DESIGN MEALS TO MEET SPECIFIC DIETARY OR CULTURAL NEEDS

D1.HCA.CL3.03

Slide 1

Design meals to meet specific dietary or cultural needsThis unit comprises three Elements:

Design meals for specific dietary needs

Design meals for specific cultural needs

Produce and present meals for specific dietary and cultural needs

Slide 2

Assessment

Assessment for this unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from supervisor

Slide 3

Introduction

Why do we eat? And what do we eat?

We eat for many reasons. And many factors affect what we eat.

Biology

Stimulation

Social reasons

Psychology

Health

Food availability

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Element 1: Design meals for specific dietary needs

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Specific Dietary Needs

The Performance Criteria for this Element are:

Identify the requirements for specific diets according to instructions from relevant persons

Design meals in accordance with specific dietary needs

Modify recipes for specific dietary needs

Identify essential ingredients for specific dietary needs

Identify and select suppliers for purchasing of products

Slide 6

Basic Nutrition

All meals prepared in commercial food production should have culinary balance. Meals are more appetising and appealing if there is balance in:

Texture

Flavours

Composition

Meals should also consider basic nutritional requirements for health and wellbeing.

Slide 7

Healthy Meals

Healthy meals are made from combining a variety of nutritious foods from the five core food groups.

The five core food groups are:

Grains

Vegetables including legumes/beans

Fruit

Dairy and dairy alternatives

Milk, yoghurt, cheese or soy

Meat and meat alternatives

Lean meats, poultry fish, eggs , tofu, nuts & seeds and legumes/beans

Slide 8

Nutrition Guidelines

Dietary Guidelines assist to design healthy meals for the average person that include balanced proportions of:

The five core food groups

Additionally dietary guidelines suggest most people:

Drink plenty of water

Only eat small amounts of oils, butter and other fats

Limit high salt, sugar and fat foods - these are often processed foods

Limit alcohol

Slide 9

Daily food for health and wellbeing

The daily food requirements for health and well-being are:

Macronutrients

Micronutrients

Water

Fibre

Nutrients are the substances found in food that nourish the body.

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Nutrients

The macronutrients are:

Protein

Carbohydrate

Lipids

The micronutrients are:

Vitamins

Minerals

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Carbohydrates

Carbohydrates are the human body’s main source of energy.

It is important that the diet includes enough to provide:

Energy for basic functions

Energy for the physical activity of the day

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Carbohydrates (continued)

Carbohydrates are classified as:

Simple Carbohydrates

Simple carbohydrates come from foods high in sugars such as naturally occurring sugars in fruit, added sugars, honey and syrups

Complex Carbohydrates

Complex carbohydrate foods are starchy foods such as rice, bread, potatoes and pasta

Slide 13

Protein

Protein is needed in all the cells throughout the body.

Protein is needed to:

Produce cells

During growth e.g. childhood, pregnancy (fetus)

Repair cells

Muscles

Maintain cells

Hair, fingernails, blood

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Proteins (continued)

Many foods contain a good source of protein:

Animal foods are considered excellent sources of protein:

Meats, poultry, seafood, game, eggs, dairy

Some plant foods also contain good sources of protein:

Soy products like tofu or bean curd

Many plant foods contain protein which can be useful if combined together:

Grains, nuts, seeds and legumes

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Lipids

Lipid is the combined term used to describe foods which are fat or oil.

Fats

Fats are usually solid at room temperature

Usually from animals

e.g. butter, chicken fat, lard

Oils

Oils are liquid at room temperature

From plants

e.g. nuts, seeds, fruit

Slide 16

Vitamins

Vitamins are organic compounds found in the plant and animal foods we eat.

The body only needs very small amounts. They are divided into:

Water soluble

A, D, E and K

Fat soluble

B Complex and C

Eating a balanced diet will provide sufficient quantities.

Slide 17

Vitamins (continued)

Vitamin content can be damaged during food preparation.

Some vitamins are heat sensitive

Use raw vegetables like salads

Vitamins can be leached out in water

Preparing vegetables freshly is best

Vitamin content is highest in the skin of vegetables

Serve some vegetables with their skin on

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Minerals

Minerals are chemical elements found in the water and the soil plants grow in.

The body only needs very small amounts. There are 17 minerals that the body needs. 4 that are often discussed are:

Iron

Calcium

Sodium

Iodine

Eating a balanced diet will provide sufficient quantities.

