12/31/22, 12:09 PM Assessment

SITHCCC - Prepare Food To Meet Special Dietary RequirementsSAE

INSTRUCTIONS & PLAGIARISM Sukhwant
GUIDE SINGH
E25562 -SIT30821 - Certificate III in Commercial Cookery
September - 2022

Note :All answers are compulsory to submit an assessment

#1.
List at least two substitute ingredients used instead of each of the ingredients listed below to
produce dishes with special dietary requirements.

Ingredients Substitutes (At least 2)

1. Maple syrup
2. Honey
Sugar

Substitute for ingredient Milk: Nut Milk.

Soy Milk.
Milk

Substitute for ingredient Egg: Silken Tofu.

Vinegar and Baking Soda.
Egg

Ghee, coconut oil, and olive oil

Butter

Sour cream, Buttermilk.

Yoghurt

Seitan. jackfruit

Meat

#2.
List the five food groups from which you can get the ingredients that meet our basic nutritional needs.

Vegetables
Fruit
Legumes
Grain
Dairy

Words:94

#3.
What should you keep in mind when selecting ingredients to ensure optimum nutritional value? Choose the
correct answer.

a) Remember that you can’t really ensure optimum nutritional quality. Nutrient losses are inevitable.

b) Use FIFO (first in, first out) to select ingredients close to their use-by date from storage.

c) Select the freshest and highest quality ingredients as you need them. When substituting,
look for ingredients of similar nutritional value.

d) Choose only those ingredients without allergens and preservatives.

my.acumen.edu.au/#/assessment/assessment-details/556/E25562 1/15
 Option

‘a’

Option ‘b’

Option

‘c’

Option ‘d’

#4.
List at least two basic nutrients that can be obtained from each of the products listed below.

Products Nutrients

60 Calories
No fat or sodium
Oranges

Protein
Vitamin B12,
Red meat

Omega-3 fatty acids

Vitamin D
Salmon and tuna

Calcium
Iron
Broccoli

Yogurt is an excellent source of several vitamins and minerals, such as vitamin B12, calcium, phosphorus, and riboflavin.

Yoghurt

#5.
List any five ingredients that have the potential to cause an allergic reaction.

 Eggs  Nuts  Soybeans  Sesame seeds  Gluten

#6.
What are the potential consequences of overlooking special dietary requirements of customers? (In about
60 – 80 words)

eraction is when a food item that is consumed interferes with medication being taken. It can stop the medicine from working properly and therefore have damaging impacts on customers’ health.
n a person’s immune system has a reaction. This can be life-threatening and can result in serious legal consequences for the establishment. For example, a coeliac might suffer stomach aches, diarrhea

Words:105

#7.
List the food additives or preservatives along with its identification number, prescribed by the
Australian government for each of the categories mentioned below.

Category Approved preservative with Identification

Number

Improve the taste or appearance of a processed food preventing any alterations in their taste or
appearance.
 preservatives help control contamination that
Improve the keeping quality or stability of a food can cause foodborne illness, including life-
threatening botulism

retarding, or arresting the growth of

Preserve food when this is the most practical way of extending its microorganisms or any other deterioration
storage life resulting from their presence

#8.
Read the following sentences about food preservatives and select the correct ones from the options given
below.

a) Vinegar and calcium propionate are examples of food preservatives.

b) Restaurants should abide by government regulations while using food preservatives.

c) Excessive usage of food preservatives is good for health.

d) Food items can be stored under any conditions, once preservatives are added to it.

‘a’ and ‘b’

‘a’, ‘b’ and

‘d’ ‘c’

alone

All the above

#9.
Explain the roles of the food additives below in about 5 – 15 words each.

Food additives Role (5 – 15 words)

Artificial colors are added to food to: replace colour lost due to exposure to light, air, temperature extremes, moisture and storage conditions. It will enhance and provide

Artificial colours

Preservative, in foods, any of numerous chemical additives used to prevent or retard spoilage caused by chemical changes, e.g., oxid
growth of mold. Example: Garlic, Pink salt, Lemon, Vinegar, Sugar.
Preservatives

#10.
State one culinary term or trade name for the following food additives and preservatives.

