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Homework answers / question archive / Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC018 Prepare food to meet special dietary requirements Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC018 Prepare food to meet special dietary requirements Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2

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Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)	SITHCCC018 Prepare food to meet special dietary requirements
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster	Details
Assessment 1	Assignment
Assessment 2	Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment

Has reasonable adjustment been applied to this assessment?

No No further information required

Yes Complete 2.

Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
		My assessor has discussed the adjustments with me
		I agree to the adjustments applied to this assessment
	Signature		Date

2^nd Assessor to complete
		I agree the adjustments applied to this assessment are reasonable
	Name

	Signature		Date

Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

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

understanding of:

drug-food interaction
food allergy
food intolerance
cultural and religious dietary sanctions

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

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

allergic reactions
anaphylaxis
food sensitivity or intolerance reactions

mise en place requirements for special diet foods
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

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

Place/Location where assessment will be conducted

RTO to complete

Resource Requirements

Pen, paper, Workbook or e-coach access for SITHCCC018, Australian Dietary Guidelines for Adults

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.

Once you have completed all questions, check all responses.

Your trainer will be providing you with feedback.

Statement of Authenticity
	I acknowledge that I understand the requirements to complete the assessment tasks
	The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
	I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201

This assessment:	First Attempt	2nd Attempt	Extension – Date: / /
RESULT OF ASSESSMENT	Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s):				Date:	/ /
Student Signature				Date:	/ /

Assessment 1

Your task:

You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

In the table below;

List five (5) basic nutrients, and
Explain two (2) functions in the body for each nutrient

NUTRIENT	FUNCTION IN THE BODY
1. proteins	1. build and repair tissue and to produce enzymes, hormones and antibodies, 2. all essential in regulating body metabolism and protecting against disease

2. carbohydrates	1. Our muscles, brain and nervous system all rely on glucose from carbohydrates; 2. Excess carbohydrate is converted to fat and stored under the skin. Provide the body with energy.

3.fats	1. Their physical and physiological properties vary according to their chemical structure 2. Unsaturated fats help to lower blood cholesterol and triglyceride fat levels; other support the body’s immune system, protecting against infection and inflammatory conditions, or help prevent blood clots.

4. vitamins	1. Each vitamin has at least one specific function in the body; 2. building body proteins; absorbing and depositing calcium in the bones

5.minrelaS	1. Minerals play a key role in the nutritional needs of the young, elderly and pregnant population in the prevention of chronic diseases 2. Help control muscle contraction and relaxation (including the heartbeat)

The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents and the Elderly which vary slightly for each group. Provide a brief description of what these recommend in general:

Description

1. To achieve and maintain a healthy weight, be physically active and choose amounts of nutritious food and drinks to meet your energy needs Children and adolescents should eat sufficient nutritious foods to grow and develop normally. They should be physically active every day and their growth should be checked regularly. Older people should eat nutritious foods and keep physically active to help maintain muscle strength and a healthy weight.

2. Enjoy a wide variety of nutritious foods from these five groups every day:

Plenty of vegetables, including different types and colours, and legumes/beans

Fruit Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat

3. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries, pies, processed meats, commercial burgers, pizza, fried foods, potato chips, crisps and other savoury snacks. Replace high fat foods which contain predominantly saturated fats such as butter, cream, cooking margarine, coconut and palm oil with foods which contain predominantly polyunsaturated and monounsaturated fats such as oils, spreads, nut butters/pastes and avocado

4. Encourage, support and promote breastfeeding

5. Care for your food; prepare and store it safely

Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:

Implications

1. Eat Carbohydrate Foods Regularly Choose quality carbohydrates - base this choice on whole plant foods rather than refined foods. Low carbohydrate diets are not recommended. Include more Low Glycaemic Index (GI) foods - carbohydrate foods that are broken down and digested slowly by the body should be encouraged at each meal

2. Reduce Saturated Fat Intake Remove fat from meat and skin from chicken; consume less butter, cream, cheese, cooking margarine, palm oil, copha, coconut milk/ cream, processed snacks and take-away foods Choose healthier, poly-unsaturated and monounsaturated fats rather than saturated fats

You are working as the chef in a hospital and a new patient has Coeliac disease. How will you ensure that the patient is not adversely affected?

