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DESIGN MEALS TO MEET SPECIFIC DIETARY OR CULTURAL NEEDS
D1.HCA.CL3.03
Slide 1
Design meals to meet specific dietary or cultural needsThis unit comprises three Elements:
Design meals for specific dietary needs
Design meals for specific cultural needs
Produce and present meals for specific dietary and cultural needs
Slide 2
Assessment
Assessment for this unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from supervisor
Slide 3
Introduction
Why do we eat? And what do we eat?
We eat for many reasons. And many factors affect what we eat.
Biology
Stimulation
Social reasons
Psychology
Health
Food availability
Slide 4
Element 1: Design meals for specific dietary needs
Slide 5
Specific Dietary Needs
The Performance Criteria for this Element are:
Identify the requirements for specific diets according to instructions from relevant persons
Design meals in accordance with specific dietary needs
Modify recipes for specific dietary needs
Identify essential ingredients for specific dietary needs
Identify and select suppliers for purchasing of products
Slide 6
Basic Nutrition
All meals prepared in commercial food production should have culinary balance. Meals are more appetising and appealing if there is balance in:
Texture
Flavours
Composition
Meals should also consider basic nutritional requirements for health and wellbeing.
Slide 7
Healthy Meals
Healthy meals are made from combining a variety of nutritious foods from the five core food groups.
The five core food groups are:
Grains
Vegetables including legumes/beans
Fruit
Dairy and dairy alternatives
Milk, yoghurt, cheese or soy
Meat and meat alternatives
Lean meats, poultry fish, eggs , tofu, nuts & seeds and legumes/beans
Slide 8
Nutrition Guidelines
Dietary Guidelines assist to design healthy meals for the average person that include balanced proportions of:
The five core food groups
Additionally dietary guidelines suggest most people:
Drink plenty of water
Only eat small amounts of oils, butter and other fats
Limit high salt, sugar and fat foods - these are often processed foods
Limit alcohol
Slide 9
Daily food for health and wellbeing
The daily food requirements for health and well-being are:
Macronutrients
Micronutrients
Water
Fibre
Nutrients are the substances found in food that nourish the body.
Slide 10
Nutrients
The macronutrients are:
Protein
Carbohydrate
Lipids
The micronutrients are:
Vitamins
Minerals
Slide 11
Carbohydrates
Carbohydrates are the human body’s main source of energy.
It is important that the diet includes enough to provide:
Energy for basic functions
Energy for the physical activity of the day
Slide 12
Carbohydrates (continued)
Carbohydrates are classified as:
Simple Carbohydrates
Simple carbohydrates come from foods high in sugars such as naturally occurring sugars in fruit, added sugars, honey and syrups
Complex Carbohydrates
Complex carbohydrate foods are starchy foods such as rice, bread, potatoes and pasta
Slide 13
Protein
Protein is needed in all the cells throughout the body.
Protein is needed to:
Produce cells
During growth e.g. childhood, pregnancy (fetus)
Repair cells
Muscles
Maintain cells
Hair, fingernails, blood
Slide 14
Proteins (continued)
Many foods contain a good source of protein:
Animal foods are considered excellent sources of protein:
Meats, poultry, seafood, game, eggs, dairy
Some plant foods also contain good sources of protein:
Soy products like tofu or bean curd
Many plant foods contain protein which can be useful if combined together:
Grains, nuts, seeds and legumes
Slide 15
Lipids
Lipid is the combined term used to describe foods which are fat or oil.
Fats
Fats are usually solid at room temperature
Usually from animals
e.g. butter, chicken fat, lard
Oils
Oils are liquid at room temperature
From plants
e.g. nuts, seeds, fruit
Slide 16
Vitamins
Vitamins are organic compounds found in the plant and animal foods we eat.
The body only needs very small amounts. They are divided into:
Water soluble
A, D, E and K
Fat soluble
B Complex and C
Eating a balanced diet will provide sufficient quantities.
Slide 17
Vitamins (continued)
Vitamin content can be damaged during food preparation.
Some vitamins are heat sensitive
Use raw vegetables like salads
Vitamins can be leached out in water
Preparing vegetables freshly is best
Vitamin content is highest in the skin of vegetables
Serve some vegetables with their skin on
Slide 18
Minerals
Minerals are chemical elements found in the water and the soil plants grow in.
The body only needs very small amounts. There are 17 minerals that the body needs. 4 that are often discussed are:
Iron
Calcium
Sodium
Iodine
Eating a balanced diet will provide sufficient quantities.
