SITHFAB016: Assessment Answers - Food and Beverage Advice

This document contains the completed assessment for the SITHFAB016 unit, focusing on providing advice on food and beverage service. The assessment covers various aspects, including understanding menu items, advising customers on their selections, contributing to menu design, and expanding food knowledge. The student answers questions related to identifying ingredients, checking food quality, evaluating menu balance, and employing effective communication skills. The assessment includes scenarios involving customer inquiries about ingredients, dietary requirements, and menu options for different events. Additionally, the student demonstrates understanding of food allergies, menu development considerations, and current food trends. The document offers insights into topics such as menu planning, food service trends, and the implications of not addressing customer allergies. This resource is designed to assist students studying hospitality and food service, offering practical solutions and knowledge essential for the SITHFAB016 unit.

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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