1. Warm Salad with roast cherry tomatoes

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Portion amount:	11.45	Portion Size:	Medium
Portion cost:	9.54	Sales Prices:	12.60
Food Cost %:	72.66%

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Cherry tomatoes	0.500 Kg.	3.50	1.75
Mixed salad	0.200 Kg.	4.00	0.80
Kalamata olives	0.240 kg.	1.80	0.432
Red onion	1 unit	0.25	0.25
Extra virgin olive oil	0.06 lt.	4.80	0.288
Red wine vinegar	2 table spoon	1.20	1.20
Dijon mustard	1 table spoon	0.30	0.30
Basil (finely chopped)	1 table spoon	0.15	0.15
Chives (finely chopped)	2 tea spoon	0.25	0.25
Flat leaf parsley	1 table spoon	0.50	0.50
Baguette	8 unit	0.20	1.60
Brie	0.400 Kg.	2.00	0.80
Total cost			8.32

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	2.20
Waste Trimmings:	0.80
Prepare Weight:	1.40
Yield %:	64%
Purchase Weight Cost:	8.32
Waste Trimmings Cost:	1.22
Prepare Weight Cost:	9.54

1. Recipe Title – Recipe Details

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From:	Name	Prep Time:	05 MINS
Serves:	Number of People	Cook Time:	05 min
Portion  size:	Medium

Instructions1:Pre heat the oven to 180 degree Celsius to roast tomatoes for 8 to 10 minutes.  2:Salad leaves should be combined with onion and olive along with oil, vinegar and mustard.  3:Toss with salad. 4:Mixing tomatoes and parsley.  5:Serve with baguette and brie.

Ingredients.Ingredients Name Amount needed: kg / lt / unit / Cherry tomatoes 0.500 Kg.Mixed salad 0.200 Kg.Kalamata olives 0.240 kg. Red onion 1 unit Extra virgin olive oil 0.06 lt.Red wine vinegar 2 table spoon Dijon mustard 1 table spoon Basil (finely chopped) 1 table spoon Chives (finely chopped) 2 tea spoon Flat leaf parsley 1 table spoon Baguette 8 unit Brie 0.400 Kg. Total cost

Notes

The above recipe will be served as an entry prior to the main course.  

2. Soup Broccoli and gruyere

 – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Unsalted butter	0.055 kg.	15.00	0.825
1 table spoon olive oil	1	4.80	0.15
1large onion chopped	1	0.25	0.25
Garlic clove	1	0.20	0.20
Broccoli	0.800 Kg.	4.50	3.60
Chicken stock	4 cups	0.50	2.00
Pure cream	0.060 lt.	8.50	0.51
Cheese	0.080 Kg.	16.00	1.28
Crushed garlic clove	2	0.20	0.40
Baguette	1	0.20	0.20
Total cost			9.415

2. Soup Broccoli and gruyere – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	Number of People	Cook Time:	25 min
Portion  size:	One plate

Instructions1:Butter and oil should be heated in a large utensil such as saucepan. 2:Onion should be added in the saucepan then to cook for 5 to 6 minutes.3:Broccoli and chicken stock should be added at high temperature. Boil broccoli for 5 to 6 minutes till it is tender.  4:Oven should be preheated for garlic cheese toast at 180 degree Celsius. 5:Use the smooth soup and add cream in it. Ladle soup and serve it with garlic toast.

Ingredients Name Amount needed: kg / lt / unit / Unsalted butter 0.055 kg. 1 table spoon olive oil11large onion chopped 1Garlic clove 1Broccoli 0.800 Kg. Chicken stock 4 cupsPure cream 0.060 lt. Cheese0.080 Kg. Crushed garlic clove 2Baguette 1      Total cost

Notes

It is to be used as an entry in the whole course meal.

Mains

1. Tagliatelle with mushroom– Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Dried porcini	0.020 kg.	5.00	0.10
Hot water	0.125 lt.	1.00	0.125
Finest Italian style pork	0.500 Kg.	8.00	4.00
Olive oil	2 table spoon	4.80	0.288
Brown onion	1	0.25	0.25
Mushroom mixed	0.300 Kg.	12.00	3.60
Cream	0.300 kg.	8.00	2.40
Dried egg	0.500 kg.	2.50	1.25
Flat leaf parsley	½ cup	1.50	0.045
Parmesan	As required	0.25	0.25
Total cost			12.308

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	2.250 Kg.
Waste Trimmings:	0.500 Kg.
Prepare Weight:	1.750 Kg.
Yield %:	77.77%
Purchase Weight Cost:	12.308
Waste Trimmings Cost:	2.74
Prepare Weight Cost:	9.568

1. Recipe Title – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	2	Cook Time:	20 min
Portion  size:	A plate each

Instructions1:Dried mushrooms should be boiled first for 10 minutes. 2:Sausage shall be removed from castings. It should be cooked for 5 minutes. 3:Oil remaining after cooking sausage shall be heated in a pan to add onion and mushrooms. These shall be stirred in the pan for 5 minutes. 4:Cook pasta. 5:The pasta shall be added to the cream mixture created in step 3. Finally, it should be served.

Ingredients Name Amount needed: kg / lt / unit / Dried porcini 0.020 kg. Hot water 0.125 lt. Finest Italian style pork 0.500 Kg. Olive oil 2 table spoon Brown onion 1 Mushroom mixed 0.300 Kg. Cream 0.300 kg. Dried egg0.500 kg. Flat leaf parsley ½ cupParmesan As required

Notes

It is a main course to be served as such.