Slide 19
Additional requirements
As well as the micro and macro nutrients humans also require:
Water:
Regulates the body's temperature
Transports water soluble nutrients
Flushes out waste
Fibre:
Fibre is the indigestible part of plants
Fibre assists in keeping the digestive system healthy
Slide 20
Nutritional Balance
Commercial Cooks should aim to ensure meals contain a balance of the nutritional requirements.
These basic nutritional requirements must not be neglected for customers who have additional dietary requirements due to:
Health concerns
Religious dietary requirements
Other dietary special requests
Vegetarian diets
Slide 21
Design meals for specific diets
Customers may require meals for a specific diet because of health issues:
Weight Imbalance
Overweight and Obesity
Underweight
Cardio-vascular disease
Diabetes
Coeliac disease
Lactose Intolerance
Food allergies
Slide 22
Overweight and Obesity
A range of factors can cause a person to be overweight or obese including
Inactivity
Genetic factors
Eating more kilojoules than are used
Obesity increases the risk of many chronic diseases such as:
Cardiovascular disease
Hypertension (high blood pressure)
Stroke
Type 2 diabetes
Slide 23
Overweight and Obesity
When preparing meals for customers trying to lose weight the meals should include:
Plenty of:
Whole grain foods and vegetables
Moderate amounts:
Reduced fat dairy, lean meats
Fruit
Limited:
Added fats, sugars, salt
Alcohol
Slide 24
Underweight
Healthy meals suggestions for customers who are wanting to gain weight include:
Eating more often
Smaller meals more often
Choose full fat foods
Dairy
Adding extra kilojoules
Cheese and milk powder can be added
Slide 25
Heart and Cardio-vascular Diseases
Prevention strategies include exercise and healthy eating.
Diet is an important risk factor in coronary heart disease
Food-related risk factors include obesity, high blood pressure, uncontrolled diabetes and a diet high in saturated fats
A low saturated fat, low salt, high fibre; high plant food diet can reduce the risk of developing heart disease
Slide 26
Hypertension
When blood is pumping through the arteries at a higher pressure than normal. It can lead to
Heart attack
Kidney failure
Stroke
Prevention strategies that are diet based include:
Maintain weight within a healthy range
Eating a high fibre, low fat and low salt diet
Slide 27
High Cholesterol
Cholesterol is a fat found in all animal cells. It is needed in the human body for making:
Hormones
Bile
Vitamin D
There are two main types of cholesterol:
HDL – referred to as the ‘good’ cholesterol
Helps to remove LDL cholesterol
LDL – referred to as the ‘bad’ cholesterol
Contributes to narrowing of the arteries
Slide 28
High Cholesterol (continued)
The body makes its own cholesterol. Excess dietary cholesterol can lead to heart disease.
Prevention strategies that are diet-based include:
Maintain weight within a healthy range
Eating a high fibre, low fat and low salt diet
Include plenty of whole grains and fresh fruit and vegetables
Reduce animal products - lean meats, poultry and fish are recommended
Slide 29
Diabetes
Diabetes is a condition where the glucose in the blood is too high. This is due to either faulty or insufficient production of the hormone insulin. Types of diabetes include:
Type 1 diabetes
Insulin is not made so injections are required everyday
Type 2 diabetes
Inadequate levels of insulin produced or the body's cells do not respond properly to the insulin produced
Gestational
Occurs during pregnancy
Slide 30
Type 2 diabetes
The main nutrients that need to be modified for a customer with type 2 diabetes are:
Carbohydrates
Simple sugars need to be limited or avoided
Select low glycemic index varieties of complex sugars (starches)
Lipids
Reduce fat
Slide 31
Glycemic Index
The glycemic index (GI) measures how fast carbohydrate rich foods raise the level of glucose. Some examples include:
Low GI (less than 55)
Fruit, milk, pasta, whole-grain bread, porridge, legumes
Medium GI (55 to 70)
Fruit juices, basmati rice, wholemeal bread
High GI (greater than 70)
Potatoes, white bread, long grain rice (other than basmati)
Slide 32
Glycemic Index (continued)
Factors which can affect the GI rating of foods include:
The size, texture, viscosity and ripeness of a food
An unripe banana may have a GI of 30, while a ripe banana has a GI of 51
Protein, soluble fibre, the sugars (fructose and lactose) fat and acid foods (like vinegar, lemon juice or acidic fruit) slow the rate at which the stomach empties and so slow the rate of digestion
Phytates in wholegrain breads and cereals
Cooking and processing foods
Slide 33
Coelic Disease
In people with Coeliac disease the immune system reacts abnormally to foods containing gluten:
Gluten is a protein found in the grains:
Wheat
Barley
Oats
Rye
And all the products made from these grains
Slide 34
Coeliac Disease (continued)
For a person with Coeliac disease a gluten free diet should be followed. This includes:
Naturally gluten free foods
Fresh fruit and vegetables, fresh meats, eggs, nuts and legumes, milk, fats and oils
Gluten free grains e.g. rice and corn
Avoiding gluten products such as normal bread, biscuits, cakes, pastry, pizza, pasta, noodles, batter and breadcrumbs
Bran, semolina, durum flour, couscous, bulgur, farina, spelt, emmer
Avoiding processed foods unless specifically labeled 'gluten free‘
Slide 35
Lactose Intolerance
Lactose intolerance is when a person has difficulty or is unable to digest milk sugars from dairy products.
