SITHCCC042-Prepare food to meet special dietary

Task 1-QnA

#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 (Atleast 2)
Sugar Honey, maple syrup
Milk Sour cream, yoghurt
Egg Vinegar, applesauce
Butter Greek yoghurt, coconut oil
Yoghurt Mayo, buttermilk
Meat Beans, mushrooms

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

 Fruit and vegetables.

 Starchy food.
 Dairy.
 Protein.
 Fat.

#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.

#4.
List at least two basic nutrients that can be obtained from each of
the products listed below.
Products Nutrients
Oranges Vitamin C, fiber
Red meat Iron, Zinc
Salmon and tuna Calcium, Vitamin A
Broccoli Potassium, Manganese
Yoghurt Calcium, Potassium

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

 Milk (mostly in children)

 Eggs.
 Peanuts.
 Tree nuts
 Soy.

#6.
What are the potential consequences of overlooking special
dietary requirements of customers? (In about 60 – 80 words)
When planning meals, designing menus and coordinating functions it is important to enquire if the guests
have any special food restrictions or allergies to consider. The reasons why people choose special diets range
from religious practices, ideological beliefs to allergies, special diets and food sensitivities. Ignoring
customer’s special dietary requirements will have serious consequences such as food allergies, intolerance,
death, religious issues. These can create a big problem for the organisation such as penalties,
imprisonment and bad reputation.
#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 620-641
appearance of a processed
food
Improve the keeping quality or 200-297
stability of a food
Preserve food when this is the 200-297
most practical way of extending
its storage life

#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.

#9.
Explain the roles of the food additives below in about 5 – 15
words each.
Food additives Role (5-15 words)
Artificial colors Artificial colors are food additives used to
provide or enhance characteristic colors in
food products.
Preservatives Preservatives are used commonly in
medicines such as acetaminophen, insulin
 and cough syrup to help prevent microbial
contamination.

#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 Umami or "savory" flavorants
Antioxidants Vitamin E

#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) Types (At least 2)
Food allergy Food allergy is an immune IgE-mediated food allergy
system reaction that occurs non-IgE-mediated food allergy
soon after eating a certain
food. Even a tiny amount of
the allergy-causing food can
react.
Food intolerance Food intolerance is difficulty Lactose intolerance
digesting certain foods and Fructose intolerance
having an unpleasant physical
reaction to them. It causes
symptoms, such as bloating
and tummy pain, which
usually happen a few hours
after eating the food.
Religious dietary sanctions Many people will not eat meat Halal food
or fish, and monks have Vegetarian food
additional restrictions. Meat
and fish are at times restricted
in observance of a fast.
Vegetarian diet, while fasting
is observed on certain days
and certain foods are
forbidden. Anything with pork
and lard is forbidden, and
Halal foods are allowed.

#12.
Describe the culinary characteristics and ingredients of special
lifestyle diets listed below that are part of the contemporary
Australian society.
Diet Characteristics (20-40 words) Ingredients included (Any 2)
Vegetarian including lacto ovo A lacto-ovo vegetarian eating Seeds
pattern is based on grains, Nuts
fruits and vegetables,
legumes (dried beans, peas
and lentils), seeds, nuts, dairy
products and eggs. It
excludes meat, fish and
poultry or products
containing these foods. A low
fat lacto-ovo vegetarian
eating pattern has many
potential health benefits.
Lacto-vegetarian The lacto-vegetarian diet is a Yoghurt
variation of vegetarianism Cheese
that excludes meat, poultry,
seafood, and eggs. Unlike
some other vegetarian diets,
it includes certain dairy
products, such as yogurt,
cheese, and milk. People
often adopt a lacto-
vegetarian diet for
environmental or ethical
reasons.
Ovo-vegetarian An ovo-vegetarian Mayonnaise
diet excludes all animal- Egg noodles
based foods except for eggs.
Meat, poultry, fish, or dairy
products like milk, yogurt,
and cheese are eliminated,
but whole eggs, egg whites,
and egg-containing foods like
mayonnaise, egg noodles,
and certain baked goods are
permitted.
Vegan Veganism is the practice of Breads
abstaining from the use of Pasta
animal products, particularly
in diet, and an associated
philosophy that rejects the
commodity status of animals.
An individual who follows the

