MULTIPLE CHOICE – KNOWLEDGE TEST

Teaching Team HOSPITALITY

Student Name PRATIK THAPA Student No. CBC190352
Teacher STEVEN HOLLIDAY Semester/Year 2020
Program Name and Code SIT30816 – CERTIFICATE III IN COMMERCIAL COOKERY
Unit Name and Code SITHCCC018– PREPARE FOOD TO MEET SPECIAL DIETARY
REQUIREMENTS
Assessment Description and ASSESSMENT B – MULTIPLE CHOICE – KNOWLEDGE TEST
Version

INSTRUCTIONS TO CANDIDATES
This assessment is made up of multiple choice questions.
• Each multiple choice question has four (4) responses. There is only one (1) correct answer.
• Read all questions carefully before answering.
• Attempt all questions.
• For multiple choice questions, circle the letter beside correct answer or fill in the correct circle. If you make a mistake cross out the entry
and circle the correct answer. Clearly indicate ONE answer only.
• Do not begin to write until instructed to do so.
• Check with your supervisor if you are allowed to use a dictionary, calculator or other resources.
• All mobile phones are to be switched off before the commencement of the examination.
• No other papers, books or resources are allowed. All other documents and resources must be left with the supervisor.
• All writing and working to be done on the answer sheets.
• If you require any assistance during the examination, raise your hand and the supervisor will attend to you.
• Please observe strict silence.
There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements.

Examiner Comments and Feedback

Result Reassessment
S = Satisfactory S = Satisfactory
NS = Not Satisfactory NS = Not Satisfactory
NA = Not Assessed NA = Not Assessed

❑ Multiple Choice
Assessment B S | NS | NA S | NS | NA
Knowledge Test

Comments and Feedback:

The Students overall result

was: □ Satisfactory □ Unsatisfactory □ Resit Required

Student PRATIK THAPA Examiner

Name Name 1.1

Student PRATIK Examiner

Signature Signature
Date Date

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Knowledge Test

1. A customer is a strict vegan and you are preparing a stir-fry for them. Which of the following
ingredients shouldn’t be used when making this dish?
(a) Honey.
(b) Mushrooms.
(c) Tofu.
(d) Palm sugar.

2. You work in an aged-care facility. Who should you liaise with to clarify the dietary requirements of a
resident with dementia?
(a) Your colleagues.
(b) Health and medical personnel.
(c) The customer.
(d) Religious personnel.

3. What are the possible consequences of ignoring the special dietary requirements of a customer with a
food allergy?
(a) Vomiting and nausea caused by food poisoning or other illnesses relating to cross-
contamination.
(b) Mental and emotional trauma due to the consumption of food that is contrary to their beliefs and
health needs.
(c) Physical reactions such as swelling of the tongue and throat, difficulty breathing, abdominal
cramps.
(d) The customer can take legal action taken against your organisation for breaching WHS and
food safety legislation.

4. You are preparing a menu that must incorporate a number of special dietary needs. How can you
learn more about what meals to make for customers and select appropriate menu items?
(a) Prepare dishes for customers and assess their reactions and comments.
(b) Ask customers for advice on which dietary needs to cater for and recipe suggestions.
(c) Discuss menu items with others who have similar requirements.
(d) Access special dietary recipes from health professionals, reputable websites or recipe books.

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Knowledge Test

5. You are evaluating a recipe for chicken risotto. The ingredients are chicken, vegetable oil, butter,
onion, garlic, capsicum, Arborio rice, white wine, vegetable stock, spinach, cream and parmesan cheese.
Additives listed on the label of the powdered stock include yeast extract and flavour enhancer 635 (an MSG
booster). Could any of these ingredients cause health consequences to people with food allergies or
intolerances?
(a) No. This is a relatively safe dish as none of the ingredients fit into the most common types of
food allergies or intolerances.
(b) Yes. The onion, garlic, capsicum, dairy products and flavour enhancer could cause problems for
those with specific allergies.
(c) Yes. Certain cultural or religious groups do not consume alcohol and the recipe has white wine
in it.
(d) No. It’s safe for people with food allergies but vegetarians, vegans and some religious groups
will not be able to eat it.

6. Your customer with coeliac condition has requested you cook them a special dish. What ingredient
must you exclude?
(a) Meat.
(b) Dairy products.
(c) Gluten.
(d) Preservatives.

