ASSESSMENT - Project - STUDENT INFORMATION
For this task, you are to collect arn evaluate 2 different menus from local restaurants. Each restaurant must offer different menu choices. Fast food or take-away menu's are not to be used.
For each menu, you are to:
• Consider the nutritional value of each dish
• Explain the compatibility of each menu offered against 3 of the dietary needs listed below
• Recommend changes to the menu to reflect 3 of the dietary requirements listed below
• Outline how (or if) the changes will affect
- ingredients
- cooking processes
- cost
You are to present your evaluations to your assessor, ensuring you:
• provide a written outline to the points above
• verbally explain your changes to your assessor
Dietary requirements may include:
• diabetic
• exclusions for:
- allergies
- contraindications with medicines
- food intolerance
• fluids
• food preferences
• food restrictions
• gluten-free
• high carbohydrate
• high or low-energy
• high or low-protein
• high-fibre
• lacto-ovo
• low-cholesterol
• low-fat
• low gluten
• modified sodium or potassium
•modified texture
•nutritional requirements
•portion size
• vegan
• vegetarian
Instructions:
For this task, you are to identify and present 7 different dinner menu's that cater for each of the following dietary requirements (one for requirements). Each menu must incorporate sufficient choices for your customers, and include at least 8 different dishes.
For each menu, you are to:
• Provide detailed recipes including recommended food preparation and cooking methods (to ensure maximum nutrition)
• Outline the nutritional information for each dish (your menu's must be nutritionally balanced)
• Consider your customer groups and include children, adolescents, and adult customers
• Costings including
o All expenditure items to determine product costs
o Portion yields and costs from raw ingredients
o Proposed sell price for each dish (to ensure profitability)
• Include at least 2 cyclic menus
Dietary Requirements
1. Kosher
2. Halal
3. Vegetarian
4. Hindu
5. Low fat, Low Carbohydrate
6. Diabetics
7. Healthy Living (low Cholesterol, Low sodium and nutritional)
In presenting your recipes, you are to outline the standards you followed to ensure each recipe met the special dietary requirements