
©Futura Group 2016
Commodities

kg/l/unit
Dry yeast Gluten-free 7g sachet 0.15 1.57
Bread mix Gluten-free 480g 4 4
Olive oil Extra virgin 1/3 cup 4 4
Plain floor Gluten-free For dusting 6.30 6.30
Total cost $21.57
Portion cost $S17.33
Method:
SIT Version 1
©Futura Group 2016
 Step 1
Combine yeast and 1 1/4 cups warm water in a large bowl. Add bread mix and 1 tablespoon oil. Stir to form a
soft dough. Turn onto a floured surface. Gently knead into a ball. Transfer to a large greased bowl. Cover. Set
aside in a warm place for 30 minutes or until doubled in size.
 Step 2
Punch dough down. Divide into 8 portions. Roll 1 portion out to a 20cm round. Repeat with remaining dough.
 Step 3
Heat a greased barbecue plate or chargrill on medium-high heat. Add garlic to remaining oil. Brush 1 side of
dough rounds with garlic mixture. Cook 2 rounds for 4 minutes. Turn. Brush with garlic mixture. Cook for 4
minutes or until browned and lightly puffed. Place on a plate. Cover to keep warm. Repeat with remaining
dough rounds and garlic mixture. Serve.

dish:vegetable and
chickpea fritters

(% food cost)
Commodities

grated
coarsely grated
SIT Version 1
©Futura Group 2016
ground
parsley
Total Cost $18.06
Portion Cost $5.165
Method:
 Step 1
salt and pepper.
 Step 2
SIT Version 1
©Futura Group 2016
 Step 3
immediately.

dish:poached
salmon with raw
vegetable salad

(% food cost)
Commodities

tamari 1/3 cup( 80 ml) 1.40 4
mirin 2/3 cup(160 ml) 1.60 2
Fresh ginger grated 1 teaspoon 0.90 0.90
Salmon fillets Skinned, pin- 4 6.50 12.50
boned
Lebanese Cut into thin 1 1.19 1.19
cucumber batons
carrot Cut into thin 1 0.37 2.98
batons
Small yellow and seeds 1 2.5 1.25
small red removed, cut
capsicum into thin
batons
radishes Cut into thin 6 2.50 2.50
batons
SIT Version 1
©Futura Group 2016
Sesame seeds black To garnish 1 4
Total Cost $37.22
Portion Cost $18.68
Method:
 Step 1
Place tamari, mirin, garlic, and ginger in a shallow frypan, add 150ml water and bring to
the boil. Lower heat and simmer gently for 2 minutes, then add salmon. Cover and cook
for 3 minutes, then turn fillets and cook for a further 3 minutes.
 Step 2
Combine vegetables in a bowl. Place each piece of salmon in a serving bowl, top with
vegetables and pour poaching liquid around. Garnish with sesame seeds
Name of dish:baked fish on vegetables portion nos:
Portion cost: 2.94 portion size:7
SIT Version 1
©Futura Group 2016
Commodities

kg/l/unit
zucchinis Cut into wedges 2 2.48 1.24
red onions Cut into wedges 2 1.40 0.70
tomatoes Cut into wedges 3 2.45 4.90
black olives cup pitted ¼ 3 3
olive oil 1/4 cup (60ml) 0.90 1.40
white fish fillets thick skinless 4 x 180g 7.20 10
small garlic Crushed 1 1.44 5.70
clove
lemon juice 1 Tablespoon 0.60 0.60
Dijon mustard 1 Tablespoon 0.08 2.80
flat-leaf parsley roughly ½ cup 1 2.98
chopped
Total Cost: $33.32
Portion Cost: $20.55
Method:
SIT Version 1
©Futura Group 2016
 Step 1
Preheat the oven to 200°C.
 Step 2
Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish.
Brush another tablespoon of oil over the fish and place on the vegetables. Place in the
oven and bake for 25-30 minutes until cooked through.
 Step 3
Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
 Step 4
Divide the cooked vegetables among plates and top each with a piece of fish.
 Step 5
Drizzle the fish with the dressing and scatter with chopped parsley.
(f )- all desserts and some of the entrees can produce more profit because these ate comparatively low in price
and have a big difference between portion cost and actual cost as compared to sale price.
SIT Version 1
©Futura Group 2016
( H )- according to staff meeting, the menu should have some more options so that its popularity can be
increased and people can choose dish according to their preferences.
(I )- the most popular dishes were on Fridays as more quantity used can be seen for those dishes. So , more
profit was earned from these dishes. In future, other optioned which can be included in this menu are
vegetarian and gluten-free.


for the menu type

The food cost for each menu does not exceed 32%
The set price of $25.00 per person is not exceeded

SIT Version 1
©Futura Group 2016

instructions
SIT Version 1
©Futura Group 2016
5. Menu 4 – Plan a degustation menu.
A. Plan a degustation menu comprising of at least 5 courses, and offering 2 main course options. The food cost must
not exceed 34 %. The maximum cost shall be in proportion to the client information and current prices for meals
as identified in question 1.
ANSWER:
o delicacies
o Flavours: every dish has its own flavour. Crispy dishes have crispness in it and smoky dish has smoky
flavour.
SIT Version 1
©Futura Group 2016
Answer:-
to be done
1 aug 2019 mark Pava Delicious More garnish
1aug 2019 lee Poke Tender Nothing
1 aug 2019 sue Heirloom Cook perfectly More lemon
tomato
1 aug 2019 amar Lamb loin Dry Cook less time
SIT Version 1
©Futura Group 2016
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect
the portion sizes for a degustation menu based on the number of courses provided.
Answer:-
Ingredients Quantity
Egg white 3
Wanton wrappers 1 packet
Paua 1 kg
Garlic 1tsp
Basil lime and coriander
White wine 50 ml
White wine vinegar 50 ml
Shallot 1
SIT Version 1
©Futura Group 2016
and net costs.
F. Identify the dishes that feature best in terms of profitability.
ANSWER:
Answer:-
1 aug 2019 Deep Pava Delicious
1aug 2019 Kasper Poke Tender
1 aug 2019 love Heirloom tomato Cook perfectly
1 aug 2019 jot Lamb loin Dry
SIT Version 1
©Futura Group 2016
I. What was the feedback received, and accordingly what should be improved for a degustation menu in the
future?
Answer:-Flax bourne lamb loin was the best complimented amongst all the dishes served. In future, care
will be taken to reduce cheese in beach honeydew duck breast.
Degustation menu
Lemuria Pate
With fig salami and apricot compote
Tomato Carpaccio
With tuna remoulade
Mushroom and Gruyere

