Prepare Food to meet Special Dietary Requirements · SITHCCC018 Prepare food to meet special dietary requirements Lee Perlitz Training Consultancy 5 Overview This unit describes the

PrepareFoodtomeetSpecialDietaryRequirements

SITHCCC018

LeePerlitzTrainingConsultancy

SITHCCC018Preparefoodtomeetspecialdietaryrequirements

LeePerlitzTrainingConsultancy 2

Web:www.lptraining.com.auEmail:[email protected]

Nopartofthisdocumentmaybecopiedwithoutwrittenpermissionofthecopyrightholder



TableofContents

Overview................................................................................................................................................5Pre-requisiteUnit...............................................................................................................................5LearningOutcomes............................................................................................................................5

Introduction...........................................................................................................................................6Confirmspecialdietaryrequirements....................................................................................................8

MedicalDietaryRequirements..........................................................................................................8FoodAllergiesandIntolerances.....................................................................................................8Lactoseintolerance........................................................................................................................9Foodadditiveintolerance............................................................................................................10GlutenIntolerance.......................................................................................................................10Cholesterol...................................................................................................................................11Fats...............................................................................................................................................11Carbohydrates..............................................................................................................................12Fiber.............................................................................................................................................14Type1or2Diabetes.....................................................................................................................14

LifestyleChoicesinDietaryRequirements.......................................................................................15VegetarianandVegan..................................................................................................................15Weightandhealthylivingchoices................................................................................................16

CulturalDietaryRequirements........................................................................................................16Kosher..........................................................................................................................................16Hinduism......................................................................................................................................17Halal.............................................................................................................................................18

HighRiskGroups..............................................................................................................................19Maintypes,culinarycharacteristicsandingredientsofspecialdiets..............................................20Liaisewithotherstoclarifyrequirements.......................................................................................22Potentialhealthconsequencesofoverlookingspecialdietaryrequirements.................................22Keyhealthconsequencesoffailingtoaddressspecialrequirements..........................................22Anaphylaxis..................................................................................................................................23Treatmentforaseverereaction..................................................................................................23Keylegalconsequencesoffailingtoaddressspecialrequirements............................................25

Accessspecialdietaryrecipes..........................................................................................................26UsingRecipes...............................................................................................................................26Selectingingredients....................................................................................................................27Identifyandexcludeharmfulingredientsfromdishesasrequestedbythecustomer................27

Preparefoodstosatisfynutritionalandspecialdietaryrequirements................................................29Whatisnutrition?............................................................................................................................29Followrecipestoproducedishesforthosewithspecialdietaryrequirements..............................29Modifymenuitemstomeetdifferentdietaryrequests..............................................................29

Communicatespecificdietaryrequirementsforfoodpreparation.................................................31Useappropriateequipmentandcookingtechniquesforspecificdiets..........................................33Howdoescookingaffectnutrition?.............................................................................................33



Employsuitablepreparationandcookingtechniquestoretainnutritionalvalues.....................33Presentpreparedfood.........................................................................................................................38

Presentnutritionallybalancedfoodinanappetisingandattractivemanner.................................38UsingtherightServiceware.........................................................................................................38Garnishing....................................................................................................................................39Visuallyevaluatedishandadjustpresentation............................................................................39

Storedishesinappropriateenvironmentalconditions...................................................................41Storingfooditems........................................................................................................................41

Minimisewaste................................................................................................................................42Forecastingfoodproductrequirements......................................................................................42

Cleanworkarea,anddisposeofwaste...........................................................................................42TheCleaningProcess....................................................................................................................42SafelyDisposeofWaste...............................................................................................................43

FurtherReading....................................................................................................................................44



OverviewThisunitdescribestheperformanceoutcomes,skillsandknowledgerequiredtopreparedishesforpeoplewhohavespecialdietaryneedsforhealth,lifestyleorculturalreasons.Itrequirestheabilitytoconfirmthedietaryrequirementsofcustomers,usespecialrecipes,selectspecialingredientsandproducefoodtosatisfyspecialrequirements.

ThisunitdoesnotincludemenuplanningforspecialdietswhichiscoveredintheunitSITHKOP004Developmenusforspecialdietaryrequirements.

Theunitappliestocooksandpatissiersworkinginhospitalityandcateringorganisations.Thiscouldincluderestaurants,educationalinstitutions,healthestablishments,defenceforces,cafeterias,kiosks,cafes,residentialcaterers,inflightandothertransportcaterers,andeventandfunctioncaterers.

It applies to individuals who work under the guidance of more senior chefs. They demonstrateautonomyandjudgementtocompleteroutineactivitiesandtakelimitedresponsibilityinknownandstablecontextswithinestablishedparameters.

Pre-requisiteUnit

SITXFSA001Usehygienicpracticesforfoodsafety

Inthisunitwewillcoverthefollowingtopics.

LearningOutcomes

Inthisunitwewillbecoveringthefollowingtopics;1. Confirmspecialdietaryrequirementsandselectingredients2. Preparefoodstosatisfynutritionalandspecialdietaryrequirements3. Presentpreparedfood



IntroductionAsanemployeeinacommercialfoodoperationit isalargepartofyourroletoprepareandservecustomerswithqualityfoodproducts;betheyforbreakfast,lunch,dinnerorsimplyasnackwithacupofcoffee.

Notallcustomersarethesamehoweverandtheywillhavedifferentrequirementsinthefoodtheyorderandyouwillneedtounderstandtheserequirementsandpreparedishesaccordingly.

Youwillalsoberequired,inyourrole,tohaveabasicunderstandingofnutritionalinformationrelatingto the foodsyou serve,asoutlined in theAustralianDietaryGuidelines1.Theseguidelines cover5individualaspectsofdietaryneedsincluding;

Guideline1-Toachieveandmaintainahealthyweight,bephysicallyactiveandchooseamountsofnutritiousfoodanddrinkstomeetyourenergyneeds

• Childrenandadolescents shouldeat sufficientnutritious foods togrowanddevelopnormally.Theyshouldbephysicallyactiveeverydayandtheirgrowthshouldbecheckedregularly.

• Older people should eat nutritious foods and keep physically active to help maintain musclestrengthandahealthyweight.

Guideline2-Enjoyawidevarietyofnutritiousfoodsfromthesefivefoodgroupseveryday:

• Plentyofvegetablesofdifferenttypesandcolours,andlegumes/beans• Fruit• Grain(cereal)foods,mostlywholegrainand/orhighcerealfibrevarieties,suchasbreads,cereals,

rice,pasta,noodles,polenta,couscous,oats,quinoaandbarley• Leanmeatsandpoultry,fish,eggs,tofu,nutsandseeds,andlegumes/beans• Milk,yoghurt,cheeseand/ortheiralternatives,mostlyreducedfat• Anddrinkplentyofwater.

Guideline3-Limitintakeoffoodscontainingsaturatedfat,addedsalt,addedsugarsandalcohol

a. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries, pies,processedmeats,commercialburgers,pizza,friedfoods,potatochips,crispsandothersavourysnacks.

• Replace high fat foodswhich contain predominately saturated fats such as butter,cream, cooking margarine, coconut and palm oil with foods which containpredominatelypolyunsaturatedandmonounsaturatedfatssuchasoils,spreads,nutbutters/pastesandavocado.

• Lowfatdietsarenotsuitableforchildrenundertheageof2years.

b. Limitintakeoffoodsanddrinkscontainingaddedsalt

• Readlabelstochooselowersodiumoptionsamongsimilarfoods.

• Donotaddsalttofoodsincookingoratthetable.

c. Limit intake of foods and drinks containing added sugars such as confectionary, sugar-sweetenedsoftdrinksandcordials,fruitdrinks,vitaminwaters,energyandsportsdrinks.



d. If you choose to drink alcohol, limit intake. For women who are pregnant, planning apregnancyorbreastfeeding,notdrinkingalcoholisthesafestoption.

Guideline4-Encourage,supportandpromotebreastfeeding

Guideline5-Careforyourfood;prepareandstoreitsafely

Inordertoprovidethebestpossiblefood,youmustalsohaveasoundunderstandingof;

• basicprinciplesandpracticesofnutritionincluding;o nutrientsandtheirfoodsourceso roleofgoodnutritioninavoidingdietarydiseaseso effectsofvariouscookingmethodsandfoodstorageonnutrients

• howfoodchoicesareinfluencedandtheirhealthimplications• foodadditives,preservativesandlabelling

Wewillexamineallofthesetopicsinmoredetailaswemovethroughtheunit.

1https://www.eatforhealth.gov.au/guidelines/australian-dietary-guidelines-1-5



ConfirmspecialdietaryrequirementsAsdiscussedintheintroduction,notallcustomerswilllikeorbeabletoeatthesametypesoffood.Indeed,theymighthavespecialrequirementsforanumberofdifferentreasons–someofthemquiteseriousandthewayinwhichtheirfoodisprepared,andtheingredientsyouwilluse,maybeverydifferenttothemethodsandproductsyouuseinmoregeneraldishes.

Whiletherewillbesomefoodsthatcrossoverintoseveralcategories,variationsforspecialdietaryrequirementscustomersmighthavecanfallintocategoriesincluding;

1. Medical2. LifestyleChoices3. CulturalandReligious4. HighRiskGroups

The reasons why customers make these choices can vary greatly and due to the serious natureattachedtofoodchoices,wewillspendsometimenowlookingateachofthesecategoriesindetail.

MedicalDietaryRequirements

Somecustomerswillmaketheirfoodchoicesbasedonmedicalissuestheyface.Theseissuesmighthavetodowithallergiesandintolerances;theymayhavehighorlowbloodpressure;theymayhavediabetesorcholesterolissues,tonameonlyafew.Inordertobeabletoenjoyamealoutwithfriendsandfamily,peoplewithsuchissuesmustbeverycarefulaboutthefoodstheyeat.

FoodAllergiesandIntolerances

A food allergy occurs in around 1 in 20 children and in about 1 in 100 adults (in NSW). That’sapproximately 65,000 children and 96,000 adults. In fact, Australia has one of the highest allergyprevalencerates intheworld.Foodallergyandfood intolerancearetypesof ‘foodsensitivity’andbothcanmakeapersonfeelunwell.

Ifyouhaveafoodallergy thismeansyour immunesystemreactstoaparticular food.Thiscausessymptomswithintwohours,suchasitchiness,rashandswelling.Ifsomeonehasaseverefoodallergythiscancausealife-threateningreactioncalledanaphylaxis(dealtwithlaterinthissection).

