Reference no: EM133777412

Develop recipes for special dietary requirements

Chapter 1: Identify Recipe Requirements
Activity 1: Fill in the Blanks

Complete the paragraph below by filling in the blanks from the selection of words below.

FILL IN THE BLANKS
Dietary requirements due to LIFESTYLE are food choices that the customer voluntarily practices. An example of this kind of diet is VEGAN diet, where the customer does not eat any product of animal slaughter. Dietary requirements due to MEDICAL reasons are because of an existing health condition. These health conditions affect the customer's diet. ALLERGIES are a medical condition wherein the immune system reacts against the food. Customers who have this medical condition cannot eat that food under any circumstance. The third kind of dietary requirement is RELIGIOUS dietary requirements. These are restrictions based on what food a person can eat based on their faith or belief. For Islam, their food has to be HALAL. In Judaism, their food has to be permissible in KOSHER. The last kind of special dietary requirements is due to CUSTOMER GROUP. These refer to a demographic of people with similar nutritional or dietary needs.

Activity 2: Case Study Questions

NO CHOCOLATE FOR CHARLIE
Charlie is a college student and an athlete. As an aerobic gymnast, he keeps his body light and flexible. His college has recruited him to represent the school in competitions. To prepare for these competitions, Charlie has been training during the evening. Every day after class, he spends at least three hours at the college's training facility. After a few weeks of training, his coach has observed that Charlie gets easily tired and hungry. The coach learns that Charlie has been skipping meals in class to sleep. Charlie admits he does not have time to prepare or eat meals between classes and training. The school wants to ensure that Charlie can eat despite his hectic schedule. As Charlie is a school athlete, his meals can be provided by the school. His coach approaches the school's cafeteria to plan out and prepare Charlie's meals. Additionally, the school consults with a nutritionist for Charlie's health. They advise that Charlie should build muscle mass instead of body fat. Charlie should have more frequent but heavy snacks between classes and activities, given his schedule. As Charlie is lactose intolerant, he cannot eat anything with milk or its products.

What food or food groups is Charlie not supposed to eat?

What kind of food should Charlie eat, based on the nutritionist's recommendation?

What other food considerations must be made given Charlie's schedule?

Chapter 2:Develop Recipes for Special Diets

Activity 1: Complete a Process

Arrange the questions below into the correct sequence for selecting ingredients and recipes for special dietary requirements.

Refer to the food label below. Match the correct part of the label to the information you can get from the label.

Activity 2: Matching Type

DESCRIPTION SELECTION
This product cannot be used beyond April 25, 2024. Serving size and servings per package
This product gives enough food for 2 servings of 140g each. Ingredients
This product contains a set amount of protein, fat, carbohydrates, and sugar. Best before:
This product contains honey. Average quantity per serving.

Activity 3: Question and Answer
A recipe is being developed for victims of a bushfire. The refugee camp is a two-hour drive from the kitchen where it will be prepared. There is a limited water supply in the area and, because of the bushfire, livestock supply is low.
The sample recipe for you to follow is for Grilled Lamb Chops and Potatoes. The ingredients include: lamb loin chops, rosemary, thyme, garlic, pepper, and oil, potatoes, and butter.
Answer the following questions regarding this recipe:
What ingredients should be substituted in the recipe?
Give at least two (2) recommendations for food preparation, cooking, or storage of the recipe.

Chapter 3: Cost and Document Special Recipes
Activity 1:List/Identify Concepts

List at least four of the following:
Expenditure items that act as budgetary constraints.
Tests and procedures to help price dishes
Standard units of measurement

Activity 2: Practical Activity

Bacon Cheese Omelette
Below are the ingredients of the Bacon Cheese Omelette recipe and the food packages to be used. With this information, calculate the following:
Food cost of the recipe
Portion cost
Recommended budgeted sales price of 1 serving of the dish based on food cost

Chapter 4: Monitor Suitability of Special Recipes
Activity 1: ‘True' or ‘False' Quiz
Let's review what you've learnt from this Chapter. Read each statement below.
Tick ‘True' if the statement is correct, and ‘False' if not.

