SITHCCC042

prepare food to meet

special dietary
requirements

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Contents
1: Confirming special dietary requirements 7
2: Preparing food to satisfy dietary requirements 17
3: Presenting prepared food 23
4: Working safely 27
5: Putting it all together 33
Chef’s Toolbox 35

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SITHCCC042 Prepare food to meet special dietary
requirements

Application
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for
people who have special dietary needs for lifestyle, medical or religious reasons. It requires the
ability to confirm the dietary requirements of customers, use special recipes, select special
ingredients and produce food to satisfy special requirements.
This unit does not include recipe planning for special diets which is covered in the unit
SITHKOP012 Develop recipes for special dietary requirements.
The unit applies to cooks and patissiers working in hospitality and catering organisations. This
could include restaurants, educational institutions, health establishments, defence forces,
cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and
function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known and
stable contexts within established parameters.
The skills in this unit of competency must be applied in accordance with Commonwealth and State
or Territory legislation, Australian and New Zealand standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.

Pre-requisite units
• SITHCCC027 Prepare dishes using basic methods of cookery

• SITXFSA005 Use hygienic practices for food safety

Learning goals
• Confirm special dietary requirements.

• Select ingredients.

• Prepare foods to satisfy nutritional and special dietary requirements.

• Present prepared food.

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Fact sheets
• Fact Sheet 1 - Following Hygienic Work Practices

• Fact Sheet 4 - Managing Food Safety Hazards and Risks

• Fact Sheet 5 - Safe Food Handling
• Fact Sheet 6 - Receiving, Storing and Food

• Fact Sheet 7 - Cleaning and Sanitisation

• Fact Sheet 8 - Working Sustainably

• Fact Sheet 10 - Workflow Planning

• Fact Sheet 11 - Special Dietary Requirements

• Fact Sheet 14 - Culinary Terms

• Fact Sheet 16 - A Tour of the Large Equipment in a Commercial Kitchen

• Fact Sheet 17 - Commercial Kitchen Utensils

• Fact Sheet 18 - Pots, Pans, Trays and Steamers

• Fact Sheet 19 - Knives

• Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance

• Fact Sheet 21 - Blenders, Mixers, Food Processors And Food Mills

• Fact Sheet 22 - Graters, Mouli and Mandoline Slicers

• Fact Sheet 23 - Weights and Measures

• Fact Sheet 25 - All About Blanching

• Fact Sheet 26 - All About Boiling

• Fact Sheet 27 - All About Braising

• Fact Sheet 28 - All About Frying

• Fact Sheet 29 - All About Grilling

• Fact Sheet 31 - All About Roasting and Baking

• Fact Sheet 32 - All About Stewing

• Fact Sheet 33 - All About Steaming

• Fact Sheet 34 - All About Microwaving

• Fact Sheet 35 - Garnishes

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney

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Overlap alert
Learners may already be familiar with the following concepts:

• cleaning and sanitisation

• safe food handling

• hygienic work practices

• workflow planning

• sustainable work practices

• use of commercial kitchen equipment and utensils

• spoilage and contamination

• safe food storage

• culinary terms

• cooking methods

• kitchen safety.
You might consider a brief refresher with an emphasis on applying the existing knowledge and
skills in the context of receiving, storing and maintaining stock.

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ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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1: Confirming special dietary requirements

In this unit you will learn about the different dietary requirements that you will need to address as part
of your work in a commercial kitchen. Not all customers are the same, and in fact you will find that
many dishes need to be adjusted and ingredients substituted.

Dietary requirements

TIME FOR SOME FACTS

For detailed information about the range of special dietary requirements that you are likely to come
across in your work in commercial kitchens, look at the following Fact Sheet:

• Fact Sheet 11 - Special Dietary Requirements

If you have already looked at this Fact Sheet you can move on or review it again to refresh your
memory.

