SITHFAB017 Advanced Diploma: Food and Beverage Matching Questions

This assignment provides answers to questions related to SITHFAB017 - Provide advice on food and beverage matching, a unit within the Advanced Diploma of Hospitality Management. The answers cover flavour components, moist and dry cookery methods, use of alcohol in cooking, food and beverage pairing examples based on key flavour components, rules and guidelines for wine and food pairing, principles for matching food with beverages, factors to consider when discussing options with customers, the influence of customer characteristics and budget, ethical business considerations, and sources for updating industry knowledge. The document focuses on providing practical and theoretical knowledge required for effective food and beverage matching in the hospitality industry, with emphasis on customer satisfaction and ethical practices. Desklib offers this document and many other solved assignments for students.

Unit: SITHFAB017 Provide advice on food and beverage matching
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Course Code SIT60316 Course Name Advanced Diploma of Hospitality Management
Unit Code SITHFAB017 Unit Name Provide advice on food and beverage matching
Due Date ________________ Assessment Name Short Answer Questions
Project
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Course Code and Name: SIT60316 Advanced Diploma of Hospitality Management
Unit Code: SITHFAB017
Unit Title: Provide advice on food and beverage matching
Assessment 1
Answer all questions below. Each question must be addressed to demonstrate competence.
1. List the 5 components that are used to describe “flavour” and provide a food example for each:
1. Sweet : Mango Dessert is one the sweet that is suitable for mango season and whip up this stunning treat
having good taste.
2. Sour : Grapefruit is large tropical citrus with sour and slightly bitter flavor.
3. Salty: Pasta Sauce are convenient but have high amount of sodium that is often more than 600 milligrams
of sodium per ½ cup serving.
4. Bitter: Bitter Melon is green, cucumber shaped and bumpy melon that have extreme bitter taste ( Lahne,
2018).
5. Umami: It is best described as savory or meaty flavour foods such as seafood, seaweeds, mushrooms, soy
food and meat etc.
Short Answer Questions

2. What are the 5 common moist cookery methods used for the preparation of food? How do moist cookery
methods affect texture and flavours and as a result pairing dishes using these methods with beverages?
Moist cookery methods
1.Simmering: It is hotter temperature than poaching, as bubbles will form and that will lead in rise in surface
of the pan but water is not full rolling boil.
2. Boiling: It is the hottest technique being and least used in cooking as can destroy the delicate of food.
3 .Poaching: In this method water is heated on low temperature I.,e 160º-180º F in which liquid present
within pan is hot and bubbles are not formed in pot.
4. Steaming: In this the water is heated past its boiling point, turn to steam. Moreover, food is steamed cook
quickly with loss of nutrients (Dacremont and Sester, 2019).
5. Pot roasting: It is the combination cooking method that involves both dry and moist heat cooking method.
How do moist cookery methods affect texture and flavours and as a result pairing dishes using these
methods with beverages?
The moist cookery method affects texture and flavor it results in losing of nutritional value, color and texture
of food. Thereby, lighter style beverage tend to pair well with cookery method in case of making use of
boiling, poaching and steaming method. Likewise, poached chicken dish should be pair with lighter
beverage.
3. What are the 5 common dry cookery methods used for the preparation of food? How do dry cookery
methods affect texture and flavours and as a result pairing dishes using these methods with beverages?
Dry cookery methods

1. Roasting: It is similar method related to baking in which indirect heat is used to cook food, temperature is
low as 200 F degree.
2.Baking:This is method that make use of indirect heat surround the food to cook it from all the sides. Such
as fish, beef tenderloin.
3. Broiling: Broiling work by transferring in high heat to food and causing browning to happen quickly and
effectively.
4. Sauteing: It is done over burner on the stove in shallow pan through putting small amount of oil or fat to
coat food.
5. Grilling: In this radiant heat to cook food over an open grate with heat sources, beneath the food such as
Burger and meat (Septianto, Kemper and Paramita, 2019).
How do dry cookery methods affect texture and flavours and as a result pairing dishes using these
methods with beverages?
Grilling lead in creating caramelisation that is full bodies beverage should be served to stand up rich flavour.
Such as for baking and frying method, lighter styles wines will be more suitable. While for smoked beer ad
pilsner, grilled disk will be suitable to be offered to customers. So, dry cookery method affect the texture and
flavor. In simple words, stewed beef will taste different to grilled beef.
4. Provide 3 examples for the use of alcohol in cooking processes and the preparation of dishes. Which basic
rules should be considered when using wine for different dishes?
Examples
1.As a marinade ingredient – Alcohol can be used as acid to tenderized, likewise read meat can be easily
soaked with mix of aromatic herbs, red wine and vegetables.
2.As a cooking liquor : It can be used to impart flavor through use of red wine.
3.For deglazing: Furthermore, it is added in the pan with an motivate to add flavor to sauce and release the
sediment.
Rules to be considered
Good rule that need to be followed by chef while making use of alcohol in cooking is if it does not drink it
then don't cook the same. At the same time for savoury dishes, make use of Dry red and white wines, ,
cognacs, ports and sherry. On the other hand, for making the dessert, chef must used wine like fruit
brandies, liqueurs and rum (Lucan and et.al., 2018).

