Program Name and Code
SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
Unit Name and Code
SITHFAB016– PROVIDE ADVICE ON FOOD
Assessment Description and Version
ASSESSMENT C – WORK BOOK – SHORT ANSWER
INSTRUCTIONS TO CANDIDATES
This assessment is made up of short answer questions.
SECTION 1: RESEARCH INFORMATION ON FOOD
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.
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.
Q3: Explain four ways you’d check a dish to make sure it’s OK to serve to your customer.
Q4: Read this function menu. Evaluate its culinary balance.
Ham wrapped rockmelon drizzled
Poached salmon on a bed of sweet potatoes with glazed carrots vichy
Traditional American pumpkin pie
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.
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?
Q7: There are a lot of different cheeses on your menu. Who are the major cheese suppliers?
Q8: I’m planning a wedding. What are the different ways you can serve the appetisers?
Q9: What are three options you’d recommend for cold canapés?
Q10: It says here the Caesar salad has cos lettuce in it. What’s that and where does it come from?
Q11: I’m not sure what dressing to choose for my seafood salad. Could you help me out?
Q12: The menu says that the strawberries are macerated in balsamic vinegar. What does that mean?
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.
Q14: I’m supposed to be having more leafy green vegetables. What are some examples of those that you might have on your menu?
Q15: I’m on a low-fat diet. What’s the best way to have my vegetables cooked?
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?
Q17: What’s the difference between prime beef and veal?
Q18: What’s the difference between spatchcock and normal chicken?
Q19: We’re looking at wine sauces to have for the function. What’s beurre blanc? Does it go with beef?
Q20: What are the different ways you could serve the meat and poultry for our function?
Q21: What are typical accompaniments served with meat, poultry and seafood?
Q22: I’m aware that sauces are quite a common way to garnish meat, poultry and seafood dishes, but are there any other options?
Q23: Mum’s about to go into hospital and can only have clear liquids today. What do you recommend? Is the pumpkin soup OK?
Q24: I’ve never heard of lobster bisque before. What’s in it?
Q25: I’ve never heard of crème brûlée. What can you tell me about it?
Q26: What are some common dessert options we could consider for our function?
Q27: I’m vegan. What frozen desserts do you have that might suit me?
Q28: I’m lactose intolerant. Is there any way you could adapt the porridge for me?
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?
Q30: It says the cauliflower is blanched. What does that mean?
Q31: What is flambéed banana?
Q32: What’s the difference between spit roasting and oven roasting?
Q33: What are the health and legal consequences of failing to address a customer’s allergy?
Q34: What is a food allergy?
Q35: What is a food intolerance?
Q36: What is a drug-food interaction?
Q37: What are genetically modified foods?
SECTION 3: CONTRIBUTE TO MENU DEVELOPMENT
Q38: What type of menu would suit a wedding reception?
Q39: What type of menu would suit a fast food restaurant which serves Mexican cuisine?
Q40: State six factors to consider when discussing menu content with managers.
Q41: Suggest menu items at different cost points to reflect these food outlets.
Q42: Identify four ways you can get ongoing feedback on customer preferences.
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?
(a) Beer-battered fish fingers smothered in tartare sauce and garnished with onion rings.
(b) Gumbo of fresh prawns, spicy sausage and succulent chicken breast smothered in rich Cajun sauce on a bed of steamed rice.
(c) Gravlax of Atlantic salmon on a bed of fresh mesclun leaves drizzled with pomegranate balsamic dressing.
Q44: List three ways you can identify bestselling menu items.
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.
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.
SECTION 4: EXTEND AND UPDATE FOOD KNOWLEDGE
Q47: Describe two ways you can get information on customer taste trends.
Q48: List three things which may influence food service trends.
Q49: Identify five organisational activities which could benefit from you providing informed input about food trends and menu items to other staff members.
Q50: What sort of research or activities can you complete to source information on current and accurate information about food? List three.
Q51: Who should you share current knowledge and new information with?
Q52: What are current trends in the food industry? List three.
Q53: How would the food trends listed in Q52 impact your organisation’s menu items?
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?
Q55: When providing advice to customers about the food in your establishment, what are three business considerations?
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