Design Meals To Meet Specific Dietary or Cultural Needs: D1.HCA - CL3.03 Trainee Manual

Design meals to meet specific dietary or
cultural needs
D1.HCA.CL3.03
Trainee Manual
Design meals to meet
specific dietary or
cultural needs
D1.HCA.CL3.03
Trainee Manual
Project Base
William Angliss Institute of TAFE

555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330
Acknowledgements
Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writer: Judi Sanford
Project Manager/Editor: Alan Maguire
DTP/Production: Daniel Chee, Mai Vu, Riny Yasin
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE
are not responsible for any injury, loss or damage as a result of material included or omitted from this
course. Information in this module is current at the time of publication. Time of publication is indicated
in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Design_meals_to_meet_specific_dietary_Final
Table of contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Design meals for specific dietary needs .......................................................... 9
Element 2: Design meals for specific cultural needs ....................................................... 55
Element 3: Produce and present meals for specific dietary and cultural needs ............... 81
Appendices: Recipes .................................................................................................... 101
Presentation of written work .......................................................................................... 113
Recommended reading................................................................................................. 115
Trainee evaluation sheet............................................................................................... 117
© ASEAN 2013
Trainee Manual
Design meals to meet specific dietary or cultural needs
© ASEAN 2013
Trainee Manual
Introduction to trainee manual

To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a „toolbox‟
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The „toolbox‟ consists of three elements:
A Trainee Manual for you to read and study at home or in class
A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice
An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of South-
East Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees‟ chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of „Recognition of Prior Learning‟ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:
Housekeeping
Food Production
Food and Beverage Service
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Trainee Manual 1
Front Office
Travel Agencies
Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading „Unit
Descriptor‟. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into „Elements‟ and
„Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The „Performance Criteria‟ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:
Unit Title: statement about what is to be done in the workplace
Unit Number: unique number identifying the particular competency
Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them „nominal‟ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
„Assessment Matrix‟. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including „Observation Checklist‟ and „Third Party Statement‟.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:
Journals
Oral presentations
Role plays
Log books
Group projects
Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
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Unit descriptor
Unit descriptor
This unit deals with the skills and knowledge required to Design meals to meet specific
dietary or cultural needs in a range of settings within the hotel and travel industries
workplace context.
Unit Code:
D1.HCA.CL3.03
Nominal Hours:
100 hours
Element 1: Design meals for specific dietary needs

Performance Criteria
1.1 Identify the requirements for specific diets according to instructions from relevant
persons
1.2 Design meals in accordance with specific dietary needs
1.3 Modify recipes for specific dietary needs
1.4 Identify essential ingredients for specific dietary needs
1.5 Identify and select suppliers for purchasing of products
Element 2: Design meals for specific cultural needs

2.1 Identify the requirements for specific cultural groups or special customer requests
according to instructions from relevant persons
2.2 Design meals in accordance with specific cultural needs
2.3 Modify recipes for specific cultural needs
2.4 Identify essential ingredients for specific cultural needs
2.5 Identify and select suppliers for purchasing of products
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Unit descriptor
Element 3: Produce and present meals for specific dietary and

cultural needs
3.1 Select appropriate ingredients to ensure optimum quality of end products
3.2 Prepare and present food in an appetising and attractive manner to meet basic
nutritional needs
3.3 Use appropriate equipment and cooking techniques for specific diets and cultural
needs
3.4 Prepare and serve food
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
Work Written Oral

Projects Questions Questions
Element 1: Design meals for specific dietary needs
1.1 Identify the requirements for specific diets

1.1 1, 2,3, 4 1, 2
according to instructions from relevant persons
1.2 Design meals in accordance with specific

1.2 5, 6, 7, 8 3, 4
dietary needs
1.3 Modify recipes for specific dietary needs 1.3 9, 10 5, 6
1.4 Identify essential ingredients for specific

1.4 11, 12 7, 8
dietary needs
1.5 Identify and select suppliers for purchasing of

1.5 13, 14 9
products
2.1 Identify the requirements for specific cultural

groups or special customer requests according 2.1 15, 16, 17 10, 11
to instructions from relevant persons

2.2 18, 19 12, 13
cultural needs
2.3 Modify recipes for specific cultural needs 2.3 20, 21 14, 15

2.4 22, 23 16
cultural needs

2.5 24, 25 17
products
Element 3: Produce and present meals for specific dietary and cultural needs
3.1 Select appropriate ingredients to ensure

3.1 26, 27 18
optimum quality of end products
3.2 Prepare and present food in an appetising and

attractive manner to meet basic nutritional 3.2 28, 29 19
needs
3.3 Use appropriate equipment and cooking

3.3 30, 31 20
techniques for specific diets and cultural needs
3.4 Prepare and serve food 3.4 32, 33 21
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Assessment matrix
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6 Trainee Manual
Glossary
Glossary
Term Explanation
A French term which is translated as "according to the

A la carte
menu". A menu of items which are all individually priced
A serious allergic reaction which is rapid in onset and

Anaphylaxis
may cause death
Atherosclerosis Thickening of the artery wall due to fat deposits
A standardised estimate of a person's body fat

Body Mass Index (BMI)
calculated from their height and weight
Essential nutrient that is the body's main source of

Carbohydrate
energy. A sugar or starch
Refers to any disease that affects the cardiovascular

Cardiovascular disease
system
Foods from grains such as wheat, rice, corn (maize),

Cereals barley, oats, rye and the flours made from these grains
when they are crushed (milled)
Cholesterol A waxy substance found in every cell of humans
An autoimmune disorder affecting the small intestine

Coeliac disease
and causing small bowel damage
Items of food or beverage. Products used in food

Commodities
production
An ingredient that has had all or part of the preparation

Convenience Food
done
Dairy Products containing or made from milk
Is the sum of food consumed by a person. Usually

Diet
calculated on a daily basis
Dietary Fibre Plant material that cannot be digested
A condition where insulin is no longer produced or not

Diabetes produced in sufficient amounts in the body to convert the
glucose from foods we eat into energy
Foods which contain a high number of kilojoules per

Energy dense foods
serving
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Glossary
Term Explanation
A nutrient that supplies energy, promotes growth and is

Fat
the carrier of certain vitamins
A system that ranks foods according to the speed at

Glycemic index which carbohydrates are converted into glucose in the
body; a measure of the effects of foods on blood-sugar
Denoting or relating to meat prepared as prescribed by

Halal
Muslim law
Hypertension High blood pressure
A measure of the energy used by the body, and of the

Kilojoule
energy supplied by food to the body
Relating to food, or premises in which food is sold,

Kosher cooked, or eaten which satisfy the requirements of
Jewish law
The inability to digest lactose, a component of milk and

Lactose Intolerance some other dairy products due to the lack of an enzyme
called lactase in the small intestine
Any of a group of organic compounds, including the fats

Lipid
and oils that are insoluble in water
A French term which is translated as "putting in place".

Mise-en-place
Referring to preparation prior to service
Nutrient The substances found in food that nourish the body
Perishable Refers to food which will deteriorate or rot
Portion The amount of food or beverage served
A macro nutrient made up of amino acids. Good sources

Protein
include meats, poultry, seafood and eggs
A French term which is translated as "table of the host".

Table D’hôte
A set price menu
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Element 1:
Design meals for specific dietary needs
The hospitality and tourism industries interact with a diversity of
customers. This unit deals with the skills and knowledge required
by cooks and chefs to design, prepare, cook and serve meals to
meet the specific dietary or cultural needs of these customers in
commercial food production environments.
It is often essential for the health of these customers that you meet
their dietary needs. However, it is important that cooks are also
aware of the value in providing customers that have specific
dietary needs with appealing and appetising meals.
1.1 Identify the requirements for specific diets

according to instructions from relevant
persons
Introduction
The first step in designing a meal is to understand what a healthy balanced diet consists
of. Governments assist consumers and cooks alike to plan healthy diets by producing
guides called dietary guidelines. These identify basic nutritional needs by grouping foods
and outlining the proportions of foods needed daily from each group to maintain health.
You will find the health departments of most governments produce healthy eating guides.
You can search for these by using the words "dietary guidelines" together with your
country of interest e.g. "Malaysia" or you can visit the following for an indication of dietary
guidelines:
http://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n55g_adult_brochure_1.
pdf.
A healthy diet can be achieved by eating a variety of nutritious foods from the five food
groups every day. The five core food groups are:
Grain foods
Vegetables and legumes/beans
Lean meats, poultry fish, eggs, tofu, nuts and seeds and legumes/beans
Fruit
Milk, yoghurt, cheese or alternatives.
Additionally you should:
Drink plenty of water
Only eat small amounts of oils, butter and other fats
Limit salty, sugary and fatty foods - these are often processed foods
Limit alcohol.
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The aim of dietary guidelines such as the Australian Dietary Guidelines

is to use the best available scientific evidence to provide information
on types and amounts of foods, food groups and dietary patterns. The
Guidelines are designed to be a guide for health professionals, policy
makers, educators, food manufacturers, food retailers and
researchers. The aim is to:
Promote health and wellbeing
Reduce the risk of diet-related conditions
Reduce the risk of chronic disease.
These guidelines are structured for healthy people as well as those with common diet-
related risk factors such as being overweight. Most guidelines suggest that we eat:
More Less
Variety of nutritious foods including: Added fat - especially saturated fat

 Whole plant foods such as grains and Added sugar
vegetables Added salt
Water Alcohol
Nutrition
Nutrients needed for health
The food we eat contains nutrients. A nutrient is a source of nourishment found in food
and they are needed by the body to:
Provide fuel for energy
Provide materials for growth, repair and maintenance
Provide special elements needed for body processes.
The nutrients that the body needs are:
Carbohydrates
Protein
Lipids
Vitamins
Minerals.
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Carbohydrates
Carbohydrates are the human body's main source of energy, so it is important that the
diet includes enough to provide energy for basic functions such as breathing as well as
the physical activity of the day.
Carbohydrates are classified as either:
Simple carbohydrates
 Foods high in sugars
– E.g. Sugars found in cane (sucrose), fruit (fructose), milk
(lactose), honey
Complex carbohydrates
 The starches found in plant foods
– E.g. Potatoes, rice, bread, pasta, noodles.
Protein
Protein is needed to produce, repair and maintain all the cells throughout the body e.g.
our hair, fingernails, muscles, blood etc.
Many foods contain a good source of protein:
Animal proteins
 E.g. Meats, poultry, seafood, game, eggs, dairy
Plant protein
 Some plant foods also contain good sources of protein
such as soy products like tofu or bean curd
 Many plant foods contain protein which can be useful if combined together:
– E.g. Grains, nuts, seeds and legumes.
Lipids
Lipid is the combined term used to describe foods that are a fat or oil. Lipids are used in
the body in the structure of cells, to provide insulation, to assist in the transport of fat
soluble vitamins and can be used as a source of energy.
Lipids can be classified as:
Fats
 Fats are usually solid at room temperature
 Usually from animals
– E.g. Butter, chicken fat, lard
– Plant based coconut and palm fats are exceptions
 Usually classified as saturated
Oils
 Oils are liquid at room temperature
 From plants
– e.g. seeds, fruit
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 Usually classified as Unsaturated

– Monounsaturated
– Polyunsaturated.
Vitamins
Vitamins are micronutrients, meaning they are only needed in very small amounts. Eating
a balanced diet as outlined in dietary guidelines will provide most customers with
sufficient quantities of these vitamins. Vitamins are divided into two groups based on their
solubility:
Water soluble
 Vitamins C and the B complex vitamins
Fat soluble
 Vitamins A, D, E, K.
Minerals
Minerals like vitamins are also micronutrients and only needed in very small amounts.
Again eating a balanced diet as outlined in dietary guidelines will provide sufficient
quantities of the 17 minerals that the body needs for health. Each of the minerals plays an
important role in the body‟s daily processes. There are 4 minerals that are often
discussed when considering health, they are:
Iron
 Required for the production of red blood cells
 Assist in the transport of oxygen
Calcium
 Essential for strengthening bones and teeth
 Play a role in muscle functioning and blood clotting
Sodium
 Essential in balancing fluid in the body
Zinc
 Needed for growth.
For pregnant or lactating women folate and Iodine are also significant.
There are also two additional requirements needed by the human body for its daily
processes. These are:
Fibre Water
Fibre is the indigestible part of plants Transports water soluble nutrients

Fibre assists in keeping the digestive Regulates the body's temperature
system healthy Flushes out waste
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Energy Values
The foods we eat provide energy, which is measured in kilojoules (kJ). Foods like
vegetables, legumes, grains and fruits are low-energy (kilojoules) dense foods. Foods that
are high in water tend to be low in energy density. Fats and alcohol are the most energy
dense foods.
The energy value per gram of various food components is:
Fat - 37kJ
Alcohol - 29kJ
Carbohydrates - 17kJ
Protein - 17kJ
Water - 0kJ.
Commercial cooks should aim to prepare meals, which contain a balance of these
requirements. It is important that basic nutritional requirements are not neglected for
customers who have additional dietary requirements due to:
Health concerns
Religious dietary requirements
Other dietary special requests.
Specific Diets
Customers with specific dietary needs have usually received instructions on what they
should eat from a medical specialist, doctor or dietician. They may provide written or
verbal instructions to the cook, service staff or supervisors. As a commercial cook you will
need to be aware of the common specific diets that customers may need.
Customers may require meals for a specific diet because of health issues such as:
Weight imbalance
 Overweight or underweight
Cardiovascular diseases
 High cholesterol
 Atherosclerosis
 Hypertension
Diabetes
Coeliac Disease
Lactose Intolerance
Food Allergies.
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Weight Imbalance
Overweight and obesity
Being overweight or obese are medical conditions defined by measuring a person's body
mass index (BMI). The formula for calculating BMI is weight in kilograms (kg) divided by
height in metres (m) squared.
Underweight = <18.5
Normal weight = 18.5 - 24.9
Overweight = 25 - 29.9
Obesity = BMI of 30 or greater.
A range of factors can cause a person to be overweight or obese including inactivity,
genetic factors and eating more kilojoules than are used.
Obesity increases the risk of many chronic diseases such as:
Cardiovascular disease
Hypertension (high blood pressure)
Stroke
Type 2 diabetes.
Visit the following for more information:
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Obesity.
Requirements for Food Preparation
Customers who are overweight or obese may require lower energy foods than the
average customer. Dieticians often provide their clients with meal plans to assist them.
You can use these meal plans to guide you. Providing meals which are designed with a
focus on the proportions recommended in the dietary guidelines are usually more
balanced and lower in overall energy density.
Meals should include:
Plenty of whole grain foods and vegetables
Moderate amounts of lean meats, reduced fat dairy and fruit
Limited added fats, sugars, salt and alcohol.
Underweight
There are many reasons for people to be underweight. It is recommended that someone
who is underweight seeks advice from a dietician as to how many kilojoules are needed to
consume each day to achieve a slow, healthy weight gain. Customers who are
underweight will usually require a diet that includes high-density energy foods.
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Healthy meals suggestions for customers who want to gain weight include:
Eating more often – eating six or more small meals and snacks throughout each day
may be easier than eating three large meals and can help boost the appetite
Choose full fat foods as extra kilojoules are needed to achieve weight gain and
avoiding low or non-fat food products
 Full fat products include full fat dairy products
Extra kilojoules can be added to meals by mixing grated cheese or milk powder into
meals as this adds extra kilojoules without having to eat a large quantity of food
Exercising regularly is also recommended as exercise can help in the gain of muscle
tissue.
Cardio-vascular diseases
Cardiovascular disease refers to any disease that affects the cardiovascular system
including the heart, blood vessels, brain and kidneys. The most common causes are
hypertension (high blood pressure) and atherosclerosis (thickening of the artery wall due
to fat deposits).
Cardiovascular disease is a leading cause of deaths worldwide. Prevention strategies
include exercise and healthy eating.
Diet is an important risk factor in coronary heart disease
Food-related risk factors include obesity, high blood
pressure, uncontrolled diabetes and a diet high in
saturated fats
A low saturated fat, low salt, high fibre, high plant food
diet can substantially reduce the risk of developing heart
disease.
Visit the following for more information:
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Heart_disease_and_food.
Hypertension
Hypertension is a common disorder of the circulatory system; it is when blood is pumping
at a higher pressure than normal through the arteries. Hypertension gets more common
as people age as the arteries becoming more rigid (less elastic). Hypertension usually
produces no symptoms. Contributing factors include:
Hereditary factors
Obesity
A diet high in salt
Smoking
A lack of physical activity.
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Hypertension can contribute to a number of diseases including:

Heart attack
Kidney failure
Stroke
Added stress on the arteries can speed up the clogging of arteries with fatty plaques
(atherosclerosis)
 Atherosclerosis contributes to many illnesses, such as:
– Heart attack
– Stroke.
To manage hypertension the following recommendations apply:
Maintain weight within the healthy range
Eat a high-fibre, low-fat and low-salt diet
Give up smoking
Limit alcohol consumption
Exercise regularly.
High Cholesterol
What is cholesterol?
Cholesterol is a type of fat that is part of all animal cells and is essential for many
metabolic processes in the body, including the production of hormones, bile and vitamin
D. However, there is no need to eat foods high in cholesterol, as the body makes its own
cholesterol. In fact, too much cholesterol in your diet may lead to heart disease.
There are two types of cholesterol:
HDL is the 'good' cholesterol
 Helps to remove the LDL cholesterol
LDL is the 'bad' cholesterol
 Contributes to narrowing of the arteries.
Eating foods rich in saturated fats will increase the amount of LDL cholesterol in the body,
which is a risk factor in coronary heart disease.
A low-fat, low-salt, high fibre diet including whole grains and plenty of fresh fruit and
vegetables (at least five portions a day), reducing animal products and eating lean meats,
poultry and fish is recommended.
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Diabetes
What is Diabetes?
Diabetes is a condition in which glucose (sugar) levels of in the blood are too high. The
hormone insulin, which is made by the pancreas normally, regulates blood glucose levels.
However, in people with diabetes, the body does not produce enough insulin or cannot
use insulin properly. The body needs insulin to turn the food we eat into energy.
The three main types of diabetes are type 1, type 2 and gestational.
Type 1 Diabetes
In type 1 diabetes the pancreas stops making insulin. The cells of
the body cannot turn glucose into energy without insulin so the
body burns its own fats as a substitute. Unless treated with daily
injections of insulin, people with type 1 diabetes accumulate
dangerous chemical substances in their blood from the burning of
fat. This condition is potentially life threatening if not treated.
People with type 1 diabetes require insulin injections every day.
They must also test their blood glucose levels several times daily.
Type 1 diabetes typically first occurs in people under 30 years, but can occur at any age.
About 10-15% of all cases of diabetes are type 1.
Type 2 Diabetes
In type 2 diabetes, the pancreas makes some insulin but it is not produced in the amount
the body needs and it does not work effectively. Type 2 diabetes usually results from a
combination of genetic and environmental factors. Although there is a strong genetic
predisposition, the risk is greatly increased when associated with lifestyle factors such as:
High blood pressure
Being overweight or obese
Insufficient physical activity
Poor diet
Classic „apple shape‟ body where extra weight is carried around the waist.
Type 2 diabetes can often initially be managed with healthy eating and regular physical
activity. However, over time most people with type 2 diabetes will also need medication
and may also need insulin. The rate of type 2 diabetes is increasing around the world.
Gestational Diabetes
Gestational diabetes occurs during pregnancy and usually goes away after the baby is
born. It is caused by the change in hormone levels that a woman's body goes through in
pregnancy.
The following recommendations apply to the diet for customers with diabetes:
Complex carbohydrates (starches) should provide 50% of daily energy needs
 Mainly foods with a low glycemic index
 Simple carbohydrates (sugar) should be limited
Reduced fat
 Fat particularly saturated fat can increase insulin resistance.
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Glycemic Index (GI)

