This paper circulates around the core theme of Confirm special dietary requirements and select ingredients. 1.1.Confirm dietary and cultural food requirements of the customer. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 79. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.
Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Confirm special dietary requirements and select ingredients.
1.1.Confirm dietary and cultural food requirements of the customer.
1.2.Liaise with others to clarify requirements.
1.3.Recognise potential health consequences of overlooking special dietary requirements of customers.
1.4.Access special dietary recipes and select specialised ingredients.
1.5.Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
1.6.Exclude ingredients from dishes as requested by the customer.
2. Prepare foods to satisfy nutritional and special dietary requirements.
2.1.Follow recipes to produce dishes for those with special dietary requirements.
2.2.Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
2.3.Communicate specific dietary requirements for food preparation to other team members.
2.4.Select appropriate ingredients to ensure optimum nutritional quality of dishes.
2.5.Use appropriate equipment and cooking techniques for specific diets.
2.6.Employ suitable preparation and cooking techniques to retain optimum nutritional values.
3. Present prepared food.
3.1.Present nutritionally balanced food in an appetising and attractive manner.
3.2.Visually evaluate dish and adjust presentation as required.
3.3.Store dishes in appropriate environmental conditions .
3.4.Minimise waste to maximise profitability of food items prepared.
3.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.