Recipe for Sushi Pasta

Recipe: Sushi Pasta

Sauce:

200g broccoli

250g crème fraiche

200g Tallegio cheese, sliced

200g Parmesan cheese, grated

2 cloves of garlic, crushed

small handful of fresh thyme, chopped

Pasta:

400g of lasagne pasta

1 avocado

1/2-cup sundried tomatoes

Part 2 of the Assignment

Our selected target group is aimed at teens or adolescents who are busy with school and sports and they do not have the time to have a home cooked meal, but need a pre-packed meal in order to give them the full nutritional value. Our meal is basically a snack on the go for teens, which will fill them up and give them the energy for the rest of the day. The sauce that we have selected for our pasta was “Brocolli Crème Sauce.” This sauce is very high in nutritional value and will provide the consumer the desired vitamins and minerals, protein, calcium and fibre. The selected sauce tastes appealing to teenagers because teenagers like food that has full flavour, and that is exactly what our sauce flavour presents. The texture and taste of the sauce is smooth and is easily digestible, in order for the teen to easily eat this meal with no problems before heading off to school or sport. The colour is quite neutral and ‘fresh’ looking, because of the beige colour and the splash of green from the broccoli and the herbs. Thus, it looks appealing, but not too drastic for the consumer. The pasta that we have chosen is lasagne pasta. This is because we needed a pasta that could wrap around the vegetables and that was thick enough, therefore, lasagne was the perfect match. This pasta is smooth in texture and is also easily digestible, which is again important for the targeted group. Regarding the packaging, we have decided to use a normal rectangular container which can easily fit 3-5 sushi pasta’s within and is easily accessible. The label that is on this container, is a photo of Aimee and Me holding the words “Sushi Pasta,” keeping in mind that the word “sushi” is in an Asian font and the word “Pasta” is in an Italian font. Aimee and I are both smiling and our stance is quite confident. This makes the targeted group feel comfortable and happy. To eat the Sushi Pasta, we provided chopsticks and on the container are the instructions on how to use the chopsticks. This relates back to normal Sushi and the use of chopsticks. To market this product, an advertisement could be available on television, or before a movie in the Cinemas, in a magazine and on the radio.

Evaluation 11.10.10

The purpose of this assignment was to create a prepared pasta meal for a targeted audience. We had approximately 5 weeks to do this assessment. By researching this assessment, I have learnt the importance of pre-packed foods and take-away meals. I know how to choose a targeted audience and to find out what that specific targeted audience what and need. I have learnt what specific pasta is suitable for which sauce and what type of pasta should be used. Within the practical area, I learnt how to prepare a meal that I had no clue on what to do and to work under pressure, because we had much work to do within a short period of time. On the 10.10.11, Aimee and I were all set for our practical lesson in producing our Sushi Pasta. Personally, I think our practical lesson was quite a success to an extent. We had some areas in which we could improve on; such as the cooking of the lasagne and the texture of the pasta sauce, but overall, our creation tasted delicious and is something that nobody has ever done. The finished product looked like a take-away and looked ordinary. This is because all the fillings were inside of the ‘sushi like’ lasagne, but the packaging looked appealing and simple, because you don’t want to overload your consumer with too much information or too much colour. Both Aimee and I are were both really excited to make our new creation. We lacked in experience with sushi and pasta and we didn’t make our recipe before hand, so we were a bit nervous in coming into the lesson not knowing what to expect. Aimee and I made lasagne for the first time and we had no clue on what to do. We had the method with us and we could easily understand and read the instruction, therefore, our lasagne cooked well. However, Mrs George gave us advice on how to cook the lasagne better, by cutting the lasagne into strips before we put the lasagne into the pot with the water. This is a good idea, because we put the whole lasagne into the pot with the water and when we took the lasagne out it was tricky to open the folds of the lasagne and cut it, but we still managed. We then made the pasta sauce, which contained way too much cheese than expected. Whilst we were cooking the sauce, we realised that the sauce was going to be very thick in texture, so I decided to add water to make the consistency a bit thinner. I have ultimately learnt on how to make my own decisions in the kitchen and to not fully rely on what the instructions tell you. However, the water was not enough and did not make a dramatic improvement, so we just used the sauce as a paste and spread the ‘paste’ onto the lasagne. I think this was a better idea than what we originally had; which was to put all the sauce in a little container so the consumer could dip their sushi pasta into the sauce, but this could get messy/ So overall, or decision making is definitely improving and is helping us achieve better results along the way. I think we met the requirements for this task, as our targeted audience were teens and adolescents. We tried our best to add in the best nutritional value within our product and to also catch the consumer’s attention by the packaging. The garlic was anti-inflammatory, the herbs which improve overall health, the cheese which is protein and calcium, the avocado which contains healthy oils and helps reduce chances of getting certain cancers and diseases and the sundried tomatoes contain lycopene. This is important for teens, because growing teenagers need as much nutritional value as possible in helping them grow. We also took in consideration, that teens are always on the move and they need a healthy, quick and easy snack on the go. Our creation packs healthy food in small quantities, which is what teens really need. I think we could however, improve the nutritional content, by reducing the amount of cheese, as the amount was almost too much and would be not good for the teenage body to receive such large amounts of cheese in such a short period of time. Also, instead of using full crème, fat free of diet crème could be used in order to reduce the amounts of fat, as there is already enough fat within the cheese. This overall excessive was interesting, as it let the individual and partner work together in creating something fun and creative. I enjoyed the idea that Aimee and I created a recipe that was original, as this made us even more excited about our practical lesson. The packaging process was also enjoyable, as we could get as creative as we wanted, but we didn’t want to go over-board with the entire creativeness. To improve our overall assessment, practise in preparing our recipe would be necessary, in reducing the wasted time and the whole idea of not knowing what to do. We could then walk into the kitchen with confidence in knowing what needs to be done first and how to do it. Nonetheless, this assessment piece was of great enjoyment and it really let the students get creative in forming a recipe and in producing exiting packaging.

