This document is a Standard Recipe Card It is part of the supporting assessment

resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

For this assessment you need to develop recipes for people who have special dietary requirements. You need to
create 8 recipes in total for any eight of the following groups: o adolescents o people
in health care
o athletes o ill or injured people o children o people with nutritional and energy
o defence force personnel requirements due to physical condition
o elderly people o people in areas affected by disaster or
environmental extremes o
people in remote areas

Two recipes must reflect different lifestyle dietary requirements

Four recipes must address different medical dietary requirements
Two recipes must address one or more religious dietary requirements
Each recipe will relate directly to your Dietary requirment template. Use your Assesment summary sheet to keep
track of your requirements for this unit.
Instructions on how to complete the following recipe cards are as follows:
Customer group Write which group are you developing the recipe for
Name of the dish Here you need to state the name of the dish
Dietary requirement Here you need to write a descriptions of the dietary requirement. For example if i medial recipe for
someone that has diabetes or liquid diet etc.

Professional advice Record what professional advice did you use to develop your recipe
Equipment Here you need to list all the equipment needed to prepare and cook the dish.
Ingredient item The name of the ingredient being used
Ingredient amount How much of the ingredient is needed for the dish
Ingredient unit cost How much of the ingredient is when purchased. For example Feta is purchased i a 200g container
from the suppliers

Portion cost To calculate the portion cost you need to divide the Ingredient unit cost by the ingredient amount.
For example the sourdough has 12 slices and cost $6 therefo
6/12=$0.50 per slice and you are using 2 slices so X 2+$1
You also need to consider yield when calculating portion costs. Yield for ingredien calculated by
determining the (trimmings x 100%) then dividing by the raw weigh For example the red onion is
$5/kg an average onion weighs 100g but you need t trim the outer layer. When cutting a 100g onion
you lose 10g, therefore you get from 100g onion. (10g x 100%) / 100g = 90g. So if you need 90g of
onion in a re the portion cost is 100g of the unit cost.

Method This is the step by step instructions to prepare and cook the dish
Nutritional value Must include basic principles and practices of nutrition and what nutrients the dis vitamins,
minerals, fibre, carbohydrates, fats, protein and water

Total portion cost This is the total of the portion costs for all ingredients

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Mark up % This will vary depending on the business and the running costs but is usually aro
200%

GST amount Is 10% of the total portion cost plus mark up. For example $6.30 x 10% = $0.63
Total cost All calculated costs.

Food percentage cost To calculate the food percentage cost divide the portion cost with the selling pric
portion cost ÷ selling price x 100

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Standard Recipe Card

Customer group

Name of the dish

Dietary requiremen t

Professional advice

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Method

Nutritional value

Total Portion Cost

Mark up
GST Amount
TOTAL COST
Food percentage c ost

SITHKOP012 Develop recipes for special dietary requirements

 Standard Recipe Card
This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012
Customer group vegan lifestyle for people in health care
Name of the dish Vegan Quinoa Buddha Bowl
By focusing on a diverse array of plant-based foods and ensuring adequ
Dietary requirement intake of essential nutrients, individuals can thrive on a vegan lifestyle
promoting their health and well-being.
For individuals in health care who are following a vegan lifestyle, it's ess
Professional advice to prioritize their nutritional needs to support overall health, energy leve
and immune function.
medium saucepan,large skillet,knife,green chopping board,serving bow

Equipment Fine-mesh strainer

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

quinoa 185 gm 11 per kg $2.04

vegetable broth 500 ml 2 for 500 ml $2.00

olive oil 15 ml 8 for 500 ml $0.24

red onion 50 gm 2 per kg $0.10

cloves garlic 10 gm 4 per kg $0.04

red bell pepper 50 gm 3.50 per kg $0.18

broccoli florets 100 gm 1.45 per 500gm $0.29

carrots 100 gm 2 per kg $0.20

chickpeas 150 gm 4.50 per kg $0.68

soy sauce 30 ml 6.90 per 600 ml $0.35

maple syrup 15 ml 7.30 per 250 ml $0.44
rice vinegar 15 ml 2.60 for 250 ml $0.16
ginger 5 gm 8.00 per kg $0.04
Salt 10 gm 2.60 per kg $0.03
pepper 5 gm 3.75 per 50 gm $0.38
Fresh cilantro 10 gm 3.20 for bunch $0.21
7.37 for 3 people

Method

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover,
and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. F fork and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sauté until fragr translucent,
about 3-4 minutes
Add diced bell pepper, broccoli florets, and sliced carrots to the skillet. Cook for another 5-7 mi until vegetables
are tender but still crisp.
Stir in cooked chickpeas, soy sauce, maple syrup, rice vinegar, and grated ginger. Cook for an additional 2-3
minutes, until everything is heated through and well combined. Season with salt to taste.
To assemble the Buddha bowls, divide cooked quinoa among serving bowls. Top with the veget chickpea
mixture. Garnish with fresh cilantro.
Serve immediately and enjoy your vegan quinoa Buddha bowl!

