Save your work with the filename Apex 5000- Tikaram Ghimire – SITHKOP004 Develop menus

for special dietary requirements answer your assessment questions in this sheet below and upload
the assessment once it has been completed.

ASSESSMENT SUBMISSION FORM

Complete this form and submit to your assessor for grading. It is recommended that you keep a copy of your
assessment and your assessment submission form.

Student Number Apex 5000

Student Name Tikaram Ghimire
Email [email protected]
Course Title Certificate iv in commercial cookery
Unit Code and Title SITHKOP004 Develop menus for special dietary
requiremen
Assessment Task No. / Title Unit Skills Assessment (USA)

Trainer Name Dilruba serman

DECLARATION

√ I hold a copy of this work which can be produced if the original is lost / damaged.
This work is my original work and no part of it has been copied from any other student’s work or
√ from another source except where due acknowledgement is made.
No part of this work has been written for me by any other person except where such collaboration
√ has been authorised by the instructor / teacher concerned.

√ I have not previously submitted this work for this or any other course / unit.
I give permission for this work to be reproduced, communicated, compared and archived for the
√ purpose of detecting plagiarism.
I give permission for a copy of my marked work to be retained by the college for review and
√ comparison, including review by external examiners.
I understand that:
Plagiarism is the presentation of the work, idea or creation of another person as though it is
my/our own. It is a form of cheating and is a very serious academic offence that may lead to
√ exclusion from the college. Plagiarised material can be drawn from, and presented in, written,
graphic and visual form, including electronic data and oral presentations. Plagiarism occurs
when the origin of the material used is not appropriately cited. Plagiarism includes the act of
assisting or allowing another person to plagiarise or to copy my/our work.

Student Signature
I declare that I have read and understood the above declaration.
Student ID: Apex5000 Student Name: Tikaram Ghimire Date:27-Feb-2022

Page 1 of 19
Student Instructions:

 All questions must be answered correctly to be completed satisfactorily.

 All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home, learning management

system (i.e. LMS), or independent learning environment.

 You must complete all questions unassisted by the assessor or other personnel but may
refer to reference material as needed.

Submission details

 The Assessment Task is due on the date specified by your trainer. Any variations to this
arrangement must be approved in writing by your trainer.

 Fill out the Assessment Submission form to the documents you are submitting to be
marked.

 Please answer each question on a separate page provided and clearly indicate the
question number at the top of the page.

 The Trainer/Assessor may further prompt and question in order to receive answers
of appropriate quality or if further clarification is required and to validate authenticity
of your submitted work.

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Complete your USA here.
Part-A
Menu 1
Dietary requirement Gluten-free low-carb

1. Course Fish Fillet eon Papillate

2. Course Asian Chicken Broth with Glass Noodles

3. Course Flourless Cake

Cost each menu item on a Standard Recipe card

(template) or use the SRC many dishes template to cost
all dishes on one sheet and name each tab..

Name of dish: Flourless cake

Cake Portion: 10
Cost Per Portion: $ 1.69
Ingredients:

Items Specificati Weight/ Unit Cost/ Actual

on KG KG Cost
Butter Unsalted 145 Gram 13 1.88
Chocolate Dark 300 Gram 35 10.5
Egg 5 Each 0.64 each 3.2
Cocoa powder 40 Gram 10.7 0.428
Sugar Caster 150 Gram 6 0.9
Salt Pinch 4 0.001
Total 16.9.8
Portion cost $1.69

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Method
Preheat the oven to 300 degrees F. (150 degrees C). Set aside one 10-inch round
cake pan that has been greased.

Combine the water, salt, and sugar in a small saucepan over medium heat. Set aside
after stirring until totally dissolved
Melt the bittersweet chocolate in the top part of a double boiler or in a microwave
oven. Fill the bowl of an electric mixer halfway with chocolate
Cut the butter into pieces and mix it into the chocolate one at a time. Incorporate the
boiling sugar-water mixture. Slowly, one at a time, beat in the eggs.

Pour the batter into the prepared baking dish. Prepare a pan that is larger than the
cake pan, then place the cake pan in the larger pan and fill. Bake cake in the water
bath at 300 degrees F (150 degrees C) for 45 minutes. The centre will still look wet.
Chill cake overnight in the pan. To unmould, dip the bottom of the cake pan in hot
water for 10 seconds and invert onto a serving plate.
Bake the cake for 45 minutes in a water bath at 300 degrees F (150 degrees C). The
centre will still seem damp. Chill the cake in the pan overnight. Dip the bottom of the
cake pan in boiling water for 10 seconds before inverting onto a serving dish to
unmould.