Themostcommonfoodingredientsthatcancauseanallergicreactioninclude(butarenotlimitedto);

• Crustaceans • Milk • Treenuts(cashews,almonds,walnutsetc)• Eggs • Peanuts • Fish• Soybeans • Sesameseeds

All these allergens, as well as gluten(fromwheat,rye,barley,oatsandtheirproducts) and sulphites (which areadded to food as a preservative), arerequiredbylawtobedeclaredonfoodlabelsor,wherefoodsareexemptfromlabelling, the information must beprovidedondemand.



Symptomsoffoodallergyare;

Food intolerance, on the other hand, doesn’t involve the immune system. Food intolerance is anadversereactiontoaparticularfood.Thesymptomscanbeunpleasantandinsomecasesseverebutaregenerallynotlife-threatening;

• Stomachandbowelupsets • Wheezingandarunnynose• Bloating • Hives• Headachesandmigraines • Generallyfeelingundertheweather

Therearemanydifferenttypesoffoodthatpeoplecanbeintoleranttobutthemostcommonincludemilk and lactose (the sugar in milk), gluten, wheat, food preservatives, and naturally occurringcompoundsinfoodsuchascaffeine,salicylates,aminesandglutamate.

Lactoseintolerance

Lactose, or milk sugar, is found only in the milk ofmammals and is themain carbohydrate found inmilkandotherdairyproducts.

Lactose intolerance is a commonly diagnosed adversereaction to cow’s milk among adolescents and adults.The main symptoms of lactose intolerance includeflatulence,bloating,diarrhoeaandabdominalpainandthese symptoms are caused by undigested lactosepassingfromthesmallintestineintothecolon.

Oncean individual isdiagnosedas lactose intolerant, completeavoidanceofdairyproducts isnotalwaysnecessary;withcarefulexperimenting,itispossibletofindouttheamountoflactosethatcanbetoleratedwithoutadversesymptoms.

Inthecaseofmildintolerance,moderatingmilkintake,takingmilkwithmealsand,wherepossible,replacingfreshdairyproductswithfermenteddairyproductsmightbeenoughtokeeptheintolerancesymptomsundercontrol.Liveyogurtsareusuallybettertoleratedthanfreshmilkproductsbypeoplewithalactoseintolerancebecausetheliveyogurtbacteriahavetheirownformoflactosethatcanaidlactosedigestioninthecolon.



Hardcheeses,suchasCheddar,Emmental,EdamandParmesan,containverylittleornolactoseatallso, if symptoms occur, evenwith very small amounts of lactose (2-3g lactose / 100g food), hardcheeses can still be included in the diet to provide calcium. Lactose-reduced milks available insupermarketscanbeusedinplaceofstandardmilk.

Peoplewhoareverysensitivetolactoseshouldbeawarethatlactoseiswidelyusedasaningredientinmanyready-mademealsandotherfoodproducts.Suchindividualsareadvisedtocheckthefoodlabelsforingredientsandtolookforothermilk-derivedingredientsthatmightcontainlactoseasacomponent,suchaswheypowderanddriedskimmedmilk.

Asmilkandmilkproductsareimportantsourcesofmanyessentialnutrients,suchasprotein,calciumandriboflavin,avoidanceofdairyproductsisnotadvisedwithoutgoodreason,andthenappropriatedietarymodificationsneedtobemadetoensurethatnutrientdeficienciesdonotarise.Forexample,ifalternativesourcesofcalciumarenotconsumed,intakemaybesufficientlylowtocompromisebonehealth.

Foodadditiveintolerance

Foodadditivesplayanimportantpartinourfoodsupplyensuringourfoodissafeandmeetstheneedsofconsumers.Foodadditivescanbeusedto:

• Improvethetasteorappearanceofaprocessedfood.Forexample,beeswax-glazingagentmaybeusedtocoatapplestoimprovetheirappearance.

• Improvethekeepingqualityorstabilityofafood.Forexample,sorbitol-humectantmaybeaddedtomixeddriedfruittomaintainthemoisturelevelandsoftnessofthefruit.

• Preserve foodwhen this is themost practical way of extending its storage life. For example,sulphur dioxide - preservative is added to somemeat products such as sausagemeat to limitmicrobialgrowth.

Manysubstancesusedasadditivesalsooccurnaturally,suchasvitaminCorascorbicacidinfruit,orlecithin which is present in egg yolks, soya beans, peanuts and maize. The human body cannotdistinguishbetweena chemical naturally present in a foodand that same chemical present as anadditive.

Foodadditivesonlyaffectsaverysmallnumberofchildrenandadults.Theadditivesmostcommonlylinkedtofoodintoleranceareartificialcolours,andpreservativessuchassulphitesandbenzoates;thepreservativescommonly found inwineanddried fruit.Foodadditivereactionsmaycauseasthma,rashes,irritablebowelsyndromeandheadachesinsensitivepeople.

GlutenIntolerance

Glutenisaproteinfoundinwheat,rye,barleyandoatsandinfoodsmadefromthesegrains.Inthepastfewdecadestheriseinhighglutenwheathasresultedinariseofcoeliacdiseaseasamajorcauseofillhealth.Coeliacdiseaseisanextremelyseverebowelinflammatoryresponsecausedbyanallergytopartsoftheglutenproteins.Theimpactonthegutissevere,withsignificantdamagetothedelicateliningthataidsinnormalgutfunction.Thecurrentandonlyeffectivesolutionisaglutenfreediet.Forpeoplewithcoeliacdisease,thismeansexceptionalvigilanceasgllutenisfoundintraceamountsinmanyfoods.



Even gluten free alternatives, such asoats, can become contaminated in theproduction process. Gluten can behiddeninflavouringsandmodifiedfoodstarchesandisusedasabindingagentinsome supplements and vitamins.Coeliac disease has a wide range ofcomplications and symptoms fromabdominal pain to diarrhoea, bowelirritability, iron deficiency anaemia andincreased risk of osteoporosis. Thesesymptoms also occur in many peoplewhodonotshowthesmallallergicsignsofcoeliacdisease;thisiscoveredbyIrritableBowelSyndrome(IBS).IBSisasyndromebecausethecausesarenotyetknown.

Cholesterol

Bloodcholesterolisafattysubstancefoundinthebloodandisoftenreferredtoasbloodfatorbloodlipid(themedicalterm).Hightotalbloodcholesterolisamajorriskfactorforheartdisease;thehigherthe total blood cholesterol level, the higher the risk of heart disease. There are two types ofcholesterol;LDL(badcholesterol)andHDL(goodcholesterol).

Cholesterolinfood(dietarycholesterol)hasonlyasmalleffectonLDLcholesterolwhilesaturatedandtransfatsinfoodcauseamuchgreaterincreaseinLDLcholesterol.Hightotalbloodcholesterolcangraduallyclogthebloodvesselsthatsupplybloodtotheheartandotherpartsofthebody.Ifabloodclotformsinthenarrowedbloodvesselandcompletelyblocksthebloodsupplytopartoftheheart,it can cause a life-threatening heart attack. Eating healthy fats helps the cholesterol balance bydecreasingLDLandincreasingHDL.

Fats

It's important tohavesomefat inmealsas fathelps thebody toabsorbvitamins. It'salsoagoodsourceofenergyandoftheessentialfattyacidsthatthebodycantmake.Whilefatsareanessentialpartofahealthybalanceddietyoushouldavoidconsumingtoomuchsaturatedandtransfat;toomuchsaturatedandtransfatcontributestothebuildupoffattymaterial(plaque)ontheinsideofbloodvessels(arteries).Thisprocessiscalledatherosclerosisandisamajorcauseofheartdisease.Saturatedandtransfats increaseLDLcholesterol inblood,which leadstoplaque.Polyunsaturatedandmonounsaturatedfats,however,reduceLDLcholesterolandincreaseHDLcholesterol.

• Saturated fat - Saturated fat is a type of fat that raises LDL cholesterol in your blood,whichincreasesyourriskofheartdisease.Themajorityofsaturatedfatcomesfromfull fatmilkandcheese,preparedpotatoes(suchaspotatopatties,potatosalad,mashedpotatoandhotchips),pastries,meatandbutter.Someplantfoods,suchaspalmandcoconutoilsandtheirproducts,palmkerneloil,coconutmilk,coconutcreamandcopha,alsocontainhighlevelsofsaturatedfatand should be avoided.Many fast foods and take-away foods, commercial cakes, doughnuts,pastries and fried foods can contain high levels of saturated (and trans) fat because of theiringredientsandthetypeofoilsusedtocookthem.



• Transfat-Transfatisatypeofunsaturatedfatthatbehaveslikeasaturatedfatbecauseofitschemicalstructure.Therearetwotypesoftransfats.

o Naturallyoccurringtransfats-arecausedbythewaythatsomeanimals,suchascattle,sheepandgoats,digesttheirfood(theruminatingprocess).Theyarefoundinsmallamountsindairyproducts,beef,veal,lambandmutton.

o Artificial,synthetic,industrialormanufacturedtransfats-Industriallyproducedtransfatisformedduringthepartialhydrogenationofliquidoilstosemi-solidfats.

Fatsusedinthefoodindustry,suchasfordeepfryingandpastrydough,maycontainsometransfat.Inthesupermarket,youwillmostlikelyfindtransfatinbakedproducts,includingpies,pastries,cakes,biscuitsandbuns.Transfatisalsofoundinfatsusedtofryfastfoodandinsometake-awaymeals.MostmargarinesinAustralianowhaveverylowortracelevelsoftransfat.

• Monounsaturatedfat-MonounsaturatedfathelpstolowerLDLcholesterolifyoufollowahealthybalanced diet low in saturated fat. Examples of foods containing higher amounts ofmonounsaturatedfatsincludefish,tahini,avocados,margarinespreadsbasedonoliveandcanolaoils,canolaoil,oliveoil,pinenuts,hazelnuts,almonds,cashews,peanuts,macadamias,pecansandpistachios.

