SITHFAB016 Provide advice on food

This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines.

SITHFAB016 Provide advice on food
Assessment

Instructions to Students:
Student name:
Youarerequiredto:Completethecoversheetandensureyouaccept,signanddatethestudentdeclarationontheStudentLearningManagementSystem(LMS).Readthroughandfollowallinstructionsprovided.Completeeachassessmenttask/activity.SubmityourassessmenttotheStudentLearningManagementSystem(LMS)bytheduedate.Ensureyoursubmissionidentifiesyourname,unitcodeandtitle.PLAGIARISMANDCOLLUSIONPlagiarismis‘apracticethatinvolvestheusingofanotherperson’sintellectualoutputandpresentingitasone’sown’.Thisincludesthepresentationofworkthathasbeencopied,inwholeorpart,fromothersources(includingotherstudents’work,publishedbooksorperiodicals,theInternet,unpublishedworksorunauthorisedcollaborationwithotherpersons),withoutdueacknowledgement.CONSEQUENCESOFPLAGIARISMANDCOLLUSIONAstudentfoundtohaveplagiarisedmaterialwillbeinstantlygradedNotYetCompetent(NYC)andmaybesubjecttooneorallofthefollowing:ReferralofthemattertotheAcademicCoordinatorfor:aninterventionmeeting,issuingofwrittenwarning,clarificationregardingassessmentre-submissionrequirementsandallocationofadditionalassessmenttasks.ReferralofthemattertotheDirectorfor:officialdisciplinaryactionbyFrontierEducationand/orsuspensionfromthecourse.Page|2
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Unit description
This unit describes the performance outcomes, skills and knowledge required to provide accurate information and
advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to
customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of
food and cuisines.
The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food
outlets and clubs.

Forastudent’sperformancetobedeemedsatisfactoryforthewholeunitofcompetence,theymustdemonstratesatisfactoryperformanceinbothAssessmentandPracticaldemonstration.Ifpartofataskisnotsatisfactorilycompletedtheassessorwillarrangeforthestudenttocompletefurtherassessmenttodemonstratecompetence.Studentsarepermittedthree(3)attemptstodemonstratecompetency.OverallstudentperformanceintheunitistoberecordedaseitherCompetentorNotYetCompetent.AssessmenttasksInthisassessmenttaskstudentsarerequiredtoreadthequestionsandeitherselecttheonecorrectanswerfromanumberofalternativesorwritearesponseinthespaceprovided.Thisassessmentcontainsaseriesofquestionsdesignedtoallowstudentstodemonstratecompetenceintheunit.Tocompletethewrittenassessment,studentsmustsuccessfullycompletethefollowing:TaskA–ShortanswerTaskB–ProjectTheoverallresultandfeedbackforthistaskwillbeprovidedontheassessmentresultpageattheendofthisdocument.Item1-WrittenassessmentForstudents'informationonlyDuringpracticaldemonstration,assessorsarerequiredtodo:Observeperformanceinanoperationalcommercialkitchenorfoodpreparationarea.Thiscanbe:anindustryworkplaceasimulatedindustryenvironmentAssessstudentperformanceagainstthecriteriaindicatedinthepracticalassessmentchecklist.Useprofessionaljudgementwhendecidingifastudenthassatisfactorilyaddressedtheassessmentcriteria.Recordperformanceonthepracticalassessmentchecklistatthetimeofobservation.Assessorwillindicatethestudent'sperformanceasSatisfactoryorUnsatisfactory.Item2-PracticaldemonstrationAtthesuccessfulcompletionoftheItem1-writtenassessmentandItem2-workbasedtraininglogbook,aCompetentresultwillbeawarded.Theoverallunitresultandfeedbackarerecordedinthepracticalassessmentdocumentation.UnitoutcomePage|3
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TASK A – SHORT ANSWER
INSTRUCTIONS:
 You are to answer all questions.
 Read each question carefully.
 Ensure you have provided all required information.
SECTION 1: CLEAN BAR AND EQUIPMENT
Q1: Scallop and pancetta stack with mashed peas and beef fillet with truffle mayonnaise are new on the menu. You
don’t know what pancetta is and have never heard of truffle mayonnaise.
List three ways you could find out what they are before service starts.
1. Read the menu
2. Ask the staff
3. Look online
Satisfactory ☐ Unsatisfactory ☐
Q2. Provide five examples of current knowledge you should take responsibility for developing in order to provide
informed advice to your customers and new information to your team.
1. The ingredients in food
2. The mixers for the drinks
3. Specials the restaurant offers
4. Current market trends
5. Promotional activities
Satisfactory ☐ Unsatisfactory ☐
Q3: Explain four ways you’d check a dish to make sure it’s OK to serve to your customer.
1. Observing the food
2. Smelling food
3. Listening to the sounds
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4. Tasting food
Satisfactory ☐ Unsatisfactory ☐
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Q4: Read this function menu. Evaluate its culinary balance.
Appetiser
Ham wrapped rockmelon drizzled
with honey
Soup
Pumpkin soup
Main course
Poached salmon on a bed of sweet potatoes with glazed carrots vichy
Dessert
Traditional American pumpkin pie
This is more into sweet side and too based on pumpkin which does not excites the customer at all. It needs more variety
added into it. Eg- something spicy
Satisfactory ☐ Unsatisfactory ☐
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SECTION 2: ADVISE CUSTOMERS ON MENU ITEMS
Q5: Describe communication skills you’d use when responding to customers’ questions, discussing menu items with
them and giving them advice.
