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SITHCCC014 Prepare Meat Dishes Task 1

Document Title: Task 2 Project

Document Subtitle: SITHCCC018 Prepare food to meet special dietary requirements

ASSESSMENT TASK 2 PROJECT BRIEF

Objective of the task

The purpose of this task is to demonstrate your knowledge on how to prepare dishes for people who have special dietary needs for health, lifestyle or cultural reasons. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy special requirements.

Resources

Learner Guide

PowerPoint Slides / Handouts

Computer

Internet

Information Guide – Template

You will be required to complete

You must complete an ‘Information Guide’ for preparing food to meet special dietary requirements

Time allocation

Refer to Training Plan

Your task

You are required to refer to the ‘Information Guide’ (Appendix 1).

Demonstrate your knowledge by conducting research to outline the points provided.

Section 1: Culinary terms and trade names 

1.1 What adjustments can you make to a recipe to make it gluten free?

1.2 Identify 4 substitute ingredients used to produce dishes with special dietary recipes

1.3 List 3 types of flours suitable for someone on a yeast free diet

1.4 How can you assist people following a low carbohydrate diet? Provide 3 examples

1.5 List 6 types of flours suitable for some-one on a gluten free diet

1.6 What are the nutritional needs of our body? Identify the six major nutrients

1.7 Identify the 6 main food groups in which suitable ingredients are selected for meeting basic nutritional needs

1.8 List 7 foods that are the most common causes for food allergy?

1.9 What do food additives do?

1.10 Explain the term chemical food preservatives and provide 4 examples

1.11 What are artificial preservatives?

1.12 Outline the action and the use in food for some of the most common preservatives outlined below

1.12 Outline the action and the use in food for some of the most common preservatives outlined b

1.13 Explain at least 10 common functions of food additives

1.14 Answer the following questions relating to the food label below

Section 2: General understanding

2.1 List 4 possible examples of drug interactions with food and beverages

2.2 Define the following terms

2.3 List the 7 symptoms of a food allergy

2.4 Describe anaphylaxis and provide an example of at least 5 symptoms

2.5 Identify 10 symptoms of a food intolerance

2.6 Identify 8 of the most common food intolerances

2.7 What is a Vegan?

2.8 What is Kosher food?

2.9 What do the following terms mean?

2.10 What is Halal? Provide 8 examples of what cannot be consumed

2.11 What is Hinduism and how does this impact on Hindu food?

Section 3: Main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of contemporary Australian society

3.1 Describe the contemporary eating regime known as elimination

3.2 Provide a rough outline of the 3 parts in which the macrobiotic diet is divided

3.3 What do you eat on a macrobiotic diet?

3.4 In order to avoid foods in which you may have an allergy, outline the terms used to describe these foods on food labels

3.5 What is the difference between food allergy and food intolerance?

3.6 What is contraindications of medicines or food intolerances?

3.7 What does fat free mean?

3.8 If a food is classified fat-free (or low-fat), does this mean it is healthy?  Explain your answer

3.9 Why are fluids important in a regular diet?  Include the fluid intake levels recommended per day.

3.10 List 5 dietary or lifestyle reasons people may need to increase their fluid intake

3.11 Provide 4 examples of modifications you would make to a dish due to a customers food preference

3.12 List 5 main foods that tend to cause intolerance reactions in sensitive people

3.13 Why would a customer request a gluten free meal?

3.14 Identify 5 foods that are gluten free

3.15 What does it mean to go gluten free?

3.16 What makes halal food halal?

3.17 Describe 2 reasons why customers would prefer high carbohydrate meals

3.18 List 8 common ingredients that are high in carbohydrates

3.19 Explain a high energy diet vs low energy diet

3.20 How much protein should be consumed on a high protein diet?

3.21 If you are on a low protein diet, identify 8 high-protein foods you should limit and 2 low protein foods you should increase