Confirming dietary requirements and working with others

Depending on your workplace, you will need to find out about the dietary needs of your customers.
Looking outside of the typical restaurant environment, you may find that you are working in a kitchen
for a specific facility, such as an aged care facility, a childcare centre, a school, a hospital and so on.
In these kitchen environments it is imperative that you work with special dietary requirements in mind
because there you could put the health and wellbeing of one of your workplace’s clients at severe
risk.
In many of these facilities and environments there will be
specialised menus that have been developed for those
who have specific needs. However depending on your
role you may even be involved in the menu planning
process, which would require you to work with not only
the customer/ client but also others close to them who
either understand their condition from a medical
perspective or who have prepared their food in the past
(such as their family members or carers).

Fact Sheet 11 - Special Dietary Requirements

provides a list of those who you could talk to in order
to gather more information about your
customer’s/client’s needs (see ‘Specialists’ under
‘Seeking advice’). The consequences of not meeting
special dietary requirements, as mentioned in the fact
sheet, can be quite significant. If in doubt, always ask
for help!

Image by roam in color on Unsplash

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney

ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 7 | Page
 LIFT THE LID

This article includes stories on establishments that have failed in providing customers with food to
meet their special dietary requirements.
Article: [Link]
requirements/

SHARE PLATE

In a small group, return to Fact Sheet 11 - Special Dietary Requirements and look at some of the
customer needs listed. Which ones you do you think you would expect to see if you were preparing
meals for people in an aged care facility? Identify at least three common dietary requirements.
Share your thoughts with the group in a discussion facilitated by your trainer.

Communicating with customers and others

A thorough, accurate and complete understanding of your customer’s dietary requirements is key to
ensuring that you can respond effectively. To gather this information you may need to discuss the
customer’s requests and dietary issues with your organisation’s front of house staff, other members of
your kitchen team, the customer themselves and their family or other members of their support
network and possibly your supervisor or team leader.
Here are some tips on how you can do this respectfully and professionally.

Listening and questioning

When we talk about effective communication skills, we are referring to:

This is when you are not just hearing what the other person says, but
are understanding what they are really saying; active listening involves
nodding, leaning forward and using positive body cues to encourage the
person to share their thoughts; a key aspect of active listening is to
show you are engaged and not distracted, as this gives the other
Active listening
person more confidence to open up. It’s important to understand that
not all customers may be comfortable talking about their dietary needs,
especially if they are connected to an illness or medical issue. Using
active listening techniques will help you make the customer feel more at
ease and will hopefully encourage them to open up about their needs.

There are a number of questioning techniques that can be used: the

most common are open questions (where you want detailed information
Questioning to be provided), closed questions (where you are looking for a specific
answer which may consist of a one-word answer or an exact answer)
and probing questions (where you want to dig deeper into something
that the other person has raised or mentioned in passing). Questioning
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 is the best way to find out exactly what you need to know about the
customer’s dietary requirements and what you can do to meet them.

These techniques can be used to confirm and clarify information and

instructions. With summarising, you are taking the key points from what
the other person has said and reflecting them in a succinct manner; with
Summarising
paraphrasing, you are taking what they have said and are explaining it
and
in your own words, yet not cutting down the message, the importance or
paraphrasing
the intent. These techniques are good to obtain confirmation that you
have understood correctly, and it also shows that you have listened
carefully.

The way in which you communicate depending on the person or

Style of audience. You may be informal with your team, but you would take a
communication more formal approach with your customers and your supervisor for
example.

When speaking to your customers always treat them with respect. Your
workplaces and the customers who visit it will be diverse environment,
and respectful communication extends to having an awareness and
appreciation of the different cultures, backgrounds, abilities and needs
Respectful of others. There may be times when you do not agree or understand a
communication person’s cultural, religious or food preference choices – it is not your
place to judge or put forth your opinions. Your role is to make sure that
the dining experience for your customer is comfortable, does not
exacerbate any conditions they have, and does not breach their cultural
or religious practices.

LIFT THE LID

Watch the following videos that highlight the challenges faced by people with special dietary issues.

• Ask a patient: Celiac disease & gluten sensitivity.

Video: [Link] (08:55)

• Anaphylaxis and me.

Video: [Link] (04:45)
Participate in a group discussion about how you can offer people with dietary issues confidence
about eating the food that you prepare for them.

There are other ways in which you can improve your knowledge for dealing with special dietary
requirements. You can talk more to your supervisor and colleagues about their experiences, research
the internet to learn more about specific needs, and gather a bank of recipes for a range of needs.

