FBS-WK2.pptx week 2 week 2 week 2 week 2

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1. DESIGN MEALS TO MEET SPECIFIC DIETARY OR CULTURAL NEEDS MS.CLANG 1

2. Reduced Salt All foods contain salt The amount of salt found naturally in fresh foods like meats, vegetables, fruits and grains is relatively small Adding a little salt during cooking to fresh foods is still usually within the limits recommended for health It is processed foods that often contain quantities that are not recommended Take care to check the label of foods as even canned vegetables have salt added. You can check the content at this site: http://www.foodstandards.gov.au/consumerinformation/nuttab2010/ 2

3. Suppliers All goods that are purchased for food preparation need to meet food safety requirements You need to be aware of the relevant food handling and food storage legislation in your area It is important to purchase your ingredients from a reputable supplier Choose suppliers who handle food safely DEDY WIJAYANTO 3

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5. Selecting suppliers DEDY WIJAYANTO 5 When choosing a supplier for you need to consider the following factors: The product range The availability of products Delivery requirements Cost Trading terms Registration Suppliers can be small or large, wholesaler, retailers or growers. The purchasing process requires sound knowledge of products.

6. Product Range DEDY WIJAYANTO 6 The product range of your suppliers need to meet the requirements of the business. Suppliers can stock: General goods Meat, poultry, fish, fruit, vegetables, dairy, bakery, d ry goods or Specialist ingredients Salt reduced, gluten free, lactose free

7. DEDY WIJAYANTO 7 Element 2: Design meals for specific cultural needs

8. Specific Cultural Group DEDY WIJAYANTO 8 The types of customers catered for by the hospitality industry are diverse. Expectations customers have about foods, meals and service styles can relate to their cultural groups. Three factors that have a significant influence on food choice are: Culture Religion Vegetarian

9. World Cuisines DEDY WIJAYANTO 9 What makes a cuisine? Cuisines are as varied as there are countries and communities within those countries. Influences include the climate, geography and history of the area. Cuisine variations can influence the: Foods that are preferred Types of meals that are prepared Style in which food is generally served

10. Religion DEDY WIJAYANTO 10 Food is an important part of religious observance for many faiths. The role that food plays in each religion is varied and may include: Food restrictions or fasting Meal time restrictions Festivals and celebrations Major religions that may impact on food choices include: Christianity Islam Hinduism Buddhism Judaism

11. Religion and food preparation DEDY WIJAYANTO 11 Preparing meals for customers who follow a religion or set of beliefs may require specific meals Being aware of the main food restrictions will assist you to meet customer needs Be guided by the customers as there are differing interpretations of how to implement food restrictions The most commonly requested food restrictions include the following: Halal Kosher Vegetarian

12. Vegetarian Diets DEDY WIJAYANTO 12 The term 'vegetarian' is not clear-cut and includes a wide range of attitudes and eating behaviours The foods vegetarians eat is often dependant on the reasons or beliefs for following the diet. Common reasons for following a vegetarian diet for the include: Religious beliefs Cultural beliefs Health related Cruelty to animals Economics Political Environmental Aesthetic

13. DEDY WIJAYANTO 13 There are many different types of vegetarian diets. The most common are: Lacto- ovo vegetarian diet Lacto vegetarian diet Vegan diet Other vegetarian diets Semi/ Demi vegetarian Pescetarian Pollotarian

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15. Lacto-ovo Vegetarian DEDY WIJAYANTO 15 A lacto- ovo vegetarian eats: Plant foods Dairy foods Eggs A lacto- ovo vegetarian excludes: Meat and products from all animals. This includes fish, poultry, insects and game etc

16. Lacto Vegetarian DEDY WIJAYANTO 16 A lacto vegetarian eats: Plant foods Dairy foods A lacto vegetarian excludes: Eggs Meat and products from all animals This includes fish, poultry, insects and game etc.

17. Vegan DEDY WIJAYANTO 17 A vegan eats: Plant foods A vegan excludes: Dairy foods Eggs Meat and products from all animals This includes fish, poultry, insects and game etc. It also includes honey

18. Vegan – Plant proteins DEDY WIJAYANTO 18 Protein is made up of amino acids, the body requires 20 9 are referred to as essential amino acids as the body is unable to make them and must get them from the diet Animal proteins such as meat, fish, poultry, eggs and dairy foods contain all 9 and are complete Most plant proteins only contain some of the essential amino acids and are referred to as incomplete Soy products and quinoa are an exception Basing all vegan meals on just these complete proteins, soy and quinoa, would be very limiting