Menu 2
Dietary requirement Vegetarian

1. Course Pooris

2. Course Cumin rice

3. Course Vegetable curry

Cost each item on the menu on a Standard Recipe card

(template) or use the SRC multiple dishes template to
cost all dishes on one sheet and identify each tab.

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Name of dish: Cumin rice
Portion: 2
Cost Per Portion: $ 1.54
Ingredients:

Items Specificati Weight Unit Cost/ Actual

on KG/ Cost
unit
Butter Unsalted 1 TBS 13 0.39
P
Cumin Seeds 2 TSP 10.8 0.324
Jasmine rice Long grain 1.5 Cup 4 0.768
Garlic Clove 80 Gra 86 1.61
m
Water 3 Cup No
Salt Pinch 4 0.001
Total 3.093
Portion cost $1.54

Method
Heat the oil in a medium size saucepan over a medium-high heat
Drop in the cumin seeds and cook until they splutter.
Do not allow the cumin seeds to burn or become really dark brown in colour
Add the rice and fry it in the oil for about 1 minute
Add the water and salt and bring to a boil.
Once the water is boiling, reduce the heat to low and cover the saucepan.

Cook the rice for approximately 15 minutes.

If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to
place the saucepan on another flat pan or griddle which is directly on the flame.

Toss with a fork

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 Menu 3
Dietary requirement High protein/ diabetes

1. Course Beef and Lentil Meat Balls

2. Course Steamed Chicken

3. Course Moroccan Tofu with Moghrabi

Cost every dish of the menu in a Standard Recipe card

(template) or use the template SRC more than one
dishes to value all dishes in a single sheet and label
every tab.

Name of dish: Steamed Chicken

Portion: 2
Cost Per Portion: $ 2.32
Ingredients:

Items Specification Weigh Unit Cost/ Actual

t KG Cost
Chicken breast Skinless, boneless 300 Gram 9.5 2.85
Vegetable oil 2 TBSP 4 0.11
Onion Fine chopped 80 Gram 1 0.08
Garlic Fine chopped 80 Gram 86 1.61
Total 4.65
Portion cost 2.32

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Method
Place hen and salt in a bowl. Evenly rub salt into hen. Refrigerate 30 minutes.

Rinse hen and area in a pot equipped with a steamer over water. Bring the water to a
boil, and steam hen till juices run clear, approximately 30 minutes
Heat vegetable oil in a fry pan over medium heat. Stir in onion and prepare dinner till
tender.

Mix in garlic and prepare dinner approximately 1 minute.

Stir in soy sauce and sesame oil and get rid of from heat.

Scoop over the hen to serve

Garnish with the coriander

Menu 4
Dietary requirement Low cholesterol and Hindu, halal

1. Course Baked Beans

2. Course Steamed Fish Fillets

3. Course Fruit Salad

Cost every dish of the menu in a Standard Recipe card

(template) or use the template Circummultiple dishes to
value all dishes in a single sheet and label every tab.

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Name of dish: Steamed Fish Fillets
Portion: 2
Cost Per Portion: $ 4.118
Ingredients:

Cost/
Item Specification Weigh Unit Actual
KG
s t Cost
White fish fillets 250 Gram 18.8 4.705
2
Mirin 5 TBSP 13.2 0.99
Onion Julienned 80 Gram 1 0.1
Ginger Peeled and 80 Gram 52.6 1.49
julienned 7
Soy sauce Light 3 TBSP 15.2 0.65
Olive Oil 1 TBSP 21.3 0.30
Salt Pinch 4 0.001
Total 8.236
Portion cost 4.118

Method
Cut every fillet in 1/2 of and sprinkle with salt.

Place slices of fish in a unmarried layer on a heatproof spherical plate. Top with
inexperienced onions and ginger
Put the plate in a bamboo steamer over a pan of simmering water. Cover and steam
for 10 mins or till fish is cooked
Using a spatula, lightly switch cooked fillets on a serving plate. Set aside
In a saucepan, integrate mirin, soy sauce and olive oil. Let it boil and pour over the
fish fillets. Serve with steamed rice

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 Menu 5
Dietary requirement Food intolerance

1. Course Baby Spinach and Cherry Tomatoes Rice Cake

2. Course Tempura of Chicken and Vegetables

3. Course Banana Buckwheat Pancakes with Maple Syrup

Cost each dish on the menu on a Standard Recipe card

(template) or use the SRC multiple dishes template to
cost all dishes on one sheet and identify each tab..

