Cookery Assessment 1: Nutrients, Diets, Food Safety and Preparation

This cookery assessment covers a range of topics related to food and nutrition. It begins by outlining the five basic nutrients (carbohydrates, proteins, fats, vitamins, and minerals) and their functions in the human body. The assessment then delves into dietary guidelines, including recommendations from the Australian guide to healthy eating, and the implications for chefs in terms of food preparation and safety. It also addresses specific dietary needs, such as those related to coeliac disease, lactose intolerance, low sodium diets, and diabetic mellitus, providing guidance on ingredient selection and meal planning. The assignment further examines food choices for different customer requirements, including Jewish, Muslim, and Hindu customers, and discusses food texture modifications for specific needs. Food safety is also a major focus, including allergen management and food additive considerations. The assessment concludes with guidelines for maintaining nutritional value during food preparation, analyzing different diets (vegan, lacto-vegetarian, ovo-vegetarian, ovo-lacto-vegetarian, pesco-vegetarian, and semi-vegetarian), and addressing food storage and recipe analysis with considerations for taste, balance, color, contrast, texture, garnish, and cleanliness.

Running Head: Cookery 1
Cookery

Cookery 2
Assessment 1
Answer 1
Following are the five basic nutrients and their functions in human body:
Basic nutrients Functions in human body
Carbohydrates Carbohydrates provide energy to the muscles
and brain.
It lowers the blood cholesterol and help in
maintaining blood sugar levels.
protein Proteins used for building and repairing
muscles, red blood cells, etc.
It is also necessary for healthy immune system.
fat Fat is important for maintaining the skin and
hair of human body.
It is also necessary for the absorption of
particular proteins and vitamins.
vitamins It helps in regulating the chemical reactions in
the body.
It also provides energy to the humans.
Minerals Minerals are very important for bone
structuring.
It is also necessary for red blood cells to
transport oxygen1.
1 Successful aging, Six Basic Nutrients Required for Good Health,
http://www.successfulaging.ca/programs/nutrition/04.html, accessed on 27th February 2018.

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Answer 2
Following are the five recommendations provided by the Australian guide for healthy eating:
 Children and adults must eat food which had sufficient nutritious for normal growth and
development.
 Older people must eat nutritious foods and keep physically active for the purpose of
maintaining muscle strength and healthy weight.
 Adults can enjoy different nutrients from different groups of food such as plenty of
vegetables, fruits, grains, etc.
 Must limit the intake of foods which contains saturated fat, salt, added sugars and
alcohol.
 Must care for their food and prepare and stored it safely2.
Answer 3
Following are the two implications of Australian guide of healthy eating which must be adopted
by chef:
 Food must be prepared with proper care and safety. In other words, while preparing the
food, chef must ensure that food is prepared in safe manner and also it is stored in safe
manner.
 Food prepared by chef must contain necessary nutrition’s and must be prepared from
fresh vegetables and other fresh ingredients.
2 Eat for health, Australian Dietary Guidelines 1 – 5, < https://www.eatforhealth.gov.au/guidelines/australian-
dietary-guidelines-1-5>, accessed on 27th February 2018.

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Answer 4
Patients who have coeliac disease must avoid gluten free food for life, because the only treatment
for this condition is gluten free food. Food which includes gluten is dangerous for the health of
patient. Following precautions must be taken by the chefs for preparing the food for such
patients:
 Chefs must use only those ingredients which are completely gluten free such as barley,
beer, bread flour, cake flour, etc.
 Must use rice, wheat flour, corn flakes, etc for preparing the food because these foods
contain adequate nutrition’s3.
Answer 5
Dietary need Requirements
Lactose intolerance Person must avoid dairy products if they are
suffering from the lactose intolerance. Dairy
products such as milk, cheese, cream, yoghurt
contain lactose, because of which doctors
suggest to avoid dairy products4.
Low sodium Person must avoid salt shaker, and also avoid
use of garlic salt, onion salt, Chinese food, soy
sauce, barbeque sauce, etc.
Coeliac Person suffered from coeliac must avoid food
3 Joy Bauer, Foods to Avoid for Celiac Disease, http://www.joybauer.com/celiac/foods-to-avoid-list/, accessed on
27th February 2018.
4 Cynthia Reyes, The Healthiest Diet for Lactose Intolerance,
https://www.everydayhealth.com/digestive-health/best-diet-for-lactose-intolerance.aspx, accessed on 27th
February 2018.

