Prepare Food to Meet Special Dietary Requirements

This guide provides tips and information on how to prepare food to meet special dietary requirements. It covers topics such as confirming dietary requirements, selecting ingredients, and presenting prepared food. It also includes information on common dietary requirements, such as vegan, gluten-free, and halal diets.

PREPARE FOOD TO MEET
SPECIAL DIETRY

TABLE OF CONTENTS
SECTION 1: CONFIRM SPECIAL DIETARY REQUIREMENTS AND SELECT
INGREDIENTS...............................................................................................................................1
SECTION 2: PREPARE FOODS TO SATISFY NUTRITIONAL AND SPECIAL DIETARY
REQUIREMENTS..........................................................................................................................5
SECTION 3: PRESENT PREPARED FOOD.................................................................................7

SECTION 1: CONFIRM SPECIAL DIETARY REQUIREMENTS AND
SELECT INGREDIENTS
Q1:
 Taste of individual
 Age
 Gender
 Socioeconomic status
 Health consciousness
 Habits
 Family Background
 Expert Advice
 Availability
 Mood
Q2:
Health implication under nutrition or malnutrition cause dietary disease like obesity, colon
cancer etc.
Q3:
 Scurvy: Vitamin C deficiency
 Rickets: Vitamin D deficiency
 Weak teeth and bones: deficiency of Calcium
Q4:
Five Australian Dietary Guidelines
 Right amount of nutritious food and beverages should be chosen
 One should eat from five food groups everyday
 Unhealthy food and drinks should be limited
 Support, encourage and promote breastfeeding
 One should always care for their food
Q5:
 Children and adolescents: Enough physical activity and nutritional food for normal growth
and development.
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 Adults: Enough nutritional food which is required to meet personal energy needs but
excessive nutritional food should not be taken as it can lead to gaining too much weight
 Older Australians: Enough nutritional food and physical activity to keep muscle strong and
keep weight healthy.
Q6:
Five food groups:
 Legumes and Vegetables
 Fruits
 Cereals or grains
 Lean meat and alternatives
 Dairy and alternatives
Q7:
two food sources for each nutrient
 Omega 3 and 6: Fish, Chia seeds
 Calcium: nuts, Fish
 Iron: Lean meat, Beans
 Dietary fibre: Vegetables, fruits
 Protein: Lean meat and alternatives
Q8:
 Vegans: Do not eat animal flesh or any kind this can include chicken, duck, Fish, etc. They
also do not eat products that come from animal like milk, butter etc.
 Lacto-vegetarians: Mostly Hindu or Indian vegetarian are known as Lacto-vegetarians known
as Jain vegetarians, they do not eat animal flesh and also do not eat root plants.
 Ovo-vegetarians: they do not eat all animal- based food except eggs.
 Lacto-ovo vegetarians: they do not eat meat, fish and poultry or products containing these
foods.
Q9:
Two types of vegetarian might a Hindu customer be: Vegan or Lacto-vegetarian
Q10:
Grilled fish, mashed potato with butter, steamed broccoli is a kosher food While other two are
not because
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Quiche Lorraine and green salad consist of ham which is not included in Kosher food. Whereas
Cheeseburger, oven-baked chips and green salad is also not Kosher because it consist of
commercially produced cheese which is not Kosher food product.
Q11:
Tofu stir-fry with rice is a halal food whereas Pasta with mushrooms, spinach and white wine
sauce is not a halal food because it consist of wine and alcohol do not comes in ala food. On the
other hand Prawn curry and steamed vegetables also does not come under halal food because it is
sea food item.
Q12:
Six ingredients that should be avoided when preparing food for a customer on a gluten-free diet
are:
 Wheat
 Barley
 Oats
 Beer
 Soy Sauce
 Any sauce , mayonnaise or dressing with wheat starch based thickener
Q13:
Child ren with diabetes at boarding school can be helped in controlling their blood glucose levels
in many ways such as:
By providing them with sugar free beverages
Providing them food products with alternative sweeteners instead od sugar in their drinks.
By providing them with food items that are low in saturated fat
Q14:
Food allergy is a kind of reaction to immune system that occurs as soon as a certain type of
product is consumed.
Q15:
Food intolerance is a kind of detrimental reaction which is caused due to food, beverage, food
additives etc. it occurs when a person faces difficulty in digesting certain type of food.
Q16:
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Drug-food interaction is a kind of reaction that occurs when a certain type of food or
medicine interfere with one another. In this interaction can occur with both prescription and
over-the-counter medicines
Q17:
Five ingredients that commonly cause allergic reactions are as follows: Eggs, seafood,
gluten, chemical preservatives, artificial food colouring
Q18:
By asking certain type of questions dietary requirements can be clarified when liaising
with others or conversing with customers, such as: How can I help you, how can I adapt the
menu for you, would you prefer something special to be prepared for you, re their any kind of x
special needs to be considered in your diet.
Q19:
Seven symptoms a customer with allergies could experience if their special dietary
requirements are not addressed are as follows: itching, fits, increased heart rate, pale face (in
children), nausea, abdominal cramps, wheezing, swelling in throat or difficulty in breathing.
Q20:
Yes, the product is OK for Vegans
Q21:
Yes, the product is OK for customers with gluten allergies
Q22:
No, the product is not OK for customers with peanut allergies
Q23:
Yes, the product is OK for customers with soybean allergies
Q24:
Yes, the product is kosher
Q25:
Following are roles of the food additives below:
 Role of Artificial colours: to replace lost colour due to exposure of heat, air, extreme
