Student Logbook

First published 2020

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RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College.

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Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.

About this Student Logbook

This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it.

Student details section

Fill in the table below:

Student name:

__________________________________________________________________

Name of RTO:

__________________________________________________________________

Trainer/assessor name:

__________________________________________________________________

If this workbook is found, please contact me to return it using the details below:

__________________________________________________________________

Completing your reflective journal

You are expected to complete a reflective report for each time that you complete a cooking task which is relevant for assessment of this unit. Templates have been provided in the Student Assessment Guide for this unit. Each report follows a similar format – it begins with a series of questions and then asks you to reflect on your experiences. Try to think about the highlights of each time that you prepare a dish for a person who has special dietary needs when you are writing your reflection. You might also find the following questions useful:

What skills and techniques did I use?
What policies and procedures did I follow?
How did I ensure efficiency, safety and quality?
How did I ensure that my dishes met quality standards?
What did I learn during the service and how might I apply it in future?
What might I do differently next time?

At the end of each template, you will find a supervisor endorsement.

Supervisor declaration

Your workplace supervisor’s feedback forms an important part of the assessment process and it is essential you have your supervisor complete their section of each of your reflective journals and fill in the supervisor declaration after the summary section. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen, your trainer will be your workplace supervisor and should endorse your journal. Without their endorsement, your Logbook will be incomplete and it is likely to be returned to you for resubmission.

Logbook summary

There are a number of requirements you must fulfil within your assessment process, so a Logbook Summary has been provided. Make sure you keep this section up to date – it will help you keep track of any outstanding requirements.

What do I need to demonstrate?

During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

confirming special dietary requirements by:
- confirming the customer’s dietary food requirements
- confirming the customer’s cultural food requirements
- liaising with other people to clarify the customer’s requirements
- recognising the potential health consequences of failing to meet dietary requirements of customers
- accessing special dietary recipes
- selecting specialised ingredients
- identifying ingredients that may cause health consequences in recipes
- identifying ingredients that may cause health consequences on packaging
- excluding ingredients from dishes at the request of customers
preparing foods to satisfy nutritional and special dietary requirements by:
- following recipes for those with special dietary needs
- modifying menu items to meet special dietary requests
- excluding or substituting ingredients while maintaining nutritional value
- communicating dietary requirements to other members of your team (including in writing)
- working with your team to address a customer’s dietary requirements
- selecting appropriate ingredients to ensure optimum nutritional quality of dishes
- using appropriate equipment, preparation and cooking techniques for special dietary requirements and to retain optimum nutritional values
presenting prepared food:
- in an appetising and attractive manner
- by visually evaluating each dish and adjusting its presentation as required.
working safely and efficiently by:
- storing dishes in appropriate environmental conditions
- minimising waste to maximise profitability
- maintaining a clean and hygienic work area, disposing of or storing surplus and re-useable by-products according to organisational procedures (including cost efficiency), working sustainably and efficiently.

In addition to demonstrating the above skills and knowledge, you must fulfil some additional criteria. You must:

Follow recipes to prepare six different dishes that cater to customers with different dietary requests, including at least one of each of the following:
- food restrictions
- food preferences
- cultural or religious requirements.
Modify recipes and menu items by excluding or substituting ingredients while maintaining equivalent nutritional value for at least one of each of the following:
- food restrictions
- food preferences
- cultural or religious requirements.
Produce dishes for at least six different customers with special dietary requirements.

Tips for completing this logbook

Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.
Stay up to date! Complete a logbook entry at the end of each service period and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.

Most importantly, ask for help if you are having trouble!

Logbook summary

Use this list to keep track of your progress. Please note that you may complete a number of these tasks during one cooking session so you will only need to complete a single reflective report template each time that you cook.

Student name: ______________________________________________________________________________

Student number: _____________________________________________________________________________

I have prepared dishes that catered to at least six customers with different dietary requests. Evidence has been provided.

