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NS = Not Yet Satisfactory DNS = Did Not Submit

C = Competent / NYC = Not Yet Competent

I give permission for a copy of my marked work to be retained and reproduced for the purpose of review and validation.

Student Signature- Saikumar

Date:  07/03/2023

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·          It involves eating only cabbage soup for a week

·         While causing weight loss it leads to an imbalance of nutrients

2.    Lemon Detox –

·         For a given period no food is eaten and only a mixture of lemon juice, salt, water and possible   herbal teas are consumed. This supposedly removes toxins in the body

·         It leads to weight loss, but the lack of nutrients affects the body and often leads to excessive gain once the diet is finished.

3.    Macrobiotic Diet –

·          This diet has its roots in Japan and consisted of only eating brown rice and water. The diet has now been slightly amended focussing on high fibre, low fat and no animal foods

·         It leads to low iron, calcium, and protein intake plus a lack of trace elements and if done for an extended time period can lead to osteoporosis.

4.    Raw Food Diet –

·          75% of all food consumed is raw food, as the diet logic says that cooking destroys enzymes

·         Eating raw food is fine in most circumstances but the key focus has to be on balancing nutrients which is difficult with this diet.

5.    Stone Age Diet –

·          It is also referred to as Palaeolithic or Paleo diet, Caveman diet or pre-historic diet. The diet includes products that were available to caveman, i.e., meat, seafood, root vegetables that can be eaten raw, fruits, nuts and natural sugars. It excludes all grains, refined sugars, yeast, alcohol, dairy products, processed meats and Sal

·         The shortfall in carbohydrates can lead to nutrient deficiencies and there is no scientific basis to the claims made by the diet. Additionally, the animals and food that we consume nowadays are quite different from the food sources of the past.

6.    Zone Diet –

·          It involves eating carbohydrates, protein, and fat in a ratio of 40:30:30 and supposedly balances the hormones

·         Whilst you have a balance of nutrients it generalises too much, and the protein content is quite high

2.       Lacto vegetarian – No animal flesh or eggs or egg products. Milk and milk products are generally included. The protein intake of the diet may be low if not carefully planned.

3.       Ovo vegetarian – No animal flesh or dairy products but eggs are allowed

4.       Ovo-lacto vegetarian – No animal flesh but eggs and dairy products are allowed. This form of vegetarian diet is usually not at risk of nutritional deficiencies

5.       Pesco vegetarian – No red meat or poultry but seafood is allowed. This form of vegetarian diet is usually not at risk of nutritional deficiencies.

6.       Semi vegetarian – No red meat but will eat poultry and seafood. This form of vegetarian diet is usually not at risk of nutritional deficiencies.

2.       Restricted sodium – Has a reduced salt intake. Remember that many food items use salt or sodium as a preservative (monosodium glutamate [MSG], tomato paste, ham).

3.       Cholesterol lowering – Lower the level of saturated fats and cholesterol. Choose lean meat, trim visible fat from meat, use skinless chicken, limit fatty meats such as sausages, chops and deli meats (e.g. salami), use margarine instead of butter or dairy blends, use a variety of cooking oils such as canola, olive, grapeseed, sunflower oil and limit cholesterol rich foods such as fatty meats, prawns, crabs, offal and eggs to occasional use

4.       Increased dietary fibre – Requires the addition of roughage to the meal. Use wholegrain products, fruit an.d vegetables

5.       Weight loss diets – Involve specific menu adjustments aimed at lowering the kilojoule intake and therefore reducing body weight

6.       Diabetic diet –
Is required for people with diabetes. Diabetes can develop due to the failure of the body to properly maintain its blood sugar (glucose levels). There is a spectrum of requirements for diabetes sufferers and you need to discuss with them their individual needs. Generally speaking, however, the diet involves ensuring that there is a source of carbohydrate e.g. pasta, rice, potato, bread and preferably low Glycaemic Index varieties. This diet should also be low in fat

2.       MSG – Monosodium glutamate (MSG) is a flavour enhancer which can cause a sensitivity reaction. Foods containing MSG should be avoided and natural flavourings used instead.

3.       Nuts – Many people, especially children, are sensitive to nuts. Nuts can cause severe reactions which can result in anaphylactic shock. If not treated quickly and correctly, anaphylactic shock can result in death!