The glycemic index measures how fast carbohydrates raise the level of glucose in the
blood after eating. Foods with a high GI score get absorbed quickly. Some examples of
the GI rating of various carbohydrates include:
Low GI (less than 55)
 Fruit
 Milk
 Pasta
 Whole-grain bread
 Porridge
 Legumes
Medium GI (55 to 70)
 Orange juice
 Basmati rice
 Whole-meal bread
High GI (greater than 70)
 Potatoes,
 White bread
 Long-grain rice (other than basmati).
There are various factors that affect the GI of a food including:
The size, texture, viscosity („thickness‟) and ripeness of a food
 e.g. an unripe banana may have a GI of 30, while a ripe banana has a GI of 51
(Both ripe and unripe bananas have a low GI)
Nutrients are processed differently
 Protein, soluble fibre, fructose (fruit sugar) and lactose (milk sugar) also generally
lower a food‟s glycemic response
 Fat and acid foods (like vinegar, lemon juice or acidic fruit) slow the rate at which
the stomach empties and so slow the rate of digestion, resulting in a lower GI
Phytates (antioxidant compounds) in wholegrain breads and cereals, may also delay a
food‟s absorption and thus lower the GI
Cooking and processing can also affect the GI
 E.g. food that is broken down into fine or smaller particles will be more easily
absorbed and so has a higher GI. Foods that have been cooked and allowed to
cool (potatoes, for example) can have a lower GI when eaten cold than when
cooked.
Visit the following for more information on diabetes:
http://www.diabetesaustralia.com.au.
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Coeliac disease
Coeliac disease is an autoimmune disorder affecting the small intestine and causing
damage to the tiny, finger-like projections which line the bowel (villi), they become
inflamed and flattened. The surface area of the bowel available for nutrient absorption is
reduced which can lead to various gastrointestinal and malabsorption symptoms. In
people with coeliac disease the immune system reacts abnormally to gluten, a protein
found in wheat, rye, barley and oats.
Effects of Coeliac Disease
Constipation
Diarrhoea
Vomiting
Nausea
Anaemia (due to low iron absorption)
Loss of weight
Reflux.
Visit the following for more information on coeliac disease:
www.coeliac.org.au.
A gluten free diet does allow the condition to be managed effectively. A lifelong gluten
free diet is the only recognised treatment for Coeliac disease. By removing the cause of
the disease, a diet free of gluten will allow the small bowel lining to heal and the
symptoms will resolve.
There are many naturally gluten free foods that can be used in meal design. For example:
fresh fruit and vegetables, fresh meats, eggs, nuts and legumes, milk, fats and oils and
gluten free grains e.g. rice and corn.
The most obvious sources of gluten include normal bread, biscuits, cakes, pastry, pizza,
pasta, noodles, batter and breadcrumbs. Even the range of flours used in commercial
kitchens is so diverse that cooks need to be aware that the following are all wheat
products:
Bran, semolina, durum flour, cous cous, bulgur, farina, spelt, emmer.
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The use of wheat and other gluten products in processed foods is significant therefore, it
is very important that cooks learn to read labels. Some processed foods, which are likely
to contain gluten (unless specifically labelled 'gluten free') include:
Starches Sauces Additives Other products
Gravy stock powder BBQ sauce Artificial flavourings Malt extracts and
flavourings
Baking powder Worcestershire sauce Caramel colour/flavour Textured vegetable

protein
Icing mixture Asian sauces: Monosodium Manufactured meats

glutamate (MSG)
Soy sauce Sausages
Oyster sauce Ham.
Ketchup Manis
Modified food starch Dessert toppings Some yoghurts and

cheeses
Instant starch Many salad dressings Vegetable gum
Cooks need to become ingredient aware. There are excellent resources available to
assist cooks in designing meals for customers with Coeliac disease.
Visit the following for an example of information which is available:
www.coeliac.org.au/content/downloads/Catering%20Resource.pdf.
Lactose Intolerance
Lactose intolerance is when a person has difficulty or is unable to
digest milk sugars from dairy products. The condition is more common
among people from Asia, Africa, the Middle East, Australian
Aborigines and some Mediterranean countries.
Milk and the products made out of milk (dairy) contain a sugar
(carbohydrate) called Lactose. Normally the body can break down
lactose using an enzyme called lactase. A customer who has lactose
intolerance is either missing or does not produce enough lactase. This
means that lactose stays in the digestive system and ferments, which
can result in a range of symptoms including:
Abdominal pain
Bloating
Flatulence
Diarrhoea
Nausea
Vomiting.
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As most people with lactose intolerance can handle small amounts of lactose the
recommendation is to reduce the amount of lactose in the diet. However in commercial
kitchens removing all lactose containing ingredients served in meals is suggested unless
instructed otherwise by the customer.
Many processed products contain dairy foods so you need to check labels for foods that
could contain lactose. These can include:
Milk powder, full or

All animal milks Milk/skim milk Milk solids
skim
Canned evaporated Canned condensed

Cream, all types Yoghurt
milk milk
Milk flavourings e.g.

Butter Cheeses, all types Ice-cream
Milo
Custard Milk/White chocolate Whey powder Casein
Cakes, Biscuits &

Most margarines Dips Instant sauces, soups
Pastries
Packets of snack
Batters
foods
There are also other ways to help you to meet the dietary needs of customers who have
advised that they can tolerate small amounts of lactose. Consider the following:
Cheese and yoghurt are usually tolerated better than milk
 Fermented milk products like some yoghurts, mature cheeses and butter usually
do not cause as many problems
Milk which contains full-fat tends to travel more slowly through the intestines, this
allows lactase enzymes extra time to break down the sugars
 Avoid using low-fat or non-fat milks as they go quickly through the intestine and
can cause more symptoms
 Low-fat milk products often contain skim milk powder, which means a higher
amount of lactose
Products such as evaporated milk which have been heated can sometimes be better
tolerated
 The heating process breaks down some of the lactose to glucose and galactose
You can purchase milk that has had the lactose broken down, which makes it lactose
free
Combine foods that contain lactose in with other foods or spread the lactose foods
across the day so large amounts are not given at once
You might need to consider substitute calcium sources as dairy is a good common
source of calcium:
 Sardines with edible bones
 Calcium fortified soymilk.
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Food Allergies
What is a food allergy?
A true food allergy occurs when a persons' immune system overreacts to a specific part of
a food, usually a protein and produces antibodies to fight the allergen. The immune
system is reacting to a harmless food as if it is toxic.
Common Food Allergens
The most common foods with proteins that can trigger an allergic
reaction are:
Eggs
Seafood
 Fish
 Shellfish
Nuts
 especially peanuts
Milk
Wheat
Soy.
Reactions to Food Allergens
The reactions that can affect the body vary from person to person and can be minor to life
threatening. These reactions include:
Skin Gastrointestinal Respiratory Cardiovascular
Hives Stomach cramps Runny nose Light headedness
Eczema Nausea Watery eyes Faintness
Redness and swelling

Vomiting Sneezing
around the mouth
Itchiness Diarrhoea Anaphylaxis*
*Anaphylaxis is a sudden, potentially life threatening condition, which can cause a

person's airways to swell, and blood pressure to drop. This results in a person having
trouble breathing and they could lose consciousness. A person can die within minutes of
having a reaction. Nuts, particularly peanuts, are one of the allergens that is most likely to
cause this reaction.
Food allergy is an immune response, while food intolerance is a chemical reaction.
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Customers with food allergies need to eliminate the foods from the diet
which cause an allergic reaction. Although sometimes the body can
tolerate small doses, food allergens can, however, be potentially life
threatening. You need to be guided by the customer‟s instructions.
You need to understand what is in the products that you are using. The
food labelling laws in many countries now require common allergens to
be listed. Learning to read food labels is important to ensure that
allergens are avoided.
Here are some common ingredients that might be listed on a food label for some frequent
food allergens:
Wheat Protein -
Milk Protein Egg Protein Soy Protein
Gluten
Milk is used to make: Egg: Gluten is found in: Soybeans:

Cheese Yolk Wheat Fresh
Yoghurt White Barley Bean curd or tofu
Cream Oats
Sour cream Rye
Non-fat milk solids Egg albumen Wheat bran Hydrolysed vegetable

protein
Casin Egg lecithin Malt Soy protein
Whey Powdered egg Cornflour Soy lecithin

Cornflour can be
made from corn
starch or wheaten
starch
Visit the following for more information on common food allergens. You can also
download useful allergen cards which list foods to be avoided:
http://www.allergyfacts.org.au/living-with-the-risk/allergen-specifics.
Customers sometimes carry these allergen cards and present them to hospitality staff to
assist in obtaining suitable meals for their dietary needs.
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dietary needs
Introduction
Meals prepared by cooks in commercial kitchens should be designed to take into
consideration both culinary and nutritional balance.
Culinary balance includes making sure the meals have a range of:
Ingredients
 Using a variety of ingredients in a meal will help to make it:
– Interesting
– Nutritionally balanced
Texture
 The type of cooking method used affects the texture of foods.
– Deep fried food is crispy
– Poached food is soft and moist
 Sauces
– Sauces give foods moisture
Colour
 Using a variety of ingredients will help to provide colours which can improve the
presentation of meals
Presentation
 The skill of plating is to arrange and or decorate meals to enhance the aesthetic
appeal. Foods can be presented in many formats:
– Classical
– Stacks
– Scattered.
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Nutritional balance means that meals include foods from each of the groups which
provide essential nutrients. The core groups are:
Dairy foods and

Vegetables and Protein rich
Grain foods dairy Fruit
Legumes foods
alternatives
Wheat Products Fresh Vegetables Meat (lean) Milk (reduced fat) Fresh
Breads Beef and Fresh
Cooked Cooked
Pasta veal Canned
Raw (Salad) Raw (Salad)
Cous cous Pork Powdered
Noodles Lamb
Cracked Goat
wheat Game
(Bulgar)
Rice Products Canned (No Poultry (lean) Yoghurt Canned (No

added salt) added sugar)
White, brown Chicken Plain
Noodles Duck Flavoured
Corn products Frozen Seafood Cheese Dried

Polenta Fish
Shellfish
Oats Dried Soy products Alternatives Juice

Porridge Dried peas Tofu Calcium
Muesli  Chickpea Bean curd enriched soy
Dried beans Tempeh

Lentils
Other grains Other protein rich

foods
Barley
Millet Nuts and
seeds
Quinoa
Legumes/
pulses
And small amounts of:

Fats
 Preferably unsaturated
Oils
Sugar rich foods
Salty foods
Alcohol.
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Obesity
For customers who require specific diets to manage weight concerns including obesity the
key elements of meals will be to ensure the energy density is appropriate. The main
factors which can affect the energy density of meals are:
Water
 Most vegetables and fruits have a high water content, which provides volume and
weight but not a lot of kilojoules so are classified as low energy-dense foods
– An orange is about 90 percent water, raw fresh carrots are about 88 percent
water
Fibre
 High-fibre foods provide volume and also take longer to digest, making you feel full
longer with less overall kilojoules
– Vegetables, fruits, whole grains, nuts and seeds are all goods sources of fibre
Fat
 Fat is high in energy density. Foods that contain fat
naturally, such as dairy products and most meats,
or foods with added fats are high in kilojoules
– One teaspoon of butter, for example, contains
almost the same number of kilojoules as 2 cups
of low energy-dense raw broccoli
– Most fruits and vegetables do not contain much
fat
Sugar
 Sugar is high in energy density.
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Foods high in fats Foods high in sugar
Fatty meat cuts Processed foods

Mince Canned fruit in syrup
Belly Fruit yoghurt
Skin on meats Many breakfast cereals
Commercially prepared sauces

Processed meats Tomato sauce (ketchup)
Sausages BBQ sauce
Bacon Salad dressings
Salami Pasta sauces
Ham Asian sauces
Pate  Ketchup manis
Frankfurts (Hotdogs)  Hoisin
 Sweet chilli sauce
Baked goods Beverages

Pastries Juices
Cakes Soft drinks
Pies Iced tea
Biscuits Sports drinks
Deep fried foods Dried fruits

Battered foods With the reduction in water content the
Chips sugar density is increased
Cream, butter and cheese sauces Preserves and spreads

Mornay sauce Jam
Hollandaise sauce Jelly
Dressings Syrups
 Salad Maple syrup
 Creamy Corn syrup
Ice cream Confectionery
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Cardio-vascular diseases
When you are designing meals for customers who require specific diets to manage
cardiovascular diseases you need to ensure that the meals you prepare are low in fat,
particularly saturated fats from animal products. Coconut and palm oil products also
contain saturated fats like those found in animal foods so should
be minimised or avoided.
Fats
 Refer to the above table, for foods high in fats, under the
heading 'obesity'
Salt
 Salt is a common preservative so most processed foods
even sweet ones will contain added salt.
Foods high in salt
Processed meats Commercially prepared sauces Commercially prepared stock

Bacon Soy sauce Liquid
Salami Fish sauce Boullion
Ham Anchovy sauce Powder
Frankfurts Pasta sauces Cubes
Pickled foods
Snack food
Olives Canned foods
Chips
Gherkins/cucumbers
Pretzels Vegetables
Chilli
Salted nuts Soups
Capers
Salted popcorn Fruit
Cabbage, Sauerkraut,
Rice crisps/crackers
Kimchi
Cheese
Cheese is preserved milk
For customers with cardiovascular disease you need to design meals which use plenty of
fresh foods including:
Grain and cereals
Vegetables
Lean meats, poultry, game and seafood
Fruits.
These foods are low in salt but also high in fibre. Fibre is helpful to:
Increase satiety (feeling of fullness)
Remove LDL cholesterol.
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Diabetes
Meals for customers with diabetes will need to limit food which contain:
Simple carbohydrates (sugars)
Fats
 Refer to the above table, for foods high in fats, under the heading 'obesity'.
Sugars
Sugar is used extensively in food production and not just in desserts. Sugars occur
naturally in some foods such as fruit and dairy products, and are added to a wide variety
of foods.
Sugar is found naturally in: Sugar is added to:
Milk
Lactose
Fruit
Fructose
Most processed foods:
Sugar cane and sugar beet
Sauces, toppings and dressings
Sucrose
Canned fruit and vegetables
Fermented grains
Spreads, jams and preserves
Maltose
Drink powders
Blood Products
Glucose
Honey
Fructose, Glucose, Maltose, Sucrose
Sugar can take many different forms, including:

White
 Granulated sugar (a1)
 Caster sugar
 Icing sugar
Raw
Brown
Honey
Corn syrup.
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Customers with diabetes still need to get enough carbohydrates in their diet. Meals need
to be made up of foods which include complex carbohydrates (starch), plenty of
vegetables, moderate amounts of fruit, lean meats and reduced fat dairy products.
Examples of appropriate types of dishes include:
Entrees
 Minestrone soup
 Vietnamese fresh rice paper rolls
 Spiced pumpkin dip with pita crisps
Main course
 Char grilled fish with chickpea, capsicum and parsley salad
 Chicken, chilli and lemon pasta with watercress
 Moroccan lamb with carrot cous cous
 Stir fry tofu and vegetables with steamed rice
Desserts*
 Berry, yoghurt and toasted spiced muesli parfait
 Whole meal and nutmeg pancakes with grilled bananas and frozen lemon yoghurt
 Apple and date crumble with whipped cinnamon ricotta.
*Adding spices to desserts can assist to enhance flavours which will allow you to reduce
the sugar needed to make the dish appetising.
Examples of these dishes can be found at the following:
http://www.taste.com.au/recipes/31569/berry+and+toasted+muesli+parfait
http://www.taste.com.au/recipes/19786/broccoli+and+leek+soup
http://www.taste.com.au/recipes/8261/chargrilled+chicken+with+orange+asparagus+a
nd+beans
http://www.taste.com.au/recipes/7391/chargrilled+harissa+fish
http://www.taste.com.au/recipes/31409/chicken+chilli+and+lemon+penne+with+water
cress
http://www.taste.com.au/recipes/22850/spiced+pumpkin+dip.
Fats
For customers with Type 2 Diabetes the amount of fat, particularly saturated fat, needs to
be limited in the diet.
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Coeliac disease
Meals for customers with coeliac disease will need to be free of all products containing:
Wheat
Barley
Oats
Rye.
Wheat products are the main source of gluten in most meals
prepared in the commercial kitchen.
Wheat starch in the form of plain flour, wheatened cornflour and breadcrumbs is used
extensively in commercial kitchens as a thickening, binding and coating agent. The
following table lists some of the alternatives that can be used for common food
preparation.
Preparation methods Alternatives
Thickening agents:
Cornflour (made from corn)
Rice and rice flour
Soups thickened with roux
Potato and potato flour
Arrowroot
Cream
Thickening agents:
Cornflour (made from corn)
Arrowroot
Sauces thickened with roux
Rice flour
Potato flour
Cream
Egg
Cornflour
Flour or breadcrumbs used as a binding in
Soy flour
patties, burgers and fritters
Potato
Breadcrumbs made from Gluten free bread
Egg
Flour used as a coating in batters
Cornflour
Egg
Flour or breadcrumbs used as a coating for Cornflour
fried foods Soy flour
Breadcrumbs made from Gluten free bread
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Rice and corn and products made from these are alternatives that can be utilised in meal
design. There are numerous dishes based on the many varieties of rice that can be used
such as:
Breakfast foods:
 Congee
 Juk
Appetisers, Entrees or Starters:
 Dolma
 Glutinous rice cakes and rolls
 Sushi
Main Meals:
 Arroz con pollo
 Bibimbap
 Biryani
 Nasi Goreng
 Jambalaya
 Kedgeree
 Paella
 Risotto
Side dishes or Accompaniments:
 Pilaff
 Steamed rice
Desserts:
 Kheer
 Rice pudding
– Rice pudding is found in nearly every cuisine around the world. Some
puddings are boiled and others baked. The ingredients vary but usually include
rice, milk, sweetener and spice.
Check the following sites for examples of dishes, which you could use when designing
meals:
http://en.wikipedia.org/wiki/List_of_rice_dishes
http://en.wikipedia.org/wiki/Rice_pudding.
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Lactose Intolerance
Customers with lactose intolerance will need meals which have minimum or no dairy.
The main consideration cooks will need to remember is to avoid the hidden uses of dairy
foods in the preparation techniques used.
Milk Cream Butter Cheese
Egg wash Soups Pan-frying Sauces
Glazing pastry Roux (used to thicken