Pescatarian
Low or no fat
High or low carbohydrate
High or low protein
diet or philosophy is known
as a vegan. Distinctions may
be made between several
categories of veganism.
Pescetarianism is the practice Whole grains
of incorporating seafood into Beans
an otherwise vegetarian diet.
Pescetarians may or may not
consume other animal
products such as eggs and
dairy products.
Approximately 3% of adults
worldwide are pescetarian,
according to 2017–2018
research conducted by data
and analytics companies.
Low or no fat is a food Egg whites
containing only a small Crab
amount of fat. Normally low
fat foods must have 3 grams
of fat or less per serving.
There is no agreed definition Vegetables
of what constitutes low or Nuts
high-carb intake – but above
45% of total energy intake is
generally considered high,
and below 26% is low.
A low protein diet Dairy products
involves eating less protein Soy
than this each day. Some
people cannot tolerate high
levels of protein every day.

#13.
How would you weigh and measure the following ingredients?
Identify the metrics to be used.
Ingredient Metric to measure
Flour grams
Tomato paste Grams
Water and milk Litres
Mushrooms/Shallots grams

#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)
Paleo A paleo diet typically includes Fish
lean meats, fish, fruits, Nuts
vegetables, nuts and seeds
foods that in the past could be
obtained by hunting and
gathering. A paleo diet limits
foods that became common
when farming emerged about
10,000 years ago. These foods
include dairy products,
legumes and grains.
Raw The raw food diet, often called Raw fruits
raw foodism or raw veganism, Raw eggs
is composed of mostly or
completely raw and
unprocessed foods. A food is
considered raw if it has never
been heated over 104–118°F
(40–48°C). It should also not
be refined, pasteurized,
treated with pesticides or
otherwise processed in any
way.
Ketogenic The ketogenic diet is Carbs
extremely restrictive. It Proteins
involves essentially eliminating
one of the three
macronutrients. Foods
eliminated on the ketogenic
diet include: legumes, grains,
most fruits, starchy
vegetables, and alcohol.
Macrobiotic A macrobiotic diet is a fad diet Brown rice
based on ideas about types of Barley
food drawn from Zen
Buddhism. The diet tries to
balance the supposed yin and
yang elements of food and
cookware.
Flexitarian The flexitarian diet is a flexible Legumes
eating style that emphasizes fruits
the addition of plant or plant-
 based foods and beverages,
incorporates dairy and eggs
and encourages meat to be
consumed less frequently
and/or in smaller portions.
There are no set calorie or
macronutrient goals in a
flexitarian diet.

#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 Ingredients (Any 2)
words)
Type 1 diabetes Carbohydrates are the Vitamin B3
main type of food that raises Vitamin D
blood sugar. The starch, fruit
and milk groups of
the Food Group Pyramid
for Diabetes are high in carbs.
Type 2 diabetes A diabetes diet simply Fruits
means eating the healthiest Vegetables
foods in moderate amounts
and sticking to regular
mealtimes. A diabetes diet is a
healthy-eating plan that's
naturally rich in nutrients and
low in fat and calories. Key
elements are fruits, vegetables
and whole grains.
Gluten free diet Diet is the main way to treat Fruits
gluten intolerance or gluten Vegetables
sensitivity. A big part of a
gluten-free diet is to stay away
from foods made with wheat,
rye, or barley. This means most
regular breads, pizza, cereals,
pastas, cakes, and cookies.
Many processed foods contain
hidden gluten.
Dairy free diet A dairy-free diet Fish
includes avoiding all or most Eggs
dairy products including milk,
butter, yoghurt, cheese, cream
 and ice cream. Unlike a vegan
or plant-based diet, a dairy-free
still includes other animal
products, such as meat, fish
and eggs.
FODMAPs FODMAPs are types of Fructose.
carbohydrates found in certain Lactose.
foods, including wheat and
beans. Studies have
shown strong links between
FODMAPs and digestive
symptoms like gas, bloating,
stomach pain, diarrhea, and
constipation. Low FODMAP
diets can provide remarkable
benefits for many people with
common digestive disorders.