Listening
Friendliness
Confidence
Volume and clarity
Satisfactory ☐ Unsatisfactory ☐
You work in a busy hotel restaurant serving many different menu items to a variety of customers, some of
whom are organising large functions or events. For questions 6 to 32, answer the customers’ questions and
provide accurate information or advice.
Q6: What’s cheese made of?
Milk
Satisfactory ☐ Unsatisfactory ☐
Q7: There are a lot of different cheeses on your menu. Who are the major cheese suppliers?
Devondale, Kraft
Satisfactory ☐ Unsatisfactory ☐
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Q8: I’m planning a wedding. What are the different ways you can serve the appetisers?
Cheese platters
Cheese trolley
Buffet presentation
Satisfactory ☐ Unsatisfactory ☐
Q9: What are three options you’d recommend for cold canapés?
Smoked salmon
Sushi
Seafood cocktail
Satisfactory ☐ Unsatisfactory ☐
Q10: It says here the caesar salad has cos lettuce in it. What’s that and where does it come from?
It’s the green leaf that’s used in most of the salads. It comes from the island cos in the Mediterranean.
Satisfactory ☐ Unsatisfactory ☐
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Q11: I’m not sure what dressing to choose for my seafood salad. Could you help me out?
Lemon dressing
Chilli dressing
Satisfactory ☐ Unsatisfactory ☐
Q12: The menu says that the strawberries are macerated in balsamic vinegar. What does that mean?
Softened up by using balsamic vinegar
Satisfactory ☐ Unsatisfactory ☐
Q13: What could I have to accompany my fruit salad just to fill me up a little bit more? I don’t want anything too
heavy.
Ice cream
Satisfactory ☐ Unsatisfactory ☐
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Q14: I’m supposed to be having more leafy green vegetables. What are some examples of those that you might have
on your menu?
Zucchini
Broccoli
Satisfactory ☐ Unsatisfactory ☐
Q15: I’m on a low-fat diet. What’s the best way to have my vegetables cooked?
Steamed
Satisfactory ☐ Unsatisfactory ☐
Q16: Since it’s a conference on nutrition and weight loss, we’d like to serve platters of raw vegetables. What dips
would you recommend to accompany them?
Garlic hummus
Guacamole
Salsa dip
Satisfactory ☐ Unsatisfactory ☐
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Q17: What’s the difference between prime beef and veal?
Veal is the baby calf and the prime beef is the well grown cow
Satisfactory ☐ Unsatisfactory ☐
Q18: What’s the difference between spatchcock and normal chicken?
Spatchcock is the baby chicken and normal chicken is the full grown one
Satisfactory ☐ Unsatisfactory ☐
Q19: We’re looking at wine sauces to have for the function. What’s beurre blanc? Does it go with beef?
It's a creamy, thick, but light-textured pale yellow sauce made from butter, shallots, white wine, and white wine vinegarand it will
not go with beef.
Satisfactory ☐ Unsatisfactory ☐
Q20: What are the different ways you could serve the meat and poultry for our function?
Hot or cold dishes where the customers can help themselves
Satisfactory ☐ Unsatisfactory ☐
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Q21: What are typical accompaniments served with meat, poultry and seafood?
Rice, chips, salad
Satisfactory ☐ Unsatisfactory ☐
Q22: I’m aware that sauces are quite a common way to garnish meat, poultry and seafood dishes, but are there any
other options?
Vegetables, crispy noodles, chopped herbs
Satisfactory ☐ Unsatisfactory ☐
Q23: Mum’s about to go into hospital and can only have clear liquids today. What do you recommend? Is the
pumpkin soup OK?
Water only and no pumpkin soup is not an option
Satisfactory ☐ Unsatisfactory ☐
Q24: I’ve never heard of lobster bisque before. What’s in it?
Lobster meat, cream, white wine, tomato paste
Satisfactory ☐ Unsatisfactory ☐
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Q25: I’ve never heard of crème brûlée. What can you tell me about it?
It’s a dessert item and it includes brown sugar burnt on top, egg yolks, vanilla
Satisfactory ☐ Unsatisfactory ☐
Q26: What are some common dessert options we could consider for our function?
Ice cream, fruit salad, cake
Satisfactory ☐ Unsatisfactory ☐
Q27: I’m vegan. What frozen desserts do you have that might suit me?
Fruit salad
Vegan ice cream, cookies
Satisfactory ☐ Unsatisfactory ☐
Q28: I’m lactose intolerant. Is there any way you could adapt the porridge for me?
Yes by using lactose free milk
Satisfactory ☐ Unsatisfactory ☐
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Q29: I’d love the grilled chicken, but the menu says it comes on a bed of couscous. I have coeliac condition and
can’t have gluten. Is there any way you could vary it?
No the only way is you can replace the couscous with something else
Satisfactory ☐ Unsatisfactory ☐
Q30: It says the cauliflower is blanched. What does that mean?
Vegetables are merged in hot boiling water and then put in cold water
Satisfactory ☐ Unsatisfactory ☐
Q31: What is flambéed banana?
Sliced bananas sautéed in butter ,brown sugar and rum
Satisfactory ☐ Unsatisfactory ☐
Q32: What’s the difference between spit roasting and oven roasting?
Spit roasting is meat is skewed in cooked in an open fire or on top of the fire whilst oven baking is throwing the meat in the oven
to cook
Satisfactory ☐ Unsatisfactory ☐
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Q33: What are the health and legal consequences of failing to address a customer’s allergy?
Legal circumstances and can be sued
Satisfactory ☐ Unsatisfactory ☐
Q34: What is a food allergy?
Immune system reaction that occurs after eating certain food types
Satisfactory ☐ Unsatisfactory ☐
Q35: What is a food intolerance?
Difficulty in digesting food
Satisfactory ☐ Unsatisfactory ☐
Q36: What is a drug-food interaction?