Statement True False
There are only two groups of people whom you should seek feedback from: your colleagues, and the customers.
When a there are a lot of customers to get feedback from, a feedback form is more appropriate than a discussion.
When you do not agree with someone's feedback about the recipe, you should argue and defend the recipe.
A recipe that meets all the requirements of the customer is a suitable recipe.
When making a checklist of requirements, it helps to phrase the question as a yes-or-no question.
There are two indicators that tells you whether you must adjust your recipe: the feedback, and the recipe's suitability.
If at least 30% of your customers say they like the flavour of your recipe, you no longer need to adjust the recipe.

Activity 2: Role Play
Lattetude is the in-house cafe at the Continent Hotel. Various guests staying at the Continent Hotel often have light snacks, drinks, and meetings at the cafe. Due to its growing popularity among guests, there have been a demand for drinks that are suitable for those who are lactose intolerant. You are one of the chefs at the Continent Hotel and were asked to develop the recipe.
After making the recipe, one of the senior baristas at Lattetude mixed two portions of the drink. He tries one portion and serves the other to a customer to get their feedback on the recipe.
Once they are done, you invite the barista and the customer to have a discussion on their feedback.

Role Play Activity
Role play the discussion with two volunteers to properly obtain feedback on the recipe while demonstrating the practical skills listed in the checklist below.
Perform this activity while being observed by your trainer. If your trainer is not available to directly observe you, you may video record the role play activity and submit the recording to your trainer.
Your role
For this activity, you will take the role of the recipe developer.
The volunteers' role
For this activity, the volunteers will take the role of:
The barista who made the drink.
The customer who tried the recipe.
Props
Pen and paper to record the feedback.

Assessment Tasks

Knowledge Assessment

Question 1
Complete the tables below on culinary ingredients.

Nutritional Needs
Complete the table below on nutritional needs by identifying the following:
At least two ingredients that will meet each nutritional need provided below.
At least one example of each ingredient identified

Food Additives
Complete the table below on food additives.
At least three types of food additives.
At least one example of each type of food additive identified.

Food Preservatives
Complete the table below on food preservatives.
At least three types of food preservatives.
Responses must be using the culinary term for the food additives.
At least one example of each type of food preservative identified.

Question 2
Answer the questions below about special dietary requirements.

Complete the table below on lifestyle-based special diets by identifying the following:
At least three main types of lifestyle-based special diets in Australia
At least one characteristic of dishes that fit each type of lifestyle-based special diet identified
At least one ingredient that meets each characteristic identified

Complete the table below on medical-based special diets by identifying the following:
At least three main types of medical-based special diets in Australia
At least one characteristic of dishes that fit each type of medical-based special diet identified
At least one ingredient that meets each characteristic identified

Complete the table below on religion-based special diets by identifying the following:
At least three main types of religion-based special diets in Australia
At least one characteristic of dishes that fit each type of religion-based special diet identified
At least one ingredient that meets each characteristic identified

Question 3
Complete the table below about the special dietary requirements of customer groups:
In your own words, describe the special dietary requirements of each customer group provided below. Responses must be in 30 words or more.
Identify at least one food item that will meet each customer group's special dietary requirements.

Question 4
In your own words, briefly describe the role played by each of the professionals below in planning recipes.
Each response must be in 30 words or more.

Question 5
In your words, briefly describe how the drug-food combination provided below interacts.

Question 6
Complete the table below about food allergies by identifying the following:
At least five common types of food allergies.
At least one ingredient that triggers each type of food allergy identified.
At least one example of each ingredient identified.

Question 7
Complete the table below about food intolerances by identifying the following:
At least three common types of food intolerances.
At least one example of food that triggers each identified food intolerance.

Question 8
Answer the questions below about nutrition.

In your own words, describe the nutritional value of water.
Responses must be in 30 words or more.

