LESSON 3

PLAN MENU FOR SPECIALIZED CUISINE AND SPECIAL DIETARY REQUIREMENTS

Learning Objectives:
 Identify specialized cuisines
 Familiarize customer requirements, preferences and requests.
 Discuss Special dietary requirements

Key Topics and Learning Points:

 Special dietary requirements

 Special dietary requirements are often related to individuals' health

conditions, allergies, or ethical choices. Accommodating these needs is
essential for maintaining good health and preventing adverse reactions or
illnesses.
 Dietary requirements are essential for individuals with specific medical
conditions, such as diabetes, celiac disease, or hypertension. Adhering to
prescribed diets can help manage these conditions effectively.

ACTIVITY 1

GROUP ACTIVITY

Dietary Requirement Discovery

Instruction:

 Divide the students into a group.

 Students will take turns drawing a card with a dietary requirement from the deck.

 Each team or individual will then select a food item or picture from the collection and decide
whether it complies with the drawn dietary requirement. They should explain their reasoning.

 If they correctly identify whether the food item meets the dietary requirement, they earn
points. If they are incorrect, they lose points.

 Rotate through the teams, taking turns drawing cards and making selections until all cards
have been used.

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 Think and Reflect

1. What is the importance of understanding and accommodating special dietary requirements in

various settings, such as restaurants, events, and catering.
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Key Facts

Understanding customer requirements, preferences and requests

Before attempting to select special dishes for a menu or event, it is important to understand the
requirements, preferences and requests of customers.

Characteristics and needs of the customer

• Cultural
• Health, dietary
• Religious
• Fads
• Festivals.

Key factors influencing food choices:

• Nutrition
• Key components of meals
• Health requirements
• Dietary requirements
• Food Allergies
• Vegetarian.

The food we eat contains nutrients. A nutrient is a source of nourishment found in food and they are
needed by the body to:
• Provide fuel for energy
• Provide materials for growth, repair and maintenance
• Provide special elements needed for body processes.

The nutrients that the body needs are:

A. Carbohydrates are the human body's main source of energy, so it is important that the diet
includes enough to provide energy for basic functions such as breathing as well as the physical
activity of the day.

Carbohydrates are classified as either:

Simple carbohydrates
These are foods high in sugars: • E.g. Sugars found in cane (sucrose), fruit (fructose), milk
(lactose), honey.
Complex carbohydrates
These are the starches found in plant foods: • E.g. Potatoes, rice, bread, pasta, noodles

B. Protein is needed to produce, repair and maintain all the cells throughout the body e.g. our hair,
fingernails, muscles, blood etc.

Foods that contain a good source of protein:

Animal proteins
• E.g. Meats, poultry, seafood, game, eggs, dairy.

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 Plant protein
Some plant foods also contain good sources of protein such as soy products like tofu or bean curd.
Many plant foods contain protein which can be useful if combined together:
• E.g. Grains, nuts, seeds and legumes.

C. Lipid is the combined term used to describe foods that are a fat or oil. Lipids are used in the body in
the structure of cells, to provide insulation, to assist in the transport of fat soluble vitamins and can
be used as a source of energy.

Lipids can be classified as:

a. Fats
are usually solid at room temperature, usually from animals:
▪ E.g. Butter, chicken fat, lard ▪ Plant based coconut and palm fats are exceptions • Usually
classified as Saturated.
b. Oils
Oils are liquid at room temperature
From plants:
▪ E.g. seeds, fruit

Special Dietary Specifications

1. LOW LACTOSE
 Only very low levels of dairy products are suitable.
 Soy products are generally acceptable.
 No cream, yoghurt or milk-based sauces or dishes should be served.

2. LACTOSE INTOLERANT
 No lactose is acceptable in any form

3. RENAL DIET
 This generally involves very low levels of sodium and potassium, subject to the individual’s
requirements
 Low sodium means low salt
 Foods high in potassium, such as green leafy vegetables, must be avoided.

4. GLUTEN FREE
 Gluten is the protein found in cereal grain.
 No food should be served containing flour.
 Soya flour is generally acceptable.

5. ALLERGIES
 Persons may have allergies to specific products or groups of products.
 No level of the allergen is acceptable

Let’s Apply!

