SITHCCC042

Prepare food to meet

special dietary
requirements

Ram Chandra Chalise

Stu id: NTM004088

SITHCCC042 Prepare food to meet special dietary requirements 1

Assessment Task 1: Research report

Culinary characteristics and ingredients of special, lifestyle, medical, allergen, cultural and religious diets

Complete the following table by providing a brief description of each diet or regime, the health or other implications of failing to address the special
dietary requirement, and at least one suitable adjustment, replacement or substitute ingredient.
Health/other implications of
Characteristic/ingredi Adjustment/replacement/
Description failing to address special
ent substitute ingredient
requirements
Special lifestyle diets
Lactoovo Following a vegetarian diet allows for the consumption of a The prevalence of obesity, heart Plant-based proteins derived
wide variety of meals and dairy products. Food items such as disease, high blood pressure, type from legumes such as peas
meat, fish, eggs, and milk will be unavailable. 2 diabetes, and certain types of and beans.
cancer decreases when individuals
experience failure.
Vegetarian Vegetarians abstain from consuming any food derived from There is a higher likelihood that you Seitan and jackfruit
animals that were slaughtered for the purpose of will develop heart disease, cancer,
consumption. Their diet provides them with sufficient type 2 diabetes, become
amounts of iron, vitamin B12, and omega-3 fatty acids. overweight, or have even more
severe health conditions.
Vegan A vegan abstains from consuming fish, prawns, or any other There is an increasing number of Substitute cheese with
animal derived products. They obtain none of their individuals who are experiencing seitan, tofu, or tempeh.
sustenance from animals. They exclusively consume plant- sadness and anxiety.
based food.
Pescatarian A Pescatarian is an individual who abstains from consuming Possible symptoms include Fruits and vegetables
meat but includes fish and crabs in their diet. They will impaired peripheral vision,
consume a substantial amount of nuts, seeds, fruits, compromised fine motor skills,
legumes, and cereals. Additional fish and other sources will tremors, migraines, insomnia, and
be included to ensure enough intake of calories and mood fluctuations.
beneficial fats.

SITHCCC042 Prepare food to meet special dietary requirements 2

Low or no fat Beans, grains, fruits, and vegetables are examples of low-fat foods. Inadequate vitamin intake can lead to Unsweetened applesauce, mashed
Adopting this dietary approach may assist you in managing diabetes many issues such as dry skin, hair loss, bananas, and prune juice
more effectively. As a result, cardiovascular issues and obesity compromised immunity, and other related
improve. problems.
High or low carbohydrate Consuming a diet that is rich in both fibre and carbohydrates may What caused the alteration in weight? Reduced-carbohydrate alternatives
enhance diabetics' ability to manage their blood sugar and cholesterol What is the treatment for diabetes? to potatoes, rice, and pasta
levels. This is because they will not be introducing additional insulin
or lipids into their bloodstream.
High or low protein The sequence will commence with lunches that are rich in protein and The sickness can induce edoema, fatigue, The soybean and dairy products
conclude with dinners that have a lower protein content. Poultry, fish, dermatological issues,
poultry eggs, dairy, tree nuts, and legumes are all derived from living anxiety, muscle atrophy, and perhaps
organisms. Consuming meat and other foods that are high in protein is result in mortality.
highly recommended. Despite its ability to produce additional lactic
acid, fruit is not considered to be a source of it.
Fad diets
Paleo The Paleo diet recommends consuming low-glycemic index foods such as There is a high likelihood of Rice and potato
lean meat, fish, fruit, nuts, and vegetables. It is derived from the dietary experiencing many fractures and
habits of contemporary humans who lived in caves. developing rickets.