• Polyunsaturatedfat-AllpolyunsaturatedfathelpstolowerLDLcholesterollevelsintheblood,whichinturnreducestheriskofheartdisease.Therearetwodifferenttypesofpolyunsaturatedfatsthatinfluencehearthealthomega-3andomega-6.

o Omega-3fatscomefrommarine,animalandplantsources.Itisimportanttoincludeallofthesesourcesaspartofahealthybalanceddiettoloweryourriskofheartdisease.Marineomega-3isfoundprimarilyinoilyfish,suchasAtlanticandAustraliansalmon,blue-eyetrevalla,bluemackerel,gemfish,cannedsardines,cannedsalmonandsomevarietiesofcannedtuna.Otherfishsuchasbarramundi,breamandflathead,andseafood,includingarrowsquid,scallopsandmussels,arealsogoodsourcesofomega-3.

o Omega6polyunsaturatedfatincludes;polyunsaturatedmargarinespreads,vegetableandseedoils,suchascanola,sunflower,soybean,peanutandsesameoils,nuts,suchaswalnuts,pecans,peanuts,brazilandpinenuts,seeds,suchassunflowerseedsandfish.

Carbohydrates

Carbohydratesareanidealsourceofenergyforthebody.Thisisbecausetheycanbeconvertedmorereadilyintoglucose,theformofsugarthat'stransportedandusedbythebody,thanproteinsorfatscan.Evenso,adiettoohighincarbohydratescanupsetthedelicatebalanceofthebody'sbloodsugarlevel,resultinginfluctuationsinenergyandmoodwhichcanleaveapersonfeelingirritatedandtired.

Therearetwotypesofcarbohydrate:complexandsimple.

Complexcarbohydrates

Complexcarbohydratesareoftenreferredtoasstarchorstarchyfoods.Theyarefoundnaturallyinfoodsandalsorefinedinprocessedfoods.Complexcarbohydratesasnaturalstarchesarefoundin:

• bananas• barley



• beans• brownrice• chickpeas• lentils• nuts• oats• parsnips• potatoes• rootvegetables• sweetcorn• wholegraincereals• wholemealbreads,cereals,flourandpasta• yams.

Complexcarbohydratesasrefinedstarchesarefoundin:

• biscuits,pastriesandcakes• pizzas• sugaryprocessedbreakfastcereals• whitebread• whiteflour• whitepasta• whiterice.

Simplecarbohydrates

Simplecarbohydratesarealsoknownassugars.Theyalsoexistineitheranaturalorrefinedform.

• Naturalsugarsarefoundinfruitandvegetables.• Refinedsugarsarefoundin:

o biscuits,cakesandpastrieso chocolateo honeyandjamso jellieso brownandwhitecanesugaro pizzaso preparedfoodsandsauceso softdrinkso sweetsandsnackbars.

Allcarbohydratesformglucose,whendigested,whichisthentransportedaroundthebodyviabloodandtakenintocellstobeconverted intoenergy.Thepancreasgland intheabdomensecretesthehormoneinsulin,whichcontrolstheuptakeofglucosebyyourcellsIfthereisanyexcessglucose,thisisconvertedintoglycogen–whichisstoredintheliverorinfataroundthebody.

Whenthebodyneedsmoreenergy,asecondhormonecalledglucagonissecretedbythepancreas.Thisconvertstheglycogenbackintoglucose,whichisthenreleasedintothebloodstreamforcellstouse.



Thismeansthebody'sglucose(sugar)metabolismisacycleofglucose,insulinandglucagonreactions.

• The slower the releaseof glucoseandhormones, themore stable and sustainable theenergylevelsofthebody.

• Themorerefinedthecarbohydrate,thefastertheglucoseisreleasedintoyourblood.Thiscancausepeaksanddropsinyourbloodsugarlevelandlessstableenergylevelsinthebody.

Complex carbohydrates provide a slower and more sustained release of energy than simplecarbohydrates.Intheirnaturalformtheycontributetolong-termgoodhealth,appetitecontrolandsustainedenergylevels.

Fiber

Fibercomesfromplantfoodssothereisnofiberinanimalproductssuchasmilk,eggs,meat,poultry,andfish.Fiberistheindigestiblepartofplantfoods,includingfruits,vegetables,wholegrains,nutsand legumes.Whenyouconsumedietaryfiber,mostof itpassesthroughthe intestinesand isnotdigested.

Forgoodhealth,adultsneedtotrytoeat25to30gramsoffibereachday,howevermostofusonlygetabouthalfofwhatisrecommended.

Fibercontributestodigestivehealth,helpstokeepthebowelregular,andhelpstomakeyoufeelfullandsatisfiedaftereating.

Goodsourcesofdietaryfiberinclude:

• Beansandlegumes.Thinkblackbeans,kidneybeans,pintos,chickpeas(garbanzos),whitebeans,andlentils.

• Fruitsandvegetables,especiallythosewithedibleskin(forexample,apples,cornandbeans)andthosewithedibleseeds(forexample,berries).

• Wholegrainssuchas:• Wholewheatpasta• Wholegraincereals(Lookforthosewiththreegramsofdietaryfiberormoreperserving,including

thosemadefromwholewheat,wheatbran,andoats.)• Wholegrainbreads(Tobeagoodsourceoffiber,onesliceofbreadshouldhaveatleastthree

gramsoffiber.Anothergoodindication:lookforbreadswherethefirstingredientisawholegrain.Forexample,wholewheatoroats.)Manygrainproductsnowhave"doublefiber"withextrafiberadded.

• Nuts—trydifferentkinds.Peanuts,walnutsandalmondsareagoodsourceoffiberandhealthyfat,butwatchportionsizes,becausetheyalsocontainalotofcaloriesinasmallamount.

Type1or2Diabetes

Ingeneral,peoplewithdiabeteseitherhaveatotallackofinsulin(type1diabetes)ortheyhavetoolittleinsulinorcannotuseinsulineffectively(type2diabetes).

• Type1diabetesaccountsfor5to10outof100peoplewhohavediabetes.Intype1diabetes,thebody's immune system destroys the cells that release insulin, eventually eliminating insulinproductionfromthebody.Withoutinsulin,cellscannotabsorbsugar(glucose),whichtheyneedtoproduceenergy.



• Type2diabetescandevelopatanyage.Itmostcommonlybecomesapparentduringadulthood.Type2diabetesaccountsforthevastmajorityofpeoplewhohavediabetes-90to95outof100people.Intype2diabetes,thebodyisn'tabletouseinsulintherightway.Thisiscalledinsulinresistance.As type2diabetesgetsworse, thepancreasmaymake lessand less insulin.This iscalledinsulindeficiency.

PeoplewithdiabetesareadvisedtofollowtheAustralianDietaryGuidelines;eatingtherecommendedamountof food from the five foodgroupswill provide thenutrients theyneed tobehealthyandpreventchronicdiseasessuchasobesityandheartdisease.

Managingdiabetescanbemanagedby

• Eatingregularmealsandspreadingthemevenlythroughouttheday• Eatingadietlowinfat(particularlysaturatedfats)• Takinginsulinordiabetestables(whereneeded)betweenmealsnacks• Limiting foodshigh inenergysuchas takeaway foods, sweetbiscuits,cakes, sugarsweetened

drinksandfruitjuice,lollies,chocolateandsavourysnacks.• Recognizingthateveryone’sneedsaredifferentandthatnotallsuffererswillreactthesame.Ifin

doubtaboutwhattypeoffoodingredientstoincludeinthepreparationofadish;alwaysask.

Theingredientsyouuseinanyoftheabovecases(amongothermedicallybasedchoices)willhavetobecarefullyvettedandshouldbelistedonyour menu. If, for example, a dish waspreparedusingpeanutoilandthiswasnotdisclosed then a customer with a severepeanut allergy could, potentially, diewithout ever knowing that there waspeanut oil in the meal they ate. So if acustomer advises you that they have anallergy or intolerance then you need tomake sure that no ingredient, in theirmeal,willcausethemproblems.

LifestyleChoicesinDietaryRequirements

Along with medical and cultural reasons, some customers may simply have lifestyle choices thatdictatewhattheywill,orwillnot,eat.Someoftheseinclude;

VegetarianandVegan

Mostvegetariansdonoteatmeat,fish,orpoultry,buttheytendtoconsumedairyproductsandeggs.Manyvegetariansalsodonoteatproductsthatcontaingelatinorotheranimal-basedproducts.Lacto-vegetariansconsumedairyproducts,butnoteggs;Ovo-vegetarianseateggs,butnotdairyproducts;andLacto-ovo-vegetarianseateggsaswellasdairyproducts.



Thevegandiettendstobemuchstricterthanmostvegetarians'diets.Meat,fish,poultry,dairy,eggs,andallotheranimal-basedproducts,likehoney,areentirelyavoided.Moreover,anyfoodorother(sometimes inedible)productthatmakesuseofanimals isavoided.Thisoftenextendstoclothing,medicines,andanythingelse inwhichanimalsoranimalproductsareused.Forexample,aveganwouldnotuseleathershoesorbelts,cosmeticsthathavebeentestedonanimals,downcomforters,gelatinmedicinecapsules,woolensweaters,orfurcoats.

Fruits,vegetables,grains,andnutsarestaplesofboththeveganandvegetariandietsandsometimestofuisusedasareplacementformeat-basedproducts.

Weightandhealthylivingchoices

Peoplewhoarewatchingtheirweight,fatandenergyintakeswilloftenoptformenuitemsthatoffer;

• Lowkilojoules• Fatfreeoptions • LoworhighCarbohydrates• Highorlowenergyfoods • Highorlowproteinfoods

Therecanbeanynumberofdifferentreasonsfortheirchoicesandagoodrestaurantorcaféshouldalwaysbeinapositiontoaccommodatecustomerrequestswhereverpossible.

CulturalDietaryRequirements

Justastherearecustomerswhomustbecarefulofwhattheyeatforhealthreasons,therearealsocustomerswhoarerequired,forculturalandreligiousreasons,tobemindfulofthefoodtheyeat.TwomainexamplesthatyoumayneedtoaccommodateinyourworkinglifeareKosherandHalal.

