Assessment -

Your task: You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

1. In the table below;

i. List five (5) basic nutrients, and

ii. Explain two (2) functions in the body for each nutrient

2. 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.

3. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef.

4. 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:

5. What are the requirements for the following dietary needs?

Lactose intolerance

Low sodium

Coeliac

Diabetes mellitus

6. You work at DC Restaurant as a chef. For a seminar the Restaurant offers the food choices outlined in the table below. Which menu adjustments and points of care would be required for each course for guests requiring gluten free meals and for those who suffer from diabetes?

7. List three (3) diseases that can be linked to diet, and explain how a change in diet could be beneficial in these cases?

8. Some religions have specific requirements around 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 -

Jewish customers

Muslim customers

Hindu customers

General

9. 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?

10. Provide examples of potential reactions from food allergies or intolerances. What at 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?

11. What are food additives?

How can additives affect individuals and how can you as a chef identify specific additives in foods?

12. List 4 factors which need to be considered when choosing cookery methods to ensure foods maintain maximum nutritional values or meet dietary requirements?

13. What are the key features of the following lifestyle diets?

Vegan

Lacto vegetarian

Ovo vegetarian

Ovo-lacto vegetarian

Pesco vegetarian

Semi vegetarian

14. How does storage and part processing affect the nutritional values of fresh fruit and vegetables? Which measures can be used to minimise such losses?

15. You have prepared 3 dishes for customers with special requests.

In your own words, what are the aspects you must consider to ensure that each dish meets the following standards with consideration to special dietary or cultural needs?

16. Service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.

Food Safe Storage requirements

Cleaning and Sanitation

Specific areas and equipment that need to be cleaned