Sauces Gratinees
products sauces and soups)
Margarine Mousses Spreads Dips
Custard Salad dressings Pate Pesto
Batters Puddings Biscuits and cakes Cake icing/frosting
Dairy foods are often added to meals to add richness or create creamy textures.
Alternatives to dairy that add richness to dishes include:
Eggs.
Creamy textures in dishes can be achieved by:
Pureeing vegetables
Adding soy products such as milk and tofu
Adding coconut milk and cream.
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Food Allergies
Preparing meals for customers with food allergies
requires cooks to be aware of the hidden usages of
potential allergens in the foods they are preparing. This
is extremely important as reactions to even small
amounts of the food containing an allergen can be life
threatening.
Many dishes include ingredients which are common allergens, and these ingredients may
not always be known or obvious to the customer. Some examples of the hidden usages of
foods in commercial kitchens include:
Eggs Seafood Nuts Soy
Thickening and
Egg wash to glaze Fish sauces used in Soy flour used as a
enrichening sauces
pastries dipping sauces coating
like curry and satay
Binding meats such as

Fish sauces used to Nut meal in dense Soy flour in processed
hamburgers,
flavour Asian dishes flourless cakes foods
meatballs and patties
Chopped peanuts are

Egg white is used to Anchovies used in
often used as a Soy lecithin used as
clarify soups and sauces e.g. Caesar
garnish in Asian an emulsifying agent
sauces dressing
cookery.
An awareness of cross contamination that can occur during preparation processes is vital.
Thoroughly cleaning utensils and equipment is a must. Remember that customers with a
severe allergic reaction may only need a tiny amount of the food.
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1.3 Modify recipes for specific dietary needs

Introduction
Customers with specific dietary needs will often require some changes to be made to the
recipes and meals that are prepared for them. Some changes can be simple and others
need more planning. Encouraging customers to notify you in advance if they have specific
dietary needs is helpful so you have time to make changes to dishes.
A quick change might be offering a specifically modified ingredient like gluten free bread.
Checking all ingredients to make sure there is no dairy products used may take more time
and effort. Removing components of a dish may be an even more complex task. When
changing recipes it is always essential to replace rather than just remove components.
This helps to keep the meals balanced. Modifying recipes for customers with specific
dietary needs requires knowledge of the:
Ingredients
Food preparation techniques
Methods of cookery.
Ingredient Modification
Ingredients are food components of a recipe, dish or meal. You should know about the
ingredients you use, where they come from, how much they cost, how they are made or
produced and what they can be used for. Ingredients can be divided into:
Simple ingredients
 Whole foods such as apples
– Apples contain mainly water and carbohydrate
(including fibre) with tiny amounts of protein and fat.
They also contain a range of vitamins and minerals
Compound ingredients
 A mix of different foods in a product
– Soy sauce usually contains fermented soybeans,
wheat, water and salt.
As you can see even a basic compound ingredient like sauce
may be unsuitable for some customers. For example, the wheat makes it unsuitable for
someone with coeliac disease and salt should be avoided if the customer has heart
disease, especially hypertension.
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Ingredient Replacement
Ingredient replacement is best achieved by taking a step-by-step approach.
1. Identify the ingredients in a recipe that are not suitable for the customer you are
preparing the meal for
2. Understand the role that the ingredients play in the recipe:
Is the ingredient in the recipe for:
 Flavour?
– Is it a strong individual flavour or a subtle underpinning flavour?
 Texture?
– Does it give crunch or a smooth mouth feel?
 Volume?
– Does it add bulk to the dish?
 Binding agent?
– Does it help stick the ingredients together?
 Coating?
– Does it provide a coating or glaze?
3. Replace the ingredients with alternatives which are appropriate for both the
customer's specific needs and the balance of the dish. Remember that this means
both culinary and nutritional balance.
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Here is an example of the process.

Step 1
In the following recipe ingredients that are potentially unsuitable for a customer with
lactose intolerance have been highlighted.
Chicken Kiev
Ingredients:
1 Chicken Breast
60 g Butter
1 clove Garlic
Lemon Juice
Parsley
Crumbing Set: Flour

Egg
Milk
Breadcrumbs
Method:
Step 2
Now that the unsuitable ingredients have been identified you can list the role each
ingredient has in the recipe.
The butter is used as a filling and flavouring agent
The milk is used to thin the egg-wash
The breadcrumbs are used as a coating.
Step 3
Finally an alternative ingredient can be selected for each unsuitable ingredient.
The butter can be replaced with a dairy-free margarine
The milk can be replaced by water or just straight egg in the egg-wash
The breadcrumbs will need to be checked to see if dairy products were used in the
bread manufacture, if not they can be used or a lactose free breadcrumb might be
needed. Another option would be to use polenta or semolina as a crumbing agent.
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Food Preparation Techniques Modification

Many food preparation techniques alter the composition of foods and may impact on the
suitability for customers with specific dietary needs.
Trimming
 Removing the fat from meats can help to make meats leaner
Curing
 Curing food adds substantial amounts of salt and sugar to products
Pickling
 Pickling adds large amounts of salt to products
Thickening
 There are many ways to thicken products including the
use of starch, gelatine, agar agar and eggs
Smoking
 Most smoked products are cured before they are smoked
Confit
 Confit is a process of poaching an item in its own fat
– E.g. Duck leg cooked in duck fat.
You will need to be aware of the how the technique changes the components of the foods
you are using.
Methods of Cookery Modification

The method of cookery applied to a dish will have an impact on the resulting dish. For
example:
Many foods that are deep-fried will have a batter or coating, often made from wheat
flour, making the product inappropriate for a customer with coeliac disease
Butter is commonly used when shallow frying foods making these items inappropriate
for a customer with lactose intolerance
Some methods of cookery such as boiling decrease the fat content of the dish, which
can make them good choices for customers like those with cardiovascular disease,
who need to limit their fat intake
 The fats in meats, which are boiled, float to the top and can be skimmed off
Some methods of cookery, such as deep-frying, increase the fat content making them
unsuitable for someone with cardiovascular disease.
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There are 10 methods of cookery commonly used in commercial kitchens. Here are some
suggestions of the suitable foods that you can cook with these methods:
Methods of Cookery Suitable Foods for Method of Cookery
Soup
Pasta
Boiling
Whole eggs
Root Vegetables
Fish
Tender poultry cuts
Poaching
Eggs
Fruits
Fish and shellfish
Chicken
Steaming
Puddings
Most vegetables
Small cuts of meat
Grilling Small goods
Vegetables
Tough meat cuts
Stewing Poultry
Fruit
Tough meat cuts
Poultry
Braising Game
Fiberous vegetables
Pulses
Cakes
Puddings
Baking
Custards
Vegetables
Large cuts of meat
Roasting
Vegetables
Small cuts of lean meat
Offal
Shallow frying Vegetables
Noodles
Eggs
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Methods of Cookery Suitable Foods for Method of Cookery
Small cuts of meat

Battered, crumbed and pastry wrapped
Deep frying
items
Potatoes
You will need to choose the most appropriate cooking method to meet the specific dietary
needs of your customers. When selecting an alternative method of cookery make sure
that it is suitable for the type of food you are going to cook. Some ingredients are very
versatile and you can cook them in many ways and still produce high quality dishes. A
good example is a chicken breast; it can be poached, steamed, shallow fried, grilled and
deep-fried. In contrast, appropriate methods to cook a fillet steak are more limited. This is
often due to the texture of the ingredient. Therefore you will need to choose a cooking
method that is suitable for both the ingredient and the customer needs. In general, the
following methods of cookery should be avoided or limited for the listed specific diets:
Specific Dietary Need Potentially Unsuitable Methods of Cookery
Baking
 May be suitable for some vegetables
Obesity
e.g. potatoes in skin
Cardiovascular Disease
Roasting
Type 2 diabetes Shallow frying
Deep frying
Most baked sweets are high in simple
Type 2 diabetes
sugars and fat
Deep frying
Coeliac Disease
 Gluten free coatings need to be used
Shallow frying
Lactose Intolerance
 If using butter as a cooking medium
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Recipe Modification
You will need to make sure that all the modifications you make take into consideration the
overall balance of the resulting dish. However, you will often need to be creative in your
approach. The following may help you:
Fat, salt and sugar are used to add flavour to foods. Consider adding these flavouring
to the recipe instead:
 Ginger
 Garlic
 Chilli
 Herbs
– Fresh and dried
 Spices
 Onions
– White, brown, red, shallots, spring onions
Cooking methods impact on texture
 You may need to add ingredients to replace the texture when you change a
cooking method
– Adding a crisp baked garnish may be necessary when replace deep-frying with
grilling.
Sometimes it is not possible to modify a recipe so that it is suitable for the customer‟s
needs without making such significant changes that the recipe would no longer resemble
the original dish. Major modifications can seriously affect how well the components meld
together. An Italian flavoured pasta sauce like Bolognese would not marry well with rice
noodles even though they are a similar shape to the spaghetti the dish is traditionally
served with. In this case both the flavour and texture is very different and the replacement
does not compliment the sauce. If the overall balance or food quality is lost then it is often
better to suggest the customer chooses an alternative meal. For example for a customer
with Coeliac disease a rice-based dish would often be a better alternative, you could offer
a rice noodle dish like Pad Thai or even rice dishes such as stir-fried rice, Risotto or
Biryani depending on the cuisine preferences of the customer.
Presentation and Portions

When you are modifying recipes, you need to remember to check
that the resulting portion is balanced in size, nutritional components
and from a culinary perspective. When you are looking at the dishes
composition, you may like to check these points:
Does the dish size offer value for money
Does the dish have enough carbohydrate?
Does the dish have adequate protein?
Does the dish have a sauce?
Are there enough colours on the dish for it to be appealing to the customer?
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dietary needs
Introduction
Preparing meals for most specific diets will require an awareness of what ingredients are
and are not suitable to include in meals. Refer to the lists in each of the specific diets in
previous sections. Using specifically prepared products can also assist you in the
preparation of suitable meals.
Product Labelling
Food labels contain important information that is required when you are selecting
ingredients for customers with specific dietary requirements. You will need to be skilled at
reading ingredient labels to ensure the foods you serve are safe and suitable. The basic
information that can be found on most product labels includes:
Name of the product
Name and contact details of the manufacturer
Batch code
 This is required for recall purposes
Weight or number of contents
Ingredients
 Ingredients are often listed under their specific names
– E.g. sugar may be listed as sucrose, honey etc.
Nutrition information
 A nutrition information panel is usually included that lists the quantities of the
nutrients
Food allergens
 Common food allergens are usually listed.
Information can be found at the following website but make sure you are familiar with the
labelling laws that apply in your country or region:
http://www.foodstandards.gov.au/consumerinformation/labellingoffood/
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Gluten Free
Gluten is limited to the grains wheat, barley, oats and rye
and the products made out of these grains. As grain products
provide a major source of carbohydrate selecting other
grains and the by-products made from these grains allows
you to design and prepare suitable meals which are
balanced for customers who need a gluten free diet. The
starch milled from grains (flour) is also important in cooking
so you may need to select alternatives to the more common
flours.
Select Avoid
Rice and Corn Wheat

Flour
Bread
Legumes Oats
Dried beans Muesli
Dried peas
Lentils
Potatoes and Tubers Barley
Potatoes Including in beverages
Sweet potatoes
Yam
Taro
Jicama (yam bean)
Starch Rye
Arrowroot
Tapioca
Sago
There are also a broad range of products that are now being manufactured especially for
people on a gluten free diet, these include:
Flour
Bread
Commercial gluten free products
Pasta and noodles
Cakes and biscuits
Check out these sites for more information on gluten free ingredients and products that
are available:
http://www.glutenfreeshop.com.au/
http://www.orgran.com/
http://www.coles.com.au/Products/Gluten-Free.aspx.
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Sugar Free
As sugar provides the glucose required for everyday living it is not viable to follow a
sugar-free diet. What is usually meant by this term is that glucose is obtained from
complex carbohydrates (starchy foods) rather than simple sugars, as complex
carbohydrates take longer to break down and enter the blood stream. This means that
blood glucose levels can be maintained better, an important basis for the diet of someone
with diabetes.
Most fresh ingredients have some sugar in them for example the fructose in fruit and the
lactose in milk. However they also contain other components including water, protein,
lipids, fibre, vitamins and minerals. Therefore selecting a range of fresh ingredients will
effectively reduce the overall sugar in meals. Processed foods are more likely to include
added sugars.
Large amounts of sugar are most often used when making desserts or sweets so cakes,
pastries, biscuits, puddings, mousses are going to have high rates of sugar and can be
unsuitable. Sugar is used to add both sweetness and flavour to foods so it is worthwhile
considering how you might add alternative flavour. This may allow you to reduce the
amount of sugar needed. For example a rice pudding has lots of added sucrose (table
sugar). You could cut down the amount of sugar needed if you added some fruit and
spice to the recipe e.g. cinnamon rice pudding with stewed plums. The fruit does contain
some sugar in the form of fructose but less overall sugar can be used.
You can check the amount of sugar in products both raw and processed so you know
which contain the most overall sugar. The following nutritional content site allows you to
easily check the sugar content (or any other component) of foods:
http://www.foodstandards.gov.au/consumerinformation/nuttab2010/nuttab2010onlinesear
chabledatabase/onlineversion.cfm?&action=search.
You can also find the glycemic index of foods by visiting sites like this:
http://www.glycemicindex.com/foodSearch.php.
There are many sugar substitutes now available. Artificial sweeteners are commonly used
in processed foods but are also available for you to use in food preparation.
There are two main types of sweeteners, they are:
Non-nutritive sweeteners
 These sweeteners have no effect on blood glucose levels as they contain little or
no kilojoules
 Check the nutrition panel on the product for the codes listed
Nutritive sweeteners
 These sweeteners are usually different types of carbohydrate so they have
different effects on blood glucose levels and are not kilojoules-free
 These can be labelled as „carbohydrate modified‟.
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Non-nutritive sweeteners Nutritive sweeteners
Saccharin Fructose
Examples of brands: Examples of brand names
 Sugarine  Sweetaddin
 Hermesetas  Fruisana
Has the same kJ's as sucrose but is
sweeter and has a lower GI
Cyclamate Sorbitol
Examples of brands:
 Sucarly
Aspartame LoGican
Examples of brands: Has the same kJ's as sucrose but a lower
 Nutrasweet GI
 Equal
Sucralose Maltodextrin
Examples of brands:
 Splenda
Isomalt
It is worthwhile to note that thought should be taken when using artificial sweeteners as
the long term affects on human health have not always been established.
Further information on foods which have reduced sugar can be found at these sites:
http://www.sugarfreezone.com.au/faq.html.
Dairy free
Dairy products are not used extensively in all cuisines of the world
so you will find that for some cuisines it is not necessary to source
dairy free ingredients and dairy alternatives. Therefore offering
dishes from these cuisines is a very practical choice for customers
who need to avoid dairy, such as those who have Lactose
Intolerance or want a fat reduced meal. The cuisines of most
regions in South-East Asia are relatively dairy free whereas many
European cuisines rely heavily on the use of butter, cream and
cheese.
The most common dairy alternative is soy. Soy milk is made into
most products that are classified as dairy, you can purchase:
Soy milk
Soy yoghurt
Soy cream
Soy sour cream
Soy cheese.
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Dairy alternatives are also available that are made out of grains and nuts, including:
Grains
 Rice milk
Nuts
 Almond milk, Nut oil margarine.
More information on these types of products can be found at these sites:
http://silk.com/products
http://www.soy.com.au/
http://sogood.sanitarium.com.au/.
Nut free
As previously listed customers who have nut allergies,
particularly to peanuts, are at risk of life threatening
reactions and sometimes even with the most minimal
exposure. Therefore it is vital that you are aware of the risks
of serving unsuitable foods. Most commercial kitchens
cannot guarantee that there are no nut products or even
dust particles used in the production of meals. Do not
declare your meals nut free unless you can guarantee it.
With the incidence of allergies increasing around the world there are an increasing
number of food manufacturers who have nut policies and some food manufacturers are
now producing products that offer products which are:
Made without tree nuts or peanuts as an ingredient
In a completely tree nut and peanut free location
From ingredients sourced from companies that do not:
 Manufacture tree nuts or peanuts in the same premises
 Pack, store or transport unpackaged tree nuts or peanuts.
For more information check out these sites:
http://www.cadbury.com.au/Products/Nut-Free-Products.aspx
http://notatrace.com.au/
http://www.freedomfoods.com.au/OUR-FOODS/Freedom-Foods/Bars/143.aspx.
For most commercial kitchens the aim is to be aware of which ingredients contain nuts so
avoidance or substitution can occur. Refer to the list of hidden usages listed under the
section on modifying recipes for specific dietary needs.
Remember to check labels, even labels you have checked previously.
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Reduced Fat
Reducing fat in ingredients can be achieved in the following ways:
Choosing unsaturated rather than saturated fat ingredients
Choosing foods which are naturally low in fat and oils
Using food preparation and cooking techniques that reduce the fat or oil content of the
ingredients.
Unsaturated Fats
Using products which are predominately unsaturated is important for customers who have
high cholesterol. This may require you to think about which ingredient you select. Most
plant based foods have less saturated fats and oils than animal foods.
Low Fat and Oil Foods
Many fresh products such as fruit and vegetables are naturally low in fats and oils.
Including plenty of these foods in meals will provide both volume and flavour therefore
decreasing the overall amount of fat and oil in meals and providing the saity which lipids
also provide.
Food Preparation Methods to Reduce Fat in Ingredients
The following cooking methods help to reduce the fat content of many ingredients:
Boiling
Poaching
Steaming.
Selecting the most suitable ingredients will help you to meet the dietary requirements of
customers who need to reduce fat in their meals. This applies to a number of specific
diets including cardiovascular disease, weight reduction and type 2 diabetes. Use the
following table to select the best ingredients.
Select Avoid or Limit
Saturated fats
Mono or polyunsaturated oils
Animal fats
Olive oil
 Butter
Sunflower oil
 Chicken or duck fat
Canola oil
 Lard
Soy oil
 Dripping
Most Margarines
Coconut and Palm oils
Fatty cuts from animals