7. Why is it essential to use only the ingredients listed when following recipes for special dietary
requirements?
(a) Any additional ingredients you add might mean the dish no longer meets the dietary needs of
the customer.
(b) If you don’t follow the recipe exactly, you make incorrect quantities or have the incorrect flavour
or appearance.
(c) The ingredients are designed to meet very specific nutritional, dietary, cultural and religious
needs and must be adhered to, to meet legislative requirements.
(d) Deleting or adding ingredients changes the nutritional value, food costing and yields of a dish.
This affects a business’s profitability.

8. A customer tells you they’re vegetarian. However, there are no vegetarian choices on the menu. What
do you do?
(a) Tell the customer to make a booking on another day so you can be prepared to cater for their
needs.
(b) Prepare a plate of mixed steamed vegetables for them.
(c) Explain that you don’t cater to vegetarians. Advise them of the nearest restaurant that does.
(d) Ask what type of vegetarian they are. Explain how you can modify the dishes on the menu to
suit their needs.

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Knowledge Test

9. Who should you communicate customers’ specific dietary or cultural requirements to?
(a) Other team members, especially those involved in preparing, cooking and serving the food.
(b) Management in each department.
(c) Other customers at other tables in the restaurant.
(d) The customer themselves and the others who will be dining with them.

10. What should you keep in mind when selecting ingredients to ensure optimum nutritional value?
(a) Remember that you can’t really ensure optimum nutritional quality. Nutrient losses are
inevitable.
(b) Use FIFO (first in, first out) to select ingredients close to their use-by date from storage.
(c) Select the freshest and highest quality ingredients as you need them. When substituting, look
for ingredients of similar nutritional value.
(d) Choose only those ingredients without allergens and preservatives.

11. Which cooking technique and equipment is most appropriate when making food for a customer with
heart disease?
(a) Stir frying in a wok.
(b) Steaming in a steamer.
(c) Deep frying in a fryer.
(d) Shallow frying in a pan.

12. Which preparation and cooking techniques retain optimum nutritional value of vegetables?
(a) Peeling and steaming as needed.
(b) Washing, roasting and holding in the bain-marie.
(c) Washing and not cooking at all.
(d) Washing and steaming as needed.

13. What three qualities should your final dish have when you present it?
(a) It should be nutritionally balanced, appetising and attractive.
(b) It should have foods of all colours, shapes and flavours.
(c) It should be affordable, nutritionally balanced and on the right-sized plate.
(d) It should have height, balanced colour and be on a clean plate.

14. What visual checks should you complete before the dish is served to customers?
(a) Ingredients, serviceware and check the dish against the customer’s order.
(b) That it meets the customer’s dietary needs and overall presentation.
(c) Appearance, structure, balance and alignment.
(d) Temperature, appearance and serviceware.

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS – Knowledge Test

15. How must halal, kosher and foods prepared for allergy suffers be stored?
(a) In the refrigerator at between 1 to 4 °C.
(b) In sealed containers so it doesn’t come into contact with other foods that could contaminate it.
(c) In a separate storage area from all other foods and packaged in specially labelled containers.
(d) In the refrigerator at between 1 to 4 °C in clean containers covered with cling wrap.

16. How can you minimise waste and maximise the profitability of a dish?
(a) Follow recipes exactly so you don’t end up with leftovers or larger portions.
(b) Follow the waste management hierarchy.
(c) Use cheaper ingredients and use as much of the ingredient as possible.
(d) Re-use any leftovers when preparing the dish again for the next service period by adding them
to the freshly prepared dish.

17. How should you store surplus food at the end of a service period?
(a) Cover and place in the area of the kitchen where they will be required later.
(b) Place in a lidded, tightly sealed container, label with a list of ingredients in the dish to ensure it is
not given to allergy sufferers and freeze until required.
(c) Place in a clean container, cover and clearly label what the contents are. Place in the
refrigerator.
(d) Refrigerate food items on a tray near the door of the refrigerator for easy visibility and access.

18. How can you reduce the number and type of cleaning tasks you have to complete at the end of a
service period?
(a) Use the cleaning schedule to ensure everyone knows their responsibilities.
(b) Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.
(c) Clean and tidy your work area as you complete each task during preparation and service.
(d) Train all staff in correct cleaning techniques so equipment and work areas are cleaned correctly,
reducing repetition of tasks.