Nutrition

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Remember that just because you are excluding or substituting an ingredient, it does not mean that the
dish should be bland, boring and lacking in nutritional value. There are many ways in which
adjustments to dishes can be done that retains nutritional value – the substitution of processed foods
to whole foods is one example.

LIFT THE LID

Return to your recipe that you reviewed in Topic 1. How nutritious are the substitutes you made?
Do you think you could make some more changes?

The world of nutrition is a complex one. We all know that foods contain different vitamins, minerals,
antioxidants, and have different amounts of fibre, calcium, sugar and so on, but do you know the
nutritional values of specific foods?

LIFT THE LID

This article provides a detailed list of foods and their nutritional values.
Article: [Link]
For a summary of the six essential nutrients that the human body needs to function, see the
following article.
Article: [Link]

SHARE PLATE

Your trainer will test your knowledge of nutrition. As a group you will be quizzed on what nutrients
are in specific foods.

Food additives and preservatives

Food additives and preservatives can cause reactions in some people. Food additives and
preservatives are used to enhance the flavour and other qualities of food, and to inhibit or arrest the
growth of microorganisms that lead to food spoilage and deterioration of its visual appearance
(enzymatic browning, for example). It’s important to know what these reactions might be and what
foods contain such additives and preservatives.

LIFT THE LID

Read the following article about the impact of food additives.

Article: [Link]

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ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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 LIFT THE LID

Read the following article about the side effects of some preservatives.
Article: [Link]
1766486

SHARE PLATE

Your trainer will assign you one special dietary requirement. Do some research and identify the
nutritional needs of someone with such a requirement.
Takes notes about what you learn and share with the group.

Australian Dietary Guidelines

Eat for Health: Australian Dietary Guidelines is a great resource of detailed information about our
nutritional needs. It has a wealth of information about the nutritional value of our foods and the dietary
intakes of people of different ages, sexes and dietary requirements, and how to maintain best health.

LIFT THE LID

Download a copy of Eat for Health: Australian Dietary Guidelines from the following link.
Website:
[Link]
Review the following:

• the Australian Guide to Healthy Eating graphic on page 10

• the summary on page 11

• Information about our energy intakes, pages 15–17

• 1.2.2 Dietary patterns and specific food and drinks on page 19

• Table 1.4: Summary of practical considerations for Guideline 1 on page 29

• Guideline 2 information and its summary on page 31

• 2.12 The evidence for consuming ‘a wide variety of nutritious foods’ on page 32.

As you will see, Eat for Health: Australian Dietary Guidelines is a detailed and complex document.
You may like to read it more thoroughly when you have time.
Take notes about what you learn.

Modifying recipes and menu items

Once you understand the special dietary requirements of your customers, you will need to determine
what recipes and ingredients are likely to be a problem. You will need to review the menus and
identify which recipes are problematic. You will then need to look over the ingredients and methods in
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ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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those recipes and determine what ingredients need to be excluded or substituted, and what cookery
methods could cause issues with cross contact (often referred to as cross contamination but
technically incorrect as we are not referring to harmful bacteria, rather harmful or inappropriate
ingredients).
Common food substitutes include gluten-free flour, yeast-free flour and non-sugar sweeteners,
however there are also substitutes for other foods (see the links below for further information).

Meat substitutes
There is a range of substitutes for meat and the options are increasing rapidly. The option that you
use will depend on whether you are substituting for whole cuts of meat or for mince. They will also
depend on the style and flavours in the dish.
Here is a list of commonly used meat substitutes. How many more can you think of?

Tofu is a bean curd or soybean curd. It has a creamy texture and is high in
protein, calcium and iron. It is a popular product in many vegetarian and
Tofu vegan dishes. It comes in varying firmness: silken, firm, extra firm or super
firm. It does not have much flavour but absorbs the flavours of the
accompanying foods of the dish.

Tempeh is similar to tofu in that it is soybean based. It is made by partially

cooking soybeans and then fermenting them with a mould (Rhizopus
Tempeh
oligosporus). It can also include grains such as rice or barley. It is high in
protein and is denser than tofu and has a chewy texture.