#16.
List 4 factors that must be considered when preparing texture
modified foods.
Food served must be well prepared, flavourful, nutritious and appealing.

#17.
What is a low or no salt diet? Explain in about 60 – 80 words.
A low-sodium diet limits high-sodium foods 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 kept to less than 2–3 grams (2,000–3,000 mg) per day ( 3 ).

#18.
Read the statement given against each of the food allergens and
state whether it is true or false.
Food allergens-statements True/False
Peanuts - Skin reactions, such as hives, redness or swelling. Itching or tingling in or around the mouth True
and throat are symptoms of peanut allergy.
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 False
Tree nuts - Tree nut allergy can cause anaphylaxis True
Eggs - Egg allergy develops when the body's immune system becomes sensitized and overreacts to True
proteins in egg whites and/or yolks.
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 False
Fish - People who are allergic to fish will be allergic to all other sea foods False
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 True
Sesame seeds - People who are allergic to sesame seeds can use sesame oil in their diet False
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 True
are allergic to soy or soy beans
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 True
gluten
Low blood pressure is caused due to lupin allergy True
People who are allergic to sulphites should consume potatoes on a daily basis True

#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 Halal food is that which adheres to Islamic law, as defined Meat without blood
in the Koran. The Islamic form of slaughtering animals or Fruits
poultry, dhabiha, involves killing through a cut to the
jugular vein, carotid artery and windpipe. Animals must
be alive and healthy at the time of slaughter and all blood
is drained from the carcass.
Hinduism The majority of Hindus are lacto-vegetarian (avoiding Vegetables
meat and eggs), although some may eat lamb, chicken or lentil
fish. Beef is always avoided because the cow is considered
a holy animal, but dairy products are eaten.
Kosher One of the most important rules of kosher is that a Milk
person should never eat meat and dairy together. In strict Meat
kosher kitchens, people use separate utensils for meat
and dairy products, which are not washed in the same
water, to avoid cross-contamination. Combining meat and
food also applies within the body.

#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.

#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
Gluten-free flour  Almond flour.
 Amaranth flour.
Non-sugar sweeteners  Dates
 Honey

#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.

#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.

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,
difficulty breathing, abdominal cramps.

d) The customer can take legal action taken against your

organisation for breaching WHS and food safety legislation.

#24.
Describe anaphylaxis. What are the key health and legal
consequences of failing to address this special dietary
requirement? (In about 100-150 words).
Anaphylaxis causes the immune system to release a flood of chemicals that can cause you to go into
shock — blood pressure drops suddenly and the airways narrow, blocking breathing. Signs and
symptoms include a rapid, weak pulse; a skin rash; and nausea and vomiting. The penalty for not
complying with the Food Safety Standards is $40,000 in the case of an individual and $200,000 in the
case of a corporation. Anaphylaxis causes the immune system to release a flood of chemicals that can
cause you to go into shock — blood pressure drops suddenly and the airways narrow, blocking breathing.
Signs and symptoms include a rapid, weak pulse; a skin rash; and nausea and vomiting.

#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.
Food Standards Australia New Zealand (FSANZ) develops standards that regulate the use of ingredients,
processing aids, colourings, additives, vitamins and minerals, composition of some foods and foods
developed by new technologies. FSANZ is a Corporate Commonwealth Entity. Keeping food safe and free
from contamination is critical to public health. Australia has legislation and regulations to make sure local
and imported food is safe to eat. Food Standards Australia New Zealand: develops and manages
standards for food, called the Food Standards 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.
#28.

