Recent Question/Assignment

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP004 Develop menus for special dietary requirements
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 1 2 0 3 0
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required
Yes 0 Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
0
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
• culinary terms and trade names for:
o substitute ingredients used to produce dishes with special dietary recipes
o ingredients suitable for meeting basic nutritional needs
o ingredients that cause common allergic reactions
o food additives and preservatives
• main types and culinary characteristics of special diets that are part of contemporary Australian society:
o eating regimes:
? elimination
? macrobiotic
o exclusions for allergies, contraindications with medicines or food intolerance
o fat-free
o fluids
o food preferences
o food restrictions
o gluten-free
o high carbohydrate
o high or low energy
o high or low protein
o high fibre
o lacto ovo
o low carbohydrate
o low cholesterol
o low fat
o low gluten
o low kilojoule
o low sugar
o modified sodium or potassium
o modified texture
o nutritional requirements
o portion size
o substitutes:
? gluten-free flour
? yeast-free flour
? non-sugar sweeteners
o sugar-free
o type one and two diabetes
• main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:
o halal
o Hindu
o kosher
o vegan
o vegetarian
• main types of customer groups that have special dietary requirements:
o adolescents
o athletes
o children
o defence forces
o elderly
o health care
o ill or injured
o infants
o international tourists
o nutritional and energy requirements due to physical condition
o people in areas affected by disaster or environmental extremes
o people from different socioeconomic groups
o people in remote areas
o those with weight problems:
? underweight
? overweight
? obese
• meaning of:
o drug-food interactions
o food allergy
o food intolerance
• key health and legal consequences of failing to address special requirements:
o allergic reactions
o anaphylaxis
o food sensitivity or intolerance reactions
• basic principles and practices of nutrition:
o nutrients and their food sources
o influences on food choice
o food and beverage selection influences
o food labelling and interpretation
o role and implications of using food additives and preservatives
o health implications of food choices
o role of good nutrition in avoiding dietary diseases
o effects of various cooking methods and food storage on nutrients
• primary components of Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in menu planning
• methods and formulas for calculating portion yields and costs from raw ingredients:
o butcher’s test
o standard measures
o standard yield tests.
Place/Location where assessment will be conducted
RTO to complete
Resource Requirements
Pen, paper, Computer, internet access, Australian Guides, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.
Statement of Authenticity
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 0
2nd Attempt 0
Extension 0 – Date: / /
RESULT OF ASSESSMENT Satisfactory 0 Not Yet Satisfactory 0
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /

Assessment 1
Your task
You are required to complete all questions and tasks for assessment.
1. The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents, and the Elderly, which vary slightly for each group. Provide a brief description of what these recommend in general:
Description
1.
2.
3.
4.
5.
2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:
Implications
1.
2.

3. You are working as the chef in a hospital and a new patient has Coeliac disease. How will you ensure that the patient is not adversely affected?
Factors to be considered during the selection, preparation, cooking and serving processes
4. You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in the table below. Which menu adjustments would be required for each course for guests requiring gluten free meals and for those who suffer from diabetes?
Breakfast Morning Tea Lunch Afternoon Tea Dinner
Poached Eggs on sour dough with ham and spinach
Assorted sweet muffins Pork Piccata, mushroom risotto, Ratatouille
Tropical Fruit Salad Mini Danish, assorted tea sandwiches Caesar Salad
Sole fillets with beurre blanc, steamed asparagus
Chocolate Raspberry Mille Feuille
Gluten Free
Diabetes
5. List three diseases that can be linked to diet, and explain how a change in diet could be beneficial in these cases:
Suggestions
1.
2.
3.

6. What are the requirements for the following dietary needs?
Dietary needs Requirements
Lactose intolerance
Low sodium
Coeliac
Diabetes mellitus
7. Some religions have specific requirements regarding which types of food or food combinations may be consumed. What is the basic information you need to consider when writing menus for the following client groups, but also generally when catering for any religious based requirements?
Customers Requirements
Jewish customers
Muslim customers
Hindu customers
General

8. Which aspects in terms of patient requirements and product availability need to be considered for texture modification of foods? Which equipment is typically used to prepare and present texture modified preparations?