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Additional requirements

As well as the micro and macro nutrients humans also require:

Water:

Regulates the body's temperature

Transports water soluble nutrients

Flushes out waste

Fibre:

Fibre is the indigestible part of plants

Fibre assists in keeping the digestive system healthy

Slide 20

Nutritional Balance

Commercial Cooks should aim to ensure meals contain a balance of the nutritional requirements.

These basic nutritional requirements must not be neglected for customers who have additional dietary requirements due to:

Health concerns

Religious dietary requirements

Other dietary special requests

Vegetarian diets

Slide 21

Design meals for specific diets

Customers may require meals for a specific diet because of health issues:

Weight Imbalance

Overweight and Obesity

Underweight

Cardio-vascular disease

Diabetes

Coeliac disease

Lactose Intolerance

Food allergies

Slide 22

Overweight and Obesity

A range of factors can cause a person to be overweight or obese including

Inactivity

Genetic factors

Eating more kilojoules than are used

Obesity increases the risk of many chronic diseases such as:

Cardiovascular disease

Hypertension (high blood pressure)

Stroke

Type 2 diabetes

Slide 23

Overweight and Obesity

When preparing meals for customers trying to lose weight the meals should include:

Plenty of:

Whole grain foods and vegetables

Moderate amounts:

Reduced fat dairy, lean meats

Fruit

Limited:

Added fats, sugars, salt

Alcohol

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Underweight

Healthy meals suggestions for customers who are wanting to gain weight include:

Eating more often

Smaller meals more often

Choose full fat foods

Dairy

Adding extra kilojoules

Cheese and milk powder can be added

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Heart and Cardio-vascular Diseases

Prevention strategies include exercise and healthy eating.

Diet is an important risk factor in coronary heart disease

Food-related risk factors include obesity, high blood pressure, uncontrolled diabetes and a diet high in saturated fats

A low saturated fat, low salt, high fibre; high plant food diet can reduce the risk of developing heart disease

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Hypertension

When blood is pumping through the arteries at a higher pressure than normal. It can lead to

Heart attack

Kidney failure

Stroke

Prevention strategies that are diet based include:

Maintain weight within a healthy range

Eating a high fibre, low fat and low salt diet

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High Cholesterol

Cholesterol is a fat found in all animal cells. It is needed in the human body for making:

Hormones

Bile

Vitamin D

There are two main types of cholesterol:

HDL – referred to as the ‘good’ cholesterol

Helps to remove LDL cholesterol

LDL – referred to as the ‘bad’ cholesterol

Contributes to narrowing of the arteries

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High Cholesterol (continued)

The body makes its own cholesterol. Excess dietary cholesterol can lead to heart disease.

Prevention strategies that are diet-based include:

Maintain weight within a healthy range

Eating a high fibre, low fat and low salt diet

Include plenty of whole grains and fresh fruit and vegetables

Reduce animal products - lean meats, poultry and fish are recommended

Slide 29

Diabetes

Diabetes is a condition where the glucose in the blood is too high. This is due to either faulty or insufficient production of the hormone insulin. Types of diabetes include:

Type 1 diabetes

Insulin is not made so injections are required everyday

Type 2 diabetes

Inadequate levels of insulin produced or the body's cells do not respond properly to the insulin produced

Gestational

Occurs during pregnancy

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Type 2 diabetes

The main nutrients that need to be modified for a customer with type 2 diabetes are:

Carbohydrates

Simple sugars need to be limited or avoided

Select low glycemic index varieties of complex sugars (starches)

Lipids

Reduce fat

Slide 31

Glycemic Index

The glycemic index (GI) measures how fast carbohydrate rich foods raise the level of glucose. Some examples include:

Low GI (less than 55)

Fruit, milk, pasta, whole-grain bread, porridge, legumes

Medium GI (55 to 70)

Fruit juices, basmati rice, wholemeal bread

High GI (greater than 70)

Potatoes, white bread, long grain rice (other than basmati)

Slide 32

Glycemic Index (continued)

Factors which can affect the GI rating of foods include:

The size, texture, viscosity and ripeness of a food

An unripe banana may have a GI of 30, while a ripe banana has a GI of 51

Protein, soluble fibre, the sugars (fructose and lactose) fat and acid foods (like vinegar, lemon juice or acidic fruit) slow the rate at which the stomach empties and so slow the rate of digestion

