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Imagine Education *

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BSBWOR203

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Health Science

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Nov 24, 2024

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47

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Task 1.2 Menu overview Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Egg muffin Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flakes Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea latte Long black Lunch (1) Satay Chicken skewers Lasagna Beef Bolognese Couscous Smoked salmon Thai beef curry Chili mussels Lunch (2) Cesar salad Grill steak with egg plant Leg ham Roast turkey Honey soy chicken with rice Risotto Chinese prawn noodle Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Garlic bread Tomato gnocchi Creamy mushroom Chicken sushi Tempura prawn Sponge roll Garlic bread Dinner (2) Mushroom pasta Chicken taco Garden salad Tuna with thousand island Scallops Steamed vegetables Eastern salad
Cyclic menu items week 2 Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Egg muffin Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flakes Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea Latte Long black Lunch (1) Satay Chicken skewers Lasagna Beef Bolognese Couscous Smoked salmon Thai beef curry Chili mussels Lunch (2) Cesar salad Grill steak with egg plant Leg ham Roast turkey Honey soy chicken with rice Risotto Chinese prawn noodle Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Garlic bread Tomato gnocchi Creamy mushroom Chicken sushi Tempura prawn Sponge roll Garlic bread Dinner (2) Mushroom pasta Chicken taco Garden salad Tuna with thousand island Scallops Steamed vegetables Eastern salad
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1.3 Menu and meals plans for special diet Day u u Meals Menu items Main ingredi ent Cookin g method s Colou rs Flavo urs Textur es Sizes / shap e Nutrie nts Checklist Breakfas t (1) Veg muffin Vegg patty and muffin Cook the veg patty on the simultane ous heat the muffin on the grill with low temperatu re Variety of suitable ingredients Prep/cooking methods which maximise nutritional val Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfas t (2) Milk with corn flakes Milk and corn flakes Heat the milk add amount of sugar required later on add the corn flakes to the Flavor of mil k and cor nfla kes Variety of suitable ingredients Prep/cooking methods which maximise nutritional val Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems
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1.4 cost menu Menu item name Yield: Menu no. Qty Unit Purchase unit Purchas e unit price $ Cos t Yiel d % Total cost $ Bread 200 G 2kg 2.00 100 2.0 Butter 100 G 2kg 3.00 100 1.5 Chicken stockpile 2.5 L 1l 1.00 100 2.5 Onion 200 G 10kg 11.30 Vegetable oil 2 L 5l 0.90 3.6 Salt 900 G 2kg 0.80 100 3.6 Grated parmeasan cheese 150 G 1kg 16.20 100 1.84 Eggs 20 G 2kg 0.80 100 0.8- Total cost of recipe $ 14.84
Portion cost $1.84 Other expenditure items Expenditure item Qty Unit Purchase price per unit $ Costper unit $ Ice bags 10 8 10 9 Vegetable oil 5 7 10 7 Total expenditure item cost $16.00 Total cost of menu item per portion (total recipe cost plus total expenditure item costs) $20.84
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Task 2.2 Menu overview Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Egg muffin Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flake s Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea latte Long black Lunch (1) Moroccan cigars Stuffed button mushrooms Spicy beef merguez skewers Mini phylo cups filled with Moroccan eggplant Norwegian smoked salmon on endive leaves Thai chicken satay skewers Mini dumlings Lunch (2) Salmon cakes Breef satay skewers Seared Ahi tuna Egg rolls Assorted sushi rolls Roulades Crostini Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Bruschetta Israeli bourekas Empanadas Assorted sushi rolls crostini Egg roll Raw or cooked fish Dinner (2) Thai chicken satay skewers Stuffed beef Moroccan cigars Stuffed button mushrooms Mini dumplings Salmon cakes Crostini
