This document is Menus Template

It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012

Menu/Meal plan

o Menu 1 o Menu 3 o Menu 5

o Menu 2 o Menu 4 o Menu 6

Special dietary requirements

This menu caters for the following special dietary requirements: High Calories

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

Name of dish Rationale/merits How does the dish meet

customer needs?

Zucchini flowers Crispy All food items are high in calorie

count.

Sweet and spicy Smooth sauce with no lumps All food items are high in calorie
chicken wings count.

Green salad Colourful All food items are high in calorie

count.

Chicken with corn Crispy and crunchy All food items are high in calorie
salsa count.

Duck breast with Crispy and juicy All food items are high in calorie
soft polenta count.

Roasted vegetables Juicy and crunchy All food items are high in calorie
count.

Lemon curd and Balanced sweetness All food items are high in calorie
orange flan count.

Strawberry cone Perfectly baked All food items are high in calorie
cakes count.

Pan cake with Round and soft All food items are high in calorie
maple syrup count.

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

This menu serves a variety of foods from vegetables , duck to chicken which provides a wide range of
variety in menu.

Health

SITHKOP012 Develop Recipes for special dietary requirements 1

 This document is Menus Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012

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

By the health perspective, the above menu plan can be considered a healthy recipe as it contains all
the nutrients which is a balanced meal plan.

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

This menu plan is designed after gathering feedback form colleagues and customer who want a wide
range of variety in their menu.

Food preparation/cooking methodology

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

Name of dish Cooking Method

Zucchini flowers Gently mix one cup plain flour, brown rice flour, one teaspoon bicarb,
iced soda water and egg. Do not worry if small lumps are left as these
add to texture. Dust zucchini flowers in flour and dip in batter. Fry in
Vegetable Oil at 180C for two to three minutes until golden brown.
Sweet and spicy chicken Cut wings into 3 sections; discard wing tip sections. Place chicken in a
wings 4-qt. slow cooker. In a small bowl, combine the remaining ingredients.
Pour over chicken; stir until coated. Cover and cook on low 5-6 hours or
until chicken juices run clear. If desired, serve with ranch dressing and
celery stalks..
Green salad . Place onion and bell pepper in a microwave-safe bowl; heat in
microwave on high until soft, about 1 to 2 minutes. Set aside to cool.
Combine onion, bell pepper, salad greens, deli meat, and tomato in a
large salad bowl. Sprinkle with onion powder, garlic powder, salt, and
black pepper; toss well to mix. Pour on salad dressing; toss well and
serve.
Chicken with corn salsa In a small bowl, whisk together the first four ingredients.
Sprinkle the chicken breasts with 2 teaspoons of the vinegar mixture.
Salt and pepper, to taste. In a grill pan or skillet sprayed with cooking
spray, cook the chicken breasts 5-7 minutes on both sides, or until fully
cooked.Meanwhile, cut the fresh corn kernels off of the cob.In a
medium bowl, combine the remaining ingredients, including the
remaining vinegar mixture.Serve 1 chicken breast with 2/3 cup corn
salsa.
Duck breast with soft Heat the butter and oil in a frypan over medium-high heat. Cook the
polenta duck, in batches, until browned. Remove duck with a slotted spoon and
place in a bowl. Drain all but 1 tablespoon oil from the pan and heat
over medium heat. Add pancetta, onion, garlic, carrot, celery and bay
leaves to the pan and cook, stirring, for 2-3 minutes until they start to
colour. Return the duck to the pan with any resting juices, then add the
tomato paste and cook, stirring, for 1 minute. Add the red wine and
cook for 2-3 minutes until the liquid has reduced slightly. Add the
tomato passata and chicken stock, bring to a simmer, then reduce heat
to low, cover and gently simmer for 45 minutes or until the duck is
tender and the sauce has thickened slightly. Season the sauce to taste,
then serve the ragu with the polenta and parmesan.
Roasted vegetables Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with
nonstick spray. Place broccoli florets, mushrooms, butternut squash,
zucchini, squash, bell pepper and onion in a single layer onto the

