Dietary Menu 1

Dietary Menu 1
Special dietary requirements: This menu caters for the following

special dietary requirements: High Protein
Dishes List
Chicken Caesar lettuce
Full of energy High in protein
Grilled Calamari with salad

Perfectly grilled colour High in protein
Tosted almond meringue cake

Perfectly baked High in protein
Variety : We have included a combination of foods to meet the macro

and micro nutrient requirements of your customer/s.
Health : Mostly we have selected meat dishes or dishes that include
spinach or ricotta.
Choice : As we have three courses in each category of entree, main and
dessert.
Food preparation/cooking methodology: Most of the dishes were
cooking by grilling or baking.
Entrée
Chicken Caesar Lettuce $ 12.6
(Chicken, lettuce, pancetta, and garnish with parmesan and anchovies
and serve with poached egg)
Mains
Grilled calamari with salad $ 8.6
(Calamari, Homos, Glutinous rice flour, with salad leaf and
pomegranate
Dessert
Toasted almond meringue cake $ 4.6
(Almonds, eggs, vanilla essence, and garnish with the slices of
peaches)
Chicken Caesar Lettuce
Ingredients
 1 medium ciabatta loaf (or 4 thick slices
crusty white bread)
 3 tbsp olive oil
 2 skinless, boneless chicken breasts
 1 large cos or romaine lettuce, leaves
separated
 1 garlic clove
 2 anchovies from a tin
 medium block parmesan or Grano Padano
cheese for grating and shaving (you won't
use it all)
 5 tbsp Hellmann's Real Mayonnaise
 1 tbsp white wine vinegar
Instruction
 Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta
into big, ragged croutons or, if you prefer, cut with a bread
knife. Spread over a large baking sheet or tray and sprinkle
over 2 tbsp olive oil.
 Rub the oil into the bread and season with a little salt if you
like (sea salt crystals are best for this). Bake for 8-10 mins,
turning the croutons a few times during cooking so they brown
evenly.
 Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil,
season. Place pan over a medium heat for 1 min, until hot, but
not smoking. Lay the chicken on the pan (it will sizzle if it’s
hot enough) and leave for 4 mins.
 Turn the chicken, then cook for 4 mins more. Check if it’s
cooked by poking the tip of a sharp knife into the thickest
part; there should be no sign of pink and juices will run clear.
 Bash 1 garlic clove with the flat of a knife and peel off the
skin. Crush with a garlic crusher. Mash 2 anchovies with a fork
against the side of a small bowl.
 Grate a handful of parmesan cheese and mix with the garlic,
anchovies, 5 tbsp Hellmann's Real Mayonnaise and 1 tbsp
white wine vinegar. Season to taste. It should be the
consistency of yogurt – if yours is thicker, stir in a few tsps
water to thin it.
 Shave the cheese with a peeler. Tear 1 large cos or romaine
lettuce into large pieces and put in a large bowl. Pull chicken
into bite-size strips and scatter half over the leaves, along
with half the croutons.
 Add most of the dressing and toss with your fingers. Scatter
the rest of the chicken and croutons, then drizzle with the
remaining dressing. Sprinkle the parmesan on top and serve
straight away.
Recipe costings
Recipe / menu item: chicken Caesar salad
Ingredie nts Qty Unit Purchas e Purchas Cost

unit e unit
price
Yield % Total cost
Chicken 320 gm 1kg $20.00 100% 8.4
lettuce 4 pcs 10 pcs $10.00 95% 4.21
dressing 80 gm 800gm $10.00 100% 2.6
400 gm 1kg $15.00 100% 6

parmesa n
eggs 4 pcs 180 pcs $50.00 100% 2.11
80 gm 100 gm $8.90 100% 7.12

Anchovie s
pancetta 120 gm 500 gm $16.50 100% 4.96
Total cost of recipe $30.40
Portion cost $ 12.60

(4 portion)
Grilled calamari with salad
Ingredients
 For the Vinaigrette:
 ¼ cup Extra Virgin Olive Oil
 1 Tbsp Balsamic Vinegar
 ½ cup Pitted Kalamata Olives, halved
 2 Tbsp Capers, drained if in brine
 2 Tbsp Fresh Lemon Juice
 2 Garlic Cloves, peeled and left whole
 2 Tbsp Chopped Fresh Parsley
 Salt and Pepper, to taste
 4 ozs Fresh Baby Arugula, washed and dried
 ½ cup Cherry Tomatoes, halved
 2 ½ lbs of Baby Squid, Cleaned and
tentacles removed and patted dry
 1 Tbsp Olive Oil
 Salt and pepper, to taste
Instruction
 Preheat a grill pan to high heat, as high as it
will go.
 In a large bowl mix together the squid and
the olive oil, season with salt and pepper.
 Grill for about 2 to 3 minutes on each side or
until cooked through.
 While the squid cooks in another large bowl
mix together all of your prepped vinaigrette
ingredients and set aside.
 Once the squid is cooked add it immediately
to the vinaigrette so that the hot squid can
wake up all of the ingredients and toss
everything to combine well.
 Scatter the bottom of a large platter with the
arugula and strew over the halved cherry
tomatoes. Season lightly with salt and pepper.
 Arrange the squid over the arugula, and
drizzle the vinaigrette all over the top.
Remove the garlic cloves and serve
immediately.
Recipe costings
Recipe / menu item: Grilled calamari with salad
Ingredient Qty Unit Purchas e Purchase Cost

unit unit price
Yield % Total
cost
calamari 1.5 kg 5kg 35 70% 16
lemon 5 pcs 100pcs 10 90% 0.55

homos 100 gm 500gm 8 100% 1.6
Salad leaf 100 gm 500gm 10 90% 2.22
500 gm 1kg 5 100% 2.5