Cyclic menu items week 2 Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Egg muffin Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flake s Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea latte Long black Lunch (1) Moroccan cigars Stuffed button mushrooms Spicy beef merguez skewers Mini phyllo cups filled with Moroccan eggplant Norwegian smoked salmon on endive leaves Thai chicken satay skewers Mini dumplings Lunch (2) Salmon cakes Breef satay skewers Seared Ahi tuna Egg rolls Assorted sushi rolls Roulades Crostini Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Bruschetta Israeli bourekas Empanadas Assorted sushi rolls crostini Egg roll Raw or cooked fish Dinner (2) Thai chicken satay skewers Stuffed beef Moroccan cigars Stuffed button mushrooms Mini dumplings Salmon cakes Crostini
2.3 Menu and meals plans for special diet Day u Meals Menu items Main ingredi ents Cookin g method s Colou rs Flavo urs Textur es Sizes / shap e Nutrie nts Checklist Breakfas t (1) Veg muffin Vegg patty and muffin Cook the veg patty on the simultane ous heat the muffin on the grill with low temperatu re Variety of suitable ingredients Prep/cooking methods which maximise nutritional val Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfas t (2) Milk with corn flakes Milk and corn flakes Heat the milk add amount of sugar required later on add the corn flakes to the milk and serve in a serving bowl Flavor of milk and cornflak es Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems
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u u Lunch (1) Moroccan cigars yogurt Preheat oven and lightly grease a baking sheet crunchy Flavor Variety of suitable ingredients Prep/cooking methods which maximise nutritional val Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Lunch (2) Salmo n cakes Breadcru mbs and mayonna ise Heat a large nonstick skillet over medium high heat Lemo n flavor Variety of suitable ingredients Prep/cooking methods which maximise nutritional val Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Dinner (1) Bruschet ta Balsami c vinegar and basil leaves Chopped and thinly sliced for balsa Use any flavor ful ripe tomato for this Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Dinner (2) Thai chicken Boneles s and skinless chicken breasts Cut into bite size pieces Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems
2.4 cost menu Menu item name Yield: Menu no. Qty Unit Purchase unit Purchas e unit price $ Cos t Yiel d % Total cost $ Bread 200 G 2kg 2.00 100 2.0 Butter 100 G 2kg 3.00 100 1.5 Chicken 2.5 L 1l 1.00 100 2.5 Onion 200 G 10kg 11.30 Vegetable oil 2 L 5l 0.90 3.6 Salt 900 G 2kg 0.80 100 3.6 Tomato 150 G 2kg 16.20 Eggs 20 G 2kg 0.80 100 0.8- Total cost of recipe $14.00
Portion cost $1.40 Other expenditure items Expenditure item Qty Unit Purchase price per unit $ Costper unit $ Ice bags 10 8 10 9 Vegetable oil 5 7 10 7 Total expenditure item cost 16.00 Total cost of menu item per portion (total recipe cost plus total expenditure item costs) $20.00
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Task 3.2 Menu overview Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Drop scones Scramble egg d and s toast Almonds and fruit with twist Apple and hazelnut pancakes Whole grain oatmeal s Smoked haddock souffle Fresh fruit bowl Breakfast (2) Fruity oatmeal Breakfast burrito Blueberr y popover s Fresh fruit bowl Cinnamo raisin n bread Huevos rancheros Pan cakes Morning tea Black tea/ coffee Milk Orange juice Hot chocolate Fresh juice Black tea Black coffee Lunch (1) Louisians chicken drumstick and tomatoes Citrus poached salmon with asparagus Salmon and spring vegetables with dill Ranch wraps Sweet pepper hash brown baked eggs Wheat ravioli with noodles Chili tomatoes Lunch (2) Asian turkey steaks Caesar style salad Beef tenderloin Chipotle picante Beans and legumes Risotto Chinese prawn noodle Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Chicken salad with soup Ratatouille with lentils Fresh herb shrimp Tarragon scallops Crunchy zucchini antipasto Garlic bread Dinner (2) Mexican beef and corn skillet Afghan salad Mexican beef and corn skillet Root beer marinated pork tenderloin Red pepper basil Sweet pepper green onion green salad