Change in the effect of certain drug when taking it with food
Satisfactory ☐ Unsatisfactory ☐
Q37: What are genetically modified foods?
Food types which have a different DNA which has been changed
Satisfactory ☐ Unsatisfactory ☐
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SECTION 3: CONTRIBUTE TO MENU DEVELOPMENT
Q38: What type of menu would suit a wedding reception?
Buffet menu
Satisfactory ☐ Unsatisfactory
Q39: What type of menu would suit a fast food restaurant which serves Mexican cuisine?
AL carte
Satisfactory ☐ Unsatisfactory ☐
Q40: State six factors to consider when discussing menu content with managers.
1. Ingredients
2. Target market
3. Feasibility
4. Presentation
5. Competition
6. Price
Satisfactory ☐ Unsatisfactory ☐
Q41: Suggest menu items at different cost points to reflect these food outlets.
Cheese burger – McDonalds
Dominos value pizza
Satisfactory ☐ Unsatisfactory ☐
Q42: Identify four ways you can get ongoing feedback on customer preferences.
1. Demand
2. Social media
3. Surveys
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4. Feedback form
Satisfactory ☐ Unsatisfactory ☐
Q43: Our customers are health-conscious female executives between 25 and 35 years of age who work in the inner
city on an income of over $100,000 per year.
Which entrée would this target group be likely to prefer?
Beer-battered fish fingers smothered in tartare sauce and garnished with onion rings. ☐
Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in rich Cajun sauce on a bed of
steamed rice. 
Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with pomegranate balsamic
dressing. ☐
Satisfactory ☐ Unsatisfactory ☐
Q44: List three ways you can identify bestselling menu items.
1. Demand
2. Good feedback
3. Social media
Satisfactory ☐ Unsatisfactory ☐
Q45: Use your creativity to contribute to menu development in discussions with managers.
Rewrite the dish description using words that better appeal to well-travelled baby boomers with high buying
power in a fine dining restaurant. Be sure to include geographical descriptors and a style of cuisine.
 Dish: grilled fillet of snapper with lemon butter sauce and seasonal vegetables
Beautifully seasoned grilled snapper fillet freshly caught from the Indian ocean surrounding the island served with rich
flavoured butter sauce and perfectly seasoned fresh vegetables from the local farmers.
Satisfactory ☐ Unsatisfactory ☐
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Q46: You’re promoting the sale of a new spinach and ricotta lasagne. List seven dish characteristics you could use in
the menu description. Provide an example of each one.
1. Freshly picked spinach from our garden – Origin
2. Baked to perfect – Cooking method
3. Perfect blend of spinach and ricotta – Taste
4. Homemade ricotta – Differentiate
5. Nutritious treat – Nutrition
6. Ingredients
7. Goodness of ingredients
Satisfactory ☐ Unsatisfactory ☐
SECTION 4: EXTEND AND UPDATE FOOD KNOWLEDGE
Q47: Describe two ways you can get information on customer taste trends.
1. Social media
2. Surveys
Satisfactory ☐ Unsatisfactory ☐
Q48: List three things which may influence food service trends.
1. Age
2. Weather
3. Nutrition
Satisfactory ☐ Unsatisfactory ☐
Q49: Identify five organisational activities which could benefit from you providing informed input about food trends
and menu items to other staff members.
1. Promoting food items in the menu
2. More knowledge about food
3. Changing specials
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4. Change in the target market and get more people to come in
5. Increase in the food sales
Satisfactory ☐ Unsatisfactory ☐
Q50: What sort of research or activities can you complete to source information on current and accurate information
about food? List three.
1. Look for alternative ingredient that would not affect taste of menu
2. Develop alternative menu or special menu for special guests who have requirements
3. Re-settling price per serves to meet customer price demands
Satisfactory ☐ Unsatisfactory ☐
Q51: Who should you share current knowledge and new information with?
Fellow staff members and customers
Satisfactory ☐ Unsatisfactory ☐
Q52: What are current trends in the food industry? List three.
1. Price
2. Nutrition
3. Presentation
Satisfactory ☐ Unsatisfactory ☐
Q53: How would the food trends listed in Q52 impact your organisation’s menu items?
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Items needs to be well price if not the advantage will be with the competitors
People have become more healthy so the food items needs to be less fatty
People love to post on social media what they eat so it needs to look good
Satisfactory ☐ Unsatisfactory ☐
Q54: You are a waiter at a large fine dining restaurant that caters mainly for wealthy customers. The head chef has
just told you that they have sold out of the special, which is salmon. They have advised you to recommend another
menu item.
Look at
the
menu. Which item would you recommend? Why?
I would recommend both the seafood items because the taste is more close to salmon
Satisfactory ☐ Unsatisfactory ☐
Q55: When providing advice to customers about the food in your establishment, what are three business
considerations?
Provide proper information
Check allergy requirements
MAINS
 Roast baby cauliflower and pearl couscous with baba ganoush and radish
salad
 Grilled King George whiting fillets with herb salad and aioli
 Spicy mussel and saffron stew with wood-fired grilled seafood and aioli
 Free-range duck with caramelised pear and apple balsamic
 Wood-fired grilled lamb cutlets and chops with mint jelly
 Corned and chargrilled wagyu silverside with honey roasted carrots and black
garlic mustard
 Wagyu chuck braised in red wine with gremolata and potato purée
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Double check with the chef
Satisfactory ☐ Unsatisfactory ☐
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TASK B– PROJECT
Learner assessment guide and evidence
This assessment requires you to research and present information about food, menu, and food and food service trends.
You are required to do the following:
 Complete Tasks 1, 2, 3, 4 and 5.