Name of dish: Tempura of Chicken and Vegetables

Portion: 2
Cost Per Portion: $ 4.36
Ingredients:

Items Specification Weigh Unit Cost/ Actual

t KG Cost
Chicken breast Skinless, boneless 320 Gram 9.5 3.04
Black pepper Freshly ground ¼ TSP 30 0.03
Kosher/sea salt Diamond crystal ¼ TSP 15 0.01
Ginger Peeled and 80 Gram 52.67 1.49
julienned
Garlic Fine chopped 80 Gram 29.9 0.61
Sake 1 TSP 13.2 0.06
Soy sauce Light 3 TBSP 15.2 0.65
Egg Large 1 Each 0.64 each 0.64
Cake flour 45 Gram 3.85 0.17
Potato starch 55 Gram 4.30 0.23
Vegetable Oil 3-4 Cup 4 1.79
Water 75 ML No
Total 8.72
Portion cost 4.36

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 Method
Heat oven to 200°F. Line huge plate with numerous paper towels; set aside. Line
rimmed baking sheet with cooking parchment or foil; set aside
In small bowl, blend honey, soy sauce and chili garlic sauce; set aside.

In huge bowl, beat egg with whisk or fork. Beat in flour, corn-starch, salt and
bloodless water.

Heat oil over medium warmth to 375°F. Dip bell pepper and broccoli into batter;
permit extra batter drip returned into bowl. Cook in unmarried layer in warm oil three
to four minutes, turning once, till coating is crisp and golden brown. Drain on paper
towel-coated plate, then switch to pan and area in oven to maintain warm. Wait for oil
to attain 375°F once more among batches
Dip fowl portions into batter; permit extra batter drip returned into bowl. Cook fowl, in
batches, if necessary, in warm oil four to five minutes, turning once, till coating is
crisp and golden brown and fowl is not crimson in centre. Top fowl and veggies with
inexperienced onions; serve with sauce

Yield
22% of 1Kg= (1000x22/100=220gm)
Net yield / Kg= 1000-220= 780gm= 0.78kg 11.30/0.78= 14.487= $14.49/Kg= Net cost / Kg Net cost/kg x
portions/kg= 14.49x0.100= 1.449

Formulas/Calculation steps – Asparagus:

Formulas/Calculation steps – Sirloin:

26% of 1Kg= (1000x26/100=260gm)

Net yield / Kg= 1000-260= 740gm= 0.74kg 16.80/0.74= 22.7= $22.7/Kg= Net cost / Kg Net cost/kg x
portions/kg= 22.7x3.57= 6.356

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 Menu 6 Cyclic Menu/Meal Plan
Dietary requirement

Enter the individual courses in the “Menu Price Balance

template_5_Day_Cycle” cost the individual menu dishes in individual
Standard recipe cards or in the spreadsheet “Circummultiple dishes_5-
day_Cycle (Each day has a Tab marked M1-Dish 1 to M1 Dish 6[Monday] M2-
Dish 1 to Dish 6 [Tuesday] and so forth)

Monday:
Non- Ve
Veg g
Pooris, Pan fired barramundi, Fruit salad. Pooris, Vegetable curry, Fruit salad.
Asian chicken curry (Dietary requirement diet for over 60 and
(Dietary requirement Balance diet for children diabetes, Hindus, and Muslim)
and elder)
Tuesday
Non- Ve
Veg g
Beef and lentil, Banana buckwheat pancakes. Lentil balls, green broccoli mushroom
(Dietary requirement Balance diet for children (Dietary requirement diet for over 60 and
and elder) diabetes, Hindus, and Muslim
Wednesday
Non- Ve
Veg g
White chicken stock soup, Moroccan tofu, White vegetable stock soup, Moroccan tofu,
Baked beans Baked beans
(Dietary requirement Balance diet for children (Dietary requirement diet for over 60 and
and elder) diabetes, Hindus, and Muslim

Thursday
Non- Ve
Veg g
Baby spinach and cherry tomatoes rice Baby spinach and cherry tomatoes rice
cake, Tempura of chicken and vegetables cake, Tempura vegetables.
(Dietary requirement Balance diet for children (Dietary requirement diet for over 60 and
and elder) diabetes, Hindus, and Muslim
Friday
Non- Ve
Veg g