19. Vegan – Plant proteins (continued) DEDY WIJAYANTO 19 Preparation of dishes for someone following a vegan diet, must include plenty of plant based proteins Good sources of incomplete proteins are found in plant foods such as: Grains Nuts and seeds Legumes An effective way to obtain complete protein from plant foods is referred to as protein combining e.g. a meal that includes both the following would offer complete proteins: Grains combined with nuts/seeds Legumes combined with grains

20. DEDY WIJAYANTO 20 Preparation of dishes for someone following a vegan diet, must include plenty of plant based proteins Good sources of incomplete proteins are found in plant foods such as: Grains Nuts and seeds Legumes An effective way to obtain complete protein from plant foods is referred to as protein combining e.g. a meal that includes both the following would offer complete proteins: Grains combined with nuts/seeds Legumes combined with grains

21. Meal design for specific cultural needs DEDY WIJAYANTO 21 The aim is to try and design meals which combine culinary and nutritional balance. Culinary balance Ingredients, cooking methods', textures, colours and presentation Nutritional balance Plenty of whole grain foods and vegetables Moderate amounts of lean meats, reduced fat dairy and fruit Limited added fats, sugars, salt and alcohol

22. Designing meals for specific Cuisines DEDY WIJAYANTO 22 Each cuisine has its own characteristics. These are often based around: Key Ingredients Common cooking methods Being able to identify these will assist you in choosing appropriate meals

23. Designing meals for specific Religions DEDY WIJAYANTO 23 Designing meals for customers who follow a specific religion requires a sound understanding of the role of food. Restrictions may apply to: Certain foods Times of the day It is best to be guided by the instructions you receive as there are many interpretations of these practices

24. Designing meals for specific Religions (continued) DEDY WIJAYANTO 24 To design suitable meals it is useful to be aware of the key considerations for the five major religions: Christianity Relatively few restrictions Islam Avoid pork and pork products, use Halal products Hinduism Avoid beef, beef products and alcohol, include vegetarian options Buddhism Include vegetarian options Judaism Kosher laws apply to many foods

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26. Designing Halal meals DEDY WIJAYANTO 26 Designing meals for Muslim customers may require advance planning. The main restrictions apply to animal products so vegetarian meals may be suitable. If you are going to offer meat dishes then you need to: Avoid pork and all pork products Pork fat is used extensively in processed foods Gelatine can be made from a mixture of animal products which may contain pork Gelatine is routinely added to pouring or thickened cream Use Halal certified products

27. Designing Kosher meals DEDY WIJAYANTO 27 Preparing meals for customers who are Jewish can be very complicated Orthodox Jews will often require their meals to be prepared in specific Jewish kitchens under the supervision of a Rabbi Kashrut is the body of Jewish law dealing with what foods can and cannot eat and how those foods must be prepared and eaten, it means fit, proper or correct The more commonly used word is "kosher" which describes food that meets these standards

28. Designing Kosher meals (continued DEDY WIJAYANTO 28 The basic rules that apply to Kosher foods consist of: Which animals are or are not acceptable Which parts of animals are or are not acceptable How animals are to be slaughtered Mixing of meat and dairy products Which seafood's are or are not Kosher Grape products Utensils

29. Designing Vegetarian Meals DEDY WIJAYANTO 29 You will need to know what type of vegetarian you are catering for: Lacto-ovo, Lacto or Vegan An important consideration will be to ensure that you include suitable protein in the meals. Dairy Eggs Tofu Grains, nuts, seeds and legumes

30. Designing Vegetarian meals (continued) DEDY WIJAYANTO 30 When designing meals for vegetarians consider using: Vegetable stock Fresh vegetable base sauces Dairy replacements A variety of legumes A selection of herbs and spices Sorbet and granita

31. Modifying recipes for specific cultural needs DEDY WIJAYANTO 31 Customers with specific cultural needs will often require some changes to be made to the recipes and meals that are prepared for them. Modifying recipes for customers with specific cultural needs requires knowledge of the: Ingredients Food preparation techniques Methods of Cookery Apply the same process as was discussed in the section on modifying meals for special dietary requirements

32. Modifying recipes for vegetarian meal DEDY WIJAYANTO 32 The first step in modifying a recipe for a vegetarian diet is to replace any unsuitable animal products, including: Meat Dairy Eggs Vegetable protein options: Soy Grains Nuts and Seeds Legumes

33. Modifying recipes for meals for specific religions DEDY WIJAYANTO 33 Food restrictions for customers with dietary needs for religious reasons often centre around the acceptability of meats and animal products When you are modifying recipes to replace animal products you need to focus on the protein element discussed for vegetarian diets Other modifications may be required to ensure meals are : Kosher Halal