Raw The raw food diet, commonly referred to as the foodist diet, permits only Pathogenic microorganisms such as Cream and cake
uncooked and unprocessed meals. Food cooked above 104°F (118°C) cannot Salmonella, Listeria,
be used. It is advisable not to clean, poison, or alter it in any kind. Campylobacter, and E. coli have the
potential to cause illness if they
contaminate your food.
Ketogenic The ketogenic diet is highly stringent in many aspects. One of the three most Possible health conditions include Kelan Athlete offers highquality
crucial nutrients is nearly depleted. On the ketogenic diet, you will abstain hypotension, nephrolithiasis, soy proteins
from consuming any plants, grains, fruits, or vegetables that have a high emesis, inadequate caloric intake, extracted with utmost purity.
sugar or carbohydrate content. and an elevated susceptibility to
cardiovascular disease.
Macrobiotic By adhering to a macrobiotic diet, you can effectively avoid consuming Reduce the quantity of fat. Some examples of grains are
hazardous substances. If you are a vegan, you abstain from consuming any buckwheat, barley, brown rice, and
food derived from animals. However, some individuals opt to consume only oats.
a little amount, often a few ounces, of organic meat and fish on a weekly
basis.
Flexitarian Flexitarians prioritise plant-based meals and minimally processed whole Result in inadequate intake of Free from gluten and
plant foods over animal items. Non-starchy vegetables include broccoli, vitamin B12, zinc, or iron. lactose.
Brussels sprouts, green beans, bell peppers, and leafy greens. Plantbased
protein-rich foods that are beneficial for your health include soy, tofu,
tempeh, lentils, and legumes.

SITHCCC042 Prepare food to meet special dietary requirements 3

 Special medical diets
Type one and two The pancreas will adhere to the type one diet. The inability of this They are at a higher risk of Sucralose and stevia
diabetes organ to produce insulin is due to an autoimmune response, developing health conditions
where cells of the same name have targeted and damaged it. such as myocardial infarction,
Type 2 diabetes is characterized by reduced insulin production cerebrovascular accidents, and
and diminished insulin efficacy. renal failure.
Gluten free Eliminating carbohydrates from their diet may improve the well- An example of a medical Maize flour and potato flour.
being of certain individuals with diabetes. Most individuals with condition is anaemia, which
diabetes do not require a gluten-free food long as there is little occurs due to insufficient iron
evidence to support the notion that gluten is detrimental to their intake. An insufficiency of
health. folate or vitamin B12 can lead
to the development of
anaemia.
Dairy free When following a dairy-free diet, you abstain from consuming any Osteoporosis is characterised The soy bowl has milk, cream,
food or beverage derived from cow milk. Put simply, milk, cream, by a gradual reduction in bone and meat. The ingredients
cheese, yoghurt, and other dairy products are not edible. density, leading to weakened include oats, almonds,
bones. This increases the coconut, walnuts, quinoa, and
susceptibility of bones to rice.
fractures.
FODMAPs FODMAPs are present in legumes and grains such as beans and Consuming food might induce Substitute canned garbanzo
wheat. If your digestive system is unable to efficiently metabolise feelings of stress or anxiety. beans and lentils for the dried
short-chain carbohydrates, they can accumulate. This condition is Experiencing gastrointestinal ones.
referred to as glucose malabsorption. Items such as wheat, garlic, difficulties? Methods for
onions, vegetables, beans, and others will be included in this resolving the issue
category.
Modified texture Food can undergo a change in its shape by being mashed or Exposure to it can induce Shepherd's Pie
pureed prior to consumption. In this scenario, the consistency of symptoms such as appetite
the meal has been altered due to processes such as excavation, loss, persistent coughing,
transformation into viscous fluids, or mashing. Residents or respiratory difficulties, and
individuals receiving care will have access to the necessary food exacerbation of asthma.
and beverages.
Low or no salt Individuals adhering to low-sodium or sodium-free diets must limit Exposure to it can induce Limon juice and vinegar
their sodium intake. One of its primary objectives is to consume illness, vomiting, muscular
approximately the same amount of salt (2,300 mg) as a spasms, and dizziness.
tablespoon of salt.

SITHCCC042 Prepare food to meet special dietary requirements 4

 Food allergens
Peanuts Anaphylaxis is a potentially fatal reaction to food that requires This will exacerbate skin, Seed and bean
immediate medical attention. Peanuts are a common culprit for facial, and throat edoema,
causing it. There is a critical issue that requires immediate acne, and respiratory distress.
resolution.
Tree nuts Less than 10% of individuals with tree nut allergies, such as One can have gastrointestinal Sunflower and cookie butter
pecans, almonds, pine nuts, and pistachios, experience resolution discomfort and flatulence.
of their allergy.
Eggs Eggs are the most common allergen among children. The majority Macular degeneration is a Vinegar and baking soda
of individuals with an egg allergy can promptly discern the condition that can occur in
presence of eggs in their diet, whether it be from direct certain eyes as people get
consumption of an egg or ingestion of a food item containing eggs. older.
Cow’s milk However, it is still most common for babies and young children to Increasing the susceptibility of Almond and cashew milks
have an allergy to cow's milk, although the majority of individuals individuals to Alzheimer's
will overcome it by adulthood. The primary responsibility can be disease, heart disease, and
attributed to the alpha s1-casein proteins present in cow's milk. type 2 diabetes.
Fish Individuals with allergies to scaly fish or shellfish are unable to Experiencing symptoms such Bananas, jackfruit and
consume a variety of crab species and other marine organisms. as nausea, abdominal Tofu
Individuals with fish or shellfish allergies may have mild discomfort discomfort, distention,
or severe symptoms. vomiting, or experiencing loose
bowel movements.
Crustacea Crustaceans frequently consist of proteins that form the defence It can cause illnesses such as Fin Fish and milk
mechanisms of sea organisms. Shrimp, crab and mussels are all yellow head disease and white
crustaceans, and the majority of individuals who only consume spot disease.
them have an allergic reaction to these seafood varieties.
Sesame seeds Both children and adults have a somewhat high likelihood of being Consuming excessive amounts Sunflower seed and flax
allergic to sesame, ranking it as the tenth most common allergen. of sesame seeds carries a risk seed
A multitude of individuals derive pleasure from consuming sesame of fatality.Sesame seeds
seeds. Consuming sesame seeds may alleviate allergy symptoms. contain many fibres. This fibre
can induce discomfort and
flatulence in the abdominal
region.
Soy or soy beans Soy allergies, commonly referred to as soybean allergies, are Heart disease, stroke, and Liquid Amines or Coconut
most prevalent among infants and young children. The Food coronary artery disease are amines.
Allergen Labelling and Consumer Protection Act, enacted in 2004, among the several conditions.
identified eight primary allergens. However, soy is not included in
that group.

SITHCCC042 Prepare food to meet special dietary requirements 5

Cereals (or grains) The protein bands of sizes 9, 14, and 31 include allergens related Increase the probability of Bananas and coconuts
to gluten. These bands trigger symptoms of rice allergy. Cereals, encountering obstacles and
often known as grains, are now available in several forms experiencing a significant
including flour, oil, and milk. While it is uncommon to have an delay in catching up.
allergy to rice, it is possible for anyone to develop such an allergy.
Lupin Certain individuals exhibit an allergic reaction to the protein found These conditions will enhance The flour is derived from the
in lupins, similar to their allergic response to peanuts and soy. In the growth of Phytophthora, meat of coconuts and is
addition, a variety of other food options are available, including Peronospora, and Downy combined with maize starch.
pies, waffles, pancakes, pizza, and various deep-fried vegetables mildew.
such as onion rings.
Sulphites Similar to processed meats such as sausages and burgers, This has the potential to Chitosan, being an
prepackaged foods will include sulphites. The beverage will exacerbate asthma and allergy antioxidant, can be utilized as
contain fruit juice and carbonation. In addition, you will have the symptoms, which can range a substitute for sulphites.
opportunity to purchase dehydrated onions and several other from minor swelling to severe
vegetables. allergic reactions that may
be lifethreatening.
Special religious diets
Halal Products that are designated as "Halal" are allowed to be Experience physical or mental Red or white wine and vanilla
consumed by Muslims in conformity with the principles of Islamic health conditions that result in spice
law. Muslims are prohibited from consuming meals that contain stress and exhaustion.
haram, or banned, substances.
Hindu While the majority of Hindus adhere to a vegetarian or vegan diet, There is a potential for a Substitute amaranth for rice,
it is worth noting that there are certain Hindus who do consume decrease in our need for coconut for avocado, and
meat. According to this group, eggs and dairy products are minerals such as iron and spinach for kale.
environmentally compatible and harmonious with all other life vitamin B12.
forms. When eating at restaurants, individuals like to be seated
among others who share a similar social standing.
Kosher Meats, cheeses, and other kosher goods are classified into If you violate a kosher law, you Cream soup and frosting
several categories. In order to be deemed kosher, food must be deserve to be punished with
sourced from animals that have not been unlawfully killed or either being expelled from the
modified in any manner. The main objects to be taken are market or receiving 39 lashes.
livestock, anatomical components, dairy products, and other
goods.

SITHCCC042 Prepare food to meet special dietary requirements 6

Food allergies, food intolerances and cultural and religious dietary sanctions
Complete the following table by providing a brief definition of each of the following terms and providing two examples of each.
Term Definition Examples
Food Food proteins have the potential to trigger an immunological response, and immunoglobulins The cow's milk and the egg will
allergy may play a role in these reactions. Individuals worldwide have various impacts as a result of constitute these two items.
this phenomenon.
Food Food sensitivity occurs when our bodies are unable to metabolise specific foods or For certain individuals, consuming
intolerance components of meals. Instances like this occur when the body is unable to efficiently coffee and gluten can be challenging to
metabolise meals. digest.
Religious Most of the time, their dietary choices are guided by their religious beliefs. Muslims strictly Friday is the sole day when the
dietary adhere to consuming only halal foods, which are prepared according to Islamic dietary laws. consumption of meat is prohibited
sanctions Conversely, Jews strictly adhere to consuming only kosher foods, which are prepared during Lent. In addition, it is customary
according to Jewish dietary laws. for individuals to observe fasting on
Good Friday and Ash Wednesday.

Key health and legal consequences of failing to address special requirements

Complete the following table by providing at least one health and one legal consequence of the following scenarios.
Scenario type Scenario Possible consequences
Allergic A customer orders coffee and cake in a bistro during a busy weekend lunch service. At the Health consequences
reaction time of ordering, they clearly state that they have an allergy to eggs and egg products and  Anaphylactic situation, asthma,
check that the cake they are ordering is egg-free as advertised on the menu. The waiter nausea
assures the customer that it is. When the waiter takes the order through to the kitchen, they Legal consequences
are careful to communicate to the kitchen staff that the customer has an egg allergy and  Penalties or fines
they write the allergy carefully on the docket. However, when the cake is served, a sauce
containing egg protein is added to the plate and it is served to the customer. The customer
suffers an allergic reaction requiring hospitalisation.
Anaphylaxis A resident in an aged care facility has a known allergy to tree nuts causing anaphylaxis. Health consequences
The allergy is clearly recorded in the resident’s medical records, in meal plans and as  Death of the customer
required by all the legislation. However, there is a change to an ingredient in one of the Legal consequences
sauces used in a standard recipe which is not picked up when stock is delivered. The  Imprisonment Cancelling license.
resident unfortunately consumes a tiny amount of the sauce, suffers an anaphylactic
reaction and passes away as a result.
Food A person with a food intolerance to lactose is eating at a new restaurant. They forget to Health consequences
intolerance advise the staff about their dietary issue and, when the meal is brought to the table, they  They are experiencing stomach
issues resembling the symptoms of

SITHCCC042 Prepare food to meet special dietary requirements 7

Scenario type Scenario Possible consequences
notice that it has been topped with cheese. The addition of cheese wasn’t described on the lactose intolerance Nausea,
menu. They then advise the staff they have a lactose intolerance and ask them to return the vomiting and dizziness
dish to the kitchen and prepare a new one. When the dish comes back to the table, the Legal consequences
waiter assumes that it is safe for them to eat. The next day, they suffer dietary symptoms  Imprisonment, penalty.
similar to having eaten lactose and the only thing that they can put it down to is the meal
that they had in the new restaurant. When they contact the restaurant, they discover that
the cheese was removed from the top of the dish and the same dish was re-served. The
restaurant advises the customer that there may have been some cheese throughout the dish
as well.
Basic principles and practices of nutrition
Complete the following table for the seven nutrient groups and provide at least two examples of sources.
Nutrient group Definition Examples
Vitamins The term "nutrient" is used to describe a substance that is Green leafy vegetables, potatoes
essential for the body to function properly and maintain
physical fitness. Minerals and vitamins are present in a wide
variety of diets, including those derived from plants and
animals. Consuming certain types of food can provide
individuals with essential vitamins. Choline, vitamins B6, B12,
A, C, D, E, and K, as well as thiamine, riboflavin, and niacin
are present.
Minerals The chemical and physical structures of minerals are widely Fruit and meats
recognised. Minerals are artificial objects that occur naturally in
the environment. Minerals are naturally occurring solid
substances. Their chemical and atomic structures are widely
recognised.
Fibre A strand is an extremely slender piece of material that has the Chia seed and beans
potential to be transformed into yarn or rope. Fibre is derived
from non-edible portions of plants and seeds.
Carbohydrates Carbohydrates consist of sugar, glucose, cellulose, and other Bread and beans
chemically similar substances. They provide a sense of
euphoria and are easily metabolised by your body.
Fats Organisms produce adipose tissue internally, which adheres to Butter and the dairy products
surfaces. It frequently develops a stratum directly beneath the
epidermis or encircling vital body structures.

SITHCCC042 Prepare food to meet special dietary requirements 8

Nutrient group Definition Examples
Protein Proteins are essential components of cells, including muscle Lean meat and the pork
cells, and are present in all living organisms. Proteins are the
primary components of protein-rich diets.
Water Hydrogen and oxygen are two chemical components that Cucumber and bell peers
combine to form water. It has the ability to either move or
remain still.

Australian Dietary Guidelines

Complete the following table by providing a brief summary of each of the five guidelines included in the current Australian Dietary Guidelines. Ensure
that you use your own words. Include a source for your information.
Guideline Summary Source/s
Guideline 1 Maintaining a healthy weight requires being occupied and consuming an adequate https://www.eatforhealth.gov.au/
amount of allergen-free food and water.
Guideline 2 In order to achieve your weight loss objectives, consume a variety of items from these https://www.eatforhealth.gov.au/
five categories. Various grain-based meals include bread, cereal, quinoa, barley rice,
pasta, noodles, polenta, couscous, oats, and other noodle-like foods.
Guideline 3 Reduce your consumption of cookies, cakes, pies, fast food burgers, pizza, fried meals, https://www.eatforhealth.gov.au/
potato chips, and other salty items.
Guideline 4 Ensure the safety and convenience of individuals who are engaged in breastfeeding. https://www.eatforhealth.gov.au/
Health care facilities have the ability to establish peer therapy workshops and mother-to
mother support groups with assistance from the community. Lactating mothers may
benefit from engaging in conversations with other mothers who are also breastfeeding.
Guideline 5 Exercise caution when handling food, ensuring that it is properly cooked and has not https://www.eatforhealth.gov.au/
been previously utilised for storage purposes. Ensure that the food storage bins are
thoroughly sanitised prior to our arrival.

SITHCCC042 Prepare food to meet special dietary requirements 9

Assessment Task 1: Checklist
Student’s name: Ram Chandra Chalise
Completed
successfully?
Has the following been completed? Yes No Comments
The student has satisfactorily provided:
• an accurate description
• a health or other implication of
failing to address a special
requirement
• a suitable adjustment, replacement
or substitute ingredient
for each of the special lifestyle diets, fad
diets, special medical diets, food
allergens, special religious diets listed in
the Research Report Template.
The student has satisfactorily provided
an accurate definition of:
• food allergies
• food intolerances
• religious sanctions
and provided two examples of each.
The student has accurately described one
key health and one key legal
consequence of the provided:
• allergic reaction scenario
• anaphylaxis scenario
• food intolerance scenario.
The student has demonstrated an
understanding of the basic principles and
practices of nutrition.
The student has satisfactorily provided
an accurate summary of each of the five
Australian Dietary Guidelines.
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name: Stan Fried
Date:

SITHCCC042 Prepare food to meet special dietary requirements 10

!

SITHCCC042

Prepare food to meet special

dietary requirements

Ram Chandra Chalise

Stu id: NTM004088

SITHCCC042 Prepare food to meet special dietary requirements 11

Logbook summary
There are a number of practical tasks that you must complete during this assessment process. Use
this list to keep track of your progress. Please note that you may complete a number of these
tasks during one session, therefore you will only need to complete a single journal for these
cases.

Student name: Ram Chandra Chalise

Student number: NTM 004088

This unit of competency requires that you modify standard recipes to prepare six different dishes that
cater to customers with special dietary requirements.
Your assessor and/or supervisor will observe you as you complete the practical tasks in the table
below.

Evidence of this has been provided in the journals.

Modify and prepare dishes for Date Journal completed Journal number
and endorsed by
supervisor?
 food allergy 1 04/7/24
 food allergy 2 04/7/24
 food allergy 3 04/7/24
Stan Fried
 food intolerance 1 04/7/24
 food intolerance 2 04/7/24
 food intolerance 3 04/7/24

SITHCCC042 Prepare food to meet special dietary requirements

Journal
Use this table to indicate the skills that you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every
occasion. However, every item must be demonstrated at least once.
Student name: Ram Chandra Chalise Date: 04/7/24 Did an RTO assessor observe this activity?  Yes ☐No Journal
Recipe modified for: Gluten Free Diet number: A1
 Food allergy Type: Gluten ☐Food intolerance Type:
Ingredients excluded or substituted:
Determine production requirements
Analyse the standard and special dietary recipe that you will be working from and answer the following questions.
• Describe the person’s food allergy or intolerance.
 Gluten allergy is a misleading term commonly confused with wheat allergy, or sometimes celiac disease. There is no such thing as a gluten allergy, but
there is a condition called Celiac Disease. Celiac Disease is a digestive condition that is potentially serious if not diagnosed or treated.
• What are the ramifications for the person if their dietary need is not met?
 Bloating or gas.
 Diarrhea or constipation.
 Nausea.
 Headache.
 Brain fog.
 Joint pain.

 Neuropathy

SITHCCC042 Prepare food to meet special dietary requirements 13

Who did you communicate with about the customer’s dietary need and why? What information did you seek?
In your answer, include details about how you clarified the customer’s requirements. You should also discuss how you worked with other members of your team to
ensure that the customer’s needs were met.
How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team?
 It means eating only whole foods that don't contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods
like gluten-free bread or pasta. “Gluten is a protein naturally occurring in certain foods, but it can also be added to foods during processing
for texture
Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs?
 Do your research. Find out what restrictions and special requests you get most often at your restaurant. Every restaurant is different, so survey diners and
kitchen staff to get a feel for
 their needs.
 Revamp your menu. As a restaurant owner, you probably pride yourself in a made-from-scratch menu. That means your staff will prepare low-carb, gluten-
free and vegetarian
 alternatives.
 Dedicate space and tools. Safety is always top priority in the kitchen, but it’s even more important to your celiac diners. Use a separate counter and
dedicated tools for gluten-free
 menu items.
 Partner with locals..
 Use icons to label specialty diet items.
 Have a list of ingredients readily available. Knowles says when she’s eating out, she wants to “see a list of ingredients and speak with the chef and/or
manager.”
 Send out the chef. If you can, have a chef or manager “on call” to speak with diners about their dietary restrictions.
What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed
and how they satisfied the dietary needs of your customer. Consider ingredient labels, food additives and preservatives, common allergens and nutritional values
of ingredients.
 Amaranth.
 Arrowroot.
 Buckwheat.
 Corn — cornmeal, grits and polenta labeled gluten-free.
 Flax.
 Gluten-free flours — rice, soy, corn, potato and bean flours.
 Hominy (corn)

 Millet.

SITHCCC042 Prepare food to meet special dietary requirements 14

Ingredient lists
Complete the following tables to compare the ingredients in the standard recipe with those in the recipe you modified.
Ingredient list – Standard recipe
Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard
template.
Recipe:
Ingredient Qty Qty/serves Qty x serves required
all-purpose flour 2 Cups 13 2*13
baking powder 1 tbsp 13 1*13
salt ½ tsp 13 ½*13
granulated sugar ½ cup 13 ½*13
skim milk, or your preferred milk/milk alternative 1 cup 13 1*13
vanilla extract 1 tsp 13 1*13
egg 1 large 13 1*13
canola or vegetable oil ¼ cup 13 ¼*13
cooking spray 2 Cups 13 2*13
Ingredient list – Modified recipe
Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard
template.
Recipe: Gluten free muffins
Ingredient Qty Qty/serves Qty x serves required
gluten-free flour 1 ¾ cup 12 1*12
gluten-free coconut flour ¼ cup 12 ¼*12
baking soda 1 teaspoon 12 1*12
xanthan gum 2 teaspoons 12 2*12
gluten-free baking powder 1 teaspoon 12 1*12
cinnamon 1 teaspoon 12 1*12
nutmeg 1/8 teaspoon 12 1/8*12
ginger pinch 12 12
Cheetham Salt ½ teaspoon 12 ½*12
Watsonia butter ½ cup 12 ½*12
light brown sugar 1 1/3 cup 12 1/3*12
Fresha eggs 2 12 2*12
vanilla 1 teaspoon 12 1*12
milk 1/3 cup 12 1/3*12

SITHCCC042 Prepare food to meet special dietary requirements 15

water 2 Tablespoons 12 2*12
icing sugar 1/4 cup 12 ¼*12
Include in your answer a description of how the ingredients that you substituted optimised the nutritional quality of the dish.

Describe the cooking processes and methods that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that
you did? Why did you choose the equipment that you did?
Baking method. Digital food scale. You can either measure ingredients by weight or by volume while baking.
 Stainless steel mixing bowls.
 Silicone spatula.
 Bench scraper.
 Pastry blender.

 Tapered rolling pin.

Describe the strategies that you used to prevent cross-contamination.
Include the strategies that you used to handle and store food in your answer.
 Use separate utensils or thoroughly wash and sanitise utensils between handling raw and ready-to-eat foods.
Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mise en place?
How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the
recipe to produce the desired quantities?
1. Do your research. Find out what restrictions and special requests you get most often at your restaurant. ...
2. Revamp your menu. ...
3. Dedicate space and tools. ...
4. Partner with locals. ...
5. Use icons to label specialty diet items. ...
6. Have a list of ingredients readily available. ...
7. Send out the chef.
Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure
that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
 A gluten-free diet excludes any foods that contain gluten, which is a protein found in wheat and several other grains. It means eating only whole foods that
don't contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta.
Supervisor Endorsement

Supervisor name: Stan Fried Position: Chef Signed:

SITHCCC042 Prepare food to meet special dietary requirements 16

Supervisor Declaration
Note for student: Please note that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue, then you would only submit one. If
your logbook contains entries from different kitchens and venues, then please have each supervisor
you work under complete one at the end of all your designated shifts. Please provide this page to
your workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your Journals. One
copy has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Stan Fried
Position: Chef
Relationship to student (for example, head chef/shift supervisor etc): Chef
During the services described in the student’s journals that I have endorsed, the student:
 Yes ☐
worked within the organisation’s policies and procedures
No
worked to a professional level in line with the kitchen’s usual roles and
 Yes ☐No
responsibilities
worked safely  Yes ☐No
confirmed customer’s special dietary food requirements  Yes ☐No
liaised effectively with other people to clarify customer requirements  Yes ☐No
accessed special dietary recipes  Yes ☐No
communicated dietary requirements  Yes ☐No
substituted or omitted ingredients appropriately  Yes ☐No
selected ingredients to ensure optimum nutritional quality and nutritional value of
 Yes ☐No
dishes
responded to special customer requests and dietary requirements effectively  Yes ☐No
modified recipes and dishes according to special dietary requests.  Yes ☐No
worked within the organisation’s policies and procedures  Yes ☐No
avoided cross contamination.  Yes ☐No

Please provide any feedback to the student here:

The student has permission to submit the information contained within the
reflective journals completed below and any supporting documentation (as ☐Yes ☐No
required) for the purposes of assessment.
Supervisor signature:
Contact number:
Date:

SITHCCC042 Prepare food to meet special dietary requirements

Assessment Task 2: Checklist
Student’s name: Ram Chandra Chalise
Completed
successfully?
Has the following been completed? Yes No Comments
The student has satisfactorily determined
production requirements for each special
dietary requirement dish including:
• three different food allergies
• three different food intolerances.
The student has satisfactorily completed a
Journal for each special dietary requirement
dish including:
• three different food allergies
• three different food intolerances.
Assessor observations have been completed
and collectively across all observations
(either singular or on multiple occasions) all
boxes have been checked as Yes and the
student demonstrated their competence as
per the Benchmarks and Quality indicators
provided in the assessor logbook.
The student’s workplace supervisor (or the
assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you are
satisfied that they have answered Yes to each
question, the supervisor has provided
comments/feedback and you have followed
up on any gaps or concerns you have by
discussing this
Provide details of any discussions that took
place in the Comments column.
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name: Stan Fried
Date:
Final results record
Student name: Ram Chandra Chalise
Assessor name: Stan Fried
Date:
Unit name: SITHCCC042 Prepare food to meet special dietary requirements
Qualification name: Certificate IV in Commercial Cookery (102372A)
Final assessment results
Result
Did not
Task Type Satisfactory Unsatisfactory submit
Assessment Task 1 Research Report S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me.
 I would like to appeal this assessment decision.
Student signature: Date:
 I hereby certify that this student has been assessed by me and that the assessment has been carried out
according to the required assessment procedures.
Assessor signature: ____________________________________________ Date: _________________

SITHCCC042 Prepare food to meet special dietary requirements