Less Meat Special Dietary Menu 5

Special dietary Menu 5
Special dietary requirements: (Vegan) Less Meat
Dishes
Name of dish Rationale/merits How does the
dish meet
customer
needs?
Cucumberand Colorful Less meaty
mushroom cream
Uncooked snapper with Perfect presentation Less meaty

fennel and herb salad
Paella Valenciana Smooth Less meaty
Tofu meat with Good texture Less meaty

creamy mushroom
sauce
Tiramisu Smooth and creamy Gluten Free
Variety: It includes salads, soups and grilled items.
Health: Most of the food is salads and grilled food.
Choice: Asking employees for feedback.
Food preparation/cooking methodology: Grilling
Consultation: I discussed the meal plan with my colleague. He really liked the menu.
Document your final menu/meal plan

Document your final menu/meal plan. Ensure that you use correct culinary terminology.
Special dietary Menu 5
Soup
 Gazpacho soup with crusty dinner role
on side plate
Entrée
 Cucumber and mushroom cream
Main
 Uncooked snapper with fennel and herb
salad
Dessert
 Tiramisu Icebox Pie
Gazpacho soup with crusty dinner role on side plate
Ingredients
 4 large fresh tomatoes, peeled and diced
 ½ English cucumber, peeled and finely diced
 ½ cup finely diced red bell pepper
 ¼ cup minced green onion
 1 large jalapeño pepper, seeded and minced
 2 cloves garlic, minced
 1 teaspoon salt
 ½ teaspoon ground cumin
 1 pinch dried oregano
 1 pinch cayenne pepper, or to taste
 freshly ground black pepper to taste
 1 pint cherry tomatoes
 ¼ cup extra-virgin olive oil
 1 lime, juiced
 1 tablespoon balsamic vinegar
 1 teaspoon Worcestershire sauce
 salt and ground black pepper to taste
 2 tablespoons thinly sliced fresh basil
Instruction
 Combine diced tomatoes, cucumber, bell pepper,
green onion, jalapeño, and garlic in a large bowl.
Stir in salt, cumin, oregano, cayenne pepper, and
black pepper.
 Place cherry tomatoes, olive oil, lime juice,

balsamic vinegar, and Worcestershire sauce in a
blender. Cover and purée until smooth.
 Pour puréed mixture through a strainer into the

tomato-cucumber mixture; stir to combine.
 Place 1/3 of the tomato mixture into the blender.

Cover, turn blender on, and purée until smooth.
 Return puréed mixture to the remaining tomato-

cucumber mixture. Stir to combine.
 Cover and chill in the refrigerator for 2 hours.
 Season cold soup with salt and black pepper to

taste.
 Ladle into bowls and top with basil.

Menu Name: Gazpacho soup with crusty dinner role on
side plate
r
Cucumber and mushroom cream
INGREDIENTS
 2 large cucumbers
 1 tablespoon rock salt plus more to complete the

dish
 6 to 8 shiitake
 4 cloves garlic
 1 generous pinch ground black pepper
 1 tablespoon sesame seed oil
 1 tablespoon rice wine I used mirin
 ½ teaspoon toasted sesame seeds

INSTRUCTIONS
 Optionally, peel the cucumbers. Cut off the both ends and
discard.
 Halve the cucumbers and scrape off the seeds with a teaspoon.
 Cut the deseeded cucumber halves into half inch slices.
 Dump the cucumber slices into a bowl and sprinkle with a

tablespoon of rock salt. Toss well.
 Leave to soak while you prep the mushrooms and garlic.
 Cut off the mushroom stems and discard. Cut the caps into
slices or quarters.
 What the shape should be is entirely up to you.
 Peel the garlic, smash and chop.
 Rinse the cucumber slices well and drain.
 Heat the sesame seed oil in a wok or frying pan.
 Throw in the mushrooms and sprinkle with about a quarter

teaspoon of salt and pepper. Stir fry for about two minutes.
 Add the cucumber slices and garlic. Stir fry for a minute.
 Pour in the rice wine. Continue stir frying until the there’s very
little liquid left in the wok or frying pan.
 Transfer the shiitake and cucumber stir fry to a platter or

individual bowls. Sprinkle with toasted sesame seeds before
serving.
Menu Yield: 20 Menu no. page
item portion
name
Cucumber Qty Unit Purchase Purchase Yield Total