Milk and the products made out of milk contain a sugar called Lactose
Normally the body can break down lactose using an enzyme called lactase
A customer who has lactose intolerance is either missing or does not produce enough lactase
The condition is more common among people from Asia, Africa, the Middle East, Australian Aborigines and some Mediterranean countries
Slide 36
Lactose Intolerance (continued)
When lactose stays in the digestive system and ferments, it can result in a symptoms including:
• Abdominal pain
• Bloating
• Flatulence
• Diarrhoea
• Nausea
• Vomiting
Slide 37
Lactose Intolerance (continued)
Most people with lactose intolerance can handle small amounts of lactose. The recommendation is to reduce the amount of lactose in the diet
Commercially it is best to remove all lactose containing ingredients (unless instructed otherwise by the customer)
• Milk, butter, cheese, yoghurt, sour cream
• Products made from or including these ingredients
Many processed products contain dairy foods
• Cakes, pastries, biscuits, snack foods, instant sauces, soups
Slide 38
Food allergies
A food allergy is when a person’s immune system reacts to a protein in foods and produces antibodies to fight the protein.
Common foods which trigger an allergic reaction are:
Seafood
Eggs
Nuts – especially peanuts
Milk
Wheat
Soy beans
Slide 39
Food allergies (continued)
The reactions that can affect the body vary from person to person and can be minor to life threatening. They include:
Skin
Hives, eczema, swelling around mouth, itchy
Gastrointestinal
Stomach cramps, nausea, vomiting, diarrhea
Respiratory
Runny nose, watery eyes, sneezing, anaphylaxis
Cardio vascular
Light headiness, faintness
Slide 40
Food Allergies (Continued)
Requirements for preparing meals for people with food allergies will vary according to the severity of their reactions.
In general it is best to avoid all ingredients and products containing the allergen. Keep in mind:
Cross-contamination
Food handler, small and large equipment
Reading food labels
Learn the types of products that are potential allergens
Slide 41
Designing meals
Meals prepared for customers with specific dietary needs should take into consideration both:
Culinary Balance
Ingredients
Texture
Colour
Presentation
Nutritional Balance
Including foods for the five core food groups
Slide 42
Designing meals for Weight ReductionThe main factors which affect the energy density of meals are:
Water
Most vegetables and fruit are high in water
Fibre
High fibre foods provide volume but take longer to digest
Fat
Fat is high in energy density so adds kJ’s quickly
Sugar
Sugar is high in energy density so adds kJ’s quickly
Slide 43
Designing meals for cardio-vascular disease
The main factors which need to be considered when designing meals for customers with cardiovascular disease are:
Fat
Use lean meats, poultry and fish and replace animal fats with unsaturated plant oils
Salt
Fresh vegetables, grains and fruits are low in salt
Fibre
Fresh vegetables, grains and fruits are high in fibre
Slide 44
Designing meals for Type 2 Diabetes
When designing meals for customers with type 2 diabetes the main factors which need to be considered are:
Sugar
Simple sugars should be avoided
Complex carbohydrates should be used
Fat
Use lean meats, poultry and fish
Replace animal fats like butter and chicken fat with unsaturated plant oils
Slide 45
Designing meals for Coeliac Disease
Meals for customers with Coeliac disease will need to be free of all products containing :
Wheat
Barley
Oats
Rye
Alternative grains include:
Corn and Rice
Potatoes and legumes can also provide starch in meals.
Slide 46
Designing meals for Lactose IntoleranceDairy products are used in many dishes to provide:
Richness
Creaminess
Alternatives to dairy include:
Richness can be achieved by adding eggs
Creaminess can come from:
Coconut cream and milk
Soy products like tofu and milk
Pureed vegetables
Slide 47
Designing meals for Food Allergies
Customers with food allergens may have a variety of reactions to eating a food containing the allergen.
You need to be guided by the instructions provided by the customer.
Make sure you are aware of :
The common food allergens:
Eggs, Seafood, Nuts, Dairy, Wheat and Soy
Hidden usages in dishes of foods which contain potential allergens
Food handling which minimises cross contamination.
Slide 48
Modifying Recipes
Customers with specific dietary needs will often require some changes to be made to the recipes and meals that are prepared for them.
Some changes can be simple and others need more planning.
Modifying recipes for customers with specific dietary need requires knowledge of the:
Ingredients
Food preparation techniques
Methods of Cookery
Slide 49
Modifying Ingredients
Ingredients are food components of a recipe, dish or meal. You should know about the ingredients you use, where they come from, how much they cost, how they are made or produced and what they can be used for.
Ingredients can be divided into:
Simple Ingredients:
Whole foods like potatoes
Compound ingredients:
A mix of different foods e.g. soy sauce contains soybeans, wheat, water and salt
Slide 50
Ingredient Replacement
Ingredient replacement is best achieved by taking a step by step approach.
1. Identify the ingredients in a recipe which are not suitable for the customer you are preparing the meal for
2. Identify the role that the ingredients play in the recipe
e.g. Is the ingredient in the recipe for flavour, texture, volume, as a binding agent, as a coating?
3. Replace the ingredients with alternatives which are appropriate for both the customer's specific needs and the balance of the dish. Remember that this means both culinary and nutritional balance
Slide 51
Food Preparation TechniquesFood preparation techniques can alter the composition of foods.
This may impact on the suitability for customers with specific dietary needs.
Preparation techniques include:
Trimming
Curing
Pickling
Thickening
Smoking
Confit
You will need to be aware of the how the technique changes the components of the foods you are using.
Slide 52
Methods of Cookery
You may need to change or modify the cooking methods for customers with specific dietary needs. Think about all the elements of the method you choose:
Cooking medium
Water
Dry heat
Simmered in fat or submerged in oil
Flavouring or seasoning
Is salting usual?
What flavourings can be added to the dish?
Slide 53
Presentation
Remember to check the resulting dish for:
Portion size
Does the dish size offer value for money?
Nutritional balance
Does the dish have enough carbohydrate?
Does the dish have adequate protein?
Culinary balance
Does the dish have a sauce?
Is the balance of colours on the dish appealing?
Slide 54
Ingredients
Selecting suitable ingredients is necessary when preparing meals for customers with specific dietary needs. You need to be aware of common dietary regimes such as:
Sugar Free
Gluten Free
Nut free
Dairy Free
Reduced Fat
Reduced Salt
Slide 55
Product LabelingFood labels contain important information when selecting ingredients for customers with specific diets.
Skill in reading ingredient labels can ensure the foods served are safe and suitable.
Basic information found on most product labels includes:
Name of the product
Name and contact details of the manufacturer
Batch code
Weight or number of contents
Ingredients
Nutrition information
Food allergens
Slide 56
Gluten FreeGluten free meals need to eliminate all products made from the grains wheat, barley, oats and rye.
Replace these grains with suitable ingredients including:
Grains
Rice and corn
Starches
Arrowroot, tapioca and sago
Starchy Vegetables
Legumes – dried beans, peas and lentils
Potatoes – sweet potatoes, yam, taro, jicama
Slide 57
Sugar Free
The body needs a constant supply of glucose, so a true sugar free diet is not possible.
Essential sugar can be sourced from complex carbohydrates (sugars) or starches.
Selecting a range of fresh ingredients will effectively reduce the overall sugar in meals
Processed foods are more likely to included added sugars
Sugar is used to sweeten and flavour foods
Alternative flavourings like spice reduce sugar content
Commercial sweeteners are available
Slide 58
Dairy Free
The most common dairy alternative is soy. Soy milk is made into most products that are classified as dairy, you can purchase:
Soy milk
Soy yoghurt
Soy cream and sour cream
Soy cheese
Dairy alternatives are also available that are made out of grains and nuts
Dairy products are not used in all cuisines of the world so you may find that the dishes of these cuisines are ideal for customers who require dairy free meals.
