Assessment 1
1 Former Athlete on a Strict Diet Regime
The dietary request Ben includes that the meal should be salt-free, ingredients high in fibre, green vegetables, lean meat and also saturated fats should be utilized less and the meal should have a maximum of around 600 calories. In the standard recipe Chicken, Katsu ingredients are included that are low in fibre, high in salt, and also high in calories which is why there is a requirement for modification in the recipe (Wang, et al., 2020).
As nutrition could assist in improving the performance of sports person that is why it is important to make some changes in the dish of Ben and for this some changes will be done like high fibre ingredients will be included, less amount of salt will be used, lean meat will be used in the recipe (Wang, et al., 2020).
Role-play
Manager – Good morning, sir!
Cook – Good morning!
Manager – How are you?
Cook – I am fine, what about you?
Manager – I am also fine.
Cook – That is great sir. I want to discuss with you that Ben’s dietary requirements include high fibre ingredients, low salt and green vegetables which is why we need to make some changes to the Chicken Katsu Curry.
Manager – Okay then go ahead with the changes you think will make Ben satisfied.
Cook – Okay thank you, sir!
Manager – Welcome!
Substitute ingredients
| Flaked Almonds
Rapeseed oil Boneless Chicken breasts Wedges of lime Garlic cloves Onion Ginger Curry powder Anise Ground turmeric Brown rice Cucumber Mint leaves Coriander leave |
New recipe
Ingredients
Flaked Almonds
Rapeseed oil
Boneless Chicken breasts
Wedges of lime
Garlic cloves
Onion
Ginger
Curry powder
Anise
Ground turmeric
Brown rice
Cucumber
Mint leaves
Coriander leave
Method – Preheat the oven to 220 degrees. Cut all the vegetables and ingredients. Then grease the tray of baking with oil. Then brush the oil on the chicken from both sides and then bake it for 20 minutes. Then make the sauce and put it in all the cooked chicken then prepare brown rice and serve with wedges of lime.
Mise en place
- Review and obtain the given recipe for entire needs
- Write the plan for cooking
- Prepare the area of working
- Collect entire ingredients
- Thaw all ingredients according to the given instructions
- Measure, chop, cut and also wash entire ingredients
- Put all ingredients in the accurate dish
- Review supply and choose ingredients as per requirements of stock rotation
- Review fresh supplies for contamination and spoilage before preparation
- Set all ingredients accurately around the area of cooking
- Select the needed equipment
Potential business advantages or benefits by mainly staying on mainly top of new trends of health and restrictions include an increase in the retention rate of consumers, attraction of more consumers, and an increase in profit margins (Kiddon, et al., 2015).
Overlooking requirements of special dietary can lead to many foodborne diseases and illnesses.
- Kids with Food Allergy
The dietary request Jamie is that she cannot have raw eggs and some products that contain raw eggs like mousse, pavlova and mayo sauce. She can fall ill if she will eat these products. Also, the dietary requests include that for other children also, other suspicious ingredients should be replaced that might issues health like nuts. So, the recipe for funfetti will need to be modified as there are many nuts included in this cake.
The allergic condition Jamie is that she cannot eat products of raw eggs as she has an allergy to raw eggs as she gets ill. So, it is mandatory to cook the cake without including raw egg products (Kiddon, et al., 2015).
Role-play
Manager – Good morning, sir!
Cook – Good morning!
Manager – How are you?
Cook – I am fine, what about you?
Manager – I am also fine.
Cook – I am here to discuss with you the dietary requirements of Jamie and other children.
Manager – Okay tell me.
Cook – The dietary request for Jamie is that she cannot have raw eggs and some products that contain raw eggs like mousse, pavlova and mayo sauce. She can fall ill if she will eat these products. Also, the dietary requests include that for other children also, other suspicious ingredients should be replaced that might issues health like nuts. So, the recipe for funfetti will need to be modified as there are many nuts included in this cake.
Manager – Okay do the modification in the cake as per the dietary needs.
