3 Sit30 Sithkop004 Develop Menus For Special Dietary Requirements LG v2 0
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Learner guide
Develop menus for special dietary requirements SITHKOP004
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Contents
Overview ........................................................................................................ 3 Section 1: Identify menu requirements............ ......................... .......................... ........................... ..................... ....... 4 Section 2: Develop menus and meal plans for special diets ............ ........................ ............ 21 Section 3: Cost and document special menus and meal plans ............ .................... ........ 43 Section 4: Monitor special menu performance ............. .......................... ........................... ................... ..... 63 Glossary ....................................................................................................... 69
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SITHKOP004 Develop menus for special dietary requirements
Overview ‘I’ll have a decaf, sugar-free vanilla, with soy not too hot latte, please.’ please.’ ‘Is that sandwich vegan? If not, could you make me something completely completely vegan?’ ‘Mr McGinnity requires his food pureed, didn’t I tell you about the problems he’s having swallowing?’ ‘Have you even assessed the cost-effectiveness of these dishes at all? Your department is losing money …’ ‘You know that decaf, sugar-free vanilla, with soy latte I ordered? Yeah I changed my mind. Make it extra hot’. hot’. Are you stuck between between a rock and a hard hard place? Do you feel trapped between customers demanding special food, health professionals wanting the best for their patients and a manager who just wants to maintain the bottom line? You’re not alone. So how can you escape unscathed? That’s exactly what we’re going to find out! And instead of feeling trapped by these requests, you’ll use them as an opportunity to soar in your profession. Let’s look at what you will learn on completion of this unit. Section 1: Identify menu requirements Section 2: Develop menus and meal plans for special diets Section 3: Cost and document special menus and meal plans Section 4: Monitor special menu performance
About this unit Much of the content in this unit is also covered in two other units of competency. Prepare food to meet special dietary requirements requirements Plan and cost basic menus
You’ll find references to these units throughout this resource. resource.
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Section 1:
Identify menu requirements
In this section you will learn the following.
How to identify the menu requirements requirements of different customer groups. How to identify health consequences of ignoring special dietary requirements of
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customers. How to liaise with other professionals about customer requirements. How to assess contemporary dietary trends and regimes.
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What influences food and beverage choices? There are many factors which influence food preferences: taste, mood, gender, age, socioeconomic available time, health consciousness, family background, habit, culture, religion, status, advice from others, price, availability. The list goes on and on! Customers’ menu requirements vary widely depending on who they are. What kinds of customers do you serve? You have 30 seconds to list them. Click start to begin. List the different kinds of customers you might serve. How did you go? Click to the next screen to compare your answers to the ones provided.
What are the different customer groups? Different customer groups have a wide variety of dietary and cultural menu requirements for you to identify and meet when developing your menus. Click on the pictures to learn the different customer groups.
Infants
Children
Elderly
Athletes
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Adolescents
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Health care/ill/injured care/ill/injured
Obese or overweight
People from different socio-economic groups
People from specific cultural or religious groups/international groups/international tourists
What are the dietary guidelines for Australians? The National Health and Medical Research Council (NHMRC) created five general dietary guidelines to help all Australians live a healthier lifestyle, no matter what customer group they come from. These are stated in the Dietary Guidelines for Australians 2013. Guideline 1: Choose the right amount of nutritious foods and beverages. Guideline Guidelin e 2: Eat from f rom the five food groups every day. Guideline Guidelin e 3: Limit unhealthy foods and drinks. Guideline Guidelin e 4: Encourage, support and promote breastfeeding. Guideline Guidelin e 5: Care for your food. You’ll learn more about each of these guidelines throughout this unit. For now, look at the first one.
What’s the ‘right’ amount? When asking how much is the ‘right amount', it’s important to remember that the answer depends on many factors including age, height, weight and level of activity. The perfect amount of fat for an infant would be too much for an elderly person. Likewise, a sedentary office worker requires lower energy intake than an athlete or construction worker. Consider this when planning your menus. Click to the next screen to learn more.
What are their dietary requirements? Dietary Guidelines for Australians 2013 Guideline 1: 1: Choose the right amount of nut riti ous fo ods and beverages. beverages. When developing menus and meal plans for a captive audience or customers of varying age, height, weight and level of activity, you can consult the estimated energy requirements (EERs) table provided by the NHMRC. This helps ensure you provide the required nutrients in the recommended proportions. (More on this in Section 2.) Click on the people and pictures to learn more about dietary requirements.
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Infants 0 to 6 months Dietary Die tary Guidelines for Austr alians 2013 2013 Guideline 4: 4: Encour age, age, suppo rt and promot e breastfeeding. breastfeeding. Why is this guideline so important? Breast milk is an easily digestible, healthy food which contains just the right amounts of essential nutrients for infants’ growth and development. It also has antibodies, living cells, enzymes and hormones which help foster a healthy immune system. Not only that, it settles babies and keeps them happy. Breast milk is all infants require in the first six months of life.
Infants 6 to 12 months It’s recommended that infants continue to breastfeed until they’re 12 months (or for as long as mother and baby wish to). However, between five and seven months of age babies are usually ready to experiment with other foods. Consult with parents to determine their needs. Here are some general guidelines to use in menu planning.
First, introduce iron-fortified cereal mixed with breast milk or formula. Then, add unsweetened, unseasoned, pureed fruits (banana, pear, apple) and
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vegetables (sweet (sweet potato, carrot) one at a time. Gradually vary texture as follows: pureed, soft, mashed, minced, as baby gets older and their chewing function becomes more and more developed. At eleven months you you can introduce eggs eggs and pureed pureed meats. Avoid, small, firm foods foods such as nuts, which which may present a choking choking hazard. hazard. Be aware that tomatoes and other acidic foods can cause severe nappy rash. Also, cabbage and peas can cause wind pains.
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Children and adolescents Children and adolescents need enough nutritious food for normal growth and development. developme nt. However, a young person on bed rest in hospital will require fewer kilojoules than one who’s attending tennis camp!
Adults Adults need enough nutritious food f ood to meet personal energy needs (but not so much that they gain too much weight!). Again, how much food this is in terms of kilojoules depends very much on physical condition and activity levels. An obese person who’s very sedentary and trying tr ying to lose weight or a prisoner confined to a cell most of the day have different energy requirements to an athlete who’s trying to build muscle or defence force personnel on manoeuvres.
Elderly Elderly people need enough nutritious food and physical activity to keep weight healthy and muscles strong.
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As we grow older, our tastebuds become less sensitive, sensitive, our jaws weaker and our teeth worn (or false!). Bland foods become difficult to taste and tough foods difficult to chew. Here’s what to do for elderly customers in this situation, particularly if you’re cooking in an aged care facility.
Provide soft foods with stronger flavours, such as braises and stews, to satisfy elderly
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palates (but avoid garlic and onion, which have a tendency to repeat). Blend or purée some foods to modify the texture, making them easier to chew, swallow
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and digest.
Try serving creamy mixtures, puddings, and egg dishes.
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Captive audience These people rely on you to prepare and cook meals for them on a daily basis.
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Hospitalised patients and residents of aged care facilities Defence forces (Army, Navy, RAAF) Miners Prisoners Passengers on aircraft and cruise ships Infants, toddlers and pre-schoolers in child care centres Children, adolescents and university students residing on campus or attending camps
People of diminished capacity in boarding homes
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If you’re catering for them, closely follow the Dietary Guidelines for Australians, Recommended Dietary Intake (RDI) (glossary) and EERs provided by the NHMRC, to ensure you provide the required nutrients in the recommended proportions.
Warning! Low-fat diets are not OK for infants, growing children, adolescents, pregnant or breastfeeding women and people recovering from some illnesses or surgery. Why? Fat is a concentrated form of energy essential to cellular structure and function needed for cellular growth, development development and repair at these times.
Hot tip Encourage breastfeeding by supporting a mother’s choice to breastfeed her baby in your dining facility. If you don’t, you’re not only being inconsiderate, you’re breaking the law! According to the Sex Discrimination Act 1984, it’s illegal to discrimina discriminate te against a person on the grounds of breastfeedi breastfeeding. ng. You can promote breastfeeding by placing supportive signage in your establishment. You can also make things easy for mums, dads and carers who call upon you to ‘warm’ a bottle of expressed breast milk. They’ll certainly be grateful for your consideration (and so will the baby!).
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Extend your learning To learn more about the EERs provided by the NHMRC for infants, children, adolescents and adults according to their activity levels, go to www.nrv.gov.au and click on the ‘Learn more about dietary energy’ link. Alternatively, click on the ‘Use the NRV calculator’ link to enter in specific data on a single Alternatively, customer for a tailor t ailor made recommendation. recommendation. The energy requirements in the tables are listed in megajoules (MJ) not kilojoules (kJ). 1 MJ = 1000 kJ
What are their cultural menu requirements? Australia is a contemporary, multicultural society which hosts international tourists. Therefore, customers often have special culinary requirements or food restrictions for religious or cultural reasons. For example, Buddhists and Hindus often follow a range of vegetarian diets. Click on the pictures to learn various cultural menu requirements.
Lacto-ovo vegetarians They eat milk products and eggs, but no animal flesh of any kind .
Lacto-vegetarians They eat products derived from milk, but no other animal flesh or products.
Ovo-vegetarians They eat eggs, but no other animal flesh or products.
Vegan Vegans don’t eat animal flesh of any kind. This includes fish, shellfish, chicken, duck, etc. They also don’t eat any products which come from animals (eggs, caviar, milk, butter, cheese, yoghurt, ice cream, cream, honey, oils, pâté).
Kosher You must use appropriate equipment to prepare and cook Kosher foods. You can’t just use the same equipment as you do for other foods. Also, Orthodox Jews follow a Kosher diet which includes the following.
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Fruit Vegetables Grains Flour Eggs (except those from birds of prey) Edible fish (must have both fins and scales) Edible animals (must chew their cud, have cloven feet f eet and be killed and processed in a certain way).
SITHKOP004 Develop menus for special dietary requirements
Non-orthodox Jews Jews apply religious eating laws to suit their taste, but usually don’t eat pork or pork products.
Halal Orthodox Muslims don’t eat many commercially manufactured foods from supermarkets and bakeries. These may contain additives such as gelatine, emulsifiers and fats from animals which are forbidden or not slaughtered according to their law. Halal foods usually have the word ‘Halal’ on the packaging. Muslims can eat beef, buffalo, lamb, goat, camel, chicken, turkey, duck, kangaroo and deer as long as it’s slaughtered according to their law.
Note For more specific details on vegetarian, Hindu, Kosher and Halal requirements, please review Prepare food to meet special dietary requirements.
What are their special dietary requirements? When cooking for customers who are ill, injured or have medical conditions, be aware that some foods (such as grapefruit, garlic, ginger and capsicum) interact with prescription medicines in a way that could cause health problems. This is known as a drug-food interaction. Click on the customers to learn more about medically related dietary requirements.
People with diabetes People with diabetes produce no or insufficient insulin (glossary). However, they can control their blood glucose levels through insulin injections, exercise and diet control. You can help by providing the following.
Regular meals spread evenly throughout the day Meals and protein foods which are low in saturated fat Meals based on high-fibre carbohydrates such as vegetables, legumes, beans, fruits
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and whole grains Foods low in added sugar or with alternative sweeteners instead of sugar Non-alcohol Non-alcoholic ic and sugar-free beverages
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People with coeliac condition Some people are sensitive to gluten (glossary), so prefer a low-gluten diet. However, people with coeliac condition (glossary) depend on a diet which is completely gluten-free. They must not have even the minutest trace of gluten. If they do, they become very sick.
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To cater for them, you must provide meals free of the following foods.
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Wheat Barley Rye Oats Spelt
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Kamut Couscous All products derived derived from the above above (flour, bread, semolina, semolina, pasta, noodles) noodles) Beer (stout and lager) Vitamin E pills made from wheat Soy sauce (fermented with wheat flour) f lour) Cloudy lemonades and ginger beers that contain wheat flour Sweets and lollies dusted with flour Some commercial stocks and stock cubes Gravy or sauce thickened with flour Any sauce, mayonnaise mayonnaise or dressing dressing with wheat starch-based starch-based thickener Crumbed, battered or floured items Croutons
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which contains Icing Bakedsugar products which havewheat been starch in a floured tin
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Be aware that ice cream, dried meals, packet and tinned soups as well as curry, baking and mustard powder might contain wheat flour which isn’t declared on the contents list.