SITHKOP012 Develop recipes for special dietary requirements

Nutritional value
This document is a Standard Recipe Card It is part of the supporting assessment
Vitamins resources such
vitamin A, vitamin C, vitamin K, and several B vitamins for Assessment Task vitamin
as folate and 2 of SITHKOP012
B6.

Minerals potassium, magnesium, calcium, iron, and zinc

Fibre One serving of the Buddha bowl offers a significant amount of dietary fib mainly from
quinoa, vegetables, and chickpeas. Fiber supports digestive promotes satiety, and helps
regulate blood sugar levels.
Carbohydrates Quinoa, chickpeas, and vegetables contribute to the carbohydrate conte dish.
Carbohydrates provide energy for daily activities and are essentia overall health and
wellbeing.
Fats The fats in this dish primarily come from sources like olive oil and any n occurring fats in
ingredients such as chickpeas and nuts (if included). T predominantly healthy
unsaturated fats, which are beneficial for heart h overall well-being.

Protein The Buddha bowl provides a good amount of plant-based protein from q chickpeas, and
vegetables. This protein is essential for building and repa tissues, supporting immune
function, and maintaining muscle mass.
Water While the water content of the Buddha bowl itself may not be significant incorporating
hydrating ingredients like vegetables and cooked quinoa c to overall hydration.

Recipe costings
Total Portion Cost $0.002.46
Mark up 200%2.46*(200/100)=4.92
TOTAL - GST 0.1*(2.46+4.92) =0.738
GST Amount 0.738
Selling price 2.46+4.92+0.738+4.92= 13.04
l

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Minerals calcium, magnesium, phosphorus, potassium, selenium, and zinc.

Standard Recipe Card
Fibre Asparagus, a key ingredient in this dish, is a good source of dietary fi supports
Customer group paleo diethealth
digestive for defence force personnel
and promotes satiety.
Name of the dish
Carbohydrates Paleo Grilled
Asparagus Salmoncarbohydrates,
contains with Asparagusprimarily in the form of dietary fib simple sugar.
Dietary requireme Lean Protein, Healthy Fats, Non-Starchy Vegetables, Limited Processe
Fats Salmon
By is rich
following in dietary
these heart-healthy omega-3
requirements fatty acids,defence
and guidelines, particularly
force EPA These fats
support cardiovascular health, brain function, and inflamm management. Asparagus
can adhere to a paleo diet while supporting their physical performanc
also contains small amounts of healthy fats.
Protein Salmon is a high-quality source of protein, providing all essential ami necessary for
Focus
muscleonrepair
Nutrient
and Density
growth.Limited Fruit Consumption, Avoid Processed
Water
Professional advic Lean Protein
salmon Sources,Healthy
and asparagus containFats.
water, contributing to overall hydration
Total Portion Recipe costings
Cost 3.615small bowl, whisker, baking dish, fork. Tongue, knife, blue chopp
grill,
Mark up 3.615*(200/100)=7.23
Equipment
TOTAL - GST GST 0.1*(3.615+7.23) =1.08
Amount 1.08
Ingredients Ingredient costs
Selling price 3.615+7.23+1.08+7.23= 19.15
Item Amount Unit Cost Portion Cost
Preheat grill to medium-high heat.
salmon fillets
In a small 2 fillet or olive
bowl, whisk together 200 gmoil, minced10garlic,
for 400 gm zest, lemon juice, dried di$5.00
lemon to make the
asparagus
marinade. 1/2 bunch 2.50 per bunch $1.25
olive oil 15 ml 8 for 500 ml $0.24
cloves garlic 5 gm 4 per kg $0.02
lemon zest 5 gm 4 per kg $0.02
lemon juice 15 ml 4 per kg $0.06
dried dill 1 gm 2.35 for 10 gm $0.24
Salt 5 gm 2.60 per kg $0.01
pepper 5 gm 3.75 per 50 gm $0.38
Lemon wedges 5 gm 4 per kg $0.02
7.23 for 2 person

Method
Nutritional value
Vitamins vitamin A, vitamin C, vitamin D, vitamin K, and several B vitamins suc B12, and folate.