Cook – Okay sir!
Substitute ingredients
| All-purpose flour
Baking soda and baking powder Salt Milk Apple cider vinegar Unsalted butter Granulated sugar Yoghurt Vanilla extract Rainbow sprinklers Buttercream |
New recipe
Ingredients
All-purpose flour
Baking soda and baking powder
Salt
Milk
Apple cider vinegar
Unsalted butter
Granulated sugar
Yoghurt
Vanilla extract
Rainbow sprinklers
Buttercream
Method – Prepare and preheat the oven. Sift and combine all dry ingredients. Mix all wet ingredients like vinegar and milk. Then beat the mixed ingredients and then put dry ingredients in it. Then fold the sprinklers in the mixed batter. Then bake the batter and then serve with buttercream and sprinkles.
Mise en place
- Review and obtain the given recipe for entire needs
- Write the plan for cooking
- Prepare the area of working
- Collect entire ingredients
- Thaw all ingredients according to the given instructions
- Measure, chop, cut and also wash entire ingredients
- Put all ingredients in the accurate dish
- Review supply and choose ingredients as per requirements of stock rotation
- Review fresh supplies for contamination and spoilage before preparation
- Set all ingredients accurately around the area of cooking
- Select the needed equipment
Overlooking requirements of special dietary can lead to many foodborne diseases and illnesses (Rombauer, et al., 2019).
Steps taken are:
- Review and obtain the given recipe for entire needs
- Write the plan for cooking
- Prepare the area of working
- Collect entire ingredients
- Thaw all ingredients according to the given instructions
- Measure, chop, cut and also wash entire ingredients
- Put all ingredients in the accurate dish
- Review supply and choose ingredients as per requirements of stock rotation
- Review fresh supplies for contamination and spoilage before preparation
- Set all ingredients accurately around the area of cooking
- Select the needed equipment
- Older Couple with Food Intolerance & Diabetes
Dietary requests of Keith and Laura include that the couple wants a gluten-free dish, carbohydrate foods and ingredients, a lower glycemic index, and less salt added that is lower than 2 mg each meal. So, Creamy Seafood Lasagne should be modified as it contains high salt sauces and also has a high glycemic index.
Both Laura and Kieth have some issues of health and one of them is suffering from gluten intolerance and also Laura has been recently diagnosed with Type 2 Diabetes. That is why it is important to make some modifications to Creamy Seafood Lasagne (Rombauer, et al., 2019).
Role play
Manager – Good morning, sir!
Cook – Good morning!
Manager – How are you?
Cook – I am fine, what about you?
Manager – I am also fine.
Cook – I am here to discuss with you the dietary requirements of Laura and Kieth both.
Manager – Okay tell me.
Cook – Dietary requests of Keith and Laura includes that the couple wants a gluten-free dish, carbohydrate foods and ingredients, a lower glycemic index, and less salt added that is lower than 2 mg each meal. So, Creamy Seafood Lasagne should be modified as it contains high salt sauces and also has a high glycemic index. Both Laura and Kieth have some issues of health and one of them is suffering from gluten intolerance and also Laura has been recently diagnosed with Type 2 Diabetes. That is why it is important to make some modifications to Creamy Seafood Lasagne.
Manager – Okay then do modifications in the dishes as per the dietary needs of Laura and Kieth.
Cook – Okay sir!
Substitute ingredients
| Cooked beets
Egg whites and egg Coconut flour Italian seasonings Ricotta Riced cauliflower Almond milk Salt, sage, rosemary, garlic, basil Nutritional yeast |
New recipe
Ingredients
Cooked beets
Egg whites and egg
Coconut flour
Italian seasonings
Ricotta
Riced cauliflower
Almond milk
Salt, sage, rosemary, garlic, basil
Nutritional yeast
Method – Add all ingredients to a bowl and then blend them all for a minute. Then pour the mixture into the baking tray and then bake it for 20 to 25 minutes and then cut it into the shape of noodles to fit mainly in the pan of lasagna. Then put the sauce of garlic cream and spread it over the cooked noodles. Then garnish the dish with coriander leaves and serve on a beautiful plate.
