Reference no: EM133189702

Prepare foods to meet special dietary requirements

Assessment Questions:

Checkpoint 1

Question 1: What is the purpose of the Australian Guide to Healthy Eating?

Question 2: Which major nutrients do the following foods provide? Bread, cereal, rice, pasta, noodles -

Vegetables, legumes -

Capsicum, broccoli, cauliflower, cabbage, and tomatoes -

Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin -

Green vegetables, dried peas, beans and lentils -

Fruit -

Question 3: Which major nutrients do the following foods provide?
Milk, yoghurt, cheese -

Lean meat, fish, poultry, eggs, nuts, legumes -

Question 4: List 5 nutritional aspects which a chef should consider when planning menus for children and adolescents?

Question 5: Provide 6 general considerations which should be incorporated when planning menus for adults?

Checkpoint 2

Question 6: Which factors must be considered when planning menus for the elderly?

Question 7: Which nutrients are the main energy providers for the human body? What is their general role, nutritional value and how much of each should be included in a healthy diet?

Question 8: What is the role of proteins in the human body? Provide 5 examples of food sources of protein?

Question 9: How does the digestive system process foods containing carbohydrates? How does this affect various cell functions?

Question 10: What are the roles of unsaturated fats and essential fatty acids in the body?

Checkpoint 3
Question 11: Provide the common sources of the following vitamins and minerals?
Vitamin A (as retinol) -

Vitamin A (as beta-carotene) -

Vitamin B2 (Riboflavin) -

Folate -

Vitamin D -

Calcium -

Iodine -

Haem iron -

Non-haem iron -

Question 12: What are the key roles of the following minerals in the human body? Calcium, phosphorous and magnesium -

Iron -

Fluoride -

Zinc -

Sodium and potassium -

Chromium and copper -

Question 13: What is the role of dietary fibre in the human diet? What are some good sources of dietary fibre?

Question 14: What are the major benefits of choosing a variety of vegetables for a balanced diet?

Question 15: What are the benefits of including meat in a balanced diet?

Checkpoint 4
Question 16: What are the major nutritional factors which make seafood a valuable food source?

Question 17: Which nutrients make poultry a valuable food source in our diets?

Question 18: Provide 6 suggestions for measures which can help to achieve a reduced fat diet?

Question 19: Why should dairy foods be included in our daily diets?

Question 20: How do storage and part processing affect the nutritional values of fresh fruit and vegetables?

Checkpoint 5
Question 21: What are food additives? How can additives affect individuals and how can you as a chef identify
specific additives in foods?

Question 22: List 6 factors which need to be considered when selecting and preparing foods to ensure maximum nutritional values?

Question 23: Which factors need to be considered when choosing cookery methods to ensure foods maintain maximum nutritional values or meet dietary requirements?

Question 24: What are the key features of the following lifestyle diets?
Vegan -

Lacto vegetarian -

Ovo vegetarian -

Ovo-lacto vegetarian -

Pesco vegetarian -

Semi vegetarian -

Question 25: What are the requirements for the following health-related diets?
Gluten-free -

Restricted sodium -

Cholesterol lowering -

Increased dietary fibre -

Weight loss diets -

Diabetic diet -
Checkpoint 6
Question 26: What are the possible sensitivities associated with the following ingredients?
Gluten -

MSG -

Nuts -

Eggs -

Lactose -

Salicylates -

Histamine -

Sulphites -

Question 27: Provide the key consideration required when preparing food for people with sensitivities to the
following ingredients?
Diet Considerations
Gluten

MSG

Nuts Eggs Lactose
Salicylates Histamine Sulphites
Fish and shellfish

Question 28: Which measures are essential to avoid cross-contamination issues when preparing meals for Coeliacs?

Question 29: Why is it important that the sodium content during preparation and cooking processes is carefully considered? What are the recommended daily maximum levels of sodium for an adult?

Question 30: List 5 alternatives for salt which can be used during preparation and cooking of foods?

Checkpoint 7
Question 31: Provide 6 recommendations for measures which can be used to improve blood cholesterol levels?

Question 32: List 6 suggestions for how daily dietary fibre intake can be increased?

Question 33: Suggest 6 measures which could be used to assist with weight loss?

Question 34: List the classifications of fat and provide 2 examples for each type?

Question 35: Provide 8 suggestions for how to reduce fats during the preparation and cooking of meals?

Checkpoint 8

Question 36: List 6 recommendations for healthy eating for diabetes?

Question 37: What is the Glycaemic Index? How is it used to rank foods?

Question 38: Which factors may affect the Glycaemic Index?

Question 39: Which factors must be considered when preparing texture modified foods?

Question 40: List 5 factors which must be considered when planning and preparing children's menus?

Checkpoint 9

Question 41: Which factors relating to customer needs must be considered for the purpose of institution-based catering?

Question 42: How can you ensure that you comply with health and legal requirements when preparing foods for
special diets?

Question 43: What are the general rules which must be considered when catering for people who follow Islam?

Checkpoint 10

Question 44: What are the general rules which must be considered when catering for people who follow Judaism?

Question 45: Which factors must be considered in relation to meat and dairy products when preparing meals for Jewish people?

Question 46: What are the general dietary guidelines which apply for Hinduism?

Question 47: What are some common dietary rules which may apply for Buddhism?

Question 48: Which dietary guidelines generally apply for Seventh Day Adventists?

Question 49: Which factors need to be considered and should be applied when preparing foods for all types of religious diets?

Checkpoint 11

Question 50: Which factors must be considered when preparing and cooking meals for health-related diets?

Question 51: What is the importance of presentation for dishes for customers with special dietary requirements? Which adjustments would this typically require to meet organisational standards?

Question 52: What is the importance of considering off-cuts and trimmings during the preparation of meals for special diets? Provide 2 examples of how these can be re-used and how these should be stored to ensure food safety and special dietary requirements are met?

Question 53: List 3 provisions for how can you ensure the correct dietary requirements are prepared for customers
when you have a function or group booking?

Question 54: List 4 provisions for the correct storage of high risk foods. Which details must this include for
labelling?

Question 55: List 5 processes that must be considered to ensure a clean and hygienic workplace during preparation and service, and after a shift?