Complete the following sentences that describe the mise en place

tasks that needs to be done while preparing food to meet special
dietary requirements, using the correct words given in the box below.
• Read over the recipe
Pre measure clean kitchen tools recipe
__ • Understand the plan
plan portion dietary requirements
of the customer • Enquire customer
ingredients allergies dietary requirements
about dietary requirements caused due
plan ingredients
to particular food item. • Develop a recipe
substitute ingredients dietary requirements
_ for cooking. • Gather all the kitchen tools
recipe portion kitchen tools recipe
___ main and ingredients
portion chop
required for the recipe. • Organise portion
mince clean
___ required for cooking on the counter top.
recipe ingredients portion
• Prepare, chop __ and mince
recipe
___ all the ingredients as required by the recipe
Pre-measure organise recipe
• ___ Pre – measure and
clean chop mince
clean _ all the ingredients into cups and
plan recipe portion
bowls • Organise __ ingredients on
kitchen tools
the counter top and clean ___ the work station.
Pre – measure, Organise, chop, clean, mince, recipe, plan, ingredients, kitchen tools, portion,
recipe, dietary requirements, allergies, substitute ingredients.

#28.
Complete the following sentences that describe the mise en place
tasks that needs to be done while preparing food to meet special
dietary requirements, using the correct words given in the box below.
recipe dietary requirements
Read over the Understand the dietary requirements of
the customer Enquire customer about allergies caused due to
particular food item. Develop a plan for cooking. Gather all the
ingredients main and kitchen tools required for the
recipe. Organise recipe required for cooking on the counter
top. Prepare, chop and mince all the ingredients as
required by the recipe Organise and Pre – measure all
the ingredients into cups and bowls portion ingredients on the
counter top and clean the work station.
#29.
List any two food sources for each of the nutrient groups
mentioned below.
Nutrients Food sources
Vitamins Citrus fruit, Potatoes
Minerals Meat, cereals
Fibre Beans, whole grains
Carbohydrates Bread, Milk
Fats Nuts, fish
Protein Meat, eggs
Water Apples, Watermelon

#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
Is this product suitable for vegans?
Is this product safe for customers with gluten allergies?
Is this product safe for customers with peanut allergies?
Is this product safe for customers with soybean allergies?
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)
Artificial colors Artificial colours are added to
food to: replace colour lost
due to exposure to light, air,
temperature extremes,
moisture and storage
conditions. Correct natural
variations in colour. Enhance
colours that occur naturally.
Flavor enhancers Flavour enhancers are
compounds that are added to
a food in order to supplement
or enhance its own natural
flavour. The concept of
flavour enhancement
originated in Asia, where
cooks added seaweed to soup
stocks in order to provide a
Response (Yes or No)
Yes
Yes
No
Yes
No
Implications (10-30 words)
Artificial colors are used in the
manufacture of several baked
goods such as cakes, cookies,
muffins and cupcakes. Also,
they are common in the
production of frostings, fillings
and jellies. A concentration of
1.5 – 3% of water-soluble
colorant provides good dough
dispersion.
Flavour enhancers bring out
flavour in foods. Salt is the
most common. Flavour
enhancers are used to bring
out the flavour in a wide range
of foods without adding a
flavour of their own.
 richer flavour to certain foods
Emulsifiers A food emulsifier, also called
an emulgent, is a surface-
active agent that acts as a
border between two
immiscible liquids such as oil
and water, allowing them to
be blended into stable
emulsions. Emulsifiers
also reduce stickiness, control
crystallization and prevent
separation.
Preservatives Preservatives are chemical
substances that are added to
food to help: prevent spoiling.
Improve appearance and/or.
Maintain the food's
nutritional quality.
Emulsifiers thus form and
stabilize oil-in-water
emulsions (e.g., mayonnaise),
uniformly disperse oil-soluble
flavour compounds
throughout a product, prevent
large ice-crystal formation in
frozen products (e.g., ice
cream), and improve the
volume, uniformity, and
fineness of baked products.
Preservatives are added to
foods to help prevent or slow
spoilage due to bacteria,
molds, fungi or yeast, as well
as to slow or prevent changes
in the food's color, flavor or
texture, delay rancidity, and
maintain freshness.