Mise en place
- Review and obtain the given recipe for entire needs
- Write the plan for cooking
- Prepare the area of working
- Collect entire ingredients
- Thaw all ingredients according to the given instructions
- Measure, chop, cut and also wash entire ingredients
- Put all ingredients in the accurate dish
- Review supply and choose ingredients as per requirements of stock rotation
- Review fresh supplies for contamination and spoilage before preparation
- Set all ingredients accurately around the area of cooking
- Select the needed equipment
Potential business advantages or benefits by mainly staying on mainly top of new trends of health and restrictions include an increase in the retention rate of consumers, attract more consumers, and an increase in profit margins.
Overlooking requirements of special dietary can lead to many foodborne diseases and illnesses (DunnGalvin, et al., 2015).
Assessment 2
- Hindu Customer Group
The ingredients of Sweet Potato, Chickpea & Spinach Curry include:
Olive oil
Red onions
Rogan josh paste
Red chilli
Ginger
Coriander
Potatoes
Chickpeas
Tomatoes
Coconut milk
Spinach
The changes in the recipe for Sweet Potato, Chickpea & Spinach Curry will be based on the dietary requirements of Hindus. So, in this recipe, Rogan josh paste will not be used instead of this medium paste of curry will be used (DunnGalvin, et al., 2015).
Role play
Manager – Good morning, sir!
Cook – Good morning!
Manager – How are you?
Cook – I am fine, what about you?
Manager – I am also fine.
Cook – I am here to discuss with you the modification in the recipe of Sweet Potato, Chickpea & Spinach Curry as per the dietary requirements of Hindus.
Manager – Okay, tell me.
Cook – In this recipe, Rogan josh paste will not be used and instead of this medium paste of curry will be used.
Manager – Okay, do the modification then.
Cook – Thank you, sir!
Mise en place
- Review and obtain the given recipe for entire needs
- Write the plan for cooking
- Prepare the area of working
- Collect entire ingredients
- Thaw all ingredients according to the given instructions
- Measure, chop, cut and also wash entire ingredients
- Put all ingredients in the accurate dish
- Review supply and choose ingredients as per requirements of stock rotation
- Review fresh supplies for contamination and spoilage before preparation
- Set all ingredients accurately around the area of cooking
- Select the needed equipment
Recipe – In the skillet, heat oil then cooks ginger, garlic and onion in it for 5 minutes. Add coconut milk, tomatoes, the medium paste of curry, sweet potatoes and chickpeas and then boil them. Simmer for 15 minutes. Then garnish the dish with salt, coriander leaves and cumin seeds (Lewis & Mehmet, 2021).
Potential business advantages or benefits by mainly staying on mainly top of new trends of health and restrictions include an increase in the retention rate of consumers, attracting more consumers, and an increase in profit margins.
Overlooking requirements of special dietary can lead to conflicts between consumers and restaurants.
- Jewish Customer Group
Jewish people do not intake edible animals as per their requirements. So, the recipe for Roast Beef with Horseradish and Mustard should be modified as per the dietary needs of Jewish people. Butter will not be used in this dish and instead of butter olive oil will be utilized (Lewis & Mehmet, 2021).
The ingredients include:
Bacon
Olive oil
Garlic cloves
Mustard
Horseradish
Topside beef roast
Red wine
Stock of beef
Role play
Manager – Good morning, sir!
Cook – Good morning!
Manager – How are you?
Cook – I am fine, what about you?
Manager – I am also fine.
Cook – I am here to discuss with you the modification in the recipe of Roast Beef with Horseradish and Mustard as per the dietary requirements of Jewish.
Manager – Okay, tell me.