Reflection 29.08.2011: Sushi Rice and Chocolate Biscuit Cake

This lesson we were given the task in producing two recipes, within one lesson. While Laura was preparing the chocolate mousse/cream, i was preparing the rice and cooking it. Once i put the rice on the boil and once Laura finished the chocolate cream, we started creaming the biscuits and putting them on the platter. Both of the recipes were very quick and easy to understand. Every lesson, i am finding to read recipes very easily and efficiently. Laura and I finished washing up and put both our recipes in the fridge and still had 10 minutes till the end of the lesson. I look forward to the sushi making next lesson, because I want to see if there is a difference between sushi that you buy and the sushi that you make at home, and to compare the two and see which is better. Sometimes home made recipes are the best, but sometimes, aren't always the better tasting option.

Reflection 16.08.2011 Foccacia and Wraps

This lesson we were giving two recipes to work on. I like the variety and change every once in a while. With the two recipes, we were working under pressure- with preparing two recipes and then washing and cleaning up afterwards, within a 45 minute period. This kind of gives us a taste of what it really is like working under pressure and being focused and on task and not getting distracted. I was working on the wrap and i had the task of cooking the meat properly, along with the other vegetables and spices. I think it is so important to cook the chicken properly, due to several diseases which link to uncooked meat. I cooked my meat for a good 20-30 minutes-just to make sure that the chicken is definitely cooked. Laura was working on the foccacia. When we both finished, we efficiently cleaned up and packed everything away. We had several minutes at the end of the lesson, so we decided to try our two recipes. Both of the recipes tasted so good and it's nice change from the sweet recipes, to have something savory. Also, both of these recipes were healthy and had appropriate amounts of nutrients and minerals, in creating a healthy snack for lunch. This lesson, i learnt how to work independently, and i think i have definitely improved in my cooking skills and i feel i could go on to cooking something much harder. I have become adjusted to reading different recipes with maybe different wording, or different measurements.

Reflection 22.08.2011 Chocolate Muffins

This lesson we were to get into groups of 4. Within these groups we were to bake 4 different muffins, by using 5 different methods. I was assigned to, "Quick Mix," Laura had, "Beating," Mizuki had, "Creaming" and Cindy had, "Melt and Mix." I think this was a good way in knowing which method would be the most effective and would achieve the best outcome. The Quick Mix, was literally quick. I was finished within 10 minutes and everything was in the oven and i was off to washing up. Within 20 minutes, mine were the first finished and they looked really good. Once everyone else's muffins were finished, we all took 3 of everyone's muffins to taste and contrast he differences between them, whether it was positive feedback or negative feedback. Personally, I think the Quick Mix tasted the best. I'm not just saying that because I made them, but i think that my muffins had the right consistency and the perfect texture and chocolateness. The creamy and beating methods, made the muffins very nice and fluffy, which was nice, but it tasted too try in my mouth and i'm not a big fan of dry muffins. In addition, some of the other muffins had too much flour, and consequently, the muffins tasted dry again and you could taste the flour within each muffin. I also like with the Quick Mix, that it was really fast and that it could be prepared and finished within 30 minutes max. I learnt how to work on my own, seeming it was individual efforts and i felt quite confident within myself and i think my independence in the kitchen, is definitely improving. (:

