Certificate IV in Commercial Cookery Sit 40516

ASSESSMENT SUBMISSION FORM
Complete this form and submit to your assessor for grading. It is recommended that you keep a copy of your
assessment and your assessment submission form.
Student Number 4661

Student Name Rahul Ranjit
Email Raulbuzz20@gmail.com
Course Title Cert IV in Commercial Cookery
Unit Code and Title SITHKOP004 DEVELOP MENUS FOR SPECIAL
DIETARY REQUIREMENTS
☐ 1. Unit Knowledge Assessment (UKA)
Assessment Task No. / Title
☐ 2. Unit Skills Assessment (USA)
Trainer Name Anil
DECLARATION
√ I hold a copy of this work which can be produced if the original is lost / damaged.
This work is my original work and no part of it has been copied from any other student’s work or
√ from another source except where due acknowledgement is made.
No part of this work has been written for me by any other person except where such collaboration
√ has been authorised by the instructor / teacher concerned.
√ I have not previously submitted this work for this or any other course / unit.
I give permission for this work to be reproduced, communicated, compared and archived for the
√ purpose of detecting plagiarism.
I give permission for a copy of my marked work to be retained by the college for review and
√ comparison, including review by external examiners.
I understand that:
Plagiarism is the presentation of the work, idea or creation of another person as though it is
my/our own. It is a form of cheating and is a very serious academic offence that may lead to
√ exclusion from the college. Plagiarised material can be drawn from, and presented in, written,
graphic and visual form, including electronic data and oral presentations. Plagiarism occurs
when the origin of the material used is not appropriately cited. Plagiarism includes the act of
assisting or allowing another person to plagiarise or to copy my/our work.
Student Signature
I declare that I have read and understood the above declaration.
Student ID: 4661 Student Name: Rahul Ranjit Date: 10/09/2020
Page 1 of 8
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Student Instructions:
 All questions must be answered correctly to be completed satisfactorily.
 All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).
 Student may handwrite/use computers to answer the questions.
 This assessment task may be completed in a classroom, at home, learning management

system (i.e. Moodle), or independent learning environment.
 You must complete all questions unassisted by the assessor or other personnel but may
refer to reference material as needed.
Submission details
 The Assessment Task is due on the date specified by your trainer. Any variations to this
arrangement must be approved in writing by your trainer.
 Fill out the Assessment Submission form to the documents you are submitting to be
marked.
 Please answer each question on a separate page provided and clearly indicate the
question number at the top of the page.
 The Trainer/Assessor may further prompt and question in order to receive answers
of appropriate quality or if further clarification is required and to validate authenticity
of your submitted work.
Page 2 of 8
Question 1 - Answer
 To attain and maintain a healthy weight. Choose nutritious food and produce.
 Enjoy a variety of nutritious produce, vegetables, fruits, grain food, lean meat, fish,
dairy and poultry.
 Restrict intake of processed food.
 Encourage and support breastfeeding.
 Prepare and store food in a safe way.
Question 2 - Answer
Eat Carbohydrate Foods Regularly: Include more quality carbohydrate foods. Include more
low glycaemic index foods. Foods that can be digested slowly and increase metabolism.
Lower Saturated Fat Intake: Decrease fat intake from meat. Consume fewer dairy products
such as butter, cream, and cheese. Choose healthy and monosaturated fats rather than
saturated fats.
Question 3 - Answer
The treatment for coeliac disease is to go gluten free. The diet must be strictly gluten free.
It helps the person to digest the food properly. It helps absorb nutrients and allows the
bowel to heal. The gluten-free diet includes avoiding produce such as wheat, barley, oats,
flour, malt.
Symptoms of coeliac disease can include, diarrhoea, constipation, bloating, abdominal

pain, flatulence, etc.
Question 4 – Answer
Breakfast Morning tea Lunch Afternoon tea Dinner