Lentils and pulses are dried seeds of legume plants. They can be yellow,
red, green, brown and black depending on the legume plant. They have a
Lentils and
long shelf life. They are high in protein, fibre, calcium, iron, potassium and
pulses
folate. They are great for soups, stews, salads and are the main ingredient
for Daal.

Beans and chickpeas are similar to lentils as they are in the same legume
family. There are many types of beans including: kidney, red, black, white,
Beans and
navy, fava, fayot, cannellini, lima, mung, adzuki pinto and soybeans. They
chickpeas
are also a good source of protein, folate, fibre, iron, phosphorus and fatty
acids. They are great for soups, stews and salads.

Seitan is made from wheat gluten and has the appearance of a meat roll
once it has been cooked. It is a dense, brown, chewy meat alternative that
Seitan
has a savoury flavour. It can be used in stews and stir-fry’s or in
sandwiches. It is high in protein, calcium, iron and sodium.

Substitutes When substituting whole cut meats, the most popular choices are tofu,
for whole tempeh or seitan as they have a similar texture and shape and provide
cut their own flavours.

When substituting mince meats, lentils, pulses, beans and chickpeas are
Substitutes
generally used, as they provide a creamy thick consistency infused with the
for mince
flavours of the dish.

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Dairy substitutes

This includes almond milk, rice milk, soy milk, tofu milk – Tofutti, cashew or
Milks
hemp milk can be substituted for dairy milk.

Butter substitutes includes non-dairy margarine such as Nuttelex which is

Butter made from nuts and olive oil. Other substitutes for butter include vegan
butter, coconut oil, vegetable shortening and so on.

There is a range of non-dairy cheeses available. For example, soy-based

cheese, nut cheeses such as cashew cheese, Indian paneer cheese and
Cheese tofu ricotta cheese. Nutritional yeast is often used as a substitute for
parmesan cheese. Nutritional yeast can also be used as a non-dairy
garnish to add flavour to dishes.

Cream/sour Tofutti cream and Tofutti non-dairy sour supreme/non-hydrogenated

cream “Better than sour cream” can be used.

Ice cream Ice cream substitutes can include: soy, coconut or rice milk ice cream.

Egg substitutes
There are many substitutes that can be used instead of eggs including:

• ground flaxseed with water • tofu

• aquafaba • puree fruit or vegetables such as pumpkin

or avocado
• banana
• coconut products such as coconut
• applesauce
yoghurt or oil
• chia seeds
• peanut butter
• baking powder and oil
• purchased egg replacement.
• starches

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By this time you will have gained an understanding of
what your customer is not able to consume and why,
therefore you should find this process relatively
straightforward. However, as usual, if in doubt speak to
the customer, someone who is considered specialist
support, or your supervisor. You should never make
assumptions when you are not sure.

Note: your workplace may already have menu items

and recipes in place to cater for special dietary
requirements. However you must still review these
and make sure you are catering to the needs of your
customers – again, you should never assume that
everyone is the same!

Image by roam in color on Unsplash

International Institute of Sydney PTY LTD t/a Imperial Institute of Sydney

ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
+61 272 522 525 | info@[Link] | [Link] Version: 1.1
Address: Suite 302, Level 3, 20, Macquarie Street, Paramatta, NSW 2150 14 | Page
LIFT THE LID

This Australian Government article provides great information on how to read food labels. This is
an important requirement when making sure your customers will be served the right foods.
Article: [Link]

LIFT THE LID

This article provides a detailed list of dishes and what ingredients could be problematic for a range
of the allergen types.
Article: [Link]
These articles provide a list of food substitutes.
Article: [Link]
allergies-1715139
Article: [Link]

LIFT THE LID

Your trainer will give you a number of recipes. You are to go through the recipes and highly any
ingredients that you believe need to be excluded or substituted. Where you need to substitute an
ingredient, write down the name of the ingredient you will replace it with and why.
Share your findings with the group in a discussion facilitated by your assessor.

LIFT THE LID

Your trainer will give you two special dietary requirements. Go online and choose three restaurants
whose menus are available online. Choose restaurants that offer different types of cuisine.
Look at the menus and identify which dishes would not be suitable for the special dietary
requirements you were assigned. Try to think of what ingredients are in those dishes that might
need to be excluded or substituted.
Share your findings with the group in a discussion facilitated by your assessor.

