SITHKOP004 Develop menus for special dietary

requirements

Learner Assessment Pack

V2.0_July 2019

Evidence recorded Evidence Type/ Method of assessment Evidence Submitted

Unit Assessment 1 Unit Knowledge Assessment (UKA) Yes / No

Unit Assessment 2 Unit Skills Assessment (USA) Yes / No

 UNIT ASSESSMENT 1

UNIT KNOWLEDGE ASSESSMENT (UKA)

STUDENT TO COMPLETE AND SUBMIT

Apex Institute of Education SITHKOP004– Learner Assessment Pack V2.0_Jul’19 | CRICOS: 03156M
STUDENT INSTRUCTIONS:

You are required to demonstrate the knowledge you have gained from undertaking
SITHKOP004 Develop menus for special dietary requirements unit of competency.

 All questions must be answered correctly to be completed satisfactorily.

 All knowledge assessments are untimed and are conducted as open book (this
means student can refer to textbooks or any resources).

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home, learning

management system (i.e. Moodle), or independent learning environment.

 You must complete all questions unassisted by the assessor or other personnel but
may refer to reference material as needed.

Submission details

 The Assessment Task is due on the date specified by your trainer. Any
variations to this arrangement must be approved in writing by your trainer.

 Fill out and attach the Assessment Submission form to the documents you
are submitting to be marked.

 Please answer each question on a separate page provided and clearly indicate the
question number at the top of the page.

 The Trainer/Assessor may further prompt and question in order to receive

answers of appropriate quality or if further clarification is required and to
validate authenticity of your submitted work.
1. The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and
adolescents, and the Elderly, which vary slightly for each group. Provide a brief description of
what these recommend in general:

Children and adolescents and adults: - Children and adolescents should eat sufficient nutritious
foods to grow and develop normally. They should be physically active every day and their growth
should be checked regularly. Older people should eat nutritious foods and keep physically active
to help maintain muscle strength and a healthy weight.
i. Growth should be checked regularly for young children.
ii. Physical activity is important for children and adolescents.
iii. Eat plenty of vegetables, legumes and fruits
iv. Eat plenty of cereals (including breads, rice, pasta and noodles), preferably wholegrain
v. Include lean meat, fish, poultry and/or alternatives

Elderly: - Eating a variety of foods from all food groups can help supply the nutrients a person
needs as they age. A healthy eating plan emphasizes fruit, vegetables, whole grains and low-fat
or fat-free dairy; includes lean meat, poultry, fish, beans, eggs and nuts; and is low in saturated
fats, trans fats, salt (sodium) and added sugars.
i. Eat fruits and vegetables. They can be fresh, frozen or canned. Eat more dark green
vegetables such as leafy greens or broccoli, and orange vegetables such as carrots and
sweet potatoes.
ii. Vary protein choices with more fish, beans and peas.
iii. Eat at least three ounces of whole-grain cereals, breads, crackers, rice or pasta every
day.
iv. Have three servings of low-fat or fat-free dairy (milk, yogurt or cheese) that are
fortified with vitamin D to help keep your bones healthy.
v. Make the fats you eat healthy ones (polyunsaturated and monounsaturated fats).
Switch from solid fats to oils when preparing food.

2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as
a chef:

i. Develop and planning menu.

ii. Deciding for good hygiene.

3. You are working as the chef in a hospital and a new patient has Coeliac disease. How will you
ensure that the patient is not adversely affected?

i. As little as 50mg gluten (equivalent to 1/100th of a slice of standard wheat bread) can
damage the small intestine of a person with coeliac disease. It is essential to avoid
cross contamination with foods containing gluten to maintain a strict gluten free diet
once diagnosed with coeliac disease.
ii. Simple procedures for gluten free food preparation remove the risk of cross
contamination:
iii. Store gluten free products and ingredients in separate sealed containers, and clearly
label all foods in the pantry, refrigerator and freezer once they have been removed
from original packaging.
iv. Separate butter and condiment containers may be necessary if you find that gluten
 containing crumbs are being left in the condiment.
v. Thoroughly clean bread boards, knives and other cooking utensils used in food
preparation.
vi. Ensure appliances such as toasters, sandwich makers and grills are clean before
preparing gluten free foods.

4. You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in
the table below. Which menu adjustments would be required for each course for guests
requiring gluten free meals and for those who suffer from diabetes?

BREAKFAST MORNING TEA LUNCH Afternoon Tea Dinner

Caesar Salad
Pork Piccata,
Sole fillets with
mushroom
beurre blanc,
Poached Eggs on risotto, Mini Danish,
Assorted steamed
sour dough with Ratatouille assorted tea
sweet muffins asparagus
ham and spinach sandwiches
Tropical Fruit
Chocolate
Salad
Raspberry Mille
Feuille
Gluten Free
Check all food
Use gluten free Use gluten free
Use gluten free Gluten free labels
bread for bread for Caesar
bread muffin No flour in
sandwich salad
piccata
Diabetes
Not using any
sugar
Consider Use low sugar
Use low GI bread products like Use sour fruit
savory option bread
sugar syrup in
the fruit salad

5. List three diseases that can be linked to diet, and explain how a change in diet could be beneficial
in these cases.

i. Chronic diseases are long-term diseases that are not contagious and largely
preventable. They are the most common cause of death in the world and present a
great burden for society, particularly diseases such as obesity, diabetes, cardiovascular
disease, cancer, dental disease, and osteoporosis.
ii. Cardiovascular diseases, There tend to be a delay between the exposure to risk factors
such as poor nutrition, insufficient physical activity and tobacco use and the onset of
cardiovascular diseases. This risk is increased by biological factors such as obesity, high
blood pressure, diabetes and low cardio-respiratory fitness
iii. Diabetes is a disease that is linked to the hormone insulin which regulates levels of
sugar in the blood.