Kosher

Kosherfoodsareitemsapprovedby“kashrut”,thebodyofJewishlawthatsuppliestheguidelinesforfoodpreparation.NotallJewsfollowtheseguidelines,butiftheydo,theyaresaidto“keepkosher.”Jewishdietarylawsmaintaincertainrulesforpreparingfoodsthatarenotcommoninmodernfoodpreparation.Abriefoverviewofakosherdietfollows;

• Meat-Landanimalsthathaveclovenhoovesandchewtheircudmaybeeaten.Anylandanimalthatdoesnothavebothofthosequalitiesisforbidden.Milkandotherproductsfromforbiddenanimalsarealsoforbidden.

o Kosher:Cows,goats,sheep,bison,deero Non-kosher:Pigs,camels,rabbits,rodents,reptiles,insects,camel’smilk

• Seafood-Seafoodthathasbothfinsandscalesmaybeeaten.Shellfish,however,areforbidden.o Kosher:Carp,salmon,whitefish,tunao Non-kosher:Catfish,swordfish,crab,lobster,shrimp,oysters

• Poultry-Birdsofpreyandscavengersareforbidden.Otherbirdsarepermitted.o Kosher:Chicken,turkey,duck,gooseo Non-kosher:Ostrich,hawk,owl,stork



• Dairy-Dairycannotbeeatenatthesametimeasmeatorpoultry,butitcanbeeatenwithfish.Evenaverysmallquantityofdairyormeatinadishmakesitentirelydairyormeatforkosherpurposes.Threetosixhoursmustelapsebetweeneatingdairyandmeat.

o Kosher:Creamcheesewithlox,milkwitheggso Non-kosher:Cheeseburger,milkwithchicken

• GrapeProducts -Becausewineandgrape juiceareused for religiouspurposes, grape-derivedproductsmustbemadefollowingstrictguidelinesthatcovergrowth,harvestandproduction,andtheymustbemadebyJews.

o Kosher:Koshergrapejuice,kosherwine,wholegrapeso Non-kosher:Fruitdrinkscontainingnon-koshergrapejuice,productssweetenedwith

non-koshergrapejuice• Slaughtering-Koshermeatsandpoultrymustbeslaughteredbyabutcherwhoiswelleducated

in‘kashrut’;aspecificmethodusedforslaughter.Themethodinvolvesslittingtheanimal’sthroatwithasharpknife;theanimalthenbleedsoutquickly,resultinginafastdeaththatisconsideredthemosthumane.Certainbodyparts,oftheanimal,arenotallowedforconsumptiondespitetheanimalsourcebeingkosher.

• Utensils-Utensilsmustalsobekosher;eachutensilorpieceofcookwareisreservedforaspecifictypeoffood.Utensils,cookware,plates,flatware,dishwashers,dishwater,andtowelsthatwerepreviouslyusedforanon-kosherfooditemmaynotbeusedforakosherfooditem.Cooksmustalsomaintainseparatecookwareandutensilsfordairyandmeat.

Hinduism

Astheworld'soldestandthird-largestreligion,Hinduismpromotesnatural,simplelivingasapathtophysicalandspiritualpurity.TheHindudietvariesbyregion;someadherentsarestrictvegetarians,whileotherseatmeathuntedlocally.Hindudietarycustomsarebasedinthebeliefthatthebodyiscomposedoffire,water,airandearth,andthatthefoodyoueatcaneitherbalancetheseelementsorthrowthemoutofbalance.

FoodTypes

All food falls into one of three categories, and theweight each category lends to the diet variesaccordingtolocalcustom;

• Sattvic foods are considered ideal, and are the only foods eaten in certain customs. Fruits,vegetables,wholegrainsandnutsareconsideredSattvic,andarethoughttocleansethemindandbody,increasinginnertranquility.Animalproductsandpungentorspicyfoodslikechilipeppersandpicklesareconsidered

• Rajasicfoods,whicharethoughttoheightenintenseemotionandpromoterestlessness.• Tamasic foods are thought to promote negative emotions, and include foods that are stale,

spoiled,overripeorotherwiseinedible.

VegetarianismiscommonlyassociatedwiththeHindudiet,butthemajorityofHindusconsumesometypeofanimalproducts.Whilevegansrefuseanyfoodthatcomesfromananimal,someHinduswilleatdairyproducts,fishandshellfishorevenpoultry.Porkisevenconsumedinregionswherewildboarhashistoricallyprovidedareadyfoodsourceinleantimes.ThemajorityofHindusdon'teatbeef(cowsareseenas"TheMother")butbeefisconsumedinsmallpocketsofHindu.



Hinduspracticefastingforspiritualreasonsonholydays,butthepracticevariesaccordingto localcustomandindividualpreference.Someadherentsforgoallnourishment,othersdrinkonlyjuice,andstillotherslimitthemselvestoasinglemealperday.Fastingisseenasaspiritualandphysical"reset"thatwillultimatelyenhancethebody'scondition.Restisencouraged,andproponentstakethistimetopracticeself-controlandexertpowerovermentalsuggestion.Aspirituallysuccessfulfastshouldnotleadtotheurgetobingewhenthefastisbroken.

Halal

Muslims around theworld practice the religion of Islam. The practice of Islam includes observingdietary lawswhichcome from Islamic teachings. Islamicdietary lawsdefine foods thatare ‘Halal’,meaninglawfulorpermitted.

Muslimsavoidfoodandbeveragesthatare‘Haram’,meaningnotpermitted.Sowhenwearetalkingabouthalal foodsitmeansanyfoodsthatareallowedtobeeatenaccordingtoIslamicSharialaw;complying with the religious ritual and observance of this law. For example; all animalsmust beslaughteredinaritualwayknownasZibah(orZibahah).Thisisacomplexprocess,brieflyhowever;

• Ananimalshouldnotbedeadpriortoslaughter• AMuslimshouldperformslaughter• Anyflowingbloodofthecarcassshouldbecompletelydrained

FoodcanbeforbiddeninIslamifitincludes:

• blood• alcohol• meatoranyproductsfromaforbiddenanimal,includingpigsandanycarnivorousanimalsorbirds

ofprey• meatoranyproductsofananimalwhichhasnotbeenslaughteredinthecorrectmannerinthe

nameofAllah



Examplesofpermittedandforbiddenfoodsinclude;

HighRiskGroups

Therearecertain‘risk’groupsamongthepopulationwherefoodchoicesandagooddietcanhavefarreachingeffects.Thesegroupsincludechildrenandinfants,olderpeopleandpregnantwomen.

• Children/Infants-Infants,childrenandadolescentsneedsufficientnutritiousfoodtogrowanddevelopnormally.Maintainingapositiveenergybalanceandadequatenutrientintakeiscriticalinachievingandsustainingnormalgrowthanddevelopment.

• OlderPeople–Inordertocounteractthesignsofagingandadecreasingmetabolism,olderpeopleneedtoeatnutritiousfoodsandkeepphysicallyactivetohelpmaintainmusclestrengthandahealthyweight.Thedietofolderpeople isgenerallymorevariedthanthatofyoungergroups.Howeversomeolderpeopleareatincreasedriskofconsumingmonotonous,limiteddietsduetosuchfactorsasreducedmobility,poordentitionandpoverty,whichmayreduceaccesstoarangeoffreshfoods.



• PregnantWomen-Inordertolookaftertheirownhealth,duringpregnancy,andthehealthoftheirchild,pregnantwomanshouldlimittheintakeoffoodscontainingsaturatedfats,addedsalt,added sugars and should avoid alcohol. Consuming a varietyof nutritious foods is particularlyimportantduringpregnancyandwhilebreastfeeding.Qualitynutritiousdietarypatternsduringpregnancy may reduce the risk of babies being small for their gestational age or exhibitingrestrictedintrauterinefoetalgrowth,orbeinglargefortheirgestationalage,andmayalsohelpreducetheriskofpregnantwomendevelopingpre-eclampsia.Qualitynutritiousdietarypatternsbefore and during pregnancymay also help reduce the risk ofwomen developing gestationaldiabetesmellitus.

Source:AustralianDietaryGuidelines

Maintypes,culinarycharacteristicsandingredientsofspecialdiets

Wehavealreadydiscussedquiteafewofthemaincharacteristicssurroundingspecialdietaryneeds.Inadditiontothosecovered,however,thereareothercontemporaryeatingregimesthatinclude;

• eliminationdiet–aneliminationdietisusedtolearnwhetherornotcertainfoodsmaybecausingapersonhealthproblemsormakingthemworse.Peoplewhoareonaneliminationdietwillasktohavecertainingredientsinadishtakenout.Thismayaffectthetasteandtextureofthedishso,again,appropriatesubstitutesmaybecalledfor.

• macrobioticdiet–thisisasystemthatcanbeusedtocreateextraordinaryhealth.Thisisdonethrough using both traditional wisdom and modern knowledge to determine the underlyingcauses of an individuals current health challenges, and make adjustments to their food andlifestylechoicesthatsupporthealthimprovement.



ACTIVITY1

• Researchrecipesfor3differentdietaryrequirementsandlisttheingredientsyouwouldneedtouse or avoid, in the preparation of these dishes, to accommodate the special needs of thecustomer.

• Chooseadifferentdietarycategoryforeachrecipe.



Liaisewithotherstoclarifyrequirements.

Whenpreparingfoodforspecialdietaryneedsyoumayfirstneedtoclarifyaspectsofthepreparation processandtheparticularingredientsyouwillneed(especiallyifitinvolveshalalorkosherfoods).Inthefirstinstanceyoumayfindinformationinyourrecipecard,howeverothersourcesofinformationmayinclude(butarenotlimitedto):

• Dieticians who have a particularexpertise in food products, theircomposition, nutrients and thebest way of combining them toachievespecificpurposes

• Medical staff who can advise onspecifichealth related issuesandhow certain foods will affect apersonswell being – and on thedrugs they must use (coveredshortly)

• Cultural organisations that canoffer adviceon thebestmethodsor purchasing andpreparingingredientsforspecificdietaryneeds.

ACTIVITY2

Researchsourcesofdietaryinformation.Forexample;DieticiansandCulturalOrganisationsinyourlocalareathatcouldbeuseful inyour futurecareer.Keepthis research inyourportfolioofusefulinformation.

Potentialhealthconsequencesofoverlookingspecialdietaryrequirements

Withanunderstandingofthewayinwhichdietaryrequirementscanvarybetweencustomersyoumustalsobeawareofthepotentialconsequencesof ignoringornotpayingattentiontocustomerrequests.

As you have learned, customersmay have both health, cultural and religions reasons formakingspecialrequestsandtheseshouldneverbetakenlightly.Peoplewithfoodallergies,forexample,cangointoshockand,(possibly)dieifonlyaminuteamountoffoodtowhichtheyareallergicispresentintheirfood.

Keyhealthconsequencesoffailingtoaddressspecialrequirements

Theconsequences,then,offailingtoaddressspecialrequirementscanbesevereandcanresult inallergicreactions(asdiscussedpreviously),theworstofwhichisanaphylaxis.