Factors to be considered during the selection, preparation, cooking and serving processes

Coeliac must avoid food such as wheat, barley, and rye breads) B. Gluten may also be present in other food such as confectionery, small goods, sauces, dressings and other condiments). C. The gluten-free diet is the only treatment for coeliac disease. The diet must be strictly gluten-free and it is life-long. This allows the bowel to heal and absorb nutrients properly again). D. Some people can also have a gluten intolerance without an actual diagnosis of coeliac disease

You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in the table below. Which menu adjustments and points of care would be required for each course for guests requiring gluten free meals and for those who suffer from diabetes?

Breakfast

Morning Tea

Lunch

Afternoon Tea

Dinner

Poached Eggs on sour dough with ham and spinach

Assorted sweet muffins

Pork Piccata, mushroom risotto, Ratatouille

Tropical Fruit Salad

Mini Danish, assorted tea sandwiches

Caesar Salad

Sole fillets with beurre blanc, steamed asparagus

Chocolate Raspberry Mille Feuille

Gluten Free

Use gluten-free bread instead of sour dough (although sourdough are less gluten but still);

Use separate water to poach eggs;

When sauté spinach using separate pan and utensil.

Use gluten-free flour to make muffin instead of wheat, such rice flour or potato flour;

Or make rice pudding instead.

When cooking the risotto, avoid using gluten contained flour or seasoning, separate cooking pan, utensils;

When making salad using gluten-free dressing

Gluten-free Danish;

Avoiding any gluten-contained tea, such as barley tea;

Sandwiches should made with gluten-free bread, and careful about the ingredients, such as mayonnaise sauce

Use Greek salad instead of Caesar salad;

When cooking sole avoid any chance getting with flour; seasoning fish with lemon juice instead;

Using plain/pure chocolate and gluten-free ingredients to make mille faille

Diabetic

use whole-grain bread instead of sour dough;

smoked salmon instead of ham;

Skim milk served.

Rice pudding baked in low sugar instead.

Seafood/chicken, mushroom risotto instead;

seasoning low fat in Ratatouille;

Fruit platter instead of Tropical Fruit Salad.

Low fat/low sugar Danish;

Assorted tea serving with skim milk, artificial sweetener

Greek salad instead of Caesar salad;

Dark/pure Chocolate Raspberry sugar-free Mille Feuille

List three (3) diseases that can be linked to diet, and explain how a change in diet could be beneficial in these cases?

Diseases	Dietary factor	Preventative function
1. High cholesterol
2. Diabetes
3. Coeliac disease

What are the requirements for the following dietary needs?

Dietary needs	Requirements
Lactose intolerance	Lactose is a sugar common in dairy items such as milk. Many adults develop some form of intolerance. People who are not exposed to dairy early in childhood usually have a higher chance of having lactose intolerance. If lactose is not correctly processed by the stomach, it will pass through the digestive tract until bacteria digest it and create gas, which can cause abdominal pains, cramps and other symptoms. Alternatives such as sheep’s milk or goat’s milk are often used, or milk products which have the enzyme lactase added to break down the lactose
Low sodium	Low sodium diet has a reduced salt intake. Remember that many food items use salt or sodium as a preservative. Monosodium glutamate is a flavour enhancer which can cause a sensitivity reaction. Foods containing MSG should be avoided and natural flavourings used instead.
Coeliac	Gluten intolerance and coeliac disease are intestinal disorders in which the body reacts badly to gluten, a protein component in grains such as wheat, rye and barley. Gluten-free alternatives such as corn, rice, soy, tapioca and potato flours are good substitutes. Be aware of hidden gluten in items such as soy sauce, beer, condiments, small goods, etc.
Diabetes mellitus	Diabetic diet is required for people with diabetes. Diabetes can develop due to the failure of the body to properly maintain its blood sugar. There is a spectrum of requirements for diabetes sufferers and you need to discuss with them their individual needs. Generally speaking, however, the diet involves ensuring that there is a source of carbohydrate e.g. pasta, rice, potato, bread and preferably low Glycaemic Index varieties. This diet should also be low in fat.