6. What are the requirements for the following dietary needs?

 Dietary needs Requirements
Lactose Drink small amounts of milk at a time and have it with meals add milk
intolerance and milk products to your diet a little at a time and see how you feel.
Low sodium Avoid fast food, salty snack foods, and processed meats.
The best treatment for celiac is all about diet. “Right now, avoiding
Coeliac
gluten is the only treatment for celiac disease available.
Diabetes mellitus Sugar free foods.

7. Some religions have specific requirements regarding which types of food or food combinations
may be consumed. What is the basic information you need to consider when writing menus for
the following client groups, but also generally when catering for any religious based
requirements?

Customers Requirements
Jews observe a strict diet and only eat food God has designated as
Jewish customers kosher (fit for consumption). Jews do not eat anything that has
encountered pain, suffering, sickness or is considered unclean.
Muslims do not eat pork, blood, carrion or any animals that are found
dead. They must eat halal meat which has been butchered according to a
Muslim customers special ritual. All meat must come from an herbivorous animal. Alcohol is
also forbidden. During Ramadan, which lasts for a month, Muslims do
not eat or drink from sunrise to sunset.
One of the central tenets of Hinduism is that all living things, including
animals and plants, are inter-connected with divinity. Hindus also believe
Hindu customers in reincarnation. Hindus practice non-violence and respect towards all
life and therefore have to balance the need to eat with their other
beliefs.
There are few main denominations of Christianity and in general there is
little restriction on what food can be consumed. However, some
General
followers fast for certain periods such as lent. Roman Catholics do not
eat red meat on Fridays, particularly during lent.
8. Which aspects in terms of patient requirements and product availability need to be considered
for texture modification of foods? Which equipment is typically used to prepare and present
texture modified preparations? (20 – 40 words)

Texture modifications are usually required where people suffer from problems chewing foods,
which would require pureed foods, or have difficulties with swallowing, which would require
pureed food to be pushed through a fine sieve. When cooking for these special diets it is
essential to follow instructions completely and clarify anything you are unsure of with the health
professional.

9. Provide examples for potential reactions to food allergies or intolerances. What are the
consequences of failing to address special requirements for food allergies, medical conditions or
drug-food interactions? What would be your actions to avoid negligence and meet legal
requirements? (30 – 50 words)

 Examples for potential reactions:

 Itching, burning and swelling around the mouth
 Swelling of face or eyes
 Runny nose

 Consequences of failing to address

 Difficult or noisy breathing
 Swelling of the tongue
 Swelling or tightness in the throat

 Actions must be taken

 Reading food labels
 Follow strict hygiene rules
 To avoid any cross contamination

10. Which major nutrients are provided through the following foods?

a. Bread, cereal, rice, pasta, noodles

These are important sources of carbohydrates, vitamins and minerals.

b. Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes

All vegetables provide vitamin C, however capsicum, broccoli, cauliflower, cabbage, Asian
greens, and tomatoes are particularly high in vitamin C.

c. Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin
Vegetables provide energy, vitamins, minerals and fiber and there is growing evidence of
additional health benefits from a range of phytonutrients.

d. Green vegetables, dried peas, beans and lentils

Vitamins and minerals.

e. Fruit
 Most fruit is naturally low in fat, sodium, and calories and a source of many essential
nutrients such as potassium, vitamins A and C, folate, and dietary fiber.

11. Which nutrients are the main energy providers for the human body? What is their general role,
nutritional value and how much of each should be included in a healthy diet? (20 – 40 words)

Essential nutrients are compounds that the body can’t make or can’t make in sufficient quantity.
According to the World Health Organization, these nutrients must come from food, and they’re
vital for disease prevention, growth, and good health. Vitamins and minerals are micronutrients,
and small doses go a long way. There are six main groups of essential micronutrients and
macronutrients.
 Protein: - Protein is having its moment, and not just in the workout community. But all of
the hype is for a good reason. Protein is essential for good health. Protein provides the
building blocks of the body, and not just for muscle. Every cell, from bone to skin to hair,
contains protein. A startling 16 percent of the average person’s body weight is from
protein. Protein is used primarily for growth, health, and body maintenance. All of your
hormones, antibodies, and other important substances are composed of protein. Protein
is not used to fuel the body unless necessary. Proteins are made of up different amino
acids. While the body can create some amino acids on its own, there are many essential
amino acids that can only come from food. You need a variety of amino acids for your
body to function properly. The good news is that you don’t need to eat all of the amino
acids at once. Your body can create complete proteins from the foods you eat throughout
the day.
 Carbohydrates: - Biologically speaking, carbohydrates are molecules that contain carbon,
hydrogen and oxygen atoms in specific ratios. But in the nutrition world, they’re one of
the most controversial topics. Some believe eating fewer carbohydrates is the way to
optimal health, while others prefer higher-carb diets. Still, others insist moderation is the
way to go. No matter where you fall in this debate, it’s hard to deny that carbohydrates
play an important role in the human body. This article highlights their key functions.
 Fats: - Fats often get a bad rap, but recent research has shown that healthy fats are an
important part of a healthy diet. According to Harvard Medical School, fat supports many
of your body’s functions such as vitamin and mineral absorption, blood clotting, building
cells, and muscle movement. Yes, fat is high in calories, but those calories are an
important energy source for your body. The Dietary Guidelines for Americans
recommends that 20 to 35 percent of your daily calories come from fat, but the World
Health Organization suggests keeping it under 30 percent of your calories. Including
healthy fats in your diet can help you to balance your blood sugar, decrease your risk of
heart disease and type 2 diabetes, and improve your brain function. They’re also
powerful anti-inflammatories, and they may lower your risk of arthritis, cancer, and
Alzheimer’s disease
 Vitamins: - Vitamins are vital for warding off disease and staying healthy. The body needs
these micronutrients to support its functions. There are 13 essential vitamins that the
body needs to function properly, including vitamins A, C, B6, and D. Each vitamin plays an
important role in the body, and not getting enough of them can cause health problems
and disease. Many Americans do not get enough of many essential vitamins. Vitamins are
essential for healthy vision, skin, and bones. Vitamins may lower the risk of lung and
prostate cancer, and they’re powerful antioxidants. Vitamins like vitamin C boost the
 immune system and help the body heal.
 Minerals: - Much like vitamins, minerals help support the body. They’re essential for
many body functions, including building strong bones and teeth, regulating your
metabolism, and staying properly hydrated. Some of the most common minerals are
calcium, iron, and zinc. In addition to strengthening bones, calcium helps with nerve
signal transmission, maintaining healthy blood pressure, and muscle contraction and
relaxation. Iron supports your red blood cells and hormone creation, while zinc boosts
your immune system and wound healing.
 Water: - You can go for weeks without food, but you can’t last more than a few days
without water. Water is absolutely crucial for every system in your body. It’s also the
main thing you are made of. About 62 percent of your body weight is water. Water
improves your brain function and mood. It acts a shock absorber and a lubricant in the
body. It also helps flush out toxins, carry nutrients to cells, hydrate the body, and prevent
constipation. Even mild dehydration can make you feel tired and impair your
concentration and physical performance.