Phytates in wholegrain breads and cereals

Cooking and processing foods

Slide 33

Coelic Disease

In people with Coeliac disease the immune system reacts abnormally to foods containing gluten:

Gluten is a protein found in the grains:

Wheat

Barley

Oats

Rye

And all the products made from these grains

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Coeliac Disease (continued)

For a person with Coeliac disease a gluten free diet should be followed. This includes:

Naturally gluten free foods

Fresh fruit and vegetables, fresh meats, eggs, nuts and legumes, milk, fats and oils

Gluten free grains e.g. rice and corn

Avoiding gluten products such as normal bread, biscuits, cakes, pastry, pizza, pasta, noodles, batter and breadcrumbs

Bran, semolina, durum flour, couscous, bulgur, farina, spelt, emmer

Avoiding processed foods unless specifically labeled 'gluten free‘

Slide 35

Lactose Intolerance

Lactose intolerance is when a person has difficulty or is unable to digest milk sugars from dairy products.

Milk and the products made out of milk contain a sugar called Lactose

Normally the body can break down lactose using an enzyme called lactase

A customer who has lactose intolerance is either missing or does not produce enough lactase

The condition is more common among people from Asia, Africa, the Middle East, Australian Aborigines and some Mediterranean countries

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Lactose Intolerance (continued)

When lactose stays in the digestive system and ferments, it can result in a symptoms including:

• Abdominal pain

• Bloating

• Flatulence

• Diarrhoea

• Nausea

• Vomiting

Slide 37

Lactose Intolerance (continued)

Most people with lactose intolerance can handle small amounts of lactose. The recommendation is to reduce the amount of lactose in the diet

Commercially it is best to remove all lactose containing ingredients (unless instructed otherwise by the customer)

• Milk, butter, cheese, yoghurt, sour cream

• Products made from or including these ingredients

Many processed products contain dairy foods

• Cakes, pastries, biscuits, snack foods, instant sauces, soups

Slide 38

Food allergies

A food allergy is when a person’s immune system reacts to a protein in foods and produces antibodies to fight the protein.

Common foods which trigger an allergic reaction are:

Seafood

Eggs

Nuts – especially peanuts

Milk

Wheat

Soy beans

Slide 39

Food allergies (continued)

The reactions that can affect the body vary from person to person and can be minor to life threatening. They include:

Skin

Hives, eczema, swelling around mouth, itchy

Gastrointestinal

Stomach cramps, nausea, vomiting, diarrhea

Respiratory

Runny nose, watery eyes, sneezing, anaphylaxis

Cardio vascular

Light headiness, faintness

Slide 40

Food Allergies (Continued)

Requirements for preparing meals for people with food allergies will vary according to the severity of their reactions.

In general it is best to avoid all ingredients and products containing the allergen. Keep in mind:

Cross-contamination

Food handler, small and large equipment

Reading food labels

Learn the types of products that are potential allergens

Slide 41

Designing meals

Meals prepared for customers with specific dietary needs should take into consideration both:

Culinary Balance

Ingredients

Texture

Colour

Presentation

Nutritional Balance

Including foods for the five core food groups

Slide 42

Designing meals for Weight ReductionThe main factors which affect the energy density of meals are:

Water

Most vegetables and fruit are high in water

Fibre

High fibre foods provide volume but take longer to digest

Fat

Fat is high in energy density so adds kJ’s quickly

Sugar

Sugar is high in energy density so adds kJ’s quickly

Slide 43

Designing meals for cardio-vascular disease

The main factors which need to be considered when designing meals for customers with cardiovascular disease are:

Fat

Use lean meats, poultry and fish and replace animal fats with unsaturated plant oils

Salt

Fresh vegetables, grains and fruits are low in salt

Fibre

Fresh vegetables, grains and fruits are high in fibre

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Designing meals for Type 2 Diabetes

When designing meals for customers with type 2 diabetes the main factors which need to be considered are:

Sugar

Simple sugars should be avoided

Complex carbohydrates should be used

Fat

Use lean meats, poultry and fish

Replace animal fats like butter and chicken fat with unsaturated plant oils

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Designing meals for Coeliac Disease

Meals for customers with Coeliac disease will need to be free of all products containing :

Wheat

Barley

Oats

Rye

Alternative grains include:

Corn and Rice

Potatoes and legumes can also provide starch in meals.

Slide 46

Designing meals for Lactose IntoleranceDairy products are used in many dishes to provide:

Richness

Creaminess

Alternatives to dairy include:

Richness can be achieved by adding eggs

Creaminess can come from:

Coconut cream and milk

Soy products like tofu and milk

Pureed vegetables

Slide 47

Designing meals for Food Allergies

Customers with food allergens may have a variety of reactions to eating a food containing the allergen.

You need to be guided by the instructions provided by the customer.

Make sure you are aware of :

The common food allergens:

Eggs, Seafood, Nuts, Dairy, Wheat and Soy

Hidden usages in dishes of foods which contain potential allergens

Food handling which minimises cross contamination.

Slide 48

Modifying Recipes

Customers with specific dietary needs will often require some changes to be made to the recipes and meals that are prepared for them.

Some changes can be simple and others need more planning.

Modifying recipes for customers with specific dietary need requires knowledge of the:

Ingredients

Food preparation techniques

Methods of Cookery

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Modifying Ingredients

Ingredients are food components of a recipe, dish or meal. You should know about the ingredients you use, where they come from, how much they cost, how they are made or produced and what they can be used for.

Ingredients can be divided into:

Simple Ingredients:

Whole foods like potatoes

Compound ingredients:

A mix of different foods e.g. soy sauce contains soybeans, wheat, water and salt

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Ingredient Replacement

Ingredient replacement is best achieved by taking a step by step approach.

1. Identify the ingredients in a recipe which are not suitable for the customer you are preparing the meal for

2. Identify the role that the ingredients play in the recipe

e.g. Is the ingredient in the recipe for flavour, texture, volume, as a binding agent, as a coating?

3. Replace the ingredients with alternatives which are appropriate for both the customer's specific needs and the balance of the dish. Remember that this means both culinary and nutritional balance

Slide 51

Food Preparation TechniquesFood preparation techniques can alter the composition of foods.

This may impact on the suitability for customers with specific dietary needs.

Preparation techniques include:

Trimming

Curing

Pickling

Thickening

Smoking

Confit

You will need to be aware of the how the technique changes the components of the foods you are using.

Slide 52

Methods of Cookery

You may need to change or modify the cooking methods for customers with specific dietary needs. Think about all the elements of the method you choose:

Cooking medium

Water

Dry heat

Simmered in fat or submerged in oil

Flavouring or seasoning

Is salting usual?

What flavourings can be added to the dish?

Slide 53

Presentation

Remember to check the resulting dish for:

Portion size

Does the dish size offer value for money?

Nutritional balance

Does the dish have enough carbohydrate?

Does the dish have adequate protein?

Culinary balance

Does the dish have a sauce?

Is the balance of colours on the dish appealing?

Slide 54

Ingredients

Selecting suitable ingredients is necessary when preparing meals for customers with specific dietary needs. You need to be aware of common dietary regimes such as:

Sugar Free

Gluten Free

Nut free

Dairy Free

Reduced Fat

Reduced Salt

Slide 55

Product LabelingFood labels contain important information when selecting ingredients for customers with specific diets.

Skill in reading ingredient labels can ensure the foods served are safe and suitable.

Basic information found on most product labels includes:

Name of the product

Name and contact details of the manufacturer

Batch code

Weight or number of contents

Ingredients

Nutrition information

Food allergens

Slide 56

Gluten FreeGluten free meals need to eliminate all products made from the grains wheat, barley, oats and rye.

Replace these grains with suitable ingredients including:

Grains

Rice and corn

Starches

Arrowroot, tapioca and sago

Starchy Vegetables

Legumes – dried beans, peas and lentils

Potatoes – sweet potatoes, yam, taro, jicama

Slide 57

Sugar Free

The body needs a constant supply of glucose, so a true sugar free diet is not possible.

Essential sugar can be sourced from complex carbohydrates (sugars) or starches.

Selecting a range of fresh ingredients will effectively reduce the overall sugar in meals

Processed foods are more likely to included added sugars

Sugar is used to sweeten and flavour foods

Alternative flavourings like spice reduce sugar content

Commercial sweeteners are available

Slide 58

Dairy Free

The most common dairy alternative is soy. Soy milk is made into most products that are classified as dairy, you can purchase:

Soy milk

Soy yoghurt

Soy cream and sour cream

Soy cheese

Dairy alternatives are also available that are made out of grains and nuts

Dairy products are not used in all cuisines of the world so you may find that the dishes of these cuisines are ideal for customers who require dairy free meals.

