Commercial Cookery Assessment -
Students must design 2 different menus (Breakfast lunch and Dinner) total fo atleast six menu to meet special dietary requirements and cost them all by conducting a menu analysis for each menu. The essential requirements for each menu are listed below:
A La Carte menu (Breakfast, Lunch and Dinner)
The menu must comprise of 4 Entree's, 4 Mains and 4 desserts
It must have a range of colours and flavours
The menu must also comprise a balanced range of menu items and must include:
- Seafood dishes
- Meat dishes
- Poultry dishes
- At least 2 Vegetarian dishes
- At least 2 Gluten free dishes
- At least 2 low fat items to meet the requirements of someone who has a heart condition
- A range of desserts hot and cold
- At least 1 low sugar dessert suitable for a diabetic
Assessment Task -
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:
2. Explain two (2) implications that the Australian Guide to Healthy Eating has towards your role as a chef:
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?
4. You work 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?
Student answers vary - check the validity Venus the dietary requirements typical for each diet.
5. List three diseases that can be linked to diet, and explain how a change in diet could be beneficial in these cases:
6. What are the requirements for the following dietary needs?
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?
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? Bread, cereal, rice, pasta, noodles
Vegetables, legumes -
Capsicum, broccoli, cauliflower, cabbage, and tomatoes -
Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin -
Green vegetables, dried peas, beans and lentils -
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?
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?
17. 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.
18. Provide 3 methods you can employ to obtain feedback on dietary menus and customer satisfaction:
19. List the 2 most important aspects in terms of feedback which must be considered when evaluating the success of a menu or dish:
Attachment:- Assignment File.rar