SITHKOP012 Develop Recipes for special dietary requirements 2

 This document is Menus Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012

prepared baking sheet. Add olive oil, balsamic vinegar, garlic and
thyme; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and bake for 12-15 minutes, or until tender. Serve
immediately.
Lemon curd and orange Preheat oven to 200°C (fan-forced) or 220°C (not fan-forced). Roll out
flan pastry on a lightly floured surface until 2-3mm thick and large enough to
cut out a 22cm-diameter circle. Place on a baking paper-lined baking
sheet, prick base with a fork. Chill for 15 minutes. Remove from fridge,
brush with egg and bake for 10 minutes, or until lightly browned. Cover
with another tray to flatten base and cook for a further 5 minutes, then
cool. Meanwhile, zest 1 orange, reserving zest, then peel other orange.
Remove pith from both, slice flesh thinly into rounds and toss slices with
1 tablespoon sugar. Combine lemon curd and mascarpone in a bowl.
For candied orange zest, dissolve remaining sugar with 1/3 cup (80ml)
water in a small saucepan over medium heat. Add reserved zest and
simmer over medium heat for 10 minutes, or until zest becomes glossy
and liquid is syrupy. Strain and spread zest out on baking paper to dry.
Just before serving, spread cooled base with lemon butter mixture, then
top with overlapping orange slices. Scatter with candied orange zest
and serve.
Strawberry cone cakes Method for batter:
Preheat oven to 400°F; bake time 25 minutes; prep time; 15 minutes;
24 cone cakes. In a large bowl mix together butter, sugar, vanilla
extract until fluffy, continue mixing together until batter is fluffy. USE
WOODEN SPOON, MIXER OR KITCHEN AID. Add two eggs in a small
bowl to check, then add to one cup evaporated milk, mix together. Sift
together flour, sea salt, and baking powder fold into wet mixture until
fluffy. Add ice cream cones into muffin pan, them scoop equal amounts
of batter in each one about ½ ways. Place in 400° pre-heated oven
bake for 25 minutes or until golden brown, depending on your oven.
After baked place on a rack to cool, cover with cloth for 5 minutes then
remove cloth and see method below for strawberries and cream.
Method for strawberry filling:
In a small saucepan add all ingredients and cook for a few minutes until
filling is thicken and leaving the strawberries in full or half form. When
cooked remove from heat and let cool to room temperature. Add more
water if needed to make a sauce. Then add filling to top of cone cakes
until all done, use whipping cream of choice or ice cream. Enjoy
Pan cake with maple syrup In a large bowl, combine flour, baking powder and salt. In another bowl,
whisk eggs, milk, oil and syrup; stir into dry ingredients just until
blended. Preheat griddle over medium heat. Lightly grease griddle.
Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin
to pop and bottoms are golden brown. Turn; cook until second side is
golden brown (pancakes will be thin). Serve with additional maple
syrup, butter and blueberries as desired.

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

I discussed the menu plan with my colleague, we discussed about the food contents, nutrients and the
health benefit it can provide. He appreciated my menu plan.

Document your final menu/meal plan

SITHKOP012 Develop Recipes for special dietary requirements 3

 This document is Menus Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012

Document your final menu/meal plan. Ensure that you use correct culinary terminology.

Entrée:

Zucchini flowers

Sweet and spicy chicken wings

Green Salad

Mains:

Chicken with corn salsa

Duck breast with soft polenta

Roasted vegetables

Dessert:

Lemon curd and orange flan

Strawberry’s cone cakes

Pancake with maple syrup

Costing
Use Excel, an equivalent spreadsheet package or specialised software package to cost each menu
item by:

 itemising the components of each dish on the menu

 calculating the expenditure items to determine the production costs (expenditure items should
include ingredients, labour, operational costs of the kitchen, wastage)

 calculating portion yields and costs

 assessing the cost-effectiveness of proposed dishes against budgetary constraints and choose
products that provide high yield.
Don’t forget to attach your costings spreadsheets when you submit your work.
The name of the costing file for this menu is: Costing File for menu 3

Gathering feedback
Gather at least two types of feedback from your customer group about this menu. You must select the
two feedback methods from this list:
Feedback types

 customer satisfaction discussions with:

o customers

o employees during the course of each business day

o customer surveys

 improvements suggested by:

SITHKOP012 Develop Recipes for special dietary requirements 4

 This document is Menus Template
It is part of the supporting assessment resources for Assessment Task 2 of SITHKOP012

o customers

o managers

o peers

o staff

o supervisors

o suppliers

 regular staff meetings that involve menu discussions

 satisfaction discussions with:

o customers

o allied health professionals

o dietitians

o medical specialists

 seeking staff suggestions for menu items.

Describe how you gathered feedback on this menu. What method did you use? What feedback did
you gather? How did you incorporate the feedback? Summarise the changes that you made.
This menu was discussed with a costumer directly and was asked about the overall menu. He gave a
positive feedback about the menu and he also told that he is satisfied with what he was served.
During a face to face interview with the customer, they have shown a bit disappointment with the
portion served. So, considering their feedback I have decided to increase the portion size and the
costumers seems to be happy.

SITHKOP012 Develop Recipes for special dietary requirements 5