Poached eggs Assorted sweet Pork piccata, Mini Danish Caesar salad
on sourdough muffins mushroom assorted tea Sole fillets with
with ham and risotto, sandwiches beurre blanc,
spinach Ratatouille steamed
tropical fruit asparagus
salad Chocolate
raspberry mille
feuille
Gluten free Breakfast Morning tea Afternoon tea
Chocolate Poached eggs Assorted sweet Mini Danish,
raspberry mille on sourdough muffins assorted tea
feuille with ham and sandwiches
spinach
Diabetes Lunch Lunch Dinner Dinner
Tropical fruit Pork piccata, Caesar Salad Sole fillets with
salad mushroom beurre blanc,
risotto, steamed
Ratatouille asparagus
Page 3 of 8
Heart disease: low intake of saturated fat, more plant-based diet, more balanced diet
lowers the risk of heart disease.
High blood pressure: low intake on salty diet.
Diabetes: less intake on sugary diet.
Dietary needs Requirements

Lactose intolerance Avoid food that contains dairy such as milk, cheese, cream,
yogurt, etc.
Low sodium Reduce salt intake. Avoid food with MSG.
Coeliac Avoid food that have gluten such as flour, wheat, barley,
bread, oats, etc.
Diabetes mellitus Eat healthy, balanced diet, regular exercise, avoid sugary
food.
Customers Requirements
Jewish customers Jew only eat kosher produce.
Muslim customers Muslims do not eat pork in their diet. They only eat halal meat.
Hindu customers Hindus do not eat beef as cows are considered sacred in Hindu
religion.
General Limit intake of processed food. Avoid eating too much sugar, fat
or salt.
Texture modifications are required when people have problems chewing foods. Mostly
elderly people would require food which are easy to swallow. Sometimes patients require
texture modifications when they have difficulty swallowing.
The Dietitians Association of Australia and Speech Pathology Australia have developed the
Australian Standards for Texture Modified Foods and Fluids. This helps the chefs to
prepare foods with appropriate texture.
Lactose is a sugar which is found in dairy products. People who are intolerant to lactose
cannot eat dairy products. It may create gas, abdominal pain, cramps, diarrhea etc. Gluten
intolerant people can use alternatives such as tofu, soy milk, rice milk, coconut milk,
coconut yogurt, oat milk and other alternatives.
Page 4 of 8
Many people are allergic to nuts. Especially kids are allergic to nuts. Consumption may
create rashes and if not treated properly they can result in anaphylactic shock. Avoid using
products which contain nuts. We should also be careful with cross contamination.
a. Bread, cereal, rice, pasta, noodles: good source of fibre, protein and carbs.
b. Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes: good
source of fibre
c. Dark green and orange vegetables like spinach, broccoli, carrots, and pumpkin:
Calcium, Vitamin A
d. Green vegetables, dried peas, beans, and lentils: dietary fibre, Vitamin A
e. Fruit: source of potassium, vitamin C
Proteins are one of the main energy providers. It includes all necessary amino acids.
Carbohydrates and fats are macronutrients essential for energy. Essential fats such as
Omega 3 and Omega 6.
Food additives are chemicals that are used in food produce. They are used to keep the
food fresh, enhance flavour and colour. Some people are sensitive to these additives. It
might cause some serious allergies. As a chef we must be careful while handling foods
with additives.
Allergies and special diet requirements.
Thickened drinks as per Speech Pathology Australia standards
Children's menu based on the Australian Dietary Guideline Standards
Menus for the elderly based on the Australian Dietary Guideline Standards
Menus for people with disabilities that require special diets.
Diet Key features

Vegan No food that contains animal product. Vegan source of
alternatives would be nuts, tofu and seeds.
Lacto vegetarian No animal flesh or eggs or egg products. Milk and milk
products are generally included.
Ovo vegetarian No animal flesh or dairy but eggs are excepted.
Ovo lacto vegetarian No animal flesh but dary and eggs are excepted.
Pesco vegetarian No animal flesh but fish is allowed.
Page 5 of 8
Semi vegetarian No red meat but fish and poultry is excepted.
A lot of things can happen during the whole process of growing, storage and preparing of
food which can affect its nutritional content. If a produce if exposed to high level of heat or
light exposure, then it could lose its nutritional content. Keep produces in the correct
temperature. Food must be sealed in an airtight container.
Customer Group Needs