5. Provide a food and beverage matching example to suit each of the following key flavour components and
foods and include the key considerations:
Acid
Food vinegar or lemon
Beverage Tomato Juice
Key aspects to be considered The point to be considered while in taking acid food and beverage that is
cause puckering of the mouth
Sweetness
Food Burmese Dessert.
Beverage Smoothies
Key aspects to be considered Does not eat much sweet food as it rise chances of diabetes.
Saltiness
Food Pretzels
Beverage Sauvignon Blanc

Key aspects to be considered Salty food results in excess sodium consumption that is not good for human
health.
Tannins
Food Strawberries
Beverage Cabernet Sauvignon
Key aspects to be considered Complex chemical substances derived from phenolic acids so they need to
taken in limited quantity.
Sauces
Food Heavy cream and mushroom sauces
Beverage Cooper’s Sparkling Ale
Key aspects to be considered To ensure the balance between the flavor and seasoning of sauces based
on basic taste sensation.
Protein
Food Meat, game, poultry and seafood

Beverage Barbell Brew
Key aspects to be considered Amino acid profile of the protein and the amount of protein consumed in
one meal.
Spicy Food
Food Gewürztraminer
Beverage Radler Beer
Key aspects to be considered Keep food at safe temperatures, separate raw and cooked; and cook
thoroughly.
6. Which basic rules and guidelines should be followed when pairing wine and food?
Rules/ Guidelines
1. When pairing food and wine, there are certain rules that need to be considered such as wine need
to be served with canapes should be dry in order to prevent wine from overpowering food.
2. Sparkling wines are easy choice for matching and suitable for main courses, even deserts (Dahabieh,
Bröring and Maine, 2018).
3. Most selected dessert and cheeses after meal complement is dessert wine and liqueur.

7. When matching food with any beverage the following key principles should be followed: Provide a food &
beverage example for each (not from the text):
Match flavours
Principles to be followed Principles of Match flavours
Food and beverage example For match flavour, a light seafood dish must be offered with subtle
beverage and strongly flavored stew with beverage.
Match the intensity
Principles to be followed Principles of Match the intensity
Food and beverage example Likewise the bowl of ripe strawberries need to offer with intensive liqueur,
Cointreau.
Contrast flavours
Principles to be followed Principles of Contrast flavours
Food and beverage example Salty ham should be offered with amontillado sherry.
8. Which key factors should be considered when discussing food and beverage options with customers to
promote goodwill and rapport?

Factors
The company in order to promote its goodwill and rapport should considered key factors such as age, gender,
customers choice, culture from which it belong and many other. In order to advice a particular food and
beverage options that could be intake by it for satisfying its wants in effective manner. Such as
1. Considered the age of customers: it is the factor that need to be considered while advising because
different age group people have different choices. Such as young people like to eat, fast food, while
old make life traditional food.
2. Gender: Another factor that need to be considered while advising options is gender I,e., whether it is
male or female. As female mainly prefer Sparkling wine, wine or cocktails while men prefer beer (Lee
and et.al., 2018).
3. Occasion: On the basis of occasion, option related to food and beverage should be given to customers
as for formal sitting- wine and beer are more prefered, while for informal staff, bottled beer and
selfservice wine buffet is opted.
4. Culture: The culture of people also affect on their selection of food and beverage likewise, Russian
drink Vodka, . Fijians like Kava and Irish drink beer. So culture need to be considered by providing
options related to food and beverage.
9. How do customer characteristics and budget influence how you will tailor advice to customer needs?
Responses
Customer’s characteristics and its budget have direct impact on their choice as people as per their income like
to have particular food and services. At the same time, on the basis of their taste and preferences they like to
have specific beverage and food. Such as some people like more beer as compared to vodka etc. Likewise if
the people have more budget that it will preferred high quality, price and good food and beverage to eat and
satisfied their wants in effective manner.
10. Provide 4 examples of ethical business considerations which need to be incorporated when providing
advice to customers:
Examples

