SIT40516 Certificate IV in commercial cookery meet dietary requirements assessment

Task 1: Written questions

Resources and equipment required to complete this task

• Access to textbooks and other learning materials.
• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word (or a similar program).

Question1. List three things that you could do to determine the production needs for a service period.

Question2. 

1. Describe five things that are outlined in a standard recipe.
2. How do you work out quantities of ingredients required for food production on a large scale?

Question3. 

1. List six items of large equipment found in a commercial kitchen. 
2. List six items of small equipment found in a commercial kitchen.

Question4. Provide a description for each of the following cooking methods.

Cooking method

• Blanching
• De-glazing
• Poaching
• Stewing
• Deep frying
• Gratinate
• Baking
• Larding

Question5. Provide a description of the following culinary terms:

Culinary term

• Garnish
• Fleuron
• Nappe
• Bouillabaisse
• Paupiette
• Roux

Question6.

1. List five production methods suitable for bulk cooking.
2. List three production methods that are not suitable for bulk cooking.

Question7. 

1. Provide three examples of wet cooking methods.
2. Provide three examples of dry cooking methods.

Question8. List five foods suitable for each of the following cooking methods:

Cooking method

• Steaming
• Poaching
• Grilling
• Baking

Question9. List four key pieces of information that can be found on stock date codes.

Question10.

1. Explain how you can ensure that you are using safe operating procedures when using commercial cookery equipment.
2. Outline the safe operational practices for adjusting blades on an item of kitchen equipment.

Question11. Michael works as a chef at the Best Bite Café. He has come in early to prepare for the lunch service. It is his responsibility to gather all of the resources required to cook the dishes on the menu and set up the kitchen.

1. Describe the process Michael will follow to set up his kitchen in preparation for the lunch service.
2. Michael is also responsible for ordering the ingredients required for the dishes on the café’s lunch and dinner menu. Describe at least three ways that Michael can minimise waste and maximise profitability when preparing for service.

Question12.  Jane works as a chef in a busy restaurant. She is working the lunch service. She pulls a chicken dish out of the oven and uses a thermometer to check the temperature. It is only 45°C. Jane figures that since it looks cooked and the other two dishes for that table are plated and ready, it will be okay. She puts it up on the counter for wait staff to serve it to the customer.

1. What is the issue in this scenario?
2. What corrective action should Jane have taken?
3. Jane has three uncooked chicken breasts left over. How and where should she store these until they are needed for the dinner service period?
4. What is the potential risk of not storing food correctly?

Question13.

1. What is the body’s preferred source of energy?
2. List three good sources of food nutrients.
3. What are the five nutrient groups of the body?
4. How can you determine the nutritional content of a packed or processed food item?
5. List five ways to reduce the loss of nutrients while cooking.

Question14.

1. Describe the following religious food requirements:
   • Kosher
   • Halal
2. Describe the meaning of ‘haram’.
3. What is halal certification?

Question15. List five foods commonly associated with food allergies.

Question16. Explain the difference between a food allergy and food intolerance

Question17. Describe five management strategies for someone with lactose intolerance.

Question18. What foods need to be avoided if a customer says that they have Celiac disease?

Check these website links

https://www.betterhealth.vic.gov.au/health/healthyliving/gluten-free-diet
https://www.foodauthority.nsw.gov.au/search?q=Celiac+disease

Question19. 

1. What two things should be avoided when catering for customers with cardiovascular disease?
2. What two things should be avoided when catering for customers with diabetes?

Question20. Explain the difference between type one and type two diabetes.

Question21. What is a macro-biotic diet?

Question22. 

1. Provide an explanation for each of the following types of diets:

• Lacto-ovo vegetarian
• Lacto-vegetarian
• Vegan

2. List three sources of protein for vegetarians.

Question23. Explain what is meant by an ‘elimination’ diet.

Question24. Describe four beliefs that relate to food, drink and fasting of Hindus.

Question25. Describe three mise en place requirements for special diet foods.

Question26. 

1. What resources can you access to interpret the code/number for food additives and preservatives?
(Use the link below to check out the list of food additives.)
Food Additive Code Numbers (July 2014).pdf (foodstandards.gov.au)
https://www.foodstandards.gov.au/consumer/additives/additiveoverview/Documents/Food Additive Code Numbers (July 2014).pdf

2. List three common side effects that people who are sensitive to food additives may experience.

3. Provide the name of each of the following food additive codes and describe how they are used:

Food additive code

• 162
• 133
• 621
• 221

Question27.

1. What are the five principal recommendations featured in the Australian Dietary Guidelines?
2. What are the five nominated food groups referred to in Australian Dietary Guideline 2?
3. How can children and adolescents maintain a healthy weight?
4. What are the 12 dietary guidelines for older Australians?
   Source: https://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n24.pdf 

Question28. List five implications of having a poor diet that lacks sufficient nutrition.

Question29. Describe how each of the following foods can affect medications:

1. Grapefruit juice
2. Green leafy vegetables
3. Natural black liquorice (Glycyrrhiza)

Question30. 

1. What type of flour would you use if you were cooking a dish for somebody who has a yeast intolerance?
2. What type of flour would you use if you were cooking a dish for somebody who has celiac disease?

Question31. List three sugar alternative sweeteners that could be used for a person who is on a sugar-free diet.

Question32. 

1. Describe two benefits of a low sodium diet.
2. Describe two benefits of a low kilojoule diet.

Question33. 

Mel works as a chef at a small private hospital. When new patients arrive, she is responsible for ensuring that their individual dietary requirements are met.
Mel looks at the patient list daily, to identify new patients and their dietary requirements. There are two new patients on the list today:
Patient 1: Ahmed, aged 87. Ahmed had a fall and fractured his ribs. He is a strict Muslim. Ahmed speaks very little English.
Patient 2: Anette, aged 55. She has been admitted for a heart attack and is awaiting surgery. Anette is very overweight. She is also allergic to eggs.
Mel must look at preparing a menu to suit both of these patients. She must consider Ahmed’s cultural food requirements and Anette’s health related food requirements.

1. List two other people/health specialists that you could consult with to clarify Ahmed’s food requirements.
2. List three other people/health specialists that you could consult with to clarify Anette’s food requirements.

Question34. For each of the following food and beverages, provide two different types and two cooking uses.

Food

1. Cheese
2. Milk
3. Rice
4. Flour
5. Frozen fish
6. Eggs
7. Lettuce
8. Red meat

Question34. For each of the following condiments, list two dishes that they are commonly used in:

• Soy sauce
• Beer batter
• Paprika
• Sesame oil
• Olive oil

Task 2: Cooking observations

Task summary

For this task, you are required to prepare the and cook the following:

• Chicken Caesar salad
• Beef goulash with pilaf rice
• Nasi Goreng with prawns
• Apple strudel with Chantilly cream
• Mountain pepper encrusted calamari on crispy salad and lemon myrtle dressing
• Oven baked barramundi fillet (or small whole barramundi) in paper bark with green beans, snow peas, crispy potato battens and a mango salsa.

Further requirements:

• Each dish must be prepared for six customers.
• You must cater for special dietary requirements.
• Your assessor will observe you as you prepare, cook, serve and clean.

Resources and equipment required to complete this task

• Access to a real or simulated workplace environment.
• Customers (real life customers or customers role played by other students)
• Industry-realistic ratios of kitchen staff to customers
• Recipes (provided by your assessor)
• Food ingredients (provided)
• Commercial Cookery Observation Booklet (if applicable)
• Kitchen resources and equipment (assessor to ensure).

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