A creamy forest mushroom soup topped with gratinated
Swiss cheese
Fresh Water Bass

With braised fennel and leaks
Lemuria Sorbet
Sous Vide Pork Belly

With red wine reduction
Herbed Lamb Chop

French rack of lamb pan roasted and crusted with herbs served with
Potato puree, and cherry tomato confit
SIT Version 1
©Futura Group 2016
Lemuria cheesecake
Carabao’s milk and dulce de leche cheesecake
With strawberry compote
( c)- the menu has all of the chef’s special dishes which present different amazing flavours. The dishes vary
from entrees to mains. Although the dishes are somewhat expensive but still it will be valuable for people to
spend money on having a mix variety of dishes.
( d )- standard recipe card

dish:tomato
carpaccio salad with
rocket and tomato-
fennel seed
vinaigrette
Reference portion size:
source:taste.com.au
(% food cost)
Commodities

tomatoes Perino grave 24 halved 6 3
Olive oil Extra virgin ¼ cup 0.50 5
SIT Version 1
©Futura Group 2016
Fresh lemon 1 tablespoon 0.60 0.60
juice
shallot Finely chopped 2 tablespoons 0.30 3
Garlic clove Finely chopped 1 0.42 5
Fennel seeds toasted, 1 teaspoon 0.45 2.90
coarsely
crushed, divided
Truss tomatoes 4 0.55 3.90
Baby rocket 100g 2.80 3
leaves
Fresh basil leaves torn 10g 0.44 3.50
Fresh oregano 1 ½ tablespoons 1.85 1.85
leaves
Total Cost $31.75
Portion Cost $13.91
Method:
 Step 1
SIT Version 1
©Futura Group 2016
In a medium bowl, toss the grape tomatoes, 2 tablespoons of the oil, lemon juice, shallot,
garlic, 1/2 teaspoon of the fennel seeds and 1 teaspoon of sea salt flakes to coat. Set
aside to marinate for at least 10 mins. Check the seasoning and add more lemon juice or
salt, if necessary.
 Step 2
Using a very sharp or serrated knife, slice the truss tomatoes into 3mm-thick slices.
Arrange the tomato slices on a serving platter, drizzle with the remaining 1 tablespoon of
olive oil and season with salt and the remaining 1/2 teaspoon of fennel seeds.
 Step 3
In a bowl, toss the rocket, basil and oregano with the tomato-fennel seed vinaigrette to
coat. Season with salt and pepper. Scatter the rocket mixture over tomatoes and serve.

dish:mushroom and
gruyere
taste.com.au
(% food cost)
Commodities

butter 60g plus 20g 1 3.20
leek white part only, 1 2.50 2.50
washed and
finely sliced
mushrooms 700g 8 6
Plain floor 2 tablespoons 0.015 0.75
Liquid stock Massel chicken 4 cups 1.5 3
SIT Version 1
©Futura Group 2016
style
cream 300ml 1.30 2.60
Goats cheese Coles brand mild 120g 3.2 4
Black pepper Cracked 0.10 2.80
Total Cost $26.65
Portion Cost $17.35
Method:
 Step 1
Melt butter in a large saucepan and add the leek. Cook over medium heat for 5 mins,
stirring occasionally, until soft and lightly golden. Add garlic and cook for 1 min.
 Step 2
Meanwhile, set 4 mushrooms aside and roughly chop the rest. Add chopped mushrooms
to the pan and cook for 3-4 mins, stirring often, until soft. Sprinkle the flour over the
mixture, and cook, stirring, for 1 min. Add stock gradually, while stirring constantly. Bring
to the boil, then reduce heat to medium low and simmer for 5 mins.
SIT Version 1
©Futura Group 2016
 Step 3
Use a wand blender to puree soup until smooth (alternatively, cool slightly then puree in
a food processor). Stir in cream and reheat gently.
 Step 4
Melt extra butter in a small frying pan. Slice reserved mushrooms and cook for 2 mins
each side over medium heat, until golden. Serve soup in small bowls, topped with
crumbled goats cheese, sliced mushrooms and cracked black pepper.

gazpacho
source:taste.com.au
(% food cost)
Commodities

bread crustless day- 50g 1.5 3
old, white
country-style
water 125ml 0 0
Ripe tomatoes Roughly chopped 1kg 4.90 4.90
Lebanese peeled, roughly 1 (150g) 1.19 1.19
cucumber chopped
Red capsicum deseeded, ½(130g) 0.66 1.25
roughly
chopped
Olive oil Extra virgin 125ml(½ cup) 1.25 5
Sherry vinegar 60ml( ¼ cup)
salt ½ teaspoon 0.13 5
sugar ½ teaspoon 0.0005 1.29
Ripe tomato deseeded, 1 0.55 0.55
diced, to serve
SIT Version 1
©Futura Group 2016
Lebanese extra, 1 1.19 1.19
cucumber deseeded,
diced, to serve
Olive oil Extra virgin 0.50 5
Total Cost $33.37
Portion Cost $12.70
Method:
 Step 1
Place the bread in a small bowl and pour the water over. Set aside for 5 minutes to soak.
Use your hands to squeeze out any excess moisture from the bread. Place the bread in
the bowl of a large food processor or blender.
 Step 2
Add the tomatoes, cucumber, capsicum and garlic to the bread and process until well
combined and almost smooth. Add the oil and vinegar, and process until well combined.
Taste and add salt and sugar to season.
 Step 3
SIT Version 1
©Futura Group 2016
Pass the soup through a sieve into a bowl and use a wooden spoon to press firmly to
extract all the liquid. Discard the pulp. Cover and place in the fridge for 2 hours or until
well chilled.
 Step 4
Ladle the soup into small bowls, top with the extra diced tomato and cucumber, and
drizzle with a little of the extra oil. Serve immediately.
Name of dish:crispy portion nos:

pork belly
source:taste.com.au
(% food cost)
Commodities

Pork belly scored 1.5kg 22.5 15
oil 2 teaspoons 0.03 9
salt 1 teaspoon 0.26 5
Salt flakes ½ teaspoon 0.08 8.50
milk 1L 1 2
Whole head 1 0.83 5
garlic
Sage leaves 4 0.96 2.20
Fennel seeds 2 teaspoons 0.91 2.90
SIT Version 1
©Futura Group 2016
Total Cost $49.6
Portion Cost $26.57
Method:
 Step 1
Preheat oven to 240C or 220C fan-forced.
 Step 2
Place pork in a 30cm x 25cm metal baking tray. Rub all over with oil. Rub salts into
scored skin. Roast for 20-25 minutes or until skin starts to blister.
 Step 3
Reduce oven to 180C or 160C fan-forced. Pour milk around pork (be careful of steam and
to not pour any milk over the skin). Add garlic, sage and seeds to milk. Roast for 1 hour.
 Step 4
Increase oven to 260C or 240C fan-forced. Roast for 10 minutes or until skin is blistered
and puffed all over. Remove from oven. Carefully lift pork out of braising liquid and
transfer to a plate. Stand loosely covered with foil for 10 minutes before carving.
SIT Version 1
©Futura Group 2016

dish:herbed lamb
chops
taste.com.au
Portion cost: $ Sale price at: $28
27.97 (% food cost)
Commodities

beans cannellini 420g can 7.2 3.5
Ground cumin ¼ teaspoon 0.10 1.95
Fresh lemon 1/3 cup (80ml) 0.60 0.60
juice
Lamb chops forequarters 4 15 5.07
Sea salt & black Freshly ground 0.10 2.07
pepper
Coriander sprigs 2 cups 0.90 2.25
Small mint leaves 1 cup 1.33 4
Red onion Finely chopped 2 tablespoons 0.50 0.70
Roasted yellow Finely chopped 1/3 cup 1.10 1.65
pepper strips
Total Cost $31.79
SIT Version 1
©Futura Group 2016
Portion Cost $27.97
Method:
 Step 1
Blend or process beans, garlic, cumin and half the lemon juice until smooth. Season to
taste.
 Step 2
Spray chops lightly with oil and season. Cook chops on a heated grill plate for 2 minutes
on each side, or until cooked to your liking. Remove from heat, cover with foil and rest
for 5 minutes.
 Step 3
Meanwhile, combine coriander, mint, onion, peppers, oil and remaining lemon juice in a
medium bowl. Serve chops topped with white bean puree and fresh herb salad.
Name of dish:citrus portion nos:

cheesecake
source:taste.com.au
(% food cost)
Commodities

Gingernut 250g 1.10 1.10
biscuits
SIT Version 1
©Futura Group 2016
butter melted 100g 1.5 3.75
Cream cheese softened 750g 17.64 3.20
Orange rind Finely grated 3 teaspoons 0.52 0.52
Lemon rind Finely grated 2 teaspoons 0.60 0.60
Caster sugar 1 cup(220g) 0.60 2.50
eggs Coles Australian 3 0.93 3.80
free range
Sour cream ¾ cup (200 g) 3.90 3.90
Lemon juice ¼ cup(60ml) 0.60 0.60
oranges Peeled, 3 1.50 6.90
segmented
honey 2 tablespoons 0.60 6
Thyme sprigs To serve 2.60 2.60
Sour cream 1 cup (240g) 4.20 3.90
topping
Caster sugar 2 tablespoons 0.10 2.50
Lemon juice 2 teaspoons 0.60 0.60
Total Cost $42.47
Portion Cost $36.99
Method:
 Step 1
Preheat oven to 180C. Line the base and sides of a 24cm (base measurement) spring
form cake pan with baking paper.
SIT Version 1
©Futura Group 2016
 Step 2
Process the biscuits in a food processor until fine crumbs form. Add butter and process
until well combined. Press the biscuit mixture over the base of lined pan. Place on a large
baking tray and place in the fridge to chill.
 Step 3
Meanwhile, use an electric mixer to beat the cream cheese, orange rind, lemon rind and
sugar in a bowl until smooth. Add the eggs, 1 at a time, beating well after each addition.
Add the sour cream and lemon juice and beat until combined.
 Step 4
Pour the cream cheese mixture over the biscuit base in the pan. Bake for 1 1/4 hours or
until almost set. Set aside for 15 mins to cool.
 Step 5
Meanwhile, to make the sour cream topping, combine the sour cream, sugar and lemon
juice in a medium bowl.
 Step 6
Spread the sour cream topping over the cheesecake. Bake for 15 mins or until set. Set
aside for 15 mins to cool. Place in the fridge until chilled.
 Step 7
Combine orange and honey in a small bowl. Spoon mixture over the cheesecake and
sprinkle with thyme to serve.
SIT Version 1
©Futura Group 2016
(f)- there are 3 dishes which features profitability which are tomato carpaccio, gazpacho
and pork belly as these dishes have very less portion cost and have more sale price so
these dishes can make more profit.
(h)- the main ways to get feedback for this type of menu should be improvements
suggested by customers, managers, peers, staff, supervisors and suppliers.
(I )- the feedback was that some of the dishes contained in this menu cost high which
would be very expensive for customers to spend money on and also it takes high
production cost. So, some other dishes should be included keeping in view the price of
the dish and nutritional balance.


for the menu type

The food cost for the degustation menu does not exceed 34%
The overall price is acceptable in terms of the client information and pricing
structure of the eatblishment
SIT Version 1
©Futura Group 2016


