Standard Recipe Card for Special Dietary Requirements

This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements SITHKOP012 Develop recipes for special dietary requirements For this assessment you need to develop recipes for people who have special dietary Instructions on how to complete the following recipe cards are as follows: Customer group Write which group are you developing the recipe for Name of the dish Here you need to state the name of the dish Dietary requirement Here you need to write a descriptions of the dietary requirement. For example if medial recipe for someone that has diabetes or liquid diet etc. Professional advice Record what professional advice did you use to develop your recipe Equipment Here you need to list all the equipment needed to prepare and cook the dish. Ingredient item The name of the ingredient being used Ingredient amount How much of the ingredient is needed for the dish Ingredient unit cost How much of the ingredient is when purchased. For example Feta is purchased a 200g container from the suppliers Portion cost To calculate the portion cost you need to divide the Ingredient unit cost by the ingredient amount. For example the sourdough has 12 slices and cost $6 therefo 6/12=$0.50 per slice and you are using 2 slices so X 2+$1 You also need to consider yield when calculating portion costs. Yield for ingredie calculated by determining the (trimmings x 100%) then dividing by the raw weig For example the red onion is $5/kg an average onion weighs 100g but you need trim the outer layer. When cutting a 100g onion you lose 10g, therefore you get from 100g onion. (10g x 100%) / 100g = 90g. So if you need 90g of onion in a r the portion cost is 100g of the unit cost. Method This is the step by step instructions to prepare and cook the dish Nutritional value Must include basic principles and practices of nutrition and what nutrients the di vitamins, minerals, fibre, carbohydrates, fats, protein and water Total portion cost This is the total of the portion costs for all ingredients Mark up % This will vary depending on the business and the running costs but is usually ar 200% GST amount Is 10% of the total portion cost plus mark up. For example $6.30 x 10% = $0.63 Total cost All calculated costs. requirements. You need to create 8 recipes in total for any eight of the following groups: o adolescents o athletes o children o defence force personnel o elderly people o people in health care o ill or injured people o people with nutritional and energy requirements due to physical condition o people in areas affected by disaster or environmental extremes o people in remote areas Two recipes must reflect different lifestyle dietary requirements Four recipes must address different medical dietary requirements Two recipes must address one or more religious dietary requirements Each recipe will relate directly to your Dietary requirment template. Use your Assesment summary sheet to keep track of your requirements for this unit.

This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements Food percentage cost To calculate the food percentage cost divide the portion cost with the selling pri portion cost ÷ selling price x 100

This document is a Standard Recipe Card It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012 SITHKOP012 Develop recipes for special dietary requirements

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