Anaphylaxis

Anaphylaxis is an extreme and severe allergic reaction. The whole body is affected, often withinminutesofexposure to the substancewhichcauses theallergic reaction (allergen)but sometimesafterhours.Commoncausesincludefoodssuchaspeanuts,treenuts(e.g.almonds,walnuts,cashews,andBrazilnuts),sesame,fish,shellfish,dairyproductsandeggs.

Non-foodcauses includewasporbeestings,natural latex (rubber),penicillinoranyotherdrugorinjection.Insomepeople,exercisecantriggeraseverereaction—eitheronitsownorincombinationwithotherfactorssuchasfoodordrugs(e.g.aspirin).Symptomsofasevereallergicreactioninclude;

• generalisedflushingoftheskin• nettlerash(hives)anywhereonthebody• senseofimpendingdoom• swellingofthroatandmouth• difficultyinswallowingorspeaking• alterationsinheartrate• severeasthma• abdominalpain,nauseaandvomiting• suddenfeelingofweakness(dropinbloodpressure)• collapseandunconsciousness

Treatmentforaseverereaction

Inmost casespeoplewhosuffer fromsuch severe foodallergieswillcarryappropriatemedicationwiththem,thatcan help them overcome a food allergy reaction;Adrenaline auto-injectors are prescribed for thosebelieved to be at risk. Adrenaline (also known asepinephrine)actsquicklytoconstrictbloodvessels,relaxsmooth muscles in the lungs to improve breathing,stimulatetheheartbeatandhelptostopswellingaroundthefaceandlips.Astimeisoftheessenceintheeventofaseverereaction,thismedicationoftencomesinformats(suchasEpi-pens)thatareeasytoapply.

YouTubeVideo–WhatisAnaphylaxis

Explainswhathappensduringananaphylacticepisodeandthestepsyoucantaketoassist.

Link;https://youtu.be/ZtaYgWTLIXE



FoodandDrug/Medicationinteraction

Itisalsousefultohaveanunderstandingofhowcertainfoodsmightreactwithdrugsormedicationsthatacustomermaybetaking.Adrug-foodinteractionhappenswhenthefoodyoueataffectstheingredientsinamedicineyouaretakingsothemedicinecannotworkthewayitshould.

Drug-foodinteractionscanhappenwithbothprescriptionandover-the-countermedicines,includingantacids,vitaminsandironpills.Notallmedicines,however,areaffectedbyfood,butmanymedicinescanbeaffectedbywhatyoueatandwhenyoueatit.Forexample,takingsomemedicinesatthesametimethatyoueatmayinterferewiththewayyourstomachandintestinesabsorbthemedicine.Thefoodmaydelayordecreasetheabsorptionofthedrug.Thisiswhysomemedicinesshouldbetakenonanemptystomach(1hourbeforeeatingor2hoursaftereating).

Ontheotherhand,somemedicinesareeasiertotoleratewhentakenwithfood.Askyourdoctororyourpharmacistwhetherit'sokaytotakeyourmedicinewithasnackoramealorwhetheritshouldbetakenonanemptystomach.

Examplesofhowfoodscaninteractwithdrugs;

• Agedcheeses,chocolate,smokedmeats,andwinearehighintyramine,anaminoacidthatcancauseasudden,dangerousspikeinbloodpressurewhencombinedwithcertainantidepressants(particularlythoseintheclassofMAOIantidepressants,likeMarplanandNardil).

• Blacklicoricecontainsacompoundcalledglycyrrhizinthatcanreducetheeffectivenessofbloodpressuredrugs anddiuretics. It canalso increase thepotencyof certain steroids, potentiallycausingnegativesideeffects.

• Alcoholcaninteractwithawiderangeofover-the-counterandprescriptionmedications,typicallydecreasing the effectiveness of antibiotics and blood pressure and diabetesmedications, andintensifyingthepotencyofpainrelieversandsleepaidstopotentiallyharmfullevels.Combiningalcoholwiththepainrelieveracetaminophen(inTylenol)canbetoxictothe liver,andalcoholwithanti-inflammatorymedicationslikeibuprofenandnaproxen(inAdvilandAleve)canincreasetheriskofstomachbleeding.Andmixingalcoholwithprescriptionpainmedicines(e.g.codeine,oxycodone,morphine)canhaveseriousconsequences,includingcomaorevendeath.

• Milk and dairy products can inhibit the absorption of certain blood pressuremedications andantibiotics, consequently reducing their effectiveness. Eliminatingdairy altogethermaynotbenecessary,though;talkwithyourpharmacisttofindoutiffoodslikemilk,cheese,yogurt,andicecreammaybeconsumedifit'satleastonehourbeforeortwohoursaftertakingthemedication.

• Soycanslowthyroidfunction,andcaninterferewiththyroidmedications,soletyourphysicianandpharmacistknowifyouconsumesoy-basedproductsonaregularbasis.

• Grapefruitandgrapefruitjuicecaninteractwithmorethan80medications,includingcholesterol-lowering statindrugs,bloodpressuremedications,andantihistamines.Dependingonhowthemedicationismetabolized,grapefruitcanreducetheeffectiveness,orworse,resultinpotentiallydangerousdruglevelsinthebody.Aslittleasonecupofgrapefruitjuiceortwograpefruitwedgescancausetroublewithcertainmedications.AndSevilleoranges(oftenusedinmarmalade)andtangelos (a cross between tangerines and grapefruit) also contain furanocoumarins (thecompoundingrapefruitthat'sresponsiblefordruginteractions),soyoumayneedtoavoidtheseaswell,ifyourmedicineinteractswithgrapefruitjuice.



• Leafygreenslikekale,spinach,broccoli,Brusselssprouts,andcabbagearerichinvitaminK,whichplaysaroleinclotformationand,asaresult,candecreasetheeffectivenessofbloodthinnerslikeCoumadin(warfarin).ButtakingCoumadindoesn'tmeanthatleafygreensareentirelyofflimits.AslongasyouconsistentlyconsumeaboutthesameamountsofvitaminK-richfoodseveryday,yourdoctorcanprescribeCoumadinaccordingly.

Keylegalconsequencesoffailingtoaddressspecialrequirements

Inadditiontothehealthrisksofnotpayingattentiontospecialdietaryrequeststheremayalsobelegalconsequencesoffailingtoaddressthem.Thesemayinclude(butarenotlimitedto);

• Abreachofhygieneand/orworkplacehealthandsafety legislation (whichplacesdutyof careuponyou)canresultinahealthandsafetyinspection,heavyfinesorpenalties,orevenalossofbusinesslicense.

• Legalactionbeingtakenagainsttheorganization,andpossiblyyourself,ifitcouldbeshownthatyouwerenegligent inaccommodatingspecificdietary requestsandthisnegligenceresulted inharmcomingtoaguest.

Theorganizationmayalsosufferalossofreputationwhich,inturn,couldleadtotheclosingdownoftheestablishment.

Soitisessentialthatallspecialdietaryrequestsfromcustomersaretakenseriously;thisnewsarticlespellsoutveryclearlywhy;

http://www.abc.net.au/news/2016-05-24/restaurant-owner-jailed-over-peanut-allergy-death/7441064

An Indian restaurant owner in Britain has been jailed

for the manslaughter of a customer who died from anaphylactic shock after eating one of his curries.

Paul Wilson's death caused by eating a curry cooked with groundnut mix. Another customer had a similar reaction at restaurant linked to

Mohammed Zaman. Prosecutor said Zaman put profits before customer safety Paul Wilson, 38, who was diagnosed with a severe peanut allergy as a child and knew the dangers of ingesting even the tiniest amount of peanuts, ordered a takeaway chicken masala from Mohammed Zaman's North Yorkshire restaurant two years ago and specifically asked for no

nuts. But the chicken marsala he was given was cooked with a groundnut mix containing peanuts. He went into anaphylactic shock and

was found slumped in his bathroom that night. He died a short time later.

Mr Wilson's friend Joe Kinsella said it was a shocking waste of life. "The worst thing about it is the needlessness of his death," he said. "Perhaps it could have been avoided, and he could still be with us today." Zaman was found guilty of Mr Wilson's manslaughter and

sentenced to six years' jail. Prosecutors said the sentence was a lesson to all those in the catering industry that they have a duty of care to their

customers.



ACTIVITY3

Describethesignsyouwouldlookforinapersonsufferingfromanallergicreactiontofoodandexplainwhatyoushoulddo,shouldyourecognizethosesigns.

Accessspecialdietaryrecipes

Aswithallfoodpreparation,untilyouarecompletelycomfortablewiththedishesyouserve,itisbestto use your organisation’s recipes. This will help you assemble ingredients and maintain portioncontrol;averyimportantaspectofrestaurantoperations.

UsingRecipes

Recipes are used every day in kitchen operations as a guide to preparing the foods served tocustomers.Astandardisedrecipeisarecipethathasbeencarefullyadaptedandtestedtoensurethatitwillproduceaconsistentproducteverytimeitisused.Then,too,arecipewillhelpyouproduceaqualitydishwhereyoumightbeunfamiliarwiththeingredientsandmethodsneeded.

Reasonsforusingrecipes,then,include;

• ConsistentFoodQuality:recipeshelpensurethatthebestpossiblefooditemsareproducedeverytime.

• PredictableYield:Knowinghowmuchofanitemtherecipewillproducehelpspreventfoodwasteandshortagesontheservingline.

• AccurateNutrientContent:recipeshelpensurethatfoodqualityandnutrientsaremaintained• FoodCostControl:Whenthesameingredientsandquantitiesareusedeachtimetherecipeis

prepared,thecostperservingremainsthesame.• InventoryControl:Ifastandardizedrecipeisfollowed,thequantityoffoodinventoryusedeach

timetherecipeisproducedcanbeestimated. • LaborCostControl:Writtenproceduresallowworkerstomakegooduseoftheirtimeandmove

throughtheirworkdaymoreefficiently.

• EmployeeConfidence:Workerscanfeelmoresatisfiedandconfidentaseliminatingguessworkdecreasesthelikelihoodofmistakesandpoorfoodquality.



Wherespecialdietaryfoodsarerequired,recipesmayneedtobeadjustedtoadd/removespecificingredients.Thiswillbediscussedshortly.

Selectingingredients

Allof the specificdietaryneedsdiscussed (amongothers) cancall for ingredientsorhandlingofarecipethatisdifferenttothenorm.Forexample;

• speciallyslaughteredandpreparedmeatsmaybeneeded• exclusionofcertainingredientsnormallyusedinadish• adjustmentsorsubstitutionsofcertainingredientstoavoidingredientsthatposeahealthrisk.