The four ethical business considerations that need to be incorporated while advising customers are:
1.Trustworthiness: It is the first ethical value that need to be considered while advising the customer’s is truly
sharing information about the products, it benefits so that they can take right decision to eat.
2.Respect: Second, efforts need to be lay on respecting and recognizing each and every individual point of
view, taste and preferences.
3. Loyalty: Moreover, while advising customers equality need to provided to all the customers whether they
belong to different nation, caste or gender (Eschevins and et.al., 2018).
4.Transparency: Furthermore, transparency need to be promoted while advising the customers related to
food and beverage in order to build and retained strong relationship with customer’s for longer time frame.
11. List 7 sources which can be used to update your knowledge about the industry and gather information
about new developments and trends. Explain what this would commonly involve.
Sources to update industry knowledge and gather information about trends and developments
There are different sources that could be used to update the knowledge related to industry, recent
development and trends in external environment. Such as:
1.Conduct Online Research.
2.Network.
3.Read Trade Publications.
4.Keep up with consumer magazines.
5.Read newspapers and news sites.
6.Scour websites and blogs.
7.Listen to/watch podcasts and videos.
12. Which factors do you need to consider when providing input for beverages suitable to menu items, or
when developing beverage menus in an establishment?

Responses
There are different factor that need to be considered when providing input for beverage is target customers,
economic, pricing strategy, competition, nutritional aspects and many more that are illustrated in detailed as
follows:
1. Target customers: Manager while deciding the menu need to be considered target customers that
are coming to restaurant for eating the food.
2. Economic factor: Secondly, the economic factor that is overall cost that need to be incurred in order
to manufactured food need to be considered while providing input for beverage suitable for menu
items.
3. Pricing strategy: At what price the company is planning to offer a particular food and beverage is also
factor that need to considered while input for beverage suitable in menu items. So that the people
are ready to purchase the same.
4. Competition: At last it can be stated that competition is one the factor that has to be considered as
there are many companies that are offering different type of beverage. So while input beverage, firm
need to considered the beverage that has not be offered by other company to stay ahead in
competition (Scander and et.al., 2018).
For which other organisational activities might your wine and food pairing knowledge be useful?
For delivering food and beverage activities knowledge related to wine and food pairing will be useful as it will
helps in deciding appropriate combination of that could be used to offer food to customers. Therefore, it will
helps in doing activity related to type of food and beverage offered to target customers for satisfaction of
their wants.
13. The production techniques of wine, beers and spirits will result in different characteristics of the end
product and therefore affect the suitability for matching with foods.
For example a strongly flavoured, high alcohol beer would be suitably paired with a rich pudding, whilst a
bottom fermented or filtered beer would be more suitable to pair with lighter dishes.
a) In general, what production factors impact on the flavour profile of a beverage?
Responses
Production factor that impact flavor profile of beverage is whether the beverage is brewed, fermented
and matured. Its chemical composition can also change the flavor of beverage. Finally the bottle, storage
process and packaging impact the final beverage.

b) Provide 2 examples for production methods and ingredients each, for wine, beer and spirits which
will affect the choice of suitable foods to match:
Wine
1. For most of the dishes, sparkling wines is best as they do not interfere or overpower the dish.
2. Key aromas and flavors can be matched with varietal as they have specific flavor. Such as
Buttery notes in Chardonnay will be best suitable for butter sauces (Eschevins and et.al., 2018).
Beer
1. Alcohol beers that are strongly flavored need to be served with suitable dessert for example rich
pudding.
2. For more lighter and delicate dishes, bottom fermented and clarified beer are suitable
Spirits
1. Clean spirit are excellent with seafood and pickled dishes likewise the vodka can be offered with
seafood as it does not interfere with key flavors and act as perfect palate cleanser.
2. Citrus and Coconut flavors is matched with white rum as it is light in flavor.
14. Provide one pairing example to reflect the impact of the following texture aspects of foods:
▪ Creamy: Creamy broccoli soup o
▪ Crisp: : Cos lettuce with Parmesan
▪ Crunch: fresh waffles with dark chocolate ice cream
▪ Fibrous: : Fennel and pear salad with roasted pine nuts serve with aged grappa
▪ Mouthfeel: poached sole fillets
▪ Mousse: scallops quenelles
▪ Rich: Blackforest Cake
▪ Smooth: veal terrine

