SITHCCC042 Student Logbook

pdf

School

Australian Defence Force Academy *

*We aren’t endorsed by this school

Course

008

Subject

Health Science

Date

Dec 6, 2023

Type

pdf

Pages

76

Report

Uploaded by pakkawalunjps

Students’ logbook SITHCCC042 Prepare food to meet special dietary requirements
About this Student Logbook This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it. Student details section Fill in the table below: Student name: Pakkawalun Joomponsri ________________________________________ Name of RTO: ABM further education __________________________________________ Trainer/assessor name: Richard _____________________________________________________ If this workbook is found, please contact me to return it using the details below: ____________________________________________________________ ____________________________________________________________ ____________________________________________________________ Completing your Journals You are expected to complete a Journal for each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful: • What skills and techniques did I use? • What policies and procedures did I follow? • How did I ensure efficiency, safety and quality? • How did I ensure that my dishes met quality standards? • What did I learn during the service and how might I apply it in future? • What might I do different next time? Supervisor declaration Your workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission. Logbook summary There are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements.
SITHCCC042 Prepare food to meet special dietary requirements 3 What do I need to demonstrate? During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: • confirming special dietary requirements and select ingredients by: o confirming the customer’s dietary food allergy or food intolerance requirements o recognising the potential health consequences of failing to meet dietary requirements of customers o select the special recipes or modify the recipe with suitable substitutes or exclude ingredients o identifying ingredients that may cause health consequences in recipes o identifying ingredients that may cause health consequences on packaging o check the ingredients packaging for food additives and preservatives o look for ingredients that cause common allergic reactions o identify ingredients that not meet special dietary requirements o excluding ingredients from dishes at the request of customers o select special ingredients that meets the customers’ requirements o consult with others if required o ensure that you maintain the nutritional value o communicate customer requirements with team members o excluding ingredients from dishes at the request of customers. • preparing foods to satisfy nutritional and special dietary requirements by: o following recipes for those with special dietary needs o communicating dietary requirements to other members of your team (including in writing) o selecting appropriate ingredients to ensure optimum nutritional quality of dishes o using appropriate equipment, preparation and cooking techniques for special dietary requirements and to retain optimum nutritional values. • presenting prepared food: o in an appetising and attractive manner
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 4 o visually evaluating each dish and adjusting its presentation as required. • working safely and efficiently by: o storing dishes in appropriate environmental conditions o minimising waste to maximise profitability o maintaining a clean and hygienic work area, disposing of or storing surplus and re-useable by-products according to organisational procedures (including cost efficiency), working sustainably and efficiently. In addition to demonstrating the above skills and knowledge, you must fulfil some additional criteria. You must: • modify standard recipes to prepare six different dishes that cater to customers with special dietary requirements, including: o three different food allergies o three different food intolerances • exclude or substitute ingredients to meet dietary requirements specified above, while maintaining the nutritional value and integrity of the dish. Tips for completing this logbook • Read through your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor. • Stay up to date! Complete a logbook entry at the end of each service period and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. • Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble!
SITHCCC042 Prepare food to meet special dietary requirements 5 Logbook summary There are a number of practical tasks that you must complete during this assessment process. Use this list to keep track of your progress. Please note that you may complete a number of these tasks during one session, therefore you will only need to complete a single journal for these cases. Student name: Pakkawalun Joomponsri ________________________________________________ Student number: ABM230018 ________________________________________________________ This unit of competency requires that you modify standard recipes to prepare six different dishes that cater to customers with special dietary requirements. Your assessor and/or supervisor will observe you as you complete the practical tasks in the table below. Evidence of this has been provided in the journals. Modify and prepare dishes for Date Journal completed and endorsed by supervisor? Journal number ☒ food allergy 1 10/8/2023 Golam ABM042 ☒ food allergy 2 10/8/2023 Golam ABM042 ☒ food allergy 3 10/8/2023 Golam ABM042 ☒ food intolerance 1 10/8/2023 Golam ABM042 ☒ food intolerance 2 10/8/2023 Golam ABM042 ☒ food intolerance 3 10/8/2023 Golam ABM042
Journals Look for six situations where you have prepared a dish for a customer who has a food allergy or intolerance. (Keep in mind that you should report on three food allergies and three intolerances.) Complete a Journal for each example. Don’t forget to ask your supervisor to endorse each report. When you have completed all six reports, ask your supervisor/s to complete the Supervisor Declaration which you will find later in this Logbook.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
Journal Use this table to indicate the skills that you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion. However, every item must be demonstrated at least once. Student name: Pakkawalun Joomponsri Date: 10/8/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: ____ABM01 _____ Recipe modified for: ☒ Food allergy Type: Seafood Allergy ☐ Food intolerance Type: Ingredients excluded or substituted: Meat Determine production requirements Analyse the standard and special dietary recipe that you will be working from and answer the following questions. • Describe the person’s food allergy or intolerance. The person is allergic to seafood. • What are the ramifications for the person if their dietary need is not met? • Hard breathing • Stomach-ache • Diarrhea