4.       Eggs – The proteins in egg whites can cause immune reactions, particularly in children. Severe reactions can result in anaphylaxis

5.       Lactose – Lactose is a sugar common in dairy items such as milk. Many adults develop some form of intolerance. People who are not exposed to dairy early in childhood usually have a higher chance of having lactose intolerance. If lactose is not correctly processed by the stomach, it will pass through the digestive tract until bacteria digest it and create gas, which can cause abdominal pains, cramps and other symptoms. Alternatives such as sheep’s milk or goat’s milk are often used, or milk products which have the enzyme lactase added to break down the lactose.

6.       Salicylates – Natural plant hormones, which are found especially in the skins of vegetables and fruit, as well as spices. Salicylates can provoke a range of reactions, including stomach problems.

7.       Histamine – A compound found naturally in some foods, such as tomatoes, as well as processed items such as cheese and wine. Chocolate and citrus fruits can also cause problems. Stomach reactions, migraines and anaphylaxis can occur as a result of histamine intolerance.

·         Wheat (all varieties including spelt, durum, kumat, dinkel)

·         Barley

·         Oats

·         Triticale

·         Derivatives of these products such as malt

·         Rice

·         Soy

·         Polenta

·         Potato

2.       Include rich sources of antioxidants

3.       Eat fewer foods containing cholesterol

4.       Increase intake of soluble fibre

5.       Include some foods containing polyunsaturated and monounsaturated fat

2.       Substitute brown rice for white rice varieties

3.       Choose wholegrain breakfast cereals

4.       Include fruit and vegetables. Leave skins on where possible (e.g. potatoes, carrots, apples, pears)

5.       Include legumes in soups, casseroles or salads. Legumes including baked beans, chick peas, lentils, split peas and beans such as kidney, soy and haricot are very high in fibre.

2.       Provide a variety of food from all food groups

3.       Limit energy-dense foods that are low in nutritional value e.g. soft drinks, cordial, doughnuts, cakes, biscuits and lollies

4.       Encourage high-fibre foods e.g. wholegrain breads and breakfast cereals; eat plenty of fruit, vegetables and legumes; use brown rice and wholemeal pasta

5.       Encourage low fat foods. Identify the main sources of fat in the diet and substitute lower fat alternatives where possible

6.       Low fat dairy foods and lean meat, fish and chicken are suitable in the diet. Include legumes and lentils regularly as plant sources of protein

2.       Use as little fat as possible when preparing or cooking food

3.       Limit frying. Choose steaming, grilling, dry-frying, stir-frying, dry roasting on a rack, microwaving, stewing (skim off excess fat) or baking

4.       Use the open grill on the barbecue to allow fat to drip away

5.       Use non-stick pans to prevent food from sticking, rather than relying on oil

6.       Cook casseroles and soups one day ahead, chill overnight and skim fat from the surface

7.       Limit use of high fat salad dressings and mayonnaise or use low fat alternatives

8.       Choose salad dressings and mayonnaise that contain monounsaturated or polyunsaturated fat

2.      Eat carbohydrates foods regularly

3.      Include high fiber food.

4.      Include moderate amount of proteins

5.      Limit salt intake

6.      Eat regular meals

2.      Acidic foods

3.      Soluble fiber content

4.      Ripeness

5.      Fat and protein content

6.      Type of sugar

General rules:

• Meat and meat by-products must come from cloven-hoofed animals that chew their cud (such as sheep, cattle and goats) and be slaughtered in accordance with Jewish laws. Jews do not eat pork
• Common poultry is considered kosher. Birds of prey and fish-eating birds are considered non-kosher
• Any seafood that has fins and scales is considered kosher
• Alcohol is acceptable, however orthodox Jews will only drink kosher wine. Such wine must be processed according to the Jewish laws
• Dairy products must not be produced with products from any non-kosher animal, such as enzymes from a pig.

The importance for cookery is that no animal products may be mixed with milk products, e.g. beef stock with a cream sauce.

If meat is eaten, it is never from a cow, as the cow is a sacred animal. Food that stimulates the senses such as garlic and onions may also be avoided by some followers.

• Enjoy a wide variety of nutritious foods
• Eat plenty of breads and cereals (preferably wholegrain), vegetables (including legumes) and fruits
• Eat a diet low in fat and, in particular, low in saturated fat
• Maintain a healthy body weight by balancing physical activity and food intake
• Do not drink excessive amounts of alcohol. The maximum recommended intake is 2 standard drinks per day for women, and 4 standard drinks for men.

