Description
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:
Knowledge of the main types, culinary characteristics and ingredients of special diets that are part of contemporary Australian society:
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:
Knowledge of the main types and characteristics of:
Knowledge of the key health, legal and reputational consequences of failing to address special requirements, including:
Knowledge of the basic principles and practices of nutrition:
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:
Knowledge of the methods to gain feedback on suitability of recipes:
Qestion
1. Outline the following culinary terms and common trade names for the items mentioned in column 1 of the table given below:
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:
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.
7. Answer the following requestions regarding basic principles and practices of nutrition.
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.
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
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.
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:
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:
During the completion of this assessment task, you will need to complete the following activities:
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