SITHCCC018 Learner Guide V1.1 ACOT

SITHCCC018
Prepare food to meet special

dietary requirements
Learner Guide
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Table of Contents
Unit of Competency .......................................................................................................................... 4
Application ........................................................................................................................................... 4
Performance Criteria............................................................................................................................ 5
Foundation Skills .................................................................................................................................. 7
Assessment Requirements ................................................................................................................... 8
1. Confirm special dietary requirements and select ingredients ........................................................ 13
1.1 – Confirm dietary and cultural food requirements of the customer ............................................... 14
Confirming the customer’s food requirements ................................................................................. 14
Dietary requirements ......................................................................................................................... 15
Cultural requirements ........................................................................................................................ 15
Activity 1A .......................................................................................................................................... 16
1.2 – Liaise with others to clarify requirements .................................................................................... 17
Liaising with others in the work environment ................................................................................... 17
Informing other kitchen staff on customer requirements................................................................. 17
Working cooperatively with colleagues ............................................................................................. 17
Activity 1B .......................................................................................................................................... 19
1.3 – Recognise potential health consequences of overlooking special dietary requirements of
customers............................................................................................................................................... 20
Health implications for customers with dietary needs ...................................................................... 20
Food allergies ..................................................................................................................................... 20
Anaphylaxis ........................................................................................................................................ 21
Food intolerances .............................................................................................................................. 21
Cultural and religious dietary sanctions............................................................................................. 23
Activity 1C .......................................................................................................................................... 24
1.4 – Access special dietary recipes and select specialised ingredients ................................................ 25
Special diets ....................................................................................................................................... 25
Activity 1D .......................................................................................................................................... 27
1.5 – Identify from recipes and packaging, ingredients that may cause health consequences due to
food allergies or intolerance .................................................................................................................. 28
Understanding the consequences associated with providing food ................................................... 28
Legal requirements ............................................................................................................................ 28
Food labelling ..................................................................................................................................... 29
Culinary terms and trade names........................................................................................................ 30
VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019
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Activity 1E........................................................................................................................................... 33
1.6 – Exclude ingredients from dishes as requested by the customer .................................................. 34
Taking out ingredients ....................................................................................................................... 34
Activity 1F........................................................................................................................................... 35
2. Prepare foods to satisfy nutritional and special dietary requirements ........................................... 36
2.1 – Follow recipes to produce dishes for those with special dietary requirements ........................... 37
Using recipes ...................................................................................................................................... 37
Weighing and measuring ingredients ................................................................................................ 37
Converting quantities......................................................................................................................... 38
Cooking temperatures ....................................................................................................................... 39
Sequencing food preparation and cooking for service ...................................................................... 41
Activity 2A .......................................................................................................................................... 42
2.2 – Modify menu items to meet different dietary requests by excluding or substituting ingredients
while maintaining equivalent nutritional value ..................................................................................... 43
Modifying dishes ................................................................................................................................ 43
Mise en place ..................................................................................................................................... 44
Mise en place for special dietary requirements ................................................................................ 45
Activity 2B .......................................................................................................................................... 46
2.3 – Communicate specific dietary requirements for food preparation to other team members ...... 47
Communicating to team members .................................................................................................... 47
Communication techniques ............................................................................................................... 47
Activity 2C .......................................................................................................................................... 49
2.4 – Select appropriate ingredients to ensure optimum nutritional quality of dishes ........................ 50
Selecting ingredients for dishes ......................................................................................................... 50
Basic principles and practices of nutrition ......................................................................................... 50
Choosing beverages ........................................................................................................................... 52
Activity 2D .......................................................................................................................................... 53
2.5 – Use appropriate equipment and cooking techniques for specific diets ....................................... 54
Selecting type and size of equipment ................................................................................................ 54
Assembling equipment ...................................................................................................................... 57
Ensuring cleanliness of equipment .................................................................................................... 58
Activity 2E........................................................................................................................................... 59
2.6 – Employ suitable preparation and cooking techniques to retain optimum nutritional values ...... 60
Preparing foods .................................................................................................................................. 60

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Cooking techniques ............................................................................................................................ 61

Activity 2F........................................................................................................................................... 63
3. Present prepared food ................................................................................................................ 64
3.1 – Present nutritionally balanced food in an appetising and attractive manner .............................. 65
3.2 – Visually evaluate dish and adjust presentation as required ......................................................... 65
Presentation of food .......................................................................................................................... 65
Visually evaluate dishes and adjust presentation.............................................................................. 66
Activity 3A .......................................................................................................................................... 68
3.3 – Store dishes in appropriate environmental conditions ................................................................ 69
Storing dishes correctly...................................................................................................................... 69
Activity 3B .......................................................................................................................................... 70
3.4 – Minimise waste to maximise profitability of food items prepared .............................................. 71
Minimising waste ............................................................................................................................... 71
Food safety practices for handling and storing food ......................................................................... 72
Activity 3C .......................................................................................................................................... 73
3.5 – Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives .................. 74
Maintaining the work area................................................................................................................. 74
Cleaning the work area ...................................................................................................................... 74
Disposal and storage .......................................................................................................................... 75
Safety data sheets (SDS) .................................................................................................................... 77
Activity 3D .......................................................................................................................................... 79
Summative Assessments........................................................................................................................ 80
References ............................................................................................................................................. 81

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Unit of Competency
Application
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for
people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to
confirm the dietary requirements of customers, use special recipes, select special ingredients and
produce food to satisfy special requirements.
This unit does not include menu planning for special diets which is covered in the unit SITHKOP004
Develop menus for special dietary requirements.
The unit applies to cooks and patissiers working in hospitality and catering organisations. This could
include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks,
cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known and
stable contexts within established parameters.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Competency Field
Commercial Cookery and Catering
Unit Sector
Hospitality

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Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
1. Confirm special 1.1 Confirm dietary and cultural food requirements of the
dietary requirements customer
and select ingredients 1.2 Liaise with others to clarify requirements
1.3 Recognise potential health consequences of overlooking
special dietary requirements of customers
1.4 Access special dietary recipes and select specialised
ingredients
1.5 Identify from recipes and packaging, ingredients that may
cause health consequences due to food allergies or
intolerance
1.6 Exclude ingredients from dishes as requested by the
customer
2. Prepare foods to 2.1 Follow recipes to produce dishes for those with special
satisfy nutritional and dietary requirements
special dietary 2.2 Modify menu items to meet different dietary requests by
requirements excluding or substituting ingredients while maintaining
equivalent nutritional value
2.3 Communicate specific dietary requirements for food
preparation to other team members
2.4 Select appropriate ingredients to ensure optimum
nutritional quality of dishes
2.5 Use appropriate equipment and cooking techniques for
specific diets
2.6 Employ suitable preparation and cooking techniques to
retain optimum nutritional values
3. Present prepared food 3.1 Present nutritionally balanced food in an appetising and
attractive manner
3.2 Visually evaluate dish and adjust presentation as required
3.3 Store dishes in appropriate environmental conditions
3.4 Minimise waste to maximise profitability of food items
prepared
3.5 Clean work area, and dispose of or store surplus and re-
usable by-products according to organisational procedures,
environmental considerations, and cost-reduction initiatives

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Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential operating
conditions that may be present (depending on the work situation, needs of the candidate, accessibility
of the item, and local industry and regional contexts) are included.
Range is restricted to essential operating conditions and any other variables essential to the work
environment.
Other team members must include the ➢ Allied health professional

appropriate: ➢ Customer
➢ Diet technician
➢ Dietitian
➢ Family member
➢ Health and medical personnel
➢ Nutritionist
➢ Religious personnel
➢ Supervisor or manager.
Adjusting presentation must involve ➢ Accompaniments and garnishes that maximise

consideration of: visual appeal:
o balance
o colour
o contrast
➢ Plated food for practicality of:
o customer consumption
o service
➢ Wiping drips and spills.
Environmental conditions must ensure ➢ Atmosphere

appropriate: ➢ Humidity
➢ Light
➢ Packaging
➢ Temperature
➢ Use of containers
➢ Ventilation.

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Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are
listed here, along with a brief context statement.
Skills Description
Reading skills to: ➢ Understand packaging labels on ingredients and identify ingredients that
do not meet special dietary requirements
Writing skills to: ➢ Record clear, sequenced instructions detailing suitable and unsuitable
ingredients and quantities
Oral communication ➢ Listen to customers and note specific information relating to special food
skills to: preparation requirements
Numeracy skills to: ➢ Weigh and measure ingredients

➢ Determine cooking times and temperatures
Learning skills to: ➢ Participate in opportunities to develop own skills in responding with
special recipes to specific requirements
Problem-solving skills to: ➢ Adjust or substitute standard menu items that respond to special
customer dietary needs and requests
Teamwork skills to: ➢ Negotiate suitable response to customer dietary needs with kitchen
team members
Planning and organising ➢ Efficiently sequence the stages of food preparation and production
skills to:
Technology skills to: ➢ Use commercial food preparation and cooking equipment

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Assessment Requirements
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
➢ Follow recipes to prepare six different dishes that cater to customers with different dietary
requests, including at least one of each of the following:
o food restrictions
o food preferences
o cultural or religious requirements
➢ Modify recipes and menu items to meet dietary requests specified above, excluding or substituting
ingredients while maintaining equivalent nutritional value
➢ Produce above dishes for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing
food.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria
of this unit:
➢ Culinary terms and trade names for:

o substitute ingredients used to produce dishes with special dietary recipes
o ingredients suitable for meeting basic nutritional needs
o ingredients that cause common allergic reactions
o food additives and preservatives
➢ Understanding of:
o drug-food interaction
o food allergy
o food intolerance
o cultural and religious dietary sanctions
➢ Main types, culinary characteristics and ingredients of special diets and cultural or religious diets
that are part of contemporary Australian society:
o contemporary eating regimes:
▪ elimination
▪ macrobiotic
o exclusions for allergies, contraindications with medicines or food intolerance
o fat-free
o fluids
o food preferences
o food restrictions
o gluten-free
o halal
o high carbohydrate
o high or low energy
o high or low protein
o high fibre
o Hindu
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o kosher
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
o low sugar
o modified sodium or potassium
o modified texture
o nutritional requirements
o portion size
o substitutes:
▪ gluten-free flour
▪ yeast-free flour
▪ non-sugar sweeteners
o sugar-free
o type one and two diabetes
o vegan
o vegetarian
➢ Key health and legal consequences of failing to address special requirements:
o allergic reactions
o anaphylaxis
o food sensitivity or intolerance reactions
➢ Mise en place requirements for special diet foods
➢ Basic principles and practices of nutrition:
o nutrients and their food sources
o influence on food choice
o food and beverage selection influences
o food labelling and interpretation
o role and implications of using food additives and preservatives
o health implications of food choices
o role of good nutrition in avoiding dietary diseases
o effects of various cooking methods and food storage on nutrients
➢ Primary components of Dietary Guidelines for Australians, in particular those for older Australians,
children and adolescents.

