Scenario 2: Sally plans to make the family’s favourite chicken casserole for dinner. She would like to reduce the amount of saturated fat and increase the fibre of the dish. Chicken Casserole (serves 4) Ingredients: 2 tablespoons olive oil 2 brown onions, halved, finely chopped 250 g button mushrooms 300 g streaky bacon 1 kg chicken thigh fillets with skin ½ cup white wine 1 cup chicken stock 1 tablespoon cornflour 200 mL cream 1 ½ tablespoons Dijon mustard 1 tablespoon fresh finely chopped tarragon Cooked white rice to accompany the casserole[Fill in the blank] Describe three changes to the ingredients that you would propose to reduce the saturated fat content of the dish[Fill in the blank] Describe three ways Sally can increase the fibre content of the dish[Fill in the blank] Describe to Sally two potential impacts on the sensory properties of the dish due to the proposed changes in the previous two questions[Fill in the blank] Complete Table 5 below to explain to Sally how the changes you have proposed in the previous questions may affect the nutrient content of the dish. Write two changes for protein and two changes for carbohydrate (including fibre). Response Template - There is a table/template in the response textbox to assist in entering the answer. If you accidentally delete it, you may copy the template below and paste it into the response textbox. You must answer this question in the response textbox. Table 5: The anticipated protein and carbohydrate (including fibre) changes to the dish when recipes are modified [table] Nutrient | Anticipated change - 2 for each nutrient i) Protein | ii) Carbohydrate (including fibre) | [/table][Fill in the blank]Multiple fill-in-the-blank