Cyclic menu items week 2 Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Drop scones Scramble egg d and s toast Almonds and fruit with twist Apple and hazelnut pancakes Whole grain oatmeal s Smoked haddock souffle Fresh fruit bowl Breakfast (2) Fruity oatmeal Breakfast burrito Blueberr y popover s Fresh fruit bowl Cinnamo raisin n bread Huevos rancheros Pan cakes Morning tea Black tea/ coffee Milk Orange juice Hot chocolate Fresh juice Black tea Black coffee Lunch (1) Louisians chicken drumstick and tomatoes Citrus poached salmon with asparagus Salmon and spring vegetables with dill Ranch wraps Sweet pepper hash brown baked eggs Wheat ravioli with noodles Chili tomatoes Lunch (2) Asian turkey steaks Caesar style salad Beef tenderloin Chipotle picante Beans and legumes Risotto Chinese prawn noodle Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Chicken salad with soup Ratatouille with lentils Fresh herb shrimp Tarragon scallops Crunchy zucchini antipasto Garlic bread Dinner (2) Mexican beef and corn skillet Afghan salad Mexican beef and corn skillet Root beer marinated pork tenderloin Red pepper basil Sweet pepper green onion green salad
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3.3 Menu and meals plans for special diet Day Meals Menu items Main ingredi ents Cookin g method s Colou rs Flavo urs Textur es Sizes / shap e Nutrie nts Checklist Breakfast (1) Veg muffin Vegg patty and muffin Cook the veg patty on the simultaneo us heat the muffin on the grill with low temperatur e Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfast (2) Milk with corn flakes Milk and corn flakes Heat the milk add amount of sugar required later on add the corn flakes to the milk and serve in a serving bowl Flavor of milk and cornflake s Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems
Lunch (1) Ranch wraps Chicken breast and provolone cheese Cook over medium heat in a large nonstick pan or skillet sprayed with cooking spray. slice cooked chicken into thin strips. Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Lunch (2) Chipotle picante Chipotle salsa Preheat oven coat a foil lined baking pan with cooking spray Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Dinner (1) Chicken salad Mayonnais e Cooked chicken meat Lemon Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems
Dinner (2) Mexicon beef and Lean ground Preheat oven cook Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour
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3.4 cost menu Menu item name Yield: Menu no. Qty Unit Purchase unit Purchas e unit price $ Cos t Yiel d % Total cost $ Bread 200 G 2kg 2.00 100 2.0 Cheese 100 G 2kg 3.00 100 1.5 Chicken beef 2.5 L 1l 1.00 100 2.5 Onion 200 G 10kg 11.30 Vegetable oil 2 L 5l 0.90 Salt 900 G 2kg 0.80 100 3.6 Eggs 20 G 2kg 0.80 100 0.8- Total cost of recipe $ 10.40 Portion cost $1.04 Other expenditure items
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Expenditure item Qty Unit Purchase price per unit $ Cost Per unit $ Ice bags 10 8 10 9 Vegetable oil 5 7 10 7 Total expenditure item cost $16.00 Total cost of menu item per portion (total recipe cost plus total expenditure item costs) $26.40
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Task 4.2 Menu overview Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Sandwich without cheese. Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flake s Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea Latte Long black Lunch (1) Rice and beans without cheese Black bean burger or better Portobello mushroom Veggie sandwich Steamed vegetables without butter Salads and fries Mostly salad Lunch (2) veggies Fries and a veggie burger pastas Corn on the cob Corn Frenchie fry Portobello mushroom Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Vegan pita Veggie wheat Red robin seasonin g Plain baked potato Veggie yaki soba Cheese less frat bread Bean burrito Dinner (2) Veggie cantina Rice and beans Taco shell salad Mext fries Mexi rice Steamed vegetables Crinkle cut fries