2. Chicken quesadillas– Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Can red kidney beans	0.400 kg.	6.00	2.40
Chopped cooked chicken	0.300 kg	4.00	1.20
Small red capsicum	1	0.30	0.30
Green shallots	2	0.10	0.20
Smoky chipotle	2 teaspoon	0.25	0.25
Cheese blend	0.150 kg	5.50	0.825
Whole meal wraps	6	0.20	1.20
Baby spinach	0.050 kg	1.20	0.06
Tomato without seeds	1	0.30	0.30
Coriander sprigs	¼ cup	0.20	0.20
Lime juice	1	0.15	0.15
Avocado	1	0.65	0.65
Yoghurt	0.100 kg	1.00	1.00
Total cost			8.735

2. Recipe Title – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	4	Cook Time:	15 min
Portion  size:	A plate

Instructions1:Beans should be put into a large bowl and chicken, capsicum, shallot and chipotle shall be mixed with the beans. All these should be stirred to mix. 2:Oil shall be sprayed in a pan in medium heat. Cheese shall be poured in the pan. The mixture shall be poured in the pan. 3:Wrap up the mix with melted cheese. 4:Repeat the process until everything is wrapped. 5:Tomato, coriander and lime juice shall be combined in a bowl and served with the wrapped mixture.

Ingredients Name Amount needed: kg / lt / unit / Can red kidney beans 0.400 kg.Chopped cooked chicken 0.300 kgSmall red capsicum 1Green shallots 2 Smoky chipotle 2 teaspoon Cheese blend 0.150 kgWhole meal wraps 6Baby spinach 0.050 kgTomato without seeds 1Coriander sprigs  ¼ cup Lime juice 1Avocado 1Yoghurt 0.100 kgTotal cost

Notes

It is important to note that since the above is meant to be given to relatively old people hence, less oil and spice should be used.

Dessert

1. Grape nut custard- Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Large eggs	3	1.00	3.00
Milks	2 cup	12.00	0.72
Splenda	½ cup	0.75	0.75
Butter, melted	2 table spoon	15.00	0.90
Vanilla extract	1 tea spoon	60.00	0.60
Ground cinnamon	1 tea spoon	20.00	0.20
Ground nut mug	½ tea spoon	50.00	0.25
Grade nut	¾ cup	60.00	1.80
Total cost			8.22

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	0.600 kg.
Waste Trimmings:	0.150 kg
Prepare Weight:	0.450 kg
Yield %:	75%
Purchase Weight Cost:	8.22
Waste Trimmings Cost:	2.055
Prepare Weight Cost:	6.165

1. Grape nut custard – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	6	Cook Time:	45 min
Portion  size:	A small bowl

Instructions1:Firstly the egg shall be beaten and stirred in milk along with splenda, butter, vanilla extract and cinnamon.   2:Take the nut mugs and pour the mixture created above in greased baking dish.  3:Now spring the grape nuts over the top. 4:Bake the above in 350 degree F for 45 minutes.  5:Insert a tooth pick to check if it comes out clean then take it out and serve.

Ingredients Name Amount needed: kg / lt / unit / Large eggs 3Milks 2 cupSplenda ½ cupButter, melted 2 table spoonVanilla extract 1 tea spoon Ground cinnamon 1 tea spoon Ground nut mug ½ tea spoon Grade nut ¾ cup Total cost

Notes

Use as less butter as possible as the older people are expected to be consuming the dish.

2. Blueberry Cobbler – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Frozen blueberries	5 cups	0.60	3.00
Fresh lemon juice	2 tablespoon	0.25	0.50
Flour	2 cups	4.00	0.24
Sugar	3 cups	3.00	0.27
Whole milk	1	1.50	1.50
Butter	5 tablespoon	15.00	1.25
Baking soda	2 teaspoon	1.50	0.25
Salt	1 teaspoon	0.05	0.05
Vanilla extract	½ teaspoon	0.65	0.65
Nut meg	¼ teaspoon	60.00	0.50
Ground mace	¼ teaspoon	15.00	0.13
Cornstarch	2 tablespoon	10.00	0.60
Water	1 ½ cup	0.10	0.10
Total cost			9.04

2. Blueberry Cobbler – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	6 to 8	Cook Time:	80 min
Portion  size:	A piece each

Instructions1:Firstly the oven must be preheated to 350 degree F. 2:Blueberries along with lemon juice shall be spread in a baking dish. 3:Flour, sugar milk, butter, baking soda, ½ tea spoon salt, vanilla extract, nut meg and mace shall be combined and stirred in a bowl.   4:Sugar and teaspoon salt shall be combined along with butter. 5:Bake the cobbler at 350 degree F.

Ingredients Name Amount needed: kg / lt / unit / Frozen blueberries 5 cupsFresh lemon juice 2 tablespoon Flour 2 cupsSugar 3 cupsWhole milk 1 Butter5 tablespoon Baking soda2 teaspoon Salt1 teaspoon Vanilla extract ½ teaspoon Nut meg ¼ teaspoon Ground mace¼ teaspoon Cornstarch2 tablespoon Water 1 ½ cup

Notes

Again use of sugar should be minimum keeping in mind the age of the people in the aged care.

