SITHCCC018 Prepare Food to Meet Special Dietary Requirements Assessment Answer

Introduction

This subject describes the performance outcomes, skills and knowledge required to prepare food to meet dietary requirements. It also requires the underpinning knowledge to understand the theoretical components to produce meat dishes.

Assessment Instructions

Activity A – Problem solving and recipe research activity

This assessment requires the learner to create and analyses a menu, and then answer questions. It consists of two tasks which must be submitted together.
Task 1 requires the learner to create a one-day menu for each of the following four customers.

1. A customer with heart disease
2. A customer with celeriac condition
3. A vegan customer
4. A customer who requires kosher food

They are then required to analysis the data in relation to the Dietary Guidelines for Australians.
Task 2 requires the learner to answer questions in relation to one of the customers and recipes from Task 1

Activity B – Portfolio of information

This assessment requires the learner to collate a portfolio containing useful resources related to preparing food to meet special dietary requirements.

Activity A Task 1– Problem-solving-

• Create a one-day menu for each of the following four customers.

1. A customer with heart disease
2. A customer with celeriac condition
3. A vegan customer
4. A customer who requires kosher food

•  Use the photocopiable table on the next page to provide the four menus.
•  Consider what you’ve learned from the Dietary Guidelines for Australians to select appropriate foods and ingredients to provide the customer with a wide variety of nutrients and nutrition for their dishes.
• Support your choices with reasons.
• Exclude ingredients that would be harmful or unacceptable.
• Access at least one recipe for each customer. It is preferred that you don’t use recipes from your training environment so you can gather exposure to different recipes. Source them from the Internet, library, magazines, your workplace or home.

Attach the recipe to each table when submitting to the assessor.

ONE-DAY MENU FOR
___________________________________________________________
Meal period Food choices
Breakfast
Reasons:
Morning tea
Reasons:
Lunch
Reasons:
Afternoon tea
Reasons:
Dinner
Reasons:

Task 2 – Question and answer

• Choose one of the customers and recipes from Task 1 and answer the following questions.
• Make sure you answer all questions.

Customer and recipe name: ____________________________________________________

Q1: What would the consequences be if you ignored the special dietary requirements of this customer?

Q2: What specialized ingredients are there in the recipe you chose for them?

Q3: What ingredients have you purposefully excluded from the menu? Why

Q4: Triple the recipe and write the new weight or measurement of each ingredient on the attached recipe.

Q5: Identify and list any ingredients (including additives and preservatives) in the recipe or packaged foods that may cause health consequences due to common food allergies or intolerance.

Q6: What preparation and cooking equipment would you use to make this dish? What, if any technological skills do you require?

Q7: What preparation and cooking techniques would you use to ensure optimum nutritional value? Explain your answer.

Q8: Describe how you would present this dish so that it’s appetizing and attractive.

Portfolio Task 3

Activity B – a portfolio of information

Gather a range of information

• Put together a portfolio of useful resources, contacts, and information related to preparing food to meet special dietary requirements.
• Information should be collected over the duration of the unit and submitted near the end of the study for this unit, as directed by your assessor.
• Your portfolio will be viewed by your assessor, but you should retain it for future reference.

Types of information you should include.

• Samples of special recipes and portioning guides from your workplace or training environment.
• Samples of recipes used to prepare dishes in Activity A.
• Photographs of a range of nutritionally balanced dishes you have prepared and presented within commercial time constraints.
• List of useful dietary and cultural websites.
• Copies of equipment safety checks, product lists, brochures or manufacturer’s instructions for assembly, cleaning, use and maintenance.
• A copy of your establishment’s menu with written suggestions on it or attached to it including:

1. modifications or adjustments
2. exclusions
3. substitutions
4. specialized ingredients
5. cooking method changes

• what your organization could implement to better serve customers with special dietary needs while at the same time maintaining (or improving) nutritional value.
• Relevant newspaper or magazine articles related to

1. nutrition
2. modern influences on our food and beverage choices
3. health implications of making poor food choices
4. the role of good nutrition in avoiding dietary disease
5. the role and implications of using additives and preservatives
6. modern food presentation methods.

• A copy of the Dietary Guidelines for Australians.
• Any other useful resources related to preparing food to meet special dietary requirements.

Question and answer

Answer the following questions relating to the information you have researched for your portfolio.

Make sure you answer all questions and submit these along with your portfolio of information.

