SIT40516 - Commercial Cookery: Special Dietary Requirements Workbook

This workbook, completed by a student, addresses the key aspects of developing menus for special dietary requirements within the context of the SIT40516 Certificate IV in Commercial Cookery. It covers a wide range of topics, including identifying factors that influence food choices, recognizing various customer groups with special dietary needs (e.g., vegetarian, kosher, halal, coeliac, diabetic, and those with allergies or intolerances), and understanding relevant dietary guidelines. The workbook delves into defining key terms like food allergies, intolerances, and drug-food interactions. It also explores the legal consequences of failing to address dietary needs, interpreting food labels, and identifying essential communication skills for menu planning. Furthermore, the workbook details the process of developing menus and meal plans, including incorporating variety, understanding macronutrients, and selecting appropriate food combinations. It also covers cost considerations, documentation, and the importance of food safety practices. The workbook includes detailed answers to questions on topics such as food additives, cooking methods, and food storage. It provides practical insights and knowledge essential for commercial cooks to cater to diverse dietary needs effectively and safely.

ASSESSMENT C – WORK BOOK
Teaching Team HOSPITALITY
Student Name Student No.
Teacher Semester/Year
Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
Unit Name and Code SITHKOP004– DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Assessment Description and
Version
ASSESSMENT C – WORK BOOK
INSTRUCTIONS TO CANDIDATES
This assessment is made up of short answer questions.
 The questions are divided into sections according to the elements within the unit of competence. There are four sections in this unit.
 You are required to provide a response to all questions in each section.
 You may source information to answer the questions from the learner guide multimedia or paper-based resource for this unit.
There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements.
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Assessor Comments and Feedback:
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
The Students overall result was: □ Satisfactory □ Unsatisfactory □ Resit Required
Student
Name
Examiner
Name
Student
Signature
Examiner
Signature
Date Date
SECTION 1: IDENTIFY MENU REQUIREMENTS
Q1: List ten things that can influence customers’ food and beverage choices.
i. Taste
ii. Mood
iii. Gender
iv. Age
v. Socioeconomic status
vi. Available time
vii. Health consciousness
viii. Family background
ix. habit
x. culture
Q2: Identify five different customer groups you’re likely to cater for when developing menus for special
dietary requirements.
i. Defence force
ii. Infants
iii. Children
iv. Elderly
v. Athletes
Q3: List the five Dietary Guidelines for Australians.
i. Choose the right amount of nutritious foods and beverages
ii. Eat from the five food groups every day
iii. Limit unhealthy foods and drinks
iv. Encourage, support and promote breastfeeding
v. Care for your food
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Q4: Explain how to take responsibility for determining the dietary requirements of a child, adolescent or
adult.
By considering factors such as age, height, weight and level of activity. Because the best amount of
fat for an infant will be too high for an elderly person and vase visa.
Q5: Which lunch would suit a customer who requires kosher food? State why the other two meals would
be unacceptable.
 Pea and ham soup with green salad
This is not kosher because it contains ham which is not part of kosher diet
 Cream of chicken soup and a grilled cheese sandwich
Kosher diet includes edibles animals with cloven feet like chicken
 Lentil soup with brown rice and a green salad
This fits kosher diet includes acceptable flesh which this diet doesn’t include
Q6: Which dinner would suit a customer who requires halal food? State why the other two meals would be
unacceptable.
 Beer-battered fish and chips with a green salad
This will not because it’s commercially manufactured and contains forbidden additives and not flesh not slaughtered
according to the law
 Tofu and vegetable stir-fry with rice
Tofu is commercially manufactured in bakeries, hence this diet doesn’t fit halal food
 Barbecued prawns, rice and steamed vegetables
Not halal because it contains animals either forbidden or not slaughtered according to the law
Q7: Explain the different requirements of vegetarian customers, who may be Buddhist or Hindu.
 Vegans
They don’t eat animal flesh of any kind including fish, shellfish, chicken etc. they do not eat any
animal products as well
 Lacto-vegetarians
They eat products derived from milk, but no other animal flesh or products
 Ovo-vegetarians
They eat eggs, but no other animal flesh or products
 Lacto-ovo vegetarians
They eat milk products and eggs, but no animal flesh of any kind
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Q8: You’re cooking for a customer with coeliac condition. What must you avoid using when preparing your
dishes?
i. Wheat
ii. Rye
iii. Barley
iv. Kamut
v. Couscous
vi. Spelt
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.
i. Providing them regular meals spread throughout the day
ii. Providing them meals and protein foods which are low in saturated fat
iii. Providing them with food based on high-fibre carbohydrates such as vegetables
Q10: Define the term ‘drug-food interaction’.
