SITHKOP004 Develop Menus For Dietry:
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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
Describe a dish from your menu that is in the style of the Mediterranean diet
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
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?
Name two dishes from you workplace menu that are High in Carbohydrates
Name two dishes from you workplace menu that are High in Protein
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
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?