ASSESSMENT C – WORK BOOK

Teaching Team HOSPITALITY

Student Name Roshan Maharjan Student No. CBC190926

Teacher Hayley Semester/Year 2020

Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY

Unit Name and Code SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS

Assessment Description and ASSESSMENT C – WORK BOOK

Version

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 three 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.

Result Reassessment
S = Satisfactory S = Satisfactory
NS = Not Satisfactory NS = Not Satisfactory
NA = Not Assessed NA = Not Assessed

Assessment C  Work Book – Short Answer S | NS | NA S | NS | NA

Comments and Feedback:

The Students overall result

was: □ Satisfactory □ Unsatisfactory □ Resit Required

Student Roshan Maharjan Examiner

Name Name
Student Examiner
Roshan
Signature Signature

Date 29/4/21 Date

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

SECTION 1: CONFIRM SPECIAL DIETARY REQUIREMENTS AND SELECT

INGREDIENTS
Q1: List ten things that can influence our food and beverage choices.
 Your tastes (what flavours, textures and appearance you like)
 Moods
 Gender
 Age
 Socioeconomic status
 Time available to eat
 Health consciousness
 Family background
 Habits
 Culture
 Religion
 Expert advice
 Advertising
 Product packaging
 Availability
 Price

Q2: What health implication can under nutrition or malnutrition cause?

Dietary Disease

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Q3: We can avoid dietary diseases through good nutrition. Name the vitamin or mineral deficiency that
causes the following problems.
 Scurvy
Lack of vitamin C

 Rickets
Lack of vitamin D

 Weak teeth and bones

Lack of calcium

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Q4: State the five Australian Dietary Guidelines.

Guideline 1: Choose the right amount of nutritious foods and beverages_______________

Guideline 2: Eat from the five food groups every day_______________________________
Guideline 3: Limit unhealthy foods and drinks_____________________________________
Guideline 4: Encourage, support and promote breastfeeding_________________________
Guideline 5: Care for your food________________________________________________

Q5: Based on Guideline 1, explain how amounts of food required differ between these groups of people.
 Children and adolescents
Enough nutritious food and physical activity for normal growth and development

 Adults
Enough nutritious food to meet your personal energy needs (but not so much that you gain too
much weight!)

 Older Australians
Enough nutritious food and physical activity to keep weight healthy and muscles strong

Q6: Identify the five food groups from which you can get the ingredients that meet our basic nutritional
needs.
 Vegetables and legumes
 Fruit  Grains (cereals)
 Lean meats and alternatives
 Dairy and alternatives

Q7: List two food sources for each nutrient.

 Omega 3 and 6
fish, flaxseed oil, chia seeds, walnuts, some breads, etc

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 Calcium
dairy products and their alternatives, nuts, almonds, oysters, prawns, beans, soft-boned fish,
grains, etc.

 Iron
grains, lean meats and alternatives

 Dietary fibre
grains, fruits, nuts, vegetables, legumes

 Protein
lean meats and alternatives, dairy and alternatives, grains

Q8: Explain the differences in culinary characteristics between the following types of vegetarians.
 Vegans
Vegans don’t eat animal flesh of any kind. This includes fish, shellfish, chicken, duck, etc. They
also don’t eat any products which come from animals (eggs, caviar, milk, butter, cheese, yogurt,
ice cream, cream, honey, oils, pâté, etc.).

 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.

Q9: Which two types of vegetarian might a Hindu customer be?

 Vegan
 Lacto-vegetarian

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Q10: Which meals would suit a customer who requires kosher food? Why are the other two meals
unacceptable?
 Quiche Lorraine and green salad
Ham isn’t a kosher food

 Cheeseburger, oven-baked chips and green salad

It’s not kosher to eat milk and meat together in the cheeseburger. Also, the cheese could contain
rennet, which isn’t kosher.

 Grilled fish, mashed potato with butter, steamed broccoli

This meal is OK.

Q11: Which meals would suit a customer who requires halal food? Why are the other two meals
unacceptable?
 Pasta with mushrooms, spinach and white wine sauce
Alcohol isn’t halal.

 Tofu stir-fry with rice

This meal is OK.

 Prawn curry and steamed vegetables

Prawns aren’t halal.

Q12: List six ingredients you should avoid when preparing food for a customer on a gluten-free diet.