Drug-food interaction is the reaction between specific foods with the prescribed medicines in a way that causes health
problems.
Q11: Define the term ‘food allergy’.
Food allergy is when one’s immune system over-reacts to a normally harmless substance like food
Q12: Define the term ‘food intolerance’.
Food intolerance is difficulty in digesting specific food
Q13: You’re cooking for children on a sports camp. Some of them have allergies. Identify five ingredients
which commonly cause allergic reactions.
i. Artificial food colourings
ii. Acids from some fruits
iii. Eggs
iv. Nuts
v. Nut oils
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Q14: Describe seven symptoms a customer with allergies could experience if you completely ignore or fail
to adequately address their special dietary requirements.
i. Swelling of throat and tongue, leading to difficulty swallowing and breathing
ii. Hives or generalized flushing of the skin
iii. Increased heart rate
iv. Hives or generalized flushing of the skin
v. Abdominal cramps and nausea
vi. Tingling in the mouth –the person feels itchy in the mouth and feels like scratching
vii. Loss of consciousness or collapse
Q15: State one culinary term or trade name for the following food additives and preservatives. Flavour enhancers
Glutamates
 Antioxidants
Butylated hydroxytoluene (BHT)
Q16: Explain the roles of the food additives below. Artificial colours
Used to enhance presentation by altering the original food color
 Preservatives
Used to retain nutritional qualities of food
Q17: State the legal consequences of failing to address customers’ allergies, intolerances or sensitivities.
Civil or action
Elimination of the product from the market
Q18: Read and interpret the ingredients on the food packaging label. Is this product kosher?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies,
cumin, cornstarch, herbs, spices, water
Yes
Q19: Read and interpret the ingredients on the food packaging label. Is this product OK for customers with
gluten allergies?
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies,
cumin, cornstarch, herbs, spices, water
No. It contains Tofu which is largely made from wheat flour
Q20: Read and interpret the ingredients on the food packaging label. Is this product OK for customers
with peanut allergies?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies,
cumin, cornstarch, herbs, spices, water
No. because of the presence of peanut oil
Q21: Read and interpret the ingredients on the food packaging label. Is this product OK for customers
with soybean allergies?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies,
cumin, cornstarch, herbs, spices, water
Yes. Because it doesn’t contain soybeans or its associated products.
Q22: Read and interpret the ingredients on the food packaging label. Is this product OK for vegans?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies,
cumin, cornstarch, herbs, spices, water
Yes. It doesn’t contain any animal flesh and animal products
Q23: List five people you can liaise with to identify and clarify customer requirements.
i. Supervisors and managers
ii. Dieticians
iii. Health and medical personnel
iv. Nutritionists
v. Religious personnel
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.
i. Active listening
ii. Asking questions
iii. Paraphrase and ask questions
iv. Confirm you have understood
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Q25: Which contemporary dietary trends and regimes would you say are suitable for these customers?
 A customer experiencing symptoms of food allergies or intolerances
Elimination
 A customer being treated for obesity
Low fat and low cholesterol
 A customer building muscle and endurance
Body for life (BFL)
Q26: What customers should only follow a low-kilojoule diet if under medical supervision?
Pregnant women and people under 21 years
Q27: It’s important to continually seek information on emerging dietary trends. List three ways you could
research them.
i. Listing the name of the food and its diet
ii. Assessing contemporary dietary trends and regimes against customer nutritional requirements
iii. Seeking information from health allied professionals
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
SECTION 2: DEVELOP MENUS AND MEAL PLANS FOR SPECIAL DIETS
Q28: 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.
i. Identify appropriate combinations of food to meet nutrient requirements
ii. Select foods and meals for specific requirements
iii. Incorporate sufficient choice of dishes into the menus
iv. Develop and write the menu and meal plan
Q29: Explain four ways to provide variety in cyclic menus.
i. Clarify your cycle period – start with a cycle period
ii. Vary quality points – such as taste, colour, size and shape, texture
iii. Use delicacies and seasonally available ingredients
iv. Vary your cooking methods
Q30: 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.
i. Water
ii. Protein
iii. Fat
iv. Carbohydrates
Q31: There are three categories of carbohydrates. What are they?
i. Sugars (simple carbohydrates)
ii. Starches (complex carbohydrates)
iii. Dietary fibre
Q32: List five water-soluble vitamins our body requires.
