SITHKOP004 Develop Menus for Special Dietary Requirements - Desklib

SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS

TABLE OF CONTENTS
SECTION 1 identify menu requirements........................................................................................6
Q1: List ten things that can influence customers’ food and beverage choices...........................6
Q2: Identify five different customer groups you’re likely to cater for when developing menus
for special dietary requirements.................................................................................................7
Q3: List the five Dietary Guidelines for Australians..................................................................7
Q4: Explain how to take responsibility for determining the dietary requirements of a child,
adolescent or adult. (Give 2 Examples)......................................................................................7
Q5: Which lunch would suit a customer who requires kosher food? State why the other two
meals would be unacceptable.....................................................................................................8
Q6: Which dinner would suit a customer who requires halal food? State why the other two
meals would be unacceptable.....................................................................................................8
Q7: Explain the different requirements of vegetarian customers, who may be Buddhist or
Hindu..........................................................................................................................................8
Q8: You’re cooking for a customer with coeliac condition. What must you avoid using when
preparing your dishes?................................................................................................................9
Q9: You’re cooking for children at a boarding school. Three of them have diabetes. Describe
three ways you help them control their blood glucose levels. ...................................................9
Q10: Define the term ‘drug-food interaction’. (Briefly explain)...............................................9
Q11: Define the term ‘food allergy’. (Briefly explain)............................................................10
Q12:Define the term ‘food intolerance’. (Briefly explain)......................................................10
Q13: You’re cooking for children on a sports camp. Some of them have allergies. Identify
five ingredients which commonly cause allergic reactions......................................................10
Q14: Describe seven symptoms a customer with allergies could experience if you completely
ignore or fail to adequately address their special dietary requirements. .................................10
Q15: State one culinary term or trade name for the following food additives and
preservatives.............................................................................................................................10
Q16: Explain the roles of the food additives below. ...............................................................11
Q17: State the legal consequences of failing to address customers’ allergies, intolerances or
sensitivities. (Briefly give 3 consequences).............................................................................11

Q18:Read and interpret the ingredients on the food packaging label. Is this product kosher?
..................................................................................................................................................11
Q19: Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with gluten allergies?..............................................................................................11
Q20: Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with peanut allergies? .............................................................................................12
Q21:Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with soybean allergies? ..........................................................................................12
Q22: Read and interpret the ingredients on the food packaging label. Is this product OK for
vegans? ....................................................................................................................................12
Q23: List five people you can liaise with to identify and clarify customer requirements........12
Q24: State four communication skills you would use during the menu-planning process to
invite the input of health and other professionals and determine the diet requirements of
customers..................................................................................................................................13
Q25: Which contemporary dietary trends and regimes would you say are suitable for these
customers? (List 1 each)...........................................................................................................13
Q26: What type customers should only follow a low-kilojoule diet if under medical
supervision?..............................................................................................................................13
Q27:It’s important to continually seek information on emerging dietary trends. List three
ways you could research them..................................................................................................13
SECTION 2 develop menus and meal plans for special diets.......................................................14
Q1: You must be able to manage yourself and take responsibility for the design of menus and
meal plans. State the steps you would take to develop and write a menu or meal plan.(List the
7 Steps).....................................................................................................................................14
Q2: Explain four ways to provide variety in cyclic menus......................................................14
Q3: When developing meal plans and menus, you must be able to create meals which contain
appropriate combinations of foods to meet macro- and micronutrient requirements. Identify
the four macronutrients to keep in mind...................................................................................14
Q4: There are three categories of carbohydrates. What are they?............................................15
Q5: List five water-soluble vitamins our body requires...........................................................15
Q6: List two fat-soluble vitamins we require...........................................................................15

Q7: List six minerals and trace elements your body requires..................................................15
Q8:.Identify the five categories of foods which contain the nutrients we need to promote good
health and help us avoid dietary disease...................................................................................16
Q9: You should select meals which meet a wide variety of macro- and micronutrient
requirements. What kinds of meals are best suited to this? (Briefly explain)..........................16
Q10: Explain how you would incorporate sufficient choice in a cyclic menu. (Give 2
examples)..................................................................................................................................16
Q11: Explain how you would incorporate sufficient choice in an à la carte menu. (Give 2
examples)..................................................................................................................................16
Q12: Remember, your customers’ health is your responsibility. List seven foods you should
limit when developing menus and meal plans to reduce diet-related health problems............16
Q13: You sometimes need to select suitable foods to use as substitutes when meeting
customers’ specific requirements. ...........................................................................................17
Q14: List two suitable substitutions for the following ingredients to meet the requests of a
lactose intolerant customer. .....................................................................................................17
Q15:Identify four cooking methods you could employ to maximise nutritional value in food.
..................................................................................................................................................18
Q16: Which preparation method maximises nutritional value in fruits and vegetables, a. or
b.?.............................................................................................................................................18
Q17: Describe how to safely store food to retain nutrients and avoid contamination. (Give 3
examples)..................................................................................................................................18
SECTION 3- COST AND DOCUMENT SPECIAL MENUS AND MEAL PLANS.................18
Q1: Identify ten expenditure items you’d need to accurately calculate to determine production
costs of menu items. ................................................................................................................18
Q2 List the three standard measures you would use when itemising ingredients and
calculating portion yields and/or costs from raw ingredients. Provide an example of each one.
..................................................................................................................................................19
Q3You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg left.
..................................................................................................................................................19
Q4 Calculate the yield % of the turkey. State the formula you used. Show how you arrived at
this figure..................................................................................................................................19

Q5 Calculate the usable trim % of the turkey. State the formula you used. Show how you
arrived at this figure..................................................................................................................19
Q6 Calculate the waste % of the turkey. State the formula you used. Show how you arrived at
this figure..................................................................................................................................20
Q7 Use the information to calculate the actual cost of the zucchini........................................20
Q9 Calculate the profitable selling price of a dish with a food cost per portion of $8.25 and a
standard food cost percentage of 25%......................................................................................21
Q 10 You need to adjust your menu so it includes high-yield desserts. Which dessert would
you choose? .............................................................................................................................21
Q11: Identify the least profitable menu item, which should definitely be excluded................21
Q 12 You need to assess cost-effectiveness against budgetary constraints. List four things to
keep in mind when setting prices.............................................................................................22
Q13 You’re documenting a vegetarian menu item: spinach and ricotta lasagne. List seven
dish characteristics you could use in the menu description. Provide an example of the
terminology you’d use for each one.........................................................................................23
SECTION 4: MONITOR SPECIAL MENU PERFORMANCE..................................................23
Q1: Identify four ways you can get ongoing feedback from customers and others to improve
menu performance....................................................................................................................23
Q2: .List three ways you can analyse customer satisfaction with menu items.........................23
Q3: .Explain how to analyse menu success against profitability. (Give 3 examples)..............24
Q4 Describe what you can do to make sure your menu meets customers’ dietary goals. ......24
Q5 What should you do if menu items are unprofitable? (Briefly explain).............................24
Q6 Explain three ways you could adjust menus based on feedback and success.
..................................................................................................................................................24
REFERENCES..............................................................................................................................25

SECTION 1 IDENTIFY MENU REQUIREMENTS
Q1: List ten things that can influence customers’ food and beverage choices.
 Flavour
 Mood
 Socio-economic status
 Cultural aspect
 Timing availability
 Pricing
 Family circumstances