LEARNER GUIDE

Prepare food to meet special dietary

requirements
 SITHCCC042 - Prepare food to meet special dietary requirements | Learner guide

Table of Contents
Table of Contents ................................................................................................. 1
Introduction ......................................................................................................... 2
CHAPTER 1: CONFIRM SPECIAL DIETARY REQUIREMENTS AND SELECT
INGREDIENTS ....................................................................................................... 5
1.1 Confirm dietary requirements of the customer ................................................... 7
1.2 Recognise potential consequences of overlooking special dietary requirements of
customers....................................................................................................11
1.3 Access special dietary recipes and select specialised ingredients .........................15
1.4 Identify from recipes and packaging, ingredients that may cause health
consequences due to food allergies or intolerance .............................................20
1.5 Exclude ingredients from dishes to meet customer requirements ........................24
CHAPTER 2: PREPARE FOODS TO SATISFY NUTRITIONAL AND SPECIAL DIETARY
REQUIREMENTS .................................................................................................. 31
2.1 Follow recipes to produce dishes for customers with special dietary requirements .33
2.2 Modify menu items to meet different dietary requests by excluding or substituting
ingredients ..................................................................................................39
2.3 Communicate specific dietary requirements for food preparation to other team
members .....................................................................................................43
2.4 Select appropriate ingredients and preparation techniques to optimise nutritional
quality of dishes ...........................................................................................46
2.5 Use appropriate equipment and cooking techniques for specific dishes ................52
2.6 Identify modified dishes to other team members prior to service ........................58
CHAPTER 3: PRESENT PREPARED FOOD .............................................................. 62
3.1 Present food in an appetising and attractive manner .........................................64
3.2 Visually evaluate dish and adjust presentation as required .................................67
3.3 Store finished dishes in appropriate environmental conditions ............................70
3.4 Minimise waste to maximise profitability of food items prepared .........................73
3.5 Clean work area and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and cost-
reduction initiatives.......................................................................................77
CHAPTER 4: ADDITIONAL INFORMATION ........................................................... 81
References ....................................................................................................... 104

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Introduction
Various factors can cause dietary needs and differ from person to person. Here are a few of
the most common ones:

Food intolerances and allergies: Dairy-free, sensitivities to seafood and shellfish, nut-
free, and gluten-free.

Particular dietary needs: Pregnancy and vegetarianism

Religious motivations: Halal

What will I learn?

This learning guide will provide you the skills and knowledge required to:

1. Confirm special dietary requirements and select ingredients.

2. Prepare foods to satisfy nutritional and special dietary requirements.
3. Present prepared food.

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Primary components and recommendations of the Australian Dietary Guidelines.

The Australian Dietary Guidelines offer suggestions on how to eat for your health and
happiness. They are referred to as dietary guidelines because the regular diet affects overall
health. They outline the ideal diet for a long and healthy life based on the most recent
scientific research.

The Australian Dietary Guidelines provide details on the kinds and serving sizes of foods, as
well as the food groups and dietary patterns that are intended to:

• Encourage wellbeing and health;

• Lowering the risk of diet-related illnesses such as high cholesterol, high blood
pressure, obesity; and
• Lowering the chance of developing chronic illnesses like type 2 diabetes,
cardiovascular disease, and several malignancies.
The Australian Dietary Guidelines are intended for use by health professionals, policymakers,
educators, food manufacturers, food retailers, and academics to assist them in discovering
strategies for promoting healthy diets among Australians.

All Australians who are in good health, as well as those who have common medical issues
like being overweight, must follow the Australian Dietary Guidelines. They do not cover
people who require specific dietary guidance due to a medical condition.

The Australian Dietary Guidelines consist of five main guidelines. Regarding the effects on
public health, each recommendation is equally crucial.

Guideline 1

Being physically active and selecting the right amounts of nutrient-rich food and
beverages to meet your energy demands will help you reach and maintain a
healthy weight.

• Children and adolescents should consume enough nutrient-rich foods for healthy
growth and development. They should engage in physical activity daily, and their
growth should be monitored frequently.
• Older individuals should consume nutrient-dense diets and be physically active to
maintain muscle strength and a healthy weight.
Guideline 2

Every day, eat a variety of wholesome foods from these five categories:

• Vegetables in abundance, including a variety of colours and varieties, as well as

legumes and beans
• Fruit
• Foods made from grains (cereals), primarily wholegrain and/or high cereal fibre
variants; include pieces of bread, cereals, rice, pasta, noodles, polenta, couscous,
oats, quinoa, and barley.
• Lean poultry, fish, meats, eggs, tofu, nuts, seeds, and legumes/beans are all good
options.
• Drink plenty of water and consume milk, yoghurt, cheese, and/or their substitutes,
primarily reduced-fat varieties (reduced-fat kinds of milk are not recommended for
infants under 2 years old).

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Guideline 3

Limit consumption of alcohol, extra salt, added sweets, and meals high in
saturated fat.

a. Limit the consumption of foods high in saturated fat, such as fried foods, potato chips,
crisps, pastries, pies, processed meats, commercial burgers, and pizza.

• Replace high-fat foods primarily saturated with polyunsaturated and

monounsaturated foods, such as oils, spreads, nut kinds of butter/pastes, avocado,
butter, milk, margarine, and coconut oil.
• For kids under the age of two, low-fat diets are not recommended.
b. Consume meals and beverages with additional salt in moderation.

• To select lower salt options among similar items, read labels.

• When cooking or eating, avoid adding salt to the food.
c. Restrict consumption of foods and beverages with added sugars, such as candy, cordials,
and soft drinks with added sugar, fruit drinks, vitamin waters, and energy and sports drinks.

d. If anyone prefers to consume alcohol, do so in moderation. The best course of action for
pregnant, trying to get pregnant, or nursing women is to abstain from alcohol.

Guideline 4

Promote, assist, and encourage breastfeeding

Guideline 5

Consider how to prepare and store the food.

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CHAPTER 1: CONFIRM SPECIAL DIETARY

REQUIREMENTS AND SELECT
INGREDIENTS

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Some main reasons people rely on specific diets or adhere to dietary restrictions include
food allergies or sensitivities, religious beliefs, and ideological convictions. Some limits are
set to protect people's lives, while others align with your guest's moral and philosophical
principles.

What will I learn?

In this chapter, you will learn about the following:

1. Confirm dietary requirements of the customer.

2. Recognise potential consequences of overlooking special dietary
requirements of customers.
3. Access special dietary recipes and select specialised ingredients.
4. Identify from recipes and packaging, ingredients that may cause health
consequences due to food allergies or intolerance.
5. Exclude ingredients from dishes to meet customer requirements.

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1.1 Confirm dietary requirements of the customer

Event coordinators and venues are responsible for taking special dietary demands into
account and, when practical, accommodate them during meetings, conferences, and training
sessions.

The bottom line ultimately depends on how much the attendees enjoy themselves;
therefore, they want to ensure that our menus reflect and, to the extent possible,
accommodate visitors' dietary needs. It can be difficult to provide for dietary requirements.
But with careful planning, it doesn't have to be complicated or take a lot of time.

Importance of confirming dietary requirements of customers:

It's crucial to find out your guests' unique dietary needs before hiring a catering provider.
In addition to ensuring your visitors have a nice time, your responsibility as the host or
event organiser is to ensure the food you serve adheres to their dietary restrictions. It is
imperative to mention dietary requirements when placing a catering order, which cannot be
overstated.

Beware of food allergies

When ordering catering, one of the key reasons to provide dietary restrictions is to discover
food allergies. Asking your guests and telling your caterer about any allergies they may have
is crucial because they might range from mild to highly serious. When dealing with food
allergies, it is dangerous to make assumptions. Therefore, you must be sure that the caterer
has all of your guest's information.

Cultural and religious sensitivities

To respect cultural and religious sensibilities, it is advisable to inquire about food

requirements. Due to their religious views, you might need to accommodate your guests'
dietary needs. Ask your visitors if you're unsure about the limits being followed. By doing

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this, you may not only be confident that you can feed your visitors well but also get
knowledge about various religions and philosophical systems.

Asking about unique dietary needs demonstrates your attention to detail as a host and ought
to be a key component of your planning for catering occasions.

Here are some suggestions to aid in organising the process of meeting the
particular dietary needs of delegates.

Recognise customers' needs

Due to dietary requirements imposed by their religion, food intolerances, or allergies,

customers may be present. Meeting and exceeding expectations is essential, whether
customer requests are necessary for their health or are just personal preferences. Whatever
the reason, attendees must have faith in their ability to safely eat menu items tailored to
their requirements.

It's crucial to comprehend the nutritional needs of meeting participants, particularly those
with food allergies, intolerances, or other dietary limitations due to their health or religion.

Examine the dietary needs

Paleo, low sugar, macrobiotic, vegan... keeping up with all the many diets and constantly
changing trends in well-being is challenging. Due to the high demand for gluten-free,
vegetarian, and vegan options, these selections must be standard on menus.

Laws and regulations governing food labels vary from country to country. Firms must adhere
to all regulations, and event planners must know the venue's rules.

Get ready in advance

Ahead of time, communication with venues is required by planners so that they can meet
particular dietary preferences. All parties must discuss and consider dietary requirements
from the initial planning stages through the post-event evaluation. Early planning and venue
cooperation are essential.

Using a structured method to compile requests from delegates makes things easier and
reduces the possibility of any last-minute problems, like menu modifications. Additionally, it
gives the venue time to find alternate ingredients and modify recipes.

Budget sensibly

It can get expensive to accommodate dietary requirements and preferences. Therefore,

event planners must confirm which special diets the location supports and whether there
will be an additional fee.

More than ever, venues must take dietary restrictions into account. Nowadays, it's a
commonplace for restaurants to provide a variety of vegetarian, dairy-free, and gluten-free
options on their menus. This makes it easier for kitchen crews to run a smooth service with
fewer last-minute adjustments.

Gathering customers' needs early in the registration process enables both parties to identify
areas where expenses might be cut. Can one dish, for instance, accommodate different
diets? Frequently, those who need Kosher or Halal food are content to eat vegetarian or
vegan options.

It is appropriate to consider charging consumers with unusual requests for their lunch.
Particularly considering how frequently specially prepared dishes—made with pricey and
carefully acquired ingredients—go uncollected or unattended.

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Organise a collaborative registration effort

Create a menu that accommodates each customer by working together. The organiser and
location should go over and decide on the following:

• Which dietary inquiries should be asked on the registration form for the event?
• How to effectively organise the dietary categories for delegates, such as:
o Allergens/intolerances
o Dietary restrictions
o Requests based on religion
• They offered special diet menu options, which include snacks and grazing foods
• Date(s) by which the organisation must receive menu selections (aim for at least
seven days in advance)
• How will any unforeseen requests be treated?
• How precise requests from customers will be communicated to the kitchen and wait
staff (especially allergy related)
Make sure registration forms are well thought out and don't include open-ended inquiries
like "any dietary requirements?” Dietary requests must be able to be specified on forms to
prevent ambiguity.

Consider requesting an explanation from delegates for their request. For instance, is their
request motivated by a dietary restriction, intolerance, or preference?

Plan delicious menu options

Any specially prepared meals should whenever feasible, be just as enticing and nourishing
as the other options. When smaller or lighter-looking meals are served to customers, they
are frequently offended or ashamed.

Even if someone has Celiac Disease, an autoimmune condition brought on by gluten, they
still need a carbohydrate. Even a vegan needs protein. Be mindful that those who require
special diets are not on a "diet," and ensure that their meals contain essential nutrients.

Pay special attention to the particular day

Make sure to find out if customers have special dietary needs that the meeting's food does
not satisfy. Ensure that all food, including plates, buffets, silverware, and snacks, displays
any allergen contents and pertinent nutritional information.

Wait staff should be notified of customers' unique dietary requirements and given
information on their menu options.

Ensure wait staff knows which customers have requested substitutions and whether any
menu items may contain potential allergens.

Obtain service knowledge

Ask clients with special dietary needs to comment on how well they felt served. This will
make it possible for upcoming menus to be more appealing and inclusive to customers with
dietary restrictions.

High levels of customer satisfaction are crucial for any component of a meeting. Customers
with special dietary needs treated with respect and care are much more likely to leave
favourable reviews and return.

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Dietary requirements include the following:

• Diabetic
• Contemporary eating regimes:
• Elimination
• Liver cleansing
• Macrobiotic
• Exclusions for:
• Allergies
• Contraindications with medicines
• Food intolerance
• Fluids
• Food preferences
• Food restrictions
• Gluten-free
• High carbohydrate
• High or low-energy
• High or low-protein
• High-fibre
• Lacto-ovo
• Low-carbohydrate
• Low-cholesterol
• Low-fat
• Low gluten
• Low-kilojoule
• Modified sodium or potassium
• Modified texture
• Nutritional requirements
• Portion size
• Vegan
• Vegetarian.

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1.2 Recognise potential consequences of overlooking

special dietary requirements of customers

Key health, legal and reputational consequences of failing to address special

requirements, including:

Allergic reactions

A lawsuit may result from neglecting to address a client's allergies. Once the consumer alerts
the company to his or her allergies, whether verbally or in writing, employers are now legally
obligated to consider this information when making judgments in the future. Following are
some examples of allergic reactions:

• Eczema, itching, or hives

• Swelling of the throat, tongue, lips, face, or other body parts,
• Nasal congestion, wheezing or breathing issues
• Diarrhoea, vomiting, nausea, or stomach pain
The degree of an anaphylactic reaction depends on several factors, including exercise, heat,
alcohol, the amount of food consumed, and how it is prepared and consumed.

Adrenaline injections are necessary for anaphylactic to prevent serious injury or death
(epinephrine).

An autoinjector, which provides a single fixed dose of adrenaline, is prescribed to patients

whose doctors believe them at risk of anaphylaxis. In the event of a severe allergic reaction,
they should be given into the outer mid-thigh muscle since they are meant to be used by
non-medical people.

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Anaphylaxis

Anaphylaxis is a severe allergic reaction resulting from a food allergy in some persons. The
airways may constrict and tighten, which might result in life-threatening symptoms.
Breathing is made challenging by a swollen throat or the sense of a lump in your throat.
Anaphylaxis can happen in a matter of minutes. After being exposed to the allergen for 20
minutes to two hours, it typically happens. At first, signs and symptoms could be slight, but
they could quickly worsen. The individual may experience potentially fatal symptoms as soon
as they are exposed to the allergen, which may include:

• Loud or challenging breathing

• The tongue swelling
• Throat edoema or constriction
• Having trouble talking
• Squeaky voice
• Wheeze
• Recurring cough
• Continual fainting or collapsing
• Becoming floppy and pallid (in young children).
Food sensitivity and intolerance reactions: When the body reacts chemically to consuming a
specific food or drink, it is said to have a food intolerance. While food intolerance occasionally
shares symptoms with mild to moderate food allergies or intolerances, neither condition
involves the immune system or results in life-threatening allergic reactions (anaphylaxis).

Food sensitivity and intolerance reactions:

The phrase "food intolerance" refers to a broad spectrum of negative food reactions that
result in symptoms after consuming certain foods. These include headaches, recurring
mouth ulcers, rashes, bloating, gas/flatulence, diarrhoea, irritable bowel syndrome (IBS),
and hives (urticaria). These symptoms may harm general health and wellness if food
intolerances are not treated effectively.

Food allergies are occasionally mistaken for food intolerances or vice versa. Food allergies
affect the immune system, but food intolerances affect the digestive system. Food
intolerances, except for sulphite and benzoate reactions, do not result in anaphylaxis (severe
allergic reactions), which can be fatal, like Immunoglobulin E (IgE) antibody-mediated food
allergies.

Impacted body areas by food allergies

An allergic reaction to food can have an impact on several bodily parts, including:

• Watery and itchy eyes

• Stuffy, sneezing, and running nose
• Mouth: irritation and swelling
• Swelling in the throat
• Gastrointestinal system - nausea, vomiting, and diarrhoea
• Skin rashes, such as atopic dermatitis or hives (urticaria).
• Lungs: Children are more likely than adults to have wheezing, coughing, and asthma.
• Central nervous system: migraine, agitation, exhaustion, convulsions.

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Customer preferences or aversions

Taste significantly impacts eating habits, appetite, and food preferences. An individual's
taste perception and subsequent food preferences are influenced by their tongue's density
of taste buds, genetic variances in taste receptors, and changes in taste receptor sensitivity.

The customer's preferences or aversions must be understood in the first place. The
organisation should know its customers' needs and how to meet them. Here are some
excellent methods for learning about the preferences of the clients.

Speak to them

The greatest method to get to know the consumers if the organisations rely on foot traffic
is to speak with them. When someone comes into the place of work, always say hello. How
are they doing? - Ask. Engage in dialogue with them. One advice is to stick to safe topics
like the weather or sports when first getting to know someone.

Create a Customer Profile

Create a customer profile as you get to know them to help you remember key details. A
profile might be useful for determining your customer's wants. A customer's likes, dislikes,
age, educational background, interests, and hobbies should all be listed in their profile.

Pay attention to their purchases

By being aware of their purchases, one may better comprehend the tastes and requirements
of business clients. Businesses may ensure they always have their product on hand by
knowing what customers buy. If one keeps this information in mind, making ideas for the
next deals might be simpler.

Collect feedback

Understanding what customers think about a particular service or product is always

beneficial. Conducting a survey is one technique to obtain this data. Businesses might always
use comment cards instead of surveys if they don't want to spend the time conducting them.
Both surveys and comment cards are excellent tools for gathering frank criticism and getting
to know the consumers better.

Labels and food legislation

Some foods and specific compounds included in foods must be declared on food labels under
the Australian Food Standards Code, including:

• Gluten-containing grains and gluten-containing products

• Cress and its products
• Eggs and egg-related items
• Fish and fish-related goods
• Milk and dairy goods
• Nuts, sesame seeds, and items made from them
• Products made from peanuts and soybeans
• Sulphites that have been added in amounts of at least 10 mg/kg
• Bee pollen, propolis, and royal jelly (given as or found in food).
These foods must be declared if they are:

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• Applied as a component
• A compound ingredient's component
• A component of or addition to food
• A processing aid or a component of one.
In addition to the health risks of not paying attention to special dietary requests,
there may also be legal consequences of failing to address them. These may
include (but are not limited to).

• A breach of hygiene and/or workplace health and safety legislation (which places a
duty of care upon you) can result in a health and safety inspection, heavy fines or
penalties, or even a loss of business license.
• Legal action is being taken against the organisation, and possibly yourself if it could
be shown that you were negligent in accommodating specific dietary requests and
this negligence resulted in harm to a guest.

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1.3 Access special dietary recipes and select specialised

ingredients

As with all food preparation, following the organisation's recipes is better until one feels
entirely at ease serving the dishes. This will make it easier to assemble the ingredients and
maintain portion control, which is crucial for food service.

Using Recipes

Every day, kitchen staff utilise recipes as a guide to prepare the food presented to diners. A
standard recipe has undergone extensive adaptation and testing to guarantee that it will
yield a consistent result each time it is used. A recipe will also assist in producing a dish of
high quality in cases where the required components and techniques are unknown.

So, some justifications for employing recipes are as follows:

Reliable Food Quality: Using recipes helps to guarantee that the greatest food products are
produced every time.

Consistent Produce: By being aware of how much of a certain ingredient the recipe will
generate, one can avoid food waste and shortages at the serving station.

Correct Nutrient Material: Recipes assist in maintaining the nutritional value as well as the
quality of ingredients.

Controlling food costs: When the same ingredients and proportions are used each time a
meal is made, the price per serving stays the same.

Inventory Control: When a standardised recipe is followed, it is possible to estimate how

much food inventory is utilised each time the recipe is made.

Reduction of labour costs: Employees may spend their time wisely and complete their
workdays more quickly following written processes.

Employee Confidence: Since there is less room for error and bad food quality when there is
no room for guesswork, employees might feel more satisfied and confident.

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Certain components may need to be added to or removed from recipes when special dietary
foods are required.

Selecting ingredients

All of the various dietary requirements mentioned above, among others, may necessitate
using ingredients or uniquely preparing a meal.

For example;

• Specially prepared and slaughtered meats can be required.

• Omitting certain elements that are often present in a dish
• The alterations or replacements of certain substances to avoid those that represent
a health concern.
Therefore, it is important to consider dietary limitations and the recipe's requirements while
choosing ingredients. Utilising substitutes for ingredients that would typically be used may
be necessary. These alternatives could consist of, but not be limited to:

• Flour without gluten

• Flour without yeast
• Artificial sweeteners
• Soy-based foods
Culinary terms and trade names for:

Substitute ingredients used to produce dishes with special dietary recipes

Several substitutes can be used in the restaurant when baking or preparing meals for
persons with food allergies, intolerances, or preferences, from eggs and dairy to flours and
nuts.

Egg alternatives

Although eggs were once thought to be a need for manufacturing, there are a variety of
substitutes.

• Chickpea water may produce stunning meringues and marshmallows when whipped
into fluffy peaks. One egg white is equivalent to two teaspoons.
• Flax seed Serves as a binder in recipes for cookies, pancakes, and biscuits. For every
egg, combine one grounded tablespoon with three tablespoons of water.
Butter substitutes

Although it may seem impossible to make a croissant without butter, dairy-free options can
be just as tasty.

• Oil: In any recipe, even brownies, vegetable oil can be used in place of melted butter.
• Avocado: When pureed, this low-fat alternative can be used in place of butter in any
recipe.
• Coconut oil or ghee can be substituted for butter equally, while ghee requires a
slightly higher cooking temperature.

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Wheat flour alternatives

Although there are many wheat substitutes available, it is recommended that people select
natural alternatives rather than gluten-free flour that has undergone extensive processing
for the tastiest cakes.

• Almond meal is a great low-carb substitute for cakes, slices, and macaroons.
• Hazelnut flour is perfect for fast pieces of bread, cakes, cookies, pastries, and pie
crusts.
• Despite having the word "wheat" in its name, buckwheat flour is gluten-free and
comes from a separate plant family. It works best in bread recipes and lowers blood
sugar.
Nuts

Although they provide baked items with a rich flavour and lots of texture, nuts can be fatal
for people with allergies.

• By adopting nut-free alternatives, nutty flavours can still be obtained.

• Sunflower seeds can be made into a paste or crushed and used to replace peanuts.
• Hemp seeds: A tasty alternative to walnuts or pine nuts, hemp seeds may also lessen
inflammation.
• A high-quality protein that is risk-free for those with nut and tree nut allergies is soy
nut butter.
Dairy-free milk chocolate alternative

Since cacao, the finest form of chocolate is naturally dairy-free, there are products available
that don't contain milk solids, butter oil, whey, or cream.

• Make sure to check; if there are any dairy ingredients, they will be prominently
labelled.
• Dark chocolate: Once the cacao content reaches 70%, more non-dairy choices are
available.
• Carob: The carob tree's pods, which are caffeine- and dairy-free and packed with
natural sugar, antioxidants, calcium, and minerals when roasted, can be used in place
of cocoa powder.
Ingredients suitable for meeting basic nutritional needs

One should consume the following to satisfy your person's normal nutritional requirements:

• A vast range of nourishing foods

• Daily consumption of water sufficient in kilojoules for energy, with carbs being the
preferable source
• Foods high in essential fatty acids, such as oily fish, almonds, and avocado
• Sufficient protein for cell repair and maintenance
• Vitamins are water-soluble and fat-soluble
• Vital elements like iron, calcium, and zinc are found in diets with phytochemicals
generated from plants that may prevent heart disease, diabetes, some cancers,
arthritis, and osteoporosis.
A well-rounded diet prioritises fruits, vegetables, whole grains, legumes, dairy products, and
lean meats that can satisfy these fundamental needs.

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Ingredients that cause common allergic reactions

Food allergies occur when the body's immune system, which typically fights illnesses,
perceives food as an invasion. An allergic reaction arises as a result.

A person may experience an allergic reaction after eating any food; however, five common
allergens account for 90% of all reactions in the body:

• Milk and eggs

• Peanuts
• Wheat, nuts, and soy (such as walnuts and cashews)
• Different seafood (such as shrimp)
• Sesame
Food additives and preservatives

Any compounds added to food to modify it before consumption are referred to as food
additives or preservatives. Preservatives to increase shelf life, flavouring and colouring to
enhance taste and appearance, and dietary supplements like vitamins and minerals are all
examples of additives.

Preservatives are used to stop bacteria from contaminating or destroying food. To increase
the shelf life of foods, preservatives are commonly added. Preservatives protect consumers
from foodborne illness while preserving the food's appearance and flavour. But many
preservatives nowadays come from chemicals and can have negative side effects.

To seek for in food preservatives, consider the following:

• Salt
• Folic acid
• Acid ascorbic
• The vinegar
• Sorbic acid
Preservatives are a sort of food additive added to food to extend shelf life and prevent
microorganisms from degrading the items. Food deterioration can be caused by mould,
bacteria, and yeast, which are virtually ubiquitous (including the air we breathe). And these
contemporary additions undoubtedly had an effect. Some researchers think preservatives
have impacted eating habits and food production patterns the most compared to other food
additives.

Food additives are substances added to food to preserve or enhance its freshness, safety,
flavour, texture, or appearance. Some food additives, like salt (found in meats like bacon or
dried fish) or sugar (found in marmalade), have been used for food preservation for
generations (in wine).

The first step in accommodating customised diets is getting to know the customer. If people
can precisely ascertain the key demands of their clients, they can efficiently recreate the
menu. However, business owners believe it would be desirable to try to please their
customers. Yes, the price will increase, but demand will outweigh the expense if the buyer
is devoted.

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Taking a few precautions before diving headfirst into specialty diets is vital. They consist of:

• Research the topic. Learn what limits and special requests the business receives most
frequently. Since every business is unique, asking customers and chefs about their
preferences is best.
• Update the menu. Individuals probably take great satisfaction in having a chef's
freshly created menu. That implies that the employees will prepare vegetarian,
gluten-free, and low-carb options. The substitutions are typically less complicated for
vegetarians or low-carb diets because they don't need to pay extra attention to
allergens. Nevertheless, keep an eye out for components that include meat. Gelatin
and other animal products are commonly found in broths and sauces.
• Reserve a location and tools. Safety is always the top issue in the cooking area, but
it is even more crucial for celiac diners. For gluten-free menu items, use a distinct
counter and specialised equipment. Cross-contamination, which can be dangerous to
those with celiac disease, will be less likely. For people with nut allergies, the same
procedure is used. Complete sterilisation of the chef's equipment, utensils, and dishes
is required for diners with severe nut allergies.
• Work with the community. For gluten-free bread, rolls, buns, and sweets, turn to a
gluten-free food corporation. It's a fantastic way to purchase the required products
while promoting the neighbourhood economy and a fellow businessperson.
• Keep a handy ingredient list on hand. For their menu offerings, most businesses have
an ingredient list or cookbook. Make copies of it so that chefs and servers may
immediately access it whenever a customer demands it and update it with new
specific diet items.
• Send out the chef. If possible, keep a chef or manager "on call" to address customers'
dietary needs.

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1.4 Identify from recipes and packaging, ingredients that

may cause health consequences due to food allergies
or intolerance

Food intolerance symptoms can match those of food allergies, which leads to confusion
between the two conditions. Food intolerance, however, does not affect the immune system
and does not result in life-threatening allergic reactions (known as anaphylaxis).
Additionally, allergy testing does not detect food intolerance.

Understanding food intolerance can be challenging, and doctors sometimes poorly

understand it. Food additives can occasionally make migraine headaches, rashes (like
hives), or stomach trouble from irritable bowel syndrome more frequent and severe.

Allergy is an immunological reaction.

An overreaction of the immune system to protein results in allergies. These proteins could
be found in food, pollen, household dust, pet hair, or mould. They're known as allergens.
When a material is referred to as having an allergy, the immune system reacts to it as
though it were harmful.

A chemical process causes food intolerance.

Food intolerance is not an immunological response; it is a chemical reaction that certain

people experience after consuming certain foods or beverages. Food intolerance has been
linked to irritable bowel syndrome, chronic fatigue syndrome, and asthma.

Food allergy and intolerance signs and symptoms

Differentiating between the signs of a food allergy and food intolerance can be challenging.
Item allergy symptoms typically appear fairly quickly after eating the offending food. Food

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intolerance symptoms can appear immediately, but they can also take anywhere from 12 to
24 hours.

The amount of food ingested is typically correlated with food intolerance reactions.
Depending on the individual, they might not start to happen until a specific amount
(threshold level) of the meal is consumed.

Contacting a doctor for a medical diagnosis is crucial because other disorders can also
produce food allergy symptoms and intolerance.

Food intolerance symptoms might include:

• Nervousness
• Tremor
• Sweating
• Palpitations
• Quickly breathing
• Migraine, headache
• Diarrhoea
• The skin feels hot to the touch
• The chest and face are constricted.
• Breathing issues and symptoms like asthma
• Allergic-like symptoms
Signs of food allergies

Food allergies can cause mild to significant symptoms like:

• Tongue swelling, stinging, and itching

• Swelling of the eyes or face
• Clogged nose
• Skin eruptions (eczema)
• Hives (urticaria – skin becomes red and raised)
• Diarrhea, stomach discomfort
• Respiratory issues such as asthma and wheeze
• Vomiting and sickness
Impacted body areas by food allergies

An allergic reaction to food can impact numerous bodily parts, including:

• Eyes: Itching and dripping

• Nose: Congestion, sneezing, and running

• Mouth: Swelling and itching

• Throat: Swelling

• Intestinal system: Nausea, vomiting, and diarrhoea

• Skin: Rashes, such as atopic dermatitis or hives (urticaria).

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• Lungs: Wheezing, coughing, and asthma.

• Primary nervous system: Headache, agitation, exhaustion, and convulsions.

Food allergies can have serious side effects and can be fatal.

A severe allergic reaction called anaphylaxis necessitates immediate medical intervention.

The most frequent allergens that result in anaphylaxis are food (such as peanuts, tree nuts,
shellfish, wheat, milk, and eggs), insect bites and stings, and some medications.

The individual may experience potentially fatal symptoms as soon as they are exposed to
the allergen, which may include:

• Rough or hard breathing

• Tongue swelling, throat constriction, difficulty speaking, raspy voice, persistent

cough, persistent dizziness or collapse, and becoming floppy and pallid (in young
children).

• Exercise, heat, alcohol, the quantity of food ingested, and food preparation and
consumption methods are just a few variables that can affect how severe an
anaphylactic reaction is.

Reasons for food allergies

90% of food allergies are caused by peanuts, tree nuts, eggs, milk, wheat, sesame, fish,
shellfish, and soy. One of the most prevalent allergies in older children is peanut allergy, as
just one in four people will outgrow it.

Food intolerance causes

Foods that frequently trigger sensitivity symptoms in delicate individuals include:

• Dairy items, such as yoghurt, milk, and cheese

• Chocolate

• Specifically egg whites, eggs

• Flavouring agents like msg (monosodium glutamate)

• Food supplements

• Tomatoes, strawberries, and citrus fruits

• Red wine, in particular

• Some foods include amines like histamine.

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Finding the allergen

Finding the allergen is made simple when symptoms occur shortly after consuming the
particular dish. However, diagnostic testing like these can be required if the cause is
unknown:

• Recording food intake and symptoms to look for trends.

• Eliminating all suspect items for two weeks before testing reactions by reintroducing
each one at a time (except in cases of anaphylaxis). This can only be done with a
doctor's approval.

• Food extracts are used in skin prick tests.

• Blood testing for allergies.

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1.5 Exclude ingredients from dishes to meet customer

requirements

It's crucial to read the recipe card and/or ingredient packaging instructions before choosing
any ingredients to ensure there are no items present that could endanger the health of your
consumers. It is crucial to be aware of all the ingredients a recipe typically calls for because
even something as seemingly harmless as a tablespoon of peanut oil in a salad dressing
might kill someone with a severe nut allergy. As we now know, some elements can damage
consumers. Therefore, knowing all the goods, a recipe generally calls for is necessary.

Steps to follow to exclude ingredients from dishes:

• Determine the dietary requirements of the customer.

• Determine the allergies the customer has from the ingredients.
• Exclude or substitute the ingredient with another one accordingly.
• If doing so, always check with the customer whether the alternative ingredients can
be used and if consent has been given.
How to Substitute Ingredients in a Recipe

Moisture

Wine, beer, apple cider, or even simply water will work when adding broth to a hot pan to
assist form a sauce or to remove browned pieces from the bottom of the skillet. The same
applies when cooking grain, meat, or vegetables in the liquid. For instance, you may boil
mussels with tomato sauce, wine, stock, or beer. In stock, water, wine, or a combination of
these, cook grains or dishes like risotto.

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Water should always be your first choice when thinning a dip or sauce. Still, suppose you're
making quiche, bread pudding, or anything else that calls for a creamy liquid. In that case,
you can safely make a lot of dishes with any kind of dairy or non-dairy milk you have on
hand (unless a higher fat content is necessary, such as for whipped cream). Buttermilk or
well-stirred plain yoghurt could often be used as a substitute. Accept the unknowable!

Structure

The main focus of the recipe is structure. Any of the essential elements are interchangeable.

For instance, if boneless pork chops are on sale but chicken breasts aren't, use those instead.
If you have an open box of crackers and the recipe calls for seasoned Italian breadcrumbs,
go for it. Use the half a head of cauliflower you have sitting in the crisper. Use brown rice
instead of farro if you need it and don't know what to do with the remainder of the box (or
quinoa, millet, couscous, or even small-shaped pasta). You may use practically any nut and
green you have to make pesto. You comprehend.

The only guideline you have to follow is matching swaps. Tender meat or tougher vegetables
can be swapped out for similar ones. After all, a lean pork tenderloin may be substituted for
a sirloin steak in a fajita recipe but wouldn't work in a 6-hour braise designed for a tough
beef round. Additionally, you wouldn't substitute zucchini for brussels sprouts in a quick stir-
fry or add rough parsnip cubes in place of zucchini in a 30-minute roast. When substituting,
pay close attention to the recipe's doneness indicators and use the cook times as a guide.

Flavour

This is a little challenging since when recipe creators produce a recipe, they frequently have
a specific flavour profile. For instance, if the recipe calls for balsamic-glazed pork, you'll need
balsamic vinegar to make the dish. The five primary tastes—salty, sweet, sour, bitter, and
umami—are played with by ingredients, but there are some things you can do:

• Herbs and spices: You may easily replace fresh herbs used in a cooked meal with
their dried counterparts in a 3 to 1 ratio (3 teaspoons fresh herb = 1 teaspoon dried).
This will save you money. The rule of "swapping like with like" also applies if you
don't have the dried form or can't find the fresh one you need.
• Sweeteners: While it is uncommon to need to add sugar to a dish, feel free to do so
by substituting brown sugar for white, maple syrup for honey, or even orange juice.
• Heat: Various ingredients that increase heat (such as chilli paste, chipotle peppers,
gochujang, kimchi, hot curry powder or paste, etc.) each contribute a distinctive
flavour to the table. You can always change the amount of heat by substituting one
kind of chilli pepper for another, but substituting a jalapeno for a chipotle won't give
you the same smoky flavour.
• Sour: Adding extra vinegar, citrus juice, or zest often brightens a dish to cut through
one that is heavier. In most circumstances, you can replace any citrus with another
and various kinds of vinegar with another; you can also replace citrus with vinegar.
• Flavor layers (umami): Long ingredient lists are generally made this way to produce
a fuller flavour. Use components such as Worcestershire sauce, anchovy paste,
tamari, hoisin sauce, sundried tomatoes, fish sauce, dried porcini mushrooms, miso,
capers, smokey paprika, pickles, tomato paste, or the rind of a Parmesan cheese on
a day when your refrigerator is full. If the amount of any of these add-ins is modest
compared to the extensive ingredient list, you may eliminate one or more of them
(or consult an online substitution guide).

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Texture

A well-crafted recipe varies the texture. Think of a creamy, smooth soup with a garnish of
pumpkin seeds, a light grain salad with crisp and tender veggies, or even porridge with
crunchy, diced apples added to it. Contrasting textures make food more intriguing and
promote fullness, and they're usually rather simple to switch out (or skip).

• Crunch: In most cases, you can substitute another type of nut for one specified in a
recipe. Any breadcrumb, numerous snacks, "healthy" cereal, cornmeal, and other
small grains like millet and crushed nuts will work if you're breading something.
• Tasty: This describes a food's "meaty" character, which falls between crunchy and
soft. For instance, it's the grapes added to a crisp salad.
Garnish

Garnishes can be more than just attractive decorations when properly employed. A garnish
adds the final flavour or texture and may even add a little balance. Examples include a
noticeable crunch from sesame seeds, a vibrant hint of citrus from a sprinkle of lemon zest,
a floral note from a sprinkle of fresh cilantro, and a balanced amount of heat from a grind
of fresh black pepper. A good recipe should be self-sufficient; the garnish should not make
or break it. Think about the part it plays in the recipe. The flexible guidelines apply if it is
applied to provide moisture, structure, flavour, or texture. Skip it if not.

As a result, it's crucial to constantly be aware of the relationship between specific drugs and
the possible reactions people may have to them. As necessary, omit them or replace them
with other products.

Taste, texture, freshness, and appearance are a few crucial ways food components and
additives enhance the enjoyment of meals. Food components are categorised based on the
functions they provide in completed foods.

The categories of several popular culinary ingredients and their applications are
listed below.

Regulator of acid

The pH of a food is controlled by acidity regulators, also known as buffering or pH adjusting

chemicals, to keep it from being too acidic or alkaline. Phosphates are a typical acidity
regulator found in dairy products, soft drinks, meats, and tomato ketchup.

Anticaking Substances

Solid food helps maintain fluid by using anticaking chemicals. When powdered foods acquire
moisture from their surroundings, they frequently clump together and change their texture.
Anticaking chemicals are added to help stop this from happening.

Minerals including calcium, magnesium, and silica are the source of many anti-caking
compounds. To prevent salt particles from clumping together, calcium silicate, a typical
anticaking ingredient found in table salt, helps to absorb both water and oil. Flour, sugar
products, powdered milk, grated cheese, cake mixes, and egg mixtures all employ anticaking
chemicals.

Antifoaming substances

Antifoaming substances prevent liquids from foaming up. Derivatives of silicon, oxygen, and
other minerals are used to create silicates, often used to make antifoaming agents, also
referred to as defoamers.

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To reduce foaming during mixing and bottling, antifoaming chemicals can be used while
making beverages. They can also reduce foaming in consumer products, such as coffee
creamer that has anti-foaming properties to reduce foam when combined with coffee.
Additionally, antifoaming chemicals are utilised in liquid eggs, jams, jellies, juices, and
sauces.

Antioxidant

By preventing degradation or breakdown brought on by oxidation, antioxidants can extend

the shelf life of foods. Food undergoes oxidation when it reacts with oxygen and loses quality.

Fruits and vegetables like blueberries, kale, and chocolate contain antioxidants like vitamin
E and C. When made from a fruit source, they can also be created. Citrus fruits are the
source of the ubiquitous antioxidant known as citric acid.

Carriers

Food additives, nutrients, enzymes, or flavourings are diluted, dissolved, and dispersed by
carriers to make them easier to employ without altering how they work in the final product.
Typical domestic carriers include salt and sugar. Dairy items, baked goods, and soups all
contain carriers.

Colours

The natural hues of meals are balanced and enhanced with the addition of colour.
Additionally, they are frequently employed to give colourless food life so that it would be
more appealing and tasty. Candy, margarine, drinks, cheese, jams, yoghurt, and baked
items all contain colour.

Emulsifiers

By generating suspension, emulsifiers aid in forming or maintaining an emulsion in a food

product. In vinaigrette, mustard is a typical element that acts as an emulsifier.

Emulsifiers can be used to make and keep emulsions, which can assist decrease food waste,
cutting calories, and/or substituting for fat. In ice cream, spreads, cakes, and coffee
creamers, mono- and triacylglycerol fatty acids are frequently used as emulsifiers.

In addition to these items, emulsifiers can be found in margarine, bread, chocolate, and
some processed meats.

Inflating Agent

To keep foods strong and crisp, firming agents are utilised. They frequently serve to increase
shelf life.

Citric acid sometimes referred to as sodium citrate, is a typical firming agent obtained from
citreous. Pickles and relishes sometimes contain firming agents.

Flavouring agents

Foods are given flavour enhancers to increase an existing flavour and improve the taste.

While flavour enhancers can be created from a wide range of sources, they are usually
separated from certain foods with a strong flavour. They are utilised in salad dressings,
sauces, diet, nutritious items, and soft drinks.

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Agent Foaming

Using foaming agents, a gas, such as carbon dioxide can be added to a liquid or solid food,
changing the texture. A whipped, frothy texture is frequently a result of the use of foaming
agents in food and beverages. Whipped cream, foamed coffee, and flavoured waters
frequently contain foaming ingredients.

Gelling Substance

By increasing the thickness of food through the production of a gel, gelling chemicals are
frequently employed to improve the texture of dishes. Home cooks frequently employ
gelatine and agar, two common gelling agents, to make thicker jams, jellies, and sauces
from fresh vegetables.

Glazing Substance

Glazing agents give food goods a protective exterior coating, extending shelf life and
preventing bacterial growth. Additionally, they could aid in halting water loss. They can
frequently give food goods a sparkling appearance similar to a store-bought apple. Puddings,
sauces, and gelatine-based goods like Jell-O all frequently contain gelling agents.

Humectant

By combining and regulating water activity, humectants aid in moisture retention in foods
or help to prevent moisture loss. By reducing microbial activity, humectants also help extend
the shelf life of food. A humectant called glycerine is frequently used to regulate the amount
of moisture in foods that combine oil and water. Dairy products, some fruits and vegetables,
confections, and baked items all contain humectants.

Preservatives

Foods are given preservatives to prevent rotting, so they remain safe for ingestion.
Additionally, preservatives aid in preserving the texture, flavour, and appearance of food.
There are several different types of preserves. Examples of preservatives include sugars,
salts, and kinds of vinegar, frequently used to halt the growth of microorganisms in food.
Jellies, cured meats, oils, cereals, dressings, fruits, vegetables, and baked items include
preservatives.

Recruiting Agent

Raising agents to increase the volume and air content of a dough or batter, giving pieces of
bread and other baked items the frequently requested light, airy quality. To create a larger,
airier baked good, raising agents act by releasing gas from the original dough or batter.
Baking powder is a typical raising agent used by commercial food producers and amateur
cooks.

Stabiliser

Stabilisers extend the shelf life of food goods and safeguard their physical consistency by
helping them maintain their structure for longer. For instance, salad dressings frequently
contain stabilised oils and water to prevent separation on the shelf.

Sweetener

Sweeteners make food sweeter and are frequently used as low- or no-calorie sugar
substitutes. They are used sparingly to mimic or heighten the sweetness of conventional
sugars without causing blood sugar levels to rise. Soft beverages, canned foods, jellies &
jams, baked goods, sweets, and dairy items frequently contain sweeteners.

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Thickener

Thickeners enhance the consistency and texture of liquid food products like soups and sauces
by increasing their density. Home cooks frequently employ thickeners such as flour, corn
starch, and gelatine to enhance the texture of sauces, gravies, and jams.

To provide the best possible food, one must also have a sound understanding of;

• Basic principles and practices of nutrition include;

o Nutritional components and dietary sources
o The importance of healthy eating in preventing dietary illnesses
o Nutritional effects of various cooking techniques and food storage
• How food choices are influenced and their health implications
• Food additives, preservatives, and labelling

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Self-check assessment
QUESTION 1

What does a special dietary requirement mean?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

QUESTION 2

Why is it important to follow special dietary requirements?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

QUESTION 3

What dietary requirements are listed on a restaurant menu?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

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CHAPTER 2: PREPARE FOODS TO SATISFY

NUTRITIONAL AND SPECIAL DIETARY
REQUIREMENTS

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Due to dietary requirements imposed by their religion, food intolerances, or allergies, clients
may be present. Meeting and exceeding expectations is essential, whether the requests
made by clients are necessary for their health or are just personal preferences. Whatever
the reason, attendees must have faith in their ability to safely eat menu items tailored to
their requirements.

What will I learn?

In this chapter, you will learn about the following:

1. Follow recipes to produce dishes for customers with special dietary

requirements.
2. Modify menu items to meet different dietary requests by excluding or
substituting ingredients.
3. Communicate specific dietary requirements for food preparation to
other team members.
4. Select appropriate ingredients and preparation techniques to optimise
nutritional quality of dishes.
5. Use appropriate equipment and cooking techniques for specific dishes.
6. Identify modified dishes to other team members prior to services

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2.1 Follow recipes to produce dishes for customers with

special dietary requirements

Some main reasons people rely on particular diets or adhere to dietary restrictions include
food allergies or sensitivities, religious beliefs, and ideological convictions.

Some limits protect people's lives, while others align with the client's moral and philosophical
principles. They are equally crucial in either case.

Therefore, it would be helpful to educate oneself about some of the most frequent dietary
restrictions if they are arranging an event or catering for one.

What are the common special dietary requirements?

Dietary restrictions have several causes, and they vary from person to person. Among the
more typical ones are:

• Allergies to certain foods, including nuts, fish, shellfish, and dairy.

• Special dietary needs, including veganism, vegetarianism, and pregnancy
• Halal for religious purposes
Here are a few dietary restrictions that people need to be aware of:

Intolerance to lactose

A lack of the enzyme lactase, which aids in the digestion of lactose, the primary kind of carb
found in milk, results in lactose intolerance, a digestive condition.

However, the production of the enzyme ceases in around two-thirds of the world's population
after weaning. They consequently develop lactose intolerance.
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If people have lactose intolerance, eating foods that contain lactose, such as milk and milk
products, may cause them to experience symptoms including bloating, abdominal pain, gas,
and diarrhoea. However, not all milk products are created equal; some may be more
palatable to some people than others.

When creating the menu for your occasion, keep the following milk product suggestions in
mind:

• Milk without lactose. This substitute for milk is just milk that has been lactase-
treated, which aids in the digestion of lactose. Only slightly sweeter than conventional
milk, it has the same nutritional value.
• Fermented dairy products. Due to the partial digestion of lactose by bacterial
fermentation, people with lactose intolerance may be able to consume yoghurt, kefir,
sour cream, Leben, labneh, murris, and viili.
• Cheeses that are hard-matured. Because they are inherently lactose-free, cheeses
like Parmesan and Granna Padano may be tolerated by most people.
• Butter. While butter is made out of milk's fatty portion, it could include lactose.
Lactose intolerant people can generally eat butter or ghee, which has been clarified.
Sensitivity to or intolerance to gluten

One of the key proteins in wheat is gluten, which is also present in barley and rye. It is in
charge of providing baked foods with their elasticity and viscosity. Worldwide, however, 1-
7% of persons are afflicted by two conditions linked to gluten. They are gluten sensitivity
and celiac disease. A gluten-related autoimmune illness called celiac disease causes
inflammation and harm to the small intestine.

Weight loss owing to nutritional malabsorption and stomach pain are typical signs of celiac
disease. Anaemia, osteoporosis, and skin rashes are some more unusual symptoms. Weight
loss owing to nutritional malabsorption and stomach pain are typical signs of celiac disease.
Anaemia, osteoporosis, and skin rashes are some more unusual symptoms.

However, non-celiac gluten sensitivity, which is similarly brought on by consuming gluten,

is a non-allergic and non-autoimmune disorder that manifests symptoms resembling celiac
disease.

People with non-celiac gluten sensitivity sometimes exhibit several food intolerances,
including those to cow's milk, eggs, and other foods, in addition to reacting to foods that
contain gluten. Both conditions are currently treated with a rigorous, lifetime gluten-free
diet.

Vegetarianism

A diet that prioritises plant-based foods while avoiding meat, poultry, and fish is known as
vegetarianism. However, other versions permit some animal-based foods, such as:

• Lacto-vegetarians: include milk and dairy products but exclude meat, poultry, and
fish
• Ovo-vegetarians: consume eggs instead of meat, poultry, and fish.
• Vegetarians consume just milk, milk products, and eggs while avoiding meat, poultry,
and fish.
• Pescatarians: include fish, milk, milk products, and eggs but refrain from eating meat
or fowl.
• Vegetarians who occasionally eat meat, meat products, poultry, and fish are called
semi-vegetarians or flexitarians.

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Including plant-based proteins in the menu would be great because animal-based protein
sources are restricted or avoided on a vegetarian diet.

Veganism

A stricter kind of vegetarianism known as veganism prevents consuming any products made
from animals.

Prohibited ingredients include gelatine, sauces made from fish, honey, bee pollen, casein,
and whey.

The main influences for becoming a vegan are religious, ethical, and environmental views.
But it might also have certain health advantages, such as weight loss and a reduced risk of
developing chronic conditions like heart disease, some types of cancer, and type 2 diabetes.

Kosher

Kosher is a term used to describe the dietary regulations set down by Jewish law, which
specify which foods are permitted. A kosher diet often revolves around three key elements:
permitted animals, the ban on blood, and the disallowance of mixing dairy and meat. To be
deemed kosher, a product must also meet other criteria, such as how the animal was killed
and processed.

Keto

The ketogenic, or keto, diet is a high fat, very low carb diet that has become more well-
known recently. While weight loss is one of the main reasons for following the diet, some
people also do so because it has favourable effects on blood sugar and other metabolic
processes.

The keto diet limits your daily carb intake to 20 to 50 grammes while urging you to consume
up to 70% of your calories as fat. This means that high-sugar meals like candies, fruit juices,
sodas, and desserts must be restricted or avoided, as well as grains, legumes, starchy
vegetables, and most fruits.

Diabetes

Because they either create little to no insulin (those with type 1 diabetes) or cannot absorb
it (those with type 2 diabetes), people with diabetes have decreased ability to metabolise
carbohydrates. The hormone insulin allows the sugar from carbohydrates to enter your cells.
As a result, elevated blood sugar levels may result from compromised production or activity.

Dietary advice for diabetics encourages a balanced diet with moderate serving sizes for all
food groups.

Dairy-free

In contrast to a lactose-free diet, a dairy-free diet forbids the consumption of all dairy
products, including cheese, yoghurt, and other fermented foods, as well as cream and
butter. Dairy-free diets are frequently used to manage cow's milk allergy, in contrast to
lactose intolerance, in which other milk components are readily tolerated.

An allergic reaction to the casein or whey proteins in cow's milk is known as a cow's milk
allergy. When the immune system detects either or both of them in a person who has a
cow's milk allergy, a reaction is brought on.

Therefore, if you're throwing an event for folks with this allergy, take all dairy products off
the menu and consider using plant-based dairy alternatives made from nuts, seeds, and
non-dairy milk.

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Low carbs

Low-carb diets and the keto diet limit carbohydrates to maintain stable blood sugar levels
throughout the day. They all restrict alcohol, refined sugar, and meals that have been
through a lot of processing. Overall, minimise the number of starchy vegetables, grains, and
legumes in the meal and stay away from serving sugary drinks, white bread, pasta, and
rice.

Food allergies

Food allergies cause the immune system to respond negatively when people eat particular
foods. Most common food allergies include sensitivity to wheat, nuts, fish, shellfish, eggs,
and soy.

The following are some steps to adapt any recipe to suit dietary requirements:

To begin, pick one adaptation.

A helpful tip for someone new to recipe modifications is to take it gently. Try not to alter a
recipe to make it suitable for people with dietary allergies, vegan, gluten-free, salt-free,
sugar-free, etc. Right away, it won't work (typically). Choose one adaption at a time instead.

Concentrate on Flavour

Make flavour the top priority when modifying a dish, making it a little bit healthier, or
avoiding a specific food allergen. Nobody wants a meal that is free from (insert any item
here) yet tasteless! Following are some general principles:

• Make sure there is a creamy and moist substitute if one is decreasing FAT (from egg
yolks, butter, or oil) (like applesauce, avocado, or oil instead of butter).
• Make sure there is something else to offer natural sweetness if one is reducing sugar.
As long as there is another natural source of sweetness, it is simple to cut back on
Sugar added. Some of the preferred methods for including natural sweetness in
recipes are:
o A banana
o Both dates and date sugar
o Powdered unsweetened cocoa
o Yogurt
o Vanilla bean or pure vanilla extract
• Check to see how gluten-free flours function before eliminating them!

Replace dry ingredients with dry ingredients and wet ingredients with wet

It's a good idea to swap out moist components for wet ones and dry ingredients for dry
ones. in particular when cooking! For instance, one could discover that unsweetened
applesauce works well when trying to cut the amount of oil in a brownie recipe. They both
have a comparable consistency.

Recognise the purpose of the ingredients that will be used.

Flour, milk, eggs, and oil In recipes, these ingredients don't necessarily have the same
"function."

Eggs, for instance, might be employed as flavouring agents or emulsifiers, or they can be
crucial for stability and structure. Understanding the "role" of eggs in a recipe is crucial

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before attempting to make one without them. The same is true whether the ingredient is
flour, oil, or another.

Popular and traditional dishes can frequently be modified to have more fibre, more fruit and
vegetables, less saturated fat, added sugars, increased salt, and fewer calories.

Some other considerations are:

Increasing the amount of fibre, fruit, and veggies

• Since vegetables and fruit have lower kilojoule contents than the majority of other
foods, including more of them in a recipe will result in a dish with fewer kilojoules
overall.
• You'll feel fuller when eating more fibre without consuming more calories.
• Substitute cooked or canned beans for a portion of the meat or chicken.
• Substitute grated or chopped veggies for a portion of the meat or chicken.
• Increase the number of veggies in soups, pasta, and rice recipes.
• Replace wholemeal flour with half of the refined white flour.
• Replace white pasta with whole-wheat varieties and white rice with brown or barley.
• Use chopped nuts to garnish pasta, crumbles, salads, stuffed vegetables, stir-fries,
and casseroles.
• Add grated or chopped fruits or vegetables when making pancakes, scones, muffins,
or pikelets.
Using less saturated fat

• Less saturated fat will improve heart health and cut the number of calories in the
dish.
• In recipes, substitute butter for unsaturated margarine or oil.
• Replace high-fat items with low-fat equivalents, such as substituting yoghurt for sour
cream in recipes.
• Reduce the amount of high-fat components you use, such as cheese, and replace it
with stronger, lower-fat parmesan cheese.
• Even while unsaturated fats are better for heart health, they are still heavy in
calories, so consume them sparingly, especially if you attempt to lose weight.
Using fewer sugars

• A recipe's sugar content can frequently be cut by a third or even by half without
negatively affecting the result. Reduce the amount gradually when necessary to give
taste buds more time to adjust.
• Less sugar will also translate into fewer kilojoules.
• Fruit may improve a recipe's sweetness and flavour while lowering the need for added
sugars.
• It's vital to remember that sugar goes by many other names and has similar
kilojoules to honey, raw sugar, brown sugar, and golden syrup.

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Utilise less salt

• Less salt added to recipes will cause taste buds to adjust. Again, progressively
reducing salt intake will frequently be successful.
• However, rather than being added as table salt, most of the salt in a recipe originates
from the components.
o Choose items with no added salt, such as no-salt-added canned tomatoes and
tomato paste, when possible.
o Compare items using labels, and pick the one with the least salty ingredient
(sodium)
• Reduce the number of high-salt foods like sauces and increase the amount of low-
salt flavours like herbs, spices, garlic, and ginger.

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2.2 Modify menu items to meet different dietary requests

by excluding or substituting ingredients

Dietary modifications are adjustments to how food is prepared, processed, and consumed
to increase the bioavailability of micronutrients and decrease micronutrient deficiency.

Altering Your Menu to Accommodate Alternative Diets

As a restaurant owner, you should be aware of the dietary preferences and constraints of
the many people who now choose alternative diets and lifestyles. This doesn't mean you
have to entirely change your cuisine. Still, there are certain steps you can do to cater to
customers who follow alternative diets, including providing gluten-free options, clearly
labelling alternative goods on your menu, and developing dietary mythology.

Major Alternative Diets

A menu with choices for every fad diet and lifestyle would be hard to make because there
are hundreds of different ones. However, you should be aware of and provide
accommodations for your establishment's three main alternative diets.

Vegetarianism:

One of the most popular and well-known alternative diets is vegetarianism. Vegetarians
avoid eating meat, seafood, or dishes prepared with meat or animal products. Most foods
they eat are vegetables, fruits, grains, and beans.

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Veganism:

Vegans abstain from eating meat products, much like vegetarians do. Still, they also abstain
from eating items like eggs, dairy, and honey that are derived in some other way from
animals. Some vegans also avoid refined sugars and several types of wines because they
are made with animal ingredients. Fruits, vegetables, grains, and legumes are the main
sources of nourishment in the vegan diet. Non-dairy milk is a vegan alternative that has
gained popularity with consumers of various dietary and lifestyle preferences.

Gluten Intolerance:

The foodservice industry's fastest-growing trend is serving gluten-free meals. Therefore

businesses are increasingly required to provide accommodations for gluten-free patrons.
Some grains, most notably wheat, rye, and barley, contain the protein called gluten. Gluten-
containing foods must be avoided by those who have Celiac or Crohn's disease because they
cannot metabolise the protein. Due to the surprising number of foods that contain gluten,
including bread, baked goods, pasta, beer, malt, and cereal, it can be challenging for those
who are gluten intolerant to locate meals at restaurants.

Steps to modify menu items:

Label your menu clearly

Even though it might seem obvious, restaurants don't always consider this when creating
new menus or updating existing ones.

You might want to use a symbol system if your menu includes vegetarian, vegan, gluten-
free, or dairy-free items. Simply put a little symbol or acronym next to the item—if gluten-
free—and be sure to include a key somewhere on the menu so that people can understand
it. There are numerous inventive ways to put a labelling system into practice.

Additionally, while maintaining a straightforward or beautiful design, you might want to think
about being as specific as you can with your menu. For instance, don't just include "Ham
Sandwich" if you sell gourmet sandwiches. List the main components: ham, gouda, salad,
salt, and pepper. Customers can then decide whether the menu item suits them and, if
necessary, ask more inquiries.

Educate your staff

Many employees might not know about gluten-free eating, ethnic diets, or vegan lifestyles.

Ensure they have the proper training to comprehend the nuances of various diets and
allergies and to be sympathetic and sensitive while dealing with clients with varying needs.
Make sure your servers are familiar with the menu inside and out and can recommend
alternatives or options to patrons with special dietary needs without raising an eyebrow.

Establishing the expertise that your chefs possess is also essential. Can they properly
prepare a meal without dairy or nuts, for example? Make care to consider this when making
employment decisions.

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Be flexible

Flexibility is essential when it comes to catering to people with different diets. No substitutes,
we're sorry. is a common phrase found after menus at cafés and restaurants. This is
understandable under some circumstances, such as in smaller enterprises with a single chef,
establishments running a tight ship, or restaurants serving half-prepared dishes.

However, if you can afford to be accommodating, do so. Change your usual menu items,
including diet-friendly specials, and be honest with your consumers about their needs. Try
not to limit your menu to just one or two token options for consumers with allergies, and
make sure your crew is on board.

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Consider cultures and religions

Distinct tribes and faiths follow different diets and impose varying degrees of limitations.

Hindus, for instance, consider cows sacred, and many refuse to eat meat in any way, while
others follow a strict vegetarian diet. A lot of Buddhists also practise vegetarianism.
Orthodox Jews frequently only consume food that has been prepared kosher, while certain
practising Muslims can only eat meat if it has been prepared halal.

Catering to particular religious and cultural diets can be a little more challenging. Still, you
and your employees must be able to respond to inquiries and maintain an open mind. For
instance, you might want to evaluate how your kitchen staff prepares and creates your
meals and inquire if the meat you acquire is made halal (most butchers would be delighted
to answer).

In the end, the most crucial thing to remember is to ensure that you establish a welcoming
environment and are open to other values and expectations.

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2.3 Communicate specific dietary requirements for food

preparation to other team members

When making food for someone with special dietary needs, it may be necessary to first
define certain parts of the preparation process and the components required (especially if
halal or kosher items are involved). In the first instance, a recipe card may provide
information; however, additional sources of information could also be:

• Dieticians with specialised knowledge of dietary products, their composition,

nutrients, and the best way to combine them to reach particular goals
• Medical personnel who can guide particular health-related difficulties, how different
foods will affect a person's wellbeing, and the medications they must take (discussed
shortly);
• Cultural organisations that can advise on the best ways to buy and prepare items for
particular dietary requirements.
As with any business, communication is the key to any successful operation. This is
especially true in service-based industries where customers may spend significant sums of
money for services rendered (as opposed to a tangible good they can take home with them);
in essence, they are paying for an experience.

It will be a large part of one's role to ensure this experience is as pleasant as possible. This
entails informing other team members of any unique demands a visitor might have and, if
necessary, seeking professional assistance to meet those demands.

Working in a restaurant, a hospital kitchen, a hospice, or a school cafeteria means that the
individuals that can ask for help and guidance may vary slightly. However, generally
speaking, a team might consist of;

• Allied health professionals are strongly connected to the company but do not
necessarily work for it.

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• Dieticians who might be employed (or related) who can offer advice on the nutritional
requirements of groups, such as youngsters, the elderly, or individuals who have
food allergies or intolerances
• A family member can be asked for information on the client's requirements and
reactions to various meal varieties.
• Medicine and health professionals
• Religious authorities or groups can offer guidance on customs and regulations about
eating.
• A manager or supervisor, front-of-house personnel, and other kitchen personnel.
Suggestions for enhancing team communication in restaurants:

Conduct routine employee check-ins.

The majority of restaurant managers only actually sit down and talk to staff when making
recruiting or dismissing decisions. However, brief, frequent conversations with an employee
can significantly boost employee enthusiasm and enhance team collaboration. To give the
employee the feeling that they can speak freely with the manager without being influenced
by the workplace or other co-workers’, think about holding the meeting in a neutral location
like a local coffee shop.

Gather the group for staff meals.

Hosting staff dinners is a great way to bond as a team and interact without daily work
pressure.

Impose a required worker dinner at least once every week. Take advantage of the chance
to inform the team and address any queries they may have. Keep in mind to enjoy oneself
while doing it. One can utilise the opportunity to engage in a quick team-building game to
get everyone talking. Or simply unwind and get to know one another.

Utilise a manager's journal.

Use a management log book, if one does not already exist, to assist in keeping track of team
notes throughout shifts. Using a manager log book helps create an archive of observations
on areas where the team may improve, in addition to helping the manager develop the habit
of collecting notes for himself or other managers.

Use a group communication platform designed for the workplace.

Using apps and mobile communication to improve employee communication within the
restaurant team is straightforward. Sending schedules, menu warnings and changes, kitchen
status updates, event reminders, and other vital information to the staff via mobile
communication is a great way to keep them informed.

Documents for employee training should be converted to digital form.

Employee confusion over how to proceed with a task, what to do in the event of a no call/no
show, and other issues frequently lead to communication failure in restaurants. Training
typically eliminates these kinds of uncertainty, but as we all know, it's nearly difficult to
prepare for every eventuality.

Almost anything could be governed by rules, including how hosts should assign parts, who
is in charge of side tasks and when, how the kitchen cooks a meal, and what it means for
the front-of-line staff.

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Create digital versions of the employee training materials and make them available to
company workers so they may easily refer to them in case of inquiries or issues. Include
any other documents or materials that you think may be useful in an online place, such as
digital versions of your employee handbook, training manual, Inquiries document, and other
documents. To ensure that the staff can always discover these documents while working,
make sure they are mobile-friendly.

Send an email or message to the team notifying them that the digital versions of your
documents and materials have been prepared. Give them the link so they may bookmark it
for later use and know where to find it.

Send out a newsletter via internal email.

Employee email newsletters are yet another excellent, less formal technique to break down
divisions inside restaurants. Management could use a newsletter to share any events or
news regarding the restaurant. Tell the team whether the restaurant had a great month if it
did. Why not share a positive Complaint letter that the manager received? A newsletter is a
fantastic way to communicate developments, keep the workers informed, and get everyone
involved.

Gather and promote anonymous comments.

Direct communication between staff and restaurant management may not always seem
comfortable. Even if the staff adores the leadership team, there are instances when they'll
feel more at ease discussing a difficult or even awkward subject in person than over email.

Employees are not ultimately responsible for learning good management and management
communication techniques. Although there is some reciprocity, the manager still needs to
provide them chances to speak with him.

Encourage customer feedback and its beneficial effects on the establishment and every
employee. Then, give them a way to give feedback anonymously to maintain a positive and
open line of contact between employees and management.

Ways of explaining specific dietary requirements to other team members:

• Organising a meeting with team members.

• Sending an e-mail to team members.
• Distributing newsletters.
Types of communication methods to be used:

• Verbal communication
• Written communication.
• Oral communication
• Non-verbal communication

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2.4 Select appropriate ingredients and preparation

techniques to optimise nutritional quality of dishes

Easy Add-Ins to Boost Nutrition

Beans

They include a good amount of fibre (11 grammes per 1/2 cup) and carbohydrates (27
grammes per 1/2 cup). Some beans, including pinto, red kidney, and soybeans, also provide
heart-healthy omega-3 fatty acids.

In the bean family, only soybeans have a significant plant oestrogen level. Whether
consuming more soy during menopause can help prevent hot flashes has been investigated
in recent years. One recent Italian study hypothesised that soy isoflavones would function
by elevating mood, making you less concerned about having hot flashes.

Nuts

Since nuts contain a lot of fat, many people still believe they should be avoided. But nuts
have a poor reputation. Most of the fat they contain is monounsaturated and
polyunsaturated fatty acids, which are known to affect blood lipid (fat) levels. Additionally,
this fat is delivered to us in a delectable little package containing fibre, protein, and
phytochemicals.

Some nuts also include other beneficial elements, like:

• Omega-3s from plants (found in walnuts)

• Selenium (2 tablespoons of Brazil nuts give you four times your daily requirement of
this mineral)

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• E vitamin (found in Brazil nuts, peanuts, and almonds)

• Calcium (found in almonds, peanuts, walnuts, and macadamia nuts)

• Vitamin B12 (found in peanuts)

• Protein: Brazil nuts have 5 grammes, and peanuts have 9 grammes every 1/4 cup.
Per 1/4 cup, other nuts weigh between 2 and 4 grammes.)

Ground Flaxseed

A little, amber-colored seed with a long history is called flaxseed. But don't be fooled by its
diminutive size; it is highly nutrient-dense. Pure and simple ground flaxseed was used in
several studies on the health benefits of flaxseed (you'll need to grind it yourself to give
your body access to its beneficial components).

Ground flax includes:

• Both fibre kinds (soluble and insoluble)

• One of the planet's richest sources of lignans, a type of phytoestrogen.

Phytoestrogens are active compounds derived from plants that function in the body
in a way that is somewhat similar to oestrogen.

• Omega-3 fatty acids from plants

Fruits and Veggies

We all understand the many ways in which eating more fruits and vegetables is good for our
health. According to several studies, 8 to 10 servings per day are excellent.

These suggestions will help you incorporate them into your meals and snacks. The good
news is that frozen food frequently performs as well as fresh food (or dry food in the case
of fruit).

In addition to using fruit as a snack or starter:

• Waffles or pancakes (slice some on top or add them to the batter)

• Shakes or smoothies

• Muffins

• Light ice cream or frozen yogurt

• Yogurt

• Cold or hot cereals

• Dinner plate or your lunch

• Smoothies or shakes

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Here are cooking tips to maximise your nutrient intake.

• To ensure proper cooking, follow the pressure cooker's instructions, and keep an eye
on the food while it cooks because it cooks quickly.

• Don't microwave anything wrapped in plastic. Chemicals found in plastic wrap and
containers, even those marked "microwave safe," may raise the risk of cancer and
birth problems in people. When food is heated in glass or ceramic containers and
covered with a damp paper towel, the chemicals from tub ware permeate into the
food.

• To reduce contact with water and improve steam circulation, steam foods in a big
pot with a steaming basket. Cook vegetables until they are crisp and have a vibrant
colour. Bamboo steamers also function nicely.

General suggestions for healthy cooking

Healthy cooking methods include:

• You can microwave, braise, grill, steam, bake, or boil your meal.

• Change or omit recipes for butter, deep-frying, or sautéing in animal fat.

• Use non-stick cookware instead of additional oils and butter.

• Avoid salting food while it is cooking.

• Remove the skin from the bird and trim the meat's fat.

Processes that impact the nutritional level of food

Food's nutritional value can change due to several events that might occur during planting,
harvesting, storing, and preparing food. The largest nutrient loss occurs during processes
that subject food to intense heat, light, or oxygen levels.

Fertilisers

Fertilised soils are used to generate the majority of plant crops. The amount of vitamin C in
many fruit and vegetable crops tends to decrease with increased nitrogen fertiliser use.
Whether or whether the fertiliser is organic does not appear to affect the plant's nutrient
value.

Milling

One can grind grain grains, like wheat, to get rid of its husks. Most of the plant's dietary
fibre, B-group vitamins, phytochemicals, and minerals are found in the husks. Because of
this, even though white bread has been artificially enhanced with some elements lost during
milling, it is less nutritious than wholemeal types.

Everything that is removed, especially the phytochemicals, cannot be replaced. Resistant

starch is frequently used to replace the "fibre" removed from various items, which may not
be as advantageous as the original fibre.

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Blanching

Food is often cooked briefly with steam or water before being canned or frozen. The B-
complex and vitamin C are two examples of delicate water-soluble vitamins quickly
destroyed by blanching.

Canning

Heat is applied to the food inside the can to eliminate potentially harmful microorganisms
and lengthen the food's shelf life. The taste and texture of the meal may be impacted by the
harsh heat treatment that some microorganisms demand, making it less tasty. In general,
canned foods don't require or employ preservatives.

Vitamins that are water soluble are particularly vulnerable to heat. Since fresh food
frequently spoils more quickly than canned food, a common misconception is that it is less
nutrient-dense than fresh equivalents. However, this is not always the case.

Freezing

When a portion of food is frozen, its nutritional value is kept. Processing food before freezing
and boiling it after it has thawed cause any nutrient losses.

Pasteurisation

Pasteurisation is the process of heating liquid foods, such as milk and fruit juices, to a set
temperature to kill microorganisms. In general, milk's nutritional content remains unaltered.
Some vitamin C loss is possible with pasteurised fruit juices.

The use of high pressure

This alternate method of preservation forces food to high pressures, either with or without
the application of heat to destroy microorganisms. Foods like fruit juices have employed this
technique in the past. The vitamin content, flavour, and colour of food are less affected by
this technique because heat is not required.

Dehydrating

Fruits can lose some vitamin C content when dried, but they can also concentrate other
minerals, including plant-based fibre. Food products that have also been dehydrated become
more calorie-dense, leading to weight gain.

Additional nutrients are lost in the cooking water when dehydrated food is reconstituted and
cooked with water.

Making vegetables ready

The rough skin or outer leaves of the majority of vegetables are removed before cooking by
peeling or trimming. However, as most elements, such as vitamins, often lay close to the
skin's surface, excessive trimming can significantly lose a vegetable's nutritional value.

Cooking that destroys nutrition

If workers choose to boil veggies, certain vitamins will dissolve in the water and be lost in
the cooking process. For instance, when we boil a potato, many B and C vitamins move into
the hot water.

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If they drink the liquid, they can still benefit from these nutrients, for instance, by making
a soup with the potato and the liquid. Generally speaking, alternative cooking techniques
including grilling, roasting, steaming, stir-frying, or microwaving preserve more vitamins
and minerals.

Advantages of preparing food

To claim that heating food always reduces its nutritional content would be untrue. There are
several benefits to cooking, including:

• Adding flavour to the food

• Eliminating germs or other dangerous microorganisms by breaking down vegetables'

indigestible portions

• Making phytochemicals more accessible, for example, cooked tomatoes have higher
phytochemical availability than raw tomatoes. (Phytochemicals are substances that
plants make.)

Keeping veggies' nutritional value intact

Following are some ideas for preserving the most nutrients in cooked foods:

• Goods should be stored appropriately, such as by keeping cold foods cold and airtight
packaging for specific foods.

• Vegetables should be kept in the refrigerator's crisper drawer.

• Instead of peeling veggies, try washing or scrubbing them.

• Unless they are wilted or disagreeable, use the outer leaves of vegetables like lettuce
or cabbage.

• Instead of boiling veggies, steam, roast, or grill them.

• Save the nutrient-rich water from boiling your vegetables to use as soup stock.

• If feasible, use fresh ingredients.

• Prepare food quickly.

Ultra-processed food

Products made via industrial methods and/or containing industrially generated ingredients
are considered ultra-processed foods and beverages.

The processing processes employed in ultra-processed foods differ from the simpler and
more conventional ones mentioned above. Industrial processes include fractionation,
hydrolysis, extrusion, moulding, and pre-frying.

Ultra-processed foods are frequently very delicious and convenient and frequently contain a
lot of added sugar, salt, oils, and fats. They include components and additives not often
found in a household pantry, like emulsifiers, inverted sugars, and artificial colours and
flavours.

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Foods that have undergone extreme processing include:

• Carbonated beverages and energy beverages

• Sweetened morning cereals, pastries, and confections

• Prepared pizza, spaghetti, cheese, and meat dishes

• Sausages, burgers, hot dogs, and other meat items that have been reconstituted

• Soups, noodles, and " instant " desserts are packaged and powdered.

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2.5 Use appropriate equipment and cooking techniques

for specific dishes

According to the dish, the right tools and culinary techniques must be used for food
preparation. The preparation method will impact the food's nutritional content, so handling
the product with care is critical to preserve as much of its flavour, texture, and natural
goodness as possible.

There are many ways of cooking juicy and flavourful food without adding unnecessary items.
While most people in today's society are aware of the impacts of deep frying when preparing
nutritious meals, many do not consider how cooking techniques affect the nutritional content
of the food.

The organisation would have considered where to place the main cooking appliances, food
preparation and storage spaces, washbasins, and dish and glass washers during the early
design stage. Selecting appliances based on brand, size, and capacity is crucial as their
staff's vision becomes more tangible. Managing a kitchen fit-out can be stressful at times,
making it simple to forget about some crucial kitchen necessities.

The following are essential cooking equipment:

Cooking equipment

The effectiveness and efficiency of the entire kitchen can be influenced by the culinary
equipment employed. As one might expect, the chef is the heart of any excellent kitchen,
and every great chef is supported by the kitchen tools on which they rely. The following
items fall under the category of cooking equipment:

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• Ovens: Commercial ovens are the most often utilised and adaptable tools in a chef's
toolbox. Large quantities of food can be cooked in ovens much quicker than in regular
ovens. They are the classic workhorse of the modern kitchen, perfect for baking,
roasting, broiling, drying, and preparing vegetables.
• Burners: Burners are made to endure the demands of industrial kitchens and come
in freestanding and bench-top varieties. Commercial burners are remarkably durable,
simple to maintain, and clean. When having both small and large pans on hand at all
times, consider both present and future needs while also paying attention to usability.
• Grills: Whether using gas or charcoal, grills are quick, dependable, and strong
cooking methods created to suit the demands of crowded restaurants, roadside stops,
and grill houses, as well as customer taste standards. Available in benchtop and
freestanding versions.
• Griddles: Because they heat up rapidly and maintain a uniform cooking temperature,
griddles have many advantages in restaurants and fast-food applications. Cast iron
is a tried-and-true, highly durable material and excels at retaining and dispersing
heat evenly throughout the plate.
• A deep fryer: Commercial deep fryers offer a precise, consistent, and safe way to fry
huge quantities of food. Deep fryers are utilised in several food service locations,
including restaurants, burger shops, and cafés. They are simple to use, sturdy, and
simple to clean. Additionally, bench top and standalone deep fryers are available.
Refrigeration

The objects listed below are included in the refrigeration category:

Freezers: Many freezer options are available to fit the kitchen's demands while balancing
function and space savings. There are four varieties of the freezer;

• Freezer chests
• Vertical freezers
• Under-counter
• Countdown freezers
Fridges: There are four different types of refrigerators;

• Upright refrigerators
• Counter refrigerators
• Counter refrigerators
• Low refrigerators
Storage, Ice Makers, and Crushers: Hotels, cafes, and restaurants that require a dependable
source of ice all year round can count on ice markers. Ice may be made easily and
hygienically using under-the-bench and modular ice makers. Ideal for cafes, restaurants,
and bars. Ice crushers are ideal for many hospitality applications, including chilling fruit
juices and soft beverages and lining display beds to keep goods fresh all day. Ice bins are
the ideal storage solution for cubed or flaked ice in busy hotels, pubs, and restaurants where
there is a constant need for ice on the go.

Benchtop Devices

The equipment used by great chefs defines them. Nothing could be more accurate when
referring to catering equipment. Commercial kitchen equipment is built to resist daily
stresses from frequent, continuous use and serves as the foundation for efficiency and
effectiveness in the kitchen. This category includes food processors, mixers, toasters, slicers,
salamanders, and beverage brewers.

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Commercial Freestanding Dishwashers

There are four different commercial dishwashing types:

• Below a bench
• Rack and pass-through conveyors
• Dish and utensil
• Glasswashers
Benches & Storage for the Kitchen

Bench space and food storage are two things that every professional chef and kitchen
assistant wishes they had more of. As one might expect, food preparation and storage rank
highly on the list of essentials, but additional goods, such;

• Tables for preparing meals

• Storage of Food
• Industrial sinks
• Drying Racks
• Shelving
• Utility & Food Trolley Carts
Kitchenware, cookware, and tableware

Considerable attention must be paid to ensure that the tableware chosen suits the
restaurant's theme and surroundings since the crockery and cutlery for the restaurant or
cafe delivers a subtle message. Every significant kitchen needs the following distinct
components, which we have listed in our basics list:

• Knives
• Cutlery
• Tongs and Turners
• Chopping blocks
• Pans and pots
• Mixing vessels
• Crockery
The choice of dinnerware can be compared to adding the finishing touches that give a
painting its distinctive personality. The client experience is summed up by the plates we
choose, whether they are aesthetically outstanding or simply elegant.

Commercial Exhaust Hoods, Fans, and Canopies

Exhaust canopies, hoods, and exhaust fans are made to remove and filter airborne grease,
fumes, heat, smoke, and steam, as well as suck air out of the building, making them an
unquestionable essential and requirement for every commercial kitchen.

Regulatory Conformity

Regulatory Conformity equipment mainly includes the cleaning supplies and safety:

Cleaning supplies

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Here is our list of essential cleaning supplies that should always have on hand:

• Buckets
• Carpet matting
• Hand sanitisers and soap
• Rags and microfiber cloths for cleaning
• Dry floor warnings
• Dustpans and brooms
• Bathroom equipment
Safety

Necessary safety essentials every kitchen needs are;

• Fire blanket
• Fire extinguisher
• First aid kit
• Heat detection devices
• Fire suppression systems
Cooking techniques are:

Broiling

Extremely high heat is applied to food during the broiling process, usually from a radiant
above the food that cooks it one side at a time. This method allows browning to occur very
quickly, locking in liquids and flavour and leaving a crisp outside. Because of how quickly
this cooking procedure proceeds, it may be helpful to set a timer or check the meal's
doneness to avoid overcooking or burning. Food can be grilled in a salamander or a broiler
oven in industrial kitchens.

Foods to broil best:

• Meats: Thinner cuts of meat, such as steaks, pork chops, or hamburger patties, cook
best when broiled. Tender cuts are preferable since the dry heat will quickly
evaporate moisture and dry the meat.
• Poultry: For flavorful results, broil chicken or turkey cutlets, breast halves, quarters,
and legs.
• Fish: Choose hearty fish, such as salmon that can withstand high heat and won't dry
out quickly.
• Fruits and veggies: You may broil fruits and vegetables as well. Try grilling grapefruit
or peaches for a novel dinner dish.
Grilling

Similar to broiling, grilling uses radiant heat to swiftly cook food. The grilling apparatus will
often have an open grate with a heat source beneath the food. To cook food on both sides,
it is necessary to flip it, and grill marks from the hot grate or rack are preferred.

Best foods for grilling:

• Burgers: Grounded hamburger meat cooks up beautifully on a hot grill because it is

moist. The outside of the patty is seared by the intense heat, giving it a delightful
charred flavour.

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• Meats: It's preferable to use tender cuts of meat or marinade the meat beforehand
because the dry heat of grilling will quickly remove moisture from the meat. The
increased fat and marbling content of ribeyes, porterhouses, t-bones, and strip
steaks makes for a more flavorful grilled steak.
• Poultry: Boneless chicken breast slices are ideal for grilling because they cook more
evenly. Although spatchcocking is advised, whole birds can be grilled.
• Fish: Salmon, tuna, and swordfish steaks can withstand the grill and won't rapidly
become dry.
Roasting

When roasting, indirect heat is used within the oven to cook the food evenly on all sides.
Cooking in this manner brings out the flavours of the meats and veggies more gradually.

Foods that roast best:

• Meats: Roasting allows for the slow, uniform cooking of huge chunks of meat.
Roasting is advantageous for prime rib, beef tenderloin, pig butt or shoulder, and
pork loin.
• Poultry: Whole chickens or turkeys can be roasted for several hours in a roasting pan
or on a rotisserie spit to produce a moist and flavorful dish.
• Vegetables and fruits: Roasting is a terrific way to bring out the greatest
characteristics in vegetables and fruits. Grapes, cherries, and tomatoes can be
roasted to enhance their flavors. Cauliflower, pumpkin, squash, eggplant, and other
similar vegetables make good roasting options.
Baking

Indirect heat is used in baking and roasting to cook food from all sides. While preparing
meats or vegetables, the phrase "roasting" is used, and when producing bread, rolls, and
cakes, the term "baking" is used. Although technically equivalent, baking is often carried out
at lower temperatures than roasting.

Sauteing

A tiny amount of oil or fat is used in sautéing over a burner in a hot, shallow pan to coat the
food and provide equal browning. It is best to toss or flip the meal frequently because this
method cooks food quickly. Jump is the English translation of the French word saute. Before
adding any food to an oiled pan for sautéing, make sure the pan is hot. Avoid packing the
pan with too many ingredients. Stir or toss the food regularly.

Poaching

A delicate cooking technique, poaching, involves immersing food in a hot liquid between 140
and 180 degrees Fahrenheit. Low heat is extremely effective for delicate products because
it preserves moisture and flavour without sacrificing butter or oil.

Simmering

While simmering employs temperatures higher than poaching—typically between 180 and
205 degrees Fahrenheit—it is still a gentle method of preparing food. Tiny bubbles are
created in this temperature range, below the boiling point. Water must reach the boiling
point before lowering the temperature to achieve a simmer.

Best foods for simmering:

• Rice: Simmering creates fluffy, light-textured cooked rice. Rice becomes sticky and
dry when it is cooked in hot or boiling water.

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• Meats: Select harder types of meat, such as chuck roast, that will release fat and
collagen while they simmer.
• Soups and Stocks: Simmering meat results in a rich, flavorful broth that can be used
in soups or stews because it breaks down the fat and proteins in the meat.
• Vegetables: The ideal texture is achieved by gently boiling tough root vegetables like
potatoes and carrots.
• Grains: You can cook grains like quinoa, oats, or millet until they have a soft,
palatable consistency. When making hot cereal, grains are simmered until most of
the water has evaporated, resulting in a smooth porridge.
• To obtain a soft, palatable texture, dried beans and legumes are cooked. While
certain beans, like lentils, cook rapidly, others require gently simmering for several
hours to properly cook.
Boiling

To cook food using this method, water must be heated to 212 degrees Fahrenheit, the boiling
point. Large bubbles created by the boiling water keep the food moving while it cooks. The
term "slow boil" describes water that has just begun to form huge, slowly moving bubbles
but has not yet reached the boiling point. A full boil takes place at the boiling point, producing
quick-moving, rolling bubbles. The water also releases steam as it begins to boil.

Best foods for boiling:

• Pasta: One of the most frequently boiled dishes that comes to mind is probably pasta.
The pasta cooks fast in hot water so it can be taken out of the water before the
starches disintegrate and cause a mushy texture.
• Eggs: Hard-boiled or soft-boiled eggs can be made by boiling eggs in their shells.
Depending on the cook duration, the yolk's texture can range from stiff to creamy.
• Vegetables: Tough root vegetables like potatoes and carrots may cook faster in
boiling water, but it's advised to test their tenderness with a fork to ensure they don't
overcook.
Steaming

When steaming, water is constantly boiled to generate a consistent volume of steam. Foods
are surrounded by steam, which retains moisture while cooking food evenly. There are
several methods for steaming. A commercial steamer or combi oven is particularly effective
in kitchens with heavy food production. The use of a microwave, a saucepan, and a steamer
basket or putting food in foil to steam it in the oven are further steaming techniques.

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2.6 Identify modified dishes to other team members

prior to service

A recipe can be made healthier by altering the way it's made or switching ingredients.
Recipes can be changed to reduce fat, salt, and extra calories in the form of sugar, or they
can be made healthy by adding foods that will increase fibre.

Recipe modification:

Butter, Margarine, and Oils

• Replace butter with small amounts of unsaturated fats, such as olive, canola, or
sunflower oil.

• Use avocado, cottage cheese, mustard, chutney, or hummus as substitute spreads

on sandwiches.

• Instead of using butter or a lot of oil, use cooking sprays, baking paper, or brush oil
onto the pan to keep things from sticking.

• Use low-fat cooking techniques, including grilling, steaming, or stir-frying.

• To create lower-fat salad dressings, experiment with low-sodium soy sauce, lemon
juice, vinegar, mustard, herbs, and stocks.

Milk, Yoghurt & Cheese

• Use skim or low-fat milk for your yoghurt.

• Use cheese with less fat.

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• To make baked cheese toppings for casseroles, combine crushed cornflakes, oats,
bran, and wheat germ with reduced-fat cheese or a tiny amount of a strong-tasting
cheese, like parmesan cheese.

Cream & Sour Cream

• In recipes, evaporated milk or milk was substituted for cream.

• It's a good idea to cool reduced-fat evaporated milk before whipping it so that you
can use it as a cream substitute.

• Low-fat ricotta cheese that is beaten with a little icing sugar also works as a cream
alternative. For added sweetness, combine with vanilla and honey as well.

• Low-fat ricotta cheese, low-fat cottage cheese, and low-fat continental-style cottage
cheese are all acceptable substitutes for cream cheese and sour cream.

• Yogurts low in fat and buttermilk can be used in place of sour cream.

Fibre

• When making all of your sandwiches and buns, choose wholemeal, wholegrain, or
high-fibre pieces of bread.

• When possible, increase the amount of salad and vegetables on every menu item.

• Include fruit in baked items (fresh or dried).

• Whenever feasible, leave the skin on veggies. Vegetables shouldn't be overcooked

until they are very soft; leave them with a little crunch to preserve some fibre.

• When baking, use half wholemeal flour and half white flour. To prevent drying out,
providing a little bit more moisture could be necessary.

Portion Sizes

• When baking, use micro muffin trays or simply fill conventional muffin trays halfway.
Stay away from the Texas muffin pans since they are too big.

• When preparing pikelets or fritters, use one tablespoon of the mixture rather than 2
or 3 tablespoons. Any leftovers should be frozen.

• Make an effort to lower your plate with salad and veggies.

• Before serving, pack leftovers in lunch containers so that lunch will be covered and
supper quantities may be managed.

• Slices, pies, and quiches can be prepared in advance and stored in smaller pieces for
morning tea and snacks.

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Ways to discuss the modified dishes with team members:

Open meetings

Meetings are among the most popular ways for employees to communicate at work. They
make it simple to share information, have open discussions, and provide a forum for
employee input. Using them as a platform to celebrate accomplishments and recognise the
hard effort

Emails

Since emails are a rapid and efficient means to communicate with anyone on the globe, they
are a vital form of communication in most organisations (we've all seen the panic when the
company email system goes down!). Many people find it useful to write down the information
so they may review it later and ensure nothing has been lost or neglected.

One-to-ones

More meetings in a chaotic office setting may seem unproductive, but even a 15-minute
one-on-one can significantly impact. It is a morale-booster for them to know that their
contributions count, in addition to checking in on their progress and discussing any issues
they may be having.

Visual presentations

Consider employing visual aids to support verbal presentations since some individuals
remember information better if it is laid before them. Simple graphs and bolded important
words can do wonders for getting information to stick in the reader's mind.

Show commitment and assurance.

How you communicate with others might be just as important as what you say. A confident
communicator will speak in a stable and clear voice, make eye contact, and pay attention to
what the other person is saying.

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Self-check assessment
QUESTION 1

What are the types of dietary modification?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

QUESTION 2

How would staff accommodate customers' special dietary needs when serving
them food?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

QUESTION 3

How should dishes be altered to accommodate dietary restrictions?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

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CHAPTER 3: PRESENT PREPARED FOOD

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Its presentations are just as important to a dish's success as its taste and flavour. The food's
presentation on the plate draws our attention and tempts us to taste it. It holds for how
food is presented and the components are laid on the plate. Presentation of food is crucial.
If done properly, it may make or ruin a business and make a meal event a huge success.

What will I learn?

In this chapter, you will learn about the following:

1. Present food in an appetising and attractive manner.

2. Visually evaluate dish and adjust presentation as required.
3. Store finished dishes in appropriate environmental conditions.
4. Minimise waste to maximise profitability of food items prepared.
5. Clean work area and dispose of or store surplus and re-usable by-
products according to organisational procedures, environmental
considerations, and cost-reduction initiatives.

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3.1 Present food in an appetising and attractive manner

A few simple things to pay attention to;

• Tailor the plate presentation to the event; for example, if you are preparing for a
kid's party, use engaging food presentations that entice the kids to consume. They
choose "fun" presentations over serious and conventional ones.
• Timing is everything when it comes to food presentation; there is no use in serving
your visitors a nice dish if it is served cold when it was intended to be served hot. So
only spend the necessary time plating the dish.
• Maintaining a balance between diversity and contrast is another crucial aspect of food
presentation. Although it is beneficial to have a range of textures on the plate, how
these textures are blended is just as crucial.
Food presentation

White plates are the best option when in doubt. White plates don't visually clash with the
food they're holding. They provide contrast, which makes textures more fascinating and
colours appear brighter. White meals are therefore always the preferred option for cooks in
restaurants worldwide. The colour of the plate is more important than its shape.

Think about the completed plate. Think about the best way to serve the main dish about the
side dishes. Think about where it will look best on the plate with the dish's other ingredients,
whether it is a slice of pie, meat, a flan, or anything else. Think about how to make the
biggest impact as well; whether the food is sliced thinly, thickly, or left whole will all affect
the appearance and symmetry. It will be helpful to quickly understand what functions, and
there is never any harm in stealing concepts from prefered eateries.

Reduce serving sizes. Just around two-thirds of each dish should be occupied with food. You
should leave the plate's remaining space vacant. The contrast between the negative space
and the food will make it appear more delicious. If the plate is overflowing with food, the

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food won't appear as appetising. Therefore, seek equilibrium! Aim to offer just the proper
amount of each component of the dish while keeping in mind normal serving sizes.

Observe the probability rule. A dish looks more visually pleasing when it has an odd number
of ingredients than an even number. It gives the idea that the other people are framing a
piece of food. Keep this in mind when serving multiple pieces of the same food or different
types of cuisine.

Try out several textures. One effective method of catching the eye is via contrasting
textures. A platter with too many soft or crunchy foods is unpleasant, but one with both is
excellent. An appealing platter would have a thin pool of smooth mushroom risotto, with a
piece of grilled salmon on top and a sprinkling of crunchy scallions. A satisfying dining
experience is produced by the three contrasting textures working together. A less appetising
dish would result from omitting one of the ingredients.

Foods can be stacked for height. Restaurants frequently layer their meals, although most
home cooks don't do so. A dish can become magnificent by adding height, going from plain
to average. Don't be scared to display their culinary prowess by layering and stacking your
food to give it a more polished presentation.

For Adding Appetising Touches

Use garnishes to improve the flavour of the food. Think outside the traditional
garnishes, such as the traditional bit of dry, coarse parsley placed next to a serving of
scrambled eggs. Does it improve the dish, or just add a bit of green? Instead, create a tiny
chive bouquet or garnish the food with fresh dill.

The appreciation of food is greatly influenced by its appearance and presentation. Therefore,
the major function of a garnish is to give the plate a focal point. It should draw attention to
the meal and accentuate it, but it shouldn't overcomplicate or confuse a dish or detract from
it.

Garnishes:

• Must be tasty, cute, and appealing.

• It should be straightforward and keep the meal from being overpowered.

• Should complement the food in terms of flavour and aesthetics

• It must constantly be new.

• Always be clean (herbs, flowers, vegetables, and fruits should be thoroughly washed
before being used as garnish).

• It might be as straightforward as some parsley that has been chopped and put on
top or more complicated, involving sauces and decorative elements.

Use your creativity and capitalise on the food's natural qualities to create interest. For
instance, a fruit's distinctive colour or a vegetable's unusual shape can be used as garnishes.

Use swirls and drizzles. Adding a drizzle or swirl of a concentrated sauce or liquid is
another technique to finish the food. This could be a tiny squeeze of pesto, cream sauce, or
flavoured oil for savoury foods. The most delectable technique to give the perfect finishing
touch to sweet foods may be to add chocolate sauce, fruit jam, or crème salad.

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• Think about placing the sauce in a squeeze bottle to make a nice swirl or pattern
instead of just pouring it over the food.

• If we don't have a squeeze bottle, place the sauce in a plastic food storage bag and
squeeze the sauce out of the bag by trimming a little piece of one of the corners.

• Don't go overboard. The secret is to give the meal just the right amount of colour,
flavour, and texture without dominating it.

Ensure that the plate is spotless. Don't serve food on a dirty plate after taking the time
to present it properly. Check the plate's edges for smudges and fingerprints. To quickly clean
a plate's edges, dunk a paper towel in a cup of water that has been slightly mixed with white
vinegar. Check the plate's rim for any food crumbs or prints. This raises the presentation's
level of professionalism.

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3.2 Visually evaluate dish and adjust presentation as

required

It is crucial for a food expert to constantly develop and enhance meals to pique clients'
interests and maintain a diverse menu. By putting food through a comprehensive review
procedure, one may ensure that new dishes are of the right quality and find ways to enhance
existing menu items.

A portion of food should be visually inspected to verify that the presentation is pleasing and
appetising before being offered to the consumer.

Things to check for include;

Appearance refers to a dish's aesthetic attractiveness, particularly how it is presented. When

assessing appearance, take into account the following:

• Overall colour and colour combinations

• Ingredient shapes and sizes
• Appeal to the eye
• Eye-catching
• Evidence of recentness
• The service ware’s cleanliness
• Spills or dribbles that need to be cleaned up
Odour: We perceive flavours in great part through our sense of smell. Depending on their
intensity, odours or scents can be acidic, herby, earthy, fruity, or floral. When assessing a
dish's aroma, hold the sample at least an inch away from your nose before inhaling.

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Taste: A dish's flavour combination and serving temperature influence its taste. Take a bite,
eat it gently, and notice how the flavours complement one another while observing how
strong each flavour is. Ten seconds after tasting, make notes on comparisons and
observations for quick memory.

Texture and Consistency: This category includes all the physical characteristics sensed with
the finger, tongue, palate, or teeth. Chew slowly and observe each mouthful's varied
qualities when assessing the food's texture. Watch out when a dish is gritty, hard, or even
sloppy.

Plated food for convenience: This entails ensuring that the meal is plated so that the front-
of-house employees can readily serve the dish and that the consumer can easily eat it. For
instance, a dessert served in a long, tall glass can be challenging to eat all the way through,
while a meat meal on a wooden board can be messy to eat when the sauce is poured over
it.

Using all of our senses—sight, sound, smell, touch, and taste—is essential to thorough food
analysis. Additionally, it is trying to determine who it is by flavour. Therefore, analysing a
dish involves making a sensory assessment. One can correctly classify the taste perceptions
by describing the flavours that are tasting and evaluating the products' quality. The reliability
of the judgment will increase with one's analytical experience. A well-ventilated, quiet, and
well-lit space is required for the analysis. To prevent sensory interference, the tasting person
should refrain from smoking and donning overpowering perfume. Following are the stages
of evaluating dishes:

Look (sight)

Our eyes first discover a meal. The food must have harmony and balance and be visually
appealing in terms of colours, form, presentation, and innovation. Regardless of the method
or culinary style employed, it must pique our interest and make us genuinely want to try it
(classic, new-style or evolutionary).

Smell (olfaction)

The flavours and fragrances of the food should arouse our sense of smell after the visual
component. The fragrances of food or wine are communicated through smell. The sense of
smell operates by association.

I always add a few smoked and dried rosemary sprigs before covering a meat platter. Others
employ a mist or essential oil to set the mood and sway customers before they taste the
food.

Take note (hearing)

Hearing is the next stop on our tour of the senses. For example, the crisp sound of a
millefeuille when tapped with a fork or the crackle of roast chicken on its roasting plate
might pique our interest and whet our appetite.

Touch (the texture)

The mouth's texture highlights and displays a dish's flavour. The meal can be enjoyed in
numerous ways depending on its texture (soft, firm, moist, crunchy, crisp), consistency
(fatty, dry, moist), and temperature (hot, cold, warm, iced, or boiling).

Taste (the taste)

The consumer now uses their tongue, palate, and taste buds to taste the dish. The texture,
richness of flavour, and alchemy will become apparent.

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The temperature of the meal, the textures, the seasoning, and the flavours of bitterness,
sourness, sweetness, or saltiness, which determine how the ingredients in a dish are
balanced and harmonious, are just a few of the factors that will enable us to make a taste
judgment.

Even if all the senses are utilised in food analysis, the taste is the most powerful.

Practical Plate Presentations

Functionality and practicality are the cornerstones of effective food plating. Remember that
the food should be simple to put together on a hectic night. Only to the extent that the food
is of high quality and the chef is skilled is the notion of a plate presentation feasible. The
meal needs to be properly prepared and seasoned, and it should look tasty and appealing.
The cuts of vegetables should be neat, uniform, and preserve their vibrant colours. The
consistency of the sauces and the level of doneness at which the proteins are cooked must
also be correct. Serving food on plates at the appropriate temperature—hot food on pre-
heated plates and cold food on chilled plates—is the first step in the fundamentals of plating.

Decide on a focal point and build the plate's composition around it. Variety should be created
in flavours, colours, forms, and textures. Use moulded forms as necessary, but avoid using
too many precise geometric shapes that could give the impression that the plate was made
using a cookie cutter. Odd numbers offer harmony and unity to the table and draw the
environment. Designing the plate in three dimensions, like a sculpture, will provide drama
because height does so.

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3.3 Store finished dishes in appropriate environmental

conditions

After the service term is complete, food goods left over can be used again. How these food
items are stored will differ between products. Things to consider include;

• Humidity
• Light
• Packaged goods
• Ambient heat
• Using containers
• Air movement
Storing food items

• Some food products may be leftover at the end of the serving duration. Some of this
can be re-used; some cannot. In general;
• To avoid cross-contamination, all perishable food should be wrapped and arranged
on shelves in the cold room with different food groups.
• Raw and cooked items should never be placed on the same shelf since they should
not come into touch.
• Hot food should be covered and placed in a cold area for speedy cooling; to increase
chilling effectiveness, divide big amounts into small containers.
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• Cold goods should be properly covered and stored in the cold room.
• After thawing, any frozen goods should be covered and refrigerated, not refrozen.
• Unused dairy products (milk, butter, etc.) that have been served or kept at room
temperature for a while should be thrown away
• Vegetables and salads from restaurants stored in bain-marie should also be thrown
away.
• Hot sauces, soups, and gravies should not be added to cold sauces; instead, they
should be added to clean containers, covered, and chilled.
• Separately store meats, vegetables, and dairy products
• Keep dry goods in airtight, labelled containers that are tightly sealed.
• Controlled foods should be thrown away, including breadcrumbs or flour used to coat
foods.
• All foods should be kept in clean buckets, bowls, or trays.
• For more than two hours, food stored between 5° and 60°C (the danger zone) should
be thrown away.
• Never keep food on the floor of a cool room.
• Dry items should not be placed on the floor but in lidded, airtight containers that are
clearly labelled and shelved.
• Keep in mind the first-in-first-out rule of food rotation and label and store items so
that the oldest ones are used first.
• Verify the use-by dates on items in the dry store.
• Ensure that food and chemicals are stored separately.
• Guarantee that all perishable goods are maintained at the proper temperatures:
o Frozen foods below 18°C
o Perishables below 4 degrees Celsius
Bacteria from improperly handled, prepared, stored, or cooked food is frequently the cause
of food poisoning. It's possible for tainted food to seem, smell, and taste normal. Bacteria
in food can grow to deadly levels if not preserved properly.

Watch out for the danger zone for temperatures

Bacteria that can cause food poisoning to thrive and multiply most quickly in the danger
range of 5 to 60 °C. Food that poses a risk should not be kept in this temperature range.

Always remember that food poisoning bacterium is not visible; contaminated food may not
necessarily have a poor taste or smell. Every kitchen worker is responsible for ensuring that
food is handled and kept in a way that inhibits the growth of bacteria. Throw away any
questionable foods immediately.

Food-poisoning bacteria can grow and increase more readily on some types of food than on
others. Foods that pose a risk include:

• Raw and cooked meat, including chicken and minced meat, and the dishes that
contain them, such as lasagne, casseroles, and curries
• Dairy items, such as custard and sweets made with dairies, such as cheesecake and
custard tarts
• Eggs and egg-related goods, such as mousse
• Such as ham and salami; smallgoods

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• Seafood, including fish balls, patties, seafood salad, and stews with fish stock
• Cooked pasta with rice
• Salads that have already been made, like coleslaws, macaroni salads, and rice salads
• Made-to-order fruit salads
• Things that are already prepared and ready to consume, including pizza, rolls,
sandwiches, and other items.
When opened, packaged, canted, and jarred, foods can become high-risk and should be
handled and kept carefully.

If in doubt, discard it!

Food at high risk that has been in the danger zone for more than 4 hours should be thrown
out; it should not be refrigerated or saved for later. Food products should be discarded if
they have passed their use-by dates. Throw it out if there is any doubt regarding the use-
by date.

Storing food safely

If you own a food business, you must keep the food safe from contamination and at the
proper temperature.

What are the specifications?

Food enterprises must store their products in a way that makes them safe and suitable in
accordance with Standard 3.2.2 - Food Safety Practices and General Requirements.

Reduce your risk

• Maintain pest-free, dry, and clean storage spaces.

• Use food-friendly packaging, lids, and containers to keep food safe.
• Keep potentially dangerous food at 5°C or lower; use a thermometer to check.
• Store raw items such as meat and shellfish separately or beneath ready-to-eat foods
to prevent contamination from meat juices and other substances.
• Ensure that frozen food remains solidly frozen.
• Verify the packaging of the food is undamaged.
• Avoid storing food in warm, humid environments or the sun if doing so could cause
it to spoil or become dangerous.
• Keep food, containers, and packaging off the floor and away from chemicals such as
pesticides and cleansers.
Tips for refrigeration

• Frequently service and maintain your refrigerators

• Keep refrigerators understocked so that cooled air can circulate
• Use a thermometer to directly check the temperatures of the meal to ensure that it
is the proper temperature.
• Examine the stock's date marks, sell older food items first, and throw away anything
that has passed its "Use by" date.
• Keep food in the refrigerator no longer than is necessary.
• Don't leave the refrigerator doors open for too long or too frequently.
• Before opening any packaged food, ensure the date marking can still be read and
proceed as directed by the maker.

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3.4 Minimise waste to maximise profitability of food

items prepared

Unneeded waste can raise an establishment's operational costs. However, this can be
reduced by buying high-quality products, ensuring the products are appropriate for the foods
the menu offers, and only buying as much as will realistically be required for a specific
service period.

Foods should be prepared according to recipe instructions and hygienic standards to reduce
waste.

The following ways should be followed to minimise food waste

Measure food waste

Many restaurants discover opportunities to reduce production while satisfying customer

demand by tracking food usage and waste. A "food waste inventory" can assist you in
determining how much and where food is wasted so that you can make modifications (such
as serving sizes, menu substitutes, or menu changes) and track your success.

Anticipate food orders

Having a system in place to accurately anticipate food orders, whether manually or with the
aid of digital technology (for example, predictive ordering technology), results in more
accurate data, a better understanding of food order patterns, and increased control over
your kitchen, all of which ultimately reduce waste (and more money in your pocket).

Engage staff

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Food handlers are important tools for minimising food waste. Instead of management, some
of the most creative solutions for minimising food waste come from the kitchen and front-
of-house personnel. One of the best things you can do for your company is to invest in
training and certification for your employees.

Maintain effective stock control

To reduce food waste and spoilage, efficient ordering and stock rotation are crucial. Make
sure food is stored with "best before" or "sell by" dates, and ensure that all employees
handling food in your establishment have received sufficient training on First In, First Out
inventory management methods.

Keep an eye on overproduction

To save time and money, many restaurants adapt batch preparation. Once you start tracking
food waste in your company, you might discover that switching from batch to cook-to-order
cooking will result in long-term financial savings. Remember to adhere to the 2 Hour/4 Hour
Rule and keep food out of the Temperature Danger Zone (5°C-60°C) no matter your method.

Make a strategy for any extra food

Since it takes more art than science to predict consumer demand, restaurant kitchens
frequently find themselves with surplus ingredients. You might throw away those surplus
ingredients if you don't have a plan for them. How wasteful! Why not serve today's lunch
special as leftover chicken parmesan from yesterday? Use it if it hasn't passed its "use by"
date.

Compost

Think about if composting is a practical alternative for your restaurant for the food leftovers
you can't use. Some restaurants utilise kitchen waste compost to improve the soil in their
fruit and vegetable gardens and as a natural fertiliser for their landscaping. By keeping
garbage out of landfills, composting also lessens your influence on the environment (as well
as your waste removal costs).

Recycle

Paper, cardboard, cans, bottles, and other recyclable containers are frequently found in
restaurant trash bins. Your food business may benefit the environment and reduce costs
associated with trash disposal by placing these products in the appropriate recycling
containers. To avoid mixing garbage and recycling, ensure that recycling containers in your
business are clearly marked and only used for recycling.

Switch to reusable non-food items

Paper, napkins, plastic cutlery, and disposable dishware are all quite expensive and can
produce a lot of waste. When you can offer your visitors reusable, green things, why spend
money on industrial-sized sacks of plastic forks and pay a fortune to carry them away every
night? While we know there are situations when these cannot be avoided, it is preferred to
avoid using single-use items whenever possible.

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Donate

In Australia, many charities receive appropriate food from restaurants and other food
providers, which they then provide to the homeless and other needy people. To make it
simple for staff to distinguish between food that should be thrown out and that can be
donated, think about labelling the food in your pantries and refrigerators with a "serve
before," and a "donate before" date.

Predicting the need for food products

Understanding the amounts required to meet visitor demands in the first place can help you
buy only what is necessary to meet those needs and keep produce fresh and of high quality.

Maintaining records and statistics of what consumers are ordering over time is necessary for
forecasting demands.

This means keeping track of;

• What dishes are most popular (and which ones are not)
• During what service hours are these meals ordered
• The ingredients required to prepare the dishes being requested, etc.
With this kind of information at hand, it should be possible to predict which ingredients to
order and in what quantities with some degree of accuracy. An organisation can buy the
proper quantity of products for its menus at the right pricing thanks to accurate records,
which helps reduce waste. Food that is bought but not later sold to clients is wasted, which
affects the organisation's profitability.

Strategies to minimise restaurant food waste

Food waste is measured.

Many restaurants discover possibilities to reduce output while still satisfying client demand
by simply tracking food usage and waste. A "food waste inventory" can help to determine
how much and where food is wasted, so it is possible to make modifications (such as serving
sizes, menu substitutes, or menu changes) and track overall success.

Estimate food orders.

Having a system in place to accurately anticipate food orders, whether manually or with the
aid of digital technology (for example, predictive ordering technology), results in more
accurate data, a better understanding of food order patterns, and increased control over the
kitchen, all of which ultimately reduce waste.

Engage the staff.

Food handlers are important tools for minimising food waste. Instead of management, some
of the most creative solutions for minimising food waste come from the kitchen and front-
of-house personnel. One of the best things to do for the business is to invest in training and
certification for its employees.

Maintain effective stock control.

To reduce food waste and spoilage, efficient ordering and stock rotation are crucial. Ensure
that food is stored has obvious "best before" or "sell by" labels, and ensure that everyone

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who handles food in a professional capacity has received the appropriate First In, First Out
inventory management training.

Watch out for overproduction.

To save time and money, many restaurants adapt batch preparation. Once they start
tracking food waste in the company, you might discover that switching from batch to cook-
to-order cooking will result in long-term financial savings. Remember to adhere to the 2
Hour/4 Hour Rule and keep food out of the Temperature Danger Zone (5°C-60°C) no matter
the method used.

Make a strategy for any leftover food.

Since it takes more art than science to predict consumer demand, restaurant kitchens
frequently find themselves with surplus ingredients. One might throw away those surplus
ingredients if they don't have a plan for them.

Compost.

Check whether composting is a practical choice for restaurants regarding food leftovers that
can't be used. Some restaurants utilise kitchen waste compost to improve the soil in their
fruit and vegetable gardens and as a natural fertiliser for their landscaping. Composting also
lessens the environmental impact (and the cost of waste collection) by preventing garbage
from going to landfills.

Recycle.

Paper, cardboard, cans, bottles, and other recyclable containers are frequently found in
restaurant trash bins. Food businesses may protect the environment and reduce waste
collection costs by placing these products in the appropriate recycling bins. To avoid trash
and recycling from becoming mixed up, make sure that recycling bins in businesses are
marked and used only for recycling.

Use reusable non-food products instead.

Paper, napkins, plastic cutlery, and disposable dishware are all quite expensive and can
produce a lot of waste. If a business can offer visitors reusable, eco-friendly goods, why
spend money on industrial-sized sacks of plastic forks and pay a fortune to carry them away
every night? Although there are situations when they just cannot be avoided, single-use
items should be discouraged wherever possible.

Donate.

Many charities may accept adequate food donations from eateries and other food-related
companies, which they will give to the homeless and other needy people. To make it simple
for workers to distinguish between food that should be thrown out and that which can be
donated, think about labelling the food in coolers and pantries with a "serve before," and a
"donate before" date.

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3.5 Clean work area and dispose of or store surplus and

re-usable by-products according to organisational
procedures, environmental considerations, and cost-
reduction initiatives

Cleaning is physically removing filth, dirt, and bacteria from surfaces using a detergent and
water solution. A detergent is a type of surfactant used in water to dissolve oil and grease.
Whatever is designated as a detergent will function.

Cleaning should begin with the surface that is the cleanest and work its way towards the
surface that is the dirtiest. The risk of slips and falls and the spread of viruses and bacteria
through droplets should be minimised after surfaces have been cleaned. Surfaces should
also be left as dry as possible.

It is crucial to clean a surface before disinfecting it because filth and dirt can inhibit the
effectiveness of disinfectants in killing bacteria.

The proper disinfectant use is described on the container or in the manufacturer's

instructions. For disinfectants to effectively eradicate viruses, they need time. If no time is
indicated, the disinfectant should be left on for 10 minutes before being removed.

The fundamental principle of "clean as you go" applies to food preparation in the same way
it does to all hospitality-related activities when working in a kitchen. Working with food
requires always adhering to hygiene standards, which entails sanitising and cleaning all work
surfaces and equipment as necessary.

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The Cleaning Process

• In a commercial kitchen, cleaning and sanitising are ongoing processes that could
involve, but are not limited to:
• All significant machinery and surfaces need to be switched off and cleaned.
• The following should be well cleaned: stoves, grills, benches, etc.
• Appliances should be cleaned and switched off.
• Chopping boards should be scraped, cleaned, sanitised, and allowed to air dry.
• Other surfaces used to prepare meals should be sanitised.
• Small equipment should be cleaned, air dried, and stored.
• Dishware should be scraped, pre-rinsed, fully washed (at a minimum temperature of
71°C in the dishwasher), air dried, and stored.
• Floors need to be swept, cleaned, and sanitised.
• Garbage containers should be emptied, cleaned, sanitised, and allowed to air dry.
Food waste

Anything edible that is thrown away or unconsumed is referred to as food waste. Contrarily,
food loss refers to food thrown away during the early preparation, such as harvest, storage,
and transportation.

Food waste is a major problem not just in Australia but elsewhere. It has a wide range of
effects; as a result, it harms the economy, the environment, and society.

Food Waste's Environmental Effects

Food waste results in the loss of edible food and the water, energy, and resources necessary
to make the food. Methane gas is created when organic waste rots in landfills, which harms
the ozone layer and our ecosystem. Car exhaust emissions contain methane, 25 times more
harmful than carbon dioxide.

The amount of glasshouse gas emissions Australian households produce is comparable to

that of the steel and iron ore industries. Australian households generate 5.25 million tonnes
of CO2 e each year due to food waste. The steel and iron ore industries produce 5.5 million
tonnes of CO2-e yearly, which will help you understand the scope and significance of this
figure. Keeping in mind that this number excludes food waste from the restaurant and
catering sectors, overall, food waste is even more responsible for CO2 emissions than this
sector.

Food Waste's Social Impact

When some people can afford to buy more food than they can eat while others cannot, there
are unquestionable societal repercussions at work.

Additionally, they discovered that, on average, 55% of persons who are food insecure skip
a meal each week and that 50% of them cut the number of their meals to stretch them out
longer. Given the egregious excesses and poor management of food production that can
occur while some people go without food, action must be made to ensure a more fair future.

Safely Dispose of Waste

Regarding waste products, each business will have its policies and practises. In some
businesses, all garbage will be weighed and recorded to analyse costs precisely. Some
organisations may use a less accurate technique of measuring waste, while others may rely

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on changes in the computerised record-keeping system to show the amount of garbage

produced.

Rotating the stock is vital if a business wants to keep food products fresh. If this doesn't
happen, the older stock will ultimately stop working and have to be thrown away, wasting
money and a wonderful product. Federal, state, and local government regulations dictate
disposal methods for various types of rubbish. Each establishment is required to use a
compliant, efficient waste disposal technique.

The following should be considered:

• Items that can be recycled should be arranged for frequent pick-up.

• Soft food scraps should be disposed of in a waste disposal system (sinkerator).
• Grease traps and garbage compactors need to be cleaned frequently.
• Oils and fats shouldn't be thrown through the garbage compactor or down drains.
• Office paper can be shredded and collected for recycling.
• For simple pick-up and disposal, cardboard packages and some plastic goods should
be crushed.
Cleaning tasks can include the following activities

• All the electrical equipment that isn't in use should be turned off.
• Sweep the floor and clean up any spills.
• Scrub the sink with a multipurpose cleaner, then dry it.
• Clean and put away any stray items.
• The countertops and stovetop may be cleaned with a spray.
• Clean all the towels and clothes used in the kitchen.
Cleaning equipment may include

• Dustpans
• Mops
• Brushes and sponges
• Hand cloth or towel
• Brooms
• Buckets or basins
• Dust bins
• Cleaning and hygienic agents
Disposing of or storing surplus material

While cleaning the kitchen, surplus materials have to dispose of or stored by the cleaning
personnel. They have to look for:

• Favourable environmental conditions for storage of surplus material

• Assessing the proper containers.
• Putting surplus material in containers.
• Assessing the usability date of surplus material
• Determining which materials have to be disposed of.

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• Disposing of wastage according to standards.

• Maintaining proper records for disposed or stored materials

Self-check assessment
QUESTION 1

Why is it important to visually evaluate and adjust the presentation of dishes?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

QUESTION 2

What is the most crucial step to take to guarantee that food is displayed on
the table attractively?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

QUESTION 3

What methods are there for eliminating waste during cooking?

______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

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CHAPTER 4: ADDITIONAL INFORMATION

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Main types and characteristics of:

Food allergy: Food allergies develop when the body overreacts to certain foods' proteins.
An allergic reaction is a term for this overreaction. Any type of food can cause an allergy in
person. Eight different food kinds cause about 90% of all food allergies. These meals include:

• Eggs
• Fish
• Milk
• Peanuts
• Shellfish
• Soy
• Tree nuts
• Wheat
Food intolerances and allergies are two different conditions. The immune system responds
to allergies. Allergies can pose a serious risk to life.

A response in the digestive system results from food intolerances. A person who is intolerant
to a meal may be able to consume a modest amount of it without developing any symptoms.
Although they can be inconvenient, intolerances are typically not harmful.

Food intolerance: Food intolerances are not fatal, unlike other allergies. However, for
those who are impacted, it can be quite difficult. Food sensitivities and intolerances are
exceedingly prevalent and appear to rise. Experts believe that up to 20 percent of people
worldwide may be food intolerant. Due to the variety of symptoms they might cause, food
intolerances and sensitivities can be challenging to identify.

Despite some similar symptoms, a food allergy and food intolerance are two different
conditions.

Typical signs include:

• Diarrhea
• Bloating
• Rashes
• Headaches
• Nausea
• Fatigue
• Abdominal \Spain
• Clogged nose
• Reflux
• A skin-flushing action
The eight most typical food intolerances are listed below.

1. Dairy
2. Gluten
3. Coffee
4. Salicylates

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5. Amines
6. FODMAPs
7. Sulphites
8. Fructose
Religious dietary sanctions: For health, development, and growth, a balanced, diverse
diet is crucial. Many religions offer advice on what people should eat to show their beliefs.
Asking the client or their representative about dietary needs is always a good idea due to
the diversity of religions, ethnicities, and personal views.

Christianity

Christianity is the main religion in various places. There are typically no dietary limitations.
People can decide whether or not to drink alcohol and whether or not to consume meat.
Christians may abstain from eating particular items during Lent.

Islam

Muslims consume only halal (permissible) foods, such as fruits, vegetables, and eggs. They
must only consume meat from halal-slaughtered animals and any meat products. Depending
on the ingredients, cheese may be halal. Milk and dairy products are halal. Careful sourcing
is necessary since there are worries that not all beef marketed as halal is genuinely halal.

Pork, crustaceans, blood, non-halal animal-derived additives like gelatin or suet, alcohol,
and any foods containing alcohol are examples of haram (forbidden) foods.

Hinduism

Hinduism is a multifaceted religion with no central authority and numerous sacred books.
Hindus are opposed to killing any living thing because they think all creatures have souls
and believe in reincarnation.

Although some Hindus may eat lamb, poultry, or fish, most Hindus are Lacto-vegetarians
(avoid eating meat or eggs). Since cows are revered as holy animals, beef is never
consumed, but dairy products are. Lard and dripping are examples of animal-derived fats
that are prohibited. Ghee, milk, onions, coconut, garlic, domestic poultry, and salted pork
are some of the foods that some Hindus avoid. In general, alcohol is avoided.

Sikhism

Sikhs can be vegetarians. Faith gives each person the freedom to choose whether to
consume meat. Sikhs do not eat halal or kosher meat since it is against the law to consume
meat from animals killed in accordance with religious laws. Sikhs do not consume alcohol.

Judaism

Judaism demands that food be kosher, which means it must adhere to the requirements of
kashrut, the Jewish dietary regulations. Food needs to be healthy and pure. Foods from any
specific food group are permissible according to kosher.

However, only meat from animals with cloven hooves and those who chew the cud are
permitted, according to the Torah (Jewish law). Pigs cannot be eaten even with cloven
hooves since they do not chew the cud. However, sheep, cattle, and goats can be consumed
because they meet the criteria. The prohibited blood, veins, and some fats must be removed
after slaughter.

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Utensils

Utensils used for cooking and eating must be handled with care. Vegetarian religions like
Hinduism and Sikhism demand that any utensils used in meal preparation, cooking, or
serving have never come into contact with meat, fish, or eggs. Islam demands that no
utensils have ever been in contact with alcohol, pig, or non-halal meat. As long as they are
well washed after being used for non-halal food, separate utensils are unnecessary.

The utensils needed to cater to Jews who observe kashrut should be segregated for handling
milk and meat.

Drug-food interaction:

When your food and medication conflict with one another, a drug-food interaction occurs.
Both prescription and over-the-counter medications may interact with one another.
Antacids, vitamins, and iron supplements are some of these.

Main types, culinary characteristics, and ingredients of special lifestyle diets that
are part of contemporary Australian society:

Vegetarians, including Lacto-ovo: Grain, fruits and vegetables, legumes (dry beans,
peas, and lentils), seeds, nuts, dairy products, and eggs make up a Lacto-ovo vegetarian
diet. It doesn't include meat, fish, poultry, or items made with these things. There are
numerous health advantages to a lacto-ovo vegetarian diet low in fat.

Vegan: Vegetables, grains, nuts, and fruits, as well as products made from plants, make
up the foundation of a vegan diet. Vegans refrain from consuming products made from
animal products like dairy and eggs.

Pescatarian: Vegetarians and pescatarians have a lot in common. They avoid meat and
poultry in favour of eating fruits, vegetables, nuts, seeds, whole grains, beans, eggs, and
dairy products. Pescatarians, however, differ from vegetarians in one important respect:
they consume fish and other seafood.

Low or no fat: Eating a high-carb, low-fat diet can raise triglycerides, which isn't better
than doing the opposite. Consuming enough protein is crucial regardless of diet choices—
low-fat, high-fat, vegan, or vegetarian. People could experience frequent hunger if they
don't get enough protein.

High or low carbohydrate: A balanced diet and a healthy body depend on carbohydrates.
They are the body's preferred energy source and provide energy to the brain, kidneys, and
central nervous system, among other important organs. Low carbohydrate diets come in
various forms; just a few are Paleo, Atkins, South Beach, and Keto. These diets limit
carbohydrate intake to make the body burn protein and fat instead.

A wide variety of good and bad foods, including bread, beans, milk, popcorn, potatoes,
cookies, spaghetti, soft drinks, corn, and cherry pie, include carbohydrates. They can take
on various shapes as well. Starches, fibres, and sugars are the most prevalent and plentiful
types.

High or low protein: Some foods that include dietary protein are:

• Lean meats: Kangaroo, beef, lamb, veal, pork

• The poultry: Bush birds, chicken, turkey, duck, emu, and others
• Fish and other seafood: crab, lobster, mussels, oysters, scallops, clams, shrimp,
prawns, and fish
• Eggs

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• Milk products: cheese, milk, and yoghurt, particularly Greek yoghurt (especially
cottage cheese)
• Seeds and nuts (including nut pastes): Sunflower seeds, sesame seeds, macadamia
nuts, hazelnuts, cashews, pine nuts, almonds, and pine nuts
• Beans and other legumes: Tofu, split peas, chickpeas, lentils, and all beans.
Although some grain- and cereal-based foods contain protein, they typically do not contain
as much protein as meat and animal substitutes.

"Fad" diets:

• Paleo: Lean meats, fish, fruits, vegetables, nuts, and seeds are common components
of a paleo diet. These foods were once available through hunting and gathering.
Dairy, sugar, wheat, alcohol, processed foods, and carbohydrates are prohibited from
this diet. The business labels the Paleo diet as a fad because it restricts numerous
whole-food, health-promoting food groupings. Dairy foods, legumes, and grains are
some of these foods.
• Raw: The raw food diet is often plant-based and consists primarily of fruits,
vegetables, nuts, and seeds, similar to veganism. Although most raw food diets are
entirely plant-based, some people also eat raw dairy and eggs. Less frequently, raw
meat and fish may also be included.
• Ketogenic: On a ketogenic diet, a person consumes very little protein, moderate
amounts of carbohydrates, and a lot of fat every day. This indicates that the body
uses fat as its primary fuel source and converts it to "ketone bodies" (or "ketones")
during a process known as ketosis. People on a ketogenic diet often consume no
more than 20g to 50g of carbohydrates daily.
• Macrobiotic: A macrobiotic diet consists of:
o Whole grains, such as brown rice, millet, rye, and spelt, are often.
o Vegetables - with every meal, such as red cabbage, broccoli, and other Asian
vegetables.
o Beans, such as black soybeans, beans, and chickpeas, once a day
o Regularly eat tempeh and tofu (organic and non-GM, of course)
o Fish: 2–3 servings each week.
One to two cups of seeds and nuts every week

• Flexitarian: When the mood strikes, a flexitarian will occasionally consume meat but
generally sticks to a plant-based diet. The majority of nutritional needs can be
satisfied by a well-planned flexitarian diet. Flexitarians consume large amounts of
antioxidants, fibre, vitamins, minerals, and healthy fats, all of which help to promote
bright skin, more energy, and overall good health. This is because they focus mostly
on plant-based meals.
Main types, culinary characteristics, and ingredients of special medical diets that
are part of contemporary Australian society:

Type one and two diabetes: Type 1 diabetes is an autoimmune disorder brought on by
the pancreas' failure to generate insulin. Type 2 diabetes develops when the body's cells
become resistant to insulin. Following are the dietary choices for people with diabetes:

• Milk and dairy foods: The best options for diabetics are reduced or low-fat variants
of milk and dairy products.
• Bread: Sourdough, fruit loaf, and whole grains.
• Cereals for breakfast: Typical porridge, natural muesli, and a few high-fiber options.

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• Noodles & pasta: Every variety.

• Several types of rice: Low to moderate GI varieties include "Basmati" and
"Doongara."
• Crops: Bulgur, semolina, and barley.
• Lentils: lentils, peas, and beans (such as baked beans, kidney beans, and soybeans).
• Fruit: apple, orange, pear, peach, grapes, kiwi, banana, and plums.
• The vegetables: Most veggies are low in carbohydrates and have little impact on
blood sugar levels.
Food intolerance:

• Gluten-free: The term "gluten" is used to refer to the proteins that are present in
wheat, barley, rye, and triticale. Gluten is a factor in several illnesses, such as celiac
disease, non-celiac gluten sensitivity, and wheat allergy.
Because it involves an immune reaction, celiac disease is categorised as an
autoimmune illness. When someone has celiac disease, gluten causes their immune
system to attack their small intestine, which can severely compromise their digestive
tract. Due to their similar symptoms, celiac disease and wheat allergies are
sometimes mistaken.

They differ in that celiac disease is brought on by an aberrant immune response to

gluten, whereas an allergy-producing antibody brings on wheat allergies to proteins
in wheat. Similar to celiac disease symptoms, non-celiac gluten sensitivity symptoms
include:

o Bloating
o Abdominal
o Pain
o Diarrhea
o or indigestion
o Headaches
o Fatigue
o Aching joints
o A skin rash
o Depression
o Or worry
o Anemia
• Dairy-free: Milk and other dairy products contain a sugar called lactose. For lactose
to be effectively digested and absorbed, it must be broken down by an enzyme called
lactase in the body. Lack of lactase enzymes results in lactose intolerance, impairs
the capacity to digest lactose, and brings on digestive discomfort. The following are
signs of lactose intolerance:
o Abdominal
o pain
o Bloating
o Diarrhea
o Gas

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o Nausea
A gluten-free diet is used to treat both celiac disease and non-celiac gluten
sensitivity.
It entails following a diet devoid of anything with gluten in it, such as:
o Bread
o Pasta
o Cereals
o Beer
o A baked good
o Crackers
o Dressings, gravies, and sauces, particularly soy sauce
• FODMAPs: Fermentable oligo-, di-, mono-, and polyols are referred to as FODMAPs
in the acronym. They are a group of short-chain carbohydrates in many foods
naturally and may cause stomach discomfort. Because FODMAPs are poorly absorbed
in the small intestine, the gut bacteria utilise them as fuel in the large intestine. The
FODMAPs are broken down by the bacteria or "fermented," which results in gas
production, bloating, and discomfort.
Additionally, due to their osmotic qualities, these carbs can cause diarrhoea and
discomfort by drawing water into the digestive system.
FODMAP intolerance manifests as:
o Bloating
o Diarrhea
o Gas
o Abdominal
o Pain
o Constipation
Among the many foods in FODMAPs are apples, soft cheeses, honey, milk, artichokes, bread,
beans, lentils, and beer.

Modified texture: This is known as texture modification when food is mashed or pureed to
make it safer to consume. A texture-modified diet may be necessary for persons with
difficulty swallowing or regulating food in their mouth to lower their risk of choking or
aspiration (food or fluid going into the airway).

Low or no salt: Reduced high blood pressure is the main goal of a low sodium diet. Salt
added to foods, usually during processing, is where excess sodium comes from. The diet
seeks to lower fluid levels in the arteries and, as a result, lowers the effort the heart must
perform to pump blood around the body by lowering added salt and restricting processed
meals with high sodium content.

Food allergens:

• Peanuts: Despite the misleading moniker, peanuts are in the legume family, not the
nut family. After consuming foods containing peanuts, an allergic reaction might
occur immediately or several hours later. The severity of the symptoms can range
from mild to severe and varies from person to person. Even very slight exposure to
peanuts, such as ingesting minute amounts or coming into contact with skin, can
cause severe reactions. Food Handlers must take extra precautions to avoid
unintentional cross-contamination to avoid a potentially fatal reaction.

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• Tree nuts: One of the most widespread food allergies in the world is tree nuts, also
known as "nuts." Almonds, Brazil nuts, cashews, hazelnuts, pecans, pistachios,
chestnuts, and walnuts are examples of tree nuts. As with peanuts, even very slight
contact with tree nuts can result in life-threatening allergic responses; hence food
handlers must:
o Be informed on the components of the foods they sell.
o able to advise clients on foods to steer clear of
o be instructed on how to express requests for allergies to the kitchen,
o Management and other employees
o take all necessary precautions to avoid cross-contamination
• Eggs: Eggs frequently cause food allergies, especially in young infants. If a customer
reports an egg allergy, Food Handlers should not serve either the egg white or the
egg yolk because they both can produce an allergic reaction.
• Cow's milk: It is important to distinguish lactose intolerance from milk allergy. While
a deficiency brings on lactose intolerance in the body's production of the digestive
enzyme lactase, milk allergies are brought on by an immune system response to the
proteins in milk products. Those who are allergic to cow's milk may also be allergic
to goat's or sheep's milk.
• Fish: Fish-related allergies typically affect finned fish. The most typical fish allergies
among people are salmon, tuna, and halibut.
Fish is frequently used in stocks, dressings, bouillabaisse, Caesar salad, Caesar
dressing, Worcestershire sauce, barbecue sauce, and other dishes. The danger of
processing-related contamination with numerous other fish species is significant for
chopped fish products like canned tuna.

To appropriately inform a customer—or know whom to ask—food handlers must be

aware of every component in a meal. Food handlers must always know the exact
ingredients of the food they are handling, maintain a high standard of food safety,
and tell the consumer of the food product what each ingredient is.

• Crustacean: Allergies in crustaceans and mollusks are more common in adults and
less common in young children. Unlike typical childhood allergies, these allergies
typically don't manifest until later in life. Crustacean and molluscan allergies typically
last a lifetime.
• Sesame seeds: Strong food allergens; sesame seeds typically cause lifelong allergies.
Since sesame seeds are so tiny, a small amount can trigger an allergic reaction.
Since sesame seeds may not always be identified on product labels, it can be
particularly challenging to manage a sesame allergy. Sesame seeds may also go by
other names, such as benne, sim, or gingelly.

Biscuits, bread, satay sauces, and muesli are just a few foods and beverages that
include ground sesame seeds. Like any other food allergy, food handlers must fully
wash their hands before handling any food, clean and sanitise utensils and any other
tools or surfaces that come into touch with food, and take all other necessary steps
to prevent cross-contamination.

• Soy or soybeans: Fewer people have soy allergies than have peanut, egg, or milk
allergies. Young children are most frequently affected by soy allergies, but their
sensitivity to soy seems to rise rather than fall as they age.
A soy or soya allergy affects soybeans, which are a part of the legume family. This
does not imply that the person will also be sensitive to other varieties of legumes
(e.g., peanuts). Because soy is known by many names, including bean curd, tamari,
tempeh, and tofu, food handlers should look for alternate names on labels.

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In addition to being often used in food preparation, soybeans and other legumes can
be problematic for people with a soy allergy because soy milk is frequently used in
the coffee industry.

• Cereals containing gluten and their products, namely wheat, rye, barley, oats, spelts,
and their hybridised strains: Gluten, a type of protein present in grains like wheat,
rye, and barley, causes an immune reaction in the small intestine in people with
coeliac disease, which can lead to uncomfortable symptoms like diarrhoea, nausea,
and abdominal pain as well as long-term damage to the lining of the small intestine.
A dangerous illness is a celiac disease. Coeliac may also experience anaemia, itchy
or blistering skin, mouth ulcers, joint discomfort, or decreased spleen function due
to harm to the small intestine's lining.

• Lupin: Ingestion of commercial items containing "hidden" lupin, such as gluten-free

pasta products, frequently results in allergic reactions to lupin. Due to lupin's high
level of cross-reactivity with peanuts, some individuals who are sensitive to one of
those foods may also be allergic to the other. If a customer says they have a peanut
allergy, ask if lupin-containing goods are acceptable for them to eat.
• Sulphites: Sulphites can also result in allergic-like reactions (intolerances),
manifesting as symptoms like urticaria, hay fever, and wheezing in persons with
asthma (hives). The most severe allergic reaction, anaphylaxis, may occasionally be
brought on by sulphites.
Main types, culinary characteristics, and ingredients of special religious diets that
are part of contemporary Australian society:

Halal: Halal, which refers to food, is a dietary requirement described in the Quran (the
Muslim scripture). Halal is an Arabic word that denotes permission or legality. In terms of
food and drink, Halal is comparable to the Jewish idea of Kosher. An item of food must
adhere to several severe requirements to be deemed Halal, or "permissible," in the eyes of
Islamic law. The following foods are off-limits to Muslims who follow a Halal diet:

• Pork or by-products of pork

• Animals that were dead before being butchered
• Animals that aren't properly butchered or aren't butchered in Allah's name
• Blood products and blood
• Alcohol
• Omnivorous creatures
• Predatory birds, and
• Land creatures lacking external ears
These meals and components are referred to as haram, which is Arabic for forbidden. All
aspects of life fall under the categories of halal and haram. Both definitions are quite precise
and not subject to interpretation.

Hindu: Although some Hindus may eat lamb, poultry, or fish, most Hindus are Lacto-
vegetarians (avoid eating meat or eggs). Since cows are revered as holy animals, beef is
never consumed, but dairy products are. Lard and dripping are examples of animal-derived
fats that are prohibited.

Ghee, milk, onions, coconut, garlic, domestic poultry, and salted pork are some of the foods
that some Hindus avoid. In general, alcohol is avoided.

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Kosher: Food that complies with the stringent dietary requirements of traditional Jewish
law is referred to as "kosher" in this context. Keeping kosher is important to many Jews for
reasons other than their health or food security. It has to do with respect and following
religious tradition. Nevertheless, not all Jewish communities follow the exact kosher
regulations. Some people may opt to abide by only a few rules if any at all.

There are three primary types of kosher food:

• Meat (fleshing): any items made from either mammals or birds, such as broth and
bones
• Milk (milch): yoghurt, milk, cheese, and butter
• Pareve: any food, including fish, eggs, and plant-based foods, that is not made from
meat or dairy.
According to Jewish law, meat must fulfill the following requirements to be deemed kosher:

• Cows, sheep, goats, lambs, oxen, and deer are examples of ruminant animals with
cloven — or split — hooves.
• The only acceptable meat comes from kosher ruminant animals' forequarters.
• You can eat some domesticated birds like chicken, geese, quail, dove, and turkey.
• A shochet, qualified and trained to butcher animals according to Jewish law, must
slaughter the animal.
• Before cooking, the meat must be soaked to eliminate any blood residue.
• Any equipment used to kill the animals or prepare the meat must be kosher and
made specifically for use with meat and meat-related items.
Kosher standards do not apply to the following types of meat and animal products:

• Flesh from horses, camels, kangaroos, bunnies, squirrels, and pigs

• Birds that are predators or scavengers, such eagles, owls, gulls, and hawks
• Pieces of beef such as flank, short loin, sirloin, round, and shank that come from the
animal's hindquarters
Mise en place requirements for special diet foods: All necessary components should
be measured, prepared, peeled, sliced, grated, etc., before beginning to cook. In French,
this is referred to as "mise in place." Pans are prepared. Mixing bowls, tools, and equipment
are set out. Chefs use this technique to assemble dishes so quickly and simply. There are
several reasons for implementing mise en place:

• Before it's too late to make a fast trip to the store or the neighbour next door, any
missing ingredients can be discovered.
• Before cooking, special preparations for ingredients can be made, such as toasting
nuts or letting some ingredients come to room temperature, rather than during
another step of preparation when delays could compromise the quality of the cuisine.
• Instead of facing a counter piled high with mixing equipment after finishing, there is
time to clear the mixing area while working.
• To ensure that all recipe stages are covered, items can be grouped or put in the order
they are used.
• When people do not have to juggle multiple chores, preparing challenging meals
becomes more enjoyable.

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Basic principles and practices of nutrition

Nutrient groups and their food sources: The study of nutrition focuses on how dietary
choices affect one's health and wellness. Nutritional is the study of the connection between
diet and disease, and public health nutrition uses the information learned to help the
population stay healthy (nutrition intervention). Good nutrition and food are crucial in
maintaining health and wellbeing and lowering the risk of disease. Healthy eating entails
knowing what to eat and how much to consume.

Vitamins:

• Vitamins are nutrients that the body requires in very small quantities for several
processes, such as co-factors in enzyme activity and antioxidants.
• The amount of vitamins in various diets varies.
• Vitamins A, D, E, and K (fat-soluble vitamins), C, B1, B2, Niacin, B6, B12, Folate,
and Folic Acid are all necessary for the body (water-soluble vitamins).
• The body cannot produce any vitamins except vitamin D. Hence they must be
obtained through diet.
• By interacting with the skin, sunlight can synthesise vitamin D.
• For a variety of distinct bodily activities, each vitamin is necessary for a varied
amount.
• Throughout a person's lifespan, their body requires different amounts of each
vitamin.
Minerals:

• Minerals are nutrients that the body requires for several processes, including the
development of bones and teeth, as a crucial component of bodily tissues and fluids,
for nerve function, and as parts of enzyme systems.
• Mineral content varies among different cuisines.
• Calcium, magnesium, phosphorus, sodium, potassium, chloride, iron, zinc, iodine,
fluoride, selenium, copper, chromium, and manganese are the minerals the body
needs.
• For a variety of distinct bodily processes, each mineral is necessary for varying
concentrations. Calcium, phosphorus, magnesium, sodium, potassium, and chloride
are a few of the minerals required in considerable proportions (e.g., iron, zinc, iodine,
fluoride, selenium, and copper).
• Throughout a person's lifespan, their body requires different amounts of each
mineral.
Fibre: An essential vitamin that may help with weight loss, blood sugar control, and
constipation. To easily increase your fiber intake, try including any of the items listed above
in your diet.

Carbohydrates:

• The body's tissues require carbohydrates for energy.

• Starch and sugars are the two main categories of carbs. Starch and sugar both give
off energy.
• Both starches and non-starch polysaccharides are complex carbohydrates. Potatoes,
bread, rice, and pasta include starch, but fruits, vegetables, legumes, and whole-
grain cereals have non-starch polysaccharides.

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• Only plants contain the type of carbohydrate known as fibre. Fibre is necessary for a
healthy digestive tract but cannot be digested. Thus, it does not provide you with
energy.
• Our diets should contain a minimum of 50% carbs, primarily in the form of starchy
carbohydrates.
• The risk of tooth decay can rise with the frequent use of foods and beverages
containing non-milk extrinsic sugars.
Fats:

• The body needs fat to produce energy, provide vital fatty acids, and transport and
absorb fat-soluble vitamins (A, D, E, and K).
• Meat and meat products, dairy goods, fish, eggs, fruit, vegetables, nuts, cereals, and
items made from cereal (such cakes and biscuits), savoury snacks, and oils all include
fat.
• Fats are classified as saturated or unsaturated, depending on the ratios of fatty acids
present. Because butter contains more saturated fatty acids than unsaturated fatty
acids, it is referred to as saturated fat. Because it contains more mono- and
polyunsaturated fatty acids than saturated ones, olive oil is referred to as unsaturated
fat.
• Unsaturated fats are typically found in plant sources, while saturated fats are typically
found in animal products. This rule is not always applicable. By hydrogenation,
unsaturated lipids can become saturated fatty acids.
• A person's energy consumption from fat shouldn't be more than one-third of their
total calories, and consuming a lot of saturated fat can harm their health.
Protein:

• When the diet is low in carbohydrates, protein can still offer energy because the body
requires it for development and repair.
• Animal and plant cells contain protein, which can be obtained in various foods such
as meat, fish, eggs, dairy, cereals, nuts, and pulses.
• Amino acids make up proteins. Foods contain about 20 distinct amino acids in total.
• Amino acids fall into two categories: non-essential and essential.
• The body can manufacture non-essential amino acids (breaking down amino acids in
the protein that are eaten and absorbing them to make other proteins in the body).
• Amino acid levels and combinations vary between different diets.
• Combining several plant sources of protein, such as pulses and cereals, will provide
vegans and vegetarians with all the required protein.
Water:

• Water makes up more than half of the human body; the regular fluid intake is
essential for normal bodily function. For instance, it aids in swallowing, lubricates the
eyes and joints, and provides a medium for most
• The body undergoes responses that aid in the removal of waste and the regulation
of body temperature.
• The amount of fluid required varies depending on the individual, age, season,
weather, food, and physical activity level.
• Water can be received directly by consuming it and indirectly through the
consumption of food and other beverages (such as squash, tea, and coffee) (e.g.,
fruits and vegetables).

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Influence on food choice: factors that affect eating choices include:

• Physiological components such as flavour, hunger, and thirst.

• Economic factors include price, accessibility, and money.
• Physical parameters such as access, knowledge, abilities, and timing (like cooking).
• Culture, family, peers, and dietary habits are social variables.
Food labelling and interpretation: All produced foods in Australia must have labels with
details about their safety and nutrition. One can follow a healthy diet if one uses this
knowledge to help one make decisions about the food they buy and consume. Users can find
the product's name and an exact description of what it is on the label. Individuals can find
enough information on food labels to make informed decisions when shopping for food. The
information listed on labels includes:

• A summary of the food

• Ingredients
• Information on diet
• Use-by or best-before dates
• Guidelines for preparation and storage
• A list of ingredients with allergy-causing warnings.
Role and implications of using food additives and preservatives: Food additives are
crucial to our food supply since they guarantee food safety and customer needs are met.
Uses for food additives include:

• A manufactured food's look or flavour can be improved.

• Enhance a food's durability or keeping qualities.
• When preserving food is the most practical approach to increase its storage life, do
so.
Health implications of food choices: The foods one chooses to eat can greatly impact
how well the body functions. Physiological processes like metabolism and wound healing can
be hampered by deficiencies. Similar to how some actions can increase the likelihood of
getting sick.

The culinary characteristics and ingredients of the different types of special

lifestyle diets that are part of contemporary Australian society:

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Special Culinary characteristics Ingredients

lifestyle diets

Vegetarian A lacto-ovo vegetarian eating Grains

including lacto pattern is based on grains,
ovo fruits and vegetables, Fruits and vegetables
legumes (dried beans, peas
and lentils), seeds, nuts, Legumes (dried beans, peas and lentils)
dairy products and eggs.
Seeds
It excludes meat, fish and
poultry or products containing Nuts
these foods.
Dairy products and eggs
A low fat lacto-ovo vegetarian
eating pattern has many
potential health benefits.

Vegan Veganism is a type of Beans.

vegetarian diet that excludes
meat, eggs, dairy products, Grains.
and all other animal-derived
ingredients. Tempeh.

Many vegans also do not eat Tofu.

foods that are processed
using animal products, such Nuts.
as refined white sugar and
some wines. Dried fruits.

Vegetable stock.

Nutritional yeast.

Pescatarian The benefits of being a Whole grains and grain products.

pescatarian might get you
hooked. Legumes and their products, including
beans, lentils, tofu and hummus.
Pescatarians have a lot in
common with vegetarians. Nuts and nut butters, peanuts and
seeds.
They eat fruits, veggies, nuts,
seeds, whole grains, beans, Seeds, including hemp, chia and
eggs, and dairy, and stay flaxseeds.
away from meat and poultry.
Dairy, including yogurt, milk and
cheese.

Fruits.

Vegetables.

Fish and shellfish.

Low or no fat Some of the dietary Leafy Greens.

approaches cited include
calorie restriction to as low as Fruits.
1000 calories; fat restriction
to less than 30% of total Beans and Legumes
intake; and increased fish,

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High or low Moderate, in general, is 45% High carbs:

carbohydrate to 65% of total calories from
carbs. And high is often Grains.
defined as more than 70% of
total calories from carbs. Fruit.

The common attributes of Starchy Vegetables.

carbohydrates are that they
contain only the elements Legumes (Beans, Peas, Lentils)
carbon, hydrogen and
oxygen, and that their Sugar and Sugar-Sweetened Foods and
combustion will yield carbon Beverages.
dioxide plus one or more
molecules of Water Mixed High-Carb Foods.

Meat, Poultry, and Seafood.

Low carbs:

Lean meats, such as sirloin, chicken

breast, or pork.

Fish.

Eggs.

Leafy green vegetables.

Cauliflower and broccoli.

Nuts and seeds, including nut butter.

Oils, such as coconut oil, olive oil, and

rapeseed oil.

Some fruit, such as apples, blueberries,

and strawberries.

High or low Proteins are made up of Low protein:

protein chemical 'building blocks'
called amino acids. Fruits: Apples, bananas, pears, peaches,
berries, grapefruit, etc.
Important functional
characteristics of proteins Vegetables: Tomatoes, asparagus,
include their glass transition peppers, broccoli, leafy greens, etc.
temperature, melting point,
isoelectric point, molecular Grains: Rice, oats, bread, pasta, barley,
weight, secondary structure, etc.
solubility, surface
hydrophobicity and Healthy fats: Includes avocados, olive
emulsification. oil and coconut oil.

High protein:

"Fad" diets: • Promises a quick fix. Some hype particular foods like
cabbage, foods that contain probiotics or

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"Fad" diets: • Promises a quick fix. Some hype particular foods like
cabbage, foods that contain probiotics or
• Promotes 'magic' raw foods. Or they may include high-fat,
foods or combinations low-carbohydrate or high-protein diets.
of foods.

• Implies that food can

change body
chemistry.

• Excludes or severely
restricts food groups
or nutrients, such as
carbohydrates.

• Has rigid rules that

focus on weight loss.

Paleo A paleo diet typically includes Meat

lean meats, fish, fruits,
vegetables, nuts and seeds — Fish
foods that in the past could be
obtained by hunting and Eggs
gathering.
Seeds
A paleo diet limits foods that
became common when Nuts
farming emerged about
10,000 years ago. Fruits and veggies

These foods include dairy

products, legumes and
grains.

Raw A raw food diet tends to be Fruits,

high in fruits, vegetables,
nuts, and legumes, all of Vegetables
which are staples of a
healthful diet. Nuts

Eating a range of these foods Legumes

will provide plenty of
vitamins, minerals, and
healthful fats, and protein.

The main types of food and ingredients for the different types of food tolerance

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Food intolerance Explanation

Gluten free • Fruits and vegetables

• Beans, seeds, legumes and nuts

• Eggs

• Lean, nonprocessed meats, fish and poultry

• Most low-fat dairy products

• 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

• Quinoa

• Rice, including wild rice

• Sorghum

• Soy

• Tapioca (cassava root)

• Teff

Diary free • Alternative milk like soy milk, almond milk, and
coconut milk.

• Desserts like sherbet, frozen fruit bars, and

angel food cake.

• Peanut butter, nuts, and seeds.

• Protein like beans, meat, and peas.

• Tofu products and soy cheeses.

• Vegetable and meat soups that are milk-free.

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FODMAPs • Dairy-based milk, yogurt and ice cream.

• Wheat-based products such as cereal, bread

and crackers.

• Beans and lentils.

• Some vegetables, such as artichokes,

asparagus, onions and garlic.

• Some fruits, such as apples, cherries, pears

and peaches.

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The functions of nutrient groups:

Nutrient Functions Food sources

groups

Vitamins Vitamin C is necessary Citrus fruits

for the synthesis of
collagen, which provides Strawberries
structure to blood
vessels, bone and Peppers
ligaments.
Salmon.
Vitamin D helps to
maintain calcium Swordfish.
homeostasis.
Tuna fish.

Orange juice fortified with vitamin D.

Dairy and plant milks fortified with vitamin

D.

Minerals Sodium helps to Bananas

maintain fluid volume
outside of the cells and Potatoes
helps cells to function
normally. Tomatoes

Potassium maintains Milk

fluid volume inside and
outside of cells and Low-fat cheese
prevents the excess rise
of blood pressure with Yogurt
increased sodium
intake.

Fibre Dietary fibre is Beans

important for our
digestive health and Broccoli.
regular bowel
movements. Berries.

Fibre also helps you feel Avocados.

fuller for longer, can
improve cholesterol and Popcorn.
blood sugar levels and
can assist in preventing Whole Grains.
some diseases such as
diabetes, heart disease Apples.
and bowel cancer.
Dried Fruits.

Carbohydrates Carbohydrates are the Fruits

main energy source for
the brain. Without Breads and grains
carbohydrates, the body
could not function Starchy vegetables
properly.

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Fats Fat is an energy source Fish

that when consumed,
increases the absorption Walnuts and vegetable-based oils.
of fat-soluble vitamins
including vitamins A, D, Nuts
E and K.
Seeds
Twenty to 35 percent of
your daily intake should Avocado.
come from fat.

Protein Protein is the major Low-fat meat

structural component of
cells and is responsible Dairy
for the building and
repair of body tissues. Beans
Protein is broken down
into amino acids, which Eggs.
are building blocks of
protein.

Water Water helps to maintain Beverages

homeostasis in the body
and transports nutrients High-moisture foods such as soup
to cells.
Watermelon
Water also assists in
removing waste
products from the body.

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Knowledge evidence (KE) Compliance

Evidence of the ability to: Mapped to Chapter in the Page

The candidate must be able to performance learner guide number
demonstrate knowledge to complete criteria and
the tasks outlined in the elements, paragrap
performance criteria and foundation h
skills of this unit, including knowledge
of:

culinary terms and trade names for: 1.3 Chapter 1 17-20

• substitute ingredients used to
produce dishes with special
dietary recipes
• ingredients suitable for meeting
basic nutritional needs
• ingredients that cause common
allergic reactions
• food additives and preservatives
understanding of: Additional Chapter 4 83-85
• drug-food interaction information
• food allergy
• food intolerance
• cultural and religious dietary
sanctions

main types, culinary characteristics and Additional Chapter 4 85-91

ingredients of special diets and cultural information
or religious diets that are part of 94-97
contemporary Australian society: 97-99
contemporary eating regimes:
• elimination
• macrobiotic
• exclusions for allergies,
contraindications with medicines
or food intolerance
• fat-free
• fluids
• food preferences
• food restrictions
• gluten-free
• halal
• high carbohydrate
• high or low energy
• high or low protein
• high fibre
• Hindu

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• kosher
• lacto ovo
• low carbohydrate
• low cholesterol
• low fat
• low gluten
• low kilojoule
• low sugar
• modified sodium or potassium
• modified texture
• nutritional requirements
• portion size
• substitutes:
• gluten-free flour
• yeast-free flour
• non-sugar sweeteners
• sugar-free
• type one and two diabetes
• vegan
• vegetarian
key health and legal consequences of 1.2 Chapter 1 12-14
failing to address special requirements:
• allergic reactions
• anaphylaxis
• food sensitivity or intolerance
reactions
mise en place requirements for special Additional Chapter 4 91
diet foods information

basic principles and practices of Additional Chapter 4 99-101

nutrition: information
91-94
• nutrients and their food sources
• influence on food choice
• food and beverage selection
influences
• food labelling and interpretation
• role and implications of using
food additives and preservatives
• health implications of food
choices
• role of good nutrition in avoiding
dietary diseases
• effects of various cooking
methods and food storage on
nutrients

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primary components of Dietary introduction introduction 4-5

Guidelines for Australians, in particular
those for older Australians, children and
adolescents.

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8. Sunflower 'Sunbird' Seeds - Succeed Heirlooms Australia.
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10. Ascorbic Acid & Vitamin C Allergies | livestrong.
https://www.livestrong.com/article/485015-ascorbic-acid-vitamin-c-allergies/
11. How to Substitute Ingredients in a Recipe Like a Pro.
https://www.cookinglight.com/cooking-101/how-to-substitute-ingredients-in-a-
recipe
12. A detailed guide covering the deployment options for Enterprise Architect..
https://www.sparxsystems.com.au/downloads/whitepapers/EA_Deployment.pdf
13. The Ultimate Guide to Special Dietary Requirements & Catering - EatFirst.
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14. Menu Tips for Alternative Diets: Gluten Free, Vegan & More.
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accommodate-alternative-diets.html
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