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24 Dec
2019

SITHKOP004 Develop | Good Grade Guarantee!

Assessment Tasks and Instructions
Student Name

Student Number

Course and Code

Unit(s) of Competency and Code(s)
SITHKOP004 Develop menus for special dietary requirements
Stream/Cluster

Trainer/Assessor

Assessment for this Unit of Competency/Cluster
Details
Assessment 1
Assignment
Assessment 2
Project
Assessment 3

Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
Has reasonable adjustment been applied to this assessment?
No No further information requiredYes Complete 2.
Provide details for the requirements and provisions for adjustment of assessment:
Student to complete

My assessor has discussed the adjustments with me

I agree to the adjustments applied to this assessment

Signature

Date

2ndAssessor to complete

I agree the adjustments applied to this assessment are reasonable

Name

Signature

Date

Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:culinary terms and trade names for: substitute ingredients used to produce dishes with special dietary recipes ingredients suitable for meeting basic nutritional needs ingredients that cause common allergic reactions food additives and preservatives main types and culinary characteristics of special diets that are part of contemporary Australian society: eating regimes: elimination macrobiotic exclusions for allergies, contraindications with medicines or food intolerance fat-free fluids food preferences food restrictions gluten-free high carbohydrate high or low energy high or low protein high fibre lacto ovo low carbohydrate low cholesterol low fat low gluten low kilojoule low sugar modified sodium or potassium modified texture nutritional requirements portion size substitutes: gluten-free flour yeast-free flour non-sugar sweeteners sugar-free type one and two diabetes main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society: halal Hindu kosher vegan vegetarian main types of customer groups that have special dietary requirements: adolescents athletes children defence 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 meaning of: drug-food interactions food allergy food intolerance key health and legal consequences of failing to address special requirements: allergic reactions anaphylaxis food sensitivity or intolerance reactions basic principles and practices of nutrition: nutrients and their food sources influences on food choice food and beverage selection influences food labelling and interpretation role and implications of using food additives and preservatives health implications of food choices role of good nutrition in avoiding dietary diseases effects of various cooking methods and food storage on nutrients primary components of Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in menu planning methods and formulas for calculating portion yields and costs from raw ingredients: butcher’s test standard measures standard yield tests.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, Computer, internet access, Australian Guides, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment. Once you have completed all questions, check all responses. Your trainer will be providing you with feedback.
Statement of Authenticity

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I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes

I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment:
First Attempt
2nd Attempt
Extension – Date:    /    /   
RESULT OF ASSESSMENT
Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s):

Date:
   /    /     
Student Signature

Date:
   /    /     
Assessment 1
Your task
You are required to complete all questions and tasks for assessment.
The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents, and the Elderly, which vary slightly for each group. Provide a brief description of what these recommend in general:
Description
1.2.3.4.5.
Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:
Implications
1.2.
You are working as the chef in a hospital and a new patient has Coeliac disease. How will you ensure that the patient is not adversely affected?
Factors to be considered during the selection, preparation, cooking and serving processes

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You work at Hotel Ransford as a chef. For a seminar the hotel offers the food choices outlined in the table below. Which menu adjustments would be required for each course for guests requiring gluten free meals and for those who suffer from diabetes?
Breakfast
Morning Tea
Lunch
Afternoon Tea
Dinner
Poached Eggs on sour dough with ham and spinach
Assorted sweet muffins
Pork Piccata, mushroom risotto, RatatouilleTropical Fruit Salad
Mini Danish, assorted tea sandwiches
Caesar SaladSole fillets with beurre blanc, steamed asparagusChocolate Raspberry Mille Feuille
Gluten Free

Diabetes

List three diseases that can be linked to diet, and explain how a change in diet could be beneficial in these cases:
Suggestions
1.2.3.
What are the requirements for the following dietary needs?
Dietary needs
Requirements
Lactose intoleranceLow sodiumCoeliacDiabetes mellitus

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

Which aspects in terms of patient requirements and product availability need to be considered for texture modification of foods? Which equipment is typically used to prepare and present texture modified preparations?
Provide examples for potential reactions to food allergies or intolerances. What are the consequences of failing to address special requirements for food allergies, medical conditions or drug-food interactions? What would be your actions to avoid negligence and meet legal requirements?
Which major nutrients are provided through the following foods?
Bread, cereal, rice, pasta, noodles
Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes
Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin
Green vegetables, dried peas, beans and lentils
Fruit
Which nutrients are the main energy providers for the human body?What is their general role, nutritional value and how much of each should be included in a healthy diet?
What are food additives?How can additives affect individuals and how can you as a chef identify specific additives in foods?
Which factors need to be considered when choosing cookery methods to ensure foods maintain maximum nutritional values or meet dietary requirements?
What are the key features of the following lifestyle diets?
Diet
Key Features
Vegan

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Lacto vegetarian

Ovo vegetarian

Ovo-lacto vegetarian

Pesco vegetarian

Semi vegetarian

How do storage and part processing affect the nutritional values of fresh fruit and vegetables?
Which nutritional requirements need to be considered for the following customer groups?
Customer Group
Needs
Girls during adolescence/women during menstruation

Pregnancy and during lactation

Athletes

Defence Force Personnel

Vegetarian diets

People with Disabilities

Institution-based Catering

People living in remote regions

People affected by disaster or environmental extremes

Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided.
List the formulas or working steps you have used for the asparagus and the Sirloin Calculations in the table.
Commodity
$ / kg
Trimmings
Net Yield/ kg
Net cost/kg
Portions /kg
Net Portion Cost/ $
Vegetables

Zucchini
2.95
16%

3.51
0.100

Broccoli
4.85
24%

6.38
0.100

Carrots
1.40
16%

1.67
0.100

Asparagus
11.30
22%

14.49
0.100

Kohlrabi
4.28
32%

6.29
0.100

Spinach
10.60
18%

12.93
0.100

Onions
2.45
14%

2.85
0.050

Meat

Sirloin
16.80
26%

22.70
0.280

Loin of Pork
14.80
14%

17.21
0.250

Leg of Lamb
8.90
27%

12.19
0.250

Formulas/Calculation steps – Asparagus:
Formulas/Calculation steps – Sirloin:
Provide an overview of the following contemporary dietary trends and provide an example for potential impacts each of these may have on health or nutritional balance.
Diet
Description
Issues
Cabbage Soup Diet

Lemon Detox

Macrobiotic Diet

Raw Food Diet

Stone Age Diet

Provide 3 methods you can employ to obtain feedback on dietary menus and customer satisfaction:
1.
2.
3.
List the 2 most important aspects in terms of feedback which must be considered when evaluating the success of a menu or dish:
1.
2.
What is the importance of health professional when seeking feedback on dietary menus? Whom could this include?

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