12. What are food additives? How can additives affect individuals and how can you as a chef identify
specific additives in foods? (20 – 40 words)

Food additives are a substance added to food to enhance its flavour or appearance or to
preserve it.
The different types of food additive and their uses include:
 Anti-caking agents – stop ingredients from becoming lumpy.
 Antioxidants – prevent foods from oxidizing, or going rancid.
 Artificial sweeteners – increase the sweetness.
 Emulsifiers – stop fats from clotting together.
 Food acids – maintain the right acid level.
 Colors – enhance or add color.
 Humectants – keep foods moist.
 Flavors – add flavour.
 Flavour enhancers – increase the power of a flavour.
 Foaming agents – maintain uniform aeration of gases in foods.
 Mineral salts – enhance texture and flavour

13. Which factors need to be considered when choosing cookery methods to ensure foods maintain
maximum nutritional values or meet dietary requirements? (15 – 30 words)

Cooking methods that minimize the time, temperature, and amount of water needed will help to
preserve nutrients. Steaming is a great way to cook vegetables quickly and retain valuable
nutrients. Microwave cooking is also good because it uses minimal water, and the cooking time is
very short. Stir frying is another way to quickly cook a variety of vegetables.
Here are a few other tricks you can use to preserve nutrients:
 Leave vegetables in big pieces. That way fewer vitamins are destroyed when they are
exposed to air.
 Always cover your pot to hold in steam and heat. This will also help to reduce cooking
time.
 Use any leftover cooking water for soups and stews, sauces, or vegetable juice drinks.
  Eat fruits and vegetables raw whenever possible in salads and smoothies or as whole fruits
and vegetables.
 Cook vegetables until crisp. Don't overcook.
 Use as little water as possible when cooking.

14. What are the key features of the following lifestyle diets?

Diet Key Features

No food or product of animal origin at all. Milk, gelatin or honey. The
diet has to be monitored carefully as it can lead to the risk of
Vegan
nutritional inadequacy, especially protein and vitamin B12. Vegan
sources of protein include nuts, seeds and legumes (including soy)
No animal flesh or eggs or egg products. Milk and milk products are
Lacto vegetarian generally included. The protein intake of the diet may be low if not
carefully planned.
Ovo vegetarian No animal flesh or dairy products but eggs are allowed.
No animal flesh but egg and dairy products are allowed. This form of
Ovo-lacto vegetarian
vegetarian is usually not a risk of nutritional deficiencies.
No red meat or poultry but sea food is allowed this form of
Pesco vegetarian
vegetarian diet is usually not at risk of nutritional deficiencies.
No red meat but will eat poultry and seafood. This form of vegetarian
Semi vegetarian
diet is usually not at risk of nutritional deficiencies.

15. How do storage and part processing affect the nutritional values of fresh fruit and vegetables?
(15 – 30 words)

A variety of things can happen during the growing, harvesting, storage and preparing of food that
can affect its nutritional content. Processes that expose foods to high levels of heat, light or
oxygen cause the greatest nutrient loss. Some vitamins are more stable (less affected by
processing) than others. Water-soluble vitamins (B-group and C) are more unstable than fat-
soluble vitamins (K, A, D and E) during food processing and storage.

16. Which nutritional requirements need to be considered for the following customer groups?

Customer Group Needs

Girls during
Increased need for iron/double intake requirements of
adolescence/women during
iron during menstruation.
menstruation
Increased caloric intake depending on stage of pregnancy,
Pregnancy and during lactation additional requirement for iron, zinc and foliate (the
latter particularly during the earlier stages).
May require increased levels of iron. Dietary
requirements vary according to type of sport and
Athletes
performance level; a diet high in carbohydrates may be
preferred during endurance sport events.
Defence Force Personnel May require high protein and low, healthy fats in their
food supply energy needs. May need variation to