 Dish Costing & Recipes

Day 2 – Lunch Service

Entree Page Number

1:   Pg: 16

2: Pg: 18

Main               Page Number

1:   Pg: 20

2: Pg: 22

Dessert              Page Number 

1. Pg: 24

2:   Pg: 26

 

Entrée

1. Salad with roast potatoes.

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Portion amount:	10.48	Portion Size:	Medium
Portion cost:	8.50	Sales Prices:	11.53
Food Cost %:	70.25%

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Potatoes	0.500 Kg.	1.50	0.75
Green lavender	0.050 Kg.	4.00	0.20
Kalamata olives	0.240 kg.	1.80	0.432
Red onion	1 unit	0.25	0.25
Extra virgin olive oil	0.06 lt.	4.80	0.288
Red wine vinegar	2 table spoon	1.20	1.20
Dijon mustard	1 table spoon	0.30	0.30
Basil (finely chopped)	1 table spoon	0.15	0.15
Chives (finely chopped)	2 tea spoon	0.25	0.25
Flat leaf parsley	1 table spoon	0.50	0.50
Baguette	8 unit	0.20	1.60
Brie	0.400 Kg.	2.00	0.80
Total cost			6.72

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	2.00
Waste Trimmings:	0.60
Prepare Weight:	1.40
Yield %:	70%
Purchase Weight Cost:	6.72
Waste Trimmings Cost:	2.016
Prepare Weight Cost:	4.704

1. Recipe Title – Recipe Details

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From:	Name	Prep Time:	05 MINS
Serves:	4	Cook Time:	10 min
Portion  size:	Medium

Instructions1:Pre heat the oven to 180 degree Celsius to roast potatoes for 8 to 10 minutes.  2:Green lavender should be combined with onion and olive along with oil, vinegar and mustard.  3:Toss with salad. 4:Mixing potatoes and parsley.  5:Serve with baguette and brie.

Ingredients Name Amount needed: kg / lt / unit / Potatoes0.500 Kg.Green lavender  0.050 Kg.Kalamata olives 0.240 kg. Red onion 1 unit Extra virgin olive oil 0.06 lt.Red wine vinegar 2 table spoon Dijon mustard 1 table spoon Basil (finely chopped) 1 table spoon Chives (finely chopped) 2 tea spoon Flat leaf parsley 1 table spoon Baguette 8 unit Brie 0.400 Kg. Total cost

Notes

The above recipe will be served as an entry prior to the main course.  

2. Chicken and noodle soup

 – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Butter	0.050 kg.	15.00	0.75
1 table spoon olive oil	1	4.80	0.15
1large onion chopped	1	0.25	0.25
Garlic clove	1	0.20	0.20
Chicken stock	4 cups	0.50	2.00
Pure cream	0.060 lt.	8.50	0.51
Noodle	1 packet.	4.00	4.00
Crushed garlic clove	2	0.20	0.40
Baguette	1	0.20	0.20
Total cost			5.815

2. Chicken and noodle – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	Number of People	Cook Time:	30 min
Portion  size:	One bowl

Instructions1:Butter and oil should be heated in a large utensil such as saucepan. 2:Onion should be added in the pan for 5 to 10 minutes. 3:Chicken stock should be added at high temperature. Then noodles shall be boiled for 5 to 6 minutes.  4:Garlic should be roasted mixed in the soup.5:Use the smooth soup and add cream in it. Ladle soup.

Ingredients Name Amount needed: kg / lt / unit / Butter 0.050 kg. 1 table spoon olive oil11large onion chopped 1Garlic clove 1Chicken stock 4 cupsPure cream 0.060 lt. Noodle 1 packet.Crushed garlic clove 2Baguette 1Total cost

Notes

It is to be used as an entry in the whole course meal.

Mains

1. Mushroom mix– Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Dried porcini	0.020 kg.	5.00	0.10
Water	0.125 lt.	1.00	0.125
Noodle	0.500 Kg.	4.00	2.00
Olive oil	2 table spoon	4.80	0.288
Brown onion	1	0.25	0.25
Mushroom mixed	0.300 Kg.	12.00	3.60
Cream	0.300 kg.	8.00	2.40
Dried egg	0.500 kg.	2.50	1.25
Flat leaf parsley	½ cup	1.50	0.045
Parmesan	As required	0.25	0.25
Total cost			10.308

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	1.950 Kg.
Waste Trimmings:	0.500 Kg.
Prepare Weight:	1.450 Kg.
Yield %:	74.39%
Purchase Weight Cost:	10.308
Waste Trimmings Cost:	2.64
Prepare Weight Cost:	7.668

1. Mushroom mix – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	4	Cook Time:	20 min
Portion  size:	A bowl each

Instructions1:For 5 minutes boil the mushroom. 2:Sauce shall be fried for 5 minutes then. 3:Onion and mushrooms shall be stirred with olive oil for 5 minutes. 4:Noodles shall be cooked after that. 5:The mushroom and noodles then shall be combined and served to the guests.

Ingredients Name Amount needed: kg / lt / unit / Dried porcini 0.020 kg. Water 0.125 lt. Noodle 0.500 Kg. Olive oil 2 table spoon Brown onion 1 Mushroom mixed 0.300 Kg. Cream 0.300 kg. Dried egg0.500 kg. Flat leaf parsley ½ cupParmesan As required Total cost

Notes

Ensuring that the quality of mushroom is appropriate for cooking must be kept in mind.  