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Task 1: Research food and menu items
You are to research information about a range of menu items and ingredients used to prepare them. Complete one food
information and evaluation form for each item, summarising the information you have gathered.
 Menu items and ingredients researched must be able to be classified within the list of research topics provided
in the table below.
 A sample product information and evaluation outlining the type of information required and a sample
response is contained in this document to assist in completing this task.
 Information researched about all products should be evaluated and authenticated for currency and accuracy.
 Photos of ingredients and prepared menu items can be submitted to support your food information and
evaluation reports.
 Conduct your research using one or more of the following formal and informal research techniques.
o Internet.
o Library, reference books, promotional materials, product reviews, newspaper or magazine
publications or other media.
o Personal observation and workplace experience, discussion with industry personnel, suppliers or
manufacturers, attendance at trade shows, seminars, presentations or product tastings.
o Sensory appraisals of food products and menu items.
Research topics
You can:
 choose products from your workplace or training environment’s food menu
 Choose other menu items or recipes to broaden your existing product knowledge.
 Selected menu items must be classified within one of the menu categories listed below.
 Menu items should include one or more ingredients from the ingredient categories listed below.
 When selecting an ingredient to research, ensure it has not been covered already in a food information and
evaluation record for a different menu item. Each ingredient can only be covered once.
 Selected ingredients must be classified within one of the ingredient categories listed below, for example, flour,
chickpeas or pasta do not meet the criteria, but apples, chicken, oysters and camembert do.
Choose two menu items from each of the categories listed.
Menu items
 Appetisers
 Soups
 Main courses
 Sauces and accompaniments
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 Salads  Sweets and desserts
Information on a minimum of two different ingredients from each of the following categories must be provided.
Ingredients
 Cheeses
 Fruits
 Vegetables
 Meat
 Fish and seafood
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Food information and evaluation – learner sample
General information Type of information required Example
Menu item Name the menu item or recipe. Potato and leek soup
Price Normal selling price of the item. $11.00
Target market
Consider what type(s) of customers this dish appeals to, for example,
children and adolescents, older people, people from different socio-
economic or religious groups, health-conscious or price-orientated
groups.
All ages and groups
Ingredients List all ingredients required to prepare the dish. Butter, potato, leeks, onion, chicken stock, chives, croutons
Preparation methods List all techniques used to prepare, cook and produce the dish, for
example, steaming, grilling, stir-frying, whipping, baking. Sauté leek and onion, simmer soup, blend cooked soup
Country of origin / style of
cuisine
List or describe where the dish originated from or what style of cuisine
the dish represents, for example, dish originated in France, Russia or
Thailand, or is Mexican, fusion or east meets west-style cuisine.
Based on the French soup vichyssoise but also found in British
and Irish cuisines.
Presentation requirements
Describe how the dish is plated, presented or packaged. Include any
garnishes or accompaniments and formal organisational presentation
standards.
Served in a bowl, sprinkled with chopped chives and topped with
croutons. Sometimes cream also swirled on top.
Service style Describe how the dish is normally served to the customer or the range
of service options, for example, plate service to seated customers,
presented on a hot or cold buffet, tray service for cocktail functions,
Can be plated and served to seated customers, packaged for
takeaway or placed in a soup kettle for service on a buffet.
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packaged for fast food service.
Suitability for dietary needs
Indicate if specific dietary needs dish is or is not suitable, for example,
not suitable for vegetarian or vegan customers, not suitable for coeliac
or lactose intolerant customers.
Does the dish meet the Australian Dietary Guidelines?
Suitable for vegetarians (if chicken stock is replaced with
vegetable stock), low-fat diet and lactose intolerant (if cream not
added in garnish).
Not suitable for vegans or coeliac.
Contributes towards dietary guidelines for number of serves of
vegetables per day.
Variations
Describe how the dish could be varied to meet dietary requirements or
customer preferences, for example, removal or swapping of specific
ingredients.
Suitable for vegans if butter replaced with vegetable oil when
sautéing onion and leeks, and when frying croutons. Suitable for
vegetarians if vegetable stock used.
Suitable for coeliac if not served with croutons.
Sensory evaluation
Visual appraisal
Evaluate the visual appearance of the completed dish. Consider colour,
consistency, texture, balance, plating or packaging and if the dish
meets organisational standards.
Dish has creamy white colour which contrasts with coloured
serving bowl. Croutons add crunch and green chives add colour to
dish.
Smell or nose appraisal Evaluate smell of the completed dish. Consider aromas, Distinct leek/onion smell softened by the potato.
Taste appraisal
Evaluate the taste of the completed dish. Consider balance of flavours,
if one ingredient dominates the dish, consistency and texture, and
presence of any unpleasant, off or burnt flavours.
Smooth, thick consistency with no lumps; hearty, filling soup in
cold weather.
Ingredient information
Name of ingredient Commercial or commonly used name of ingredient. Leek
Major characteristics of Characteristics could include food group (leafy green vegetable, cereal,
 Comes from same family as onions but has milder flavour.
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ingredient
legume, etc.), colour, texture (raw and/or cooked), aroma, flavour,
consistency (raw or after processing), uses in a dish (thicken, bind,
aerate, add protein or spiciness, create sauce, sweeten).
 Round, straight white stem that becomes lighter then darker
green towards the top.
 Only white section used in recipes. Green leaves can be used
when making stock.
 They must be washed thoroughly to remove sand and grit
between the layers prior to cooking.
Seasonality Indicate when the ingredient is available: summer, winter, December to
January, all year round.
In season spring and summer, available for purchase all year
round.
Supply details
Describe how the ingredient is supplied (fresh, frozen, dried, canned,
cryovac, etc.) and who it is purchased from (name or type of
manufacturer, farmer or supplier).