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ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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2: Preparing food to satisfy dietary
requirements
There are a number of considerations you need to be aware of when preparing food that meets
special dietary requirements:

• awareness of kitchen staff

• use of processed foods

• information included on menus

• cookery methods

• portion size

• maintaining nutritional value.

SHARE PLATE

As a group, discuss the importance of each of the above and how they can impact customers with
special dietary requirements.

LIFT THE LID

The Australian Institute of Food Safety has these suggestions on how to prevent allergic reactions
in your food business. Many of the tips in this article can be applied to all special dietary
requirements, especially those at steps 2–4.
Website: [Link]

Working with your team

Once you have the information you need, including the recipe and what needs to be substituted or
excluded, you will need to talk to your team. It is fair to assume that you will not always be cooking
these dishes, or simply part. You need to make sure that the team is aware that there is a dish (or
dishes) being prepared and the risk of cross-contact or inclusion of the wrong foods or ingredients.
Depending on your role and the workplace, you may also need to talk to the wait staff and make sure
they understand that they will be providing adapted dishes to customers. It’s important that everyone
understands what is on the menu and what can be adapted so that the customer experience is safe
and enjoyable.
Make sure instructions and/or revised recipes are clear, accurate and leave no room for interpretation
or assumption. Discuss the changes with the team and ensure everyone is clear, especially those
who will be involved in preparing the dishes.
The kitchen environment is always a stressful one, so you may find you will need to use some
negotiation tactics with anyone who is showing reluctance or who does not really believe in the
specific dietary requirement being addressed. You will need to carefully explain the consequences of
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what could happen if the customer/s consumed the wrong type of food and how it could impact the
restaurant (both legally and professionally). You should remember that not everyone may be well
educated on this area, so providing information about the ‘cause and effect’ and the impact on the
customer is always a good approach to take.
It is also possible that you have people on your team (maybe even yourself!) who have special dietary
needs. Their experience and knowledge will be incredibly useful.

Equipment and utensils

When preparing and cooking dishes for customers with special dietary requirements, you will use the
same types of kitchen equipment and utensils as other dishes that are being prepared by other
people in the kitchen. However, it is imperative that you understand that your practice does not impact
the foods you are preparing. Excellent communication with your team (as discussed in the previous
topic) will help to ensure that there is no sharing of equipment and utensils, and that ingredients and
final dishes are not mixed up.

LIFT THE LID

This article discusses cross contact and how to avoid it in the kitchen. Download and view the one-
page summary included in this article.
Article: [Link]

TIME FOR SOME FACTS

Review the following Fact Sheets to refresh your memory on the range of equipment and utensils
available.

• Fact Sheet 16 - A Tour of the Large Equipment in a Commercial Kitchen

• Fact Sheet 17 - Commercial Kitchen Utensils

• Fact Sheet 18 - Pots, Pans, Trays and Steamers

• Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance

• Fact Sheet 21 - Blenders, Mixers, Food Processors and Food Mills

• Fact Sheet 22 - Graters, Mouli and Mandoline Slicers

• Fact Sheet 23 - Weights and Measures

If you have already looked at these Fact Sheets you can move on or review them to refresh your
memory.

Knives and knife skills

It’s important to know what type of knives you will use when preparing these types of foods.

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Precision cutting
The term ‘precision cuts’ relates to the techniques used to cut food into precise shapes and sizes.
Precision cutting usually involves vegetables and the cuts are used for a couple of reasons:

• for garnishing/presentation purposes

• to cut food so that it can cook or marinate at an even rate.

TIME FOR SOME FACTS

Review Fact Sheet 19 - Knives to refresh your memory on the different types of knives used in a
commercial kitchen environment. Also review the types of precision cuts.

The importance of manufacturer instructions

The manufacturer’s instructions are an important piece of information when using any type of
equipment. Instruction manuals provide information specific to the piece of equipment, such as:

• how to use it safely and hygienically

• how to set up/assemble

• what attachments/accessories can be used

• how to operate the equipment and any programmable settings

• ingredient quantities or volumes

• troubleshooting (what to do when things go wrong)

• cleaning and basic maintenance

• spare parts information

• service requirements (when to get the machine repaired or serviced).

