Reference no: EM132567718
SITHCCC018 Prepare food to meet special dietary requirements - Australis College
Assessment Task 1: Q1: Rizana went to a restaurant with her friend for lunch. She ordered a roasted butter chicken. Rizana is a practising Muslim. Her friend ordered fish and chips. Her friend is gluten intolerant.
Write your answers for the following questions in one (1) sentence.
a) How would you identify any dietary, cultural or religious menu requirement of these friends?
b) What needs to be taken into consideration while making roasted chicken for Rizana?
c) How can you identify ingredients that don't meet the special dietary requirement?
d) What can you do, if you find that there is particular menu items or ingredients in a recipe that is ordered by a customer that is not suitable?
e) What substitute ingredient can be used to avoid gluten in the batter of the fish?
Q2: For the scenario above, what can be the consequences of ignoring the special dietary requirements of the customers? List at least five (5) ingredients that cause common allergic reactions.
Q3: Write down the culinary characteristic of cultural or religious diets that are part of contemporary Australian society? Write your answer in 50-100 words.
Q4: Suppose you are working in a club as a chef and you have to decide on a menu for the annual event. What types of special dietary requirements will you consider and write for the customer group below? Write your answer in 50-100 words.
Q5: Write down in one (1) sentence, a variety of suitable foods and meals items for the below requirement if customers have asked you any special dietary requirements.
Q6: What are the considerations that must be addressed to develop and modify menus and meal plans that will be helpful for good health and reduce the incidence of diet-related health problems? List any five (5)
Q7: List eight (8) persons or individuals whom you can consult for advice and get confirmation from about the dietary requirements of a customer.
Q8: Write down some pros and cons of different types of food preparation and cooking methods? Write your answer in 150-200 words.
Q9: Do the cooking methods change the nutritional value of food? Justify your answer in 50 to 100 words.
Q10: Mary is working in an aged care centre as a chef. What benefits will there be for the clients and service if she prepares cyclic menus and balances the nutritional requirements of the aged and provides variety? Write your answer in 50-100 words.
Q11: What things should be mentioned in a menu so that the customer gets sufficient choices of dishes? Write your answer in 25-50 words.
Q12: What are the dietary guidelines for people who have Type 1 and Type 2 diabetes? Write your answer in 50-100 words.
Q13: List three (3) key health problems that may have legal consequences, if you as a chef have failed to address any special requirements of customers.
Q14: List any six (6) large equipment that can be utilised when preparing any dietary dish.
Q15: List any eight (8) small equipment that can be utilised when preparing any dietary dish.
Q16: What are the considerations when presenting nutritionally balanced food effectively and in an attractive manner? Write your answer in 50-100 words.
Q17: Discuss the five (5) key steps to adjust the presentation of a dish by visually evaluating it?
Q18: List ten (10) cookery methods for producing dishes and desserts.
Q19: List six (6) food preparation techniques.
Q20: List six (6) key considerations to store dishes and re-usable products in appropriate conditions.
Q21: Write down ten (10) tips to reduce waste and increase the profitability of the food produced?
Q22: Write a checklist for cleaning kitchen equipment and premises safely according to food safety standards? Write your answer in 50-100 words.
Q23: List ten (10) cleaning equipment and materials?
Q24: What is the meaning of the terminologies below? Write your answer in 50-100 words.
• Drug-food interactions
• Anaphylaxis
• Food sensitivity or intolerance
Q25: Discuss the term "mise en place" and the advantage to follow or implement the mise en place for special dietary food requirements? Write your answer in 100-150 words.
Q26: List three (3) considerations that you need to keep in mind when you are evaluating the presentation of food items on a serving plate?
Q27: List any five (5) environmental conditions that we need to consider while preparing, presenting and storing food items.
Q28: List eight (8) stages of food preparation and production.
Assessor Instructions: Task 2 - Skills Test
Skills Test:
This task must be completed in a commercial cafe/kiosk/canteen/cafeteria or a simulated work environment servicing customer. A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial café / kiosk/ canteen/ cafeteria.
The purpose of this task is to assess your skills and knowledge to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons.
To demonstrate your skills and knowledge to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons, you need to complete the below-given activities:
• Activity 1: Confirming the dietary requirements of the customers. The special dietary requirements include:
o food restrictions
o food preferences
o cultural or religious requirements
• Activity 2: Select ingredients
• Activity 3: Prepare foods to satisfy nutritional and special dietary requirements.
• Activity 4: Present prepared food.
Assessment tasks.
"Scenario for Activity 1":
You are recently appointed as a cook in "Golden Chick" restaurant in Melbourne. Six customers have visited your restaurant and have special dietary requirements that they want to consult with the cook before ordering food.
Customer A tells you she belongs to the Hindu faith and wants to order Spaghetti Bolognaise, do you need to modify the recipe and if so, what will you change?
Customer B is a vegan but says she doesn't want to just eat lettuce and greens. What dish will you suggest, and what do you need to be mindful of in the kitchen? How will you modify a standard recipe that includes butter and eggs?
Customer C is gluten intolerant. He also wants Spaghetti Bolognaise. How will you modify the dish this time?
Customer D has diabetes and likes sweet desserts. He has had enough of fruit salads. What do you suggest?
Customer E wants dishes with no dairy. The menu has a béarnaise sauce on the steak. What sauce will you suggest for the steak he has ordered?
Customer F needs low fat, low cholesterol, low carbohydrate food, what dish can you cook for this person? She has been in the hospital for a while and says she doesn't want any boring hospital food.
Activity 1: Confirming the dietary requirements of the customers
This activity requires you to confirm the dietary requirements of the customers based on the scenario.
To do so, you need to participate in a role-play with the customers and the head chef. Your trainer/assessor will take on the role of the head chef, and the role of the customer will be allocated to other staff members.
During the role-play, the customers will:
• Discuss the dietary requests.
• Ask for suggestions regarding dishes.
• Agree to order the following dishes.
During the role-play, you must:
• Confirm the dietary and cultural food requirements of the customers.
• Discuss the dietary requests of the customers.
• Suggest dishes and how they can be modified.
• Consult your chef regarding if your advice regarding the food meets the special dietary requirements of the customers.
"Scenario for Activity 2":
The advice was provided to the customers.The customers have ordered the following order.
Activity 2: Select ingredients
This activity requires you to select ingredients for the customer orders given in the scenario.
To select ingredients, you need to:
• Access special dietary recipes and select specialised ingredients.
• Exclude ingredients from dishes as requested by the customer.
• Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
• Adjust or substitute standard menu items that respond to special customer dietary needs and requests.
• Modify recipes and menu items to meet dietary requests specified above, excluding or substituting ingredients while maintaining equivalent nutritional value.
• Weigh and measure ingredients.
You must complete the template provided when selecting the ingredients.
Activity 3: Prepare foods to satisfy nutritional and special dietary requirements.
In this activity, you are required to prepare food for the different customer orders (Given in "Scenario for Activity 2" and meet nutritional and special dietary requirements.
You must prepare the food according to the standard recipes and incorporate the required changes as per the nutritional and special dietary requirements.
For each food item/dish to be prepared, you must follow each step documented in the "Food preparation checklist" provided below and place a tick mark in the checkboxes after completion.
Activity 4: Present prepared food.
This activity requires you to present the food you prepared in "Activity 3" to the customers.
For each food item/dish to be prepared, you must follow each step documented in the "Food presentation checklist" provided below and place a tick mark in the checkboxes after completion.
Attachment:- Prepare food to meet special dietary requirements.rar