Slide 59

Nut Free

Nuts, particularly peanuts, carry an increased risk of causing life threatening reactions in comparison to many other food allergens

It is vital that you are aware of the risks of serving unsuitable foods

Most commercial kitchens cannot guarantee that there are no nut products or even dust particles used in the production of meals

There are an increasing number of food manufacturers producing nut-free products

Slide 60

Reduced Fat

Reducing fat in ingredients can be achieved in the following ways:

Choosing unsaturated rather than saturated fat ingredients

Choosing foods which are naturally low in fat and oils

Fruit and vegetables

Grains and legumes

Using food preparation and cooking techniques that reduce the fat or oil content of the ingredients.

Choosing lean meats and trimming them well

Poaching and steaming are useful cooking methods

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Reduced Salt

All foods contain salt

The amount of salt found naturally in fresh foods like meats, vegetables, fruits and grains is relatively small

Adding a little salt during cooking to fresh foods is still usually within the limits recommended for health

It is processed foods that often contain quantities that are not recommended

Take care to check the label of foods as even canned vegetables have salt added. You can check the content at this site: http://www.foodstandards.gov.au/consumerinformation/nuttab2010/

Slide 62

Suppliers

All goods that are purchased for food preparation need to meet food safety requirements

You need to be aware of the relevant food handling and food storage legislation in your area

It is important to purchase your ingredients from a reputable supplier

Choose suppliers who handle food safely

Slide 63

Selecting suppliers

When choosing a supplier for you need to consider the following factors:

The product range

The availability of products

Delivery requirements

Cost

Trading terms

Registration

Suppliers can be small or large, wholesaler, retailers or growers.

The purchasing process requires sound knowledge of products.

Slide 64

Product Range

The product range of your suppliers need to meet the requirements of the business. Suppliers can stock:

General goods

Meat, poultry, fish, fruit, vegetables, dairy, bakery, dry goods

or

Specialist ingredients

Salt reduced, gluten free, lactose free

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Element 2: Design meals for specific cultural needs

Slide 66

Specific Cultural Groups

The types of customers catered for by the hospitality industry are diverse.

Expectations customers have about foods, meals and service styles can relate to their cultural groups.

Three factors that have a significant influence on food choice are:

Culture

Religion

Vegetarian

Slide 67

World Cuisines

What makes a cuisine?

Cuisines are as varied as there are countries and communities within those countries. Influences include the climate, geography and history of the area.

Cuisine variations can influence the:

Foods that are preferred

Types of meals that are prepared

Style in which food is generally served

Slide 68

Religion

Food is an important part of religious observance for many faiths.

The role that food plays in each religion is varied and may include:

Food restrictions or fasting

Meal time restrictions

Festivals and celebrations

Major religions that may impact on food choices include:

Christianity

Islam

Hinduism

Buddhism

Judaism Slide 69

Religion and food preparation

Preparing meals for customers who follow a religion or set of beliefs may require specific meals

Being aware of the main food restrictions will assist you to meet customer needs

Be guided by the customers as there are differing interpretations of how to implement food restrictions

The most commonly requested food restrictions include the following:

Halal

Kosher

Vegetarian

Slide 70

Vegetarian DietsThe term 'vegetarian' is not clear-cut and includes a wide range of attitudes and eating behaviours

The foods vegetarians eat is often dependant on the reasons or beliefs for following the diet.

Common reasons for following a vegetarian diet for the include:

Religious beliefs Cultural beliefs Health related Cruelty to animals Economics Political Environmental Aesthetic

Slide 71

Vegetarian Diets

There are many different types of vegetarian diets.

The most common are:

Lacto-ovo vegetarian diet

Lacto vegetarian diet

Vegan diet

Other vegetarian diets

Semi/Demi vegetarian

Pescetarian

Pollotarian

Slide 72

Lacto-ovo Vegetarian

A lacto-ovo vegetarian eats:

Plant foods

Dairy foods

Eggs

A lacto-ovo vegetarian excludes:

Meat and products from all animals.

This includes fish, poultry, insects and game etc

Slide 73

Lacto Vegetarian

A lacto vegetarian eats:

Plant foods

Dairy foods

A lacto vegetarian excludes:

Eggs

Meat and products from all animals

This includes fish, poultry, insects and game etc.

Slide 74

Vegan

A vegan eats:

Plant foods

A vegan excludes:

Dairy foods

Eggs

Meat and products from all animals

This includes fish, poultry, insects and game etc.