Slide 59
Nut Free
Nuts, particularly peanuts, carry an increased risk of causing life threatening reactions in comparison to many other food allergens
It is vital that you are aware of the risks of serving unsuitable foods
Most commercial kitchens cannot guarantee that there are no nut products or even dust particles used in the production of meals
There are an increasing number of food manufacturers producing nut-free products
Slide 60
Reduced Fat
Reducing fat in ingredients can be achieved in the following ways:
Choosing unsaturated rather than saturated fat ingredients
Choosing foods which are naturally low in fat and oils
Fruit and vegetables
Grains and legumes
Using food preparation and cooking techniques that reduce the fat or oil content of the ingredients.
Choosing lean meats and trimming them well
Poaching and steaming are useful cooking methods
Slide 61
Reduced Salt
All foods contain salt
The amount of salt found naturally in fresh foods like meats, vegetables, fruits and grains is relatively small
Adding a little salt during cooking to fresh foods is still usually within the limits recommended for health
It is processed foods that often contain quantities that are not recommended
Take care to check the label of foods as even canned vegetables have salt added. You can check the content at this site: http://www.foodstandards.gov.au/consumerinformation/nuttab2010/
Slide 62
Suppliers
All goods that are purchased for food preparation need to meet food safety requirements
You need to be aware of the relevant food handling and food storage legislation in your area
It is important to purchase your ingredients from a reputable supplier
Choose suppliers who handle food safely
Slide 63
Selecting suppliers
When choosing a supplier for you need to consider the following factors:
The product range
The availability of products
Delivery requirements
Cost
Trading terms
Registration
Suppliers can be small or large, wholesaler, retailers or growers.
The purchasing process requires sound knowledge of products.
Slide 64
Product Range
The product range of your suppliers need to meet the requirements of the business. Suppliers can stock:
General goods
Meat, poultry, fish, fruit, vegetables, dairy, bakery, dry goods
or
Specialist ingredients
Salt reduced, gluten free, lactose free
Slide 65
Element 2: Design meals for specific cultural needs
Slide 66
Specific Cultural Groups
The types of customers catered for by the hospitality industry are diverse.
Expectations customers have about foods, meals and service styles can relate to their cultural groups.
Three factors that have a significant influence on food choice are:
Culture
Religion
Vegetarian
Slide 67
World Cuisines
What makes a cuisine?
Cuisines are as varied as there are countries and communities within those countries. Influences include the climate, geography and history of the area.
Cuisine variations can influence the:
Foods that are preferred
Types of meals that are prepared
Style in which food is generally served
Slide 68
Religion
Food is an important part of religious observance for many faiths.
The role that food plays in each religion is varied and may include:
Food restrictions or fasting
Meal time restrictions
Festivals and celebrations
Major religions that may impact on food choices include:
Christianity
Islam
Hinduism
Buddhism
Judaism Slide 69
Religion and food preparation
Preparing meals for customers who follow a religion or set of beliefs may require specific meals
Being aware of the main food restrictions will assist you to meet customer needs
Be guided by the customers as there are differing interpretations of how to implement food restrictions
The most commonly requested food restrictions include the following:
Halal
Kosher
Vegetarian
Slide 70
Vegetarian DietsThe term 'vegetarian' is not clear-cut and includes a wide range of attitudes and eating behaviours
The foods vegetarians eat is often dependant on the reasons or beliefs for following the diet.
Common reasons for following a vegetarian diet for the include:
Religious beliefs Cultural beliefs Health related Cruelty to animals Economics Political Environmental Aesthetic
Slide 71
Vegetarian Diets
There are many different types of vegetarian diets.
The most common are:
Lacto-ovo vegetarian diet
Lacto vegetarian diet
Vegan diet
Other vegetarian diets
Semi/Demi vegetarian
Pescetarian
Pollotarian
Slide 72
Lacto-ovo Vegetarian
A lacto-ovo vegetarian eats:
Plant foods
Dairy foods
Eggs
A lacto-ovo vegetarian excludes:
Meat and products from all animals.
This includes fish, poultry, insects and game etc
Slide 73
Lacto Vegetarian
A lacto vegetarian eats:
Plant foods
Dairy foods
A lacto vegetarian excludes:
Eggs
Meat and products from all animals
This includes fish, poultry, insects and game etc.