Customer		Date	Dietary request	Reflective Report (endorsed by supervisor)	Reflective report number
☐	Customer 1	2-07-2022	Diabetes	☐	1
☐	Customer 2	3-07-2022	High protein	☐	2
☐	Customer 3	4-07-2022	Kosher	☐	3
☐	Customer 4	5-07-2022	Gluten free	☐	4
☐	Customer 5	6-07-2022	Vegan	☐	5
☐	Customer 6	7-07-2022	Hindu	☐	6

I have followed at least six different recipes which cater to at least six dietary requests. Evidence has been provided. At least one recipe is for each of the following:

☐ Food restrictions ☐ Food preferences ☐ Cultural or religious requirements

Recipe followed		Date	Recipe	Reflective Report (endorsed by supervisor)	Reflective report number
☐	Recipe 1	2-07-2022	Sausages rolls	☐	1
☐	Recipe 2	3-07-2022	Mushroom sliders	☐	2
☐	Recipe 3	4-07-2022	Vegetable skewers with parsley and cashew pesto	☐	3
☐	Recipe 4	5-07-2022	Roasted sticky tofu buns	☐	4
☐	Recipe 5	6-07-2022	Smoked tofu salad with peanut dressing	☐	5
☐	Recipe 6	7-07-2022	Cheese and Vegemite scrolls	☐	6

I have modified recipes and menu items to meet requests for each of the following at least once. Evidence has been provided:

Special dietary request		Date	Recipe	Reflective report (endorsed by supervisor)	Reflective report number
☐	Food restrictions	Not too much sault	Cheese and Vegemite scrolls	☐	1
☐	Food preferences	No added oil	mushroom pasta pot pies	☐
☐	Cultural or religious requirements	………………………..		☐

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor at the completion of your required shifts.

This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy has been provided in this logbook but you can make additional copies as needed.

Supervisor name:	Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
· worked within the organisation’s policies and procedures · worked to a professional level in line with the kitchen’s usual roles and responsibilities · worked safely · confirmed customer’s special dietary food requirements · liaised effectively with other people to clarify customer requirements · accessed special dietary recipes · communicated dietary requirements · substituted or omitted ingredients appropriately · selected ingredients to ensure optimum nutritional quality of dishes · responded to special customer requests and dietary requirements effectively · modified recipes and dishes according to special dietary requests.			☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No ☐ Yes ☐ No
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals completed below and any supporting documentation (including organisational policies and procedures, menus, recipes and work product) for the purposes of assessment.		☐ Yes ☐ No
Supervisor signature:
Contact number:
Date:

Reflective Report Templates

Follow recipes reflective report template (food restrictions)

Look for a situation where you have prepared a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.

Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food restriction? What are the ramifications for the person if the dietary need is not met?

The situation I chosen in the given dietary plan they are planed the right regarding the taste of the customer and according to their set dietary plan. They need to include too much oil in the food for the customer 1 they need to avoid too much oil in the given template.

Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?

We need to communicate with the customer regarding their needs related to the means and the dishes. We need to asked them regarding their needs. We are asked them regardabout interpenetrate food. We are asked them all their needs and we are communicate regarding their needs to the cook.

Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs?

We are doing customer research regarding the customer needs. We are giving them the full menus of the restaurant to them and let them decide what they need in the given menu. We keep the list of the all the given ingredients in the given menu.

What process did you use to identify and access the specialized ingredients that you required to prepare the dish? List the specialized ingredients that you accessed and how they satisfied the dietary needs of your customer.

What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?

There are the main regarding they are asked for the given dietary needs, they need to customize the dishes according to customer needs. They need to serve the dietary plan according to the customer’s needs. In this, we need to do the safety for the customer and make the cleanness in the area.

Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?

They need to use the best cooking method in the cooking and they need to use the steaming process regarding the best cooking method. They are helpful to preserve the nutrients. We need the heat and the water in it.

Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?

They need to tie the dedication between the tools and the customers. They need to find the correct diet plan. They are providing the recipe and the ingredients carefully and they need to work for the ingredients.

Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in the future? What might I do differently next time?

They need to use sharp knife skills for this kind of skill. They need to fry the vegetables and get the good herbs and the spices for the basic kind of use. They need to check the food and take it grilled. We need to check all the materials and check it carefully and do the analysis of the material and keep their quality check first.