Sowhenselectingingredientsthismustbedonenotonlyinlinewiththereciperequirements,butalsokeepingdietaryrestrictionsinmind.Thismightentailusingsubstituteforingredientsyouwouldnormallyuse.Thesesubstitutecaninclude(butarenotlimitedto):

• Gluten-freeflour• Yeast-freeflour• Non-sugarsweeteners• Soyaproductssuchastofu

Theingredientschosen,however,muststillbeofthehighestqualityandfreshness.

Identifyandexcludeharmfulingredientsfromdishesasrequestedbythecustomer.

Whenselectingingredients,itisimportanttoreviewtherecipecardand/ortheingredientpackagingdetailsforanyfoodsthatmayposeahealthrisktoyourcustomers.

Asyounowknow,thereareingredientsthatcancauseharmtocustomerssoit is importanttobeawareofalltheproductsthatarecipe,normally,callsfor;evensomethingasinnocentasatablespoonofpeanutoilinasaladdressingcould,potentially,killapersonwithaseverenutallergy.Soyouneedtokeeptheco-relationshipbetweencertainingredientsandthepossiblereactionpeoplemighthavetotheminmindatalltimesand,wherenecessary,excludethemorusealternativeproducts.



ACTIVITY4

Lookattherecipesbelowandidentifytheingredientsthatmightrepresentahealthrisktoapersonwithaglutenintoleranceoranutallergy.

CREAMYPASTACARBONARA

Ingredientsyouwouldexclude;

MALAYSIANCHICKENCURRY

Ingredientsyouwouldexclude;



PreparefoodstosatisfynutritionalandspecialdietaryrequirementsFoodiscookedthroughtheapplicationofheat.Howthisheatisappliedwillimpactonthetexture,flavourandnutritionalvalueofthefoodbeingprepared.Forexample;broccoliboiledinwaterforanextendedamountoftimewilllosemuchofitsflavour,colourandmostofitsnutrients,whereasthesamebroccolisteamedwillretainthem.Sowhencookingfooditisimportanttokeeponlytasteandtextureinmind,butalsothenutritionalvalueofthefoodyouarepreparing.

Whatisnutrition?

Foodaffectsalmosteverythingwedo.Itaffectshowwelook,feel,andact.Itevenaffectsourabilities;howwellwefunctioneveryday.Foodhasanimpactonlifebecauseitsuppliesnutrients,whicharesubstancesinfoodthatbodyneedstofunctionproperly;ingrowing;inrepairingitself,andinhavingsupplyofenergy.Nutritionisbothapurescienceandasocialscience.Asapurescienceitlooksathowthebodyusesnutrients.Asasocialscienceitlooksattherelationshipbetweenfoodandhumanbehaviorandtheenvironment,orhowandwhypeopleeat.

Eatingabalanceddiet is vital forgoodhealthandwellbeing; if foodprovidesourbodieswith theenergy,protein,essentialfats,vitaminsandmineralstolive,growandfunctionproperly.Weneedawidevarietyofdifferentfoodstoprovidetherightamountsofnutrientsforgoodhealth.Enjoymentofahealthydietcanalsobeoneofthegreatculturalpleasuresoflife.

Thecookingprocesswillhaveanaffectonthenutrientsinthefoodsoitisimportanttopreparefoodsin such asway that asmany of these nutrients as possible are retained.Wewill look at cookingmethodsshortly.

Followrecipestoproducedishesforthosewithspecialdietaryrequirements.

Accesstoarangeofrecipesisessentialforreasonswehavepreviouslydiscussed.Arecipe,however,ismorethanasimplelistofingredientsneededtoproduceadish.Arecipewillprovideyouwithstepbystepguidanceonthemethodsneededtoproducethedish.Itwilltellyou;

• thecompletelistofingredientsneeded;intheorderthattheywillbeused• theequipmentyouwillneedtousetoproduceadish• cookingmethodsneededforeachindividualcomponentofthedish• thetemperaturesneededtocookeachcomponentcorrectly• theamountoftimeneededforeachcomponenttobeproperlycooked• anyspecialinstructionsorrequirementsforaparticulardish• itmayalsotellyouhowthemenucanbemodifiedtosuitspecificdietaryrequirements.

Modifymenuitemstomeetdifferentdietaryrequests

Asdiscussed,itmaybenecessarytoamendarecipeinordertomeetcustomerrequirements.

Insomecasesyoumayneedtoremovespecificingredientstosuitaparticulardiet.Thismightincludetheremovalofsalt,sugaroreggs.Itmightincludeusingsubstituteingredientssuchas;

• glutenfreeflour• brownriceinsteadofwhite



• foodthatdoesnothaveanyadditivesorcolourings• substitutingcowsmilkforbran,almondorgoatsmilk• saltreducedingredients• yoghurtoroilbasedsaladdressingsinplaceofmayonnaise• usingherbsasflavouringinsteadofsalt• seedorwholemealbreadsinplaceofrefinedbread• lowfatoptions

Inadditiontothis,superfoodscanbeaddedtoaddinterestandnutritiontoameal.ThesecanincludeChai,Acai,GojiBerriesandQuinoa.

CookingforChildren

Childrenareoftennotoriouslydifficulttopleasebuttheyshouldnotbeoffered‘easyfoods’suchasspaghettiorchipssimplybecause‘itswhatkidslike’.Childrenneedabalanceddietinordertogrowanddevelopintostrongandhealthyadultsandfoodsfromthefivefoodgroupsshould,therefore,beincludedintheirdailydiets.Suchfoodscanbepresentedattractivelyandinfunways.

Aquicksearchof‘children’smeals’broughtupthefollowingexamplesofwhatistypicallyofferedasfoodappropriate tochildrenbymajor foodchains.Foods suchas thesedo little topromotegoodhealthinchildren.



CookingforOlderPeople

Matureyearsbringwiththemcertainconditionsandintolerancesthatapersonmaynothavehadintheiryoungeryears;thebody’smetabolismslowsanddownandthedigestivesystemislessabletocopewithcertaintypesoffood.Thisdoesnotmeanthatolderpeopleshouldberestricted,suddenly,toadietofmashedtastelessfood,howevercarewillneedtobetakentoensurethattheyaregettingthenutrientstheyneedtostaystrongandhealthywithoutupsettingthedelicatedigestivebalance.

Modifyingthemenuandusingalternativeingredientsisapartofanykitchenoperationthatwantstopleaseitsguests.Thisshouldnot,however,bedoneattheexpenseofflavour,textureornutrients.

Communicatespecificdietaryrequirementsforfoodpreparation

Aswithanybusiness;communicationisthekeytoanysuccessfuloperation.Thisisparticularlytrueinanyservicebased industrywherethecustomercanbepayingsubstantialamountsofmoneyforaservicegiven(ratherthanatangibleproductthattheycantakehomewiththem);theyareinessencepayingforanexperience.

Itwillbealargepartofyourroletoensurethisexperienceisaspleasantaspossible.Thismeanslettingothermembersofyourteamknowaboutanyspecialrequirementsaguestmayhaveand,ifnecessary,callingonexpertadvicetosatisfythoseneeds.

Youmaybeworkinginarestaurant,ahospitalkitchen,ahospiceoraschoolcanteenandthismeansthatthepeopleyoucancallonforassistanceandadvicemayvaryslightly.Ingeneralhoweveryourteammembersmightinclude;

• allied health professionals who do not necessarily work for your organization but are closelyassociatedwithit.

• Dietitianswhomaybeonstaff(orallied)whocanprovideguidanceonthedietaryneedsofgroupssuchaschildren,theelderlyorthosewithfoodallergiesorintolerances

• familymembercanbecalledupontoprovideinformationaboutpatientneedsandreactionstocertainfoodtypes

• healthandmedicalpersonnel• religious personnel or organisations to provide advice on cultural or religious food laws and

requirements.• supervisorormanageraswellasfrontofhousestaffandotherskitchenstaff.



ACTIVITY5-SCENARIO

A customer has just called to make a reservation for this weekend. Her 12 year old daughter iscelebratingabirthdayandhasinvited8ofherfriendsalongtoenjoythedaywithher.Therewillalsobe5adultssupervising.Themotherhasaskedforacaketobemadeforthecelebrationandadvisesthatthedaughterhasanutallergy.Youalsoknowthatchildrenofthatageareoftensubjecttootherallergiesandfoodintolerances.

Describewhatyouwilldointermsofquestionsyoushouldaskandwhoshouldbeadvised.Writealistofthepossibledishesthatcouldbeservedtothissmallgroup.

Questionsyoushouldaskthemother;Whoshouldbeadvised;Possiblelistofdishes:



Useappropriateequipmentandcookingtechniquesforspecificdiets.

Theproperpreparationof foodrequiresthatequipmentandcookingmethods,appropriatetothedish,arechosen.Thewayinwhichthefoodispreparedwillaffectitsnutritionalvaluesoitisimportanttohandleyourproduceinawaythatretainsasmuchofitsquality,textureandnaturalgoodnessaspossible.

Howdoescookingaffectnutrition?

Therearemanyofwaysofcookingjuicyandflavorfulfoodwithoutaddingunnecessaryextras.Whilemostpeopletodayunderstandtheeffectsofdeepfryingwhencookinghealthymeals,manydon’tthinkabouthowcookingmethodsaffectsthenutritionalmake-upofthefood.

Heatcanbreakdownanddestroy15to20percentofsomevitaminsinvegetables—especiallyvitaminC, folate, and potassium and, asyou’llseebelow,somemethodsofcooking are more detrimentalthan others. Studies, however,suggestthatcertainfoodsactuallybenefit from cooking; carrots,spinach, and tomatoes, forexample,heatfacilitatesthereleaseofantioxidantsbybreakingdowncellwalls,providinganeasierpassageofthehealthycomponentsfromfoodtobody.

Inordertomaintainasmanyofthenutrientsinthefoodproductsyouprepare,then,youneedtobeawareofthevariousmethodsofcooking;thetemperaturesatwhichthefoodsshouldbecookedat,thetimeframeitwilltakeforthefoodtobe‘done’andtheaffectthatthecookingmethodusedwillhaveonthefood.