Vegetarian diets
People with Disabilities
Institution-based Catering
People living in remote regions
People affected by disaster
or environmental extremes
standard ration packs when in the field. Require sufficient
vitamins in their diet.
To ensure all essential amino acids are included, protein
from diverse plant sources – legumes, nuts, cereals or
dairy (if consumed as well as soy products should be
eaten.
Disabilities affect the entire family. Meeting the complex
needs of a person with a disability can put families under
a great deal of stress — emotional, financial, and
sometimes even physical.
Whether you work for a restaurant, hotel, resort, or start
your own personal chef or home-based catering business,
you’ll enjoy the excitement, variety, and money this
industry has to offer. Society has shifted towards a
culture of eating out. Restaurants and hotel facilities both
locally and globally demand competent cooking and
catering professionals. This is a profession that will always
exist and grow. People will always need to eat out or
have catering provided at limitless events and occasions.
Availability of fresh produce is limited, particularly fruit
and vegetables. Aboriginal and Torres strait island people
may supplement purchased food with traditional hunted
and foraged foods. Consumption of bush food should be
supported and encouraged.
The WHO Guide to sanitation in natural disasters (Assar,
1971) summarized the essential aspects of environmental
health management in disasters. These included the
provision of emergency water and sanitation services; the
burial or cremation of the dead; vector and pest control;
food hygiene; and the assessment of the danger of
epidemics following emergencies and disasters, etc.
Thirty years later these aspects remain essential, though
the needs, challenges and opportunities are greater.

17. Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for
each commodity based on the net cost per Kg and the portion size per kg provided.
List the formulas or working steps you have used for the asparagus and the Sirloin Calculations in
the table.

Commodity $ / kg Trimmings Net Yield/ Net Portions / Net Portion Cost/ $

kg cost/kg kg
Vegetables
Zucchini 2.95 16% 0.84 3.51 0.100 0.351
Broccoli 4.85 24% 0.76 6.38 0.100 0.638
Carrots 1.40 16% 0.84 1.67 0.100 0.167
Asparagus 11.30 22% 0.78 14.49 0.100 1.449
Kohlrabi 4.28 32% 0.68 6.29 0.100 0.629
 Spinach 10.60 18% 0.82 12.93 0.100 1.293
Onions 2.45 14% 0.86 2.85 0.050 0.1425
Meat
Sirloin 16.80 26% 0.74 22.70 0.280 6.356
Loin of Pork 14.80 14% 0.86 17.21 0.250 4.3025
Leg of Lamb 8.90 27% 0.73 12.19 0.250 3.0475

Formulas/Calculation steps – Asparagus:

22% of 1Kg= (1000x22/100=220gm)

Net yield / Kg= 1000-220= 780gm= 0.78kg
11.30/0.78= 14.487= $14.49/Kg= Net cost / Kg
Net cost/kg x portions/kg= 14.49x0.100= 1.449

Formulas/Calculation steps – Sirloin:

26% of 1Kg= (1000x26/100=260gm)

Net yield / Kg= 1000-260= 740gm= 0.74kg
16.80/0.74= 22.7= $22.7/Kg= Net cost / Kg
Net cost/kg x portions/kg= 22.7x3.57= 6.356

18. Provide an overview of the following contemporary dietary trends and provide an example for
potential impacts each of these may have on health or nutritional balance.

Diet Description Issues

The Cabbage Soup Diet is a weight loss Hunger.
program designed to be used for seven Dizziness.
days with the goal of a rapid weight loss Light-headedness.
of up to ten pounds in a week. The Flatulence.
Cabbage Soup Diet
Cabbage Soup Diet allows unlimited Irritability.
consumption of water and cabbage Loss of concentration.
soup, while on each of the seven days,
certain other foods are permitted.
The lemon detox diet involves A lemon detox can cause
consuming just a lemon juice-based headaches and fatigue. It is
mixture for 1 or 2 weeks, with no solid possible that detoxing can be
foods. The diet aims to remove toxins harmful. For example,
Lemon Detox
and cleanse the body. However, detoxes can cause:
scientists have found no evidence to gastrointestinal problems.
support these claims, and the diet may
be harmful in some cases.
Macrobiotic Diet A macrobiotic diet (or macrobiotics) is a A macrobiotic diet can be
diet fixed on ideas about types of food beneficial if done in a
drawn from Zen Buddhism. The diet healthful way but may also
attempts to balance the supposed yin have certain risks if poorly
and yang elements of food and planned. Improvement in
 cookware. Major principles of
macrobiotic diets are to reduce animal
products, eat locally grown foods that
are in season, and consume meals in
moderation.
Most raw food diets are made primarily
of fruits, vegetables, nuts and seeds.
Grains and legumes are often permitted
Raw Food Diet as well, but usually need to be soaked
or sprouted before you eat them.
The Paleolithic diet, Paleo diet,
caveman diet, or stone-age diet is a
modern fad diet [2] requiring the sole
or predominant eating of foods
presumed to have been available to
humans during the Paleolithic era.
The digestive abilities of anatomically
modern humans, however, are different
from those of Paleolithic humans, which
Stone Age Diet
undermine the diet's core premise.
During the 2.6 million year-long
Paleolithic era, the highly variable
climate and worldwide spread of
human populations meant that humans
were, by necessity, nutritionally
adaptable. Supporters of the diet
mistakenly presuppose that human
digestion has remained essentially
unchanged over time.
dietary intake. Macrobiotic
diets consist primarily of
whole grains, fruits, and
vegetables, which are an
important part of a healthful
diet.
More energy.
Clearer skin.
Better digestion.
Weight loss.
a lower risk of developing
heart and cardiovascular
disease
High carbohydrate intake -
this is probably the largest
single cause of modern
diseases such as
hypertension, obesity,
syndrome X, heart disease
and cancer.
Low fat intake.
Allergies to foods

19. Provide 3 methods you can employ to obtain feedback on dietary menus and customer
satisfaction.

i. Customers feedback surveys

ii. Email and customer contact forms
iii. Ask customers to complete a satisfaction survey

