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SITHCCC018 Prepare Food To Meet Special Dietary Requirements Task 1 Answers

Document Title: Task 1 Knowledge questionnaire

Document Subtitle: SITHCCC018 Prepare Food to Meet Special Dietary Requirements

COMPETENCY DEMONSTRATION

This Assessment Task covers the following unit of competency:

Unit of competency:

Unit Code

SITHCCC018

Unit Title

Prepare Food to Meet Special Dietary Requirements

This unit describes the performance outcomes, skills and knowledge required 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.

This unit does not include menu planning for special diets which is covered in the unit SITHKOP004 Develop menus for special dietary requirements.

The unit applies to cooks and patissiers working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication

To demonstrate your competency in this unit you will need to provide evidence of your ability to:

·         Confirm special dietary requirements and select ingredients.

·         Prepare foods to satisfy nutritional and special dietary requirements.

·         Present prepared food.

Prerequisite units: SITXFSA001 Use Hygienic practices for food safety

https://training.gov.au/Training/Details/SITHCCC018

STUDENT DETAILS

Please complete this declaration with the student

Unit of competency:

Unit Code

SITHCCC018

Unit Title

Prepare Food to Meet Special Dietary Requirements

Trainer/Assessor Name:

Student Name:

Student ID:

Time Allocation

Refer to Training Plan

Due date:

Refer to you student program guide (training plan). Please insert the due date as confirmed by your assessor below:

Due Date: ……………/……………. /…………….

STUDENT INSTRUCTIONS FOR KNOWLEDGE QUESTIONNAIRE

  • Complete the readiness for assessment workbook before commencing this assessment
  • This is an open book written assessment
  • You are required to complete all questions
  • Written questions may be a combination of multiple choice, short answer or true or false questions
  • Please print / write legibly
  • Make sure you answer all questions
  • Black or blue pen is required to complete this assessment. If you type your answers you must initial each question
  • You must not separate this document
  • Ensure you complete the task record sheet at the end of this assessment
  • Return your assessment by the date set by your assessor and your training plan
  • Do not plagiarise. Plagiarism is considered cheating. Please refer below for our policy in regards to cheating
  • Reasonable adjustment: If you require any adjustments to accommodate a need in order to complete this assessment, please talk to your assessor. Arrangements will be put in place to ensure a fair and flexible approach is undertaken for this assessment.  Please note that the range or nature of the adjustment will ensure that the outcomes of the unit are not compromised
  • Feedback: Your assessor will provide feedback to you after the completion of the assessment.

The trainer assessor will explain the appeals process if applicable or alternatively refer to your student handbook for further details

  • Re-assessment: If you do not achieve the required standard, you will be given 2 more opportunities to be re-assessed by our Assessor. Please note after 3 attempts a cost will be incurred

Declaration: I confirm that I have read and understood the instructions, my responsibilities and requirements for this assessment

Student signature: …………………………………………………… Date: …………………………………………

ASSESSMENT TASK 1 KNOWLEDGE QUESTIONNAIRE

Q

Questions

S

NS

1

Briefly explain the following cultural and dietary food requirements

·         Lactose intolerance

·         Gluten intolerance

·         Hindu

·         Judaism

2

Identify 5 ways to effectively liaise with others to clarify requirements

3

List 5 signs of severe food allergy

4

 Identify 5 foods forbidden in the Islamic religion

5

Identify 5 types of ingredients that can cause severe allergic reactions

6

List 5 things you would do when serving a customer who has mentioned he has a food allergy

7

Identify 5 steps you would take when preparing food for someone with food allergy

8

How would you modify meals when preparing each of the following special requirements?

Dairy free

Gluten free

Egg free

9

Identify 4 good systems you could follow in your kitchen when dealing with special dietary food preparations

10

Identify 3 ingredients under each of the following food categories that are completely gluten-free yet considered safe for people with Coeliac Disease to consume and will promote optimum nutritional quality of the dishes.

Grains and flours

Vegetables

Fruits, seeds and nuts

11

List 4 factors you would take into consideration when cooking for a diabetic person

12

Briefly describe how the following cooking methods help to retain nutrients

·         Steaming

·         Grilling

·         Baking or roasting

13

List 4 important rules to remember when presenting food

14

Outline 4 ways of evaluating a dish in the kitchen before it is served to the customer

15

List 4 things to remember when you are storing food in a commercial kitchen

16

Briefly describe how you can manage your fridge to minimise wastage in the kitchen

17

Describe 2 cost reduction initiatives that you can adapt in the commercial kitchen that would also have an impact on the environment

18

Provide 3 recipe examples for each of the special diets outlined below

Vegetarian

Gluten-free

Vegan

Dairy free

19

Identify 11 essential ingredients for vegetarians 

20

Identify 8 tips to follow a recipe to produce dishes for those with special dietary requirements.

21

List 6 specialised ingredients that may be selected when preparing special dietary recipes

22

Identify 9 ‘other team members’ in which you must communicate specific dietary requirements for food preparation with

23

What should you do to avoid cross contact when preparing food for specific diets?

24

What nutrients in vegetables are destroyed by incorrect preparation storage and cooking?

25

Identify 3 factors that must be considered when adjusting presentation of a dish

26

Identify the 7 factors that determine appropriate environmental conditions

27

In any commercial kitchen, canteen or catering environment, grease and dirt naturally build up over time, covering surfaces and cooking equipment.

Identify the 3 steps to cleaning cooking surfaces

28

How do you dispose of surplus food?

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 applied the required knowledge when explaining routine tasks related to this unit of competency?

Is the student able demonstrate the below knowledge application of routine tasks as follows:

S

NS

1

Confirm dietary and cultural food requirements of the customer

2

Liaise with others to clarify requirements

3

Recognise potential health consequences of overlooking special dietary requirements of customers

4

Access special dietary recipes and select specialised ingredients

5

Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance

6

Exclude ingredients from dishes as requested by the customer

7

Follow recipes to produce dishes for those with special dietary requirements

8

Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value

9

Communicate specific dietary requirements for food preparation to other team members

10

Select appropriate ingredients to ensure optimum nutritional quality of dishes

11

Use appropriate equipment and cooking techniques for specific diets

12

Employ suitable preparation and cooking techniques to retain optimum nutritional values

13

Present nutritionally balanced food in an appetising and attractive manner.

14

Visually evaluate dish and adjust presentation  as required

15

Store dishes in appropriate environmental conditions

16

Minimise waste to maximise profitability of food items prepared

17

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives

NS Outcomes

Item

Record in detail the reason for the NS outcome applied

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