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35. Ingredients for specific dietary needs DEDY WIJAYANTO 35 It is not feasible to stock all the commodities available on the market. Select essential ingredients that will allow you to make dishes for a range of customers. For example: Vegan chickpea and cauliflower curry served with naan (flat bread) and mint relish This dish could be suitable for customers who are: Vegan, lacto- ovo vegetarian, lacto vegetarian Hindu, Buddhist, Jewish or Muslim Lactose Intolerance or have Cardiovascular Disease

36. DEDY WIJAYANTO 36 Common diets which may require specialised ingredients include: Meat Free Dairy Free Egg Free Halal Kosher Specific Cuisines Specialist ingredients such as Kosher and Halal can be expensive, consider the most cost effective strategies for meals for Jewish and Muslim customers.

37. Meat Free DEDY WIJAYANTO 37 The sections on vegetarian diets have information on meat-free ingredients. Animal fats are often in products as a cooking medium or to provide moisture. Check for ingredients such as: Lard (Rendered pork fat) Dripping (Beef fat) Pork fat Suet Some customers may want white meats or fish rather than avoiding all meats.

38. Egg Free DEDY WIJAYANTO 38 Eggs are very versatile ingredients and one of the most widely used ingredients in cookery. Eggs are used for their varied properties including: Binding, glazing, clarifying, aerating, enriching, thickening, colouring, emulsifying and coagulating An egg free diet will require alternatives for both the ingredient and its properties, options include: Extra beating Gelatine Baking powder Arrowroot Xantham gum

39. Halal DEDY WIJAYANTO 39 If you are regularly serving Muslim customers then it is also likely that you will have ready access to a Halal butcher to purchase Halal meats. You may also need to source other Halal certified ingredients, as processed foods that contain animal products may not be suitable. If it is less frequent, then offering vegetarian dishes might be a reasonable option however, you need to be aware that products such as cheese often used in lacto vegetarian meals may have non- Halal ( Haraam ) ingredients.

40. Kosher DEDY WIJAYANTO 40 If you are regularly serving Jewish customers then it is likely that you will have access to a Kosher butcher to purchase Kosher meats. If it is less frequent, then offering vegetarian dishes might be a reasonable option. You need to be aware that products such as wine may not be Kosher. Kosher?

41. World Ingredients DEDY WIJAYANTO 41 Some cuisines have very unusual ingredients and you may need specialist suppliers to help you locate them. You also need to consider the subtle differences in common ingredients that can be so important to a cuisine. Some examples of often-used ingredients that come in a multitude of varieties include : Sugar Vinegar Rice

42. Identify and select suppliers DEDY WIJAYANTO 42 When selecting suppliers for specific cultural commodities your research may include: Networking with local colleagues Religious organisations Vegetarian organisations Suppliers specialising in specific cuisines

43. DEDY WIJAYANTO 43 Element 3: Produce and present meals for specific dietary and cultural needs

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45. Seasonal Availability DEDY WIJAYANTO 45 The advantages of using foods that are in season are: Foods are at their best quality Foods in are available in abundance and easy to access Foods are usually cheapest Selecting fresh foods can assist with meeting dietary needs Seasonal food can be appealing to discerning customers Locally available seasonal products are often the most cost effective ingredients to use

46. Menu Styles DEDY WIJAYANTO 46 Meals may be presented in many styles. The style that is most appropriate will depend on meeting the customer's needs and what is being presented. Menu styles are varied and include: A la carte Set (Table d'hôte) Cocktail or finger foods Buffet Function

47. Quality and Quantity DEDY WIJAYANTO 47 There is an ever increasing range of ingredients for you to choose from including: Raw foods Raw foods provide the most versatility Convenience foods Are usually more expensive but can save on labour cost May allow an item to be on the menu that the staff don’t have the skills to make The most important consideration is the quality of products used are suitable and meet customer expectations

48. Cultural Varieties DEDY WIJAYANTO 48 A similar dish may have cultural variations. Selecting the most suitable ingredients will require knowledge of these differences. What flavourings would be used these rice dishes: Chinese Fried Rice Indonesia Nasi Goreng Spanish Paella Italian Risotto

49. Food Storage DEDY WIJAYANTO 49 Stored foods need to be handled correctly. The storage area needs to be: Kept clean Well ventilated Have appropriate lighting Food safe shelving The storage facility needs to be conveniently located And in a secure storage area

50. DEDY WIJAYANTO 50 Foods need to be stored in accordance to both food safety and safe movement for handlers: Heavy items cross-stacked on low shelves Stock rotation processes to limit spoilage and wastage Segregation of products which may affect the quality or integrity of other products Specific dietary or cultural products may need to be segregated from mainstream products Food safety regulations that apply in your region must be followed.