People with allergies Food intolerance/sensitivity is difficulty digesting something (usually milk, gluten or fructose). It doesn’t involve a histamine (glossary) response. Allergic reaction is when the immune system over-reacts to a normally harmless substance (usually venom, drugs or food). Here are ingredients ingredients that commonly cause allergic reactions.
Eggs (the egg itself or the sulphur in it) Nuts (particularly peanuts)
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Nut oils Seafood (especially shellfish and crustaceans) Soybeans Sesame seeds Acids from some fruits fruits Lactose (the sugar present in milk) Gluten (the protein present in flour) f lour) Chemical preservatives Artificial food colourings colourings Flavour enhancers such as monosodium glutamate (MSG)
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People with fructose malabsorption or hereditary intolerance Fructose malabsorption is the inability of a person’s intestines to absorb fructose. This leads to a high concentration of fructose in the whole intestine. Fructose hereditary intolerance is the inability of the liver to break up fructose. This can be fatal! Customers with these conditions need to avoid the following foods.
Food containing added sugar (corn syrup, agave nectar, fruit juice concentrates) concentrates)
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fruit (apples, dates, pears, sultanas, figs, etc.) Dried Fruit (apples, guava, nashi pears, papaya, star fruit, quince, watermelon, pears,
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honeydew melon) Fortified wines (Port, Sherry, Madeira, Marsala, Commandaria wine and vermouth)
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Extend your learning Adding special dietary requirements, food allergies and intolerance intolerances s to your existing workload can be a bit overwhelming. Luckily, there are apps to help you! While they can’t replace your good judgement, they can sometimes give you the extra assistance you need to protect your customers and provide the safest, most nutritional food available. available. Start by investigating these apps. Then, see if there are any others out there that could help you further. • Allergy Guard by CovertApps. CovertApps.com com • Food Intoleran Intolerances ces by Baliza GmbH For more specific details on drug-food interactions, please review Prepare food to meet special dietary requiremen requirements. ts.
Do you remember the consequences? In Prepare food to meet special dietary requirements, you learned the key k ey health and legal consequences consequence s of failing to address customers’ special dietary requirements. You have one minute to list the symptoms your customer might experience if you ignore their requiremen r equirements. ts. Click start to begin. List the symptoms your customer will experience if you ignore their requirements. Ignoring diabetic requirements
Ignoring allergy requirements
Ignoring coeliac requirements
Ignoring drug-food intera interactions ctions
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Did you remember all the health consequences? Click to the next screen to review what you learned in Prepare food to meet special dietary requirements and check your answers.
What happens if you ignore special dietary requirements? Failure to heed medical advice can lead to health consequences for your customer and, in some cases, legal consequences consequences for you! Health consequences range from discomfort or inconvenience through to very serious medical problems. Click on the pictures to learn more.
Consequences of ignoring diabetic requirements Hypoglycaemia relates to low blood sugar. Symptoms include the following.
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Rapid, weak pulse Bounding pulse Shaking Cold, clammy skin
disorientation (may be mistaken for being drunk) Confusion and disorientation Hunger Unconsciousness
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Hyperglycaemia relates to having high blood sugar. Symptoms include the following.
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Excessive thirst Frequent urination Dry skin Dehydration Rapid pulse Nausea May smell of acetone (similar to nail polish remover) Unconsciousness
Consequences of ignoring coeliac requirements Inflammation in the small intestine which can result in the following.
Swelling Acute soreness Persistent diarrhoea Internal bleeding
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The condition may progressively worsen if a strict diet isn’t adhered to.
The cells lining the small intestine (villi) break down and flatten.
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They lose the ability to absorb nutrients, minerals and fats from digested foods. This leads to deficiencies in vitamins, minerals and sometimes calcium, proteins,
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carbohydrates and fats.
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Consequences of ignoring allergy requirements Allergic reaction! This This can range from mild to life life threatening (anaphylaxis) (anaphylaxis) (glossary). The following signs and symptoms may occur almost immediately after exposure (rapid onset) or within two hours. They may initially appear mild or moderate, but can progress to severe very quickly.
Swelling of throat and tongue, leading to difficulty swallowing and breathing
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Wheezing Itching Hives or generalised flushing of the skin Abdominal cramps cramps and nausea nausea Tingling in the mouth Increased heart rate Loss of consciousness or collapse Pale face (in children) Floppy body (in children) Fits Coma Death
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Consequences of ignoring drug-food interactions
Just a small amount of grapefruit can interact with some medications, causing the following.
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Bleeding of the intestinal tract Kidney toxicity Tachycardia (very rapid heart rate) Rapid destruction of skeletal muscles
Consequences of ignoring fructose issues Fructose malabsorption: depression, bloating, nausea, flatulence, reflux, diarrhoea,
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constipation, stomach pain, vomiting. Hereditary fructose intolerance is a potentially fatal condition.
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What are the legal consequences? Food allergies and intolerances are emerging risks. Consider and handle them in the same systematic way you would any other risk such as food safety and hygiene. Depending on the situation, failure to address special customer requirements could result Depending in civil or criminal action against you and/or your employer. For more information about the legal consequences, check with your local environmental health officer or food safety supervisor.
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Hot tip Be sure to confirm health consequences of ignoring customers’ special dietary requirements with any health professionals involved in their care. Don’t ignore cultural or religious requirements either! Confirm them with the customers involved and always tell the truth about whether or not the food you’re serving is vegetarian, Halal, Kosher, etc. False advertising is unethical and against the law.
How do you know what’s in the food? Read recipes and packaging to identify ingredients that could cause health consequences due to food allergies or intolerance. Click on the labels to learn about food labellin labelling g and interpretation.
Ingredients Ingredients are listed from most to least amount. If there’s a small amount (under 5%) of a composite ingredient (glossary), the label
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shows this ingredient only rather than listing all the ingredients within it. However, if one of the ingredients in the composite is an additive which affects the food, it’s listed.
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Characterising ingredients If the food contains more than 5% of an ingredient, the percentage is sometimes listed in brackets after the ingredient, especially if this ingredient is mentioned in the food’s name or in ads.
Nutrition claims Companies use nutrition claims on labels to put their product in the best possible light. Always check the nutrition information panel in addition to reading the nutrition claim. A food may say it’s low fat, but could be very high in sugar, salt or some other undesirable ingredient.
Nutrition information panel (NIP) This part of the label contains the quantities of key nutrients. This allows you to easily compare similar products.
To interpret the differences most accurately, use the average quantity per 100 g
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column, rather than the average quantity per serve column. To find out what percentage recommended daily intake (%RDI) of that nutrient is in each serve, look at the percentage in brackets next to the quantity.
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Allergen warning! Labels must contain warnings if the food f ood contains one of the eight most common allergens as a main or composite ingredient.
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Peanuts Tree nuts Sesame seeds Fish Crustaceans Eggs Milk Soybeans
A warning is also provided if traces of the allergen may be found in the food due to sharing processing, harvesting or storage equipment with other foods containing the allergen.
Food additives and preservatives Manufacturers put additives in commercially prepared foods f oods to enhance presentation presentation and help retain nutritional qualities and flavour. The four most common are: artificial colours, flavour enhancers, preservatives, and antioxidants. antioxidants. All food additives in Australia have a number allocated to them. By law these must be clearly written on the packaging along with a common or chemical name. Most food additives have chemicals that are specified by an E number.
What are some common additives and preservatives? Artificial colours Tartrazine
102
Sunset yellow FCF
110
Cochineal
120
Carmoisine
122
Amaranth
123
Ponceau 4R
124
Erythrosine
127
Allura red AC
129
Indigotine
132
Brilliant blue FCF
133
Food green S
142
Brilliant black BN
151
Brown HT
155
Flavour enhancers Glutamates
620, 621, 622
(including MSG 621)
623, 624, 625
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Preservatives Benzoates
210, 211, 212, 213
Sorbates
200, 201, 202, 203
Sulphites
220, 221, 222, 223, 224, 225, 228
Propionates
280, 281, 282, 283
Nittites, nitrates
249, 250, 251, 252
Antioxidants Gallates
310, 311, 312
Butylated hydroxyanisole (BHA)
320
Butylated hydroxytoluene hydroxytolue ne (BHT)
321
In a nutshell Read ingredient labels on packaged foods to ensure that the meal you’re preparing doesn’t contain any allergens, undesirable ingredients, or substances which may interact with people’s medications.
Who can help you identify and clarify requirements? Of course, it’s always a good idea to consult relevant government tables and ask customers or their family members to t o identify and clarify ttheir heir requirements. However, However, you may need to liaise with other professionals to ensure your customers get exactly what they need. Click on the checkboxes to find out who these people may be.
Allied health health professionals
Diet technicians t echnicians
Dieticians
Medical specialists
Health and medical personnel
Nutritionists
Religious personnel
Supervisors and managers
Click to the next screen for the communication skills necessary to get the information you need.
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How do you identify and confirm customer requirements? Liaising with health and other professionals involves using your communication skills to determine customers’ special diet requirements. Remember, you’re a team! Work together. Invite the input of everyone involved and consider what they say in the menu planning process. Click on the chefs to find out more.
Ask questions How can I best help this customer? How can I adapt the menu for them? t hem? What are their specific needs in terms of their diet?
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Listen actively Give other professionals your full attention. Show sincere interest in what they have to say. Maintain eye contact.
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Paraphrase and ask more questions You said that Mr Banks is having trouble chewing. I can puree his food so it’s
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completely smooth or leave soft, pea-sized chunks in it. I can also provide soft foods such as soft-boiled eggs, mashed potatoes, etc. Which is best for him? You mentioned one of the children is allergic to peanuts. Is she allergic to other nuts as well? I heard you say the tour group is from India and some of them are Hindu. Are they all vegetarians? Or will some of them t hem want meat?
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Confirm you’ve understood OK, I didn’t realise he was having trouble swallowing too. It sounds like it’s best to
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completely puree his food. Is that right? So if I understand you right, right, you’d like me to avoid nuts altogether? So let me just clarify exactly what they want: both vegan and lacto-vegetarian meals, as well as meat dishes as long as they’re Jhatka.
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Assess contemporary dietary trends and regimes Name the food and there’s a diet for it: cabbage soup diet, grapefruit diet, watermelon diet, detox diet, juice diet. There’s even a junk food diet! Obviously, not all diets are created equal. It’s up to you to assess contemporary dietary trends and regimes against a customer’s nutritional requirements. Click on the pictures to learn more about contemporary dietary trends and regimes.
Elimination This a way foods a person is allergic to or intolerant of. The food isThe removed from isthe diet to foridentify a period of time to see if the person’s symptoms resolve. foods removed are often common allergens.
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Liver cleansing This diet is based on The Liver Cleansing Diet by Sandra Cabot MD. It involves an 8-week menu plan which is mostly dairy free, vegetarian, high fibre and low fat.
Low carbohydrate These diets restrict carbohydrates to 20 to 60 g per day (less than 20% of caloric intake) and are often for treatment of obesity. Amount of carbohydrates allowed varies according to the diet. The carbohydrates are replaced by fats and proteins.
Atkins diet Dukan diet ITG diet
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Low fat and low cholesterol Low-fat diets usually restrict saturated fats and lower LDL cholesterol. (More on this in Section 2.)
Low kilojoule Depending on the customer, ‘low’ may mean lower than their previous kJ intake or just low compared to an average person with a similar body type. ‘Very low’ is consuming less than 3,350 kJ. For anyone under 21, these diets must be implemented under medical supervision as they may interfere with growth. Likewise, they aren’t suitable for pregnant women. Some contemporary low-kilojoule diets and regimes include the following.
CRON-diet (Calorie Restriction with Optimal Nutrition): This diet reduces calories
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while at the same time trying to follow recommended daily amounts of nutrients. (More on this in Section 2.) Body for Life (BFL): (BFL): This is a 12-week nutrition and exercise regime. The diet component is meant to lower caloric intake enough to lose body fat while at the same time providing sufficient calories, protein and carbohydrates to build muscle and
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endurance. Weight Watchers: This diet assigns point values to foods and the participant stays Watchers:
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within a daily points limit.