SITHCCC042 Prepare food to meet special dietary requirements 8 Who did you communicate with about the customer’s dietary need and why? What information did you seek? Suppose to the team member and customer for making sure the allergy is and find out any others allergy information required How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? We communicated with all the team member and all the kitchen staff to make sure changed all the equipment or tools and serve the dish with the dietary requirement. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs? We spoke to the team member and customer and try to get find out. as much as we can about the dietary requirement then I will communicate with all staff member about dietary of the dish. We follow all the policy and procedures and hygiene to cook the dish. I also communicated with the floor members what the dietary requirement are and what dish I did replace with. And look the nutrient value of the dish. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer. Consider ingredient labels, food additives and preservatives, common allergens, and nutritional values of ingredients . We have researched and communicate all the staff member, manager, and supervisor to find out about specify dietary requirement. After the discussion and researching we look at the dish about the value of the ingredient of the dish and we replaced the ingredient with the same nutrient garnish.
SITHCCC042 Prepare food to meet special dietary requirements 9 Ingredient list – Standard recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: Homemade Fettuccini with creamy basil pesto, toasted sesame seed, and seafood marinara. Ingredient Qty Qty/serves Qty x serves required Homemade fettucine. (4 serves) Plain flour or Baker’s flour 250g 65g/serves 65g x 4 Large Eggs 3 Eggs 3⁄4 Eggs /serves 3⁄4 Eggs x 4 Salt 5g 1.25g /serves 1.25g x 4 Extra Virgin olive oil 10ml 2.5ml /serves 2.5ml x 4 Basil Pesto Recipe (4 serves) Pine nuts 45g 11.25g/serves 11.25g x 4 fresh basil leaves 1 ½ cup 0.37 cup/serve 0.37 cup x 4
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 10 Garlic 2 cloves ½ cloves /serve ½ cloves x 4 Parmesan cheese 60g 15g/serve 15g x 4 Olive oil 50ml 12.5g /serve 12.5g x 4 Sesame seed 20 g 4g /serve 4g x 4 Seafood marinara 60 g 15g /serve 15g x 4 Parsley 20 g 5g /serve 5g x 4 Ham 100g 25g /serve 25g x 4 Include in your answer a description of how the ingredients that you substituted optimised the nutritional quality of the dish. Due to a seafood allergy in the necessary dish, we substituted ham. Protein that isn't too heavy is ham. Utilizable for spaghetti dishes
SITHCCC042 Prepare food to meet special dietary requirements 11 Describe the cooking processes and methods that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did? METHOD (Homemade Fettuccine) 1. Bring a pot of salted water to a boil and cook the pasta around 10mins. 2. While the pasta is cooking prepare the prawn 3. Heat olive oil in a pan over high heat. Add garlic, prawn and sprinkle salt and pepper. 4. Cook for 2-4 mins and low heat. Drain the pasta and add it to the pan with prawn and stir in the pesto. 5. Add the toasted sesame seed, parmesan cheese to the pan. 6. Garnish with chopped parsley. METHOD (Basil Pesto)
SITHCCC042 Prepare food to meet special dietary requirements 12 1. Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool. 2. Place the pine nuts, basil, garlic, and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. METHOD (Homemade Fettuccini with creamy basil pesto, toasted sesame seed, and Ham.) 1. Bring a pot of salted water to a boil and cook the pasta around 10mins. 2. While the pasta is cooking prepare ham 3. Heat olive oil in a pan over high heat. Add garlic, prawn and sprinkle salt and pepper. 4. Cook for 2-4 mins and low heat. Drain the pasta and add it to the pan with ham and stir in the pesto. 5. Add the toasted sesame seed, parmesan cheese to the pan. 6. Garnish with chopped parsley. Describe the strategies that you used to prevent cross-contamination. Include the strategies that you used to handle and store food in your answer. Use separate utensils or fully wash and sanitize utensils between handling raw and ready-to-eat foods are some strategies to help prevent cross contamination. - while storage, keep food covered and off the ground. - Store cleaning products, non-food goods, and other things separately from food.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 13 - changing, washing, and sanitizing cleaning cloths frequently. Never clean anything that could come into contact with food using cloths meant to clean bathrooms or other comparable locations. - ideally, after washing and sanitizing, allow equipment and utensils to air dry. - before to commencing a job, switching tasks, or coming back from a trip, always wash and completely dry your hands. - Refrain from unnecessary food contact. - Keep raw goods, particularly meat and fish, on the bottom shelf of the refrigerator to stop juices from raw meat from spilling onto meals that are ready to eat. The techniques for handling and storing food To ensure that food is kept safe and suitable for its anticipated shelf life, adhere to the manufacturer's storage recommendations. Unpackaged potentially dangerous ready-toeat food generally shouldn't be kept for longer than 5 days. Generally speaking, food containing raw or barely cooked eggs shouldn't be kept for more than 24 hours. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mise en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities? The customer has a seafood allergy. In order to solve the issue of customers' seafood allergies, we design dishes using ham rather of shrimp. The fact that ham cooks quickly is why we decided to utilize it. Even though the recipe has undergone changes, the cooking method and flavor have remained the same.
SITHCCC042 Prepare food to meet special dietary requirements 14 In order to be sure, we also keep the nutrients. by utilizing the proper quantity of ham. For this dish to contain a decent amount of protein that is comparable to the dish as a whole.
SITHCCC042 Prepare food to meet special dietary requirements 15 Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?) I gained knowledge. - How to interact with customers and be conscious of their nutritional needs. - Adapting a recipe to the needs of the consumer while still considering the acceptability of substitute ingredients, nutrition, and food quantity. Every task result I continue to possess the abilities and information necessary to use personal hygiene measures to stop food contamination that could result in food-borne illnesses. including maintaining personal cleanliness, food storage, and handling. and intends to make use of these abilities in the future. Supervisor Endorsement Supervisor name: Golam position: Trainer/Supervisor Signed:
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 16 Journal Use this table to indicate the skills that you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion. However, every item must be demonstrated at least once. Student name: Pakkawalun Joomponsri Date:10/08/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: ABM02_ Recipe modified for: Allergy ☐ Food allergy Type: ☒ Food intolerance Type: Lactose intolerance Ingredients excluded or substituted: Change the sauce and remove cheese Determine production requirements Analyse the standard and special dietary recipe that you will be working from and answer the following questions. • Describe the person’s food allergy or intolerance. The person is allergy to dairy free.
SITHCCC042 Prepare food to meet special dietary requirements 17 • What are the ramifications for the person if their dietary need is not met? − diarrhea, gas and bloating after eating or drinking dairy products Who did you communicate with about the customer’s dietary need and why? What information did you seek? In your answer, include details about how you clarified the customer’s requirements. You should also discuss how you worked with other members of your team to ensure that the customer’s needs were met. How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? • Suppose to the customer and team member for making sure allergy is and also find out any other allergy information requirement. • We communicated with all the team member and kitchen staff to make sure change all the equipment or tools and serve the dish with the dietary requirement. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs? • We spoke to the team member and customer and try to get find out as much as we can about the dietary requirement then I’ll start communicated with the team member dietary the dish we followed all the policy and producers and hygiene to cook the dish. I also communicated with the floor member what the dietary requirement are and what dish I replace with, I also look the nutrition value of the dish.