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Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
➢ An industry workplace
➢ A simulated industry environment, such as a training kitchen servicing customers
Assessment must ensure access to:
➢ Fixtures and large equipment:

o commercial:
▪ blenders and food mills
▪ food processors
▪ planetary mixers
o commercial dishwasher
o commercial grade work benches (1.5 m/person)
o commercial ovens with trays (one per two persons)
o commercial refrigeration facilities:
▪ cool room
▪ freezer
▪ fridge
o deep-fryer
o designated storage areas for dry goods and perishables
o double sink
o gas, electric or induction stove tops (two burners per person)
o hot plate or griddle
o microwave
o salamander or other form of griller (one per four persons)
o storage facilities:
▪ shelving
▪ trays
o slicers
o steamers
➢ Small equipment:
o baking sheets and trays
o beaters
o cake tins with:
▪ fixed base in a range of shapes
▪ loose bottom
o containers for hot and cold food
o cutting boards
o food handler gloves
o graters
o juicers
o knife sharpening equipment
o sharpening steels and stones
o knives:
▪ butcher and boning knives
▪ bread knives
▪ carving knives
▪ large serrated cake knives

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▪ filleting knives
▪ palette knives
▪ utility knives
o measurers:
▪ metric calibrated measuring jugs
▪ measuring spoons
▪ portion control scoops
o mortar and pestle
o moulds and forms
o mouli
o oven mitts
o piping bags and attachments
o poachers
o range of pans and pots for small and large production:
▪ tilting fry pans
▪ stainless steel, cast iron, iron and non-stick fry pans
▪ stock pots
o salad spinner
o scales
o scoops, skimmers and spiders
o sets of stainless steel bowls
o service-ware:
▪ platters, dishes, and bowls
▪ cutlery and serving utensils
o small utensils:
▪ flour and drum sieves
▪ pastry brush
▪ peelers, corers and slicers
▪ strainers and chinois
▪ scrapers
▪ spatulas
▪ tongs and serving utensils
▪ whisks:
 fine stainless steel wire
 coarse stainless steel wire
o spoons:
▪ large plain and slotted metal spoons
▪ ladles in a variety of sizes
▪ serving spoons
▪ wooden spoons
o steamers
o temperature probes
o thermometers
➢ Cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
o dustpans and brooms
o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
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o separate hand basin and antiseptic liquid soap dispenser for hand washing
o sponges, brushes and scourers
o tea towels
➢ Copy of Dietary Guidelines for Australians
➢ Organisational specifications:
o equipment manufacturer instructions
o current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
o mise en place lists, menus, standard recipes, and recipes for special dietary requirements
o ordering and docketing paperwork
o food safety plan
o guidelines relating to food disposal, storage and presentation requirements
o safety data sheets (SDS) for cleaning agents and chemicals
➢ Diverse and comprehensive range of perishable food supplies for commercial cookery or catering
operations
➢ Industry-realistic ratios of kitchen staff to customers; these can be:
o staff and customers in an industry workplace during the assessment process; or
o individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors;
and:
➢ Have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to
assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery qualification; and
➢ Have worked in industry for at least three years where they have applied the skills and knowledge
of this unit of competency.
Links
Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

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1. Confirm special dietary requirements and select ingredients

1.1. Confirm dietary and cultural food requirements of the customer
1.2. Liaise with others to clarify requirements
1.3. Recognise potential health consequences of overlooking special dietary requirements of

customers
1.4. Access special dietary recipes and select specialised ingredients
1.5. Identify from recipes and packaging, ingredients that may cause health consequences due to
food allergies or intolerance
1.6. Exclude ingredients from dishes as requested by the customer

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1.1 – Confirm dietary and cultural food requirements of the customer

By the end of this chapter, the learner should be able to:
➢ Ask appropriate questions to determine dietary and cultural food requirements
➢ Differentiate between dietary and cultural food requirements
➢ Confirm customers’ food requirements.
Confirming the customer’s food requirements

When preparing and cooking food for others, you will need to check
the precise requirements of the customer. Food options and
preferences may vary, largely due to a greater awareness of different
cultures, health needs, diets, and the ability to grow and import foods
all year-round. Customers have more choice in what they eat and also
better knowledge on how food affects their health. It is common for
customers to have precise food requirements and dietary needs, also
known as special dietary requirements.
Special dietary requirements relate to:

➢ Likes/dislikes
➢ Cultural and religious food observances
➢ Health needs.
You will need to make sure that customers are asked the right questions, so you can determine what
they can and can’t eat. If you are not in direct contact with the customer, at the time of taking the
order, you should ensure that the staff who are, ask the right questions.
If orders are received by electronic systems, such as email or online, or via written requests, you should
check that these include clear options for customers to select or request special dietary requirements.
You will need to confirm any:

➢ Food allergies, such as nuts or shellfish
➢ Food intolerances, such as wheat or gluten
➢ Food restrictions, such as a low-salt diet, no red meat or religious/cultural observances
➢ Food preferences, such as choice of vegetables, or how a certain food is cooked or

presented on the plate.
Your choice of foods and menus should be thoroughly checked for ingredients (including cooking oils
and seasonings), methods of cooking and presentation so that the customer can be informed about
their choices. You should ensure the right information is obtained from the customer in relation to
these; it is important to ask and not expect the customer to automatically know what may be included
in your menu options.

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Make sure you record customer instructions clearly, including preferred ingredients, any required
substitutes, and preferences with cooking methods and portion sizes.
Dietary requirements
This is where an individual has a restriction on the foods they can eat or ingest. This may be through
having a food allergy, intolerance, preference or a cultural or religious sanction. These are the foods
that the person must not eat or ingest.
Dietary requirements include the following:

➢ Vegetarian (no meat – further information on this can be found in section 1.4 of this
unit)
➢ Kosher (following the laws of the Torah) and includes:
o animals that can be eaten must be grazing animals with cloven feet
o animals must be slaughtered in a specific way
o milk and meat must not be cooked or served together
o milk products must be from kosher animals
➢ Halal (following the laws of Islam) where animals must be slaughtered in a specific way
(different to the above)
➢ Hindu (considered to be both a religion and a culture) includes the following

observances:
o mainly a vegetarian diet and no animal-based foods (cows are sacred and should
not be eaten)
o avoidance of spicy or sour foods
o no alcohol or caffeine.
Cultural requirements
This is the observance of eating or not eating certain foods because it is a
custom or behaviour of a particular country or area, i.e. the culture of the
people. For example, Japanese food culture is about using fresh, seasonal
ingredients that are lightly cooked (if at all), such as sushi. Different
cultures will have preferences and requirements to food types,
preparation and cooking methods as a result of their own observances.
Cultural requirements can also include religious requirements and these

need to be followed as required by the customer. Religious beliefs are
extremely important and integral to an individual and their way of life. As
shown in the examples in the above list, this can relate to how food is
slaughtered, prepared and cooked.

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Activity 1A

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1.2 – Liaise with others to clarify requirements

➢ Communicate with colleagues and others to clarify requirements
➢ Cooperate with colleagues when discussing work tasks.
Liaising with others in the work environment

To clarify requirements, you should first check your written orders or paperwork for your working day,
and check your known customers’ dietary or cultural requirements (these may be noted down in
workplace records). You may also receive customer instructions verbally and you should make a point to
ask if there are any dietary needs. If these are not clear or have not been provided, you will need to
refer back to the originator of the order.
The originator may include:

➢ Waiting staff
➢ A manager or supervisor
➢ Food servers
➢ The customer
➢ A carer
➢ Hospital or care staff
➢ A family member or a teacher.
This may be a verbal or non-verbal communication, depending on your organisation’s working practices
and protocols. Always make sure that you follow the correct procedure when communicating with
other staff or directly with customers. It may be that you need to refer this to your manager or another
member of staff to find out any missing information.
Informing other kitchen staff on customer requirements

When needing to inform other chefs and kitchen staff of the particular dietary requirements of
customers, make sure you take the time to clearly explain any needs. Not all staff will be necessarily
aware of how to fulfil specific requirements and you will need to discuss and confirm these as required.
Always check that the member of staff understands the full implications of handling a special dietary
request and any associated factors that may impact this.
Working cooperatively with colleagues

It is quite likely that you will be required to work in collaboration with a variety of other staff members
when preparing and cooking dishes. You will need to demonstrate excellent team-working skills to
ensure that the finished dishes meet the highest standards.
For example, you may need to work with:

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➢ The restaurant or establishment manager or business owner
➢ Other chefs
➢ Kitchen assistants
➢ Front-of-house staff
➢ Food servers
➢ Waiting staff
➢ Health or medical advisers.
Teamwork might also be necessary to ensure that dishes are cooked in accordance with commercial
time constraints and deadlines. Working to tight deadlines is very much a part of the cooking and
catering industry, mostly due to the work that is needed to prepare and cook food to designated meal
serving times. Other factors include the need to work with and maintain food freshness and longevity,
the unpredictability of customer numbers and a need to maintain an organised work environment.
It is important to recognise and respect the contributions that are made by colleagues and any others.
There will ideally be a strong leader who sets the example and allocates work fairly, in accordance with
individual skills.
You may have personal differences and thoughts about the steps that should be followed when
preparing food. However, you should consider the reasons for alternative viewpoints and be prepared
to compromise. Any disagreements should be addressed at the earliest opportunity so that they can be
resolved with minimum stress and fuss. The manager or another colleague may have to act as a
mediator and make recommendations which can be mutually agreed.
If you work in a fast-paced kitchen environment, then you are unlikely to have much quiet time.
However, there may be occasions after finishing dishes when you can take the opportunity to assist
your colleagues. They will probably be quite thankful for the offer of help and be prepared to
reciprocate in the future. The levels of motivation and commitment may increase as workers feel part of
a strong team.
You should be prepared to listen and give carefully considered

responses when colleagues make enquiries and detail any workplace
problems. Distractions should be minimised where possible, and you
should give colleagues your full attention. You should ask for
clarification when required and speak in easily understandable terms.

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Activity 1B

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1.3 – Recognise potential health consequences of overlooking special dietary

requirements of customers
➢ Check the health consequences for special dietary requirements
➢ Describe the difference between food allergies and food

intolerance
➢ Incorporate healthy eating regimes into customer dietary

requirements.
Health implications for customers with dietary needs

Your customers may have a wide range of reasons and needs for following a special
dietary requirement, as mentioned in section 1.1 of this unit. Therefore, however
minor or insignificant a customer request may seem, you will need to make sure this
is carried out as detailed. The consequences of not observing a request correctly
may result in ill-health or the breaking of a cultural or religious code.
Medical reasons for special dietary requirements may include:

➢ Drug-food interaction – this is where certain medications may react with food
ingredients, making them ineffective, for example, grapefruit juice can increase the
absorption of statins in the blood causing an increase in potentially harmful side
effects.
➢ Contraindications – following on from drug-food interaction, a relative contraindication

is where caution should be taken when combining medication with other substances
and absolute contraindication is where this can be life threatening.
➢ Type one and two diabetes – type one is where the pancreas does not make any
insulin, thereby making it necessary for the individual to inject insulin on a regular
basis, and type two is where the pancreas does not make enough insulin or the body
does not react to insulin. It is important to avoid sugary foods that affect blood glucose
levels as a diabetic will need to maintain a balance in their glucose levels. Eating a
healthy diet with attention to carbohydrates is necessary, and one which seeks to
control sugars, fats, and salt levels.
Food allergies
When a person is allergic to a protein found in a certain food, their immune system is triggered into
behaving as if their body is being attacked by a hostile entity. This causes a reaction to occur, such as a
rash, vomiting, and/or stomach pain, as the immune system attempts to fight off what it believes to be
a threat. Reactions in people may vary and can appear mild or be severe, depending on the person, the
food type, and the situation.