Lean protein foods
Belly
Seafood
Shoulder
Trimmed and skinless meats
Mince
Lean meats
Processed meats
 Loin
 Salami
 Fillet
 Sausages
Game
 Ham
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Select Avoid or Limit
Full fat dairy products

Reduced or low fat dairy products
Butter
Yoghurt
Cream
Light sour cream
Cheese
Fresh foods Processed foods

Grains Often have high levels of fat
Vegetables  Biscuits, cakes and pastries
Fruit  Chocolate
Reduced Salt
All foods contain salt. However, the quantity found
naturally in fresh foods like meats and vegetables is
relatively small. Even if you need to add a little extra
during cooking to these fresh foods, the overall amount is
still usually within the limits recommended for health. It is
processed foods that usually contain quantities that are
not recommended. Take care to check the label of foods
as even canned vegetables have salt added.
For example 100g of tomatoes contains the following sodium content (Salt is made up of
the minerals sodium and chloride):
Canned tomato
Canned tomatoes in
Fresh tomatoes Sundried tomatoes paste (with salt
tomato juice
added)
8mg 68mg 73g 630g
If you are providing a reduced salt meal try to stick to using fresh products and add herbs,
spices and other flavourings rather than additional salt. Be especially careful with the use
of prepared sauces like soy, tomato ketchup and fish sauce as these commonly used
ingredients have high salt levels. The best ingredients to select which limit the salt in
foods are fresh foods like grains, vegetables and fruit. However, even these can
encourage adding salt. Include plenty of the following but take care with how they are
flavoured:
Grains
 Many grain foods such as rice can be bland when cooked and so salt or salty
products are added to give them more flavour
Vegetables
 Some vegetables like potatoes when cooked are often salted, for example, salting
chips and mash
 When served raw in salads salty dressings are often added
Fruit.
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Learning what flavours match common meats and vegetables is useful but remember that
these will differ from cuisine to cuisine. Garlic is a very common and versatile flavouring; it
is used in many cuisines around the world. Other common flavour pairings include:
Beef Chicken Lamb Pork
Pepper
Tarragon Rosemary Ginger
Bayleaf
Tumeric Mint Coriander
Thyme
Seafood Egg Potato Rice
Lemon/Lime Chives
Parsley Lemon grass
Chives Dill
Chives Saffron
Dill Oregano
You will find that manufacturers offer many reduced salt varieties of processed foods.
When purchasing these products take care to read the labels, as often when salt is
reduced added fat or sugar is used to compensate the reduction in flavour. This can make
the product inappropriate for some customers with specific dietary needs.

products
Introduction
All goods that are purchased for food preparation need to meet food safety requirements.
Make sure you are aware of the relevant food handling and food storage legislation in
your area and choose suppliers who handle food safely. It is important to purchase your
ingredients from a reputable supplier. A reputable supplier is a supplier that handles
commodities with hygiene practices relative to the food safety laws set out by the Local or
State Governments. This means you can be confident that the hygiene and quality of the
ingredients you are purchasing is being maintained.
Selecting suitable suppliers

When selecting suitable suppliers you must take into account the suppliers ability to
supply you with the product you need. When choosing a supplier you need to consider the
following factors:
The product range
The availability of products
Delivery requirements
Cost
Trading terms
Are they registered with local authorities?
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Suppliers can be small or large, wholesaler, retailers or growers. The purchasing process
requires sound knowledge of products and possible alternatives, as well as seasonal
availability and current prices. The purchasing, receiving and storage of commodities for
an establishment may be the responsibility of the chef and kitchen staff or, if the business
is large, the purchasing manager.
Product range
To meet the needs of customers with specific diets you may need to choose suppliers that
have a more extensive range of products than is commonly available or alternatively you
may purchase specific ingredients from individual specialist suppliers.
In general hospitality suppliers fall into the following groups:
Meat
 Including smallgoods and offal
 May include game although this is often a specialist supplier
Poultry
Seafood
 Fish
 Shellfish
Fresh Fruit and Vegetables
Dairy
Bakery
Dry goods.
Purchasing fresh ingredients will allow you to prepare them in suitable ways to meet the
diversity of customers you are preparing meals for. For example, if you make your own
crumbed chicken then you could use a gluten free crumb such as polenta or avoid using
milk in the egg wash to stick the crumbs on. However, if you use a lot of processed foods
then you may need to purchase specific products such as:
Salt reduced
Gluten free
Lactose free.
Bakery Suppliers
If bread is a commonly used ingredient in your meals, for example, if you usually serve
items such as toast, rolls accompanying a main meal or sandwiches it may be useful to
have some gluten free bread available. Most mainstream bakeries do not make gluten-
free bread so you would need to source a specialist supplier. Be aware that the texture of
gluten free bread is quite different to regular bread. The gluten in flour gives bread its
elasticity so gluten-free bread is more cake like; the texture tends to be crumbly and dry in
comparison to regular bread varieties.
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Dry Goods Suppliers

Many of the specific ingredients required for customers with dietary needs are only
available from specialist suppliers. When you are looking for suppliers it is helpful to
consider a range of options including:
Internet search
 Hospitality industry suppliers
 Organisations specialising in specific health concerns
– Diabetes organisations
– Coeliac organisations
Checking the phone book
Networking with colleagues from other businesses
Attending trade shows
Reading industry journals.
Availability
You need to consider the availability of the food commodities you need to purchase. With
global markets for food, most products can be purchased all year round. However, buying
fresh local seasonal products can be more efficient and effective for the requirements of
your business. The premium prices you need to pay for imported products, particularly
fresh fruit and vegetables can be prohibitive. Whatever products you decide to purchase it
is vital that you choose suppliers who can consistently deliver the products you need.
Local Supply
Fresh local seasonal products can be cost effective as you are purchasing foods which
are available in abundance and when they are at their best. Transportation costs are
minimal and you may be able to purchase directly from the grower/producer cutting out
the additional cost of the distributer. This often means the foods are at their optimum
freshness and quality. Buying from local suppliers can also be easier due to direct
contact.
Regional Supply
Purchasing foods that are available in the region will also be cost effective. Transportation
times are minimal, delivery can be more regular and the products will be those that are
produced for the market.
International Supply
You may need to purchase specialist products from international suppliers. This will
require more planning from you to allow for the added transportation time. Be aware that
when using imported products this may affect the:
Cost
Shelf life
Quality.
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Cost
The most cost effective ingredients will be those that you prepare from scratch. However
this requires:
Purchasing process suitable for perishable products
 Perishables need to be ordered more often
 Immediate storage on delivery is required for perishables
Adequate food preparation skills
Sufficient storage for perishable goods.
Buying foods in bulk is usually more cost effective; however you may
only require small quantities of ingredients for the customers with
specific dietary needs. Keeping too much stock on hand can result in
stock loss so careful consideration will need to be applied to how
much specialist stock is ordered and stored.
Trading Terms
The purchase supply terms will affect your choice of supplier. Having a good relationship
with your suppliers is beneficial as your suppliers can assist you with:
Sourcing ingredients
Ingredient quality factors.
The logistical factors of supplying goods are also important considerations for selecting a
supplier. Factors such as:
Billing periods
Payment conditions
Delivery capacity.
Delivery Requirements
You will need to consider the delivery requirements of the food commodities that are
purchased. Handling and storage of food commodities differs but can be divided into 3
categories:
Dry Goods
Refrigerated goods
Frozen Goods.
Refrigerated and frozen goods need to be received and
stored promptly to maintain safe food temperatures. The
suppliers you choose must be able to deliver at times that
suit your business so that a correctly trained person is
available to handle deliveries.
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Work Projects
It is a requirement of this Unit that you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof of
completion of the project to your Trainer by the agreed date.
1.1 Give a brief explanation of the following specific diets:
Lactose intolerance
Type 2 Diabetes
Peanut allergy.
1.2. Design a meal for a customer with Coeliac disease. Include a suitable:
Breakfast
Entrée or starter
Main dish
Dessert.
1.3. Modify a recipe for a customer with type 2 diabetes. Include all the necessary
components of the modification process:
Ingredient modification
Food preparation technique modification
Methods of cookery modification.
1.4. Identify and list essential ingredients for a customer who needs to follow a reduced
fat and reduced salt diet because of Cardiovascular disease. Choose an appropriate
main meal and list all the ingredients you would need to make this dish. Make sure
the meal you choose will:
Provide all the nutrients needed for health

Be appealing
Contain reduced fat and reduced salt cooking methods, preparations and
ingredients.
1.5 Research and list a local commercial supplier for the listed ingredients. Include the
contact details of the supplier, full details of the product and how the ingredient could
be used on a menu.
Gluten-free bread
Reduced fat product
Lactose free milk.
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Summary
Design meals for specific dietary needs
Identify the requirements for specific diets according to instructions from relevant persons:
Nutrition
Specific Diets
Over and under weight
Diabetes
Coeliac Disease
Lactose Intolerance
Food Allergies.
Design meals in accordance with specific dietary needs:
Obesity
Diabetes
Coeliac Disease
Lactose Intolerance
Food Allergies.
Modify recipes for specific dietary needs:
Ingredient Modification
Food Preparation Techniques Modification
Methods of Cookery Modification.
Identify essential ingredients for specific dietary needs:
Gluten Free
Sugar Free
Nut free
Reduced Fat
Reduced Salt.
Identify and select suppliers for purchasing of products:
Product Range
Availability of Products
Cost
Trading Terms.
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Element 2:
Design meals for specific cultural needs
2.1 Identify the requirements for specific cultural
groups or special customer requests
according to instructions from relevant
persons
Introduction
The types of customers catered for by the hospitality
industry are diverse. Often the expectations customers
have about foods, meals and even the style of food
service is related to the cultural groups of which they
belong. Cultural influences such as nationality, ancestral
background and religion affect the foods that are chosen
and the manner in which food is eaten. It is important that
cooks have knowledge of how to design meals to meet
the needs of specific cultural groups or the diets which
may be based on religion or other beliefs.
Three factors that have a significant influence on food choice are:
Culture
Religion
Vegetarian.
World Cuisines
Food plays a major role in many cultures. Cuisines are as varied as there are countries
and communities within those countries. The food that are preferred, the types of meals
that are prepared and even the style in which food is generally served is influenced by
factors such as the history, climate and the geography of the area. Looking at a cuisine of
a country such as Vietnam you can see this influence:
French baguettes are readily found on the streets
 An aspect of the French occupation of Vietnam
Fish is a major protein food eaten in Vietnam
 Vietnam has many thousands of kilometres of coastline and waterways
Rice is a staple food in Vietnamese cuisine and is eaten at most meals
 Much of Vietnam has a significant rainfall, which is ideal for growing rice.
What is eaten in one culture or sub-culture may not be considered food in another. Do
you consider fried tarantulas, deadly Puffer fish, snake wine, durian, birds nest soup,
jellied blood, snails, kangaroo, horse, dog, rats or witchetty grubs foods you would eat or
drink? The way food is prepared can also affect how it may be viewed. Eating raw fish like
Sashimi or food cooked in the ground like a Maori Hungi or cheese coated in wood ash
are enjoyed by some and would be considered unacceptable to others.
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Food preferences may also be influenced by religious beliefs and practises, economic
capacity and even political factors. Many dishes have developed simply from the access
people have to food; the dishes that are based on easy to grow local foods in rural
communities.
Identifying the main ingredients, cooking methods and service styles of a cuisine will help
you to be able to prepare meals which will be appealing to customers from specific
cultural groups. A good start is to be aware of the key components of meals from general
areas of the world.
Middle Eastern Mediterranean

Asian cuisines European cuisines
cuisines cuisines
Proteins Proteins Proteins Proteins

Chicken Lamb Chicken Chicken
Pork Legumes Pork Pork
Eggs
Starches Starches Starches Starches

Rice Wheat Wheat Wheat
 Noodles  Bread Oats
Rice Rye
Vegetables Vegetables Vegetables Vegetables

Leafy greens Fruit vegetables Fruit vegetables Root vegetables
Flavourings Flavourings Flavourings Flavourings

Soy sauce Herbs Herbs Animal fats
Garlic
Cooking methods Cooking methods Cooking methods Cooking methods

Stir fry Grill Braise Braise
Braise
Serving styles Serving styles Serving styles Serving styles

Shared meals Shared meals Shared meals Individual meals
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This is of course very general and you will probably need to explore the specifics of the
most relevant cuisines that apply to your work situation. For example, you may need to
prepare meals for a specific Asian cuisine such as Japanese cuisine. In this case it would
likely comprise some of the following components:
Protein
 Seafood
 Tofu
Starch
 Rice
Vegetables
 Radish
 Mushrooms
 Seaweed
Flavourings
 Soy sauce
 Miso
Cooking methods
 Braising
 Raw.
A well known Japanese dish is Sushi. Sushi is
usually made of rice, topped with fresh raw seafood
and served with soy sauce. Some sushi are also
wrapped in nori which is toasted seaweed.
You can then investigate cuisines in even more depth by exploring the regional
differences. There are many regions of China where significant differences in the Chinese
cuisine can be identified, some feature spicy dishes and other focus on rich braised
dishes. A few examples of regional Chinese cuisines you may wish to explore in more
detail include:
Cantonese cuisine
Hunan cuisine
Szechuan cuisine.
Check out these sites on cuisines of the world:
http://en.wikipedia.org/wiki/Outline_of_cuisines
http://www.bbc.co.uk/food/cuisines
http://www.sbs.com.au/food/
http://www.betterhealth.vic.gov.au/bhcarticles.nsf/pages/Vegetarian_eating.
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Religion
Food is an important part of religious observance for many faiths. The role that food plays
in each religion is varied and may include:
Food restrictions
Fasting
Meal time restrictions
Festivals and celebrations.
There are numerous religions studied and practiced around the world. However five are
considered the major religions of the world. This is not based on numbers of followers.
You will need to be aware of the significant religions in your own region so that you are
able to prepare suitable foods for your customers. The major five religions which tend to
have the most significant impact on food requests in the hospitality industry are:
Christianity
Islam
Hinduism
Buddhism
Judaism.
Christianity
Christianity is the world's biggest religion, with about 2.1 billion followers worldwide. It is
based on the teachings of Jesus Christ. Those who follow Christianity are called
Christians.
Islam
Islam is a faith regarded as revealed through the Prophet of Allah, Muhammad. Those
who follow Islam are called Muslims. Muslims believe that there is only one God and the
Arabic word for God is Allah.
Hinduism
Hinduism is the religion of the majority of people in India and Nepal. It also exists among
significant populations outside of the sub-continent and has over 900 million adherents
worldwide. Hinduism has no single founder, no single scripture, and no commonly agreed
set of teachings. Followers of Hinduism are called Hindus.
Buddhism
Buddhism is a tradition that focuses on personal spiritual development. Buddhists strive
for a deep insight into the true nature of life and do not worship gods or deities. A follower
of Buddhism is referred to as a Buddhist.
Judaism
Judaism is one of the oldest monotheistic (one god) religions and was founded over 3500
years ago in the Middle East. Followers of Judaism are called Jews. Jews believe that
God appointed the Jews to be his chosen people in order to set an example of holiness
and ethical behaviour to the world.
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Most religions have divisions or branches which impact on the understanding and
practices, some followers will have a more orthodox (strict) view while others will be more
liberal (less strict). An example of how this might apply to food choices would be the
interpretation of not killing animals for human consumption. This might be practiced by
following a vegetarian diet or by not personally killing animals for food.
Visit the following website to learn more about these religions:
http://www.bbc.co.uk/religion/religions/.
Religion and Food Preparation
When preparing meals for customers who follow one of the religions listed or any other
set of beliefs specific meals may need to be offered. If you are aware of the main food
restrictions which apply this will assist you to meet their needs. Guidance from customers
is often necessary as there are differing interpretations of how to implement food
restrictions.
The most commonly requested food restrictions include the following:
Islam Hinduism Buddhism Judaism
Halal products Vegetarian choices Vegetarian choice Kosher products