Supervisor endorsement
Supervisor name:
Position:
Signed:

Follow recipes reflective report template (food preferences)

Look for a situation where you have prepared a dish for a customer who has food preferences. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.

Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food preference? What are the ramifications for the person if the dietary need is not met?

They need to prepare the food with good quality material and they also need to check the quality of the food and include the qualitative evaluation of the food.

Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?

In this we need to identify he needs off the customer. We need to do the identification of the customer dishes and their allergies. In this case you found some kind of the dishes changes for the customer so you need to communicate with your caterer.

Describe the steps that you took to respond to the customer’s dietary need. How did you access a recipe which met the customer’s specific needs?

They need to make the good food for the customer and they need into include the vegetable included and the carbohydrate included food for the vegetarian customers. They need to take the balanced diet and they need to take the plant biased diet for the good benefit.

What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.

What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?

They need to make the low carb plan and they also take the ketogenic diet in it, in the keto diets and the supplements give the carbohydrate meal and they need to give them the consuming high amount of the fat instead. It is a very old and popular food for the people who the nutrients for their diet.

Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?

For the Vegetarians they need a low-carb diet, it is needed because they need the special attention to the allergies and they are hiding the meal based ingredients from the food and do not mixed the unwanted kind if the oily food in it.

Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?

Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?

In this, we learn that the different kind of the skills we are used for this. In this we are dedicate the special kind of he tools for them and they need to planed the special diet plan for them.

Supervisor endorsement
Supervisor name:
Position:
Signed:

Follow recipes reflective report template (cultural or religious requirements)

Look for a situation where you have prepared a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to access special recipes, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.

Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food preference? What are the ramifications for the person if the dietary need is not met?

Ans. A customer has demanded a proper Hindu diet. The Hindu diet is completely based on plants and natural products. It includes foods which are come from plants or those items that are made without the exploitation of animals. Hindu food includes fresh and leafy vegetables, fruits, cereals, lentils, and dairy products. it does not include meat, beef or any other non-veg food.

If the customer’s need were not fulfilled or their void their diet needs then he/she ca sue against the restaurant.

Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?

Ans. By communicating with the customers directly, their dietary needs and expectations can be asked. It can be asked that what they should include in their food, and what food items should not included in their diet. After taking views from the customer, the information should be communicated with the team leader and the teammates. And, after discussing the needs, a to do list can be prepared.

Describe the steps that you took to respond to the customer’s dietary needs. How did you access a recipe which met the customer’s specific needs?

Step 1- Understand customer’s dietary needs properly

Step 2- Create menu offerings

Step 3- Expand vegan and vegetarian dishes in the menu

Step 5- Instruct and educate your staff

Step 6- Be frank to take feedback

What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.

What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?

Ans. The ingredients that is used to make the dish, should be checked first that is meet the requirements of the customer or not. It is checked whether the ingredients is allowed or not in the dish according to the demand.

For making salty curry, curd, gram flour, chilli powder, salt, and asafoetida, are used which are based on plants. It completely fulfills the customers’ requirements and needs.

Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?

Ans. To protect the nutrients and maintain the nutritional quality of the food, following cooking methods are adopted:

Moist heat cooking-

Poaching
boiling
simmering
steaming

Dry heat cooking-

Baking
Roasting
Grilling
Sautéing
broiling

combination of dry and moist heat-

stewing
braising

Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?

Ans. It is mandatory to analyze the customer’s demand. Which diet and at what quantity they are demanded. And according to the requirement and demands of the customers, a notepad should be prepared which helps to identify the quantity that is needed to fulfil the customer’s need. It gives a rough idea about the ingredients and their quantities.

Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?

Ans. First of all, I collect the views and information from the customer regarding their dietary needs and expectations. It is necessary to identify customers’ needs and demands. If their needs would not fulfilled then they would not come again and it decreases the rating of the restaurant. After taking information from the customers, I convey these needs to my other kitchen mates and teammates so that they can prepare food keeping in mind the needs of the customer.