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There are two types of food allergies:

➢ IgE-mediated food allergy – this is characterised by a fast reaction after the offending
food has been ingested; the immune system produces the immunoglobulin E (IgE)
antibody and this type has an increased risk of experiencing anaphylaxis (an
anaphylactic reaction)
➢ Non-IgE-mediated food allergy – this takes a longer time to appear as a reaction (can
be several hours or more than 24 hours after ingesting the food); other cells within the
immune system are activated to fight off what it believes is an attack on the body.
Note: people may experience either type of food allergy, or possibly both.
Anaphylaxis
When a person experiences an allergic reaction, some food substances can cause a severe and
dangerous effect, an anaphylaxis or an anaphylactic shock. This is where the body releases too many
chemicals in response to what it believes is an attack and the person’s immune system is in overdrive in
an attempt to eradicate the substance. This, in turn becomes dangerous to the person, as their immune
system attacks too vigorously and affects normal body functioning.
Symptoms of an anaphylactic shock can vary, for example:

➢ Difficulty in breathing
➢ Swelling
➢ Tightness of the throat
➢ Nausea
➢ Vomiting
➢ Dizziness
➢ Low blood pressure
➢ Diarrhoea
➢ Rapid heart beat
➢ Cardiac arrest.
Food intolerances
This is not caused by the immune system fighting what it believes to be a hostile substance, but by an
inability of the body to process and digest certain foods. This condition usually occurs over a long period
of time when the body is finally unable to process any more of the food, causing symptoms such as
bloating, stomach pain and diarrhoea. Although some symptoms may be similar to an allergic reaction,
this normally happens a while after ingesting the food and is not life threatening.
Some people can eat certain amounts of a food type without this causing harm and can control
intolerances by limiting portion sizes and frequency of eating a food. Others, who have been exposed to
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a food over many years or have a severe reaction to a food type, may find that they are no longer able
to eat any at all without experiencing this.
Exclusions for allergies and food intolerance may include:

➢ Cow’s milk protein (in cases of intolerance this is also referred to as lacto-intolerance)
➢ Fish and shellfish
➢ Peanuts and tree nuts
➢ Eggs
➢ Wheat
➢ Gluten (in cases of intolerance this is also referred to as gluten-intolerance)
➢ Sesame
➢ Soy.
Note: Coeliac disease is neither an allergy nor intolerance, it is a permanent condition which is caused
by gluten; this needs to be continually managed.
Contemporary eating regimes

The elimination diet is one that is used to remove foods that may be causing an individual to have
intolerances, allergies or another condition that may be triggered or compounded by diet. It works on
the theory that what you eat not only has a nutritional effect but also affects the health of the
gastrointestinal (GI) tract. By clearing out foods from your diet, it allows the GI tract to regain optimal
working health again. Over a three to four week period, the individual reintroduces foods back into their
diet. This process resets the digestive system to eliminate irritations and insensitivities. Typical foods to
eliminate include gluten, dairy, red meat, eggs, beans, and coffee.
Macrobiotic is about following a particular lifestyle that promotes balance

and spiritual well-being, a part of this is about eating a specific type of diet.
This includes eating whole grains, grain products (such as bread), beans and
vegetables. Other foods include fruits, nuts, and herbal teas; foods to avoid
or limit are dairies, meat and fish. This diet believes in limiting the amount of
sugar and stimulants so that blood sugars can be stable, cravings and mood
swings are controlled and the individual is able to sleep better.
Food restrictions
As mentioned above, food restriction diets are typically used to exclude a certain food (or foods) in
order to maintain good health. These can include stimulants such as coffee and alcohol, dairy and milk
and red meat. This also covers removing wheat and gluten, which may cause intolerances in some
people.
Food restrictions may be medically advised or can be a decision taken by an individual for their own
reasons. Portion control and sizes may also be means to enforce food restrictions; i.e. an individual may

P a g e | 23
request a half-portion, or a small amount, of a certain food and this should be observed as a dietary
requirement.
Cultural and religious dietary sanctions

Sanctions are observances that must be followed; they are a part of the culture’s or religion’s code of
conduct. Customers from different countries and origins may have specific dietary sanctions that need
to be observed, for example, not eating during daylight hours during Ramadan. Many cultures have
observances with eating animal proteins, i.e. how this should be prepared and served, and what may be
eaten, and some will be strict vegetarians.

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Activity 1C

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1.4 – Access special dietary recipes and select specialised ingredients

➢ Locate recipes for different dietary needs
➢ Correctly interpret recipes to meet dietary requirements.
Special diets
The term ‘special diet’ is used to highlight that a food requirement needs to be observed in a person’s
meal or food order. This can be any requirement, such as following a vegetarian diet or not eating white
bread or rice. Some common diets are listed below but it is also worth remembering that some
individuals may be stricter than others when following a special diet, or they may have a mixture of
food requirements that do not fit neatly into one category.
Special diets include:

➢ Vegetarian is the term given to those who do not eat meat, this can be further
categorised as:
o vegan – no meat, fish or animal food products (e.g. gelatine, lard and milk)
o fruitarian - no meat, fish or animal food products, eats mainly fruits, nuts and
seeds
o pescatarian – no meat (may or may not eat animal products such as eggs), but
will eat fish and seafood
o lacto vegetarianism – no meat, fish, eggs or animal rennet, but will eat dairy
without animal rennet or gelatine
o lacto-ovo vegetarianism – no meat or fish, but includes eggs and dairy
➢ Fat-free to eliminate fats from the diet, this may include using fat-free alternative
ingredients alongside foods without fat
➢ Gluten-free, a protein found in wheat, barley, and rye grains
➢ High carbohydrate, this is using healthy high carbohydrate foods such as quinoa, oats,
buckwheat, sweet potatoes, beetroot, chickpeas and oranges
➢ High or low energy, a high energy diet involves using

simple carbohydrates to boost energy levels, such as
wholegrains, pulses, and some fruits, while a low
energy diet is about reducing calorie intake to help
weight loss, for example, fruits and vegetables
➢ High or low protein, a high protein diet helps to build

muscle (e.g. an athlete may follow this), foods include
meat, fish, eggs and vegetables rather than a lot of

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carbohydrates; a low protein diet may be required to control metabolic disorders and
kidney or liver disease, this may include reducing amounts of meat and boosting meals
with stronger flavours
➢ High fibre is good for those who need to improve their digestive system and to
maintain a healthy gut, foods include fruits, wholegrains, and lean proteins
➢ Low carbohydrate, this diet can help to reduce the amount of sugars and starches that
are consumed, foods include natural fats, proteins, and vegetables
➢ Low cholesterol, this is required for some individuals to maintain a healthy heart by
reducing the number of bad fats in the blood stream (saturated and trans fats)
➢ Low fat to reduce saturated and trans fats, while keeping or including to some extent
the more healthier monosaturated and polyunsaturated fats
➢ Low gluten includes eliminating foods such as bread and pasta and eating foods such as
beans, lentils, millet, quinoa and buckwheat
➢ Low kilojoule (or low-calorie diet) to prevent eating more kilojoules/calories than is
needed to fuel the body, this may be followed to avoid weight gain
➢ Low sugar to reduce the amount of sugar in the diet, sugars can be a hidden ingredient
in food products
➢ Modified sodium or potassium diets to regulate the intake of sodium and potassium.
Recipes may include options for different dietary needs, for example,
a meat-free cottage pie that is made with soya, or you may be able to
substitute or remove an ingredient from the recipe yourself. With an
increase in dietary requirements, there are many recipes that have
been designed for those with special dietary needs and these can be
obtained or accessed from recipe books, or online.

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Activity 1D

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1.5 – Identify from recipes and packaging, ingredients that may cause health
consequences due to food allergies or intolerance
➢ Comply with legal and food safety standards when handling food
➢ Read recipes and packaging correctly to identify ingredients
➢ Check ingredients to ensure they meet any customer dietary requirements.
Understanding the consequences associated with providing food

As a commercial business, you/your organisation will have an obligation to ensure that food does not
cause ill-health or contravene customer’s special dietary needs. This is not only for ethical reasons, i.e.
to provide food that is safe, appropriate and culturally or religiously correct for your customers, it is also
to ensure you abide by any legal requirements for the handling, preparation, cooking, and service of
food.
Health reasons for following dietary requirements include avoidance of allergic reactions, intolerances,
anaphylaxis, drug-food interactions and avoidance of poor health in customers (e.g. diabetes attacks).
This also includes following safe and hygienic practices to ensure food does not become contaminated,
and is prepared and cooked correctly to ensure this is fit for consumption.
Legal requirements
Food safety standards should be followed by businesses to ensure that produce is safe and handled
correctly. This includes health and hygiene requirements to prevent food-borne illness and appropriate
use of premises and equipment. There are five food safety standards (as below), standards 3.2.2 and
3.2.3 are mandatory for all food businesses.
The five food standards are:

➢ 3.1.1 Interpretation and application
➢ 3.2.1 Food safety programs
➢ 3.2.2 Food safety practices and general

requirements
➢ 3.2.3 Food premises and equipment
➢ 3.3.1 Food safety programs for food services to

vulnerable people.
Source, and for further information on food safety standards and access to the food standards code,
visit the following website link to the Food Standards Australian and New Zealand website:
http://www.foodstandards.gov.au/industry/safetystandards/pages/default.aspx (access date:
18.10.2016).

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Food Safety laws

The Food Safety Act 1991 covers all of Australia and is regulated by Food Standards Australia and New
Zealand. This works at a national level to ensure a consistent approach is taken with food safety and
handling.
The Australian Institute of Food Safety provides more in-depth information on the Food safety Act 1991
and how this relates to the food safety standards, this can be found at the following website link:
http://www.foodstandards.gov.au/industry/safetystandards/pages/default.aspx (access date:
18.10.2016).
Other laws operate at a state/territory level, in accordance with food safety standards, as shown in
the table below:
State/territory Food laws
New South Wales Food Act 2003 (NSW), Food Regulations 2015 (NSW)
Victoria Food Act 1984
Queensland Food Act 2006 (QLD)
Australian Capital Territory Food Act 2001
South Australia Food Safety Act 2001
Northern Territory Food Act 2016 (NT)
Western Australia Food Act 2008 (WA)
Tasmania Food Act 2003 (TAS)
If you do not abide by legal requirements and safe practices for handling food, you/your organisation
may be liable to fines, a suspended or cancelled licence, prosecution or even seizure orders (for
concerns with public health). If a customer becomes ill as a consequence of not following a dietary
requirement, these can apply.
It is also possible that through bad practices and not providing food to dietary requirements that your
organisation’s reputation is damaged or even added to a ‘name and shame’ list, such as in New South
Wales and Queensland, or a register of food offences, as in Australian Capital Territory.
Source, and for further information, please visit the following website link:
https://www.foodsafety.com.au/laws-requirements (access date: 18.10.2016).
Food labelling
Recipes and packaging will provide you with information on ingredients and quantities. With regards to
food packaging, labelling also provides information on methods of storage, shelf-life and must also
provide information on any ingredients which may cause allergic reactions, however minimal the
amount (e.g. a trace amount of peanuts); they may also state ‘may contain nuts’ in situations where the
ingredient may cross-contaminate, such as when nuts have been manufactured or packed in other food
P a g e | 30
products, within the same environment. In cases where allergic reactions are severe, this information is
essential and should not be used for a customer with an allergy to nuts.
Food labelling must contain a warning or advisory statement on foods that may be a health risk to any
individual. For example, plant sterols are not advised to be consumed by children under the age of five
due to the fact it can reduce cholesterol absorption. Always check food labelling, and if in any doubt on
ingredients and their effect on any customers with special dietary needs, always look check these with
verifiable sources (e.g. Food Safety Australia and New Zealand).
More information on food labelling can be found at the Food Standards Australia and New Zealand
website: http://www.foodstandards.gov.au/industry/labelling/Pages/default.aspx (access date:
18.10.2016).
Culinary terms and trade names

Culinary terms are used in professional kitchens and catering environments and you will need to know
and understand these. They refer to things such as processes in cooking, methods of preparation,
kitchen equipment, and also the ingredients that are used. For example, steaming is a cooking or
culinary term, julienne carrots are carrots cut into long strips to resemble matchsticks or batons, and
baking powder which is used specifically for breads and cakes.
Trade names are those that we use to refer to food items/products used frequently in the kitchen;
these may contain more ingredients than the trade name suggests. For example, Nutella is known as a
chocolate and hazelnut spread but also contains ingredients such as palm oil, sugar, milk and soy
(lecithin). When referring to trade names for food products you will also need to ensure that you (and
others) check the ingredients before using. It is often possible to make healthier substitutes that do not
include ingredients that may cause allergies or intolerances.
Substitute ingredients
For special dietary recipes, common substitutes exist to provide the customer with an alternative
choice. Common dishes that have substitutes include meat or fish dishes, see below for a list of
substitutes for meats, milk, and cheese.
Ingredients and example substitutes:

➢ Meat, poultry, and game :
o soya (brand/trade names include Meat Alternatives:

Vbites and Essential), contains protein (fortified
soy drinks also contain calcium and vitamin B2)
o mushroom/fungi protein (brand name, Quorn), contains

protein and fibre
o legumes, contain protein, folate, iron, magnesium and potassium
o tofu/bean curd (brand names include Nutrisoy and Blue Lotus) is made from
mashed soy beans (soy bean milk), contains protein, zinc, omega-3 fatty acids,
calcium, and iron

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o nuts contain protein, iron, zinc (brazil nuts also

contain selenium and walnuts also contain omega-3
fatty acids)
o green leafy vegetables contain vitamin A, iron, and

calcium
➢ Cow’s milk:
o almond milk is low in kilojoules and saturated fat

(brands that include a range of milk substitutes
include Vitasoy, Sanitarium So Good and Just
Organic)
o soy milk has a high protein level and, as such, makes a good substitute for cow’s
milk
o coconut milk is low in kilojoules and low on protein and calcium
o rice milk is better for those prone to allergies and is low in fat but also low in
protein
➢ Cheese – a range of different dairy-free cheeses can be found under the brand names
BioCheese, Tofutti and Green Vie.
Depending on how you source and buy-in your food supplies, it is possible to obtain a variety of
substitute ingredients for those with dietary requirements. If you have a food supplier, it may be
possible to request such alternatives. It is also essential to check that dishes are nutritionally
appropriate for the customer, this is more important if you are cooking for the same customers each
day, for example, if cooking for a care home or a food delivery service. (This information may be
provided to you by the appropriate health specialist and should be adhered to at all times.)
Food additives and preservatives

Food additives and preservatives may also be a cause of concern for those who have special dietary
health requirements. These are hidden in foods and are used to prolong the life of a product, to
improve taste, texture, and appearance, and to add nutrition. Additives and preservatives may not be
good for all people and there are some used in food manufacturing that is potentially a health hazard
for all.
You should make sure a list of those that are harmful or are a cause for concern, are kept close-by for
your reference.
Additives and preservatives that may be a cause of concern include:

➢ Artificial sweeteners, such as aspartame and high fructose corn syrup
➢ Monosodium glutamate (MSG), commonly found in soups and lunch meats
➢ Trans fat, e.g. added to margarine

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➢ Food dyes, such as:
o E133 blue
o E124 red
o E102 yellow
➢ Sodium sulphite, as used in wine-making and in some

processed foods
➢ Sodium nitrate/sodium nitrite, commonly used in

processed meats
➢ Sulfur dioxide, this is found in soft drinks, cordials, and

vinegar
➢ Potassium bromate, this is used to increase the size of

bread products.

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Activity 1E

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1.6 – Exclude ingredients from dishes as requested by the customer

➢ Take out ingredients from dishes at the customer’s request
➢ Use alternative ingredients as appropriate and to the consent of the customer.
Taking out ingredients

For customers with special dietary requirements, you will need to identify which, if any, ingredients
need to be removed from the recipe before preparing dishes. It is essential for those with allergies that
this is done before ingredients or dishes are put together; this avoids any potential contamination and
subsequent cause for an allergic reaction. It is also good practice to make sure that removing
ingredients is done before mixing together for all special orders, this is to maintain good hygiene
practices and for minimising food wastage. When removing ingredients from recipes, it should be noted
that the consistency or quantities of the dish will change and you will need to pay attention to adjusting
recipes to compensate for this.
There are many special diets and customer preferences that you may need to deal with, and you should
make sure you work in an orderly and logical way so that customer orders are not mixed-up or followed
incorrectly.
You may need to prepare orders in different batches, using ingredients that are specific to each; this
allows you to make fresh batches using alternative ingredients or omissions, as required. This method
has the added safety of working hygienically and with avoidance to mixing up orders and ingredients. In
your working environment you may not have this option, if not you may need to work carefully in a
separate area to prepare special dietary orders to avoid cross-contamination or mix-ups.
Using alternative ingredients

If removing ingredients from dishes and food orders, it may be possible to add in or substitute this for
another ingredient, according to alternative recipes or to make a minor adjustment. If doing so, always
check first with the customer (or the appropriate person) on whether the alternative ingredient can be
used and if consent has been given.
You may be able to use alternative ingredients such as:

➢ Gluten-free flour
➢ Yeast-free flour
➢ Non-sugar sweeteners, e.g. honey or maple syrup.

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Activity 1F

P a g e | 36
2. Prepare foods to satisfy nutritional and special dietary

requirements
2.1. Follow recipes to produce dishes for those with special dietary requirements
2.2. Modify menu items to meet different dietary requests by excluding or substituting ingredients
while maintaining equivalent nutritional value
2.3. Communicate specific dietary requirements for food preparation to other team members
2.4. Select appropriate ingredients to ensure optimum nutritional quality of dishes
2.5. Use appropriate equipment and cooking techniques for specific diets
2.6. Employ suitable preparation and cooking techniques to retain optimum nutritional values

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2.1 – Follow recipes to produce dishes for those with special dietary
requirements
➢ Read a variety of recipes for preparing dishes
➢ Make adjustments to ingredients in recipes to cater for those with special dietary
needs
➢ Weigh and measure ingredients correctly from recipes
➢ Use the correct cooking methods, times and temperatures from recipes.
Using recipes
The recipes that you use should specify the types and quantities of ingredients that you need, the
preparation methods, how to cook these and how long to cook these for. They may also state how long
the dish will take from start to finish, i.e. preparation, cooking, and plating-up (if working to specific
timelines). They can also provide details of the kitchen equipment that you will need to use, depending
on who wrote or compiled these for your organisation’s use.
You will need to be familiar with the recipes that you need to use, i.e. where ingredients are listed, how
measurements and weights are stated, cooking temperatures and methods. There may also be specific
abbreviations used (e.g. measurements and ingredients) and these should be clarified if not understood.
Recipes must be followed to achieve consistent results, especially if cooking in larger quantities where
making adjustments can be harder to do.
They may also provide alternatives and variations for ingredients and cooking methods, especially if you
work in an environment where customers have varied needs (e.g. if cooking for a hospital or at a care
home). It may be necessary to use substitutes in accordance with special dietary requirements and
preferences.
Weighing and measuring ingredients

You will be expected to weigh and measure ingredients to ensure that the appropriate
quantities are used during the cooking process. If you are following a recipe, then it
should specify the exact quantities that were used in the creation of the original dish.
The recipe might also specify the number of people that the dish will cater for. You
might have to adjust the quantities if you are preparing to serve groups of different
sizes. You may also have to convert the weights into metrics that you understand.
Take the example of a recipe for a chicken curry for two people. If you know
that you are going to have to serve three people, then you will have to multiply
the ingredients by two and then multiply by three. 20g of tomato puree would
be halved to 10g and then multiplied to 30g. You may have to perform more
calculated sums, depending on the recipe and serving requirements. It might
be necessary to use a calculator in some instances.

P a g e | 38
Converting quantities
It might also be necessary to convert the ingredient measurements into units that you understand and
are comfortable working with. You may come across recipes referring to weight measurements in grams
‘g’, or ounces ‘oz.’ It is possible that your weighing equipment will specify metrics, however, the recipe
might detail the ingredients in imperial measurements. You will need to apply the basics of conversion
in such instances. Some digital measuring equipment will have the capacity to convert measurements
for you. You should always check this first.
You can calculate ingredient amounts using a variety of kitchen

equipment. The availability of equipment will depend on what type of
establishment you work for and the type of food they serve.
Your options may include:
➢ Scales
➢ Measuring cups
➢ Measuring spoons.
Scales
There are different types of scales which can be used for weighing ingredients. You may wish to use a
digital scale which provides precise measurements, leaving less room for human error. Alternatively,
you may wish to use spring or weight scales. You should also consider which scales you find easiest to
operate and read, and which are most appropriate for your commercial needs.
You should ensure that you read the manufacturer’s instructions or manual for your scales so you are
completely familiar with using and maintaining these. You might be confident when it comes to the use
of basic scales; however, some digital scales are fairly advanced, e.g. showing calorie or nutritional
values, etc. You may need to read the manual before you can accurately read and attribute the different
figures shown on the scale. You should ensure that the scale reading is set to zero before measuring any
ingredients; it might be necessary to reset a digital scale if someone has used these before you.
You may also need to account for the additional weight of the bowl or container when weighing
ingredients. You need to know how much these items weigh and then subtract that figure from the
reading. (You might have the option of placing a container on your digital scales and resetting the
reading to zero before adding any ingredients.)
Measuring cups
A ‘cup’ is often used as a unit of measurement. As an example, you may see a recipe which refers to a
“cup of water” A set of measuring cups may contain several cups of varying sizes. The cups are likely to
be made from plastic or metal; they may be used to measure liquids or dry ingredients.
Measuring cup sizes (metric) include:

➢ A quarter cup (60ml)
➢ A third cup (80ml)

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➢ A half cup (125ml)
➢ Three-quarter cup (180ml)
➢ One cup (250ml).
There may be some variation in measurement readings, depending upon the cups that you are using. A
set of standard measuring cups is usually marked with varying fluid or weight measurements,
depending on the cup size. You should take care and ensure that the cups are placed in a still position
for precise readings.
Measuring spoons
It is quite common for recipes to specify the use of spooned measurements e.g. ‘2 teaspoons of sugar’.
If this type of measuring device is useful in your working environment, it may be beneficial to obtain a
full set of measuring spoons which come in a range of sizes. Spoons are commonly made from materials
such as plastic and metal.
A set of measuring spoons may include the following metric sizes:

➢ One-quarter teaspoon (1.25ml)
➢ One-half teaspoon (2.5ml)
➢ One teaspoon (5ml)
➢ One tablespoon (20ml).
The source of the above measurements can be found at the following website:
http://www.taste.com.au/how+to/articles/369/weights+measurement+charts#cup (access date:
14.10.2016). Please note that measurements and weights in cooking may vary from country to country
due to slight variations in systems of weights and measures.
Metric calibrated measuring jugs

Metric calibrated measuring jugs are those that have the measurements marked or
etched into the surface of the jug in a metric system of measure. As with most
measuring devices, a marker will state where the liquid or dry ingredient should
reach to obtain a correct reading. The jug will have a series of markers with the
correct system of measure to provide you with an accurate reading. As mentioned
in the above section on measuring cups, the jug will need to be placed on a level
and stable surface so that the contents settle and provide a clear reading. Jugs can
vary in size, for example, a 1-litre size and a 2.2-litres size.
Cooking temperatures
Recipes will also provide information on the requirements for cooking food products; this will include
how to cook items, how long they are to be cooked for and at what temperature or setting. Cooking can
be done by using a dry heat or a moist heat (or a combination of both); these will be chosen to achieve
the desired cooking results. Dry heat cooks fast and tends to crisp up food, moist heat tends to
tenderise the food (such as when cooking meat joints).

