Assignment Task

Description

• This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency.
• The Knowledge Test is comprised of ten (10) written questions
• You must respond to all questions and submit them to your Trainer/Assessor.
• You must answer all questions to the required level, e.g. provide an answer within the required word limit, to be deemed satisfactory in this task
• You will receive your feedback within two (2) weeks, and you will be notified by your Trainer/Assessor when your results are available.

Purpose of the assessment

This assessment task is designed to evaluate student’s knowledge essential to plan cooking operations in a range of contexts and industry settings and knowledge regarding the following:

Knowledge of the culinary terms and common trade names for:

• substitute ingredients used to produce dishes for special dietary requirements
• ingredients suitable for meeting different nutritional needs
• ingredients that cause common allergic reactions
• food additives and preservatives

Knowledge of the main types, culinary characteristics and ingredients of special diets that are part of contemporary Australian society:

• lifestyle
• medical
• religious

Knowledge of the characteristics of special dietary requirements of customer groups mentioned in the performance evidence

Knowledge of the role of other professionals who may be involved in recipe planning for customers:

• allied health professionals
• dietitians
• medical specialists
• nutritionists

Knowledge of the main types and characteristics of:

• drug-food interactions
• food allergy
• food intolerancereligious
• dietary sanctions

Knowledge of the key health, legal and reputational consequences of failing to address special requirements, including:

• allergic reactions
• anaphylaxis
• food sensitivity or intolerance reactions
• customer preferences and aversions

Knowledge of the basic principles and practices of nutrition:

• nutrient groups and their food sources:
  • vitamins
  • minerals
  • fibre
  • carbohydrates
  • fats
  • protein
  • water
• Influences on food choice
• Food labelling and interpretation
• role and implications of using food additives and preservatives
• health implications of food choices
• role of good nutrition in avoiding dietary diseases
• effects of various cooking methods and food storage on nutrients

Knowledge of the primary components and recommendations of the Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in recipe planning

Knowledge of the methods and formulas for calculating portion yields and costs from ingredients:

• standard measures
• standard yield tests
• food cost percentage
• budgeted sales price
• GST addition or subtraction

Knowledge of the methods to gain feedback on suitability of recipes:

• discussion with colleagues
• discussion with customers
• consultation with other professionals

Qestion

1. Outline the following culinary terms and common trade names for the items mentioned in column 1 of the table given below:

1. Substitute ingredients used to produce dishes for special dietary requirements.
2. Ingredients suitable for meeting different nutritional needs
3. Ingredients that cause common allergic reaction
4. Food additives and preservatives

2. Outline the main types, culinary characteristics, and ingredients of special diets that are present in contemporary Australian society based on the three elements listed in column 1 of the table below:

1. Lifestyle
2. Medical
3. Religious

3. Outline the characteristics of special dietary requirements of customer groups mentioned in the performance evidence

4. Outline the role of the following professionals who may be involved in recipe planning for customers

5. Explain the main types and characteristics of the following

6. Answer the following questions regarding the key health, legal and reputational consequences of failing to address special requirements.

• How do you address allergic reactions? Write your answer in 50-80 words.
• Explain anaphylaxis in 50-80 words.
• Discuss the food sensitivity or intolerance reactions in 50-80 words.
• Discuss the customer preferences and aversions for addressing special requirements in 50-80 words.

7. Answer the following requestions regarding basic principles and practices of nutrition.

• Explain the following nutrient groups and their food sources with the help
• Explain the influences of nutrient groups on food choice in 50-80 words.
• What is food labelling and interpretation? Write your answer in 50-80 words.
• Discuss the role and implications of using food additives and preservatives in 50-80 words.
• Outline the health implications of food choices in 50-80 words.
• What is the role of good nutrition in avoiding dietary diseases? Write your answer in 50-80 words.
• Discuss the effects of various cooking methods and food storage on nutrients in 50-80 words.

8. Answer the following questions regarding the primary components and recommendations of the Australian dietary guidelines, in particular those for older Australians, children and adolescents and their use in recipe planning.

• Outline the primary components and recommendations of the Australian dietary guidelines, in particular, those for:
  • Older Australians
  • Children and adolescents
• Discuss using Australian dietary guidelines in recipe planning in words.

9. Explain the following methods and formulas for calculating portion yields and costs from ingredients:

10. Explain the following methods to gain feedback on the suitability of recipes:

a) Discussion with colleagues

b) Discussion with customers

c) Consultation with other professionals.

Skills Test

Description

• This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency.
• This assessment task is a Skills Test.
• This assessment task consists of four (4) practical demonstration activities.
  • Activity 1: Identify recipe requirements.
  • Activity 2: Develop recipes for special diets.
  • Activity 3: Cost and document special recipes
  • Activity 4: Monitor suitability of special recipes
• You will receive your feedback within two (2) weeks, and you will be notified by your trainer/assessor when your results are available.
• You must attempt all activities of the project for your trainer/assessor to assess your competence in this assessment task.

The purpose of this assessment

The purpose of this assessment task is to assess the student’s knowledge and skills essential to develop recipes for people who have special dietary needs for lifestyle, medical or religious reasons in a range of contexts and industry settings.

• Skills to write recipes and recommendations for cooking methods.
• Skills to listen and respond to routine customer feedback and ask questions of health and other professionals to inform recipe choice.
• Skills to calculate the cost of producing dishes.
• Skills to research information on emerging dietary trends.
• Skills to identify budgetary constraints and adjust recipes to suit.
• Skills to access and sort information required for recipe planning to coordinate a timely and efficient development process.
• Skills to use computers and software programs to cost and document recipes.

Scenario

You are recently appointed as a chef in Golden Chick restaurant in Melbourne. This restaurant is a part of a food chain. This restaurant has been established for almost two years. There is a strong competition in the food chain industry in Melbourne and many restaurants have been established for more than two decades. 

This restaurant normally prepares and serves a variety of nutritious food items to compete in the market. John is the owner of Golden Chick restaurant and has hired you to prepare a variety of dishes based on dietary and cultural food requirements. He wants to increase the productivity of the restaurant by increasing customer satisfaction to be able to compete efficiently in the market.

John approached you and said that you need to develop and cost recipes for the dietary and culturally requirements of the customers.

You are required to develop recipes that comply with the Australian dietary and nutritional guidelines for the following groups:

• Adolescents
• Athletes
• Children
• Defence force personnel
• Elderly people
• People in health care
• Ill or injured people
• People with nutritional and energy requirements due to physical condition
• People in areas affected by disaster or environmental extremes.
• People in remote areas

Task

This assessment task requires the student to develop recipes for people who have special dietary needs for lifestyle, medical or religious reasons for the following eight (8) groups:

• Adolescents
• Athletes
• Children
• Defence force personnel
• Elderly people
• People in health care
• Ill or injured people
• People in remote areas

During the completion of this assessment task, you will need to complete the following activities:

• Activity 1: Identify recipe requirements.
• Activity 2: Develop recipes for special diets.
• Activity 3: Cost and document special recipes
• Activity 4: Monitor suitability of special recipes