Choice Business College Pty Ltd

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V 2.0 Last updated 16 January 2018

 ASSESSMENT C – WORK BOOK

Teaching Team HOSPITALITY

Student Name PRATIK THAPA Student No. CBC190352
Teacher STEVEN HOLLIDAY Semester/Year 2020
Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY
Unit Name and Code SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS

Assessment Description and ASSESSMENT C – WORK BOOK

Version

INSTRUCTIONS TO CANDIDATES

This assessment is made up of short answer questions.

• The questions are divided into sections according to the elements within the unit of competence. There are three sections in this unit.
• You are required to provide a response to all questions in each section.
• You may source information to answer the questions from the learner guide multimedia or paper-based resource for this unit.

There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements.

Result Reassessment
S = Satisfactory S = Satisfactory
NS = Not Satisfactory NS = Not Satisfactory
NA = Not Assessed NA = Not Assessed

Assessment C ❑ Work Book – Short Answer S | NS | NA S | NS | NA

Comments and Feedback:

6.1

The Students overall result

was: □ Satisfactory □ Unsatisfactory □ Resit Required

Student PRATIK THAPA Examiner

6.2
Name Name
Student PRATIK Examiner
Signature Signature
Date Date

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

SECTION 1: CONFIRM SPECIAL DIETARY REQUIREMENTS AND SELECT

INGREDIENTS
Q1: List ten things that can influence our food and beverage choices.

Individual Taste
Age
Accessibility
Religion
Pay
Cost
Craving
Skills
Dietary requirement
Family and culture

Q2: What health implication can under nutrition or malnutrition cause?

Malnutrition is a condition that outcomes from supplement lack or overconsumption.

Under nutrition: This sort of unhealthiness results from not getting sufficient protein, calories or
micronutrients. It prompts low weight-for-tallness (squandering), stature for-age (hindering) and weight-for-
age (underweight).

Over nutrition: Overconsumption of specific supplements, like protein, calories or fat, can likewise prompt
hunger. This generally brings about overweight or heftiness.

Q3: We can avoid dietary diseases through good nutrition. Name the vitamin or mineral deficiency that
causes the following problems.
⇨ Scurvy
Vitamin C

⇨ Rickets

Vitamin D

⇨ Weak teeth and bones

Calcium

Q4: State the five Australian Dietary Guidelines.

Guideline 1: To accomplish and keep a sound weight, be truly dynamic and pick measures of nutritious food
and beverages to meet your energy needs.

Guideline 2: Enjoy a wide assortment of nutritious food sources from these five gatherings consistently:
vegetables and vegetables, natural product, grain food sources, lean meats, poultry and fish, and dairy.

Guideline 3: Limit admission of food sources containing soaked fat, added salt, added sugars and liquor.
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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

Guideline 4: Encourage, uphold and advance breastfeeding.

Guideline 5: Care for your food; get ready and store it securely.

Q5: Based on Guideline 1, explain how amounts of food required differ between these groups of people.
⇨ Children and adolescents
Should eat sufficient nutritious foods to grow and develop normally.

⇨ Adults
should eat nutritious foods and keep physically active to help maintain muscle strength and a healthy
weight.

⇨ Older Australians
should eat nutritious foods and keep physically active to help maintain muscle strength and a healthy
weight.

Q6: Identify the five food groups from which you can get the ingredients that meet our basic nutritional
needs.

Vegetables and legumes

Fruits
Grain foods,
lean meats, poultry and fish,
Dairy.

Q7: List two food sources for each nutrient.

⇨ Omega 3 and 6
Salmon and Tuna

⇨ Calcium

Milk and Egg

⇨ Iron

Lean meat, Nuts

⇨ Dietary fibre

Fruit and vegetable

⇨ Protein
Lean meat and Grain

Q8: Explain the differences in culinary characteristics between the following types of vegetarians.
⇨ Vegans
No animal and animal product.

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

⇨ Lacto-vegetarians
They have dairy product.

⇨ Ovo-vegetarians
They have egg.

⇨ Lacto-ovo vegetarians
They can have dairy product and egg

Q9: Which two types of vegetarian might a Hindu customer be?

