1 when excluding ingredients at the customers request

1. When excluding ingredients, at the customer’s request, how should this be
done?
2. What might happen when you exclude ingredients from a dish?
Ans.1:- When removing ingredients from recipes, it should be noted that the
consistency or quantities of the dish will change and you will need to pay
attention to adjusting recipes to compensate for this.
There are many special diets and customer preferences that you may need to deal
with, and you should make sure you work in an orderly and logical way so that
customer orders are not mixed-up or followed incorrectly.
You may need to prepare orders in different batches, using ingredients that are
specific to each; this allows you to make fresh batches using alternative
ingredients or omissions, as required. This method has the added safety of
working hygienically and with avoidance to mixing up orders and ingredients. In
your working environment you may not have this option, if not you may need to
work carefully in a separate area to prepare special dietary orders to avoid cross-
contamination or mix-ups.
Ans.2:-
If removing ingredients from dishes and food orders, it may be possible to add in
or substitute this for another ingredient, according to alternative recipes or to
make a minor adjustment. If doing so, always check first with the customer (or the
appropriate person) on whether the alternative ingredient can be used and if
consent has been given.

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Activity 1F checklist – for assessor
This should be used by the trainer/assessor to document the learner’s skills, knowledge and
performance as relevant to the unit activity. Indicate in the table below if the learner is deemed
satisfactory (S) or not satisfactory (NS) for the activity or if reassessment is required.
Learner’s name
Rajvir Kaur
Assessor’s name
MOHSIN HOSSAIN
Unit of Competence
(Code and Title)
SITHCCC018(Prepare food to meet special dietary requirements)
Date(s) of assessment
13 December 2021
Has the activity been answered and performed fully, as required to assess the
competency of the learner?
Yes No
(Please circle)
Has sufficient evidence and information been provided by the learner for the
activity?
Yes No
(Please circle)
Comments
Provide your comments here:
The learner’s
performance was:
Not yet satisfactory Satisfactory
If not yet satisfactory, date for reassessment:
Feedback to learner:

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Learner’s signature
rajvir kaur
Assessor’s signature
Activity 2A
Estimated Time 20 Minutes
Objective To provide you with an opportunity to know how to follow recipes to produce
dishes for those with special dietary requirements.
1. Name five pieces of information that a recipe will provide.
2. How can you convert ingredient amounts to cater for different numbers of
people?
Ans.1:-
This process is essential for ensuring dishes are prepared and cooked to
customers’ dietary requirements. It allows dishes to be planned with care and
efficiency, and the correct identification of ingredients and cooking preferences;
mise en place provides the means to separate customer orders.