Fresh from fruit and vegetable supplier.
Customer information
Summary of menu item
Summarise the characteristics of the menu item to be used by staff
when providing advice and making recommendations to customers.
Incorporate general, sensory and ingredient information where
appropriate.
A thick, hearty vegetable soup suitable for all types of people on a
cold winter’s day.
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Food information and evaluation record 1
General information
Menu item Appetisers
Price $ 12.00
Target market This food item appeals to different types of consumers such as Health
conscious, adolescents and people from different socio economic groups.
Ingredients Crackers and small slices of toast or bread or puff pastry will required to
prepare chosen dish.
Preparation methods All above ingredients will cut into different shapes, serve as base for savory
pastes or butters, often topped with canopy.
Country of origin / style of
cuisine
This item was actually introduced by Athenians as a buffet in early third era
B.C. They can serve sea urchins, sturgeon, garlic and cockles.
Presentation requirements
Appetizers can take shape of pin rolls, cut wraps, lettuce wrapped appetizers
or cucumber feta rolls. It would be served in a plate sprinkled with some
green parsley.
Service style Above item is normally served to consumers in plates to seated consumers.
Suitability for dietary needs Appetizers is suitable for vegetarians when non-veg ingredients are replaced
with vegetables items such as green peas and other.
Variations This item can be varied to meet dietary needs and consumers preferences
because it is prepared by using green vegetables on demand.
Sensory evaluation
Visual appraisal Dish has soft in texture and has different types of colour. It can be present
through plating system.
Smell or nose appraisal It smells good and has distinct leek
Taste appraisal Smooth and tasty.
Ingredient information
Name of ingredient Cheese
Major characteristics of
ingredient
There are numerous variations in characteristics of chosen ingredient
including colour, texture, gas holes, aroma and firmness. It has 7 categories
such fresh, aged fresh cheese, semi soft, soft white rind and hard. It comes in
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different shapes such as cubes, circle and flat.
Seasonality This ingredient is available in every season.
Supply details Fresh and frozen from frozen food suppliers.
Customer information
Summary of menu item
It is a small dish of drink or food taken before a meal or main course to
stimulate one’s appetite. Common examples include; bruschetta, crackers,
salad, shrimp cocktail and others. The main function of this menu item is to
increase hunger of consumers and prepare them for the main meal. It can be
in form of vegetarian and non vegetarian, depend on customers demand.
Sources of information
Summary of sources of
information
Tran, A., Moran, A. and Bleich, S.N., 2019. Calorie changes among food
items sold in US convenience stores and pizza restaurant chains from 2013 to
2017. Preventive medicine reports. 15. p.100932.
Food information and evaluation record 2
General information
Menu item Sweets and desserts
Price $ 10.00
Target market All ages and groups of consumers
Ingredients Milk, sugar, cream, butterfat, flavourings, eggs and approved additives that
prevent creation of ice crystals during manufacture procedure.
Preparation methods Whipping and heating
Country of origin / style of
cuisine
Spread of sugarcane from ancient India to the world. Chosen item is
originated from India.
Presentation requirements This item is served in a bowl, sprinkled with sugar serum.
Service style Packaged for takeaway and placed to seated visitors in restaurants or hotels.
Suitability for dietary needs Not suitable for vegans, but appropriate for vegetarians customers.
Variations Suitable for vegans when milk replaced with almond milk.
Sensory evaluation
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Visual appraisal It has creamy white, yellow and brown colour.
Smell or nose appraisal It has sweet smell
Taste appraisal Ice cream has creamy texture and soft consistency with no lumps.
Ingredient information
Name of ingredient Fruits
Major characteristics of
ingredient Maturity, uniformity of size and shape, and firmness
Seasonality Fruits are available at every season.
Supply details Fresh from fruits suppliers
Customer information
Summary of menu item Deserts and Sweets are the main part of main course, people take sweet dish in form
of desserts and sweets after completing their meal.
Sources of information
Summary of sources of
information
Carrijo, A.D.P. and et.al., 2018. Is what low-income Brazilians are eating in popular
restaurants contributing to promote their health?. Nutrients. 10(4). p.414.
Food information and evaluation record 3
General information
Menu item Salads
Price $9.00
Target market All age of consumers
Ingredients Carrot, tomatoes, cucumber, salt and other ingredients depend on consumer
demands.
Preparation methods Mix with all vegetables
Country of origin / style of
cuisine This dish represents Italian style of cuisine
Presentation requirements Served in plate or bowl
Service style It can be packed when consumers wants or served at their table
Suitability for dietary needs Yes is it suitable for vegetarians and non vegetarians
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Variations Suitable for everyone.
Sensory evaluation
Visual appraisal It has salty tasty and colourful presentation
Smell or nose appraisal Vegetable smell
Taste appraisal Normal like vegetables
Ingredient information
Name of ingredient Vegetables
Major characteristics of
ingredient Vegetables used in salads are fresh and free from chemicals.
Seasonality Available all the time.
Supply details Fresh vegetables suppliers
Customer information
Summary of menu item Salads are the best and very light element of main course it gives healthy nutrition to
human body and help to make them fit.
Sources of information
Summary of sources of
information
Kalenjuk, B and et.al., 2016. Offer structure and design of the menu in hospitality
industry. In Faculty of Tourism and Hospitality Management in Opatija. Biennial
International Congress. Tourism & Hospitality Industry (p. 131). University of
Rijeka, Faculty of Tourism & Hospitality Management.
Food information and evaluation record 4
General information
Menu item Main courses
Price $ 30.00
Target market All group of consumers either different social economic and religious groups
Ingredients Rice, salt, vegetables, roti, salad and sweets
Preparation methods Boil rice, mix vegetables with spices and bake roti.
Country of origin / style of
cuisine It can be originated from India
Presentation requirements Plates, bowls and knife
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Service style Served in bowl and plate and also can pack on demand
Suitability for dietary needs Yes it is suitable for dietary needs.
Variations Suitable for all consumers when non-veg ingredients eliminate for vegetarian
customers
Sensory evaluation
Visual appraisal Presented in well manner with multicolour elements
Smell or nose appraisal Smell good and tasty
Taste appraisal Think, balance of flavours and has soft and creamy texture
Ingredient information
Name of ingredient Fish and seafoods
Major characteristics of
ingredient Fish and seafood is fresh and tasty it does not contribute to increase fat
Seasonality Accessible in every season
Supply details Obtained by fruits, grains and vegetables suppliers
Customer information
Summary of menu item Main meal or main courses are full of different types of dishes with all favourite
food items.
Sources of information
Summary of sources of
information
Schneider, S., Hilger-Kolb, J. and Rüsing, L., 2020. Obesity à la carte? Children’s
meal options in German full-service restaurants. Public Health Nutrition, 23(1),
pp.102-111.
Food information and evaluation record 5
General information
Menu item Soups
Price $ 12.00
Target market All age and units
Ingredients Butter, onion, garlic, potato and leeks
Preparation methods Saute leek onion, chopp garlic and blend cooked soups
Country of origin / style of French soup
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cuisine
Presentation requirements Served in bowl and also packed for visitors
Service style Can be served to seated people
Suitability for dietary needs Suitable for everyone.
Variations Suitable for vegans when vegetable oil is used instead of butter..
Sensory evaluation
Visual appraisal It has creamy with red and white colour
Smell or nose appraisal Onion smell softened vegetables
Taste appraisal Creamy and healthy
Ingredient information
Name of ingredient Leek
Major characteristics of
ingredient Like onion and has green leaves and gives freshness
Seasonality In spring and winter
Supply details Fresh and chemical free products suppliers
Customer information
Summary of menu item Soups are the best and most light item for dinner time.
Sources of information
Summary of sources of
information Manarioti, E., 2017. Broccoli soup, the delicious version.
Food information and evaluation record 6
General information
Menu item Sauces and accompaniments
Price $ 17.00
Target market All types of consumers
Ingredients Tomato sauce, mayonnaise, oyster sauce, salsa, mustard and soy sauce
Preparation methods Mix and blend
Country of origin / style of
cuisine Romania
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Presentation requirements Bowl, knife and topped ingredients
Service style Serve in bowl and delivery to home
Suitability for dietary needs Good for everyone
Variations Suitable for all when products will be used according to consumers needs.
Sensory evaluation
Visual appraisal Thin slices of vegetables and has thick in texture
Smell or nose appraisal Onion smell
Taste appraisal Fresh and mix of vegies
Ingredient information
Name of ingredient Herbs
Major characteristics of
ingredient Fresh, tasty and healthy
Seasonality All time available
Supply details Fresh herbs suppliers
Customer information
Summary of menu item Sauces, and accompaniments are additions to main ingredients of main meal, they
can be utilized to increase flavour, aroma and colour
Sources of information
Summary of sources of
information
Nasrallah, N., 2017. Dishes and Prepared Foods: Main and Side Dishes, Snacks,
Condiments, Pickles, Dips, and Table Sauces. In Treasure Trove of Benefits and
Variety at the Table: A Fourteenth-Century Egyptian Cookbook (pp. 492-502). Brill.
Food information and evaluation record 7
General information
Menu item Fried chicken
Price $ 20.00
Target market Non vegetarian consumers and people from different religious groups
Ingredients Chicken, herbs, Oil, spices and salt and other things
Preparation methods Mix all the elements together and mix it well then deep fry.
Country of origin / style of Origin of fried chicken in southern states of America.
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cuisine
Presentation requirements Served in bowl or plate with sprinkled green onion
Service style Always plated and packaged for take away sometimes.
Suitability for dietary needs No it is not suitable for dietary needs, especially prepared for non- vegetarian
consumers
Variations Suitable for people who eat meat, and chicken
Sensory evaluation
Visual appraisal It has soft and crispy texture with read or brown colour.
Smell or nose appraisal Onion smell
Taste appraisal Soft with no lumps
Ingredient information
Name of ingredient Vegetables
Major characteristics of
ingredient Fresh and healthy
Seasonality All time available
Supply details Fresh vegetables suppliers
Customer information
Summary of menu item Fried chicken is not a healthy food item because it has been fired in oil to make it
soft and crispy.
Sources of information
Summary of sources of
information
Food information and evaluation record 8
General information
Menu item Ice cream
Price $ 15.00
Target market All ages and groups of consumers
Ingredients Milk, sugar, cream, butterfat, flavourings, eggs and approved additives that
prevent creation of ice crystals during manufacture procedure.
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Preparation methods Whipping and freezing
Country of origin / style of
cuisine
A kind of ice cream was invented or originated in China about 200 BC when
rise and milk mixture was frozen by packing it into snow.
Presentation requirements This item is served in a bowl, sprinkled with chocolate chips and jellies.
Service style Packaged for takeaway and placed to seated visitors in restaurants or hotels.
Suitability for dietary needs Not suitable for vegans, but appropriate for vegetarians customers.
Variations Suitable for vegans when milk replaced with almond milk.
Sensory evaluation
Visual appraisal It has creamy white, pink, yellow, green and brown colour.
Smell or nose appraisal It has fruity smell
Taste appraisal Ice cream has creamy texture and liquid consistency with no lumps.