and Salmon unit unit price % cost $
Cream $
Lebanese 2 ea 1ea $2 95% $3.80

cucumber
Smoked 1000 g 1kg $45 100% $4.50

salmon
cream 250 g 250g $4 100% $4

cheese
Fresh dill 30 g 30g $4 100% $4
Tomato 30 g 200g $2 100% $0.30

paste
Total cost of recipe $16.6
Portion cost $0.83

Uncooked snapper with fennel and herb salad
Ingredients:
 4x 6-7 oz. pieces beautiful Snapper
 2oz butter
 2oz olive oil
 6 oz Farro (Spelt)
 1 tbsp. butter
 1/4 pc white onion
 2 cloves garlic, chopped
 1 ¼ cup fish or lobster stock
 1 tbsp. fresh lemon juice
 ¼ cup fresh parsley, chopped
 3-4 leaves fresh mint, chopped
 Salt & pepper (taste)
 4 oz fresh raw fennel, shaved thin
 4 oz baby spinach
 4-5 sprigs fresh parsley, chopped
 ½ pint cherry tomatoes, halved
 1 oz extra virgin olive oil

Instruction
 Warm butter and olive oil together in a non-stick sauté pan.

Season the fish on both sides with kosher salt & freshly ground
black pepper.
 Just as the butter starts to bubble, add the fish to pan, skin
side down and cook on medium heat until 95% cooked through,
then flip the fish over, remove from heat and leave in the pan.
 Assemble the remaining items on a plate as the snapper is

resting in its pan. Top the salad and Farro Pilaf with the fish,
garnish and serve.
 Sweat onion and garlic in butter until translucent. Add the

stock, bring to a simmer, then add Farro.
 Reduce heat to low, cover. Cook until the Farro is tender.

Remove from heat, season to taste with salt and pepper, add
lemon juice and fresh herbs
 Combine all ingredients together, taste for seasoning.

Menu Yield:4 Menu no. page
item portion 70
name
Qty Unit Purchase Purchase Yield Total

unit unit price % cost $
$
Snapper 400 g 1000 $28 98% $11.43
fillet
Olive oil 60 ml 4000 $29 99% $0.44
Ruby 1 ea 1ea $4.50 90% $4.05

grape fruit
Shallots 1 ea 1ea $0.65 98% $0.64
Fennel 100 g 400 $2.50 95% $0.66

Cucumber 80 g 150 $1.50 95% $0.84
Chives 20 g 15 $2 95% $2.53
Parsley 20 g 60 $3 98% $1.02
Tarragon 20 g 50 $3.05 98% $1.24
Chervil 20 g 50 $6.12 98% $2.50
Dill 20 g 80 $3.50 98% $0.89
Rusk 2 g 100 $2.50 99% $0.05
Chervil 2 g 50 $6.12 95% $0.26

sprigs
Total cost of recipe $ 26.55
Portion cost $6.63

Tiramisu
Icebox Pie
Ingredients
 2 1/4 cups crushed crisp ladyfingers (about 18 ladyfingers)
 1/4 cup milk powder
 2 tablespoons granulated sugar
 1/2 teaspoon fine sea salt
 1/4 cup unsalted butter, melted
 1/4 cup heavy cream
FILLING:
 1 (1/4-ounce) envelope powdered gelatin

 1 1/4 cups whole milk, divided
 1 cup (8 ounces) unsalted butter, softened
 1/3 cup cream cheese, softened
 1 teaspoon vanilla bean paste or 1 vanilla bean, seeds scraped
 1 teaspoon coffee extract
 1/2 teaspoon fine sea salt
 1 teaspoon instant coffee granules
 1 cup granulated sugar, divided
 4 large eggs
Instruction
 Make the crust: Preheat oven to 300°F. Whisk together crushed
ladyfingers, milk powder, sugar, and salt in a medium bowl until combined.
Add butter and cream; stir until the crumbs are evenly moistened. Press
crumb mixture into the bottom and up sides of a lightly greased 9- inch
fluted round tart pan with removable bottom.
 Bake crust until surface feels dry, about 10 minutes. Cool crust
completely on a wire rack, about 30 minutes.
 Make the filling: Sprinkle gelatin over 1/4 cup of the milk in a small bowl; let
stand 1 minute. Combine gelatin mixture, butter, cream cheese, vanilla bean
paste, coffee extract, and salt ina large bowl. Set aside.
 Combine instant coffee, 1/2 cup sugar, and remaining 1 cup milk in a
small heavy-bottomed saucepan. Cook over medium, stirring
occasionally, until sugar dissolves.
 Whisk together eggs and remaining 1/2 cup sugar in a medium bowl until
smooth. Gradually add 1/2 cup hot milk mixture to egg mixture, whisking
constantly. Pour egg mixture into saucepan with remaining milk mixture,
and stir to combine. Bring to a boil and cook, stirring constantly, about 3
minutes; remove from heat.
 Pour hot custard over gelatin mixture, and whisk until butter has melted.
Using an immersion blender, process until silky smooth and emulsified,
about 30 seconds. Press plastic wrap directly onto surface of custard, and
chill until custard is cold and set, about 3 hours.
 Spoon chilled mixture into crust. Using an offset spatula, smooth surface.
Press plastic wrap directly onto surface of custard and chill until
completely set and sliceable, at least 2 hours.To serve, top each slice
with a dollop of Whipped Mascarpone and 1/4 cup Coffee Cookie
Crumble. Pie may be frozen for up to 1 month. Defrost frozen pie in
refrigerator for 4 hours before serving.
Name of the dish Tiramisu Portion Nos 10
Weight Cost per
Item Specification kg/I/Unit Kg/I/unit Actual cost
Egg 32 $ 2.95
Dozen dozen 7.87
Caster Sugar
0.785 kg $ 1 kg 0.79
Baker Flour
0.083 kg $ 1 kg 0.09
Corn Flour
0.021 kg $ 2.10 kg 0.05
Mascarpone
0.209 kg $ 20 kg 4.18
Thickened Cream
0.729 L $ 2.80 L 2.05
Tia Maria Liquor
0.042 L $ 30 L 1.80
Leaf Gelatin
0.009 kg $ 36 kg 0.33
Ground Expresso
coffee 0.05 kg $ 25.96 kg 1.30
Callebaut Dark
Chocolate 0.3 kg $ 14.70 kg 4.41
Vanilla bean
3 each $ 0.38 kg 1.14
Milk
2L $ 0.94 L 1.88
Total Cost $ 109.77