2. Lemon chicken – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Chicken boneless	0.300 kg	4.00	1.20
Small red capsicum	1	0.30	0.30
Green chilies	2	0.10	0.20
Lemon	2 pieces	0.25	0.50
Cheese blend	0.150 kg	5.50	0.825
Baby spinach	0.050 kg	1.20	0.06
Tomato without seeds	1	0.30	0.30
Coriander sprigs	¼ cup	0.20	0.20
Lime juice	1	0.15	0.15
Yoghurt	0.100 kg	1.00	1.00
Total cost			4.76

2. Lemon chicken – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	4	Cook Time:	15 min
Portion  size:	A plate

Instructions1:Boneless chicken needs to be cooked at medium temperature first.   2:Tomato, coriander and lime juice shall be combined in a bowl and stirred. 3.Take a large saucepan and combined the chicken and the mixture prepared in step. 4. Keep the combined chicken and other materials lid in at medium temperature and serve it once it ready.

Ingredients Name Amount needed: kg / lt / unit / Chicken boneless 0.300 kgSmall red capsicum 1Green chilies 2 Lemon  2 pieces Cheese blend 0.150 kgBaby spinach 0.050 kgTomato without seeds 1Coriander sprigs  ¼ cup Lime juice 1Yoghurt 0.100 kgTotal cost

Notes

It is important to note that since the above is meant to be given to relatively old people hence, less oil and spice should be used.

Dessert

1. Custard with fruits- Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Milks	2 cup	12.00	0.72
Apple (chopped)	1 cup	1.00	1.00
Litchi (chopped)	1 cup	1.20	1.20
Mango (sliced)	2 cup	0.40	0.80
Splenda	½ cup	0.75	0.75
Butter, melted	2 table spoon	15.00	0.90
Vanilla extract	1 tea spoon	60.00	0.60
Ground cinnamon	1 tea spoon	20.00	0.20
Ground nut mug	½ tea spoon	50.00	0.25
Grade nut	¾ cup	60.00	1.80
Total cost			8.22

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	1.000 kg.
Waste Trimmings:	0.250 kg
Prepare Weight:	0.750 kg
Yield %:	75%
Purchase Weight Cost:	8.22
Waste Trimmings Cost:	2.055
Prepare Weight Cost:	6.165

1. Custard with fruits – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	6	Cook Time:	30 min
Portion  size:	A bowl

Instructions1:Firstly milk along with splenda, butter, vanilla extract and cinnamon shall be stirred.   2:Take the nut mugs and pour the mixture created above in greased baking dish.  3:Now spring the sliced and chopped fruits over the top. 4:Bake the above in 350 degree F for 45 minutes.  5:Serve it once ready.

Ingredients Name Amount needed: kg / lt / unit / Milks 2 cupApple (chopped) 1 cup Litchi (chopped) 1 cup Mango (sliced)2 cupSplenda ½ cupButter, melted 2 table spoonVanilla extract 1 tea spoon Ground cinnamon 1 tea spoon Ground nut mug ½ tea spoon Grade nut ¾ cup Total cost

Notes

Use as less butter as possible as the older people are expected to be consuming the dish.

2. Roasted nut mag with cream – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Cream	2 cups	20.00	1.20
Cheese	2 cups	30.00	1.50
Flour	2 cups	4.00	0.24
Sugar	3 cups	3.00	0.27
Whole milk	1	1.50	1.50
Butter	5 tablespoon	15.00	1.25
Baking soda	2 teaspoon	1.50	0.25
Salt	1 teaspoon	0.05	0.05
Vanilla extract	½ teaspoon	0.65	0.65
Nut meg	¼ teaspoon	60.00	0.50
Ground mace	¼ teaspoon	15.00	0.13
Cornstarch	2 tablespoon	10.00	0.60
Water	1 ½ cup	0.10	0.10
Total cost			8.24

2. Roasted nut mag with cream – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	6	Cook Time:	30 min
Portion  size:	Few slices

Instructions1:Firstly the oven must be preheated to 350 degree F. 2:Flour shall be mixed with water to make a dough. 3:Sugar milk, butter, baking soda, ½ tea spoon salt, and vanilla extract, nut meg and mace shall be combined and stirred in a bowl.   4:Sugar and teaspoon salt shall be combined along with butter. 5:Bake the cobbler at 350 degree F.

Ingredients Name Amount needed: kg / lt / unit / Cream 2 cups Cheese2 cupsFlour 2 cupsSugar 3 cupsWhole milk 1 Butter5 tablespoon Baking soda2 teaspoon Salt1 teaspoon Vanilla extract ½ teaspoon Nut meg ¼ teaspoon Ground mace¼ teaspoon Cornstarch2 tablespoon Water 1 ½ cup   Total cost

Notes

Again use of sugar should be minimum keeping in mind the age of the people in the aged care.