Vegan and lacto-vegetarians

Q10: Which meals would suit a customer who requires kosher food? Why are the other two meals
unacceptable?
⇨ Quiche Lorraine and green salad

No, it have bacon

⇨ Cheeseburger, oven-baked chips and green salad

No, it have dairy and meat together

⇨ Grilled fish, mashed potato with butter, steamed broccoli

Yes, it have fish.

Q11: Which meals would suit a customer who requires halal food? Why are the other two meals
unacceptable?
⇨ Pasta with mushrooms, spinach and white wine sauce

No , it have alcohol

⇨ Tofu stir-fry with rice

Yes, it is vegetarian.

⇨ Prawn curry and steamed vegetables

No, it have prawn

Q12: List six ingredients you should avoid when preparing food for a customer on a gluten-free diet.

Wheat
Barley
Oats
Triticale
Malt
Rye

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

Q13: You’re cooking for children at a boarding school. Three of them have diabetes. Describe three ways
you help them control their blood glucose levels.

Control the carbohydrate

Increase fibre food
Give water and keep them hydrated.

Q14: Define the term ‘food allergy’.

An unpleasant or dangerous immune system reaction after certain food is eaten.

Q15: Define the term ‘food intolerance’.

Digestive problems that occurs after a certain food is eaten.

Q16: Define the term ‘drug-food interaction’.

A change in a drug’s effect on the body when the drug is taken together with certain foods or beverages.

Q17: Identify five ingredients that commonly cause allergic reactions.

Egg
Gluten
Sea food
Dairy product
Nuts

Q18: Briefly outline how you would clarify dietary requirements when liaising with others or conversing with
customers.
Ask question
Active listening
Interact with with

Q19: Describe seven symptoms a customer with allergies could experience if you completely ignore or fail
to adequately address their special dietary requirements.

Stomach torment

Sickness

Looseness of the bowels

Hypersensitivity

Difficulty in breathing

Sluggishness

Sniffling

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

Read and interpret the ingredients on the food packaging label. Use the information in it to answer
questions 20, 21, 22, 23 and 24.

INGREDIENTS: Potatoes (30%), tofu, chickpeas, tomatoes, onions, peanut oil, salt, ginger, garlic,
coriander, chillies, cumin, cornstarch, herbs, spices, water

Q20: Is this product OK for vegans?

Yes

Q21: Is this product OK for customers with gluten allergies?

Yes

Q22: Is this product OK for customers with peanut allergies?

No

Q23: Is this product OK for customers with soybean allergies?

No

Q24: Is this product kosher?

Yes

Q25: Explain the roles of the food additives below.

⇨ Artificial colours
To enhance colour.

⇨ Preservatives
To prevent the flavour and keep longer.

Q26: State one culinary term or trade name for the following food additives and preservatives.
⇨ Flavour enhancers
Monosodium glutamate (SMG) 621

⇨ Antioxidants
Legumes

Q27: Awareness of special diets is high. You can easily find recipes to suit almost anyone! Identify three
places you could access special dietary recipes.

Internet
Media
Books

Q28: You must exclude certain ingredients as requested by customers. Identify five specialised ingredients
you might need to select for a customer who’s trying to lose weight.
Cutoff energy-thick food varieties that are low in dietary benefit for example soda pops, warm,
doughnuts, cakes, rolls and lollies

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

Energize high-fiber food varieties for example wholegrain breads and breakfast oats; eat a lot of
organic product, vegetables and vegetables; utilize earthy colored rice and wholemeal pasta

Cutoff utilization of liquor and other energy-thick refreshments (soda pop, full fat bistro latte)

Incorporate a lot of water (essentially 1.5-2 liters each day)

Utilize just low fat cooking techniques, including steaming, barbecuing, microwaving, sautéing,
poaching and preparing

SECTION 2: PREPARE FOODS TO SATISFY NUTRITIONAL AND SPECIAL DIETARY

REQUIREMENTS
Read the recipe and answer questions 29, 30 and 31.
VEGETARIAN SWEET POTATO AND RED CURRY SOUP
Ingredients Quantity
Onion, chopped 1
Cloves garlic, peeled and chopped 3
Ginger, peeled and grated 60 g
Thai red curry paste 1 tbsp
Dry sherry 150 ml
Vegetable stock 3 cups
Sweet potatoes, peeled, diced 1.5 g
Bunch coriander, chopped ¾
Sprigs mint 3
Pouring cream 600 ml
Sour cream 300 ml
Coconut cream 300 ml

Method
1. Sweat chopped onion in a saucepan for 5 minutes until soft. Add garlic, ginger and Thai paste and cook for 1
minute.
2. Add sweet potato, sherry and stock and simmer for 15 minutes until the potato is cooked.
3. Purée in a food processer until smooth. Add cream, sour cream and coconut cream and pulse until thoroughly
mixed.
4. Add coriander and season if necessary.
5. Serve in bowls with a sprig of mint centred in a swirl of coconut cream.