Place salmon fillets and trimmed asparagus spears on a large plate or baking dish. Pour over the salmon and
asparagus, making sure they are evenly coated. Let them marinate Once the grill is hot, lightly oil the grates
to prevent sticking. Place salmon fillets and on the grill.
Grill salmon for 4-5 minutes per side, or until fish flakes easily with a fork and is cooked desired doneness.
Grill asparagus for 3-4 minutes per side, or until tender and lightly charred.
Remove salmon and asparagus from the grill. Serve hot with lemon wedges on the side.
Enjoy your paleo grilled salmon with asparagus!

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Standard Recipe Card

Customer group gluten free diet for children
Name of the dish Chicken nuggets with cauliflower
The primary dietary requirement is to avoid all sources of gluten, a protein found in
wheat, barley,
Dietary requirement rye, and their derivatives.

Following a gluten-free diet, particularly for medical reasons such as celiac

disease or non-celiac gluten sensitivity, requires careful planning and attention to
Professional advice
detail.Consulting with healthcare professionals is essential to ensure nutritional
adequacy and to manage the diet effectively.
mediaum bowl, shallow bowl, whisker, plate, fry pan, tongue,
Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

rice breadcrumbs 50 gm 4.95 for 350 gm $0.71
arrowroot powder 25 gm 1.90 for 175 gm $0.27
almond meal 25 gm 10.50 for 665 gm $0.39
salt 5 gm 2.60 per kg $0.01
cauliflower 50 gm 2 per kg $0.10
eggs 1 egg 4.10 for 6 eggs $0.68
chicken breast 100 gm 8.94 for 750 gm $1.19
coconut oil 20 ml 65 for 5 litre $0.26
pepper 5 gm 3.75 per 50 gm $0.38
lemon wedges 5 gm 4 per kg $0.02
gluten free ketchup 15 gm 5.90 per litre $0.08
4.09 for 2 person

Method

In a medium sized bowl, combine the breadcrumbs, almond meal and half the salt and mix toge In a separate bowl
place the arrowroot powder.
In a shallow bowl, combine the cauliflower puree and egg and whisk together using a fork.
Place the chicken nuggets on a large plate and sprinkle with the remaining salt.
Dip each chunk separately into arrowroot powder then into the egg mix and then finally into th breadcrumbs. Press
down firmly to ensure that each nugget has a thick coating of the breadcr Coat a large frypan with approx 1-2 tbsp of
coconut oil and set over medium heat. Place the nug the pan and make sure they are not touching each other and there
is enough room to turn them Cook for approx 3-4 min on each side - or until golden brown.seasoning with pepper or
paparik and serve with lemon wedges and gluten free ketchup.

Nutritional value

Vitamins Cauliflower is rich in vitamins C and K, folate.

Minerals potassium, contributing to immune function, bone health, and overall we
Fibre The fiber from the cauliflower aids in digestion and provides a feeling of fu

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Fats Opting for shallow frying instead of frying reduces unhealthy fat content.
Protein The dish provides a good amount of protein, essential for muscle repair an health.

Water Contains a substantial amount of water, particularly from the cauliflower, aiding in
hydration.
Recipe costings
Total Portion Cost $0.002.045
Mark up 200%2.045*(200/100)=4.09
TOTAL - GST 0.1*(2.045+4.09) =0.613
GST Amount 0.613
Selling price 2.045+4.09+0.613+4.09= 10.84
Carbohydrates it contain 20-25 gm carbohydrate.

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Standard Recipe Card

Customer group high protein diet for elderly people

Name of the dish One-pan salmon and vegetables

A high-protein diet is particularly beneficial for elderly people, as it helps maintain
Dietary requirement muscle mass, support immune function, and promote overall health.

It is essential to tailor the diet to the individual's health needs, ensure a balance
Professional advice of nutrients, and monitor their health regularly to maximize the benefits and
minimize any potential risks.
oven, baking sheet, parchant paper,large bowl,oil brush, serving plate.