Cook – Jewish people do not intake some edible animals as per their requirements. So, the recipe for Roast Beef with Horseradish and Mustard should be modified as per the dietary needs of Jewish people. Butter will not be used in this dish and instead of butter olive oil will be utilized.
Manager – Okay, you can modify the dish.
Cook – Okay sir.
Mise en place
- Review and obtain the given recipe for entire needs
- Write the plan for cooking
- Prepare the area of working
- Collect entire ingredients
- Thaw all ingredients according to the given instructions
- Measure, chop, cut and also wash entire ingredients
- Put all ingredients in the accurate dish
- Review supply and choose ingredients as per requirements of stock rotation
- Review fresh supplies for contamination and spoilage before preparation
- Set all ingredients accurately around the area of cooking
- Select the needed equipment
Recipe – In the bowl, beat the horseradish with all other ingredients and make a paste. Then put this mixture on meat and then roast it for 2 hours and put it on a cutting board and refrigerate it and then after 2 days take out the dish and garnish the dish with seasoning or sauce (Horowitz, 2016).
Overlooking requirements of special dietary can lead to conflicts between consumers and restaurants.
Steps undertaken are:
- Review and obtain the given recipe for entire needs
- Write the plan for cooking
- Prepare the area of working
- Collect entire ingredients
- Thaw all ingredients according to the given instructions
- Measure, chop, cut and also wash entire ingredients
- Put all ingredients in the accurate dish
- Review supply and choose ingredients as per requirements of stock rotation
- Review fresh supplies for contamination and spoilage before preparation
- Set all ingredients accurately around the area of cooking
- Select the needed equipment
- Muslim Customer Group
Ingredients
Pork knuckles
Beef shank
Pork shank
Beef tendon
Water
Lemongrass
Onion
Ginger
Pineapples
Chicken bouillon powder
Sea salt
Fermented shrimp paste
Vegetable oil
Fish sauce
In this recipe, Pork is included. But as per the law, pork is mainly forbidden for all Muslims. So, instead of pork, chicken can be used as a substitute ingredient (Horowitz, 2016).
Role play
Manager – Good morning, sir!
Cook – Good morning!
Manager – How are you?
Cook – I am fine, what about you?
Manager – I am also fine.
Cook – I am here to discuss with you the modification in the recipe of Bún Bò Huế – Spicy Vietnamese Beef Noodle Soup as per the dietary requirements of Muslims.
Manager – Okay tell me.
Cook – In this recipe, Pork is included. But as per the law, pork is mainly forbidden for all Muslims. So, instead of pork, chicken can be used as a substitute ingredient.
Manager – Okay, you can modify the dish.
Cook – Okay sir.
Mise en place
- Review and obtain the given recipe for entire needs
- Write the plan for cooking
- Prepare the area of working
- Collect entire ingredients
- Thaw all ingredients according to the given instructions
- Measure, chop, cut and also wash entire ingredients
- Put all ingredients in the accurate dish
- Review supply and choose ingredients as per requirements of stock rotation
- Review fresh supplies for contamination and spoilage before preparation
- Set all ingredients accurately around the area of cooking
- Select the needed equipment
Recipe – Mix all the ingredients and add them to the blender and blend them. Add all the spices and put the mixture on the beef and chicken. Fry it until brown and then cook the noodles. Serve it with wedges of lime and green vegetables.
Potential business advantages or benefits by mainly staying on mainly top of new trends of health and restrictions include an increase in the retention rate of consumers, attracting more consumers, and an increase in profit margins.
Overlooking requirements of special dietary can lead to conflicts between consumers and restaurants (Herrmann, et al., 2019).
Assessment 3
Question 1
The stock rotation labels mainly to assist in eliminating the risk of mainly foodborne diseases and waste of food by utilizing the method of initial-served and stocked. These make sure that food is utilized with accurate data and protects costly and unimportant waste. The types of stock rotation labels include Cold Temp, Ultra removable, Might Peel and dissolve it (Herrmann, et al., 2019).
