Assessment 1: Assignment
Your task
You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.
The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.
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 ABC 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 environmental extremes or
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 kg Yield/ 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
Lamb of 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:
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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 3 – Project
Your Tasks:
The project for assessment 3 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: Didasko 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 customer satisfaction discussions
customer surveys improvements suggested by:
customers managers
peers staff supervisors suppliers
regular staff meetings that involve menu discussions seeking staff suggestions for menu items
Satisfaction discussions with Health professionals
Menu 2:
Recipe Source: Didasko recipes SITHKOP004 Other:
No. of serves: customer satisfaction discussions
customer surveys improvements suggested by:
customers managers
peers staff supervisors suppliers
regular staff meetings that involve menu discussions
? 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
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-courses each. The food cost for each menu must not exceed $7.50 including all courses.
Complete the details for each menu as outlined below.
a. 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 menus 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.
b. Each menu type must provide nutritionally balanced meal options for the relevant type of dietary requirement.
c. 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.
d. The Portion size for each dish must consider that there are 3 courses a menu and portion size therefore need to reflect this.
e. 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 feedback
How/Who? for Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 2 Method used feedback
How/Who? for Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 3 Method used feedback
How/Who? for Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 4 Method used feedback
How/Who? for Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 5 Method used feedback
How/Who? for Feedback received – Details
Dish 1
Dish 2
Dish 3
Menu 6 Method used feedback
How/Who? for 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.