Complete the table below about food choice:
Identify at least three common factors that influence food choice.
In your own words, describe how each identified factor influences what people choose to eat.
Responses must be in 30- words or more.

Complete the table below about nutrition information panels:
Identify the five main parts of a nutrition information panel

In your own words, describe how to read each identified part.
In your own words, describe the role of food additives.
Responses must be in 30 words or more.

In your own words, describe the role of food preservatives.
Responses must be in 30 words or more.

Identify at least three risks of using food additives and preservatives.

Identify at least three negative impacts of improper food selection to health.

In your own words, describe the role of good nutrition in avoiding dietary diseases.
Responses must be in 30 words or more.

In your own words, describe the impact of each cooking method provided below on the nutrients of food.
Responses must be in 30 words or more.

In your own words, describe the impact of each storage method provided below on the nutrients of food.
Responses must be in 30 words or more.

Question 9

Access the Australian Dietary Guidelines from the link below:
Australian Dietary Guidelines - Summary
Answer the questions below about the Australian Dietary Guidelines.

Identify the five food items that most Australians need to eat more.

Identify the ten food items that most Australians need to eat less.

Complete the table below on the recommendations of the Australian Dietary Guidelines:
Identify the five recommendations of the Australian Dietary Guidelines
In your own words, explain how each recommendation can be considered when planning recipes
Responses must be in 30 words or more.

In your own words, describe the Australian Dietary Guidelines' recommendations for:
Children and adolescents
Older people
Responses must be in 30 words or more.

Question 10
Answer the questions below on calculating portion yields and costs.

Identify the two standard units of measurements for ingredients.

In your own words, explain the importance of using standard measurements when calculating:
Portion yields
Costs
Responses must be in 30 words or more.

Complete the table on methods for calculating portion yields and costs:
In your own words, describe each method for calculating portion yields and costs provided below. Responses must be in 30 words or more.
Identify the mathematical formula for each method provided below.

Question 11
In your own words, describe how each method below can be used to gain feedback on the suitability of recipes.
Responses must be in 30 words or more.

Methods to Gain Feedback on Suitability of Recipes

Discussion with Colleagues
Discussion with Customers
Consultation with Other Professionals

Practical Assessment

Case Study Assessment
Case Study 1: A Careless Mistake

Task 1: Written Questions

Identify the mistake Lily made when addressing the customer's special requirement.
In your own words, explain the impact of Lily's mistake on the customer's health.
Responses must be in 30 words or more.
Identify the legal penalty that Lily can face following this incident.
Identify the legal penalty that Heion can face following this incident.
In your own words, describe how failing to address a customer's special requirement can impact a restaurant's reputation.
Responses must be in 30 words or more.

Case Study 2: Meeting Customer Expectations

Complete the table below about substitute ingredients Hans can use to address customer special requirements:
Identify at least one substitute ingredient to address each special requirement provided below
Identify at least one example of each substitute ingredient identified

In your own words, explain how failure to address each special requirements provided below impacts the customer's health.
Responses must be in 30 words or more.

Case Study 3: Stanley Knows Best
Questions
Identify the mistake Stanley made when addressing the customer's special requirements.
Identify the legal penalty that Stanley can face following this incident.
Identify the legal penalty that Peetal can face following this incident.
In your own words, explain the impact of Stanley's mistake on the Peetal's reputation.
Responses must be in 30 words or more.

Workplace Assessment

Task 1: Determine Recipe Requirements

This task requires you to identify the recipe requirements for different customer groups.
STEPS TO TAKE
Identify at least eight of the following customer groups that you will develop special recipes for:
Adolescents
Athletes
Children
Defence Force personnel
Elderly people
People in health care
Ill or injured people
People with nutritional and energy requirements due to their physical condition
People in areas affected by disaster or environmental extremes
People in remote areas
Access and review the following:
Documents with information on the following:
Requirements of each customer group identified
Allocated budget for each recipe that will be developed for customer groups
Sources with information on emerging dietary trends
At least one source accessed must be from the internet.
The Australia Dietary Guidelines from the link below:
https://www.eatforhealth.gov.au/guidelines
Identify the following information about each customer group:
At least one dietary goal
The following dietary guidelines:
Lifestyle recipe requirements of at least two customer groups
Medical recipe requirements of at least four customer groups
Religious recipe requirements of at least two customer groups