Slide 74
Vegan
A vegan eats:
Plant foods
A vegan excludes:
Dairy foods
Eggs
Meat and products from all animals
This includes fish, poultry, insects and game etc.
It also includes honey
Slide 75
Vegan – Plant proteins
Protein is made up of amino acids, the body requires 20
9 are referred to as essential amino acids as the body is unable to make them and must get them from the diet
Animal proteins such as meat, fish, poultry, eggs and dairy foods contain all 9 and are complete
Most plant proteins only contain some of the essential amino acids and are referred to as incomplete
Soy products and quinoa are an exception
Basing all vegan meals on just these complete proteins, soy and quinoa, would be very limiting
Slide 76
Vegan – Plant proteins (continued)
Preparation of dishes for someone following a vegan diet, must include plenty of plant based proteins
Good sources of incomplete proteins are found in plant foods such as:
Grains
Nuts and seeds
Legumes
An effective way to obtain complete protein from plant foods is referred to as protein combining e.g. a meal that includes both the following would offer complete proteins:
Grains combined with nuts/seeds
Legumes combined with grains
Slide 77
Meal design for specific cultural needs
The aim is to try and design meals which combine culinary and nutritional balance.
Culinary balance
Ingredients, cooking methods', textures, colours and presentation
Nutritional balance
Plenty of whole grain foods and vegetables
Moderate amounts of lean meats, reduced fat dairy and fruit
Limited added fats, sugars, salt and alcohol
Slide 78
Designing meals for specific Cuisines
Each cuisine has its own characteristics. These are often based around:
Key Ingredients
Common cooking methods
Being able to identify these will assist you in choosing appropriate meals
Slide 79
Designing meals for specific Religions
Designing meals for customers who follow a specific religion requires a sound understanding of the role of food.
Restrictions may apply to:
Certain foods
Times of the day
It is best to be guided by the instructions you receive as there are many interpretations of these practices
Slide 80
Designing meals for specific Religions (continued)
To design suitable meals it is useful to be aware of the key considerations for the five major religions:
Christianity Relatively few restrictions
Islam Avoid pork and pork products, use Halal products
Hinduism Avoid beef, beef products and alcohol, include vegetarian
options Buddhism
Include vegetarian options Judaism
Kosher laws apply to many foods Slide 81
Designing Halal meals
Designing meals for Muslim customers may require advance planning. The main restrictions apply to animal products so vegetarian meals may be suitable.
If you are going to offer meat dishes then you need to:
Avoid pork and all pork products
Pork fat is used extensively in processed foods
Gelatine can be made from a mixture of animal products which may contain pork
Gelatine is routinely added to pouring or thickened cream
Use Halal certified products
Slide 82
Designing Kosher meals
Preparing meals for customers who are Jewish can be very complicated
Orthodox Jews will often require their meals to be prepared in specific Jewish kitchens under the supervision of a Rabbi
Kashrut is the body of Jewish law dealing with what foods can and cannot eat and how those foods must be prepared and eaten, it means fit, proper or correct
The more commonly used word is "kosher" which describes food that meets these standards
Slide 83
Designing Kosher meals (continued)
The basic rules that apply to Kosher foods consist of:
Which animals are or are not acceptable
Which parts of animals are or are not acceptable
How animals are to be slaughtered
Mixing of meat and dairy products
Which seafood's are or are not Kosher
Grape products
Utensils
Slide 84
Designing Vegetarian Meals
You will need to know what type of vegetarian you are catering for:
Lacto-ovo, Lacto or Vegan
An important consideration will be to ensure that you include suitable protein in the meals.
Dairy
Eggs
Tofu
Grains, nuts, seeds and legumes
Slide 85
Designing Vegetarian meals (continued)
When designing meals for vegetarians consider using:
Vegetable stock
Fresh vegetable base sauces
Dairy replacements
A variety of legumes
A selection of herbs and spices
Sorbet and granita
Slide 86
Modifying recipes for specific cultural needsCustomers with specific cultural needs will often require some changes to be made to the recipes and meals that are prepared for them.
