Preparing Foods according to Dietary & Cultural needs

Preparing Foods according to Dietary & Cultural needs

Activity 1

Quality end-products

The quality of supplies has a direct impact on the quality of end-products. Hygiene &Nutrition are the two essentials of a food quality. A good quality end product is possible only when the ingredients are of good quality. Fresh foods always make a tasty cuisine.

Calculation

Calculation of food is important for ordering supplies. One can begin the calculation by estimating the number of plates. Then, number of garnishes must be calculated. Number of customers vary event wise; an enterprise may experience more customers in a particular season or occasion (New Year).

Activity 2

Cookery Terms

Roasting refers to a cooking method in which raw food is exposed to heat for period of time. As it is a dry cooking method, the procedure requires less oil or butter for cooking.

Braising is a wet cooking method in which we cook food in a liquid. Braising tenderizes the food and makes a rich flavour.

Baking is a dry cooking method with no additional fats. It is used for cooking liquid based food items like cream caramel.

Marination refers to the method in which food item is soaked in a liquid (or semi-liquid mixture) before cooking. The food absorbs the flavour of the mixture.

Blanching is a process of partially cooking a food item. Blanching refers to immersing the food into hot liquid.

Comparison

Methods

Types

Nutrition Preservation

Roasting

Vegetables, seafood all types of meat

Limited fats intake

Retains Nutrition

Steaming

Vegetables, sea food meats of all kind

Meat leaves fat content in water

Uses little water (just for steam) so vegetables don't lose their nutrients

fat-free cooking

Boiling

Eggs, meat, cereals etc

Retains protein

lessens fat in meat

Not for vegetables

Deep Frying

Any type

Increases fats ratio in a food

“Visually Appealing” food

Aesthetic sense has a significant value in food presentation. The food should stimulate the hunger of the person. A colourful platter; with a variety of food group and a nice aroma would attract people towards healthy eating.

Activity 4

Special Dietary Instructions

The instructions can originate from teachers, supervisors, care providers, health professionals, dieticians, or the individuals themselves.

Needs

Some people have special dietary habits like vegetarian & non-vegetarian food. Some people even have allergies to selected food like egg, peanut butter and other items. Diabetic patients prefer low sugar items. Cardiac patients need low cholesterol food. People have special food requirements due to;

Medical conditions

Cultural or religious needs

Individual habits

Activity 5

Textural Modification

It refers to altering the texture of the food as per the client's needs. Some people prefer thick soups while others like relatively thinner consistency.

Circumstances

In hospitals or old care centres, the patients may need soft diet which requires less chewing. The same condition is valid for babies & young children. Healthcare professionals often advise “mashed” food items after surgery.

Activity 6

Balanced Platter

A balanced platter has an appropriate amount of food along with proper garnishing. It is all about using the right thing in right amount. An ideal platter would be in which texture, colours, shape, flavour, food portion & garnishing are managed ...