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Menu Design Template – MENU 5 – Ethnic

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Step 1 – Menu Planning

Complete the following table for Menu 5

MENU 5
Menu Name:
Service Style
Special Dietary requirements (Tick one or more boxes – you must choose at least six across all your six menus)
☐ eating regimes: ☐ exclusions for allergies, contraindications with medicines or food intolerance elimination macrobiotic ☐ fat-free ☐ fluids ☐ food preferences ☐ food restrictions ☐ gluten-free ☐ high carbohydrate ☐ high or low energy ☐ high or low protein ☐ high fibre ☐ lacto ovo ☐ low carbohydrate ☐ low cholesterol ☐ low fat ☐ low gluten ☐ low kilojoule ☐ low sugar ☐ modified sodium or potassium ☐ modified texture ☐ nutritional requirements ☐ portion size ☐ gluten-free flour ☐ yeast-free flour ☐ non-sugar sweeteners ☐ sugar-free ☐ type one and two diabetes
Cultural or religious background suited to this menu (You must select 2 groups across all six menus)	halal ☐ Hindu ☐ kosher ☐ vegan ☐ vegetarian ☐
Customer group (You must select 2 from this group accords all six menus. 1 selection must be for a 5-day cyclic menu)	☐ adolescents ☐ athletes ☐ children ☐ defence forces ☐ elderly ☐ health care ☐ ill or injured ☐ infants ☐ international tourists ☐ nutritional and energy requirements due to physical condition ☐ people in areas affected by disaster or environmental extremes ☐ people from different socioeconomic groups ☐ people in remote areas ☐ those with weight problems: underweight , overweight obese
Menu Items (You must have at least 8 menu items across all 3 courses) Insert more rows if needed
Course 1 – Entrée/ Starter
Menu item 1		Ingredients	Amounts (Kg, ml, etc.)
Menu item 2		Ingredients	Amounts (Kg, ml, etc.)
Menu item 3		Ingredients	Amounts (Kg, ml, etc.)
Course 2 – Main
Menu item 1		Ingredients	Amounts (Kg, ml, etc.)
Menu item 2		Ingredients	Amounts (Kg, ml, etc.)
Menu item 3		Ingredients	Amounts (Kg, ml, etc.)
Course 3 – Dessert
Menu item 1		Ingredients	Amounts (Kg, ml, etc.)
Menu item 2		Ingredients	Amounts (Kg, ml, etc.)
Menu item 3		Ingredients	Amounts (Kg, ml, etc.)

Step 2: Calculate portion yields and yield costs from raw ingredients

Calculating yields

Yield is about how much you will have of a finished or processed product. A tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. Here is an example:

We buy 2.00 kg of carrots, wash these and peel and top and tail the carrots. We weigh the peeled carrots and have 1.60 kg left (2.00 kg [bought carrots] – 1.60 kg [peeled carrots] = 0.40 kg [trimmings].

How do we calculate the net yield expressed in percent?

Net yield: 2.00 – .40 = .1.6Kg

Calculate as percentage of total weight: 1.6 x 100 / 2.00 = 80%

80% yield

20% wastage

 

To put simply, 80% of the carrots you have bought can be used and 20% is waste.

Once we have done a yield test, we need to calculate the true net cost of the trimmed product. For example, if we buy 1.00 kg carrots for $ 2.00 and have after trimmings 0.800 kg left, the cost for 0.800 kg is now $ 2.50.

How did we calculate this?

Weight x cost ÷ net yield

(1Kg x $2.00 – $2.00) ÷ .80Kg

1 x 2 ÷ .80 = 2.50

The net price for 1.00 kg of trimmed carrots is $2.50.

 

 

Now you need to calculate the yield tests and yield costs for each ingredient in your menu items (at least 8).

You only need to complete this task for ingredient’s that need to be processed in some way. For example, you need to complete yield tests for meat and vegetables, but not for milk or butter.

Use the table below to complete your yield tests and yield costs. Two examples are provided in red.

 

 

MENU 5 – Ethnic
Course 1 – Entrée/ Starter
Refer to the Waste Percentages and Yields excel sheet in the ‘Assessment Resources folder for percentage yields for some common foods			Raw product cost		% yield		Yield cost		Net Yield cost
	Milk Carrots	500 ml 100 g		$1.50 per Litre $2.00 per kg		100% 80%		$1.50 per litre $2.50 per Kg		$.75 (500ml) $0.25 (100g)
Menu item 1	Ingredients	Amounts (Kg, ml, etc.)
Menu item 2	Ingredients	Amounts (Kg, ml, etc.)
Menu item 3	Ingredients	Amounts (Kg, ml, etc.)
Course 2 – Main
				Raw product cost		% yield		Yield cost		Net Yield cost
Menu item 1	Ingredients	Amounts (Kg, ml, etc.)
Menu item 2	Ingredients	Amounts (Kg, ml, etc.)
Menu item 3	Ingredients	Amounts (Kg, ml, etc.)
Course 3 – Dessert
				Raw product cost		% yield		Yield cost		Net Yield cost
Menu item 1	Ingredients	Amounts (Kg, ml, etc.)
Menu item 2	Ingredients	Amounts (Kg, ml, etc.)
Menu item 3	Ingredients	Amounts (Kg, ml, etc.)

 

Step 2: Menu Costing

Download the Excel sheet from Moodle called ‘Standard Recipe Card

You will use this card for all your six menus

Complete a sheet for each of your menu item for your Menu 1 (you must have at least 8 menu items for this menu

Rename the tabs according to the menu item, e.g., ‘Menu 1 – item 1’, ‘Menu1 – item 2’, Menu 3 – item 5, etc.

The costs you use in the Standard Recipe Card should be the Yield Costs and Net Yield Costs that you have calculated in the table above

There is an example provided for you (Antipasto plate)

Step 4: Write Your Menu

Now it is time to write your menu. This is what your customers will read. Therefore, you should:

Use words that appeal to customer

Use words that suit the service style

Use correct names and words for style of cuisine.

Use descriptive writing to promote sale of menu items

You also need to include the cost of each dish on the menu.

You will get the total cost from your Standard Recipe Card

You need to ‘mark-up’ the cost of each dish so that you make a profit

Use a mark-up rate of 300% to calculate the cost of each dish on your menu

Write your menu on the next page.

At the end of the menu design task, you will need to upload the following documents to Moodle:

Menu 1 – à la carte Menu design template

Menu 2 – Buffet design template

Menu 3 – Cyclical design template

Menu 4 – Degustation design template

Menu 5 – Ethnic design template

Menu 6 – Set design template

Menu 7 – Table d’hote design template

Menu 8 – Seasonal design template

Standard Recipe Card (with at least 64 tabs completed – 8 menus x 8 menu items)

Menu