Food additives and preservatives Culinary term or trade name

: Flavor enhancers are compounds that are added to a food in order to supplement or enhance its own natural flavor. The concept of fla

Flavour enhancers

The most familiar ones are vitamin C, vitamin E, beta- carotene, and other related carotenoids, along with the minerals selenium and

Antioxidants
#11.
Explain the characteristics of the following terms in about 20-40 words and list at least two of its types.
Term Characteristics (20 – 40 words)
including abundance of the protein in
the food; multiple, linear IgE binding
Food allergy
epitopes; resistance of the protein to
digestion and
tummy pain, bloating, wind and/or
diarrhoea. skin rashes and itching.
Food intolerance
Faiths that practise vegetarianism such
as Hinduism or Sikhism require that
Religious dietary sanctions
utensils used in the preparation,
cooking and serving
#12.
Describe the culinary characteristics and ingredients of special lifestyle diets listed below that
are part of the contemporary Australian society.
Characteristics (20 – 40
Diet words)
being more health-conscious, being
liberal, and having a humanistic view
Vegetarian including lacto
of the world.
ovo
The lacto-vegetarian diet excludes
meat, poultry, seafood, and eggs,
Lacto-
but includes dairy products. It may
vegetarian
be associated with
An ovo-vegetarian diet excludes
all animal-based foods except
Ovo-
for eggs.
vegetarian
Meat, poultry, fish, or dairy
products like
Yet one thing all vegans have in
common is a plant-based diet
Vegan
avoiding all animal
foods such as meat (including fish,
a pescatarian is someone who
chooses to eat a vegetarian diet, but
Pescatarian
who also eats fish and other seafood.
It's a largely plant-
A good rule of thumb when you're
reading food labels: For every 100
Low or no
calories, if the product has 3 grams
fat
of fat or less, it's a
Low-carb diets that focus on healthy
sources of carbs, fat and protein
High or low
may help lower the risk of type 2
carbohydrate
diabetes and heart
Types (At least 2)
This law identified foods as
major food allergens: milk,
eggs, fish,
Crustacean shellfish, tree nuts,
Dairy. Lactose is a sugar
found in milk and dairy
products. ...
Gluten. Gluten is the general
name
Many people will not eat
meat or fish, and monks
have additional restrictions.
Meat and fish are at
Ingredients included (Any 2)
A lacto-ovo vegetarian eating
pattern is based on grains, fruits
and
vegetables, legumes (dried beans,
These can include cheese,
butter, sour cream, yogurt, and
ice cream. It excludes all meats,
like beef, pork,
Like vegans, ovo-vegetarians
exclude meat, poultry, seafood
and dairy from their diet.
Dietary vegans. Often used
interchangeably with “plant-based
eaters,” this term refers to those who
A pescatarian is someone who
maintains a vegetarian diet
with the addition of fish and
other seafood
Leafy Greens. Leafy greens
contain virtually no fat and are
loaded with beneficial
minerals and vitamins,
-Carbohydrates are found in a
wide array of both healthy and
unhealthy foods—bread, beans,
milk, popcorn,
 In fact, protein has a much higher
thermic effect than fat or carbs —
High or low
20–35% compared to 5–15% ( 21 ).
protein
High protein
-Examples of foods high in
protein include meat, fish,
poultry, eggs, legumes, and
soy products like tofu
#13.
How would you weigh and measure the following ingredients? Identify the metrics to be used.

Ingredient Metric to measure

Digital scale

Flour

tablespoons

Tomato paste

Use a liquid measuring cup if you're using a standard liquid measuring cup pour the liquid into the

Water and milk

The calculation uses the weight of all mushrooms harvested from a substrate over multiple flushes. The fact that the calculation uses the dry weight of the substra

Mushrooms/Shallots

#14.
Explain the characteristics of fad diets that are part of contemporary Australian society. Also identify at
least two main ingredients which are a part of this diet.

Fad Diet Characteristics (20 – 40 words) Ingredients (Any 2)

The researchers found that the paleo diet was A modern paleo diet includes fruits,
linked to lower heart disease, or cardiovascular, vegetables, lean meats, fish,
Paleo
risk factors. The lower risk mostly came from eggs, nuts and seeds. These are
avoiding highly processed foods that in the

more energy, better skin, improved any food that enters into the
digestion and a reduced risk of composition of a mixture in a natural,
Raw
cardiovascular disease crude, uncooked state.