Sugar free Sugar doesn’t have any essential nutrients, so should be limited to less than 5 to 10% of total energy intake. This mainly means eliminating foods with added sugar (as foods such as fruits and vegetables which contain natural sugar are also high in fibre and essential nutrients). You’ll learn more about how to reduce sugar in meals in Section 2.
Macrobiotic These customers will be eating mostly grains and veggies but avoiding nightshade vegetables (glossary), processed foods and animal products. They match their foods and cooking methods to the seasons.
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A typical Japanese Japanese macrobiotic macrobiotic diet is as follows. follows.
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5% miso soup 5% sea vegetables 5 to 10% traditionally or naturally processed foods 5 to10% beans and legumes 25 to 30% vegetables
40 to 60% whole cereal grains, especially brown rice
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(Source: Kushi, Michio; Blauer, Stephen; Esko, Wendy (2004). The Macrobiotic Way: The Complete Macrobiotic Lifestyle Book. Avery. ISBN Avery. ISBN 1-58333-180-8. 1-58333-180-8. Accessed Accessed May 2014)
Vegetarian Being vegetarian isn’t just a matter of avoiding meat. It requires careful planning planning to ensure that all vitamin, mineral and protein requirements are met. When this is so, vegetarianism has proven health benefits.
It lowers cholesterol. It reduces the chance of getting heart disease and cancer. It decreases the likeliho likelihood od of becoming overweight. overweight.
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Extend your learning Research these and other emerging dietary trends on the Internet. Assess them using the information you learn on macro- and micronutrients in Section 2. How do they stack up? You’ll also learn more about nutritional requirements in Section 2. This will help you assess contemporary dietary trends and regimes to ensure they include the macro- and micronutrients required, while at the same time following any restrictions recommended by health care professionals professionals..
End of section You have reached the end of Section 1. Click to the next section to continue.
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Develop menus and meal plans for special diets
In this section you will learn the following.
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How to prepare cyclic menus. How to identify appropriate combinations of food to meet nutrient requirements. How to select foods f oods and meals for specific requirements. How to incorporate sufficient choice of dishes into the menus. How to develop menus and meal plans. How to recommend food preparation and cooking methods to maximise nutritional value of food.
What is a cyclic menu? The institutional catering sector, whose customers are a ‘captive audience’, use these menus, as may cruise ships and airlines. Sometimes, private clubs, cafés and restaurants have repeat clientele. Their whole menu or some parts of it (daily specials, roasts, fish, soups, desserts, etc.) may be cyclic. Click on the tabs to learn more about this style of menu.
Characteristics An organised series series of set menus tha thatt rotate from day to day or week week to week. Caters for all meal periods throughout the day (breakfast, morning tea, lunch, afternoon
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tea, dinner and supper). •
cycle period repeats itself after a set time. (More on this soon.) The Provides variety and a nutritionally balanced diet when catering to a captive audience
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or repeat clientele.
Advantages Provides structured variety and nutritionally balanced meals three times a day, seven
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days a week, 52 weeks of the year. Prevents boredom. You can fine tune and standardise the menu over a period of time due to the repetition. Provides a stable structure from which to regulate standards, labour use and staff training. Allows for set production schedules, bulk buying, accurate forecasting, ease in purchasing and other cost-saving benefits associated with knowing exactly what you need in the future. f uture. This is important for institutional enterprises enterprises on tight t ight budgets.
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Disadvantages Initial planning and setup is complex and time-consuming.
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The menu’s repeat nature can become tedious and lacking in challenge for staff
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preparing and serving the food. If the cycle period is too short, the menu can become predictable for customers.
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Click on the icon to see examples of cyclic menus
Cyclic menu
Week 1 Mon Breakfast
Lunch
Dinner
Tue
Wed
Thurs
Fri
Corn flakes
Semolina
All-Bran
Muesli
Porridge
Poached egg with bacon
Grilled sausage and tomato
Baked beans on toast
Scrambled eggs and bacon
Beef broth
Pea and ham soup
Pumpkin soup
Beef consommé
Mushrooms and asparagus on toast French onion soup
Vegetable Quiche Roast Crumbed Grilled trevally with avocado lasagne and Lorraine scotch fillet whiting with and hollandaise salad tartar sauce Lunch is served with a choice of seasonal vegetables or salad of the day. Spicy lentil Oxtail & Vegetable Cream of carrot Tomato & barley broth basil Ravioli with Chicken Marinated Roast pork Lamb satay mushroom chicken kebabs fillet with Kiev with peanut béarnaise cream sauce sauce Compote of fruit ButterStrawberry Cassata Vanilla scotch pie bavarois with topping cheesecake Dinner is served with seasonal vegetables.
Sat
Sun
Sultana Bran Eggs Florentine
Rice Bubbles
Cream of chicken soup Minute steak Dianne
Cream of asparagus soup Roast veal and mushroom sauce
Potato & leek Salmon and vegetable patties Cinnamon pears
Chicken & sweet corn Butterfly pork chops and basil pesto
Boiled eggs with buttered toast fingers
Banana split
Week 2 Breakfast
Lunch
Mon
Tue
Just Right
Vita Brits
Grilled sausage with hash browns
Buttermilk pancake stack with maple syrup Italian bean soup
Tomato and zucchini soup
Wed Wed Fruit compote Lamb’s fry and bacon
Chunky vegetable soup Oriental stir-fried vegetables
Thurs
Fri
Cheerios
All-Bran
Poached fish with lemon
Grilled tomato and bacon
Mushroom Carrot and and rice orange soup soup Nasi goreng Beef Roast Country topped with a stroganoff with turkey with terrine and fried egg rice pilaf cranberry salad sauce Lunch is served with a choice of seasonal vegetables or salad of the day.
Sat Rice Bubbles Spaghetti in tomato sauce on toast Cream of cauliflower soup Corned silverside and mustard sauce
Sun Grapefruit Ham and cheese croissants Vegetable and barley broth Roast chicken and vegetables with gravy
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Week 2 Mon Dinner
Spring vegetable soup Chicken and corn patties Fresh fruit tartlet
Tue
Wed
Thurs
Creamy pumpkin soup
Leek and bacon soup Traditional eggplant moussaka Caramel oranges
Cream of chicken soup
Minestrone soup
Cream of celery soup
Vichyssoise soup
Baked fish mornay
Beef shish kebab on steamed rice Sherry trifle
Chicken and cashew vol-au-vents Passionfruit soufflé
Pork schnitzel with lemon Bread and butter pudding
Escallop of veal with spinach cream Italian cheesecake
Profiteroles with brandy custard
Fri
Sat
Dinner is served with seasonal vegetables.
Note When preparing cyclic menus, make sure they’re varied enough to keep customers interested. Click to the next screen to find out how.
How do you provide variety in cyclic menus?
There’s nothing worse than eating the same meal over and over again for days or weeks at a time. Click on the tabs to learn how to avoid inflicting this pain on your customers.
Clarify your cycle period Begin with a cycle period. This is the time elapsed before the menu repeats itself. It varies from three days to 13 weeks depending on the establishment and how ‘captive’ your audience is. Here are some examples.
Private hospitals, where patients usually stay less than 10 days, use a 14-day cycle
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period as do cruise ships. Aged care facilities, where clients stay for rehabilitation, rehabilitation, use a longer cycle period of four to six weeks. Defence forces, boarding schools and aged care facilities may have cycles which last three months or longer.
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Vary quality points When developing menus and meal plans for special diets, create culinary balance as you would with any other menus or meals.
Taste: Vary flavours (strong, mild, bland, subtle, salty, sweet, tart, acidic and bitter).
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Ideally, it’s best not to repeat strong flavours (garlic, chilli, curry, shrimp paste, etc.). Colour: Avoid repeating a similar colour throughout the dish or, more importantly, across several dishes on the menu. Size and shape: Vary these on each plate’s components as well as the dishes on the
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as Vary a whole. the in overall presentation and visual appeal.on each plate menu Texture: howThis the adds food to feels the mouth and prevent monotony
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and over the whole menu.
Sun
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Use delicacies and seasonally available ingredients Native spinach fettuccine in a creamy bush tomato and macadamia sauce? Lemon myrtle linguine tossed with prawns? Local delicacies go a long way in creating a varied menu. So do seasonally available ingredients. Use them when possible.
Vary your cooking methods Using different cooking methods is nutritionally provides and during also evenly distributes use of key kitchen equipment so staffsound, can get dishes variety, out quickly peak service times.
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Boiling Poaching Steaming Stewing Braising Roasting Baking Shallow frying Deep frying Grilling
Vary major ingredients Australia has an amazing number of foods (beef, pork, lamb, veal, chicken, game, seafood, vegetarian, etc.) to choose from. Include a dish of each on your menu! It’s OK to repeat major ingredients on an à la carte menu, but not on restricted cyclic menus.
Serve the same food in different ways If you need to use a food more than once in the cycle period, provide structured variety. Next time serve it:
on a different day of the week at a different service period (lunch instead of dinner) with different accompaniments accompaniments
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with a different sauce.
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Vary nutrients When developing meals and menus for people on special diets, you need to pay careful attention to ensure a balance of nutritional requirements.
How do you check for variety? List the characteristics on a chart! Examine it to get an overall view of the menu. On this menu there are three imbalances. imbalances. Can you spot them? Try for yourself. Read this menu and then click on it to see its characteristics listed in a chart.
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Appetiser Terrine of sea perch with a spiced pumpkin coulis
Soup Cream of chicken and spinach
Main course Mustard crust rosettes of lamb with a pear and rosemary jus
Dessert Individual chocolate chocolate tart with rhubarb ice cream
Click on the speech bubbles to find out the imbalances on the menu. There’s an imbalance of colour. The main and dessert are brown.
There’s an imbalance of texture. The appetiser, soup and dessert are all smooth.
There’s an imbalance of size and shape. The appetiser, soup and dessert are all one large round item.
Dish
Colour
Main ingredient
Flavour
Cooking method
Textur e
Size & shape
Temp.
Ap pet is er
White & orange
Sea perch, pumpkin
Subtle & spicy
Baked
Smooth
Cold
Soup
Pale green Brown
Chicken & spinach Lamb
Subtle
Boiled
Strong (mustard/
Grilled
Smooth & creamy Tender
One large item/ triangle One large item Two medium
Brown & red
Chocolate & rhubarb
Baked
Smooth
Main course Dessert
fruit/herb) Rich, sweet & tart
round items One large round item
Hot Hot
Cold & frozen
What are macronutrients? Nutrients are the chemical composition of food: water, proteins, fats, carbohydrates, essential fatty acids, vitamins and minerals. The body uses some of these in large amounts. These are called macronutrients. macronutrients. Click on the tabs to learn about each macronutrient.
Water Water comprises over 60% of our body weight. Every system depends on it. On average, adequate daily intake is 3 L for men and 2.2 L for women.
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Protein Amino acids are the building blocks of protein. Our bodies can’t make m ake the following ones, so we need to consume these minimum daily amounts.
Histidine Isoleucine (10 mg)
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Leucine (14mg) mg) Lysine (12 Methionine (13 mg) Phenylalanine (14 mg) Threonine (7 mg) Tryptophan (3.5 mg) Valine (10 mg)
Fat Alpha-lino Alpha-linolenic lenic acid (omega-3 (omega-3 fatty acid) Linoleic acid (omega-6 fatty acid)
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Carbohydrates There are three categories of carbohydrates.
Sugars (simple carbohydrates) carbohydrates) Starches (complex carbohydrates) carbohydrates) Dietary fibre
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Extend your learning To learn more about these macronutrients, go to www.nrv.gov.au and click on the ‘Browse the nutrients’ link.
What are micronutrients? Our bodies use micronutrients in small amounts. Click on the tabs to learn about each micronutrient. micronutrient.
Water-soluble vitamins Our bodies use these vitamins immediately.
Vitamin B1 (thiamine (t hiamine)) Vitamin B2 (riboflavin)
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Niacin Vitamin B6 Vitamin B12 Vitamin C
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Biotin Folic acid (Folate) Pantothenic acid
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Fat-soluble vitamins These vitamins stay in our bodies until we need them.