Some religions have specific requirements around which types of food or food combinations may be consumed. What is the basic information you need to consider when writing menus for the following client groups, but also generally when catering for any religious based requirements?

Customers	Requirements
Jewish customers	Jews do not eat anything that suffers from pain, suffering, illness, or is considered unclean. Therefore, meat and dairy products should not be mixed together in any way. They eat only God's appointed clean food (for consumption
Muslim customers	Muslims do not eat pork, blood, carrion, or any animal found dead. They must eat halal meat, which has been butchered according to a special ritual. All meat must come from an herbivorous animals. Alcohol is also forbidden
Hindu customers	One of Hinduism's centre tenants is all living things, including animals and plants, all connected with divinity. Cow is not to eat as it is considered to be a sacred animal. Most of them become vegetarians to balance the need for meals and other beliefs.
General aspects which apply to all religious diets	As with all food preparation, hygiene is paramount. Consider the impact of food preparation to prevent any breaches: preparing dairy and meat separately for Jewish customers; avoiding any meat contamination for vegetarian customers; and ensuring that no pork or alcohol comes into contact with foods for Muslim customers.

Which aspects in terms of patient requirements and product availability need to be considered for texture modification of foods? Which equipment is typically used to prepare and present texture modified preparations?

Patient Requirements	Product availability
Texture modifications are usually required where people suffered from problems chewing foods, which would require pureed foods, or have difficulties with swallowing, which would require puree food to be pushed through a fine sieve.	Thermomixes and blenders can be used to create very fine purees of ingredients such as fruit pulp and concentrates, fish and meat paste, pudding, sauces, yoghurts and custards.
Examples for equipment for the preparation of texture modified preparations
Mincers, cutters and commercial moulis are often used for very fine applications

Provide examples of potential reactions from food allergies or intolerances. What are the consequences of failing to address special requirements for food allergies, medical conditions or drug-food interactions? What would be your actions to avoid negligence and meet legal requirements?

Examples of potential reactions from food allergies or intolerances

Consequences of failing to address special requirements

Actions to avoid negligence and meet legal requirements

Which major nutrients are provided through the following foods?

Food category	Nutrients
Bread, cereal, rice, pasta, noodles	Vitamins such B1, B2, and folic acid and vitamin B6 are also distributed throughout the wheat grain
Vegetables, legumes	Vegetables are important sources of many nutrients, including potassium, dietary fibre, folate, vitamin A, and vitamin C.
Capsicum, broccoli, cauliflower, cabbage, and tomatoes	It also a very good source of manganese, dietary fibre, potassium, vitamin B1 and vitamin B2.
Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin	Common nutrients found in dark green and orange vegetables include fibre, folate, potassium, vitamin A, vitamin C and iron.
Green vegetables, dried peas, beans and lentils	these are rich sources of protein, folic acid, dietary fibre, vitamin C, B
Fruit	fruits are rich in many nutrients such as potassium, folate and vitamins A and C

Which nutrients are the main energy providers for the human body?
What is their general role, nutritional value and approximately how much of each should be included in a healthy diet?

Nutrients	General role	Nutritional value	Daily requirement
Proteins	are used to build and repair tissue and to produce enzymes, hormones and antibodies	all essential in regulating body metabolism and protecting against disease	The excess dietary proteins can be used for energy, yielding ~ 16.7kj/g.
carbohydrates	The digestive system breaks down food containing carbohydrates into glucose, which can provide main fuel energy for our muscles, brain and nervous system;	The body converts excess glucose into another form known as glycogen, which is stored in the muscles and liver to supplement blood sugar levels as they drop between meals or during physical activity.
fats	Fats are the concentrated source of energy;	Unsaturated fats help to lower blood cholesterol and triglyceride fat level; others support the body’s immune system, protecting against infection and inflammatory conditions, or help prevent blood clots.