Reflection 1st of August

This lesson we made: Caramel Apple Pull Aparts. My partner was Laura. I have never made anything like this in the past or at home. So, this was new and very exciting, pull aparts are my favourite.. anything that has pastry! The Procedure was quite straight forward, however, the dough step was quite challenging. It was challenging to get the dough with the right texture and the right shape- when it is on the board. Also, when it was time to roll the apple and walnuts inside the dough, the dough didn't swtick well and that could be because the texture should've had more milk, or i should've brushed milk on top. Nonetheless, it was quite tricky to put everything together, but i tried my best to keep it stable inside the oven. Once we got the pull aparts out of the oven, we could put the caramel sauce on top. The caramel sauce is something we have done in the past and it was very easy for me to create. Once we drizzled the caramel sauce on top, the recipe was ready to eat. It tasted really good (:

Reflection 4th of August

This lesson was a theory lesson. The topic that I am doing my is GM foods and I am also incorporating Organic foods within the GM foods, and how this new technology of producing GM foods has affected the Hospitality Industry. I will be talking how people of the world are requesting for labelling to show that foods are GM foods, and how that has affected the Hospitality Industry. I will also be talking about how GM foods have advantaged the Hospitality Industry; eg, putting certain genes in plants to make them tolerant to certain weather changes, or making them more nutritious, etc. This lesson, I typed in some notes and referenced them. I think this lesson was very productive, and after writing down my notes, i can put all the information together and put it in essay form and in paragraphs.

Reflection 8th of August

This lesson, our recipe to prepare was: Chilli Chicekn with Basil and Coconut Cream. My partner was Laura, as Cassie had left the school. I think it's good to have new partners every now and then, to know other people better and to adapt to their way of working in a kitchen. I have become better at cooking chicken with oil and adding onion and lots of veggies. We have done recipes like this in the past, and by lots of practice, the end result will become better and better everytime. As they say, "Practice makes perfect!". Also, it is very important to cook chicken properly, as, if chicken is not cooked it can cause different diseases. Anyways, we didn't end up adding chilli or too much coconut, because Laura and I aren't big fans of chilli or too much coconut. The one thing that i could've changed, would be to not cook it for so long, as the sauce almost thickened, and there really wasn't enough sauce to go with the chicken and rice. Overall, the chicken was well-cooked and the final result was very deliscious! (:

New Evaluation

The purpose of the assignment was to use the information from research and prepare a 2 course meal suitable for a restaurant menu to cater for a disease or lifestyle choice. We had the whole term approximately to do the assignment, which is 7-8 weeks. We had to research different lifestyle diseases and then we had to choose 2 recipes to cook from a certain lifestyle disease. We had 7-8 weeks of research and 1 lesson on the practical work on where we had to prepare and cook our recipes. I think the time given to us to do this assignment was adequate and everything was relaxed and easy-going. Everything just flowed and I wasn’t rushed. Within the investigation area, I learnt about different lifestyle diseases such as; diabetes, gluten intolerance and coeliac disease. I learnt that, people with these diseases are like any other person without a disease, but have to make some changes within their daily diets to insure that it is suitable for their disease. During the practical area, I learnt how to make a free-form pizza, which I have never made and I had to put all the ingredients in between two sheets of pastry, which was different. I learnt how to make 2 recipes under a certain time; and I felt quite pressured. I think the task was quite successful and it really gave everyone an understanding of the diseases in the world that people sufer from, and how they have to maintain their healthy diets. Also, the task of preparing the food was also successful, as it may mean that they work with different ingredients to suit their lifestyle disease (eg; if they chose vegetarianism, they might substitute meat for beans). I think my two finsiehd final looks looked deliscious and very edible. Howevere, I do think that the summer berries with white chocolate looked a bit starnge, (due to the white chocolate being so watery, instead of it being a thick mixture), it still tasted great. In terms of colour, the pizza looked glossy due to the garnish and looked perfectly brown and was in contrast to the greens of the basil and yellow of the cheese and red of the paste. It looked fresh. With the summer berries, the purple colours of the berry in contrast to the white chocolate looked very eye-opening and caught your eye. In terms of taste, I think it tasted amazing. Everything just mixed well with everything else and I think it goes to show to the people who thought that people with a lifestyle disease didn’t get to eat yummy food or had to substitute good foods for bad foods, were wrong. With the presentation, I liked the shape of the plate, as it was a clean square shape. I think it went well with the square-ish pizza and with the square plate. Also, I used like a martini glass for the berries with the white chocolate sauce. Usually these glasses are used for special sort of drinks that people have on occasions, and I think it went to show that my recipe could be good enough or a special occasion. With my planning, it didn’t go to well. I think it would’ve been much better if I practised these recipes at home a couple of times just to check that I understood everything and if I needed to change something, I could. I think that the white chocolate sauce texture was too watery and it didn’t look too tasty with the natural juices of the berries. I would’ve liked it better if it were more of a thick texture. I researched everything adequately and I had a clear understanding of my selective disease, and therefore, it wasn’t a last minute thing. If I could change anything, I would maybe choose a recipe with less amount of preparation time; as I was in the kitchen 5 minutes after the bell washing up. Or I might have to do things just a tad faster, just to make sure I don’t stay in the kitchen still cleaning up. The wole exercise was interesting; as it did let me know of the lifestyle diseases that people have in the world. The practical work was challenging; due to the time restraints and due to us having to cook 2 recipes instead of 1. I chose to do gluten- free as my lifestyle choice, as I thought that they must have such restrictions in food and would have substitute much food in order to be eating healthy, however, most foods these days are gluten-free and it showed me that people who have gluten-free can eat healthy and delicious food and enjoy it at the same time.