Day 3:

Entrée

1. Salad with roast cherry tomatoes

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Portion amount:	11.45	Portion Size:	Medium
Portion cost:	9.54	Sales Prices:	12.60
Food Cost %:	72.66%

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Cherry tomatoes	0.500 Kg.	3.50	1.75
Mixed salad	0.200 Kg.	4.00	0.80
Kalamata olives	0.240 kg.	1.80	0.432
Red onion	1 unit	0.25	0.25
Extra virgin olive oil	0.06 lt.	4.80	0.288
Red wine vinegar	2 table spoon	1.20	1.20
Dijon mustard	1 table spoon	0.30	0.30
Basil (finely chopped)	1 table spoon	0.15	0.15
Chives (finely chopped)	2 tea spoon	0.25	0.25
Flat leaf parsley	1 table spoon	0.50	0.50
Baguette	8 unit	0.20	1.60
Brie	0.400 Kg.	2.00	0.80
Total cost			8.32

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	2.20
Waste Trimmings:	0.80
Prepare Weight:	1.40
Yield %:	64%
Purchase Weight Cost:	8.32
Waste Trimmings Cost:	1.22
Prepare Weight Cost:	9.54

1. Recipe Title – Recipe Details

IMAGE OF DISH

From:	Name	Prep Time:	05 MINS
Serves:	Number of People	Cook Time:	05 min
Portion  size:	Medium

Instructions1:Pre heat the oven to 180 degree Celsius to roast tomatoes for 8 to 10 minutes.  2:Salad leaves should be combined with onion and olive along with oil, vinegar and mustard.  3:Toss with salad. 4:Mixing tomatoes and parsley.  5:Serve with baguette and brie.

Ingredients.Ingredients Name Amount needed: kg / lt / unit / Cherry tomatoes 0.500 Kg.Mixed salad 0.200 Kg.Kalamata olives 0.240 kg. Red onion 1 unit Extra virgin olive oil 0.06 lt.Red wine vinegar 2 table spoon Dijon mustard 1 table spoon Basil (finely chopped) 1 table spoon Chives (finely chopped) 2 tea spoon Flat leaf parsley 1 table spoon Baguette 8 unit Brie 0.400 Kg. Total cost

Notes

The above recipe will be served as an entry prior to the main course.  

2. Soup Broccoli and gruyere

 – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Unsalted butter	0.055 kg.	15.00	0.825
1 table spoon olive oil	1	4.80	0.15
1large onion chopped	1	0.25	0.25
Garlic clove	1	0.20	0.20
Broccoli	0.800 Kg.	4.50	3.60
Chicken stock	4 cups	0.50	2.00
Pure cream	0.060 lt.	8.50	0.51
Cheese	0.080 Kg.	16.00	1.28
Crushed garlic clove	2	0.20	0.40
Baguette	1	0.20	0.20
Total cost			9.415

2. Soup Broccoli and gruyere – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	Number of People	Cook Time:	25 min
Portion  size:	One plate

Instructions1:Butter and oil should be heated in a large utensil such as saucepan. 2:Onion should be added in the saucepan then to cook for 5 to 6 minutes.3:Broccoli and chicken stock should be added at high temperature. Boil broccoli for 5 to 6 minutes till it is tender.  4:Oven should be preheated for garlic cheese toast at 180 degree Celsius. 5:Use the smooth soup and add cream in it. Ladle soup and serve it with garlic toast.

Ingredients Name Amount needed: kg / lt / unit / Unsalted butter 0.055 kg. 1 table spoon olive oil11large onion chopped 1Garlic clove 1Broccoli 0.800 Kg. Chicken stock 4 cupsPure cream 0.060 lt. Cheese0.080 Kg. Crushed garlic clove 2Baguette 1      Total cost

Notes

It is to be used as an entry in the whole course meal.

Mains

1. Tagliatelle with mushroom– Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Dried porcini	0.020 kg.	5.00	0.10
Hot water	0.125 lt.	1.00	0.125
Finest Italian style pork	0.500 Kg.	8.00	4.00
Olive oil	2 table spoon	4.80	0.288
Brown onion	1	0.25	0.25
Mushroom mixed	0.300 Kg.	12.00	3.60
Cream	0.300 kg.	8.00	2.40
Dried egg	0.500 kg.	2.50	1.25
Flat leaf parsley	½ cup	1.50	0.045
Parmesan	As required	0.25	0.25
Total cost			12.308

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	2.250 Kg.
Waste Trimmings:	0.500 Kg.
Prepare Weight:	1.750 Kg.
Yield %:	77.77%
Purchase Weight Cost:	12.308
Waste Trimmings Cost:	2.74
Prepare Weight Cost:	9.568

1. Recipe Title – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	2	Cook Time:	20 min
Portion  size:	A plate each

Instructions1:Dried mushrooms should be boiled first for 10 minutes. 2:Sausage shall be removed from castings. It should be cooked for 5 minutes. 3:Oil remaining after cooking sausage shall be heated in a pan to add onion and mushrooms. These shall be stirred in the pan for 5 minutes. 4:Cook pasta. 5:The pasta shall be added to the cream mixture created in step 3. Finally, it should be served.

Ingredients Name Amount needed: kg / lt / unit / Dried porcini 0.020 kg. Hot water 0.125 lt. Finest Italian style pork 0.500 Kg. Olive oil 2 table spoon Brown onion 1 Mushroom mixed 0.300 Kg. Cream 0.300 kg. Dried egg0.500 kg. Flat leaf parsley ½ cupParmesan As required

Notes

It is a main course to be served as such.