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 Fish fillets, Asian chicken broth with glass Green broccoli mushroom, Vegetable
noodles, Flourless cake curry, Flourless cake
(Dietary requirement Balance diet for children (Dietary requirement diet for over 60 and
and elder) diabetes, Hindus, and Muslim
Saturday
Non- Ve
Veg g
Moroccan tofu, Baked beans, Fruit salad. Baby spinach and cherry tomatoes rice cake,
Steamed chicken. Fruit salad.
(Dietary requirement Balance diet for children (Dietary requirement diet for over 60 and
and elder) diabetes, Hindus, and Muslim

Name of dish: Asian chicken curry

Portion: 2
Cost Per Portion: $2.02
Ingredients:

Items Specification Weigh Unit Cost/ Actual

t KG Cost
Range free Skinless, boneless 500 Gram 6 3
Chicken
Black pepper Freshly ground ¼ TSP 30 0.03
Kosher/sea salt Diamond crystal ¼ TSP 15 0.01
Ginger Peeled and 20 Gram 10 0.05
julienned
Garlic Fine chopped 80 Gram 10 0.05
Tomato’s Roma 200 Gram 1 0.20
Garam masala Spicy 1 tbsp TBSP 20 0.05
Oil Vegetable 30 ml ML 2 0.05
Onion Red 100 gram 2 0.09
Coriander herb Asian 1 Bunch 0.5 0.5
Turmeric power 1 tbsp 0.05
Water 75 ML No
Total 4.03
Portion cost 2.02

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Method-
Put oil in Pan Then and heat pan in stove then put for fry chopped onion.
And put on pan in stove and heat the oil.
After heat oil put chicken in and fry 5 minute or up to looks brown.
Then put salt, ginger, garlic, garam masala, tomato all ingredients and cook up to
cooked chicken
Put coriander and herb Then serve

Name of dish: Vegetable curry

Portion: 2
Cost Per Portion: $ 1.79
Ingredients:

Items Specification Weigh Unit Cost/ Actual

t KG Cost
Mix vegetable Mix 500 Gram 3 2.5
Black pepper Freshly ground ¼ TSP 30 0.03
Kosher/sea salt Diamond crystal ¼ TSP 15 0.01
Ginger Peeled and 20 Gram 10 0.05
julienned
Garlic Fine chopped 80 Gram 10 0.05
Tomato’s Roma 200 Gram 1 0.20
Garam masala Spicy 1 tbsp TBSP 20 0.05
Oil Vegetable 30 ml ML 2 0.05
Onion Red 100 gram 2 0.09
Coriander herb Asian 1 Bunch 0.5 0.5
Turmeric power 1 tbsp 0.05
Water 75 ML No
Total 3.58
Portion cost 1.79

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 Method-
Put oil in Pan Then and heat pan in stove then put for fry chopped onion.
And put on pan in stove and heat the oil.
After heat oil put mix vegetable in and fry 5 minute or up to looks brown.
Then put salt, ginger, garlic, garam masala, tomato all ingredients and cook up to
cooked chicken
Put coriander and herb Then serve

Name of dish-Porgies
Portion: 2
Cost Per Portion: $ 2.02
Ingredients:

Items Specification Weigh Unit Cost/ Actual

t KG Cost
Wheat flour 500 Gram 6 3
Black pepper Freshly ground ¼ TSP 30 0.03
Kosher/sea salt Diamond crystal ¼ TSP 15 0.01
Water 75 ML No
Oil Veg 200 ml ml 3 1
Total 4.04
Portion cost 2.02

Method-
Mix flour, water, salt, black paper.
Rolled and make round bread and then deep fry in oil.
Then serve in plate

An example of testing that is utilised

Beef yield test

Weight:
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15% (1000/15/100=150gm) =0.850kg (1000-150=850gm) =0.850kg

Price

$8.7/kg = 6.4/0.850=8.7

1000/150 = 6.7 oz.

Calculating yields: -

Potato Peeled

A kilogram of potatoes costs $3.8.

The weight of the unusable potato is 0.220kg. The usable potato weight is 0.780kg. 4.9 kg
peeled potato

Breast of chicken

The price of 5kg of chicken breast is $50. $10 per kg of chicken breast

The cost of non-usable trimming is $0.800 per kilogram.

The cost of usable trimming is 0.600 per Kg. 16.70 per kilogram of trim chicken breast

The price of a 5kg trim chicken breast is $83.5.