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Cooking methods include:

➢ Braising
➢ Roasting
➢ Grilling
➢ Frying
➢ Baking
➢ Sautéing
➢ Poaching
➢ Boiling
➢ Steaming.
When cooking on a gas/electric hob, or with a separate grill, temperatures may be generally referred to
as low, medium or high; for example, when stir frying or barbecuing.
Grills that state a temperature, as a basic guide, may equate to the following:
➢ Low – up to around 160 degrees Celsius
➢ Medium – from around 170 degrees Celsius to 190 degrees Celsius
➢ High – from around 200 degrees Celsius to approximately 220 degrees Celsius.
Cooking in ovens will be more straightforward to set and regulate the temperature; these may be stated
in degrees Celsius, degrees Fahrenheit and as a gas mark. Ovens should be pre-heated to ensure that
the correct temperature is obtained at the time of placing your dishes into the oven. Some recipes may
also state the position of the item within the oven (top, middle or bottom shelf).
Oven temperatures are usually displayed as (from low to high):

Degrees Celsius Degrees Fahrenheit Gas Mark
140 275 1
150 300 2
160-170 325 3
180 350 4
190 375 5
200 400 6
220 425 7
230 450 8
240 475 9

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Temperatures are taken from the following source:

http://www.hintsandthings.co.uk/kitchen/oventemp.htm (access date: 17.10.2016).
Sequencing food preparation and cooking for service

When working to complete food orders for service, make sure you thoroughly sequence working tasks
for yourself and for, or with, any others that you are working with. This is so that work can be carried
out in the correct order and ensures effective use of time. For example, you may want to wash, peel and
cut all vegetables in one task so that these are ready for using throughout the service period in your
dishes. This not only saves time if having to prepare vegetables throughout the service period, it also
ensures you work hygienically.
If receiving your food orders in one batch, it will be possible to obtain and prepare all ingredients before
using. In environments where orders are ad hoc, you may need to sequence different tasks at different
times, as the need arises.
Tasks for sequencing include:

➢ Obtaining ingredients
➢ Measuring and portioning ingredients
➢ Preparing ingredients for cooking or the plate
➢ Switching ovens/cooking appliances on and to correct temperature
➢ Checking temperature is correct and cooking ingredients
➢ Plating up food and serving dishes.

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Activity 2A

P a g e | 43
2.2 – Modify menu items to meet different dietary requests by excluding or

substituting ingredients while maintaining equivalent nutritional value
➢ Access and use the dietary guidelines for Australians to modify menu/recipe items
while maintaining nutritional value
➢ Safely prepare dietary requests for menu items and recipes to ‘mise en place’
requirements
➢ Exclude or substitute ingredients to meet dietary requests and health needs, with
reference to the dietary guidelines for Australians.
Modifying dishes
As briefly mentioned in section 1.6 of this unit, modifying recipes may be needed to fulfil customers’
special dietary needs. When doing so, attention to nutrition will need to be made. The dietary
guidelines for Australians provide advice on nutritional needs and this can help you to map out suitable
meal plans or to include healthy alternatives, rather than just different ones that add little, or no
nutritional value.
The Australian Dietary Guidelines (2013)

Currently, the guidelines are dated 2013; these provide advice on what is healthy to eat and drink, and
how to eat a balanced diet. There are five core food groups (as shown in the below table), it is
recommended that water is the main source of fluids and only small amounts of unsaturated fats, oils
and spreads are used. Source and for a copy of the Australian Dietary Guidelines, visit the Nutrition
Australia website: http://www.nutritionaustralia.org/national/resource/australian-dietary-guidelines-
2013 (access date: 18.10.2016).
Primary components (servings) for nutrition in the following age groups:
Vegetables Fruit Grains Lean Milk, Allowance for

and (cereal) meat, fish, yoghurt, additional
legumes poultry, cheese and portions from
eggs, alternatives any food
nuts, group (for
seeds, more
legumes, active/taller
beans people)
Children
Girls 4-8 years 4.5 1.5 4 1.5 1.5 0-1
Girls 9-11 years 5 2 4 2.5 3 0-3
Boys 4-8 years 4.5 1.5 4 1.5 2 0-2.5
Boys 9-11 years 5 2 5 2.5 2.5 0-3

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Adolescents
Girls 12-13 years 5 2 5 2.5 3.5 0-2.5
Girls 14-18 years 5 2 7 2.5 3.5 0-2.5
Boys 12-13 years 5.5 2 6 2.5 3.5 0-3
Boys 14-18 years 5.5 2 7 2.5 3.5 0-5
Older Adults
Women 70+ years 5 2 3 2 4 0-2.5
Men 70+ years 5 2 4.5 2.5 3.5 0-2.5
Source and a full age range of serving sizes can be found at the Nutrition Australia’s website:
http://www.nutritionaustralia.org/national/resource/australian-dietary-guidelines-recommended-daily-
intakes#adults (access date: 18.10.2016).
Standard serves (or portions) will vary depending on the food group and type, below is an
approximate guide to serve sizes:
➢ Vegetables and legumes, 75 grams (g) (100-350 kilojoules (kj))
➢ Fruit, 150g (350kj)
➢ Grains (cereals), 500kj
➢ Lean meat, fish, poultry, eggs, nuts, seed, legumes, and beans, 500-600kj
➢ Milk, yoghurt, cheese and alternatives, 500-600kj.
Source and for more in-depth information on serves, please visit the Nutrition Australia website at the
following link: http://www.nutritionaustralia.org/national/resource/australian-dietary-guidelines-
standard-serves (access date: 18.10.2016).
Mise en place
The term ‘mise en place’ is used frequently in catering and means to put things in place (to make your
preparations); in the kitchen, this equates to having your ingredients weighed and prepared ready for
cooking. You may also want to have your kitchenware and equipment checked and ready for use.
This process is about making thorough preparations and sequencing work in a logical manner. This
allows tasks to be performed clearly and safely, and without last minute panics to find a forgotten
ingredient.
Mise en place allows you to identify and gather what you need to use before it is needed, so you do not
need to leave the cooking area unattended to obtain an additional item. This prevents the risk of
cooking accidents and helps to ensure hygiene levels are maintained through reducing the risk of cross-
contamination and following defined hygiene practices.

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Professional kitchens must operate in this way to ensure that time is used efficiently, ingredients are
prepared to required quantities and working practices are made safe.
It also ensures:
➢ Consistency in food preparation and cooking
➢ An organised process is used
➢ Ingredients and amounts are checked before using.
Mise en place for special dietary requirements

This process is essential for ensuring dishes are prepared and cooked to customers’ dietary
requirements. It allows dishes to be planned with care and efficiency, and the correct identification of
ingredients and cooking preferences; mise en place provides the means to separate customer orders.
You can:
➢ Prepare foods in a hygienic area away from other foods
➢ Identify the correct quantities for special diets
➢ Remove ingredients from dishes as requested
➢ Substitute ingredients for others
➢ Obtain and use different cutlery or equipment to prevent cross-contamination.

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Activity 2B

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2.3 – Communicate specific dietary requirements for food preparation to other

team members
➢ Discuss and communicate clearly on the dietary requirements for the preparation and
cooking of foods
➢ Clarify specific dietary requirements with team members, as required
➢ Confirm and check that team members have understood and followed specific dietary
requirements.
Communicating to team members

As mentioned in section 1.2 of this unit, it is important to work cooperatively with your colleagues. This
includes any persons that you may come into contact with on a professional level, taking a team
approach to provide nutritionally balanced meals that are appropriate to customers.
Other team members may include:

➢ Allied health professional
➢ Customer
➢ Diet technician
➢ Dietitian
➢ Family member
➢ Health and medical personnel
➢ Nutritionist
➢ Religious personnel
➢ Supervisor or manager.
When needing to communicate with other team members, always be polite and respectful of another’s
viewpoint and needs. Each person will have particular concerns that need to be addressed on behalf of
the customer; these may be common concerns or unique factors that are only known from one position
(e.g. a religious adviser who informs on religious food observances).
On communicating specific dietary needs to kitchen staff and colleagues, for preparing and cooking of
food, you will need to provide full information on what is required. This may include ingredient changes,
quantities of food, cooking methods, and customer order details.
Communication techniques
In a busy catering/kitchen environment, it is necessary to speak clearly and concisely. If background
noise is prominent it may be difficult to hear what is being communicated, therefore, using
straightforward language and articulating your message simply can help prevent misunderstandings and
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save on time. The use of active listening can be useful to clarify menu or ingredient changes, and other
direct actions. This is where you repeat or paraphrase back what someone has said to you, to ensure
you have correctly understood the message.
You should:
➢ Communicate with confidence
➢ Provide information clearly
➢ Be prepared to discuss and agree on customer food choices for dietary requirements
➢ Be open, inclusive and friendly to others
➢ Have group trust and support
➢ Ensure accountability of work roles is allocated and followed within the team
➢ Use welcoming body language and gestures, e.g. use of appropriate eye contact and
turning to face the speaker.
Confidentiality
In environments where customer details are discussed in more depth, for
example, when preparing and cooking meals for customers with care,
health or ability needs, you will need to observe confidentiality and privacy
of customers’ personal information. That is, not disclosing any personal
information on customers to those who are not authorised to receive this.
Cross-cultural communications
Ensure your communications are inclusive for all the cultural backgrounds
of your team, colleagues or customer contact. Before presenting your
message, take the time to understand any cultural differences and how
subtle changes in language may affect the meaning of your words. Use
plain English to avoid causing misinterpretation or misunderstandings and
always take the time to ensure information has been correctly received.

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Activity 2C

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2.4 – Select appropriate ingredients to ensure optimum nutritional quality of

dishes
➢ Choose ingredients for dishes that are nutritionally appropriate
➢ Check food labelling and information to determine nutritional values and the content
of preservatives and additives
➢ Use the Dietary Guidelines for Australians to determine nutritional quality of foods.
Selecting ingredients for dishes

When preparing foods, as mentioned in section 2.2 of this unit,
mise en place is the term used to describe collecting and making
ready the ingredients and/or equipment in the work area.
Make sure you identify and select the ingredients that you need;
these should be the recognised ingredients that have been
planned and agreed for your dishes. Following the Australian
Dietary Guidelines, ingredients should have nutritional value
and provide a balance of servings from the five food groups. Use
only the quantities that you need to make the necessary amount
of meals. This includes calculating food portion sizes so that
food waste is kept to an absolute minimum.
Your food orders and work plans should provide you with a guide to food quantities, be it exact meal
counts or an estimate of quantities that have been identified for the service period. As mentioned in
section 2.1, measuring and weighing ingredients will be needed for following recipes and menu
requirements; this may include adjusting or recalculating measurements to cater for customer numbers.
Basic principles and practices of nutrition

Nutrition includes knowing about different food types and their properties, for example, which
vegetables have the highest iron content (e.g. dark green leafy vegetables) and which may have the
highest amount of sugars (e.g. root vegetables such as carrots and beetroot, sweet peppers and starch
vegetables such as sweetcorn). This is important when needing to make precise nutritional decisions for
customers with particular health conditions or needs. This type of information applies to all the food
groups and you/your organisation should provide clear details on nutritional values for the foods that
you use.
This may also include the use of herbs, spices, and other seasonings; these also have properties that
may be beneficial or detrimental to a customer’s needs, for example, cinnamon includes eugenol, a
property which is reputed to reduce blood sugar levels in diabetics.
Principles and practices of nutrition include:

➢ Nutrients and their food sources

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➢ Food labelling and interpretation of nutrient guides
➢ Role and implications of using food additives and preservatives
➢ Health implications of food choices
➢ Role of good nutrition in avoiding dietary diseases
➢ Effects of various cooking methods and food storage on nutrients.
Knowledge of nutrition, and how foods may affect nutritional absorption when used together, is an
important aspect of menu and meal planning for those with specific dietary requirements. For example,
eating beans and tomatoes together can help a person to absorb more iron; this is due to the high
vitamin c content of tomatoes, which is known to help the body absorb iron. Food combining helps
those on restricted diets to absorb a better amount and range of nutrients. This approach can also be
used to improve food digestion, as certain combinations can help to aid this process. For example,
eating fruit as a starter, which is easier to digest, before eating a heavier meal which will take longer, or
not combining proteins with starch or carbohydrates, which is also more difficult to digest in
combination.
Be wary of food labelling nutritional guides; some products will provide information on serving sizes,
packet sizes, and typical portion sizes. These are not always made clear at first glance and you should
take the time to fully interpret the calculations that are given.
Preservatives and additives