Beef, lamb poultry Vegan Beef, lamb poultry
and fish (with and fish (with
scales and fins) scales and fins)
Gelatines used in
products
No pork No beef Meat and dairy should

not be mixed
No birds of prey No alcohol No pork
No alcohol, tea and No shellfish

coffee
No birds of prey
Overall Christianity has few food restrictions although there are some branches of
Christianity that have more restrictions on foods. For example many Seventh Day
Adventists are vegetarian, some vegan. However as Christianity is one of the world's
largest religions, there are many festivals which are widely celebrated and these will
impact on the hospitality industry. The most well known of these are the festivities at
Christmas. Many hospitality venues offer special menus at Christmas time.
Check out this site for more information on food restrictions:

http://www.deni.gov.uk/guidance_on_foods_for_religious_faiths_poster.pdf
http://www.butlersguild.com/index.php?subject=103.
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As you can see from the above table many of the restrictions apply to animal products
particularly the flesh or meat of animals. Purchasing, storing and serving Halal and
Kosher meats would only be viable if you had a large number of regular customers
requesting these foods. Sourcing these products in some areas might also be difficult.
Therefore, vegetarian meals can provide a suitable option for some customers with
dietary requirements based on religious beliefs.
Vegetarian Diets
The term 'vegetarian' is not clear-cut. It includes people with a wide range of attitudes and
eating behaviours with respect to foods of animal origin. The food vegetarians may
choose to eat is often dependent on the reasons or beliefs for following a vegetarian diet.
People may choose to follow a vegetarian diet for the following reasons:
Religious beliefs
 Many Hindus and Buddhists follow a vegetarian diet
 Preparing foods for Muslim and Jewish customers can be easier by offering a
vegetarian dish rather than having to source Halal or Kosher meats
Cultural beliefs
 What is considered food in an area
 It can be difficult to separate cultural behaviours from the dominant religion of an
area
Health related
 A well balanced vegetarian diet can reduce the risk of chronic disease such as:
– Obesity
– Coronary artery disease
Cruelty to animals
 Large scale animal food production has in some situations led to cruel animal
husbandry (farming) practices
 Some people believe that large scale slaughter of animals is brutal
Economics
 Food from plants is generally cheaper than animal products
Political
 Food access can be political
Environmental
 Livestock production produces immense greenhouse gas emissions worldwide
Aesthetic
 Some people simply do not like the look or even smell of animal flesh.
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In general the term applies to people who do not eat the meat of animals and may not eat
eggs or dairy foods. Vegetarians all base their diets on foods of plant origin, but there are
different levels of vegetarianism according to what types of animal products are eaten.
Lacto- ovo Other vegetarian

Lacto Vegetarian Vegan
vegetarian diets
Vegetarian who eats: Vegetarian who eats: Vegetarian who eats: Terms used to
describe diets with a
Plant foods Plant foods Plant foods only vegetarian
Dairy foods Dairy foods component:
Eggs Semi/Demi
vegetarian
Excludes: Excludes: Excludes:
 Part
Meat From All Meat from all All animal vegetarian
Animals animals products Pescetarian
Eggs  Meat from all  Includes fish
animals
Pollotarian
 Eggs
 Includes
 Dairy products chicken
 Honey
Well-planned vegetarian diets have many health benefits and can provide all the essential
vitamins and minerals necessary for a long and healthy life. Not eating any animal
products means that all protein will need to be sourced from plants. Understanding how to
ensure plant based proteins meet the nutritional requirements for customers who follow a
vegan diet is very useful.
Plant proteins
The proteins we eat are made up of building blocks called amino acids. There are around
20 amino acids the body requires for human health. Nine of these are referred to as
essential amino acids because the body is unable to make them and must get them from
the diet. Animal proteins such as meat, fish, poultry, eggs and dairy foods contain all 9 of
these essential amino acids and therefore are a complete source of essential amino
acids. Most plant proteins contain some but not all of the essential amino acids and are
referred to as incomplete protein sources, exceptions being soy products and quinoa.
Basing all vegan meals on just these complete proteins, soy and quinoa, would be very
limiting. Therefore preparation of dishes for someone following a vegan diet, who does
not eat animal foods, should include plenty of plant based proteins.
Good sources of incomplete proteins are found in plant foods such as grains, nuts and
seeds and legumes. Another effective way to ensure adequate complete protein is
available in the meals you offer can be achieved by what is referred to as protein
combining. This ensures that all the required amino acids for health are available but also
there is variety in meals you offer. For example a meal that includes the following
combinations would offer complete proteins:
Grains combined with nuts/seeds
 E.g. Vegetable, cashew nut and noodle stir fry
Legumes combined with grains
 E.g. Moroccan chickpea and vegetable tagine (stew) served with spiced cous
cous.
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Examples of dishes that combines all 3 groups of plant proteins:

A flat bread wrap filled with Lebanese falafel (made from chickpeas), salad and
hummus (chickpea and tahini [sesame seed paste] puree).
Indian style cauliflower, lentil and almond Biryani (rice dish)
Visit the following to find out more about vegetarian diets:
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Vegetarian_eating.

cultural needs
Introduction
Meals prepared by cooks in commercial kitchens should be designed to take into
consideration culinary and nutritional balance as well as the additional requirements of
customers with specific cultural needs.
Culinary balance includes making sure the meals have a
range of different:
Ingredients
Cooking methods
Textures
Colours
Presentation styles.
Including foods which are made up of different nutrients is not only useful to maintain
health but also contributes to culinary balance. A further advantage of designing meals
which are nutritionally balanced is that the resulting dishes will have all the components
which can provide customers with a feeling of satiety. This means that they will feel
physically satisfied after eating the meal. Satisfied customers are a central aim in the
hospitality industry. You should try to include the essential nutrients in portions that are
recommended by dietary guides. Meals should include:
Plenty of whole grain foods and vegetables
Moderate amounts of lean meats, reduced fat dairy and fruit
Limited added fats, sugars, salt and alcohol.
There are dishes that are not composed of healthy proportions of the foods listed above
and are virtually impossible to offer in a healthy format due to their inherent
characteristics. Rather than modifying these dishes a better option is to have alternative
healthy options available as well. For example, if you wish to offer customers a duck confit
(duck cooked in its own fat) then also have a poached chicken breast or steamed fish
option as an alternative.
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Cuisines
When designing meals to meet the needs of customers from specific cultures it is
practical to use ingredients and cooking preparation methods that the customers are
familiar with. Each cuisine has its own characteristics and being able to identify these will
assist you in choosing appropriate meals. A few examples are listed:
German Cuisine Lebanese Cuisine Mexican Cuisine
Overview Warm, rich and Fresh, generous and Vibrant, colourful and
comforting abundant spicy
Key Ingredients Pork Lamb Chicken
 Sausages Flat bread Tortillas (corn
Cabbage Nuts pancakes)
Potatoes Spices Chillies
Mustard Yoghurt Beans (frijoles)
Parsley Coriander
Lemon Tomatillos
Lime
Common cooking Frying Grilling Stewing
methods Roasting Grilling
Traditional dishes Sauerbraten Kibbeh (Deep Mole Poblano
(German pot fried or fresh lamb (complex chilli
roast) with patties) sauce served with
sauerkraut Tabouleh (Salad poultry)
(pickled cabbage) of parsley, mint, Taco (folded filled
Wurst (sausages) cracked wheat, corn tortilla)
Stollen tomatoes and
lemon)
Not all cuisines are specific to a country. Some cuisines develop when peoples from
countries combine such as the combinations found in Nonya, Creole and Cajun cuisines.
Sometimes the same dishes can be found in the cuisine of two countries such as Greek
or Turkish baklava, although they will still have variations such as whether honey or syrup
is used and which nuts, walnuts or pistachios. And a number of countries seem to have
many cuisines, like Italy, where the dishes vary from region to region. Being able to
identify a range of dishes from different cuisines will broaden your ability to offer
customers meals that are suitable for their varying requests. Check out the range of
dishes you could learn to cook:
Austrian Wiener French Boeuf

Chinese Moon Cakes Creole Jambalaya
Schnitzel Bourguignon
Indonesian Nasi
Hungarian Goulash Indian Kheer Jewish Challah
Goreng
Korean Bibimbap Italian Minestrone Malaysian Nasi Lemak Nonya Laksa Lemak
Peruvian Cerviche Philippine Abodo Polish Bigos Russian Borscht
Spanish Gazpacho Thai Tom Yum Goong Turkish Baklava Vietnamese Pho
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More information can be found at these sites:

http://en.wikipedia.org/wiki/National_dish
http://www.epicurious.com/articlesguides/blogs/80dishes
http://www.nationaldish.org/.
Religion
Designing meals for customers who follow a specific religion requires a sound
understanding of the role of food. Many religions place restrictions on the consumption of
certain foods or consuming foods at certain times of the day. It is best to be guided by the
instructions you receive from the customer or supervisor as there are many interpretations
of these practices. However it is useful to be aware of how you might design meals
around the key considerations for the five major religions.
Christianity
Designing meals for Christian customers does not often require many special
considerations as there are relatively few food restrictions. More orthodox Christians may:
Abstain from eating meat on Fridays and in particularly Good Friday, which is a part of
the Easter traditions. This is considered a sacrifice to remember the crucifixion of
Jesus
 As Christianity is the largest religion in the world most hospitality venues will
ensure that they have a fish or vegetarian option on the menu on Fridays to
accommodate these beliefs
Fasting during the period of Lent may also apply
 Lent is the 40 days which leads up to Easter
 This involves restricting foods such as meat, dairy and wine as a sacrifice.
There are also some branches of Christianity such as Seventh Day Adventists who have
more restrictive food choices as most follow a vegetarian diet. The best practise is to
check with your customers to confirm what their specific requirements are rather than just
making presumptions.
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There are a number of important days on the Christian calendar and many of these are
celebrated by followers with festive foods. With so many Christians around the world
Christmas celebrations occur in most countries however the food differs from region to
region. Some examples of traditional Christmas meals include:
Country Christmas Celebration Foods
Roast poultry with stuffing

England
Christmas pudding
United States Roast turkey with cranberry sauce
Roast goose stuffed with chestnuts

France
Buche de Noel (Yule log - rolled sponge filled with butter cream)
Antipasti
Pasta
Italy
Roasted meat
Panettone
Tapas
Spain
Seafood
Cured ham or roasted pig
Philippines
Flan
Islam
Designing meals for Muslim customers may require advance planning. The main
restrictions apply to animal products so meals which are suitable for vegetarians can
usually be offered, particularly vegan meals.
If you are going to offer meat dishes then you need to:
Avoid pork
Avoid pork products
 Pork fat is used extensively in processed foods
 Gelatine
– Gelatine is made from a mixture of animal products which
may contain beef or pork
– Gelatine is routinely added to pouring or thickened cream
Use Halal products
 Halal meals to fulfil all requirements of Islamic law
– In relation to meat, this means to be slaughtered according to these laws.
As Islam developed in the Arab world many followers will be accustomed to Middle
Eastern style dishes so using ingredients and cooking preparations that are in accordance
with these cuisines may be helpful.
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Food also plays a role in the observance of Ramadan. Ramadan is the ninth month of the
Muslim year and during the 30 or so days Muslims fast between sunrise and sunset. At
the end of Ramadan is the festival Eid al-Fitr. Eid al-Fitr is celebrated with festive foods.
Hinduism
The most important elements of designing meals for customers who follow Hinduism is to:
Avoid using beef or beef products (including gelatine)
Avoid alcohol
Include vegetarian choices.
Buddhism
Designing meals for customers who follow Buddhism will often involve including
vegetarian choices. As many followers of Buddhism are from South-East Asia choosing
dishes from this region may be helpful.
Judaism
Preparing meals for customers who are Jewish can be very
complicated and orthodox Jews will often require their meals
to be prepared in specific Jewish kitchens under the
supervision of a Rabbi. Kashrut is the body of Jewish law
dealing with what foods can and cannot be eaten and how
those foods must be prepared and eaten; it means fit, proper
or correct. The more commonly used word is "kosher," which
describes food that meets these standards.
The basic rules that apply to Kosher foods are:
Animals that have cloven hooves and chew their own cud
are considered kosher
 Ox, beef, sheep, goat, deer
 Pigs, hare and camels are not permitted
Kosher law allows poultry and fish (with fins and scales) to be eaten, but shellfish are
not allowed
Of the animals that may be eaten, the birds and mammals must be killed in
accordance with Jewish law
 The sciatic nerve and its adjoining blood vessels may not be eaten
– Removing this nerve is time consuming so many slaughterers simply sell the
hind quarters to non-kosher butchers
 All blood must be drained from meat and poultry or removed by boiling, salting or
soaking before it can be eaten
Fruits and vegetables are permitted, but must be inspected for bugs (which cannot be
eaten)
Meat (the flesh of birds and mammals) cannot be eaten with dairy
 Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy
– According to some views, fish may not be eaten with meat
Utensils (including pots and pans and other cooking surfaces) that have come into
contact with meat may not be used with dairy, and vice versa
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Utensils that have come into contact with non-kosher food may not be used with
kosher food
Grape products such as wine made by non-Jews may not be eaten.
More detailed information can be found at this site:
http://www.jewfaq.org/kashrut.htm.
Vegetarian
If you are designing vegetarian meals you need to know firstly what type of vegetarian
diet is required. Besides using plant based ingredients if the diet is Lacto-ovo vegetarian
you can also use dairy foods and eggs and if the diet is Lacto vegetarian you can use
dairy foods. The most important consideration is to make sure you include protein foods,
not only for nutritional needs but also because protein foods contribute to making you feel
full or satisfied. Protein foods also often provide the umami or savoury flavour in foods.
And as vegetarian meals can also help to meet the needs of customers on special diets
for health, religious or cultural reasons including having these options can be practical.
There are some ingredients that are useful to have in your kitchen if you need to regularly
prepare vegetarian meals.
Tofu
 One of the few plant based proteins that is
complete (contains all 9 essential amino acids)
Vegetable stock
Fresh vegetable based sauces
 Tomato based sauce
 Other pureed vegetables such as onions and cauliflower also make great sauce
bases
Dairy replacement
 Soy milk
 Coconut cream or milk
 Rice milk
A variety of legumes
 Sometimes legumes such as cannelloni beans or chickpeas are avoided because
they need to be soaked for 24 hours then boiled, canned products can be
convenient
 Lentils cook quickly and do not need soaking before use
Good selection of herbs and spices for flavouring dishes
 The main sources of protein grains and legumes can be quite bland
Sorbet
 A great alternative for ice cream and creams as an accompaniment for desserts.
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Foods that need to be avoided are:

Sauces and dressings which contain fish such as anchovies
 Caesar salad dressing
 Worcestershire sauce
 Oyster sauce
Foods containing gelatine (a gelling agent)
 Made from the collagen (protein) of animals by products
 Used as a gelling agent in confectionary e.g. marshmallows and jubes
 Used as a thickener in cream and sauces
 Used as a stabiliser in cream cheese and yoghurt
Prepared canned foods
 Canned vegetable soups often contain meat stocks.
2.3 Modify recipes for specific cultural needs

Introduction
The process of modifying recipes for customers with specific
cultural needs is similar to the process described for specific
dietary needs. You will need to make changes to some of the
recipes to make them suitable. Some changes can be simple
and others need more planning. Encouraging customers to notify
you in advance if they have specific cultural needs is helpful but
unlikely.
Recipe Modification
When changing recipes it is always essential to replace rather than just removing
components so the resulting meals are balanced. Modifying recipes for customers with
specific cultural needs also requires knowledge of:
Ingredients
 Simple
 Compound
Food preparation techniques
Methods of cookery.
To modify recipes for customers with specific cultural needs you can refer to the step by
step process described in the previous section on modifying recipes for specific dietary
needs:
Replace ingredients
 Identify unsuitable ingredients
 Identify the role the ingredients play in the recipe
 Replace the ingredients with suitable ingredients
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Use food preparation techniques that are appropriate for the specific customer needs
Use cookery methods for specific customer needs.
Cookery methods that are potentially unsuitable for customers with religious or other
cultural needs include:
Specific Cultural Need Potentially Unsuitable Methods of Cookery
Shallow frying
 If using butter as a cooking medium for
Kosher meats
Kosher
Deep frying
 Deep-frying compounds can be animal
based fats
Deep frying
Halal  Deep-frying compounds can be animal
based fats
Deep-frying
 Deep-frying compounds can be animal
based fats
Vegetarian
Poaching
 Poaching liquids are often made from
animal stocks
Vegetarian
A significant number of the world's population eat a vegetarian diet, often due to
accessibility to meat rather than real choice. However this means that many cuisines
include healthy structured vegetarian dishes that you can prepare for customers. If you do
need to modify recipes the key focus will be on replacing the protein component. The
ingredients you select will depend on the type of vegetarian diet you are preparing the
dishes for.
The first step in modifying a recipe for a vegetarian diet is to replace any unsuitable
animal products. This will often have a significant impact on the protein component of the
dish. It is not usually possible to make simple replacements as the characteristics of many
animal products are quite unique. For example:
Meat
 Meat is a complete protein
 The texture of meat is difficult to replace
Eggs
 Eggs are a complete protein
 The diverse properties of eggs can be complex to replace
Dairy
 Dairy foods are complete proteins
 Milk and cream and yoghurt provide smooth velvety mouth-feel and textures
 Cream and sour cream can enrich foods.
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The options you might use when replacing the protein in a dish include:
Lacto - ovo vegetarian Lacto vegetarian Vegan
Soy products
Dairy Foods Dairy Foods
(Complete protein source)
Milk Milk
Soy Milk
Yoghurt Yoghurt
 Calcium fortified
Sour cream Sour cream
Tofu or Bean curd
 Moderate in fat so  Moderate in fat so
should be used should be used  Fresh
sparingly sparingly  Silken
Cream Cream  Fried
 High in fat so should  High in fat so should  Smoked
be used sparingly be used sparingly
Tempeh
Grain Products
Quinoa
(Complete protein source)
Rice
 White, brown,
Eggs
glutinous
Fresh All vegan ingredient options  Milk
Dried or powdered
Wheat
 Seitan (mock duck)
Barley
Rye
Oats
Nut products
Whole
All vegan ingredient options
Ground
Milk
Seeds
Whole
Paste
Legumes
Dried beans
Dried peas
Lentils
Textured vegetable protein
Hemp
Powdered
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Once you have modified the dish to include adequate protein, additional ingredients may
need to be considered for the textural components. Some ingredients provide more than
one feature to a dish, such as:
Tofu or bean curd
 Tofu or bean curd is an excellent source of protein and also can provide a 'meaty'
texture to dishes
Mushrooms
 Mushrooms are not a good source of protein but do provide a 'meaty' texture to
dishes.
Religion
Many of the food restrictions for customers with dietary needs for religious reasons centre
around the acceptability of various meats. When you are modifying recipes to replace
meat you need to focus on the protein element as shown above in the section on
Vegetarian diets. Other modifications may be needed for Kosher or Halal requirements:
Replacement Replacement
Kosher Halal
ingredients ingredients
Kosher beef Halal beef