 Wheat
 Barley
 Rye
 Oats
 Spelt
 Kamut
 Couscou
s  Beer (stout and lager)
 Soy sauce (fermented with wheat flour)
 Some commercial stocks and stock cubes
 Gravy or sauce thickened with flour
 Any sauce, mayonnaise or dressing with wheat-starch-based thickener

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 Crumbed, battered or floured items

 Croutons
 Icing sugar which contains wheat starch

Q13: 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.
Give regular meals spread evenly throughout the day.
 Provide meals and protein foods which are low in saturated fat.
 Provide meals based on high fibre carbohydrates such as vegetables, legumes, beans, fruits, and whole
grains.
 Make sure their foods are low in added sugar or have alternative sweeteners instead of sugar.
 Give sugar-free beverages.

Q14: Define the term ‘food allergy’.

immune system over-reaction to a normally harmless substance

Q15: Define the term ‘food intolerance’.

Difficulty digesting something (usually milk or gluten). It doesn’t involve a histamine response like an allergic
reaction does.

Q16: Define the term ‘drug-food interaction’.

A medicine and a food interact in a way that could cause health problems

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Q17: Identify five ingredients that commonly cause allergic reactions.

 Eggs (the egg itself or the sulphur in it)

 Nuts (particularly peanuts)  Nut oils
 Seafood (especially shellfish and crustaceans)  Soybeans
 Sesame seeds
 Acids from some fruits
 Lactose (the sugar present in milk)
 Gluten (the protein present in flour)
 Chemical preservatives
 Artificial food colourings

Q18: Briefly outline how you would clarify dietary requirements when liaising with others or conversing with
customers.
 Ask questions
 Listen actively
 Paraphrase and ask more questions
 Confirm you’ve understood

Q19: Describe seven symptoms a customer with allergies could experience if you completely ignore or fail
to adequately address their special dietary requirements.
 Allergic reaction which can range from mild to life-threatening (anaphylaxis)
 Swelling of throat and tongue, leading to difficulty swallowing and breathing
 Wheezing
 Itching
 Hives or generalized flushing of the skin
 Abdominal cramps and nausea
 Tingling in the mouth
 Increased heart rate
 Loss of consciousness or collapse
 Pale face (in children)
 Floppy body (in children)
 Fits
 Coma

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 Death

Read and interpret the ingredients on the food packaging label. Use the information in it to answer
questions 20, 21, 22, 23 and 24.

INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic,
coriander, chillies, cumin, cornstarch, herbs, spices, water

Q20: Is this product OK for vegans?

yes

Q21: Is this product OK for customers with gluten allergies?

yes

Q22: Is this product OK for customers with peanut allergies?

No

Q23: Is this product OK for customers with soybean allergies?

No

Q24: Is this product kosher?

yes

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Q25: Explain the roles of the food additives below.

 Artificial colours
These enhance appearance or presentation of food

 Preservatives
These help retain nutritional qualities and flavour.

Q26: State one culinary term or trade name for the following food additives and preservatives.
 Flavour enhancers
Glutamates 620, 621, 622,
(including MSG 621) 623, 624, 625

 Antioxidants
Gallates 310, 311, 312 Butylated hydroxyanisole (BHA)320 Butylated hydroxytoluene (BHT) 321

Q27: Awareness of special diets is high. You can easily find recipes to suit almost anyone! Identify three
places you could access special dietary recipes.
 Internet
 Specialised recipe books
 Magazines
 Other chefs
 Organisations such as Diabetes Australia, Australian Vegetarian Society, Coeliac Australia, Animals
Australia, Jewish Australia, etc.

Q28: You must exclude certain ingredients as requested by customers. Identify five specialised ingredients
you might need to select for a customer who’s trying to lose weight.
 Fat-free
 Sugar-free
 Meat-free
 Dairy-free
 Low-carbohydrate
 Low-fat

 Low-kilojoule  Low-sugar

Choice Business College Pty Ltd

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SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

Choice Business College Pty Ltd

ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C
V 2.0 Last updated 16 January 2018
 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

SECTION 2: PREPARE FOODS TO SATISFY NUTRITIONAL AND SPECIAL DIETARY

REQUIREMENTS
Read the recipe and answer questions 29, 30 and 31.
VEGETARIAN SWEET POTATO AND RED CURRY SOUP
Ingredients Quantity
Onion, chopped 1
Cloves garlic, peeled and chopped 3
Ginger, peeled and grated 60 g
Thai red curry paste 1 tbsp
Dry sherry 150 ml
Vegetable stock 3 cups
Sweet potatoes, peeled, diced 1.5 g
Bunch coriander, chopped ¾
Sprigs mint 3
Pouring cream 600 ml
Sour cream 300 ml
Coconut cream 300 ml