The ketogenic diet may help promote weight loss in The ketogenic diet's increasing
several ways, including boosting metabolism and popularity is largely due to its
Ketogenic
reducing appetite. potential benefits for weight loss
and blood sugar control ( 1 , 2

The macrobiotic diet is rich in nutrient-dense The main foods in a macrobiotic

foods, such as vegetables and whole grains, diet are whole grains, local fresh
Macrobiotic
which are important for health. It is also veggies, sea
plentiful in natural veggies, and beans.

It's a lot more flexible than being veggie or emphasizes the addition of plant or
vegan whilst still enjoying the benefits of being plant- based foods and beverages,
Flexitarian
mainly plant based. incorporates dairy and eggs and
encourages meat to

#15.
Explain the culinary characteristics of the following special medical diets that are part of contemporary
Australian society. Identify the ingredients that can be used as a part of this diet.

Types Characteristics of diet (20 – 40 words) Ingredients (Any 2)

Brown rice
The mix of dietary carbohydrates, protein, and fat may be adjusted to meet the metabolic goals and individual
preferences of the person with T1DM, but in general, daily Steel-cut oatmeal
Type 1 diabetes
 Types Characteristics of diet (20 – 40 words) Ingredients (Any 2)

Apple pie oatmeal

Eat 4 to 6 ounces of meat or other protein foods (such as soybean burgers) each day. Choose low-fat sources of
Chicken veggie stir-fry
protein, such as lean beef, lean pork, chicken, fish, low-fat
Type 2 diabetes

Have naturally gluten free products such as eggs, diary, grains, nuts and seeds. Polenta
Mushroom pizza
Gluten free diet

Fruits
Eliminating dairy can help with weight loss. Milk, plain yogurt, and other unsweetened dairy products and lactose,
contain vegetables. Meat sugar,
a natural & poultry.
while other dairy produc
Fish & seafood
Dairy free diet

Evidence from four high quality studies concluded that a low FODMAP diet leads to an 81% and
Fruits:
75%apples,
greaterapplesauce,
chance of relieving
apricots,stomach
blackberries,
pain and
boysenberries,
bloating, respectively
canned fruit,
( 7cherries,
). dates, fi

FODMAPs

#16.
List 4 factors that must be considered when preparing texture modified foods.

1. A texture modified diet will contain carefully selected foods of an appropriate consistency which can be more easily chewed and managed by a person with dysphagia.
2. National professional groups world-wide have developed classification systems for modification in the texture and consistency of foods and fluids.
3. These usually cite approximately three grades, e.g., soft, minced, and pureed foods; mildly, moderately, and extremely thickened fluids.
4. The product has to be purred and passes through a fine sieve, to make sure the person can swallow it.

Words:20

#17.
What is a low or no salt diet? Explain in about 60 – 80 words.

oods and beverages. Healthcare professions typically recommend these diets to treat conditions such as high blood pressure or heart disease. Although there are variations, sodium intake is generally

Words:46

#18.
Read the statement given against each of the food allergens and state whether it is true or false.

Food allergens - Statements True or False

true
Peanuts - Skin reactions, such as hives, redness or swelling. Itching or tingling in or around the
mouth and throat are symptoms of peanut allergy.

true

Peanuts - Peanuts should not be given to people with high cholesterol

True

Tree nuts - People who are allergic to tree nuts can be served with roasted cashews and soaked
walnuts

True

Tree nuts - Tree nut allergy can cause anaphylaxis

 Food allergens - Statements True or False

true
Eggs - Egg allergy develops when the body's immune system becomes sensitized and
overreacts to proteins in egg whites and/or yolks.

True

Eggs - Taking antihistamine may help ease the discomfort.

True

Cow 's milk - Soy milk can be used as an alternative for people who are allergic to cow’s milk.