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which contains gluten. In other words, person
must consume gluten free food.
Diabetic mellitus Person must include food with low
carbohydrates in their diet5.
Answer 6
Breakfast Morning tea Lunch Afternoon tea Dinner
Poached eggs on
sour dough with
ham and spinach
Assorted sweet
muffins
Pork Piccatta,
mushroom
risotto,
ratatouille
Tropical fruit
salad
Mini Danish,
assorted tea
sandwiches
Caesar salad,
Sole fillets with
beurre blane,
steamed
asparagus
Chocolate
raspberry, Mille
Feuille
Gluten Free:
Breakfast Morning tea Lunch Afternoon tea Dinner
Ham must not be
used in the
breakfast because
it contains
gluten.
Assorted sweet
muffins contain
gluten. Therefore
chef must serve
muffins which
are gluten free.
Both pork
piccatta and
mushroom
risotto contain
gluten.
Therefore, chef
must make both
the recipes gluten
free.
Chef must use
natural teas for
avoiding the
gluten, and bread
use in sandwich
must be gluten
free.
Chocolate
raspberry &
Mille Feuille
contains gluten.
Diabetes:
5 Hiroshi Kajinuma, GUIDELINES FOR DIET CONTROL IN DIABETES MELLITUS —Importance of Food Exchange Lists
and Perspectives for the Future—*, http://www.med.or.jp/english/pdf/2001_02/057_063.pdf, accessed on 27th
February 2018.

Cookery 6
Breakfast Morning tea Lunch Afternoon tea Dinner
Sourdough is not
good for diabetic
patients and ham
also contains
carbohydrates.
Therefore, chef
must change
these ingredients.
Assorted sweet
cookies are
harmful for the
diabetic patients.
Chef must
provide option of
sugar free
cookies.
Mushroom
risotto also
contains
carbohydrates
which is not
good for diabetic
patient.
Assorted tea is
also harmful for
the diabetic
patients.
Chocolate
raspberry is not
good diabetic
patients.
Answer 7
Breakfast Morning tea Lunch Afternoon tea Dinner
Ham must not be
used in the
breakfast because
it contains
gluten.
Assorted sweet
muffins contain
gluten. Therefore
chef must serve
muffins which
are gluten free.
Both pork
piccatta and
mushroom
risotto contain
gluten.
Therefore, chef
must make both
the recipes gluten
free.
Chef must use
natural teas for
avoiding the
gluten, and bread
use in sandwich
must be gluten
free.
Chocolate
raspberry &
Mille Feuille
contains gluten.
Following are the three diseases which directly linked to the diet:
1. Heart disease- the basic reason behind heart disease is known as “arteriosclerosis,”
which cause because of the cholesterol, fatty deposits, and other substances. In other
words, high fat diet increase the risk related to heart attack.
2. Cancer- this disease also happens because of the high fat diet. Obesity is the basic reason
because of which breast cancer happen the most6.
3. Cholesterol- it is generally made in liver and sent through blood cells in every part of the
body. Change in diet plan directly affects the cholesterol level in the body.
6 Foodworks, Diet-Related Diseases, < https://www.four-h.purdue.edu/foods/Diet-Related%20Diseases.htm>,
accessed on 27th February 2018.