▪ Velvety: Bavarian cream with velvet texture

Course Code and Name: SIT60316 Advanced Diploma of Hospitality Management
Unit Code: SITHFAB017
Unit Title: Provide advice on food and beverage matching
Assessment 2
You are required to match a variety of foods from different food groups using different methods of cookery
with a selection of suitable beers, wines and spirits.
Use the provided templates below:
Your food and beverage matching must include examples for traditional pairing food and wine [template
“Wine”] and, using the websites below as reference points or any websites as instructed, to create
contemporary pairings based on current and emerging trends in the industry [template ”Beer and Spirits”].
Use the links for websites as a basis for suitable pairings. Further examples can be referenced from the eCoach
unit or the text for this unit. The professional expertise and industry knowledge of the trainer essentially
should be used to evaluate the provided responses/suitability of pairings by students.
http://www.chef2chef.net/learn-to-cook/food-wine-pairing.php
http://www.bighospitality.co.uk/Special-Features/Food-and-drink-matching-trends
https://flaviar.com/blog/whisky-food-pairing-ideas
https://www.craftbeer.com/tasting-tools/beer-food-chart
Project

You need to provide 2 suitable food and wine pairings for each of the following courses for a menu featuring
Australian and Imported wines: (Example as provided in White meat and poultry)
Wine Suitable menu items Reasons for pairing
Pre-dinner (aperitif)
1.Sparkling wines Amuse bouche varieties
Antipesto varieties
Fresh flavour food and beverage,
so it makes you mouth refreshing
2.White fortified wines Homemade chicken liver plate with
lemon myrtle brioche
Good balance between crispy
food texture and sweet wine
First Course (cold, salad)
1. Chardonnay Pinot Noir sparkling antipasto plate Full flavour and starches match
2. Rose Meet items such as terrine, warm
salads, e,g. Boned and grilled quail
on a fresh bean salad
Soft creamy texture food and
sweet wine’s balance
Soup
1.Sauvignon Blanc Clear soups, e.g chicken noodle
soup and consommé julienne
Good balance between flavoured
food and dry wine
2.Pinot noir Thickened soups, e.g pumpkin soup,
chicken veloute and lobster bisque
Fully flavoured food and soft
tannin matching
Seafood
1.Rose Grilled Prawns Fully flavoured food and sweet
wine collaboration
2.Chardonnay Balmain Bug Tails with lemon butter
sauce
Acidy and fruity taste and
seafood’s flavour
White meat and poultry
1.Chardonnay Turkey breast with cranberry Jus Acidy and fruity wine good match
with tender food

2.Aged Semilon Veal medallion with Grilled
asparagus
Dry wine with fatty and protein
food collaboration
Red meat
1.Cabernet Sauvignon Fillet Steak with Bearnaise Full body wine’s tannin is a good
match with fatty food
2.Tempranillo Beef Stew The wine makes elaborate food’s
flavour
Cheese
1.Merlot Cheese Soufflé Full cheese flavour and soft
tannin match
2.Cabernet Sauvignon Aged cheese such as Gouda or
cheddar
Fully body’s wine tannin is a good
match with fatty food
Dessert
1.Botrytis Riesling Panna Cotta Fully flavour and sweetness
matching
2.Sweet white fortified Tiramisu Soft creamy texture and
sweetness balance