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Cyclic menu items week 2 Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Sandwich without cheese. Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flake s Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea Latte Long black Lunch (1) Rice and beans without cheese Black bean burger or better Portobello mushroom Veggie sandwich Steamed vegetables without butter Salads and fries Mostly salad Lunch (2) veggies Fries and a veggie burger pastas Corn on the cob Corn Frenchie fry Portobello mushroom Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Vegan pita Veggie wheat Red robin seasonin g Plain baked potato Veggie yaki soba Cheese less frat bread Bean burrito Dinner (2) Veggie cantina Rice and beans Taco shell salad Mext fries Mexi rice Steamed vegetables Crinkle cut fries
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4.3 Menu and meals plans for special diet Day Meals Menu items Main ingredi ents Cookin g method s Colou rs Flavo urs Textur es Sizes / shap e Nutrie nts Checklist Breakfas t (1) Veg muffin Vegg patty and muffin Cook the veg patty on the simultane ous heat the muffin on the grill with low temperatu re Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfas t (2) Milk with corn flakes Milk and corn flakes Heat the milk add amount of sugar required later on add the corn flakes to the milk and Flavor of mil k and cor nfla kes Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems
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4.4 cost menu Menu item name Yield: Menu no. Qty Unit Purchase unit Purchas e unit price $ Cos t Yiel d % Total cost $ Vegetables 200 G 2kg 2.00 100 2.0 Butter 100 G 2kg 3.00 100 1.5 Chicken 2.5 L 1l 1.00 100 2.5 Onion 200 G 10kg 11.30 Vegetable oil 2 L 5l 0.90 3.6 Salt 900 G 2kg 0.80 100 3.6 Cheese 150 G 1kg 16.20 100 1.84 Eggs 20 G 2kg 0.80 100 0.8-
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Total cost of recipe $ 14.84 Portion cost $1.85 Other expenditure items Expenditure item Qty Unit Purchase price per unit $ Costper unit $ Ice bags 10 8 10 9 Vegetable oil 5 7 10 7 Total expenditure item cost $16.00 Total cost of menu item per portion (total recipe cost plus total expenditure item costs) $20.84
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Task 5.2 Menu overview Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Egg muffin Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flakes Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea Latte Long black Lunch (1) Whole wheat Frankie Tamarind chutney Dal with brown rice Rasam soup Fenugreek methi bhaji Methi paratha with sweet potato Idli with pumpkin sambar Lunch (2) Sprout burgers Punjabi rajma Fresh mang salad o Soy pulao Green herb chutney Tofu paratha Cauliflower masala Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Mixed greens subji dal with brown basmati rice Bhurji Rajma herb roti Tempura prawn Mint biryani Vegan pizza Dinner (2) Tofu palak paneer Spicy urad dal Navratan korma Raw veggie salad Red lentil dal Simple pasta supper Tofu matar paneer
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Cyclic menu items week 2 Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Egg muffin Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flakes Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea Latte Long black Lunch (1) Whole wheat Frankie Tamarind chutney Dal with brown rice Rasam soup Fenugreek methi bhaji Methi paratha with sweet potato Idli with pumpkin sambar Lunch (2) Sprout burgers Punjabi rajma Fresh mang salad o Soy pulao Green herb chutney Tofu paratha Cauliflower masala Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Mixed greens subji dal with brown basmati rice Bhurji Rajma herb roti Tempura prawn Mint biryani Vegan pizza Dinner (2) Tofu palak paneer Spicy urad dal Navratan korma Raw veggie salad Red lentil dal Simple pasta supper Tofu matar paneer
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5.3 Menu and meals plans for special diet Day u Meals Menu items Main ingredi ents Cookin g method s Colou rs Flavo urs Textur es Sizes / shap e Nutrie nts Checklist Breakfas t (1) Veg muffin Vegg patty and muffin Cook the veg patty on the simultane ous heat the muffin on the grill with low temperatu re Variety of suitable ingredients Prep/cooking methods which maximise nutritional val Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfas t (2) Milk with corn flakes Milk and corn flakes Heat the milk add amount of sugar required later on add the Flavor of milk and cork flak es Variety of suitable ingredients Prep/cooking methods which maximise nutritional value Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology
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5.4 cost menu Menu item name Yield: Menu no. Qty Unit Purchase unit Purchas e unit price $ Cos t Yiel d % Total cost $ Bread 200 G 2kg 2.00 100 2.0 Butter 100 G 2kg 3.00 100 1.5 paneer 2.5 L 1l 1.00 100 2.5 Onion 200 G 10kg 11.30 Vegetable oil 2 L 5l 0.90 3.6 Salt 900 G 2kg 0.80 100 3.6 Palak 150 G 1kg 16.20 Eggs 20 G 2kg 0.80 100 0.8-
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Total cost of recipe $ 14.00 Portion cost $1.40 Other expenditure items Expenditure item Qty Unit Purchase price per unit $ Cost Per unit $ Ice bags 10 8 10 9 Vegetable oil 5 7 10 7 Total expenditure item cost $16.00 Total cost of menu item per portion (total recipe cost plus total expenditure item costs) $20.00
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Task 6.2 Menu overview Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Egg muffin Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flakes Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea Latte Long black Lunch (1) Grilled veggie Lasagna Beef Bolognese Couscous Smoked salmon Thai beef curry Chili mussels Lunch (2) Hummus wraps Grill steak with egg plant Leg ham Roast turkey Honey soy chicken with rice Risotto Chinese prawn noodle Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Butternut Tomato gnocchi Creamy Chicken sushi Tempura prawn Sponge roll Garlic bread
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cauliflower coconut curry mushroom Dinner (2) Egg plant parmesan Chicken taco Garden salad Tuna with thousand island Scallops Steamed vegetables Eastern salad Cyclic menu items week 2 Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday Breakfast (1) Veg muffin Breakfast smoothie s Egg muffin Bacon and egg Polenta Hash brown potato Muesli yogurt and apricot Breakfast (2) Milk with corn flakes Oats and milk Coles law Muffin parfait Pan cake Caramel Morning tea Double espresso Milk Orange juice Hot chocolate Tea Latte Long black Lunch (1) Grilled veggie Lasagna Beef Bolognese Couscous Smoked salmon Thai beef curry Chili mussels Lunch (2) Hummus wraps Grill steak with egg plant Leg ham Roast turkey Honey soy chicken with rice Risotto Chinese prawn noodle Afternoon tea Green tea Flavored milk Coffee Chai Cappuccino Espresso Mocha Dinner (1) Butternut cauliflower coconut curry Tomato gnocchi Creamy mushroom Chicken sushi Tempura prawn Sponge roll Garlic bread
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Dinner (2) Egg plant parmesan Chicken taco Garden salad Tuna with thousand island Scallops Steamed vegetables Eastern salad 6.3 Menu and meals plans for special diet Day Meals Menu items Main ingredi ent Cookin g method s Colou rs Flavo urs Textur es Sizes / shap e Nutrie nts Checklist Breakfast (1) Veg muffin Vegg patty and muffin Cook the veg patty on the simultaneo us heat the muffin on the grill with low temperatur e re Variety of suitable ingredients Prep/cooking methods which maximise nutritional valu Variety of colour Variety of flavour Variety of texture Variety of size and shape Variety of nutrients Meets macro-/micronutrient requirements Uses correct terminology Promotes good health Reduces diet-related health problems Breakfas t (2) Milk with corn Milk corn and Heat milk the add Flavor of Variety of suitable ingredients Prep/cooking methods which maximise nutritional valu Variety of colour
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1.4 cost menu Menu item name Yield: Menu no. Qty Unit Purchase unit Purchas e unit price $ Cos t Yiel d % Total cost $ Bread 200 G 2kg 2.00 100 2.0 Butter 100 G 2kg 3.00 100 1.5 Egg plant 2.5 L 1l 1.00 100 2.5 Onion 200 G 10kg 11.30 Vegetable oil 2 L 5l 0.90 3.6 Salt 900 G 2kg 0.80 100 3.6
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parmeasan cheese 150 G 1kg 16.20 100 1.84 Eggs 20 G 2kg 0.80 100 0.8- Total cost of recipe $ 15.84 Portion cost $1.54 Other expenditure items Expenditure item Qty Unit Purchase price per unit $ Costper unit $ Ice bags 10 8 10 9 Vegetable oil 5 7 10 7 Total expenditure item cost $16.00 Total cost of menu item per portion (total recipe cost plus total expenditure item costs) $31.84
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