SITHCCC042 Prepare food to meet special dietary requirements 18 What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer. Consider ingredient labels, food additives and preservatives, common allergens and nutritional values of ingredients . • We have researched and communicated with all the staff member, manager and supervisor to find out as much as the information about the basically dietary requirement. After the discussion and researching we looked at the nutrition value of the ingredient of the dish and what we can replace the ingredient with the same nutrition value.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 19 Ingredient lists Complete the following tables to compare the ingredients in the standard recipe with those in the recipe you modified. Ingredient list – Standard recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: Homemade Fettuccini with creamy basil pesto, toasted sesame seed, and seafood marinara. Ingredient Qty Qty/serves Qty x serves required Homemade fettucine. (4 serves) Plain flour or Baker’s flour 250g 65g/serves 65g x 4 Large Eggs 3 Eggs 3⁄4 Eggs /serves 3⁄4 Eggs x 4 Salt 5g 1.25g /serves 1.25g x 4 Extra Virgin olive oil 10ml 2.5ml /serves 2.5ml x 4 Basil Pesto Recipe (4 serves) Pine nuts 45g 11.25g/serves 11.25g x 4
SITHCCC042 Prepare food to meet special dietary requirements 20 fresh basil leaves 1 ½ cup 0.37 cup/serve 0.37 cup x 4 Garlic 2 cloves ½ cloves /serve ½ cloves x 4 Parmesan cheese 60g 15g/serve 15g x 4 Olive oil 50ml 12.5g /serve 12.5g x 4 Parsley 20 g 5g /serve 5g x 4 Sesame seed 20 g 4g /serve 4g x 4 Seafood marinara 60 g 15g /serve 15g x 4 Ingredient list – Modified recipe
SITHCCC042 Prepare food to meet special dietary requirements 21 Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: Marinara Pasta Ingredient Qty Qty/serves Qty x serves required Homemade fettucine. (4 serves) Plain flour or Baker’s flour 250g 65g/serves 65g x 4 Large Eggs 3 Eggs 3⁄4 Eggs /serves 3⁄4 Eggs x 4 Salt 5g 1.25g /serves 1.25g x 4 Extra Virgin olive oil 10ml 2.5ml /serves 2.5ml x 4 Tomatoes 15g 15g/serve 15g x serves required Onion 20g 20g/serve 20g x serves required Garlic 10g 10g/serve 10g x serves required
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 22 Mix seafood 100g 100g/serve 100g x serves required Basil Leaf 10g 10g/serve 10g x serves required Salt 10g 10g/serve 10g x serves required Pepper 5g 5g/serve 5g x serves required Include in your answer a description of how the ingredients that you substituted optimised the nutritional quality of the dish. We didn't use any substitutes for this recipe; however, we changed the sauce's formula. As a result, the food nevertheless has equivalent nutritional value to a conventional dish. Mixed seafood provides the protein, fettucine provides the carbs, and the remaining ingredients provide the fat, vitamins, and minerals.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 23 Describe the cooking processes and methods that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did? METHOD (Homemade Fettuccine) 1.Bring a pot of salted water to a boil and cook the pasta around 10mins. 2.While the pasta is cooking prepare the prawn 3.Heat olive oil in a pan over high heat. Add garlic, prawn and sprinkle salt and pepper. 4.Cook for 2-4 mins and low heat. Drain the pasta and add it to the pan with prawn and stir in the pesto. 5.Add the toasted sesame seed, parmesan cheese to the pan.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 24 6.Garnish with chopped parsley. METHOD (Homemade Fettuccini with Marinara Pasta) 1. Bring a pot of salted water to a boil and cook the pasta around 10mins. 2.While the pasta is cooking prepare mixed seafood 3.Heat olive oil in a pan over high heat. Add garlic and onion, mixed seafood and sprinkle salt and pepper. 4.Cook for 2-4 mins and low heat. Drain the pasta and add it to the pan with mixed seafood, tomato and stir in Tomato sauce. 5.Add the toasted sesame seed and Basil to the pan. 6.Garnish with chopped Basil.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 25 Describe the strategies that you used to prevent cross-contamination. Include the strategies that you used to handle and store food in your answer. Use separate utensils or fully wash and sanitize utensils between handling raw and ready-to-eat foods are some strategies to help prevent cross contamination. - while storage, keep food covered and off the ground. - Store cleaning products, non-food goods, and other things separately from food. - changing, washing, and sanitizing cleaning cloths frequently. Never clean anything that could come into contact with food using cloths meant to clean bathrooms or other comparable locations. - ideally, after washing and sanitizing, allow equipment and utensils to air dry. - before to commencing a job, switching tasks, or coming back from a trip, always wash and completely dry your hands. - Refrain from unnecessary food contact. - Keep raw goods, particularly meat and fish, on the bottom shelf of the refrigerator to stop juices from raw meat from spilling onto meals that are ready to eat. The techniques for handling and storing food To ensure that food is kept safe and suitable for its anticipated shelf life, adhere to the manufacturer's storage recommendations. Unpackaged potentially dangerous ready-toeat food generally shouldn't be kept for longer than 5 days. Generally speaking, food containing raw or barely cooked eggs shouldn't be kept for more than 24 hours.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 26 Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mise en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities? Dairy intolerance is a dietary need for the customer. Instead of basil pesto sauce, which contains parmesan cheese, we intended to use tomato sauce. Therefore, the individual who has a dairy intolerance cannot consume it. However, we still want to serve pasta, so a spaghetti dish with marinara sauce is appropriate. It is equally well-liked as pesto pasta in order to guarantee that customers will receive the greatest service possible.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 27 Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?) I gained knowledge. - How to interact with customers and be conscious of their nutritional needs. - Adapting a recipe to the needs of the consumer while still taking into account the acceptability of substitute ingredients, nutrition, and food quantity. Every task result I continue to possess the abilities and information necessary to use personal hygiene measures to stop food contamination that could result in food-borne illnesses. including maintaining personal cleanliness, food storage, and handling. and intends to make use of these abilities in the future. Supervisor Endorsement Supervisor name: Golam Position: Trainer/Supervisor Signed:
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 28 Journal Use this table to indicate the skills that you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion. However, every item must be demonstrated at least once. Student name: Pakkawalun Joomponsri Date:10/08/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: ABM03_ Recipe modified for: Seafood Allergy ☐ Food allergy Type: Gluten-Free ☐ Food intolerance Type: Gluten-Free Ingredients excluded or substituted: Change the menu from pasta to risotto Determine production requirements Analyse the standard and special dietary recipe that you will be working from and answer the following questions.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 29 • Describe the person’s food allergy or intolerance. The person is allergy to Gluten-Free. • What are the ramifications for the person if their dietary need is not met? − Abdominal pain. − Anaemia. − Anxiety. − Bloating or gas. − Brain fog, or trouble concentrating. − Depression. − Diarrhea or constipation.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 30 − Fatigue Who did you communicate with about the customer’s dietary need and why? What information did you seek? In your answer, include details about how you clarified the customer’s requirements. You should also discuss how you worked with other members of your team to ensure that the customer’s needs were met. How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? • Suppose to the customer and team member for making sure allergy is and also find out any other allergy information requirement. • We communicated with all the team member and kitchen staff to make sure change all the equipment or tools and serve the dish with the dietary requirement. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs? • We spoke to the team member and customer and try to get find out as much as we can about the dietary requirement then I’ll start communicated with the team member dietary the dish we followed all the policy and producers and hygiene to cook the dish. I also communicated with the floor member what the dietary requirement are and what dish I replace with, I also look the nutrition value of the dish.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 31 What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer. Consider ingredient labels, food additives and preservatives, common allergens and nutritional values of ingredients . • We have researched and communicated with all the staff member, manager, and supervisor to find out as much as the information about the basically dietary requirement. After the discussion and researching we looked at the nutrition value of the ingredient of the dish and what we can replace the ingredient with the same nutrition value.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 32 Ingredient lists Complete the following tables to compare the ingredients in the standard recipe with those in the recipe you modified. Ingredient list – Standard recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: Homemade Fettuccini with creamy basil pesto, toasted sesame seed, and seafood marinara. Ingredient Qty Qty/serves Qty x serves required Homemade fettucine. (4 serves) Plain flour or Baker’s flour 250g 65g/serves 65g x 4 Large Eggs 3 Eggs 3⁄4 Eggs /serves 3⁄4 Eggs x 4 Salt 5g 1.25g /serves 1.25g x 4 Extra Virgin olive oil 10ml 2.5ml /serves 2.5ml x 4 Basil Pesto Recipe (4 serves)
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 33 Pine nuts 45g 11.25g/serves 11.25g x 4 fresh basil leaves 1 ½ cup 0.37 cup/serve 0.37 cup x 4 Garlic 2 cloves ½ cloves /serve ½ cloves x 4 Parmesan cheese 60g 15g/serve 15g x 4 Olive oil 50ml 12.5g /serve 12.5g x 4 Sesame seed 20 g 4g /serve 4g x 4 Seafood marinara 60 g 15g /serve 15g x 4 Parsley 20 g 5g /serve 5g x 4 Ingredient list – Modified recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: Pesto risotto with crispy salami
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 34 Ingredient Qty Qty/serves Qty x serves required Basil Pesto Recipe (4 serves) Pine nuts 45g 11.25g/serves 11.25g x 4 fresh basil leaves 1 ½ cup 0.37 cup/serve 0.37 cup x 4 Garlic 2 cloves ½ cloves /serve ½ cloves x 4 Parsley 20 g 5g /serve 5g x 4 Parmesan cheese 60g 15g/serve 15g x 4 Salami 100 g 100 g 100 g Risotto Rice 70 g 70 g 70 g Thymes 5g 5g/serve 5g x serves required White wine 20ml 20ml/serve 20ml x serves required
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 35 Vegetable Stock 200ml 200ml/serve 200ml x serves required Salt 5g 5g/serve 5g x serves required Pepper 3g 3g/serve 3g x serves required Include in your answer a description of how the ingredients that you substituted optimised the nutritional quality of the dish. Instead of fettucine, we use risotto rice, and salami serves as the protein. As a result, the dish still has risotto as a source of carbohydrates and crispy salami as a source of protein. The number of substitutes is determined by the typical dish's nutritional value.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 36 Describe the cooking processes and methods that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did? METHOD (Basil Pesto) 1.Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool. 2.Place the pine nuts, basil, garlic, and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. METHOD (Pasto risotto with crispy salami) 1. Heat oil in a large, deep non-stick fry pan over high heat. Add garlic until lightly golden , Add onion, Add the rice and cook, stirring, for 2 minutes or until rice is glassy looking. 2.Add 1 cup of stock and cook, stirring, until the stock is absorbed. Continue adding stock, a cup at a time. When the stock is absorbed, add the next cupful. Continue adding stock and stirring until the rice is cooked (it should still be slightly firm to the bite). 3.During wait for the rice, fried salami. Make sure salami crispy. 4.Add white wine, salt, pepper Stir in thymes and cook for 1 minute. 5. Remove from heat and serve
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 37 Describe the strategies that you used to prevent cross-contamination. Include the strategies that you used to handle and store food in your answer. Use separate utensils or fully wash and sanitize utensils between handling raw and ready-to-eat foods are some strategies to help prevent cross contamination. - while storage, keep food covered and off the ground. - Store cleaning products, non-food goods, and other things separately from food. - changing, washing, and sanitizing cleaning cloths frequently. Never clean anything that could come into contact with food using cloths meant to clean bathrooms or other comparable locations. - ideally, after washing and sanitizing, allow equipment and utensils to air dry. - before to commencing a job, switching tasks, or coming back from a trip, always wash and completely dry your hands. - Refrain from unnecessary food contact. - Keep raw goods, particularly meat and fish, on the bottom shelf of the refrigerator to stop juices from raw meat from spilling onto meals that are ready to eat. The techniques for handling and storing food To ensure that food is kept safe and suitable for its anticipated shelf life, adhere to the manufacturer's storage recommendations. Unpackaged potentially dangerous ready-teat food generally shouldn't be kept for longer than 5 days. Food containing raw or barely cooked eggs shouldn't be kept for more than 24 hours. Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mise en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 38 The client's diet must be gluten-free or gluten-intolerant. Wheat (including spelt, durum, and atta), rye, barley, and oats all contain the protein known as gluten. That implies that we are unable to serve customers pasta. Thus, we transform the pesto pasta recipe into a meal of pesto risotto with crispy salami. To guarantee that the consumer will receive a meal that is equally as creamy and tasty as the traditional recipe. In order to learn as much as possible about the dietary requirements, we conducted research and spoke with every employee, manager, and supervisor. Following this discussion and research, we looked for the dish's nutritional value and replaced it with the same nutritional value in the menu.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 39 Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?) I gained knowledge. - How to interact with customers and be conscious of their nutritional needs. - Adapting a recipe to the needs of the consumer while still taking into account the acceptability of substitute ingredients, nutrition, and food quantity. Every task result I continue to possess the abilities and information necessary to use personal hygiene measures to stop food contamination that could result in food-borne illnesses. including maintaining personal cleanliness, food storage, and handling. and intends to make use of these abilities in the future. Supervisor Endorsement Supervisor name: Golam Position: Trainer/Supervisor Signed:
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 40 Journal Use this table to indicate the skills that you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion. However, every item must be demonstrated at least once. Student name: Pakkawalun Joomponsri Date:10/08/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: ABM04_ Recipe modified for: Seafood Allergy ☒ Food allergy Type: Nuts Allergy ☐ Food intolerance Type: Ingredients excluded or substituted: Change the sauce Determine production requirements Analyse the standard and special dietary recipe that you will be working from and answer the following questions. • Describe the person’s food allergy or intolerance. The person is allergy to nuts.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 41 • What are the ramifications for the person if their dietary need is not met? - coughing - stomach pain - nausea - sneezing - diarrhea - itching, particularly around the face and mouth - puffy or runny eyes - swelling lips - a gravelly throat - vomiting - trouble breathing - hives - difficulty swallowing
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 42 Who did you communicate with about the customer’s dietary need and why? What information did you seek? In your answer, include details about how you clarified the customer’s requirements. You should also discuss how you worked with other members of your team to ensure that the customer’s needs were met. How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? • Suppose to the customer and team member for making sure allergy is and also find out any other allergy information requirement. • We communicated with all the team member and kitchen staff to make sure change all the equipment or tools and serve the dish with the dietary requirement. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs? • We spoke to the team member and customer and try to get find out as much as we can about the dietary requirement then I’ll start communicated with the team member dietary the dish we followed all the policy and producers and hygiene to cook the dish. I also communicated with the floor member what the dietary requirement are and what dish I replace with, I also look the nutrition value of the dish.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 43 What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer. Consider ingredient labels, food additives and preservatives, common allergens and nutritional values of ingredients . • We have researched and communicated with all the staff member, manager and supervisor to find out as much as the information about the basically dietary requirement. After the discussion and researching we looked at the nutrition value of the ingredient of the dish and what we can replace the ingredient with the same nutrition value.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 44 Ingredient lists Complete the following tables to compare the ingredients in the standard recipe with those in the recipe you modified. Ingredient list – Standard recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: Homemade Fettuccini with creamy basil pesto, toasted sesame seed, and seafood marinara. Ingredient Qty Qty/serves Qty x serves required Homemade fettucine. (4 serves) Plain flour or Baker’s flour 250g 65g/serves 65g x 4 Large Eggs 3 Eggs 3⁄4 Eggs /serves 3⁄4 Eggs x 4 Salt 5g 1.25g /serves 1.25g x 4 Extra Virgin olive oil 10ml 2.5ml /serves 2.5ml x 4 Basil Pesto Recipe (4 serves)
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 45 Pine nuts 45g 11.25g/serves 11.25g x 4 fresh basil leaves 1 ½ cup 0.37 cup/serve 0.37 cup x 4 Garlic 2 cloves ½ cloves /serve ½ cloves x 4 Parmesan cheese 60g 15g/serve 15g x 4 Olive oil 50ml 12.5g /serve 12.5g x 4 Sesame seed 20 g 4g /serve 4g x 4 Seafood marinara 60 g 15g /serve 15g x 4 Parsley 20 g 5g /serve 5g x 4 Ingredient list – Modified recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 46 Recipe: Seafood Prawn Mushroom Pasta Ingredient Qty Qty/serves Qty x serves required Homemade fettucine. (4 serves) Plain flour or Baker’s flour 250g 65g/serves 65g x 4 Large Eggs 3 Eggs 3⁄4 Eggs /serves 3⁄4 Eggs x 4 Salt 5g 1.25g /serves 1.25g x 4 Extra Virgin olive oil 10ml 2.5ml /serves 2.5ml x 4 Prawn 50g 50g/serve 50g x serves required Mushroom 30g 30g/serve 30g x serves required Garlic 5g 5g/serve 5g x serves required Onion 20g 20g/serve 20g x serves required Salt 5g 5g/serve 5g x serves required
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 47 Pepper 3g 3g/serve 3g x serves required Include in your answer a description of how the ingredients that you substituted optimised the nutritional quality of the dish.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 48 We substitute prawn and mushroom pasta for the recipe's nuts. While keeping the seafood component, we substitute prawn for the mixed seafood. We substitute prawn and mushroom pasta for the recipe's nuts. While keeping the seafood element, we substitute prawn for the mixed seafood. Describe the cooking processes and methods that you used to ensure that the nutritional quality of the dish was maintained. W hy did you choose the process that you did? Why did you choose the equipment that you did? METHOD (Homemade Fettuccine) 1 .Bring a pot of salted water to a boil and cook the pasta around 10mins. 2 .While the pasta is cooking prepare the prawn 3 .Heat olive oil in a pan over high heat. Add garlic, prawn and sprinkle salt and pepper. .Cook for 2 4 - 4 mins and low heat. Drain th e pasta and add it to the pan with prawn and stir in the pesto. 5 .Add the toasted sesame seed, parmesan cheese to the pan. 6 .Garnish with chopped parsley. METHOD (Prawn mushroom pasta) 1) First, sauté prawn in olive oil, garlic 2) Then, remove the s hrimp from the skillet and in the same pan add onion and sauté some mushrooms. 3) Add cooked shrimp to the skillet with mushrooms.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 49 4)Add cooked and drained pasta to the skillet with shrimp, mushrooms Reheat on medium heat. Stir well. 5)Seasoning with salt and pepper.