Modifying recipes for customers with specific cultural needs requires knowledge of the:
Ingredients
Food preparation techniques
Methods of Cookery
Apply the same process as was discussed in the section on modifying meals for special dietary requirements
Slide 87
Modifying recipes for vegetarian meals
The first step in modifying a recipe for a vegetarian diet is to replace any unsuitable animal products, including:
Meat
Dairy
Eggs
Vegetable protein options:
Soy
Grains
Nuts and Seeds
Legumes
Slide 88
Modifying recipes for meals for specific religions Food restrictions for customers with dietary needs for
religious reasons often centre around the acceptability of meats and animal products
When you are modifying recipes to replace animal products you need to focus on the protein element discussed for vegetarian diets
Other modifications may be required to ensure meals are:
Kosher
Halal
Slide 89
Ingredients for specific dietary needs
It is not feasible to stock all the commodities available on the market. Select essential ingredients that will allow you to make dishes for a range of customers. For example:
Vegan chickpea and cauliflower curry served with naan (flat bread) and mint relish
This dish could be suitable for customers who are:
Vegan, lacto-ovo vegetarian, lacto vegetarian
Hindu, Buddhist, Jewish or Muslim
Lactose Intolerance or have Cardiovascular Disease
Slide 90
Ingredients for specific dietary needs
Common diets which may require specialised ingredients include:
Meat Free Dairy Free Egg Free Halal Kosher Specific Cuisines
Specialist ingredients such as Kosher and Halal can be expensive, consider the most cost effective strategies for meals for Jewish and Muslim customers.
Slide 91
Meat Free
The sections on vegetarian diets have information on meat-free ingredients.
Animal fats are often in products as a cooking medium or to provide moisture. Check for ingredients such as:
Lard (Rendered pork fat)
Dripping (Beef fat)
Pork fat
Suet
Some customers may want white meats or fish rather than avoiding all meats.
Slide 92
Egg Free
Eggs are very versatile ingredients and one of the most widely used ingredients in cookery.
Eggs are used for their varied properties including:
Binding, glazing, clarifying, aerating, enriching, thickening, colouring, emulsifying and coagulating
An egg free diet will require alternatives for both the ingredient and its properties, options include:
Extra beating
Gelatine
Baking powder
Arrowroot
Xantham gum
Slide 93
Halal
If you are regularly serving Muslim customers then it is also likely that you will have ready access to a Halal butcher to purchase Halal meats.
You may also need to source other Halal certified ingredients, as processed foods that contain animal products may not be suitable.
If it is less frequent, then offering vegetarian dishes might be a reasonable option however, you need to be aware that products such as cheese often used in lacto vegetarian meals may have non-Halal (Haraam) ingredients.
Slide 94
Kosher
If you are regularly serving Jewish customers then it is likely that you will have access to a Kosher butcher to purchase Kosher meats.
If it is less frequent, then offering vegetarian dishes might be a reasonable option.
You need to be aware that products such as wine may not be Kosher.
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Kosher?
World Ingredients
Some cuisines have very unusual ingredients and you may need specialist suppliers to help you locate them.
You also need to consider the subtle differences in common ingredients that can be so important to a cuisine.
Some examples of often-used ingredients that come in a multitude of varieties include:
Sugar
Vinegar
Rice
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Identify and select suppliers
When selecting suppliers for specific cultural commodities your research may include:
Networking with local colleagues
Religious organisations
Vegetarian organisations
Suppliers specialising in specific cuisines
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Element 3: Produce and present meals for specific dietary and cultural needs
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Seasonal Availability
The advantages of using foods that are in season are:
Foods are at their best quality
Foods in are available in abundance and easy to access
Foods are usually cheapest
Selecting fresh foods can assist with meeting dietary needs
Seasonal food can be appealing to discerning customers
Locally available seasonal products are often the most cost effective ingredients to use
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Menu Styles
Meals may be presented in many styles.
The style that is most appropriate will depend on meeting the customer's needs and what is being presented.
Menu styles are varied and include:
A la carte
Set (Table d'hôte)
Cocktail or finger foods
Buffet
Function
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Quality and Quantity
There is an ever increasing range of ingredients for you to choose from including:
Raw foods
Raw foods provide the most versatility
Convenience foods
Are usually more expensive but can save on labour cost
May allow an item to be on the menu that the staff don’t have the skills to make
The most important consideration is the quality of products used are suitable and meet customer expectations
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Cultural Varieties
A similar dish may have cultural variations.
Selecting the most suitable ingredients will require knowledge of these differences.
What flavourings would be used these rice dishes:
Chinese Fried Rice
Indonesia Nasi Goreng
Spanish Paella
Italian Risotto
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Food Storage
Stored foods need to be handled correctly.