Nutritional guidelines
Deadline when the recipe must be created
Allocated budget for the recipe
Identify information about emerging dietary trends relevant to the identified customer groups
While being observed by your assessor, seek dietary advice about each customer group from the following:
At least one medical professional
At least one other allied health professional
Use the Recipe Requirements template provided in The Continent Hotel site to record all identified information.
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of recipe requirements of different customer groups
Practical skills relevant to researching and gathering information about different customer groups
OBSERVATION FORM AND ASSESSOR'S CHECKLIST
Before starting this task, review the following checklists provided along with this workbook.
Workplace Assessment Task 1 - Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
Workplace Assessment Task 1 - Assessor's Checklist
This form lists the criteria your submission must address to complete this task satisfactorily.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Discuss with you the requirements listed in the Assessor's Checklist prior to the assessment.
Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit the recipe requirements document to your assessor.

Task 2: Develop Recipes for Customer Groups

This task requires you to develop and cost at least one recipe for each customer group identified in Workplace Assessment Task 1.
STEPS TO TAKE
Access and review the following documents:
Recipe requirements document from Workplace Assessment Task 1
Australian Dietary Guidelines accessed in Workplace Assessment Task 1
Commodity price lists for ingredients
Select at least one recipe to develop for each customer group identified in the recipe requirements document
Develop each recipe selected based on the recipe requirements document.
Recipes must include the following information:
Preparation and cooking time for the dish
Number of portions yielded by the recipe
Standard size for each portion of the recipe
All ingredients needed to prepare the dish
Combination of ingredients must balance:
Macro- and micro-nutrient requirements
Nutritional requirements
Variety of food items
Required quantity for each ingredient
All equipment required to prepare the dish
Step-by-step instructions for the preparation of the dish that maximises the nutritional value of the dish
Storage method that maximises the nutritional value of the dish
Use your organisation's template for standard recipes, or you may use the Standard Recipe Card template provided at The Continent Hotel site.

Cost each recipe developed. Costing must include:
Calculation of the following:
Total cost of each ingredient
Total cost of all ingredients
Recipe's portion yields and costs
Assessment of the cost-effectiveness of the recipe
Use your organisation's template for costing recipes, or you may use the Recipe Costing Sheet template provided at The Continent Hotel site.
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of the following:
Cost and combinations of ingredients
Preparation, cooking and storage methods
Recipe portion yields and costs
Practical skills relevant to developing and costing recipes
ASSESSOR'S CHECKLIST
Before starting this task, review the Workplace Assessment Task 2 - Assessor's Checklist provided along with this workbook. This form lists the criteria your submission must address to complete this task satisfactorily.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the requirements listed in the Assessor's Checklist prior to the assessment.
Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit the following to your assessor:
At least eight standard recipe cards
At least eight recipe costing sheets

Task 3: Assess Suitability of Recipes

ASSESSMENT INSTRUCTIONS
While being observed by your assessor, assess the suitability of each recipe developed in Workplace Assessment Task 2 and make adjustments as necessary.
STEPS TO TAKE
Access and review the following:
Recipe requirements document from Workplace Assessment Task 1
Each of the standard recipe cards developed in Workplace Assessment Task 2
Seek routine feedback about each recipe from the following individuals:
At least one representative from each customer group
At least one other health professional
Routine feedback must be gathered in at least two instances.
Assess the suitability of each recipe against the following information from the recipe requirements document:
Dietary goals
Dietary guidelines
Nutritional guidelines
Customer needs
Make necessary adjustments to each recipe based on the following:
Feedback received from customer groups and other professionals
Assessment of the recipe's suitability to customer group requirements