Girls during
adolescence/women
during menstruation
Pregnancy and during
lactation
Athletes
Defence force personnel
Vegetarian diets
People with disabilities
Institution based catering
People living in remote
regions
People affected by
disaster or environmental
extremes
Commodit $/kg Trimming Net Net Portions/k Net

y (%) Yield/kg cost/kg g portion
Cost/$
Vegetables
Beans 2.95 16 0.840 3.51 0.100 0.35
Broccoli 4.85 24 0.760 6.38 0.100 0.64
Carrots 1.40 16 0.840 1.67 0.100 0.17
Cauliflower 5.75 22 0.780 7.37 0.100 0.74
Kohlrabi 4.28 32 0.680 6.29 0.100 0.63
Spinach 10.60 18 0.820 12.93 0.100 1.29
Onions 2.45 14 0.860 2.85 0.050 0.14
Meats
Sirlion 16.80 26 0.740 22.70 0.280 6.36
Loin of Pork 14.80 14 0.860 17.21 0.250 4.30
Leg of 8.90 27 0.730 12.19 0.250 3.05
Lamb
Page 6 of 8
Formulas/Calculation steps – Asparagus:
Net Yield/ kg:
1000 g Asparagus = $ 11.30
22%of 1000 g = 1000 x 22 : 100 = 220 g
1000 g (Asparagus) - 220g (Trimmings) = 780 g
780/1000=0.78kg
Net Portion Cost/ $: 1000 g net cost of Asparagus=$14.49
14.49x0.100=$1.45
Formulas/Calculation steps – Sirloin:
Net Yield/ kg:
1000 g Sirloin:
= $ 16.80
26%of 1000 g = 1000 x 26: 100 = 260 g
1000 g (Asparagus) - 260g (Trimmings) = 740 g
740/1000=0.74kg
Net Portion Cost/ $:
1000 g net cost of Sirloin:=$22.70
22.70x0.280=$6.36
Diet Description Issues

Cabbage soup Involves eating only cabbage soup Weight loss.
diet for a week Imbalance of nutrients.
Lemon Detox For a period only a mixture of lemon Weight loss.
juice, salt and water is consumed. It Often leads to excessive
removes toxins from the body. gain once the diet is
Page 7 of 8
finished.
Macrobiotic diet It consists of only eating brown rice Leads to low iron, calcium
and water. It focuses on high fibre and protein intake.
and low fat.
Raw food diet 80% of all consumed food is raw. Hard to balance nutrients.
Stone age diet It is referred as paleo diet. The diet Can lead to nutrient
includes produce that were available deficiencies.
to caveman. It excludes refined
sugar, yeast, dairy and processed
salt.
Question 19 - Answer
1. Direct feedback
2. Comments and reviews
3. Formal questionnaire
Question 20 - Answer
1. Adequacy of the menu for the dietary needs

2. Customer satisfaction
With dietary menus feedback needs to be sought not only from customers but also the other stakeholders
such as dieticians and other allied health professionals.
Doctors and nurses may also supply specific feedback based on the medical needs of the individual.
Specialists are there for a reason!
Page 8 of 8
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ASSESSMENT SUBMISSION FORM

Student Number 4661

 All questions must be answered correctly to be completed satisfactorily.

 Student may handwrite/use computers to answer the questions.

 This assessment task may be completed in a classroom, at home, learning management

Symptoms of coeliac disease can include, diarrhoea, constipation, bloating, abdominal

Breakfast Morning tea Lunch Afternoon tea Dinner

High blood pressure: low intake on salty diet.

Diabetes: less intake on sugary diet.

Dietary needs Requirements

Allergies and special diet requirements.

Thickened drinks as per Speech Pathology Australia standards

Children's menu based on the Australian Dietary Guideline Standards

Menus for people with disabilities that require special diets.

Diet Key features

Customer Group Needs

Commodit $/kg Trimming Net Net Portions/k Net

Net Yield/ kg:

1000 g Asparagus = $ 11.30

22%of 1000 g = 1000 x 22 : 100 = 220 g

1000 g (Asparagus) - 220g (Trimmings) = 780 g

Net Portion Cost/ $: 1000 g net cost of Asparagus=$14.49

Formulas/Calculation steps – Sirloin:

Net Yield/ kg:

26%of 1000 g = 1000 x 26: 100 = 260 g

1000 g (Asparagus) - 260g (Trimmings) = 740 g

Net Portion Cost/ $:

1000 g net cost of Sirloin:=$22.70

Diet Description Issues

1. Adequacy of the menu for the dietary needs

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