The storage area needs to be:
Kept clean
Well ventilated
Have appropriate lighting
Food safe shelving
The storage facility needs to be conveniently located
And in a secure storage area
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Food Storage (continued)
Foods need to be stored in accordance to both food safety and safe movement for handlers:
Heavy items cross-stacked on low shelves
Stock rotation processes to limit spoilage and wastage
Segregation of products which may affect the quality or integrity of other products
Specific dietary or cultural products may need to be segregated from mainstream products
Food safety regulations that apply in your region must be followed.
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Food Safety
Handling food in a safe manner is essential at all times in the commercial kitchen.
The essential skills that you will need to apply when handling and storing ingredients are:
Apply correct personal hygiene requirements when handling food
Application of time constraints relating to the temperature danger zone for potentially hazardous foods
Avoiding cross contamination
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Appetising and attractive meals
What makes food appealing? There are a variety of factors which contribute to this. Meals need to be:
Prepared and cooked correctly and appropriately
• What are the customers preferences and expectations?
• Is the preparation or cooking method suitable for the type of food
• Degree of doneness
Satisfying
• Nutritional balance helps to provide satisfaction
Presentation
• Does the meal look appealing?
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Food Preparation and Cooking Methods
The food preparation and cookery methods chosen must be appropriate for the type of ingredients you are using.
This includes factors such as:
Fresh or processed
Type of animal
Age
Sex
Feed type
Cut
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Food Presentation
The key to attractive and appealing food presentation is to remember there are many elements, including:
Shape
Height
Texture
Colour
Garnish
Additionally consistency of presentation is important.
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Equipment
Commercial kitchens have a wide range of equipment.
The correct selection of equipment can affect the resulting meals in terms of:
Timeliness
Quality
Suitability
Authenticity
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Equipment
Small Equipment:
Knives
Spoons, tongs
Pots and pans
Large Equipment:
Stoves
Grills
Specialised Equipment
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Cooking Techniques
Selecting appropriate cooking techniques during service requires knowledge of:
The ingredients you are using
The end dish you are producing
Your customers specific requirements
The consequences of presenting unsuitable meals can be severe
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Cooking Techniques (continued)
Points for cooking techniques for specific diets include:
Salt reduced
Methods of cookery which add flavour e.g. poaching or braising
Gluten free
Reduced sauces to create thickness
Dairy free
Methods of cookery which use oil not butter e.g. wok tossing or deep frying
Halal/Kosher
Wet cooking methods are often used for meats that have been slaughtered for Halal or Kosher
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Food Safety during food service
Handling food in a safe manner is essential at all times in the commercial kitchen including during service.
Apply correct personal hygiene requirements when handling food
Apply time constraints relating to the temperature danger zone for potentially hazardous foods
Avoid cross-contamination
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Flavour Combinations
Combining foods together is about matching flavours that marry well together. This can mean combining complementary or contrasting elements.
Some well known flavour combinations include:
Sweet and sour
Salt and pepper
Tomato and basil
Rum and raisin
Combining food can also improve the overall nutritional balance.
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Food Production
Producing food in the commercial environment is multidimensional.
Service is about coordinating all these elements:
Organising and preparing all food items ready for service (mise-en-place)
The service equipment clean, heated and stacked ready for service
Heating or cooking the components correctly
Plating the dishes consistently and attractively
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Food Production (continued)
Key elements of food production include:
Service Equipment
Temperatures
Portion Control
Time constraints
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Food Production (continued)
Temperatures
• Serve hot food, hot
• Serve cold food, cold
• And frozen food, frozen
Portion Control
• To ensure food cost is within the allocated budget
• Consistency in the end products.
Timing factors
• To maintain the quality of both food products and service
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Dietary Implications
There are potential implications of not preparing and serving meals in a suitable manner for your customer's specific dietary or cultural requirements.
These implications can be considered from the perspective of:
Nutrition
Health
Customer satisfaction
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Health Implications
Serve meals that are true to any assurances you offer customers.
This is especially in relation to food allergens which can be potentially life threatening.
Key considerations:
Read labels carefully
Practise hygiene procedures that minimise cross- contamination
It is usually not possible to guarantee that your food production premises is free of particles of food from nuts, dairy and eggs, all foods which can cause anaphylaxis
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Customer Satisfaction
Deliver what you promise.
The food you prepare and serve for customers with specific dietary or cultural needs must be suitable if it is going to meet their expectations.
Key factors include:
Quality ingredients
Consistency of product
Efficient service
Cleanliness
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Design meals to meet specific dietary or cultural needs This is the end of the unit
Are there any final questions?
Thank you for participating
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