SIT40516 Certificate IV in Commercial cookery

Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045

Clusters
SITHKOP002 Plan and cost basic menus.
SITHKOP004 Develop menus for special dietary requirements.

Assessment Task 1: Written questions

TASK SUMMARY
You are to answer all 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).

WHEN AND WHERE IS THIS TASK TO BE COMPLETED?

 This task may be done in your own time as homework or you may be given time to do this task in class
(where applicable).
 Your assessor will provide you with the due date for this assessment.

WHAT HAPPENS IF I GET SOMETHING WRONG?

If your assessor marks any of your answers as incorrect, they will make arrangements with you about
resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may
need to provide new written responses to the questions that were answered incorrectly. Your assessor will give
you a due date by which this must be provided.

STUDENT INSTRUCTIONS FOR TASK 1

 This is an open book test – you can use your learning materials as reference.
 You must answer all questions in this task correctly.
 You must answer the questions by typing your answers in Microsoft Word or a similar program – your
assessor will advise as to whether you must email them your completed assessment, submit the file on a
USB drive or hand in a hard copy.
 If there are tables included in your task that you need to fill out, you may choose to recreate them in a word
processing application. If you have been provided with an electronic version of this booklet, you may prefer
to type your answers directly into the document.

ANIE-SAB-Task-1-A-B-4-T-2-2022 Page 1 of 12
 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045

WRITTEN ANSWER QUESTION GUIDANCE

The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These
words will guide you as to how you should answer the question. Some questions will also tell you how many
answers you need to give – for example, ‘Describe three strategies…’.
 Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or
features. Generally, you are expected to write a response of two or three sentences in length.
 Explain – when a question asks you to ‘explain’, you will need to make clear how or why something
happened or the way it is. Generally, you are expected to write a response of two or three sentences in
length.
 Identify – when a question asks you to ‘identify’, you will need to briefly describe the required information.
Generally, you are expected to write a response of two or three sentences in length.
 List – when a question asks you to ‘list’, this means you will need to briefly state information in a list
format, often with a specific number of items indicated.

The questions below relate to identifying and planning food production system requirements.
Responses can be based on either your workplace or training organisation’s food production processes. For the
purposes of consistency, use only one food production environment.

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 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045
QUESTION 1
List three sources from which you might obtain information on contemporary dietary trends and food
preferences.
Answer: - The three sources from which you might obtain information on contemporary dietary trends
and food preferences are

1 Age

2 Health background

3 Health consciousness

QUESTION 2
Select an organisation that you are familiar with – this could be your workplace or a place you visit. Describe
what you perceive to be their customer profile and food preferences.
Answer: -

The organization that I familiar with MAC Donald’s I really significantly perceive to be a their
customer profile and they will have a best food preferences about their customer .they will ask what
the customer wants and serve them as their taste and preference.

QUESTION 3
Using the sales data below from a restaurant in the inner city, calculate the popularity index for each of the
entrees. Round your answer up or down to the closest two decimal places.

Week ending Seared scallops Deep fried Grilled prawns Ceviche

calamari

Total 2020 446 1324 1441

Percentage % 38.61% 38.61% 38.61% 27.54%

QUESTION 4
Based on your sales data analysis of customers’ food preferences in Question 3 above, which of the restaurant’s
entrees would you replace?
Answer: -
Based on my sales data analysis of customers’ food preferences in Question 3 above, I would
replace deep fried calamari because i have data analysis of customer’s food preference.

QUESTION 5
Identify and briefly describe the “service style” of your workplace.
Answer: -

In my workplace there are different types of service style. we have banquet service style, online
service style and check in style. the Banquet service style is especially to serve a group of people
who want to celebrate for a special occasion or want to organize an event to honour special guests.
furthermore customers can order online and we can delivery foods in their homes in a minimum
rate

ANIE-SAB-Task-1-A-B-4-T-2-2022 Page 3 of 12
 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045
QUESTION 6
Identify and briefly describe the type of “cuisine” cooked in your workplace.
Answer: -

The types of cuisine cooked in my workplace are:

1. Biryani: it usually served (yoghurt, mint and onion and green chilly)
2. Dumpling: it can be vegetarian and chicken.
3. Rasbari: it is a sweet famous in Nepal and india.