20. List the 2 most important aspects in terms of feedback which must be considered when
evaluating the success of a menu or dish.

i. Level of acceptance
ii. Suggestions for the betterment
21. What is the importance of health professional when seeking feedback on dietary menus? Whom
could this include? (20 – 40 words)

For receiving the feedback from the customer regarding the dietary menus the health
professionalism is very crucial is it enable us to know the exact review from the customer
without any long conversations. This feedback can help the restaurant owners to improve their
food and other things.
 UNIT ASSESSMENT 2
UNIT SKILLS ASSESSMENT (USA)
STUDENT TO COMPLETE AND SUBMIT
This assignment consists of 3 parts: Part A, Part B and Part C.

a. Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or
meal plan

b. Part B requires the evaluation of each menu using at least 2 different evaluation methods
overall.

c. Part C requires the amendment of at least 1 menu based on feedback and 1 menu to meet
cost factors.

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

Develop and cost 6 menus or meal plans for the selections you make from the list in the table below
as indicated. Each menu needs to be evaluated. You must choose 2 different evaluation methods
overall from the list in the table below.

SITHKOP004 Develop menus for special dietary requirements

Menu to be developed Menu type (all required Evaluation of each menu (use at
overall) least 2 methods overall)

Menu 1: special diets that are part customer satisfaction discussions

of contemporary Australian customer surveys
society: X improvements suggested by:
Asian Chicken Broth with Glass customers
Noodles Select 6 from this group managers X
Fish Fillet en Papillate peers staff
Flourless Cake eating regimes: supervisors
elimination suppliers
macrobiotic regular staff meetings that involve menu
Recipe Source: Futura Group, X exclusions for allergies, discussions
e-coach recipes contraindications with X seeking staff suggestions for menu
SITHKOP004 medicines or food intolerance items
Other: X fat-free Satisfaction discussions with
No. of serves: fluids Health professionals
X food preferences
X food restrictions X
Menu 2: gluten-free customer satisfaction discussions
high carbohydrate customer surveys
high or low energy X improvements suggested by:
Vegetable curry customers
X high or low protein X
Cumin rice Managers
high fibre
Pooris lacto ovo X peers staff
Recipe Source: Futura Group, low carbohydrate
e-coach recipes X low cholesterol
SITHKOP004 low fat low
Other: gluten
No. of serves: low kilojoule X
low sugar
modified sodium or
potassium
Menu 3: modified texture
X nutritional requirements
X portion size
Beef and Lentil Meat Balls substitutes:
gluten-free flour
Steamed Chicken yeast-free flour
Moroccan Tofu with Mograbeih non-sugar sweeteners
sugar-free
type one and two
diabetes
Recipe Source: Futura Group,
e-coach recipes main types and culinary
SITHKOP004 characteristics of cultural
Other: or religious diets that are
No. of serves: part of contemporary
Australian society:
Menu 4: Select 2 from this group
X halal X
Baked Beans
Hindu
Steamed Fish Fillets kosher
Fruit Salad X vegan
X vegetarian
Recipe Source: Futura Group,
e-coach recipes main types of customer
groups that have special
SITHKOP004
dietary requirements:
Other:
No. of serves: Select 2 from this group
1 selection must be for a
Menu 5: 1-week cyclic menu
Baby Spinach and Cherry
Tomatoes Rice Cake adolescents X
athletes
Tempura of Chicken and X children
Vegetables X defence forces
Banana Buckwheat Pancakes X elderly
with Maple Syrup X health care ill
or injured
infants
international tourists
Recipe Source: Futura Group, nutritional and energy
e-coach recipes
requirements due to
SITHKOP004 physical condition
Other: people in areas
No. of serves: affected by disaster or
environmental extremes
supervisors
suppliers
regular staff meetings that involve menu
discussions
X seeking staff suggestions for menu
items
Satisfaction discussions with
Health professionals
customer satisfaction discussions
customer surveys
X improvements suggested by:
customers
managers X
peers staff
supervisors
suppliers
regular staff meetings that involve
menu discussions
X seeking staff suggestions for menu
items
Satisfaction discussions with
Health professionals
customer satisfaction discussions
customer surveys
X improvements suggested by:
customers
managers X
peers staff
supervisors
suppliers
regular staff meetings that involve menu
discussions
X seeking staff suggestions for menu
items
Satisfaction discussions with
Health professionals
customer satisfaction discussions
customer surveys
X improvements suggested by:
customers
managers X
peers staff
supervisors
suppliers
regular staff meetings that involve menu
discussions
X seeking staff suggestions for menu
items
Satisfaction discussions with
Health professionals
 Menu 6: people from different customer satisfaction discussions
socioeconomic groups customer surveys
Lentil Patties on Wholemeal
people in remote areas X improvements suggested by:
Bruschetta
those with weight problems: customers
Moroccan Spiced Pumpkin, underweight managers X
Chickpea and Tomato Stew overweight peers staff
Melon Crush with Fresh Lime obese supervisors
and Mint suppliers
regular staff meetings that involve
menu discussions
Recipe Source: Futura Group,
X seeking staff suggestions for menu
e-coach recipes
items
SITHKOP004
Satisfaction discussions with
Other: Health professionals
No. of serves:

Part A

1. Plan, write and cost each of your menus you have selected in the list above. Each menu
must include a minimum of 3-courses each. The food cost for each menu must not exceed
$7.50 including all courses. Complete the details for each menu as outlined below.
2. 1 menu type selected for main types of customer groups that have special dietary
requirements must consist of a 1-week cyclic menu or meal plan consisting of 7 3- course
menus with a vegetarian option for each day. The “Menu Price Balance template” for menu
6 below has these provisions. The food cost for the cyclic menu must not exceed $6.00 for
any 3- course menu.
3. Each menu type must provide nutritionally balanced meal options for the relevant type of
dietary requirement.
4. Use the attached Standard Recipe Card Template (or your own choice of format) and list
the ingredients for each menu dish listed in your cycle menu including sides. Alternatively,
you may use the template “Banquet Analysis Sheet” and cost each menu and all its
components in this document.
5. The Portion size for each dish must consider that there are 3 courses a menu and portion
size therefore needs to reflect this.
6. Calculate each dish and show the cost per serve. Attach your yield calculations where
necessary (if you use vegetables or meat, then the calculations must show the net price
based on net yields). The support Tool Folder contains yield test tools to assist you in these
calculations.
 Menu 1 : Gluten-free low-car
Dietary requirement
1. Course Asian Chicken Broth with Glass Noodles
2. Course Fish Fillet en Papillate
3. Course Flourless Cake
Cost each dish of the menu in a Standard Recipe card
(template) or use the template SRC_multiple dishes to cost
all dishes in one sheet and label each tab.

Name of dish: Flourless Cake

Portion: 10
Cost Per Portion: $ 1.69
Ingredients:
Items Specification Weight/KG Unit Cost/KG Actual Cost
Butter Unsalted 145 Gram 13 1.88
Chocolate Dark 300 Gram 35 10.5
Egg 5 Each 0.64 each 3.2
Cocoa powder 40 Gram 10.7 0.428
Sugar Caster 150 Gram 6 0.9
Salt Pinch 4 0.001

Directions:
 Grease a 9 inch round spring form baking tin with butter. Sprinkle with cocoa powder to
cover the bottom and sides, tip upside down to get rid of excess cocoa powder. Preheat the
oven to 170 C (340 F) standard / 150 C (300 F) fan-forced.
 Place butter and chocolate in a large microwavable bowl. Pop in the microwave, stirring
every 20 seconds, until melted and smooth. Set aside to cool slightly.
 Place egg whites in a large bowl and beat with an electric mixer until foamy. Slowly add the
sugar, one tablespoon at a time, while continuing to beat on medium speed. Eggs should
become white and glossy. Continue to beat until eggs become thick and voluminous and
form stiff peaks. When you remove the whisk, the meringue should be stiff enough to hold
its shape and not drip.
 Add egg yolks to chocolate mixture and whisk to combine. Sift in cocoa powder and whisk
until smooth. Add a pinch of salt if desired. Finally, add 1/4 of the meringue to the chocolate
and gently fold using a rubber spatula. Then add remaining meringue and continue to fold
until mixture is combined. Try not to over mix or you will lose all the air in the egg whites.
 Pour mixture into prepared pan, smooth top. Place in the oven for approximately 30-35
minutes or until cake no longer wobbles in the middle. Remove and place on a cooling rack,
leaving in the tin to cool completely. It will sink slightly as it cools.
 Sift over a little extra cocoa powder. Cut cake into slices and serve with whipped cream or
ice cream.

Menu 2 : Vegetarian
Dietary requirement
1. Course Vegetable curry
2. Course Cumin rice
3. Course Pooris
 Cost each dish of the menu in a Standard Recipe card
(template) or use the template SRC_multiple dishes to cost
all dishes in one sheet and label each tab.

Name of dish: Cumin rice

Portion: 2
Cost Per Portion: $ 1.54
Ingredients:
Items Specification Weight Unit Cost/KG Actual Cost
Butter Unsalted 1 TBSP 13 0.39
Cumin Seeds 2 TSP 10.8 0.324
Jasmine rice Long grain 1.5 Cup 4 0.768
Garlic Clove 80 Gram 86 1.61
Water 3 Cup No
Salt Pinch 4 0.001

Directions:
 Add the butter and cumin seeds to a medium sauce pot. Sauté the cumin seeds in the butter
over medium-low heat for 1-2 minutes or just until the butter starts to turn golden brown.
Do not let the butter burn.
 Add the uncooked rice to the pot and continue to stir and cook for 2-3 minutes more to
toast the rice.
 Mince the garlic and add it to the pot along with the salt and water, and stir to combine.
Place a lid on the pot, turn the heat up to high, and let the liquid come up to a boil.
 Once it reaches a boil, turn the heat down to low and let it simmer (with lid) for 15 minutes.
After 15 minutes, turn off the heat and let it sit undisturbed for 10 more minutes before
lifting the lid.
 After resting for 10 minutes, remove the lid, fluff with a fork, and serve.

Menu 3: High protein

Dietary requirement
1. Course Beef and Lentil Meat Balls
2. Course Steamed Chicken
3. Course Moroccan Tofu with Mograbeih
Cost each dish of the menu in a Standard Recipe card
(template) or use the template SRC_multiple dishes to cost
all dishes in one sheet and label each tab.

Name of dish: Steamed Chicken

Portion: 2
Cost Per Portion: $ 4.92
Ingredients:
Items Specification Weight Unit Cost/KG Actual Cost
Chicken breast Skinless, boneless 300 Gram 9.5 2.85
Vegetable oil 2 TBSP 4 0.11
Onion Fine chopped 80 Gram 1 0.08
Garlic Fine chopped 80 Gram 86 1.61
Soy sauce Light 100 ML 15.2 1.52
Sesame Oil 40 ML 19 0.76
Coriander Spring Roughly chopped 1 Bunch 2 Bunch 2
Salt 1 TBSP 4 0.01

Directions:
 Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
 Rinse chicken and place in a pot fitted with a steamer over water. Bring the water to a boil,
and steam chicken until juices run clear, about 30 minutes
 Heat vegetable oil in a fry pan over medium heat. Stir in onion and cook until tender. Mix in
garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat.
Scoop over the chicken to serve. Garnish with the coriander.