9. Provide examples for potential reactions to food allergies or intolerances. What are the consequences of failing to address special requirements for food allergies, medical conditions or drug-food interactions? What would be your actions to avoid negligence and meet legal requirements?
10. Which major nutrients are provided through the following foods?
a) Bread, cereal, rice, pasta, noodles
b) Vegetables, legumes Capsicum, broccoli, cauliflower, cabbage, and tomatoes
c) Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin
d) Green vegetables, dried peas, beans and lentils
e) Fruit
11. Which nutrients are the main energy providers for the human body?
What is their general role, nutritional value and how much of each should be included in a healthy diet?
12. What are food additives?
How can additives affect individuals and how can you as a chef identify specific additives in foods?
13. Which factors need to be considered when choosing cookery methods to ensure foods maintain maximum nutritional values or meet dietary requirements?
14. What are the key features of the following lifestyle diets?
Diet Key Features
Vegan
Lacto vegetarian
Ovo vegetarian
Ovo-lacto vegetarian
Pesco vegetarian
Semi vegetarian
15. How do storage and part processing affect the nutritional values of fresh fruit and vegetables?
16. Which nutritional requirements need to be considered for the following customer groups?
Customer Group Needs
Girls during adolescence/women during menstruation
Pregnancy and during lactation
Athletes
Defence Force Personnel
Vegetarian diets
People with Disabilities
Institution-based Catering
People living in remote regions
People affected by disaster or environmental extremes
17. Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided.
List the formulas or working steps you have used for the asparagus and the Sirloin Calculations in the table.
Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Zucchini 2.95 16% 3.51 0.100
Broccoli 4.85 24% 6.38 0.100
Carrots 1.40 16% 1.67 0.100
Asparagus 11.30 22% 14.49 0.100
Kohlrabi 4.28 32% 6.29 0.100
Spinach 10.60 18% 12.93 0.100
Onions 2.45 14% 2.85 0.050
Meat
Sirloin 16.80 26% 22.70 0.280
Loin of Pork 14.80 14% 17.21 0.250
Leg of Lamb 8.90 27% 12.19 0.250
Formulas/Calculation steps – Asparagus:
Formulas/Calculation steps – Sirloin:
18. Provide an overview of the following contemporary dietary trends and provide an example for potential impacts each of these may have on health or nutritional balance.
Diet Description Issues
Cabbage Soup Diet
Lemon Detox
Macrobiotic Diet
Raw Food Diet
Stone Age Diet
19. Provide 3 methods you can employ to obtain feedback on dietary menus and customer satisfaction:
1.
2.
3.
20. List the 2 most important aspects in terms of feedback which must be considered when evaluating the success of a menu or dish:
1.
2.
21. What is the importance of health professional when seeking feedback on dietary menus? Whom could this include?
Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHKOP004 Develop menus for special dietary requirements
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Project
Assessment 3
Assessment conducted in this instance: Assessment 1 0 2 1 3 0
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No 0 No further information required
Yes 0 Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
0
My assessor has discussed the adjustments with me
0
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
0
I agree the adjustments applied to this assessment are reasonable
Name
Signature Date
Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
• develop and cost at least six menus or meal plans that individually or in combination meet at least six different special dietary requirements as specified in the knowledge evidence
• two of the above menus or meal plans must reflect one or more cultural or religious dietary requirements as specified in the knowledge evidence
• two of the above menus or meal plans must address the special dietary requirements of different customer groups as specified in the knowledge evidence
• evaluate each of the above menus by obtaining at least two of the following types of feedback:
o customer satisfaction discussions with:
? customers
? employees during the course of each business day
o customer surveys
o improvements suggested by:
? customers
? managers
? peers
? staff
? supervisors
? suppliers
o regular staff meetings that involve menu discussions
o satisfaction discussions with:
? customers
? allied health professionals
? dieticians
? medical specialists
o seeking staff suggestions for menu items
• develop above menus and menu plans within commercial time constraints, demonstrating:
o methods for responding to feedback and adjusting menus
o basic principles and practices of nutrition.
Place/Location where assessment will be conducted and timeframes for completion
RTO to complete
Resource Requirements
Pen, paper, calculator, Computer, MS Excel or similar software,
• Recipe selection relevant for this unit to cover all menu types specified in the assessment conditions for “Performance Evidence”.
• Futura Recipe Book or Recipes on e-coach for the unit of competency SITHKOP004 Develop menus for special dietary requirements
• All templates provided in the Student Assessment folder “Support Tools”
• Customers, supervisors, and health professional to review menu options and obtain feedback
Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Instructions for assessment including WHS requirements
The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.
Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
Part C requires the amendment of the menu options and associated costings based on the feedback received in Part B.
You are required to complete each task for this assessment as outlined below in the specific task instructions.
All documentation used to write, calculate or support the individual tasks must be attached and clearly referenced to this project. You will be provided with feedback for each task by your trainer as outlined to you.
Statement of Authenticity
0
I acknowledge that I understand the requirements to complete the assessment tasks
0
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
0
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 0
2nd Attempt 0
Extension 0 – Date: / /
RESULT OF ASSESSMENT Part A Satisfactory 0 Not Yet Satisfactory 0
Part B Satisfactory 0 Not Yet Satisfactory 0
Part C Satisfactory 0 Not Yet Satisfactory 0
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /

Assessment 2
Project
Your Tasks:
The project for assessment 2 consists of 3 parts, Part A, Part B and Part C.
• Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan
• Part B requires the evaluation of each menu using at least 2 different evaluation methods overall.
• Part C requires the amendment of at least 1 menu based on feedback and 1 menu to meet cost factors.
You are required to complete each task for this assessment as outlined below in the specific task instructions.
The following formulas are relevant for this assessment:
Support Info
Food cost Percentage:
Food Cost : Sales Price x 100 = Food Cost Percentage %
Individual Menu Item (Variable %):
Portion Cost : Priced Menu Item x 100= Food Cost %
Setting the Selling Price:
Portion Cost : Targeted Food Cost Percentage x 100 = Selling Price

Develop and cost 6 menus or meal plans for the selections you make from the list in the table below as indicated.
Each menu needs to be evaluated. You must choose 2 different evaluation methods overall from the list in the table below.
Menu to be developed Menu type (all required overall) Evaluation of each menu (use at least 2 methods overall)
Menu 1:
Recipe Source: Futura Group, e-coach recipes SITHKOP004
Other:
No. of serves:
• special diets that are part of contemporary Australian society:
Select 2 from this group
? eating regimes:
? elimination
? macrobiotic
? exclusions for allergies, contraindications with medicines or food intolerance
? fat-free
? fluids
? food preferences
? food restrictions
? gluten-free
? high carbohydrate
? high or low energy
? high or low protein
? high fibre
? lacto ovo
? low carbohydrate
? low cholesterol
? low fat
? low gluten
? low kilojoule
? low sugar
? modified sodium or potassium
? modified texture
? nutritional requirements
? portion size
? substitutes:
? gluten-free flour
? yeast-free flour
? non-sugar sweeteners
? sugar-free
? type one and two diabetes
main types and culinary characteristics of cultural or religious diets that are part of contemporary Australian society:
Select 2 from this group
? halal
? Hindu
? kosher
? vegan
? vegetarian
main types of customer groups that have
special dietary requirements:
Select 2 from this group
1 selection must be for a 1-week cyclic
menu
? adolescents
? athletes
? children
? defence forces
? elderly
? health care
? ill or injured
? infants
? international tourists
? nutritional and energy requirements due to physical condition
? people in areas affected by disaster or environmental extremes
? people from different socioeconomic groups
? people in remote areas
? those with weight problems:
o underweight
o overweight
o obese
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
0 Satisfaction discussions with Health professionals
Menu 2:
Recipe Source: Futura Group, e-coach recipes SITHKOP004
Other:
No. of serves:
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
0 Satisfaction discussions with Health professionals
Menu 3:
Recipe Source: Futura Group, e-coach recipes SITHKOP004
Other:
No. of serves:
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
0 Satisfaction discussions with Health professionals
Menu 4:
Recipe Source: Futura Group, e-coach recipes SITHKOP004
Other:
No. of serves:
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
0 Satisfaction discussions with Health professionals
Menu 5:
Recipe Source: Futura Group, e-coach recipes SITHKOP004
Other:
No. of serves:
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
0 Satisfaction discussions with Health professionals
Menu 6:
Recipe Source: Futura Group, e-coach recipes SITHKOP004
Other:
No. of serves:
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
0 Satisfaction discussions with Health professionals
0 customer satisfaction discussions
0 customer surveys
0 improvements suggested by:
customers
managers
peers
staff
supervisors
suppliers
0 regular staff meetings that involve menu discussions
0 seeking staff suggestions for menu items
0 Satisfaction discussions with Health professionals