Employsuitablepreparationandcookingtechniquestoretainnutritionalvalues

Cookingmethodsandequipmenthavebeencoveredinpreviouscoreunitssowewillnotrepeatthatinformation here. Insteadwewill look at how the various cookingmethods and times affect thenutritionalvaluesofthefoodsbeingprepared.

• Microwaving-Microwavingmaybethehealthiestwaytocookbecauseofitsshortcookingtimes,whichresultsinminimalnutrientdestruction.Microwavescookfoodbyheatingfromtheinsideout.Theyemitradiowavesthat“excite”themoleculesinfood,andthisgeneratesheat;cookingthe food.Theway thatmicrowavescook foodgenerallyeliminates theneed toaddextraoils.Studiessuggestitmaybeoneofthebestwaystopreservenutrientsinvegetables;microwavingbroccoliisthebestwaytopreserveitsvitaminC,forexample.Thismethodofcooking,however,doesnotofferthesamelevelofcontrolorfinessesometimesrequiredbyagivendish.



• Boiling-Boilingisquickandeasyalthoughthehightemperaturesandthelargevolumeofwatercandissolveandwashawaywater-solublevitaminsand60 to70percentofminerals in somefoods,especiallycertainvegetables.Someresearchsuggests,however,boilingcouldbethebestwaytopreservenutrientsincarrots,zucchini,andbroccoli(whencomparedtosteaming,frying,oreatingraw).

• Poaching-Poachingmeanscookingthegivenfoodinasmallamountofhotwater(orotherliquid)justbelowboilingpoint.Ittakesslightlylonger(whichsomeexpertsbelievecandecreasenutrientretention),butisanexcellentwaytogentlycookdelicatefoodslikefish,eggs,orfruit.

Boiling,simmeringandpoachingareallsimilarmethodsalthoughthetemperaturesneededwillvary;

o Poaching;lessthan82oCo Simmering;85-93oCo Boiling;100oC

Whilewaterbasedcookingmethodscausethegreatestlossesofwatersolublevitamins,theyhaveverylittleeffect,however,onomega3fats.

• Steaming-Cookinganythingfromfreshvegetablestofishfilletsthiswayallowstheseingredientstostewintheirownjuicesandretainalltheirnaturalgoodness.Becausethereisnoaddedwaterthenutrientsinthefooddonotdissolveorwashawayastheydowithboiling.

• Broiling-Broilingentailscookingfoodunderhigh,directheatforashortperiodoftime.Broilingisagoodwaytocooktendercutsofmeatbutmaynotbeidealforcookingvegetablesastheycandryouteasily.

• Grilling-Intermsofgettingmaximumnutritionwithoutsacrificingflavor,grillingisagoodoption.Itrequiresminimaladdedfatsandimpartsasmokyflavorwhilekeepingmeatsandvegetablesjuicyandtender.Whilethesearedefinitelyhealthybenefits,noteverythingaboutgrillingisgoodforyou.Someresearchsuggeststhatregularlyconsumingcharred,well-donemeatmayincreaseriskofpancreatic cancerandbreast cancer.Cookingathighheatcanalsoproduceachemicalreactionbetweenthefatandprotein inmeat,creatingtoxinsthatare linkedtothe imbalanceofantioxidantsinthebodyandinflammation,whichcanleadtoanincreasedriskofdiabetesandcardiovasculardisease.

Grillingandbroilingaresomeofthemostpopularmethodsofcookingmeats.Howeverupto40%ofBvitaminsandmineralsmaybelostduringdrillingorbroilingprocesseswhenthenutrientrichjuicedripsfromthemeat.Therearealsoconcernsaboutpolycyclicaromatichydrocarbons(PAHs),whicharepotentiallycancercausingsubstancesthatformwhenmeatisgrilledandfatdripsontoahotsurface.

• Stir-frying/Sautéing–Withthismethodofcookeryfoodiscookedinasaucepan(orwok)overamediumtohighheatinasmallamountofoilorbutter.Thesetechniquesareverysimilarbutwithstir-fryingthefoodisstirredoften,thetemperatureishigherandthecookingtimeisshorter.Ingeneralitisahealthywaytopreparefood;cookingforashorttimewithoutwaterpreventslossof B vitamins and the addition of fat improves the absorption of plant compounds andantioxidants.



• Frying–Fryinginvolvescookingfoodinalargeamountoffat,usuallyoil,athightemperatures.Thefoodisoftencoatedwithbatterofbreadcrumbs.Itisapopularwayofpreparingfoodbecausetheskinorcoatingmaintainsaseal,whichensuresthattheinsideremainsmoistandcooksevenly.Thefatusedforfryingalsomakesthefoodtasteverygood.Howevernotallfoodsareappropriateforfrying;fattyfisharethebestsourcesofomega-3fattyacidswhichhavemanyhealthbenefits.These fatsareverydelicateandprone todamageathigh temperatures.Frying tunahasbeenshowntodegradeitsomega-3contentbyupto70-85%whilebakingcausedonlyminimallosses.In contrast; frying preserves vitamin C and B and itmay also increase the amount of fibre inpotatoesbyconvertingtheirstarchintoresistantstarch.

• NoCooking-Rawfooddietshavegainedalotofattentionrecently,andforgoodreason.Manystudiessuggestthereareofbenefitsofincorporatingmorerawfoodsintothediet.Studieshaveshowneatingtherainbowconsistentlyreducestheriskofcancer.

• RoastingandBaking–Roastingandbakingrefertocookingfoodinanovenwithdryheat.Mostvitamin lossesareminimal in this cookingmethod (including vitaminC).Howeverdue to longcookingtimesathightemperaturesBVitaminsinroastedmeatsmaydeclinebyasmuchas40%.

Usefultipstoreducenutrientlosswhilecooking:

• Useaslittlewateraspossibleforpoachingorboiling.• Use the liquid left in the pan after cooking

vegetables.• Addbackjuicesfrommeatthatdripintothepan.• Don’t peel vegetables until after cooking them.

Betteryet,don’tpeelatalltomaximizefiberandnutrientdensity.

• Cook vegetables in smaller amountsofwater toreducelossofvitaminCandBvitamins.

• Cut food after rather than before cooking, ifpossible.Whenfoodiscookedwhole,lessofitisexposedtoheatandwater.

• Cookvegetablesforonlyafewminuteswheneverpossible.

• When cooking meat, poultry and fish, use theshortest cooking time needed for safeconsumption.

• Don’tusebakingsodawhencookingvegetables.Althoughithelpsmaintaincolor,vitaminCwillbelostinthealkalineenvironmentproducedbybakingsoda.



ACTIVITY6-SCENARIO

FollowingonfromActivity5,choose2ofthedishesyoulistedandwriteouttherecipesforeachoneincluding;

• Listofingredientsyouwillneed• Methodofpreparingthedish• Temperaturesandtimingsneeded• Equipmentyouwillneed• Anyspecialdietaryinstructionsneededtoensureguestrequirementsaremet• Listofstaffwhoneedtobeadvisedofspecialinstructions





PresentpreparedfoodFoodpresentationisjustasessentialtothesuccessofadishasitstasteandflavour.Thewaythefoodlooksontheplateiswhattemptsoureyesandmakesyouwanttotasteit.Imaginehowyourroomlookswhenit’smessyandhowitlookswhenyoucleanitup,thesameingredients,differentresults.Itisjustastruewithfoodpresentationandhowtheelementsarearrangedontheplate.

Sofoodpresentationisimportant.Itcanmakeorbreakarestaurantanditcanturnadinnerpartyintoagreatsuccessifdoneright.

Presentnutritionallybalancedfoodinanappetisingandattractivemanner

Whatarethecomponentsofgoodfoodpresentation?Howdoyouknowwhattopayattentiontowhenpresentingfoodtoyourguests?Afewsimplethingstopayattentionto;

• Adapt the plate presentation to theoccasion; if you are preparing for achildren’s party, choose fun foodpresentationsthatwillmakethemwanttoeat.Theyprefer“fun”designsratherthan serious and traditionalpresentations.

• Food presentation is all about timing;thereisnopointinofferingyourguestsafancydish if it isservedcold,whenitwas supposed to be served hot. Sospendjustenoughtimeplatingthedish.

• Anotherimportantruleoffoodpresentationisbalancingvarietyandcontrast.Itisgoodtohaveavarietyoftexturesontheplate,buthowthesetexturesarecombinedisjustasimportant.

UsingtherightServiceware

The importance of the serviceware selection should not be underestimated; to achieve a wellpresenteddish, theplateorbowlmustbe inharmonywith the foodand theenterprise’s styleortheme.Theymustalsobeofanappropriatesizeandshapeforthefoodbeingserved.Allservicewaremustbeclean,hygienicandundamaged.Neverservemealsondirty,brokenorchippedcrockery.

Planningisessentialforexcellenceinpresentation;planningmustnotonlyincludewhatwillbeontheplatebutalsohowtheplatewillbesetup.Thepresentationmustbesufficientlystrongandstablesothatwhenfoodarrivesatthetable,itisstillattractiveandinviting.Theservicewareusedalsoaddstothevisualeffectofthedish;thecolouroftheservicewareshouldnotclashwiththecolourofthefoodandthefoodshouldnotappearlost–forexamplepoachedfishmaskedwithawhitesauceonawhiteplate.Theportionoffoodservedshouldalsobalancewiththesizeoftheplateorbowl–forexampletoomuchfoodonasmallplatelooksuntidy,toolittlefoodonalargeplateappearsthecustomerisnotgettingtheirmoniesworth



Garnishing

Muchofourappreciationoffoodstemsfromthewayitlooks;fromitspresentation.Themainpurposeofagarnish,then,istoaddafocalpointtotheplate.Itshouldattracttheeyeandhighlightthefoodbutshouldnotconfuseorovercomplicateadish;itshouldnottakethefocusawayfromthefood.

Garnishes:

• mustbeedible,smallandattractive• should be simple and must not

overpowerthemeal• shouldbecompatible(flavourand

style)withthemeal• mustalwaysbefresh• must always be clean (herbs,

flowers, vegetables and fruitsshouldbewashedproperlybeforetheyareusedasgarnish)

• can be as simple as sprinkledchoppedparsleyoramorecomplexgarnishthatmayinvolvedecorativeitemsandsauces

Thereareahugevarietyoffreshingredientsavailabletouseforgarnishingsouseyourimaginationandtakeadvantageof thenatural featuresof the ingredients, forexampletheunusualshapeofavegetableorcolourofafruitcanaddinterest.