Supervisor endorsement
Supervisor name:
Position:
Signed:

Modify recipes reflective report template (food restrictions)

Look for a situation where you have modified a dish for a customer who has food restrictions. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to modify recipes or exclude or substitute ingredients, identify ingredients, liaise with members of your team and others and the cooking techniques that you used.

Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food restriction? What are the ramifications for the person if the dietary need is not met?

Ans. Customer demands vegetarian food which only includes vegetables and fruits and other plant-based products. In this diet, there is restrictions also which were strictly follows. The food that is made from the animal exploitation is restricted in the vegetarian diet. It includes beefs, meat, fishes, eggs, seafood, etc. only the pure vegetarian food is demanded and served to customers.

If the diet or food that is demanded by the customer were not fulifilled or the staff not followed the food restrictions like they served non veg food to customer, then the customer can take strict action against them and can sue them.

Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?

Ans. To meet the requirements of the customers and fulfil their needs, it is important to know their choices regarding the food. And to know the customer taste and preferences, the way is taking customer’s opinion and views about the food they want to eat. Without knowing customer preferences, customer satisfaction could not achieved. After knowing the demand, the Manager convey and discuss this with the teammates and chefs, to prepare vegetarian food and instructs them about the food restrictions of the customer like non-veg food, meat etc.

Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe to meet the customer’s specific needs?

Ans. Step 1- Identify customer’s dietary need

Step 2- Create menu

Step 3- Eliminate food that is restricted according to the demand

Step 4- Expand vegan and vegetarian dishes in the menu

Step 5- Instruct and educate your staff

Step 6- Maintain cleanliness in the kitchen

Step 7- Be frank to take feedback

What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.

What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?

It should be checked that any non-vegetarian substance or element were not used in the vegetarian food.

Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?

. Ans. To protect the nutrients and maintain the nutritional quality of the food, following cooking methods are adopted:

Moist heat cooking-

Poaching
boiling
simmering
steaming

Dry heat cooking-

Baking
Roasting
Grilling
Sautéing
broiling

combination of dry and moist heat-

stewing
Braising

By adopting these methods the minerals and proteins in the food, not destroy and the food quality maintained. Without minerals and healthy nutrients, the food were not very beneficial and become less effective.

Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe quantities to produce the desired quantities?

Ans. It is important to identify the customer’s demand. Which diet and at what quantity they are demanded. And according to the requirement and demands of the customers, a to do list should be prepared which helps to identify the quantity that is needed to fulfil the customer’s need. It gives a rough idea about the ingredients and their quantities.

Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?

Ans. First of all, I collect the views and information from the customer regarding their dietary needs and expectations. It is necessary to identify customers’ needs and demands. If their needs would not fulfilled then they would not come again and it adversely affect the goodwill of the restaurant. After taking information from the customers, I convey these needs to my other kitchen mates and teammates so that they can prepare food keeping in mind the needs of the customer.

Next time I will first take a rough idea by conducting customer survey regarding the tastes and preferences of various food and then provide free sample to taste the dish and then taking reviews on it and changes required in it. For effective results in future.

Supervisor endorsement
Supervisor name:
Position:
Signed:

Modify recipes reflective report template (food preferences)

Look for a situation where you have modified a dish for a customer who has food preferences. You will report on the process that you used to confirm the customer’s food preferences. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.

Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food preference? What are the ramifications for the person if the dietary need is not met?

Ans. The customer demands gluten free food items in his diet. The diet plan that excludes the food which contains gluten. Gluten is a protein. So, the food that is free from protein is said to be gluten free food. Gluten free food includes fresh and leafy vegetables and fruits. Eggs, beans, seeds. Wheat, barley, rye, oats are completely restricted in the gluten free diet. So it should be keep in mind that the restricted food items would not included in the diet.

Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?

Ans. To meet the requirements of the customers and fulfil their needs, it is important to know their demand. As the customer demands for gluten free food. .After knowing the demand, the Manager convey and discuss this with the teammates and chefs, to prepare gluten free food and instructs them about the food restrictions of the customer like wheat, barley, dairy products.