2. Chicken quesadillas– Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Can red kidney beans	0.400 kg.	6.00	2.40
Chopped cooked chicken	0.300 kg	4.00	1.20
Small red capsicum	1	0.30	0.30
Green shallots	2	0.10	0.20
Smoky chipotle	2 teaspoon	0.25	0.25
Cheese blend	0.150 kg	5.50	0.825
Whole meal wraps	6	0.20	1.20
Baby spinach	0.050 kg	1.20	0.06
Tomato without seeds	1	0.30	0.30
Coriander sprigs	¼ cup	0.20	0.20
Lime juice	1	0.15	0.15
Avocado	1	0.65	0.65
Yoghurt	0.100 kg	1.00	1.00
Total cost			8.735

2. Recipe Title – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	4	Cook Time:	15 min
Portion  size:	A plate

Instructions1:Beans should be put into a large bowl and chicken, capsicum, shallot and chipotle shall be mixed with the beans. All these should be stirred to mix. 2:Oil shall be sprayed in a pan in medium heat. Cheese shall be poured in the pan. The mixture shall be poured in the pan. 3:Wrap up the mix with melted cheese. 4:Repeat the process until everything is wrapped. 5:Tomato, coriander and lime juice shall be combined in a bowl and served with the wrapped mixture.

Ingredients Name Amount needed: kg / lt / unit / Can red kidney beans 0.400 kg.Chopped cooked chicken 0.300 kgSmall red capsicum 1Green shallots 2 Smoky chipotle 2 teaspoon Cheese blend 0.150 kgWhole meal wraps 6Baby spinach 0.050 kgTomato without seeds 1Coriander sprigs  ¼ cup Lime juice 1Avocado 1Yoghurt 0.100 kgTotal cost

Notes

It is important to note that since the above is meant to be given to relatively old people hence, less oil and spice should be used.

Dessert

1. Grape nut custard- Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Large eggs	3	1.00	3.00
Milks	2 cup	12.00	0.72
Splenda	½ cup	0.75	0.75
Butter, melted	2 table spoon	15.00	0.90
Vanilla extract	1 tea spoon	60.00	0.60
Ground cinnamon	1 tea spoon	20.00	0.20
Ground nut mug	½ tea spoon	50.00	0.25
Grade nut	¾ cup	60.00	1.80
Total cost			8.22

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	0.600 kg.
Waste Trimmings:	0.150 kg
Prepare Weight:	0.450 kg
Yield %:	75%
Purchase Weight Cost:	8.22
Waste Trimmings Cost:	2.055
Prepare Weight Cost:	6.165

1. Grape nut custard – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	6	Cook Time:	45 min
Portion  size:	A small bowl

Instructions1:Firstly the egg shall be beaten and stirred in milk along with splenda, butter, vanilla extract and cinnamon.   2:Take the nut mugs and pour the mixture created above in greased baking dish.  3:Now spring the grape nuts over the top. 4:Bake the above in 350 degree F for 45 minutes.  5:Insert a tooth pick to check if it comes out clean then take it out and serve.

Ingredients Name Amount needed: kg / lt / unit / Large eggs 3Milks 2 cupSplenda ½ cupButter, melted 2 table spoonVanilla extract 1 tea spoon Ground cinnamon 1 tea spoon Ground nut mug ½ tea spoon Grade nut ¾ cup Total cost

Notes

Use as less butter as possible as the older people are expected to be consuming the dish.

2. Blueberry Cobbler – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Frozen blueberries	5 cups	0.60	3.00
Fresh lemon juice	2 tablespoon	0.25	0.50
Flour	2 cups	4.00	0.24
Sugar	3 cups	3.00	0.27
Whole milk	1	1.50	1.50
Butter	5 tablespoon	15.00	1.25
Baking soda	2 teaspoon	1.50	0.25
Salt	1 teaspoon	0.05	0.05
Vanilla extract	½ teaspoon	0.65	0.65
Nut meg	¼ teaspoon	60.00	0.50
Ground mace	¼ teaspoon	15.00	0.13
Cornstarch	2 tablespoon	10.00	0.60
Water	1 ½ cup	0.10	0.10
Total cost			9.04

2. Blueberry Cobbler – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	6 to 8	Cook Time:	80 min
Portion  size:	A piece each

Instructions1:Firstly the oven must be preheated to 350 degree F. 2:Blueberries along with lemon juice shall be spread in a baking dish. 3:Flour, sugar milk, butter, baking soda, ½ tea spoon salt, vanilla extract, nut meg and mace shall be combined and stirred in a bowl.   4:Sugar and teaspoon salt shall be combined along with butter. 5:Bake the cobbler at 350 degree F.

Ingredients Name Amount needed: kg / lt / unit / Frozen blueberries 5 cupsFresh lemon juice 2 tablespoon Flour 2 cupsSugar 3 cupsWhole milk 1 Butter5 tablespoon Baking soda2 teaspoon Salt1 teaspoon Vanilla extract ½ teaspoon Nut meg ¼ teaspoon Ground mace¼ teaspoon Cornstarch2 tablespoon Water 1 ½ cup

Notes

Again use of sugar should be minimum keeping in mind the age of the people in the aged care.