Question 2
It is the process of culinary in which all ingredients are organized and prepared before starting the process of cooking. The mise-in-place requirements for producing desserts are:
- Review and obtain the given recipe for entire needs
- Write the plan for cooking
- Prepare the area of working
- Collect entire ingredients
- Thaw all ingredients according to the given instructions
- Measure, chop, cut and also wash entire ingredients
- Put all ingredients in the accurate dish
- Review supply and choose ingredients as per requirements of stock rotation
- Review fresh supplies for contamination and spoilage before preparation
- Set all ingredients accurately around the area of cooking
- Select the needed equipment
Question 3
Food allergy – It is the reaction of the immune system that happens sometime after mainly taking a portion of unhealthy food.
Food intolerance – It is a kind of difficulty in digesting particular foods and also having a hostile body reaction to individuals.
Drug-Food Interaction – It is the reaction mainly between a beverage or food and a drug (Fageria, 2016).
Cultural and Religious Dietary Sanctions – These are the guidelines for food for different religions and cultures.
Question 4
Five rules are:
- Dairy and meat could not be eaten at one time
- Poultry is allowed
- Birds are forbidden
- Shellfish is forbidden
- Land animals should have split hooves
Question 5
Five environmental conditions are:
- Moisture
- Temperature
- Oxygen
- Sunlight
- Infestation (Fageria, 2016).
Question 6
Vegetables – Vitamin C, A, dietary fibre, potassium and folate
Fruits – Fiber, calcium, potassium etc.
Milk & Dairy Substitutes – Protein, calcium
Lean Meat & Bean – Vitamins, zinc, iron and iodine
Heart Healthy Fats & Oils – Vitamin E
Question 7
The ingredients are given below:
- Fish
- Milk (Burdock, 2016).
- Soy
- Peanuts
- Eggs
A food allergy could cause adverse symptoms and also a very dangerous and risky reaction that is a threat to the life of an individual mainly termed anaphylaxis.
Question 8
These are substances that are mainly added for changing food in mainly some manner before it is eaten by people. Examples of food preservatives are alcohol, vinegar, spices and salt (Burdock, 2016).
Question 9
Allergic Reactions – The restaurant might be sued and also risk to person’s life
Anaphylaxis – Breathing could be block
Food Sensitivity or Intolerance Reactions – Penalty of $40,000 for individuals and $200,000 for the company (Cabanillas, et al., 2021).
Question 10
Nutrients are the substances that give nourishment important for mainly the maintenance of the development of individuals. Six classes of nutrients include minerals, vitamins, water, proteins, lipids and carbohydrates.
Question 11
Nutrients are those fuels that are needed for enabling the body for breaking down meals and are also particularly put in utilization in the body for repairing and building tissue and cells which is mainly the metabolism. It leads to obesity or overweight, decay of teeth or high BP.
Question 12
Five main vitamins are given below:
- Vitamin D
- Magnesium
- Calcium
- Iron
- Vitamin B-12 (Cabanillas, et al., 2021).
Question 13
Gluten-free flour – Oat flour, almond flour
Yeast-free flour – Baking powder, baking acid and soda
Non-sugar sweeteners – Aspartame
Question 14
These are the structure for healthy dieting among the population. Five guidelines are:
- Select nutritional drinks and food for meeting energy requirements
- Drink a high amount of water
- Do not intake added sugars and salt
- Promote and support breastfeeding
- Store and prepare food safely (Carocho, et al., 2017).
Question 15
Five groups are:
- Fruits
- Vegetables
- Yoghurt, milk
- Poultry, meat
- Grains (Carocho, et al., 2017).
Question 16
- Try different and new recipes
- Eat together
- Make nutritional food mainly fun and modify them
- Serve a range of seasonal vegetables and fruits
- Do not give them junk food
- Give children various fruits
- Encourage them to do physical activities (Cashman, 2015).