Describe the steps that you took to respond to the customer’s dietary need. How did you modify a recipe or replace or substitute ingredients to meet the customer’s specific needs?

Ans. Step 1- knowing customer’s food demand

Step 2- Create menu according to the menu like, gluten free food

Step 3- Eliminate food that is restricted according to the demand, like wheat,

dairy products etc

Step 4- Expand gluten free food

Step 5- Instruct and educate your staff

Step 6- Maintain cleanliness in the kitchen

Step 7- Be frank to take feedback

What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.

What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?

Ans. As the customer demands for the gluten free food., so the team were tried Make diet plan and try to exclude high gluten food items like wheat, barley, soy etc. The gluten free food includes fresh and green vegetables like spinach ,broccoli, and other leafy vegetables and fruits.

Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?

Ans. There are many reasons for adopting the following methods. These methods of cooking helps to maintain nutrients in the food and protects the food from destroying the nutrients because of high heating

Dry heat cooking-

Baking
Roasting
Grilling
Sautéing
broiling

Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe to produce the desired quantities?

Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?

Ans.First of all, I collect the views and information from the customer regarding their dietary needs and expectations. It is necessary to identify customers’ needs and demands. If their needs would not fulfilled then they would not come again and it adversely affect the goodwill of the restaurant. After taking information from the customers, I convey these needs to my other kitchen mates and teammates so that they can prepare food keeping in mind the needs of the customer.

Supervisor endorsement
Supervisor name:
Position:
Signed:

Modify recipes reflective report template (cultural or religious requirements)

Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer’s dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.

Describe the situation that you have chosen to report and reflect on. What was the customer’s dietary need? Include a summary of the dietary need including answers to the following questions: What is the person’s food preference? What are the ramifications for the person if the dietary need is not met?

Ans. The customer demanded the kosher food dishes. Kosher food dish which includes non-vegetarian food items like meat, beef, seafood etc. it also includes dairy products. so it should be keep in kind that the customer should be served only kosher dishes.

Who did you communicate with about the customer’s dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer’s needs were met?

. Ans. To meet the requirements of the customers and fulfil their needs, it is important to know their demand. As the customer demands for kosher food. .After knowing the demand, the Manager convey and discuss this with the teammates and chefs, to prepare kosher food and instructs them about the food restrictions of the customer like too salty and spicy. The food should be medium in taste.

Describe the steps that you took to respond to the customer’s dietary need. How did you access information about modifications which met the customer’s specific needs?

Ans. Step 1- knowing customer’s food demand

Step 2- Create menu according to the menu like, kosher food

Step 3- Eliminate food that is restricted according to the demand, like wheat,

Fruits, vegetables etc

Step 4- Expand meat varieties in food

Step 5- Instruct and educate your staff

Step 6- Maintain cleanliness in the kitchen

Step 7- Be frank to take feedback

What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.

What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?

As the customer demands for the kosher food., so the team were tried Make diet plan and try to exclude non kosher food items. food items like wheat, barley, soy etc. This food includes meat and dairy products only like cheese, milk etc

Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?

Ans. To protect the nutrients and maintain the nutritional quality of the food, following cooking methods are adopted:

Moist heat cooking-

Poaching
boiling
simmering
steaming

Dry heat cooking-

Baking
Roasting
Grilling
Sautéing

Describe the operational adjustments that you made in response to meeting your customer’s dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe quantities to produce the desired quantities?

Ans It is important to identify the customer’s demand. Which diet and at what quantity they are demanded. And according to the requirement and demands of the customers, a to do list should be prepared which helps to identify the quantity that is needed to fulfil the customer’s need. It gives a rough idea about the ingredients and their quantities

Reflection – What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?

.Ans At very first I collect the views and information from the customer regarding their dietary needs and expectations. It is necessary to identify customers’ needs and demands. After taking information from the customers, I convey these needs to my other kitchen mates and teammates so that they can prepare food keeping in mind the needs of the customer.

Next time I will first take a rough idea by conducting customer survey regarding the tastes and preferences of various kosher food and then provide free sample to taste the dish and then taking reviews on it and changes required in it. For effective results in future.

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