It also includes honey

Slide 75

Vegan – Plant proteins

Protein is made up of amino acids, the body requires 20

9 are referred to as essential amino acids as the body is unable to make them and must get them from the diet

Animal proteins such as meat, fish, poultry, eggs and dairy foods contain all 9 and are complete

Most plant proteins only contain some of the essential amino acids and are referred to as incomplete

Soy products and quinoa are an exception

Basing all vegan meals on just these complete proteins, soy and quinoa, would be very limiting

Slide 76

Vegan – Plant proteins (continued)

Preparation of dishes for someone following a vegan diet, must include plenty of plant based proteins

Good sources of incomplete proteins are found in plant foods such as:

Grains

Nuts and seeds

Legumes

An effective way to obtain complete protein from plant foods is referred to as protein combining e.g. a meal that includes both the following would offer complete proteins:

Grains combined with nuts/seeds

Legumes combined with grains

Slide 77

Meal design for specific cultural needs

The aim is to try and design meals which combine culinary and nutritional balance.

Culinary balance

Ingredients, cooking methods', textures, colours and presentation

Nutritional balance

Plenty of whole grain foods and vegetables

Moderate amounts of lean meats, reduced fat dairy and fruit

Limited added fats, sugars, salt and alcohol

Slide 78

Designing meals for specific Cuisines

Each cuisine has its own characteristics. These are often based around:

Key Ingredients

Common cooking methods

Being able to identify these will assist you in choosing appropriate meals

Slide 79

Designing meals for specific Religions

Designing meals for customers who follow a specific religion requires a sound understanding of the role of food.

Restrictions may apply to:

Certain foods

Times of the day

It is best to be guided by the instructions you receive as there are many interpretations of these practices

Slide 80

Designing meals for specific Religions (continued)

To design suitable meals it is useful to be aware of the key considerations for the five major religions:

Christianity Relatively few restrictions

Islam Avoid pork and pork products, use Halal products

Hinduism Avoid beef, beef products and alcohol, include vegetarian

options Buddhism

Include vegetarian options Judaism

Kosher laws apply to many foods Slide 81

Designing Halal meals

Designing meals for Muslim customers may require advance planning. The main restrictions apply to animal products so vegetarian meals may be suitable.

If you are going to offer meat dishes then you need to:

Avoid pork and all pork products

Pork fat is used extensively in processed foods

Gelatine can be made from a mixture of animal products which may contain pork

Gelatine is routinely added to pouring or thickened cream

Use Halal certified products

Slide 82

Designing Kosher meals

Preparing meals for customers who are Jewish can be very complicated

Orthodox Jews will often require their meals to be prepared in specific Jewish kitchens under the supervision of a Rabbi

Kashrut is the body of Jewish law dealing with what foods can and cannot eat and how those foods must be prepared and eaten, it means fit, proper or correct

The more commonly used word is "kosher" which describes food that meets these standards

Slide 83

Designing Kosher meals (continued)

The basic rules that apply to Kosher foods consist of:

Which animals are or are not acceptable

Which parts of animals are or are not acceptable

How animals are to be slaughtered

Mixing of meat and dairy products

Which seafood's are or are not Kosher

Grape products

Utensils

Slide 84

Designing Vegetarian Meals

You will need to know what type of vegetarian you are catering for:

Lacto-ovo, Lacto or Vegan

An important consideration will be to ensure that you include suitable protein in the meals.

Dairy

Eggs

Tofu

Grains, nuts, seeds and legumes

Slide 85

Designing Vegetarian meals (continued)

When designing meals for vegetarians consider using:

Vegetable stock

Fresh vegetable base sauces

Dairy replacements

A variety of legumes

A selection of herbs and spices

Sorbet and granita

Slide 86

Modifying recipes for specific cultural needsCustomers with specific cultural needs will often require some changes to be made to the recipes and meals that are prepared for them.