Method
1. Sweat chopped onion in a saucepan for 5 minutes until soft. Add garlic, ginger and Thai paste and cook for 1
minute.
2. Add sweet potato, sherry and stock and simmer for 15 minutes until the potato is cooked.
3. Purée in a food processer until smooth. Add cream, sour cream and coconut cream and pulse until thoroughly
mixed.
4. Add coriander and season if necessary.
5. Serve in bowls with a sprig of mint centred in a swirl of coconut cream.

Q29: Based on the recipe, match the required tasks to the food preparation and production sequence.
Enter the correct task number for each stage in the preparation sequence.

Sequence Tasks
2
1. Confirm production requirements.
4
2. Select ingredients.
5
3. Get equipment ready.

4. Prepare the dish.

1
5. Present it.
3

Tasks
1. Obtain correct size saucepan. Check assembly and cleanliness of food processor.
2. Calculate ingredient and equipment requirements based on recipe and number of portions
required.
3. Place in bowls. Garnish with mint and coconut cream.
4. Select ingredients. Onion, sweet potato, garlic, ginger, sherry, canned coconut cream from
the dry store. Pouring and sour cream, coriander, mint, stock and paste from the refrigerator.
5. Weigh and measure ingredients. Cook ingredients. Process soup.

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Q30: Which ingredient would you need to exclude to make this dish acceptable for a customer who
requests a halal meal?

The dry sherry

Q31: List three ingredients you’d need to substitute to make this dish acceptable for a customer who
requests a low-fat meal. State an equivalent ingredient you’d replace each ingredient with to meet
their dietary needs while maintaining optimum nutritional value.
 Pouring cream – low-fat milk
 Sour cream – low-fat sour cream or low-fat yogurt
 Coconut cream – coconut milk or low-fat coconut milk

Q32: You’re setting up a breakfast buffet. List two appropriate substitutions for the following ingredients to
meet the requests of a lactose intolerant customer. Make sure the ingredients you select ensure
optimum nutritional quality.
 Butter
nut butters, nut pastes, avocado, soy butter, flax seed oil

 Milk
soy milk, rice milk, almond milk, oat milk

 Yoghurt
soy yogurt, coconut yogurt

Q33: What must you check before you use equipment to make a meal for a customer with an allergy?

Check that it’s hygienically clean and there are no visible signs of uncleanliness, particularly leftover food which may
contain allergens.

Q34: What are three preparation and cooking techniques that maximise the nutritional value of food?

 Steaming
 Braising
 Stewing
 Grilling
 Baking
 Poaching
 Boiling

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Q35: Describe how you would communicate a customer’s specific dietary or cultural food preparation
requirements with your kitchen team members.
 Explain clearly.
 Check they’ve understood by asking them to paraphrase (repeat in their own words) what you’ve said.
 If there are any gaps in understanding, clarify them before continuing.

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SECTION 3: PRESENT PREPARED FOOD

Q36: List three ways you can ensure you present food in an appetising and attractive manner.
Creates a balance of colours, sizes and shapes through use of garnishes and accompainments.
Create a balance of textures.
Control portions.
Create a balance of flavours through use of seasonings and sauces.

Q37: List five quality checks you should complete before a dish is served to a customer.
Check serviceware is the right size.
Check serviceware is clean.
Check portion size is correct.
Check temperature is correct.
Check serviceware is heated or chilled as appropriate.

Q38: You must store dishes in appropriate environmental conditions to optimise shelf life and retain their
nutritional value.
List five of these conditions.
Ventilation
Humidity
Light
Atmosphere
Packaging
Containers
Temperature

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Q39: What are two methods you can use to minimise waste?
Re-use
Re-cycle
Reduce leftovers
Use as much of the ingredient as possible

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Q40: What are three things you should do when storing re-usable by-products?

Mark an opened product container with the date of opening.

Mark all items with the date of storage.
Place fragile items in food grade containers.

Q41: How does a cleaning schedule help make cleaning and tidying the work area faster and easier?
It coordinates the tasks to be completed by allocating tasks to everyone so they know what their
responsibilities are. This helps to ensure cleaning tasks are not duplicated or missed.

It describes how to complete a task and when it should be done.

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