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Answer 8
Customers Requirements
Jewish customers There are number of Jews who follow kashrut
partially, and in this they refrains pork or
shellfish. They also not drink milk with the
meat7.
Muslim customers Muslim does not eat the food which haram. In
other words, Muslim prefers the food which is
halal.
Hindu customers Hindus prefer the food which is not halal, and
generally Hindus does not eat beef. There are
number of Hindus who prefer complete
vegetarian food.
Others Generally, customers prefer food which is
made with cleanliness and safety.
Answer 9
Food must be of mashed potato consistency, which means not too runny or liquid. Pureed foods
must be seasoned in the similar way as regular foods. A blender or food processor is used for
achieving proper consistency. Generally, blenders and mixtures are used for preparing food
textured preparations8.
Answer 10
Itching and tangling are the most common food allergies reactions, and the most severe allergic
reaction is the anaphylaxis, which is considered as life-threatening whole-body allergic reaction
that can impair your breathing and this can cause dramatic drop of blood pressure which directly
7 Giora Shimoni, Jewish Dietary Laws, < https://www.thespruce.com/jewish-dietary-laws-2121753>, accessed on
27th February 2018.
8 NHS, (2011), Dysphagia Diet Food Texture Descriptors, < http://www.thenacc.co.uk/assets/downloads/170/Food
%20Descriptors%20for%20Industry%20Final%20-%20USE.pdf>, accessed on 27th February 2018.

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affects the heart rate9. Proper framework must be set by the restaurant for ensuring prevention of
negligence and legal consequences.
Answer 11
Food additives are those substances which are added in food for the purpose of enhancing the
taste and flavor of the food. It also preserves the other qualities of the food. Some examples of
food additives are:
 Trans fat
 Common food dyes
 Artificial sweeteners
Chefs must take proper measures while using the food additives in the food, because some food
additives may cause headaches or alter the energy level. Those with long term effect increase the
risk of cancer cardiovascular disease and other degenerative conditions.
Answer 12
Following are some guidelines which must be followed by the chef for maintaining the
maximum nutrition value in the food:
 Cook the food with the less water.
 Must not wash the green veggies again and again.
9 ACAAI, Food Allergy, < http://acaai.org/allergies/types/food-allergy>, accessed on 27th February 2018.

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 Chef must prepared food at low temperature. In other words, both water and heat are
considered as biggest destruction of nutrients. Therefore food must be prepared with less
water and at low temperature.
 In case, it is not possible to cook the food at low temperature then food must be cooked
quickly. In other words, food must be cooked in shorter period of time10.
Answer 13
Following are the key features of below stated diets:
Diet Requirement
vegan Vegan diet must include proper nutrition’s and
it is necessary to include some calories and
variety of foods11.
Lacto vegetarian Lacto vegetarian is a diet which includes vegan
and dairy both. This diet includes all plant
based foods, fruits, vegetables, and dairy
products12.
Ovo vegetarian It includes that person who does not eat meat
but include eggs in their diet. Diet of ovo
vegetarian includes fruits, vegetables, eggs,
etc13.
Ovo lacto vegetarian This diet is the combination of vegan, eggs,
and dairy products and it mainly includes
fruits, vegetables, etc.
Pesco vegetarian Pesco vegetarian is a vegetarian who also
include fish and seafood in their type. In is
generally known as semi vegetarian diet.
Semi vegetarian Semi vegetarian also includes meat and other
non-vegetarian food.
10 Natural news blogs, 3 Cooking Rules for Maintaining Nutritional Value in Vegetables,
https://www.naturalnewsblogs.com/3-cooking-rules-maintaining-nutritional-value-vegetables-2/, accessed on 27th
February 2018.
11 Vegetarian nutrition, What is a Vegetarian Diet?, < https://vegetariannutrition.net/vegetarian-diets/>, accessed
on 27th February 2018.
12 Jolinda Hackett, (2018), What Is Lacto-Vegetarian? A Definition, < https://www.thespruce.com/what-is-lacto-
vegetarian-3376831>, accessed on 27th February 2018.
13 Jolinda Hackett, Definition of Ovo-Vegetarian, < https://www.thespruce.com/what-is-an-ovo-vegetarian-
3376816>, accessed on 27th February 2018.