• Allergies and special diet requirements
• Texture modifications, e.g. purées, homogenised, strained diets
• Thickened drinks as per Speech Pathology Australia standards
• Children’s menu based on the Australian Dietary Guideline Standards
• Menus for the elderly based on the Australian Dietary Guideline Standards
• Menus for people with disabilities that require special diets, e.g. chopped, sensory modified

When cooking for these special diets it is essential to follow instructions completely and to clarify anything you are unsure of with the health professional. For fine textures Pacojets, Thermomixes and blenders can be used to create very fine purées of ingredients such as fruit pulps and concentrates, fish and meat paste, puddings, sauces, yoghurts and custards. Mincers, cutters and commercial moulis are often used for very fine applications.

1. Consistencies of foods should be specifically adjusted according to a patient’s needs to ensure that existing capabilities are not lost
2. Retain nutrients and nutrient density and produce à la minute – avoid prolonged standing of foods and retain colour
3. Use the correct tools, e.g. Thermomix, Pacojet etc. for the job
4. Integrate techniques from molecular cuisine
5. Consider attractive presentation and colours

2.      Ensure thorough hygiene practices to prevent cross-contamination – this is particularly important when preparing meals for customers with gluten intolerance: the frying pan may look clean, however traces of flour burnt into the walls of a pan can have serious implications

3.      Ensure strict food safety principles for all preparation methods but consider the additional risks for children, women during pregnancy, the elderly and customers with immune deficiencie

4.      Ensure correct process and design menu items accordingly. Inform client of menu items for approval and liaise with F&B

5.      Design menu items and confirm with client and liaise with F&B.

1.      if a patient was allergic to a certain thickening agent, then any drugs made using that same thickening agent would be contraindicated. So even though the drug would normally help a patient, because of the allergy the drug must not be given.

2.      Some conditions and especially allergies can cause anaphylactic shock which can lead to severe patient repercussions or even death. As the consequences of any mistake or incorrect following of a process by the chef are extremely severe, strict adherence to ingredient selection and all production processes and assessment of the finished product are a must.

3.      Anaphylaxis can be triggered my food allergies hence it is important to ensure that not even minute traces are contained within food served to a person suffering from the condition. Allergies to peanuts, other nuts, gluten, shellfish, milk and eggs are common in the Western world, whilst sesame, rice and chickpea allergies are common in the Middle and Far East Asia

4.      Aspirin and other medicines and even herbal extracts can also trigger it and the effects can be exacerbated in conjunction with certain foods

·         Fats – saturated, unsaturated and polyunsaturated fats and essential fatty acids (Omega-3 and Omega-6)

·         Carbohydrates – preferably complex types

·         Increased caloric intake depending on stage of pregnancy, additional requirement for iron, zinc and folate (the latter particularly during the earlier stages)

Athletes

·         May require increased levels of iron

·         Dietary requirements vary according to type of sport and performance level; a diet high in carbohydrates may be preferred during endurance sport events

Defence Force Personnel

·         May require high protein and low, healthy fats in their food to supply energy needs

·         May need variation to standard ration packs when in the field

·         Require sufficient vitamins in their diet

Vegetarian diets

·         To ensure all essential amino acids are included, protein from diverse plant sources – legumes, nuts, cereals or dairy (if consumed) as well as soy products should be eaten

Remote regions

·         Availability of fresh produce is limited, particularly fruit and vegetables

·         Aboriginal and Torres Strait Island people may supplement purchased food with traditional hunted and foraged foods

·         Consumption of bush foods should be supported and encouraged

• Limiting saturated fat and consider menu options which provide a moderate total fat intake
• Preparing foods low in salt
• Preparing dishes using moderate amounts of sugars
• Being aware of foods containing added sugars
• Choosing a variety of preparation methods other than deep-frying
• Providing nutritionally balanced meals

Cyclic menus allow excellent quality assurance because staff become well practiced in the tasks as the skills are repeated, honed, refined and increase efficiency. This will also mean a reduction in waste. They are cost effective as they can be calculated in advance, make ordering standardised and predictable and allow for bulk purchasing. It also reduces storage needs and keeps inventory to a minimum. They allow each shift to know exactly what needs to be prepared on their watch.