Menu 4: Low cholesterol

Dietary requirement
1. Course Baked Beans
2. Course Steamed Fish Fillets
3. Course Fruit Salad
Cost each dish of the menu in a Standard Recipe card
(template) or use the template SRC_multiple dishes to cost
all dishes in one sheet and label each tab.

Name of dish: Steamed Fish Fillets

Portion: 2
Cost Per Portion: $ 5.53
Ingredients:
Cost/K
Items Specification Weight Unit Actual Cost
G
White fish fillets 250 Gram 18.82 4.705
Mirin 5 TBSP 13.2 0.99
Onion Julienned 80 Gram 1 0.1
Ginger Peeled and julienned 80 Gram 52.67 1.49
Soy sauce Light 3 TBSP 15.2 0.65
Olive Oil 1 TBSP 21.3 0.30
Salt Pinch 4 0.001

Directions:
 Cut each fillet in half and sprinkle with salt.
 Place slices of fish in a single layer on a heatproof round plate. Top with green onions and
ginger.
 Put the plate in a bamboo steamer over a pan of simmering water. Cover and steam for 10
minutes or until fish is cooked.
 Using a spatula, gently transfer cooked fillets on a serving plate. Set aside.
 In a saucepan, combine mirin, soy sauce and olive oil. Let it boil and pour over the fish fillets.
Serve with steamed rice.

Menu 5: Food intolerance

 Dietary requirement
1. Course Baby Spinach and Cherry Tomatoes Rice Cake
2. Course Tempura of Chicken and Vegetables
3. Course Banana Buckwheat Pancakes with Maple Syrup
Cost each dish of the menu in a Standard Recipe card
(template) or use the template SRC_multiple dishes to cost
all dishes in one sheet and label each tab.

Name of dish: Tempura of Chicken and Vegetables

Portion: 2
Cost Per Portion: $ 4.86
Ingredients:
Items Specification Weight Unit Cost/KG Actual Cost
Chicken breast Skinless, boneless 320 Gram 9.5 3.04
Black pepper Freshly ground ¼ TSP 30 0.03
Kosher/sea salt Diamond crystal ¼ TSP 15 0.01
Ginger Peeled and julienned 80 Gram 52.67 1.49
Garlic Fine chopped 80 Gram 29.9 0.61
Sake 1 TSP 13.2 0.06
Soy sauce Light 3 TBSP 15.2 0.65
Egg Large 1 Each 0.64 each 0.64
Cake flour 45 Gram 3.85 0.17
Potato starch 55 Gram 4.30 0.23
Vegetable Oil 3-4 Cup 4 1.79
Water 75 ML No

Directions:
 Pound the chicken breast with a meat tenderizer. If you don’t own one, you can use the back
of the knife. This helps to yield thinner and flatter piece of meat, so the meat cooks faster and
more evenly (no more overcooking!)
 Cut the meat into roughly ¾" (2 cm)-wide and 3" (7.5 cm)-long strips.
 Grate 1 knob ginger and 1 garlic clove
 Season the chicken with freshly ground black pepper, ¼ tsp kosher salt, 1 tsp sake, and 2 tsp
soy sauce.
 Add the grated ginger and garlic and mix well with hands (rub the chicken with seasonings).
 Set a medium bowl over a large bowl with ice water in it. Add 1 egg and whisk well.
 With a fine-mesh sieve, sift the ⅓ cup (45 g) cake flour and ⅓ cup (55 g) potato or corn starch
into the bowl with the egg.
 Gradually add ⅓ cup (75 ml) water and mix all together until just enough to combine (don’t
over mix).
 Add the chicken pieces and coat well with the batter
 Heat the 3-4 cups (700-950 ml) oil to 350 ºF (180 ºC) in a deep fryer (or in a medium-size pot).
Add in only 2-3 pieces of battered chicken at one time. To prevent the temperature of the oil
from decreasing, do not add too many cold chicken pieces at once. Deep fry each batch until
crispy on the outside, about 4 minutes total, 2 minutes each side. Then repeat with another
2-3 pieces, until all pieces are cooked. Pick up tempura crumbs in the oil to keep your oil
 clean.
 Serve the Chicken Tempura with shredded cabbage (I use this cabbage slicer which yields
thinly shredded cabbage) and ponzu with karashi mustard on the side.

Menu 6: Vegan high fiber

Dietary requirement
1. Course Lentil Patties on Whole meal Bruschetta
2. Course Moroccan Spiced Pumpkin, Chickpea and Tomato Stew
3. Course Melon Crush with Fresh Lime and Mint
Cost each dish of the menu in a Standard Recipe card
(template) or use the template SRC_multiple dishes to cost
all dishes in one sheet and label each tab.

Name of dish: Lentil Patties on Whole meal Bruschetta

Portion: 4
Cost Per Portion: $ 3.05
Ingredients:
Items Specification Weight Unit Cost/KG Actual Cost
For the patties
Lentils, green or red Dried 625 Gram 6.13 3.83
Vegetable oil 150 ML 4 0.6
Onion Fine chopped 80 Gram 1 0.8
Cumin seeds 5 Gram 10.8 0.141
Garlic Crushed 80 Gram 29.9 0.61
Ginger Crushed 80 Gram 52.67 1.49
Curry powder 10 Gram 50 0.5
Carrot Grated 2 Piece 2.20 0.26
Whole meal flour 25 Gram 2 0.05
Sesame seeds 25 Gram 11 0.27
Sunflower seeds 25 Gram 8 0.2
Salt and pepper 1 TSP 6 0.02

