Food - Recipes - Client Satisfaction - Food Assessment Answer

Assessment Details:

Part A
 a. Each of the five food groups provides specific nutritional requirements to the human body. For this research task, you need to look at each food group and identify which nutrients are predominantly supplied by each food group.  
b.Once you have identified the key nutrients, explain how each of those nutrients is used by the human body.  

Part B 
 The recipes below are for a traditional dish named Egg Benedict. The dish is common in many establishments and is served for breakfast and brunch regularly. While it is a popular dish it has a number of ingredients that will cause allergies or are not suitable for certain cultures or religions. For this task, you must provide suitable alternatives for this recipe for the client groups identified below.  
You need to state what products the client group can not consume and provide alternative ingredient options that will be more appropriate to the clients. 
 
Egg Benedict: 
1English muffin 
2Eggs 
80gm Bacon  
10gm butter 
 
Hollandaise sauce: 
250gm butter 
2 egg yolks 
5 peppercorns 
20ml vinegar 

Part C 

1. What method would you use to determine your client’s satisfaction with your choice of menu, to encourage repeated patronage to your catering company?
2.(A) List 3 ways to maintain high levels of hygiene in the workplace employees/management should.

3.(B) Following the preparation of this dish you may find off-cuts of vegetables are left. How can these offcuts be utilized to ensure wastage is minimized? If offcuts cannot be used for anything how can we adjust the purchasing to ensure wastage is minimized?  

Part D 
a. Complete the following yield test to produce the cost factor.
b. When would you use a cost factor.

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