My evaluation for my prac

Evaluation

Yesterday, I did my practical assessment. My recipes were; free form pizza and summer berries with white chocolate sauce. As soon as I got into the kitchen, I grabbed my ingredients and went straight to work. As I didn’t practice the recipe at home, I really had no idea how I was going to go and I was nervous if I was going stuff up. However, by reading the instructions carefully, the recipes were equally easy. My partner, Cassie did help me, as without Cassie I don’t think I would’ve finished in time. It took quite some time cutting up the meat and onion and then cooking the onion on the fry pan. As I was cooking the onion, I put the ingredients in the saucepan for the white-chocolate sauce. I thought it would be best to cook both of the recipes at the same time, so then when they are finished they will still be warm and not cold. Once I put my free form pizza in the oven, I quickly defrosted the berries. Within 15 minutes time, everything was finished and ready for Mrs George to take a photo. I think overall, the finished product looked great and tasty. However, I think I lacked in time co-ordination. As, Cassie and I were still in the kitchen 5 minutes after the bell just quickly drying the dishes. However, I did work quite efficiently and quickly and maybe I should’ve chosen a recipe which didn’t take so much time to prepare and it then would be much easier to finish in time. If I could change anything, I would change the consistency of the white-chocolate sauce. As the sauce was very liquidly and would be better if it were thicker. To do this I would need to either decrease the amount of soy-milk or increase the amount of white chocolate. I would like to improve on my efficiency in co-ordinating two things at a time. Maybe if I were more aware of the consistency of the white-chocolate sauce, it wouldn’t have been so watery. I wish to also improve on quicker cutting skills, to then decrease the amount of time of cleaning up and washing up. If I were more skilled in cutting, then everything else would flow much easier and I might have left over time. Overall, I think the practical task was somewhat challenging yet very exciting and well-deserving in the end. If you work hard to make your food look tasty and attractive, then you will have the enjoyment of eating great food. (:

Reflection

Sweet and Sour Chicken:
making sweet and sour chicken was easy and fun, it had simple ingredients and a simple method which was easy to go through. I thought at first that the ingredients were weird to put together, as i have never made sweet and sour chicken, and haven't eaten this recipe in quite a while. I can't seem to understand how something sweet can go with something sour. However, when i do finish the recipe it turns out to be pretty tasty and enjoyable. I think that the rice with it, just makes everything go together and feel complete. The rice in particular is healthy and with everything else, it is quite a nutritious recipe. (:

Reflection

This lesson we made Beef Strogonoff.
My partner was Cassie and it was quite a difference from working with my previous partner who was Mekayla. I think it was the first time our class has used beef. Fortunately; the beef was already diced up, so that saved us quite alot of time. I like the process of just putting all the ingredients on the big pan to cook, because it is easy and low maintenance. Cutting up the onions are always a struggle and it isn't my favourite in chopping up ! (: We first had to get our spaghetti cooking, because there is nothing worse than hard spaghetti against your teeth! The final result was delicious, espessially with the spaghetti, because the sauce and beef was a bit too strong, but with the plain spaghetti it tasted amazing. (:

Hospitality Assignment

Some people may have diabetes. They need to pay extra attention to the amount and carbohydrates that they eat. This is because they have to keep control of how much sugar they eat, to keep control of their blood sugar levels. Others may have Celiac Disease. This is when people have to have a gluten-free diet. Not until recently, people who were affected by this disease could hardly eat any foods, due to the lack of foods that do not contain gluten. Another disease is Cystic Fibrosis. People with this disease have to eat a large amount of calories to help them with their disease. Foods rich in fats and vitamins are lost through their bodies; so they need to eat a lot to keep their bodies healthy and to make their bodies work well. Weight loss is another type of circumstance which requires special food needs. This may be due to the person being over-weight or obese. The diet will limit what kinds of food they can eat and how much of it. Weight gain is also another type of circumstance in which special foods are required. This may be due to the person being very underweight and a doctor may put the patient on a special diet to help them gain weight so they are strong enough to live their daily-based lives. Lactose Intolerance is another form of situation which means that the person is required to eat special foods. People with this condition need to limit or even not eat all, any milk or dairy products. Lactose is the type of sugar found in milk products. Speciality foods may be a major part of somebody’s diet. Many people suffer from hidden food allergies, and require special food diets in order to avoid the kinds of reactions that cause them to become ill.

Vegetarian: When a vegetarian, you need to build meals around protein sources that are naturally low in fat, such as; beans, lentils and rice. However, you cannot overload meals with high-fat cheeses to replace the meat. Many foods that typically contain meat or poultry, but can be made vegetarian. This can increase vegetable intake and cut saturated fat and cholesterol intake, foods such as; veggie pizza, vegetable lasagne, vegetable kebabs. For breakfast, try soy-based sausage patties. Rather than hamburgers, try veggie burgers. Also, you can make bean burgers, lentil burgers or pita halves with chickpeas.

Diabetes: When a person is diagnosed with diabetes, the person needs to work with a dietician, to prepare a meal plan which basically tells the person what they can eat during meal times and snack times. In each meal, they need to eat 2-5 choices of carbohydrates, 1 choice of protein and a certain amount of fat according to the person. Carbohydrates such as, fruit, vegetables, dairy foods, breads are great, and are also important, as a person affected with diabetes, needs to carry at least 15 grams of carbohydrates in a case of hypoglycaemia. This may include of; ½ cup of fruit juice, 3 tablets of the glucose tablet or 5 Lifesavers (candy). Protein such as; meat, poultry, fish and dairy products are good protein foods. It is recommended to eat more poultry and fish than red meats. In addition, it is also recommended that the poultry skin is not eaten, and that all excess fat to be trimmed. When it comes to dairy, choose non-fat or reduced fat options, this is because every foods that you eat needs to be low in cholesterol, low in salt and low in added sugar. Fats such as butter, margarine and oils can be added to food and fat are also naturally found within meat and dairy products. Fried foods, egg yolks, bacon and high-fat dairy products should be avoided. These right food choices will help you control a person’s blood sugar levels.

Celiac Disease: When a person has coeliac disease, the person has to avoid barley, rye, starch, wheat bran, wheat germ, French fries, gravy, soy sauce, candy and many more. Foods which they can eat are; corn, vegetables, wild rice, soy, nuts, seeds, rice and potatoes. The person can eat potatoes, with some vegetable and rice. People with coeliac disease can’t eat foods or use foods which contain gluten and therefore; gluten –free diet must be followed for your life.

Cystic Fibrosis: Kids with cystic fibrosis work with their dieticians and parents to create a food regime. These meal plans are important for kids who have been affected by cystic fibrosis, as they have to make sure they have all the nutrients and calories that they need. Some tips on how cystic fibrosis kids have to achieve this is by; drinking a whole milk or milkshake, adding extra butter to potatoes or pasta, eat burgers with bacon and cheese, eat pizza with extra cheese, add cheese to sandwiches, eat ice-cream and pudding for desert, top hot chocolate and other sweet foods with whipped cream. What is considered healthy for people with this disease may seem unhealthy for people who don’t have this disease. They have to eat foods with high fat content and a large amount of calories.