 Dish Costing & Recipes

Day 4

Entrée

1. Salad with roast potatoes.

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Portion amount:	10.48	Portion Size:	Medium
Portion cost:	8.50	Sales Prices:	11.53
Food Cost %:	70.25%

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Potatoes	0.500 Kg.	1.50	0.75
Green lavender	0.050 Kg.	4.00	0.20
Kalamata olives	0.240 kg.	1.80	0.432
Red onion	1 unit	0.25	0.25
Extra virgin olive oil	0.06 lt.	4.80	0.288
Red wine vinegar	2 table spoon	1.20	1.20
Dijon mustard	1 table spoon	0.30	0.30
Basil (finely chopped)	1 table spoon	0.15	0.15
Chives (finely chopped)	2 tea spoon	0.25	0.25
Flat leaf parsley	1 table spoon	0.50	0.50
Baguette	8 unit	0.20	1.60
Brie	0.400 Kg.	2.00	0.80
Total cost			6.72

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	2.00
Waste Trimmings:	0.60
Prepare Weight:	1.40
Yield %:	70%
Purchase Weight Cost:	6.72
Waste Trimmings Cost:	2.016
Prepare Weight Cost:	4.704

1. Recipe Title – Recipe Details

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From:	Name	Prep Time:	05 MINS
Serves:	4	Cook Time:	10 min
Portion  size:	Medium

Instructions1:Pre heat the oven to 180 degree Celsius to roast potatoes for 8 to 10 minutes.  2:Green lavender should be combined with onion and olive along with oil, vinegar and mustard.  3:Toss with salad. 4:Mixing potatoes and parsley.  5:Serve with baguette and brie.

Ingredients Name Amount needed: kg / lt / unit / Potatoes0.500 Kg.Green lavender  0.050 Kg.Kalamata olives 0.240 kg. Red onion 1 unit Extra virgin olive oil 0.06 lt.Red wine vinegar 2 table spoon Dijon mustard 1 table spoon Basil (finely chopped) 1 table spoon Chives (finely chopped) 2 tea spoon Flat leaf parsley 1 table spoon Baguette 8 unit Brie 0.400 Kg. Total cost

Notes

The above recipe will be served as an entry prior to the main course.  

2. Chicken and noodle soup

 – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Butter	0.050 kg.	15.00	0.75
1 table spoon olive oil	1	4.80	0.15
1large onion chopped	1	0.25	0.25
Garlic clove	1	0.20	0.20
Chicken stock	4 cups	0.50	2.00
Pure cream	0.060 lt.	8.50	0.51
Noodle	1 packet.	4.00	4.00
Crushed garlic clove	2	0.20	0.40
Baguette	1	0.20	0.20
Total cost			5.815

2. Chicken and noodle – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	Number of People	Cook Time:	30 min
Portion  size:	One bowl

Instructions1:Butter and oil should be heated in a large utensil such as saucepan. 2:Onion should be added in the pan for 5 to 10 minutes. 3:Chicken stock should be added at high temperature. Then noodles shall be boiled for 5 to 6 minutes.  4:Garlic should be roasted mixed in the soup.5:Use the smooth soup and add cream in it. Ladle soup.

Ingredients Name Amount needed: kg / lt / unit / Butter 0.050 kg. 1 table spoon olive oil11large onion chopped 1Garlic clove 1Chicken stock 4 cupsPure cream 0.060 lt. Noodle 1 packet.Crushed garlic clove 2Baguette 1Total cost

Notes

It is to be used as an entry in the whole course meal.

Mains

1. Mushroom mix– Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Dried porcini	0.020 kg.	5.00	0.10
Water	0.125 lt.	1.00	0.125
Noodle	0.500 Kg.	4.00	2.00
Olive oil	2 table spoon	4.80	0.288
Brown onion	1	0.25	0.25
Mushroom mixed	0.300 Kg.	12.00	3.60
Cream	0.300 kg.	8.00	2.40
Dried egg	0.500 kg.	2.50	1.25
Flat leaf parsley	½ cup	1.50	0.045
Parmesan	As required	0.25	0.25
Total cost			10.308

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	1.950 Kg.
Waste Trimmings:	0.500 Kg.
Prepare Weight:	1.450 Kg.
Yield %:	74.39%
Purchase Weight Cost:	10.308
Waste Trimmings Cost:	2.64
Prepare Weight Cost:	7.668

1. Mushroom mix – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	4	Cook Time:	20 min
Portion  size:	A bowl each

Instructions1:For 5 minutes boil the mushroom. 2:Sauce shall be fried for 5 minutes then. 3:Onion and mushrooms shall be stirred with olive oil for 5 minutes. 4:Noodles shall be cooked after that. 5:The mushroom and noodles then shall be combined and served to the guests.

Ingredients Name Amount needed: kg / lt / unit / Dried porcini 0.020 kg. Water 0.125 lt. Noodle 0.500 Kg. Olive oil 2 table spoon Brown onion 1 Mushroom mixed 0.300 Kg. Cream 0.300 kg. Dried egg0.500 kg. Flat leaf parsley ½ cupParmesan As required Total cost

Notes

Ensuring that the quality of mushroom is appropriate for cooking must be kept in mind.  