#33.
List the health implications caused due to the food choices
mentioned below.
Food choices Diseases or health implications
Food which lacks of Vitamin C Persistent lack of vitamin C in your diet can
lead to a condition called scurvy. Symptoms of
scurvy include easy bruising, easy bleeding and
joint and muscle pains. Vitamin C deficiency
can be treated with supplements of vitamin C
and a diet rich in vitamin C.
Food which lacks Vitamin D Vitamin D deficiency can lead to a loss of bone
density, which can contribute to osteoporosis
and fractures (broken bones). Severe vitamin D
deficiency can also lead to other diseases. In
children, it can cause rickets. Rickets is a rare
disease that causes the bones to become soft
and bend.
Lack of calcium in the food which we consume If you don't get enough calcium in your diet,
your body will take it from your bones to
ensure normal cell function, which can lead
to weakened bones or osteoporosis. Calcium
deficiency can contribute to mood problems
such as irritability, anxiety, depression, and
difficulty sleeping.
High salty foods It is estimated that we need about 500 mg of

Lack of water and dietary fibre in our regular diet
sodium daily for these vital functions. But too
much sodium in the diet can lead to high blood
pressure, heart disease, and stroke. It can also
cause calcium losses, some of which may be
pulled from bone.
We may face some digestion problems due to
inadequate fibres and water in the food. It
causes constipation also.

#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.

#35.
What is the purpose of the Australian Guide to Healthy Eating?
60-80 words
The Australian Dietary Guidelines (the Guidelines) and the Australian Guide to Healthy Eating provide up-
to-date advice about the amounts and kinds 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. By
following the dietary patterns recommended in the Guidelines, we will get enough of the nutrients
essential for good health and also help reduce our risk of chronic health problems such as heart disease,
type 2 diabetes, some cancers and obesity.

#36.
List the five guidelines recommended by Australian Dietary
Guidelines.
 Enjoy a wide variety of nutritious foods from the five food groups every day.
 Drink plenty of water.
 Limit the amount of food you eat that contains saturated fat, added salt, added sugars and
alcohol.
 Protect, support and promote breastfeeding.
 Be food safety aware.

#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.

#38.
List any five environmental conditions in which the dishes
should be stored to optimise shelf life and to retain their
nutritional value.
 Place Raw Foods on a Lower Shelf.
 Don't Refreeze Already Thawed Foods.
 Throw Out Old Storage Containers.
 Follow the 2-Hour Rule.
 Check Labels.

#39.
How does a cleaning schedule help make cleaning and tidying
the work area faster and easier? 30 – 40 words.
Cleaning schedules can help you and your employees know what needs to be cleaned and how often it
should be cleaned. Some things, like food preparation utensils and surfaces, should be cleaned very
often. Other parts of the restaurant may not need as much attention, but still should be cleaned
regularly. A cleaning schedule allows your employees to record what needs to be cleaned, how often it
should be cleaned, when it is cleaned, and who cleaned it. You can create a cleaning schedule by walking
through your establishment and making note of what needs to be cleaned.

#40.
List any five things you should do when storing re-usable by-
products.
1. Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone and
food poisoning.
2. Store raw foods below cooked foods.
3. Store food in suitable, covered containers.
4. Avoid refreezing thawed foods.
5. Check and observe the use-by dates on food products.

#41.
Read the recipe and answer the questions that follow.

Dish: Creamy Tuscan chicken pasta (4 serves)

Ingredients:
Pasta 400 g
Chicken 300 g
Olive oil 3 tbsp
Garlic cloves 3-4
Italian seasoning 1 tbsp
Sundried tomatoes 60 g
Wheat flour 2 tbsp
Baby spinach 3 cups
Parmesan cheese ½ 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.

Wheat flour, Italian seasoning, Pasta are the ingredients to be removed.

Rice flour can be used for wheat flour.
Fresh basil can be used for Italian seasoning.
Eggplant lasagna can be used for pasta.

Is this dish suitable for a customer who is lactose intolerant?

Why or why not?

No this dish is not suitable for lactose intolerant customer because it contains milk.
What would you do to make this dish suitable for lactose
intolerant customers?

Replace milk with Soy milk

Replace parmesan cheese with Asiago

What ingredients would you choose to prepare this recipe for a

customer who is on a low-fat diet?

Use low fat milk instead of milk and Mozzarella cheese can be sued for parmesan cheese.