You need to provide 2 food pairings with each, a beer and a spirit for each of the following courses for a menu:
(examples as provided in Mains and Desserts)
Beer and Spirits
Menu items Possible beer pairing Possible
spirit
pairing
Reasons for pairings
Pre-dinner (aperitif)
1.Oysters Pilsner Malt
whiskey,
Vodka
The light and slightly sweet taste of
beverage balances out the salt
2.Antipesto Hoegaarden, Pilsner or
Pale Ale
Vermout
h, raki ,
ouzo
Light body and flavour beverage to
complement light meals and dishes
First Course (cold, salad)
1 Cheesy Potato
and Kale Gratin
With Rye Croutons
Wheat Beer Tequila The Cheesy Potato and Kale
Gratin With Rye Croutons is salt
and a slice of lime so suitable for
paring with wheat beer and
tequila.
2. Lemon-Roasted
Salmon With Escarole,
Asparagus, and Potatoes
Pilsner Beer Vodka Lemon-Roasted Salmon With
Escarole, Asparagus, and Potatoe
s suitable for vodka as suitable
for snacks and meals
Seafood
1. Greek-Style Shrimp
Pasta With Kale
Lager Beer Vodka Lager Beer is best suitable for sea
food so it is paired with Greek-
Style Shrimp Pasta With Kale
and vodka.
2. Sheet-Pan Crispy Fish
Tacos With Chili-
Roasted Corn
Lager Beer Vodka Vodka is best suitable
for smoked fish and
meat.
Mains
1. Herb-Crusted Bock Beer Tequila Bock Beer

Cauliflower Steaks With
Beans and Tomatoes
is best suitable for Swiss
cheese.
2. Mediterranean
Vegetable Stack
German
Schwartzbier
beer
Vodka It’s a wonderful companion to a
tapas-style meal with pickled
foods so provide with
Mediterranean Vegetable Stack
pairing with German
Schwartzbier beer
Cheese
1. Swiss cheeses Bock Beer Tequila It is best for naturally pairs with
sharp and spicy foods and cheese.
2. Best-Ever Grilled
Cheese
Pilsner Beer Whiskey It is best pair with the grilled
cheese dishes.
Dessert
1. Shawarma-Spiced
Braised Leg of Lamb
Stout Beer
Whiskey Stout and whiskey are best for
chocolate, desserts
Herb-Crusted
Cauliflower Steaks
Fruit Beer Whiskey Fruit Beer
And whiskey are also good for
desert such as Herb-Crusted
Cauliflower Steaks

Course Code and Name: SIT60316 Advanced Diploma of Hospitality Management
Unit Code: SITHFAB017
Unit Title: Provide advice on food and beverage matching
Assessment 3
Food types discussed
All must be discussed on each occasion
Beverages discussed
All must be discussed on each occasion
Customer/Occasion 1
Date: 03/11/2021
Time: 10:00
Location: ashmore
appetisers
cheeses
fruits and vegetables
meat, fish and seafood
salads
sauces and accompaniments
soups
sweets and desserts
red wine
white wine
sparkling wine
fortified/dessert wine
beer
spirits
liqueurs
Customer/Occasion 2
Date: 03/11/2021
Time: 10:00
Location: ashmore
appetisers
cheeses
fruits and vegetables
meat, fish and seafood
salads
sauces and accompaniments
soups
sweets and desserts
red wine
white wine
sparkling wine
fortified/dessert wine
beer
spirits
liqueurs
Customer/Occasion 3
Date: 03/11/2021
Time: 10:00
Location: ashmore
appetisers
cheeses
fruits and vegetables
meat, fish and seafood
salads
sauces and accompaniments
soups
sweets and desserts
red wine
white wine
sparkling wine
fortified/dessert wine
beer
spirits
liqueurs
Practical Observation

Criteria 1.Instance 2.Instance 3.Instance
Advising the customer S NYS S NYS S NYS Comments
Appropriate methods are used to enquire about customer’s needs
Active listening is used to identify customer’s needs
Student determines customer’s taste preferences
Student determines customer’s price preferences
Student determines other customer needs, e.g. dietary
considerations
Products matching suitability of customer’s choices are
emphasised
1._____________________
2._____________________
Characteristics of wine varieties are explained
1._____________________
2._____________________
Characteristics of beer varieties are explained
1._____________________
2._____________________
Characteristics of spirit varieties are explained
1._____________________
2._____________________
Characteristics of liqueur varieties are explained
1._____________________
2._____________________
Features affecting compatible food and beverage matches are
referenced:
(Tick all appropriate)
aroma
taste or flavour
temperature
texture
cookery method
Information on beverages provided is current and accurate
Suggested beverage pairings are tailored to the customer’s needs
Business considerations, e.g. specials, are taken into account when
offering beverages
Organisational considerations, e.g. supplier agreements are taken
into account when providing advice
List additional criteria as relevant

Feedback:
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