. Modify recipes reflective report template (cultural or religious requirements)

Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer's dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used.

1. Describe the situation that you have chosen to report and reflect on. What was the customer's dietary need? Include a summary of the dietary need including answers to the following questions: What is the person's food preference? What are the ramifications for the person if the dietary need is not met?

1. Who did you communicate with about the customer's dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer's needs were met?

1. Describe the steps that you took to respond to the customer's dietary need. How did you access information about modifications which met the customer's specific needs?

1. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer.

What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value?

1. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did?

1. Describe the operational adjustments that you made in response to meeting your customer's dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe quantities to produce the desired quantities?

. Modify recipes reflective report template (food preferences) Look for a situation where you have modified a dish for a customer who has cultural or religious requirements. You will report on the process that you used to confirm the customer's dietary and cultural food requirements. You will also report on the strategies that you used to modify the recipe and menu item by excluding or substituting ingredients, how you maintained the nutritional value of the dish and the cooking techniques that you used. 1. Describe the situation that you have chosen to report and reflect on. What was the customer's dietary need? Include a summary of the dietary need including answers to the following questions: What is the person's food preference? What are the ramifications for the person if the dietary need is not met? 2. Who did you communicate with about the customer's dietary need and why? What information did you seek? How did you clarify their exact requirements? How did you negotiate an appropriate response with other members of your team? What specialist advice did you seek? How did you ensure that you communicated clearly and effectively with other members of your team to ensure that the customer's needs were met? 3. Describe the steps that you took to respond to the customer's dietary need. How did you access information about modifications which met the customer's specific needs?

4. What process did you use to identify and access the specialised ingredients that you required to prepare the dish? List the specialised ingredients that you accessed and how they satisfied the dietary needs of your customer. What cooking methods did you use? How did you prevent cross-contamination? How did you ensure that the dish maintained equivalent nutritional value? 5. Describe the cooking process that you used to ensure that the nutritional quality of the dish was maintained. Why did you choose the process that you did? Why did you choose the equipment that you did? 6. Describe the operational adjustments that you made in response to meeting your customer's dietary requirements. What were the implications for mis en place? How did you ensure that you still met commercial time constraints and deadlines despite adjusting/modifying recipes and ingredients? How did you adjust the recipe quantities to produce the desired quantities? 7. Reflection - What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?