Lactose Intolerance: Diet options for people with lactose intolerance are; drink small quantities of milk at a time and you can eat yoghurt. Bread, which contains starch, may seem like a pleasant food option, however, most breads contains lactose as a result of dairy products being used in the baking process, such as milk, butter or whey. French bread or Italian bread are a pretty good option as they do not contain whey. People with lactose intolerance cannot eat waffles, pancakes, most cookies, most muffins and most gravy. As an option, use Lactaid every time you eat dairy, as it is an enzyme to help digest lactose in dairy. You also need to stick to dairy products that are naturally low in lactose, such as Swiss cheese and cottage cheese

Diabetes: Some forms of diabetes are; Type 1 Diabetes- which is also known as insulin dependent diabetes, and it develops when the insulin producing cells in the pancreas have been destroyed and the person stops producing their own insulin. Hereditary and environmental factors may be the reasons on why this may occur, but also could be a result of damage to the pancreas from a virus. Type 2 Diabetes- which is also known as non insulin dependent diabetes appears in older people and it happens when the pancreas fails to produce enough insulin to completely control the levels of glucose in your blood. Most causes of diabetes are a mystery, although some risk factors are known to be a part of it;

· a family history of diabetes can increase the risk of the disease developing, pancreatic disorders-is when the pancreas produces insulin, and so therefore, the disease that affects the pancreas may reduce the production of insulin,

· people who are over-weight are likely to develop type 2 diabetes,

· cow’s milk, as studies have shown that exposure to cow’s milk during infancy may increase the risk of type 1 diabetes

Vegetarian: There are many reasons on why people choose to be vegetarian. They might have health concerns; as they may believe that a healthy vegetarian diet can decrease the risk and symptoms of many diseases such as; diabetes and heart disease. Another reason they may go vegetarian, may be due to religious ideas. Hinduism and Buddhism hold vegetarianism as a perfect way to promote non-violence and spiritual fulfilment. Environmental degradation is another example on why vegetarianism has become a person’s preferred option. They believe that meat and poultry production is environmentally unsafe. Issues of this is due to; the water quality, overuse of anti-biotics etc. Others may just be concerned for their food safety. A recent statistic showed that approx. 5000 American’s die of food-borne diseases each year. Events of meat contaminated with e-coli and the meat and eggs not being cooked properly; has lead to many incidents where guests were sickened; and may have lead to vegetarianism. Another example may be just due to the teens looking up to their role-models and seeing that they are vegetarian; so they decide that they must be vegetarian also. They are also motivated by others around them to follow this diet, and are surrounded by many advertisements that encourage them to do so.

Celiac Disease: With Celiac Disease, the disease is usually a heredity that runs in the family. It is a tendency that a person gets this disease through their parents. When one member of your family has celiac disease, then about one person out of ten other members of your family is also likely to have it. However, you may have this disease without knowing so, and for a while you may not get sick. Then, severe stress, physical injury, infection, childbirth or surgery can arouse this disease.

Lactose Intolerance: When it comes to Lactose Intolerance, a person may become lactose intolerant for many different reasons. Ethnic background affects the development of lactose intolerance at a young age; especially those who of Asian, African, Native American and Hispanic background. This is because, people of these areas traditionally include fewer dairy products in their diets and their bodies are not prepared to digest dairy; and these genes have passed from generation to generation. Another idea that triggers this disease is; people with irritable bowel syndromes have a reduced level of lactase enzyme; meaning they cannot properly break down the dairy. Medications are also an idea of why people become lactose intolerant. This is because certain anti-biotic can trigger temporary lactose intolerance by interfering with the intestine’s ability to produce lactase enzyme. Infectious diarrhoea can develop also a temporary lactose intolerance, which fortunately improves after a few days or weeks. Age is also a factor, because as people get older, their bodies usually stop producing lactase enzyme. It is a fact; that most people become lactose intolerant over time.

Cystic Fibrosis: Cystic Fibrosis is a disorder, that both of the parents must pass on the defective gene, before any of their other children get the disease. When a child only gets only one copy of the faulty gene, then they will become the carrier. This means that they personally do not have the disease, but it may pass on to their children.

An example of a special food need disease that you get when you are born; is cystic fibrosis. With cystic fibrosis, mucus-producing cells are lined across the digestive tract, including the stomach, intestines, liver, pancreas and the reproductive organs. The pancreas produces enzymes that help digest food and hormones that help absorb sugar. Thick mucus is formed in the pancreas and clogs up the passageways. This can make it difficult for the person to digest food and get all the vitamins and nutrients they need. Because this disease is hereditary, and is taken from both of the parents’ genes, there is nothing the person can do to get rid of it. However, a special food diet is created to suit the person’s disease and making it easier for them to digest nutrients and vitamins and breathe properly. In contrast, a special food need that is developed due to their environment around them is; vegetarianism. Becoming a vegetarian protects the environment. This is because; excessive amounts of water are used in raising beef and other livestock, water that could be used for other purposes. Also, cattle that are raised to be eaten produce large amounts of methane, and methane is a greenhouse gas that contributes to global warming. Meat-eating diets also contributes to deforestation; as land is cleared for either the purpose of raising cattle or for growing grain for the cattle. Many people feel great after becoming a vegetarian; as they feel that they have done something for the environment. Becoming a vegetarian is something people do for themselves; and for others and the environment. They do it, because they want to. This is different to those who are born with special food needs; as they didn’t get to choose whether they wanted to have that sort of food lifestyle with them forever. Also, people may choose to become vegetarian, but may after a couple of years, decide to change their mind and suddenly eat meat. This is not an option for those who are born with diseases, as they cannot choose when they don’t feel like eating their special food diet as it may damage them.