True

Cow 's milk - Cow’s milk is the best ingredient for people with lactose intolerance

True

Fish - People who are allergic to fish will be allergic to all other sea foods

true

Fish - Proteins from vegetables can be used as a substitute for proteins from fish

True

Crustacea - Protein found in Shellfish called tropomyosin in responsible for allergy

True

Crustacea - Rash and itchiness’ are common symptoms of allergy caused by crustacea

False

Sesame seeds - People who are allergic to sesame seeds can use sesame oil in their diet

True

Sesame seeds - Flax seeds can be used as a substitute for sesame seeds in food

True
Soy or soy beans - Soy or soy beans - Avoiding processed foods or fast foods is essential for
people who are allergic to soy or soy beans

True

Cereals with gluten - Gluten intolerant people will feel bloated and tired after eating cereals with
gluten

true
Cereals with gluten - Fresh fruits, vegetables and sprouted grains are good replacement for
cereals with gluten

true

Low blood pressure is caused due to lupin allergy

 Food allergens - Statements True or False

False

People who are allergic to sulphites should consume potatoes on a daily basis

#19.
Explain the culinary characteristics of each of the religious diets listed below along with ingredient
requirements.

Religion Culinary characteristics (20 – 40 words) Ingredient requirements (Any 3)

Halal is effective in draining out most of the blood
from a slaughtered animal, which results in
Halal
tender, soft, and juicy meat . There are minimal
chances of blood clots
Zabiha meat (beef and lamb) and
poultry. Fish with scales.
Animal-derived products extracted from

Hindus believe that for true service to God, purity
of food is necessary to maintain the desirable
Hinduism
state of mind that leads to enlightenment. Food
is consumed not only to
God Exists. According to the Hindu
religion, there is only one Absolute
Divine, a singular force that joins all
facets of existence

Eating kosher foods is beneficial because it can
lead to a healthier lifestyle. In moderation, it can
Kosher
help lower cholesterol, improve the digestive
system, and reduce
Meat (fleishig): mammals or fowl, as
well as products derived from them,
including bones and broth. Dairy
(milchig): milk, cheese,

#20.
How must halal, kosher and foods prepared for allergic people be stored? Choose the correct answer.

(a) In the refrigerator at between 1 to 4 °C.

(b) In sealed containers so it doesn’t come into contact with other foods that could contaminate it.

(c) In a separate storage area from all other foods and packaged in specially labelled containers.

(d) In the refrigerator at between 1 to 4 °C in clean containers covered with cling wrap.

‘a’ and

‘b’ ‘b’

alone ‘c’

alone

All the above

#21.
You are setting up a breakfast buffet. List at least two appropriate substitutions for the following
ingredients. Make sure the ingredients you select ensure optimum nutritional values.

Ingredients Substitutes

Almond flour is one of the most common grain- and gluten-free

flours
Gluten-free flour

aspartame, acesulfame potassium, luo han guo (monk)

fruit extract, neotame, saccharin, stevia, sucralose and
Non-sugar sweeteners
advantame
 #22.
What are the key health and legal consequences of failing to address allergic reactions? Select the
correct answer from the options given below.
a) Customer will develop allergy after eating such food.
b) The restaurant can be sued in the court for not adhering to customer preferences.
c) Negative word of mouth and feedbacks can destroy restaurant’s reputation.

‘a’ and
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alone ‘c’
My Profile alone

All the above

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My Courses #23.
What are the possible consequences of ignoring the special dietary requirements of a customer with
a food allergy? Choose the correct answer.

a) Vomiting and nausea caused by food poisoning or other illnesses relating to cross-contamination.
Support
b) Mental and emotional trauma due to the consumption of food that is contrary to their beliefs and health
needs.

c) Physical reactions such as swelling of the tongue and throat, di?culty breathing, abdominal cramps.

d) The customer can take legal action taken against your organisation for breaching WHS and food safety
legislation.

Option

‘a’

Option ‘b’

Option

‘c’

Option ‘d’

#24.
Describe anaphylaxis. What are the key health and legal consequences of failing to address this
special dietary requirement? (In about 100-150 words).

en within minutes of exposure to the substance which causes allergen but sometimes after hours. Anaphylaxis needs to be treated right away. When the body goes into an anaphylactic shock,
nts are food allergies, food intolerance and death. If, businesses fail to address special dietary requirements, they have to face legal implications such as criminal and civil actions can be taken a

Words:53

#25.
Explain the role of Food Standards Australia against restaurants that fail to comply with the
requirements of food sensitivity and intolerance reactions in about 50 – 70 words.