QUESTION 7
Briefly describe what menu you would prepare for a Middle Eastern wedding. In your response, consider a
balanced variety of dishes that cater for the cultural and ethnic requirements of the guests, their social and
cultural background, the age group, and their contemporary eating habits.
Answer: -

Course Name Name of the dish

Entrée 1 (poultry) Mini Yorkshire puddings filled with braised beef and horseradish sauce

Entrée 2 (Meat) Kebabs

Entrée 3 (Seafood) Smoked salmon and herb mascarpone blini

Entrée 4 (Vegetarian) Oven dried tomatoes and parmesan tart fine balsamic vinegar

Mains 1 (poultry) Lemon and cumin roasted pieces of pork belly

Mains 2 (Meat) Cumin roasted lamb leg

Mains 3 (Seafood) Scallops with celery

Mains 4 (Vegetarian) Char grilled cauliflower, dill, cherry tomatoes and capers, feta salad

Dessert 1(Dairy free) Faloodeh

Dessert 2(Gluten free) Persian love cake

Dessert 3(Low-fat) Kanafa

QUESTION 8
List five steps you should follow prior to planning a new menu with a variety of products in your establishment.
For each step elaborate how your responses affect menu planning:

Steps How it affects Menu Planning

Review Review the current menu strategy and

identify current popular dishes

Determine Determine market needs, including contemporary eating habits and cultural and ethnic
influences.

Research Conduct Consumer Research including age range, gender, income level, disposable
income

Consideration. Consider availability of product including seasonal changes.

ANIE-SAB-Task-1-A-B-4-T-2-2022 Page 4 of 12
 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045
Survey Review process of food production including evaluating customer surveys and feedback
and sales data.

QUESTION 9
List the five steps you would take to cost your menus.
Answer: -

1 Catalogue a product

2 Costing a product

3 Value of dish

4 Food percentage

5 Overhead cost

QUESTION 10
Explain what is meant by “butcher’s test”.
Answer: -

The butcher’s test, as the name states is mainly done for meats, fish and poultry purchased as
wholesale cuts. It is used to determine the standard yield and portion cost for those items
portioned before cooking.

QUESTION 11
Briefly explain the steps you would take to carry out a “butcher’s test”.
Answer: - The steps i would take to carry out a “butcher’s test” are

1 • Weight whole purchase quantity and record as APQ.

• Weight whole purchase quantity and record as APQ.
2 • Weight a prepared product
• Weight a usable trim and record it.
3 • Usable trim + APQ*100= USABLE TRM%
• Waste trim + APQ*100= waste%

QUESTION 12
Calculate the following:
You purchase 10kg of carrots. After washing, peeling and trimming them you have 9kg left. Calculate the yield
% of the carrots. State the formula you used. Show how you arrived at this figure.
Answer: -

EP + APQ*100=
YIELD% 9 + 10 * 100
= 90%

ANIE-SAB-Task-1-A-B-4-T-2-2022 Page 5 of 12
 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045
QUESTION 13
Explain what is meant by “standard measurements”. Provide three examples.
Answer: -

Standard measurements means calculating of any product in a appropriate unit like meat onions in
grams kg etc., liquid ml or litre and some other ingredients in peace so on. Three examples are
Meat fish vegetables weighted in grams , kilograms Liquid weighted in ml or litre Other ingredients
count on piece

QUESTION 14
Identify five different customer groups you’re likely to cater for when developing menus for special dietary
requirements.
Answer: -

1 children 8

2 adult 9

3 infants 10

4 athletes 11

5 adolesce 12

6 13

7 14

QUESTION 15
Identify five different Dietary Guidelines for Australians.
Answer: -

1 Choose the right amount of nutritious foods and beverages.

2 Eat from the five food groups every day

3 Limit unhealthy foods and drinks

4 Encourage, support and promote breastfeeding.

5 Care for your food, prepare and store it safely.

QUESTION 16
Provide examples of dietary requirements for children, adolescents and adults.

Age group Dietary Requirements

Children Eat plenty of vegetables, legumes and fruits.

Children, adolescent need enough nutritious food for normal growth and
development.

Adolescents Include lean meat, fish, poultry and/or alternatives

Children, adolescent need enough nutritious food for normal growth and

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 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045
development.