Beef Vegetarian Beef Vegetarian
options options
Kosher lamb Halal lamb

Lamb Vegetarian Lamb Vegetarian
options options
Kosher chicken Halal poultry

Poultry Vegetarian Poultry Vegetarian
options options
Select varieties Select varieties
Fish which have both Fish which have both
fins and scales fins and scales
Plant based
margarine for
Meat and dairy Halal gelatine
cooking Gelatine
combinations Agar Agar
Vegetarian
options
Other kosher Other Halal meats
meats
Pork Pork Vegetarian
Vegetarian
options options
Select fish with Alcohol

Shellfish both fins and If used as a Herbs and spices
scales flavouring agent
Grape products made Alternative

Kosher wine Tea and Coffee
by non-Jewish people beverages
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You will need to make sure that all the modifications you make take into consideration the
overall balance of the resulting dish. However you will often need to be creative in your
approach.
As previously discussed it is not always possible to prepare a recipe which has
appropriate options without making changes to the dish so that it does not retain its major
characteristics. For example it is reasonable to make an Italian dumpling dish served with
an Italian tomato sauce such as Gnocchi with flour or potato but Spaghetti with Bolognese
sauce made with rice or mung bean vermicelli is not as appropriate. The dish no longer
resembles the original. If the overall balance or food quality or origin of culture is lost in
the process then it may be better to suggest the customer chooses an alternative meal.
Knowing the characteristics and needs of your regular customers is a key to providing
satisfaction. Having a variety of meal kinds available can be a valuable option.

cultural needs
Introduction
It is not feasible to stock all the commodities you could possibly
use in food preparation; there are just so many diverse
ingredients in the cuisines of the world. You may regularly cook
or eat pork and chicken but to suit the needs of the assorted
world cultures you would need lamb, goat, beef, duck, fish,
shellfish, camel, frogs, insects and so the list keeps growing.
Manufacturers are also constantly producing new products in
an attempt to meet the needs of customers with specific needs.
To select the essential ingredients you will need, it is crucial
that you think about dishes that will meet the dietary needs of a
range of customer types rather than having to provide different
dishes for each individual customer.
The following type of dish would be suitable for more than one of the specific dietary
groups which have been discussed:
Vegan chickpea and cauliflower curry served with naan (flat bread) and mint relish
 Could be suitable for lacto-ovo vegetarian, lacto vegetarian, Hindu, Buddhist,
Jewish or Muslim customers or those on a diet for Lactose Intolerance or
Cardiovascular Disease.
It is still likely that you will need some specialised ingredients. These may include
ingredients that are gluten free, sugar free, nut free, reduced fat or salt reduced. It may
also include meat free or egg free, dairy free or Kosher or Halal products.
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Meat free
Meat free dishes can take many forms depending on why a customer wishes to abstain
from meat. Sometimes it may just be one type of meat such as Pork or Beef for religious
reasons or the customer may avoid all animal products including meat. The sections
above relating to vegetarian diets provide useful information on the types of ingredients
that you will need to use.
Knowing about common meat products that are used in cooking and in processed goods
will also help you select appropriate ingredients for your customers.
Fats are often added to products to provide moisture. You need to check for these
ingredients:
Lard (Rendered pork fat)
 Used as a cheaper alternative to butter in roux‟s to thicken sauces
Dripping (Beef fat)
 Used for cooking stewed and braised meets
Pork fat
 Often added to processed meat products such as sausages e.g. chicken, duck
sausages
Suet
 Used as a cheaper alternative to butter in puddings.
Dairy free
Selecting ingredients for some religious groups and vegetarians will require attention to
the specific dairy products you require.
Yoghurt and Cheese Ice cream

Milk alternatives Butter alternatives
alternatives alternatives
Soy milk Dairy free margarine Coconut yoghurt Dairy free ice-cream
Plain Nuttelex Soy based
Calcium enriched Vegetable oil
Flavoured based
Almond milk Vegetable oils Soy yoghurt Sorbet


Grain milks Nut/seed oils Tofu 'cheese' Dairy free Gelati

Rice
Oat
Coconut milk Nutritional yeast

Parmesan cheese
alternative
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Egg free
Eggs are very versatile ingredients and one of the most widely used ingredients in
cookery. They are used across the many different types of dishes from breakfast foods to
soups, in main courses and, of course, in desserts. Eggs are also used for their varied
properties including:
Binding
Glazing
Clarifying
Aerating
Enriching
Thickening
Colouring
Emulsifying
Coagulating.
When a customer requires an egg free diet due to allergies or other specific dietary
requirements you will need to use alternative ingredients or processes. Here are some
suggestions for egg alternatives:
Extra beating
 Beat one minute extra for each egg missing
Gelatine
 Can be used as a binder
Baking powder
 Add one extra teaspoon of baking powder for each missing egg
Arrowroot
 Mix 1 tablespoon of arrowroot flour with 10-15 mls of warm water to replace one
egg
Xantham gum
 Mix ¼ teaspoon of xantham gum with 60ml of water. Stand for 3 minutes then
whip into soft peaks like egg white.
Halal
If you are regularly serving Muslim customers then it is also likely that you will have ready
access to a Halal butcher to purchase Halal meats. You may also need to source other
Halal certified ingredients, as processed foods that contain animal products may not
otherwise be suitable. If it is less frequent then offering vegetarian dishes might be a
reasonable option however, you need to be aware that products such as cheese often
used in lacto vegetarian meals may have non-Halal (Haram) ingredients.
Many websites can assist you to find suitable products including these sites:
www.halalsquare.com.au/groceries/
http://www.halal-australia.com.au/consumers/.
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Kosher
The situation for purchasing kosher ingredients is similar to the above regarding Halal.
Cuisines
Garlic and eggs are two of the most widely used ingredients that can be found in cuisines
around the world. And whilst it is not hard to find other common ingredients it is often the
subtle differences that are so important to a cuisine. Some examples of often-used
ingredients that come in a multitude of varieties are:
Sugar Vinegar
Sugars made from sugar cane Vinegars made from grapes

Granulated Red wine
Caster White wine
Raw Balsamic
Brown Sherry
Icing Champagne
Sugars made from sugar beet Vinegars made from apples

Granulated Apple
 As per sugar cane Cider
Sugars made from palm Vinegars made from cereals

Light Rice
Dark Black
 Jaggery Malt
This can make it difficult to decide which versions to stock. The following table lists some
of the few essential ingredients from the regions listed that you will find commonly in
commercial kitchens:
Asian Middle Eastern Mediterranean European
Rice Cracked wheat Tomatoes Butter
Soy sauce Parsley Olive oil Bacon
Ginger Lemons Eggplant Potato
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products
Introduction
All goods that are purchased for food preparation need to meet food safety requirements.
Make sure you are aware of the relevant food handling and food storage legislation in
your area and choose suppliers who handle food safely. Selecting suitable suppliers for
the products you require is based on a range of factors which include:
The product range
The availability of products
Delivery requirements
Cost
Trading terms.
Product range
To meet the needs of customers with diverse cultural requirements it is most likely that
you will purchase specific ingredients from individual specialist suppliers although you
may find that suppliers with a large range of products may also carry the ingredients you
require.
The general hospitality suppliers groups have been mentioned previously. Similar to
purchasing for customers with specific dietary needs, purchasing foods for specific
cultural or other diets will require some research. Kosher and Halal meats are usually only
available from specialist butchers although an increasing range of other Halal food
products are now labelled with Halal certification and available through mainstream
suppliers.
Remember to consider the range of options that may assist you in sourcing suppliers,
including:
Internet search
 Hospitality industry suppliers
 Organisations relating to specific cultural groups
– Religious organisations
– Vegetarian organisations
Checking the phone book
Networking with colleagues from other businesses
Attending trade shows
Reading industry journals and magazines
 Reading journals focused on particular diets e.g. Vegetarian magazines.
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Availability
Think about the ingredients that you need. Make a list of what can be
bought locally, regionally or you would need to purchase from an
international supplier.
Local Supplier
Regional Supplier
International
Supplier
Remember buying fresh local seasonal products can be efficient and cost effective for the
requirements of your business.
Cost
Specialist ingredients such as Kosher and Halal can be expensive so you will need to
consider what is the most cost effective strategy when designing meals for Jewish and
Muslim customers. If you have regular or numerous customers requiring specific
ingredients then it might be worthwhile purchasing specific ingredients such as Halal
meats for a Halal butcher. However due to the short shelf life of perishable goods you
may need to consider cost effective strategies. You may need to:
Buy small quantities
Use longer term storage procedures such as freezing
Offer alternative dishes which are made from suitable ingredients.
Trading Terms
The purchase supply terms will affect you choice of supplier. Factors such as:
Billing and payment conditions
Delivery capacity.
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You will need to consider the delivery requirements of the food commodities
that are purchased. As previously listed the handling and storage of food
commodities is separated into 3 areas. Most dishes are made of a variety of
ingredients that have different handling requirements. Thinking about a range
of dishes you have recently served, can you divide them into the following
categories so they are managed correctly on delivery?
Dry Goods Refrigerated goods Frozen Goods
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Work Projects
2.1 Give a brief explanation of the similarities and differences between the following
diets:
Lacto ovo vegetarian

Lacto vegetarian
Vegan.
2.2. Design a meal for a Hindu customer. Include a suitable:
Breakfast
Entrée or starter
Main dish
Dessert.
2.3. Modify a recipe for a customer whose diet is guided by the Islamic laws. Include all
the necessary components of the modification process:
Ingredient modification
Food preparation technique modification
Methods of cookery modification.
2.4. Identify and list essential ingredients required to prepare 10 serves of a main course
suitable for a customer who prefers Mediterranean foods. Make sure the meal you
choose will:
Provide all the nutrients needed for health

Be appealing.
2.5 Research and list a local commercial supplier for the listed ingredients. Include the
contact details of the supplier, full details of the product and how the ingredient could
be used on a menu.
Kosher Lamb
Vegan yoghurt.
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Summary
Design meals for specific cultural needs
Identify the requirements for specific cultural groups or special customer requests according to
instructions from relevant persons:
Cuisines
Religion
Vegetarian Diets.
Design meals in accordance with specific cultural needs:
Cuisines
Religion
Vegetarian Diets.
Modify recipes for specific cultural needs:
Recipe Modification
Vegetarian Diets
Religion.
Identify essential ingredients for specific cultural needs:
Dairy Free
Meat free
Egg free
Halal
Kosher
Cuisines.
Identify and select suppliers for purchasing of products:
Product Range
Availability of Products
Cost
Trading Terms.
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Element 3:
Produce and present meals for specific
dietary and cultural needs
3.1 Select appropriate ingredients to ensure
optimum quality of end products
Introduction
There are many elements to producing, presenting and serving food in the hospitality and
tourism industry. Selecting appropriate ingredients for meals will help to assist in
producing optimum quality products that are also suitable for the specific dietary and
cultural needs of your customers.
Seasonal Availability
As previously described, locally available seasonal products are often the most cost
effective ingredients to use when meals or menus are being designed. Some parts of the
world experience quite distinct seasons and others have a similar
weather pattern all year round. Plants and animals require specific
conditions to thrive and so foods are available in abundance when
these conditions are ideal. The climate is most likely to impact on
the types of foods that are available from your suppliers.
You may choose to feature specific foods as they come into
season. Some of the advantages are:
Foods are at their best quality when in season
Foods in season are available in abundance and easy to
access
Foods are usually cheapest when they are in season
Selecting fresh seasonal foods can assist with meeting the
dietary needs of customers
Seasonal food can be appealing to discerning customers who dine out regularly or are
well-informed about the foods they choose.
Another advantage of selecting seasonal foods is that you can create annual variety
without always having to make major changes to the menu. A seasonal fruit salad could
be served with different ingredients as they come into season. Here are some examples:
Tropical fruit salad of pineapple, mango and papaya with a vanilla ice-cream and
passionfruit coulis
Summer stone fruit salad of peaches, nectarines and apricots with a champagne
sorbet
Autumn poached salad of prunes and dried apricots with a caramel yoghurt
Winter citrus fruit salad of oranges, mandarins and tangelos with cardamom scented
custard.
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Alternatively the use of seasonal foods which grow in another climate may offer your
customers more exotic options. Here are some examples of foods from different climates:
Cold climate Warm climates Tropical climate Other climates
Root vegetables Vegetables Vegetables Dry climates

Carrots Zucchini Okra Wheat
Parsnips Capsicum Snake beans Salsify
Turnips Chilli
Beets Sweetcorn
Pumpkin
Brassica's Leafy greens Herbs and spices Wet, cold and dark
Cabbage Spinach Panadan Fungi
Cauliflower Lettuce Turmeric Mushrooms
Broccoli Rocket (argula) Curry leaf
Bok Choy Silverbeet Thai coriander
Kohlrabi
Fruits Fruits Tropical Fruits Dried fruits
Apples Oranges Bananas Dates
Pears Lemons Papaya Prunes
Quinces Apricots Mango Sultanas
Peaches Lychee Raisins
Guava
When researching seasonal foods make sure that the information you are accessing is for
the area in which you reside. The seasons for the Northern and Southern hemispheres
are in reverse. It is also important to be aware that many sources list foods that are
available. This can mean from anywhere, rather than what is available in season locally.
Take a look at these websites for what foods are in season:
http://seasonalfoodguide.com/
http://www.bbcgoodfood.com/content/local/seasonal/table/.
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Menu Styles
Meals may be presented in many styles. The style that is most appropriate will depend on
meeting the customer's needs and what is being presented. Menu styles are varied and
include:
A la carte
Set (Table d'hôte)
Cocktail or finger foods
Buffet
Function.
The types of ingredients you select can make a big difference to the end quality of your
products. For example, consider the choices you have when selecting a pasta dish. There
are many forms of pasta and some types will be more appropriate than others. Pasta can
be divided into basic groups:
Small shapes
 Macaroni
 Penne
Long threads or ribbons
 Spaghetti
 Fettuccini
Filled pasta
 Ravioli
 Tortellini.
Matching the type of pasta to the plating up requirements of each menu style will ensure
quality is achieved. For example, small shapes and filled pasta are much easier to serve
when serving large numbers of customers in a short period like banquets and other
functions. Baked filled pastas that can be cut into portions like lasagne can be a suitable
buffet dish. Long ribbon pasta is best served in small numbers like in „a la carte‟
situations. Pasta is not usually a good choice for cocktail service as it is not easy or
elegant to pick up with fingers. These variations apply to many foods. Pies and tarts can
be made to serve many portions or individual portions or even mini portions.
The requirements of meeting specific dietary or cultural needs will also influence the
selection of the most appropriate ingredients. For example:
Some pasta is made with just flour and water while others are made with eggs
 Egg pasta would not be suitable for a Vegan or a customer with egg allergy
Pasta is a typical product used in Italian cuisine
 Asian noodles or European dumplings may be a more suitable choice for some
cultural groups.
If you are interested there are a huge variety of pasta and noodle shapes and types that
you can select to create diversity on your menus.
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This website lists some of these: http://en.wikipedia.org/wiki/List_of_pasta.
Quality and Quantity

There is an ever increasing range of ingredients for you to choose from. Globalisation
means that more and more ingredients are being grown and produced around the world,
or shipped long distances. Food manufacturers are constantly producing new food
products. The factors you will need to consider include the cost of the ingredients and the
skills of the staff who will prepare them. Whatever you choose a major consideration is
that the quality of products used are suitable to meet the customers‟ expectations.
Raw foods
Raw foods provide the most versatility in the commercial kitchen especially when you
need to prepare meals for a diverse range of customers' dietary and cultural preferences
and requirements.
Advantages of using raw products Disadvantages of using raw products
Versatility to create dishes which meet Raw ingredients can be time consuming to
customers‟ specific needs prepare from scratch
Allows cooks to display creativity in producing