Q1: In reading through the Dietary Guidelines for Australians, what new information did you learn about food sources and their nutrients, particularly regarding catering for older Australians, children, and adolescents?

Q2: Through the newspaper and magazine articles you read, what do you think most influences people’s choices of foods and beverages?

Q3: Through the newspaper and magazine articles you read, how do you think you could influence customers to make healthier choices?

Q4: Through the newspaper and magazine articles you read and what you’ve learned in the Dietary Guidelines for Australians, what is the role of good nutrition in avoiding dietary disease? Do you think most people are aware of the health implications of their food choices? Why? Why not?

Q5: Describe any presentation techniques and ideas you have discovered during your research that could be incorporated into your workplace or training organization. Include relevant garnishing or service ware suggestions.

Part A Task 1 and 2

1.1 Confirm the dietary and cultural food requirements of the customer.
1.3 Confirm health consequences of ignoring the special dietary requirements of customers.
1.4 Access special dietary recipes and select specialized ingredients.
1.5 Identify, from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
1.6 Exclude ingredients from dishes as requested by the customer.
2.4 Select appropriate ingredients to ensure the optimum nutritional quality of dishes.
2.5 Use appropriate equipment and cooking techniques for specific diets.
2.6 Employ suitable preparation and cooking techniques to retain optimum nutritional values.
2.7 Present nutritionally balanced food in an appetizing and attractive manner.

Critical aspects

follow special recipes to prepare and produce a variety of dishes to meet multiple and diverse requests of customers with special dietary requirements
main types and culinary characteristics of special and cultural diets that are part of contemporary

Australian society

Produce special dishes for multiple customers within commercial time constraints.

Performance Evidence

• literacy skills to read and comprehend special dietary recipes and packaging labels
• write notes on recipe requirements and calculations
• Numeracy skills to weigh and measure ingredients.
• Problem-solving skills to consider and respond to special customer needs and requests.
• adjust standard menu items to meet special customer requests

Knowledge Evidence

• Culinary terms and trade names for ingredients suitable for meeting basic nutritional needs.
• Culinary terms and trade names for ingredients that cause common allergic reactions.
• Culinary terms and trade names for food additives and preservatives.
• Main types and culinary characteristics of special diets that are part of contemporary Australian society: diabetic, gluten-free, low-cholesterol, low-fat, low-gluten, sugar-free, vegan.
• Meaning of:
  ? drug-food interactions? food allergy? food intolerance.
  Key health and legal consequences of failing to address special requirements:? allergic reactions? anaphylaxis? food sensitivity or intolerance reactions.
• Main types and culinary characteristics of cultural diets that are part of contemporary Australian society:? halal? Hindu? kosher? vegetarian.

Basic principles and practices of nutrition, including:

•  nutrients and their food sources
• food-labeling and interpretation
• effects of various cooking methods and food storage on nutrients.
• Primary components of Dietary Guidelines for Australians, including those for older Australians, children, and adolescents.

Part B

Critical aspects.

1.4 Access special dietary recipes and select specialized ingredients
1.6 Exclude ingredients from dishes as requested by the customer.
2.2 Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
2.4 Select appropriate ingredients to ensure optimum nutritional quality of dishes.
2.5 Use appropriate equipment and cooking techniques for specific diets.
2.6 Employ suitable preparation and cooking techniques to retain optimum nutritional values.
2.7 Present nutritionally balanced food in an appetizing and attractive manner.
Performance Evidence

Problem-solving skills to

• consider and respond to special customer needs and requests.
• adjust standard menu items to meet special customer requests

Knowledge Evidence

• Culinary terms and trade names for substitute ingredients used to produce dishes with special dietary recipes.
• Main types and culinary characteristics of special diets that are part of contemporary Australian society: diabetic, gluten-free, low-cholesterol, low-fat, low-gluten, sugar-free, vegan.
• Main types and culinary characteristics of cultural diets that are part of contemporary Australian society:
  ? halal
  ? Hindu
  ? kosher
  vegetarian.

Basic principles and practices of nutrition, including:

• nutrients and their food sources
• influences on food choice
• food and beverage selection influences
• health implications of food choice
• role of good nutrition in avoiding dietary diseases
• role of good nutrition in avoiding dietary diseases
• Primary components of Dietary Guidelines for Australians, including those for older Australians, children, and adolescents.

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