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 50 Describe the strategies that you used to prevent cross-contamination. Include the strategies that you used to handle and store food in your answer. Use separate utensils or fully wash and sanitize utensils between handling raw and ready-to-eat foods are some strategies to help prevent cross contamination. - while storage, keep food covered and off the ground. - Store cleaning products, non-food goods, and other things separately from food. - changing, washing, and sanitizing cleaning cloths frequently. Never clean anything that could come into contact with food using cloths meant to clean bathrooms or other comparable locations. - ideally, after washing and sanitizing, allow equipment and utensils to air dry. - before to commencing a job, switching tasks, or coming back from a trip, always wash and completely dry your hands. - Refrain from unnecessary food contact. - Keep raw goods, particularly meat and fish, on the bottom shelf of the refrigerator to stop juices from raw meat from spilling onto meals that are ready to eat. The techniques for handling and storing food To ensure that food is kept safe and suitable for its anticipated shelf life, adhere to the manufacturer's storage recommendations. Unpackaged potentially dangerous ready-toeat food generally shouldn't be kept for longer than 5 days. Generally speaking, food containing raw or barely cooked eggs shouldn't be kept for more than 24 hours.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 51 Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mise en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities? The customer has a nut allergy, which is a dietary need. That means we have to serve prawn and mushroom pasta since the customer can't have pesto sauce, which contains pine nuts. To be sure, there are no nuts in the meal. The discussion's outcome will depend on the ingredients we have. In order to learn as much as possible about the dietary requirements, we conducted research and spoke with every employee, manager, and supervisor. Following this discussion and research, we looked for the dish's nutritional value and replaced it with the same nutritional value in the menu.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 52 Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?) I gained knowledge. - How to interact with customers and be conscious of their nutritional needs. - Adapting a recipe to the needs of the consumer while still taking into account the acceptability of substitute ingredients, nutrition, and food quantity. Every task result I continue to possess the abilities and information necessary to use personal hygiene measures to stop food contamination that could result in food-borne illnesses. including maintaining personal cleanliness, food storage, and handling. and intends to make use of these abilities in the future. Supervisor Endorsement Supervisor name: Golam position: Trainer/Supervisor Signed:
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 53 Journal Use this table to indicate the skills that you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion. However, every item must be demonstrated at least once. Student name: Pakkawalun Joomponsri Date:10/08/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: ABM05_ Recipe modified for: Seafood Allergy ☐ Food allergy Type: ☒ Food intolerance Type: Nuts intolerance Ingredients excluded or substituted: Change the sauce Determine production requirements Analyse the standard and special dietary recipe that you will be working from and answer the following questions.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 54 • Describe the person’s food allergy or intolerance. - A nut intolerance, also known as nut sensitivity or nut intolerance syndrome, is a condition where an individual experiences discomfort or adverse reactions after consuming nuts. Unlike a nut allergy, which involves the immune system's response to specific proteins in nuts, a nut intolerance typically does not trigger an immune response. • What are the ramifications for the person if their dietary need is not met? Raised red bumps on the skin (hives), runny nose, cramps, nausea, or vomiting. Who did you communicate with about the customer’s dietary need and why? What information did you seek? In your answer, include details about how you clarified the customer’s requirements. You should also discuss how you worked with other members of your team to ensure that the customer’s needs were met. How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? • Suppose to the customer and team member for making sure allergy is and find out any other allergy information requirement. • We communicated with all the team member and kitchen staff to make sure change all the equipment or tools and serve the dish with the dietary requirement.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 55 Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs? • We spoke to the team member and customer and try to get find out as much as we can about the dietary requirement then I’ll start communicated with the team member dietary the dish we followed all the policy and producers and hygiene to cook the dish. I also communicated with the floor member what the dietary requirement are and what dish I replace with, I also look the nutrition value of the dish. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer. Consider ingredient labels, food additives and preservatives, common allergens and nutritional values of ingredients . • We have researched and communicated with all the staff member, manager and supervisor to find out as much as the information about the basically dietary requirement. After the discussion and researching we looked at the nutrition value of the ingredient of the dish and what we can replace the ingredient with the same nutrition value.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 56 Ingredient lists Complete the following tables to compare the ingredients in the standard recipe with those in the recipe you modified. Ingredient list – Standard recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: Homemade Fettuccini with creamy basil pesto, toasted sesame seed, and seafood marinara. Ingredient Qty Qty/serves Qty x serves required Homemade fettucine. (4 serves) Plain flour or Baker’s flour 250g 65g/serves 65g x 4 Large Eggs 3 Eggs 3⁄4 Eggs /serves 3⁄4 Eggs x 4 Salt 5g 1.25g /serves 1.25g x 4 Extra Virgin olive oil 10ml 2.5ml /serves 2.5ml x 4 Basil Pesto Recipe (4 serves) Pine nuts 45g 11.25g/serves 11.25g x 4
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 57 fresh basil leaves 1 ½ cup 0.37 cup/serve 0.37 cup x 4 Garlic 2 cloves ½ cloves /serve ½ cloves x 4 Parmesan cheese 60g 15g/serve 15g x 4 Olive oil 50ml 12.5g /serve 12.5g x 4 Sesame seed 20 g 4g /serve 4g x 4 Seafood marinara 60 g 15g /serve 15g x 4 Parsley 20 g 5g /serve 5g x 4 Ingredient list – Modified recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Ingredient list – Modified recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 58 Recipe: Creamy Mushroom Pasta Ingredient Qty Qty/serves Qty x serves required Homemade fettucine. (4 serves) Plain flour or Baker’s flour 250g 65g/serves 65g x 4 Large Eggs 3 Eggs 3⁄4 Eggs /serves 3⁄4 Eggs x 4 Salt 5g 1.25g /serves 1.25g x 4 Extra Virgin olive oil 10ml 2.5ml /serves 2.5ml x 4 Cooking cream 100ml 100ml/serve 100ml x serves required Mushroom 50g 50g/serve 50g x serves required Garlic 10g 10g/serve 10g x serves required Salt 5g 5g/serve 5g x serves required