Requires more skill to prepare
dishes
Raw ingredients are usually cheaper than pre- Perishable products are more volatile during
prepared or convenience products transport, receiving and storage
Convenience Foods
The definition of a convenience food is one that has had all or part of the preparation
done. This definition could be applied to products that are used everyday such as sugar
and flour as preparation has occurred to allow you to easily use them in food production.
Imagine having to grind your own flour from whole wheat! Honey, chocolate, butter, soy
sauce and vinegar are all pre-prepared and very convenient for cooks. However in
modern times these are all viewed as base ingredients rather than convenience products.
Convenience foods take many forms. They may, for example, be:
Simple ingredients that have been frozen to extend their shelf life and you can have
on hand as needed
Foods which have been canned, pickled or salted, again extending the shelf life
Canned foods
 the canning process usually partially cooks the ingredients therefore
reducing preparation time
Prepared ingredients such as stock that form part of a recipe
Ready to eat foods that only require plating or heating.
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These products can be very useful in the commercial kitchen as they can save cooks
time. They may also be valuable in adding dimensions to the menu items that the cook
does not have time, equipment or perhaps the skills to prepare. Which of these products
do you have the skills to prepare in the kitchen with the equipment you have currently?
Smoked salmon Phillo pastry Sausages Soy sauce
Pickled dill cucumbers Salami Mustard Nori sheets
Dried raisins Rice paper Spaghetti Jam
All these products can be made by the commercial cook. However, they may require
specialist equipment, skills or be very time consuming for small batches. Selecting
prepared products is a common practice when providing Kosher meals or allergen free
meals due the stringent production requirements that can apply. You may simply be
required to heat and serve such items. Kosher meals are usually sealed and the customer
is served the heated sealed meal. Of course products which have been partially or
substantially prepared will be more expensive.
Cultural varieties
A similar dish may have cultural variations and selecting the most suitable
ingredients will require knowledge of these differences. What flavourings
would be best used in the fried or braised rice dish from these cuisines?
Dish Flavouring
Chinese Fried Rice
Indonesian Nasi
Goreng
Creole Jambalaya
Spanish Paella
French Pilaff
Italian Risotto
Thai Khao Phat
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Storage
The selection of ingredients will be determined by the storage facilities that you have
available. The main storage areas are the dry store, refrigeration and freezer. On receipt,
foods need to be checked to ensure they comply with food safety standards and are the
commodities you ordered. They then need to be stored quickly to maintain the correct
storage conditions including temperatures. This reduces the chances of spoilage that
affects both quality and safety.
Foods placed into storage need to be handled correctly to ensure both food safety and
personal safety. Key considerations are:
The conditions of the storage area need to be in accordance with the food safety
regulations that apply in your region
 Cleanliness, ventilation, lighting, appropriate shelving
Storage is in conveniently allocated facilities
Stored in accordance to safe movement for handlers
 Heavy items on low shelves, cross-stacked to prevent falling
Using stock rotation processes to limit spoilage and wastage
Segregation of products which may affect the quality or integrity of
other products
 Products with strong odours can permeate mild products
 Products for specific dietary or cultural needs may need to be segregated from
mainstream products
Secure storage.
You may at times select products that are stored in a way that makes them easier to store
or increases the shelf life. Vacuum packed products are an example of this.
Food Safety
Handling food in a safe manner is essential at all times in the
commercial kitchen. Revising the skills and knowledge
covered in the Unit Comply with workplace hygiene
procedures may be of benefit. The essential skills that you will
need to apply when handling and storing ingredients are:
Correct personal hygiene requirements
Time constraints relating to the temperature danger zone for potentially hazardous
foods
Avoid cross-contamination.
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3.2 Prepare and present food in an appetising and

attractive manner to meet basic nutritional
needs
Introduction
The fundamental reason for eating is to provide sustenance or food for the body to:
Provide fuel for energy
Provide materials for growth, repair and maintenance
Provide special elements needed for body processes.
However, food is much more than a package of the nutrients carbohydrates, protein and
fat etc. What is considered food is determined by many more influences that just health.
When you are preparing and presenting food it is vital that the resulting dishes will appeal
to the customers they are designed for. Make sure that you are aware of what are the
typical food preferences of your customers. Commercial food preparation is referred to as
culinary arts; customers‟ expectations will demand dishes which display artistic
presentation or eye-catching appearance.
Food Preparation and Cooking Methods

The method of preparation and or cooking you choose will be
determined by the quality and type of product you are preparing. In
the previous section on ingredients the diversity of ingredient variety
was discussed. A fresh whole salmon can be used to make:
A display dish for a buffet
Steaks which can be poached, grilled or fried
Mousse by pureeing the off cuts and excess flesh from the bones
after portioning the steaks
Stock for soup or sauces from the bones.
You will be more limited with what you can make if the salmon you buy comes in a can.
The same applies to many other fresh versus processed foods. But you could still make
salmon patties, pastries or sandwich fillings from the canned salmon.
Preparing meats, poultry, fish and game will require you to have underpinning knowledge
and skill in the cuts and quality of the products you are using so that you choose the most
suitable method of preparation and/or cookery. Some general basic rules apply to cooking
of the muscles of these animals. Suitable cooking methods for the types of cuts listed are:
Tender cuts Tough cuts Small cuts Large cuts
Poaching
Steaming Fast cooking methods Slow cooking methods
Braising
Shallow-frying Grilling Roasting
Stewing
Deep-frying Frying Baking
Grilling
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Additionally some types of meat such as Halal and Kosher have been slaughtered and
pre-prepared in a way they removes as much blood as possible. This impacts on the
moistness of the meat. Therefore cuts you may traditionally grill will need to be marinated
first or the cooking method modified to a wet method of cookery such as braising or
stewing to add moisture to the end product.
The flavour of meats will also influence the cooking method you use. The flavour of meat
is affected by factors such as the:
Age of the animal
 Young animals are lean and have less flavour
Sex of the animal
 Chicken tends to be female and neutered male birds
 Beef is usually neutered males
 Pork is usually female
Type of food on which it was raised
 Beef can be raised on grass, grain or a combination of the two
 Chicken can be fed grain, corn or free range on insects
 Game usually eats a diversity of foods
Amount of exercise the muscles get
 The muscles in the shoulders and legs of animals are more developed as they
work more
 Game animals tend to do more exercise so their meat is leaner.
Additional factors relating to cooking animal products:
Offal like liver and kidneys are best if cooked to order as they dry very quickly
Poultry meats are usually tenderer than the meat of animals like beef and goat
Fatty meats are moister when cooked than lean meats.
Vegetables are usually best prepared as close to service time as possible; exceptions are
root vegetables and tubers which may take longer to cook.
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Food Presentation
Eating is a multisensory experience. We use all our senses to eat food. How
food looks, smells, feels in the mouth and the sound as we bite into it all
affect our eating experience. And this all happens before we even taste the
food. List some of the sensations that you might experience when you are
served these foods:
Dish Sensations
Hot Potato Chips
Durian (Fruit)
Crème Brulee (Custard

dessert)
Roganjosh (Persian
lamb curry)
Type in the words "Artistic", "Food" and "Presentation" into a search engine. Then use the
"images" function to view creatively presented dishes or take a look at the presentation of
dishes at these web sites:
http://pinterest.com/lilbittahope/artistic-food-presentation-and-plating/
http://www.buzzle.com/articles/food-presentation-ideas.html.
How does the presentation affect your experience of the dishes?

Presentation styles
You need to co-ordinate the presentation style you use with the type of establishment or
food you are serving. Presentation styles need to be decided in advance of service and
can form part of the designing of dishes. When standard recipes are created a
photograph or diagram of the presentation can be included; this assists with consistency.
It can also be a useful training tool for new kitchen staff so they can easily see how each
dish is to be plated.
Choosing the plate ware will depend on the menu style:
Buffet dishes are plated in volume on large platters and bowls
 These can be ceramic, glass, marble, wood, stone, mirrors or crystal
 Creative equipment such as baskets, leaves (non-poisonous), bamboo steamers
and pots may also be used
 Specialist equipment such as chafing dishes for hot foods and freezing chambers
for ice-cream can be purchased
Plates used for „a la carte‟ dishes can be round, square, oblong, flat, deep, shallow
etc.
 Large plates can create a canvas to display your artistic presentation
 Dishes for sharing may be on small platters
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It is common to plate cocktail foods in uniform rows on large platters; the repetition
accentuates the beauty of the presentation.
No matter what style you choose, food plating should always be consistent.
Appearance
Presentation can be classical, artistic or relate to cultural expectations.
The most classical way to serve a main meal of meat,
sauce and vegetables in Western cuisine is to place the
food like a clock face. The starch should be at 10 o‟clock,
proteins at six o‟clock and vegetables at two o‟clock. Many
cuisines have condiments that are served separately to the
main component such as bread, relishes or dipping
sauces. Some cuisines also feature food which is more
commonly shared and so needs to be plated in a manner
which will provide ease of service.
The key to attractive and appealing food presentation is to remember there are many
elements, including:
Shape:
 Food can be creatively scattered or in elegant compact servings
 Repetition is an effective technique either by laying several (odd numbers are
best, 3 or 5 etc.) side by side with different sauces or garnishes on each one
 Biscuit and pastry cutters and moulds are great tools for creating shapes
Height:
 Height can be created by stacking the protein over starches or placing leafy salads
on top of proteins
 Plastic and metal moulds can be used to shape dishes in towers
Texture:
 Varied textures will create more interest
Colour:
 You can use vibrant coloured ingredients as contrast
 Using tones of the same colour can be effective also
Garnish:
 A garnish should only enhance the look of the dish, not overshadow it
 Make sure that garnishes complement the ingredients and flavours of the dish.
Paintbrushes, squeeze bottles and specialist saucing tools can be used to distribute
sauces.
Most dishes look best on neutral china particularly white. Take care when using plates
with designs, motifs or logos. Always make sure the plate is clean.
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3.3 Use appropriate equipment and cooking

techniques for specific diets and cultural
needs
Introduction
Selecting the most appropriate equipment and cooking methods will assist you to produce
meals which meet the standards expected by your customers. They will be accustomed to
the characteristic texture, flavours and appearance of the foods they eat daily. Being able
to provide meals that are comparable may be valuable to business if the pleasure of the
dining experience is enhanced. Knowing how to make creamy mashed potato or achieve
the smokiness of a baba ganoush or maintain the moisture of Halal meat is what you want
to achieve. The uniqueness of dishes is usually achieved by following cuisine specific
methods of preparation and at times using specific equipment. A sushi mat creates the
symmetry of a 'temaki" or Japanese hand roll and a potato ricer is the piece of equipment
that will assist you to produce fluffy mashed potatoes. Eggplants need to char over an
open flame to create the distinctive baba ganoush smokiness and it is preferable to use a
wet cooking method like braising for Halal meat.
Equipment
You will have a range of equipment available to carry out your work in the commercial
kitchen. The correct selection of what you use can affect the outcomes of the food you are
producing in terms of timeliness and resulting quality. For example a cook's knife kit
includes knives that are specifically designed and most effective in preparing delicate
garnishes, filleting fish, boning meat or slicing baked goods such as bread. Choosing the
correct knife with allow you to do the job best. Selecting a drum sieve to pass a chicken
mousse is more effective than using a conical sieve because of its large fat surface area
whereas the conical sieve is better for straining stocks and other liquids. A fish kettle is
the ideal shape for poaching a whole large fish for a buffet presentation; the fish is less
likely to be damaged.
Small equipment
Some of the small equipment that you will need to use every
day includes:
Knives
Spoons, whisks, graters, spatulas etc
Chopping boards
Pans and Pots.
Remember chopping boards and knives can be a major
source of cross-contamination when preparing a variety of
foods.
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Large Equipment
Large equipment that you will be using every day in the commercial kitchen includes:
Stoves and ovens
 These may be electric, gas or induction
Grills
 Salamander
 Flat gill
 Char gill
Deep-fryers
Refrigeration
 Cool-rooms
 Freezers.
Specialist Equipment
Cooks are usually able to prepare most dishes with the basic requirements listed above
and many are creative in adapting common equipment to produce inspired and artistic
dishes. However, when you are preparing food for a specific diet the equipment you
require may also need to be specialised. Some examples of the tools or equipment that
you may find helpful or even necessary for food preparation include:
Food Equipment
Rice cooker
Sushi
Sushi mat
Crepes Crepe pan
Dried fruits and

Dehydrator
vegetables
Waffles Waffle pan
Chocolate
Chocolate tempering machine
confectionary
Mashed root
Potato Ricer
vegetables
Baked apples Apple corer
Pastry cutters
Pastries
Pastry moulds
Crème brulee Blow torch
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There are all sorts of specialised food preparation equipment such

as electrical potato peelers, sausage machines, sous vide
machines, smokers and pasta extruders. However, these can be
expensive. Regular use would be needed to warrant the expense.
Specialist equipment that is often seen in commercial kitchens
includes:
Steamers
 There are many varieties from simple bamboo steamers
which are placed on top of a pot of boiling water to pressure and atmospheric
versions
Wok burners.
All equipment used to process food needs to be clean, it must be clean before you start
and cleaned between tasks to prevent cross-contamination. Always use safe food
handling practices when preparing and cooking food. Good personal hygiene is a must
and remember to:
Wash hands often and between tasks
 If you are wearing gloves, change the gloves
between tasks
Change or clean knives and chopping boards regularly
 Always wash equipment with hot soapy water, hot
rinse and dry thoroughly before using again.
Appropriate Cooking Techniques

The preparation of all foods needs to be done with care and consideration of both the
foods you are cooking and the customer requirements you wish to meet. As discussed in
previous sections customer requirements and expectations are usually based on their
personal dietary practices and this may be for health, religious or lifestyle factors. This
unit focuses on preparing meals for customers with specific dietary and cultural needs
and therefore involves using cooking techniques that account for the preferences and
restrictions that apply.
Selecting the most appropriate cooking technique will require sound knowledge of both
the ingredients you are using and the end dish you are producing. Extra care is needed
during service periods when preparing some meals and ensure you are very clear on the
requirements of your customers. The consequences of presenting unsuitable meals can
be severe. Some key points to look out for associated with some of the specific diets that
have been covered include:
Meals Cooking Techniques: Check:
Methods of cookery which add

flavour
Salt and pepper are routinely
 Poaching - add vegetables added to food during service
and herbs to the poaching
Salt reduced Soy sauce and fish sauce are high
liquid
in salt and often added
 Braising
Adding vegetables, herbs and
spices to add flavour
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Meals Cooking Techniques: Check:
Wheat flour is routinely used to

Reduced sauces to create
Gluten free dust fish and shellfish to be pan
thickness
fried during service
Methods of cookery which use oil
rather than butter for frying A dob of butter is often tossed
Dairy free through vegetables to add flavour
 Wok tossed
and sheen
 Deep frying
Meat based stocks, especially
chicken, are often used to thin
soups and sauces
Meat free
Animal fats like chicken, duck, lard
and dripping are all used during
service as frying agents
Wet cooking methods are often
Halal/Kosher used for meats that have been
slaughtered for Halal or Kosher
For customers with specific cultural needs make sure you use the most suitable cooking
techniques to ensure the dishes have integrity.
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3.4 Prepare and serve food

Introduction
Preparing and serving food in the commercial food production environment requires you
to be able to multitask. You will need to have sufficient practical cookery skills to prepare
the required meals in the commercial food preparation situation. Practise is the key to
improving culinary skills whether it be chopping, slicing and whisking faster or folding
more gently and consistently. It is always vital that you consistently apply safe food
handling skills.
As well as the basic requirements you will be expected to manage your work load in the
often busy environment of the commercial kitchen. This means within the time constraints.
Many dishes require adjustments to flavour or texture during service; the quality of your
work will be improved if you are able to appreciate the combination of flavours in food.
Additionally when preparing and serving food to customers with specific dietary or cultural
needs you will need to be aware of the implications of serving unsuitable foods.
Food Safety
Handling food in a safe manner is essential at all times in the commercial kitchen
including during service. Always practise the skills of workplace hygiene procedures:
Apply correct personal hygiene requirements when handling food
 Customers will expect you to be clean and well-presented
Application of time constraints relating to the temperature danger
zone for potentially hazardous foods
 During service you need to be aware of how long foods are in
the temperature danger zone
Avoiding cross-contamination
 Cleaning as you go will not only assist in reducing the chance
of cross contamination but will limit the opportunity for
ingredients or flavours to be mixed.
Flavour combinations
Combining food can improve the overall nutritional balance. The term is often spoken
about from a health perspective as was discussed in the section on plant based proteins
being combined to achieve better protein sources. But combining foods together is also
about matching flavours that marry well together. This can mean combining
complementary or contrasting elements.
Some well-known foods combinations include:
Salt and pepper
Cheese and biscuits (crackers)
Bacon and eggs
Mashed potatoes and gravy
Tomatoes and basil
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Fish and chips

Chocolate and orange (Jaffa)
Rum and raisin
Chocolate and caramel
Cheese and tomato
Lamb and rosemary.
Food Production
Producing food in the commercial environment is multidimensional. Service is about
coordinating all these elements:
Organising and preparing all food items ready for service („mise-en-place‟)
 Some of the many required elements of „mise-en-place‟ include:
– Cleaning and preparing vegetables
– Preparing and portioning meat, poultry,
seafood, game and offal
– Preparing stocks, sauces and dressings
– Preparing and cooking farinaceous
products
– Preparing garnishes
– Cooking soups
– Cooking large or slow cooked items such as roasts, braises and casseroles
– Preparing or cooking pastries, cakes and desserts
Having the service equipment clean, heated and stacked ready for service
Heating or cooking the components of the dishes correctly
Plating the dishes consistently and attractively.
The aim is always to meet the expectations of customers.
Service Equipment
Plating food in the commercial environment requires organisation. Firstly, it is essential to
have adequate amounts of fitting types of portioning equipment, plates (referred to as
flatware), platters and other service requirements to ensure that service proceeds in a
timely manner. Flatware and other service equipment need to be prepared prior to food
service. This involves:
Making sure all the required bowls, plates, cups, platters etc. are undamaged and
clean
 To ensure equipment is clean it must be washed in the manner prescribed in the
Unit Comply with workplace hygiene procedures
– Cleaning requires firstly removing the visible food remains
– Next is to wash equipment at an appropriate temperature with the aid of
detergent to remove the foodstuffs adequately. This is best achieved in a
commercial dishwashing machine
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– After cleaning equipment should be sanitised. Sanitising means the destruction

of invisible microbial contamination using heat and or chemicals
– Equipment should then be air drying as it reduces potential contaminated from
unclean towels and cloths
The service equipment should be at appropriate temperatures for the food that is to be
served
 Hot food should be served on hot plates
– This assists in keeping the plated food at its optimum temperature
– Plate warmers are ideal for this purpose as ovens can cause the plates to be
too hot to safely handle and food may „cook on‟ after it has been plated
 Cold foods on chilled plates
– Condensation often forms on chilled plates so you will need to take care that
they are cleaned before being presented to the customer
 Where under liners are used, the standard practice is for the under liners to be at
room temperature and either hot or cold dishes on top as required
– This allows ease of handling of the under liner whilst still presenting the dish at
the desired temperature.
Portion control
Portion control is an essential element throughout the
process of designing meals. Standard recipes should
include both the overall yield and average portion to be
served of the item. The quantities of required ingredients
can then be purchased accordingly. It is therefore important
during plating and presenting of meals that food items are
portioned correctly to meet the established enterprise
guidelines.
Portion control simply means controlling the amount of each item placed on the plates
served to customers. This ensures that the food cost is within the allocated budget and
there is consistency in the end products. In particular:
All dishes of the same type must look the same
The position of each item on the plate should be the same on all plates.
Portion control is an important consideration in food presentation. When the cook plating
meals is inconsistent with portioning it may result in:
Running out of serves during service which can impact negatively on customer
satisfaction
More food being served than budgeted for which will affect kitchen profits adversely.
Temperatures
In presenting food the rule is to:
Serve hot food, hot
Serve cold food, cold
And frozen food, frozen.
© ASEAN 2013
Trainee Manual 97
Service needs to be efficient to ensure that food is platted up and served to the customer
quickly. Good organisation in the coordination of the various elements that make up a
meal is the key to serving food at its optimum. This can be challenging in the commercial
environment as often more than one cook is responsible for a dish or the dishes which are
to be served together for the same table of customers.
Timing Constraints
The timing factors involved during service are paramount to providing the quality of both
food products and service. You will need to develop skills in knowing how long each task
takes and being able to prioritise the tasks you are responsible for. The amount of time it
takes for a meal to be plated impacts on:
The temperature and the overall quality
The potential for food poisoning bacteria to multiply to dangerous levels
Customers‟ satisfaction.
Dietary Implications
There are potential implications of not preparing and serving meals in a suitable manner
for your customer's specific dietary or cultural requirements. These implications can be
considered from a nutritional or health perspective or a customer satisfaction perspective.
Health Implications
Serving meals that are true to the assurance you offer customers regarding the absence
of certain foods can be vital for the health of your customers. This is especially in relation
to food allergens which can be potentially life threatening. It is usually not possible to
guarantee that your food production premises is free of particles of food from nuts, dairy
and eggs: all foods which can cause anaphylaxis.
Key considerations:
Read labels carefully
Practise hygiene procedures that minimise cross-contamination.
Customer Satisfaction
Deliver what you promise. The food you prepare and serve for
customers with specific dietary or cultural needs must be suitable if it
is going to meet their expectations. Ensure that you are able to fulfil
any obligations to provide special ingredients or specifically prepared
meals. Be well informed as to what is involved in offering a low-salt
or Kosher meal before you offer it. Key factors include:
Quality suitable ingredients
Consistency of product
Efficient service
Cleanliness.
You find a selection of recipes in the appendices that may assist you meeting the
assessment requirements for designing meals which include cultural or dietary
requirements of customers with specific needs.
© ASEAN 2013
98 Trainee Manual
Work Projects
3.1 Select and list six locally available ingredients that would be appropriate to serve on
your menu.
List the ingredient