The Act also requires food premises to comply with the Australia New Zealand Food Standards Code (the Code). This
section tells you how to: keep all food safe. The role of local government is to: enforce food safety requirements in
food businesses for matters such as licences, food handling practice, foreign objects in food. manage applications,
renewals, suspensions and cancellations of food business licences. accredit food safety programs.
This section tells you how to:
- keep all food safe
- start a food business
- understand food business classifications
- comply with the Act and the Code

#26.
Read the statement given below on customer preferences and aversion. State whether it is true or false.
“As a responsible chef, one should carefully identify substitute ingredients to be used for a
particular dish to avoid aversion or allergy. If not, the restaurant will face reputational
consequences from the customer”.

True
 #27.
You work in an aged-care facility. Who should you liaise with to clarify the dietary requirements of a
resident with dementia? Choose the correct answer.

a) Your colleagues.

b) Health and medical personnel.

c) The customer.

d) Religious personnel.

Answer
Option ‘b’

#28.
Complete the following sentences that describe the mise en place tasks that needs to be done while preparing food to
special dietary requirements, using the correct words given in the box below. Read over theAnswer Here

Understand therecipe, ingredients, pre-measure of the customer Enquire customer aboutAnswer Here caused
due to particular food item. Develop a
Answer Here for cooking. Gather all the Answer Here

main andAnswer Here required for the recipe. OrganiseAnswer Here required for cooking

on the counter top. Prepare,Answer Here andAnswer Here all the ingredients as required

by the recipeAnswer Here andAnswer Hereall the ingredients into cups and bowls
Answer Here ingredients on the counter top andAnswer Herethe work station.

meet
Organise, chop, clean, mince, recipe, plan, ingredients, kitchen tools, portion, recipe, dietary requirements, allergi

#29.
List any two food sources for each of the nutrient groups mentioned below.

Nutrients
Nutrients Food sources
Food sources

citrus fruit
Animal-based foods- including
(meat,oranges andfish,
poultry, grapefruit.
eggs,red anddairy
and green foods)
peppers.tend
to be good sources of complete protein, while plant-based foods
Protein Vitamins
(fruits, vegetables, grains, nuts, and seeds) often lack one or more
essential amino acid.

Cucumber. Because it is 95%meat.

water, onefish.
cereals. serving of cucumber has only 8
calories.
Water Minerals ...
Tomatoes. Tomatoes are a rich source of water as one cup of sliced raw
tomato
Whole-grain products. Fruits.
Vegetables.
Fibre

bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie.

Carbohydrates

vegetable oils (such as olive, canola, sunflower, soy, and corn), nuts, seeds, and fish.

Fats

#30.
Go through the given options and select the ones that can influence our food and beverage choices.
(a) Moods
(b) Gender
(c) Age
(d) Socio-economic status
(e) Time available to eat
(f) Health consciousness
(g) Habits
(h) Culture
(i) Religion

All of the above

#31.
Read the ingredients on the food packaging label. Use the information to answer the questions below.
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic,
coriander, chillies, cumin, corn starch, herbs, spices, water

Question Response ( Yes or No )

Yes, it is product vegans.

Is this product suitable for vegans?

Yes, this product is OK for

customers with gluten allergies
Is this product safe for customers with gluten allergies?

No, because it contains peanut oil.

Is this product safe for customers with peanut allergies?

No

Is this product safe for customers with soybean allergies?

Yes, this product is OK for kosher

Is this product kosher?

#32.
Explain the role and implications of using the food additives and preservatives listed below. List at least one
example for each.

Food additives and preservatives Role (20 – 40 words) Implications (10 – 30 words)

Artificial colours are added to cancer-causing, immune disrupting,

food to: replace colour lost and hypersensitivity effects that
Artificial colours
due to exposure to light, they are linked to
air,

Flavour enhancers are The use of flavor enhancers

compounds that are added have increased food intake and
Flavour enhancers
to a food in order to were well- tolerated among
supplement or older persons. No

Emulsifiers thus form and induce body weight gain, low-

stabilize oil-in-water emulsions grade inflammation and
Emulsifiers
(e.g., mayonnaise), uniformly metabolic disorders.