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
i. Vitamin B1 (thiamine)
ii. Vitamin B2 (riboflavin)
iii. Niacin
iv. Vitamin B6
v. Vitamin B12
Q33: List two fat-soluble vitamins we require.
i. Vitamin E
ii. Vitamin K
Q34: List six minerals and trace elements your body requires.
i. Copper
ii. Iodine
iii. Iron
iv. Magnesium
v. Molybdenum
vi. Sulphur
Q35: Identify the five categories of foods which contain the nutrients we need to promote good health and
help us avoid dietary disease.
i. Vegetables and legumes
ii. Fruit
iii. Grains (cereals)
iv. Lean meats and alternatives
v. Dairy and alternatives
Q36: You should select meals which meet a wide variety of macro- and micronutrient requirements. What
kinds of meals are best suited to this?
i. Green salads
ii. Fruit salads
iii. Farinaceous salads
iv. Soups
v. Stews
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Q37: Explain how you would incorporate sufficient choice in a cyclic menu.
Through examining health problems associated with diet and are common to the customers so as to provide variety of
foods that also fit their special dietary needs.
Q38: Explain how you would incorporate sufficient choice in an à la carte menu.
By providing two options for each meal
Q39: 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.
i. Meat
ii. Butter
iii. Milk
iv. Cheese
v. Yoghurt
vi. Gluten
vii. Sugar
Q40: You sometimes need to select suitable foods to use as substitutes when meeting customers’ specific
requirements.
Next to these three ingredients, state an equivalent ingredient you’d replace it with to address the
needs of a customer on a low-fat diet.
 Pouring cream
Cheese
 Sour cream
Cooking cream
 Coconut cream
Yoghurt
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Q41: List two suitable substitutions for the following ingredients to meet the requests of a lactose intolerant
customer.
 Butter
Margarine
Flaxseed oil
 Milk
Almont milk
Rice milk
 Yoghurt
Brown rice flour
White rice flour
Q42: Identify four cooking methods you could employ to maximise nutritional value in food.
i. Serve it raw
ii. Start in boiling water
iii. Braise and stew
iv. Choose the right cooking method
Q43: Which preparation method maximises nutritional value in fruits and vegetables, a. or b.?
a. Washing
b. Peeling
Washing
Q44: Describe how to safely store food to retain nutrients and avoid contamination.
i. Check use-by and best before dates
ii. Use FIFO stock rotation and FIFU
iii. Keep food at the right temperature
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
SECTION 3: COST AND DOCUMENT SPECIAL MENUS AND MEAL PLANS
Q45: Identify ten expenditure items you’d need to accurately calculate to determine production costs of
menu items.
i. Main ingredients
ii. Cooking oil
iii. Accompaniments
iv. Sauces
v. Seasonings
vi. Garnishes
vii. Wrapping
viii. Chopsticks
ix. Serviettes
x. Decorations
Q46: 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.
i. Purchase weight
ii. Purchase unit cost
iii. Usage percentage
Ingredients Qty Unit Purchase unit Purchase
price $
Cost
Yield% Total Cost $
Zucchini 200 g 1 Kg 5.9 95 71.82
Calculating usage%
Purchase weight / purchase unit x 95 = usage%
200 g zucchini /1000 g apples x 95 = 1.8%
Actual food cost
$ 5.9 x 1.8% = $ 10.62
So total cost = $ 10.62
Q47: You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg left.
Calculate the yield % of the potatoes. State the formula you used. Show how you arrived at this
figure.
Yield % = Edible Portion Quantity (EP) / As Purchased Quantity (AP) x 100
9.5 Kg / 10Kg x 100 = 95%
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Q48: Calculate the yield % of the turkey. State the formula you used. Show how you arrived at this figure.
As purchased quantity (APQ) 20 kg
Edible portion quantity (EPQ) 12 kg
Yield % = Edible Portion Quantity (EP) / As Purchased Quantity (AP) x 100
12kg / 20kg x 100 =60%
Q49: Calculate the usable trim % of the turkey. State the formula you used. Show how you arrived at this
figure.
As purchased quantity (APQ) 20 kg
Edible portion quantity (EPQ) 12 kg
Usable trim weight 5 kg
Usable trim %
Usable trim weight / APQ x 100 = usable trim%
5kg /20kg x 100 = 25%
Q50: Calculate the waste % of the turkey. State the formula you used. Show how you arrived at this figure.
