Assignment Activity

CSACA023 Nutrition and dietary requirements in the workplace

Your Name: Quyet Thang Vu
Date: 14-07-2020

Q1. Write a menu suitable for a person who requires a gluten free diet.
One Entrée
Pumpkin soup
Ingredients
2 tbsp olive oil
2 onions, finely chopped
1kg pumpkin or squash peeled, deseeded and chopped into chunks
700ml vegetable stock or chicken stock
150ml double cream
Method
Step 1: Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions
for 5 mins, until soft but not coloured.
Step 2: Add 1kg pumpkin or squash, cut into chunks, to the pan, then carry on cooking for
8-10 mins, stirring occasionally until it starts to soften and turn golden.
Step 3: Pour 700ml vegetable or chicken stock into the pan and season with salt and
pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
Step 4: Pour 150ml double cream into the pan, bring back to the boil, then purée with
a hand blender. For an extra-velvety consistency you can pour the soup through a fine
sieve. The soup can now be frozen for up to 2 months.
Step 5: To make the croutons: cut 4 slices wholemeal seeded bread into small squares.
Step 6: Heat 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become
crisp.
Step 7: Add a handful of pumpkin seeds to the pan, then cook for a few mins more until
they are toasted. These can be made a day ahead and stored in an airtight container.
Step 8: Reheat the soup if needed, taste for seasoning, then serve scattered with croutons
and seeds and drizzled with more olive oil, if you want.

One main course

Beef steak with asparagus and corn
Ingredients
2 beef steaks, at least 1-inch thick
2 teaspoons olive oil
 1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons softened butter
1-2 cloves garlic, minced

Method
Step 1: Remove steaks from refrigerator and any packaging and let sit at room temperature
for at least 30 minutes.
Step 2: Rub each side with the olive oil to coat. Combine the salt, pepper, and onion powder
in a small bowl. Rub both sides of each steak with the rub mixture.
Step 3: Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it
is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of
fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
Step 4: Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove
the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130
degrees F for medium rare.
Step 5: While the steaks are cooking, use a fork to combine the butter with garlic in a small
bowl.
Step 6: When the steaks are removed from the grill, immediately top with 1 tablespoon of the
butter mixture and allow the steaks to rest 10 minutes before cutting into them. The
temperature of the steak will continue to rise as it rests by about 5 degrees.

One Dessert
Pie crust
Ingredient:
2 ½ cups all-purposed flour
½ tbsp granulated sugar
½ sea salt
½ lb cold unsalted butter
6 tbsp ice water (6 to 7 tbsp)
Method
Step 1: Place flour, sugar and salt into the bowl of a food processor and pulse a few times to
combine
Step 2: Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-
sized pieces then stop mixing. Mixture should remain dry and powdery.
Step 3: Add 6 Tbsp ice water and pulse just until moist clumps or small balls form. Press a
piece of dough between your finger tips and if the dough sticks together, you have added
enough water. If not, add more water a teaspoon full at a time. Be careful not to add too
much water or the dough will be sticky and difficult to roll out.
Step 4: Transfer dough to a clean work surface, and gather dough together into a ball (it
should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to
form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using in recipes that call
for pie crust.
Q2. Write a menu suitable for a person who has heart disease and requires a special diet
One Entrée
Pear and Walnut Salad

Ingredients
1/2 c. walnuts
1 tsp. apple pie spice
2 tbsp. lemon juice
2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 stalks celery
1 Bartlett pear
1 bulb fennel
1 scallion (all thinly sliced)
2 small bunches arugula (thick stems discarded)

Method
Step 1: On a baking sheet, toss ½ cup walnuts with 1 tsp apple pie spice and roast at
400°F until fragrant, 10 minutes and roughly chop.
Step 2: In a large bowl, whisk together 2 Tbsp each lemon juice and olive oil, ½ tsp salt,
and ¼ tsp pepper. 
Step 3: Add 2 stalks celery, 1 Bartlett pear, 1 bulb fennel, and 1 scallion (all thinly sliced)
and toss to combine.
Step 4: Just before serving, toss 2 small bunches arugula (thick stems discarded) with pear
mixture and serve with spiced nuts.
Reason:
According to WebMD, walnuts are one of the best nuts for your heart health, because they
can lower cholesterol, reduce oxidative stress, and decrease inflammation.
One Main Course
Oven-roasted Salmon with Charred Lemon Vinaigrette

Ingredients:
1 lemon
2 bulbs fennel, thinly sliced
2 small red onions, thinly sliced
2 1/2 tbsp.olive oil, divided
Kosher salt and pepper
1 1/4 lb. skin-on salmon fillet

1 tsp. stone-ground mustard
3 c. baby arugula

Method:

Step 1: Heat broiler. Cut pointed ends off lemon, halve crosswise, and place on a rimmed
baking sheet, center cut sides up. Broil on top rack until charred, 5 minutes; transfer to a
plate and set aside. 

