SITHKOP004 Develop Menus For Dietry:
All rights reserved. No part of this work may be reproduced or copied in any form or by any means (graphic, electronic, or mechanical, including photocopying, recording, taping or information retrieval systems) without the written permission of the copyright owner, Training Resource Solutions Pty Ltd.
The information contained herein is provided on the understanding that it neither represents nor is intended to be advice and that neither the publisher nor author is engaged in rendering legal or professional advice. While every care has been taken in its preparation no person should act specifically on the basis of the material contained herein. If expert assistance is required, competent professional advice should be obtained.
Training Resource Solutions Pty Ltd, its directors and authors or any other persons involved in the preparation and distribution of this publication, expressly disclaim all and any contractual, tortuous or other form of liability to any person (purchaser of the publication or not) in respect of the publication and any consequences arising from its use by any person in reliance upon the whole or any part of its contents.
Activity 1
Name two dishes from your workplace menu that are Gluten Free
Name two dishes from your workplace menu that are Low Calorie
Name two dishes from your workplace menu that are Low Fat
Name two dishes from your workplace menu that contain Lactose
Activity 2
Describe a dish from your menu that is in the style of the Mediterranean diet
Activity 3
Name two dishes from your workplace menu that are High Fibre
Name two dishes from your workplace menu that are Low Fibre
Name two dishes from your workplace menu that are High in Calcium
Activity 4
Give details of an example when a chef may be called upon to provide a meal plan for a person. What type of food would that person require?
Activity 5
Name two dishes from you workplace menu that are High in Carbohydrates
Name two dishes from you workplace menu that are High in Protein
Activity 6
Calculate the yield % for the following foods.
Item tested: Iceberg lettuce
Original weight: 1.20.kg
Yield prepared weight: 0.80kg
Item tested: Pumpkin
Original weight: 4.20 kg
Yield prepared weight: 3.30 kg
Item tested: Zucchini
Original weight: 2.0 kg
Yield prepared weight: 1.85 kg
Item tested: Potato
Original weight: 2.0 kg
Yield prepared weight: 1.7 kg
Activity 7
What is the food cost % of a venue with $5,220 in opening stock, $20,560 in purchases, $4,530 in closing stock and sales of $88,541?
Visit:https://auspali.info/
Also visit:https://www.notesnepal.com/archives/767
YOUR COMMENT