With cake and mango ice cream fordessert fish

Enhance College of Technology
Enhance College Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K 2/35 Manilla Street, East Brisbane, Queensland 4169 Australia Phone: 07 3895 8393 email: info@enhance.edu.au

Assessment 1 – Multiple Choice


Assessment Due Date	Date Submitted
This cover sheet is to be completed by the student and assessor and used as a record to determine student competency in this assessment task Yes / No





I have discussed any additional educational support or reasonable adjustments I require in order to undertake this assessment with the Student Support Services Officer and Trainer / Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy http:// enhance.edu.au/download/

Cheating & Plagiarism Declaration

		Date:	_____ / ______ / 20______

Assessment Results




Student Name:			Assessor’s Name:

Enhance College of Technology
Enhance College Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K 2/35 Manilla Street, East Brisbane, Queensland 4169 Australia Phone: 07 3895 8393 email: info@enhance.edu.au

1. Student will be assessed in a classroom environment.

2. Ensure the student is aware of the assessment requirements at the commencement of the unit
3. The students are required to work alone to answer questions.

8. After the student has successfully completed the written assessment, they must present it to the Trainer/Assessor for correction.

9. The student will receive up to two (2) attempts at this assessment task. Should the 1st attempt be Not Yet Satisfactory (NYS), the Trainer/Assessor will provide feedback and will arrange a date for the student 2nd attempt. If the student 2nd attempt is Not Yet Satisfactory (NYS), or the student fail to attend of date scheduled for the 2nd attempt, the student will receive an overall unsatisfactory result for this assessment task.

On average, the Assessment should take 1-2 hours to complete

Location

Enhance College of Technology
Enhance College Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K 2/35 Manilla Street, East Brisbane, Queensland 4169 Australia Phone: 07 3895 8393 email: info@enhance.edu.au

•

•exclusions for allergies, contraindications with medicines or food intolerance •fat-free
•fluids
•food preferences
•food restrictions
•gluten-free
•high carbohydrate
•high or low energy
•high or low protein
•high fibre
•lacto ovo
•low carbohydrate
•low cholesterol
•low fat
•low gluten
•low kilojoule
•low sugar
•modified sodium or potassium
•modified texture
•nutritional requirements
•portion size
•substitutes:

•halal
•Hindu
•kosher
•vegan
•vegetarian

• main types of customer groups that have special dietary requirements: •adolescents
•athletes
•children
•defence forces
•elderly
•health care
•ill or injured

• basic principles and practices of nutrition:
•nutrients and their food sources
•influences on food choice
•food and beverage selection influences
•food labelling and interpretation
•role and implications of using food additives and preservatives •health implications of food choices
•role of good nutrition in avoiding dietary diseases
•effects of various cooking methods and food storage on nutrients

• •	primary components of Australian Dietary Guidelines, in particular those for older Australians, children and adolescents and their use in menu planning

• •	customers employees during the course of each business day

Enhance College of Technology Enhance College Pty Ltd ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K 2/35 Manilla Street, East Brisbane, Queensland 4169 Australia Phone: 07 3895 8393 email: info@enhance.edu.au

	SIT40516 Certificate IV in Commercial Cookery	Page 5 of 10
	Unit: SITHKOP004 – Develop Menus for Special Dietary Requirements
	Document Version: 1 Updated: 11Nov19 Source: S.L.S.8.8

	SIT40516 Certificate IV in Commercial Cookery	Page 6 of 10
	Unit: SITHKOP004 – Develop Menus for Special Dietary Requirements
	Document Version: 1 Updated: 11Nov19 Source: S.L.S.8.8

Their health is their responsibility.

(c)

Reduces the cost of menu items created for special dietary needs.

(a)

You should balance nutritional requirements.

(b)

You should vary ingredients and cooking methods.

(c)

(d)

(a)

(b)

At least two.

(c)

At least three.

(d)

10.

(b)

Washing and not cooking at all.

(c)

SIT40516 Certificate IV in Commercial Cookery

Page 8 of 10

Unit: SITHKOP004 – Develop Menus for Special Dietary Requirements

Document Version: 1 Updated: 11Nov19 Source: S.L.S.8.8

(a)

(c)

Which formula would you use to calculate actual food cost from raw ingredients which yield 100%?

(b)

(d)

(a)

The menu items that meet all these criteria.

(c)

(b)

Descriptions that encourage purchase even if they aren’t quite accurate.

(d)

(a)

(c)

To change your customer profile if necessary.

(b)

establishment.