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
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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