SITHCCC018 – Prepare Food For Special Dietary Requirements

ACTIVITY-PART A

INSTRUCTIONS
You are required to do the following.

 Complete Tasks 1, 2, 3, 4 and 5 in Activity.

 Prepare menus to meet different dietary requirements.
 Read the recipe and answer the questions.
 Read the packaging information and answer questions.
 Submit the completed questions to your assessor.
 Re-assessment: If you do not achieve the required standard, you will be given the opportunity to
be re-assessed by our Assessor. Arrangements will be made on an individual basis. If you are
deemed to be NS (Not Satisfactory), your assessor will either ask specific questions orally, and
record them with you using the supplementary evidence sheet or you will be asked to resubmit
your responses in full.

Learner assessment guide and evidence

This assessment requires you to access recipes, plan menus and choose appropriate ingredients,
cooking equipment and methods for customers with special dietary requirements.

Task 1: Prepare menus to meet dietary requirements

 Research recipes for each of the following customers.

1. A vegan customer
2. A customer with coeliac condition
 Use the table provided to indicate your selected recipe options for each customer.
 Consider what you’ve learned from the Australian Dietary Guidelines when selecting appropriate
foods and ingredients to ensure customers are providedwith a wide variety of nutrients and nutrition in
their dishes.
 Support your choices with an explanation why you believe these recipes are appropriate and meet
the dietary and nutritional needs of the customer.
 It is preferred that you don’t use recipes from your workplace or training environment so you can
gather exposure to different recipes.Source them from the internet, library, magazines or home.
 Attach at least one recipe for each customer to the corresponding table when submitting to the
assessor.
Customer 1: Vegan

Customer Customer is a strict vegan due to philosophical beliefs and a bowel condition. The bowel
profile condition requires the consumption of reasonably high levels of fibre in every meal.

Meal period Lunch

Menu options

Explanation

Customer 2:Coeliac condition

Customer Customer has a high intolerance to all foods containing gluten. Even small amounts can
profile cause severe discomfort.

Meal period Dinner – three course meal of entrée, main course and dessert

Menu options

Explanation
Task 2: Question and answer

 Choose one of the customers and recipes from Task 1 and answer the questions.
 Make sure you answer all questions.

Q1: What would the consequences be if you ignored the special dietary requirements of this customer?

Q2: What specialised ingredients are there in the recipe you chose for them

Q3: What ingredients have you purposefully excluded from the menu? Give three examples

Q4: What preparation and cooking equipment are required to make this dish? List at least three items
of large and small equipment

Q5: What preparation and cooking techniques are used to ensure optimum nutritional value? Explain
your answer

Q6: What preparation and cooking techniques can you use to minimise waste and maximise the
profitability of this dish?

Q7: Describe how you present this dish so that it’s appetising and attractive

Q8: Where and how do you store this dish after preparation, prior to service? Describe the appropriate
environmental condition required to maintain its quality and meet food safety standards. Base you
reply on your workplace or training environment’s procedures and standards.

Task 3: Modify recipes

 Modify the menu item to meet dietary requests

 Make sure you answer all questions.

CHICKEN IN FILO PASTRY YIELD: 1 PORTION

Ingredients Quantity
Breast of chicken, size 10 1
Asparagus spears 2
Camembert 30 g
Pepper and salt trace
Filo sheets 2
Butter, melted 40 g

Q1: How can you modify this recipe for a customer who is on a low-fat, low-salt diet? Discuss what
ingredients you would remove and what you would replace them with.
Q2: Describe how you can communicate this customer’s dietary needs to the kitchen team and what
information you need to tell them.

Task 4: Identify ingredients from packaging

 Read the packaging information

 Identify ingredients that could cause health consequences using the information provided.
 Make sure you answer all questions.

You work in the cafeteria of a manufacturer. Many of the items on your menu are purchased pre-prepared
and reheated on the premises. One example is spaghetti bolognaise. The packaging provides the
following information.

Nutritional information

Average %
Servings per package – 10 Average quantity ofrecommended daily Average
intake
Serving size 400g Per serving Intake Per 100g
Energy 1840 kJ (440 cal) 21.1% 460 kJ (110 cal)
Protein 18.8g 37.6% 4.7g
Fat, total 14.4g 20.6% 3.6g
– saturated 5.6g 23.3% 1.4g
Carbohydrate 56.0g 18.1% 14.0g
– sugar 10.0g 11.1% 2.5g
Sodium 1080mg 47% 270mg

** Percentage daily intakes are based on an average adult diet of 8700kJ. Your daily intakes may be
higher or lower depending on your energy needs.
Ingredients
Bolognese sauce (59%), water, beef (10%), tomatoes (9%) tomatoes, tomato juice, tomato paste, onions,
carrots, red wine (2%) egg, milk, thickener (1422), flavours (salt, sugar, spice, herbs, natural flavours
(wheat), milk solids, natural colour (caramel), canola oil, garlic, salt)), cooked spaghetti (39%), water,
wheat flour, thickener (405), natural colour (carotene), traces of egg, parmesan cheese (2%).
Contains gluten containing cereals, egg and milk.
Made in a facility that also processes products with crustacean, fish, tree nuts, sesame, peanuts, soy and
sulphites.

Q1: Identify and list any ingredients (including additives and preservatives) in the ingredients label of
the packaged food which may cause health consequences due to common food allergies or
intolerances.
Q2: List at least three types of health, religious or cultural diets that this dish is not suitable for.

Q3: Based on the nutritional and ingredient information provided, is this dish suitable for the following
health diets? Briefly explain why/why not.
 Low salt

 Low carbohydrate

 Low fat
 High protein
Assessor checklist
To be completed by the assessor.

Learner’s name: Learner’s I.D.

Did the learner successfully demonstrate evidence of their ability to do the Satisfactory
following? Yes No
Recognises the health consequences of ignoring special dietary requirements of
customers.
Can access special dietary recipes and select specialised ingredients.
Is able to read and understand recipes and packaging labels to identify ingredients that may
cause health consequences due to food allergies or intolerance.
Excludes ingredients from dishes at customer’s request.
Modifies and adjusts standard menu items to meet customers’ different dietary requests.
Can exclude and substitute ingredients while maintaining equivalent nutritional value.
Can record clear instructions on suitable and unsuitable ingredients and quantities on
recipes.
Discusses specific dietary or cultural requirements for food preparation with kitchen team
members and negotiates an appropriate response.
Chooses appropriate ingredients to ensure optimum nutritional value of dishes.
Uses appropriate preparation and cooking techniques for specific diets and to retain
optimum nutritional quality of dishes.
Presents nutritionally balanced food in an appetising and attractive manner.
Stores dishes in appropriate environmental conditions.
Minimises waste to maximise profitability of food items prepared.

Assessment Outcome
Result Satisfactory Not Satisfactory
(Please Circle)

Student Signature:

Assessor’s Comment:

Assessor’s Signature:

Date: