The Imperial College of Australia

SITHCCC018 – Prepare Food For Special Dietary Requirements

Worksheets

SECTION 1: CONFIRM SPECIAL DIETARY REQUIREMENTS AND SELECT INGREDIENTS

Q1: List ten things that can influence our food and beverage choices.
a) Moods
b) Gender
c) Age
d) Socioeconomic status
e) Family background
f) Habits
g) Culture
h) Advertising
i) Product packaging
j) Price

Q2: What health implication can under nutrition or malnutrition cause?

Malnutrition is caused by poor diet or lack of food. It happens when the intake of nutrients or
energy is too high, too low, or poorly balanced. Undernutrition can cause to low growth or wasting, while a
diet that provides too much food, but not necessarily balanced can cause obesity.

Q3: We can avoid dietary diseases through good nutrition. Name the vitamin or mineral deficiency that
causes the following problems.
Scurvy
Vitamin C

Rickets

Vitamin D

Weak teeth and bones

Calcium

Q4: State the five Australian Dietary Guidelines.

Guideline 1: Choose the right amount of nutritious foods and beverages

Guideline 2: Eat from the five food groups every day

Guideline 3: Limit healthy foods and drinks

Guideline 4: Encourage, support and promote breastfeeding

Guideline 5: Care for your food

Q5: Based on Guideline 1, explain how amounts of food required differ between these groups of
people.
Children and adolescents

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 1 of 11
The Imperial College of Australia
Children and adolescents require enough nutritious food and physical activity for normal growth
and development. They need enough nutritious food for normal growth and development.

Adults
Adults need sufficient foot to meet personal energy needs. They need enough nutritious food to
meet personal energy needs.

Older Australians
Older Australians require nutritious food to meet personal energy needs. They need enough nutritious
food but with lesser portion.

Q6: Identify the five food groups from which you can get the ingredients that meet our basic nutritional
needs.
a) Vegetables, legumes and fruit
b) Grains
c) Folic acid
d) Lean meats and alternatives
e) Dairy

Q7: List two food sources for each nutrient.

Omega 3 and 6 : fish, flaxseed oil

Calcium : Milk, nuts

Iron : Leafy vegetables, cashews

Dietary fibre : Asparagus, wholegrain bread, fruits

Protein : Meat, milk, beans

Q8: Explain the differences in culinary characteristics between the following types of vegetarians.
Vegans

They don't eat animal flesh of any kind including fish, shellfish, chicken, duck and so on. They also do not
eat any products which come from animals.

Lacto-vegetarians

They also do not eat meat products. They eat products derived from milk.

Ovo-vegetarians

They eat eggs, but no other animal flesh or products.

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 2 of 11
The Imperial College of Australia
Lacto-ovo vegetarians
They eat milk products and eggs, but no animal flesh of any kind.

Q9: Which two types of vegetarian might a Hindu customer be?

The people who eat products derived from milk, but no other animal flesh or products are Hindu
customer.

Q10: Which meals would suit a customer who requires kosher food? Why are the other two meals
unacceptable?
Quiche Lorraine and green salad

Ham is unacceptable for Kosher.

Cheeseburger, oven-baked chips and green salad

Daily product

Grilled fish, mashed potato with butter, steamed broccoli

Acceptable for Kosher

Grilled fish, mashed potato with butter, steamed broccoli would suit a customer who requires
kosher food because their menu usually features fish in the main course. They do not accept
quiche Lorraine and green salad and cheeseburger, oven-baked chips and green salad
because vegetarianism isn't promoted by Abrahamic religions.

Q11: Which meals would suit a customer who requires halal food? Why are the other two meals
unacceptable?

Pasta with mushrooms, spinach and white wine sauce

Alcohol is unacceptable for Halal.

Tofu stir-fry with rice

Tofu is commercialy manufactured foods. These may contain additives such as gelatine,
emulsifiers and fats from animals which are forbidden or not slaughtered according to their law.
Their law is strict.

Prawn curry and steamed vegetables

It is acceptable for Halal.

Tofu stir-fry with rice would suit to a customer who requires halal food. The other tow meals are not
acceptable because one is with wine and next is with prawn.

Q12: List six ingredients you should avoid when preparing food for a customer on a gluten-free diet.

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 3 of 11
The Imperial College of Australia
a) Wheat
b) Rye
c) Kamut
d) Brewer's yeast
e) Wheat
f) Barley

Q13: You’re cooking for children at a boarding school. Three of them have diabetes. Describe three
ways you help them control their blood glucose levels.

a) Regular meals spread evenly throughout the day.

b) Meals and protein foods which are low in saturated fat.
c) Meals based on high-fibre carbohydrates such as vegetables, legumes, beans, fruits and whole
grains.

Q14: Define the term ‘food allergy’.

When the immune system over-reacts to a normally harmless substance allergic reaction occurs. This is
called 'food allergy'.

Q15: Define the term ‘food intolerance’.

Food intolerance is also called food sensitivity. It is difficulty digesting something including usually milk or
gluten. It does not involve a histamine response.

Q16: Define the term ‘drug-food interaction’.

Drug-food interaction means the person who is under medication takes some foods and prescription
medicines are contraindicated. It means that if the two are taken together, they interact in a way that
could cause health problems.

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 4 of 11
The Imperial College of Australia
Q17: Identify five ingredients that commonly cause allergic reactions.
a) Grapefruit
b) Garlic
c) Ginger
d) Seafood
e) Gluten

Q18: Briefly outline how you would clarify dietary requirements when liaising with others or conversing
with customers.
I would clarify dietary requirements when liaising with others or conversing with customers.
a) Customers themselves
b) Allied health professionals
c) Dieticians
d) Nutritionists
e) Religious personals

Q19: Describe seven symptoms a customer with allergies could experience if you completely ignore or
fail to adequately address their special dietary requirements.

a) Swelling of throat and tongue

b) Itching
c) Increased heart rate
d) Wheezing
e) Loss of consciousness
f) persistent diarrhoea
g) internal bleeding

Read and interpret the ingredients on the food packaging label. Use the information in it to answer
questions 20, 21, 22, 23and 24.

INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic,
coriander, chillies, cumin, cornstarch, herbs, spices, water

Q20: Is this product OK for vegans?

This product is okay for vegans.

Q21: Is this product OK for customers with gluten allergies?

No. This product is not OK for customers with gluten allergies.

Q22: Is this product OK for customers with peanut allergies?

No. This product is not OK for customers with peanut allergies.

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 5 of 11
The Imperial College of Australia
Q23: Is this product OK for customers with soybean allergies?
This product is not OK for customers with soybean allergies.

Q24: Is this product kosher?

Yes. This product is kosher.

Q25: Explain the roles of the food additives below.

Artificial colours: Good presentation and adds colour on food

Preservatives : It can store long time.

Q26: State one culinary term or trade name for the following food additives and preservatives.
Flavour enhancers

Glutamates

Antioxidants
Gallates

Q27: Awareness of special diets is high. You can easily find recipes to suit almost anyone! Identify three
places you could access special dietary recipes.

a) Internet
b) Specialised recipe books
c) Magazines

Q28: You must exclude certain ingredients as requested by customers. Identify five specialised
ingredients you might need to select for a customer who’s trying to lose weight.

a) Fat-free
b) Sugar-free
c) Meat-free
d) Gluten free
e) Dairy-free

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 6 of 11
The Imperial College of Australia
SECTION 2: PREPARE FOODS TO SATISFY NUTRITIONAL AND SPECIAL DIETARY
REQUIREMENTS

Read the recipe and answer questions 1, 2 and 3.

VEGETARIAN SWEET POTATO AND RED CURRY SOUP
Ingredients Quantity
Onion, chopped 1
Cloves garlic, peeled and chopped 3
Ginger, peeled and grated 60 g
Thai red curry paste 1 tbsp
Dry sherry 150 ml
Vegetable stock 3 cups
Sweet potatoes, peeled, diced 1.5 g
Bunch coriander, chopped ¾
Sprigs mint 3
Pouring cream 600 ml
Sour cream 300 ml
Coconut cream 300 ml

Method
1. Sweat chopped onion in a saucepan for 5 minutes until soft. Add garlic, ginger and Thai pasteand
cook for 1 minute.
2. Add sweet potato, sherry and stock and simmer for 15 minutes until the potato is cooked.
3. Purée in a food processer until smooth. Add cream, sour cream and coconut cream and pulse until
thoroughly mixed.
4. Add coriander and season if necessary.
5. Serve in bowls with a sprig of mint centred in a swirl of coconut cream.

