You work in the Our Care aged-care facility. You are required to plan and cost recipes for three dishes to be added to the facility's lunch menu. There are 150 residents in the facility. Breakfast includes a standardised range of cereals, juices, fruits and toast that are served every day. Lunch is the main meal of the day. It consists of one entre, a choice of two main courses and one dessert. Dinner is a lighter meal consisting of an entre (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. Your manager has asked you to plan and cost three new dishes to add to the facility's lunch menu. The dishes must include one entre, one main and one dessert. You must take the following factors into consideration when planning the dishes. Dishes must be able to be prepared in bulk. The facility has set mealtimes. All dishes must be able to be plated and served at that time. Some residents eat in their rooms. These dishes 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 smaller 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 g portions will yield 12.5 200 g portions. Dishes must be nutritionally balanced. Fruit, vegetables and sources of fibre and calcium are important components in the residents' diet. To keep costs down, the facility's management encourages the use of frozen, pre-prepared or convenience foods, for example, use of powdered soup bases. The establishment has a budget of $25 per day per resident for the menu with the cost of breakfast budgeted at around $4, lunch $9 and dinner $12. The costs for standard breakfast items (cereals, juices, etc.) are not included in this price. Q1