Gluten Intolerance: It is basically a disease in which you cannot absorb a protein found in food that contains gluten. Gluten is found in foods such as; wheat, rye, barley and oats. If you are allergic to gluten, the protein will react with the lining in your intestines and will then damage them by causing the lining to get smaller. This damage can then restrict the absorption of other foods eaten, and can cause symptoms such as; diarrhoea, weight loss, bloating, abdominal pain, vomiting.

First recipe I have chosen for this special food need is: Free-Form Pizza Pie (http://www.taste.com.au/recipes/5132/free+form+pizza+pie ) I chose this recipe; because in class we have made pizza before, but not in this form. I thought it would be challenging making a different base and in the form of a pie; but exciting to make pizza in a different way. In addition; this pizza is simple, simple ingredients and a simple method. It contains no gluten (wheat, barley, oats etc) and is a perfect lunch meal for someone who eats a gluten-free diet.

My second recipe is: Summer Berries with white chocolate sauce. I chose this recipe, because I thought it would be a change from the savoury pizza. This recipe is very easy and also very quick. In addition to this; it is healthy but also delicious with the white chocolate sauce. Because the last recipe didn’t contain as much sugar, I thought it would be reasonable, to add a sweet gluten-free recipe.

Type 2 diabetic: This type of diabetes is sometimes described as a ‘lifestyle disease’ because it is more common in people who lack physical activity and are over-weight or obese. It is very much connected with high blood pressure, high cholesterol and also when the excess weight is carried around the waist. It is also the most common form of diabetes and a recent study suggests that this disease affects eight-five to ninety per cent of all people with diabetes. The aim of treatment for diabetes is to maintain blood glucose levels within the normal range. Keeping the blood pressure and cholesterol within the recommended range is very important to help prevent long-term problems.

Recipe for this special food need: Apple Custard Tarts

Ingredients (serves 4)

• 1 small (180g) granny smith apple, peeled, cored, finely chopped


• 1 teaspoon lemon juice


• 2 sheets filo pastry


• canola oil cooking spray


• 1 tablespoon almond meal


• 1 tablespoon caster sugar


• 1/4 teaspoon ground cinnamon


• Custard


• 1 tablespoon custard powder


• 2 teaspoons caster sugar


• 1 cup low-fat milk

Method

1. Preheat oven to 180°C/160°C fanforced. Grease 4 holes of a 6-hole, 1/3 cup-capacity muffin pan.


2. Make custard: Combine custard powder, sugar and 1 tablespoon milk in a saucepan over medium-low heat. Stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat. Cover surface with plastic wrap. Cool.


3. Combine apple and lemon juice in a bowl. Place 1 sheet filo on a flat surface. Spray with oil. Top with remaining sheet of filo. Fold filo in half crossways. Cut into 4 squares. Press each square into 1 hole of prepared pan. Sprinkle almond meal over filo. Top with three-quarters of the apple mixture. Sprinkle with caster sugar and half the cinnamon.


4. Bake for 10 to 15 minutes or until filo is golden. Stand in pan for 2 minutes. Transfer tarts to a wire rack. Cool for 5 minutes. Spoon custard into cases. Top with remaining apple and remaining cinnamon. Serve.

I chose this recipe, because I thought that although Type 2 Diabetes is based on controlling a person’s glucose and blood levels, it doesn’t mean that they can’t eat something still sweet and delicious. This recipe looks quite simple; the method is easily explained and the ingredients are healthy and reasonable with the sugar. The apple and cinnamon are very healthy; and it is important to mix healthy foods with other foods to give it that extra flavour.

Vegetarian: Most vegetarian diets are low of animal products. Many studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease, high blood pressure, diabetes and some forms of cancer. Nutrients which are important within a vegan diet is; protein (from vegetables, seeds and nuts), iron (from dried beans, spinach and dried fruits), vitamin B (from breakfast cereals), vitamin D (from the sun), calcium (greens such as spinach, broccoli and soybean products) and zinc (from nuts and shellfish).