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Vitamin A Vitamin D Vitamin E Vitamin K
Minerals and trace elements
Calcium Chromium Copper Fluoride Iodine Iron
Magnesium Manganese Molybdenum Phosphorus Potassium Sulphur Selenium Sodium Zinc
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Extend your learning To learn more about these micronutrients, go to www.nrv.gov.au and click on the ‘Browse the nutrients’ link. For specific recommendations of macro- and micronutrient requirements requirements according to age group and gender, go to www.nrv.gov www.nrv.gov.au .au and click on the ‘Use the t he NRV calculator’ link.
What happens if customers don’t get enough nutrients? Like it or not, food choices have positive and negative health implications. Lack of nutrients results in undernutrition and malnutrition (glossary). This, in turn, causes dietary disease. Click on the tabs to learn the negative consequences of poor food choices.
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Insufficient water Adults require two and a half to t o three litres of fluid f luid per day. Otherwise, there’s long-term risk of developing the following.
Kidney stones Urinary tract cancers
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Colon cancer Obesity Diminished physical performance Diminished mental performance Diminished salivary gland function Diminished oral health
Insufficient protein
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Weakened respiratory system Loss of muscle mass Lowered immunity Weakened cardiovascular system
Insufficient carbohydrates Ketosis (headache, nausea, lack of concentration, bad breath) Fatigue Constipation
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Insufficient essential fatty acids Such as om ega-3 ega-3 and om ega-6. ega-6.
• • • • •
Hair loss Mood swings Vision problems Dry skin Memory loss/dementia
Insufficient vitamins Insufficient vitamins table Vitamin A
Chronic eye infections
Vitamin B1 (thiamine)
Degeneration of nerves, muscles and cardiovascular system
Vitamin B6
Depression,, dermatitis, impaired immune system Depression
Vitamin B12
Nerve degeneration and paralysis
Vitamin C
Scurvy (wounds don’t heal, internal bleeding)
Vitamin D
Rickets (weak and deformed bones)
Insufficient iron Fatigue
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Health risk in pregnancy
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Breathing difficulty Pale skin Slow learning in children Impaired immune function Poor mood and cognitive performance
The following people are most at risk. r isk.
Pregnant women Menstruating women Women who have two or more children in a short timeframe Vegetarians or others following poorly planned diets Athletes in heavy heavy training
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Insufficient calcium Weak teeth and bones, predisposition to osteoporosis (glossary), stunted growth in children, abnormal blood clotting
In a nutshell Good nutrition plays an important role in avoiding dietary disease.
What happens if we get too much of certain foods? You can reduce the incidence of diet-related health problems by knowing which foods are problematic and using them sparingly (or avoiding them t hem altogether!) when planning meals and menus.
Dietary Guidelines for Australians 2013 Guideline 3: 3: Limit unhealthy foods and dri nks. Click on the tabs to learn what foods to limit or avoid and why.
Saturated fat Low-fat diets are one of the main types of diet in contemporary Australian society. They usually restrict saturated fats and lower LDL cholesterol. Too much saturated fat can lead to heart disease, obesity, type 2 diabetes, stroke, high blood pressure, some forms of cancer. Saturated fats include lard, dripping and many animal fats. It’s also found in palm and coconut oil. Limit the following as they pose the greatest risk to health.
Desserts (cake, ice cream, pastries, biscuits, pies) Fast foods (burgers, pizzas, chips, chicken nuggets, fried foods) Savoury snacks (potato chips, tortilla chips)
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Processed meats (ham, bacon, salami, pepperoni, sausages, hot dogs)
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Added salt Salt occurs naturally in food. Sodium helps control blood pressure and volume and balances the body cells’ water content. However, over time, excess salt can cause the kidneys to malfunction and the body to retain too much sodium. This can stiffen the blood vessels, increasing blood pressure and chances of stroke. Processed meats are very high in added salt, as are many fast foods. Avoid these and don’t put extra salt in food as you cook.
Added sugar Like salt, sugar occurs naturally in most foods. There’s fructose in fruit, lactose in milk and maltose in flour. These contain a combination of complex carbohydrates, vitamins, minerals and water and require little digestion to break down. Sucrose in refined table sugar, however, has few nutrients and actually has to use vitamins stored in the body to break it down! Too much sucrose can lead to vitamin deficiency, obesity, cardiovascular disease, accelerated tooth decay and gum disease. Besides desserts and lollies, the biggest culprits when it comes to added sugar are drinks.
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Sports drinks Energy drinks Soft drinks Fruit drinks Cordials Vitamin waters
To further reduce sugar:
check labels on packaging such as marinades and sauces to choose low or no sugar
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varieties choose natural yoghurt and add your own fruit f ruit select oats or high quality muesli over processed breakfast cereals.
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Alcohol Alcohol requires no digestion, so 90% of intake is readily absorbed into the bloodstream. Regular excessive alcohol consumption (glossary) can cause serious long- term health damage.
Liver damage Brain damage Cancer Obesity Disorders of the heart, blood vessels and nervous system Dependence Addiction
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Even in the short term alcohol creates health problems.
Dehydration Loss of appetite
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Vitamin deficiency (especially water soluble B and C vitamins)
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Digestive disorders such as ulcers (due to damage to the digestive lining) Infections Skin problems Sexual impotence
Limit alcohol or don’t drink at all (especially if you’re pregnant, planning a pregnancy or breastfeeding). As a chef, you can help reduce the t he impact of alcohol by ensuring that alcohol in food is correctly burned off before it’s served to the customer.
Extend your learning Remember, good nutrition plays an important role in avoiding dietary disease. To learn more about optimising diets for lowering chronic disease risk, go to www.nrv.gov.au. Click on the ‘Chronic Disease’ tab at the top and follow the links. Then, click to the next screen to revise the five f ive food groups.
What foods meet macro- and micronutrient requirements? There are certain foods which contain the nutrients we need, promote good health and help us avoid dietary disease.
Dietary Guidelines for Australians 2013 Guideline 2: 2: Eat from t he five food groups every every day. t abs to see ingredients that meet basic nutritional needs. Click on the tabs
Vegetables and legumes Different types of vegetables in a wide variety of colours: dark green leafy vegetables, broccoli, zucchini, carrots, sweet potato, capsicum, etc. Legumes: dried, canned and cooked beans, peas, lentils and other pod-bearing plants and their products such as bean curd, tofu and pappadams. These have high dietary fibre (glossary) which does the followi f ollowing. ng.
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It prevents constipation and haemorrhoids. haemorrhoids. It can assist in lowering blood cholesterol. It helps control blood sugar levels. It protects against bowel cancer. It assists in weight control.
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Fruit A wide variety of fruits from all classifications: classifications: melons, citrus, berries, core, seed, stone, tropical and vine fruits. The nutrients in vegetables, legumes and fruits have a protective effect from a variety of non-transmittable chronic diseases including heart disease, stroke, hypertension (glossary), cancer, diabetes, muscular degeneration degeneration of tthe he eye and cataracts.
Grains (cereals) Wholegrain wheat, rice, oats, corn, popcorn, barley, quinoa, amaranth, couscous, and products made from them: flour, polenta, bread, pasta, noodles, breakfast cereals, porridge. Grains are the largest component of daily intake. They’re low in saturated fat and a reliable source of protein, energy, carbohydrates and dietary fibre. They’re also an important source of vitamins and minerals, including the following.
Vitamin B1 (thiamine (t hiamine)) Vitamin B1 (riboflavin) Iron
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Zinc Phosphorus Magnesium Calcium Folic acid (folate)
The dietary fibre and nutrients protect against non-communicable chronic diseases (coronary heart disease, obesity, diabetes, several forms of cancer, hypertension, constipation and diverticular disease).
Lean meats and alternatives Lean meat, poultry, fish, shellfish, eggs, tofu, nuts, seeds, legumes/beans. legumes/beans. These foods are a very valuable source of protein as well as minerals and vitamins such as the following.
Iron Zinc Vitamin B12 Omega-3 and omega-6 polyunsaturated oils (only present in fish) Calcium (nuts, almonds, oysters, prawns, beans, soft-boned fish such as sardines, white bait and salmon) Protein
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Lean meats are an ideal source of absorbable iron, an essential mineral that performs many functions.
It assists in forming red blood cells which carry oxygen from the lungs to all parts of the
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body.
It protects the body against infections.
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It helps create the chemical reactions that produce energy.
It helps create the chemical reactions that produce energy. It’s a vital component of enzymes responsible for brain development.
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The omega-3 and omega-6 fatty acids in fish protect against heart disease by reducing the clotting and levels of cholesterol and triglycerides (glossary) in blood. They are also thought to play a role as an anti-inflammatory agent. They are necessary for growth, replacementt of cells and the functioning of all body tissues. replacemen
Dairy and alternatives Reduced-fat cow, sheep and goat milk and products made from them (cream, yoghurt, cheese, sour cream, cottage cheese) as well as alternatives such as almond milk and calcium fortified soy milk. These provide protein, vitamin A, riboflavin, vitamin B12 and zinc. Not only that, few other foods provide such a readily absorbable and convenient source of calcium. Calcium is essential for the body at all stages of life, but particularly during periods of growth (childhood, adolescence, pregnancy and lactation).
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It’s necessary for strong bone growth and development. It strengthens bones and teeth. It’s essential for normal blood clotting. It plays a role in muscle function. It helps transmit nerve impulses.
Extend your learning Go to www.foodnutritiontable.com to get more specific information about nutrients in various foods. This website lists thousands of ingredients together with the macro- and micronutrients they contain per 100 g or per serve. It’s an invaluable resource to help you identify appropriate combinations of foods to meet your customers’ nutritional requiremen requirements. ts.
How do you select suitable foods? When producing dishes with special dietary recipes, you must substitute restricted foods with other foods which still meet nutritional requirements. requirements. Click on the foods to learn their common replacements.
Meat To provide for vegetarians, make sure you replace animal foods with plant foods containing similar nutrients (protein, iron, zinc, omega-3). For vegans, you must also replace vitamin B12 and calcium.
A wide variety variety of different coloured fruits fruits and vegetables vegetables
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Eggs, dried beans, lentils, nuts or seeds High-fibre breads and cereals Omega-3 fortified foods (flaxseed oil, chia seeds, walnuts and some breads)
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Energy dense foods (tofu, tempeh, textured vegetable protein, and commercially
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prepared meat replacements) replacements) Small amounts of saturated fats Dairy foods (calcium-enriched soy foods for f or vegans) Foods fortified with B12 (for vegans)
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Butter There are many spreads you can use in place of butter.
Avocado Nut butters and pastes (peanut butter, almond butter, etc.) Soy butter Flaxseed oil Jam Margarine
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Milk Soy milk Rice milk
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Almond milk Oat milk
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Cheese
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Notzeralla Tofutti ricotta Tofutti cream cheese Soy cheese
Yoghurt Soy yoghurt Coconut yoghurt
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rice flour White Brown rice flour
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Gluten Just go online or to your local supermarket to find just about any gluten-free product you want: breads, pastas, biscuits, snacks, breakfast cereals, noodles, salad dressings, etc. White Wings and Orgran are two popular gluten-free flour brands. Here are ingredients you can use in gluten-free recipes.
Amaranth Quinoa Buckwheat (flakes or flour) Rice grains (flakes or flour) Soy (flakes or flour) Millet (flakes or flour) Tapioca flour
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Maize corn flour Polenta
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Potato starch flour Ground nuts Sago Lentil, pea or bean flour f lour
Fat Replace meat with fish high in omega oils (pilchards, sardines, salmon, tuna, herring
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and mackerel). Avoid fatty f atty sausages, bacon, salami, meat pies and fried meats. They’re either full of fat in their own right or have saturated fat in the pastry, fillers and cooking fats. If you do choose meat and poultry, select lean cuts, remove visible fat from them and trim off skin. Use reduced or low-fat varieties of milk, cheese, yoghurt, sour cream, cooking cream, etc. Avoid high-fat desserts desserts like cheesecakes cheesecakes and pastries. Where practical, use non-stick pans to minimise frying fats. If you do need something in the pan, replace saturated fats (butter, cooking margarine, coconut oil, palm oil) with polyunsaturated and monounsaturated fats (olive, safflower, sunflower, sesame, canola, corn oils).