Question 17
- Green vegetables
- Vegetables
- Avoid junk food
- Encourage doing exercise
- Try different and new recipes
- Eat together
- Make nutritional food mainly fun and modify them
- Serve a range of seasonal vegetables and fruits (Cashman, 2015).
Question 18
- Colourful vegetables
- Beans
- High fibre diet
- Lean meats
- Light diet
- High-protein diet
- Restrict saturated fat
- Low-fat dairy (Reber, et al., 2017).
Question 19
Elimination Diet – removes or avoids unhealthy food
Macrobiotic Diet – high fibre diet (Reber, et al., 2017).
Question 20
It is a metabolic and chronic disease that damages nerves, kidneys and hearts.
Type 1 – Related to genetics
Type 2 – Related to lifestyle (Combs & McClung, 2016).
Question 21
Fat-free – milk
Gluten-free – Arrowroot
High carbohydrate – Bread, potatoes
High or low energy – Bananas, oatmeal
High or low protein – Meat, fish
Lacto Ovo – Nuts, seeds
Low carbohydrate – Eggs, fish
Low cholesterol – Beans, oats
Low fat – Noodles, soft tortillas
Low gluten – Millet, Flax
Low kilojoule – Oats, chia seeds
Low sugar – Broccoli, flax seeds
Modified sodium or potassium – Apple juice, blueberries
Modified texture – Coarsely minced, blended
Vegan – Seeds and nuts
Vegetarian – Fruits, vegetables (Combs & McClung, 2016).
References
Burdock, G. A. (2016). Fenaroli’s handbook of flavor ingredients. CRC press.
Cabanillas, B., Akdis, C., & Novak, N. (2021). Allergic reactions to the first COVID-19 vaccine: a potential role of Polyethylene glycol. Allergy, 76(6), 1617-1618.
Carocho, M., Morales, P., & Ferreira, I. C. (2017). Sweeteners as food additives in the XXI century: A review of what is known, and what is to come. Food and Chemical Toxicology, 107, 302-317.
Cashman, K. D. (2015). Vitamin D: dietary requirements and food fortification as a means of helping achieve adequate vitamin D status. The Journal of steroid biochemistry and molecular biology, 148, 19-26.
Combs Jr, G. F., & McClung, J. P. (2016). The vitamins: fundamental aspects in nutrition and health. Academic press.
DunnGalvin, A., Dubois, A. E. J., Flokstra-de Blok, B. M. J., & JO”B, H. (2015). The effects of food allergy on quality of life. Food Allergy: Molecular Basis and Clinical Practice, 101, 235-252.
Fageria, N. K. (2016). The use of nutrients in crop plants. CRC press.
Herrmann, H. A., Dyson, B. C., Vass, L., Johnson, G. N., & Schwartz, J. M. (2019). Flux sampling is a powerful tool to study metabolism under changing environmental conditions. NPJ systems biology and applications, 5(1), 1-8.
Horowitz, R. (2016). Kosher USA: How Coke became kosher and other tales of modern food. Columbia University Press.
Kiddon, C., Ponnuraj, G. T., Zettlemoyer, L., & Choi, Y. (2015, September). Mise en place: Unsupervised interpretation of instructional recipes. In Proceedings of the 2015 Conference on Empirical Methods in Natural Language Processing (pp. 982-992).
Lewis, C., & Mehmet, M. (2021). An autoethnographic exploration of rural travel with a food intolerance. Journal of Hospitality and Tourism Management, 47, 289-293.
Reber, L. L., Hernandez, J. D., & Galli, S. J. (2017). The pathophysiology of anaphylaxis. Journal of Allergy and Clinical Immunology, 140(2), 335-348.
Rombauer, I. S., Becker, M. R., Becker, E., Becker, J., & Scott, M. (2019). Joy of cooking: 2019 edition fully revised and updated. Scribner.
Wang, S., Li, Z., Zhu, J., Lin, Z., & Zhong, M. (2020). Stock selection strategy of A-share market based on rotation effect and random forest. AIMS Mathematics, 5(5), 4563-4580.