temperature and many times for increasing decoration of food items like cake etc.
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 Role of Preservatives: to prevent or retard spoilage caused by chemical changes in other
words to prevent deuteriation of food items and protecting it from spoilage or development of
fungus etc.
Q26:
 Culinary term or trade name for food additives and preservatives like Flavour enhancers is
Glutamates.
 Culinary term or trade name for food additives and preservatives like Antioxidants are:
gallates, BHA, BHT
Q27:
Three places for accessing special dietary recipes are as follows:
 Specialized recipe books is one of the most common place where such kind of special dietary
recipes can be accessed easily.
 Internet is another important and common source that can be used to access special dietary
recipes
 Organizations such as Australian vegetarian society, diabetes Australia is another common
source where special dietary recipes can be accessed.
Q28:
Cucumber can help in losing weight, including water in diet is another important
ingredient for losing weight, vegetables, fruits, legumes.
SECTION 2: PREPARE FOODS TO SATISFY NUTRITIONAL AND
SPECIAL DIETARY REQUIREMENTS
Q1:
Sequence Tasks
1. Confirm production requirements. 2.: Calculate ingredient and
equipment requirements based
on recipe and number of
portions required.
2. Select ingredients. 4: Select ingredients. Onion,
sweet potato, garlic, ginger,
sherry, canned coconut cream
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from the dry store. Pouring and
sour cream, coriander, mint,
stock and paste from the
refrigerator
3. Get equipment ready. 1. Obtain correct size
saucepan. Check assembly and
cleanliness of food processor
4. Prepare the dish. 5.: Weigh and measure
ingredients. Cook ingredients.
Process soup.
5. Present it. 3.: Place in bowls. Garnish
with mint and coconut cream
Q2:
Dry sherry is a food ingredient which is required this recipe acceptable by customer who
requests a halal meal because Dry sherry is a form of a wine and alcohol is not acceptable in
halal meal.
Q3:
Three ingredient to substitute to make this dish acceptable for a customer who requests a low-fat
meal and equivalent ingredients for those items are:
 Sour cream and instead of this ingredient plain yogurt can be used or Soya cream
 Puring cream and instead of this ingredient Greek yogurt can be used
 Dry sherry and instead of this ingredient white wine vinegar can be used.
Q4:
Substitutions for the following ingredients to meet the requests of a lactose intolerant
customer are:
 Butter: Instead of butter, Soy butter can be used as it contains virtually not lactose
 Milk: Instead of milk Soy milk can be used
 Yoghurt: Instead of Yoghurt, Soy Yoghurt or coconut Yoghurt can be used
Q5:
Pans to be used are washed properly and completely
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Dishes are not too hot
Sudsy water is not being formed while preparing food
Allergic food is not stick to utensils used
Q6:
Three preparation and cooking techniques that maximise the nutritional value of food are:
 Buy fresh ingredients to be used and leave them for fewer time in storage as it reduces
nutrients like Vitamin B2/ C
 Prepare and serve lightly cooked or raw vegetables to reduce nutrient loss like salads.
 Boil or steam vegetables in boiling water
 Instead of peeling vegetables should be washed and used
Q7:
Explain what is required to be considered and done as per customers diet and cultural
requirements so that they can understand it clearly. After explaining it clearly other kitchen team
members should allowed to repeat important requirement in order to check that they understand
it clearly and should be asked about any doubt or gap within their understanding so that any kind
of gap can be addressed at early stage itself.
SECTION 3: PRESENT PREPARED FOOD
Q1:
Three ways to ensure that present food in an appetising and attractive manner
 Right plate and serving dishes are used for serving food to customers can be checked
 Portion which is being served in serving plats can be checked.
 Colour, size, texture and taste of food is appropriate
Q2:
Before dish is served to customers, following things should be checked:
 Colour of dish is appropriate and it is not burnt out
 Dish consist of all the ingredients as per recipe
 Check garnishing, serve ware and appearances
 Check current taste and make adjustment in quality of food item
 Preheat bowls before serving hot dishes so that food in it remain hot.
Q3:
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Five main conditions to optimise shelf life and retain their nutritional value are:
 All the left over dishes should either be covered or stored in sealed food grade container
 Proper ventilation should be there in refrigerator for circulation of air.
 Some space in display cabinets should be left so that dishes remain in correct temperature
 All raw items and prepared items should be stored in refrigerator within appropriate humidity
level
 Food should not be left in bright light sunlight or in artificial light.
Q4:
Two methods that can be used to minimise waste are as follows:
 By reusing food items. For example mean and vegetables can be used to make stock, cooked
rice can be used for masking fried rice
 Recycling can also help in reducing waste by using packaging items that can be easily
recycled.
Q5:
Three things that should be done when storing re-usable by-products, are as follows:
 Any food placed in storage container should be labelled and should have data label outside
container
 Special dishes should have special labels about type of meal like vegan, nut free etc.
 All the food should be securely covered and wrapped like with aluminium foil, sealed
containers etc.
Q6:
Cleaning schedule can directly help in allocating task of all the people so that each and every
task can be done within time and appropriately. Not only this, it further helps in keeping walls
and other things clean.
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