instructions
SIT Version 1
©Futura Group 2016
6. Menu 5 – Plan an ethnic menu.
A. Plan an ethnic menu of your choice suitable to the customer profile /establishment you have identified in
question 1. The menu needs to include 3 courses. The food cost must not exceed 28%.
ANSWER:
ANSWER:
o delicacies
flavour.
SIT Version 1
©Futura Group 2016
ANSWER:
to be done
1 aug 2019 mark Saffron rice Delicious More garnish
1aug 2019 lee Caprese salade Tender Nothing
1 aug 2019 sue Cacciuco Cook perfectly More lemon
1 aug 2019 amar Saffron rice Dry Cook less time
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
ANSWER:
Risotto Alla Milanese
Saffron thread ½ cup
Olive oil 1tsp
Butter 40 g
Brown onion 1
Garlic cloves 2
Arborio rice 330 g
White wine 125 ml
Parmesan 60g
SIT Version 1
©Futura Group 2016
and net costs.
F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost
requirements set out in A.
ANSWER:
ANSWER:
ANSWER:
Date Name Meal Compliments
1 aug 2019 Deep Saffron rice Delicious
1aug 2019 Kasper Caprese salade Not fresh
1 aug 2019 love Cacciuco Cook perfectly
SIT Version 1
©Futura Group 2016
I.
What was the feedback received, and accordingly what should be improved when planning future ethnic menus
in the future?
ANSWER:
: we received multiple feedback for our menu but 90% was positive but 10% was negative feedback
to improve for the negative feedback in to the positive we have to share this feedback to our staff
and arrange some training for them for better result
SIT Version 1
©Futura Group 2016
Ethnic menu
Vegetarian entrée
Vegetarian tagine
Made of butternut pumpkin with chickpeas, carrot and cauliflower
Vegetarian dumplings
With shredded wombok, shiitake mushrooms and bamboo shoots
Vegetarian mains
Vegetarian pilau
Rice with frozen mix vegetables and fresh coriander leaves
Greek-style gnocchi
With red-capsicum, potatoes, olives & parsley
Vegetarian desserts
Baked-apricot desserts
Taste of vanilla and natural yoghurt
Low-fat plum pudding
SIT Version 1
©Futura Group 2016
A mixture of cinnamon, custard and breadcrumbs with melted butter
( c )- the ethnic menu consists of different foods based on religion and culture of people. This menu will include Indian
culture where most of the people are vegetarian. So, all of the dishes will be vegetarian.
( d ) standard recipe cards

vegetarian tagine
Portion cost: $17 Sale price at: $17

(% food cost)
Commodities
Bran oil Alfa one rice 1 tablespoon 0.10 9

Brown onion Finely chopped, 1 0.52 0.52
medium
seasoning Moroccan 2 teaspoons 0.41 6.50
Cinnamon stick 1 teaspoon 0.93 2.95
Fresh ginger grated 3 cm piece 0.90 0.90
Medium carrot Thinly sliced, 1 0.37 0.37
halved
Butternut peeled, cut into 650 g 3 8
SIT Version 1
©Futura Group 2016
pumpkin 3cm cubes
Liquid stock Massel vegetable 1 ½ cups 0.20 2
Crushed 400g can 1.40 1.40
tomatoes
Small cauliflower Cut into small ½ ( 500g) 1.50 3
florets
chickpeas drained, rinsed 400g can 1 1
zucchini quartered, 1 medium 0.89 0.89
thickly sliced
honey 1 tablespoon 0.30 11.50
Fresh coriander To serve 2.50 3
sprigs
couscous To serve 0.55 0.55
Total Cost $16.13
Portion Cost $56.58
Method:
 Step 1
Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4
minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook,
stirring, for 1 to 2 minutes or until fragrant.
SIT Version 1
©Futura Group 2016
 Step 2
Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover.
Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften.
 Step 3
Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add
chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables
are tender. Season with salt and pepper.
 Step 4
Sprinkle tagine with coriander sprigs. Serve with couscous.

dish:vegetarian
dumplings
source:taste.com.au
(% food cost)
Commodities

Vegetable oil 1 teaspoon 0.02 8
wombok finely shredded 1 ½ cup 3 3
Small carrot Peeled, grated 1 0.20 2.98
shiitake Finely chopped 50g 2.50 5
mushrooms
Bamboo shoots chopped 1/2 x 225g can 0.825 1.65
SIT Version 1
©Futura Group 2016
Soy sauce 1 tablespoon 0.20 8.40
wrappers Gow gee 30 (275g 2.60 2.60
packet)
Total Cost $37.23
Portion Cost $11.21
Method:
 Step 1
Heat oil in a frying pan over medium heat. Add garlic, onion, wombok, carrot and
mushroom. Cook, stirring, for 5 to 6 minutes or until cabbage has wilted. Remove from
heat. Stir in bamboo shoots and soy sauce. Cool for 10 minutes.
 Step 2
Place wrappers on a flat surface. Spoon 2 teaspoons cabbage mixture on 1 half of each
wrapper. Brush edges with cold water. Fold over to enclose filling. Press edges together
to seal. Place on a tray lined with baking paper.
 Step 3
SIT Version 1
©Futura Group 2016
Place a steamer lined with baking paper over simmering water. Cook dumplings, in
batches, for 15 minutes or until tender and cooked through. Serve.

dish:vegetable pilau
source:taste.com.au
(% food cost)
Commodities

almond slivered 1/3 cup 4 8
Vegetable oil 1 ½ tablespoons 0.16 8
Brown onion Finely chopped 1 large 0.50 2.50
Mixed vegetables frozen 400g 1.60 2
Basmati rice 1 ½ cups 0.80 3
Garam masala 1 tablespoon 2.10 2.10
Fresh coriander Roughly chopped ¾ cup 3 3
leaves
Total Cost $28.6
Portion Cost $12.16
SIT Version 1
©Futura Group 2016
Method:
 Step 1
Heat a large frying pan over medium heat. Add almonds. Cook, stirring, for 3 minutes or
until golden. Transfer to a plate.
 Step 2
Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring, for 3 minutes
or until softened. Stir in vegetables, rice and garam masala. Cook for 1 minute or until
fragrant. Stir in 2 cups cold water. Bring to the boil. Reduce heat to low. Cook, covered,
for 15 minutes or until rice is tender and water has been absorbed.
 Step 3
Add half the almonds and coriander. Stir to combine. Spoon into bowls. Serve with
remaining almonds and coriander.
Name of dish:greek- portion nos:

style gnoochi
source:taste.com.au
(% food cost)
Commodities

Ripe tomatoes quartered 400g 4.90 4.90
SIT Version 1
©Futura Group 2016
Red capsicum Quartered, seeds 2 2.50 1.25
removed
Garlic cloves unpeeled 2 0.84 5
Olive oil To drizzle 0.10 0.73
Potato gnoocchi 1 kg 6 3
olives pitted kalamata 1/2 cup (60g) 0.50 4.60
Flat-leaf parsley chopped 1 tablespoon 1 2.98
Marinated feta 75 g 3 8
Total Cost $30.46
Portion Cost $18.84
Method:
 Step 1
Preheat the oven to 200°C.
 Step 2
Place tomato, capsicum and garlic on a baking tray. Drizzle with oil and season. Roast for
20-25 minutes or until soft. When cool enough to handle, remove garlic skin. Place garlic,
SIT Version 1
©Futura Group 2016
tomato, capsicum and juices in a food processor. Process until smooth and season to
taste.
 Step 3
Cook gnocchi according to packet instructions, drain and return to pan. Add sauce, olives
and parsley, and stir to combine. Serve with crumbled feta and a rocket salad, if desired.
Name of dish:baked portion nos:

apricot dessert
taste.com.au
(% food cost)
Commodities

Melted butter For greasing 0.50 3.75
Apricot halved drained 1 825g can 4.50 3.70
Self-raising flour 50g (1/3 cup) 0.015 0.75
Caster sugar 110g (1/2 cup) 0.12 2.50
Vanilla essence 1 teaspoon 4.50 15
eggs Lightly whisked 2 0.72 5.50
Natural yoghurt 1 200g can 2.40 6
Sour cream 1 300g carton 5.85 3.90
nutmeg Pinch ground 0.71 2.55
SIT Version 1
©Futura Group 2016
Total Cost $43.65
Portion Cost $19.32
Method:
 Step 1
Preheat oven to 190°C. Brush a 1.75-1itre (7-cup) ovenproof dish with the melted butter
to lightly grease.
 Step 2
Place the apricots, rounded-side up, over base of prepared dish. Sift the flour into a large
bowl. Add the caster sugar, vanilla essence, eggs, yoghurt and sour cream. Whisk until
well combined.
 Step 3
Pour the sour cream mixture over the apricots. Sprinkle with nutmeg. Bake in preheated
oven for 20-25 minutes or until just set. Spoon into bowls and serve immediately.

fat plum pudding
taste.com.au
SIT Version 1
©Futura Group 2016
Commodities
Raisins Coarsely chopped 350 g 3.50 3.75

Sultanas 300g 3.20 1.60
Currants 1*300g packet 2.50 2.90
Rum 185ml (3/4 cup) 12 51
Melted butter To grease 0.20 2.95
Margarine 60% less fat 100 g 1 5
Brown sugar Firmly packed 200 g 0.56 2.80
Eggs At room 2 0.72 5.50
temperature
Egg whites At room 2 0.72 5.50
temperature
Fresh 140 g 5 1.55
breadcrumbs
Plain flour 115 g 0.02 0.75
Self-raising flour 75 g 0.01 0.75
Ground nutmeg 1 teaspoon 0.35 2.55
Ground 1 teaspoon 0.24 1.90
cinnamon
Custard Low-fat vanilla To serve 0.50 3
Total Cost $86.55
Portion Cost $30.52
Method:
SIT Version 1
©Futura Group 2016
 Step 1
Place raisins, sultanas and currants in a glass or ceramic bowl. Stir in the rum. Cover and set aside,
stirring every few hours, for 6 hours to macerate.
 Step 2
Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick
baking paper.
 Step 3
Use an electric beater to beat the margarine and sugar in a large bowl until pale and creamy. Add the
eggs, 1 at a time, beating well after each addition. Stir in the breadcrumbs, combined flour, nutmeg
and cinnamon. Add the raisin mixture and stir to combine. Spoon into the prepared basin. Smooth the
surface.
 Step 4
Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan
with boiling water. Bring to a simmer over low heat.
 Step 5
Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place the paper
on top of the foil and fold to make a wide pleat in the centre. Place over the basin, foil-side up. Tie a
double piece of kitchen string under the rim of the basin to secure foil. To make a handle, tie a double
piece of string loosely over the top of the basin. Scrunch the paper and foil around the rim so they
don't get wet.
SIT Version 1
©Futura Group 2016
 Step 6
Use the handle to lower the basin onto the saucer in the saucepan. Add enough boiling water to
reach two-thirds of the way up the side of the basin.
 Step 7
Simmer, covered, adding more boiling water when necessary, for 4 hours or until a skewer inserted
into the centre of the pudding comes out clean.
 Step 8
Set aside for 5 minutes before turning out onto a serving plate. Cut into wedges and serve with
custard.


for the menu type

SIT Version 1
©Futura Group 2016
The food cost for the menu does not exceed 28%


instructions
SIT Version 1
©Futura Group 2016
7. Menu 6 – Plan a set /table d’hôte menu.
A. Plan a set or table d’hôte menu of your choice suitable to the customer profile /establishment you have
identified in question 1. The menu needs to include 3 courses and may have a choice for each course. The food
cost must not exceed 30% and could potentially make use of any by-products you have identified in e.g. your à la
carte menu (Menu 1) or degustation menu (Menu 4)
ANSWER:
ANSWER:
o delicacies
flavour.
SIT Version 1
©Futura Group 2016
ANSWER:
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities, which must reflect
the portion sizes for courses within a menu.
Answer: - Slow cooked wexford lamb ragout served with pappardelle pasta
Ingredients Quantity Cost($)

Lamb 12 racks 3.00
Hoisin sauce 1tsp 1.00
Grated fresh root ginger 2tsp 0.50
Peppercorns 2tsp 0.20
Sesame seeds 1 tsp 0.10
Five spice 1tsp 0.20
SIT Version 1
©Futura Group 2016
and net costs.
Answer:- Cost price: $18

Food cost: $5
Sales price: $18
5 x100/18= 27.77%
So, this does not exceed more than 32%.
F. Identify the dishes that feature best in terms of profitability and make adjustments to meet the food cost
requirements set out in A.
I. What was the feedback received, and accordingly what needs to be improved when planning future set or table
d’hôte menus in the future?
SIT Version 1
©Futura Group 2016
tabled’hote menu
Meal1
ricotta-stuffed truss tomatoes
(A taste of fresh ricotta with baby roma truss tomatoes)
lamb stir-fry mains
(A gluten-free speciality of lamb backstrap with snow peas and carrot)
rockmelon sorbet
Meal 2
spinach & ricotta filo triangles
(Fresh ricotta with Greek fetta, paprika and filo pastry)
vegetarian pizza
(A blend of red capsicum, green capsicum, tomatoes and fresh shredded basil leaf )
gluten-free chocolate brownies
Meal 3
baked ricotta
SIT Version 1
©Futura Group 2016
(Crusty baguette slices with chilli flakes and freshly ground black pepper)
summer pudding
( c )- the table d’hote menu includes 3 mains having 3 courses- entrée, main and desserts. The price meal 1 would be $7,
meal 2- $6.50, meal 3- $7.
(d )- standard recipe cards
Name of dish:ricotta-stuffed truss tomatoes portion nos:
Portion cost:$ 2.13 portion size:7
Commodities