Foods that are pre-made or packaged may include preservatives and additives to prolong or improve
foods. The rule of thumb being, that the more natural (or less processed) a food product is, the fewer
preservatives or additives will be included. This can help in your choice of food produce or supplier;
always ask for this information from your supplier (or the manufacturer) if this is not clear.
Preservatives and additives are required to ensure food lasts for longer but some are considered to
pose health risks or cause allergic reactions. If you are making dishes from fresh produce, these can be
avoided, if not always make sure you are aware of these hidden ingredients. It is important to note that
these may be known under different names.
For example, sulphites (or sulfites – the American spelling) which are added to foods to prevent
discolouration can be labelled as:
➢ Sulphur dioxide
➢ Sodium sulphite
➢ Sodium hydrogen sulphite
➢ Sodium metabisulphite
➢ Potassium metabisulphite
➢ Calcium sulphite
➢ Calcium hydrogen sulphite

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➢ Potassium hydrogen sulphite.
Choosing beverages
Along with food items, drinks can also impact on a person’s health. Not only is it important to drink a
certain amount of fluids, the recommended intake is 1,500-2,000ml a day for adults and 1,000-1,500ml
a day for children (source: Dieticians Association of Australia: http://daa.asn.au/for-the-public/smart-
eating-for-you/nutrition-a-z/drinks/ access date: 19.10.2016), it is also important to drink healthy
options.
Of course, water is the primary recommended fluid to drink but with many other choices, combined
with people’s habits and likes, beverages vary considerably.
Other options include:

➢ Milk
➢ Fruit juices
➢ Teas
➢ Coffee
➢ High-sugar soft drinks
➢ Alcohol.
Sugary drinks should be consumed at a minimum as these provide low

nutrition but potentially a lot of calories/kilojoules and are bad for your teeth.
Alcohol should be consumed moderately as not only being detrimental to
health, also contain more calories/kilojoules than benefits. Drinking
beverages that contain sugar, alcohol or caffeine should be done so in
moderation and with awareness of any health concerns.

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Activity 2D

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2.5 – Use appropriate equipment and cooking techniques for specific diets
➢ Choose the correct equipment for preparing and cooking specific dietary meals
➢ Assemble machinery and equipment correctly and as according to manufacturer

instructions
➢ Clean and maintain equipment after use, following manufacturer

instructions and organisational procedures.
Selecting type and size of equipment

It will be important to select cookery equipment that is suitable for your purposes.
If you are working in a well-stocked kitchen, then you will have a wide variety of
equipment to choose from. You will need to consider the types of equipment that
will be needed during preparation, cooking, and presentation of the finished dish.
Cookery equipment may include:
➢ Bain-marie – these baths of hot water should be used in the preparation of foods such
as custard and terrine. The small dishes containing the food should be placed inside the
Bain-marie for gentle heating. You will need to choose an appropriately sized Bain-
marie for the dish that you are preparing. It is common to use roasting pans and
casserole dishes
➢ Blenders – these electrically powered appliances include blades for the mixing of
ingredients in the preparation of milkshakes, purees, smoothies, and similar
consumables. Large and durable blenders are typically used in commercial cooking
environments
➢ Crockery – you will be expected to use a range of crockery items in the presentation
and serving of food. Examples of crockery include plates, bowls, and mugs. The size and
decoration of crockery items vary in accordance with the dishes that are being served
➢ Cutlery – you should be aware that there is a wide range of cutlery used for the
purposes of food preparation, serving and consumption. Kitchen cutlery or utensils
differ to those used when eating, for example, large serving spoons are used to transfer
vegetables to customer’s dishes, while smaller side-spoons are used when eating
starters
➢ Food processors and mixers – Food processors and mixers are designed for the electric
powered chopping, slicing, grating, mixing and blending of raw ingredients. They come
in a variety of sizes, suitable for commercial cooking. Example commercial mixers are,
planetary mixers (for mixing large quantities such as dough – the agitator rotates while
the container is still), dough mixers (where the spiral agitator is still and the container
rotates) and a vertical cutter mixer (with different attachments to achieve different
effects)

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➢ Knives and knife sharpening equipment – there are a wide variety of knives suitable for
different cookery purposes. You may have access to knives for chopping raw
ingredients, slicing meats, and cutting bread in your kitchen. For example, knives
include butcher and boning knives, bread knives, carving knives, large serrated cake
knives, filleting knives, palette knives, and utility knives
➢ Fryers – deep fat and low-fat fryers may be used in the preparation of various
ingredients. They may be used to cook chips and fried meats for customers with
different culinary requirements
➢ Grills and griddles – these items are suitable for the cookery of various meats and
vegetables. They come in a range of sizes and some are suitable for commercial
purposes
➢ Pans – there are a wide variety of pans in different shapes and sizes to suit your
cookery requirements. Casserole pans may be used for the gentle cooking of stews and
casseroles. Saucepans may be used for the frying of meat based ingredients such as
bacon and sausages. You may also have the option of using woks for stir fry’s
➢ Salamanders – these self-contained broiler units may be used for the purpose of
finishing or browning prepared dishes. You may use them in the preparation of toasted
sandwiches, melting cheese and slow baking
➢ Scales – you may have access to different types of

scales suitable for the weighing of ingredients in your
kitchen. The scales may give analogue or digital
readings and specify different types of weights. The
appropriate size of scales will depend on the
ingredients that you are weighing
➢ Slicers – manual and electrically powered slicers may be used for the slicing of
everything from meats, vegetables, fruits and nuts in your kitchen
➢ Steamers – there is a range of differently sized steamers which may be used for the
preparation of foods such as poached fish and freshly steamed vegetables
➢ Thermometers – thermometers should be used in the testing of prepared dishes to

ensure that they have been cooked to the appropriate temperature. An example would
be the meat thermometer, which can be used to test the internal temperature of
different cooked meats; you may also have thermometers in cold storage areas and
fridges to maintain appropriate storage temperatures.
Ensure you become familiar with all of the kitchen equipment that your organisation has to offer. If you
are lacking any equipment that you need, to prepare and cook special dietary meals, you should request
this from your organisation, stating the reasons why.

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Cooking techniques are varied and will require specific equipment to carry these out, for example, as
shown above, a Bain-marie is used to slow-cook foods carefully, using a hot bath technique. More on
cooking techniques can be seen in the next section (section 2.6).
Commercial equipment also includes:

➢ Fixtures and large equipment:
o commercial dishwasher
o commercial ovens with trays
o commercial refrigeration facilities, such as a cool room, freezer, and fridge
o designated storage areas for dry goods and perishables
o double sink
o gas, electric or induction stove tops
o hot plate
o microwave
➢ Small equipment:
o baking sheets and trays
o beaters
o cake tins with either a fixed base or a loose

bottom
o containers for hot and cold food
o cutting boards
o food handler gloves
o graters and mouli
o juicers
o knife sharpening equipment, and sharpening steels and stones
o mortar and pestle
o moulds and forms
o oven mitts
o piping bags and attachments
o range of pans and pots for small and large production:

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▪ tilting fry pans
▪ stainless steel, cast iron, iron and non-stick fry pans
▪ stock pots
o salad spinner
o scoops, skimmers and spiders
o sets of stainless steel bowls
o service-ware, such as platters, dishes, and bowls, cutlery, and serving utensils
o small utensils:
▪ flour and drum sieves
▪ pastry brush
▪ peelers, scrapers scorers and slicers
▪ strainers and chinois
▪ food mills
▪ spatulas, tongs and serving utensils
▪ whisks, e.g. fine stainless steel wire and coarse stainless steel wire
o spoons:
▪ large plain and slotted metal spoons
▪ ladles in a variety of sizes
▪ serving spoons
▪ wooden spoons.
Assembling equipment
You should take considerable care when assembling equipment for cookery. It will be necessary to
follow the manufacturer’s instructions and ensure that all of the components are installed correctly. If
you don’t do this then the equipment is unlikely to function properly. You might even be injured as a
result of an equipment malfunction.
For example, you might have to follow the instructions for the assembly of a food processor,
incorporating a variety of components. The instructions may specific the need to secure the large bowl
with a handle onto the processor. The next step might be to insert the appropriate chopping blade for
your purposes. The top piece should then be attached. The equipment should be switched off before it
is connected to the mains. You should also ensure that any safety guards are in place. You will be
expected to test the equipment and ensure that it functions effectively.
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You should appreciate that there will be a safety risk if you don’t follow the manufacturer’s instructions
and take precautions when using kitchen equipment. Routine checks should be carried it before using
the equipment to ensure that it has been properly assembled. It will also be necessary to check the
wiring for signs of deterioration and ensure that all of the safety guards are in place. If you identify any
safety risks, then you should report to your manager/supervisor and ensure that the equipment is
removed from the cooking area for more rigorous inspection. Your organisation should provide training
in the appropriate use of cooking equipment.
It is essential that you follow these rules:
➢ Wash your hands thoroughly before using any kitchen equipment
➢ Don’t reach inside kitchen machinery when it is switched on or in

operation
➢ Ensure that the machinery is switched off before commencing

cleaning duties
➢ Only use kitchen equipment when you have been given the
necessary training and are entirely confident of safety
➢ Always act in accordance with the manufacturer’s instructions

and ask for clarification when necessary
➢ Follow the correct cleaning procedures after using each piece of equipment.
Ensuring cleanliness of equipment

You should also follow procedures for the assurance of safety when cleaning kitchen equipment. It is
highly advisable to disconnect equipment from the electricity supply before you start cleaning. If this
isn’t possible then you should lock down the controls and ensure that you won’t be exposed to
potentially dangerous moving parts while cleaning.
It might be necessary to wear protective gloves when handling blades and other components which
could cause you injury. You might also have to request the assistance of a specialist staff member for
the completion of some cleaning tasks. The individual components may have to be removed and
thoroughly washed using warm water and detergent. You should also apply the appropriate cleaning
solution to the outside of the machine. Sanitiser and disinfectant may have to be used to minimise the
build-up of bacteria. The manufacturer’s instructions should be consulted once more to ensure that you
don’t make any mistakes when putting the machine back together.