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

zucchini 50 gm 2.90 per kg $0.15
onion 50 gm 2 per kg $0.01
cherry tomatoes 50 gm 3.70 for 250 gm $0.74
bell pepper 50 gm 3.50 per kg $0.18
olive oil 50 ml 8 for 500 ml $0.80
fish-seasoning blend 5 ml 2.30 for 75 gm $0.15
salmon fillets 2 fillets (200 gm) 10 for 400 gm $5.00
lemon 10 ml 4 per kg $0.04
salt 5 gm 2.60 per kg $0.01
7.07 for 2 person

Method

Preheat oven to 230°C and line a baking sheet with parchment paper.
In a large bowl, toss all veggies with 2 tablespoons of oil and seasoning, then spread them int single layer on the baking
sheet.
Nestle your salmon fillets, skin side down, between the vegetables. Brush with remaining oliv top with 2 thin lemon
slices each.
Roast for 12-15 minutes until salmon is flaky and mostly opaque.
Add 1 salmon fillet and a heaping serving of roasted veggies to each plate for a healthy and satisfying meal. Enjoy!

SITHKOP012 Develop recipes for special dietary requirements

Nutritional value
This document is a Standard Recipe Card It is part of the supporting assessment
Vitamins Provides essential vitamins like A, C, D, and B12 resources for Assessment Task 2 of SITHKOP012
Minerals Provides essential minerals like selenium, potassium, and phosphorus.
Protein high protein Supports muscle repair and growth.
Fibre Aids in digestion and helps maintain a healthy gut
Water High water content helps with hydration and satiety.
Carbohydrates it contain 18 gm carbohydrate.
Omega-3 fatty acids Recipe costings
from salmon support heart health and reduce
Fats
Total Portion Cost $0.003.5
Mark up 200%3.5*(200/100)=7.00
TOTAL - GST 0.1*(3.5+7.00)=1.05
GST Amount 1.05
Selling price 3.5+7.00+1.05+7.00= 18.55
inflammation.

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Preheat oven to 180°C

Standard Recipe Card
Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible
Spray one side of each with oil and arrange, sprayed-side down, in a muffin pan to form little bas Keep openings and
Customer group high carbohydrate diet for athletes
sides of baskets wide to allow them to hold as much filling as possible.
Name of the dish Mexican chicken baskets
Athletes typically need 6 to 10 grams of carbohydrates per kilogram of body .
Dietary requirement weight per day

By carefully planning carbohydrate intake around training sessions and

Professional advice competitions and prioritizing quality carbohydrate sources, athletes can fuel their
bodies effectively and maximize their athletic potential.
oven, microwave,muffin pan, non stick frypan, wooden spoon,knife, serving plate.

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

enchilada tortillas 4 pcs 4.25 for 8 pcs $2.13
olive oil spray 50 ml 3.70 for 150 gm $1.23
chicken mince 100 gm 6.50 for 500 gm $1.30
red capsicum 50 gm 3.50 per kg $0.18
kidney beans can 100 gm 1.10 for 400 gm $0.28
Mexican salsa 50 gm 2 for 220 gm $0.45
cherry tomatoes 50 gm 3.70 for 250 gm $0.74
freshly ground black pepper 5 gm 3.75 per 50 gm $0.38
gourmet salad lettuce leaves 50 gm 3.70 for 500 gm $0.37
can corn kernels 50 gm 3.50 for 500 gm $0.37
grated low-fat cheese 50 gm 7.70 for 500 gm $0.77
salt 5 gm 2.60 per kg $0.01
8.19 for 2 person

Method

Nutritional value
Vitamins Rich in vitamins A and C, which support immune function and skin health
Minerals calcium for bone health
Bake for 7-10 minutes or until golden brown, then leave in tray while cooling to keep their shape Spray a non-stick frypan
with oil and cook mince over high heat for 5 minutes or until browned, u wooden spoon to break up any lumps.
Add capsicum, beans, salsa and tomatoes and heat through.
Add chilli, if desired, and pepper, to taste, and simmer for 5-10 minutes or until sauce thickens. Line baskets with lettuce
leaves and top with a large spoonful of chicken mixture.
Sprinkle with corn and cheese.

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
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Fibre Aids in digestion and helps maintain a healthy gut.

Carbohydrates high carbohydrate to increase muscle mass of athaletes.
Fats it's typically in the range of 5-15 grams per serving.
Protein Supports muscle repair and growth, essential for maintaining muscle mas especially in
elderly individuals.
Water typically in the range of 150-200 grams per serving
Recipe costings
Total Portion Cost $0.004.09
Mark up 200%4.09*(200/100)=8.18
TOTAL - GST 0.1*(4.09+8.18)=1.227
GST Amount 1.227
Selling price 4.09+8.18+1.227+8.18=21.667

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Standard Recipe Card

Customer group nutritional requirements diet for ill or injured people

Name of the dish Lemony Lentil Soup with Collards
The diet should provide essential nutrients to help with tissue repair, i function, and
Dietary requirement energy needs.