You must always follow the manufacturer’s instructions. Do not attempt to repair or service a broken
or faulty piece of equipment unless the instruction booklet says that this is within an operator’s skill
level or your supervisor has indicated is it part of your responsibilities.
If equipment is broken, faulty, damaged or shows signs of wear and tear, you must notify your
supervisor and tag or label the equipment as being ‘out of order’ or ‘not in use’ or similar.

Cleaning and sanitisation

No one wants to use dirty equipment or equipment that isn’t working the way it should. You should
always make sure you have cleaned and performed any necessary maintenance on equipment so
that it is clean and safe to use for the next time, or for the next person. This also ensures that there
are no trace element of harmful food left on equipment and utensils that could contaminate other
dishes.

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ABN: 23 610 424 336 | RTO CODE: 41568 | CRICOS CODE: 03944E
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 TIME FOR SOME FACTS

Review the following Fact Sheets about how to clean and maintain your work environment and to
ensure food safety requirements are upheld.

• Fact Sheet 7 - Cleaning and Sanitation

• Fact Sheet 20 - Equipment Safety, Cleaning and Maintenance

Image by Liliana Drew on Pexels

Common signs of uncleanliness or damage may include:

• food that has not been removed from attachments and accessories

• spatters or splashes of food on equipment housing

• dust and dirt

• stains or marks on equipment

• cracks, slits and chips

• issues with electrical cords and plugs.

Key cleaning and maintenance requirements relate to:

• the correct way to clean and sanitise equipment

• what maintenance can be safely performed (such as blade sharpening and adjusting, belt
tensioning, oiling and lubrication)

• signs of wear and tear or damage.

Commercial kitchens will have cleaning and maintenance checklists and procedures available for staff
to follow.
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Cookery methods
In the previous topic we discussed the nutritional value of foods and the importance of making sure
that those with special dietary requirements still receive the nutrients they need for good health and
wellbeing. The way food is cooked can impact the levels of nutrients in foods.

TIME FOR SOME FACTS

Read each Fact Sheet below to familiarise yourself the common cookery methods.

• Fact Sheet 25 - All About Blanching

• Fact Sheet 26 - All About Boiling

• Fact Sheet 27 - All About Braising

• Fact Sheet 28 - All About Frying

• Fact Sheet 29 - All About Grilling

• Fact Sheet 30 - All About Poaching

• Fact Sheet 31 - All About Roasting and Baking

• Fact Sheet 32 - All About Stewing

• Fact Sheet 33 - All About Steaming

• Fact Sheet 34 - All About Microwaving

If you have already looked at these Fact Sheets, you can move on or review them to refresh your
memory.

SHARE PLATE

As a group, discuss how you think the above cookery methods could impact the nutrients in foods
that would be cooked using these methods.
Your trainer will facilitate this discussion.

LIFT THE LID

Here are some do’s and don’ts when handling food for people who have special dietary
requirements.
Website:
[Link]
esponsibilities

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Workflow planning
Before you begin cooking, you must know what ingredients, equipment and utensils you need, and
how long food will take to cook. You must also have a plan for which tasks will be completed during
mise en place and which tasks will be completed during service.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

• Fact Sheet 10 - Workflow Planning

If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

Mise en place considerations

As part of preparing your work area you will need to make sure that the ingredients you have
gathered are the correct type – have you made sure that you have all the substitute ingredients? Are
these ingredients going to maintain the nutritional value of the dish? What about your cooking
methods? Review the recipe carefully and check that you have addressed any exclusions. As you
prepare your dishes you must keep a close eye on your workstation and make sure no one moves,
replaces or ‘borrows’ any of your ingredients, utensils and equipment. The risk of cross contact can
be high!

CHEF’S TOOLBOX

Gather as broad range of recipes that would meet at least five different types of special dietary
requirements. Add these to your Chef’s Toolbox.