2.       Texture – Vary the textures of the products within a menu and on the individual plate. Soft, crunchy, crisp items create natural contrasts and enhance the eating experience.

3.       Flavor – Balance your flavours within the menu or on the one plate. Spicy items will dominate the palate and should not be served first if lighter items follow.

4.       Cookery method – Avoid using just one cookery method. Serve a grilled steak with fried potatoes and glazed vegetables or fresh salads. This will also enhance the taste, flavours and colours.

5.       Ingredients – Vary your ingredients as much as possible within the menu and individual dishes. This provides for interesting combinations and gives a wide choice to the customer.

6.       naming or describing any dish – Explain any foreign terms and use clear descriptions of ingredients and cooking methods. Ensure to include any legal requirements if applicable.

·         Determine the dietary considerations for your customers.

·         Decide on the dishes to be served each day.

·         When creating new menu items visualise the dish and its presentation, colour, texture, cookery method and flavour. Is the dish harmonised? Do all of the menu items form a balanced menu?

·         Verify the proposed menu with other stakeholders such as nutritionists to analyse appropriateness. Use a checklist to verify that the menu meets the required criteria.

·         Collate all the recipes and put them into the required enterprise format, e.g. database or spreadsheet

·         Test any new recipes prior to finalising the menu. Make sure that all ingredients and steps are listed in the order that the dish is prepared and cooked.

·         Add special instructions such as storage or labelling requirements.

·         Create the written menu and make it sound appealing and healthy

·         Include a variety of foods to allow for customer preferences

·         Include familiar foods as well as foods that are new to customers

·         Include different shapes, colours, textures, cookery methods and temperatures of food and avoid repetition

·         Balance higher-cost and lower-cost foods throughout the week

·         Include foods that are in season

·         Include raw and cooked vegetables and fruit

·         Labour including chefs, kitchen hands and sometimes percentages of other staff, e.g. Stores

·         Food costs including yield and wastage

·         Operational costs such as water, power and gas and sometimes a percentage of the rent

·         Time management – wasted time will end up with poor or delayed product and might also mean more staff are required

·         Workflow – if you create a streamlined production process for your menus, you can cut down on staff costs and spend your time more effectively

Product consistency and food safety – Establish systems to ensure no or little variance.

Portion control – Use scales and measuring jugs during production. Use scales, ladles and scoops when serving food.

Preparation steps and waste control – Plan in advance when you need product, allow for delivery times and thaw food overnight in the coolroom so it is ready for preparation the next day.

Production steps and quality control – Conduct meetings with relevant staff, e.g. planning meeting for cycle menu with dietician, daily meeting with kitchen team to plan workflow for the menu.

Service processes and quality assurance – Use batch cooking, e.g. re-heat or cook the first 20 portions for the start of service and then reheat or cook depending on customer flow. This ensures that the meal quality is the same for the last customers as it is for the first. Check periodically that the meals are according to standards and HACCP requirements re internal temperature. Use bains-marie effectively for storage of hot and cold food during service.

Correct handling of leftovers – ome items can be frozen, e.g. chicken broth. Use suitable containers, store in batches and ensure correct labelling, e.g. dish description, production and use-by date. Prevent any freezer burn and update stock sheets. Monitoring freezer and coolroom temperatures must be part of the HACCP plan.

Correct disposal of waste  –  Waste should be minimised and any items that need to be stored prior to being thrown out must be separated from other goods so that they don’t contaminate them and cause them to spoil.

Waste percentages would have an even greater impact if you use meat or seafood, as the raw commodity is much more expensive. It is always good to have tight portion control, not only for the sake of costing, but also for consistency and customer satisfaction.

2.      Food Cost % = Food Cost ÷ Sales Price × 100

1. Sales Price = Food Cost ÷ Targeted Food Cost Percentage × 100

Markup = Retail Price – Cost of Goods

Cost of Goods = Retail Price – Markup

Margin % = ($ Retail – $ Cost) divided by $ Retail

2.      In a childcare centre you would use simple language that appeals to kids.

3.      It is also essential that you are true to the descriptions.

4.      It is important to remember that the menu is your best advertising tool.

5.      Whilst you should try to make the menu items sound appealing, make sure you do not over-promise and under-deliver!

·         Direct feedback from customers

·         Supplier comments

·         Reviews

With dietary menus a similar approach is taken. Whilst profit will not play a role, careful analysis will show the successful dishes and any items that are unpopular.