Cookery 10
Answer 14
Processing and storing stage of food preparation removes nutrition’s such as vitamins, minerals,
iron, etc from the food and this also reduce the necessary proteins from fruits and vegetables.
Following are some guidelines which must be used in this context:
 Store the foods in proper manner such as cold foods must kept in refrigerator and
remaining foods must be sealed in airtight container.
 Vegetables must be kept in crisper section of the fridge.
 Food must be cooked with less water and at high temperature14.
Answer 15
For the purpose of answering this question following three recipies are selected:
 Chocolate raspberry mouse
 Mushroom risotto
 Cheesy vegetable
Quality and presentation standard Requirement
Taste  Chocolate raspberry mouse is sugar
free and contain mild taste of chocolate
and raspberry.
 Mushroom risotto is spicy and also
contain mild flavor of natural herbs.
 Cheesy vegetable includes the strong
14 Better health, Food processing and nutrition, < https://www.betterhealth.vic.gov.au/health/healthyliving/food-
processing-and-nutrition>, accessed on 27th February 2018.

Cookery 11
flavor of cheese and green vegetables.
Balance of dish  Chocolate raspberry mouse is balanced
with sweet raspberry sauce.
 Mushroom risotto mainly reflects the
Italian taste.
 Cheesy vegetable is not spicy and it
contains very mild flavors.
Color  Chocolate raspberry moose is purple in
color.
 Mushroom risotto is dark brown in
color.
 Cheesy vegetable is colorful and
covered with the white layer of cheese.
Contrast All three dishes are the perfect combination
and accompanied each other in taste.
Texture  Chocolate moose is soft textured like
butter.
 Risotto includes rice which are hard to
eat.
 Cheesy vegetables are pureed dish.
Garnish  Chocolate moose is garnished with
cream ad raspberry sauce.
 Risotto is garnished with basil leaves

Cookery 12
and cheese.
 Cheesy vegetables are garnished with
coriander leaves and herbs.
Cleanliness Place at which food is prepared must be clean
and sanitized.
Service aware Food must be served with proper care.
Answer 16
Food safe storage requirements:
 Food must be stored after cooling it down. In other words, food must be kept in
refrigerator after cooling it down.
 Food must be reheated only once after storage.
Cleaning and sanitation:
 Cleaning and sanitation are completely different with each other, and proper equipment’s
must be used for each process.
 Must be done on continuous basis.
Specific areas which must be cleaned:
 Corners of the kitchen.
 Slab on which food is prepared.
 Places where utensils are kept.

Cookery 13
Assessment 2
Instance 1
Location Date Duration from day
to night
Task to be
completed?
Queensland 27th February 2018 11: A.M. to 11:00
P.M.
Prepare food for kids
party
Food hygiene legislation at Federal level:
Food safety practices and general requirements is the legislation which spread awareness for
food safety and hygiene in Australia.
Food hygiene legislation at local level:
Australian institute of food safety is the organization which spread awareness at local level.
Personal hygiene standards:
Hygiene is the most important factor in this event because food is served to the kids.
Examples Actions
Hand washing procedures Hands must be washed with liquid soap and
there must be use and throw tissue.
Instances for hand washing Sanitizers can also be used
Touching skin Servers must wear hand gloves and hair cap.
Grooming They must be well groomed
Uniform Uniform must be clean and colorful.
Cleaning and sanitizing materials:
Equipment/area Cleaning equipment Chemicals used
Slab Must be cleaned with hard
brush and mild chemical.
Bleach

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utensils Must be cleaned with hard
brush and mild chemical.
Blue concentrate
Doors Soft brush with strong
chemicals.
Comet
Uses cleaning equipment’s:
Cleaning equipment’s must be used as per the instructions of the manufacturer; otherwise they
will destroy or harm the utensils or area of the kitchen. Chemicals used for cleaning purpose
must be used in adequate and instructed quantity. Excess use of chemicals can cause harm to the
kids.
Show acceptable level of food hygiene practices:
Level Practiced
Preparation for cooking Food must be properly washed.
Cooking Food must be cooked in clean vessels
Serving Food must be served by wearing hand gloves
and with clean serving spoons.
Actions related to cross contamination of food:
example Action taken
While chopping Food must be chopped on different chopping
boards.
Raw food Raw food must be processed and stored in
proper manner.
Hygiene hazards in context of training:
Hazard Action taken
While cooking Food must be cooked in utensils which are
properly sanitized.
Raw food Raw food must be processed and stored in
proper manner and must not be reheat again
and again.
Acceptable hygiene standards:
Equipment hygiene Equipment must be washed and sanitized
before making food and must be covered with

