meet for special diet

1. DESIGN MEALS TO MEET SPECIFIC DIETARY OR
CULTURAL NEEDS
DEDY WIJAYANTO
Part 2
DEDY WIJAYANTO 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/
DEDY WIJAYANTO 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
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4. DEDY WIJAYANTO 4

5. Selecting suppliers
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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
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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, dry 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

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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

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 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

34. DEDY WIJAYANTO 34

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

44. DEDY WIJAYANTO 44

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

56. DEDY WIJAYANTO 56

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

68. DEDY WIJAYANTO 68

69. deddywijayanto@stptrisakti.ac.id
DEDY WIJAYANTO 69