Modifying recipes for customers with specific cultural needs requires knowledge of the:

Ingredients

Food preparation techniques

Methods of Cookery

Apply the same process as was discussed in the section on modifying meals for special dietary requirements

Slide 87

Modifying recipes for vegetarian meals

The first step in modifying a recipe for a vegetarian diet is to replace any unsuitable animal products, including:

Meat

Dairy

Eggs

Vegetable protein options:

Soy

Grains

Nuts and Seeds

Legumes

Slide 88

Modifying recipes for meals for specific religions Food restrictions for customers with dietary needs for

religious reasons often centre around the acceptability of meats and animal products

When you are modifying recipes to replace animal products you need to focus on the protein element discussed for vegetarian diets

Other modifications may be required to ensure meals are:

Kosher

Halal

Slide 89

Ingredients for specific dietary needs

It is not feasible to stock all the commodities available on the market. Select essential ingredients that will allow you to make dishes for a range of customers. For example:

Vegan chickpea and cauliflower curry served with naan (flat bread) and mint relish

This dish could be suitable for customers who are:

Vegan, lacto-ovo vegetarian, lacto vegetarian

Hindu, Buddhist, Jewish or Muslim

Lactose Intolerance or have Cardiovascular Disease

Slide 90

Ingredients for specific dietary needs

Common diets which may require specialised ingredients include:

Meat Free Dairy Free Egg Free Halal Kosher Specific Cuisines

Specialist ingredients such as Kosher and Halal can be expensive, consider the most cost effective strategies for meals for Jewish and Muslim customers.

Slide 91

Meat Free

The sections on vegetarian diets have information on meat-free ingredients.

Animal fats are often in products as a cooking medium or to provide moisture. Check for ingredients such as:

Lard (Rendered pork fat)

Dripping (Beef fat)

Pork fat

Suet

Some customers may want white meats or fish rather than avoiding all meats.

Slide 92

Egg Free

Eggs are very versatile ingredients and one of the most widely used ingredients in cookery.

Eggs are used for their varied properties including:

Binding, glazing, clarifying, aerating, enriching, thickening, colouring, emulsifying and coagulating

An egg free diet will require alternatives for both the ingredient and its properties, options include:

Extra beating

Gelatine

Baking powder

Arrowroot

Xantham gum

Slide 93

Halal

If you are regularly serving Muslim customers then it is also likely that you will have ready access to a Halal butcher to purchase Halal meats.

You may also need to source other Halal certified ingredients, as processed foods that contain animal products may not be suitable.

If it is less frequent, then offering vegetarian dishes might be a reasonable option however, you need to be aware that products such as cheese often used in lacto vegetarian meals may have non-Halal (Haraam) ingredients.

Slide 94

Kosher

If you are regularly serving Jewish customers then it is likely that you will have access to a Kosher butcher to purchase Kosher meats.

If it is less frequent, then offering vegetarian dishes might be a reasonable option.

You need to be aware that products such as wine may not be Kosher.

Slide 95

Kosher?

World Ingredients

Some cuisines have very unusual ingredients and you may need specialist suppliers to help you locate them.

You also need to consider the subtle differences in common ingredients that can be so important to a cuisine.

Some examples of often-used ingredients that come in a multitude of varieties include:

Sugar

Vinegar

Rice

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Identify and select suppliers

When selecting suppliers for specific cultural commodities your research may include:

Networking with local colleagues

Religious organisations

Vegetarian organisations

Suppliers specialising in specific cuisines

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Element 3: Produce and present meals for specific dietary and cultural needs

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Seasonal Availability

The advantages of using foods that are in season are:

Foods are at their best quality

Foods in are available in abundance and easy to access

Foods are usually cheapest

Selecting fresh foods can assist with meeting dietary needs

Seasonal food can be appealing to discerning customers

Locally available seasonal products are often the most cost effective ingredients to use

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Menu Styles

Meals may be presented in many styles.

The style that is most appropriate will depend on meeting the customer's needs and what is being presented.

Menu styles are varied and include:

A la carte

Set (Table d'hôte)

Cocktail or finger foods

Buffet

Function

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Quality and Quantity

There is an ever increasing range of ingredients for you to choose from including:

Raw foods

Raw foods provide the most versatility

Convenience foods

Are usually more expensive but can save on labour cost

May allow an item to be on the menu that the staff don’t have the skills to make

The most important consideration is the quality of products used are suitable and meet customer expectations

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Cultural Varieties

A similar dish may have cultural variations.

Selecting the most suitable ingredients will require knowledge of these differences.

What flavourings would be used these rice dishes:

Chinese Fried Rice

Indonesia Nasi Goreng

Spanish Paella

Italian Risotto

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Food Storage

Stored foods need to be handled correctly.