2. Lemon chicken – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Chicken boneless	0.300 kg	4.00	1.20
Small red capsicum	1	0.30	0.30
Green chilies	2	0.10	0.20
Lemon	2 pieces	0.25	0.50
Cheese blend	0.150 kg	5.50	0.825
Baby spinach	0.050 kg	1.20	0.06
Tomato without seeds	1	0.30	0.30
Coriander sprigs	¼ cup	0.20	0.20
Lime juice	1	0.15	0.15
Yoghurt	0.100 kg	1.00	1.00
Total cost			4.76

2. Lemon chicken – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	4	Cook Time:	15 min
Portion  size:	A plate

Instructions1:Boneless chicken needs to be cooked at medium temperature first.   2:Tomato, coriander and lime juice shall be combined in a bowl and stirred. 3.Take a large saucepan and combined the chicken and the mixture prepared in step. 4. Keep the combined chicken and other materials lid in at medium temperature and serve it once it ready.

Ingredients Name Amount needed: kg / lt / unit / Chicken boneless 0.300 kgSmall red capsicum 1Green chilies 2 Lemon  2 pieces Cheese blend 0.150 kgBaby spinach 0.050 kgTomato without seeds 1Coriander sprigs  ¼ cup Lime juice 1Yoghurt 0.100 kgTotal cost

Notes

It is important to note that since the above is meant to be given to relatively old people hence, less oil and spice should be used.

Dessert

1. Custard with fruits- Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Milks	2 cup	12.00	0.72
Apple (chopped)	1 cup	1.00	1.00
Litchi (chopped)	1 cup	1.20	1.20
Mango (sliced)	2 cup	0.40	0.80
Splenda	½ cup	0.75	0.75
Butter, melted	2 table spoon	15.00	0.90
Vanilla extract	1 tea spoon	60.00	0.60
Ground cinnamon	1 tea spoon	20.00	0.20
Ground nut mug	½ tea spoon	50.00	0.25
Grade nut	¾ cup	60.00	1.80
Total cost			8.22

Example:Purchase Weight:      5kg   $ 15per kg = $75Waste Trimmings:     1kg   $ 15per kg = $15Prepare Weight:         4kg  $ 15per kg = $60Prepare Weight:  4k x         100 =   80%g     Purchase Weight:

 Yield Test %

Purchase Weight:	1.000 kg.
Waste Trimmings:	0.250 kg
Prepare Weight:	0.750 kg
Yield %:	75%
Purchase Weight Cost:	8.22
Waste Trimmings Cost:	2.055
Prepare Weight Cost:	6.165

1. Custard with fruits – Recipe Details

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From:	Name	Prep Time:	15 min
Serves:	6	Cook Time:	30 min
Portion  size:	A bowl

Instructions1:Firstly milk along with splenda, butter, vanilla extract and cinnamon shall be stirred.   2:Take the nut mugs and pour the mixture created above in greased baking dish.  3:Now spring the sliced and chopped fruits over the top. 4:Bake the above in 350 degree F for 45 minutes.  5:Serve it once ready.

Ingredients Name Amount needed: kg / lt / unit / Milks 2 cupApple (chopped) 1 cup Litchi (chopped) 1 cup Mango (sliced)2 cupSplenda ½ cupButter, melted 2 table spoonVanilla extract 1 tea spoon Ground cinnamon 1 tea spoon Ground nut mug ½ tea spoon Grade nut ¾ cup Total cost

Notes

Use as less butter as possible as the older people are expected to be consuming the dish.

2. Roasted nut mag with cream – Costing

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Portion amount:		Portion Size:
Portion cost:		Sales Prices:
Food Cost %:

Ingredients Name	Amount needed: kg / lt / unit /	Cost per Amount: kg/l/unit	Actual Cost of each ingredient
Cream	2 cups	20.00	1.20
Cheese	2 cups	30.00	1.50
Flour	2 cups	4.00	0.24
Sugar	3 cups	3.00	0.27
Whole milk	1	1.50	1.50
Butter	5 tablespoon	15.00	1.25
Baking soda	2 teaspoon	1.50	0.25
Salt	1 teaspoon	0.05	0.05
Vanilla extract	½ teaspoon	0.65	0.65
Nut meg	¼ teaspoon	60.00	0.50
Ground mace	¼ teaspoon	15.00	0.13
Cornstarch	2 tablespoon	10.00	0.60
Water	1 ½ cup	0.10	0.10
Total cost			8.24

2. Roasted nut mag with cream – Recipe Details

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From:	Name	Prep Time:	10 min
Serves:	6	Cook Time:	30 min
Portion  size:	Few slices

Instructions1:Firstly the oven must be preheated to 350 degree F. 2:Flour shall be mixed with water to make a dough. 3:Sugar milk, butter, baking soda, ½ tea spoon salt, and vanilla extract, nut meg and mace shall be combined and stirred in a bowl.   4:Sugar and teaspoon salt shall be combined along with butter. 5:Bake the cobbler at 350 degree F.

Ingredients Name Amount needed: kg / lt / unit / Cream 2 cups Cheese2 cupsFlour 2 cupsSugar 3 cupsWhole milk 1 Butter5 tablespoon Baking soda2 teaspoon Salt1 teaspoon Vanilla extract ½ teaspoon Nut meg ¼ teaspoon Ground mace¼ teaspoon Cornstarch2 tablespoon Water 1 ½ cup   Total cost

Notes

Again use of sugar should be minimum keeping in mind the age of the people in the aged care.

Day 5, 6 and 7 shall have same recipe as day 1, 2 and 3 had hence, no specific tables are shown. The rotation continues in aged care to ensure they are eating healthy and similar food as these are good for their digestion and health.