Ingredient information
Name of ingredient Chocolate
Major characteristics of
ingredient
When talking about food ingredient in mouth, texture is referred to as mouth
feel. Mouth feel of good chocolate must be smooth, not waxy and non grainy.
Seasonality Available in every season.
Supply details Frozen from manufacturer and frozen food supplier.
Customer information
Summary of menu item Ice cream always in creamy texture and suitable for all kind of consumers excluding
vegan on summer day’s.
Sources of information
Summary of sources of
information
Akbari, M., Eskandari, M.H. and Davoudi, Z., 2019. Application and functions of fat
replacers in low-fat ice cream: A review. Trends in Food Science & Technology. 86. pp.34-
40.
Satisfactory ☐ Unsatisfactory ☐
Task 2: Research industry trends
You are to research information about each of the following topics:
 One (1) current or emerging food service trend.
 One (1) current or emerging trend in customer preferences.
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Research topics could include one or more of the following:
 Contemporary eating habits.
 Cultural and ethnic influences.
 Major events and festivals.
 Media influence.
 Seasonal and popular influences.
Prepare a report detailing each trend. The report should include the following information:
 Factors that led to the trend developing, for example, changes in customer preferences, expectations or income,
manufacturing processes, immigration, globalisation, quality or availability of ingredients, type or popularity of
television shows.
 Its effect on the food service industry in general, for example, impact on types of businesses, what businesses
do or how they do it (policies and procedures).
 How the trend might affect your workplace or training organisation’s current or future food service or
operational activities, for example, types of menu items and ingredients offered, how food is prepared,
presented and served, types of cookery methods or equipment used to prepare menu items.
Information about all trends should be evaluated and authenticated for accuracy and reliability.
Conduct your research using one or more of the formal and informal research techniques.
 Internet.
 Library, reference books, promotional materials, product reviews, newspaper or magazine publications or other
media.
 Personal observation and workplace experience.
 Discussions with industry personnel (chef, cooks, food personnel), suppliers or manufacturers.
 Attendance at trade shows, seminars, presentations or product tastings.
 Discussions with customers, clients and colleagues.
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One (1) current or emerging food service trend
Factors that led to the trend developing:
 Changes in consumer preference related to food products or services are one of the social factors that led to
trend developing.
Effect on the food service industry:
 First factor put negative impact on food service sector as it put high pressure on restaurant or hotel food
services to make changes according to needs and preferences of consumers, such as use organic food item
while cooking dishes.
How the trend might affect your workplace or training organisation’s current or future food service or operational
activities:
 Consumer preference change is one chosen factor or trend that may impact on workplace and further food
service as well as operational by changing the way cooking and inventory management purchasing
ingredients for preparing dishes.
One (1) current or emerging trend in customer preferences.
Factors that led to the trend developing:
 Demand for organic food items is one of the latest trends in consumer preference that influence their
purchasing behaviour.
Effect on the food service industry:
 It impact on food service industry in negative manner because when people visit restaurants they demand
for dish which has been prepared by using organic vegetables and other ingredients. When management do
not have these things, they can lose potential visitors forever.
How the trend might affect your workplace or training organisation’s current or future food service or operational
activities:
 Above trend impact on operational activities, for example management feel high pressure to collect all food
items according to existing and new consumer’s needs as well as requirements.
Satisfactory ☐ Unsatisfactory ☐
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Task 3: Provide advice to customers – Role-play
Complete the role-play by discussing different menu items, ingredients and styles of cookery with a customer, offering
variations and assisting in menu selection.
The following resources are required to complete the role-play.
 Workplace or training environment’s food menu.
Learner instructions
A customer requires your advice about what menu items to order for a dinner party for 20 people to be held in your
small function room next weekend. They want to choose a three-course set menu with two choices within each course.
Step 1
 Read your workplace or training environment’s food and beverage menus prior to commencing the role-play.
Step 2
 During the role-play, you are required to demonstrate the following skills and knowledge.
o Provide current, accurate and relevant advice about menu items.
o Discuss methods of cookery and culinary styles in simple, clear language.
o Provide information and advice on menu items in response to special dietary requirements.
o Incorporate business considerations when providing advice.
o Offer variations to menu items in response to customer preferences and dietary requirements.
o Assist the customer in selecting menu items according to taste, price preference and other needs.
Step 3
 When providing advice, incorporate information on the following types of food if applicable to the situation and
customer needs.
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o Appetisers
o Cheeses
o Fruits and vegetables
o Meat, fish and seafood
o Salads
o Sauces and accompaniments
o Soups
o Sweets and desserts
Step 4
 Incorporate the following business considerations when providing advice to the customer if applicable to the
situation and customer requirements.
o Current stock
o Profitability requirements
o Responsible service of alcohol
o Stock availability
o Supplier arrangements
Step 5
Conduct the role-play
Satisfactory ☐ Unsatisfactory ☐
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Task 4: Contribute to menu development – Role-play
Complete the role-play by discussing different menu items with your manager and assist in menu development.
The following resources are required to complete the role-play.
 Workplace or training environment’s current food menu.
 Sales statistics for the current menu that indicate quantity and dollar value of sales for each menu item.
Statistics could indicate daily or summarised totals for a period of time, such as one or several months.
 Summaries of formal or informal customer feedback on menu items, if available.
Learner instructions
Your organisation updates its menu twice a year to reflect the change in seasons. You and your manager are
discussing what menu items to include in the next food menu.
Step 1
 Read your workplace or training environment’s food menu and statistical breakdown of menu item sales prior to
commencing the role-play.