Part A
1. Plan, write and cost each of your menus you have selected in the list above. Each menu must include a minimum of 3-corses each. The food cost for each menu must not exceed $7.50 including all courses.
Complete the details for each menu as outlined below.
2. 1 menu type selected for main types of customer groups that have special dietary requirements must consist of a 1-week cyclic menu or meal plan consisting of 7 3-course menu with a vegetarian option for each day.
The “Menu Price Balance template” for menu 6 below has these provisions. The food cost for the cyclic menu must not exceed $6.00 for any 3- course menu.
3. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary requirement.
4. Use the attached Standard Recipe Card Template (or your own choice of format) and list the ingredients for each menu dish listed in your cycle menu including sides. Alternatively you may use the template “Banquet Analysis Sheet” and cost each menu and all its components in this document.
5. The Portion size for each dish must consider that there are 3 courses a menu and portion size therefore needs to reflect this.
6. Calculate each dish and show the cost per serve. Attach your yield calculations where necessary (if you use vegetables or meat, then the calculations must show the net price based on net yields). The support Tool Folder contains yield test tools to assist you in these calculations.
Menu 1
Dietary requirement
1. Course
2. Course
3. Course
Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 2
Dietary requirement
1. Course
2. Course
3. Course
Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 3
Dietary requirement
1. Course
2. Course
3. Course
Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 4
Dietary requirement
1. Course
2. Course
3. Course
Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 5
Dietary requirement
1. Course
2. Course
3. Course
Cost each dish of the menu in a Standard Recipe card (template) or use the template SRC_multiple dishes to cost all dishes in one sheet and label each tab.
Menu 6 Cyclic Menu/Meal Plan
Dietary requirement
Enter the individual courses in the “Menu Price Balance template_5_Day_Cycle” cost the individual menu dishes in individual Standard recipe cards or in the spreadsheet “SRC_multiple dishes_5-day_Cycle (Each day has a Tab marked M1-Dish 1 to M1 Dish 6[Monday] M2- Dish 1 to Dish 6 [Tuesday] and so forth)

Part B
1. List the review methods you have used for each method and provide the feedback you have received for each menu. Provide details for the methods used to obtain feedback and details for the persons you have consulted with.
Menu 1 Method used for feedback
How/Who? Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 2 Method used for feedback
How/Who? Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 3 Method used for feedback
How/Who? Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 4 Method used for feedback
How/Who? Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 5 Method used for feedback
How/Who? Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 6 Method used for feedback
How/Who? Feedback received – Details
Day 1
Day 2
Day 3
Day 4
Day 5
2. Identify which factors would suggest that changes need to be made to your menu items.
Part C
1. Apply the feedback you have received to the relevant menus or dishes and adjust the costing in a new template or added tab. Clearly mark these as V2 (Version 2) or “revised”.
2. Attach the revised changes to this project for submission.