3.22 Identify 6 foods rich in fibre

3.23 How does being Hindu affect your diet?

3.24 Identify the 3 categories of kosher

3.25 Where does kosher meat come from?

3.26 Describe the Pareve category of kosher

3.27 What are the food preferences of a Lacto Ovo Vegetarian?

3.28 Identify at least 5 foods that can be eaten on a low carbohydrate diet

3.29 Describe the purpose of a low carbohydrate diet

3.30 Identify 7 ways to lower cholesterol with diet?

3.31 Outline 5 Tips for Low-Fat Cooking

3.32 What is the difference between low-gluten and gluten-free.  List 3 foods for each category

3.33 Identify whether the following food and beverages provide low, high or moderate kilojoules

3.34 What is a low sugar diet?

3.35 Why would you need to follow a modified sodium or modified potassium diet?

3.36 List 5 ingredients that are high in potassium, and 5 ingredients that are low in potassium

3.37 List 4 types of patrons that may require food to be served with a modified texture?

3.38 Describe how you can retain the natural flavour and texture of vegetables during cooking.

3.39 What are the 6 essential nutrients that are needed daily

3.40 Describe the affect cooking can have on the nutrients in Vegetables

3.41 Which method is better for retaining nutrition with vegetable – Boiling or Steaming?  Explain your answer

3.42 What affect can blanching have on vegetable nutrients?

3.43 What is a healthy portion of rice?

3.44 What are portion sizes?

3.45 Describe the following food substitutes

3.46 Describe 5 side effects of no sugar?

3.47 What can you eat on a sugar free diet? Provide 6 examples

3.48 What foods can help manage diabetes?

3.49 Describe the difference between type 1 and 2 diabetes

3.50 What's the difference between 'vegan' and 'vegetarian'?

Section 4: Key health and legal consequences of failing to address special requirements

4.1 Outline the key health and legal consequences of failing to address special requirements, including;

allergic reactions

anaphylaxis

food sensitivity or intolerance reactions

Section 5: Mise en place requirements for special diet foods

5.1 What is involved in the mise en place for special dietary foods?

5.2 How important is mise en place in food preparation?

Section 6: Basic principles and practices of nutrition

6.1 What food groups are the primary sources of each of the following nutrients?

6.2 Describe the biological, economic and physical determinants that influence food choice

6.3 List at least 5 influences that contribute to food and beverage selection for individuals

6.4 What is national food standard 1.2.3?

6.5 What is food labelling?

6.6 What are the dangers of preservatives?

6.7 Explain the role of using the food additives and preservatives outlined below

6.8 Describe the possible health implications of poor food choices

6.9 Why are fruits and vegetables an important part of a well-balanced diet?

6.10 Identify at least 6 ways to prevent dietary disease through good nutrition

6.11 Describe how the following storage methods affect the nutrition in food, and explain the best process to use to minimise nutrient loss

Section 7: Primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescents

7.1 According to the Australian Dietary Guidelines, detail the following guidelines as they relate to both children, adolescents and older Australians.

Appendices include

1

Information Guide

Evidence summary/ Submission instructions 

Information Guide Section 1 – 7 (Appendix 1)

APPENDIX 1 – Information Guide

Prepare Food to Meet Special Dietary Requirements

Name:

Section 1: Culinary terms and trade names 

1.1 What adjustments can you make to a recipe to make it gluten free?

1.2 Identify 4 substitute ingredients used to produce dishes with special dietary recipes

1.3 List 3 types of flours suitable for someone on a yeast free diet

1.4 How can you assist people following a low carbohydrate diet? Provide 3 examples

1.5 List 6 types of flours suitable for some-one on a gluten free diet

1.6 What are the nutritional needs of our body? Identify the six major nutrients

1.7 Identify the 6 main food groups in which suitable ingredients are selected for meeting basic nutritional needs

1.8 List 7 foods that are the most common causes for food allergy?

1.9 What do food additives do?

1.10 Explain the term chemical food preservatives and provide 4 examples

1.11 What are artificial preservatives?

1.12 Outline the action and the use in food for some of the most common preservatives outlined below

Chemical affected

Organism(s)

Action

Use in foods

Sulphites

Insects & Microorganisms

Sodium Nitrite

Clostridia

Propionic Acid

Moulds

Sorbic Acid

Moulds

Benzoic Acid

Yeasts & Moulds

1.13 Explain at least 10 common functions of food additives

1.14 Answer the following questions relating to the food label below

What is the main ingredient?

