Prepare Food to Meet Dietary Requirements Assessment: Portfolio Task

Assessment Instructions

Activity A - Problem solving and recipe research activity

This assessment requires the learner to create and analyse a menu, and then answer questions. It consists of two tasks which must be submitted together.

Task 1 requires the learner to create a one-day menu for each of the following four customers.

1. A customer with heart disease

2. A customer with coeliac condition

3. A vegan customer

4. A customer who requires kosher food

They are then required to analyse the data in relation to the Dietary Guidelines for Australians.

Task 2 requires the learner to answer questions in relation to one of the customers and recipes from Task 1.

Activity B - Portfolio of information

This assessment requires the learner to collate a portfolio containing useful resources related to preparing food to meet special dietary requirements. The information learners collect should include, but is not limited to, the list provided in Activity B

Learners should collect the information over the duration of the unit and submit it at the end, along with the answers to the provided supporting questions.

• All questions must be attempted
• If you have difficulty reading or understanding the questions or writing your answers please ask your lecturer for help.
• All questions must be satisfactorily answered / addressed / completed in order for you to achieve a "Satisfactory" outcome for this assessment.
• Please note that this is one assessment from the range of assessment tasks you will complete. You must complete all assessment tasks in this subject. Please refer to your subject outline for information on the other assessment tasks.
• Clear, constructive and accurate feedback will be given to you on your results and performance by comments on exam paper.
• The assessment items you submit will be retained by the college as evidence of your performance

Activity A - Task 1- Problem-solving-

Create a one-day menu for each of the following four customers.

1. A customer with heart disease

2. A customer with coeliac condition

3. A vegan customer

4. A customer who requires kosher food

Use the photocopiable table on the next page to provide the four menus.

Consider what you've learned from the Dietary Guidelines for Australians to select appropriate foods and ingredients to provide the customer with a wide variety of nutrients and nutrition for their dishes.

Support your choices with reasons.

Exclude ingredients that would be harmful or unacceptable.

Access at least one recipe for each customer. It is preferred that you don't use recipes from your training environment so you can gather exposure to different recipes. Source them from the Internet, library, magazines, your workplace or home.

Attach the recipe to each table when submitting to the assessor.

Task 2 - Question and answer

Q1: What would the consequences be if you ignored the special dietary requirements of this customer?

Q2: What specialised ingredients are there in the recipe you chose for them?

Q3: What ingredients have you purposefully excluded from the menu? Why?

Q4: Triple the recipe and write the new weight or measurement of each ingredient on the attached recipe.

Q5: Identify and list any ingredients (including additives and preservatives) in the recipe or packaged foods which may cause health consequences due to common food allergies or intolerances.

Q6: What preparation and cooking equipment would you use to make this dish? What, if any technological skills do you require?

Q7: What preparation and cooking techniques would you use to ensure optimum nutritional value? Explain your answer.

Q8: Describe how you would present this dish so that it's appetising and attractive.

Activity B - portfolio of information

Question and answer -

Answer the following questions relating to the information you have researched for your portfolio.

Q1: In reading through the Dietary Guidelines for Australians, what new information did you learn about food sources and their nutrients, particularly regarding catering for older Australians, children and adolescents?

Q2: Through the newspaper and magazine articles you read, what do you think most influences people's choices of foods and beverages?

Q3: Through the newspaper and magazine articles you read, how do you think you could influence customers to make healthier choices?

Q4: Through the newspaper and magazine articles you read and what you've learned in the Dietary Guidelines for Australians, what is the role of good nutrition in avoiding dietary disease? Do you think most people are aware of the health implications of their food choices? Why? Why not?

Q5: Describe any presentation techniques and ideas you have discovered during your research which could be incorporated into your workplace or training organisation. Include relevant garnishing or service ware suggestions.

Attachment:- Assignment File.rar