Adults Adults need enough nutritious food to meet personal energy needs, but not so
much that they gain too much weight

QUESTION 17
Provide two examples of food restrictions that apply to each of the following customers:

Customers Restrictions

Halal customer Gelatine, emulsifiers

Kosher customer Pork, pork product

Hindu customer Beef, buffalo

QUESTION 18
Briefly explain the requirements of the different types of vegetarian customers, including vegan, lacto-
vegetarians, ovo-vegetarians and lacto-ovo vegetarians.
Answer: -
Customer Type Requirements
Vegan Don´t eat animal flesh of any kind. This include fish, shellfish, chicken, duck,
etc. They also don´t eat any products which come from animals (eggs, caviar,
milk, butter, cheese, yoghurt, ice cream, cream, honey, oils, pâté).

Lacto- They eat products derived from milk, but no other animal flesh or products.
vegetarians Ovo- vegetarians: They eat eggs, but no other animal flesh or products

ovo-vegetarians Ovo vegetarianism  is a type of vegetarianism which allows for the

consumption of eggs but not dairy products, in contrast with lacto
vegetarianism. Those who practice ovo vegetarianism are called ovo-
vegetarians. "Ovo" comes from the Latin word for egg

lacto-ovo They eat milk products and eggs, but no animal flesh of any kind.
vegetarians

QUESTION 19
You are cooking for children at a boarding school. Briefly explain what you should keep in mind to cater for the
following children:

Allergies, Avoid
contraindications or food
intolerances

Coeliac child GLUTEN

Type 1 diabetic child Try to stay away from simple carbs, like white bread and pasta and
other processed grains, candy and frosting.
Type 2 diabetic child Limit sugary foods and beverages.

High cholesterol child Avoid high-fat and high-calorie toppings, including butter, margarine,
sour cream, and gravy.

ANIE-SAB-Task-1-A-B-4-T-2-2022 Page 7 of 12
 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045
QUESTION 20
Define the term “drug-food interaction”.
Answer: -

A drug-food interaction happens when the food you eat affects the ingredients in a medicine you
are taking so the medicine cannot work the way it should. Drug-food interactions can happen with
both prescription and over- the-counter medicines, including antacids, vitamins and iron pills.

QUESTION 21
Define the term “food allergy”.
Answer: -

Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a
tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive
problems, hives or swollen airways

QUESTION 22
Define the term “food intolerance”.
Answer: -

A food intolerance is difficulty digesting certain foods and having an unpleasant physical reaction to
them. It causes symptoms, such as bloating and tummy pain, which usually happen a few hours
after eating the food.

QUESTION 23
Describe seven symptoms a customer with allergies could experience, and briefly explain what the legal
consequence could be if you ignore or fail to address their special dietary requirements.
Answer: -

1 hives, swelling, redness or rash 5 nausea, stomach cramps, vomiting or

diarrhea
2 coughing, wheezing, shortness of breath, 6 changes in skin colour (pale / blue
chest pain or tightness throat tightness colour), weak pulse, dizziness, shock

3 hoarse voice, swelling of the tongue or 7 Anxiety, headache

airways

4 hay fever-like symptoms

Depending on the situation, failure to address special customer requirements could result in civil or
criminal action against you and/or your employer. For more information about the legal
consequences, checks with your local environmental health officer or food safety supervisor.

QUESTION 24
Read the following label and interpret the ingredients on the food packaging:

ANIE-SAB-Task-1-A-B-4-T-2-2022 Page 8 of 12
 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045
INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic,
coriander, chillies, cumin, corn starch, herbs, spices, water.

a) Is this product suitable for a customer with gluten allergies?

Answer: -

Yes it is suitable for a customer with gluten allergies

b) Is this product suitable for a customer with peanut allergies?

Answer: -

No, because it contain peanut oil.

c) Is this product suitable for a customer with soybean allergies?

Answer: -

Yes, it is.

d) Is this product suitable for a customer who is vegan?

Answer: -

Yes

QUESTION 25
Explain the food additives below:

Food additives Description

Artificial colours A colour additive is any substance that imparts colour to a food, drug,
cosmetic, or to the human body. Color additives include both synthetic
substances and substances derived from natural sources. Color additives
may be used in food to enhance natural colors, add color to colorless and
‘fun’ foods such as cake decorations, and help identify flavors (such as purple
for grape flavor or yellow for lemon). Colour additives are sometimes called
food dyes.

