Cookery

SITHKOP004 Develop Menus For Dietry

09 May 2023 12:14 PM | UPDATED 11 months ago

SITHKOP004 Develop Menus For Dietry:

SITHKOP004 Develop Menus For Dietry
SITHKOP004 Develop Menus For Dietry

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Activity 1


Name two dishes from your workplace menu that are Gluten Free


Name two dishes from your workplace menu that are Low Calorie

Name two dishes from your workplace menu that are Low Fat 


Name two dishes from your workplace menu that contain Lactose  

Activity 2


Describe a dish from your menu that is in the style of the Mediterranean diet

Activity 3


Name two dishes from your workplace menu that are High Fibre

Name two dishes from your workplace menu that are Low Fibre

Name two dishes from your workplace menu that are High in Calcium

Activity 4

Give details of an example when a chef may be called upon to provide a meal plan for a person. What type of food would that person require?

Activity 5


Name two dishes from you workplace menu that are High in Carbohydrates

Name two dishes from you workplace menu that are High in Protein

 

Activity 6

Calculate the yield % for the following foods.

Item tested:                        Iceberg lettuce

Original weight:                    1.20.kg

Yield prepared weight:         0.80kg

Item tested:                        Pumpkin

Original weight:                    4.20 kg

Yield prepared weight:         3.30 kg

Item tested:                        Zucchini

Original weight:                    2.0 kg

Yield prepared weight:         1.85 kg

 

Item tested:                        Potato

Original weight:                    2.0 kg

Yield prepared weight:         1.7 kg

Activity 7

What is the food cost % of a venue with $5,220 in opening stock, $20,560 in purchases, $4,530 in closing stock and sales of $88,541?

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