Glutinous rice
50 gm 200gm 8 100% 2
pomegra nate
100 ml 1l 10 100% 1
Vegetable e oil

Portion cost $ 8.6
(3 portion)
Toasted almond meringue cake
Ingredients
 4 ounces ground almonds or hazelnuts

 1 tablespoons cornstarch
 1/2 cup plus 1 tablespoon sugar
 4 egg whites
 1/2 cup plus 2 tablespoons sugar
 4 egg yolks
 1 cup or 2 sticks butter, very soft
 1 teaspoon vanilla extract
 1 cup slivered almonds, toasted
 6 peaches, sliced
Instruction
 To make the cake: Preheat the oven to 275 degrees F.
 Line 2 baking sheets with parchment and draw on 2 (9-
inch) circles. Cook's Note: You could also do rectangles.
 In a small bowl, combine the ground almonds,
cornstarch, and all but 2 tablespoons of the sugar. In a
separate bowl, beat the whites to soft peaks, and then
beat in the remaining sugar to make a stiff meringue.
Fold in the almond mixture in 3 batches to combine
thoroughly. Using a piping bag with a large tip, pipe the
meringue onto the circles on the parchment. Bake until
crisp and dry, about 1 1/2 hours.
 To make the buttercream: Heat the sugar with 1/3 cup
plus 2 tablespoons water to dissolve, then boil to soft-
ball stage, which is just before the syrup changes color
(235 to 240 degrees F on a candy thermometer). Beat
the egg yolks in a stand-up mixer, then, with the beaters
running, quickly add the hot syrup in a thin stream.
Continue beating until the mixture is cool and forms and
thick mousse, about 5 minutes. Beat in the butter,
gradually, and finally add the vanilla.
 To assemble the cake: Set a round of meringue on a
serving plate. Spread over a quarter of the
buttercream. Lay in a layer of sliced peaches. Spread
the top layer with buttercream and set it on top of the
first. Spread the remaining butter cream over the sides
of the cake. Press the toasted almonds all around the
sides. Arrange another layer of peach slices on top.
Recipe costings
Recipe / menu item: Toasted almond meringue cake
Ingredient Qty Unit Purchas e Purchas Cost

unit e unit price
Yield % Total
cost
almonds 100 gm 1kg 12 100% 1.2
Corn- 30 gm 500gm 8 1005 0.48

starch
butter 50 gm 1kg 20 100% 1

eggs 8 pcs 180pcs 30 100% 1.33
Vanilla 10 gm 200gm 6 100% 0.3

essence
peaches 6 pcs 20pcs 15 80% 4.5
sugar 100 gm 5kg 25 100% 0.5

Portion cost $ 4.6

(2 portion)
Recipe costings
Feedback form: Meal plan for person with low fat
diet
Feedback form 1 (from customer) YES/NO

1. The food provides enough energy Yes No
2. Were the food delicious Yes
3. The quality of the food was excellent Yes
4. The food is tasty and flavorful No
5. Do you like the flavor on the main meals? Yes
6. Were your food order was correct and complete? No
Feedback form 2 ( from staff)
1. Do we need storage more ingredients Yes
2. Do we has a lot of suppliers at moment No
3. Enough staff to do the meal plan Yes
4. Ordering food is easy to prepare in this season Yes
5. The meal plan is easy to implement No
6. The menu has a good variety of items Yes

Dietary Menu 1

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Dietary Menu 1

Special dietary requirements: This menu caters for the following

Grilled Calamari with salad

Tosted almond meringue cake

Variety : We have included a combination of foods to meet the macro

Recipe / menu item: chicken Caesar salad

Ingredie nts Qty Unit Purchas e Purchas Cost

Yield % Total cost

Chicken 320 gm 1kg $20.00 100% 8.4

lettuce 4 pcs 10 pcs $10.00 95% 4.21

dressing 80 gm 800gm $10.00 100% 2.6

400 gm 1kg $15.00 100% 6

eggs 4 pcs 180 pcs $50.00 100% 2.11

80 gm 100 gm $8.90 100% 7.12

pancetta 120 gm 500 gm $16.50 100% 4.96

Total cost of recipe $30.40

Portion cost $ 12.60

Ingredient Qty Unit Purchas e Purchase Cost

calamari 1.5 kg 5kg 35 70% 16

lemon 5 pcs 100pcs 10 90% 0.55

500 gm 1kg 5 100% 2.5

Total cost of recipe $25.87

 4 ounces ground almonds or hazelnuts

Recipe / menu item: Toasted almond meringue cake

Ingredient Qty Unit Purchas e Purchas Cost

almonds 100 gm 1kg 12 100% 1.2

Corn- 30 gm 500gm 8 1005 0.48

butter 50 gm 1kg 20 100% 1

Vanilla 10 gm 200gm 6 100% 0.3

peaches 6 pcs 20pcs 15 80% 4.5

sugar 100 gm 5kg 25 100% 0.5

Portion cost $ 4.6

Feedback form 1 (from customer) YES/NO

Feedback form 2 ( from staff)

1. Do we need storage more ingredients Yes

2. Do we has a lot of suppliers at moment No

3. Enough staff to do the meal plan Yes

4. Ordering food is easy to prepare in this season Yes

5. The meal plan is easy to implement No

6. The menu has a good variety of items Yes

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