Along with emulsifying their ability to transform into

and stabilizing agents, carcinogen agents
Preservatives
preservatives also help to
#33.
List the health implications caused due to the food choices mentioned below.

Food choices Diseases or health implications

dry hair and

skin anemia
Food which lacks of Vitamin C

Rickets

Food which lacks Vitamin D

Weak teeth and bones

Lack of calcium in the food which we consume

high blood pressure,

heart disease, and stroke.
High salty foods

constipation, irritable bowel syndrome

(IBS), diverticulitis, heart disease
Lack of water and dietary fibre in our regular diet
 #34.
Your customer with coeliac condition has requested you cook them a special dish. What ingredient
must you exclude? Choose the correct answer.

a) Meat.

b) Dairy products.

c) Gluten.

d) Preservatives.

Option

‘c’

#35.
What is the purpose of the Australian Guide to Healthy Eating?60-80 words

nds of foods that we need to eat for health and wellbeing. The recommendations are based on scientific evidence, developed after looking at good quality research. Our ur dietary patterns are

Words:46

#36.
List the five guidelines recommended by Australian Dietary Guidelines.

Guideline 1: Choose the right amount of nutritious foods and beverages Guideline 2: Eat from the five food groups every day
Guideline 3: Limit unhealthy foods and drinks
Guideline 4: Encourage, support, and promote breastfeeding Guideline 5: Care for your food

Words:41

#37.
List any three ways you can ensure you present the food in an appetising and attractive manner.

Create height on the plate. ...

Cut meat horizontally. ...
Play with textures. ...
Use contrasting colors. ...
Match food presentation to your restaurant theme. ...

Words:41

#38.
List any five environmental conditions in which the dishes should be stored to optimise shelf life and to
retain their nutritional value.

List five of these conditions.

1) Light
2) Moisture
3) Temperature
4) Humidity
5) Ventilation
Words:46

#39.
How does a cleaning schedule help make cleaning and tidying the work area faster and easier? 30 – 40
words.
 Everyone is aware of his or her responsibilities and tasks. This makes it easier for team members to cooperate, allowing the work to be accomplished succe

Words:47

#40.
List any five things you should do when storing re-usable by-products.

keep clean;
separate raw and cooked; cook thoroughly;
keep food at safe temperatures; and.
If necessary, move the food product to a different container and cover it properly
use Label the container, making sure to include all relevant information such as the product name and storage date.

Words:20

#41.
Read the recipe and answer the questions

that follow. Dish: Creamy Tuscan chicken

pasta (4 serves)

Ingredients:

Pasta 400g

Chicken 300g

Olive oil 3
tbsp.
Garlic cloves 3-4

Italian 1
seasoning tbsp.
Sundried 60g
tomatoes
Wheat flour 2
tbsp.
Baby spinach 3
cups
Parmesan ½
cheese cup
Milk 3
cups
How can you modify this recipe for a customer who is coeliac? Discuss what ingredients you would remove and
what you would replace them with.

Answer
If the customer has coeliac disease, you would take out the pasta and replace it with something that does not
contain gluten for them. In addition to this, the wheat flour would be removed and replace with a flour that is free of
gluten.

Is this dish suitable for a customer who is lactose intolerant? Why or why not?
Answer
A customer who is lactose intolerant is unable to digest lactose, which is a sugar that may be found in milk and
other dairy products. Both milk and Parmesan cheese, which are examples of dairy products, may be found in this
meal.

What would you do to make this dish suitable for lactose intolerant customers?
Answer
To prepare the recipe in a way that does not include lactose, you will need to eliminate the milk and cheese and
replace them with ingredients that do not contain lactose. You might use an alternative to milk that does not contain
lactose, such as soy milk, and you could also use an alternative to cheese, such as vegan cheese.

What ingredients would you choose to prepare this recipe for a customer who is on a low-fat diet?

Answer

Customers who are following a low-fat diet will naturally desire to reduce the quantity of fat that they put in their
bodies. Olive oil and chicken are both healthy components of this recipe. Chicken is a lean protein. To reduce the
amount of fat in the recipe, you might use skinless, boneless chicken breasts and omit the olive oil. You would also
get rid of the Parmesan cheese because of the significant amount of fat it contains
 Answer Here

Words:0

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