SITHKOP004: Develop Menus for Special Dietary Needs - Analysis

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Homework Assignment
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This assignment solution focuses on developing menus for special dietary requirements (SITHKOP004). It covers identifying menu requirements considering factors like customer preferences, dietary guidelines, and allergies. The solution explains how to address various dietary needs such as kosher, halal, vegetarian, and gluten-free diets. It also delves into drug-food interactions, food allergies, and intolerances, emphasizing the legal consequences of neglecting these issues. Furthermore, the document details the process of developing menus and meal plans, including macronutrient considerations, food substitutions, and cooking methods to maximize nutritional value. Cost calculation, menu documentation, and strategies for monitoring menu performance through customer feedback and profitability analysis are also discussed. This resource is designed to help students understand and apply the principles of menu development for diverse dietary needs.
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SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
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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
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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
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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
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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
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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
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Health awareness
Eating habits
Age, gender factors
Q2: Identify five different customer groups you’re likely to cater for when developing menus
for special dietary requirements.
Children
Elders
Babies
Sportsperson
Teenagers
Q3: List the five Dietary Guidelines for Australians.
Dietary guidelines for the Australians are as follows:
A They need to take lean meats.
B Poultry and fish
C Eggs
D Tofu, Milk, curd
E Seeds and other nuts
Q4: Explain how to take responsibility for determining the dietary requirements of a child,
adolescent or adult. (Give 2 Examples)
As for designing the dietary requirements for the children's and for adolescent the following
examples are-
It is important to add the green leafy vegetables and fruit which is essential nutrients for
the body.
Also, plan the cereals which involves the breads, rice and the whole grain.
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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
Cream of chicken soup and a grilled cheese sandwich
Lentil soup with brown rice and a green salad
As for the lunch menu after the kosher food customer can take the lentil soup with the brown
rice and green salad. Therefore, other two menus can't serve together with the kosher food as it
is stated that the any meat categorised food is not serve with the dairy food. That is the reason of
not serving the chicken soup and ham soup as a lunch after having the kosher food (Yakaboski
and et.al 2021).
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
Tofu and vegetable stir-fry with rice
Barbecued prawns, rice and steamed vegetables
To serve in dinner for the customer who requires halal food tofu and vegetables stir fry with rice
is suitable. As other two options involves the barbecued prawns and beer which is not consider
as a halal food.
Q7: Explain the different requirements of vegetarian customers, who may be Buddhist or
Hindu.
Vegans
Lacto-vegetarians
Ovo-vegetarians
Lacto-ovo vegetarians
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As for the vegan customers they always prefer the food which do not include any kind of meat,
poultry.
For the Lac-to vegetarians their diet involves the dairy products, milk, cheese, curd etc but do
not involve the meat or eggs.
Ovo-vegetarians People eat the food which do not consists of any kind of meat but they eat eggs.
Lacto-ovo vegetarians follow the pattern based diet which involves the grains, veggies, fruits
and eggs but do not include the meat products.
Q8: You’re cooking for a customer with coeliac condition. What must you avoid using when
preparing your dishes?
For the customer who have the coeliac condition prefer the gluten free product as it cause the
problem for them. As for preparing the dishes it is necessary to use the clean and separate
surface, utensils so it do not contaminated with the gluten product (Williamson, 2017). Or to
keep the gluten product away from the dish also to use different oil for preparing the dishes.
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.
Cut down sugar intake in the food
Eat less red meat
Eat more green veggies and vitamin C fruit
Q10: Define the term ‘drug-food interaction’. (Briefly explain)
Drug food interaction happens when the medicines and food interfere with each another. As it is
stated that some medicines are affected by the food (Linares and et.al 2017).
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Q11: Define the term ‘food allergy’. (Briefly explain)
Food allergy happens when the bodily immune system activate the unusual reaction to food.
Q12:Define the term ‘food intolerance’. (Briefly explain)
Food intolerance means something in the food which affect the digestive system of person.
Q13: You’re cooking for children on a sports camp. Some of them have allergies. Identify five
ingredients which commonly cause allergic reactions.
Peanuts
Eggs
Shrimp
wheat
Soy
Q14: Describe seven symptoms a customer with allergies could experience if you completely
ignore or fail to adequately address their special dietary requirements.
Swelling
Redness
Cough
difficulties in breathing
Sneezing
Stomachache
Diarrhoea
Q15: State one culinary term or trade name for the following food additives and
preservatives.
Flavour enhancers
Antioxidants
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Umami for flavour enhancer
Butylated hydroxyanisole (BHA)
Q16: Explain the roles of the food additives below.
Artificial colours
Preservatives
Artificial colour used to give the identity to colourless food
Preservatives used for preventing the food from spoilage.
Q17: State the legal consequences of failing to address customers’ allergies, intolerances or
sensitivities. (Briefly give 3 consequences)
Civil lawsuit
Liable to penalty
Compensation claim
Q18:Read and interpret the ingredients on the food packaging label. Is this product kosher?
Circle YES or NO
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?
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger,
garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water
Yes
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Q20: Read and interpret the ingredients on the food packaging label. Is this product OK for
customers with peanut allergies?
NGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger,
garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water
No
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
No
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
Q23: List five people you can liaise with to identify and clarify customer requirements.
Chefs
Manager
Staff
Commis Chef
Marketing manager
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