Fresh ricotta 150g 3.50 3.50
Finely grated 2 tablespoons 3.89 3.89
parmesan
Fresh thyme chopped 1 tablespoon 1 3.07
Lemon rind Finely grated ½ teaspoon 0.60 0.60
Truss tomatoes Baby roma 2*275g (pkts) 2 4
SIT Version 1
©Futura Group 2016
Total cost $18.96
Portion cost $14.89
Method:
 Step 1
Combine the ricotta, parmesan, chive, thyme and lemon rind in a bowl. Season with salt
and pepper.
 Step 2
Cut tomatoes from the truss, keeping the tops intact. Cut one-third off the top of each
tomato and reserve. Slightly trim the base of each tomato so they sit flat. Use a
teaspoon to scoop out the seeds and flesh from the centre of each tomato and discard.
 Step 3
Divide ricotta mixture among tomato shells. Top with reserved tomato. Transfer to a
platter
SIT Version 1
©Futura Group 2016

portion nos:
Commodities

kg/l/unit
washed and
chopped
rind
SIT Version 1
©Futura Group 2016
Total cost $28.39
Portion cost $21.43
Method:
 Step 1
 Step 2
 Step 3
 Step 4
 Step 5
SIT Version 1
©Futura Group 2016
Name of dish: baked ricotta portion nos:
Portion cost: $2.85
portion size:5
Commodities

kg/l/unit
Ricotta cheese smooth 500g tub 4 3
Parmesan Finely grated 1/3 cup 3.89 3.89
cheese
Thyme leaves fresh 2 teaspoons 1 3.07
Chilli flakes dried ½ teaspoon 0.75 2.25
crackers To serve 2 2
SIT Version 1
©Futura Group 2016
Total cost 24.81
Portion cost 14.28
Method:
Step 1
Preheat oven to 200°C/180°C fan-forced. Combine ricotta, egg, parmesan and half the thyme and chilli in a
bowl. Season with salt and pepper. Spoon into two, 1 1/2 cup-capacity dishes. Top with remaining thyme and
chilli. Spray with oil. Bake for 25 minutes or until golden and set. Serve with crackers.

rice

(% food cost)
Commodities

soda
backstrap,
strips
SIT Version 1
©Futura Group 2016
removed, thinly
sliced
matchsticks
halved
diagonally
Coconut rice

Total Cost $39.77
Portion Cost $10.95
Method:
 Step 1
SIT Version 1
©Futura Group 2016
 Step 2
 Step 3
lamb to wok with snow peas and tamari mixture and toss for a further minute. Serve with
coconut rice and garnish with spring onions.

trout with orange
and fennel salad

(% food cost)
Commodities

oranges 2 1.25 6.90
almonds
SIT Version 1
©Futura Group 2016
Total Cost 37.45
Portion Cost 14.68
Method:
 step 1
 Step 2
SIT Version 1
©Futura Group 2016
juice.
 Step 3
fennel bulb thinly.
 Step 4
 Step 5
 Step 6
 Step 7
 Step 8
SIT Version 1
©Futura Group 2016
serve with salad.

dish:vegetarian
pizza (gluten free)

(% food cost)
Commodities

bread mix
leaves
capsicum
chargrilled
artichoke
hearts,
mushrooms
olives
cheese
SIT Version 1
©Futura Group 2016
Total Cost $31.45
Portion Cost $20.23
Method:
 Step 1
 Step 2
 Step 3
SIT Version 1
©Futura Group 2016
dish:rockmelon
sorbet

(% food cost)
Commodities

water 1 cup 0.10 0.10
wedges
Total Cost 12.56
Portion Cost 6.32
SIT Version 1
©Futura Group 2016
Method:
 Step 1
 Step 2
to combine.
 Step 3


dish:gluten-free
chocolate brownies
taste.com.au
SIT Version 1
©Futura Group 2016
(% food cost)
Commodities

BAKERS'
CHOICE
eggs 4 1.68 5
Total Cost $48.79
Portion Cost $6.23
Method:
SIT Version 1
©Futura Group 2016
 Step 1

 Step 2
dusted with cocoa.

dish:gluten-free
summer pudding
source:taste.com.au
(% food cost)
Commodities

berries
SIT Version 1
©Futura Group 2016
Total Cost 22.5
Portion Cost 11.85
Method:
 Step 1
 Step 2
 Step 3
( f )- the most profitable dishes will be included in meal 1 and meal 3 as the prices are comparatively higher which can
easily cover production cost.
SIT Version 1
©Futura Group 2016


for the menu type
Any potential by-products as a result from planning Menu 1 and Menu 4 are
identified

The food cost for the menu does not exceed 30%
SIT Version 1
©Futura Group 2016


instructions
SIT Version 1
©Futura Group 2016
8. Menu 7 – Plan a seasonal menu.
A. Plan a seasonal menu, relevant to the time of the year/month and the region where you undertake this
assessment. Your menu may include e.g. dishes for a game season, fresh berries in season, in conjunction with
dishes paired to new wines released or similar. Your menu needs to comprise of a selection of speciality dishes
using seasonal produce as a specials menu or a complete menu using at least 4 courses.
The food cost shall not exceed 31% for any dish, and the menu should be in line with the characteristics you have
provided in Question 1 of this assessment.
ANSWER:
ANSWER:
o delicacies
flavour.
SIT Version 1
©Futura Group 2016
feedback. Document what the feedback entailed and what you will change, accordingly. Attach this draft and
Answer:-
to be done
1 aug 2019 mark Tasmania Delicious More garnish
salmon
1aug 2019 lee Lemon curd Tender Nothing
1 aug 2019 sue Butter Glazed Cook perfectly More lemon
chicken
1 aug 2019 amar Tasmania Dry Cook less time
salmon
SIT Version 1
©Futura Group 2016
D. Establish standard recipe cards for each dish, listing the ingredients and required quantities.
ANSWER:
Butter glazed chicken ballotine
Chicken marylands 4
Flat prosciutto 16 slices
Olive oil 1tsp
White wine 300 ml
Butter 30 g
Shallot 1
Garlic clove 1
Minced pork 200g
SIT Version 1
©Futura Group 2016
and net costs.
F. Cost each dish and indentify the profitability of each menu item. Make adjustment s to meet the requirements
set out in A.
ANSWER:
Answer:-
Date Name Meal Compliments