The storage area needs to be:

Kept clean

Well ventilated

Have appropriate lighting

Food safe shelving

The storage facility needs to be conveniently located

And in a secure storage area

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Food Storage (continued)

Foods need to be stored in accordance to both food safety and safe movement for handlers:

Heavy items cross-stacked on low shelves

Stock rotation processes to limit spoilage and wastage

Segregation of products which may affect the quality or integrity of other products

Specific dietary or cultural products may need to be segregated from mainstream products

Food safety regulations that apply in your region must be followed.

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Food Safety

Handling food in a safe manner is essential at all times in the commercial kitchen.

The essential skills that you will need to apply when handling and storing ingredients are:

Apply correct personal hygiene requirements when handling food

Application of time constraints relating to the temperature danger zone for potentially hazardous foods

Avoiding cross contamination

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Appetising and attractive meals

What makes food appealing? There are a variety of factors which contribute to this. Meals need to be:

Prepared and cooked correctly and appropriately

• What are the customers preferences and expectations?

• Is the preparation or cooking method suitable for the type of food

• Degree of doneness

Satisfying

• Nutritional balance helps to provide satisfaction

Presentation

• Does the meal look appealing?

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Food Preparation and Cooking Methods

The food preparation and cookery methods chosen must be appropriate for the type of ingredients you are using.

This includes factors such as:

Fresh or processed

Type of animal

Age

Sex

Feed type

Cut

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Food Presentation

The key to attractive and appealing food presentation is to remember there are many elements, including:

Shape

Height

Texture

Colour

Garnish

Additionally consistency of presentation is important.

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Equipment

Commercial kitchens have a wide range of equipment.

The correct selection of equipment can affect the resulting meals in terms of:

Timeliness

Quality

Suitability

Authenticity

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Equipment

Small Equipment:

Knives

Spoons, tongs

Pots and pans

Large Equipment:

Stoves

Grills

Specialised Equipment

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Cooking Techniques

Selecting appropriate cooking techniques during service requires knowledge of:

The ingredients you are using

The end dish you are producing

Your customers specific requirements

The consequences of presenting unsuitable meals can be severe

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Cooking Techniques (continued)

Points for cooking techniques for specific diets include:

Salt reduced

Methods of cookery which add flavour e.g. poaching or braising

Gluten free

Reduced sauces to create thickness

Dairy free

Methods of cookery which use oil not butter e.g. wok tossing or deep frying

Halal/Kosher

Wet cooking methods are often used for meats that have been slaughtered for Halal or Kosher

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Food Safety during food service

Handling food in a safe manner is essential at all times in the commercial kitchen including during service.

Apply correct personal hygiene requirements when handling food

Apply time constraints relating to the temperature danger zone for potentially hazardous foods

Avoid cross-contamination

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Flavour Combinations

Combining foods together is about matching flavours that marry well together. This can mean combining complementary or contrasting elements.

Some well known flavour combinations include:

Sweet and sour

Salt and pepper

Tomato and basil

Rum and raisin

Combining food can also improve the overall nutritional balance.

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Food Production

Producing food in the commercial environment is multidimensional.

Service is about coordinating all these elements:

Organising and preparing all food items ready for service (mise-en-place)

The service equipment clean, heated and stacked ready for service

Heating or cooking the components correctly

Plating the dishes consistently and attractively

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Food Production (continued)

Key elements of food production include:

Service Equipment

Temperatures

Portion Control

Time constraints

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Food Production (continued)

Temperatures

• Serve hot food, hot

• Serve cold food, cold

• And frozen food, frozen

Portion Control

• To ensure food cost is within the allocated budget

• Consistency in the end products.

Timing factors

• To maintain the quality of both food products and service

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Dietary Implications

There are potential implications of not preparing and serving meals in a suitable manner for your customer's specific dietary or cultural requirements.

These implications can be considered from the perspective of:

Nutrition

Health

Customer satisfaction

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Health Implications

Serve meals that are true to any assurances you offer customers.

This is especially in relation to food allergens which can be potentially life threatening.

Key considerations:

Read labels carefully

Practise hygiene procedures that minimise cross- contamination

It is usually not possible to guarantee that your food production premises is free of particles of food from nuts, dairy and eggs, all foods which can cause anaphylaxis

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Customer Satisfaction

Deliver what you promise.

The food you prepare and serve for customers with specific dietary or cultural needs must be suitable if it is going to meet their expectations.

Key factors include:

Quality ingredients

Consistency of product

Efficient service

Cleanliness

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Design meals to meet specific dietary or cultural needs This is the end of the unit

Are there any final questions?

Thank you for participating

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