SITHKOP004 Develop menus for special dietary requirements :
ASSESSMENT COVERSHEET
| Unit: | SITHKOP004 Develop menus for special dietary requirements |
| Course Name: | SIT40516 Certificate IV in Commercial Cookery |
| Assessment Tool: | Assessment Task 1: Knowledge questions |
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Instructions:
- This is an individual assessment.
- The purpose of this assessment task is to assess the students’ knowledge essential to develop menus for special dietary requirements in a range of contexts and industry settings.
- To make full and satisfactory responses you should consult a range of learning resources, other information such as handouts and textbooks, learners’ resources and slides.
- All questions must be answeredin order to gain competency for this assessment.
Questions
- What substitute ingredients are used to produce dishes with special dietary recipes? Write any four (4) substitute ingredients.
- What kind of nutritious foods we should include in our diet, to make sure we are getting all the nutrients that we need? Write your answer in 40-50 words.
- Rizana went to one restaurant with her friends for the lunch. She ordered a roasted butter chicken. She belongs to Muslim religion and her friends ordered garlic bread. One of her friend has Gluten allergy.Write your answer in two (2) to three (3) sentences.
a. Identify dietary and cultural or religious menu requirement of the group.
b. What needs to be take care while making roasted chicken for Rizana?
c. What substitute ingredient can be used to avoid gluten in the garlic bread?
- For the above scenario, what can be the consequences of ignoring special dietary requirements of the customers? List at least five (5) ingredients that cause common allergic reactions.
- What are food additives and preservatives? How to check them? Write your answer in 50-100 words.
- Make your own simple recipe which has to be an appropriate combination of food to meet macro and micro nutrient requirements.Write your answer in 100-150 words.
- Write down a variety of suitable foods and meals items for the below requirement.
| Fat-Free | |
| Fluids | |
| Gluten-Free | |
| High Carbohydrate | |
| High Or Low Energy | |
| High Or Low Protein | |
| High Fibre | |
| LactoOvo | |
| Low Carbohydrate | |
| Low Cholesterol | |
| Low Fat | |
| Low Gluten | |
| Low Kilojoule | |
| Low Sugar | |
| Modified Sodium Or Potassium |
- Develop menus and meal plans that will be helpful for good health and reduce the incidence of diet related health problems.Write your answer in 100-150 words.
- Develop a menu and meal plan for the community chef.Write your answer in 100-150 words.
- Marry is working in aged care center as a chef what should she prepare from cyclic menus and balance nutritional requirements and variety?Write your answer in 50-100 words.
- What things should be mentioned in menu so that customer gets the sufficient choices of dishes?Write your answer in 40-50 words.
- What are the dietary guidelines for the people who having Type1 and Type2 diabetes problems?Write your answer in 50-100 words.
- Write down the culinary characteristic of cultural or religious diets that are part of contemporary Australian society?Write your answer in 50-100 words.
| Halal | |
| Hindu | |
| Kosher | |
| Vegan | |
| Vegetarian |
- Write down some pros and cons of food preparation and cooking methods?Write your answer in 150-200 words.
- Suppose you are working in a club as a chef and you have to decide a menu for the annual event. What types of special dietary requirements you will consider for the given below customer group? Write your answer in 50-100 words.
| Adolescents | |
| Athletes | |
| Children | |
| Defence forces | |
| Elderly | |
| Ill or injured | |
| Infants | |
| People in areas affected by disaster or environmental extremes | |
| People in remote areas | |
| Underweight | |
| Cotemporary diet | |
| Obese |
- Do the cooking methods change the nutritional value of the food? Justify your answer in 50 to 100 words.
- How do you calculate the food cost with selling price from menu?Write your answer in 50-100 words.
- Assume that you are working in a restaurant and you have been given a task to add the popular drink Gin Tonic in drinks menu. Explain how will you calculate the selling price with actual cost of it?Write your answer in 150-200 words.
- How to calculate portion yields and costs from raw ingredients?Write your answer in 50-100 words.
- What are the benefits of assessing cost-effectiveness of proposed dishes against budgetary constraints and choose products that provide high yield? Write your answer in 100-150 words.
- What are the common mistakes in the menus, which are encountered if there is a lack of correct terminology?Write your answer in 100-150 words.
- List any six (6) useful terminology that you have seen on the menus of your visited restaurants.
- Why customer’s feedback is important for any organisation?Write your answer in 40-50 words.
- List any four (4) ways to take feedback from the customer at workplace.
- From whom we should take feedback to improve menu performance.
- Discuss with your classmates and write a success story of the special item or product for the menu you know or from the food blogs.
- Suppose you are working as a chef at restaurant and you got a very good feedback from the customers for your vegetarian meatball dish. What adjustment will you do in your menu to make it a big success? Write your answer in two (2) or three (3) sentences.
- What is the meaning of terminologies given below? Write your answer in 50-100 words.
- Drug-food interactions
- Anaphylaxis
- Food sensitivity or intolerance
- What is the purpose of butcher’s test and its general procedure?Write your answer in 150-200 words.
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