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Sugar Choose foods and non-alcoholic beverages which are low in added sugar or contain alternative sweeteners instead of sugar.
Aspartame 951 such as Hermesetas Gold Gold ®, Equal ®, Equal Equal spoonful ®, ®, Nutrasweet ® Sucralose 955 such as Splenda ® Saccharin 954 such as Hermesetas ®, Sweetex ®, Sugarine ®, Sugarella ® Acesulphame K 950 950 such as Hermesetas Hermesetas Gold ®, Sunnet Sunnet ®, Cyclamate 952, Sucaryl Sucaryl ® Alitame 956 such as Aclame
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Extend your learning This is not an extensive list. There are hundreds of ingredients that may need substituting for people with food restrictions or other special dietary requirements. Again, apps can be very helpful. Check these out and research some more! • Substitutions by Gormaya • Culinary Calculator Pro Pro for Tablet Tablet by Couture Catering Catering and and Artistic Pastry Notions Notions
How do you select suitable meals? This involves identifying appropriate to meet and micronutrient requirements. Multi-ingredient mainsfood or combinations accompaniments canmacrogive your customers a variety of nutrient-packed foods in one meal!
Looking at the images, can you guess what these nutritionally balanced foods are?
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Click on the pictures to learn what they are.
Green salads
Fruit salads
Farinaceous salads
Soups
Casseroles
Stews
Stir-fries
Sandwiches on multigrain bread
Muesli
How do you incorporate sufficient choice of dishes? No matter what kind of menu you’re creating, customers love it when you give them choices. Evaluate diet-related health problems common to your customer(s) so you can design menus and meal plans which provide variety and suit their special dietary requirements. Click on the different menus to learn more.
Cyclic Menu When planning cyclic menus, provide a variety of dishes for customers to experience or choose from throughout the cycle period. Providing at least two different options for each meal is ideal. Remember to create culinary and nutritional balance throughout each day.
Week 1 Mon Breakfasts
Gluten-free muesli
Poached egg with bacon and glutenfree toast
Morning tea
Rice cakes with sliced bananas or sugar-free jam
Tue
Wed
Thurs
Fri
Gluten-free cereal with sliced banana, yoghurt and salt-free nuts and raisins Buckwheat pancakes and dried fruit conserve
Porridge oats/flakes with skimmed milk, honey and chopped fruit Smoked haddock with mushrooms, tomatoes and glutenfree toast
Fruit salad with mixture of nuts, seeds or millet flakes Bacon, egg, baked beans and gluten-free sausages
Natural or Greek yoghurt with nuts, fruit, seeds or honey
Half a grapefruit with glutenfree toast and peanut butter
Rice Bubbles
Grilled mushroom, tomato, asparagus and gluten-free sausage
Boiled eggs with buttered gluten-free toast fingers
Low-fat yoghurt
Low-sugar and glutenfree muesli
Dried fruit, nuts and seeds
Rice cakes with cottage cheese, sesame spread
Pancakes (made from rice flour and milk) with fruit salad and Greek yoghurt Fresh fruit
bars
or peanut butter
Sat
Sun
Raw vegetable crudites with hummus
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Week 1 Mon Lunches
After Af ter no on tea
Dinners
Homemade gluten-free pizza
Tue Pea & ham soup with gluten-free bread
Wed
Thurs
Sardines, mackerel or pilchards with glutenfree crackers
Corn pasta salad with chicken, mayonnais e and sweetcorn
Fri Prawn risotto with brown rice or quinoa with asparagus, beans, mushrooms, parsley Beans on buckwheat bread toast
Rice noodles Rice salad Jacket potato Crackers with your and stir-fry with or rice choice of filling vegetables sultanas, cakes with (cheese, almonds and cheese, beans, tuna, sunflower tomato and prawns or seeds hummus sweetcorn) Lunch is served with a choice of seasonal vegetables or green salad of the day. Raw vegetable Poppadoms Gluten-free Nachos Fresh fruit and crudites with (made from crisp bread with beans, yogurt lentil flour), guacamole or with cheese, with glutenhummus bananas or sour cream free dips sugar-free and
Cream of carrot soup
Tomato & basil soup
Roast chicken breast with roast potatoes, and glutenfree gravy and stuffing Fresh grilled fish of the day and green salad
Broccoli and cauliflower cheese with a jacket potato and mixed salad Stir-fried chicken with vegetables
Compote of fruit
Gluten-free almond cake
jam
guacamole
Spring vegetable soup Gluten-free ravioli with mushroom cream sauce
Sweet potato soup Quorn and sweetcorn escalopes
Poached salmon with new potatoes
Strawberry bavarois
Sat
Sun
Cream of chicken and vegetable soup with wild rice
Prawn mayonnaise open sandwich on rice and corn bread
Quinoa salad with sultanas, walnuts, cashew nuts and sesame seeds
Cream of asparagus soup
Potato crisps
Gluten-free crisp bread with cottage cheese, sesame spread
Spicy lentil soup
Potato & leek soup
Lamb satay with peanut sauce
Salmon and vegetable patties
Salmon quiche made with gluten-free pastry
Chilli con carne with brown rice or rice noodles
Spaghetti bolognaise with corn pasta or rice noodles
Cassata with topping
Jam tarts made with gluten-free sweet pastry
Cinnamon pears
Dinner is served with seasonal vegetables. Source: www.camnutri.com Cambridge Nutritional Sciences Ltd. Source: Food Intolerances Support Guide. Eating and a nd Cooking without Gluten. Accessed May 2014
À la carte Menu Consider labelling the meals on your menu vegetarian (V), vegan (VG), gluten-free (GF) and dairy-free (DF). Ensure you have two choices for each. Remember that you can rotate daily specials to provide for customers with special dietary requirements as well.
or peanut butter Chicken & sweet corn soup Cod with gluten-free breadcrumbs with new potatoes Rice pasta with tomato sauce, spring onions, sweetcorn, pine nuts and fresh herbs Banana split
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S t a r t er s
Soup of th e day day Homemade soup served with bread and butter
6.95
Nimbi n nacho s (V) (VG (VG no c heese) Smothered in refried beans, melted cheese and salsa fresca
7.95
Magic mus hrooms hro oms (V) (GF) (GF) Sautéed mushrooms in a creamy garlic sauce with wilted spinach, on wild rice
7.95
Wings of fancy (GF) Chicken wings glazed in spicy BBQ sauce
9.95
M a i n s
Veggie fajita (V) (VG/DF no cheese) Roasted seasonal vegetables on a bed of sizzling onions served with grated cheese and classic Mexican sauces Tagliatelle carbonara A white creamy sauce sauce with bacon, sautéed sautéed mushrooms mushrooms and chives mixed into tagliatelle pasta
11.95
12.95
Chill ed-out chic c hic ken (GF) (GF) (DF (DF no chee ch eese) se) Succulent chicken breast, layered with bacon and melted cheese, smothered in BBQ sauce
13.95
Busted c heese heese burger Flame broiled just as you like it with toppings of your choice
11.95
Shannon’ s s almon (GF) (GF) (DF) (DF) Local salmon chargrilled to perfection, perfectio n, served with chips and salad Pete’s pi pilaf laf (V) (VG) (GF) (GF) Kale, quinoa and roasted pumpkin pilaf packs a healthy punch
17.95
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Extend your learning comprehensive. e. They just scratch the surface of the Again, these menus are by no means comprehensiv possibilities open to you. When it comes to preparing menus and meals for special dietary requirements,, there’s a wealth of information out there on the Internet. requirements Check out these two free apps. The first colour codes recipes so you can clearly see which special diet category it belongs to. The second helps you filter recipes by dietary need. • Whole Foods Market Market Recipes by Whole Foods Market, Inc. • Healthy Recipes by SparkRecipes SparkRecipes for iPad iPad by SparkPeopl SparkPeople e Research any other apps which could further help you.
How do you develop and write a menu or meal plan? Use planning organising skillsand to efficient access development and sort all information menuyour design and to and coordinate a timely process. required for Click on the dot points to find out how.
Consult with health and other professionals to evaluate diet-related health problems.
List all of your dish ideas on paper.
Sort them into a draft menu.
Check feasibility.
Identify, source and purchase all required ingredients.
Prepare, cook and present the sample dishes.
Assess the sample sample dishes for variety variety and nutritional nutritional balance.
What preparation and cooking methods maximise nutritional value? As a rule, fruits and vegetables are most nutritious just after picking. Retaining the nutrients from then on is an uphill battle! It’s nearly impossible to retain all of a food’s f ood’s nutritional nutritional value. After all, all, there’s not a lot you can do to prevent what happens during transportation! However, you can control further loss by employing suitable preparation and cooking methods. Click on the pictures to learn preparation and cooking methods for healthy eating.
Buy fresh
Buy fresh ingredients as you need them. This lessens the time they re in storage and minimises the loss of nutrients like vitamins B2 (riboflavin) and vitamin C (ascorbic acid).
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Serve it raw Prepare and serve dishes consisting of raw or lightly cooked vegetables and fruits to reduce nutrient losses. Salads and sandwiches are good examples.
Start in boiling water Boil vegetables by starting in boiling water, or steam them. This locks in nutrients that would otherwise be leached out during the cooking process.
Braise and stew Braise and stew foods to retain vitamins and minerals that would otherwise be lost in the cooking liquid. Serve the cooking liquid as part of the dish.
Choose the right cooking method 90% of food’s nutritional value can be lost if you cook it incorrectly. Grilling, baking, steaming, poaching and boiling are healthier methods of cookery than deep frying, roasting or shallow frying, which only add more fat.
Cook as needed Cook foods as needed rather than holding them in a hot bain-marie for extended periods. This minimises nutrient losses associated with temperature and contact with oxygen.
Wash instead of peel If possible, wash vegetables and fruits rather than peeling them. This helps maximise dietary fibre. Boil or bake washed unpeeled potatoes or use unpeeled apples in a fruit salad, for example.
What storage methods are best? Dietary Guidelines for Australians 2013 Guideline 5: 5: Care for your food. Food poisoning can have serious health consequences, consequences, particularly for the elderly, infants, children and people with compromised immune systems. Use correct food handling to reduce the incidence of food borne illnesses and maximise the nutritional value value of food. Click on the tabs to find out how you can best care for your food.
Prepare it safely
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Wash fruits and vegetables before you cook them. Keep food preparation areas and utensils clean. Don’t prepare food if you’re ill. Wash and thoroughly dry hands or put on gloves before touching food. Keep raw and cooked foods separate during preparation. preparation.
Make sure food (especially meat) is thoroughly cooked. Cook, hold and reheat at correct temperatures.
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Store it safely
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Keep food at the right temperature. Keep containers, fridges and freezers clean. Keep foods away from raw meat juices, cleaning products, pesticides. Use FIFO stock rotation First In, First Out. Check use-by and best-before dates.
Hot tip Stay up to date! • • • •
Continually refresh your knowledge of food safety. Look for ways ways to improve processes and procedures. Think of food safety at each and every every step of of the food safety chain. Revise relevant relevant units you’ve already already completed regarding regarding food hygiene hygiene and food safety.
End of section You have reached the end of Section 2. Click to the next section to continue.
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3
Section 3:
Cost and document special menus and meal plans
In this section you will learn the following.
•
•
• •
How to determine production costs of menu items. How to calculate portion yields and costs from raw ingredients. How to assess cost-effectiveness of proposed dishes against budgeta budgetary ry constraints. How to use correct terminology in menus and meal plans.
Why are you in business? Of course, you want to meet your customers’ special dietary requirements. However, no matter how happy your customers are or how well-balanced your menu is, here’s the bottom line. You’ve got to meet your budget and/or make a profit. We’re in business to generate profit. We’re in business to serve the public, so we need to operate within a specified budget. Click on the icon to follow the path to profit.
The path to profit This equation neatly sums up the path to profit.
Income – expenses = profit or loss Click and drag the bag of money across the path to see this equation in action.
Money comes in from paying customers in a commercial operation or through budget allocations allocations in an institutional operation.
If your income is higher than your expenses, you’re on the path to profit. Money goes out to pay your expenses (running costs).
If your income is lower than your expenses, you’re operating at a loss and on the road to ruin.
Your job is to cost and document your special menus and meal plans so your organisation makes more money than it loses. To do this, you need some idea of the costs involved in running a business.