As purchased quantity (APQ) 20 kg
Edible portion quantity (EPQ) 12 kg
Usable trim weight 5 kg
Waste trim weight 3 kg
Waste% = waste trim weight / APQ x 100
3kg/20kg x 100 = 15%
Q51: Use the information to calculate the actual cost of the zucchini.
State the three formulas you used and the steps you took to arrive at this cost.
Ingredients Quantity Unit Purchase
unit
Purchase unit
price
Cost
Yield Total cost
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Zucchini 300 g 1 kg $5.95 95% $1.78
Purchase weight = Quantity required / yield%
300g = 0.3kg
0.3kg/95 /100 = 0.32 kg
Buy 0.32 kg (min) whole Zucchini to get 0.3kg prepared Zucchini
Actual cost of Zucchini per kg = purchase weight x cost per kg / processes weight
0.32kg x $5.95 / 0.3kg = $6.35 actual cost per kg
Total cost = required amount x actual cost per kg
0.3 kg x $6.35 = $1.91
Q52: List three ways you can get the necessary technological skills to calculate yield and costs from raw
ingredients using computers and software programs.
i. Going for training on basic computer applications such as excel
ii. Attend in-house workshops or training sessions to hone my computer skills
iii. Practise
Q53: 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%.
State the formula you used. Show how you arrived at this price.
Selling price = Food Cost per portion x 100/ standard food cost (SFC)%
= $8.25 x100/ 25%
=$ 33
Q54: You need to adjust your menu so it includes high-yield desserts. Which dessert would you choose?
Dish name Section Portion
size
Food
cost/portion
Food cost
%
Raw selling
price
Adjusted
selling price
Brandy
custard Pâtisserie Dessert $2.11 22% $9.59 $9.50
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate
cake Pâtisserie Dessert $1.58 17% $9.29 $9.50
Chocolate cake
Q55: Identify the least profitable menu item, which should definitely be excluded.
Dish name Section Portion
size
Food
cost/portion
Food cost
%
Raw selling
price
Adjusted
selling price
Brandy
custard Pâtisserie Dessert $2.11 22% $9.59 $9.50
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate
cake Pâtisserie Dessert $1.58 17% $9.29 $9.50
Brandy custard
Q56: You need to assess cost-effectiveness against budgetary constraints. List four things to keep in mind
when setting prices.
i. Type of enterprise
ii. Service style
iii. Competition
iv. Menu price structure
Q57: 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.
i. Key ingredients- sauces, accompaniments
ii. Special qualities of ingredients – free range, all natural
iii. Geographical descriptors- locally grown
iv. Cuisine style- Asian style greens
v. Cooking method-lightly steemed
vi. Application of sauces and garnishes – dusted with
vii. Colour - green
Q58: Identify two ways you can use technology to help you write comprehensive meal plans and menus.
i. Ensuring the spell checker is set to English
ii. use computer’s spell checker to identify and correct spelling and grammatical errors
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SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
SECTION 4: MONITOR SPECIAL MENU PERFORMANCE
Q59: Identify four ways you can get ongoing feedback from customers and others to improve menu
performance.
i. Conduct customer surveys
ii. Listen to improvements suggested by customers, managers, peers
iii. Hold regular staff meetings that involve menu discussions
iv. As staff
Q60: List three ways you can analyse customer satisfaction with menu items.
i. Sales data
ii. Customer surveys
iii. Popularity index
Q61: Explain how to analyse menu success against profitability.
By checking your overall food cost percentage at the end of every week so you are not hit by any big surprises at the
end of the month
Q62: Describe what you can do to make sure your menu meets customers’ dietary goals.
By liaising with allied health professionals to establish whether the menu successfully meets the customers’ goals.
Q63: What should you do if menu items are unprofitable?
i. Replace unprofitable menu items with those that provide higher yield and are more profitable
ii. Change prices of unprofitable menu items so that they are more profitable
iii. Improve menu items according to consistent customer feedback so you’re continuously improving dishes
Q64: Explain three ways you could adjust menus based on feedback and success.
i. Remove menu items that are unpopular and replace them with more popular ones trialled as
specials
ii. Replace unprofitable menu items with ones that provide higher yield and are more profitable
iii. Change prices of unprofitable menu items so that they are more profitable
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 1.0 Last updated 6 March 2017

SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work Book
Choice Business College Pty Ltd
ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 1.0 Last updated 6 March 2017