CERTIFICATE IV IN COMMERCIAL COOKERY

 

Teaching Team HOSPITALITY
Student Name   Student No.  
Teacher   Semester/Year  
Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
Unit Name and Code SITHKOP004– DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS
Assessment Description and Version ASSESSMENT C – WORK BOOK – SHORT ANSWER

 

INSTRUCTIONS TO CANDIDATES

 

This assessment is made up of short answer questions.

 

  • The questions are divided into sections according to the elements within the unit of competence. There are four sections in this unit.
  • You are required to provide a response to all questions in each section.
  • You may source information to answer the questions from the learner guide multimedia or paper-based resource for this unit.

 

There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements.

 

  Result

S = Satisfactory

NS = Not Satisfactory

NA = Not Assessed

Reassessment

S = Satisfactory

NS = Not Satisfactory

NA = Not Assessed

Assessment C  

q Work Book – Short Answer

 

S   |   NS   |   NA S   |   NS   |   NA

 

Comments and Feedback:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Students overall result was: □ Satisfactory □ Unsatisfactory □ Resit Required

 

 

Student

Name

  Examiner Name  
Student

Signature

  Examiner Signature  
Date

 

  Date  

 

SECTION 1: identify menu requirements

Q1:    List ten things that can influence customers’ food and beverage choices.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Q2:    Identify five different customer groups you’re likely to cater for when developing menus for special dietary requirements.

 

 

 

 

 

 

 

 

 

 

Q3:    List the five Dietary Guidelines for Australians.

 

 

 

Q4:    Explain how to take responsibility for determining the dietary requirements of a child, adolescent or adult.

 

 

 

 

 

 

Q5:    Which lunch would suit a customer who requires kosher food? State why the other two meals would be unacceptable.

  • Pea and ham soup with green salad

 

 

 

  • Cream of chicken soup and a grilled cheese sandwich

 

 

 

  • Lentil soup with brown rice and a green salad

 

 

 

Q6:    Which dinner would suit a customer who requires halal food? State why the other two meals would be unacceptable.

  • Beer-battered fish and chips with a green salad

 

 

  • Tofu and vegetable stir-fry with rice

 

 

  • Barbecued prawns, rice and steamed vegetables

 

 

 

Q7:    Explain the different requirements of vegetarian customers, who may be Buddhist or Hindu.

  • Vegans

 

 

 

  • Lacto-vegetarians

 

 

 

  • Ovo-vegetarians

 

 

 

  • Lacto-ovo vegetarians

 

 

 

 

Q8:    You’re cooking for a customer with coeliac condition. What must you avoid using when preparing your dishes?

 

 

 

Q9:    You’re cooking for children at a boarding school. Three of them have diabetes. Describe three ways you help them control their blood glucose levels.

 

 

 

 

 

 

 

Q10:  Define the term ‘drug-food interaction’.

 

 

 

 

Q11:    Define the term ‘food allergy’.

 

 

 

 

Q12:  Define the term ‘food intolerance’.

 

 

 

 

 

Q13:  You’re cooking for children on a sports camp. Some of them have allergies. Identify five ingredients which commonly cause allergic reactions.

 

 

 

 

 

 

 

Q14:  Describe seven symptoms a customer with allergies could experience if you completely ignore or fail to adequately address their special dietary requirements.

 

 

Q15:  State one culinary term or trade name for the following food additives and preservatives.

  • Flavour enhancers

 

 

  • Antioxidants

 

 

 

 

Q16:  Explain the roles of the food additives below.

  • Artificial colours

 

 

 

  • Preservatives

 

 

 

Q17:  State the legal consequences of failing to address customers’ allergies, intolerances or sensitivities.

 

 

 

 

 

Q18:     Read and interpret the ingredients on the food packaging label. Is this product kosher?

 

INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water

 

 

 

 

Q19:  Read and interpret the ingredients on the food packaging label. Is this product OK for customers with gluten allergies?