List what dish you would use the ingredient in
Explain how the ingredient should be stored before use.
3.2. Choose and present 10 serves of a dish in a commercial kitchen implementing the
key elements of presentation.
Cleanliness
Consistency of product
Correct temperature
Artistic presentation.
3.3. Write a list of the equipment that you require to make the above dish.
List must include all equipment needed

Small, large and specialist.
3.4. Prepare and serve six different recipes for customers with specific dietary and
cultural backgrounds. Produce 10 serves of each dish in a commercial kitchen to the
standard required of the enterprise.
Read the recipe

Collect the ingredients
Process ingredients to recipe specification's
Present finished dish to trainer for evaluation and feedback
Store unused items correctly for use at later time
Clean your work station.
© ASEAN 2013
Trainee Manual 99
Summary
Produce and present meals for specific dietary and cultural needs
Select appropriate ingredients to ensure optimum quality of end products:

Seasonal availability
Menu Styles
Quality and Quantity
Cultural variations
Food Storage
Food Safety.
Prepare and present food in an appetising and attractive manner to meet basic nutritional needs:
Cooking Methods
Food Presentation.
Use appropriate equipment and cooking techniques for specific diets and cultural needs:
Equipment
Cooking Techniques.
Prepare and serve food:
Food Safety
Flavour combinations
Food Production
Dietary Implications.
© ASEAN 2013
100 Trainee Manual
Appendices: Recipes
Appendices: Recipes
Pad Thai - 10 portions
Ingredients:
1kg Dried thin rice noodles

300g Palm sugar
300g White sugar
300ml Tamarind water
600ml Fish sauce
2 bunches Chinese chives
50ml Vegetable oil
2 Red shallots
10 Eggs
500g Firm bean curd
100g Dried shrimp, rinsed and dried
200g Salted white radish
1/2 tsp Roasted chilli powder
300g Bean sprouts
100g Roasted peanuts
1 Lime
Method:
Soak noodles for 2 hours until soft
Combine sugars, tamarind and fish sauce and simmer for 2 minutes until sugar
dissolves
Chop the chives into 2cm lengths
Coarsely chop shallots
Cut bean curd into small cubes and deep-fry
Heat oil in a wok to medium heat, add shallots and fry until beginning to colour
Crack egg into wok, turn down the heat and stir
Mix in bean curd, dried shrimp, and white radish then noodles. Turn up the heat and
stir-fry for approximately 1 minute
Add the sauce and chilli powder
Add bean shoots and chives and toss for a further 30 seconds
Check seasoning and serve.
© ASEAN 2013
Trainee Manual 101
Appendices: Recipes
Flourless chocolate cake - 16 serves
Ingredients:
500g Dark chocolate
50ml Brandy
50ml Black coffee
250g Butter
250g Castor sugar
250g Ground almonds
8 Eggs, separated
Method:
Preheat oven to 160 C

Sieve flours together into a bowl.
Combine chocolate, brandy and coffee in a bain-marie. Stir until chocolate melts.
Add butter and sugar, stir until sugar dissolves.
Remove from heat.
Stir in almonds and egg yolks.
Whip egg whites to stiff peak.
Stir some of the egg whites into the choc mix then gently fold in the remaining whites.
Place in a buttered and lined 25cm cake tin. Bake until firm.
© ASEAN 2013
102 Trainee Manual
Appendices: Recipes
Tempura Batter - 10 serves (500ml)
Ingredients:
125g Rice flour
50g Corn flour
300ml Iced water
75ml Egg white
Method:
Sieve flours together into a bowl

Add water and egg white to the flour
Whisk to a smooth batter.
© ASEAN 2013
Trainee Manual 103
Appendices: Recipes
Baked Beans - 10 serves
Ingredients:
1kg Cannellini or navy beans, soaked overnight in cold water
120ml Olive oil
2 Onions, diced
4 Cloves of garlic
1.4lt Napolitana sauce
125ml Treacle
1/2 cup Brown sugar
60ml Apple cider vinegar
4 Bay leaves
2 tb Dry English mustard
1/2 tsp Ground cloves
1/2 tsp Smoked paprika
1lt Vegetable stock
Salt and pepper
Method:
Preheat oven to 160 C

Drain and rinse beans
In a saucepan cover beans with cold water, bring to the boil then remove from heat
and allow to stand for 2 hours
Heat oil in large pan and sauté onion and garlic
Add the remaining ingredients including the beans and bring to the boil
Cover and place in oven for approximately 4 hours or until tender
Remove bay leaves, check seasoning and serve.
© ASEAN 2013
104 Trainee Manual
Appendices: Recipes
Gratinated Polenta - 10 serves
Ingredients:
750ml Vegetable stock
140g Polenta
To taste Salt and white pepper
2 Egg yolks
40g Grated parmesan
25g Butter
40g Additional grated parmesan
50g Additional butter, melted
Method:
Bring the stock to the boil

Add polenta and mix well, season and cook for 10 minutes stirring constantly with a
wooden spoon
Remove from the heat
Add the egg yolks, parmesan and butter and mix well
Spread the mixture onto a buttered tray and flatten evenly to the desired thickness.
Butter the surface and allow to cool
Cut the polenta to shape
Sprinkle with the additional parmesan and melted butter and gratinate in a hot oven.
© ASEAN 2013
Trainee Manual 105
Appendices: Recipes
Spanish Omelette - 10 serves
Ingredients:
2kg Potatoes, thinly sliced
2 Brown onions, finely diced
2 Garlic cloves, finely chopped
16 Eggs
100ml Olive oil
1tsp Salt flakes
60 ml Additional olive oil
Method:
In a pan, sweat the potato, onion and garlic in the olive oil until soft
Whisk the eggs and salt
Add the potato mix to the eggs
Heat the extra oil in a large pan over medium-high heat and pour in the potato egg mix
As the mix starts to "thicken" stir the mix in a circular fashion
After a minute place plate or small round tray over the pan and flip upside down so the
omelette is on the plate, gently slide back into the pan uncooked side down
Reduce the heat to low-medium and cook for a further 2 minutes
Remove carefully from pan, cover for 5 minutes
Portion and serve.
© ASEAN 2013
106 Trainee Manual
Appendices: Recipes
Massaman Beef Curry - 10 Serves
Ingredients:
1.2kg Beef diced

600g Potatoes chats halves
500g Onions diced
120ml Oil
120g Massaman paste
1lts Coconut milk
4ea Cinnamon sticks
20ea Cardamom green
6ea Star Anise
100ml Fish sauce
50ml Tamarind pulp
150g Palm sugar
100g Peanuts unsalted
1bnch Thai basil
60g Shallots fried
500g Rice Jasmine
1.2lts Water
Method:
Coat beef with oil and Massaman paste and leave for 15 minutes
In a large pot add 120mls oil and stir fry cardamom pods, cinnamon sticks and star
anise for 40 seconds
Add diced onions and fry until golden brown
Add beef and brown for 2-4mins then add coconut milk, 60mls of fish sauce and
500mls of water
Bring to the boil turn heat down low and cover
Simmer for 11/2 hours
After this time add cut potatoes and some peanuts then cover and cook for
approximately 30mins or until potatoes are cooked
Once cooked stir in tamarind, Thai basil and palm sugar
Serve with steamed rice and garnish with Thai basil and fried shallots.
© ASEAN 2013
Trainee Manual 107
Appendices: Recipes
Gazpacho - Serves 10
Ingredients:
1.25kg Tomatoes, quartered and deseeded
3/4 Continental cucumber, peeled and coarsely chopped
3 Red capsicums, seeded and coarsely chopped
5 Garlic cloves
1 Onions, quartered
3 Slices of white bread, torn into pieces
90mls Red wine vinegar
1tsp Salt
90mls Olive oil
1.25 lt Tomato juice
2 Tbl Tomato paste
2 Red capsicums
1/2 bunch Spring onions
1/2 Cucumber
Salt and pepper
Method:
Mix all ingredients in a bowl

Ladle into a blender and blend until smooth
Chill for 2 hours
Clean and finely dice the additional red capsicums, spring onions and cucumber
Check seasoning
Serve in chilled bowls with vegetable garnish.
© ASEAN 2013
108 Trainee Manual
Appendices: Recipes
Chocolate Pannacotta - Serves 10
Ingredients:
700ml Milk
200ml Cream
30 g Caster sugar
50 ml Crème de cacao
100 g Dark chocolate
1 tsp Vanilla essence
*4 leaves Gelatine sheets
Method:
Chop chocolate buttons, place in heavy based pot with milk, cream, caster sugar,
liqueur and vanilla essence
Carefully heat to almost boiling point (95°C)
Soften gelatine sheets by soaking in cold water
When gelatine is soft squeeze and add to the hot liquid
Mix well to distribute the gelatine. Strain into clean bowl
Stir over cold water to cool down before pouring into moulds
Refrigerate for service
Unmould and serve.
© ASEAN 2013
Trainee Manual 109
Appendices: Recipes
Chickpea stew
Ingredients:
4 Carrots
1 Butternut pumpkin
4 Parsnips
2 Eggplant
3 Zucchini
Olive oil
200g Chickpeas
10 Potatoes, small
Olive oil
2 tbl Sweet paprika
1 tbl Ginger, powdered
1tbl Dried chillies, crushed
1tbl Ground cumin
1tbl Ground coriander
1tbl Cardamom seeds
2 cloves Garlic, crushed
Salt and pepper
1 lt Vegetable stock
375g Couscous
500ml Water
50ml Olive oil
1/4 bunch Coriander
© ASEAN 2013
110 Trainee Manual
Appendices: Recipes
Method:
Peel carrots and cut into wedges on an angle.

Peel pumpkin, seed and cut into 2 cm dice.
Peel parsnips, cut into thick batons.
Cut eggplant into wedges.
Cut zucchini into wedges on an angle.
Lightly toss the vegetables in oil and bake separately until cooked. Remove from the
oven.
Boil chickpeas until tender.
Boil potatoes.
Heat oil.
Combine spices, garlic and salt and gently fry.
Add stock and simmer for 10 minutes.
Place couscous with water and oil in a large bowl.
With a carving fork loosen couscous whilst spinning the bowl for 10 minutes.
Place couscous into lined steamer for 10 minutes.
Remove couscous into the bowl and add olive oil. Once again loosen couscous until
light and fluffy.
To serve heat vegetables and chickpeas in stock. Serve on couscous and picked
coriander.
© ASEAN 2013
Trainee Manual 111
Appendices: Recipes
© ASEAN 2013
112 Trainee Manual
Presentation of written work

1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organised. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep „on track‟. Teachers recognise and are critical of work that does not
answer the question, or is „padded‟ with irrelevant material. In summary,
remember to:
Plan ahead
Be clear and concise
Answer the question
Proofread the final draft.
3. Presenting Written Work

Types of written work
Students may be asked to write:
Short and long reports
Essays
Records of interviews
Questionnaires
Business letters
Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
© ASEAN 2013
Trainee Manual 113
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:
The student‟s name and student number
The name of the class/unit
The due date of the work
The title of the work
The teacher‟s name
A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write „A nurse is responsible for the patients in her care at all times‟ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind Humankind
Barman/maid Bar attendant
Host/hostess Host
Waiter/waitress Waiter or waiting staff
© ASEAN 2013
114 Trainee Manual
Recommended reading
Recommended reading
Burke L., Cox G., Cummings N., Desbrow B. & Minehan M, 2000; Survival for the fittest,
Murdoch Magazines Pty Ltd, Sydney
Cracknell H.L. & Kaufman R.J., Revised Third Edition, 1999; Practical Professional
Cookery, The Macmillan Press Ltd, UK
Dark, D., McLean D., and Weatherhead, S., 2003; The professional cook’s book: kitchen
operations 2nd Ed, Tertiary Press Australia
McGee H., 2004; McGee on food and cooking: An encyclopaedia of kitchen science,
history and culture, Hodder & Stoughton, United Kingdom
Macveigh J., 2009; International Cuisine, Delmar, Cengage Learning
McLean, D., Satori. L, Walsh C and Walsh S, 2004; The professional cook’s book:
Commercial Cookery, Tertiary Press, Australia
O‟Meara M., 2009; Food Safari: Glorious Adventures through a World of Cuisines, Hardie
Grant, Melbourne Whitney, Ellie et al; 2011 (1st Edition); Understanding Nutrition:
Australian and New Zealand Edition; Cengage
Saxelby C. 2002; Nutrition for Life, Hardie Grant books, Melbourne
Shulman M., 2002; The World on your plate, Carroll & Brown
Stanton R., 2007; Complete Book of food and Nutrition, Simon & Schuster, Sydney
Wahlqvist M. 1992; Food and Nutrition in Australian 3rd Edition, Nelson, Melbourne
Whitney E., Rady Rolfes S., Crowe T., Cameron-Smith D. and Walsh A., 2011;
Understanding Nutrition: Australian and New Zealand Edition, Cengage, South
Melbourne.
© ASEAN 2013
Trainee Manual 115
Recommended reading
© ASEAN 2013
116 Trainee Manual
Trainee evaluation sheet

The following statements are about the competency you have just completed.
Don’t Do Not Does Not

Please tick the appropriate box Agree
Know Agree Apply
There was too much in this competency

to cover without rushing.
Most of the competency seemed relevant

to me.
The competency was at the right level for

me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my

own initiative.
My training was well-organised.
My trainer had time to answer my

questions.
I understood how I was going to be

assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.
© ASEAN 2013
Trainee Manual 117
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
© ASEAN 2013
118 Trainee Manual

Design Meals To Meet Specific Dietary or Cultural Needs: D1.HCA - CL3.03 Trainee Manual

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Design Meals To Meet Specific Dietary or Cultural Needs: D1.HCA - CL3.03 Trainee Manual

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Design meals to meet specific dietary or

William Angliss Institute of TAFE

Project Director: Wayne Crosbie

Introduction to trainee manual........................................................................................... 1

Assessment matrix ........................................................................................................... 5

Element 1: Design meals for specific dietary needs .......................................................... 9

Element 2: Design meals for specific cultural needs ....................................................... 55

Appendices: Recipes .................................................................................................... 101

Presentation of written work .......................................................................................... 113

Recommended reading................................................................................................. 115

Trainee evaluation sheet............................................................................................... 117

Introduction to trainee manual

Element 1: Design meals for specific dietary needs

Element 2: Design meals for specific cultural needs

Element 3: Produce and present meals for specific dietary and

Work Written Oral

Element 1: Design meals for specific dietary needs

1.1 Identify the requirements for specific diets

1.2 Design meals in accordance with specific

1.3 Modify recipes for specific dietary needs 1.3 9, 10 5, 6

1.4 Identify essential ingredients for specific

1.5 Identify and select suppliers for purchasing of

Element 2: Design meals for specific cultural needs

2.1 Identify the requirements for specific cultural

2.2 Design meals in accordance with specific

2.4 Identify essential ingredients for specific

2.5 Identify and select suppliers for purchasing of

3.1 Select appropriate ingredients to ensure

3.2 Prepare and present food in an appetising and

3.3 Use appropriate equipment and cooking

3.4 Prepare and serve food 3.4 32, 33 21

A French term which is translated as "according to the

A serious allergic reaction which is rapid in onset and

Atherosclerosis Thickening of the artery wall due to fat deposits

A standardised estimate of a person's body fat

Essential nutrient that is the body's main source of

Refers to any disease that affects the cardiovascular

Foods from grains such as wheat, rice, corn (maize),

Cholesterol A waxy substance found in every cell of humans

An autoimmune disorder affecting the small intestine

Items of food or beverage. Products used in food

An ingredient that has had all or part of the preparation

Dairy Products containing or made from milk

Is the sum of food consumed by a person. Usually

Dietary Fibre Plant material that cannot be digested

A condition where insulin is no longer produced or not

Foods which contain a high number of kilojoules per

A nutrient that supplies energy, promotes growth and is

A system that ranks foods according to the speed at

Denoting or relating to meat prepared as prescribed by

Hypertension High blood pressure

A measure of the energy used by the body, and of the

Relating to food, or premises in which food is sold,

The inability to digest lactose, a component of milk and

Any of a group of organic compounds, including the fats

A French term which is translated as "putting in place".

Nutrient The substances found in food that nourish the body

Perishable Refers to food which will deteriorate or rot

Portion The amount of food or beverage served

A macro nutrient made up of amino acids. Good sources

A French term which is translated as "table of the host".

1.1 Identify the requirements for specific diets

The aim of dietary guidelines such as the Australian Dietary Guidelines