Step 2
 During the role-play, you are required to demonstrate the following skills and knowledge.
o Discuss and contribute to content of menus with your manager.
o Suggest a variety of menu items at different cost points to reflect the type of food outlet.
o Provide information on customer feedback and preferences.
o Nominate preferences of particular target groups.
o Identify bestselling menu items to contribute to organisational profitability.
o Provide informed input about food trends and menu items to support organisational activities.
Step 3
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 Incorporate your knowledge on the characteristics of the following food types when providing advice and menu
suggestions.
o Appetisers, cheeses
o Fruits and vegetables
o Meat, fish and seafood
o Salads, Sauces and accompaniments
o Soups, Sweets and desserts
Step 4
 Incorporate the following business considerations when providing advice and menu suggestions to your manager.
o Current stock
o Profitability requirements
o Responsible service of alcohol
o Stock availability
o Supplier arrangements
Step 5
 Where possible, menu suggestions should incorporate the basic principles of the Australian Dietary Guidelines.
Step 6
 Base responses to discussion questions and menu item suggestions on your work experience, workplace or training
environment’s customer tastes and preferences, and the results of trend research undertaken in Task 2.
Step 7
Conduct the role-play.
Satisfactory ☐ Unsatisfactory ☐
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Task 5: Conduct sensory appraisals
Note:This task is completed only if sensory appraisals of menu items were not undertaken when completing
food information and evaluation records for menu items in Task 1. If sensory appraisals were completed in
Task 1 this task does not need to be completed.
 Complete sensory appraisals on a minimum of two of each of the following menu items.
o Appetisers
o Cheeses
o Salads
o Main course
o Sauces and accompaniments
o Soups
o Sweets and desserts
 Complete a sensory evaluation record with the results of your appraisal for each type of menu item listed above.
 A sample sensory evaluation record outlining the type of information required and a sample response is contained
in this document to assist in completing this task.
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Sensory evaluation record – learner sample
Menu item name Name the menu item or recipe. Potato and leek soup
Classification Indicate what menu category this item is
usually listed under, for example, soup,
entrée, dessert, main course.
Soup
Visual appraisal Evaluate the visual appearance of the
completed dish. Consider colour,
consistency, texture, balance, plating or
packaging and if the dish meets
organisational standards.
Dish has creamy white colour which
contrasts with coloured serving bowl.
Croutons add crunch and green chives
add colour to dish.
Smell or nose appraisal Evaluate the smell of the completed dish.
Consider balance of aromas, if one
ingredient dominates and any
unpleasant, off or burnt aromas.
Distinct leek/onion smell softened by the
potato.
Taste appraisal Evaluate the taste of the completed dish.
Consider balance of flavours, if one
ingredient dominates the dish,
consistency and texture, and presence of
any unpleasant, off or burnt flavours.
Smooth, thick consistency with no lumps;
hearty, filling soup in cold weather.
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Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
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Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
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Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
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Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
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Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
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Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
Sensory evaluation record
Menu item name
Classification
Visual appraisal
Smell or nose appraisal
Taste appraisal
Satisfactory ☐ Unsatisfactory ☐
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Assessorchecklist
To be completed by the assessor.
Learner’s name:
Did the learner successfully demonstrate evidence of their ability to do the following?
Completed
Yes No
Task 1: Research food and menu item
Could identify sources of information on food. ☐ ☐
Developed current knowledge of food to provide informed customer advice. ☐ ☐
Evaluated the characteristics of organisational menu items using sensory evaluation techniques. ☐ ☐
Conducted research to access current, accurate and relevant information about food. ☐ ☐
Task 2: Research industry trends
Identified customer taste trends based on customer contact and workplace experience. ☐ ☐
Sourced information on current and emerging food service trends and customer preferences. ☐ ☐
Provided informed input about food trends and menu items to support organisational activities. ☐ ☐
Task 3: Provide advice to customers
Provided accurate information on different menu options. ☐ ☐
Discussed the characteristics of the major food types as listed in the skills log. ☐ ☐
Discussed methods of cooking and different culinary styles in clear and simple language. ☐ ☐
Responded courteously and correctly to customer questions on menu items. ☐ ☐
Provided information and advice on menu items in response to special dietary requirements and in
line with business considerations. ☐ ☐
Offered variations to menu items in response to customer preferences and dietary requirements. ☐ ☐
Assisted customers with menu selections, recognising taste, price preferences and other specific
needs, and adjusting advice accordingly. ☐ ☐
Interacted effectively with diverse customers to listen to their preferences and discussed menu
items using language appropriate to their knowledge. ☐ ☐
Task 4: Contribute to menu development
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Did the learner successfully demonstrate evidence of their ability to do the following?
Completed
Yes No
Discussed and contributed to the content of menus with appropriate managers. ☐ ☐
Suggested a variety of menu items at different cost points to reflect the type of food outlet. ☐ ☐
Provided information on customer feedback and preferences. ☐ ☐
Nominated preferences of particular target groups. ☐ ☐
Identified bestselling menu items to contribute to organisational profitability. ☐ ☐
Provided informed input about food trends and menu items to support organisational activities. ☐ ☐
Task 5: Conduct sensory appraisals
Evaluated the characteristics of organisational menu items using sensory evaluation techniques. ☐ ☐
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Assessment result:
Task A – Short answer: Satisfactory ☐ Unsatisfactory ☐
Task B – Project: Satisfactory ☐ Unsatisfactory ☐
A ‘COMPETENT’ unit result will be awarded at the successful completion of both theory and practical
component for this unit. For more information, please refer to the Work Based Training (WBT) Logbook.
Overall Outcome: SATISFACTORY ☐ UNSATISFACTORY ☐
Assessor’s feedback or additional comments to the learner:
Assessor signature:
Date:
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