TASK 6: DEVELOP AND COST A CYCLICAL MENU

TASK 6: DEVELOP AND COST A CYCLICAL MENU
Breakfast includes a standardised range of cereals. lul:. ‘r(c.°::InalX1r7uenc,’ tocfttnriMern O°nte=lre:. H ma’n meal of the day. It cOnsists of one entree, a choi. of two main courses and one dessert. (Dinner is a lighter me…sista, of an one. (often soup, a light, snack-style main meal and a fruit-based dessert. Portion sizes for the dinner main course are smaller than for lunch.
The following factors must be considered when planmng Your eYcIleel men. • Menu items must be able to be prepared in bulk. • The facility has set mealtimes. All meals must be able to be Plated and served af that time. • Some residents eat in their roorns. These meals are plated first. placed in insulated covers, arranged on pre-set trays and sent by trolley to their rooms. • Many residents cannot eat very hard or crunchy items, such as whole nuts. • Residents tend to eat srnaller portion sizes. • On average, portions are 20, smaller than normal. For example, if the standard portion for beef casserole is 250 g. residents are served a 200 g portion. A recipe that yields ten standard 250 POrtions will yield 12.5 200 q portions. • Menu items Must be nutritionally balanced over a daily and weekly cycle. Fruit, vegetables and sources of fibre and calcium are important components in the residents’ diet. To keep costs down. the facility, managernent encourages the use of frozen. pre-Prepared or convenience foods, for example, use of powdered soup bases. The facility has a budget of $18 per day per resident for your menu. The costs for standard breakfast items (cereals, juices, etc.) are not included in this price. This target does not have to be achieved on a daily basis as long as it averages out within the one week cycle.

• Answer the questions.

1. Enter your cY.e. menu hero 2. Enter the nutntional balance check sheet here 3. Enter your umbrig templates hero