Click to the next screen to find f ind out how much you know about this already.
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What are your expenditures? In Plan and cost basic menus, you learned about expenditures. What do you remember? You have 30 seconds to list as many as you can. Click start to begin. What do you think t hink a restaurant’s major expenditure items are? List them. How did you go? Click to the next screen to compare your answers to ours.
What are your major expenditure items? To determine the production costs of your menu items, you must be able to accurately calculate all expenditure items. Money goes out the door on many expenses. Click on the pieces of the chart to find out what they are.
8% Net rofit
2% Maintenance (cleaning, repairs, upgrades etc.)
25% Food costs
21% Taxes (GST, payroll, income, etc.)
7% Business costs (loans, interest, permits, etc.) 26% Labour costs 11% Utilities (electricity, gas, telephone, council and water rates, etc.)
Food costs comprise a whopping 25% 25% of business expenses. It s no wonder accurate menu costing is such a critical element in all successful food service establishments. It’s the only way to make confident financial decisions and avoid cost blowouts.
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What other expenditure items are there? You need to know how much it costs to produce the complete menu item. This includes not only the food itself, but all the proposed components components of the dish. Click on the icon to see other expenditure items.
Main ingredients
Decorations
Cooking oil
Take-away containers
Wrapping
Accompaniments Accompanimen ts
Sauces
Chopsticks
Condiments
Disposable plastic ware
Seasonings
Serviettes
Garnishes
Not all ingredients are created equal! Unfortunately, you can’t just add up the Unfortunately, t he ingredient prices in the vegetarian risotto recipe to find out how much it costs to make. Why not? The recipe has different kinds of ingredients which you need to test and cost differently. This is true of all recipes. Click on the tabs to learn about the yields of different ingredients.
Ingredients that yield 100%
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• •
Some raw ingredients don’t lose anything during preparation or production. You use 100% of what you purchase. The yield (glossary) is 100%. For example, when you garnish the vegetarian risotto, you use all of the original shaved parmesan.
Ingredients that yield less than 100% Some raw ingredients require cleaning, trimming, peeling, skinning, deboning and/or
•
portioning before you can use them. You lose some of the ingredient during preparation or production. The ingredient yields less than 100% of the amount you purchased. For example, you need to peel the onions in the vegetarian risotto before chopping them. Some of the onion is edible, but some isn’t.
• • •
Calculate portion yields and costs from raw ingredients The butter, grated parmesan, shaved parmesan, rice and vegetable stock yield 100%.
Luckily, we don’t have to do a yield test on them! We can calculate the actual cost of the food straight away by plugging the information from our standard recipe into two mathematical formulas.
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What do you think the total cost for the butter in this table is? How do you think we calculate it? Click Next to find out. Ingredients
Butter
Qty
130
Unit
Purchase unit
g
Purchase unit p rice $
1.5 kg
4.85
Cost Yield %
Total cost $
100
?
How did you go? The total cost of the butter is $0.42. Ingredients
Butter
Qty
130
Unit
Purchase unit
g
Purchase unit p rice $
1.5 kg
4.85
Cost Yield %
100
Total cost $
0.42
Note: Round figures up to two decimal places
We get this answer by using these two formulas. The first formula determines the usage percentage. This is the percentage of the purchase unit (glossary) you require for the recipe. recipe.
What’s the usage %? Purchase weight ÷ purchase unit x 100 = usage % 130 g butter ÷ 1500 g butter x 100 = 8.6% So you need 8.6% of the butter for f or your recipe. The second formula formula calculates the actual cost of the ingredient. To do this calculation, you need the purchase unit cost/price (glossary) (from your invoice or standard recipe) and the usage percentage (from the last calculation).
What’s the actual food cost? Purchase unit cost x usage % = actual food cost $4.85 x 8.6% = $0.42 So the total cost of the butter is $0.42. Click on the icon to see some tips when calculating.
Make sure that your quantity unit and purchased unit are expressed in the same way (either both in grams or both in kilograms). If you try to do the calculations with different units of measurement, they won’t work out.
Use standard measurements in all calculations. Meat, fish, vegetables, fruit are
usually in in grams (g) or(ml) kilograms such as juice, stock ock are usually weighed measured millilitres or litres(kg). (L). Liquids Some ingredients youmilk, mayst need to count include items such as sausages, eggs, hash brown patties, slices of bread.
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Use supplier invoices and price lists to identify the purchase price or cost per unit of each ingredient used in the dish so you can work out your costs for supply.
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Can you calculate the costs of the raw ingredients? What are the actual food costs of these raw ingredients: arborio rice, vegetable stock, grated parmesan, shaved parmesan, basil?
What’s the usage %? Purchase weight ÷ purchase unit x 100 = usage %
What’s the actual food cost? Purchase unit cost x usage % = actual food cost Can you complete the table using these two formulas? Type your answers into the available spaces. Click Submit when you’re done. Ingredients
Butter Onion Button mushrooms Arborio rice Chicken stock Grated parmesan Shaved parmesan Basil
Qty
130 200 300 800 2.3 150 100 10
Unit
g g g g L g g sprigs
Purchase unit
1.5 kg 10 kg 1 kg 10 kg 1L 1 kg 1 kg Bunch (30 sprigs)
Purchase unit pric e $ 4.85 11.30 4.99 14.80 0.80 16.20 24.85 2.90
Cost Yield %
Total cost $
100
0.42 1.18 1.84 2.43 2.48 0.97 0.97
100 100 100 100 -
Totall cost of recipe $ Tota Portion cost
$
Note: Round figures up to two decimal places
How did you go? Have a look at the table to see it completed with the correct answers. How many did you get right? Remember, you can’t add the cost for the button mushrooms and onions yet because you must do a yield test first f irst to determine the wastage. We’ll look at this next.
What’s the purpose of yield tests? As you’ve learned, you need to process raw ingredients ingredients such as the onion, mushrooms and basil in the vegetarian risotto recipe. You do yield tests on these ingredients to learn what percentage you can actually use after they’re processed. This is called the yield percentage (glossary).
Click on the calculators to find out why knowing the yield percentage is so important. The yield percentage helps you calculate the minimum amount of the ingredient you need to order for your recipe.
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It helps you determine actual cost of each ingredient and each dish as compared to the purchase cost. It helps you calculate portion yields (the maximum number of servings the amount you purchase will give you).
Hot tip Many foods (such as roast meats) require cooking before they’re portioned. You need to take this shrinkage into account through further yield tests. Be sure to document and consistently follow the same cooking temperatures and times. That way, you get the same cooked yield weights every time. Some ingredients need to be cooked before you portion them. Some of the ingredient is lost as you cook it. Which ingredients in the vegetarian risotto recipe are like this? Some ingredients actually expand. You get more after you cook it than you had in the beginning.
How do you do a standard yield test? This is how to do a standard yield test on sweet potatoes. Click on each step to find out. 1.
Purchase your potatoes.
2.
Weigh them to get the As Purchased Quantity (APQ). Let’s say 10 kg.
3.
Clean and peel them.
4.
Weigh them again to get the Edible Portion Quantity (EPQ). Let’s say 8 kg.
5.
Use this formula to get the yield percentage.
Edible Portion Quantity (EP) ÷ As Purchased Quantity (AP) x 100 = yield % 8 kg ÷ 10 kg x 100 = 80%
What factors can influence yield? Ingredient quality: If the ingredient isn’t fresh, less is usable and yield is lower. Ingredient size: Peeling smaller potatoes creates more waste and lower yield than
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peeling larger potatoes. Staff skill: Unskilled employees create more waste and lower yield than skilled employees.
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Note In reality, you may not have time to do yield tests on all fruits and vegetables. Your organisation may provide provide a chart for you to use with approximate yields on it.
Can you calculate the yield percentages? You buy 1 kg button mushrooms. After cutting off the t he stems, you have 930 g left. You buy 10 kg onions. After peeling them, you have 8.2 kg left.
Edible Portion Quantity (EP) ÷ As Purchased Quantity (AP) x 100 = yield % What are the yield percentages for the onions and the button mushrooms? Type your answers into the available spaces. Click Submit when you’re done. Ingredients
Butter Onion Button mushrooms Arborio rice Chicken stock Grated parmesan Shaved parmesan Basil
Qty
130 200 300 800 2.3 150 100 10
Unit
g g g g L g g sprigs
Purchase unit
1.5 kg 10 kg 1 kg 10 kg 1L 1 kg 1 kg Bunch (30 sprigs)
Purchase unit pric e $ 4.85 11.30 4.99 14.80 0.80 16.20 24.85 2.90
Cost Yield %
Total cost $
0.42 1.18 1.84 2.43 2.48 0.97
100 82 93 100 100 100 100 -
Totall cost of recipe $ Tota Portion cost
$
Note: Round figures up to two decimal places
How did you go? Have a look at the table to see it completed with the correct answers. How many did you get right? These figures are important because they’re the next piece of the puzzle! You’ll use them when you calculate actual food cost on the next screen.
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What’s the actual food cost? Because the onions only yield 82%, you need more than 200 g to get 200 g. To calculate costs, you need to find out exactly how much more onion you need to buy. After that, you can calculate the usage % and actual food costs as before. Ingredients
Onion
Qty
200
Unit
Purchase unit
g
Purchase unit pric e $
10 kg
11.30
Cost Yield %
Total cost $
?
82
Click on the tabs to learn how to calculate the actual food cost.
1.
How much onion do you actually need to buy? Quantity required ÷ yield % = purchase weight 200 g ÷ 82% = 244 g
2.
What’s the usage %? Purchase weight ÷ purchase unit x 100 = usage % 244 g ÷ 10,000 g x 100 = 2.44%
3.
What’s the actual food cost? Purchase unit cost x usage % = actual food cost $11.30 x 2.44% = $0.27
Ingredients
Qty
Unit
Purchase unit
Purchase unit pric e $
Onion
200
g
10 kg
11.30
Cost Yield %
82
Total cost $
0.27
Note: Round figures up to two decimal places
Butcher’s yield test Fruit and vegetable trim isn’t very valuable and is usually considered waste. However, some of the trim from meat, poultry and seafood has value. You can use it to make other saleable dishes. dishes. What if you’d like to add a fillet of flathead to each plate of risotto?
Click on the steps to learn how to do a butcher’s yield test on the fish.
Step 1 Weigh the whole purchased product, the whole flathead fish. Record the ‘As Purchased Quantity’ (APQ).
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Step 2 Process the product according to the recipe. Put all useable trim (glossary) in one pile and waste trim (glossary) in another pile.
Step 3 Weigh the prepared product you’ll use in the recipe. Record the Edible Portion Quantity (EPQ), the flathead fillets.
Step 4 Weigh the useable trim. Record the weight.
Step 5 Weigh the waste trim. Record the weight.
Results and summary As Purchased Quantity Quantity (APQ)
9.5 kg
Edible Portion Quantity (EPQ)
5.225 kg
Usable trim weight
3.242 kg
Waste trim weight
1.033 kg
Click on t he icon to f ind t he yield, usable usable trim and waste percentages. percentages.
What’s the yield %? EPQ ÷ APQ x 100 = yield % 5.225 kg ÷ 9.5 kg x 100 = 55%
What’s the usable trim %? Usable trim weight ÷ APQ x 100 = usable trim % 3.242 kg ÷ 9.5 kg x 100 = 34%
What’s the waste %? Waste trim weight ÷ APQ x 100 = waste % 1.033 kg ÷ 9.5 kg x 100 = 11%
Note
The value of the usable trim depends on the kind of meat it is (fish flakes, mince, chicken wings).
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What’s the actual cost per portion? You know the yield percentage is 55%. Now you can calculate the exact quantity of flathead you need to buy as well as the actual cost per kg and per portion. Let’s say you need 10 prepared portions of flathead fillets weighing 160 g each. 10 portions x 160 g = 1,600 g (1.6 kg) Click on the questions to work out the answers.
?
How much fish do you n eed eed to buy?
Quantity required ÷ yield % = purchase weight 1.6 kg ÷ 55 x 100 = 2.9 kg Buy 2.9 kg (minimum) whole flathead to get 1.6 kg prepared flathead.