Cookery 15
clean cloth.
Correct storage of cleaned equipment Can be covered in white clean cloth or in butter
paper.
Pest control Must be done by professionals and on
continuous basis.
Cleaning standards Restaurant must set proper standards of
cleaning and these standards must be
communicated to all the employees.
Rubbish removal Must be removed on daily basis and in proper
manner.
areas Must be cleaned on continuous basis with
strong chemicals.
Cross contamination of uniform:
Uniform must be cleaned and sanitized in proper manner and in continuous basis.
Employee’s obligation:
Employees of restaurant must ensure that they are complied with all leaning standards.
Reporting personal health issues:
Organization must communicate proper guidelines to the employees and guests for reporting any
personal health issues, and kept that issue confidential.
References:
Successful aging, Six Basic Nutrients Required for Good Health,
http://www.successfulaging.ca/programs/nutrition/04.html, accessed on 27th February 2018.
Eat for health, Australian Dietary Guidelines 1 – 5, <
https://www.eatforhealth.gov.au/guidelines/australian-dietary-guidelines-1-5>, accessed on 27th
February 2018.
Joy Bauer, Foods to Avoid for Celiac Disease, http://www.joybauer.com/celiac/foods-to-avoid-
list/, accessed on 27th February 2018.
Cynthia Reyes, The Healthiest Diet for Lactose Intolerance,
https://www.everydayhealth.com/digestive-health/best-diet-for-lactose-intolerance.aspx,
accessed on 27th February 2018.

Cookery 16
Hiroshi Kajinuma, guidelines for diet control in diabetes mellitus —Importance of Food
Exchange Lists and Perspectives for the Future—*,
http://www.med.or.jp/english/pdf/2001_02/057_063.pdf, accessed on 27th February 2018.
Foodworks, Diet-Related Diseases, < https://www.four-h.purdue.edu/foods/Diet-Related
%20Diseases.htm>, accessed on 27th February 2018.
Giora Shimoni, Jewish Dietary Laws, < https://www.thespruce.com/jewish-dietary-laws-
2121753>, accessed on 27th February 2018.
NHS, (2011), Dysphagia Diet Food Texture Descriptors, <
http://www.thenacc.co.uk/assets/downloads/170/Food%20Descriptors%20for%20Industry
%20Final%20-%20USE.pdf>, accessed on 27th February 2018.
ACAAI, Food Allergy, < http://acaai.org/allergies/types/food-allergy>, accessed on 27th
February 2018.
Natural news blogs, 3 Cooking Rules for Maintaining Nutritional Value in Vegetables,
https://www.naturalnewsblogs.com/3-cooking-rules-maintaining-nutritional-value-vegetables-2/,
accessed on 27th February 2018.
Vegetarian nutrition, What is a Vegetarian Diet?, < https://vegetariannutrition.net/vegetarian-
diets/>, accessed on 27th February 2018.
Jolinda Hackett, (2018), What Is Lacto-Vegetarian? A Definition, <
https://www.thespruce.com/what-is-lacto-vegetarian-3376831>, accessed on 27th February 2018.
Jolinda Hackett, Definition of Ovo-Vegetarian, < https://www.thespruce.com/what-is-an-ovo-
vegetarian-3376816>, accessed on 27th February 2018.
Better health, Food processing and nutrition, <
https://www.betterhealth.vic.gov.au/health/healthyliving/food-processing-and-nutrition>,
accessed on 27th February 2018.