Recipe for vegetarian: Baked Cheesy Pasta

Preparation Time

10 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

• 300g dried spiral pasta


• 250g frozen spinach, thawed


• 1 x 130g can corn kernels, drained


• 150g (1 cup) frozen peas, thawed


• 140g (1 1/3 cups) Coon Pasta Cheese


• 3 eggs


• 185ml (3/4 cup) thickened cream

Method

1. Preheat oven to 180°C. Place four 375ml (1 1/2-cup) capacity ovenproof dishes on 2 baking trays. Cook the pasta following packet directions or until al dente. Drain well. Use your hands to squeeze the excess liquid from the spinach. Combine the pasta, spinach, corn, peas and 80g (1 cup) COON Pasta Cheese in a large bowl.


2. Use a balloon whisk to whisk the eggs and cream together in a large bowl. Pour the egg mixture into the pasta mixture and stir until just combined.


3. Spoon the mixture evenly among the prepared dishes.


4. Sprinkle the remaining cheese over each pasta bake. Bake in oven for 20 minutes or until golden. Serve warm.

I chose this recipe due to the healthy ingredients and the timing of the recipe. I think the healthy greens will add on to the protein for the vegetarian’s diet. There is calcium included; which calcium is usually lacking from a vegan’s diet, so this recipe is great. The method is quite straight forward and understandable; which is always needed.

Gluten Free sample menu for one day:

Breakfast-

· Puffed rice with milk and fresh fruit- good source of fibre and calcium. Fresh fruit is great at the start of the day.

· Fruit and yoghurt smoothie- Fibre and calcium in a drink and a great ‘to-go’ drink.

Lunch-

· Meat stir fry with vegetables on brown rice- Great source of protein, fibre and minerals.

· Salad with nuts- protein and is a super food.

Dinner-

· Baked potatoes with cheese and vegetables- fibre, calcium and vitamin C

· Tuna fish- vitamin B, omega-3

Snacks-

· Yoghurt with berries- calcium, vitamin C, fibre, super food

· Celery with peanut butter- vitamins, fibre, minerals

· Corn chips with nachos with cheese- calcium, protein

Note: Each label for every product must be read to determine if it is gluten-free & none of the items above contain wheat, barley, oats.

Hospotality Assignment

a. Identifying circumstances which may lead to special food needs.
• Some people may have diabetes. They need to pay extra attention to the amount and carbohydrates that they eat. This is because they have to keep control of how much sugar they eat, to keep control of their blood sugar levels.
• Others may have Coeliac Disease. This is when people have to have a gluten-free diet. Not until recently, people who were affected by this disease could hardly eat any foods, due to the lack of foods that do not contain gluten.
• Another disease is Cystic Fibrosis. People with this disease have to eat a large amount of calories to help them with their disease. Foods rich in fats and vitamins are lost through their bodies; so they need to eat a lot to keep their bodies healthy and to make their bodies work well.
• Weight loss is another type of circumstance which requires special food needs. This may be due to the person being over-weight or obese. The diet will limit what kinds of food they can eat and how much of it.
• Weight gain is also another type of circumstance in which special foods are required. This may be due to the person being very underweight and a doctor may put the patient on a special diet to help them gain weight so they are strong enough to live their daily-based lives.
• Lactose Intolerance is another form of situation which means that the person is required to eat special foods. People with this condition need to limit or even not eat all, any milk or dairy products. Lactose is the type of sugar found in milk products.
Speciality foods may be a major part of somebody’s diet. Many people suffer from hidden food allergies, and require special food diets in order to avoid the kinds of reactions that cause them to become ill.

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Reflection for Sticky Date Pudding and chocolate sauce

This lesson we made sticky date pudding with chocolate sauce. Mekayla and i were not aware that we had to do two recipes this lesson. We apparently had to make two sauces. However; even though we didn't do the other recipe, we still kept to the original recipe for the sticky date pudding and chocolate sauce and we worked co-operatively in producing a final product. We had some difficulty through out the method as; we really had no clue what everyone else was doing, and after 30 minutes we realised that we were doing a different recipe. We tried to work independantly in trying to find out what to do in making our food taste great! Due to the confusion; we had to stay 5 minutes more into lunch in cleaning up, because we weren't sure what to do. However; the end result was DELICIOUS! (:
i love mekayla so muchhh ! <3