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3: Presenting prepared food

Earlier in this guide we talked about the importance of your adjusted dishes not being bland or lacking
in nutrition. Your attention should also be focused on the presentation of the dishes – excluding or
substituting items does not need to come at a cost of a poorly presented or boring-looking dish.
The principles for displaying and presenting food still apply just as much as for ‘normal’ dishes on
your menu, but you need to make sure that presentation, display and storage of food does not put it at
risk of cross contact.

Image by Victoria Shes on Unsplash

SHARE PLATE

As a group. discuss ways in which food for customers with special dietary requirements could be at
risk during the stages of presentation, display and storage.
Your trainer will facilitate this discussion.

Evaluating and adjusting dishes

Before dishes are served it is important to evaluate them. Check your dishes using the following as a
guide:

• Appearance:
o How visually appealing is the dish?
o How does your plating look from different angles?
o Do garnishes and accompaniments show a range of colour?
o Do garnishes and accompaniments enhance the main dish but not detract from it?

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 o Do all ingredients look fresh?
o Have you balanced the plate?
o How do your shapes, lines, patterns and stacks work together?
o Have all drips and spills been wiped (in the direction of the spill)?
o Is the servingware clean and free of chips and cracks?
o Have you used the correct type, size and shape of servingware?

• Aroma:
o Tangy
o Earthy
o Herby.

• Taste:
o Sweet
o Salty
o Acidic
o Sour
o Bitter
o Umami
Image by The Matter of Food on Unsplash
o Spicy.

• Texture (mouthfeel):
o Chewy o Liquid
o Clean o Moist
o Creamy o Mousse
o Crispy o Rich
o Crumbly o Slippery
o Crunchy o Smooth
o Fibrous o Velvety.
o Juicy

• Consistency:
o Are sauces of the correct consistency?
o Have all vegetables been cut cleanly and to the right sizes?

• Temperature:
o Hot
o Cold
o Warm

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 o Room temperature
o Is servingware at the right temperature?

• Plating:
o Is the food plated for practicality of customer consumption?
o Is the dish plated for practicality of service?
o Has the dish been wiped clean of drips and spills?
o Is the food plated and presented in a manner that it cannot come into contact with other
foods that could be harmful?

LIFT THE LID

The Culinary Pro provides some great information for plating and presentation.
Website: [Link]
If you have already visited this link, you can move on or review it to refresh your memory.

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4: Working safely

This topic addresses the requirements of working safely in the kitchen environment. Safe food
handling protects all of your customers but also reduces the risk of cross contact, which we looked at
in the previous topic.

Safe food handling

You will have learned about safe food handling already, but it is important to refresh your memory on
the key principles.

TIME FOR SOME FACTS

Look at the following Fact Sheets:

• Fact Sheet 1 - Following Hygienic Work Practices

• Fact Sheet 4 - Managing Food Safety Hazards and Risks

• Fact Sheet 5 - Safe Food Handling

If you have already looked at these Fact Sheets you can move on or review them to refresh your
memory.

Food storage
As with any food items you must ensure you are using ingredients that are in date and fresh. Food
safety standards require that food is labelled and rotated to ensure freshness and quality.
Always check the use by dates and best before dates of food before you prepare it.

Labelling

• Place labels on containers/trays.

• Labels/stickers include:
o colour-coded stickers
o ‘days of the week’ stickers
o use by food labels
o prep labels (item, name, quantity, date, use by)
o ‘use first’ or ‘new stock/old stock’ labels.

• Make sure use by or best before dates are not removed from packaging.

• Shelving should be labelled to assist with correct storage, rotation and inventory management.

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• Make sure that foods are labelled to indicate any specific dietary requirements (this may be
quite important when working in the kitchen of a facility such as aged care, child care, schools
and hospitals).

LIFT THE LID

Learn more about the requirements of food labelling, use by dates and best before dates at the
following link.
Website: [Link]
Research the ‘Julian Date’ and take notes.

Storage

• All food must be stored in food-grade storage containers.

• Check the condition of food containers before use and throw out those that are cracked/split,
or have poor fitting lids.

• Wash and sanitise before use.

• Single-use containers should never be reused.

• Lids must be tight fitting.

• If you need to use cling film or foil, make sure it covers the container tightly.

• Check temperature of fridges/cool rooms and freezers.

