Assignment on Hospitality - PDF
Added on 2021-06-18
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ASSESSMENT C –WORK BOOK Teaching TeamHOSPITALITYStudent NameStudent No.TeacherSemester/YearProgram Name and CodeSIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERYUnit Name and Code SITHKOP004– DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTSAssessment Description and VersionASSESSMENT C – WORK BOOK INSTRUCTIONS TO CANDIDATESThis 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.Q1 S U DNSQ2 S U DNSQ3 S U DNSQ4 S U DNSQ5 S U DNSQ6 S U DNSQ7 S U DNSQ8 S U DNSQ9 S U DNSQ10 S U DNSQ11 S U DNSQ12 S U DNSQ13 S U DNSQ14 S U DNSQ15 S U DNSQ16 S U DNSQ17 S U DNSQ18 S U DNSQ19 S U DNSQ20 S U DNSQ21 S U DNSQ22 S U DNSQ23 S U DNSQ24 S U DNSQ25 S U DNSQ26 S U DNSQ27 S U DNSQ28 S U DNSQ29 S U DNSQ30 S U DNSQ31 S U DNSQ32 S U DNSQ33 S U DNSQ34 S U DNSQ35 S U DNSQ36 S U DNSQ37 S U DNSQ38 S U DNSQ39 S U DNSQ40 S U DNSQ41 S U DNSQ42 S U DNSQ43 S U DNSQ44 S U DNSQ45 S U DNSQ46 S U DNSQ47 S U DNSQ48 S U DNSQ49 S U DNSQ50 S U DNSQ51 S U DNSQ52 S U DNSQ53 S U DNSQ54 S U DNSQ55 S U DNSQ56 S U DNSQ57 S U DNSQ58 S U DNSQ59 S U DNSQ60 S U DNSQ61 S U DNSQ62 S U DNSQ63 S U DNSQ64 S U DNSAssessor Comments and Feedback:Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV 1.0 Last updated 6 March 2017
SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work BookThe Students overall result was:□Satisfactory□Unsatisfactory□Resit RequiredStudent NameExaminer NameStudentSignatureExaminer SignatureDateDateSECTION 1: IDENTIFY MENU REQUIREMENTSQ1:List ten things that can influence customers’ food and beverage choices.i.Tasteii.Moodiii.Genderiv.Agev.Socioeconomic statusvi.Available timevii.Health consciousness viii.Family background ix.habitx.culture Q2:Identify five different customer groups you’re likely to cater for when developing menus for specialdietary requirements.i.Defence forceii.Infantsiii.Childreniv.Elderly v.Athletes Q3:List the five Dietary Guidelines for Australians.i.Choose the right amount of nutritious foods and beveragesii.Eat from the five food groups every dayiii.Limit unhealthy foods and drinksiv.Encourage, support and promote breastfeedingv.Care for your foodChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV 1.0 Last updated 6 March 2017
SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work BookQ4:Explain how to take responsibility for determining the dietary requirements of a child, adolescent oradult.By considering factors such as age, height, weight and level of activity. Because the best amount offat for an infant will be too high for an elderly person and vase visa.Q5:Which lunch would suit a customer who requires kosher food? State why the other two meals wouldbe unacceptable.Pea and ham soup with green salad This is not kosher because it contains ham which is not part of kosher dietCream of chicken soup and a grilled cheese sandwichKosher diet includes edibles animals with cloven feet like chicken Lentil soup with brown rice and a green salad This fits kosher diet includes acceptable flesh which this diet doesn’t includeQ6:Which dinner would suit a customer who requires halal food? State why the other two meals would beunacceptable.Beer-battered fish and chips with a green saladThis will not because it’s commercially manufactured and contains forbidden additives and not flesh not slaughtered according to the lawTofu and vegetable stir-fry with riceTofu is commercially manufactured in bakeries, hence this diet doesn’t fit halal foodBarbecued prawns, rice and steamed vegetablesNot halal because it contains animals either forbidden or not slaughtered according to the lawQ7:Explain the different requirements of vegetarian customers, who may be Buddhist or Hindu.VegansThey don’t eat animal flesh of any kind including fish, shellfish, chicken etc. they do not eat anyanimal products as wellLacto-vegetariansThey eat products derived from milk, but no other animal flesh or productsOvo-vegetariansThey eat eggs, but no other animal flesh or productsLacto-ovo vegetariansThey eat milk products and eggs, but no animal flesh of any kindChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV 1.0 Last updated 6 March 2017
SITHKOP004 – DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS – Work BookQ8:You’re cooking for a customer with coeliac condition. What must you avoid using when preparing yourdishes?i.Wheatii.Ryeiii.Barleyiv.Kamutv.Couscous vi.Spelt Q9:You’re cooking for children at a boarding school. Three of them have diabetes. Describe three waysyou help them control their blood glucose levels. i.Providing them regular meals spread throughout the dayii.Providing them meals and protein foods which are low in saturated fatiii.Providing them with food based on high-fibre carbohydrates such as vegetablesQ10:Define the term ‘drug-food interaction’.Drug-food interaction is the reaction between specific foods with the prescribed medicines in a way that causes health problems.Q11:Define the term ‘food allergy’.Food allergy is when one’s immune system over-reacts to a normally harmless substance like foodQ12:Define the term ‘food intolerance’.Food intolerance is difficulty in digesting specific foodQ13:You’re cooking for children on a sports camp. Some of them have allergies. Identify five ingredientswhich commonly cause allergic reactions.i.Artificial food colouringsii.Acids from some fruitsiii.Eggsiv.Nuts v.Nut oilsChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV 1.0 Last updated 6 March 2017
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