Q1: Based on the recipe, match the required tasks to the food preparation and production sequence.
Enter the correct task number for each stage in the preparation sequence.

 Sequence  Tasks
2
1. Confirm production requirements.
4
2. Select ingredients.
1
3. Get equipment ready.
5
4. Prepare the dish.
3
5. Present it.

 Tasks
1. Obtain correct size saucepan. Check assembly and cleanliness of food processor.
2. Calculate ingredient and equipment requirements based on recipe and number of portions required.
3. Place in bowls. Garnish with mint and coconut cream.
4. Select ingredients. Onion, sweet potato, garlic, ginger, sherry, canned coconut cream from the dry
store. Pouring and sour cream, coriander, mint, stock and paste from the refrigerator.
5. Weigh and measure ingredients. Cook ingredients. Process soup.

Q2: Which ingredient would you need to exclude to make this dish acceptable for a customer who
requests a halal meal?
Alcohol, fats from animal which are forbidden based on their law.

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 7 of 11
The Imperial College of Australia

Q3: List three ingredients you’d need to substitute to make this dish acceptable for a customer who
requests a low-fat meal. State an equivalent ingredient you’d replace each ingredient with to meet
their dietary needs while maintaining optimum nutritional value.
a) Skim milk instead of full-fat milk
b) Lemon juice instead of sour cream
c) Coconut water instead of coconut cream

Q4: You’re setting up a breakfast buffet. List two appropriate substitutions for the following ingredients
to meet the requests of a lactose intolerant customer. Make sure the ingredients you select ensure
optimum nutritional quality.
Butter
a) Avocado
b) Soy butter

Milk
a) Almond milk
b) Oat Milk

Yoghurt
a) Soy yogurt
b) Coconut Yogurt

Q5: What must you check before you use equipment to make a meal for a customer with an allergy?
a) We should ensure cleanliness before use.
b) There should not be visible signs of uncleanliness.
c) The tools should not have even the smallest traces or residues or allergens.
d) There should not be anything that causes contamination.

Q6: What are three preparation and cooking techniques that maximise the nutritional value of food?
a) Buy fresh ingredients as required.
b) Prepare and serve dishes consisting of raw or lightly cooked vegetables and fruits to reduce
nutrient loss.
c) Serve boil vegetable by starting in boiling water. or we can steam them.

Q7: Describe how you would communicate a customer’s specific dietary or cultural food preparation
requirements with your kitchen team members.
It is essential to communicate with our kitchen team members to meet special dietary or cultural
requirements. It is important to clearly explain what needs to be done. We should explain something
clearly so that the other person can repeat it in their own language. Make sure they have understood by
asking them to paraphrase what we have said. We should clarify them before we continue.

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 8 of 11
The Imperial College of Australia

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 9 of 11
The Imperial College of Australia
SECTION 3: PRESENT PREPARED FOOD

Q1: List three ways you can ensure you present food in an appetising and attractive manner.
a) To make eye appealing and greater interest, two or three contrasting colours, sizes and shapes
on a plate
b) The texture of food items are important to the customer's overall enjoyment of the meal.
c) Use of sauces to add colour, texture, flavour and decorative touches to dishes.

Q2: List five quality checks you should complete before a dish is served to a customer.
a) Service dishes
b) Temperature
c) Cold food served on cold plates
d) Check service equipment
e) Apply appropriate garnish

Q3: You must store dishes in appropriate environmental conditions to optimise shelf life and retain their
nutritional value.
List five of these conditions.

a) Temperature
b) Cover it up
c) Environmental conditions
d) keep it separate
e) Store special dietary foods

Q4: What are two methods you can use to minimise waste?

a) Re-use
b) Recycle

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 10 of 11
The Imperial College of Australia

Q4: What are three things you should do when storing re-usable by-products?
a) They should be stored as soon as the preparation task is completed.
b) Refrigerate until needed
c) Label the container appropriately

Q5: How does a cleaning schedule help make cleaning and tidying the work area faster and easier?
Cleaning schedule helps make cleaning and tidying the work area faster and easier. It allocates tasks to
specific people or job roles. It can describe how to finish a task and when it should be done. This helps to
ensure cleaning tasks are not duplicated or missed.

BJSB Pty Ltd. trading as Worksheets SITHCCC018

The Imperial College of Australia Version October 2019
CRICOS ID: 02858M, RTO ID: 121966 Page 11 of 11