51. Food Safety DEDY WIJAYANTO 51 Handling food in a safe manner is essential at all times in the commercial kitchen. The essential skills that you will need to apply when handling and storing ingredients are: Apply correct personal hygiene requirements when handling food Application of time constraints relating to the temperature danger zone for potentially hazardous foods Avoiding cross contamination

52. Appetising and attractive meal DEDY WIJAYANTO 52 What makes food appealing? There are a variety of factors which contribute to this. Meals need to be: Prepared and cooked correctly and appropriately What are the customers preferences and expectations? Is the preparation or cooking method suitable for the type of food Degree of doneness Satisfying Nutritional balance helps to provide satisfaction Presentation Does the meal look appealing?

53. Food Preparation and Cooking Methods DEDY WIJAYANTO 53 The food preparation and cookery methods chosen must be appropriate for the type of ingredients you are using. This includes factors such as: Fresh or processed Type of animal Age Sex Feed type Cut

54. Food Presentation DEDY WIJAYANTO 54 The key to attractive and appealing food presentation is to remember there are many elements, including: Shape Height Texture Colour Garnish Additionally consistency of presentation is important.

55. Equipment DEDY WIJAYANTO 55 Commercial kitchens have a wide range of equipment. The correct selection of equipment can affect the resulting meals in terms of: Timeliness Quality Suitability Authenticity

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57. Equipment DEDY WIJAYANTO 57 Small Equipment: Knives Spoons, tongs Pots and pans Large Equipment: Stoves Grills Specialised Equipment

58. Cooking Techniques DEDY WIJAYANTO 58 Selecting appropriate cooking techniques during service requires knowledge of: The ingredients you are using The end dish you are producing Your customers specific requirements The consequences of presenting unsuitable meals can be severe

59. DEDY WIJAYANTO 59 Points for cooking techniques for specific diets include: Salt reduced Methods of cookery which add flavour e.g. poaching or braising Gluten free Reduced sauces to create thickness Dairy free Methods of cookery which use oil not butter e.g. wok tossing or deep frying Halal/Kosher Wet cooking methods are often used for meats that have been slaughtered for Halal or Kosher

60. Food Safety during food service DEDY WIJAYANTO 60 Handling food in a safe manner is essential at all times in the commercial kitchen including during service. Apply correct personal hygiene requirements when handling food Apply time constraints relating to the temperature danger zone for potentially hazardous foods Avoid cross-contamination

61. Flavour Combinations DEDY WIJAYANTO 61 Combining foods together is about matching flavours that marry well together. This can mean combining complementary or contrasting elements. Some well known flavour combinations include : Sweet and sour Salt and pepper Tomato and basil Rum and raisin Combining food can also improve the overall nutritional balance.

62. Food Production DEDY WIJAYANTO 62 Producing food in the commercial environment is multidimensional. Service is about coordinating all these elements: Organising and preparing all food items ready for service (mise-en-place) The service equipment clean, heated and stacked ready for service Heating or cooking the components correctly Plating the dishes consistently and attractively

63. DEDY WIJAYANTO 63 Key elements of food production include: Service Equipment Temperatures Portion Control Time constraints

64. DEDY WIJAYANTO 64 Temperatures Serve hot food, hot Serve cold food, cold And frozen food, frozen Portion Control To ensure food cost is within the allocated budget Consistency in the end products. Timing factors To maintain the quality of both food products and service

65. Dietary Implications DEDY WIJAYANTO 65 There are potential implications of not preparing and serving meals in a suitable manner for your customer's specific dietary or cultural requirements. These implications can be considered from the perspective of: Nutrition Health Customer satisfaction

66. Health Implications DEDY WIJAYANTO 66 Serve meals that are true to any assurances you offer customers. This is especially in relation to food allergens which can be potentially life threatening. Key considerations: Read labels carefully Practise hygiene procedures that minimise cross- contamination It is usually not possible to guarantee that your food production premises is free of particles of food from nuts, dairy and eggs, all foods which can cause anaphylaxis

67. Customer Satisfaction DEDY WIJAYANTO 67 Deliver what you promise. The food you prepare and serve for customers with specific dietary or cultural needs must be suitable if it is going to meet their expectations. Key factors include: Quality ingredients Consistency of product Efficient service Cleanliness

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69. [email protected] DEDY WIJAYANTO 69 THANK YOU