Step 2: Reduce oven temperature to 400°F. On rimmed baking sheet, toss fennel and onions
with 1 1/2 Tbsp oil and 1/4 tsp each salt and pepper; arrange around edges of sheet. Place
salmon in center of sheet and season with 1/4 tsp each salt and pepper. Roast until vegetables
are tender and salmon is opaque throughout, 17 to 20 minutes. 

Step 3: Juice charred lemon halves into a small bowl and whisk in mustard and remaining
Tbsp oil. Remove baking sheet from oven and fold arugula into vegetables. Drizzle charred
lemon vinaigrette over fish and vegetables and gently toss vegetables.

Reason why heart-disease patient should eat

The reason is that it’s good source of lean protein, and many popular types, including salmon
and tuna, are rich in omega-3 fatty acids. These fats, docosahexaenoic acid (DHA) and
eicosapentaenoic acid (EPA), may help prevent blood clots, stablize dangerous heart
rhythms, and improve blood pressure.
One Dessert
Butternut Squash and Kale Torte

Ingredients
1 tbsp. olive oil
1/2 small butternut squash (about 1 lb)
1 medium Red Onion
1 small bunch kale
Kosher salt and pepper
1 medium Yukon gold potato (about 6 oz)
6 oz. thinly sliced provolone cheese (from the deli counter)
1 plum tomato
1/4 c. grated Parmesan (1 oz)
Crusty bread, for serving

Method

Step 1: Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash
in the bottom of the pan, in concentric circles. Top with half the onion, separating the
rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top
with the potatoes and half the provolone cheese.

Step 2: Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp
each salt and pepper. Top with the remaining onion, tomatoes and provolone. Arrange the
remaining squash on top and sprinkle with the Parmesan.

Step 3: Cover with foil, place on baking sheet and bake for 20 minutes. Remove foil and
bake until the vegetables are tender and the top is beginning to brown, 8 to 10 minutes
more.

Reason
This is how vegetarian fare should taste; layered like lasagna with flavorful vegetables and
nutty cheese. If the torte feels too fancy, prepare it casserole-style in a baking dish and serve
by scooping out portions.

Q4. Write a menu suitable for a person who requiré a Muslim diet.
One Entrée
Genoa Salad with Tuna

Ingredients
200g potatoes, peeled and cut in half
70g cup green/snap beans
100 carrots, peeled and cut into chunks
130 zucchni
120 tomatoes, diced
160g tuna, canned
145ml classic Vinaigrette
Method
Step 1: Heat the butter and oil in a frying pan, taking care not to let them burn. Add the
almods then sauté over medium heat until they are golden (again, taking care so that they
don’t burn). Take the almonds out of the pan then keep them warm on a small plate in the
oven.
Step 2: Cook the trout over fairly high heat, 2-3 min on each side, starting with skin side
down. Add the lemon juice, then lower the heat and cover. Cook 7 – 10 min, depending on
the thickness of the fillets, until the trout is tender
Step 3: Take the skin out. Add salt and pepper to taste. Cover the trout with the almonds and
serve
One main course
Almond trout
Ingredients
360g trout fillets
18g flaked almonds
¾ lemon juice, freshly squeezed
40g butter, unsalted
8ml olive oil
Method
Step 1: Heat the butter and oil in a frying pan, taking care not to let them burn. Add the
almonds then sauté over medium heat until they are golden (again, taking care so that they
don't burn). Take the almonds out of the pan then keep them warm on a small plate in the
oven.
Step 2: Cook the trout over fairly high heat, 2-3 min on each side, starting with the skin
side down. Add the lemon juice, then lower the heat and cover. Cook 7-10 min,
depending on the thickness of the fillet(s), until the trout is tender. Check with a fork to
see if it is cooked through.
Step 3: Take the skin out. Add salt and pepper to taste. Cover the trout with the almonds
and serve.
One dessert
Alcohol-Free Tiramisu

Ingredients
100g Mascarpone cheese
1 egg size large
1 tbsp sugar
4 ladyfinger
1 tbsp cofffee
1 tbsp milk, partly skimmed 2%
1 tbsp cocoa poder
Methods:
Step 1: Separate the egg whites from the yolks and put them in 2 separate bowls. Mix the
yolks with the sugar in one bowl. Stir in the Mascarpone cheese, one spoonful at a time,
incorporating well.
Step 2: In the other bowl, beat the egg whites to form stiff peaks using an electric mixer.
Then, add the beaten whites to the yolk-mascarpone mix, blending gently. The cream is
ready. Set aside.
Step 3: Pour the coffee and the milk into a small dish, then lightly dip the biscuits. Place
them in the individual small serving bowls or cups (about 250 ml). Cover the biscuits with
the cream. Sprinkle the cocoa powder on top.
Step 4: Refrigerate for at least one hour. Leave overnight in the refrigerator for best
results. Serve cold.