For the dressing

Yoghurt Plain low-fat 0.5 Cup 11.5 0.73
Lemon Juice 0.25 Cup 4.9 0.15
Tahini 2 TBSP 13.3 0.39

Directions:
 To make the dressing, place the yoghurt, lemon juice and tahini in a small bowl and stir to
combine. Season with salt and freshly ground pepper, and then set aside.
 Sauté the onions, cumin seeds, crushed garlic and ginger on a high and then throw in the
curry powder. Once you’ve got that delicious aroma heating up, mix in the grated carrots.
 Take this mixture off the heat and let it cool just a little, enough to be able to handle it. Add
this mixture together with the whole meal flour, to the lentils, mix well and roll into individual
patties.
 Once you’ve formed the patties coat them in a mix of the sun-flower and sesame seeds and
 pan fry them. Cook the patties for 2-3 minutes each side or until golden and warmed through.
 Have your bruschetta toasted and brushed with olive oil to serve with the patties and the
dressing.

Menu 6 Cyclic Menu/Meal Plan

Dietary requirement High protein
Enter the individual courses in the “Menu Price Balance template 5 Day Cycle” cost
the individual menu dishes in individual Standard recipe cards or in the spreadsheet
“SRC multiple dishes 5 day Cycle (Each day has a Tab marked M1-Dish 1 to M1 Dish
6[Monday] M2- Dish 1 to Dish 6 [Tuesday] and so forth)

Monday:
Non-Veg Veg
Pooris, Pan fired barramundi, Fruit salad. Pooris, Vegetable curry, Fruit salad.
Tuesday
Non-Veg Veg
Beef and lentil, Banana buckwheat pancakes. Lentil balls, Green broccoli mushroom
Wednesday
Non-Veg Veg
White chicken stock soup, Moroccan tofu, Baked White vegetable stock soup, Moroccan tofu,
beans Baked beans
Thursday
Non-Veg Veg
Baby spinach and cherry tomatoes rice cake, Baby spinach and cherry tomatoes rice cake,
Tempura of chicken and vegetables Tempura vegetables
Friday
Non-Veg Veg
Fish fillets, Asian chicken broth with glass noodles, Green broccoli mushroom, Vegetable curry,
Flourless cake Flourless cake
Saturday
Non-Veg Veg
Moroccan tofu, Baked beans, Fruit salad. Baby spinach and cherry tomatoes rice cake, Fruit
salad.

Yield calculations: -

i. Peeled Potato
1kg of potato cost $3.5
Non usable potato is 0.220kg
Usable potato is 0.780kg
Peeled potato per kg 4.9

ii. Chicken breast

5kg of chicken breast cost $60
Cost per Kg of chicken breast $12
Non usable trimming is 0.800 per kg
 Usable trimming is 0.600 per Kg
Trim chicken breast per kg 16.70
Cost of 5kg trim chicken breast is $83.5

Part B

1. List the review methods you have used for each method and provide the feedback you have
received for each menu. Provide details for the methods used to obtain feedback and details
for the persons you have consulted with.

Method used for feedback

Menu 1: Feedback received – Details
How/Who?
Survey from customer
Dish 1 Vegetable size was big
Feedback from chef
Survey from customer
Dish 2 The portion size is just right!
Feedback from chef
Survey from customer
Dish 3 A bit sweet
Feedback from chef
Menu 2 Method used for feedback
Feedback received – Details
How/Who?
Survey from customer
Dish 1 Food was overcooked
Feedback from chef
Survey from customer Nice and yum, food presentation is
Dish 2
Feedback from chef good
Survey from customer
Dish 3 Was no seasoning
Feedback from chef
Menu 3 Method used for feedback
Feedback received – Details
How/Who?
Survey from customer
Dish 1 Fruits was fresh
Feedback from chef
Survey from customer
Dish 2 Too sweet!
Feedback from chef
Survey from customer
Dish 3 It’s delicious
Feedback from chef
Menu 4 Method used for feedback
Feedback received – Details
How/Who?
Survey from customer
Dish 1 Not garnish
Feedback from chef
Survey from customer
Dish 2 It’s delicious
Feedback from chef
Survey from customer
Dish 3 The portion size big
Feedback from chef
Menu 5
Method used for feedback How/Who? Feedback received – Details
Survey from customer
Dish 1 Could use brown rice
Feedback from chef
 Survey from customer
Dish 2 Pancake was burn
Feedback from chef
Survey from customer
Dish 3 Fresh and yum
Feedback from chef
Menu 6 Method used for feedback How/Who? Feedback received – Details
Survey from customer
Day 1 Delicious
Feedback from chef
Survey from customer
Day 2 Not garnish
Feedback from chef
Survey from customer
Day 3 Fruits was fresh
Feedback from chef
Survey from customer
Day 4 Too spices
Feedback from chef
Survey from customer
Day 5 Was seasoning
Feedback from chef

2. Identify which factors would suggest that changes need to be made to your menu items.

According to the survey, Brownie is too sweet for most of customers, we will reduce the sugar
amount and use more cranberry and cocoa powder to make it more flavour.

Part C

1. Apply the feedback you have received to the relevant menus or dishes and adjust the costing in
a new template or added tab. Clearly mark these as V2 (Version 2) or “revised”.

2. Attach the revised changes to this assignment for submission.

Revised of menu change

 Beef and lentil meat balls: - We have reduced the size of meat balls.
 Vegetable curry: - We used seasonable vegetable and reduce the portion size.
 High Protein: - We used prawn and cooking time used less
 Steamed Chicken: - We used sweet chili sauce.
 Baby spinach and cherry tomatoes rice: - We less amount of spinach and cherry tomato,
and instead of cherry tomato, we use round tomato.