 

INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water

 

 

 

 

Q20:    Read and interpret the ingredients on the food packaging label. Is this product OK for customers with peanut allergies?

INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water

 

 

 

 

 

Q21:    Read and interpret the ingredients on the food packaging label. Is this product OK for customers with soybean allergies?

INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water

 

 

 

 

Q22:    Read and interpret the ingredients on the food packaging label. Is this product OK for vegans?

INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic, coriander, chillies, cumin, cornstarch, herbs, spices, water

 

 

 

 

Q23:  List five people you can liaise with to identify and clarify customer requirements.

 

 

 

 

 

 

 

 

 

Q24:  State four communication skills you would use during the menu-planning process to invite the input of health and other professionals and determine the diet requirements of customers.

 

 

 

 

 

 

 

 

Q25:  Which contemporary dietary trends and regimes would you say are suitable for these customers?

  • A customer experiencing symptoms of food allergies or intolerances

 

 

 

  • A customer being treated for obesity

 

 

 

  • A customer building muscle and endurance

 

 

Q26:  What customers should only follow a low-kilojoule diet if under medical supervision?

 

 

 

 

Q27:  It’s important to continually seek information on emerging dietary trends. List three ways you could research them.

 

 

 

 

 

 

 

 

SECTION 2: develop menus and meal plans for special diets

Q28:  You must be able to manage yourself and take responsibility for the design of menus and meal plans. State the steps you would take to develop and write a menu or meal plan.

 

 

 

 

 

 

 

Q29:  Explain four ways to provide variety in cyclic menus.

 

 

 

 

 

 

 

 

 

Q30:  When developing meal plans and menus, you must be able to create meals which contain appropriate combinations of foods to meet macro- and micronutrient requirements. Identify the four macronutrients to keep in mind.

 

 

 

 

 

 

 

Q31:  There are three categories of carbohydrates. What are they?

 

 

 

 

 

 

 

Q32:  List five water-soluble vitamins our body requires.

 

 

 

 

Q33:  List two fat-soluble vitamins we require.

 

 

 

 

 

 

 

Q34:  List six minerals and trace elements your body requires.

 

 

 

 

 

 

 

 

 

 

 

 

 

Q35:  Identify the five categories of foods which contain the nutrients we need to promote good health and help us avoid dietary disease.

 

 

 

 

 

 

 

 

 

Q36:  You should select meals which meet a wide variety of macro- and micronutrient requirements. What kinds of meals are best suited to this?

 

 

 

 

 

 

 

Q37:  Explain how you would incorporate sufficient choice in a cyclic menu.

 

 

 

 

 

Q38:  Explain how you would incorporate sufficient choice in an à la carte menu.

 

 

 

 

 

 

 

Q39:  Remember, your customers’ health is your responsibility. List seven foods you should limit when developing menus and meal plans to reduce diet-related health problems.

 

 

 

 

 

 

 

 

 

 

 

 

Q40:  You sometimes need to select suitable foods to use as substitutes when meeting customers’ specific requirements.

Next to these three ingredients, state an equivalent ingredient you’d replace it with to address the needs of a customer on a low-fat diet.

 

  • Pouring cream

 

 

  • Sour cream

 

 

  • Coconut cream

 

 

 

Q41:  List two suitable substitutions for the following ingredients to meet the requests of a lactose intolerant customer.

  • Butter

 

 

  • Milk

 

 

  • Yoghurt

 

 

 

 

 

Q42:    Identify four cooking methods you could employ to maximise nutritional value in food.

 

 

 

 

 

 

 

 

 

Q43:  Which preparation method maximises nutritional value in fruits and vegetables, a. or b.?

  1. Washing
  2. Peeling

 

 

Q44:  Describe how to safely store food to retain nutrients and avoid contamination.

 

 

 

 

SECTION 3: cost and document special menus and meal plans

Q45:  Identify ten expenditure items you’d need to accurately calculate to determine production costs of menu items.

