List ten things that can influence customers’ food and beverage choices. Q2: Identify five different customer groups you’re likely to cater for when developing menus for special dietary requirements....

List ten
things that can influence customers’ food and beverage choices.

Q2:
Identify five
different customer groups you’re likely to cater for when developing menus for special dietary requirements.

Q3: List the
five Dietary Guidelines
for Australians.

Q4: Explain how to take responsibility for determining the dietary requirements of a child, adolescent or adult. (Give 2 Examples)

Q5: Which lunch would suit a customer who requires kosher food? State why the other two meals would be unacceptable.

ð Pea and ham soup with green salad

ð Cream of chicken soup and a grilled cheese sandwich

ð Lentil soup with brown rice and a green salad

Q6: Which dinner would
suit a customer who requires halal food? State why the other two meals would be unacceptable.

ð Beer-battered fish and chips with a green salad

ð Tofu and vegetable stir-fry with rice

ð Barbecued prawns, rice and steamed vegetables

Q7:
Explain
the different requirements of vegetarian customers, who may be Buddhist or Hindu.

ð Vegans

ð Lacto-vegetarians

ð Ovo-vegetarians

ð Lacto-ovo vegetarians

Q8: You’re cooking for a customer with coeliac condition. What must you avoid using when preparing your dishes?

Q9: 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.

Q10: Define the term ‘drug-food interaction’. (Minimum 10 words)

Q11: Define the term ‘food allergy’. (Minimum 8 words)

Q12: Define the term ‘food intolerance’. (Minimum 15 words)

Q13: You’re cooking for children on a sports camp. Some of them have allergies.
Identify five
ingredients which commonly cause allergic reactions.

Q14:
Describe seven
symptoms a customer with allergies could experience if you completely ignore or fail to adequately address their special dietary requirements.

Q15: State
one culinary term or trade name
for the following food additives and preservatives.

ð Flavour enhancers

ð Antioxidants

Q16: Explain the roles of the food additives below.

ð Artificial colours

ð Preservatives

Q17: State the legal consequences of failing to address customers’ allergies, intolerances or sensitivities. (Minimum 15 words)

Q18: Read and interpret the ingredients on the food packaging label. Is this product kosher?

Circle YES or NO

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

YES or NO

Q19: Read and interpret the ingredients on the food packaging label. Is this product OK for customers with gluten allergies?

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

YES or NO

Q20: Read and interpret the ingredients on the food packaging label. Is this product OK for customers with peanut allergies?

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

YES or NO

Q21: Read and interpret the ingredients on the food packaging label. Is this product OK for customers with soybean allergies?

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

YES or NO

Q22: Read and interpret the ingredients on the food packaging label. Is this product OK for vegans?

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

YES or NO

Q23:
List five people
you can liaise with to identify and clarify customer requirements.

Q24:
State four
communication skills you would use during the menu-planning process to invite the input of health and other professionals and determine the diet requirements of customers.

Q25: Which contemporary dietary trends and regimes would you say are suitable for these customers? (List 1 each)

ð A customer experiencing symptoms of food allergies or intolerances

ð A customer being treated for obesity

ð A customer building muscle and endurance

Q26:
What type customers
should only follow a low-kilojoule diet if under medical supervision?

Q27: It’s important to continually seek information on emerging dietary trends.
List three
ways you could research them.

SECTION 2: develop menus and meal plans for special diets

Q1: You must be able to manage yourself and take responsibility for the design of menus and meal plans. State the steps you would take to develop and write a menu or meal plan.(List the 7 Steps)

Q2:
Explain four
ways to provide variety in cyclic menus.

Q3: 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.

Q4: There are
three categories
of carbohydrates. What are they?

Q5:
List five water-soluble
vitamins our body requires.

Q6:
List two fat-soluble
vitamins we require.

Q7:
List six
minerals and trace elements your body requires.

Q8: Identify the
five categories of foods
which contain the nutrients we need to promote good health and help us avoid dietary disease.

Q9: You should select meals which meet a wide variety of macro- and micronutrient requirements. What kinds of meals are best suited to this? (Minimum 10 words)

Q10: Explain how you would incorporate sufficient choice in a cyclic menu. (Give 2 examples)

Q11: Explain how you would incorporate sufficient choice in an à la carte menu. (Give 2 examples)

Q12: Remember, your customers’ health is your responsibility.

List seven foods

you should limitwhen developing menus and meal plans to reduce diet-related health problems.

Q13: You sometimes need to select suitable foods to use as substitutes when meeting customers’ specific requirements.

Next to these three ingredients, state an equivalent ingredient you’d replace it with to address the needs of a customer on a low-fat diet. (Give 1 example for each)

ð Pouring cream

ð Sour cream

ð Coconut cream

Q14:
List two
suitable substitutions for the following ingredients to meet the requests of a lactose intolerant customer.

ð Butter

ð Milk

ð Yoghurt

Q15: Identify
four cooking methods
you could employ to maximise nutritional value in food.

Q16: Which preparation method maximises nutritional value in fruits and vegetables, a. or b.?

a. Washing

b.
Peeling

Q17: Describe how to safely store food to retain nutrients and avoid contamination. (Give 3 examples)

SECTION 3: cost and document special menus and meal plans

Q1: Identify
ten expenditure items
you’d need to accurately calculate to determine production costs of menu items.

Q2: List the
three standard measures
you would use when itemising ingredients and calculating portion yields and/or costs from raw ingredients.
Provide an example of each one.

Q3: You buy 10 kg potatoes. After washing, peeling and trimming them you have 9.5 kg left.

Calculate the yield % of the potatoes. State the formula you used.
Show how
you arrived at this figure.

Q4: Calculate the yield % of the turkey. State the formula you used. Show how you arrived at this figure.

Q5: Calculate the usable trim % of the turkey. State the formula you used.
Show how you arrived at this figure.

Q6: Calculate the waste % of the turkey. State the formula you used.
Show how you arrived at this figure.

Q7: Use the information to calculate the actual cost of the zucchini.

State the three formulas
you used and the steps you took to arrive at this cost.

Q8:
List three ways
you can get the necessary technological skills to calculate yield and costs from raw ingredients using computers and software programs. (Give 3 examples)

Q9: Calculate the profitable selling price of a dish with a food cost per portion of $8.25 and a standard food cost percentage of 25%.

State the formula you used. Show how you arrived at this price.

Q10: You need to adjust your menu so it includes
high-yield desserts. Which dessert would you choose?

Q11: Identify the
least profitable
menu item, which should definitely be excluded.

Q12: You need to assess cost-effectiveness against budgetary constraints.
List four
things to keep in mind when setting prices.

Q13: You’re documenting a vegetarian menu item: spinach and ricotta lasagne.
List seven dish characteristics
you could use in the menu description. Provide an example of the terminology you’d use for each one.

Q14:
Identify two ways
you can use technology to help you write comprehensive meal plans and menus.

SECTION 4: monitor special menu performance

Q1:
Identify four ways
you can get ongoing feedback from customers and others to improve menu performance.

Q2:
List three ways
you can analyse customer satisfaction with menu items.

Q3: Explain how to analyse menu success against profitability. (Give 3 examples)

Q4: Describe what you can do to make sure your menu meets customers’ dietary goals. (Minimum 10 words)

Q5: What should you do if menu items are unprofitable? (Minimum 3 words)

Q6:
Explain three ways
you could adjust menus based on feedback and success.