Menu with Special Diet

Instructions:
 Plan a menu for special dietary requirements. Choose among the following diet.
o Low lactose
o Gluten free
o Renal Diet
 Create your own recipe
 It should include (appetizer, soup, and main course)
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 Let’s Exercise

What is an essential factor to consider before selecting special dishes for a menu or event?
a) Chef's personal preferences
b) Understanding customer requirements, preferences, and requests
c) Availability of ingredients
d) Budget constraints

Answer: b) Understanding customer requirements, preferences, and requests

Which of the following is NOT a characteristic or need of a customer to consider when planning a menu?
a) Cultural background
b) Dietary requirements
c) Favorite color
d) Health considerations

Answer: c) Favorite color

What is one of the key factors that can influence food choices?
a) The restaurant's location
b) Nutrition
c) The chef's recommendation
d) Food presentation

Answer: b) Nutrition

Which nutrient is the human body's main source of energy?

a) Protein
b) Lipids
c) Vitamins
d) Carbohydrates

Answer: d) Carbohydrates

Carbohydrates are classified into two categories: simple carbohydrates and complex carbohydrates. Which
of the following is an example of a simple carbohydrate?
a) Potatoes
b) Bread
c) Fruit (fructose)
d) Noodles

Answer: c) Fruit (fructose)

Protein is essential for:

a) Providing energy
b) Repairing and maintaining body cells
c) Flavoring dishes
d) Food preservation

Answer: b) Repairing and maintaining body cells

Which type of food is usually classified as a fat and is solid at room temperature?
a) Oils
b) Butter
c) Nuts
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d) Seeds

Answer: b) Butter

Lipids, such as oils, are used in the body for:

a) Providing insulation
b) Providing energy
c) Transporting water-soluble vitamins
d) All of the above

Answer: d) All of the above

Which dietary specification involves avoiding lactose-containing foods like milk and cream?
a) Gluten-free diet
b) Renal diet
c) Low lactose
d) Lactose intolerant

Answer: c) Low lactose

What is a key consideration for a gluten-free diet?

a) Avoiding soy products
b) Exclusively using wheat flour
c) Not serving foods containing flour
d) Including foods high in potassium

Answer: c) Not serving foods containing flour

What dietary restriction involves avoiding foods with high sodium and potassium levels?
a) Gluten-free diet
b) Renal diet
c) Lactose-free diet
d) Low-carb diet

Answer: b) Renal diet

What does "lactose intolerant" mean in terms of dietary restrictions?

a) No lactose is acceptable in any form
b) Only very low levels of dairy products are suitable
c) Soy products should be avoided
d) No level of allergens is acceptable

Answer: a) No lactose is acceptable in any form

In a gluten-free diet, which flour is generally acceptable?

a) Wheat flour
b) Corn flour
c) Soy flour
d) All-purpose flour

Answer: c) Soy flour

When a person has allergies, what is the acceptable level of the allergen in their food?
a) No level of the allergen is acceptable
b) A small amount is acceptable
c) It depends on the allergen
d) The same level as non-allergic individuals

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Answer: a) No level of the allergen is acceptable

What is the primary purpose of considering dietary specifications and restrictions when planning a menu or
event?
a) To make the menu more complicated
b) To save on food costs
c) To accommodate and ensure the safety of all guests
d) To promote specific brands of food

Answer: c) To accommodate and ensure the safety of all guests

Gluten-Free:

Grilled chicken with quinoa

Rice cakes with hummus
Gluten-free pasta with tomato sauce
Baked sweet potatoes
Fresh fruits (e.g., apples, bananas)
Rice noodles with vegetables
Vegetarian:

Vegetarian sushi rolls

Caprese salad (tomato, mozzarella, basil)
Vegetable stir-fry with tofu
Spinach and feta stuffed mushrooms
Lentil soup
Falafel with tahini sauce
Vegan:

Vegan vegetable curry

Avocado toast with tomato
Vegan chili with beans and vegetables
Quinoa salad with mixed greens
Vegan lasagna with cashew cheese
Fresh fruit salad
Lactose Intolerant:

Lactose-free yogurt
Almond milk
Grilled salmon with rice
Spinach and almond salad
Oatmeal with berries
Tofu scramble
Nut Allergy:

Turkey and avocado wrap

Grilled chicken salad
Rice cakes with sunflower seed butter
Quinoa with roasted vegetables
Fresh fruit platter
Baked potatoes with chives
Halal:

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Chicken shawarma with rice
Vegetable biryani
Grilled lamb kebabs
Falafel pita sandwich
Dates and figs
Hummus and pita bread
Kosher:

Kosher beef stew

Matzo ball soup
Kosher chicken schnitzel
Potato latkes with applesauce
Challah bread
Kosher pickles

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