effects of various cooking methods and food storage on nutrients

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Confirm special dietary requirements and select ingredients.

1.1 Confirm the dietary  and cultural food requirements  of the customer .

1.2 Liaise with others  to clarify requirements.

1.3 Confirm health consequences of ignoring 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 special recipes to produce dishes for those with special dietary and cultural food 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 or cultural 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.

2.7 Present nutritionally balanced food in an appetising and attractive manner.

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills 

  • communication skills to:
  • discuss and confirm dietary requirements with customers
  • discuss special food preparation requirements with kitchen team members
  • literacy skills to:
  • read and comprehend special dietary recipes and packaging labels
  • write notes on recipe requirements and calculations
  • numeracy skills to weigh and measure ingredients
  • planning and organising skills to efficiently sequence the stages of food preparation and production
  • problem-solving skills to:
  • consider and respond to special customer needs and requests
  • adjust standard menu items to meet special customer requests
  • self-management skills to manage own speed, timing and productivity
  • technology skills to use food preparation and cooking equipment.

Required knowledge 

  • culinary terms and trade names for:
  • substitute ingredients used to produce dishes with special dietary recipes
  • ingredients suitable for meeting basic nutritional needs
  • ingredients that cause common allergic reactions
  • food additives and preservatives
  • main types and culinary characteristics of special diets that are part of contemporary Australian society:
  • diabetic
  • gluten free
  • low cholesterol
  • low fat
  • low gluten
  • sugar free
  • vegan
  • meaning of:
  • drug–food interactions
  • food allergy
  • food intolerance
  • key health and legal consequences of failing to address special requirements:
  • allergic reactions
  • anaphylaxis
  • food sensitivity or intolerance reactions
  • main types and culinary characteristics of cultural diets that are part of contemporary Australian society:
  • halal
  • Hindu
  • kosher
  • vegetarian
  • basic principles and practices of nutrition, including:
  • nutrients and their food sources
  • influences on food choice
  • food and beverage selection influences
  • food labelling and interpretation
  • role and implications of using food additives and preservatives
  • health implications of food choices
  • role of good nutrition in avoiding dietary diseases
  • effects of various cooking methods and food storage on nutrients
  • primary components of Dietary Guidelines for Australians, including those for older Australians, children and adolescents

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