Portion
Cost $ 10.98
customer satisfaction discussions with:
o customers
o employees during the course of each business day
o customer surveys
 improvements suggested by:
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.
We arranged a discussion session with the customers where we asked them about any
suggestions and improvements in the menu. They wereof the view that overall the
menu is good but it can be made best by addition of some innovative and colourful
dishes.

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Special dietary Menu 5

Special dietary requirements: (Vegan) Less Meat

Uncooked snapper with Perfect presentation Less meaty

Paella Valenciana Smooth Less meaty

Tofu meat with Good texture Less meaty

Tiramisu Smooth and creamy Gluten Free

Variety: It includes salads, soups and grilled items.

Health: Most of the food is salads and grilled food.

Choice: Asking employees for feedback.

Food preparation/cooking methodology: Grilling

Document your final menu/meal plan

 Place cherry tomatoes, olive oil, lime juice,

 Pour puréed mixture through a strainer into the

 Place 1/3 of the tomato mixture into the blender.

 Return puréed mixture to the remaining tomato-

 Cover and chill in the refrigerator for 2 hours.

 Season cold soup with salt and black pepper to

 Ladle into bowls and top with basil.

 1 tablespoon rock salt plus more to complete the

 1 generous pinch ground black pepper

 1 tablespoon sesame seed oil

 1 tablespoon rice wine I used mirin

 ½ teaspoon toasted sesame seeds

 Cut the deseeded cucumber halves into half inch slices.

 Dump the cucumber slices into a bowl and sprinkle with a

 Leave to soak while you prep the mushrooms and garlic.

 What the shape should be is entirely up to you.

 Peel the garlic, smash and chop.

 Rinse the cucumber slices well and drain.

 Heat the sesame seed oil in a wok or frying pan.

 Throw in the mushrooms and sprinkle with about a quarter

 Transfer the shiitake and cucumber stir fry to a platter or

Cucumber Qty Unit Purchase Purchase Yield Total

Lebanese 2 ea 1ea $2 95% $3.80

Smoked 1000 g 1kg $45 100% $4.50

cream 250 g 250g $4 100% $4

Fresh dill 30 g 30g $4 100% $4

Tomato 30 g 200g $2 100% $0.30

Total cost of recipe $16.6

Portion cost $0.83

 4x 6-7 oz. pieces beautiful Snapper

 2oz olive oil

 1/4 pc white onion

 2 cloves garlic, chopped

 1 ¼ cup fish or lobster stock

 1 tbsp. fresh lemon juice

 ¼ cup fresh parsley, chopped

 3-4 leaves fresh mint, chopped

 Salt & pepper (taste)

 4 oz fresh raw fennel, shaved thin

 4-5 sprigs fresh parsley, chopped

 ½ pint cherry tomatoes, halved

 1 oz extra virgin olive oil

 Warm butter and olive oil together in a non-stick sauté pan.

 Assemble the remaining items on a plate as the snapper is

 Sweat onion and garlic in butter until translucent. Add the

 Reduce heat to low, cover. Cook until the Farro is tender.

 Combine all ingredients together, taste for seasoning.