Appendix I – Ingredient Requirements
| Ingredient | Quantity | Comments | Ingredient | Quantity | Comments |
| Meat, Poultry | Dairy | ||||
| Chicken meat
|
5 kg | This is the main ingredient of the dish. | Greek yogurt | 2 kg | To make gravy dry |
| Prawns | 500 gm | This is the main ingredient of the dish. | Butter | 1 kg | To fry |
| Goat pieces | 2 kg | This is the main ingredient of the dish. | |||
| Fish / Seafood | |||||
| Frozen Goods | |||||
| Dry Goods / Other | Eggs | 24 pc | This is the main ingredient of the dish. | ||
| Flour | 5 kg | To increase taste | Egg whites | 20 pc | This is the main ingredient of the dish. |
| Olive oil | 1 litre | To fry | |||
| Rice | 5 kg | Main ingredient in biryani | Fruit / Vegetables | ||
| Rice flour | 2 kg | To increase taste | cauliflower | 12 | It is main ingredient. |
| Red chilly | 2 kg | To increase taste | onions | 14 | Onions is necessary |
| Salt | 1 kg | To increase taste | garlic | 7 tsp | It is less require. |
| Soy sauce | 500 g | To increase taste | cherry truss tomatoes | 2 kg | To make gravy |
| Garlic paste | 250 g | To increase taste | |||
Appendix II – Ingredient Adjustments
| Menu Item | Ingredient(s)& Quantity as per the covers | Allergy or dietary requirement | Alternative menu item or how dish may be modified |
| Fish curry | 1 cauliflower
4 spring onions 1 tsp crushed garlic 1/2 tsp oil |
Vegan diet |
We can replace crush garlic with cabbage For perfect taste. |
| Chilli prawns | 16 shelled and deveined prawns
1 tbsp chilli sauce Salt to taste 6 tbsp cornflour/ corn starch Oil 2 pieces Ginger finely chopped 6-8 cloves garlic finely chopped 4-6 green chillies diagonally sliced 2 spring onions with greens chopped 2 tbsp Soy sauce ½ tsp white pepper powder 1 tsp sugar 1 cup Fish stock or chicken stock 1 medium Green capsicum cut into thick strips |
Non – vegetarian | We can replace chilli sauce with tomatoes or the better taste. |
| Schezwan chicken | boneless chicken cut into medium cubes 150 grams
Oil 2 teaspoons Spring onion bulbs quartered and layers separated 2-3 Salt to taste Soy sauce 1 teaspoon Chicken stock 2-3 tablespoons Cornflour 1 teaspoon Spring onion greens chopepd to garnish Schezwan sauce Red chilli paste (seeded dried red chillies soaked overnight and gr 1/2 cup Oil 2 tablespoons Garlic finely chopped 1 tablespoon Ginger finely chopepd 1 teaspoon Celery finely chopped 1 teaspoon Salt to taste Sugar 1/2 teaspoon Vinegar 1 teaspoon Black pepper powder 1/2 teaspoon Tomato ketchup 1 tablespoon |
Non-vegetarian | They need to re-place the soya sauce with the help of the red chili sauce. |
| Egg noodles | 150 gms hakka noodles
3 nos eggs 1/4 cup onion 1/2 cup carrot 1/2 cup capsicum 3/4 cup cabbage 1 tsp soya sauce 1 tsp vinegar 1/2 tsp red chilli sauce 1/2 tsp green chilli sauce 1 tsp pepper powder + as needed 2 tbsp oil + as needed 2 tsp garlic 1 tsp spring onion 1 tbsp spring onion salt to taste |
Non- vegetarian | Skip the carrot for spicy taste. |
| Goat dum biryani |
2 1/4 pounds (1 kilogram) goat meat, preferably leg, cut into bite-size pieces 2 tablespoons garlic paste 2 tablespoons ginger paste 6 tablespoons sunflower, canola, or vegetable oil, divided 2 large red onions, finely chopped 30 to 40 large curry leaves 2 green chilies, optional 2 tablespoons coriander powder 1 tablespoon ground cumin 1/2 teaspoon ground turmeric 1 tablespoon garam masala Salt, to taste 2 cups hot water, divided 50 grams (1 3/4 ounces) tamarind root 700 grams (3 cups) basmati rice 2 large onions, thinly sliced, for garnish 2 drops orange food coloring, optional 2 drops green food coloring, optional |
Non-vegetarian | They need to skip the sunflower oil with the help if the olive oil. |
| Aloo gobhi | 4 tbsp oil
15 florets gobi / cauliflower 2 potato / aloo (peeled & chopped) 3 tsp oil 1 tsp cumin / jeera 1 tsp kasuri methi 1 onion (finely chopped) 1 tsp ginger garlic paste 1 chilli (slit) ¼ tsp turmeric ½ tsp kashmiri red chilli powder ½ tsp coriander powder ¼ tsp cumin powder / jeera powder ¾ tsp salt 1 tomato (finely chopped) tsp aamchur 1 tsp garam masala tbsp coriander (finely chopped) |
Vegan | They allowed to skip the potato for this dish. |
| Aloo gobhi paratha | medium sized potato / aloo comes to 1 cup after mashing
cup cauliflower / gobi florets ajwain / jeera ginger green chilli paste turmeric powder red chilli powder coriander powder chat masala powder cups wheat flour + extra for dusting oil / ghee to toast salt to taste |
Vegan | They allow to skip the potatoes’. |
| Dosa | cup sona masuri rice
tsp methi / fenugreek seeds water (for soaking) cup urad dal toor dal chana dal cup poha / avalakki (rinsed) tbsp oil mustard urad dal chana dal dried red chilli few curry leaves pinch hing / asafoetida chilli (finely chopped) inch ginger (finely chopped) onion (sliced) tsp turmeric salt potato (boiled & mashed) coriander (finely chopped) lemon juice
|
Vegan | They are also take the single use of rice to cooked dosa. |
Appendix III – Jobs Checklist
| Tasks to be completed | Equipment required | Additional comments |
| Wash all vegetables and put to dry.
|
Pan, plate, knife, grater | This dish is perfect for vegan purpose. |
| Great cauliflower same as rice texture. | ||
| Chop the shallots.
|
||
| Take pan and add oil in the pan then put shallots and garlic in the pan and sauté until golden colour.
|
||
| Add cauliflower and sauté 5 further 5 minutes. | ||
| Complete the dish and serve. |
Appendix IV – Workflow Schedule