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 59 Pepper 3g 3g/serve 3g x serves required Include in your answer a description of how the ingredients that you substituted optimised the nutritional quality of the dish. To make sure that the nutritional value of the dish remained consistent with the normal recipe, we eliminated the nuts from the recipe and used a creamy mushroom sauce in place of the pesto sauce. Describe the cooking processes and methods that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did? METHOD (Basil Pesto) 1.Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool. 2.Place the pine nuts, basil, garlic, and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 60 METHOD (Pasto risotto with crispy salami) 1. Heat oil in a large, deep non-stick fry pan over high heat. Add garlic until lightly golden, Add onion, Add the rice and cook, stirring, for 2 minutes or until rice is glassy looking. 2.Add 1 cup of stock and cook, stirring, until the stock is absorbed. Continue adding stock, a cup at a time. When the stock is absorbed, add the next cupful. Continue adding stock and stirring until the rice is cooked (it should still be slightly firm to the bite). 3.During wait for the rice, fried salami. Make sure salami crispy. 4.Add white wine, salt, pepper Stir in thymes and cook for 1 minute. 5. Remove from heat and serve
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 61 Describe the strategies that you used to prevent cross-contamination. Include the strategies that you used to handle and store food in your answer. Use separate utensils or fully wash and sanitize utensils between handling raw and ready-to-eat foods are some strategies to help prevent cross contamination. - while storage, keep food covered and off the ground. - Store cleaning products, non-food goods, and other things separately from food. - changing, washing, and sanitizing cleaning cloths frequently. Never clean anything that could come into contact with food using cloths meant to clean bathrooms or other comparable locations. - ideally, after washing and sanitizing, allow equipment and utensils to air dry. - before to commencing a job, switching tasks, or coming back from a trip, always wash and completely dry your hands. - Refrain from unnecessary food contact. - Keep raw goods, particularly meat and fish, on the bottom shelf of the refrigerator to stop juices from raw meat from spilling onto meals that are ready to eat. The techniques for handling and storing food To ensure that food is kept safe and suitable for its anticipated shelf life, adhere to the manufacturer's storage recommendations. Unpackaged potentially dangerous ready-toeat food generally shouldn't be kept for longer than 5 days. Generally speaking, food containing raw or barely cooked eggs shouldn't be kept for more than 24 hours.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 62 Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mise en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities? Nut intolerance is the customer's dietary requirement. That means we have to serve prawn and mushroom pasta since the customer can't have pesto sauce, which contains pine nuts. A nut allergy is considerably distinct from even a nut intolerance. Although the reaction you might have would likely be delayed and milder, we must still make sure the meal doesn't contain nuts. The discussion's outcome will depend on the ingredients we have. In order to learn as much as possible about the dietary requirements, we conducted research and spoke with every employee, manager, and supervisor. Following this discussion and research, we looked for the dish's nutritional value and replaced it with the same nutritional value in the menu.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 63 Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?) I gained knowledge. - How to interact with customers and be conscious of their nutritional needs. - Adapting a recipe to the needs of the consumer while still taking into account the acceptability of substitute ingredients, nutrition, and food quantity. Every task result I continue to possess the abilities and information necessary to use personal hygiene measures to stop food contamination that could result in food-borne illnesses. including maintaining personal cleanliness, food storage, and handling. and intends to make use of these abilities in the future. Supervisor Endorsement Supervisor name: Golam Position: Trainer/Supervisor Signed:
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 64 Journal Use this table to indicate the skills that you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion. However, every item must be demonstrated at least once. Student name: Pakkawalun Joomponsri Date:10/08/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: ABM06_ Recipe modified for: Seafood Allergy ☐ Food allergy Type: ☒ Food intolerance Type: Eggs intolerance Ingredients excluded or substituted: use risotto rice instead of fettucine Determine production requirements Analyse the standard and special dietary recipe that you will be working from and answer the following questions.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 65 • Describe the person’s food allergy or intolerance. o An egg intolerance, also known as egg sensitivity or egg intolerance syndrome, is a condition in which an individual experiences discomfort or adverse reactions after consuming eggs. Unlike an egg allergy, which involves the immune system's response to specific proteins in eggs, an egg intolerance typically does not trigger an immune response. • What are the ramifications for the person if their dietary need is not met? − stomach pain, bloating, nausea, vomiting, or diarrhoea. Who did you communicate with about the customer’s dietary need and why? What information did you seek? In your answer, include details about how you clarified the customer’s requirements. You should also discuss how you worked with other members of your team to ensure that the customer’s needs were met. How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? • Suppose to the customer and team member for making sure allergy is and also find out any other allergy information requirement.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 66 • We communicated with all the team member and kitchen staff to make sure change all the equipment or tools and serve the dish with the dietary requirement. Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs? • We spoke to the team member and customer and try to get find out as much as we can about the dietary requirement then I’ll start communicated with the team member dietary the dish we followed all the policy and producers and hygiene to cook the dish. I also communicated with the floor member what the dietary requirement are and what dish I replace with, I also look the nutrition value of the dish. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer. Consider ingredient labels, food additives and preservatives, common allergens and nutritional values of ingredients .
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 67 • We have researched and communicated with all the staff member, manager and supervisor to find out as much as the information about the basically dietary requirement. After the discussion and researching we looked at the nutrition value of the ingredient of the dish and what we can replace the ingredient with the same nutrition value. Ingredient lists Complete the following tables to compare the ingredients in the standard recipe with those in the recipe you modified. Ingredient list – Standard recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: Homemade Fettuccini with creamy basil pesto, toasted sesame seed, and seafood marinara. Ingredient Qty Qty/serves Qty x serves required Homemade fettucine. (4 serves) Plain flour or Baker’s flour 250g 65g/serves 65g x 4 Large Eggs 3 Eggs 3⁄4 Eggs /serves 3⁄4 Eggs x 4 Salt 5g 1.25g /serves 1.25g x 4