Artificial Flavorists make artificial flavors by combining chemicals made from inedible
flavours ingredients, such as paper pulp or petroleum. Artificial flavors are made to
smell and taste exactly like natural flavorings. They must pass stricter safety
testing, too.
Preservatives Antioxidants such as vitamin C are preservatives by inhibiting the
degradation of food by oxygen. Bulking agents such as starch are additives
that increase the bulk of a food without affecting its taste. Glazing agents
provide a shiny appearance or protective coating to foods.

QUESTION 26
List the contemporary dietary trends and regimes that are suitable for the following customers:

ANIE-SAB-Task-1-A-B-4-T-2-2022 Page 9 of 12
 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045
Customer requirements Trends and regimes

A customer experiencing Elimination

symptoms of food allergies
or intolerances

A customer being treated for liver cleansing, low carbohydrate, low fat and low
obesity cholesterol, vegetarian

A customer building muscle low kilojoule

and endurance

A customer who is Well-chewed whole cereal grains, especially brown rice: 40– 60%
macrobiotic Vegetables: 25–30%
Beans and legumes: 5–10%
Miso soup: 5%

A customer on a fluid diet Butter, margarine, oil, cream, custard, and pudding.
Plain ice cream, frozen yogurt, and sherbet

QUESTION 27
When developing meal plans and menus, you must be able to create meals which contain appropriate
combinations of foods to meet macro- and micronutrient requirements. Identify the four macronutrients to keep
in mind.
Answer: -

The four macronutrients to keep in mind are. Water, protein, fat and carbohydrates.

QUESTION 28
List the three categories of carbohydrates.
Answer: -

The three categories of carbohydrates are. Sugars, starches and dietary fibre.

QUESTION 29
Identify the five categories of foods which meet balanced nutritional requirements and promote good health and
help us avoid dietary disease.
Answer: -

1 Vegetables and Legumes 4 Lean meats and alternatives

2 Fruit 5 Dairy and alternatives

3 Grains(cereals)

QUESTION 30
Substitute the following ingredients with suitable foods to meet customer’s specific requirements.

ANIE-SAB-Task-1-A-B-4-T-2-2022 Page 10 of 12
 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045
Customer on a low-fat diet:

Ingredients Substitution

Pouring cream Light cream

Sour cream Low fat source cream

Coconut cream Light coconut cream

Lactose-intolerant customer:

Ingredients Substitution

Butter Avocado, Jam

Milk Soy milk, rice milk

Yoghurt Coconut yoghurt, soy yoghurt

QUESTION 31
Briefly describe which preparation, cooking and storing methods you could employ to maximise nutritional
value in food.
Answer: -
Cooking and storing methods you could employ to maximise nutritional value in food are:

1 Stewing 5 Washing Peeling

2 poaching 6

3 steaming 7

4 braising 8

QUESTION 32
List five ingredients that cause common food allergic reactions.
Answer: -

1 Fish 5 sesame seeds

2 eggs 6

3 milk 7

4 peanuts 8

QUESTION 33
List ten things that can influence customers’ food and beverage choices.
Answer: -

1 taste 7 Price

ANIE-SAB-Task-1-A-B-4-T-2-2022 Page 11 of 12
 SIT40516 Certificate IV in Commercial cookery
Clusters:
(SITHKOP002-Plan and cost basic menu.
SITHKOP004-Develop menus for special dietary requirements)
Student’s Name: Amandeep singh sandhu
Student’s Id: 210045

2 mood 8 Availability

3 gender 9 Habit

4 age 10 Culture

5 Available time 11

6 Family background 12

QUESTION 34
Define the term “dietary disease”.
Answer: -

A disease caused by deficiency of niacin or tryptophan (or by a defect in the metabolic conversion
of tryptophan to niacin) characterized by gastrointestinal disturbances and erythema and nervous
or mental disorders, may be caused by malnutrition or alcoholism or other nutritional impairments

QUESTION 35
Define the term “quick service foods”.

Answer: -

Quick service foods is a commercial term limited to food sold in a restaurant or store with frozen,
preheated or precooked ingredients, and served to the customer in a packaged form for
take-out/take- away.

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