Assessment Answers for SITHCCC018 - Prepare Food to Meet Special Dietary Requirements

SITHCCC018 is a unit of competency part of Australia's Commercial Cookery course. It is designed to teach students how to prepare food that meets special dietary requirements. This unit covers the skills and knowledge required to prepare dishes for people with special dietary needs such as allergies, intolerances, and cultural requirements.

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Review our "SITHCCC018 - Prepare Food To Meet Special Dietary Requirements" assignment question/answers below and take your culinary skills to the next level with our expert guidance!–

Ques 1: Identify three substitute ingredients for making dishes with special diet recipes.

Ans: Oil: Vegetable oil can be replaced with melted butter in any recipe, including brownies.

Avocado: Pureed; this low-fat substitute can be used in equal parts with butter.

Ghee or coconut oil: Replace butter in similar proportions, but ghee should be cooked at a slightly higher temperature.

Ques 2: How do storage and partial processing affect the nutritional values of fresh fruits and vegetables? What measures can be used to reduce such losses?

Ans: 

• Most vegetables are peeled before cooking and are always sorted to remove the skin, which is very difficult.
• Always wash or rub vegetables instead of peeling them.
• Always microwave, steam, roast, or grill vegetables instead of boiling them.

Ques 3: List three factors that must be considered while selecting cooking methods to maintain maximum nutritional value in foods or meet dietary requirements.

Ans: 

Grilling: Grilling brings out the maximum amount of nutrients to the vegetables; this cooking method also helps retain their original flavour.

Frying: This cooking method uses a small amount of oil or fat within a shallow pan.

Microwaving: This method of cooking is used for fast microwaving, but it also helps the food preserve its nutrients, etc.

Ques 4: What are food additives?

Ans: Food additives are substances used to add to food that help preserve and improve the safety and freshness or taste, texture or appearance of food.

Ques 5: How can additives affect individuals, and how can you, as a chef, identify specific food additives?

Ans: 

• Digestive Disorders - Diarrhea
• Neurological disorders- hyperactive, insomnia.
• Respiratory problems- asthma, sinusitis.
• Skin problems- hives, itching, etc.

Ques 6: Provide examples of possible food allergy or intolerance reactions.

Ans: Examples of possible food allergy or intolerance reactions are - 

• The tongue may swell
• Voice can be hoarse
• Wheezing
• Persistent cough

Ques 7: What are the consequences of failing to address special needs for food allergies, medical conditions, or drug-food interactions?

Ans: Consequences of failing to address special needs for food allergies, medical conditions, or drug-food interactions are -

• There may be abdominal pain and nausea, and the client may also vomit.
• Customers suffering from allergies may faint.
• There may be some kind of rashes and redness on the skin.

Ques 8: Write down two implications of the Australian Guide to Healthy Eating for your chef role.

Ans: Two implications of the Australian Guide to Healthy Eating for your chef role are -

• Proper guidance and knowledge should be provided to promote health and wellness.
• Proper support and assistance should be provided to decide about the method of cooking.

Ques 9: What are the three main ways to reduce waste when preparing and cooking?

Ans: Three main ways to reduce waste when preparing and cooking are -

• Reusing material wherever possible.
• Wash vegetables properly instead of peeling them.
• Using fresh ingredients to increase the shelf life of the product

Ques 10: Identify five ingredients that commonly cause allergies.

Ans:

• Nuts and seeds, especially peanuts
• Dairy products
• Eggs
• Seafood, such as shellfish, squid
• Gluten-containing foods such as wheat, flour

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