• Check for signs of humidity and moisture in dry stores.

• Check packaged foods for signs of contamination, spoilage or pest infestation.

• Check dry stores for signs of pest infestation.

• Make sure food storage areas have sufficient lighting to assist with identification or spoiled and
contaminated foods.

• Check for adequate ventilation in the kitchen area to reduce condensation build up.

• Check that the environmental conditions for storage are appropriate to the product being
stored. For example:
o atmosphere
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation.

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• Make sure foods are individually wrapped and sealed to avoid cross contact with other foods.

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 TIME FOR SOME FACTS

Look at the following Fact Sheet:

• Fact Sheet 6 - Receiving, Storing and Maintaining Food

Review the information in the Fact Sheet, taking particular note of the following sections:

• ‘Storing food’, steps 1–4.

• ‘Storage conditions for different food types’, steps 1–2.

If you have already looked at this Fact Sheet you can move on or review it to refresh your memory.

Working sustainably
Every day you spend in the kitchen means you are using water, electricity, gas and producing waste.
The impact of the hospitality industry on the environment is well known, and has led to changes in
many practices.

TIME FOR SOME FACTS

Look at the following Fact Sheet:

• Fact Sheet 8 - Working Sustainably

Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn about what
you can do to help reduce your impact on the environment.
If you have already looked at this Fact Sheet, you can move on or review it to refresh your memory.

When preparing foods you also need to be able to consider the cost of waste – there are many
practices that can be put into place to improve the profitability of menu items. This may seem difficult
when preparing foods for special dietary requirements, but sometimes the changes can be made to
other dishes on your menu to make existing meals more nutritious and appealing. Carefully controlling
portion sizes is another way to reduce waste and be cost efficient. Talk to your team and your
supervisor about ways in which you can be innovative and creative with ingredients and leftover food.

LIFT THE LID

This article discusses how restaurants can reduce their food waste.
Article: [Link]

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LIFT THE LID

Research the ‘nose to tail’ practice that many restaurants are implementing and how it is benefitting
their business.
Takes notes about what you learn.

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5: Putting it all together

Now it’s time to put together everything you have learned in this unit and do some cooking!
Complete the activity below.

WHAT’S COOKING?

Your trainer will discuss with you the requirements of this activity. You will need to follow recipes
that cater to customers with different dietary requests. These will include food restrictions, food
preferences and cultural or religious requirements.
Your trainer or someone in your group will play the roles of each customer.
Your trainer will provide you with the recipes.
During this activity you will need to:

• talk to the customer and determine their special dietary requirements

• ask questions and listen to make sure that you have gathered adequate information

• review the recipes you have been provided and look for problematic ingredients

• review recipes that meet specialised requirements and determine particular ingredients

• check that specialised ingredients are available in store or that substitution are available

• exclude ingredients as necessary

• confirm food production requirements

• calculate ingredient amounts

• determining cooking times and temperatures

• talk to your team about what you are preparing

• follow special and modified recipes to prepare food for customers

• follow procedures for portion control

• produce the required quantities

• select the type and size of equipment required

• ensure that food preparation equipment safely assembled, clean and ready for use

• use equipment safely and hygienically

• use equipment according to the manufacturer’s instructions

• sort and assemble ingredients according to food production sequencing

• weigh and measure ingredients accurately

• create portions according to the recipe/s

• minimise waste to maximise profitability

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• follow standard and special recipes accurately

• make adjustments to dishes to ensure quality

• present dishes attractively

• use appropriate service-ware

• evaluate dishes and adjust presentation

• identify modified dishes to other team members

• store dishes in appropriate environmental conditions

• follow organisational policies and procedures

• maintain a clean work area

• dispose of or store surplus products

• work safely

• work hygienically

• work sustainably

• work efficiently

• work within commercial time constraints and deadlines.

If you identify any issues with any ingredients, utensils or equipment, speak to your trainer
immediately.

LET IT SIMMER

Reflect on the activity you just completed and think about:

• what you did well

• what you could improve on

• what you would do different next time.

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Chef’s Toolbox
Use these pages to record recipes, tips and useful resources to add to your Fact Sheets so, at the
end of your course, you have a set of references that you can take with you into the workforce.

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