Menu Assessment Criteria Comment S NYS S NYS
Identify menu requirements.
The dietary requirements for each menu are identified 0
0
0
0
Where required professional assistance is sought to clarify specify menu requirements 0
0
0
0
The assistance source is provided 0
0
0
0
The implications of ingredient choices for each menu dish are identified where relevant (e.g. Coeliac) 0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Feedback:
Menu 1:
Menu 2:
Menu 3:
Menu 4:
Menu 5:
Menu 6:
Develop menus and meal plans for special diets.
The menu contains the number of dishes/choices as per instruction relevant for the menu type 0
0
0
0
The dishes provided use a seasonal variety where relevant 0
0
0
0
The methods of cookery used for the dishes within one menu type provide variety and repetitions are avoided 0
0
0
0
The ingredients included for each dish are suitable for inclusion for the relevant type of dietary requirements (Fat, sugar, Gluten-free etc.) 0
0
0
0
The methods of cookery used for each menu type are suitable for the specific dietary requirement (consider deep-frying is not suitable in a low-fat diet) 0
0
0
0
The colours within dishes and in a menu type are appealing 0
0
0
0
Dishes within a menu type provide a variety of tastes 0
0
0
0
Dishes within a menu type provide a variety of different textures 0
0
0
0
The cyclic menus provide variety/appeal 0
0
0
0
The cyclic menus are nutritionally balanced 0
0
0
0
The vegetarian options of the cyclic menus are nutritionally balanced and interesting 0
0
0
0
Main dishes or menus provide an acceptable nutritional balance according to Australian Healthy guidelines for adults 0
0
0
0
The dishes / menu type is/are suitable for the clientele identified in section 1 0
0
0
0
The menus are written, using correct terminology and spelling 0
0
0
0
Feedback:
Menu 1:
Menu 2:
Menu 3:
Menu 4:
Menu 5:
Menu 6:
Cost and document special menus and meal plans
Each commodity is listed in a standard recipe card 0
0
0
0
The yield test values are establishes in a yield test sheet 0
0
0
0
The correct methods are used to calculate yields and net costs 0
0
0
0
Each dish is costed in the standards recipe card 0
0
0
0
The correct formulas are used for each type of calculation 0
0
0
0
The food cost for each Menu (1-5) does not exceed $7.50 0
0
0
0
The food cost for each cyclic Menu (6) does not exceed $6.00 0
0
0
0
The profitability/maximum for each dish or menu is identified 0
0
0
0
All calculations are attached for reference as instructed for each menu type 0
0
0
0
0
0
0
0
0
0
0
0
Feedback:
Menu 1:
Menu 2:
Menu 3:
Menu 4:
Menu 5:
Menu 6:
Monitor special menu performance. S NYS S NYS
2 different feedback methods are used to evaluate menus 0
0
0
0
The feedback is detailed 0
0
0
0
The feedback sources are provided 0
0
0
0
The feedback sought is sufficient to evaluate each menu 0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Feedback:
Menu 1:
Menu 2:
Menu 3:
Menu 4:
Menu 5:
Menu 6:
Monitor special menu performance.
The menu /dishes is evaluated using evaluation methods as a result from feedback 0
0
0
0
The feedback is collated and attached 0
0
0
0
The feedback is interpreted correctly 0
0
0
0
The feedback is incorporated in each menu item 0
0
0
0
The costings are adjusted according to feedback received 0
0
0
0
The amended menu items are attached 0
0
0
0
The amended menu items reflect the feedback received 0
0
0
0
The amended costings are attached. 0
0
0
0
Feedback:
Menu 1:
Menu 2:
Menu 3:
Menu 4:
Menu 5:
Menu 6:

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