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 68 Extra Virgin olive oil 10ml 2.5ml /serves 2.5ml x 4 Basil Pesto Recipe (4 serves) Pine nuts 45g 11.25g/serves 11.25g x 4 fresh basil leaves 1 ½ cup 0.37 cup/serve 0.37 cup x 4 Garlic 2 cloves ½ cloves /serve ½ cloves x 4 Parmesan cheese 60g 15g/serve 15g x 4 Olive oil 50ml 12.5g /serve 12.5g x 4 Sesame seed 20 g 4g /serve 4g x 4 Seafood marinara 60 g 15g /serve 15g x 4 Parsley 20 g 5g /serve 5g x 4
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 69 Recipe: Tomato Mushroom risotto Ingredient Qty Qty/serves Qty x serves required Ingredient list – Modified recipe Calculate the amount of each ingredient that you require. This ingredient list has been provided for you or you may like to use your organisation’s standard template. Recipe: Tomato Mushroom risotto Ingredient Qty Qty/serves Qty x serves required Tomato 50g 50g/serve 50g x serves required Salt 5g 5g/serve 5g x serves required Pepper 3g 3g/serve 3g x serves required Risotto 70g 70g/serve 70g x serves required Mushroom 50g 50g/serve 50g x serves required
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 70 Include in your answer a description of how the ingredients that you substituted optimised the nutritional quality of the dish. Because fettuccine cannot be consumed by someone with an egg aversion, we substitute risotto. to guarantee that the dish's nutritional value remains consistent with the traditional recipe. To maintain the same level of nutrients as the eliminated, we plan to utilize 70 grams of risotto. Describe the cooking processes and methods that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did? METHOD (Tomato mushroom risotto) 1.In a large saucepan sauté the onion with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened. 2.Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the vegetable stock, bring to a boil and cook until absorbed, stirring frequently. 3.Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto. 4.When the rice is al dente, mix in the tomatoes and thymes. Check the seasoning. Serve in warmed bowls topped with shaved aged Parmesan.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 71 Describe the strategies that you used to prevent cross-contamination. Include the strategies that you used to handle and store food in your answer. Use separate utensils or fully wash and sanitize utensils between handling raw and ready-to-eat foods are some strategies to help prevent cross contamination. - while storage, keep food covered and off the ground. - Store cleaning products, non-food goods, and other things separately from food. - changing, washing, and sanitizing cleaning cloths frequently. Never clean anything that could come into contact with food using cloths meant to clean bathrooms or other comparable locations. - ideally, after washing and sanitizing, allow equipment and utensils to air dry. - before to commencing a job, switching tasks, or coming back from a trip, always wash and completely dry your hands. - Refrain from unnecessary food contact. - Keep raw goods, particularly meat and fish, on the bottom shelf of the refrigerator to stop juices from raw meat from spilling onto meals that are ready to eat. The techniques for handling and storing food To ensure that food is kept safe and suitable for its anticipated shelf life, adhere to the manufacturer's storage recommendations. Unpackaged potentially dangerous ready-toeat food generally shouldn't be kept for longer than 5 days. Generally speaking, food containing raw or barely cooked eggs shouldn't be kept for more than 24 hours.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 72 Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mise en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities? Egg intolerance is a dietary requirement of the customer. Because the customer can't eat fettucine that contains eggs, we created a tomato mushroom risotto menu in its place to guarantee that the dish is free of eggs. Based on the ingredients we have, the outcome of the conversation emerges. In order to learn as much as possible about the dietary requirements, we conducted research and spoke with every employee, manager, and supervisor. Following this discussion and research, we looked for the dish's nutritional value and replaced it with the same nutritional value in the menu.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 73 Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?) I gained knowledge. - How to interact with customers and be conscious of their nutritional needs. - Adapting a recipe to the needs of the consumer while still taking into account the acceptability of substitute ingredients, nutrition, and food quantity. Every task result I continue to possess the abilities and information necessary to use personal hygiene measures to stop food contamination that could result in food-borne illnesses. including maintaining personal cleanliness, food storage, and handling. and intends to make use of these abilities in the future. Supervisor Endorsement Supervisor name:Golam Position:Trainer/Supervisor Signed:
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 74
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 75 Supervisor Declaration Note for student: Please note that one of these declarations must be completed by each workplace supervisor. If you completed all your shifts at the one venue, then you would only submit one. If your logbook contains entries from different kitchens and venues, then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required shifts. This needs to be completed in addition to the supervisor endorsement section of your Journals. One copy has been provided in this logbook but you can make additional copies as needed. Supervisor name: Golam Position: Trainer/Supervisor Relationship to student (for example, head chef/shift supervisor etc): During the services described in the student’s journals that I have endorsed, the student: worked within the organisation’s policies and procedures ☐ Yes ☐ No worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No worked safely ☐ Yes ☐ No confirmed customer’s special dietary food requirements ☐ Yes ☐ No liaised effectively with other people to clarify customer requirements ☐ Yes ☐ No accessed special dietary recipes ☐ Yes ☐ No communicated dietary requirements ☐ Yes ☐ No substituted or omitted ingredients appropriately ☐ Yes ☐ No selected ingredients to ensure optimum nutritional quality and nutritional value of dishes ☐ Yes ☐ No
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help
SITHCCC042 Prepare food to meet special dietary requirements 76 responded to special customer requests and dietary requirements effectively ☐ Yes ☐ No modified recipes and dishes according to special dietary requests. ☐ Yes ☐ No worked within the organisation’s policies and procedures ☐ Yes ☐ No avoided cross contamination. ☐ Yes ☐ No Please provide any feedback to the student here: The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (as required) for the purposes of assessment. ☐ Yes ☐ No Supervisor signature: Contact number: Date:
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help

Related Documents

medoffmagmtexam8.docx
Untitled document (2).pdf
Child abuse affects people of all ages.docx
week 4 group discussion.docx
Two commonly used scoring systems to estimate the 10.docx
Assignment 11 on Cultural Awareness 114.docx
SITXFSA002_V1.0_Assessment 1 & 2 Completed.pdf
Week 3 Discussion Post.docx
Healthcare Reimbursement-2.docx
Week 11 Discussion.docx
Module 4 Assignment Diefenderfer T.docx
Module 4 Discussion Diefenderfer.docx