What additives are in this product?

Section 2: General understanding

2.1 List 4 possible examples of drug interactions with food and beverages

2.2 Define the following terms

Drug-food Interaction

Food Intolerance

Food Allergy

2.3 List the 7 symptoms of a food allergy

2.4 Describe anaphylaxis and provide an example of at least 5 symptoms

2.5 Identify 10 symptoms of a food intolerance

2.6 Identify 8 of the most common food intolerances

2.7 What is a Vegan?

2.8 What is Kosher food?

2.9 What do the following terms mean?

Hechsher

Parve

Mashgiach

Chalav Yisrael

2.10 What is Halal? Provide 8 examples of what cannot be consumed

2.11 What is Hinduism and how does this impact on Hindu food?

Section 3: Main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of contemporary Australian society

3.1 Describe the contemporary eating regime known as elimination

3.2 Provide a rough outline of the 3 parts in which the macrobiotic diet is divided

3.3 What do you eat on a macrobiotic diet?

3.4 In order to avoid foods in which you may have an allergy, outline the terms used to describe these foods on food labels

Milk protein

Egg

Gluten

Soy

Salicylates

3.5 What is the difference between food allergy and food intolerance?

3.6 What is contraindications of medicines or food intolerances?

3.7 What does fat free mean?

3.8 If a food is classified fat-free (or low-fat), does this mean it is healthy?  Explain your answer

3.9 Why are fluids important in a regular diet?  Include the fluid intake levels recommended per day.

3.10 List 5 dietary or lifestyle reasons people may need to increase their fluid intake

3.11 Provide 4 examples of modifications you would make to a dish due to a customers food preference.

3.12 List 5 main foods that tend to cause intolerance reactions in sensitive people

3.13 Why would a customer request a gluten free meal?

3.14 Identify 5 foods that are gluten free

3.15 What does it mean to go gluten free?

3.16 What makes halal food halal?

3.17 Describe 2 reasons why customers would prefer high carbohydrate meals

3.18 List 8 common ingredients that are high in carbohydrates

3.19 Explain a high energy diet vs low energy diet

3.20 How much protein should be consumed on a high protein diet?

3.21 If you are on a low protein diet, identify 8 high-protein foods you should limit and 2 low protein foods you should increase

3.22 Identify 6 foods rich in fibre

3.23 How does being Hindu affect your diet?

3.24 Identify the 3 categories of kosher

3.25 Where does kosher meat come from?

3.26 Describe the Pareve category of kosher

3.27 What are the food preferences of a Lacto Ovo Vegetarian?

3.28 Identify at least 5 foods that can be eaten on a low carbohydrate diet

3.29 Describe the purpose of a low carbohydrate diet

3.30 Identify 7 ways to lower cholesterol with diet?

3.31 Outline 5 Tips for Low-Fat Cooking

3.32 What is the difference between low-gluten and gluten-free.  List 3 foods for each category

3.33 Identify whether the following food and beverages provide low, high or moderate kilojoules

Fats and alcohol 

Protein and carbohydrates

Dietary fibre

Water

Foods such as fruits, vegetables and legumes

3.34 What is a low sugar diet?

3.35 Why would you need to follow a modified sodium or modified potassium diet?

3.36 List 5 ingredients that are high in potassium, and 5 ingredients that are low in potassium

3.37 List 4 types of patrons that may require food to be served with a modified texture?

3.38 Describe how you can retain the natural flavour and texture of vegetables during cooking.

3.39 What are the 6 essential nutrients that are needed daily

3.40 Describe the affect cooking can have on the nutrients in Vegetables

3.41 Which method is better for retaining nutrition with vegetable – Boiling or Steaming?  Explain your answer

3.42 What affect can blanching have on vegetable nutrients?

3.43 What is a healthy portion of rice?

3.44 What are portion sizes?

3.45 Describe the following food substitutes

gluten-free flour

yeast-free flour

non-sugar sweeteners

3.46 Describe 5 side effects of no sugar?

3.47 What can you eat on a sugar free diet? Provide 6 examples

3.48 What foods can help manage diabetes?

3.49 Describe the difference between type 1 and 2 diabetes

3.50 What's the difference between 'vegan' and 'vegetarian'?

Section 4: Key health and legal consequences of failing to address special requirements