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Activity 2E

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2.6 – Employ suitable preparation and cooking techniques to retain optimum

nutritional values
➢ Select preparation techniques to suit the dish and to maintain optimum nutritional
values
➢ Use cooking techniques as specified in recipes, according to special dietary needs, and
to retain nutritional values.
Preparing foods
There are a number of steps which may be followed when preparing your ingredients. You might be
required to peel potatoes, chop onions, and arrange meats ready for cooking. It will be necessary to
wash ingredients such as fruit and vegetables to ensure that any pesticides and chemicals are removed.
You might also have to soak fresh ingredients in a suitable bowl. Care should be taken during the
preparation process to ensure that you don’t injure yourself or allow food to spoil.
To retain nutritional values, foods should be freshly prepared for using at the time they are needed. You
should avoid pre-cutting foods as much as possible, as once foods are exposed to air (and heat),
nutrients can begin to deplete, along with the quality of the food, for example, as with fruit and
vegetables. If you need to do this, ensure prepared foods are wrapped-up or placed into airtight
containers and placed in a cool or cold place, to retain freshness and nutrients. This also ensures that
prepared foods are stored hygienically for use.
Food preparation may include:
➢ Cleaning and preparing vegetables and other commodities
➢ Cooking soups, stocks sauces and other precooked items
➢ Preparing and portioning:
o meat
o poultry
o seafood
➢ Preparing, for example:
o cold dishes
o dressings and garnishes
o measuring and weighing items/portions

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o grating, cutting and chopping
o de-boning/filleting
➢ Selecting and using service-ware and equipment.
Cooking techniques
There are a wide variety of cooking techniques which should be used for certain types
of food and dishes. It is quite common for these techniques or methods to be specified
in recipes. However, you may be required to choose the most suitable methods in some
instances. You should be aware of the processes which must be followed to achieve
desirable culinary results and nutritional values.
Generally speaking, the lighter the cooking process, the more food will keep a good nutritional content.
For example, stir-frying is a quick process that helps to maximise nutritional goodness of vegetables.
It is likely that you will use these cookery methods:

➢ Boiling – this is a particularly common cookery method which may be used for the
preparation of vegetables. The food is usually transferred to a saucepan containing
water, before being boiled and then simmered. You should check the ingredients
regularly while boiling and ensure that the texture or flavour isn’t diminished. The
vitamin content may also be reduced if you boil vegetables for too long
➢ Poaching – this cooking method involves transferring ingredients to a saucepan or

other piece of equipment and submerging in water with a heat of between 160 and
180 degrees. You may poach eggs, fish, or chicken. The food should remain intact as it
isn’t cooked at particularly high temperatures. It should also retain its texture and not
be softened, as may happen when stewing
➢ Steaming – this cooking method involves cooking ingredients via the steam from a
saucepan or other item of cooking equipment. The ingredients are usually contained
within a bowl which has holes for the steam to enter. You may steam vegetables, fish,
and tender meats. Such ingredients should retain their temperature and shape as they
aren’t exposed to particularly high temperatures. They should have a fresh appearance
and taste.
➢ Braising – this two-stage cooking method involves sautéing or searing the ingredients
before simmering them in liquid until tender. You may braise meats such as lamb, beef,
and chicken legs for a desirable tender texture. Vegetables may also be caramelised
using this method
➢ Blanching – this cooking method involves plunging the ingredients into boiling water
for a short amount of time before cooling them in cold water. Vegetables such as
cabbage, onions, and carrots may be cooked in this way. You may choose blanching as
a means of softening ingredients or reducing particularly strong and distinctive flavours

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➢ Stewing – this cooking method involves the same two

stages as are used during braising. However, it is used
in the cooking of smaller ingredients such as
vegetables and chunks of meat which needs to be
tenderised
➢ Roasting – this cooking method is commonly used for

the preparation of roasted meats and vegetables. The
ingredients are transferred to an oven and then
roasted for a prolonged period. They should have a
tender texture and the moisture should be retained
➢ Baking – this is a similar method to roasting and is also performed in an oven. It is

commonly used for the cooking of breads, cakes, and pastries. Such foods remain intact
and have soft centres after baking
➢ Grilling – this cooking method if often using in the preparation of sausages, steaks, and
other meats. The heat is transferred from below the ingredients via a flame or stove
top. The ingredients may have a crispy outside but should be tender. Meat may have
grill lines if it has been cooked upon grates
➢ Shallow frying – considerable care should be taken when using this rapid cookery
method. It involves transferring the ingredients to a high-temperature pan containing a
small amount of oil or other cooking liquid. The food should be appropriately browned
and have a crispy texture
➢ Deep-frying – this cooking method is used in the preparation of high-fat foods such as
chips, fritters, and chicken drumsticks. The ingredients should be soaked in hot fat and
fried until they are ready to eat
➢ Stir-frying – this cooking method can be used for the preparation of mixed meats and
vegetables in a short space of time (around five minutes). The ingredients should be
transferred to a high-heat pan or wok and turned continuously during cooking. They
should retain their fresh flavour and texture
➢ Pan-frying – this is a commonly used method for cooking a variety of meats and other
ingredients. A small amount of oil should be transferred to the pan to ensure that the
ingredients don’t stick while cooking. The ingredients should be flipped over a few
times and the inside of any meat should be checked to ensure that it is thoroughly
cooked
➢ Microwaving – microwaves may fulfil a variety of functions including defrosting frozen

food and heating up food that has been kept in cool storage. You should consider the
power of your microwave and adjust the cooking times accordingly.

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Activity 2F

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3. Present prepared food

3.1. Present nutritionally balanced food in an appetising and attractive manner
3.2. Visually evaluate dish and adjust presentation as required
3.3. Store dishes in appropriate environmental conditions
3.4. Minimise waste to maximise profitability of food items prepared
3.5. Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives

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3.1 – Present nutritionally balanced food in an appetising and attractive manner

3.2 – Visually evaluate dish and adjust presentation as required
➢ Plate up food in a visually appealing way
➢ Provide presented food at the correct temperature
➢ Check presented dishes are to the correct quality standard and make adjustments as
necessary.
Presentation of food
When plating up food for the customer, you should make this look visually appealing. This means
arranging items so they look good on the plate (or in the container), maintaining portion sizes, and
ensuring spills and drips are wiped away. Food should be presented at the correct temperature, i.e. hot,
or if serving a cold dish, at room temperature (or cold for items such as ice cream).
Plating food
There are five elements to the basic plating of food.
These are:
➢ Planning
o have an initial idea or sketch from which to work from
o take inspiration from a range of sources, for example,

from other chefs and catering events
➢ Simplicity
o ensure there is one main focus of the plate that resonates with diners and
refrain from cluttering the plate
➢ Balance
o create a balance of colour, texture and shape but ensure functionality of eating
and the flavour of the food are the most important aspects
➢ Portions
o ensure the amount of food being served is appropriate to the customer, the
portion size required and the size of the plate
➢ Highlight
o make sure the main ingredient is the star of the plate but don’t underestimate
the importance of the support i.e. the garnishes and accompaniments.

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You should use the correct serving utensils to make sure that foods are easily placed and retain their
shape and consistency. This may include the use of tongs, portion control scoops, and serving spoons.
Visually evaluate dishes and adjust presentation

Appearance plays a significant factor in the overall appeal of a dish. In fact, how the food looks is one of
the first things we notice when presented with a dish. In a split second, we assess the colours and
arrangement of the ingredients in our food and, based on that assessment, make an assumption about
how it will all taste. This is important because if a customer expects their food to taste as good or as bad
as it looks, then this will make them more or less likely to enjoy it – regardless of how it actually tastes.
So, whenever you are evaluating a dish you should consider:

➢ Accompaniments and garnishes that maximise visual appeal (these can also add
nutritional value, such as parsley which contains iron, folate, and vitamins A, C and K):
o for balance
o for colour
o for contrast
➢ The practicality of plated food for:
o customer consumption
o service
➢ Wiping drips and spills.
Evaluating presentation
When evaluating the presentation of the dish, refer back to the five elements to see if it meets the
specifications of each.
Ask yourself questions such as:

➢ Does each dish look like the original plan?
➢ Are all the dishes uniform?
➢ Is each person being served the same portion?
➢ Is there a balance of colours, flavours and textures?
➢ Does the plate look simple enough?
➢ Is the seafood still the main attraction of the dish?
➢ Would I be happy if I were served this?
If your answer to any of the above questions is ‘no’ then the dish needs to be adjusted accordingly. Do
not be prepared to have a dish sent out that you are not happy with – after all, the customer will be
judging the kitchen staff and the company based on their enjoyment of the food.
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Adjusting presentation
The best approach to adjusting presentation is to place components on various plates and in different
compositions to perfect the dish before it goes ‘live’ – that is, before it becomes available for customers
to order.
In reality, when a kitchen is busy and there are time restraints, it is inevitable that sometimes dishes
won’t be plated as perfectly as they were during the planning stage but this is why it is important to
inspect and assess each plate before it leaves the kitchen.
If the dish is missing a component, it is a simple fix; add it to the

plate. If the plating is not up to par or the portion size is wrong
then it will need to be re-plated, on clean crockery.

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Activity 3A

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3.3 – Store dishes in appropriate environmental conditions

➢ Use the correct storage methods for the foods prepared and cooked in your kitchen
➢ Choose appropriate containers for storing dishes
➢ Choose the correct environmental conditions for storing food dishes.
Storing dishes correctly

Once you have finished making a dish, you will either need to serve it instantly or store it ready for
service at a later time. If the dish needs to be served at a later time, you must store it in appropriate
environmental conditions; otherwise, food will spoil and nutritional content will be lost.
When storing dishes, you must consider the following environmental factors:
➢ Atmosphere – exposure to the air which causes food degradation
➢ Humidity – levels of moisture will affect food, for example, crusty bread can soften and
soft bread will harden
➢ Light – exposure to light can deteriorate the quality and nutrients within food
➢ Packaging – using appropriate covers, wrappings such as foil, containers and boxes,
etc., to keep food fresh and fit for consumption
➢ Temperature – some items may need to be stored on a hot plate or under heat lamps,
or some items will need to be kept cool or cold
➢ Use of certain containers – these may be airtight or have ventilation to regulate

temperature and humidity
➢ Ventilation – this may be required for some foods to retain the correct consistency,
temperature and liquid content.
It is important to store cooked foods away from raw foods in a separate

storage area, or within a refrigerator that is designated for this purpose.
These should be contained appropriately, e.g. in an airtight container or
covered carefully, as appropriate to the food.
You may store dishes directly on display, if so, ensure the correct
temperature and humidity levels are maintained. Food should be checked
periodically for its condition, freshness and appearance. If storing dishes
under a hot light make sure you do not leave them there for too long,
otherwise, they may become too hot, ruining their flavour and texture.

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Activity 3B

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3.4 – Minimise waste to maximise profitability of food items prepared

➢ Apply a range of measures for the purpose of minimising waste and maximising
profitability of food items
➢ Follow food safety practices for handling and storing food to maintain food shelf-life
➢ Use portion control practices to minimise food waste
➢ Use left-over food products in other dishes, as appropriate.
Minimising waste
There are numerous steps that can be taken to minimise the waste which can occur
when preparing and cooking ingredients. You should consider alternative uses
for the kinds of ingredients which would otherwise be discarded. As an
example, you could use onion skins to enhance the flavour and appearance
of stock. Kale stems may be chopped and then sprinkled over the top of
finished dishes. Citrus peels can be zested and then incorporated into
pasta sauces. There are a wide variety of options that should be taken
into consideration, and which can add nutritional value.
Organisation will be essential for the minimisation of waste. You should have a system for recording
ingredients kept in stock, and for those which are used and need to be, or have been, ordered. This
administrative process will ensure that stock is used, rotated and ordered only when needed, thus
minimising an accumulation of stock which is not needed, and preventing stock from perishing.
It is also worth buying ingredients which can be used in a variety of dishes. You should check the
ingredients before buying and ensure that best-before-dates and use-by-dates provide you with ample
time for usage.
You could cut passive herbs into blocks ready for freezing and adding to any soups or sauces. It is also
possible to freeze liquid-based ingredients, such as milk. You may be reluctant to serve leftovers to your
customers. However, there is no reason why they shouldn’t be used for staff meals. It would also be
worth composting leftover ingredients for use in vegetable gardens.
Portion control
You should take care when cutting the ingredients and ensure that all of the edible bits are put to use.
You can also use leftover vegetables and meat scraps in the preparation of broths and soups. It is very
important that you follow the recipe and don’t prepare more ingredients than necessary.
It is essential that portion controls are applied, and ingredients are measured and weighed to ensure
that wastage does not incur from the start of the process. Organisational procedures should be
constructed to ensure all kitchen staff following correct portion controls. This may include a guide on
calculating food portions, use of specific sized pots and containers, and ways to minimise food scraps.