1 aug 2019 Deep Tasmania salmon Delicious
1aug 2019 Kasper Lemon curd Not fresh
1 aug 2019 love Butter Glazed Cook perfectly
chicken
I. What was the feedback received, and accordingly what needs to be improved or changed?
ANSWER:
SIT Version 1
©Futura Group 2016
There was a positive feedback for freshly baked cibatta rolls and seared Tasmanian salmon was appreciated
- seasonal
Corporate Luncheon
Drop Off Platters
(Includes disposable plates, napkins and flatware)
Avocado and corn salad

(Avocado with corns and coriander leaves)
Assorted Wrap Sandwiches

Hummus, Eggplant & Roasted Red Pepper Aioli
Roast Beef, Cheddar Cheese & Rosemary Horseradish
Curry Chicken Salad
Turkey Breast, Basil Pesto & Cranberry Chutney
Mediterranean Penne
Tossed in Basil Pesto with Kalmata Olives, Artichoke Hearts, Sundried Tomatoes, Pine Nuts & Parmesan
Cheese
Tabouli Salad
Cous Cous with Sliced Cucumber, Cherry Tomatoes, Parsley, Lemon, Red Onion, and Garlic
Assorted Bite Sized Desserts

Meyer Lemon Tartlets, Pecan Pie & Triple Chocolate Fudge Brownies
SIT Version 1
©Futura Group 2016
( c ) this seasonal menu includes particular types of fruits and vegetable but it will be customer’s choice to
choose whatever they like because each dish will be under $20 and can serve 4-5 people so that people can
enjoy different varieties. After getting the feedback from chef, it is final to include all of those dishes in the
menu. With a reasonable price under $20.
( d )- Standard Recipe Card

tabouli salad
taste.com.au
Commodities

kg/l/unit
burghul 1 cup 5 5
fresh flat-leaf Roughly 1 bunch 3.50 4.38
parsley, chopped
Mint leaves chopped 1 bunch 1.50 4
Ripe tomatoes chopped 3 2.45 4.90
SIT Version 1
©Futura Group 2016
lemon juiced 1 0.60 0.60
Ground cumin 1 teaspoon 0.38 1.95
Total Cost $26.43
Portion Cost $14.93
Method:
Step 1
Place burghul into a heat-proof bowl. Pour over 2 cups of boiling water. Allow to stand for 15 minutes. Drain
well
 Step 2
Transfer burghul to a large bowl. Add remaining ingredients, and salt and pepper. Toss until well combined.
 Step 3
Serve with Cheese and Bean Patties (see related recipe).

SIT Version 1
©Futura Group 2016
Mediterranean
penne
taste.com.au
(% food cost)
Commodities

kg/l/unit
tomatoes punnet cherry 1*250g 3 3
Red onion cut into very 1 0.70 0.70
thin wedges
Olive oil 1 teaspoon 0.003 0.73
vinegar balsamic 1 tablespoon 0.10 3
Penne Rigate barilla 350g 2.50 2
Red capsicum trimmed, thinly 1 large 1.25 1.25
sliced
marinated Fat-free, 120g ( 2/3 cup) 2.50 3.10
artichokes, quartered
fresh Drained, torn 50g 1.25 5
bocconcini,
Fresh basil torn 50g 2.2 3.5
leaves
Total Cost $16.78
SIT Version 1
©Futura Group 2016
Portion Cost $13.5
Method:
 Step 1
Preheat oven to 200°C. Place the tomato and onion on a large baking tray and drizzle with the oil and half the
vinegar. Season with salt and pepper. Bake in oven for 10 minutes or until tomato is tender.
 Step 2
Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or
until al dente (approx 12 min). Drain and return to pan.
 Step 3
Add the tomato mixture, capsicum, artichoke, bocconcini and basil to the pasta with remaining vinegar and toss
to combine. Season with pepper. Divide among serving bowls and serve immediately.

jigsaw sandwich
taste.com.au
(% food cost)
Commodities

kg/l/unit
Wholemeal 2 slices 0.15 1.50
SIT Version 1
©Futura Group 2016
bread
mustard dijon 2 teaspoons 0.50 2.80
Leg ham 2 slices 1 3.50
Cucumber 4 2.50 2.50
ribbons
Tasty cheese 1 slice 0.50 4.50
Total Cost $14.8
Portion Cost $4.68
Method:
 Step 1
Place 1 slice of bread on a flat surface. Spread with mustard. Top with ham, cucumber and cheese. Top with
remaining bread slice.
 Step 2
SIT Version 1
©Futura Group 2016
Using jigsaw cookie cutters, cut pieces from bread. Wrap in plastic wrap or place in an airtight container.
Refrigerate until required
( h )- the feedback for the seasonal menu is obtained with the help of customer survey and discussion with the
staff as this menu only includes chosen seasonal ingredients and meet health requirements as well. According to
the survey, the menu meets the standard.
( I )- the feedback received was 60% in the favour of customers as they liked the ingredients used in the dishes
but rest of the percentage is not in favour as they found it a bit expensive so in order to improve the percentage
there should be some more options available at reasonable prices so that people can afford to taste most of the
dishes.
Menu 6- table d’hote
tabled’hote menu
Meal1
ricotta-stuffed truss tomatoes
(A taste of fresh ricotta with baby roma truss tomatoes)
SIT Version 1
©Futura Group 2016
lamb stir-fry mains
(A gluten-free speciality of lamb backstrap with snow peas and carrot)
rockmelon sorbet
Meal 2
spinach & ricotta filo triangles
(Fresh ricotta with Greek fetta, paprika and filo pastry)
vegetarian pizza
(A blend of red capsicum, green capsicum, tomatoes and fresh shredded basil leaf )
gluten-free chocolate brownies
Meal 3
baked ricotta
(Crusty baguette slices with chilli flakes and freshly ground black pepper)
summer pudding
( c )- the table d’hote menu includes 3 mains having 3 courses- entrée, main and desserts. The price meal 1 would be $7,
meal 2- $6.50, meal 3- $7.
SIT Version 1
©Futura Group 2016
(d )- standard recipe cards
Name of dish:ricotta-stuffed truss tomatoes portion nos:
Portion cost:$ 2.13 portion size:7
Commodities