Consult a healthcare provider or a registered dietitian to evaluate the in specific medical

Professional advice condition, nutritional status, and dietary needs. sauce pan, large pot, knife, green
chopping board, serving bowl.

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

dried brown lentils 100 gm 4.95 per kg $0.50
water 1 litre 0.002 per litre $0.00
extra-virgin olive oil 40 ml 8 for 500 ml $0.64
onions 50 gm 2 per kg $0.10
carrots 50 gm 2 per kg $0.10
salt 5 gm 2.60 per kg $0.01
ground pepper 5 gm 3.75 per 50 gm $0.38
cloves garlic 10 gm 4 per kg $0.04
ground coriander 5 gm 3.20 per bunch $0.11
chopped collard greens 250 gm 4 per bunch $4.00
chopped fresh cilantro 10 gm 3.20 for bunch $0.21
baby potatoes 200 gm 2 per kg $0.40
lemon 5 ml 2.70 per kg $0.01
6.50 for 2 people

Method

Pick through lentils, discarding any stones. Rinse.

Combine the lentils in a small saucepan with 3 cups water. Cover and bring to a boil. Reduce he maintain a simmer and
cook, covered, until tender, 25 to 30 minutes.
Meanwhile, heat oil in a large pot over medium heat. Add onions, carrots, 1/2 teaspoon salt and cook, stirring
occasionally, until golden brown and lightly caramelized, 15 to 20 minutes. Add g coriander; cook, stirring, for 1 minute.
Stir in collard greens and cilantro; cook, stirring occasion greens have wilted, about 1 minute.
Add 1 cup of water and cook, scraping up any browned bits from the bottom of the pan, for 30
Add the lentils and their liquid, potatoes, lemon juice and the remaining 4 cups water and 1/2 t Bring to a boil over high
heat. Reduce heat, cover and simmer until the potatoes are tender, 12 minutes.Serve with lemon wedges

Nutritional value

Vitamins Collard Greens: High in vitamins A, C, and K, as well as calcium and fibe

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Minerals Onion and Garlic: Contribute vitamins, minerals, antioxidants, and flavor
Fibre Carrots: Add vitamins A and K, as well as fiber.
Carbohydrates Total Carbohydrates: 42g
Fats Adds healthy fats, including monounsaturated and polyunsaturated fats.
Protein Lentils: Provide protein, fiber, iron, folate, and magnesium.
Water typically in the range of 150-200 grams per serving
Recipe costings
Total Portion Cost $0.003.25
Mark up 200%3.25*(200/100)=6.5
TOTAL - GST 0.1*(3.25+6.5)=0.975
GST Amount 0.975
Selling price 3.25+6.5+0.975+6.5=17.225

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Standard Recipe Card

hindu diet for people with nutritional and energy requirements due to ph
Customer group
Barley khichdi recipe( jau moongdal khichdi)
Name of the dish When addressing dietary requirements for Hindu individuals with increas nutritional and
energy needs due to physical conditions, it’s important to cultural and religious dietary

Dietary requirement
preferences, which often include vegetarian specific dietary restrictions.
When advising on dietary requirements for Hindu individuals with increa nutritional and
energy needs due to physical conditions such as illness, in or chronic diseases, it is essential
to consider cultural, religious dietary preferences, and individual health needs. pressure
cooker,knife, green chopping board, spatula, serving bowl.
Professional advice

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

barley 125 gm 1.45 per kg $0.18
ghee 10 gm 16.95 per kg $0.17
cumin seed 5 gm 3 for 250 gm $0.06
onion 50 gm 2 per kg $0.10
tomato 50 gm 4 per kg $0.20
ginger 5 gm 8 per kg $0.04
cinnamon stick 3 gm 14 for 500 gm $0.08
clove 3 gm 3.90 for 100 gm $0.12
green chili 15 gm 2.50 for 312 gm $0.12
coriander 20 gm 3.20 for bunch $0.43
yellow moong dal 75 gm 4.65 per kg $0.35
asafatida 2 gm 2.25 for 50 gm $0.09
salt 5 gm 2.60 per kg $0.01
turmeric powder 5 gm 1 for 30 gm $0.17
lime juice 5 ml 2.70 per litre $0.01
2.14 per serve

