SITHKOP004 (Assessment Task 1) Answer
SITHKOP004 (Assessment Task 1) Answer
SITHKOP004 (Assessment Task 1) Answer
03754M
Assessment Task
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The unit of competency is classroom-based delivery face to face and practical demonstrations completed
within a simulated work environment with trainer led training in classrooms, commercial kitchens and
The assessment tasks for SITHKOP004 - Develop menus for special dietary requirements are included
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Assessment Task 1 ☐ ☐
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The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in
elements and performance criteria of this unit:
Main types and culinary characteristics of special diets that are part of contemporary Australian society:
o Eating regimes:
Elimination
Macrobiotic
Gluten-free flour
Yeast-free flour
o Non-sugar sweeteners
o Sugar-free
o Type one and two diabetes
Main types and culinary characteristics of cultural or religious diets that are part of contemporary
Australian society:
o Halal
o Hindu
o Adolescents
o Athletes
o Children
o Defence forces
o Elderly
o Health care
o Ill or injured
o Infants
o International tourists
o Nutritional and energy requirements due to physical condition
o People in areas affected by disaster or environmental extremes
o People from different socioeconomic groups
o People in remote areas
o Those with weight problems:
o Underweight
o Overweight
o Obese
Meaning of:
o Drug-Food Interactions
o Food Allergy
o Food Intolerance
Key health and legal consequences of failing to address special requirements:
o Allergic reactions
o Anaphylaxis
o Food sensitivity or intolerance reactions
Basic principles and practices of nutrition:
Primary components of Australian Dietary Guidelines, in particular those for older Australians, children
and adolescents and their use in menu planning
Methods and formulas for calculating portion yields and costs from raw ingredients:
o Butcher’s test
o Standard measures
o Standard yield tests
You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your trainer
will provide you with feedback and the result you have achieved.
1. List the ingredient substitution/s and/or recipe substitution you could make for the following dishes based
on each dietary requirement in the chart below:
2. a) List two (2) common food additives or preservatives found in packaged foods and list why it is important
the food label lists these on the product:
These preservatives may cause allergic reactions in some people. As a result, these things must
2 be labelled on the back of the package for people to have a look and if needed can be avoided too
b) List two (2) types of oils suitable for someone with high cholesterol:
Olive oil
1
Coconut oil
2
c) Identify three (3) foods that can commonly cause an allergic reaction:
3. Describe the following diets in the chart below, what foods they can eat and why:
Meats, nuts and seeds are some examples of sugar free products
Sugar Free
4. What is the difference between a Vegan diet and a Vegetarian diet, why is it important for Vegans and
vegetarians to eat food high in Protein and vitamin B12?
A vegan diet excludes all meat and animal products (meat, poultry, fish, seafood,
1 dairy and eggs), whereas a vegetarian diet excludes meat, poultry, fish and seafood.
However, there are a few variations of a vegetarian diet that depend on whether you
eat or exclude eggs, dairy and fish
Vitamin B12 is important for red blood cell production – it helps to maintain healthy
2 nerves and a healthy brain. People following a vegan diet are at risk of developing
vitamin B12 deficiency because it is only found in animal products
Cow's milk. An allergy to cow's milk is most often seen in babies and young children
1
Eggs. An egg allergy is the second most common cause of food allergy in children
2
b) Why is important that you do not serve someone nuts if they have mentioned they are allergic to them?
When someone has a nut allergy, the body's immune system, which normally fights
1 infections, overreacts to proteins in the nut.
It is important because If the person eats something that contains the nut, the body
2 thinks these proteins are harmful invaders and responds by working very hard to fight
off the invader.
7. a) What is anaphylaxis, and what should you do if a customer is suffering from this?
b) What other symptoms can determine an allergic reaction from food? Provide three (3) examples.
Swelling of the lips, face, tongue and throat or other parts of the body.
2
8. Describe one (1) type of food intolerance and describe the symptoms:
Lactose intolerance.
Food Intolerance
Diarrhea.
Symptoms
Nausea, and sometimes, vomiting.
Stomach cramps
Gas
Etc.
10. What are the advantages of having more options available for a range of cultural diets on a menu?
Advantages of having more options available for a range of cultural diets on a menu are :
1
Provides a range of nutrients to the body, promotes good health and can help reduce
2 the risk of disease
As well as keeping your diet interesting with different flavours and textures.
3
11. a) List the types of foods that the following nutrients are commonly found in below
b) Describe why you must have a range of healthier food and beverage selections on the modern menu:
Eating a variety of foods from the 5 major food groups provides a range of nutrients to
1 the body, promotes good health and can help reduce the risk of disease
c) Why is it important to eat a balanced diet including lots of fruit and vegetables? What can be the
consequences of eating a poor diet?
Fruits and vegetables are an excellent source of dietary fibre, which can help to
1 maintain a healthy gut and prevent constipation and other digestion problems. A diet
high in fibre can also reduce your risk of bowel cancer.
Poor diet can lead to
2
Being overweight or obese.
Tooth decay.
High blood pressure.
High cholesterol.
Etc.
12. a) What must you do under the law regarding food labelling when foods include preservatives or
additives and what are consequences for not following food labelling laws?
According to the law Food additives in most packaged food must be listed in the
1 statement of ingredients on the label.
b) What can happen to vitamins contained within fruit and vegetables if they are boiled or stored in liquid?
Some vitamins dissolve in water, so you lose your vitamins to the cooking water if you
1 prefer to boil your vegetables. For example, boiling a potato can cause much of the
potato's B and C vitamins to migrate into the boiling water.
13. Where can you find dietary information for Australian’s including children, adolescents, and older
Australians and provide an example of what the key dietary guidelines in Australia are.
The Australian Dietary Guidelines (the Guidelines) and the Australian Guide to
1 Healthy Eating provide up-to-date advice about the amounts and kinds of foods that
we need to eat for health and wellbeing
Plenty of vegetables, including different types and colours, and legumes/beans. Fruit.
2 Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as
breads, cereals, rice, pasta, noodles, polenta, couscous, oats etc.
14. How might a diet for an older Australian commonly differ from a healthy 25-year-old? How would this
affect your menu planning if the majority of your customers were of an older age?
Older adults generally have lower calorie needs, but similar or even increased nutrient
1 needs compared to younger adults.
Having majority of older costumers may lead to the menu containing most of the less calories
2 food products.
It takes 20 minutes to trim it and the trimming loss is 60% (60% fat and bones with 40% meat left).
How would you purchase your meat? Explain and justify your response
16. Complete the following Standard Recipe Card and calculate the total food cost of the ingredients
required for Mussels Sailor Style.
$55.2
Total cost for 23 serves of Mussels
Finally calculate the correct sales price per head assuming that the food cost will be 30% of the sales price.