Q29: Based on the recipe, match the required tasks to the food preparation and production sequence.
Enter the correct task number for each stage in the preparation sequence.

Sequence Tasks

1. Confirm production requirements.

2

2. Select ingredients.
4

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

3. Get equipment ready.

1

4. Prepare the dish.

5

5. Present it.
3

Tasks
1. Obtain correct size saucepan. Check assembly and cleanliness of food processor.
2. Calculate ingredient and equipment requirements based on recipe and number of portions
required.
3. Place in bowls. Garnish with mint and coconut cream.
4. Select ingredients. Onion, sweet potato, garlic, ginger, sherry, canned coconut cream from the
dry store. Pouring and sour cream, coriander, mint, stock and paste from the refrigerator.
5. Weigh and measure ingredients. Cook ingredients. Process soup.

Q30: Which ingredient would you need to exclude to make this dish acceptable for a customer who
requests a halal meal?

Dry sherry is alcohol so we need to remove to make halal.

Q31: List three ingredients you’d need to substitute to make this dish acceptable for a customer who
requests a low-fat meal. State an equivalent ingredient you’d replace each ingredient with to meet
their dietary needs while maintaining optimum nutritional value.
Supplant sour cream with low fat sharp cream

Supplant pouring cream with low fat milk

Supplant coconut cream with low fat coconut milk

Q32: You’re setting up a breakfast buffet. List two appropriate substitutions for the following ingredients to
meet the requests of a lactose intolerant customer. Make sure the ingredients you select ensure
optimum nutritional quality.
⇨ Butter
Nut butter, Olive oil

⇨ Milk
Soy milk, coconut milk

⇨ Yoghurt

Soy yoghurt, coconut yoghurt

Q33: What must you check before you use equipment to make a meal for a customer with an allergy?

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

Cleanliness and must be sanitize

Q34: What are three preparation and cooking techniques that maximise the nutritional value of food?

Steaming, grilling, baking or roasting.

Q35: Describe how you would communicate a customer’s specific dietary or cultural food preparation
requirements with your kitchen team members.

Explain to them
Check for understanding
Clarify if necessary

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 SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work Book

SECTION 3: PRESENT PREPARED FOOD

Q36: List three ways you can ensure you present food in an appetising and attractive manner.

Balance colour and texture

Right temperature
Right plate

Q37: List five quality checks you should complete before a dish is served to a customer.

Balance colour and texture

Correct temperature
Correct plate
Nutrition value
Cleanliness

Q38: You must store dishes in appropriate environmental conditions to optimise shelf life and retain their
nutritional value.
List five of these conditions.
Keep clean

Separate crude and cooked

Cook completely

Guard food temperature

Utilise safe water and crude material

Q39: What are two methods you can use to minimise waste?

Recycle and reuse if possible.

Q40: What are three things you should do when storing re-usable by-products?
Put in clean and seal container
Label it
Store in right place

Q41: How does a cleaning schedule help make cleaning and tidying the work area faster and easier?
To make cleaning quicker and easier at the end of the shift, try to clean as many items as possible during
preparation time. Clean your own equipment or transfer them to the dish wash area when you have finished
using them. Many items of equipment, such as pots and service utensils, can be put through the
dishwasher.

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 Index of comments

1.1 Pavan K

31/08/2021

6.1 Re Attempt & submit only: Q2, Q4, Q7- Answer provided is partially correct, Q13- Answer provided is partially
correct, Q18-Answer provided is partially correct, Q19-Answer provided is partially correct, Q26- Answer
provided is partially correct, Q28- Answer provided is partially correct, Q31-Answer provided is partially
correct, Q34-Answer provided is partially correct & Q38.

6.2 Pavan K

31/08/2021

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