Transcript PPT_Design_meals_to_meet_specific_dietary

DESIGN MEALS TO MEET
SPECIFIC DIETARY OR CULTURAL
NEEDS
D1.HCA.CL3.03
Slide 1
Design meals to meet specific
dietary or cultural needs
This 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
Reduction
The 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 cardiovascular 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
Intolerance
Dairy 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 Techniques
Food 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 Labeling
Food 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 Free
Gluten 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/nu
ttab2010/
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
Slide 69
Religion
Major religions that may impact on food choices include:

Christianity

Islam

Hinduism

Buddhism

Judaism
Slide 70
Religion
Major religions that may impact on food choices include:

Christianity

Islam

Hinduism

Buddhism

Judaism
Slide 71
Christianity
Introduction

Christianity is the world's biggest religion, with about
2.1 billion followers worldwide.

It is based on the teachings of Jesus Christ.

Those who follow Christianity are called Christians.
Slide 72
Christianity
Special days

Easter

Good Friday

Lent

Christmas

Other religious days
Slide 73
Islam
Introduction

Islam is a faith regarded as revealed through the
Prophet of Allah, Muhammad.

Those who follow Islam are called Muslims.

Muslims believe that there is only one God and the
Arabic word for God is Allah.
Slide 74
Islam
Halal

Muslims are allowed to eat what is "good".

That is, what is pure, clean, wholesome,
nourishing, and pleasing to the taste.

In general, everything is allowed (halal) except
what has been specifically forbidden.
Slide 75
Islam
Forbidden foods and drinks

Dead meat (i.e. carcass of an already-dead animal)

Blood

Flesh of swine (pork)

Intoxicating drinks

Meat of an animal that has been sacrificed to idols

Meat of an animal that died from strangulation or blunt
force

Meat from which wild animals have already eaten
Slide 76
Islam
Eating habits
Following is a summary list of eating habits Muslim eating
habits.

Supplication

No criticism on food

Eating Less

Eating together

Sharing

Moderation

Eating slowly
Slide 77
Hinduism
Introduction

Hinduism is the religion of the majority of people in
India and Nepal.

It also exists among significant populations outside of
the sub-continent and has over 900 million adherents
worldwide.

Hinduism has no single founder, no single scripture,
and no commonly agreed set of teachings.

Followers of Hinduism are called Hindus.
Slide 78
Hinduism
Hindu Foods and Restrictions

Cow is considered as Godess according to religious
belief of Hinduism so eating beef is strictly forbidden by
Hindus.

They use to eat dairy products like milk, yoghurt, butter
etc and believe that these things enhance the spiritual
purity.

Pork is also a forbidden food item
Slide 79
Hinduism
Hindu Foods and Restrictions

All type of food obtained from animal is forbidden to eat
by several sects of Hinduism.

Some foods are also restricted to eat for geographical
locations.

Some of pious Hindus avoid eating even stimulating
food like onion, garlic and other red colored food like
red lentils and tomatoes.

Vegetarians are advocated by Hindus to
avoid violence and pain.
Slide 80
Buddhism
Introduction

Buddhism is a tradition that focuses on personal
spiritual development.

Buddhists strive for a deep insight into the true nature
of life and do not worship gods or deities.

A follower of Buddhism is referred to as a Buddhist.
Slide 81
Buddhism
Vegetarian choices

Designing meals for customers who follow Buddhism
will often involve including vegetarian choices.

As many followers of Buddhism are from South-East
Asia choosing dishes from this region may be helpful
Slide 82
Buddhism
Restrictions

Most of the dishes considered to be uniquely Buddhist
are vegetarian, but opinions and restrictions on the
eating of meat, and whether it should be prohibited,
vary among sects.

Diet includes an avoidance of killing plant life.

Therefore, strictly speaking, root vegetables (such as
potatoes, carrots or onion and garlic) are not to be
used as this results in the death of the plant.

Alcohol is avoided in all forms.
Slide 83
Buddhism
Accepted foods

Rice, rice porridge or congee

Noodles and other grains

Vegetables of all sorts are generally either stir-fried or
cooked in broth with seasonings and may be eaten
with various sauces.

Eggs and dairy

Seasoning, often in the form of curries

Sweets and desserts are not often consumed
Slide 84
Judaism
Introduction

Judaism is one of the oldest monotheistic (one
god) religions and was founded over 3500 years
ago in the Middle East.

Followers of Judaism are called Jews.

Jews believe that God appointed the Jews to be
his chosen people in order to set an example of
holiness and ethical behaviour to the world.
Slide 85
Judaism
Kashrut / kosher

Kashrut is the body of Jewish law dealing with what
foods we can and cannot eat and how those foods
must be prepared and eaten.

"Kashrut" comes from the Hebrew root Kaf-ShinReish, meaning fit, proper or correct.

It is the same root as the more commonly known word
"kosher," which describes food that meets these
standards.

The word "kosher" can also be used, and often is used,
to describe ritual objects that are made in accordance
with Jewish law and are fit for ritual use.
Slide 86
Judaism
Restrictions

Animals that have cloven hooves and chew their own
cud are considered kosher
 Ox, beef, sheep, goat, deer
 Pigs, hare and camels are not permitted
Slide 87
Judaism
Restrictions

Kosher law allows poultry and fish (with fins and
scales) to be eaten, but shellfish are not allowed

The birds and mammals must be killed in accordance
with Jewish law

The sciatic nerve and its adjoining blood vessels may
not be eaten
Slide 88
Judaism
Restrictions

All blood must be drained from meat and poultry or
removed by boiling, salting or soaking before it can be
eaten

Fruits and vegetables are permitted, but must be
inspected for bugs (which cannot be eaten)

Meat (the flesh of birds and mammals) cannot
be eaten with dairy
Slide 89
Judaism
Restrictions

Fish, eggs, fruits, vegetables and grains can be eaten
with either meat or dairy

According to some views, fish may not be eaten with
meat

Utensils (including pots and pans and other cooking
surfaces) that have come into contact with meat may
not be used with dairy, and vice versa
Slide 90
Judaism
Restrictions

Utensils that have come into contact with non-kosher
food may not be used with kosher food

Grape products such as wine made by non-Jews may
not be eaten.
Slide 91
Vegetarian Diets
The 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 92
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 93
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 94
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 95
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 96
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 97
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 98
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 99
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 100
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 101
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 102
Modifying recipes for specific
cultural needs
Customers 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 103
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 104
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 105
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 106
Meat Free
The sections on vegetarian diets have information on meatfree 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 107
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 108
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
Slide 109
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
Slide 110
Element 3: Produce and present
meals for specific dietary and
cultural needs
Slide 111
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
Slide 112
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
Slide 113
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
Slide 114
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
Slide 115
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
Slide 116
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.
Slide 117
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
Slide 118
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?
Slide 119
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
Slide 120
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.
Slide 121
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
Slide 122
Equipment
Small Equipment:

Knives

Spoons, tongs

Pots and pans
Large Equipment:

Stoves

Grills

Specialised Equipment
Slide 123
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
Slide 124
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
Slide 125
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
Slide 126
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.
Slide 127
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
Slide 128
Food Production (continued)
Key elements of food production include:

Service Equipment

Temperatures

Portion Control

Time constraints
Slide 129
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
Slide 130
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
Slide 131
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 crosscontamination
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
Slide 132
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
Slide 133
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
Slide 134