Method

Rinse barley and dal with water and soak them in 2 cups of water for 30 minutes.
heat ghee in a pressure cooker, Once the ghee is hot, add asafetida and cumin seeds and let the for 4-5 seconds.Add
cinnamon and cloves and fry for 3-4 seconds.
Add green chilies and onions and cook until the onions are light brown in color, Now add tomatoe and cook for another
minute.stirring frequently
Drain the water from the barley and dal and add them to the cooker along with 2 and ½ cups of w and turmeric powder.
Stir gently. cook for 10 minutes on medium flame.Open the lid and give the khichdi a mix. add lime juice. garnish with
coriander leaves and serve.

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
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Nutritional value

Vitamins The combination of vitamins and minerals, along with anti-inflammatory

Minerals supports the immune system.Contains vitamins and minerals such as B iron, magnesium,
and selenium.
Fibre Rich in fiber, particularly beta-glucan, which helps in lowering cholestero
Carbohydrates Total Carbohydrates: 45g
Fats the low-fat content supports heart health.
Protein High in protein.
Water Approximately 150g
Recipe costings

Total Portion Cost $0.002.14

Mark up 200%2.14*(200/100)=4.28
TOTAL - GST 0.1*(2.14+4.28 )=0.642
GST Amount 0.642
Selling price 2.14+4.28+0.642+4.28=11.342

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Standard Recipe Card

Customer group kosher recipe for people in remote area Classic Kosher Potato Kugel Recipe for kosher diet
Name of the dish Dairy must come from kosher animals and cannot be mixed with meat.

Dietary requirement By focusing on readily available and shelf-stable kosher-certified foods, ens proper hydration,
and incorporating a variety of macronutrient and micronu sources, it is possible to meet
dietary needs effectively.
Professional advice oven, baking dish, box grater or food processor with shredding disc, coland boel,beater, knife,
spatula, wire rack, serving plate.

Equipment

Ingredients Ingredient costs

Item Amount Unit Cost Portion Cost

vegetable oil 75 ml 3.55 per litre $0.27
medium russet potatoes 250 gm 2 per kg $0.50
onions 50 gm 2 per kg $0.10
eggs 2 eggs 4.10 for 6 eggs $1.36
all purpose flour 30 gm 1.40 per kg $0.04
kosher salt 10 gm 2.60 per kg $0.03
black pepper powder 10 gm 3.75 per 50 gm $0.75
sour cream(optional) 10 gml 3.25 for 300 ml $0.11
Chives, for garnish(optional) 1 gm 3.20 for 10 gm $0.32
3.48 per serve

Method

Position a rack in the center of the oven and heat to 200 C. Oil a baking dish.
Using a box grater or food processor fitted with a shredding disc, coarsely grate the potatoes an Let stand for 3 to 5
minutes, then place in a colander or clean tea towel and squeeze out any exc In a large bowl, beat together the eggs, oil,
flour, salt, and pepper. Set aside.
Add the grated potatoes and onions to the egg-flour mixture. Mix with a large spoon until just s Pour the kugel batter into
the prepared baking dish and smooth the top with a spatula.
Bake the kugel, uncovered, until it begins to turn golden brown, about 1 hour. When the kugel is inserted in the center
should come out clean.
Place the baking dish on a rack to cool slightly before cutting into squares.
Serve with a dollop of sour cream, if desired, and a sprinkle with chives. Enjoy.

Nutritional value

Vitamins Potatoes contribute potassium, vitamin C, and some B vitamins, while eggs
Minerals vitamin B12, iron, and selenium.
Fibre Approximately 2-4 grams per serving.

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

Carbohydrates Around 20-25 grams per serving.

Fats Around 10-15 grams per serving.

Protein About 5-8 grams per serving

Water water content helps with hydration and satiety.
Recipe costings

Total Portion Cost $0.003.48

Mark up 200%3.48*(200/100)=6.96
TOTAL - GST 0.1*(3.48+6.96 )=1.04
GST Amount 1.04
Selling price 3.48+6.96+1.04+6.96=18.44

SITHKOP012 Develop recipes for special dietary requirements

 This document is a Standard Recipe Card It is part of the supporting assessment
resources for Assessment Task 2 of SITHKOP012

SITHKOP012 Develop recipes for special dietary requirements