prepare food to meet special dietary requirements · sithccc018 prepare food to meet special...
Post on 08-Aug-2020
63 Views
Preview:
TRANSCRIPT
PrepareFoodtomeetSpecialDietaryRequirements
SITHCCC018
LeePerlitzTrainingConsultancy
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 2
Web:www.lptraining.com.auEmail:lee@lptraining.com.au
Nopartofthisdocumentmaybecopiedwithoutwrittenpermissionofthecopyrightholder
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 3
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 4
Employsuitablepreparationandcookingtechniquestoretainnutritionalvalues.....................33Presentpreparedfood.........................................................................................................................38
Presentnutritionallybalancedfoodinanappetisingandattractivemanner.................................38UsingtherightServiceware.........................................................................................................38Garnishing....................................................................................................................................39Visuallyevaluatedishandadjustpresentation............................................................................39
Storedishesinappropriateenvironmentalconditions...................................................................41Storingfooditems........................................................................................................................41
Minimisewaste................................................................................................................................42Forecastingfoodproductrequirements......................................................................................42
Cleanworkarea,anddisposeofwaste...........................................................................................42TheCleaningProcess....................................................................................................................42SafelyDisposeofWaste...............................................................................................................43
FurtherReading....................................................................................................................................44
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 5
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 6
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 7
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 8
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 9
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 10
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 11
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 12
• 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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 13
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 14
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 15
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 16
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 17
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 18
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 19
Examplesofpermittedandforbiddenfoodsinclude;
HighRiskGroups
Therearecertain‘risk’groupsamongthepopulationwherefoodchoicesandagooddietcanhavefarreachingeffects.Thesegroupsincludechildrenandinfants,olderpeopleandpregnantwomen.
• Children/Infants-Infants,childrenandadolescentsneedsufficientnutritiousfoodtogrowanddevelopnormally.Maintainingapositiveenergybalanceandadequatenutrientintakeiscriticalinachievingandsustainingnormalgrowthanddevelopment.
• OlderPeople–Inordertocounteractthesignsofagingandadecreasingmetabolism,olderpeopleneedtoeatnutritiousfoodsandkeepphysicallyactivetohelpmaintainmusclestrengthandahealthyweight.Thedietofolderpeople isgenerallymorevariedthanthatofyoungergroups.Howeversomeolderpeopleareatincreasedriskofconsumingmonotonous,limiteddietsduetosuchfactorsasreducedmobility,poordentitionandpoverty,whichmayreduceaccesstoarangeoffreshfoods.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 20
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 21
ACTIVITY1
• Researchrecipesfor3differentdietaryrequirementsandlisttheingredientsyouwouldneedtouse or avoid, in the preparation of these dishes, to accommodate the special needs of thecustomer.
• Chooseadifferentdietarycategoryforeachrecipe.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 22
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 23
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 24
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 25
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 26
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 27
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 28
ACTIVITY4
Lookattherecipesbelowandidentifytheingredientsthatmightrepresentahealthrisktoapersonwithaglutenintoleranceoranutallergy.
CREAMYPASTACARBONARA
Ingredientsyouwouldexclude;
MALAYSIANCHICKENCURRY
Ingredientsyouwouldexclude;
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 29
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 30
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 31
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 32
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:
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 33
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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 34
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 35
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 36
ACTIVITY6-SCENARIO
FollowingonfromActivity5,choose2ofthedishesyoulistedandwriteouttherecipesforeachoneincluding;
• Listofingredientsyouwillneed• Methodofpreparingthedish• Temperaturesandtimingsneeded• Equipmentyouwillneed• Anyspecialdietaryinstructionsneededtoensureguestrequirementsaremet• Listofstaffwhoneedtobeadvisedofspecialinstructions
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 37
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 38
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 39
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 40
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 41
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 42
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
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 43
• 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.
SITHCCC018Preparefoodtomeetspecialdietaryrequirements
LeePerlitzTrainingConsultancy 44
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/
top related