What’s t’s th e actual actual cost o f the fish per kg? ? Wha Cost of flathead = $13.80 per kg Purchase weight = 2.9 kg Processed weight = 1.6 kg
Purchase weight x cost per kg ÷ processed weight = actual cost per kg 2.9 kg x 13.8 ÷ 1.6 = $25.01 actual cost per kg
?
How much does the processed fish cos t?
Required amount x actual cost per kg = total cost 1.6 kg x $25.01 = $40.02
?
How Ho w much is the cost per portion?
You need 10 portions portions
Total cost ÷ number of portions = cost per portion $40.02 ÷ 10 = $4.00 per portion
?
So how do you get the cost per porti on?
Calculate the yield of the ingredients in your recipe. Calculate the actual cost of each ingredient. Add up the individual individual costs to get a total total dish cost. Divide the total cost by the number of portions to get cost per portion.
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Hot tip If you use edible trim to prepare other saleable dishes, deduct the price you would have paid for them from the purchase price. This gives you an accurate food cost for the prepared dish. If you don’t use trimmings, include them in the price of the dish.
Can you calculate the cost per portion? Let’s go back to our vegetarian risotto recipe. We’ve calculated the yield of all the ingredients as well as the actual cost of each one. How much is th e total cost of th e recipe? recipe? How Ho w much is the cost per portion? Remember, you need 10 portions. portions.
Total cost ÷ number of portions = cost per portion Type your answers into the available spaces. Click Submit when you are done. Ingredients
Qty
Unit
Butter Onion Button mushrooms Arborio rice
130 200 300 800
g g g g
Chicken stock Grated parmesan Shaved parmesan Basil
2.3 150 100 10
L g g sprigs
Purchase unit
Purchase unit pric e $
Cost Yield %
Total cost $
1.5 kg 10 kg 1 kg 10 kg
4.85 11.30 4.99 14.80
100 82 93 100
0.42 0.27 1.61 1.18
1L 1 kg 1 kg Bunch (30 sprigs)
0.80 16.20 24.85 2.90
100 100 100 -
1.84 2.43 2.48 0.97
Totall cost of recipe Tota
$11.20
Portion cost
$1.12
Note: Round figures up to two decimal places
How did you go? Check out the answers in the table to see the correct figures.
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What are your constraints? Now it’s time to set your selling price. Before you do this, you need to check that they’re cost-effective. To do this, keep in mind budgetary and organisational constraints. Click on the pictures to learn some things to consider before setting prices.
Type of enterprise Pub, take-away, restaurant, hotel, fine dining.
Service style Your service style depends on your customer base. It determines not only your menu and food prices, but also your layout and décor.
$ Fast food $$ Café or casual dining $$$ Bistro dining $$$$ Fine dining Self-serve: Consider the cost of any food service attendants behind bain-maries at a self-serve carvery or cafeteria. Delivery: This includes not only pizza home delivery and hotel room service, but also tray service in hospitals and on airplanes. Factor delivery costs in!
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• • • •
•
Menu price structure Organisations usually have set price ranges for various courses. The price you set for your dish should fall within them. Appetisers
$7.00 to $9.50
Soup
$5.00 to $8.00
Entree
$10.00 to $16.00
Main course
$18.00 to $28.00
Dessert
$9.00 to $12.50
Competition In a competitive environment such as a food court or restaurant strip, prices need to attract customers.
Target market What can your target market afford to pay?
Sales turnover If sales turnover is high, a reduced mark-up may be possible. This means you get less profit on each sale. However, you counterbalance this by a large number of sales.
Labour and overhead costs These vary greatly from one enterprise to another and are factored into your food cost percentage. Click on the icon to learn about organisational contraints. 2016 Edition
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What are your organisational constraints? Make sure there aren’t any organisational constraints or other factors that could stop you from producing the dishes profitably and to high standard. To do this, conduct a feasibility test.
Dishes match the organisation’s menu type, service style and cuisine. Dishes match customer preferences according to sales data and customer profile. Dishes offer something unique to create an edge over competitors in the same
• • •
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•
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location. Dishes match staff skill levels (simple enough to produce to high quality, yet complex enough to keep staff interested). interested). There are enough staff on hand to produce the dishes within specified timeframes. There’s enough bench and storage space in the kitchen to produce the dishes. There’s enough small and large fixed equipment to produce the dishes during peak service times. Dishes are cooked using a variety of cooking methods. (This helps ease the load on equipment, too.) There are enough fresh, high quality ingredients available at a reasonable price. (Meeting this requirement may mean changing your menu according to the seasons and/or sourcing local suppliers.)
The dish is profitable and factors in labour and overhead costs. Click to the next screen
•
to learn more.
How do you price menu items? Remember, the true cost of a dish includes more than the food. There are other expenses such as labour, utilities, taxes, maintenance, etc. On top of this, the organisation needs to make a profit. The hospitality and catering industry has desired profit margins, mark-up procedures and rates. Your management considers all of this when calculating the selling price. For the dish to be cost-effective, the selling price must be higher than all of the expenses put together. Click on the steps to learn how to calculate the price of a seafood salad.
1.
Get a profitable selling price
You do this by multiplying the food cost per portion by the standard food cost (SFC) percentage Food cost per portion for seafood salad components is $4.85. Standard food cost (SFC) % set by the management is 28%.
Food cost per portion x 100 ÷ standard food cost (SFC) % = selling price
$4.85 x 100
28
$17.32
If you sell the seafood salad entree for $17.32, you’ll make a profit.
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2.
Calculate the GST
Selling price x 10% = GST $17.32 x 10% = $1.73
3.
Add the GST to the selling price
Selling price + GST = GST inclusive selling price $17.32 + + $1.73 = $19.05
How do you set the selling price? Let’s see how the price of an item can change depending on an organisation’s standard food cost (SFC) %. Remember, this can range between 21% and 35%. Let’s look at both ends of the scale. The food cost per portion of vegetarian risotto is $1.12. The food cost per portion of seafood terrine is $6.70. Here is your formula.
100 Food cost per portion x
standard food cost %
= selling price
Don’t worry about the GST for now. Click on the icon to see how you can use these calculations to work out the selling price for each item.
The selling price for each item Vegetarian risotto with SFC 21%
$5.33
Seafood terrine with SFC 21%
$31.90
Vegetarian risotto with SFC 25%
$4.48
Seafood terrine with SFC 25%
$26.80
Mushroom risotto with SFC 35%
$3.20
Seafood terrine with SFC 35%
$19.14 Note: Round figures up to two decimal places
As you can see, there is a big price difference between the two sets of selling prices and between both dishes at the same selling price.
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How do you assess cost-effectiveness? OK, you’ve done your maths. In the previous activities, you priced a seafood salad entree at $19.05 and a seafood terrine at $26.80. If your customers are willing to pay this, fantastic! But what if they aren’t? What if your establishment has determined that entree prices must fall between $12.00 and $15.00 based on customer profiles and target market? Uh oh! You’ve crunched all your numbers, but the dishes aren’t cost-effective! Time to examine your options … Click on the icon to find out what they are. Dealing De aling wit h dish es that are not co st-effective 1.
Drop the dish from the menu. Replace it with a more cost-effective one.
2.
Examine every detail of the recipe. Consider ways you could produce it more more cheaply (reducing portion size, cutting down on or replacing more expensive ingredients). In the seafood salad example, you could replace green king prawns with banana prawns (a cheaper alternative) and/or replace fresh scallops and crab meat with frozen.
3.
If the dish has wide customer appeal and balances that section section of the menu, keep it in its original form, but sell it at a reduced profit margin. You might be able to offset the loss by increasing prices on other more cost-effective dishes (soups and vegetarian meals).
Click to the next screen to see this in action.
How can you keep the selling price within range? Your organisation’s set food cost percentage is 25%, so the vegetarian risotto’s selling price is $4.52. The terrine’s is $26.80. How can you make the two entree prices more comparable? Mark the risotto up and the t he terrine down. Change the vegetarian risotto’s food cost percentage to 9% and the terrine’s to 41% to get a 25% average. 9% + 41% ÷ 2 = 25% Click on the icon to find out how to calculate the new selling prices.
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The form ula to calcul ate a new selling pr ice.
100 Food cost
x
standard food cost %
= selling price
Vegetarian risotto $1.13 x 100 ÷ 9 = $12.55 Seafood terrine $6.70 x 100 ÷ 41 = $16.34 The terrine is still more expensive than the vegetarian risotto, but there’s not such a big gap between the prices. The new selling prices also achieve management’s overall average food cost percentage of 25%. You can use this process to manipulate the figures on each menu item to achieve an overall food cost of 25%. Click on the filing cabinet to see how to achieve an overall food cost of 25%. Notice that the adjusted selling price is a slight alteration of the raw selling price to round off thenearest figures 25 intocents a menu-friendly format. to the ($0.00, $0.25, $0.50It’s orcommon $0.75). for the prices to round up or down
BISTRO OCEAN VIEW BISTRO MENU CALCULATION SHEET (25% Food cost required) Adju Ad ju st ed Raw selling selling pric e $ pric e $ 6.85 7.00
Food cost/ portion $ 1.37
Food cost % 20
1.13
9
12.55
12.75
6.70 4.24
41 30
16.34 14.13
16.25 14.25
Entree average foo d cost percentage: percent age: Snapper Poissonnier Main course 7.86 Scotch fillet Saucier Main course 5.93 Duck Saucier Main course 6.80 Main course cou rse average food foo d cost cos t percent age:
29 24 27
25 25% % 27.10 24.71 25.19 27 27% %
27.25 25.75 25.25
Orange cake Profiteroles Brandy snap
17 32 22
Dish name
Secti Secti on
Portion size
Pumpkin soup Vegetarian risotto
Entremettier Entremettier
Entree Entree
Seafood terrine Thai salad
Garde Manger Manger Garde
Entree Entree
Pâtissier Dessert 1.58 Pâtissier Dessert 3.08 Pâtissier Dessert 2.11 Dessert average foo d cost cos t percentage: percent age: Total average foo d cost percentage: percent age:
9.29 9.62 9.59 23 23% % 25 25% %
9.50 9.75 9.50
Note: Round figures up to two decimal places
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Do you have to cost menus by hand? Most chefs do, but lucky for you, technology is on your side. Costing special menus and meal plans has never been easier with the help of computers and software programs. Click on the checkboxes to find out more.
Many organisations use Excel spread sheets to update standard recipes and make new calculations. Take a course in Excel.
Attend in-house workshops workshops or training training sessions to hone hone your computer computer skills.
Ask your supervisor supervisor for training iiff none is provided. provided.
Ask more experienced colleagues for f or tips on how to t o use technology to t o make your costing of menus quicker and easier.
Practise!
Extend your learning Calculating expenditure items, determining production costs, calculating portion yields/costs from raw ingredients and assessing cost-effectiveness can be confusing. Your organisation may have programs to help you. Which one does your organisation use? Research these and make a comparison. www.costguard.com www.costguard .com Click on the t he ‘watch the video’ link on the home screen. www.hospitalitygenie.com www.hospi talitygenie.com Click on the ‘videos’ link on the t he top banner bar.
What terminology do you use in menus and meal plans? Creatively expressed menus and product descriptions help promote your food, but your descriptions must use thatthe thetime right descriptive language canaccurate, increase truthful sales byterminology. around 25%.Research It’s worthshows spending to get it right! Use different descriptors in different orders with each dish to keep each menu listing unique. Click on the pictures to learn terminology used to promote sales.
Key ingredients Describe the most important ingredients in the dish, particularly any regional specialties, delicacies, delicacie s, or fresh seasonal foods. Remember to also include the following.
Sauces (jus, coulis, vinaigrette, hollandaise, hollandaise, pickle, demi-glace)
•
Accompaniments (garden Accompanimen potato wedges, ts crusty breadsalad, roll) lightly steamed vegetables, piped cream, golden
•
Garnishes (shaved parmesan, garlic croutons, cracked pepper, squeeze of lemon)
•
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Special qualities of ingredients Be sure to mention m ention any special qualities the ingredient ingredient has that t hat makes it seem healthier or more appealing: all natural, free range, organic, freshly squeezed, freshly baked, garden fresh, corn-fed, grass-fed, biodynamic, heirloom, artisanal, vine-ripened.
