Different types of dietary and cultural or religious menu

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Reference no: EM132778507

Develop menus for special dietary requirements

1. Identify at least three (3) different types of dietary and cultural or religious menu requirements that you may encounter for different customers groups.

2. Briefly discuss 1 common dietary trend in Australia.

3. Who are four (4) professionals you could liaise with to identify and confirm customer requirements?

4. What are some of the possible health consequences failing to address the following special dietary requirements of customers:

Allergic reactions.
Food sensitivity or intolerance reactions.
Anaphylaxis.

5. What information could be used to help you to select suitable foods and meals for specific requirements?

6. What are macro and micro nutrients, and what are their sources?

7. What will your menus and meal plans need to promote and reduce for clients with special dietary requirements?

8. What is a cyclic menu?

9. What is the easiest way to ensure that you incorporate a sufficient variety into menus?

10. Briefly discuss at least one (1) food preparation method and at least one (1) cooking method that can be used to help to maximise the nutritional value of food.

11. What are the three (3) main costs that that you will need to consider when calculating the expenditure to determine production costs?

12. Briefly discuss each of the following methods used to calculate portion yields and costs from raw ingredients:

a. Butcher's test.

b. Standard measures.

c. Standard yield tests.

13. How can you determine the cost-effectiveness of proposed dishes?

14. Identify and define at least three (3) culinary terms that may be used in menus and meal plans.

Reference no: EM132778507

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