4.1 Outline the key health and legal consequences of failing to address special requirements, including;

allergic reactions

anaphylaxis

food sensitivity or intolerance reactions

Section 5: Mise en place requirements for special diet foods

5.1 What is involved in the mise en place for special dietary foods?

5.2 How important is mise en place in food preparation?

Section 6: Basic principles and practices of nutrition

6.1 What food groups are the primary sources of each of the following nutrients?

Proteins

Carbohydrates

Lipids (most commonly called fats)

Vitamins

Minerals

Water

6.2 Describe the biological, economic and physical determinants that influence food choice

6.3 List at least 5 influences that contribute to food and beverage selection for individuals

6.4 What is national food standard 1.2.3?

6.5 What is food labelling?

6.6 What are the dangers of preservatives?

6.7 Explain the role of using the food additives and preservatives outlined below

Anti-caking agents 

Antioxidants

Artificial sweeteners 

Emulsifiers 

Food acids 

Colours 

Humectants 

Flavours

Flavour enhancers 

Foaming agents 

Mineral salts 

Preservatives

Thickeners and vegetable gums 

Stabilisers and firming agents 

Flour treatment 

Glazing agent

Gelling agents 

Propellants

Raising agents 

Bulking agents 

6.8 Describe the possible health implications of poor food choices

6.9 Why are fruits and vegetables an important part of a well-balanced diet?

6.10 Identify at least 6 ways to prevent dietary disease through good nutrition

6.11 Describe how the following storage methods affect the nutrition in food, and explain the best process to use to minimise nutrient loss

Freezing vegetables

Dehydrating

Refrigerating fruit and vegetables

Section 7: Primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescents

7.1 According to the Australian Dietary Guidelines, detail the following guidelines as they relate to both children, adolescents and older Australians.

Guideline 1

To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs

Guideline 2

Drink plenty of water and enjoy a wide variety of nutritious foods from the five food groups (vegetables, fruit, grains/cereals, meats/alternative and dairy/alternatives) every day

Guideline 3

Limit intake of foods containing saturated fat, added salt, added sugars and alcohol

ASSESSMENT OF REQUIRED OVERALL SKILLS AND KNOWLEDGE FOR THIS TASK

Assessor to complete

ASSESSORS NOTE: Before making a final judgement on this assessment task, you must determine if the student is able to satisfactorily apply and perform the following criteria. This checklist is a guide to satisfactory performance of this task. The criteria below are directly linked to the performance measures required throughout the task and therefore there are no model answers required as the criterion below is underpinned by this assessment task. All criterion listed must be satisfactory to achieve a satisfactory outcome for this task. If a NS is provided for any of the criterion below then the task outcome should be treated as NS and the reassessment process should be applied.

IF a NS (not satisfactory) outcome is applied then you must inform the student in detail as to “why” this outcome was provided. Record your reasons in the section labelled “NS outcomes”

Task requirements - In your professional opinion has the student demonstrated the required skills when performing the routine task above related to this unit of competency. Is the student able to?

Item

Knowledge Evidence – Task requirements

In your professional opinion has the student performed the required knowledge when explaining routine tasks related to this unit of competency? Is the student able to:

S

NS

1

culinary terms and trade names for:

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

2

understanding of:

drug-food interaction

food allergy

food intolerance

cultural and religious dietary sanctions

3

main types, culinary characteristics and ingredients of special diets and cultural or religious diets that are part of contemporary Australian society:

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

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

4

key health and legal consequences of failing to address special requirements:

allergic reactions

anaphylaxis

food sensitivity or intolerance reactions

5

mise en place requirements for special diet foods

6

basic principles and practices of nutrition:

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

7

primary components of Dietary Guidelines for Australians, in particular those for older Australians, children and adolescents

NS Outcomes

Item

Record in detail the reason for the NS outcome applied

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