Fresh ricotta 150g 3.50 3.50
Finely grated 2 tablespoons 3.89 3.89
parmesan
Fresh thyme chopped 1 tablespoon 1 3.07
Lemon rind Finely grated ½ teaspoon 0.60 0.60
Truss tomatoes Baby roma 2*275g (pkts) 2 4
Total cost $18.96
Portion cost $14.89
SIT Version 1
©Futura Group 2016
Method:
 Step 1
Combine the ricotta, parmesan, chive, thyme and lemon rind in a bowl. Season with salt
and pepper.
 Step 2
Cut tomatoes from the truss, keeping the tops intact. Cut one-third off the top of each
tomato and reserve. Slightly trim the base of each tomato so they sit flat. Use a
teaspoon to scoop out the seeds and flesh from the centre of each tomato and discard.
 Step 3
Divide ricotta mixture among tomato shells. Top with reserved tomato. Transfer to a
platter

portion nos:
SIT Version 1
©Futura Group 2016
Commodities

kg/l/unit
washed and
chopped
rind
Total cost $28.39
Portion cost $21.43
Method:
 Step 1
SIT Version 1
©Futura Group 2016
 Step 2
 Step 3
 Step 4
 Step 5
Name of dish: baked ricotta portion nos:
Portion cost: $2.85
portion size:5
SIT Version 1
©Futura Group 2016
Commodities

kg/l/unit
Ricotta cheese smooth 500g tub 4 3
Parmesan Finely grated 1/3 cup 3.89 3.89
cheese
Thyme leaves fresh 2 teaspoons 1 3.07
Chilli flakes dried ½ teaspoon 0.75 2.25
crackers To serve 2 2
Total cost 24.81
Portion cost 14.28
Method:
Step 1
SIT Version 1
©Futura Group 2016
Preheat oven to 200°C/180°C fan-forced. Combine ricotta, egg, parmesan and half the thyme and chilli in a
bowl. Season with salt and pepper. Spoon into two, 1 1/2 cup-capacity dishes. Top with remaining thyme and
chilli. Spray with oil. Bake for 25 minutes or until golden and set. Serve with crackers.

rice

(% food cost)
Commodities

soda
backstrap,
strips
removed, thinly
sliced
matchsticks
halved
diagonally
Coconut rice

SIT Version 1
©Futura Group 2016
Total Cost $39.77
Portion Cost $10.95
Method:
 Step 1
 Step 2
 Step 3
SIT Version 1
©Futura Group 2016
lamb to wok with snow peas and tamari mixture and toss for a further minute. Serve with
coconut rice and garnish with spring onions.

trout with orange
and fennel salad

(% food cost)
Commodities

oranges 2 1.25 6.90
almonds
SIT Version 1
©Futura Group 2016
Total Cost 37.45
Portion Cost 14.68
Method:
 step 1
 Step 2
juice.
 Step 3
fennel bulb thinly.
SIT Version 1
©Futura Group 2016
 Step 4
 Step 5
 Step 6
 Step 7
 Step 8
serve with salad.

dish:vegetarian
pizza (gluten free)
SIT Version 1
©Futura Group 2016
(% food cost)
Commodities

bread mix
leaves
capsicum
chargrilled
artichoke
hearts,
mushrooms
olives
cheese
Total Cost $31.45
Portion Cost $20.23
SIT Version 1
©Futura Group 2016
Method:
 Step 1
 Step 2
 Step 3

dish:rockmelon
sorbet

(% food cost)
Commodities
SIT Version 1
©Futura Group 2016
water 1 cup 0.10 0.10
wedges
Total Cost 12.56
Portion Cost 6.32
Method:
SIT Version 1
©Futura Group 2016
 Step 1
 Step 2
to combine.
 Step 3


dish:gluten-free
chocolate brownies
taste.com.au
(% food cost)
Commodities

BAKERS'
SIT Version 1
©Futura Group 2016
CHOICE
eggs 4 1.68 5
Total Cost $48.79
Portion Cost $6.23
Method:
 Step 1

 Step 2
dusted with cocoa.
SIT Version 1
©Futura Group 2016

dish:gluten-free
summer pudding
source:taste.com.au
(% food cost)
Commodities

berries
Total Cost 22.5
Portion Cost 11.85
SIT Version 1
©Futura Group 2016
Method:
 Step 1
 Step 2
 Step 3
( f )- the most profitable dishes will be included in meal 1 and meal 3 as the prices are comparatively higher which can
easily cover production cost.
SIT Version 1
©Futura Group 2016

for the menu type

The food cost for each dish does not exceed 31%


instructions
SIT Version 1
©Futura Group 2016
SIT Version 1
©Futura Group 2016

Aa 11

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Aa 11

Uploaded by

Copyright:

Available Formats

Assessment Tasks and Instructions

Student Name Anshul Anshul

Assessment for this Unit of Competency/Cluster Details

2nd Assessor to complete

What will be assessed – Performance Evidence

Instructions for assessment including WHS requirements

This assessment: First Attempt 2nd Attempt Extension – Date: / /

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Assessor(s) Signature(s): Date: / /

Student Signature Date: / /

The following formulas are relevant for this assessment:

Food Cost : Sales Price x 100 = Food Cost Percentage %

Individual Menu Item (Variable %):

Portion Cost : Priced Menu Item x 100= Food Cost %

Setting the Selling Price:

Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

regular staff meetings that involve menu discussions

seeking staff suggestions for menu items

Type of customers – Provide a description

Cuisine style(s) used in the establishment

Modern Australian cuisine

Menu Types used in the establishment

Best selling menu items Example Cost

Bread/ starter Sweet potato wedges with dip $8.50

Entrée Mushroom and avocado on sour dough toast $10.00

Soup Pumpkin soup $9.20

Main Ginger and turmeric rice with crispy eggs $14.00

Dessert Baked passion fruit tartlets $8.00

A. Your menu must contain at least 3 choices each for:

ANSWER: an a la carte menu for modern australian cuisine:

ANSWER: recepie cards attached

ANSWER: Standard recipe card for Grilled haloumi avocado toast:

INGREDIENTS UNIT QUANTITY (1 SERVE)

ANSWER: Cost price: $15.00

Food cost: $5.00

Sales Price: $15.00

So this is not exceeding than 34%

STANDARD RECEPIE CARD

Grilled haloumi Portion

Total Cost: $5.46 Portion size:

Portion Cost: Sale Price at

Weight Cost per Actual

Date Name meal Compliments Improvements

Pesto soup with zucchini and potato

Spicy sweet potato soup

Minced chicken with Thai basil

(a taste of Thai with herbs on the chicken)

Low-fat oven roasted veggies

(oven-roasted veggies mesmerised in feta dressing)

( kumara and potato mixed with thickened cream)

Avocado and corn salad(V)