Alternatively when customers make their choices for the days or week ahead you will need to collate the information to see its effect on demand and the associated ordering requirements. Reviewing the ongoing demands can help to adjust the popularity of items on the menu.

Managers will also consider feedback obtained from customers and sales mix reports or popularity data to ensure that not only individual dishes achieve a profit, but that the overall food cost targets are achieved.

Food Cost : Sales Price x 100 = Food Cost Percentage %

Portion Cost : Priced Menu Item x 100= Food Cost %

Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price

Recipe Source: Futura

Group, e-coach recipes SITHKOP004 Other:

No. of serves:

contemporary Australian

select 2 from this group

·         eating regimes:

·         elimination

·         macrobiotic

·         exclusions for allergies, contraindications with medicines or food intolerance

·         fat-free fluids

·         food preferences

·         food restriction

·         gluten-free

·         high carbohydrate

·         high or low energy

·         high or low protein

·         high fibre

·         lacto ovo

·         low carbohydrate

·         low cholesterol

·

·         customer surveys

·         improvements suggested by:

·         customers

·         managers

·         staff

·         supervisors

·         suppliers

·         regular staff meetings that involve menu

·         discussions

·         seeking staff suggestions for menu items

·         Satisfaction discussions with Health professionals

Recipe Source: Futura

Group, e-coach recipes

SITHKOP004

·         customer surveys

·         improvements suggested by:

·         customers

·         managers

·         peers

·         staff

·         supervisors

·         suppliers

·         regular staff meetings that involve menu

·         discussions

·         seeking staff suggestions for menu items

·         Satisfaction discussions with Health professionals

No. of serves:

·          low gluten

·         low kilojoule

·         low sugar

·         modified sodium or potassium

·         modified texture

·         nutritional requirements

·         portion size

·         substitutes:

·         gluten-free flour

·         yeast-free flour

·         non-sugar sweeteners

·         sugar-free

·         type one and two diabetes

·         customer surveys

·         improvements suggested by:

·         customers

·         managers

·         peers

·         staff

·         supervisors

·         suppliers

·         regular staff meetings that involve menu

·         discussions

·         seeking staff suggestions for menu items

·         Satisfaction discussions with Health professionals

Recipe Source: Futura

Group, e-coach recipes SITHKOP004 Other:

No. of serves:

Select 2 from this group

·         halal

·         Hindu

·         kosher

·         vegan

·         vegetarian

main types of customer groups that have

special dietary requirements: 

·         customer surveys

·         improvements suggested by:

·         customers

·         managers

·         peers

·         staff

·         supervisors

·         suppliers

·         regular staff meetings that involve menu

·         discussions

·         seeking staff suggestions for menu items

·         Satisfaction discussions with Health professionals

Recipe Source: Futura

Group, e-coach recipes SITHKOP004 Other:

No. of serves:

 selection must be for a 1-

week cyclic

·         adolescents

·         athletes

·         children

·         defense forces

·         elderly

·         health care

·         ill or injured

·         infants

·         international tourists

·         nutritional and energy requirements due to physical condition

·         people in areas affected by disaster or environmental extremes

·         people from different socioeconomic groups

·         people in remote areas

·         those with weight problems:

·         underweight

·         overweight

·         obese

·         customer surveys

·         improvements suggested by:

·         customers

·         managers

·         peers

·         staff

·         supervisors

·         suppliers

·         regular staff meetings that involve menu

·         discussions

·         seeking staff suggestions for menu items

·         Satisfaction discussions with Health professionals

Recipe Source: Futura

Group, e-coach recipes SITHKOP004 Other:

No. of serves:

·         customer surveys

·         improvements suggested by:

·         customers

·         managers

·         peers

·         staff

·         supervisors

·         suppliers

·         regular staff meetings that involve menu

·         discussions

·         seeking staff suggestions for menu items

·         Satisfaction discussions with Health professionals

Recipe Source: Futura

Group, e-coach recipes SITHKOP004 Other:

No. of serves:

·         customer surveys

·         improvements suggested by:

·         customers

·         managers

·         peers

·         staff

·         supervisors

·         suppliers

·         regular staff meetings that involve menu

·         discussions

·         seeking staff suggestions for menu items

·         Satisfaction discussions with Health professionals

Cherry ripe

manager’s input

staff feedback

customers feedback

manager’s input

Staff feedback

customers feedback