Visuallyevaluatedishandadjustpresentation

Asafoodprofessional,itisvitalforyoutocontinuouslycreateandimproveyourdishestoexciteyourcustomersandkeepyourmenufresh.Byputtingyourfoodthroughaproperevaluationprocess,youcanensurethatnewdishesareoftherightqualityaswellasidentifyareastoimproveyourcurrentofferings.

Beforeofferingadish to the customer it shouldbevisually checked toensure thepresentation isappealingandappetising.

Thingstocheckforinclude;

• Appearance -This covers the visual appeal of a dishincluding the way it is presented. When evaluatingappearance,considerthefollowing:

o Overallcolourandcolourcombinationso Sizesandshapesofingredientso Visualattractivenesso Eyeappealo Signsoffreshnesso Cleanlinessoftheservicewareo Drips or spills that will need to be wiped

away



• Odour-Oursenseofsmellplaysalargepartinthewayweperceiveflavours.Odoursoraromascanbedescribedastangy,herby,earthy,fruityorevenfloral,varyinginstrength.Whenevaluatingthesmellofadish,youshouldplacethesampleatleastoneinchfromyournosebeforebreathingin.

• Taste-Thewaythatadishtastescomesfromitscombinationofflavoursaswellasitsservingtemperature.Takeasmallbite,chewslowlyandallowyourselftoexperiencehowtheflavourspairwithoneanother,notingtheintensityofeachflavour.Recordcomparisonsandobservationswithin10secondsaftertastingforeasyrecall.

• Texture and Consistency - This covers all the physical qualities you can feelwith your finger,tongue,palateorteeth.Whenevaluatingthetextureoffood,chewslowlyandtakenoteofthevariouscharacteristicsineachmouthful.Besuretowatchoutforwhenadishisespeciallygrainy,hardorevensloppy

• Platedfoodforpracticality-thismeansmakingsurethefoodisplatedinsuchamannerthatthefrontofhousestaffcaneasilyservethedishandthatthecustomercaneasilyeatit.Forexampleadesertservedinalong,tallglasscanmakeitdifficulttoreachthebottom,orameatdishservedonawoodenboardcanmakeitmessytoeatwhensauceispouredoverthedish.

ACTIVITY7

ContinuingonfromActivity6describehowyouwillmakeyourdishesappealingtochildren.Drawadiagramofhowyouwillplatethemandwhatgarnishesyouwilluse.



Storedishesinappropriateenvironmentalconditions

Oncetheserviceperiodisovertheremaybefoodproductsleftoverthatcanbereusedforthenextperiod.Howthesefooditemsarestoredwilldifferbetweenproducts.Thingstoconsiderinclude;

• humidity• light• packaging• temperature• useofcontainers• ventilation.

Storingfooditems

Attheendoftheserviceperiod,chancearethatyouwillhavesomefoodproductleftover.Someofthiscanbere-used;somecannot.Ingeneral;

• allperishablefoodshouldbecoveredandplacedonshelvesinthecoolroomwithdifferentfoodgroupsseparatedinordertopreventcontamination

• cookedfoodsshouldalwaysbeshelvedaboverawfoods–neitherofwhichshouldcomeintocontactwitheachother

• hotfoodshouldbecoveredandputintothecoolroomforquickcoolingdown,largequantitiesshouldbedividedintosmallcontainersinordertomakechillingmoreeffective

• coldfoodsshouldbecoveredandstoredappropriatelyinthecoldroom• anyfrozenfoodswhichhavebeenthawedshouldbecoveredandrefrigerated(notrefrozen)• unused dairy foods (milk, butter, etc.) which have been used for service or held at room

temperatureforaperiodoftimeshouldbedisposedof• bistrosaladsandvegetableskeptinbain-marieshouldalsobedisposedof• hotgravies,soupsandsaucesshouldnotbepouredintocontainersofcoldsauces–theyshould

bepouredintocleancontainers,coveredandrefrigerated• storemeats,vegetables,dairyfoodsseparately• storedryfoodsinsealed,clearlylabelledairtightcontainers• anycontaminatedfoodssuchasbreadcrumbsorflour,usedtocoatfoods,shouldbedisposedof• allfoodsshouldbestoredoncleantraysorincleanbowls,buckets• anyfoodsthathavebeenkeptinthedangerzone–between5°and60°cforlongerthan2hours

shouldbedisposedof• neverstorefoodsonthecoolroomfloor.• drygoodsshouldbekeptinlidded,airtightcontainersthatareclearlylabelledandshelved–not

storedonthefloor• rememberthefoodrotationrules–firstinfirstout,labelandstorefoodssothatthosewhichare

theoldestwillbeusedfirst• checkdrystorefoodsforuse-bydates• ensurethatfoodstuffsarestoredseparatelyfromchemicals• ensurethatallperishablefoodsarekeptatthecorrecttemperatures:

o Frozenfoodsbelow18°Co Perishablegoodsbelow4°C



Alwaysrememberthatfoodpoisoningbacteriaisnotvisible–contaminatedfoodwillnotnecessarilylookorsmellbad. It is, therefore,uptoallof thekitchenstaff toensurethat food ishandledandstoredinwaysthatwillpreventbacterialgrowth.Anysuspectfoodsshouldbethrownaway.

Minimisewaste

Unnecessarywastecancontributetotheoperatingcostofyourestablishment.Thiscanbeminimized,however, through thepurchaseof goodquality products; ensuring that theproducts youbuy aresuitedtothedishesyourmenuoffersandthatyoubuyonlyasmuchasyouwillreasonablyneedforagivenserviceperiodortimeframe.

To minimize waste you should prepare and cook foods according to the recipe and hygienerequirements.

Forecastingfoodproductrequirements

Minimisingwasteisalsoamatterofunderstandingthequantitiesthatyouwillneedtoaccommodateguestrequirementsinthefirstplace;sothatyoubuyjustenoughtosatisfycustomerneedsandsothatproduceremainsfreshandofgoodquality.

Forecastingneeds is amatter of keeping records and statistics, over time, ofwhat customers areordering.Thismeanskeepingtrackof;

• whatdishesaremostpopular(andwhichonesarenot)• duringwhatserviceperiodsthesemealsarebeingordered• ingredientsneededtopreparethedishesbeingorderedandsoon

Withthistypeofinformationavailableyoushouldbeabletoforecast,withreasonableaccuracy,whichingredientstoorderandinwhatquantity.Accuraterecordsallowanestablishmenttobuytherightamount of product for themenus they offer, at the right price; therebyminimizing waste. Foodpurchased but not, then, sold to customers is wasted and this will impact on the organisation’sprofitability.

Cleanworkarea,anddisposeofwaste

Whenworking in a kitchen there is the general rule; ‘cleanas yougo’ and this applies to kitchenoperationsinthesamewayasitappliestoallhospitalityactivities.Workingwithfoodmeansthatyoumust observe hygiene regulations and all times and this means cleaning and sanitising all worksurfacesandimplementsasandwhenneeded.

TheCleaningProcess

Cleaningandsanitizingisanongoingprocessinacommercialkitchenandmayinclude(butwillnotbelimitedto):

• Alllargeequipmentandsurfacesshouldbeturnedoffandcleaned• Stoves,grills,benchtopsetc.shouldbethoroughlycleaned• Appliancesshouldbeturnedoffandcleaned• Choppingboardsshouldbescraped,washed,sanitisedandairdried• Othersurfacesonwhichfoodispreparedshouldbesanitised• Smallequipmentshouldbewashed,airdriedandputaway



• Crockeryandcutleryshouldbescraped,pre-rinsed,thoroughlywashed(dishwasheratminimumtemperatureof71°C),airdriedandputaway

• Floorsshouldbeswept,washedandsanitised• Garbagebinsshouldbeemptied,washed,sanitisedandairdried

SafelyDisposeofWaste

Each enterprise will have its own procedures and practices regarding waste products. In someenterprisesallwastewillbeweighedandrecordedsothatcostscanbeaccuratelyanalysed.Otherorganisationsmighthavealessprecisemethodofmeasuringwaste,whilstotherswillrelyonvariationinthecomputerisedrecordkeepingsystemtoindicatetheamountofwastegenerated.

Toretainthefreshnessoffoodproductsitisessentialthatyourotatesupplies.Ifthisdoesnotoccur,olderstockwilleventuallybecomeunusableandwillneedtobediscarded,whichisbothawasteofagoodproductandawasteofmoney.

Federal,stateandlocalgovernmentregulationsdictatedisposalmethodsforvarioustypesofrubbish.Each establishment must employ an effective method of waste disposal that complies withregulations.

Thefollowingshouldbeconsidered:

• Recyclableitemsshouldbeorganisedforregularpick-up.• Softfoodscrapsshouldbeputthroughawastedisposalunit(sinkerator).• Garbagecompactorandgreasetrapsshouldberegularlycleaned.• Fatsandoilsshouldnotbepoureddowndrainsorputthroughthegarbagecompactor.• Officepapercanbeshreddedandpickedupforrecycling.• Cardboardpackagingandsomeplasticitemsshouldbecompactedforeasypick-upanddisposal

Insummary;thehospitalityindustryisonethatshouldofferfriendly,highqualityservice.Customersare, often, spending substantial amountsofmoneyonhospitality service and they should receivevalue for theirmoney; regardless of any special requirements theymay have. It is the role of allhospitalityemployeestomakethecustomerfeelwelcomeandvaluedandonewaythatyoucandothisisbyaccommodating,whereverpossibleandreasonable,theirspecialdietaryneeds.



FurtherReadingForthosewhoareinterestedinfindingoutmoreaboutspecialdietaryrequirementshereisalistofusefulwebsites;

AustralianDepartmentofHealthandAging

FoodforHealthhttps://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n31.pdf

BetterHealthVictoria

Cholesterol–HealthyEatingTipshttps://www.betterhealth.vic.gov.au/health/conditionsandtreatments/cholesterol-healthy-eating-tips

Medibank GlutenGuidehttps://www.medibank.com.au/bemagazine/images/MedibankBeGlutenGuide.pdf

UniversityofHouston

Nutrition101http://www.uh.edu/fitness/PPTs/nutrition101.pdf

EuropeanFoodInformationCouncil

Thewhy,howandconsequencesofcookingfood.http://www.eufic.org/article/en/expid/cooking-review-eufic/

Documents

Prepare Food to meet Special Dietary Requirements · SITHCCC018 Prepare food to meet special dietary requirements Lee Perlitz Training Consultancy 5 Overview This unit describes the