Part-B

Method used for Feedback -Received-Details

Menu-1 feedback
How/who?
Customer satisfaction The size of the vegetable that was utilized
Dish 1 discussions/customer was rather large.
Customer survey More salt is required.
/customer
.
Regular staff meeting The serving size is perfect!
Dish 2 that involve menu The noodle is not cooked to perfection
discussions/staff
Seeking staff
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 suggestion for menu
items/staff
Satisfaction discussions Try to decrease the sugar
Dish 3 with health
professionals/supervisor
s
Customer satisfaction
discussions/customer
Menu-2 Method used for Feedback received Details
feedback
How/who?
Customer Oil is trickling
Dish 1 surveys/customer

Regular staff meetings

that involve menu
discussions/staff
Seeking staff The meal presentation is superb, and the
Dish 2 suggestions for menu food is nice and flavorful.
items/ staff

Satisfaction discussions
with health
professionals/supervisor
s

Customer satisfaction Seasoning is necessary.

Dish 3 discussions/supervisor

Customer
surveys/custome
r
Menu 3 Method used Feedback received – Details
for feedback
How/Who?
Regular staff meetings
Dish 1 that involve discussion/ It's beautiful.
head chef

Seeking staff
suggestions for menu
items/ staff
Satisfaction discussions The portion size large
Dish 2 with health
professionals/ head
chef

Regular staff meetings

that involve menu
discussions/supervisors
Customer surveys/ Manager gives 5-star feedback and said all
Dish 3 customer well, and all food comes under the budget.

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 Customer satisfaction
discussions/ customer
Menu 4 Method used for Feedback received – Details
feedback
How/Who?
Satisfaction discussions Taste is good meat ball is absolutely cooked
Dish 1 with health
professionals/head chef

Regular staff meetings

that
involve menu
discussions/staff
Customer Not garnish and Marination is not perfect
Dish 2 surveys/customer

Customer satisfaction
discussions/customer
Satisfaction discussions Fruit is fresh and performance is good
Dish 3 with health
professionals/head chef

Regular staff meetings

that
involve menu
discussions/staff
Menu 5 Method used Feedback received – Details
for feedback
How/Who?
Customer satisfaction Brown rice can be substituted for white rice.
Dish 1 discussions/ customer

Customer
surveys/customer
Regular staff meetings Generally good
Dish 2 that involve menu
discussions/staff

Satisfaction discussions
with health
professionals/dietician
Customer satisfaction Pancake is lovely
Dish 3 discussions/customer

Customer
surveys/customer
Menu 6 Method used for Feedback received – Details
feedback How/Who?

Day 1 Resident’s feedback Give 5-star feedback, all food is healthful

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 Day 2 Popularity of the dish Meat ball is very lovely

Day 3 Staff feedback Good feedback, all staff generally love all
dishes

Day 4 Managers in-put Manager gave 5-star and said all well, and
all foods comes under the budget

Day 5 Family feedback Mostly beautiful and lovely feedback comes

from families. They love our cycle menu.

Part C

1.Feedback reason new menu

Menu 3
Dietary diabetes
requirement
1. Course Steamed chicken Chinese style (With sweet chili
sauce with herb
garnish for reduce bored)
2. Course Beef and lentil meatballs (Meet ball make more
smaller and extend
)
3. Course Tempura of Prawn and Vegetables (similar
cooking time)

2. Cost reason new menu

Menu 3
Dietary Hindu, Halal
requirement
1. Course Lentil patties on whole meal bruschetta

2. Course Moroccan spiced pumpkin, chickpea, and tomato

stew
3. Course Melon crushed with fresh lime

3.Menu changes have been revised.

1.Beef and lentil meatballs: - The beef ball's length should
be lowered.
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 2.Vegetable curry: - the use of seasonal vegetables rather
than non-seasonal vegetables to save money.

3.High Protein: Upload a few prawns to increase the protein

content.

4.Steamed Chicken: - the addition of a few more spices and

a few chillies sauce to enhance the flavour

5.Rice with baby spinach and cherry tomatoes: - We use

much less spinach and cherry tomato, and instead of cherry
tomato, we use spherical tomato.
6.Use seasonal vegetable can. Reduce cost.
7.Chickpea should have local it reduces cost.

Source:

Futura ECoach Learning Content – SITHKOP004 Develop Menus for Special Dietary
Requirements.

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