Geographical descriptors
Locally grown, King Island brie, Gippsland cream, New Zealand mussels, Sydney rock oysters, Tasmanian salmon.
Application of sauces and garnishes Sprinkled with, dusted with, drizzled with, doused in, smothered in, glazed with, marinated in, encrusted in, bathed in, drenched in, heaped with, topped with, tossed with.
Cuisine style Cajun spices, Mediterranean vegetables, Asian style greens.
Cooking method Seared, oven roasted, baked, stir-fried, lightly sautéed, braised, triple basted, chargrilled, lightly steamed, caramelised, poached, smoked, fire roasted, flame broiled.
Portion or cut Cutlet, medallion, leg, fillet, whole, slice, rosette, sliver.
Colour Golden brown, green, rosé, pink, lemon, red.
Texture Velvety, crispy, creamy, buttery, plump, tender, juicy, rich, thick, gooey, frothy, crunchy, light, moist, syrupy, treacly, flaky, smooth, soft, crusty.
Flavour
Tangy, fiery, fruity, full-bodied, nutty, peppery, peppered, lightly salted, tart, zesty, sugary, smoky, hot & spicy.
Service temperature Ice-cold, piping hot, chilled, warm, frosty, iced, frozen, steaming.
Size Bite-sized, chunky, hearty, lavish, jumbo.
How do you document your menu? Chocolate mouse? Stir fried lice? Chicken and leak soup? Crap cakes? T-bone stake? Little mistakes can make a big negative impression on your customers. They may think you take as little care with cooking as you do with spelling!
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Click to find out how to avoid mistakes like these.
Update your technology skills. Use your computer’s spellchecker to identify and correct spelling and grammatical errors in your menu documents.
Make sure the spellchecker is set to ‘English’ (Australian).
Use food dictionaries to assist with words you’re not sure about. Remember, the spellchecker is a computer and isn’t always right! Hire a professional to edit the document before it goes to print. print.
Note In our digital age, food dictionaries aren’t always text-based. How many useful resources can you find online?
End of section You have reached the end of Section 3. Click to the next section to continue.
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SITHKOP004 Develop menus for special dietary requirements
Section 4:
Monitor special menu
4
performance
In this section you will learn the following.
How to seek ongoing feedback feedback from customers and others. How to analyse the success of special menus. How to adjust menus based on feedback and success.
• •
•
How can you get ongoing feedback? You’ve identified customer requirements as well as developed, costed and documented special menus and meal plans. Now you can sit back and relax, right? Not so fast! You can always improve your menu’s performance. But how do you know where to start? Click on the checkboxes to learn how to get ongoing feedback.
Talk with customers, allied health professionals, dieticians and medical specialists to check that they’re satisfied.
Conduct customer satisfaction surveys.
Discuss customer satisfaction issues with employees during the course of each business day.
Listen to improvements suggested by customers, managers, peers, staff, supervisors, suppliers.
Hold regular staff meetings that involve menu discussions. Ask staff (cooks, kitchen hands, food service attendants) for menu item suggestions and for their opinions on existing dishes.
How do you know which items on the menu are worth continuing and which should be adjusted (or scrapped!)? Click to the next screen to find f ind out.
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Hot tip Don’t be surprised if ideas that look good on paper don’t work well in practice. This is all part of the development process. You may need to scrap the dish and find a replacement or make adjustments. • Substitute the cut or type of meat. • Change the accompaniments. accompaniments. • Reconsider the sauce.
Analyse menu success against customer satisfaction Don’t rely on guesswork or the opinions of friends and family. While personal feedback is important, you need to officially monitor special menu performance and analyse its success against customer satisfaction using hard data. That way, you can make any necessary adjustments based on facts, not opinions! In Plan and cost basic menus, you learned to assess menu success using various documents and calculations. Click on the tabs to rreview. eview.
Popularity index Calculating a popularity index helps you work out which menu items are the most popular. In a restaurant, it can help you determine which dishes on the menu you should keep and which you should replace. In an institutional setting with a captive audience, it can help you project the number of servings you should prepare of a certain menu item based on its popularity (no matter what number of people you’re serving).
Customer surveys There are many different ways to collect customer satisfaction data to determine how happy customers are with your dishes. Most give customers a range of options and ask how they feel about the meal, whether they’d recommend it to a friend and provide opportunity to comment.
Sales data Sales records are compiled via a link with electronic cash registers or through physical counts at the end of each service period. Analysing sales data gives you valuable insight into what’s selling and what’s not. Here’s how you can use them.
Calculate the average number of customers you serve each day, week, month. Work out the best and worst selling dishes on the menu. Determine the percentage of customers that order each dish on the menu. Determine the percentage of customers that order entree, main course, desserts, coffee. Determine the percentage of customers that order one, two or three courses.
• •
•
•
•
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Click to the next screen to learn how to use sales data.
Note For more specific details on calculations, please review Plan and cost basic menus.
Analyse menu success against profitability Keep an eye on the profits! Pay attention to sales to ensure that the unprofitable dishes aren’t the most popular ones on the menu. If they are, it’s time to make adjustments. For example, if most customers order the seafood terrine from Section 2 (with a food cost percentage of 41%) rather than the vegetarian risotto (with a food cost percentage of 9%), you won’t achieve the overall food cost of 25%. Click on the icon to find out how you can identify problems before it’s too late.
Use sales analysis.
Record your food-related purchases and sales for each week.
Keep track of your overall food cost percentage on a weekly and monthly basis.
Check your overall food cost percentage at the end of every week so you’re not hit by any big surprises at the end of the t he month.
Here is the formula you need to do this.
Total food purchases ÷ total food income x 100 = food cost %
If the menu items are unprofitable, take corrective action and adjust the menu. Change prices or choose menu items that provide high yield and are more profitable to replace the unprofitable dishes. Click on the filing cabinet to see an example of a monthly calculation sheet.
Food cost calculation sheet October 20xx Week
Dairy $
Fruit & vegetables $
Meat $
Poultry $
Seafood $
Dry goods $
Alco Al co ho l $
Total food purchases $
Total food income $
Food cost %
1
102.30
211.76
445.22
186.23
255.30
186.44
-
1,387.25
5,523.85
25.11
2
96.20
319.04
501.12
221.27
233.65
360.76
65.00
1,797.04
6,982.33
25.74
3
112.27
286.13
487.97
200.56
286.77
155.95
33.60
1,563.25
6,568.20
23.80
4
104.00
251.34
441.29
211.54
245.89
200.22
4.35
1,458.63
5,976.81
24.40
Total fo r the mon th
6,206.17 6,206.17
25,051.19 25,051.19
24.77
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Update the purchase unit price of each ingredient and re-calculate the costs of goods as their prices go up. This ensures that you always have up-to-date information. information.
Analyse menu success against dietary goals As you learned in Sections 1 and 2, different people have different special dietary needs. The same is true for different establishments and different groups of people within an establishment. Click on the people to see examples from a hospital. Nutritionally well patients are admitted for short stays for childbirth, minor illnesses or elective surgery. Nutritionally at-risk patients may have unexplained weight loss, poor appetite, inadequate Nutritionally food intake or major illnesses which cause them to not be able to eat or drink. Lactating mothers, malnourished patients or people recovering from surgeries, serious burns, etc., have high nutritional needs to help their bodies recover or do what they need to.
Hot tip Remember to liaise with health professionals and others to establish your customers’ goals so you can analyse the success of your menu against them.
How do you adjust menus? Once you’ve analysed your menu success, it’s time to make changes! Adjust your menus based on their profitability, the feedback you’ve received and whether or not they meet dietary goals. Click on the icon to find f ind out what this means for you.
Remove menu items that are unpopular and replace them with more popular ones trialled as specials.
Improve menu items according to consistent customer feedback so you’re continuously improving dishes.
Replace unprofitable menu items with ones that provide higher yield and are more profitable.
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Change prices of unprofitable menu items so that t hat they’re more profitable.
Clarify dietary goals, particularly if you work with a captive audience, so you can make sure you meet the specific dietary requirements of different customers or groups of customers within the establishment. establishment.
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End of section You have reached the end of Section 4. Click to the next screen to read the t he unit summary.
Summary Coffee provided just as she wanted, vegan meal prepared, Mr McGinnity can swallow his food and all within the manager’s budgetary constraints. You rose to the challenge and succeeded. Your knowledge is an asset to your establishment and their customers. Well done.
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GLOSSARY
Glossary Word
Meaning
Anaphylaxis Anaphyl axis
Serious, rapid onset onset allergic reaction reaction which which can cause death death by affecting the respiratory (breathing) and cardiovascular cardiovascular (heart and blood pressure) systems.
Cholesterol
Cholesterol is mainly found in fats of animal origin. It is not found in significant amounts in plant sources. It’s not an essential nutrient for humans, as the body produces it as needed. The body excretes excess cholesterol. However, However, if the excretion mechanism is faulty, f aulty, cholesterol blood levels rise, increasing the risk of heart and artery disease.
Coeliac condition
The immune systems of people with coeliac condition recognise gluten as a foreign substance within the intestine.
Composite
A multi-component multi-component ingredient ingredient such as apple sauce, sauce, tomato sauce, sauce, curry
ingredient Dietary fibre
powder, soy sauce, etc., which contains other ingredients. ingredients. Parts of plant food that we cannot fully digest (outer coating/covering coating/covering of grains, fruits, nuts, etc.). These absorb water and swell in the large intestine forming softer stools which easily move through the digestive tract dragging unwanted waste products with them. Dietary fibre isn’t found in foods of animal origin.
Excessive alcohol consumption
More than three standard drinks per day for adult males and more than two standard drinks per day for f or females.
Gluten
A mixture of complex protein found in wheat, barley, rye and, to a smaller extent, oats.
Histamine
A chemical released by cells in response to an injury or allergic reaction. It causes the dilation of capillaries and contraction of smooth muscles.
Hypertension
Very high blood pressure.
Insulin
Insulin causes cells to remove glucose (sugar) from the blood, convert it, and store it as energy. Without insulin, sugar builds up in the blood, damaging the vessels, kidneys, nerves and eyes as well as causing gangrene, heart disease and stroke.
Malnutrition Malnutrit ion
A shortage or over supply of nutrients which creates an imbalance in the body, resulting r esulting in deteriorating health.
Nightshade vegetables
Tomatoes, capsicum, potatoes, eggplant and other vegetables vegetables which are high in alkaloids.
Osteoporosis Osteoporosi s
A condition of low bone mass, which can lead to bone fragility and increased risk of fractures, especially in older women.
Purchase unit
It’s economical purchase in separate bulk. The recipes. purchase the bulkmore amount which is to divided up tofood make Inunit this iscase, the purchase unit is 1.5 kg of butter.
Purchase unit cost/price
This is the price your organisation paid for the purchase unit. In this case, 1.5 kg of butter costs $4.85. $4.85 is the purchase unit cost/price.
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GLOSSARY
Word
Meaning
Recommended According to the NHMRC, NHMRC, RDIs are ‘the levels o off intake of essential Dietary Intake (RDI) nutrients considered, in the judgement of the NHMRC, on the basis of available scientific knowledge, to be adequate to meet the known nutritional needs of practically all healthy people. They incorporate generous factors to accommodate variations in absorption and metabolism. They therefore apply to group needs. RDIs exceed the actual nutrient requirements of practically all healthy persons and are not synonymous with requirements’. Source:www.nhmrc.gov.au Accessed May 2014 Standard food cost (SFC) percentage
A set percentage (usually between between 21% and 35%) 35%) determine determined d by management.
Triglycerides Triglycerid es
The main constituent constitu ent of vegetable oil and animal fats which makes up 90% of fats in our diet. Triglycerides vary depending on the type and length of fatty acids attached to them and their saturation. A higher degree of saturation poses a greater danger to health.
Undernutrition
Not enough food to meet energy needs, resulting in severe weight loss and failure to thrive.
Useable trim
Any edible trimmings you can use for other dishes (mince, cubed beef for stew, chicken for soup, etc.) Although you can use bones for stock, they aren’t considered usable as such because they aren’t edible.
Waste trim
Any inedible trim you dispose of such as guts, scales, seeds, shells, bones.
Yield
The amount of an ingredient left after you process or cook it.
Yield percentage percent age
The percentage of the purchased quantity that’s used in your recipe.
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