 

 

 

 

 

 

 

 

 

 

 

 

 

Q46:  List the three standard measures you would use when itemising ingredients and calculating portion yields and/or costs from raw ingredients. Provide an example of each one.

 

 

 

 

 

 

Q47:  You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg left.

Calculate the yield % of the potatoes. State the formula you used. Show how you arrived at this figure.

 

 

 

 

 

Q48:  Calculate the yield % of the turkey. State the formula you used. Show how you arrived at this figure.

As purchased quantity (APQ) 20 kg
Edible portion quantity (EPQ) 12 kg

 

 

 

 

 

 

 

 

Q49:  Calculate the usable trim % of the turkey. State the formula you used. Show how you arrived at this figure.

As purchased quantity (APQ) 20 kg
Edible portion quantity (EPQ) 12 kg
Usable trim weight 5 kg

 

 

 

 

 

 

 

 

 

Q50:  Calculate the waste % of the turkey. State the formula you used. Show how you arrived at this figure.

As purchased quantity (APQ) 20 kg
Edible portion quantity (EPQ) 12 kg
Usable trim weight 5 kg
Waste trim weight 3 kg

 

 

 

 

 

 

 

 

 

 

 

Q51:  Use the information to calculate the actual cost of the zucchini.

State the three formulas you used and the steps you took to arrive at this cost.

Ingredients Quantity Unit Purchase unit Purchase unit price Cost
Yield Total cost
Zucchini 300 g 1 kg $5.95 95% $1.78

 

 

 

 

 

 

 

 

 

 

 

 

 

Q52:  List three ways you can get the necessary technological skills to calculate yield and costs from raw ingredients using computers and software programs.

 

 

 

 

 

 

 

 

Q53:  Calculate the profitable selling price of a dish with a food cost per portion of $8.25 and a standard food cost percentage of 25%.

State the formula you used. Show how you arrived at this price.

 

 

 

 

 

 

 

 

Q54:  You need to adjust your menu so it includes high-yield desserts. Which dessert would you choose?

Dish name Section Portion size Food cost/portion Food cost % Raw selling price Adjusted selling price
Brandy custard Pâtisserie Dessert $2.11 22% $9.59 $9.50
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate cake Pâtisserie Dessert $1.58 17% $9.29 $9.50

 

 

 

 

Q55:  Identify the least profitable menu item, which should definitely be excluded.

Dish name Section Portion size Food cost/portion Food cost % Raw selling price Adjusted selling price
Brandy custard Pâtisserie Dessert $2.11 22% $9.59 $9.50
Éclairs Pâtisserie Dessert $3.08 32% $9.62 $9.75
Chocolate cake Pâtisserie Dessert $1.58 17% $9.29 $9.50

 

 

 

 

 

 

 

Q56:  You need to assess cost-effectiveness against budgetary constraints. List four things to keep in mind when setting prices.

 

 

 

 

 

 

 

 

 

 

Q57:  You’re documenting a vegetarian menu item: spinach and ricotta lasagne. List seven dish characteristics you could use in the menu description. Provide an example of the terminology you’d use for each one.

 

 

 

 

Q58:  Identify two ways you can use technology to help you write comprehensive meal plans and menus.

 

 

 

 

SECTION 4: monitor special menu performance

Q59:  Identify four ways you can get ongoing feedback from customers and others to improve menu performance.

 

 

 

 

 

 

 

 

Q60:  List three ways you can analyse customer satisfaction with menu items.

 

 

 

 

 

 

 

Q61:  Explain how to analyse menu success against profitability.

 

 

 

 

 

 

 

Q62:  Describe what you can do to make sure your menu meets customers’ dietary goals.

 

 

 

 

 

Q63:  What should you do if menu items are unprofitable?

 

 

 

 

Q64:  Explain three ways you could adjust menus based on feedback and success.