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Loss of consciousness or collapse Pale face (in children) Floppy body (in children) Fits Coma Death
Read and interpret the ingredients on the food packaging label. Use the information in it to answer questions 20, 21, 22, 23 and 24.
Q20:
Q21: Is this product OK for customers with gluten allergies? Yes
Q22: Is this product OK for customers with peanut allergies? No
Q23: Is this product OK for customers with soybean allergies? No
Q24: Is this product kosher? Yes
Q25: Explain the roles of the food additives below. P30
Q26: State one culinary term or trade name for the following food additives and preservatives. P31
© Didasko Digital 2016 9
SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Short answer Q27: Awareness of special diets is high. You can easily find recipes to suit almost anyone! Identify three places you could access special dietary recipes. P31
Q28: You must exclude certain ingredients as requested by customers. Identify five specialised ingredients you might need to select for a customer who’s trying to lose weight. P32
2016 Edition 10
SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Short answer SECTION 2: PREPARE FOODS TO SATISFY NUTRITIONAL AND SPECIAL DIETARY REQUIREMENTS Read the recipe and answer questions 29, 30 and 31. VEGETARIAN SWEET POTATO AND RED CURRY SOUP Ingredients Quantity Onion, chopped 1 Cloves garlic, peeled and chopped 3 Ginger, peeled and grated 60 g Thai red curry paste 1 tbsp Dry sherry 150 ml Vegetable stock 3 cups Sweet potatoes, peeled, diced 1.5 g Bunch coriander, chopped ¾ Sprigs mint 3 Pouring cream 600 ml Sour cream 300 ml Coconut cream 300 ml Method 1. Sweat chopped onion in a saucepan for 5 minutes until soft. Add garlic, ginger and Thai paste and cook for 1 minute. 2. Add sweet potato, sherry and stock and simmer for 15 minutes until the potato is cooked. 3. Purée in a food processer until smooth. Add cream, sour cream and coconut cream and pulse until thoroughly mixed. 4. Add coriander and season if necessary. 5. Serve in bowls with a sprig of mint centred in a swirl of coconut cream. © Didasko Digital 2016 11
SITHCCC018 PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Short answer Q29: Based on the recipe, match the required tasks to the food preparation and production sequence. Enter the correct task number for each stage in the preparation sequence.

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