SIT40516 – 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 ANSWERAssignmentTutorOnline

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. The questions are split into sections based on what each unit of competence covers. This unit is made up of four parts.
You have to answer all of the questions in each section.
You can get the information you need to answer the questions from the learner guide’s paper-based or digital resources 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

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Examiner Name
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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?