P a g e | 72
Food safety practices for handling and storing food

Care should also be taken when storing all kitchen ingredients. You should follow the storage
instructions which are specified on packaging and as stated in your organisation’s procedures. Your
organisation should use food safety practices which follow the Food safety Standards for Australia (as
briefly mentioned in section 1.5 of this unit).
If instructions are not provided, follow standard methods for storing (e.g. if dry goods, store in a dry
cool place which is off the floor, if a meat joint, store in a refrigerator with other raw meats, at the
appropriate temperature). Alternatively, you can check this with a manager or the supplier/source.
Refrigerators and freezers should be kept at the correct temperatures for the items that they hold; this
ensures that food maintains its stipulated lifespan. If space and cost allow, it is good practice to use
different refrigerators to store different food products, for example, one for raw meats, one for cooked
meats and produce, and one for vegetables and fruits. Freezers should also follow this rule, or items
sensibly separated into different sections within the freezer. Remember not to overload freezers so that
air circulation is prevented and accumulation of ice occurs.
Other storage areas may include:

➢ Walk-in cold rooms
➢ Dry and dark storage areas for dry and

perishable goods
➢ Shelving and racks to store items off the floor.
All storage areas should be kept clean and tidy so that products are stored in a well-controlled
environment that is appropriate for the foods. Keeping areas tidy and hygienically cleaned also prevents
the potential threat of pests within the kitchen. This means wiping up spills, sweeping up crumbs and
food debris, mopping floors regularly and cleaning work surfaces. It will also be necessary to keep all
equipment clean and to regularly clean ovens.

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Activity 3C

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3.5 – Clean work area, and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and
cost-reduction initiatives
➢ Store or dispose of food waste, and other waste products, to organisational procedures
➢ Clean and sanitise work areas to required hygiene standards
➢ Perform cleaning and tidying tasks with consideration to the environment and
sustainability of organisational resources.
Maintaining the work area

Before, during and after service, the work area should be maintained, i.e. kept clean and hygienic, waste
matter correctly disposed of and surplus food products stored appropriately for future use. This
includes your administration processes, such as collating and storing food orders and dockets, and
recording stock levels and making stock orders.
Your organisation should have specifications for:

➢ Current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
➢ Ordering and docketing paperwork
➢ A food safety plan
➢ Guidelines relating to food disposal, storage and presentation requirements.
Cleaning the work area

It is very important to maintain a clean and well organised work area. You will need to have an
established cleaning system to minimise the build-up of bacteria and potential contamination. Regular
periods should be set aside for the completion of essential cleaning tasks. You should follow the ‘clean
as you go’ practice to ensure that mess doesn’t accumulate. It will be necessary to limit the build-up of
food waste and ensure that the work surfaces are kept clean.
Cleaning materials and equipment will include:

➢ Cleaning cloths, sponges, brushes, and scourers
➢ Commercial cleaning and sanitising agents and chemicals for

cleaning commercial kitchens, equipment and food storage areas
➢ Dustpans and brooms
➢ Garbage bins and bags
➢ Hand towel dispenser and hand towels

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➢ Mops and buckets
➢ Separate hand basin and antiseptic liquid soap dispenser for hand washing
➢ Tea towels.
Consideration to the environment should be made, this includes the use of water for cleaning (e.g. using
appropriate amounts of water for the cleaning task) and how rubbish is thrown away and recycled.
Cleaning and sanitising may involve:

➢ Cleaning:
o dirt
o grease
o pest/waste removal
➢ Sanitising:
o work surfaces
o Storage areas and containers
o eating and drinking utensils.
You, or another member of staff, will need to inspect the workplace to ensure that appropriate
standards are being maintained. This should include checking that food is packed away and stored in
the right areas, and any food waste is removed from the work area into the appropriate food or waste
bins.
A working environment that uses sustainable work practices can help to save the organisation on its
running costs. Using cleaning equipment and cleaners with care can help prolong the life of
organisational resources; this includes cleaning and maintaining equipment and using the correct dose
measures when mixing cleaning solutions. It can also mean using less disposable cleaning resources,
such as disposable cloths and using high-quality equipment that is long-lasting.
Disposal and storage

You may be expected to dispose of or store any ingredients and dishes that have not been used or
consumed. It is common practice to discard any food that customers have left on their plates. If you find
that customers are regularly leaving leftovers, then you might consider adjusting the portion sizes and
providing the option of second helpings. It might also be possible to compost the leftovers in
accordance with your organisation’s environmental policy. You should aim to minimise the amount of
food waste. Leftover dishes and foods, which are edible but cannot be reused for service, can also be
taken to a local homeless shelter as part of a community initiative.
Kitchen waste and hazardous substances may include:

➢ Any used or out of date ingredient or food item such as:
o cooking oils

P a g e | 76
o animal fat
o ghee
o dairy products, including milk, yoghurt, cheeses, and. soy products
o dry goods, such as flours, sugars, pasta, and rice
o fruit and vegetables
o general food items such as sauces, condiments and flavourings, garnishes,

coatings, and batters
o meat, seafood, and poultry
o meat products such as standard cuts, sausages, hams, and salami
➢ Food packaging
➢ Broken or damaged crockery or kitchenware
➢ Cleaning agents or chemicals.
It is likely that you will have surplus ingredients which can be kept for some time after the service
period. You should ensure that they are rapidly transferred to appropriate storage environments for the
maintenance of quality and freshness. Those ingredients and food containers that have to be discarded
should be placed in the appropriate dustbins. You should have a designated recycling bin suitable for
discarded packaging, plastic bottles and other materials. Fruit and vegetables should be placed in the
compost bin or kept for the preparation of meals during upcoming service periods.
Recyclable products may include:

➢ Glass bottles and jars
➢ Plastics
➢ Paper and cardboard
➢ Tin or aluminium containers
➢ Fruit and vegetable matter.
You are also advised to keep re-usable food by-products in accordance with the organisation’s
expectations. These by-products will be created during the meal preparation process and may be used
for a variety of purposes. You could use them as garnishes or flavourings for sauces that you make.
Reusable by-products may include:

➢ Meat and fish offcuts
➢ Bones and trimmings
➢ Fruit peelings and offcuts

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➢ Vegetable peelings and offcuts
➢ Unused portions, such as:
o fruits
o garnishes
o accompaniments
o batter
o dough
o pastry
o fillings
o sauces and dips
o combined spices.
Safety data sheets (SDS)

Safety data sheets provide information on the properties of hazardous chemicals, such as those used in
cleaning solutions and agents. They inform on any associated health risks and provide guidance on how
to use and handle these safely. They advise on appropriate storage methods and on the precautions
that should be taken, including the use of personal protective equipment (PPE). This information can be
used to prevent mishandling of dangerous and harmful substances and ensures that you have access to
important product information in the workplace.
This includes information on:

➢ Chemical identification
➢ The hazard of the chemical
➢ The chemical components, including stabilising additives
➢ First aid measures required in response to exposure or an accident
➢ What to do if there is a fire, i.e. how to deal with the substance and protect others
➢ Accidental measures in case of a leak or spillage, including evacuation and containment
➢ Handling and storage requirements
➢ Exposure controls, including use of PPE, exposure limits and engineering controls
➢ Physical and chemical properties
➢ Chemical stability and reactivity
➢ Toxicological information
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➢ Ecological information (not mandatory)
➢ Disposal (not mandatory)
➢ Transport information (not mandatory)
➢ Regulatory information (not mandatory).
Further information on safety data sheets can be found at the Safe Work Australia website:
http://www.safeworkaustralia.gov.au/sites/swa/whs-information/hazardous-chemicals/sds/pages/sds
(access date: 14.10.2016).
Workplace procedures should also incorporate and interpret SDS requirements and hazards into plain
English. Procedures should include the use of appropriate personal protective equipment, safe methods
and techniques for chemical applications and awareness to the hazards that may be experienced when
using them. It is the responsibility of the organisation to provide step-by-step instructions that ensure
staff are safe at work.

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Activity 3D

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Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.
This includes:
➢ Skills assessment
➢ Knowledge assessment
➢ Performance assessment.
This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!

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References
These suggested references are for further reading and do not necessarily represent the contents of
this unit.
Websites
Food Standards Australia and New Zealand: http://www.foodstandards.gov.au
Source for the five food safety standards:

http://www.foodstandards.gov.au/industry/safetystandards/pages/default.aspx
Source for food safety laws in the states and territories: https://www.foodsafety.com.au/laws-
requirements
Source for measurements:

http://www.taste.com.au/how+to/articles/369/weights+measurement+charts#cup (access date:
14.10.2016)
Source for oven and cooking temperatures: http://www.hintsandthings.co.uk/kitchen/oventemp.htm

(access date: 17.10.2016)
Source for the Australian Dietary Guidelines 2013, from the Nutrition Australia website:
http://www.nutritionaustralia.org/national/resource/australian-dietary-guidelines-2013
Source for serve amounts, from the Nutrition Australia website:

http://www.nutritionaustralia.org/national/resource/australian-dietary-guidelines-recommended-daily-
intakes#adults
Source for food portion/serve sizes, from the Nutrition Australia website:
http://www.nutritionaustralia.org/national/resource/australian-dietary-guidelines-standard-serves
Dieticians Association of Australia (beverages): http://daa.asn.au/for-the-public/smart-eating-for-

you/nutrition-a-z/drinks/ (access date: 19.10.2016)
Information on safety data sheets can be found at the Safe Work Australia website:
http://www.safeworkaustralia.gov.au/sites/swa/whs-information/hazardous-chemicals/sds/pages/sds
(access date: 14.10.2016)
All references accessed on and correct as of 18.10.2016, unless other otherwise stated.

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SITHCCC018

Prepare food to meet special

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

Cooking techniques ............................................................................................................................ 61

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

SITXFSA001 Use hygienic practices for food safety

Commercial Cookery and Catering

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

Other team members must include the ➢ Allied health professional

Adjusting presentation must involve ➢ Accompaniments and garnishes that maximise

Environmental conditions must ensure ➢ Atmosphere

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

Numeracy skills to: ➢ Weigh and measure ingredients

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

➢ Culinary terms and trade names for:

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

Skills must be demonstrated in an operational commercial kitchen. This can be:

Assessment must ensure access to:

➢ Fixtures and large equipment:

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

1. Confirm special dietary requirements and select ingredients

1.2. Liaise with others to clarify requirements

1.3. Recognise potential health consequences of overlooking special dietary requirements of

1.4. Access special dietary recipes and select specialised ingredients

1.6. Exclude ingredients from dishes as requested by the customer

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

1.1 – Confirm dietary and cultural food requirements of the customer

➢ Differentiate between dietary and cultural food requirements

➢ Confirm customers’ food requirements.

Confirming the customer’s food requirements

Special dietary requirements relate to:

➢ Cultural and religious food observances

You will need to confirm any:

➢ Food intolerances, such as wheat or gluten

➢ Food restrictions, such as a low-salt diet, no red meat or religious/cultural observances

➢ Food preferences, such as choice of vegetables, or how a certain food is cooked or

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

Dietary requirements include the following:

➢ Kosher (following the laws of the Torah) and includes:

o animals must be slaughtered in a specific way

o milk and meat must not be cooked or served together

o milk products must be from kosher animals

➢ Hindu (considered to be both a religion and a culture) includes the following

o avoidance of spicy or sour foods

Cultural requirements can also include religious requirements and these

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

1.2 – Liaise with others to clarify requirements

➢ Cooperate with colleagues when discussing work tasks.

Liaising with others in the work environment

The originator may include:

➢ Hospital or care staff

➢ A family member or a teacher.

Informing other kitchen staff on customer requirements

Working cooperatively with colleagues

For example, you may need to work with:

VCID. ACOT Training and Assessment/SITHCCC018/Learner Guide/V1.1/June 2019

➢ The restaurant or establishment manager or business owner

➢ Health or medical advisers.

You should be prepared to listen and give carefully considered