What are food additives?
How can additives affect individuals and how can you as a chef identify specific additives in foods?

Food additives are chemicals added to foods to keep them fresh or to enhance their colour, flavour or texture. They may include food colourings (such as tartrazine or cochineal), flavour enhancers (such as MSG) or a range of preservatives.

It is often the additives that are used to give a food a marketable quality, such as colour, that most commonly cause allergic reactions. Some of these hypersensitive reactions include:

List 4 factors which need to be considered when choosing cookery methods to ensure foods maintain maximum nutritional values or meet dietary requirements?

1. Consistency: The consistency of the food should be tailored to the patient's needs to ensure that existing functions are not lost.

2. Keep nutrients: Maintain nutrients and nutrient density, and produce a minute - to avoid long hours of food and maintain colour.

3. Tools: Use the right tools, such as hot mixes to get the job done.

4. Technology: Integration of molecular cooking techniques.

What are the key features of the following lifestyle diets?

Diet	Key features
Vegan	No food or product of animal origin at all, e.g. milk, gelatine or honey.
Lacto vegetarian	No animal fresh or eggs or egg products. Milk and milk products are generally included.
Ovo vegetarian	No animal flesh or dairy products but eggs are allowed
Ovo-lacto vegetarian	No animal flesh but eggs and dairy products are allowed. this form of vegetarian diet is usually not at risk of nutritional deficiencies
Pesco vegetarian	No red meat or poultry but seafood is allowed. this form of vegetarian diet is usually not at risk of nutritional deficiencies
Semi vegetarian	No red meat but will eat poultry and seafood. This form of vegetarian diet is usually not at risk of nutritional deficiencies.

How does storage and part processing affect the nutritional values of fresh fruit and vegetables? Which measures can be used to minimise such losses?

Some vitamins are more stable (less affected by processing) than others. Water-soluble vitamins (B-group and C) are more unstable than fat-soluble vitamins (K, A, D and E) during food processing and storage.

The most unstable vitamins include:

folate

thiamine

Vitamin C.

More stable vitamins include:

niacin (vitamin B3)

vitamin K

vitamin D

biotin (vitamin B7)

Pantothenic acid (vitamin B5).

A variety of things can happen during the growing, harvesting, storage and preparing of food that can affect its nutritional content. Processes that expose foods to high levels of heat, light or oxygen cause the greatest nutrient loss

You have prepared 3 dishes for customers with special requests.

In your own words, what are the aspects you must consider to ensure that each dish meets the following standards with consideration to special dietary or cultural needs?

Quality and Presentation standard	Requirement
Taste
Balance of dish (overall)
Colour
Contrast
Texture
Garnish
Cleanliness
Service ware

Service has concluded. You have various foods in left your miser end place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.

Food Safe Storage requirements	Cleaning and Sanitation	Specific areas and equipment that need to be cleaned
Keep high-risk food at 5 Take special care with high-risk foods.	Maintaining hygiene and cleanliness in our fridge will help it to work at full capacity and extend its useful life. Although the most modern fridges already save us a lot of time in this task thanks to the innovation that we know comes with them, you should keep the outside and inside of your fridge clean due to the daily use of the appliance.	Food-poisoning bacteria can grow and multiply on some types of food more easily than others. High-risk foods include: raw and cooked meat, including poultry such as chicken and turkey, and foods containing them, such as casseroles, curries and lasagne
C or below or above 60 °C to avoid the temperature danger zone.		Food-poisoning bacteria grow and multiply fastest in the temperature danger zone between 5 °C and 60 °C. It is important to keep high-risk food out of this temperature zone
Store raw foods below		Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again.
Store food in suitable, covered containers.		Make sure your food storage containers are clean and in good condition, and only use them for storing food. Cover them with tight-fitting lids, foil or plastic film to minimise potential contamination. Transfer the contents of opened cans into suitable containers.
Avoid refreezing thawed food	Food-poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked	As a general rule, avoid refreezing thawed food. Food that is frozen a second time is likely to have higher levels of food-poisoning bacteria.

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