150 g in pastry or similar 180 g pure meat i.e. Fillet steak 200 g Sirloin, Rump 250 300 g T-Bone, Trout, Flounder. – Vegetables 2 x 50 g each; Example: Broccoli and Carrot (used to be meat, 2 vegetables plus a farinaceous item). Farinaceous (potato, rice, etc) 100 g for a main meal, 30 75 g for an entrée. – menus give a vegetable or farinaceous of between 50 100 g each) – Shellfish 60 90 g per entree portion depending on how rich the overall dish is and what else is – served with it. Soup 200 250 ml per entree portion. – Sauce
150 g in pastry or similar 180 g pure meat i.e. Fillet steak 200 g Sirloin, Rump 250 – 300 g T-Bone, Trout, Flounder. Vegetables 2 x 50 g each; Example: Broccoli and Carrot (used to be meat, 2 vegetables plus a farinaceous item). Farinaceous (potato, rice, etc) 100 g for a main meal, 30 – 75 g for an entrée. menus give a vegetable or farinaceous of between 50 – 100 g each) Shellfish 60 – 90 g per entree portion depending on how rich the overall dish is and what else is served with it. Soup 200 – 250 ml per entree portion. Sauce
TM_Design_meals_to_meet_spec_market_req_200713.docx